Su Jae Bee - Korean Style Mee Hoon Kueh

I know many envy me when they hear that I get to travel to Korea for business. My response is usually more lukewarm. I am not a star struck fan of Korean Dramas - I have probably only watched one Korean drama over the last 2 years. The smooth faced actors and actresses are all perfectly beautiful but I have trouble differentiating them.  I also have to admit that I am not crazy over kimchi - apart from the spicy pickled cabbage, all other kimchi are either too cold, too sour or too bland for my liking. I do gush over the latest paper thin LED panels from LG and Samsung and while these are usually the reasons for my work-related visits to Korea, they have little relevance when I wander around Seoul for leisure.

What I do get out of every Korean trip are humbling experiences and a mega dose of appreciation for what we have here at home.

I am not sure how many of us out there still remember that under all that shiny veneer, South Korea is a country that has only recently just walked out of poverty. Through sheer determination and will, they have propelled the nation to become a formidable player in just about every market they participate in. When the Korean war ended in the 1950s and possibly until the early 1970's, South Korea was actually poorer than their North Korean counter parts.

My colleague who is of the same age as I am, remembers that when he was in elementary school in the early 1980s, fruits like bananas, pineapples and oranges were luxury items. My colleague had told me how he and his friends would look on with envy when a kid from a rich family bring a banana to school for snack.  I had my first Mac Donalds in Singapore when I was about 8 or 9 years old. My Korean colleague could not afford to eat Mac Donalds until he was 20.  Another colleague recalled how he would rummage through garbage bins at the American Naval base for discarded copies of Playboy magazines so that he could sell them off in the black market for pocket money. I am in awe because these stories were typically what we would hear from our parents' or grandparents' generation - when these experiences come from your own peers,they have a strangely sobering effect. When one couples these with the country's amazing rate of growth and stellar achievement in such a short time, one cannot help but be immensely humbled.

South Korea will continue to forge ahead to refine their craft but if you look under the veneer that is presented to the world now, you will immediately see elements of their more humble beginnings. They are every where. Food experience is one of the most obvious. I recalled how when I had my first Bibimpap (stone bowl rice) in Korea, I had felt grossly let down and unsatisfied. The Bibimpap I used to have outside Korea was always fulfilling with colourful vegetables and generous portion of beef. For that first Bibimpap in Korea,I recalled turning over the contents in my bowl to see if the beef was hidden any where under the vegetables... there was probably about a teaspoon of minced meat in that bowl... The famous Jajangmyon (soy paste noodle) , served with a thick soy paste sauce of onions,carrots and potatoes comes in strangely huge portion in Korea, with enough noodles to feed a hungry labourer. My colleague told me Koreans will generally finish eating these in 10 seconds and return back to work again. The famous Korean barbeque is still considered a luxury for most Koreans and most would only limit themselves to pork barbeque. The beef barbeque is reserved for the most important guests. I also recall how I had to get used to the fact that most normal restuarants only serve one specialty dish. Do not expect to see a menu with a selection of meat, seafood, dessert etc. If you have problem with any particular type of food, make sure you voice out otherwise, you will have nothing else to eat at that restaurant. I was once taken to a restuarant that only served beef tripe soup. I ended up nibbling on kimchi for that lunch.


During my trip there last week, my colleague took me to a very popular restuarant that sells Su Jae Bee - for all I can tell, this is just like our Mee Hoon Kueh - pinched flour dough cooked in a rich flavourful anchovy broth. A restaurant with a humble setting, this serves only Su Jae Bee and some starchy potato pancake. The handful of dishes offered were written on the wall,complete with price indication. On a cold chilly night, this was the perfect comfort food. I was inspired upon my first sip of the broth. I knew I could replicate this quite reasonably. The flour dough which was tender, thin and smooth was the thing that intimidated me. As I watched the cooks work effortlesly at stretching and pinching the dough behind the kitchen counter, I knew this is no easy feat. They have mastered the dough so well, this has to be the key differentiating factor that sets them apart. I had eaten similar Mee Hoon Kueh before in Singapore but I had never quite liked them because these were thicker and tougher than the Su Jae Bee I had at this restuarant. There is very little else in the bowl other than pieces of flour, a few forlorn pieces of dried shrimps, shredded cabbage and potatoes. Another humble, unpretentious high carb, energy giving dish, which my colleague told me became popular when the Korean war ended and the Americans came in bearing gifts in the form of sacks of wheat flour.

