Korean Food Recipe – Spicy Pork Belly Bbq ! 양념돼지고기 #sgahjumma

Ehh i realized some people have problems finding certain posts on my blog. So i decided to break down into different titles from now onwards. I have like hundreds of old posts so it is impossible to edit all since i jumbled up my food recipes, shopping, skincare and smartlady posts together.

Remember i was blogging about Yang Nyeom Pork Belly (spicy pork belly) ? Hehe i finally made it like a month ago. I haven’t made this for quite some time so finally i had the chance to and decided to share the recipe.

It is really very easy to cook.

You can buy freshly sliced thick pork belly from fairprice finest or cold storage.

How to make the sauce ?

1 tbs of minced garlic

2 tbs of Korean chilli paste

2 tbs of Korean chilli powder

2 tbs of Korean soya sauce

1 teaspoon of sesame oil

1 teaspoon of corn syrup

1 teaspoon of vinegar

2 teaspoon of sugar

Mix them all together in a bowl.

Marinate the pork belly with the sauce and keep in the fridge to let it set for about half a day. And you are ready to bbq it ! It is sooo yummy! Wrap with lettuce and kimchi …wah damn shiok !

My hubs loves it. I call this sauce the multi purpose sauce haha. Cos can use it to marinate with pork belly shabu shabu or the thick pork belly for bbq. Or you can replace with beef. But it taste better with pork lah!

Hehe #sgahjumma is here to teach you good tips and now you can have yummy Korean food at home.

Hubs and i never really go out for Korean food already cos i cook at home often esp during weekends. My hubs is quite a traditional Korean man. He likes to come home with food on the table. Not really a must to cook but he prefers it. Also good for him..else he have stomache upset everytime he have food outside especially when he drink. His digestive system is not very good. He just had colonscopy done last year in KR and took out a lump lor. So i try to cook often for him. I don’t put alot of salt and i don’t use msg. I use all the sauce recipes passed on to me by my own mother and mother-in-law. So i make all the marinates myself.

Some people asked me where did i find the time to do marketing and grocery shopping ? Well i don’t do it everyday lah. I have to work leh!

I fix my client appointments one week in advance. So i know my schedules for next week and when can i cook at home. Then i will plan my grocery marketing on every sunday mornings.

Then how come i have time to cook leh ???

I not full time housewife leh. I have to work and go for client appointments. Sometimes after night appointments i come back KO immediately.

If i know tomorrow evening i do not have appointment, i will marinate the meats (if any) the night before and keep in the fridge. When i come home next day evening, i just need to oil the pan and throw the thing in. Some days i will steam fish..so i just prep the ginger and ingredients and put the fish on a plate wrapped with cling wrap. Next evening just take out and steam.

So basically i prep my stuff the night before for tomorrow’s dinner.

How i plan my grocery shopping ?

I don’t shop at supermarkets unless bo bian i dont have time to go to wet market. I prefer to buy from wet markets cos i can buy ala carte. Lol cos i have to work and i don’t cook everyday, i do not need a big bag of green chillis or garlics/gingers etc. Plus it is cheaper at wetmarkets. I keep my expenses or should i call it “cost” per meal at $10. Unless it includes pork belly or bbq, i will up to $15.

Eh can one. Keep your daily expenses to $20 per day. Let me share in my next #smartlady posts. Now i can access wordpress via app, haha i can update when im on the move to appointments. I don’t drive…i take public transport hehe.

My hubs sometimes will accompany me to do my grocery shopping so he can help me to carry. He just let me do all the buying and choosing. His job is to safe guard my trolley haha.

I am really an ahjumma liao. We work our finances in traditional Korean way. Which is the husband will give all his salary to his wife and the wife will manage all the groceries, housing expenses, kids expenses etc and even investments. To some non-Koreans, they view it as “no pride” and no face 没面子 if i have to give my wife all my money and receive pocket money. But to a Korean, it is his responsibility to provide for his family and to work and bring money back. The wife takes care of whatever is in the house. The guy usually pays for the house and wedding and the lady will pay for furnitures. This is the traditional way.

I have some Korean clients and yes most of the time i have to go through the wives to get things done up like insurances and saving plans. But these days, things change and some couples do not follow this traditional way. But my hubs quite traditional. I think i talked and blogged about it before lol. But still almost every month i get asked this questions.

