To Cook
In a bowl, marinate beef with 2 tbsp Ottogi Bulgogi Sauce & Marinade for at least 15 mins.
Place Obap Sweet Potato Noodles in a pot of boiling water and cook for about 6-7 mins or until al-dente. Drain and rinse noodles slightly with cold water. Shake excess water off noodles.
Add vegetable oil to a frying pan and stir-fry capsicum, carrot, onion and mushroom over high heat for 1 min. Set aside vegetables on a plate.
In the same pan, cook marinated beef over high heat for 3 mins or until the beef is cooked. Add in the noodles, saute vegetables, spinach, 1 tbsp Ottogi Bulgogi Sauce & Marinade, sesame oil, black pepper and salt (optional); and mix ingredients together over medium heat for about 30 secs.
Garnish toasted sesame seeds over the japchae and serve hot.
Vegetables
Korean Soybean Sprouts Soup with Rice (Kongnamul-Gukbap)
To Cook
Boil 2L of water in a pot.
Add the anchovies and dried kelp to the boiling water. Cover with a lid and let it cook over medium high heat. When the water comes to a rolling boil, reduce the heat to medium and let it simmer for 10 minutes.
Strain the stock to remove the anchovies and kelp.
Add the soybean sprouts, garlic and salt to the stock. Submerge all the soybean sprouts in the stock. Cover with a lid and cook over medium high heat for about 5 minutes.
Strain the stock again, this time into a large bowl and set aside the cooked soybean sprouts.
Prepare 2 large Korean-style earthenware bowls for finishing up the soup.
Separate the sliced onions into 2 portions and place each portion into a bowl. Do the same for the rice, kimchi, and soybean sprouts.
Add some freshly ground black pepper into each bowl and add 2 cups of stock to each bowl.
Place the earthenware bowls on top of the stove on medium high heat until the stock begins to boil. This will take between 10-15 minutes.
Once the soup begins to boil, crack an egg into each bowl and let the eggs cook for a minute.
Sprinkle the sesame seeds, gochugaru, and chopped spring onions into each bowl.
Finally drizzle with sesame oil and serve immediately from the stove.
Mapo Tofu
To Cook
Combine all the seasoning ingredients in a bowl and mix well together.
In a large wok, heat cooking oil on medium heat and stir fry garlic and ginger till fragrant.
Add minced pork and La Doubanjiang and stir fry until pork is evenly coated with La Doubanjiang.
When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.
When the mixture starts to bubble, spread tofu over meat and gently coat the tofu with the sauce.
Simmer over low heat for 10-15mins or until the sauce has reduced to half the original amount.
Test taste and adjust by adding salt or sugar to reduce the spice if required.
Add the green onions and mix just before taking the pan off the heat.
Serve with steamed rice.
Stir Fried Wombok with Prawns
To Prepare
Heat up the wok with some oil. Infuse the garlic with the oil by stir-frying it. Remove the garlic when it turns a golden brown colour. Leave some garlic oil in the wok.
Cook the prawns with the remaining garlic until thoroughly cooked. Set aside the prawns.
Heat up the wok and add the wombok and enoki mushrooms. Add the oyster sauce and combine well.
Stir well. Do not overcook the dish because the wombok should still have a slight crunch.
Plate by placing the prawns on top of wombok and mushrooms. Garnish with garlic oil. Serve while hot with steamed rice.
Stir Fried Salted Vegetables (Kiam Chye)
To Cook
Heat up wok and place the preserved mustard vegetables in the wok until the vegetables are dry. Keep stirring until the vegetables are fully dry. Set aside on a plate.
Heat up the wok with some oil.
Add the ginger, garlic and red chilli. Saute until fragrant before mixing in together with the vegetables. Add seasoning according to taste.
Add some water to let the preserved mustard vegetables simmer until soft.
Spoon the wine and sesame oil until it is well-mixed.
Turn off the heat, place on a separate plate and serve while hot with porridge.
