Yoghurt, Mint and Pea Orchiette

Hopefully everyone had a Happy Easter and today's recipe is a very simple pasta salad. It's not really a salad but I wouldn't call it a proper pasta dish either. It's my Yoghurt, Mint and Pea Orchiette. It's not Korean however it's dead simple, delicious and it's perfect for when you really don't feel like cooking. This recipe involves hardly any cooking at all and it's more of an assembly job.


뚱대표 요구르트, 완두콩, 민트 오르키엣  ttoongdae's yoghurt, mint and pea orchiette

Serves 2

Ingredients
200 g of Orchiette (Any pasta will do however orchiette is best. I don't recommend this with long noodles though [spaghetti, linguine, fettucine etc])
4 tablespoons of Greek Yoghurt
2 cloves of Garlic
4 teaspoons of Salt
2 teaspoons of Pepper
A dash of Extra Virgin Olive Oil
100 grams of frozen peas

Method
1. Cook the orchiette (or pasta of your choice) according to the instructions on the packet (it usually takes around 10~12 minutes)
2. Blanch the frozen peas in boiling hot water for 2 minutes then drain and rinse with cold water
3. Mix all the ingredients together including the peas
4. Drain the pasta (and if you want to have a pasta salad rinse the pasta in cold water) then stir it through the yoghurt mixture
5. Enjoy!

Han Guuk Guan 한국관 Review

I caught up with a close primary school friend of mine today and I went to Han Guuk Guan for lunch with him. Usually I never go to Korean restaurants for lunch because it's so expensive however since the friend is a fan of Korean food and I was craving Jjambbong I went. This place is quite popular within the Korean community and I heard great things from friends and family. This was my first time and honestly I didn't see what all the hype was all about however I was amazed by their Jjajangmyun.

Han Guuk Guan is pretty difficult to find, it's tucked away at the end of an alleyway off Victoria Street in front of the Cancer Council building. The decor is what you would expect from a Korean restaurant; wooden tables with bbq plates on them and steel chopsticks which some people can never get the hang of. My friend ordered the Hangook Jjajangmyun (Literally translated as Korean Jjajangmyun), I ordered the Samseon Jjambbong (Extra Seafood Jjambbong) and we ordered Gganpoong-gi (Sweet and Spicy Korean Fried Chicken. It's different from ordinary KFC [Korean Fried Chicken].)

The Hangook Jjajangmyun

My friend's dish Hangook Jjajangmyun was the flower among a bed of weeds. It was the only decent thing that we ordered. This, at the time of posting costed $15 which isn't cheap for Jjajangmyun, Korchi at Clayton only charges $9.50 and even at Han Guuk Guan the basic Jjangmyun costs $10. I tried a little and it was the perfect balance of spiciness, saltiness and sweetness. Usually I have something to pick at with all Korean establishments in Melbourne because I've grown up with Korean food. If it doesn't taste like home cooked food or food that I tasted in Korea it just doesn't taste right; the waiter did mention that this Jjajangmyun was catered to Korean taste buds however my friend loved it as well. When people say that Han Guuk Guan serves the best Jjajangmyun they aren't kidding. The portion is generous and it tastes authentic. The noodles and the sauce work harmoniously together to create this stunning black bean flavour. I would say Han Guuk Guan's Hangook Jjjangmyun is the best Jjajangmyun I have tasted in Melbourne.

The Samseon Jjambbong

Boy was this a big disappointment. DON'T ORDER IT PERIOD. I was craving Jjambbong last night and I was so excited to try Han Guuk Guan's amazing Samseon Jjambbong however I was left utterly disappointed. Maybe it was because I had such great expectations from it nonetheless it was just bleugh. The flavours weren't right and they "played" by themselves resulting in a "bland" soup. I mean this dish by no means is bland however because there was too much of everything in terms of seasoning I couldn't taste ANYTHING.  Also I ordered Samseon Jjambbong because I wanted extra seafood, the seafood as you can tell by the picture was nowhere to be seen. I would say around 1 cup of frozen seafood mix was present. I mean if this costed $9.50 like Korchi (PICTURE IS BELOW FROM A PREVIOUS VISIT) I would have been a happy diner however it costed $15 and furthermore it's not their normal Jjambbong but their Samseon Jjambbong. This is just unacceptable. Also even frozen seafood mix if cooked right can be delicious however I was given rubber squid and shrimp that was boiled for way too long. Han Guuk Guan's Hangook Jjajangmyun is amazing but their Samseon Jjambbong is horrendous and the price is way too exorbitant for what you get.

KORCHI'S JJAMBBONG ($9.50 AT LUNCH AND IT'S THEIR NORMAL ONE)

The Gganpoong-gi

I have mixed feelings for this dish. It was well worth the $29 however it tasted burnt. All the flavours were there, the spiciness, the sweetness and the garlic and also the chicken was cooked to perfection however there was an unpleasant smoky burnt after taste. I don't think it was the chicken but the sauce. I believe that they burnt the garlic which in the end sort of ruined the dish. It wasn't catastrophically disastrous however it was still a let down. It was visually appealing however the taste was so so, due to the unpleasant burnt flavour.

