In the little island Penang, there are only so few Korean Restaurants compared to Japanese Restaurants. That is probably why I think my family has opted out Korean food from our family dinners. We’ve tried other places but seem to favour Seoul Garden the most hence, it’s always Seoul Garden for Korean food.
Late December things did change when we dined at Kung Jung Restaurant @ PNB Darby Park. Ever since, I’ve been having massive cravings for Bibimbap and more Kimchi! Our dining experience was quite something. Asides food, the restaurant had good service with friendly and attentive waiters. We also saw Tony Fernandes, haha! Guess that adds a plus point for ambiance.
After browsing through these pictures last night, I decided to satisfy my long lost cravings. I found a few recipes which used Gochujang as the main ingredient. Its taste is similar to the sauce in a Bibimbap; a mixed rice dish with ingredients stirred just before eating. Instead of the usual mixed rice I decided to make Bibim Guksu and Gyeran Jjim as a side dish (ban chan).
BIBIM GUKSU
Serving: 2 people
Ingredients:
180 g soba noodles
sauce
2 tbsp gochujang
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tbsp sesame oil
sesame seeds (optional)
toppings
2 medium lettuce leaves, thin sliced
1/2 a small cucumber, julienned
1/3 a small carrot, julienned
bean sprouts (amount is up to your liking)
1 okra, thinly sliced and fried with soy sauce
Method:
- Boil the noodles for about 3 minutes until soft.
- Stop cooking action by straining noodles into ice water.
- Place the noodles in a bowl and add the toppings and sauce.
- Mix all ingredients together and serve.
*Gochujang is a hot pepper paste made with fermented soybeans. Available at Cold Storage.