Spicy Seafood Noodle Soup (Jjamppong)
Preparing the Noodles
Heat up some vegetable oil in a wok over low heat. Then add the chilli flakes, garlic, ginger and green onion. Stir fry until fragrant.
Increase the heat to medium and add the rest of the vegetables. Stir fry until the vegetables are soft.
Next add the seafood to the wok and mix well with the other ingredients and spices.
Add the soup ingredients to the wok and cover with a lid. Let the soup cook until the seafood is cooked through. Take care not to overcook the seafood; about 10 minutes of cooking should be enough.
Prepare the noodles according to package instructions while the soup is cooking.
When the noodles are done, portion them into individual bowls. Then add the soup and seafood and serve hot.
Ssamjang Dipping Paste
To Make
Mix all of the ingredients together until well combined.
If the mixture is too thick, add a small amount of water.
Honey Sriracha Barbecue Sauce
To Cook
Add the butter to a pan over a low heat to melt the butter.
Once the butter has melted, add the onions and saute until they become translucent.
Add the garlic and continue to saute till they become fragrant.
Add the remaining ingredients and whisk the mixture until has fully combined.
Simmer the sauce for 5 mins until it thickens.
Vegetarian Steamed Tofu with Black Bean Sauce
To Cook
Heat cooking oil in a pan. Stir fry the garlic, ginger, soybean paste and fermented black beans until fragrant. Then add seasonings ingredients and bring to a boil. Turn heat off.
Arrange sliced beancurd on a plate. Drizzle the prepared sauce over the bean curds. Place plate in a steamer and steam over high heat for 7 mins.
Remove and sprinkle with spring onions and chilli.
Thai Basil Minced Pork Stir-Fry (Pad Kra Pao)
To Cook
Cook rice in a rice cooker or over the stove according to packet instructions.
Meanwhile, heat a wok over medium heat, then fry eggs sunny side up. Remove and set aside.
In a pestle and mortar, grind the chillies and garlic.
Add them to the hot wok with more oil over a medium heat and saute until fragrant.
Add the minced meat and break them apart in to smaller granules.
Once the mince has cooked through, add the dark soy sauce, fish sauce, sugar and oyster sauce and mix.
If the mince gets too dry, add water if needed.
Once the sauce has been thoroughly combined, remove from the heat and add the basil leaves.
Serve with rice and a fried egg!
Korean Pickled Radish with Chilli
To Prep
Place the radish slices, onions and chillies loosely into a mason jar (or divide into a few smaller jars).
To Cook
In a saucepan, mix the Pickle ingredients, stirring until the sugar is dissolved. Heat on high and bring to boil, then remove from heat.
To Pickle
Immediately pour the mixture into the jar(s) and use a heavy spoon to sit on the vegetables to ensure they are fully submerged. Let cool to room temperature and cover to sit overnight.
Place the jars in the fridge and serve after 2-3 days, up to 6 mths.
Hakka Yong Tau Foo
To Make the Broth
Dry-fry the anchovies until dried, placed into a stock pouch.
Heat the water in a stock pot over medium-high heat. Add the soybeans and anchovies soup pouch and bring to boil for 30 mins or more. Add in the salt and sugar last.
To Prepare
Combine the stuffing ingredients, mix well and set aside.
Puffed tofu – Make a slit at the center of the puffed tofu with scissors.
Firm tofu – Scoop out a hole at the center of the tofu.
Chillies and okras – Make a slit from the top, stop at 2-3 cm from the end. Remove the seeds.
Eggplants – Slice in from the side to about ¾ of the way, allow the eggplant to open up like a shell.
Bitter melons – Remove the core and seeds.
With a spoon or butter knife, add the stuffing into the vegetables and spread them out to avoid falling out as they will shrink when cooked.
To Cook
In a frying pan, heat oil over medium-low heat. Pan-fry the stuffed firm tofu, meat facing down first, until browned on all sides and place them into the soup.
Pan-fry the remaining stuffed vegetables and puffed tofu covered until all sides are browned and meat are cooked.
Serve the stuffed vegetables and tofu with the soup.