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Lenten Season: Easter Lunch

dining tableAfter a week of pure fish and vegetables, Papa chose to have an Easter Sunday Korean lunch at the comfort of our very own home.

Jun cooked the samgyupsal, beef bulgogi, tofu, and ramyun while I did the kimchi pajeon, steamed spinach w/ sesame oil and  the Korean beef stew.  Of course, this will all not be a complete Korean banquet without the ever present kimchi and soyabean paste from Masan Garden.  

steamed spinach, kimchi pajeon and beef bulgogi
steamed spinach with sesame oil, kimchi pajeon and beef bulgogi
Papa intentionally didn't sprinkle some sesame seeds on top of the beef bulgogi because it'd be bad for his uric acid level...hihihi...

tofu, lettuce with soyabean paste and ramyun
tofu, lettuce with soyabean paste and ramyun
We simply fried the bulgogi marinated tofu in sesame and extra virgin olive oils.
Soyabean paste is from Masan Garden.
Our ramyun is a Korean instant noodle soup bought from the Korean section of the supermarket.

pork samgyupsal, tofu and kimchi pajeon
pork samgyupsal, tofu and kimchi pajeon
Samgyupsal is originally fatty slices of pork belly but we preferred pork sirloin for a more healthy option.  We simply sprinkled the meat with salt and black pepper while on the pan grill. This is best served with lettuce to wrap a slice of  the cooked samgyupsal.  A dab of soyabean paste, kimchi or other side dishes are also added into it and then eaten   wrapped.

kimchi, korean beef stew, spinach, beef bulgogi, and tofu
kimchi, Korean beef stew, steamed spinach, beef bulgogi and tofu
Kimchi is from Masan Garden.  Kimchi is a spicy fermented Korean dish  made from vegetable, usually cabbage,  

with a variety of spices and  seasonings.
Our Korean beef stew is, again, without sesame seeds.
At the end of our sumptuous lunch, we had  full but not so heavy stomachs... and that's what I actually love most in eating Korean food...never heavy but always oh  so satisfying!:-)