Here we are for another edition of Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick.
I hope you all enjoyed your last visit to my Korean kitchen. If you lost your way, you can find that post right here.
Last Friday was our final Korean cooking class. I was anticipating that we would cook something yummy, and that we did.
First off, we learned to make Barbecue Pork Ribs.
There are many many pork restaurants serving this tasty dish, and it’s also easy, and (possibly) cheaper, to make at home. Keep in mind that the following recipe is for one, so increase the ingredients accordingly.
150 grams pork rib
1/2 of a carrot; 1/2 of a potato; 1/3 of an onion
1/2 of a red chili
2 tbls soy sauce
1 tsp sugar
1 tsp cooking wine
dash of pepper
sprinkle of sesame seeds
green onion; ginger; garlic (minced) — small amount of each
(Mix all sauce ingredients together.)
1. Rinse the pork in cold water, and then boil it for approx. 5 minutes. Drain and set aside.
2. Cut the carrot, potato, and onion into equal size pieces
3. Cut the red chili pepper into small pieces
4. Fry the chili in the pot, add pork ribs, and mix in half of the sauce, and a cup of water.
5. Add the carrots and potatoes.
6. Boil until the liquid has decreased by half.
7. Add the onion, and the remainder of the sauce.
8. Add a small amount of sesame oil, and boil until all of the remaining liquid has evaporated. Be careful, not to burn.
Our second dish is one of my favorite side dishes; rolled eggs. This is very easy to make, but the rolling can be tricky. The key is to have a good fry pan, and be patient.
This recipe can serve two.
Carrot, small green onion, and a large onion diced
sugar (approx. 1 tbs.)
salt (approx. 1/2 tbs.)
1. Boil together 2 tbls of water, the sugar, salt and a small glass of cooking wine.
2. Mix two eggs together with the prepared liquid.
3. Heat the pan (before you put in the oil)
4. Add the oil…………(Don’t use sesame oil. You want to use regular cooking oil.)
5. As the egg sets you begin to roll gently. It’s best to use a spoon and chop sticks. The key is to make this in a good heavy pan and be patient.
6. Once cooked transfer to a plate and slice into pieces. You can top with a bit of ketchup, mayonnaise, or mustard. (Personally, I don’t do this. I prefer the rolled egg as is.)
When I cooked my rolled egg I used sesame oil instead of regular cooking oil NOT A GOOD MOVE. Sesame oil burns very quickly. You’ll see that the top of my rolled egg is very brown, which it shouldn’t be. However, the eggs still tasted delicious.
There you have it. Two great dishes that you can try at home.
I leave for 2.5 months of travel exactly one month from today. I am deep in budget mode, so I should be able to prefect this dish over the next few weeks.
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