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.
Added blended apple, garlic, soy sauce, sesame oil and onions into the chicken drumstick marinate
Mixed the marinate liquid into the bag of raw chicken before freezing and thawing
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
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.
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)
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)
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.
Made an anchovy and kelp stock this time.
Bok Choy Doenjang Muchim (Bok choy with soy bean paste)
Gaji Namul (Egg plant side dish)
Roasted the barley a few days ago and simmered the roasted barley in the morning. Cool it and refrigerated it.
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