The experience had been so memorable that this became the first dish I wanted to cook when I touched down in Singapore. Forget about DaChangJin (大常今)... nobody eats like that in Korea. Everyday Korean food is conservative, humble, honest and comforting. I  prepared the broth with the large anchovies and dried clams I bought in Korea. I knew I would never be able to replicate the texture of the flour dough on my own. With the aid of my pasta maker, I then tried to get this as thin as I could ( a little thicker than pasta noodles) before cutting them up into pieces. Suprisingly, it turned out really good. My Su Jae Bee is not as spectacular as the one I ate in Korea but is good enough for me to be proud of myself :)... I had another 5 minutes genius moment...:)


Recipe :

Soup Base
1 liter          Water
50g             Dried anchovies, washed.
30g             Dried clams,washed.
20g             Dried scallops.

Vegetables
2                Potates, peeled and diced
1                Stem of Kailan, sliced. (I had wanted to use Zucchini but could not find it at the supermarket)
1/2             Stem of leek, thinly sliced.

Dough
250g          Plain flour
1tbsp         Corn flour
Salt            Pinch
1/2             Egg
1/2 - 1cup  Water

Method :
Dough
1. Place flour and corn flour in a mixing bowl. Form a well in the center of the bowl and add rest of ingredients in the center of the bowl (do not add all water at one time. Adjust accordingly during kneading).
Mix to form a dough. Knead dough on the lightly floured board until smooth.

2. Place dough in a zip lock bag and refrigerate over night.
3. Lightly flour dough ( divide dough into 2-3 manageable portions) and roll out a few times using a pasta maker at setting (1).  Finally, roll out dough at setting (5). Using a knife. cut dough sheets into small pieces lightly flour dough pieces on a tray to prevent them from sticking to each other. Cover tray with a wet towel to prevent them from drying out.

Note : step 3 should be done when soup is ready.

Soup :
1. Boil Anchovies, dried clams and scallops in water over medium heat for about an hour.Season with a dash of pepper and salt.
2. Strain away solids and retain the clear broth.
3. Heat clear broth to boiling. Add more dried clams, potatoes, Kailan stem and cook until potatoes are slightly soft.
4. Continue to boil the broth, add in dough pieces and continue to cook until the dough pieces are cooked. Add sliced leek. Simmer for 3 minutes.
5. Dish out into bowl. Add a drizzle of sesame oil, a generous dash of black peper (important) , a little seaweed and eat while hot.

Macrobiotic Experience In Korea

One of the problems of traveling for business is the tendency to over eat and to eat unhealthily. I have tried my best to eat in small portions throughout this trip in Korea and I am still nursing my disappointment over my colleague's choice of a family seafood buffet dinner the night before. It was a place where one goes for quantity than quality. Food was at best mediocre and I watched in resignation as my colleague happily devoured plates after plates of cold crabs.

Hence, when my ex-colleague,who is now my customer, told me he was going to take me to an impressive restaurant, I couldn't contain my curiosity. Perched on a steep little hill in the outskirts of Daegu, the restaurant has a little farming patch behind the main building where it grows its own vegetables. To the side of the restaurant laid huge urns of preserved kimchi.

The restaurant exudes an air of raw simplicity which was extremely calming. I must say I was a little apprehensive about the type of food they were going to serve, worrying that I would be eating tasteless bark-like food.

The first dish was a green bean porridge with a mild comforting taste. The next dish was a colourful plate of various roots and stem cut to the finest shreds. Eaten with the colourful pancakes pigmented with natural vegetable colour and flavoured with the Yuzu dressing in the center of the plate, this dish is refreshingly uplifting - instantly instilling in a sense of general well being.