Though im not Korean and working, my hubs still give me all his salary. He don’t put into my account. But i have access to his accounts. Some of my Singaporean friends ask me how do i make my husband trusts me with his money ? Hmmm i think because i do not anyhow spend money and i also plan the finances and investments very carefully ? That is what my hubs told me. I review with him our finances and portfolio every month lol. I do investments but also make sure we have liquidity. Our insurances also i settle swee swee liao. My hubs say if im a spendthrift, he wouldn’t give me and will prefer to keep finances separate.

Haha i think i talked about this before. But recently got people ask me again. Im being asked this questions many times.

I just cleared some of emails from spam. I didn’t know so many got in there until i clicked spam box. Just moved some to inbox and will reply this weekend !

CNY

* Gosh, this post was in Private view mode for a MONTH sine 12th March ! Didn’t realized it till now. *

This is the first time hubs and i officially celebrated CNY as a married couple.

This year , we invited guests to our place and had home cooked food. I prepared Chinese steamboat and Korean “steamboat” aka Budaejjiggae (Army Stew) .

Chinese Steamboat.

Hehe prepared this nicely plated Korean army stew for one of the dinners for a couple friend. Together with Korean chopsticks , spoons, rice, sauces and tea.

This CNY alot of friends came over to my place and i invited few clients over too for a meal.

Alot are pretty curious what i have i my washroom and make up shelves lol. Because they know that i use quite alot of Korean skincare and toiletries. So my room and toilet is machiam like a mini beauty counter. I even have small little bottles of samples to give out !

Some of my female guests will request to take a look at my toiletries , skincare and makeup. And next, they will look at my kitchen and fridge. My hubs is quite particular about the kitchen appliances we use. IT HAS TO BE MADE IN KOREA except for some lah..because it is impossible to get all in SG leh. And it is too expensive to ship them over and too heavy to even bring it back ourselves. So the only thing that is MADE IN KOREA is our talking rice cooker from Korean brand Cuckoo. And of course our TV is from Samsung.

The sauces and seasonings in our kitchen are also from Korean mart. It must be Korean salt , Korean sugar, Korean sesame oil etc when i cook Korean food at home but of cos i also have my own stash of Chinese sauces and seasonings because i just started to cook Chinese food at home this year. Korean sauces are quite expensive in SG. The cheaper choice and brand is Sempio and they can be found in Shine Mart. I usually get my sauces there because they are cheaper. Except for some soya sauces. I need good soya sauces when i marinate dishes so i get my soya sauces from Koryo Mart instead. They have more variety. But for simple ones like sesame oil , apple vinegar and red pepper paste, Shine Mart is good place to get.

I want to share a recipe for Spicy Bulgogi ! I cannot remember if i blogged about it before. But going to share it with pictures soon next week. Cooked many times and hubs loves it. Even my MIL gave 2 thumbs up and requested me to cook one more time. It is very easy to cook and marinate if you have all the sauces. Yes you make the sauce from scratch and marinate with the pork slices. I cleared the pictures off my instastory so i have to retake and blog it here.

Kimchi fried rice is the easiest to cook.

You just need kimchi , rice ( Korean or Japanese sushi rice) , luncheon meat , salted seaweed and a egg for sunny side up.

For the seasoning : Gochujang ( Korean chilli paste ) and Korean sesame oil.

Fry Kimchi with luncheon meat , add in the rice and kimchi juice.

Fri and mix till fragrant. Add 1 tea spoon of sesame oil and gochujang.

Garnish with seaweed and sunny side up and ready to serve !

This is really easy. Best is to cook with sour kimchi ! Most of the Kimchi sold in SG are quite fresh and sweet. So i will leave it out on the dining area for half a day or a day before i use it.

You can churn out kimchi fried rice within 10 minutes ! Try it !

JB Trip and Korean food

Last week end , the KBS (Korean boyfriend and spouse group) went to JB !

Massage , pedicures , Tesco shopping and sweeping make up removers at Watsons while in KSL mall. Also , we had tze char, bak kut teh and Korean food for dinner. One of the couples who frequented JB introduced us to this place !

