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Spicy Korean Pork & Calamari

12 01 17

Heyyyy, I just realized I have not posted anything in over a month. Yikes! Whatever happened to “post-at-least-once-a-week” goal?!? I really need to keep up with it, don’t I!! Anyways, I’m happy to be back with this favorite recipe. I think you will love this and it goes so well with rice or noodles or just with a lettuce wrap. Check out the full 3-min video and recipe below. Yum, So good! Happy Friday, y’all!

SPICY KOREAN PORK & CALAMARI (쭈삼볶음)4 servings
INGREDIENT
1 lb of calamari (tubes and tentacles)
1 lb of thinly sliced pork belly
½ onion
4 green onion

MARINADE SAUCE
½ cup gochujang (chili paste)
¼ cup soy sauce
2 tbsp sweet rice syrup
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp mirin
1 tbsp gochugaru (chili powder)
1 tsp sesame oil
black pepper

PREPARATION
Cut slices of pork belly in about 1.5” wide pieces then pre-season with mirin (or sake) and pepper. Julienne onion and green onion. Cut cleaned calamari into similar sizes. I like to score the calamari tubes for softer texture. Make spicy and sweet marinade and add it to pork belly and calamari to set aside for at least 30 min.

INSTRUCTION
On high heat, start cooking the pork belly first to get the fat oil going then add calamari. Cook it for few minutes (about 5 min) until both pork and calamari is fully cooked. Add onion and green onion, add gochugaru and sesame oil at the end to add some more kick and flavor!

PRO TIP
Cooking this dish on high heat throughout is important as calamari will get tougher if overcooked on lower heat. Scoring the calamari tubes will add nice soft texture. Adding onions will add natural sweet flavor and make the dish little bit more saucy and juicy! 

Others

10 Tips To Master Korean Pancakes

10 11 17

I recently posted this image on my Instagram account with some tips. I thought it was fun to see some questions and responses so I’m sharing it here and working on more Korean cooking tips for you! Let me know what you think!

10 TIPS TO MASTER KOREAN PANCAKES

1 / It’s usually 1 : 1 (pancake mix : water) ratio. 1 cup will make about 2-3 pancakes.

2 / Finely chop ingredients or in thin shreds so you can spread thin and flat.

3 / Add 1 big ice cube in the batter mix for extra crispy pancakes.

4 / You only flip twice but press down with spatula to make sure its cook thoroughly.

5 / Add more oil around the edges and in the middle by lifting the pancake, again for extra crispy pancake.

6 / Season your mix lightly with salt even if you make sauce to dip

7 / Easy dipping sauce to make: soy sauce, vinegar, sugar, sesame oil, sesame seeds (+green chili for extra kick).

8 / Flavorful combo: chives + green onion + perilla OR zucchini + onion + dried shrimp OR kimchi + kimchi juice + sugar + gochujang + green onion.

9 / Make the pancake ahead of time, refrigerate then reheat on pan (without oil) on low-med heat. This also makes it crispy and flavorful.

10 / Make it on a rainy day, eat it with Korean rice wine (Makgeolli) and share it with your friends & family.

Click here for yummy Korean Seafood Pancake recipe!