I'M MAD HUNGRY

More Soondubu

This soft tofu soup is easy to make and it’s delicious. Bulked it up with shrimp and shiitake mushrooms. I sliced up the kelp I used for the soup base and tossed it with some sesame oil and made a little salad.

Spam and Shrimp Soondubu

I’m so addicted to soondubu, I tried making it at home. I looked up the recipe on  Maangchi, and it seemed quite simple. The stock is flavoured with dreid kelp, anchovies, garlic, shiitake mushrooms, fish sauce, and red pepper flakes. 

Alirang Korean Restaurant

354 Main Street West, Hamilton

The first soup is called Gamjatang, pork bone soup. Easily my favourite Korean soup. This soup was different though, good different. I’ve never had pork bone soup with such an intense and strong pork bone taste. It had a fantastic balance of spice and meat flavour. YUM.

The second soup is Seafood Soondubu, which is a spicy soft tofu soup. All the seafood made it sweet and delicious. The stock was definitely strong and flavourful.

All you need for the stock is dried kelp, dried anchovies, garlic, and dried shitake mushrooms. To add spice, you just need the hot pepper flakes. Add whatever you like to bulk it up. The main ones are seafood, beef, curry, and chicken.

Alirang Korean Restaurant

354 Main Street West, Hamilton

This is a new Korean restaurant that opened within the past month or two. It’s on the corner of Main and Locke on the left side, there is minimal parking at the back. 

Banchan included kimchi, beansprouts, seaweed, and potatoes. They were all delicious, especially the seaweed!

The soup is called Galbitang, it’s a beef rib soup with vermicelli. It’s quite simple and refreshing. 

Ddeokbokki

This is a spicy korean dish with rice cakes and fish cakes. The sauce is flavoured with dry anchovies and dried kelp, red pepper paste and flakes are added for the spice, and sugar is added to sweet it up. The texture of the rice cakes are chewy and soft, but the sauce is definitely the star. Spicy, thick and sweet.

I followed this recipe from Maangchi.com.

Kimchi Pancakes

My second try at making kimchi pancakes. This time was more successful than the last, but it still needs work. I want it to be thinner, gotta add more kimchi juice and milk next time. It was slightly undercooked on one side too.

Spicy Pork Bone Soup or Gamjatang

The first time I tried Korean food, I got this soup. The amount of flavour in this soup is incredible. It’s spicy with a hint of sweetness from the nappa cabbage, and the pork bones give it such a nice deep flavour. It definitely makes my taste buds happy! This was my first time making this soup after years of ordering it from the local restaurants. It was a successssssss YUMMM.

I followed this recipe from Maangchi.com… this blog is dope. It has TONS of korean recipes, and some of them have videos too. 

Jjajangmyeon

I found another recipe on Maangchi’s website, this time I made Jjajangmyeon. It’s a black sauce that uses black bean paste stirred into a bunch of vegetables. It’s served over dry noodles and usually garnished with cucumbers, but I didn’t have any so I used green onions instead. The colour might be intimidating, but it’s not an unusual flavour. The black bean paste is subtle, so you can taste the vegetables and the meat.

Kimchi Pancakes

I was super craving this and I found a recipe on this site (recipe). I found her youtube channel first, then found her blog. It has tons of recipes for Kroean dishes, mmmm. It didn’t turn out super well, I didn’t add enough water to the batter, so it was kinda thick. Tasted floury, not enough kimchi juice! I’ll try to perfect it next time. 

Deep Fried Dumplings

I think these were frozen Korean dumplings with pork and cabbage in them. My brother steamed them for 5 minutes, then deep fried them in oil. These dumplings had super thin shells, so they turned out madddd crunchy.