 Nam Moon Restaurant in Johor Bahru

Address : 31, Jalan Perang, Taman Pelangi, 80400 Johor Bahru, Johor, Malaysia

It is about 3 mins away from KSL mall and cost 4ringgit to GRAB over. I didnt managed to take photo of the place and the food we had because my hp went low batt ! But i managed to kope some picture from google. I don’t now the source but they are just from google images.

They serve like 12 side dishes !

 

The pancake and Galbi Soup is very good ! The pancake is a MUST ORDER because it is soooo cripsy ! Especially the seafood pancake. The soup also very niceeee !

If you are planning to go JB ! MUST DROP BY THIS PLACE !!!

Btw , was suprised to know that the boss is a Japanese! The pricing is affordable and good.

We went to Bornga in Citysquare previously (The Citysquare in JB ! Not the one at Farrer Park hor !) . Bornga in JB is much cheaper. If you prefer to go eat BBQ , i will suggest Bornga instead of Nam Moon. The meat quality at Nam moon is not that good. It is very thin , dry and hard like bacon. Not that shiok. But the other dishes like pancakes etc are very good there . Very home cook style. So maybe you can go there for home style Korean food and then to Bornga for the BBQ.

Really enjoyed this trip ! Rented a 4 bedroom airbnb at KSL , the guys bought alot of beer , fruits and snacks from Tesco and had drinks till late night 3am. Alot of chatting and can see they are really enjoying themselves. The girls all went for beauty sleep at 1am. The guys were at one corner of the living room and the girls gathered together at another corner. Can’t wait for the next gathering and outing !

Didnt take pictures lately. I realized i missed out quite abit….during a period of time 3 yrs back when i was so insta-crazy. Everything must take photo and i didnt enjoy my food , travel and the time spent tog with hubs (that time he was still my bf). I had to bring a big bag out whenever we go out because my camera is quite big and i have to change lenses here and there. So mafan and cannot really enjoy. Now, phone aside and less photos..enjoy more…Feel so much happier ! That is why i seldom post up on instag and didn’t really blog much about the places i go and restaurants i go to…Just want to enjoy the moment and my food hehe. But of cos if i come across any good things will share lah!

One of the reasons why i didnt blog much about the Korean food or restaurants i went is because….i cook at home most of the time now !!! Hehe so instead of sharing places to eat , i will share the recipes !! I have been cooking and eating at home more these days. Will share why later.

Anyway , here are some dishes i cooked last week !

Korean Cold Bibim Noodles (Bibim Myeon) 

Very easy to cook! A friend’s hubby gave me this recipe.

It is ALMOST the same sauce i used for most of my Korean cooking but the proportion of is slightly different.

The sauce makes up the whole dish whereas the ingredients are quite easy. Raw cucumbers , boil eggs or tofu and noodles only!

 

 

 

How to make the sauce ? 

2 table spoon of Korean soya sauce

2 table spoon of Korean chilli paste (Gochujang)

1 table spoon of Korean chilli flakes (gochu garu)

1 table spoon of sesame oil

1 tea spoon of sugar

1 table spoon of Korean corn syrup or rice syrup

1 table spoon of minced garlic

1 tea spoon of vinegar

Mixed them up in a bowl. This serving of sauce is just nice for 2 pax.

Usually i will make more and keep in a bottle and put in the fridge. Can keep for up to 2 weeks. So i can cook bibim noodle anytime by just boiling the noddles..machiam like eating instant noodle like that. But of course , healther lah. No MSG unlike instant noodles.

 

 

 

 

 

Now it comes to the noodles ! Got this from Koryo Mart for about $4.95 if i remember correctly. Can eat quite long.

Don’t use the entire packet hor! That is alot..can feed more than 10 pple already. Just take out abit to boil first. If not enough , then boil somemore. I always overestimat the amount haha so i ended up with leftovers.

Just like cooking pasta, boil water and put the noodles in to boil. After about 4-5 mins or after the noodles are cooked , sieve it out and rinse it in cold water.

Hubs is particular about tap water. So i use the electric kettle boil the water first and let it cool , pour into a plastic pail , add about 10 ice cubes. That is why it is called Cold BiBim Myeon. It has to be cold then nice mah.

 

 

 

 

I sieve out the noodles using a siever and soak it into the pail of cold water. Use chopsticks to spread the noodles so they can cooled faster.

