Music Bank Paris - T-ara Intro + Speech + Lovey Dovey live FANCAM 08.02.2012

Korea Kimchi-kimjang Day

Korean Kimchi RaMyeon

Kimchi

Kimchi Flavour spicy

Korean Ramen

RM13.90 Flavour Beef & Spicy

1 Pack 5 Packet

RM14.90 Flavour Pork & Soup No Spicy

1 Pack 5 Packet

RM13.90 Flavour Seafood & Soup No Spicy

1 Pack 5 Packet

Korean Food -Bu-dae Chi-gae

		Bu-dae Chi-gae "Army" Stew 부대찌개

Budae Chigae is one of many favorite dishes for Koreans worldwide. Budae which translates into army in Korean and chigae meaning stew, this dish is known to have originated from the Korean War. During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples. Much like kimchi chigae, this soup-based dish contains kimchi, tofu, scallions, onions, gochujang, and much more. Also, to add texture and volume to the soup, it can contain vermicelli as well as ramyun noodles. It is consumed along with a bowl of steamed rice to compliment its spiciness and its abundance in meat such as spam, sausages and pork.

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AL CHI-GAE - Fish Egg Stew W/ Vegetables

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		AL CHI-GAE Fish Egg Stew W/ Vegetables 알찌개

Al Chigae is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing, spicy broth. The main ingredient is its fresh fish roe, usually from Codfish, which is deep and rich in flavor as well as texture. Assortment of vegetables usually include enoki mushrooms, zucchini, green onions, green/red chili peppers and it is normally served in a ceramic bowl which continues to heat the stew during consumption. Many enjoy this meal with a bowl of steamed rice to compliment its spiciness. Other side dishes can be found along with this meal but eating it alone with rice will surely satisfy your hunger.

RECIPE INGREDIENTS

1 package tofu 6 oz seasoned roe (available at your local Korean market) 2 tbsp toasted sesame oil 4 green onions, cut into ½ inch pieces 5 cloves of garlic, minced 1 tsp of gochugaru, red chili pepper flakes 4 cups of water 14 oz pack of medium firm tofu, cut into cubes

COOKING DIRECTIONS

In a pot, fill enough water to cover the whole block of tofu and bring it to boil. In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili pepper powder. Cook until garlic is fragrant, but not brown. Add water and bring it to a boil. Add fish roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through for approximately 3 minutes. Serve with steamed rice.

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Korean Food: Valentine's Egg

DAE-JI GAL-BI

		DAE-JI GAL-BI Grilled Pork Ribs 돼지갈비

Daeji Galbi is Korea's finest grilled spareribs (pork) that are succulent in taste as well as appealing to the eyes. Daeji galbi is much close to barbecued, L.A. style, galbi ribs which are crisply grilled to perfection with its tenderloins and bones still attached. However, daeji galbi tends to be quite spicy in taste as gochujang (red chili pepper paste) is added to the base of this marinade sauce. To complement this meal, most restaurants serve a wonderful variety of traditional side courses consisting of mostly vegetables in various sauces, marinades and broths. A traditional side dish such as kimchi and/or kkaktugi are usually served while eating this meal. Daeji galbi is usually cooked at tables by waiter or waitress who wanders from grill to grill, turning the meat over and letting you know when the meat is ready. Korean 101: Daeji means pork in Korean and galbi is the word for spareribs, therefore, it translates into pork spareribs.

RECIPE INGREDIENTS

5 lbs spareribs (pork) 1 (1 inch) piece ginger root, minced 2 onions (pureed) 4 tbsp minced garlic 1 cup gochujang 4 tbsp sugar 2 tbsp soy sauce 3 tbsp sesame oil 1 tsp black pepper

COOKING DIRECTIONS

If ribs are not separated, separate by cutting meat between the bones. Place in a large bowl. Purée onions in a blender as it is easier to marinade and spread on ribs. Combine all ingredients except pork ribs. Once ingredients are all mixed consistently, rub marinade generously over meat. Cover and refrigerate 5 hours or preferably overnight. Grill ribs over medium-high heat until done, about 8-10 minutes per side. If cooked in an oven, preheat to 350º. Spray cooking spray onto a baking sheet and place the ribs on it. Cook for 1 hour and 45 minutes or until the meat is so soft that it falls off the bone.

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