Think Foodily, Eat Thoughtfully!: Welcoming Korean to My Kitchen

Hello, readers!

I'm on my plateau of excitement today

...because I'm sharing my lunch menu !

Lunch menu ?

What is so special about my lunch menu ?

For me, it's special because I made this dish by myself, and this was my new recipe.

Can you guess what I made ?

Taken by me myself

It looks spicy because of its red broth. There are many elements that were blended in a big bowl. Can you name it ? It's called "Yukgaejang", or Korean Beef and Vegetables Soup. This was my first time cooking in Korean style, and I'm pretty proud of myself that finally I made it !

Enough talking, start sharing!

I'm telling you my recipe, and I hope you'd want to try it on your own version.

I. Ingredients

- Beef (~250g)

- White soft tofu (~100g)

- Napa cabbage / chicory (~50g)

- Noodle (instead of eating it with rice, I used noodle. However, if you'd like to eat with rice, please separate the rice with the soup).

- Nori / Seaweed paper

II. Seasonings

- Garlic (2 big cloves)

- Onion (half of bulb)

- Red chili (I used 3 chilies, but if you're a fan of spicy food, you can add them)

- Hot pepper paste / Gochujang (I used one tablespoon and a half, you can also add up to 2 tablespoons if you can handle more spiciness)

- Soy sauce

- Scallions

- Sugar and Salt

III. Procedures

- Prepare all those ingredients and seasonings before start cooking : Chop the beef into dices or small chunks; cut the tofu in small blocks; cut the Napa cabbage into half and slice it horizontally; mince the garlic and chop the onion; slice those chilies diagonally; and slice the scallions very thinly.

- Two to three tablespoons of cooking oil and heat it up

- Add garlic, onion, and chilies. Stir fry them until the garlic turns to a little bit brown and the onion is slightly translucent. Then, there will be a nice smell around the kitchen (haha!)

- Put the beef in and fry them along with onion, garlic, and chilies. Let the surface of the beef turn into brown. After that, immediately pour some water (300 - 400 ml)

- Bring the beef into boil, and add 1 tablespoon of soy sauce, 1 and a half tablespoons of hot pepper paste. Let it simmer a little longer.

- After it's simmering, add the noodle and wait until it's completely cooked.

- We are almost finished! Next is put all the tofu and Napa cabbage in. Stir it carefully and get them all mixed thoroughly. Give it a little try, you may add some sugar/salt to adjust the taste.

- Last but not least, sprinkle the scallions upon the boiling soup. And turn of the stove!

- The soup is ready to serve. Serve the soup in a large bowl, and while it's hot, tear up some of Nori and sprinkle them on top of the soup. The Nori will then absorb the soup and become soaked within it.

Here, I show you other pictures of mine