 

 

 

 

 

 

After sieved out noodles and put into a mixing bowl and mix with the sauce.

I prefer using hands to mix the noodles than chopsticks. It is more well-mixed when i use hands (with gloves of course!)

 

 

Of course , we won’t be eating just plan noodles. I cut the seaweed into shreads , boil eggs and tofu and sliced cucumbers into strips.

 

 

 

Put the well mixed noodle in a serving bowl , add in the boiled tofu and egg ( I don’t like plain boiled eggs so i didnt add in here ) , cucmber strips , shreaded seaweed and garnish with sesame seeds. Best is that you have dumplings at home. Steam them and eat together with the cold noodles. It is really shiok !!

 

 

 

The sesame seeds brand i am using.

 

I created a  “Bibim noodle station” for my hubs. So he can make his own after work while i went out for my client appointment. Haha hubs cannot cook so i need set everything properly. He just need to boil noodles only.

Very easy. So if you are having a home party and want to make your own Bibim noodles station also can. Guests can create their own. Because some people do not like cold noodles. So they can skip the “cooling” part or just partially cool it. Some people who like me doesn’t like plain boiled eggs ( i have to eat it with dark soya sauce ! lol ) can skip the eggs and put more tofu or eat more dumplings. It is healthier than cooking instant noodles. Just boil noodles , add the pre-prepared sauce , slice some cucumbers/boil tofu/egg/dumplings and you can eat already.

If you are interested and want to learn Korean food cooking , these are the common used sauces. I think i blogged about it before but i forgot which post or catagory i tagged in. But here is it :

Soya suace , Gochujang (Chilli paste) , Gochu Garu (Chilli Flakes) , Korean sesame oil , White Vinegar (I always get the Korean brand ones), Corn Syrup or Rice Syrup.  With all these sauces , you can basically cook anything. With $20-$25 you can get all the sauces already. Check for manufacturing and expiry dates. I realized the manufacturing and expiry dates for the Korean sauces here in SG are quite short. There was once i was in a rush and didn’t bother to check. Wah…the soya bean paste sauce was just 3 months away from expiry ! And that bottle cost $12,90 ! Very wasted if i couldn’t finish it.

 

Speaking of that , i have been cooking Soya Bean Paste Stew quite often for the past 2 to 3 weeks haha ..cos that is the bottle of bean paste i mentioned above which was 3 months away from expiry 😦

Blogged about this recipe before but this time abit different ! After watching Baek Jong Won’s show , i learnt a new way to cook ! It is more delicious and hubby loves it so much that he requested for it every few days. Haha Soya bean paste soup is quite salty so cannot eat every day lah ! Eat every day also sian. So usually i cooked twice a week…haha because the silken tofu sell in 2 packets ( 2 for $1.45 at Fairprice and zucchini are also sold in 2 ! )

 

 

Ingredients needed 

Boil water with kelps and dried anchovies. Once the water changed colour, take 0ut the kelps and anchovies and throw away  Keep the soup base aside.

Cut 1 yellow onion into thin slices

Cut 1 zucchini into thin slices

Cut 2 green chilli into slices

Cut 1 potato into tiny cubes or slices

Half a pack of golden straw mushrom

1 pack of silken tofu

 

How to cook ?

1 table spoon of sesame oil into the stone pot.

1 table spoon of minced garlic

Fry zucchini slices, potato and onion slices together with the garlic.

Once the fragrant is out , add the soup base ( that was boiled with anchovies and kelps) and boil.

Add 1 and a half table spoon of soya bean paste ( you can buy from Korean mart ) , add 1 tea spoon of Korean chilli paste (gochujang) and half a tea spoon of Korean chilli flakes (Gochugaru) into the stew and boil.

Add the sliced green chilli , silken tofu and golden straw mushroom.

Leave it to boil on small fire.

After about 20 minutes , it is ready to serve !

I prefer to use the stone pot. The soup tasted much nicer than using a stainless steel pot. Don’t know why also.

Hope this post gives you some idea what to cook this week for your family or love ones !

Heading back to work and working on next post on #Smartlady ! It’s been 4 months since i last blogged on #Smartlady !

 

Korean Seafood Pancake

#SGAhjumma !

