If you're not watching Korean dramas, better known as K-dramas, then you're missing out big time! K-dramas and K-movies have become a worldwide phenomenon, and if you're going to be a pop culture aficionado then you need to be versed in all things K-drama. And then there's the more important reason to watch K-dramas: the amazing food that they showcase – they look delicious, addictive and amazing. Korean cuisine is much more than Korean fried chicken and you'll thank yourself for adding theses dishes to your pop-culture loving diet.
Kimchi Pancakes
This dish is what favourites are made of – kimchi and pancakes, what’s not to love? The spice and tanginess of the kimchi is perfect with these pancakes. Kimchi pancakes or Kimchi-jeon is basically made with kimchi and onions as base—it’s thinner than an onion pancake but packed with so much more flavour! Enjoy with a sweet and spicy dipping sauce.
Makes: 4-6 pancakes
Cook Time: 25 minutes
Ingredients:
• 1 cup all-purpose flour
• 2 tablespoons corn-starch
• 1 tsp salt
• 1 cup chopped kimchi
• ¾ cup room temperature water , add more as needed
• ¾ cup kimchi juice, squeeze the kimchi well to get lots of liquid
• ½ cup chopped spring onions
• 3 tablespoons cooking oil
Making the pancakes
• Mix the kimchi liquid and water together. Keep aside.
• In a mixing bowl, add in flour, corn-starch, and salt. Mix well.
• Gradually add the liquid mixture to the dry mixture ingredients while mixing with a whisk.
• Whisk until you’ve reached a batter consistency, and there are no lumps.
• Fold in the sliced kimchi and spring onions with a spatula.
• Mix until well incorporated.
• Heat a medium-sized non-stick pan over medium high heat.
• Add generous amount of oil.
• Using a medium-sized serving spoon pour in the batter and evenly spread out the batter until you have a pancake that should be around be around ½-inch thick.
• Cook the pancake for 3-4 minutes on medium heat.
• Once the sides start to dry up, carefully scrape the sides with a spatula to ensure it hasn’t stuck to the pan.
• Once the pancake is crispy and has some brown spots underneath, carefully flip the pancake with a spatula.
• Cook the other side until brown and crisp. Repeat this for the rest of the batter.
• This is best enjoyed with a sweet, sour and spicy dipping sauce
Note:
• If your batter is a little too thick, feel free to add a splash of water and then season with a bit of salt if needed.
• You'll want a batter that's not too thick and easy to spread to be able to make thin and crisp pancakes.
Vegetarian Korean Bibimbap Bowls
A colourful rice bowl topped with seasoned vegetables, a fried egg, and a flavourful sauce, a traditional bibimbap bowl typically also contains sliced meat, but not this one! You don’t have to be a vegetarian to enjoy this recipe!
Serves: 4
Cook Time: 1 hour
Ingredients:
For The Pickled Vegetables
• 1 cup cabbage, finely slices
• 1 cup carrot, finely sliced
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ cup rice vinegar
• ½ cup warm water
For The Tofu
• 2 packets of extra firm tofu, sliced into bite-sized pieces
• 3 tablespoons soy sauce
• 2 teaspoons corn-starch
• 2 tablespoons vegetable oil - divided
For The Cucumbers
• 1 cup thinly sliced cucumber
• 1 teaspoon sesame oil
• ½ teaspoon toasted sesame seeds
For The Mushrooms
• 2 packets mushrooms, thinly sliced
• 1 tablespoon vegetable oil
For The Spinach
• 5 cups baby spinach leaves
• 2 teaspoons vegetable oil
• ½ teaspoon finely minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 onion, finely minced
For The Bibimbap Sauce
• 2 tablespoons gochujang
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 2 teaspoons water
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame seeds
For The Bibimbap Bowls
• 4 cups cooked jasmine rice
• 4 eggs - fried
• 1 cup bean sprouts
Prepping For the Bibimbap:
Pickled Vegetables:
• Prepare the pickled vegetables by combining the cabbage, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle for 15 minutes.
Tofu:
• Use a fresh paper towel to pat the exterior of the tofu dry.
• Combine the soy sauce and corn-starch in a small bowl and whisk until combined.
• Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat.
• Toss half of the tofu pieces in the soy sauce and corn-starch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown.
• Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.
Cucumbers:
• Squeeze the excess moisture out of the cucumbers using a paper towel.
• Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.
Mushrooms:
• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.
Spinach:
• Heat 2 teaspoons of oil in a large skillet over medium-heat.
• Add the spinach leaves and sauté for 1-2 minutes.
• Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry.
• Toss the spinach with the minced garlic, sesame oil, sesame seeds, and onions.
Bibimbap Sauce:
• Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl. Set aside
Making The Bibimbap Bowls:
• Place 1 cup rice into four separate serving bowls.
• Top with quarter of the fried tofu and one fried egg each.
• Serve with prepared toppings – pickled vegetables, cucumber, mushrooms, spinach, and sauce.
• Build your own bowls to your liking.