Korean restaurants and food courts put too much salt and MSG in their pork bone soup, so, naturally, I started making my own. It’s really easy to make and it’s freezer-friendly. The broth is spicy and salty with a hint of fermented flavour from bean paste. You really need to use your hands to get to the flavourful meat and soft bone between the pork neck bones. So this dish is usually only served to family and close friends. But sometimes I will remove all of the meat from the bones prior to serving it. That way, it’s easy to eat, it’s not messy, and no one feels embarrassed.
Posts Tagged ‘Korean food’
My ex’s mother introduced me to beef and kimchi fried rice years ago. It doesn’t look like much, but it is addictively good. It’s also easy and cost-effective to make, which is why I was outraged when I saw it being priced at $14 in a Korean restaurant recently. It inspired me to finally get around to sharing my recipe. You could also top it off with a fried up (sunny side up) and/or add other vegetables. Want to try a fusion version of this? Top it with cheese and melt it under the broiler in the oven.
In Korean cuisine, small flavourful side dishes are often served with each meal. This broccoli is one of those delicious Korean side dishes that can also be enjoyed as a cold salad. This would be a great accompaniment for kalbi (BBQ beef short ribs) (see recipe here), or jap chae (see recipe here).
One of the hors d’oeuvres that I made for John’s housewarming was Korean BBQ beef in lettuce cups. I used my Korean kalbi (BBQ short ribs) marinade on thin slices of prime rib, but lean pork would work well too (see the kalbi recipe here). The sweet and savoury marinade contrasted nicely with the sour and spicy kimchi. These were flavourful, easy to eat, easy to make, carbohydrate-free, and everyone’s favourite of the items that I made. If you wanted to serve these as an entree for a sit down meal, serve the beef with white rice on the side and allow your guests to assemble their own lettuce wraps.
One of the reasons why I love love love Vietnamese sandwiches (banh mi), is that they contain pickled daikon radishes and carrots. These pickled daikon radishes and carrots are very easy to make and are a great side dish to almost any meal. Enjoy them with a bowl of Vietnamese beef noodle soup (pho tai) (see recipe here), or a dish of meat and rice, or add them to your rice paper rolls (see recipe here). These are also a great accompaniment to Korean food (see my beef short ribs (kalbi) recipe here). I love making my own pickled vegetables, because I can control the salt and sugar content. If you are not sure what to do with your leftover daikon radishes, you will find a list of different recipes that use this radish here.
One of my favourite Korean foods is kalbi/galbi (BBQ beef short ribs). Luckily, these are incredibly easy to make at home, but it might take a few tries to master the timing for the perfect doneness, because these can be tough and too chewy if they are overcooked or undercooked (a tiny bit of pink is perfect in my opinion). These are best cooked over a charcoal BBQ, but any grill or cast iron pan will work too. Every home and restaurant makes their kalbi slightly differently (some even using Coke and/or Sprite) so adjust the sweetness and saltiness to your taste. This is best served with Japanese rice (sticky rice) and kimchi. The side shown above is chap chae, a Korean glass noodle dish (recipe here). For John’s house warming party, I made thinly sliced prime rib using this recipe and served them in lettuce wraps with kimchi. They were one of the party favourites.
Jap chae (or chap chae) is a flavourful Korean glass noodle dish that can be served as a side dish or as a main course. [Note that Korean glass noodles are made with sweet potato starch and are thicker than Chinese cellophane noodles, so be sure to check the ingredients so you don’t purchase the wrong ones.] Enjoy this noodle dish warm or at room temperature (but not cold).
The flavour and ingredients of chap chae vary slightly depending on the restaurant or home, so feel free to use whatever vegetables or protein you like (ie. spinach and peppers) and adjust the seasonings to your taste. Although many people add thinly sliced beef to their jap chae, I prefer this as a vegetarian/vegan dish. Also, this is the perfect make-ahead dish for entertaining, bbqs, or pot lucks, because it tastes better over the next day or two.