As we’ve mentioned before K-food is taking the Gulf by storm with new restaurants, food fairs and special themed menus at Asian restaurants. It’s not hard to see why – family style portions presented with a wide array of sides. Now eating these delicious dishes is easy but what about cooking Korean food? Actually cooking it; whipping midnight ramyun doesn’t count.
In comes the event that we attended last month at Mannaland in International City organised by K-Food ME. Seriously check out their site it has so much info about K-food: products, recipes, restaurants to check out etc.
Bibimbap and bulgogi time! Bibimbap means mixed rice (bibim means mixed & bap means rice). You can add whatever vegetables and meat you like (beef is mainly used), topping it with a fried egg is optional ( I didn’t opt for it but kept it on for the photos). You mix all of this up with gochujang (red chili pepper paste) and eat it. I obviously posed with my creation then took the egg off and ate it!
Best way for me to kick start the week was to attend a Korean cooking class, cause we all know I'm obsessed with K-culture. #KFoodDubai These ingredients were for bibimbap (mixed rice). You start with sautéing the vegetables (namul), if you'd like you can add meat (gogi) and a fried egg (gyeran). For me it's eaten best with gochujang (chili pepper paste). Finally my Korean skills have a use! 😎 Also come down this weekend to @thebeachdubai for #kfoodfair2016
We julienned our vegetables (mushroom, carrot, radish, pumpkin, spinach, bean sprouts, lettuce) and lightly fried them in sesame oil. We fried our beef until it was nice and juicy and voila it’s done. It’s a really simple dish to make and tastes fantastic with the slightly spicy gochujang. Want more details click here: http://kfoodme.com/recipes/bibimbap/
Onto bulgogi (bul means fire and gogi means meat), normally it’s eaten in a ssam (lettuce wrap) and eaten with ssamjang (a mix of gochujang and doenjang– soybean paste).
To make bulgogi, you need to fry the thinly sliced cuts of beef in a Korean grill. The way we made it was actually different from the norm, we used a vegetable stock (it was a sort of soup, I’m pretty sure it was Korean pear stock). After frying the marinated bulgogi, we added the pear stock and buchu (asian chives/onion chives/garlic chives) and let it cook to let the soup evaporate. You can find the full recipe here: http://kfoodme.com/recipes/bulgogi/
Now one thing that wowed everyone that attended was the Korean grill (we’ve actually used one before in our early early circa 2012-ish Korean crazy days and it didn’t end well, we apologize to the staff at Sonamu at Asiana Hotel who urged us repeatedly to go for the buffet). Moving on from that story, it’s basically a grill at the top and has a kind of moat? at the bottom so that you don’t loose any of the marinades/juices.
This is it for the cooking post, coming up next in the K-food series is K-food 101. We’ll be talking about staple foods, side dishes etc! Stay tuned and keep Hallyu-ing.