My Glasgow Kitchen

My Little Corner of the World

Last weekend, Piglet invited his friends over. I was planning to do a simple roast initially but we changed our mind and did a Korean theme meal. When Piglet and I discussed the menu, I decided I wanted the banchan to be slightly different compared to the previous bibimbap ingredients.

Roasted Chicken Drumstick

It’s starting to my to-go-chicken drumstick recipe.

Blend marinate liquid for chicken drumstick

Added blended apple, garlic, soy sauce, sesame oil and onions into the chicken drumstick marinate

Marinated raw chicken drumstick

Mixed the marinate liquid into the bag of raw chicken before freezing and thawing

Roasted chicken drumstick

This batch looked nicer compared to the bibimbap dinner party. The charred skin might be due to the higher sugar content from the apple and sugar.

Bossam (Pork Wrap)

Ingredients for bossam: coffee powder, apple, ginger, garlic, onion, spring onion, doenjang

Bossam (Pork Wrap)

The presentation was slightly better than the last round. Piglet sliced it to the thickness he wanted and I arranged it. It looked more like 5 layer pork instead of the usual 3 layers. This time around it was really fatty to Piglet’s delight.

Roasted Tofu

Tofu Wrap

I wanted to make a veggie version of bossam so that the guest who do not enjoy pork belly can also eat wraps.

The recipe is inspired from maangchi’s fried tofu but frying it it too much work. So I roasted blocks of tofu with oil 1 hour 180C and sliced it. Topped it off with a mix of gochujang, sesame oil, garlic, sugar, sesame oil and soy sauce.

Gyeran Mari (Egg Roll)

Gyeran Mari

Used 7 eggs, 2 tbs chopped onion and 1 tbs chopped spring onion and pinch of salt to make 2 ‘rolls’.

Kimchi Jeon (Kimchi Pancake)

Kimchi Jeon & Gyeran Mari

Used some remaining raw egg mix from gyeran mari for this kimchi jeon, chopped the kimchi into small pieces and added more flour than usual so that it is more crispy and is easier to cook.

Kimchi Stew

Made an anchovy and kelp stock this time.


Myulchi Tangkong Bokkeum (Stir Fried Peanuts & Dried Anchovies)

Myulchi Tangkong Bokkeum (Stir Fried Peanuts & Dried Anchovies)

Yeongeun Jorim (Braised Lotus Root) 

Yeongeun Jorim (Braised Lotus Root) 

Gosari Namul (Korean Fernbrake Side Dish)

Gosari Namul (Korean Fernbrake Side Dish)

Bok Choy Doenjang Muchim (Bok choy with soy bean paste)

Gaji Namul (Egg plant side dish)


Roasted barley tea

Roasted the barley a few days ago and simmered the roasted barley in the morning. Cool it and refrigerated it.


Brownies, Lemon Drizzle cake , Banana Bread

I baked the brownies, lemon drizzle cake and banana bread few days before the party, freeze it in the fridge. That day of the event, I thawed it for 4 hours and sliced it. Tasted okay.

Promegrate, Guava, Dragon Fruit and Mango

We had leftovers and had it for 2 dinners.

1st ‘Leftovers’ dinner

2nd ‘Leftovers’ Dinner

Added kimchi fried rice and round cabbage & mushroom doenjang jigae

2 thoughts on “Korean Dinner Party

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