We've all been there before – had a fantastic Korean dinner, wanted to replicate it at home but didn't know where to start. Hopefully, these recipes will be as helpful to you as they were to me!
Ddeok-boggi
Also spelled “duk boki” or “ddeok-bokgi”, these are spicy Korean rice cakes. It is sometimes referred to as the Korean Mac and Cheese because it is so common. Ddeok-boggi is a very accommodating dish – you can add meat, poultry or seafood to make it a one-pot meal. You can also swap the cabbage for another leafy green vegetable.
To make it, you need:
1. Cylindrical rice cakes – 450 grams, cut into 2-inch pieces
2. Hot chili pepper paste (kochujang) – 1 tablespoon
3. Hot chili pepper powder (kochukaru) – 1 teaspoon
4. Sugar – 1 tablespoon
5. Garlic – 2 teaspoons, minced
6. Soya sauce – 1.5 tablespoons
7. Rectangular flat fish cake (omook/oden) – 1 packet, cut into 1-inch pieces
8. Cabbage – 2 cups, finely chopped
9. Clear stock or water – 3 cups
Soak the rice cakes in cold water for an hour, or blanch for 10 seconds in boiling water; and drain well before use. You can also simmer them for 10 minutes in the sauce before adding the other ingredients.
To prepare the sauce, mix ingredients (2) – (6) with the liquid and bring to a boil before adding the fish cakes. Add the rice cakes and cabbage when the sauce begins boiling again, allowing the sauce to boil once more before lowering the heat to simmer for 3 minutes.
Stir the dish periodically to prevent the rice cakes from sticking to the bottom of the pot and burning. If the sauce appears too watery for your liking after simmering, remember that it will thicken further upon standing.
Daeji Bulgogi
This dish features finely sliced pork pieces, although pork can be replaced with beef. Recommended beef cuts include sirloin or top round, while the butt cut is preferred for pork.
The key to making this dish successfully is the marinade and the marination time – the longer the better. Since the focus of the dish is on the meat, the only accompaniments you need are steamed rice and lettuce leaves in which you wrap both up. You can also eat it over rice, accompanied by sautéed vegetables.
To make this dish, you need:
1. Pork butt/loin – 900 grams, sliced thinly
2. Marinade – enough to cover the meat
To make the marinade, blend:
1. An onion – minced
2. Garlic – 2 tablespoons, minced
3. Sesame oil – 1 tablespoon
4. Soya sauce – 2 tablespoons
5. Kochujang – 4 tablespoons
6. Sugar – 5 tablespoons
7. Rice wine – 2 tablespoons
8. Ginger – 2 teaspoons, minced
If your butcher hasn't already sliced it, you might find it easier to cut thin slices if the meat is slightly frozen. Marinate the pork for at least 30 minutes before cooking. Broil or grill it for 4-8 minutes or stir fry in a non-stick wok for 5-10 minutes. Cooking times are slightly shorter for beef.
Pajeon
Pajeon is a pancake made with scallions or green onions, i.e. “pa” (green onions) + “jeon” (pancake). You might find this item listed on Korean restaurant menus as pajon, p’ajon, pageon, pa jun, or plain jeon. Served with a soya sauce-vinegar dip, it is popular as a snack, a side dish, or an accompaniment to drinks. This dish is endlessly versatile, but it's always good to know the basics.
To make pajeon batter, you need:
1. Flour – 2 cups
2. Eggs – 2, beaten
3. Water – 1.5 cups
4. Scallions/green onions – one bunch, cut into thin slices 2-3 inches long
5. Salt – 1 teaspoon
6. Oil – for frying
Combine all ingredients (except the oil) and allow to sit for 10 minutes. The ideal consistency should be slightly runnier than Western pancake batter to ensure the pajeon will cook quickly and evenly.
Heat a thin layer of oil in a sauté pan on medium heat, and pour in enough batter to make a thin layer on the bottom of the pan. Fry for 3-4 minutes till the bottom has set and is golden-brown. Turn (or flip, if you're showing off) the pajeon over and cook for another 1-2 minutes, adding oil if needed.
To make the dipping sauce, combine the following:
1. Soya sauce – 1/3 cup
2. Rice wine vinegar – 1/3 cup
3. Sesame oil – 1 tablespoon
4. Kochukaru – 1 tablespoon
5. Scallions – 1 tablespoon, sliced thinly
6. Garlic – 1 teaspoon, minced
As you can see, the ingredients needed to make these Korean dishes are readily available at any sundry shop. The profusion of Korean grocery stores also ensures that you will have no trouble finding the rice cakes. If you managed to find a pre-made pancake mix for the pajeon but don't understand the instructions, just remember that every cup of mix should be blended with ¾ cup water.
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