My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Friday, March 7, 2008


Serve 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Much like western casserole, this fast and easy Korean dish is a favorites at home, bringing together leftover rice and whatever bits of meat or vegetables remain in the fridge to create a substantial and flavorful meal.

200 g pork/beef, minced
4 tsp soy sauce
1 tbsp sesame oil
1 tsp Korean chili powder
1 tbsp oil
400 g kimchi, chopped
4 cloves garlic,minced
1 onion, peeled and chopped
1 carrot, peeled and diced
400 g cold cooked rice, grains separated

1. Combine the pork/beef, soy sauce, sesame oil and chili powder in a bowl and mix well. Set aside.
2. Heat the oil in a wok over high heat until hot. Add the seasoned pork/beef and stir-fry for 2-3 minutes until the meat begin to brown. Reduce the heat to medium, add the kimchi, garlic, onion and carrot, and stir-fry for 2-3 minutes.
3. Add the rice to the pan and continue to stir-fry for 3-5 minutes until heated through and well blended. Remove from the heat, transfer to serving platters and serve immediately.


Serve 4
Preparation time: 30 minutes
Cooking time: 20 minutes

This highly nutritious Korean meal combines all the major food groups in a single delicious dish. Bibimbap is traditionally served in red-hot stone bowls that allow the ingredients to continue cooking right up until the time they reach the diner’s table, but a bit of stir-frying allow cooks to serve it in standard crockery without compromising on taste.

3 tbsp oil
300 g tenderloin beef, thinly sliced and marinade in soy sauce
4 cloves garlic, minced
2 tbsp fresh ginger, chopped
2 tsp soy sauce
2 carrots, cut into matchsticks
2 japanese cucumbers, cut into matchsticks
4 fresh shiitake mushrooms, trimmed discarded an cap sliced
150 bean sprouts. Tails trimmed
4 eggs
400 g cooked rice
4 tsp Korean hot bean paste (gochujang)

1. Heat 2 tbsp of oil in a wok over medium heat. Add the beef, garlic, ginger and soy sauce, and stir-fry for 3-5 minutes until the beef is browned. Remove from the heat and set aside.
2. Re-heat the oil in a pan over medium heat and stir-fry the carrot, cucumber and mushroom antil tender, 3-5 minutes. Remove and set aside.
3. Heat the remaining oil in a nonstick pan over medium-low heat and fry each egg, sunny-side up, until set, making sure the yolk remain soft (or to taste). Set aside.
4. Divide the rice into 4 serving bowls and top each with a fried egg. Place equal amounts of the stir-fried beef and vegetables around the egg in each bowl, and then top with a tsp of the hot bean paste. Diners should mix the rice, meat, vegetables and paste thoroughly before eating.