No. we did not go on a holiday. but we did receive many many loves (presents!) from the dous family (a.k.a. my sis, bro-in-law & niece) who recently went holidaying in Korea. I guess the present most apt for a cooking fanatic is a home grown ingredient. Kimchi would have been THE food from Korea, but its also too cumbersome to lug back, so we got us a packet of equally exciting dangmyeon (glass noodles made of sweet potato flour)!
And how we loved it! I had always loved sweet potato glass noodles, especially the chewiness of the noodles. It’s definitely more satisfying than the Chinese glass noodles dongfen and I always get annoyed when the foodcourt Korean stall uses Chinese glass noodles instead. I mean, don’t you watch Korean dramas?! ;p
Bliss is when you have a bowl of slurp-worthy dangmyeon with spicy kimchi, pork belly and tofu and a bowl of steaming hot rice. Always good enough to warm the tummy.
Top to Bottom, Left to Right: Dangmyeon; Ingredients for Japchae; Ingredients for Kimchi Jjigae; Salmon fillets; a flavourful poaching liquid; Japchae; Kimchi Jjigae; Poached salmon
There is really no fixed recipe that one should follow for kimchi jjigae, just make it to suit your personal preference of ingredients and taste. We made ours inspired from http://www.shinshine.com/my-blog/2011/08/simple-kimchi-jjigae.html
As with kimchi jjigae, the choice and amount of ingredients is very flexible. For a start, see http://www.maangchi.com/recipe/japchae
Kombu, 1 postcard size
Ginger, 3 slices
Spring onions, 6 2″ rods
Onion, halve a small one, sliced into four wedges
Carrot, halve a medium one, julienned
Shitake mushrooms, 3
Peppercorns, 5 or to taste
Rice wine, 2 tablespoons
Soy sauce, 1 tablespoon or to taste
Salmon, about 300g, sliced
diced spring onions and coriander for garnish
First make the poaching liquid by putting all ingredients except the salmon into a frying pan or saucepan large enough to contain the ingredient in a single layer. Add enough water to cover the ingredients. Slowing bring the poaching liquid to a boil and simmer for at least 15 minutes. Add more water if necessary. Taste. When the poaching liquid is flavourful enough, add salmon slices, in two batches if necessary. Spoon the barely simmering stock over the slices of fish as they poach. Poach for about 3 minutes.Gently transfer the fish slices to a serving dish with a slotted ladle. Spoon as much poaching liquid as the dish will hold without spilling and garnish with diced spring onions and coriander leaves.