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Food for the Seoul

A taste of Korea’s “oppa-tizing” cuisine


By Cheshire Que, RND, RN, RD

Located in the Eastern part of Asia, Korea is known for its bitter cold winter months which had a great influence in shaping the characteristics of Korean’s culinary practices. Hot soups, stews, and fermented vegetables are typically included in household meals. The most popular among their dishes would be kimchi, a side dish made of salted and fermented vegetables that is a staple in Korean cuisine. kimchi is part and parcel of banchan which refers to small side dishes served along with rice and protein rich dishes such as beef, pork, chicken or fish.

Traditional Korean cooking makes use of antioxidant-rich spices such as red and black peppers, mustard, garlic, onion, ginger, leek, and spring onion, as well as fiber and nutrient rich vegetables aplenty. We could learn a thing or two from them when it comes to enhancing the nutrient value of dishes by using a variety of vegetables.

Korean guest chefs from left: Lee Yong Taek, Lee Youn Chul, Byung Eok An, and Jeun Gi Nyeo

Korean guest chefs from left: Lee Yong Taek, Lee Youn Chul, Byung Eok An, and Jeun Gi Nyeo

This July, Marriot Hotel Manila in collaboration with Korean Cultural Center, flew in a team of four chefs from one of the largest and famous resorts in Seoul, Elysian Gangchon, to share their culinary expertise during the Korean Food Festival.

As K-pop and koreanovelas have made their way into our daily lives, why don’t you try to have a taste of Korea and whet your household’s appetite by bringing out that inner chef in you? Try these authentic dishes shared by Marriott Manila’s Korean guest chefs Lee Yong Taek, Lee Youn Chul, Byung Eok An, Jeun Gi Nyeo during their short visit in the country.

food for the seoul2

Bossam kimchi
(Wrapped kimchi with variety
of ingredients)
Pechay, 3000g
Radish, 1000g
Salt, 500g
Sugar 100g
Spring onion, 100g
Watercress, 50g
Pear 250g
Chestnut, 250g
Dried dates, 100g
Fish sauce, 125ml
Onion, 100g
Garlic, 15g
Ginger 5g
Chili powder, 150g
Glutinous rice powder, 250g
Salt, 100g
Pine nuts, 50g

Cooking procedure:

Separate the pechay one by one, soak in the salt water for at least 12 hours. Wash it with clean water and drain.

Cut the radish into julienne, soak with salt and sugar for at least one hour, and squeeze the water after.

Cut the spring onion watercress into two centimeters, also cut the chestnut and dried dates.

Mix all the sauce ingredients mentioned and set aside. Mix with 2/3 prepared above.

Spread soaked pechay leaf, stuff with all mixed sauce and keep it for at least one to two days before serving.

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Daeha susam nangche
(Salad with prawn and ginseng)
Prawns, 50 pcs.
Pine nuts, 250g
Fresh ginseng, 150g
Fresh chestnuts, 100g
Lemon, 100g
Red onion, 200g
Leeks, 100g
Garlic, 50g
Dried dates, 50g
Ginger, 25g
Pine nut sauce:
Pine nuts, 50g
Sugar 50g
Salt 25g
Slice vegetables
Blanch ginseng
Boil prawns and peel
Mix all the ingredients

Seafood and vegetable pancake
Spring onion, 2500g
Flour, 1500g
Cornstarch, 1500g
Shrimps, 500g
Oyster, 500g
Squid, 500g
Mussel meat, 500g
Egg, 15 pcs.
Cooking oil, 1000 ml
Red chili, 250g
Green chili, 250g
Garlic 150g
Salt, 25g
Pepper, 25g
Sake 250 ml

Cooking procedure:

Make batter by mixing flour, salt and water in a big bowl.

Add all the vegetables and seafood, and mix it up.

In a large heated pan, put vegetable oil generously (about three tablespoons) and spread the vegetables pancake batter evenly into a circle. Press it down with a spoon or spatula. Lower the heat down to medium.

When the cake is cooked about 70 percent, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.

Turn the pancake over.,, Instagram/cheshirequerdn

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