POSTGRAD...

       It has been almost a full year since I write this blog. Throughout this year I have accumulated a lot of food photographs but my laziness took over and I refuse to write new updates. In light of my graduation, I began to look at my life and decide what I should continue to do and what I shouldn't. Food photography has become my hobby. I also began to read 4 hour chef, recommended by a friend who also loves to cook. I must say, I am quite talented with languages and this summer, I vow to continue with my french and pick up Korean as well.
      I started studying Korean through Rosetta Stone and even though it was long, I definitely enjoyed it... (now i just need to get it on my computer instead of others....)
Therefore this post will be dedicated to my korean friends and my best piggies. ( I will always remember those nights at MD ;)
Here is a korean blog that I adore!! http://www.maangchi.com

First I made a rice dish that I saw watching Kimchi family. (this is a great korean drama using all kinds of kimchi to tell the story, the food in the drama looks amazing!)
Soy Bean Sprout Rice/Kongnamul Bap

Here are the ingredients:
Pork (I used pork butt)
2ts soy sauce
1ts rice wine/mirin
1/2 sesame oil
1ts sugar
1ts corn starch
Soy bean sprout
Kimchi, coarsely chopped
1/4 Onions
Vegetables (optional)
Short grain rice

Sauce:
4tbs soy sauce
1ts sesame oil
2 ts hot pepper flakes
1 clove garlic
1 green onion
1 egg (optional)

                                                          

       

First you rinse the rice and soak it with water for about 10 minutes. This will make the rice fluffy and soft. During that time, you slice the pork and marinate it with a little soy sauce, sugar, sesame oil, rice wine/mirin and corn starch. Corn starch will keep the pork moist even after stir frying. Let it sit for 10 minutes. Heat the pan with a little oil and start stir frying the onions and vegetables. Then put in the pork and then the kimchi. Stir fry till the pork changed color.

Put them in a pot and add in water and your rice. The ratio should be 1:1. Lastly cover the pot with bean sprout and cover the pot. Bring the water to a boil then lower the heat. This will take around 20 minutes. Try not to open the cover during that time. When the rice is done, mix them and add in the sauce. You can add a fried egg when serve.

For the side dish, I made

Pan fried tofu with spicy sauce / 두부부침양념장 / Dububuchim-yangnyeomjang

Here are the ingredients:

1 pack of firm tofu

1 tbs soy sauce

1 ts hot pepper flakes

1 ts sugar/honey

1 chopped green onion

1 clove of minced garlic

1 ts sesame oil

roasted sesame seeds (for sprinkling)

First slice the tofu into 1/4 inch thick rectangles. Use paper towel to absorb the water. (To make it golden brown, the tofu has to be patted down)

Then heat up 2 tbs oil in a pan. Add the tofu and lower the heat. Cook until one side is old brown (around 5 minutes) then flip them over. You can make your sauce while waiting for the tofu. 

For the sauce, add all of the ingredients in a bowl and mix them together. Taste and adjust accordingly.

Once the tofu is ready pour the sauce on top and sprinkle it with roasted sesame seeds.

This is it! One delicious Korean meal! 

잘 먹겠습니다!!