Overall
Han Guuk Guan's Jjajangmyun is a delight to eat and look at, however from my experience their other dishes are so so or just plain unpleasant; well at the very least their Gganpoong-gi and their Samseon Jjambbong. If the prices weren't so high I would have been more than happy with what I received. The food does not justify the prices. If you want to taste Melbourne's best Jjajangmyun go to Han Guuk Guan just make sure you don't order the Jjambbong of any sort.

Value for Money: 6/10
Service: 7/10
Ttoongdae's overall score: 6/10

Gyeranjjim/Chawanmushi 계란찜

Well it's been really cold in Melbourne recently with temperatures now dipping into the low 20's. Today I'll be sharing a family recipe called Gyeranjjim also known as "steamed" egg. My recipe is to somewhat of an extent like Chawanmushi (Japanese Savoury Egg Pudding) however the texture is not the same as I use a microwave to cook this. It's a very simple, quick and easy recipe that is wonderful for breakfasts. (I couldn't use photos cause my camera broke ><). 


뚱대표 계란찜 ttoongdae's gyeranjjim ("steamed" egg)



Ingredients
4 (700g) Eggs
50ml Milk (Fat content does not matter)
2 teaspoons of Anchovy Powder (To make this removed the heads and guts of dried anchovies and grind into a fine powder. If you can't make this see below for an alternate solution)
1 teaspoon of garlic
2 teaspoons of salt
2 teaspoons of pepper
Green Onion (for garnish)
2 tablespoons of Cheese (see below for information)

Method
1. Beat the eggs well with a fork or whisk in a microwavable bowl
2. Gradually add the milk as you whisk
3. Add the rest of the ingredients. (If you would like a cheesy gyreanjjim don't add the cheese now and also if you decide to add cheese don't put in salt or garlic)
4. Cover your bowl with glad wrap
5. Put it in the microwave for 6~9 minutes [I put it in for 6 mins and mine is 1100 volts] (For cheesy gyranjjim put it in for 3 minutes take it out then stir. Then add the cheese and mix until all the cheese has melted and then put it back in the microwave for another 3 minutes)
6. Now you're done. Serve immediately with rice and other side dishes.

Mungbean Starch Jelly Salad with a Soy Sauce Dressing 청포묵 무침

VCE years have started I have been really busy with my studies. Sorry I haven't posted in a while. This Jelly Salad may not sound appetising however this is a very simple dish with a punch of flavour!!!

뚱대표 청포묵 무침  ttoongdae's mungbean jelly salad
Serves 4~5


Ingredients 

1 Cup of Mungbean starch powder (Available at majority of asian grocery stores)
7 Cups of Cold Water

Dressing
1/3 Cup of Soy Sauce
2 teaspoons of Sugar (or honey or Oligodang)
1/2 tablespoon of Fish Sauce [I use the 3 crab brand]
3 Cloves of Minced Garlic
1 tablespoon of sesame oil
1 Stalk of chopped Green Onion
2 teaspoons of Gochugaru [KOREAN Chilli powder] {You can leave this out if you don't like spicy food}


Garnish
1 Cucumber
4 Perilla Leaves [Also known as Shiso Leaves] {If you can't find any use ice berg lettuce}


Method
1. In a large pot, mix the 7 cups of cold water and the mungbean starch with a wooden spoon
2. Put the pot on medium high heat for 7~8 minutes and stir occasionally as the gelatinous mixture can stick to the bottom of the pot
3. Add 1 teaspoon of salt, mix and then cook for another 2 minutes
4. Then lower the heat and cook for another 2~3 minutes until the mixture becomes clear and translucent with bubbles.
5. Turn off the heat and then add the mixture immediately to rectangular containers [This is going to be the mould so use appropriate sized containers] (Pyrex works very well)
6. Let it cool at room temperature for 1~2 hours then place it in the fridge for 5~7 hours.
7. Now the marinade. Whisk or mix all the ingredients together.


To Serve
1. Take the jelly out of the containers (after the jelly has set) and then cut it into 2X4 cm rectangles (You can cut it larger if you wish)
2. Cut the Perilla leaves in quarters and then place it on the bottom of your serving plate
3. Placed the mungbean jelly pieces on the perilla leaves and on top, place julienned cucumbers
4. Pour the dressing on top of the mungbean jelly.
5. And you're done!! :D


This dish is a very refreshing and simple. It can be stored up to a week and the dressing up to a month. This dish can accompany rice or can be used as an appetiser with less dressing. This dish is very healthy as the jelly is said to virtually have zero calories.

