Not just a Korean BBQ

I know Korean BBQ is really common and can be found in most part of the countries

but I have never eaten Korean BBQ with egg!! This is so cool~~~

Egg is one of my favourite food in the world. hehe

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The best thing is…. the egg is free flow!!

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I finished 3/4 of it 😛

so I was surprised when my native friend asked for a refill, I didnt know we can do that. hehe, it really satisfy my taste bud. YUM YUM

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The metal tubes that absorbs all the smoke so there is no excuse not to eat BBQ hehe.

Korean rice tea on the house! (The brass kettle)

The garlic with sesame oil that complements with the meat

garlic

Dip the meattttt in the sauces, wrap with the lettuce. Indulge in the banchan (side dish)

WOW

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Its pointless to worry about the calories at such a heavenly place. So.. eat first and worry later 😛

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Fascinating Korean food: Nurungji

I am totally amazed by how Koreans enjoy their daily meal.

I dont know about other countries, but in Korea, everything SINGLE restaurant that I went will definitely provide 1. tissue 2. plain water 3. 반찬 (banchan) side dish. Whats more?! The side dish is refillable ~~ just ask for more.

*Language tip:

이거 더 주세요

yi-gor tor ju-seh-yo

Please give me more of this.

Since you might not remember the dish name in Korean or you might not even know what it is but it just taste delicious, so you could just point to the side dish or hold up the bowl that you want to refill and say yi-gor tor ju-seh-yo ^^

Alright.. lets get straight to the main topic for today!

I’m gonna introduce another korean food which can be a snack, tea, dessert, porridge or even….as a type of medication?

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누룽지    Nu-rung-ji    Scorched rice

People might think we are crazy, whats so special about eating…. burnt rice?

After the rice is cooked, a thin crisp crust of scorched rice will usually be left at the bottom of the cooking pot which they called it, Nurungji.

It can be eaten in its crisp state as a snack or as an after-meal rice tea by adding water.

In fact, at first I had totally no idea what has to be done when the food is served right in front of me. This was taught by my local friend.

scorched rice

The first step is…to transfer the rice from the hot stone pot to a rice bowl and just add water into the stone pot with the leftover crust.

E.A.S.Y right?

so leave that aside.. and drink it only when you finish your meal!

I really love the taste of Nurungji, its indescribable. You have to taste it for yourself to understand this! 😀

Fascinating Korean food: Dakgalbi

닭갈비 Dakgalbi, literally means chicken ribs but there are no chicken ribs in this dish.

It was originated from 춘천 Chuncheon (the capital of Gangwon Province, South Korea) as for years, it has been well known for its abundant poultry farms.

Dakgalbi is prepared by marinating boneless diced chicken in hot red pepper paste, 고추장 gochujang and stir-frying it with various ingredients such as cabbage and green onions in a large cast iron pan.

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FASCINATING PART

The mixture is then typically stir-fried at the table. There will be waiter or waitresses coming to your table to stir it for you! Of course, stiring the dish at the eating table itself might dirty your shirt (smoke, oil, red sauce etc.) so aprons are provided! Aint all this thoughtful enough?! ❤

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thats not the end of the interesting part~~

Here comes the KOREAN STYLE…! Waste NOOOOOO sauce~~~~~~~~~~

After most of the Dakgalbi has been eaten, you may ask for rice to be added into the pan to soak up the extra, flavorful sauce!! They will then stir-fried the rice with the remaining sauce in the pan. Whats a complete Asian meal without rice right?

Also, I think depending on the restaurant, sometimes cheese is also added. YUMMY!

Here’s a video on dakgalbi mixing with rice (apologise for the poor quality)

유가네 is one of the famous chain outlet in Seoul and frequent by locals. Do drop by and enjoy the awesome local dish!

Homestay in Korea

I had my first homestay experience in October 2012 and I can say it is a rather exciting experience for me. I was traveling alone back then and being someone with a bad sense of direction. I am so proud of myself that I managed to find the way and carried my 20kg luggage to the host’s house by myself.

The homestay that I went was from an apartment, high-rise building style with corridors and lots of neighbours. Its like a longggggg corridor with more than 10 families staying at the same level. When I stepped in, there are 아줌마들 3 ajummas(middle-aged womens) chopping spring onions in the bedroom watching typical korean drama.

One of them came out and welcome me, and so I started speaking to them in my broken basic Korean. She is really friendly and nice, we chatted for more than half an hour before I head out to the streets to begin my tour. She was really surprised by my Korean standard (although its very bad) but she kept saying and repeating 오! 왜 이렇게 잘 하네? (Oh, Why can you do it so well?) hahaha making me awkward and so I just smile it off.

Then… she handed me room key, I was rather disappointed as from the influenced from Korean drama. I was expecting all the door-lock in Korea houses to be locked in electronic password lock style.

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sadly, it isnt..

Anyway, here comes my princess room!

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Alright so the day.. I had a really long night and slept like 4am!! Guess whattttttt!! I was waken up by my host ajumma at 8am in the morning…. she knock on my door hard and told me to have breakfast?! It was really really nice of her to do prepare breakfast for me. Honestly, I was dead tired but I couldnt make myself to refuse her kind gesture So I dragged myself out of bed and was greeted by my first ever korean breakfast.

Ta-dahhh

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This dish is called 떡국 (ddok-guk) which means rice-cake soup.

I only slept for 4 hours, I just got out of bed, my mind and body is still in a sleep mode. Seriously, I have no appetite at all. To me… at that point in time, this rice-cake is one of the hardest thing to bite and swallow in this world.

I really tried my best and I still couldnt finish it up. It was my first morning with the host and I felt really bad. I cleared up the soup and kimchi though and ate 3-4 pieces of the rice-cake. For the next 2 days, the ajumma didnt wake me up anymore :S I guess she understand that I am the kind that sleeps late and skip breakfast

T^T

I deserved it.

Anyway… looking forward to my next homestay in December 2012… if the world doesnt ends 😀

김치찌개

It is my first time cooking! Kimchi Jjigae 김치찌개:

Lets take a look at my recipe, contributed with the help of my sister! ^^

 

Serving of 4

Kimchi Jjigae 김치찌개

 

Ingredients:

1 bottle of Kimchi

 

Kimchi Juice

1 tablespoon 고추장 Gochujang (Korean Chilli Paste)

1 tablespoon 고추가루 Gochugaru (Korean Chilli Flakes)

A handful of Big Bean sprout

1 big Yellow Onion

1 packet of Tofu

Plenty Spring Onion

1 packet of Straw Mushrooms

Pork (Shabu Shabu)

1 tablespoon soya sauce

Sesame Oil

Cooking Oil

 

Preparation:

1) Wash and marinate pork with garlic, rice wine and [sesame oil(Optional)]

2) Squeeze out the Kimchi juice and place it in a separate bowl

3) Wash and remove the roots of the bean sprouts

4) Remove the skin of the onion, wash and chop into bite size

5) Cut the tofu into cube size evenly.

6) Cut the spring onions to about 5 cm long.

7) Wash and cut off the roots of the straw mushroom

 

Cooking:

1) Stir-fry the Kimchi without any oil

2) Add cooking oil/sesame oil and stir fry the pork

*** NOTE: DO NOT overcook the pork as you have to boil it again at a later part

3) Bring the water to boil in a large pot

4) Add in the kimchi juice, Gochujang, Gochugaru, bean sprouts, straw mushrooms, onions, spring onions, kimchi.

5) Let it boil for about 4-5mins

6) Add Pork and tofu to boil and light soya sauce to taste.

7) TAH DAH~~