Last 2 weeks , i have been making Korean seafood pancake for hubby lol. He asked if i cooked for 2 pax or for a village. Because i made like 8 pcs ? LOL I was trying to use up the batter if not it will be quite wasted if we didn’t use it up and have to throw away.

So i had 1 pc and he had 7pcs ! Cook until very tired…no mood to eat man !

It is very easy to cook. 1 pancake takes about 5-8 mins. I took about 15 mins to prepare the ingredients.

So here is the recipe ! Very easy and you can do it at home !

Ingredients you need : pancake mix flour ( you can buy from Korean mart in SG  )..cost about $2.90 for the small pack. 1 pack of spring onions, 1 squid sliced into thin slices , grey prawns ( i got normal grey prawns instead of tiger prawns because they are not so thick ) , eggs .

For the water to mix with the pancake flour , you need Korean kelps , anchovies and dried shrimps(optional). Boil water with these 3 seasonings and keep in fridge overnight to cool. If you cannot find the anchovies or kelps individually or if it is too expensive , Korean marts in sg do well them in satchets like teabags. So you can just throw one bag in (each bag contains the kelps , dried shrimps and anchovies) . I bought mine in Korea supermarket individually since i use them quite often. If you don’t cook Korean food as much as i do , the satchets will be more economical for you.

 

 

Wash and dry the spring onnions then cut into short lengths ( 2-3 inches long).

Mix pancake flour with the seasoned water kept overnight in the fridge. It is supposed to be slightly runny and should not be very sticky.

I sliced the squids and prawns thinly so it can be embedded in the batter easily and will not “fall out” when i flip the pancake.

 

 

Beat the eggs. 1 egg for 1 pancake.

 

 

 

 

Oil the pan and get ready to cook your pancake !

You can cook either these ways :

  1. Pour the batter onto the pan and “sprinkle” the prawns , squids and spring onions over
    OR
  2. Mix the spring onions , prawns and squids in a bowl and pour the mixture onto the pan.

I cooked using both methods and they all worked for me.

Pour the egg on top of half cooked pancake and sprinkle salt over.

I used to mix the batter with egg but my Korean teacher told me to pour the egg on top of the half cooked pancake. So that it will be crispy ! Adding the egg later will also “seal” the ingredients into the pancake so they will not drop off when i flip.

 

When you pour the egg onto the pancake , remain about 2 table spoon of eggs to pour on the other side after you flip over.

After flipping here and there to make sure each sides are well cooked…

Tadahh..you have the Korean seafood pancake ! Crispy and yummy ! Best to pair it with Korean rice wine (Makoli).

 

 

 

 

Super duper easy. You can also add green and red peppers but i don’t eat these 2 . So i didnt include them in my pancake.

#SGAHJUMMA 

Some of my close friends asked me how come i have so much free time and energy to cook ?

My reply to them was :

You think is i am so free and bo eng meh ?

Seriously , being a Financial adviser doesn’t mean i am very free and very nua. I have my fix working hours. I start my day at 930am and all the way till it ends at 10pm on some days. On good days, i will end about 6 or 7pm.

Thought my hubs is pretty health conscious and he eats alot and looking at the way he eat when we eat out, it looks super unhealthy. He can drink and finish the entire pot of steamboat soup. So i try to cook at home as much as possible. I am quite sensitive to MSG so too much msg can give me a very bad migraine for several days. Yes it is that serious.

So how did i manage to cook even though i end my day at 7pm on good days ?

Well , i made the sauce in advance. And i always have packets of pork , chicken , onions and garlic at home on standby. I try to avoid frozen meat but sometimes really bo bian…esp on weekdays where i don’t know what time my day will end. Only on weekends i will go to the supermarket or wet market to buy fresh meat to cook for the day.

I will sort them into many small plastic bags. 1 bag for 1 meal. So i do not need to thaw everything and just use how much i need.

So, how to make the sauce ? What sauce is it ?
Well , if you go to Korean restaurants often , you will see the dish Dak-bokk-eum-tang (닭볶음탕).  It is a spicy chicken stew dish (Chicken + potatoes + carr0ts).  Well , i pre-made the sauce and it can be cooked with anything ! Lean meat, chicken, baby octopus etc etc. The sauce is super easy to make.

If you were to order this from Korean restaurants , it will cost between SGD 45- SGD 65 depending on the size. But if you were to cook it at home , it will cost you less than SGD 10.

