MASHITDA KOREAN FEAST
~ 9 course meal ~
APPETISER/SIDES
Myeolchi (Ikan Bilis)
A savoury side dish of crunchy Ikan Bilis(anchovies) stir-fried in a spicy seasoning of soy sauce and hot pepper paste.
Kimchi (Pickled Cabbage)
A traditional Korean side dish made of fermented and salted napa cabbage in the chef’s homemade spicy seasoning. The chef’s secret ingredient for adding extra freshness & sweetness to the kimchi flavour is fresh fruits.
Sweet & Sour Radish
A simple side dish (banchan) of crisp Korean radish chunks seasoned with sugar, vinegar and salt.
MAIN
Jaeyook Kimchi Bokum (Korean Spicy Pork with Kimchi)
A delicious Korean stir-fry dish of thinly sliced Iberico pork coated in the Chef’s flavourful spicy marinade stir-fried with homemade kimchi and gochujang(Korean red chilli pepper paste).
Bibimbap (Mixed Rice with Seafood and Assorted Vegetables)
Chef Sky’s variation of the most well-known Korean dish uses fresh seafood and crunchy vegetables tossed in homemade Bibimjang – a Korean sweet and spicy sauce made with gochujang, vinegar, fresh fruits, sesame oil, sugar, and roasted sesame seeds.
Budae Jjigae (Army Stew)
A fusion stew combining American food like sliced SPAM, sausages, ham and baked beans in a homemade flavourful soup stewed with classic Korean ingredients like sliced tofu, fresh Enoki mushrooms, homemade bite-sized kimchi, Korean rice cakes, Korean fish cakes, fresh zucchini and instant ramen noodles. This is one of Korea’s famous comfort food with deep roots in the country’s history.
Haemul Pajeon (Seafood and Green Onion Pancakes)
Fresh green onions and a variety of seafood cooked with homemade Korean pancake mixture. This savoury dish has a soft, chewy interior and a crispy brown exterior.
Japchae (Stir-fried Glass Noodles)
A classic Korean dish made with chewy and springy sweet potato noodles stir-fried with a mix of colourful fresh vegetables tossed together in a sweet and savoury soy-based sauce.
DESSERT
Hotteok (Korean Sweet Pancake)
Korea’s most popular sweet snack consisting of a soft dough bread filled with a delicious mixture of brown sugar syrup and crunchy nuts, sprinkled with Korean bean powder on top.
RE-HEATING INSTRUCTIONS:
| Myeolchi (Ikan Bilis)/ Kimchi (Pickled Cabbage)/ Sweet & Sour Radish | Serve at room temperature. |
| Jaeyook Kimchi Bokum (Korean Spicy Pork with Kimchi): STOVETOP/ MICROWAVE | Heat in a wok on medium flame, stir and toss occasionally for 1 minute OR heat in the microwave for 1 minute. |
| Bibimbap (Mixed Rice with Seafood and Assorted Vegetables) | Serve at room temperature. Pour the sauce into the Bibimbap bowl and mix well. |
| Budae Jjigae (Army Stew): STOVETOP/PORTABLE BURNER | Pour the soup base into a pot and cover with a lid on a medium-high flame. Let it boil until the soup starts to bubble and vegetables are cooked. |
| Haemul Pajeon (Seafood and Green Onion Pancakes): STOVETOP | Put the Pajeon in a non-stick pan over medium heat for 1 minute, turn it over and keep for 1 minute before serving. |
| Japchae (Stir-fried Glass Noodles): STOVETOP/MICROWAVE | Heat in a wok with a little water, stir and toss occasionally for 1 minute OR heat in the microwave for 30 seconds. |
| Hotteok (Korean Sweet Pancake): STOVETOP | Place the Hotteok in a non-stick pan over medium heat for 30 seconds, turn it over for another 30 seconds. Sprinkle Korean bean powder on top before serving. |
