Please find 3 more pictures below that have been in my file since early January and April this year. I went to this place about 3 times already.

I first came to try this restaurant with a friend and chose Ohjinguh Bokkeum meal. It came with onjinguh bokkeum (Stir Fried Spicy Squid with Vegetables), stew potatoes, kimchi, stir fry bean sprouts and rice.



Then, I recommended to my husband and he agreed to try. Even though this Japanese and Korean restaurant isn't big, it has accommodated my husband who loves Japanese food and myself, the Korean food junkie. As usual, he went for the sashimi and I picked the spicy dishes. So, it was my second visit; I chose Gae Jang Baek Ban due to my high curiosity of raw crab taste. It was really really spicy, but good; a mix sweetness and spicy of gochujang. The blue crab tasted fresh no fishy or unpleasant odour. The sashimi was good too (no picture for that as you know how it looks already).



With medium range prices, friendly service and efficient, you can see why I came back to this restaurant for 3 times. However, for myself, I'd rather stick to their sashimi and Korean dishes.

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I know tteokochi or ddeok-kkochi when I volunteered for the Korean pavilion-Folklorama in 2006. It reminds me of cilok (West Java) or pentol (in East Java) in Indonesia. The differences, cilok or petol is made from sago or tapioca flour and enhanced with a very small amount of beef. The sauce is kinda close with spiceness of chili while some cilok/pentol have a choice of spicy peanut sauce too.

They have another similarity, sold by the street food vendors.

Anyway, after the training, I just drove around Grant avenue and saw a new Korean store. I was thinking to give a try and found a bag of frozen rice that was pretty cheap. I used to go to Arirang on Portage avenue for Korean food stuffs.

I didin't want to make Tteobokki or Ddeokbokki since I don't have any fish cake and cabbage.

Tteokkochi//Ddeok-kkochi
adapted from http://koreanfood-koreanet.blogspot.com/2009/08/tteokkochi-and-rabboki.html

Ingredients:
50 pieces of rice cake (25 pieces if you use longer pieces)
10 skewers
water
oil

Sauce
2 tbsp gochujang (Korean red pepper paste)
3 tbsp ketchup
2 tbsp honey (you can substitute for corn syrup)
1/2 tbsp sugar ( I used 1/2 tsp sugar, but it was still too sweet for me. My suggestion, skip the sugar)
1 tbsp onion juice ( you can get this by using a garlic mincer, I used 1/4 of onion and grated instead)
1 clove garlic, minced
2 tbsp cooking wine (Mirim in Korean or Mirin in Japanese) -> you can substitute for vinegar
1 tbsp sesame oil
1 tbsp chopped peanuts
1 tsp ground black pepper

Directions:
1. In a pot, bring water to a boil and put the rice cakes in. Boil frozen rice cakes for 1 minutes or until soften. If they are not frozen, boil them for 30 seconds.
2. Drain the soften rice cakes.
3. Thread 4 or 5 rice cakes onto the skewer.
4. Pan- fry them until golden brown with a small amount of oil. Set aside.
5. Meanwhile, you can make the sauce.
6. Coat cooked rice cakes with the sauce and ready to eat.


Sauce
Mix all sauce's ingredients in a sauce pan. At medium heat, bring to boil; stir occasionally.

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Potsticker is a term for kind of dumpling in North America, for Gyoza in Japanese, Mandu in Korean, Guotie in Chinese. Whatever you call, these potstickers were served in red sauce. The red sauce was made by mixing sesame teriyaki ginger sauce and gochujang (Korean chili paste).

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Last Wednesday was so cold, windy, -47 degrees Celcius. The good part, I was off as my schedule so I didn't have to go work. That kind of temperature makes me always crave for Asian style hot and spicy soupy noodles. I picked to try Sutah Ramen, another favorite of Korean instant noodle. I used to have Neoguri seafood or kimchi udon. The biggest reason why I love Korean instant noodles? It's spicy hot without adding more hot sauce, but for me I still add more chili powder not Indonesian hot sauce, I just don't want to ruin my soup taste.

I enjoyed this noodle with pangsit goreng (known as fried wonton in English). I made these pangsit goreng a month ago with homemade basa fish paste as filling then kept them in freezer.

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Cik Stella, one of my contacts at multiply was posting a Korean recipe "Dolsot Bibimbap" (bibimbap in a hot stone pot). She told that she is new to Korean cuisine. I offered her to post "Quick Reference to Korean Cuisine".

In NCC , Indonesian cooking club, she is known as a dumpling expert, but lately she is getting more interested in Korean cuisine. Lacking of Korean food terms, is making her to browse and learn more. Both of us, don't speak Korean and I know it's not easy to remember many food terms in Korean, but I found on page 38 of my Korean food booklet about the quick reference to Korean cuisine which is really helpful for us who are still beginner in Korean cuisine. Since I don't know how to write Han-Gul (Korean alphabet), I scanned that page so you can see and/or print as well.

Click this picture to enlarge

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It's summer time, time for barbeque and grilling. This is not an aunthentic Korean cuisine, I think it's Korean fusion food. Since I love Korean food and gochujang as well, Sue of My Korean Kitchen inspired me to make this salmon grilled.

I have no idea what this dish is supposed to call in Korean, but I can tell you it's so good and people who looking for another way to grill their salmon I suggested to try.


Ingredients:

300 g salmon fillets
1 tbsp roasted sesame seeds or as desired

Marinade sauce
1/4 cup gochujang (Korean chili paste)
2 tbsp lemon (if you like, it can be substituted for rice vinegar)
2 tsp garlic powder
2 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
black pepper and salt as desired



Directions:

Combine all marinade sauce ingredients. Marinate salmon with the sauce. Let stand for 1 hour in the fridge.

Grill salmon until done. Serve on a serving plate and sprinkle with sesame seed. If you need dipping sauce, just add some water to the leftover marinade sauce and simmer until boiling.

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