After 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.
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!:-)
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| 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... |
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| 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. |
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| 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. |
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| 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. |