So how to make the sauce ?

1.  2 to 3 table spoons of Korean Red Chilli Paste

2. 1.5 table spoon of Korean Red Chilli Flakes

3. 1 table spoon of Korean soya sauce

4. 1 table spoon of minced garlic

Just mixed all the above in a bowl !

I made enough to fill up a small bottle so that when i get home , i just need to throw the meat and use a spoon to scoop sauce instead. My hub doesn’t know how to cook so it is easy for him also. Sometimes if i know i will be back home late the next day , i will season the sauce and the meat together and put them in a plastic bag. So my hubby can just throw it into the pot and let it stew… that’s it.

Dak-bokk-eum-tang (닭볶음탕)

Btw, this is not the final. I just added in the potatoes so still looks very soupy. The sauce will be slightly sticky after that.

This is super easy to cook. A Korean friend of mine who works at a Korean restaurant gave me the recipe. My MIL’s recipe too cheem and i cannot find some stuff in SG…so i shall stick to my friend’s.

How to cook Dak-bokk-eum-tang (닭볶음탕)

You need chopped chicken parts (i like wings and my hubs like drumsticks so i bought only these 2) , 1 green chilli, 2 potatoes chopped into pieces, 1 onion cut into slices, 1 carrot chopped into pieces and the sauce i mentioned above.

Heat the pan with oil.

Add the sauce (ingredients mentioned above) into the pan and let it sizzle.  If you are like me who doesn’t like too “meaty” taste, you can add a few ginger slices.

Once the sauce sizzles and heat up , add in the chicken parts and mix with the sauce together.

Once the chicken parts turned slightly golden brown , add a cup of water to boil.

You can choose to add boiling water or make your own Korean stock with kelps and anchovies. I prefer to add the korean stock ( kelps+anchovies) instead.

After the water boiled , add in onions and let it stew and boil for about 30 minutes.

After 30minutes , add in the potatoes and 1 chopped green chilli and stew it for the next 30-40 minutes.

Sprinkle roasted sesame seeds for dressing and ready to be served !

CNY is over..time really flies and it is going to be end of Feb soon. And i cannot wait for my Taiwan trip in March.

But first , i need to recover fast. I was coughing non-stop for almost 2 weeks. The cough was so bad until i had headache because i exerted alot of force when i cough. My cough also woke my hubs up at night and i cannot sleep well. The doctor did not prescribe me any antibiotics because i just finished a huge dose of antibiotics for 2 months because of some bacteria in my stomach and gastritis which was diagnosed when i went for my endoscopy 3 months ago.

So this weekend was spent at home resting and i also went for an appointment to meet a client.

Skin felt so dry. Always happens whenever im sick. I was clearing and throwing away used bottles of skincare and i found this few tubes of samples hidden stacks of cotton pads. My MIL brought it over last november.

I kinda like this. It doesn’t really brightens up my skin nor makes it glow but it does moisturise my skin overnight.

It is not sticky or oily too. The smell is also good. More of “supplement” for the skin. I am not sure how much is it retailing in KR or SG. But i saw this selling in Guardian. The descriptions on the packaging says it all. If you are looking for something that is non-greasy , nice scent and moisturising , this is something you can try. I won’t say that this is a must-buy. I don’t know why but when i used a certain kind of product and if it really gives me good results , i will strongly recommend and feels excited sharing and blogging it over here.

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But here is something MUST BUY when you visit Korea !

You can buy from supermarkets in Korea.

I cannot find this in SG leh..My bro-in-law recommended this to me when i went to Korea in October last year.
If you are lazy to make and cook Budaejjigae from scratch , you just need this ramen. And just go to supermarket to buy Spam/hot dogs and throw them in.

Budaejjigae Ramen from Ottogi brand.

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I have been working till late nowadays and falling sick , so i have not been cooking at home. The last time i cooked was almost a month ago ! I should start cooking again this coming weekend. Nowadays abit hard to do so on weekdays.  And perhaps this year’s trip in October , i should start learning how to make Korean side dishes ( ban chan ) so i can keep them in the fridge for hubby. Sigh..now his turn to go to gastroenterologists for scope liao. I think i cooked too much good food for him and too much pork belly. When i see him eat until very full , i feel happy mah…and he has a huge appetite also. Both of us usually bbq 5-6 packs of pork bellies when we eat at home. Now i cut down to 2 packs. Feel very sinful when i open my freezer..alot of pork belly.