The next dish is  bamboo shoot tossed in a flavourful sweet spicy sauce. Do not be fooled by the intense colour of sauce, it actually tastes quite mild. Nothing on the table tastes over-powering. Tastes are mild but the elegant subtle flavours will not escape you.

I especially like the next dish which is a salad dish dressed with a fruity vinaigette. Accompanied with crisp  nashi pears and topped with dried persimmons, I never dreamt that salad can taste so good.

The cabbage did not leave a deep impression with me but in-line with the rest of the dishes, it was subtlely flavoured allowing the natural sweetness of the cabbage to manifest.

What I have shown above are only the starters and the portion in the photos were meant for 2 person. I did not take pictures of the main dish as I was busy eating. The main dish was a very beautifully charcoal grilled fish, seasoned just right with Chinese herb infused sea salt and served with fluffy brown rice. (yes, brown rice can be fluffy)

I am in awe at the way they have managed to accentuate the natural flavours of the vegetables with equally natural and healthy seasoning. Without fuss, without gimmick, this meal is totally unforgetable. It has made me curious about Macrobiotic food and I will definitely find out more about this interesting lifestyle.

Jajangmyon - 杂酱面

Yesterday, Singapore had its 2nd mass cycling event, the first was held a year ago with great success. This year, it gets even better. I participated in the 40km event which saw more than 6000 participants and am really glad that I finished the race without....coming in last! (LOL)  - in fact, I did better than last year, completing the 40km in 2 hours, without any soreness or pain in my butt as I pedalled furiously to maintain an average speed of 20km/hr.  This, anyone who bikes will know, is snail pace. However, for my fitness level, and with zero training prior, this was the best I could realistically aim for. Honestly, even up to the last minute, I was still trying to conjure up believable excuses to pull out of the event. I started feeling breathless even during the 1st 5km - and was seriously contemplating to pull up at the 1st aid stop to tell them that I had a pinched nerve and had to stop. It was also especially nerve wrecking as I noticed all the road bikes, half the weight of my mountain bike were overtaking me effortlessly - I felt like I was riding on a hippo!


My Pink Hippo...

Then, at some point, I started to ignore those whizzing road bikes and focus on just maintaining the 20-21km/hr figure displayed on my speed indicator. It was then that I found myself panting less and my legs started to acquire the rhythm to pedal with smooth continuity.... and before I realised it, I was already 25km into the race and the remaining 10km or so lying ahead did not look so unachievable anymore.

One of the best part of pushing your body to the limits is the total restfulness that follows the exertion . After showering, I literally spent the rest of my Sunday morning and afternoon, lounging on my couch, watching TV... it felt good to be able to give in to the exhaustion and let the body just slump... it was after 3 episodes of Friends, 2 episodes of American Idol, that I surfed over to the Chinese station that was showing a Korean Drama. It was odd, but over the span of 30mins, Jajangmyon was mentioned more than 10 times in the show. It immediately stirred up my craving for Jajangmyon - which is a Korean noodle dish which originated from China. The key ingredient of this dish is the Chinese bean past sauce, （杂酱) Jajang. It is a favourite dish among Korean children. I remember a Korean colleague once told me he had to cook Jajangmyon for her daughter every Sunday and it is the one dish that she prefers from her dad than her mum.

Such is the power of food craving... it was strong enough to have me drag my listless body out of the couch, and out to the supermarket to get the Korean Bean paste!
I am not sure if I have prepared this correctly but the bean paste was so tasty that I suspect it wouldn't be easy to make this taste bad. Following dinner, I went to bed early and slept like a baby.


