Have you ever wondered why whole foods like fresh fruits, vegetables, meat and seafood don’t need to carry nutrition labelling on them?
It’s because they are very minimally processed and do not contain any added ingredients. Whole foods also come “complete”. All the vitamins, nutrients and fibre are kept intact.
They have not been blended, broken down or dehydrated and in the process, they do not lose their nutritional value. Unlike ultra processed food.
Yeonjeoyukjjim, which is Korean for double cooked pork belly with nuts is a royal Korean Joseon dish.
Start by cutting the beancurd into rectangular sized chunks. Pan fry them in a little oil until they are lightly golden brown. Remove and cut them into smaller 2cm cubes and set aside.
Make a sauce mixture by mixing 50ml light soya sauce, 1.5 cups water, 1 tbsp mirin, 1 tbsp honey and white parts from 1 stalk spring onion. Stir well and set aside.
Tteokgalbi has to be one of our favourite beef dishes and recipes. It may require some effort to pull it off but when you do, it is so worth it.
Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.
Steam 16 peeled chestnuts for around 45 minutes until they are soft enough to be mashed. Use a spoon to mash the chestnuts into a sieve to get chestnut powder.
Jjimdak or Korean Braised Chicken as done in a more elegant and refined manner.
Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.
To make the Jjimdak, sauté a handful of spinach with some perilla seed oil and a pinch of salt in pan until the vegetables are lightly cooked.
Jeonbokjuk, or Korean abalone porridge is one of the most delicious and comforting porridge that there is.
Soak 1/2 rice cup of glutinous rice in 4 rice cups of water for 1 hour. After an hour, strain the rice and retain the rice water.
If you prefer to have a thicker consistency, simply reduce the amount of rice water used to 2 or 3 cups instead. We prefer our Jeonbokjuk to be more broth like and not too starchy.
Add 1 tbsp lard oil in a wok or pan and turn on flame. Fry 3 cloves of minced garlic and the white bits of scallion in the lard oil until fragrant . Tilt the wok one end so that the garlic can immerse deeply in oil.
Add 1 sliced Chinese sausage or lup cheong to add to the fragrance. Then add 1 cup of beansprouts followed by kway teow for 2 servings. You can add some yellow noodles as well. Stir and mix well.
