Archive for category Korean
What’s the most important ingredient in making Bibimbap? Its the Kimchi! You must have these, and it will make all the difference in making the yummiest Bibimbap!
I have 3 kilo’s of Kimchi at home btw, bought from Isetan Korean Fair quite recently. Slice the Kimchi and put aside. Keep the juice also, its a sin to throw away the kimchi juice okay.
Then go find whatever vegetables you have in the fridge, or even better.. leftovers from last night dinner whatever! What I have here are julienne carrots, shitake mushroom, stir fried chicken with leek, seaweed boiled in salt water to soften it, some kimchi and Gojuchang. You cannot make bibimbap without the Korean Hot Chilli Pepper!
Just before serving, if you have sesame oil… oooh lala .. add some. I think maangchi. would have agree to me on this.
The Fun part now! Mix everything together and eat in big mouthful! Yummy! Its even better with Fried Eggs!!
Bibimbap is such a comforting food. You can make this anytime in less than 30 mins. Awesome!
Note: [Its unintentional. We forgot to serve fried egg with runny egg yolk for the bibimbap I made recently. Its not the first time I made Bibimbap, yet we only realised the absence of the fried egg, not right after we finish the meal, but the next day on the way to work. wahahahaha ..slow]Tweet
A couple of weeks ago, I dined at this Korean-Chinese Restaurant located at Desa Sri Hartamas (on the 1st floor upstair near to the little .black .book ). This restaurant is frequented by Korean mostly as not many locals knew the existence of this restaurant. When we enter the restaurant, the waiter speak to us in Korean not just usual anyeong haseyo - so imagined la, they dont expect us locals to know of their restaurant and they never advertise except in Korean newsletter.
This restaurant is authenticated by my Yeobo’s Korean boss as this restaurant’s food taste very similar back in Korea.
The ambiance of the restaurant, look like chinese upper class restaurant. The ventilation is not so good, so after we dined and left the restaurant our clothes smell a bit. Anyway, just focus on good food and also excellent service they offers!! The waiters are attentive!
Firstly unlimited Kimchi and other side dishes! They just keep on refilling it even before we finish the first 2 plates -they already have another 2 new plates on the table! Very very generous!
Chajang Myun is the star of the menu.
The one with the separate sauce is Seafood Chajang Myun and the plate with the sauce on top is normal Chajang Myun. The sauce is mainly made with lots of onion and black sauce. We shared the 2 plates of noodles divided to 3 person and it is super filing! I personally thinks that 2 plates of Chajang Myun is enough for 4- 5 pax because you’ll order other dishes too. Use the scissor provided to cut the noodles! I had a hard time to get the noodles into my bowl and didn’t know why they left the scissor on the table until they show it to us. For a reason! fml!
This restaurant offers authentic Chajang Myun which taste very closely with those sold on the streets in Korea. Chajang Myun in Korea is known as the labourer’s food and it is a controlled food item by the Korean Government. It is actually noodle derived from the chinese version of Zha Jiang Mian who once upon a time, a chinese man in Korea make a simple bowl of noodle which is very cheap to feed the labourer during the World War II where many are poor and food are scarce. My Yeobo retold this story to me, a version from his Korean boss.
This is an excerpt from Wikipedia, to read more click here .
Jjajangmyeon was first created in the city of Incheon, where early Chinese migrants to Korea began to settle in the late 19th century. The dish was arguably first developed in a Chinese restaurant called Gonghwachun (공화춘; 共和春 – meaning Republican Spring) in Incheon around 1905. The city of Incheon sponsored the “100 year anniversary of the birth of jajangmyeon” in 2005.
The dish originated from zha jiang mian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zha jiang mian, as Korean zajangmyeon uses black Korean chunjang including caramel, and onions that Chinese zha jiang mian does not use. Korean-style jajangmyeon has also been gaining popularity in China recently.
We also ordered this Chinese Fried Chicken as recommended, the serving is huge and I like it very much. This dish is similar to the chinese version of sweet and sour pork – Gu lou yok. Very tasty and must finish it quick because when it is cold, the starchy sauce turns slightly gooey to chew on.
They also prepared this dipping sauce, basically is soya sauce with some vinegar and abit of chilli powder very appetising.
This one is given free! Korean Style Fried Gyoza! Look nice right? I only had a bite and the rest I let Yeobo to finish it. I am too full to stuff it and I had to stop drinking water as I think it might be the noodle expand in my stomach.
They even serve us some dessert thingy, like watermelon cubes in a glass for each of us complimentary. This is a place that I wont mind going the 2nd time but with more people instead so we can try more dishes from this restaurant.
Korean-Chinese Restaurant Address if you wish to go:
Desa Sri Hartamas
50480, Kuala Lumpur, Malaysia
This is another super lazy food that I cook recently. I have leftover Japanese ‘fat’ rice from the other day, and my rice is too soft this time, I put too much water
Overnight rice is always good for fried rice, so this time I tried to make Korean Kimchi Fried Rice.Ingredients Needed.
- Chopped Kimchi
- Chopped Onion
- Sliced pork meat
- Salt to taste
- Go Chu Jang – Korean Chilli Pepper Paste 1 tablespoon
Firstly, fry the Onion. I use the latest product, Soya Bean Oil.. before this I use Grapeseed Oil in my cooking. Then add the sliced pork meat, kimchi and go chu jang. Fry until cooked, add in rice and mix evenly, continue frying, add a dash of salt and its done!
My Kimchi Fried Rice, served with seaweed strips. Look like very spicy right? Its not spicy at all!
Easy meal.. all done in 30 minutes, including prep time.
T__T look like ‘yat pek yeh’Tweet
Dok Bokki is a famous Korean Streetfood and if you dine at any Korean Restaurant, they will serve this dish as a side dishes. Most Korean cook this rice cake at home quite often because its easy to cook and is a great dish for cold days.
Here’s the ingredients that you need.
- Fish cake and fish ball (as seen on the packet, Cold Storage force me to buy the fishball, they are pre-packed)
- Spring Onion, I subsitute with Leek.
- Korean Rice Cake
- Go Chujang Hot Pepper Paste (2 -3 table spoon)
- Pinch of Sugar & Salt
- 3 cups of water
- Small handful of anchovies
Put the Go Chujang Hot Pepper Paste and stir evenly until the whole paste has dissolve in the stock. Add in all ingredients except the spring onion/ leek. That should be the last, when the Dok Bokki almost done. Made a mistake here.
Add in the Korean Rice cake, salt and sugar to taste and let it cook with slow fire for 15-20 minutes, the Korean Rice Cake will absorb the stock and the stock will turn to sticky gravy in no time. Keep stirring the Korean Rice Cake so that it wont stick at the bottom of the pan and do not add more than 3 tablespoon of the hot pepper paste if this is your first time cooking Dok Bokki eventhough you know you like spicy food, coz the paste really super hot.
Ready to serve, Fiery Dok Bokki.Tweet