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Hed Chef
Try this Korean heartthrob
By Hedy Khoo
March 28, 2011
[email protected]
WHAT sends your heart boom boom boom?
For me, there's nothing quite like a Korean heartthrob to send bass beats down your tummy, with those fancy dance moves and boyish grins.
Nevermind that the closest you would come to kissing one is planting your lips on a glossy magazine cover.
No harm day-dreaming!
Here's a thought, why not do it over a hot steaming bowl of jajangmyeon, or Korean black bean paste noodles?
To do this, you don't even have to speak Korean or require English subtitles to enjoy this oft-seen dish on Korean drama serials.
Personally, it's not a bad idea to lock lips with a delicious bowl of noodles.
Besides, it won't laugh at you if you tell it 'sarang hae' (Korean for 'I love you').
Talking to your food in the privacy of your home is perfectly alright, unless are trying to impress a Korean heartthrob dinner guest, of course.
Hed Chef is taking a break from next week. She will return with a new look and more recipes in June.
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JAJANGMYEON (KOREAN BLACK BEAN PASTE NOODLES)
Ingredients (Makes 8 servings)
220g pork belly, cubed
200g radish, diced
200g sweet potato, diced
200g zucchini, diced
200g onion, diced
2 cloves of garlic, minced
100g shredded cucumber
900ml water
8 tbsp Chunjang (Korean black bean paste)
3 tbsp rice wine
150ml vegetable oil
800g wheat noodles (Allow 100g per portion.)
3 tbsp potato starch mixed with 3 tbsp water
Pickled radish (optional garnish)
Method
Dice vegetables 1cm in width
Marinate pork in rice wine for 15 minutes.
Heat 150ml oil in skillet. Deep-fry cubed pork to a golden brown and crisped.
Remove pork and set aside. Reserve oil for later use.
Heat 5 tbsp of the used oil. Add the black bean paste and fry for about 2 to 3 minutes until the mixture bubbles. Set aside.
Heat 3 tbsp of the used oil. Add in the garlic, all the vegetables and fried pork. Stir-fry lightly before adding the water. Cover and simmer for 15 to 20 minutes until the vegetables are tender.
Add the fried black bean paste and stir well. Once the mixture bubbles, add in the potato starch mixture. Stir the mixture reaches an even consistency.
Boil the noodles according to the packet instructions. Drain dry and serve topped with the black bean paste mixture.
Garnish with shredded cucumber and pickled radish
Hed Chef
Try this Korean heartthrob
By Hedy Khoo
March 28, 2011
[email protected]
WHAT sends your heart boom boom boom?
For me, there's nothing quite like a Korean heartthrob to send bass beats down your tummy, with those fancy dance moves and boyish grins.
Nevermind that the closest you would come to kissing one is planting your lips on a glossy magazine cover.
No harm day-dreaming!
Here's a thought, why not do it over a hot steaming bowl of jajangmyeon, or Korean black bean paste noodles?
To do this, you don't even have to speak Korean or require English subtitles to enjoy this oft-seen dish on Korean drama serials.
Personally, it's not a bad idea to lock lips with a delicious bowl of noodles.
Besides, it won't laugh at you if you tell it 'sarang hae' (Korean for 'I love you').
Talking to your food in the privacy of your home is perfectly alright, unless are trying to impress a Korean heartthrob dinner guest, of course.
Hed Chef is taking a break from next week. She will return with a new look and more recipes in June.
--------------------------------------------------------------------------------
JAJANGMYEON (KOREAN BLACK BEAN PASTE NOODLES)
Ingredients (Makes 8 servings)
220g pork belly, cubed
200g radish, diced
200g sweet potato, diced
200g zucchini, diced
200g onion, diced
2 cloves of garlic, minced
100g shredded cucumber
900ml water
8 tbsp Chunjang (Korean black bean paste)
3 tbsp rice wine
150ml vegetable oil
800g wheat noodles (Allow 100g per portion.)
3 tbsp potato starch mixed with 3 tbsp water
Pickled radish (optional garnish)
Method
Dice vegetables 1cm in width
Marinate pork in rice wine for 15 minutes.
Heat 150ml oil in skillet. Deep-fry cubed pork to a golden brown and crisped.
Remove pork and set aside. Reserve oil for later use.
Heat 5 tbsp of the used oil. Add the black bean paste and fry for about 2 to 3 minutes until the mixture bubbles. Set aside.
Heat 3 tbsp of the used oil. Add in the garlic, all the vegetables and fried pork. Stir-fry lightly before adding the water. Cover and simmer for 15 to 20 minutes until the vegetables are tender.
Add the fried black bean paste and stir well. Once the mixture bubbles, add in the potato starch mixture. Stir the mixture reaches an even consistency.
Boil the noodles according to the packet instructions. Drain dry and serve topped with the black bean paste mixture.
Garnish with shredded cucumber and pickled radish