Recipe :

1                   potato, diced
1                   small carrot, diced
1                   onion, diced
50g               minced pork
2 tbsp           Jajang (black bean paste)
1tsp              Sugar mixed with 1/2 cup water
1 tbsp           Oil

Noodles ( the Koreans will use wheat noodle. I used a thinner version Japanese Udong)

Method:

1. Heat oil in a hot wok.
2. Add in Jajang and fry until a little dry.
3. Add diced potato, onions and minced pork and fry for a few minutes. Add sugar solution. Cover and cook over low fire until vegetables are softened.
4. If the sauce become too dry, add a little water.
5. In a spearate saucepan, boil some water and once water boils, add and blanch noodles. Drain noodles
6. Divide noodles into 2 portion, lay sauce over the noodle. Garnish with cucumber strips and hard boil egg.

Korean Bibimbap

I am gripped by a scary sense of frenzy - I am finding myself blogging frenetically - trying to make full use of every little bit of time available to put up posts before I leave for my business trip to India next week. It is perturbing to realise that once the momentum to post has been set rolling, it can become quite a formidable force - aided by encouragements from fellow bloggers.  I find myself constantly thinking about what to cook next... what boundaries to push, what interesting things to experiment. Some may have noticed, I have started to blog more on savory dishes recently where in the past, I would usually do sweets... for a very simple reason - I have to eat lunch and dinner every day. Cakes and sweets, on the other hand are too dangerous to partake of on a daily basis. So, the good thing that emerge from this almost helpless frenzy is that I get to eat better - LOL.

I have never made anything Korean before. I got piqued into doing this after watching an episode of a Taiwanese Variety show, 女人我最大 (WQueen). This is primarily a girly informatic variety show targeted at women of all ages, touching on topics ranging from the latest trends in Skincare, Makeup, Staying Fit, Eating Right, Hair Styling and Fashion. It runs 5 days a week and each day focuses on a different topic. My Taiwanese colleague had told me this is  a powerful program that has many Taiwanese women (and beyond)  hanging onto every advice/recommendation dished out in the program.

Anyway, one of the feature last week saw the program pitching 2 guests against each other to cook a healthy meal with left over rice. One of the guests demonstrated cooking Bimbimbap with the left over rice and it looked so good, I decided to do a little research and give it a go.

A quick trip to the local Korean grocery supply store equipped me with the required Korean Hot Bean Paste (gochujang) and... I just couldn't leave without getting one of those stone bowls!!!

It was relatively easy to put together. Although the recipe I found called for more garnishing vegetables, I worked with what I have in the fridge and am quite pleased with the end result. I got the required burnt rice crust (锅巴). To me, this is the definitive element of the dish, the result of cooking the rice in the hot stone bowl. One should be able to get the crust using normal claypot as well. There is no need to go rushing out to buy a stone bowl, I was just being vain and spendthrift!

Here's a close up of the burnt rice crust.



Recipe :

80g                    Minced Beef ( I used sliced beef because this is what I have in my fridge)
1                        Small sized onion.
1 tsp                  Chopped ginger
1 tsp                  Light Soya Sauce
1                        Small carrot cut into matchsticks (I used a shredder and cut it to shreds)
1                        Small Japanese cucumber cut into matchsticks (I didn't have this but I substituted with some
                          kimchi)
1                        Fresh shitake mushroom (I didn't have this as well)
30g                    Bean sprouts (blanched quickly in water to remove rawness)
1                        Egg
1                        Bowl of cooked rice
1 tsp                  Korean hot bean paste (I think I went too generous with this)

Method:

1. Pour 2 tsp of Sesame oil into hot bowl or claypot.
2. Put rice into the bowl and pack it well.
3. In a saucepan heat up 1 tbsp of oil and saute cut onions and ginger until fragrant.
4. Add in beef and soya sauce and fry until beef is just browned.
5. In the stone bowl, arrange carrot sticks, cucumber sticks, bean sprouts and mushroom and beef on top of the rice. Cover the bowl/ claypot and apply medium heat. I heated this for 10mins until the smell wafted out of the bowl and I could hear a   sizzling sound.

6. At this point, crack an egg over the rice, cover and remove from heat. Before serving ,spoon  bean paste on top. Mix well before eating.