All posts tagged: gochujang

kimchi jjigae

Kimchi Jjigae (Pork & Kimchi Stew)

Soupy.  Hot.  Spicy.  Delicious.  Comforting.  Slurpy.  Sour. All the goodies in one pot and just perfect for an autumn/winter’s cold night.  That sourness of the cabbage kimchi, added with spiciness of gochujang sauce and sweetness of the pork belly helps to build up a perfectly balanced soupy stew for the whole family to indulge.  Best of all, ingredients can be added or omitted to suit your taste buds. To save time, I used store-bought kimchi which is as good.  Prep, cut the ingredients and chuck everything into one pot.  All in all, the prepping and cooking time doesn’t take more than 1 hour.  So easy, fast and indulgent.  This is my go-to one-pot stew when I crave for a comfort food. What’s your comfort food? Kimchi Jjigae Serves 2 Ingredient: 300 g kimchi (store-bought or home-made), drained & reserve juice 350 g chicken stock 300 g skinless & boneless pork belly, sliced into 2cm pieces 1/2 block silken tofu 3 spring onion, sliced diagonally, reserve some as garnish 1/2 onion, sliced 2 cloves garlic, peeled …

chilli beef tartare

Sesame, Soy & Chilli Beef Tartare (Yukhoe)

In our culture, eating raw food is not an everyday affair.  My first encounter with raw food was a platter of fresh, raw, perfectly sliced salmon and tuna sashimi, paired simply with nose-numbing eye-shooting wasabi and shoyu.  I love it.  I love the flavour – so fresh and fishy.  I love the texture. “Sometimes, the best thing in foodie life is to enjoy what nature has to offer…in its very own natural form.” And ultimately, that kickstarted my love affair with raw food.  Gradually, my taste bud expands to other seafood and also beef.  Do you remember your first love affair? … ahem, I mean with raw food 🙂 With beef, I always prefer mine medium rare – warm red in the middle and slightly firm. I get really annoyed when a restaurant can’t get this basic thing right – especially when it was a piece of damn good aged steak. But sometimes, I don’t mind them all rare especially when dealing with high quality beef.  Of course, it takes me a while to appreciate the act of eating rare beef. …

tuna in chilli

Raw Tuna in Korean Chilli Sauce

Once a while, I crave for fresh raw seafood.  Whether it’s served in sashimi-style or lightly seared on the sides, they still taste good, in my opinion.  When I can’t find really really fresh seafood, I’d just buy off my neighbourhood sushi store.  Then refrigerate them so it’s chilled to the max before I devour them.  The feeling is glorious, just glorious. To make this dish, we need to buy the freshest, sashimi-quality tuna and consume it within the day. Fresh, sashimi-quality tuna is not a luxury that’s available at my fish monger all the time.  And when it does, I’ll make it a point to get it. For the sauce, well, gochujang is the spicy miso of Korean cooking, one of my favourite condiment to have on hand.  It is used in a wide range of Korean dishes, ranging from bibimbap to tteobokki, and also goes damn well with chicken (check out my Gochujang Roast Chicken recipe).  The flavour is concentrated and spicy.  Who doesn’t love a simple dish with great flavours, right.  What’s more, no cooking is required (serious!) and takes …

gochujang chicken

Fire up with Gochujang Roast Chicken

Ever wonder why bibimbap taste so good? If you have tried it, that’s because of the red hot pepper sauce which is used to dress the rice dish – known as gochujang.  It’s a red pepper paste that also contains fermented soy beans and glutinous rice.  The importance of gochujang in a Korean kitchen is synonymous to miso in a Japanese kitchen.  It is hot, pungent, thick, flavoursome and very very yum! “Just a bit will sure to make you “fly,  fly o so mighty high.  What a paste!”  Gochujang is very versatile – it can be used to punch up flavours in roasts, soup stews or dipping sauces.  These days, I can sense the boredom with my same ol, same ol roasts – and surely it is  time for a change.  And boy, what a coincidence I can say – having an unopened pack of gochujang in the cupboard was a bless – to my roast 🙂 This is a very simple roast chicken recipe – small effort but delivers BIG BIG punchy flavours – wonderful and memorable for a lazy cook-in …