A Korean Dinner at Home

A few weeks back, maybe a month, son’s riend gave us a bottle of bulgogi marinade when she got back from Korea. Lotte brand. Have been using it sparingly to make it last longer. Not sure if it’s available here in the Philippines. Perhaps in the Korean grocery store in Cartimar?

At any rate, planned a Korean dinner tonight. To complement the rib eye slices marinated in the sauce son’s friend gave, had HHA prepare two kinds of banchan or Korean side dishes: a spinach thing and an omelette.

Sharing the recipes below, as much for you as for me, so I won’t have to Google to find them again. Here they are:

Dipping sauce for the omelette, recipe from here

2 tablespoons soy sauce

1/4 teaspoon rice vinegar
Pinch of red chili flakes
1/2 teaspoon sugar
1 clove garlic, finely minced

Omelette Recipe from here

  • 2 large eggs
  • 5-6 shrimp, peeled, deveined and chopped
  • 1/4 cup of flour
  • 1/2 cup of water
  • red pepper flakes (or you could use fresh green chilis depending on your affinity for heat)
  • 1/4 red bell pepper, sliced
  • 1/2 italian pepper, sliced
  • 1/4 white onion, sliced
  • 2 scallion stalks, sliced
  • salt and pepper to taste
  • olive oil
  1. To make starting batter, mix together flour, water, 1 egg and red pepper flakes. Add salt and pepper.
  2. Add all the veggies to the batter and give it a good mix.
  3. Heat oil in a large non-stick skillet and pour in batter and veggies. Spread it around evenly.
  4. When sides start to cook, add shrimp to the top, spreading around, then pour the second whisked egg over that. Cover your pan.
  5. Uncover pan after 3 minutes. Shrimp should be cooked and egg should be relatively solid.
  6. Flip. This takes a little practice, so don’t worry if your omelette doesn’t come out too perfect. (If you’re not into flipping, you can always put it in the oven for a minute or two to make sure the top cooks through.)
  7. When both sides are browned, remove from heat and serve.

Serves 4.

Spinach side dish: (recipe from here)


Units: US | Metric
1 bunch spinach
2 tablespoons soy sauce
1 teaspoon sugar
1 1/2 teaspoons crushed sesame seeds
1 tablespoon sesame oil
1 tablespoon minced green onion

Remove roots from spinach and wash well.
I soak in a solution of vinegar and water and then rinse.
In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and green onions.
In a large pot bring water to boil.
Add spinach (leaves should go in last) and immerse only until leaves turn bright green.
Spinach will not taste right.
Drain and rinse with cold water.
Squeeze out as much water as possible.
Add the spinach to the sauce and mix well.
This can be served warm or even refrigerated for another time.

Read more at: http://www.food.com/recipe/korean-seasoned-spinach-108722?oc=linkback




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