Category Archives: Vegetarian

Yubu Kimbap (Kimbap with Seasoned Deep Fried Tofu Pouches)

Yubu Kimbap in a Lunchbox

The one thing I miss about Korea is convenience. You can get most kinds of food delivered to you at your door very easily without incurring any additional charges. If an item you are looking for is not deliverable, you just come out of your house and ‘walk’ around for about 10 mins (sometimes less) then you can find what you are looking for most of the time. Kimbap is one of those items you can fetch very easily on your command.  But the story is very different here in Australia. If I want Kimbap, then I have to drive to the nearest Korean grocery store for about 10 mins (I consider myself lucky up to this part). However, as Kimbap is a specially delivered item from a different store rather than made by the Korean grocery store itself (like from a rice cake store on this occasion); it doesn’t guarantee that I can get it when I want it. Even then, they only sell one type of Kimbap at a relatively high price (AUD $6.50 for 2 rolls of Kimbap), which has quite an ordinary taste.

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Crispy Sweet Potato in Caramelised Sauce (Goguma Mattang)

Crispy-Sweet-Potato-in-Caramelised-Sauce-Goguma-Mattang-1

Crispy and sweet surface but it’s soft inside

If your local Korean restaurant serves this crispy sweet potato glazed with caramelised sauce as one of the complimentary side dishes, I bet this would be the first one to disappear to one’s tummy. What do you reckon?

Its short name is Mattang (맛탕) and it is a particularly popular kid’s snack in Korea. When my mum made this dish as a side dish for dinner, I used to eat this only and I didn’t touch any rice or other side dishes, so I often got myself into a trouble. Were you that naughty as kids too? :)

Apparently, Mattang originated in China. They have a cooking method called 拔絲 (básī), which roughly describes the sugar caramelisation process. More specifically, the sugar is melted so well that it looks like a thread is coming out from the sugar syrup. Also based on the look and the number of threads coming out of the syrup, you can tell the cook’s expertise in cooking. I found this fact very interesting. Let me know, how you go with the thread! But I have to say, I was very glad that Koreans decided to adopt only the caramelisation method not the fancy look of the thread for the recipe! ;)

Goguma Mattang 2

The final word before introducing the recipe, in contrast to its fancy description – crispy sweet potato glazed with caramelised sauce (Goguma Mattang 고구마 맛탕) – it is very easy and simple to make, so you should try this for your dinner tonight!

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Korean Potato Pancakes (Gamja Jeon: 감자전)

Korean Potato Pancakes (Gamja Jeon) with soy sauce

It’s been a very hot sizzling summer season this year. I’ve been wishing for a decent heavy rain and my wish was granted late last week. But perhaps I should have specified how much rain for how long I wanted it for. It’s been miserably raining with strong wind constantly blowing for around 5 days in a row and now I am wishing for the sunny blue sky again. Will you please come back soon?

Blowing tree branches and constant rain drops woke me up this morning. As soon as I opened my eyes, I knew I had to have some pancakes. But what do I have in my fridge and pantry that doesn’t need me to go out to fetch fancy ingredients? I had two potatoes, some onions and green chilies on hand. Then it was easily determined that I am going to make some Gamja Jeon:감자전 (Korean potato pancakes).

Do you have any food you crave on a rainy day? What’s your craving food?

Korean Potato Pancakes (Gamja Jeon) 1

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