Japchae (Korean Stir Fried Noodles) 잡채

Japchae was one of the first few dishes that was introduced to me when I had my very first exposure to the Korean cuisine years ago. Despite its pure simplicity without anything really fancy in its making, this was one that had surprisingly left me with an exceptionally good impression - healthy, plain tasty, pleasant to the palate and very appealing to the eyes in fact. The delicate strands of sweet potato noodles come tender but not overly so, retaining its springy nature just so perfectly well. Tossed with a myriad of ingredients and some simple seasonings, the noodles adopt the richness of flavor coming from this whole combination. The end result - a plate of stir fried noodles with a distinctive pleasing texture and a touch of crunch plus the exotic combination of different tastes and colors, all in one. A light and nourishing dish to my personal definition, this is one in which a spoonful will always leave you wanting for more.

Kongnamuk Muchin (Seasoned Soybean Sprouts) 콩나물 무침

Korean food and I - they have got to be a love at first try kind of a relationship between us. I have had my heart rooted for them the very first time I had them, and banchan was one of the many others that had captured my heart there and then, what I shall possibly call the best part of a Korean meal now even. I love the concept of having them served in small portions, in an array of varieties enough to fill as good as half of a table for four, and how they are all meant for sharing. I love how each portion despite small never poses a problem because they are replenished as one gets polished off while you are left craving for more still. And I love how they are presented and served just slightly ahead of the main meals to whet your appetite beforehand. The fact that they are made to stay through the meal accompanying the main dishes means you get to savor many different flavors mixing in the mouth at the same time - the beauty of Korean cuisine in my opinion lol. With bits of banchan plus bits of plain rice and bits of whatever main courses you have got your eye and tummy on, the idea may sound and look complex on the whole, a little intimidating even but never too overwhelming. I'm not sure if these are how they are done traditionally, but I really am liking this idea more than alright so long as I can execute enough self control to not over indulge in the banchan line and left with little or no space for the main meals as it goes. 

This seasoned soybean sprouts, is just one of the many many selections that I have come to simply adore. Crunchy, a little raw in taste with a tad of nutty flavor, to be liking it could be an acquired thingy for many but one that came rather easy to me. The very first homemade banchan of mine, this is one with genuine simplicity and taste that they make a delectable banchan just like many others and simply keep Korean mealtimes really interesting.

Kimchi Bokkeumbap (Kimchi Fried Rice) 김치 볶음밥

Living in an area with a Korean grocer just a short distance away, it is a great opportunity to be getting the best supply I can get whenever it comes to making Korean meals. Kimchi is one of them. This is where I bought my first ever bottle of homemade kimchi, made right there in the kitchen at the back of the shop itself. Fascinated with the huge refrigerator filled with kimchi in bottles and jars of all sizes each at different stages of fermentation process, the lady owner must have seen the awestricken me when she approached and offered some help. Then began a series of bottles and jars opening, sniffing and occasionally even sampling as she tried to explain the differences and ultimately which is best used for cooking the many different Korean dishes. And so it is from this lady owner whom I learned that well fermented kimchi makes the best kimchi bokkeumbap and kimchi jjigae 김치 찌개 or basically the kimchi stew.

Kimchi bokkeumbap, literally translated as the "kimchi fried rice" makes a humble yet sumptuous meal anytime. A true statement especially when one has little mood to spend much time making a meal in the kitchen and yet a hearty and healthy meal is still in the picture. Well actually, that was me describing those once in a blue moon moments that I do get on and off. No fancy ingredients and very little time and talent needed really, I have always loved its convenience and yet never lacking quality of a wholesome meal definition. Slightly over-fermented kimchi stir fried to bring out its natural sweetness and balanced by the inclusion of rice, it is easy to be in love with this with just one single bite into it.

With a bottle of good kimchi in the fridge at all time, this fried rice is made easy with a few other additional simple ingredients. A choice of meat (bacon, ham, pork, chicken or any other preferred), some vegetables diced up and a tinge of sesame oil to finish with, collectively they do great in balancing and complementing one another. As with any other varieties of fried rice, leftover rice always makes better fried rice, having had the chance to slightly dry up overnight chilled in the refrigerator. But making fried rice is always still possible even without any leftover rice in hand. Cook some rice well ahead of time with, use a little less water than what usually is required (reduce by a 1/4 maybe), remove the rice from the cooker as soon as it's done cooking, spread them out to let the steam escapes well and leave to air dry right until cooking time. Same good result, same level of satisfaction!

