★shades of black & white.

Remember to marinate it overnight for more flavour in the meat.

For our 2nd Dish, we have Kimchi Chigae (Kimchi & Pork Stew/Kimchi Soup)

Preparation: 20mins

Cook: 15mins

Serves 3 - 4

1 tbsp oil

200g thinly sliced pork belly

400g kimchi, drained, cut into smaller pieces and liquid reserved

3 - 4 cups of stock (beef/chicken)

Broth Seasoning:

1 tbsp chopped garlic

1 tsp dashi powder (available at Japanese supermarkets)

Salt to taste (optional as dashi powder is already quite salty)

300g tofu, cubed

A handful of enoki mushrooms, ends sliced off

2 spring onions (garnish)

Step 1: Heat oil in a wok over medium-high fire. When hot, stir-fry pork for 1 min.

Step 2: Add drained kimchi. Mix well for 2 to 3 mins or till fragrant.

Step 3: Stir in kimchi liquid, stock and broth seasoning. Bring to vigorous boil.

Step 4: Add enoki mushroom, tofu and an additional ingredient - vermicelli into the soup.

Bring to a boil again and serve hot.
Garnish with copped spring onions.

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The mouth-watering Kimchi Chigae

3rd Dish: Our all time favourite, Dukbokki (spicy rice cake)

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Side dish: Kimchi

The table is set, the food is served. We are ready to start the FEAST!

Our 4th Dish for the night - Samgyupsal (Grilled Pork Strips)

It is a very popular Korean pork belly meat (similar to bacon), literally translated as three layered meat. Like Korean BBQ, it is grilled on table top and served instantly. Knowing how to eat Samgyupsal will take you to another level of Korean dining experience.

Step 1: Grill samgyupsal, garlic, onion and other prepared vegetables on a griddle

Step 2: Place some rice on a leaf of lettuce. (optional)

If not, place a well-done piece of samgyupsal on top of the lettuce.

Step 3: Add grilled mushroom and garlic. If you like, raw garlic is good, too.

Step 4: Then add the Ssamjang and wrap it up carefully.

When eating Samgyupsal, you may wish to make one for your friend and feed them or just make it yourself. However, the traditional way seems more fun(:

What's this?

This is known as Ssamjang (Mixed Soybean & Chili Pepper Paste).

It is a mixed paste frequently used as a condiment for wrapping a cooked meat and cooked rice within vegetable leaves such as lettuces, cabbages and sesame leaves. It is also widely used as a dip for fresh pepper, cucumber and carrot, and it can be applied as a salad dressing. Ssamjang can be homemade or purchased at Korean supermarkets in readily available jars but I decided to mix it on my own.

⅓ cup kochujang (red chili pepper paste)
½ cup dwenjang (fermented soybean paste)
1 tbsp minced red pepper
1 tbsp minced green pepper
3 tsp minced garlic
1 tbsp rice wine
1 tbsp sesame oil
½ tbsp sesame

Into the Korean mood, we complemented the food with Soju. Kudos to trishie for getting the Soju but ended up not even finishing a shot. The aftermath of a sip was good enough to make us feel the kick. That was how strong it was.

The dinner ended well with everyone pleased.

And one more thing, don't forget to invite friends over to share the feast.

The more, the merrier(:

KOREAN FEAST = SUCCESS!

On a quest to whip up more Korean famous dishes...

Bibimbap, Japchae (Mixed Veg with Beef & Vermicelli), Beef Bulgogi (Grilled Beef) and Korean-style Fried Chicken?