Been watching a ton of the YouTube shorts of Korean office lunches, and tbh they look incredible. Don’t have the budget for trying a whole Korean restaurants menu so wondering if anyone’s got some home cooked favourites I can have a crack at making.
Kimchi pancake
https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/crispy-kimchi-pancake/kipdva5i8
I also make this regularly using korean noodles
Toppings may include, egg, spring onion, coriander, parsley, bean sprouts, mushrooms, vegetables, fish, chicken, duck, beef, dumplings, whatever is in the fridge.
YES! Oh my god yes this looks amazing! How do you do the Korean noodles? (I assume thats whats on the right of the dish?)
The instructions are on the packet. I think it’s like 2 cups of boiling water and cook for 4 minutes. Check out this website for more noodle ideas.
Assuming you’re living in the southern half of the country, I think jjimdak is pretty good around this time of year when it starts getting colder. Don’t worry too much about specific vegetables or glass noodles or anything like that (unless you want to). Really the core of the dish is the marinated chicken, so if you follow that bit then you can add whatever you want alongside. I like it with white medium-grain rice but that’s also totally up to you.
@Ilandar @TinyBreak Is there a good Korean or Asian grocery near your house? It’s worth looking up on Google Maps.
Assuming there is, stop by and pick up some Korean rice cakes, gochujang, and daishi stock.
(I have seen gochujang in Coles, fish stock can work as a substitute for daishi.)
If you can track down these three main ingredients, you can make yourself tteokbokki:
I’ve been wanting to try Tteokbokki for AGES! Sadly any place I’ve been to served it with cheese so I couldn’t eat it. Sadly no luck finding the rice cakes anywhere yet. But thank you I will have another search!
Oh yeah no a quick google looks amazing! Is there a specific recipe you’d recommend?
No, not really. Maybe just start with a simpler one like this where the sauce has fewer and more common ingredients. You don’t even need the fish/oyster sauce - my partner just uses soy sauce, sugar and corn syrup (and sometimes a little corn starch for thickening and chilli for heat). If you don’t already have soy sauce at home, buy some Kikkoman as the flavour is more consistent with Korean cooking. If you buy gochujang as well you can combine that with the soy sauce to make a similar dish - dakbokkeumtang. Just remember to add garlic and spring onion too as they contribute a lot to the flavour of both dishes.
The easiest one I make is Korean fried chicken with goshujan sauce served with kimchi and rice. Super simple to make at home - the sauce is the key and it’s like 5 ingredients mixed and heated.
Gochujang
