Dig Into Some Korean Goodness Of Jhapche And Dak Kochi
- Ayandrali Dutta
Updated : July 19, 2022 08:07 IST
Taking about the nuances of the Korean cuisine, the important thing to note is that any main course comes with a host of side dishes or ban-chan
Food has always been the route to get a proper understanding of culture and its nuances. With cuisines evolving over the period of time, one such is Korean cuisine that has seen a much socio-political changes for decades and has taken the shape and taste as it stands today. Korean food is known for its sharp kick of flavor and of course th use of fresh ingredients. With major focus being around rice or noodles, vegetables, and meat, as well as a lot of seafood.
Taking about the nuances of the cuisine, the important thing to note is that any main course dish in a Korean cuisine comes with a host of side dishes or ban-chan. Most times steamed rice and kimchi are served as part of a meal. Banchan is mostly an array of sauteed soybean sprouts and seasoned whole soybeans and more. In the main course It the main source of flavor is that of bibimbap.
Here are two recipe for Korean dishes - Jhapche and Dak Kochi by Nam Yeon Hwang and Joon Seok Park, who were visiting chefs from Korea at the Crowne Plaza, Greater Noida and no to miss their favorite Indian dish happens to be Butter Chicken
It’s basically a stir fried glass noodles with vegetables, its prepared with special noodles called dangmyeon noodles which is made from sweet potato starch. Main flavorings are sesame oil and soy sauce. It was traditionally a royal dish but now in this era it’s a very popular dish which is enjoyed during holiday’s. its most popular in celebrations these days, one special thing about this noodle is that it can be eaten hot as well as cold. Its usually a Banchan (side dish) but moreover eaten as a main course.
• 250g Korean rice noodles
• 2 tsp soya sauce
• 1 tsp corn syrup
• 1 spoon sugar
• Finely chopped garlic
• 1 carrots rinsed, peeled & julienned
• 110g / 3.9 ounces baby spinach, rinsed
• 1/4 red capsicum / bell pepper (50g / 1.8 ounces), rinsed & julienned
• 1/2 yellow onion (105g / 3.7 ounces) – peeled, rinsed & thinly sliced
• 100g / 3.5 ounces fresh shiitake mushroom – cleaned, stems removed & thinly sliced
• Soak the rice noodles in water first and set aside, on the other hand make jhapche sauce by mixing soy sauce, corn syrup and sugar.
• Then boil the noodles and make sure it is not overcooked and mix the sauce.
• heat a pan over medium high heat put little oil and start stir frying the vegetables together, Next add the garlic and stir fry for 1 to 2 minutes.
• Be careful not to overcook the vegetables. They should still have a bit of crunch.
• By now, the noodles should have absorbed all of the japche sauce and should be a rich, deep color.
• Add the stir fried vegetables and sesame oil to the glass noodles and toss them to combine. Garnish with sesame seeds and scallion
It’s a popular south Korean street food which consists of small chicken cubes and scallion and skewered and cooked on charcoal grill. Special thing is the flavor of charcoal which people really enjoy in Korea and its very popular street food.
• 30ml Korean soy sauce
• 15gm gochujang chilli paste
• 15ml mirin
• 1 gm sesame oil
• 40gm sugar
• 30ml corn syrup
• 30gm tomato ketchup
• 1 gm black pepper crush
• 10gm garlic paste
• 150 gm chicken thigh
• 5gm bell pepper cube
• 5 gm onion cube
• For sauce combine gochujang paste, tomato ketchup, brown sugar, sesame oil and minced garlic
• On the other hand take skewers and one by one put through onion, bell pepper and chicken and season it with salt n pepper
• For Korean sweet soy sauce heat a pan and combine soy sauce, sugar, mirin and corn syrup and reduce it when the bubbles starts coming remove it from the heat
• Now grill the skewers on grill and keep turning the skewers and brush the sweet soy sauce until cooked.
• Once cooked and ready serve it with gochujang sauce.