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Food Recipes You Always See in K-Dramas (Part II)

By Eskanisa R

18 June 2020

Delicious recipes that will feed the whole family.

Photo source: YouTube
 
Have you tried any food recipes you always see in K-Dramas in the previous part? Here are other mouth-watering recipes you can enjoy with whole family this weekend.

1. Kimbap
This easy-made light-bite which is definitely prefect for binge-watching your favourite dramas can be made of leftover rice you have at home.
 
Ingredients:
500 grams rice
1 carrot (cutting into matchsticks)
1 cucumber (cutting into matchsticks)
2 bunch spinach
2 sausages (cutting lengthwise)
2 eggs
½ tbsp. sesame oil
1 tsp salt
Pepper to taste
6 – 7 nori (dried seaweed)
Sesame seeds (optional, for garnish)
Bamboo mat (sushi roller)
 
Steps:
1. Mix rice with salt and sesame oil, stir well, and set aside until rice cool.
2. Boil spinach and carrots separately with pinch of salt for minutes, not too long to keep texture crisp.
3. Beat eggs, add salt and pepper, make omelette then set aside until cool. After cooling for minutes, cut lengthwise to size of nori.
4. Fry sausages with little oil, set aside.
5. Place nori above bamboo mat, add rice, carrot, spinach, cucumber, sausage and omelette. Adding to much ingredients only make it harder to roll.
6. Gently press while rolling to keep all ingredients together. Put a little water or sesame oil at the end of nori to keep sticking before you cut.
7. Sprinkle with sesame seeds before served.

2. Yangnyeom Chicken
Enjoy this sweet spicy fried chicken with or no rice.
 
Ingredients:
700 grams chicken wings (cut into two parts per wing)
½ tsp salt
½ tsp black pepper (powder)
2 tbsp rice flour
2 tbsp wheat flour
1 tbsp tapioca flour
1 egg
½ tsp baking soda
1 tbsp corn starch
 
Sauce:
4 cloves garlic (chopped finely)
2 tbsp gochujang
2 tbsp tomato sauce
3 tbsp honey
1 tbsp sugar
½ tsp vinegar
1 tbsp oil
Sesame seeds
 
Steps:
1. Mix chicken with salt before wash and set aside.
2. Right after washing thoroughly, marinate chicken with salt and pepper in minutes, set aside.
3. Mix rice flour, wheat flour, tapioca, corn starch and baking soda. Add chicken one by one, make sure all (chicken) parts are coated perfectly.
4. Fry chicken in medium heat until half cooked (yellowish brown), let it cool for 15 minutes. Before refried for the second time until done (brown colour). To make crispy skin and moist texture on the inside, make sure you see many bubbles from around, it means oil is ready for frying. If it is bubbling hard, the oil is too hot.
5. Use non-sticky pan to saute garlic until fragrant, add all sauce ingredients, and stir well until getting thick.
6. Put chicken, stir well until all parts are coated well with sauce. Add sprinkle of sesame seeds before served.

3. Korean BBQ
Ingredients:
500 grams beef (sliced thinly marinate with 6 crushed garlic cloves, ½ crushed onion, 2 cm grated ginger, 1 tbsp fish sauce, 2 tbsp soy sauce, 2 tsp sesame oil, ½ tbsp. brown sugar and pepper for an hour)
500 grams chicken fillet (marinate with salt, 6 crushed garlic cloves, 2 cm grated ginger, ½ tsp nutmeg and ½ tsp pepper for an hour)
Salt
Pepper
Sesame oil
 
Additional:
Lettuce
Chinese cabbage
Kimchi
Garlic (sliced finely)
Onion (sliced finely)
Green chili
Shitake
 
Dipping sauce:
Salt
Sesame oil
Gochujang
 
Steps:
1. Cut beef and chicken to your liking.

2. Prepare grill on medium heat, add little sesame oil. You can also use non-sticky pan to cook this meal.
3. Put garlic, onion, and shitake, cook until down (brown colour), and set aside. For those who like eat raw garlic and onion, just grill the shitake.
4. Add a little sesame oil to grill beef and chicken, cook until done.
5. Use small plates to serve kimchi, gochujang, salt for dipping sauce, sesame oil and green chili. Instead of ssamjang (Korean barbecue dipping sauce), you can use salt and sesame oil.
6. Make ssam or wrapper with lettuce, Chinese cabbage, beef or chicken already dipped in salt and sesame oil or gochujang, shitake, kimchi, garlic, onion and green chili if you like spicy ones. Enjoy while warm.
 
 
 

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