Recently we’ve introduced to you in slight details about Jongwon Baek (a.k.a. Bae-Jubu) on RMTV COOKING (R Cook) and My Little Television. As holiday seasons approaching, why not whip up some of these exotic yet delicious Korean recipes from chef Baek and invite close friends for a fun night?
不久前我們為大家介紹了韓國RMTV COOKING（RCookie）和My Little Television中的大廚Jongwon Baek（別名Bae-Jubu）。隨著假日的臨近，不如跟著Baek大廚快速學幾道既美味又具有異域風情的韓式料理吧。邀請密友們來家中小聚，品嚐下自己的手藝，一定會是不錯的度假方式。
Multi-Soy Sauce(만능간장) recipes
As simplicity is Baek’s key point, he tends to find a way to spice up his recipes. One of the most famous and well-utilized secret recipe that he uses is the multi-soy sauce.
In a dented frying pan, pour in 600 grams of ground pork meat. Then, pour in twice that amount of soy sauce (1kilo and 200 grams). Stir to loosen up frozen meat. Finally, add 200 grams of sugar, and stir to mix it all. Turn off the fire when it boils. Voilà, you have yourself a multi-functioning soy sauce!
Tip: Baek used pork meat because it’s cheap. If you would like other kinds of meat, why not try them out? Also, as for the ratio of meat and soy sauce, this too, is 1:2 due to cost-efficiency, so if you can, it’s also delicious to mix the two one on one.
Now that you have this magnificent secret sauce in your hands, here are some recipes using the multi-soy sauce by chef Baek. (Since Baek mainly uses 200ml cup as his measuring cup, take notice that all ‘cupful’s are in standards of 200ml.)
Looking for a full meal but don’t have much time? Well, here’s the perfect recipe that only takes about three minutes to make!
Fried Egg and rice 煎蛋飯
1/2 cupful of multi-soy sauce
1/2 cupful of cut scallion
a spoonful of dried chunky red pepper powder
Break three eggs into the pan, and pour them out when they are slightly hardened. In a cleaned pan, pour a spoonful of cooking oil and cut pieces of scallion. When the pieces are somewhat golden, add multi-soy sauce. Mix, then add a spoonful of dried chunky pepper powder. On top of all this, add fried eggs. When they are fairly mixed, turn off the fire and add some sesame oil. Pour this on top of steaming rice and on the side, for decoration and more taste, sprinkle bits of dried seaweed (a must for all Korean meals). You can also wrap rice and fried eggs with seaweed.
Tip: Instead of dried seaweed in a piece, add seaweed flakes for an easier meal.
Jap-Chae (Stir-fried Glass noodle and vegetables) 青菜炒粉絲
This is a traditional Korean dish that usually takes quite some time to make, but with this recipe, it only takes about 15 minutes to get it done.
A cupful of multi-soy sauce
2 bowls of macerated glass noodles (macerate 2-3 hours in advance)
a half cupful of sesame oil
a cupful of cut scallions
a cupful of tree ears
2 cupful of sliced onions
3/4 cupful of sliced carrots
a cupful of shiitake mushrooms
1/2 a cupful of sugar
1/4 cupful of ground garlic
powdered black pepper
1/2 cupful of sesame seeds
Pour cooking oil and half of cut scallions, onions, tree ears, carrots and shiitake mushrooms in the pan and sprinkle pepper twice on top. Stir fry them shortly until the onions separate themselves from the bunch. Move these on to a dish. On a clean pan, pour the rest of the cut scallions in and add half of the prepared sesame oil. While stirring, add ground garlic, sugar and multi-soy sauce and continue stirring until it slightly boils. Now, add the macerated glass noodles and stir fry it until the noodles spread out. When the noodles become all soft, turn off the fire and add the stir-fried vegetable dish from before and stir. Pour the rest of sesame oil and sesame seeds in. Done!
Cut block of tofu into chunky pieces. Lay them out in a pot. Add scallions and hot pepper on top. Then add ground garlic, powdered red pepper and chunky red pepper. On top of all this, pour ladle of multi-soy sauce and water. Boil until the sauce is well permeated into the tofu and traces of water are almost gone. Now you have a great side-dish that some Koreans call ‘Bap dodook’, a meal thief.