If you love Korean food just as much as I do, you’ll love these two dishes.
Pork Bone Soup, and Jja Jang Myun
I’ve tweaked both of these recipes just a bit to suit the tastes of the mother and I. I was actually really surprised as to how well both of these dishes turned out, I definitely had a scrumptious dinner. The pork bone soup is especially great for people who like this soup, but can’t take spiciness, because I’ve made it so that it’s not spicy at all. I also bought the kimchi and pickled cucumbers from Citysuper to add onto the dinner to make it more Korean!
Pork Bone Soup
4 pieces of pork bone, 1 large potato cut in cubes, 4 large leaves of cabbage cut in rectangles, 4 shitake mushrooms, 2 large handfuls of bean sprouts, 1 large green onion, 2 slices of ginger, 3 cloves of garlic, 4 tsp of minced garlic, 1 medium white onion sliced, 10 tsp of soybean sauce, 3 tsp fish sauce
1. Rinse the pork bones under cold water.
2. In a big pot of water, dump in the pork bones, ginger, a few slices of green onion (only the white part), and the garlic cloves and bring it to a boil under high heat.
(This will rinse all the blood out of the pork bones, and the spices will act as a way to get rid of the smell of pork)
3. Once it’s boiled, take the pork bones out and rinse under cold water again and discard all the water and boiled spices.
4. In the same big pot, add 7 bowls of water, the pork bones, potato, onions, minced garlic, soybean sauce, and fish sauce on high heat.
5. Once it’s boiled, bring it down to low heat while covering the pot, and allow the soup to boil for at least 2 hours. (You may add another bowl of water in between)
6. Once the soup has been boiled for 2 hours, you can now add the cabbage, mushrooms, bean sprouts, and the rest of the green onions and bring to a boil.
7. Sprinkle on some ground black pepper for extra flavouring.
And.. you’re done!
Jja Jang Myun (Korean black bean paste noodle)
1 zucchini cut in cubes, 1 carrot cut in cubes, 1/2 medium onion cut in cubes, 1 Japanese cucumber sliced, 1 brick of frozen udon, 7 tsp Korean black bean sauce, 2 tsp oyster sauce
1. In a medium sized pot, place the frozen udon in boiling water.
2. Meanwhile, in a medium size pan, add 2 tsp of olive oil and pour in the zucchinis, carrots, and onions. Allow it to cook for 5 minutes.
3. Once the veggies are cooked, put them aside and on low heat add 1 tsp of olive oil and place the oyster sauce and black bean paste. Let it simmer for 1 minute and pour it on the cooked veggies.
4. Once the udon has been brought to a boil, drain the water.
5. Now you can pour the black bean sauce with veggies over the udon.
6. Add the japanese cucumbers on top for garnishing.
And.. you’re done!
Hope this recipe works for all you Korean food lovers out there :)