took be gi yukgaejang

I was expecting a slapdash food from a place like Took Be Gi.

phill bean yukgaejang

I remember a time when there was practically one korean restaurant in Perth and when looking for a korean grocery store was like trying to find a needle in a haystack. If I had a hankering for great kimchi, bad luck, there's no chance in hell of finding it.

kimchi jjigae 김치찌개

Kimchi jjigae (hangul: 김치찌개) is a korean stew, to be eaten together with rice, containing spicy kimchi, pork or seafood, tofu and other delicious things. This recipe of kimchi jjigae is adapted from Beyond Kimchee's recipe, which I'm quite proud to say turned out beautifully.

man doo hyang yukgaejang

The title of this post may seem a bit nonsensical to you, like a jumble of random Korean words I pulled out of a hat, but it's not. Let me explain. Man Doo Hyang is a Korean restaurant in Mississauga, Ontario. And yukgaejang is Korean for spicy beef soup, which was what I ordered when I was in said restaurant.

You might have remembered that I previously raved about another Korean restaurant in Ontario. Man Doo Hyang is somehow of a different calibre to that one. Man Doo Hyang is more of a family oriented restaurant. When we were having dinner in the early afternoon, it was filled to the brim with Korean families, with lots of kids running around and such. But service was by no means inattentive, of course the waiter bell on the tables did help to move service along.

newbie kimchi pork

I was first introduced to kimchi when I was in China. There were so many Koreans studying in the university that quite a few restaurants nearby were Korean, plus the first few friends I made were Korean. So, it was inevitable for me to love the food. Kimchi is not something I liked straight away though, it takes a bit of getting used to. And, every kimchi is different, different restaurant will have different tasting kimchi. So, I may like this restaurant's kimchi, but I may not love another's.

One kimchi brand that I like is the Chongga kimchi. I think it's because it is the most popular kimchi brand, so they try not to make it too strong, to appeal to all taste buds. It sure works for me.

After almost a few months immersed in the whole kimchi culture, I made this recipe up using kimchi as the main ingredient. This recipe is not authentic Korean, so don't crucify me for it. I just love it for its simplicity.

kachi gamjatang

Kimchi stew with pork and tofu - $6.95

Hot stone pot bibimbap with bulgogi - $8.95

The first time I went to KaChi, I had the kimchi stew with pork and tofu, not knowing that KaChi is famous for its gamjatang. The tofu stew was pretty darn spicy, but spicy in a painfully good way.

My husband had the hot stone bibimbap with bulgogi, which had fresh vegetables, mushrooms and deliciously marinated beef. Since he is a lightweight in the chilli eating department, even more leightweight than I am, the bibimbap was perfect for him. He got greedy that day and ordered some dumplings, which he then couldn't finish.