This was what we have 3 weeks ago at home.

We hand carried the BBQ pan back from Busan and it has been very very useful lol esp on days we have cravings for Korean BBQ and don’t want to spend the $$ ( just buy the Por Kee pork belly & shabu shabu pork belly) or want to have quality meat ( from K&J Butchery @ Bukit Timah which we try to indulge once every 2 months ). And just buy golden mushrooms and lettuces from nearby supermarkets and we are good to start our home cooked Korean BBQ !

Brand of BBQ Pan : Kitchen Art (Refael Series) . KRW 19,900

You can buy from gmarket.

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Gosh..look at the thick and juicy pork bellies !

Tomorrow is Monday ! Gonna be a loong day 🙂

Next post gonna be about #Smartlady and #SGahjumma (places we go for Korean food in SG). I am still working on my Busan tour post though.

#SGAHJUMMA Time  !

Throwback to last Christmas (2016). We had a Xmas party with the KBS (Korean Boyfriend & Spouse ) group at the top floor function room of The Sail Marina Bay’s condo. It was an awesome party with the kids ! The wives/fiancees were at one table chatting away , taking care and playing with the kids and had our own gift exchange. Whereas at the other table were the husbands/fiances rounding up for beer and chats. The kids were running around non-stop and i guessed they had a good sleep that night.

On Xmas eve, we went to Ah Ma’s house for Xmas party and on Xmas day, hubs and i just nua at home.

We also had our “Red and White” Christmas with Korean Ddokbokki (rice cakes) and instead of turkey , we had Jjimddak (Soy chicken).

How to cook Korean Spicy Rice Cake (Ddokbokki) ?

1) Boil 4-5 cups of water with kelps and anchovies ( to make the stock ). After the water boiled , take the kelps and anchovies out and throw them away.

2) In a bowl , add 5 table spoons of Korean Chilli Paste , 1.5 table spoon of sugar , 1 table spoon of Korean chilli flakes. Mix them together in the bowl.

3) Put in the Korean rice cake slices and Korean fish cakes (Odeng or Or-Muk) , chopped spring onions (in 2 inches long) and 2 peeled hard boil eggs into the boiling water.

**Hubby asked for this dish last minute and i couldn’t find Korean fish cakes at the nearest supermarket , so i replaced it with our chinese fish cakes and tau kee lol. I added in the left over zucchini in the fridge and cabbage as you can see in the picture. The traditional style is to add spring onions, fish cakes and eggs only.

4) Add in the sauce from 2) into the boiling water and mix well.

5) Let it boil for 15-20 minutes. Once the sauce becomes sticky , it is about time to be served.

Yes it is that easy. If you want , you can add in instant noodles and let it boil inside and it will be come a dish called Ra-Bokki (Ramyeon + Ddokbokki).

How to cook JjimDdak ? 

1) Making the sauce. Mix 4.5 table spoons of soya sauce , 1.5 table spoon of sesame oil , 1/2 teaspoon of black pepper , 3 table spoon of sugar and 1 table spoon of minced garlic in a bowl.

3) Sliced some ginger . oil the frying pan and fry the sliced ginger.

4) Wash and dry the chicken parts before putting it into the frying pan to fry with the ginger slices. Once the skin of the chicken turned abit and slightly golden , add in water. Water should cover the chicken parts in the pot.

Add in sliced onions , potato and carrot chunks

5) Add in the sauce from step 1) and stir.

6) Let it boil and add 1 more table spoon of soya sauce and sprinkle black pepper. Add 1 tea spoon of salt.

7) Let it boil for about 20 minutes before serving.

Sprinkle chopped green onions for garnishing and ready to serve.

Some of my friends asked why the colour of my Jjimddak is so nice and dark but theirs are not ? Because i add in 1.5 tea spoon of the chinese dark soya sauce for colouring. Also , i didnt add dried chilli inside this time because i was having sore throat and cannot eat spicy food. If you want , you can also add in Korean potato starch noodle. Soak them in water and add them in at step 5.

Super easy to cook if you have the sauces.