Bulgogi 불고기

Spring has arrived and I thought it would be a lovely idea to make some quick and easy Bulgogi. There are a lot of bloggers out there who have posted Bulgogi recipes and some of them are quite generic. This recipe is my own twist on my mothers recipe (she hates sweet things) so I have altered it a little bit. The preparation time for this is approximately an hour (although I recommend 24 hours) and it cooks in no time. My recipe can keep up to a week in the fridge and up to 3 months in the freezer. So on to the recipe.

뚱대표 불고기  ttoongdae's bulgogi
Ingredients
600 grams of thinly sliced scotch fillet (if you go to an Asian butcher just ask them to slice it for Shabu Shabu)
200 grams of enoki or button (sliced) mushroom
2 Stalks of Spring Onion
1 Carrot
Rice Cakes (Optional)
Dangmyeon [Sweet Potato Starch Noodles] (Optional)
Marinade
2 Tablespoons of Kikkoman Soy sauce [It will not have the right balance of saltiness if you use other brands. Do not use Korean, Chinese or other branded Japanese Soy Sauces]
2 Tablespoons of crushed garlic
2&1/2 Tablespoons of white sugar or Oligodang (Oligo Saccharin Sweetener) [Available at your local Korean Grocery Store] or 2 crushed Nashi pear (must be nashi) puree
4 Teaspoons of diced spring onion
4 Tablespoons of roasted sesame seeds [Available at your local Korean Grocery Store]
2 Tablespoons of Sesame Oil
The puree of 1/2 an onion
6 tablespoons of white wine [Not cooking wine just white wine]

Method
1. Mix the all the ingredients of the marinade together and mix the beef in the mixture as well. Put it in a bowl and cover it with glad wrap and keep it in the fridge for 1 hour or more (the longer you soak the beef in the marinade the tastier the beef will be [not too long you don't want it to go off])

2. Once the beef is fully marinated put it in a hot wok or pan (it must be hot enough that when you put your hand over the wok or pan you can feel the heat). DO NOT PUT IN EXTRA OIL!!!! IT MAKES IT GREASY!!!

3. Stir fry for 5 minutes or so and add the mushrooms and carrots (and if you choose to put in rice cakes or dang myeon [make sure you soak it] put it in here)

4. Cook until the vegetables are soft and the meat is brown. And serve immediately with steamed rice and other side dishes (recipes coming soon).

Matnayo matna :D!  맛나요 맛나! {It really tastes good)

Tteokbokki 떡볶이

Well this is the post I promised about. This is my mother's tteokbokki recipe however with my own twist. My mum has made me tteokbokki since I was three (I could handle the spice hit at a mere age of 3 kekeke). Tteokbokki is a popular Korean snack food which is commonly purchased from street vendors also known as Pochangmacha's. There are many Tteokbokki franchises in Korea one of them being TteokkiBokki 떡기뽁기 a supposedly a more healthier and more hygienic approach to "street cuisine" They have many different variations of Ttteokbokki and supposedly it's really nice. If you ever visit Seoul it's worth the visit! Well now on to my recipe

뚱대표 떡볶이 ttungdae's tteokbokki
Ingredients
1 Korean Soup Tea Bag [Anchovy, Dashima, etc.] (They are available at Korean Grocery Stores) OR 5 dried anchovies
500~600ml of water
3~4 sheets of Eomuk (Korean Oden)
600grams of Korean Tteokbokki Rice Cakes (Garaetteok) [Also available at Korean Grocery Stores]
2 tablespoons (Depends on how you sweet you like your tteokbokki) of Oligodang [Oligo Saccharin Sweetener]
2 tablespoons of Gochugaru [KOREAN Chilli powder]
4 tablespoons of ChalGochujang [KOREAN Rice Chilli Paste]
1 Julienne Carrot
1 Julienne Onion
a cup of Julienne Cabbage
1 stalk of Julienne Spring Onion

Method
1. Put the hot water on the boil in a wok (I really recommend a wok) and put the tea bag (or anchovies) in and simmer for 30 minutes
2. After boiling add the gochugaru, gochujang and oligodang. Simmer it until all the gochujang has been mixed into the sauce/soup mixture
3. Once the Gochujang has fully emulsified put in all the vegetables (besides the spring onions) and oden and simmer for two minutes on a high heat and stir. Stirring is crucial unless you want everything to burn.
4. Then add the rice cakes and spring onions and put the stove on a low heat. Continuously stir until the soup/sauce has turned into a reasonably thick sauce like consistency. Stir well as the rice cakes can easily burn here.
5. Enjoy

As you can see it is a very simple and delicious recipe. This recipe will serve around 3~4 people. Remember stirring is crucial!!!

Hello pplz!

Hello everyone. My name is hd and this will be my blog where I inform people about korean food, korean culture and korean recipes. Primarily this blog will be used for food related topics. Not only Korean food but food in general, however I will also be posting about other miscellaneous things. I am currently a Korean high school student living in Australia with a passion for Korean food, kpop and singing :D. My first blog post will be Korean Food 101 and also a recipe for Tteokbokki.