Haemul Pajeon (Seafood Pancake) 해물파전

Whether or not related to the fact that I am a self-declared born bread lover, I have always had a thing for pancakes - the many varieties of Chinese pancakes, the very own Malaysian version of peanut pancake better known as apam balik, my all-time favorite southern India pancake - the dosa, and not forgetting Japanese's okonomiyaki too. My very first experience with this Korean pajeon was just a little past two years ago. Hubby was the one recommending this to me dining out in one of our favorite Korean restaurants here, saying that I would love that. Crispy with each bite accentuated by the tender squid, scallops and shrimps, I was amazed with how the piquancy of spring onions brought about yet another tremendous flavor to the dish. Hubby was of course right about it, I do adore that piece of pancake especially when served with a salty, tangy dipping sauce on the side. 

The idea of making it at home came only a year or more later, inspired by a friend, HueyShann when she made a couple of this during one of the few potlucks that we had had here. While the pancake mix is so readily available in the market, I had a pleasant surprise at my first attempt doing it from scratch. Needing nothing more than what I had already got in my very own pantry, preparing the batter mix was amazingly easy. The outcome was nothing less that satisfying, and soon I was convinced that pajeon is definitely something doable within the very comfort zone of home. Certainly comparable to those you get dining out, this is one of the few things that sometimes is really better homemade than having the professionals doing it - same good result minus the oil laden appearance possibility, plus generous topping readily customized to your personal preference.

Soondubu Jjigae (Soft Tofu Stew) 순두부 찌개

My first ever Korean meal was one that I had in Sri Petaling, Malaysia with all my housemates celebrating one of our birthdays. This part of the city was where we started our uni life together. Owned and run by Koreans, that restaurant in which I had plenty of fond memories was sadly no longer in operation the last time I returned to the same area. Being my very first time there, ordering out of the menu required a whole world of imagination on how it would look and taste like. Having very little idea of what to expect, every dish big and small that was served after that came as a pleasant surprise. As with all Korean joints, we started with banchan, each small plate so elegantly presented. Simply appetizing they sure were, they were made perfect for sharing. Our main entrées that followed were not at all disappointing in any ways too, although it remained a fact that I probably would never know if they tasted the way they should then.

Moving to the States, Korean was one of the very first Asian food that I had here. It was a hit right away and it sure did not take me long before I declared myself a Korean food fan. While I could not possibly compare this to the few experiences that I had back in Malaysia - with different menus and me trying different things, I think it would be fair to say that they simply are awesome in their own ways. Whether or not they are on par in terms of the standard and quality, the memories of my very first experience of Korean food stays unchallenged.

Getting more comfortable with food making over time, here in the US kitchen was where I started exploring into homemade Korean food. Like many other different cuisines, I started simple too - first with bibimbap, before engaging in more. This soondubu jjigae is one that I have come to love so easily. Bubbling hot and spicy, it warms a tummy on any chilly day so perfectly. And making it at home sure has its advantages - you get to decide on the choice of ingredients, spiciness level adjusted to personal spice tolerance and nothing beats homemade cooking simply said. These surely are good enough to satisfy my occasional random cravings at home without the hassle of getting a table and dining out, well lets just say at least for a while.

Dolsot Bibimbap 돌솥 비빔밥

A signature dish in Korea, this is pretty much the Korean version of mixed rice. Served in a hot stone bowl, it is a surprisingly versatile dish - a bed of cooked rice, topping it with an array of vegetables, a choice of meat, a runny egg and completing it with the gochujang (red pepper paste). There is not a defined line of ingredients that must be used in making this. Prepared individually either seasoned or sautéed, the selection of vegetables including the choice of meat served can always be tailored to one's personal preference. Right before serving, the runny egg will be broken and mixed up with everything else in the bowl creating a concoction of taste, colors, and texture in every bite.

bean sprouts, spinach, shiitake mushroom, carrots,
wood ear fungus, zuchhini and pork