Fulfill your K-drama food dream with these easy-to-do recipes
K-dramas these days are not just for the kilig. Oftentimes, they are sources of the next K-dish to try, from the warm ramyeon in “Crash Landing On You” and the crispy Korean fried chicken in “The King: The Eternal Monarch” to the dosirak lunch in “Squid Game.” If you find yourself drooling over Korean food you see on your favorite K-drama series, here’s some good news for you. You can now recreate those at home with these recipes, and with a touch of Filipino flavors.
Guiltless Tteokbokki
Ingredients:
- 1 pack Mekeni GOLite Gluten-Free Chicken Longanisa 250g, cut diagonally into coins
- 3 tbsp oil
- 1/4 cup garlic, minced (about 12 cloves)
- 1 large white onion, sliced into strips
- 4 cups water
- 1 tsp soy sauce
- 2 tsp sugar
- 1 1/2 tsp dashi powder or seasoning granules
- 2 tbsp gochujang (Korean red pepper paste)
- 3 cups Korean rice cakes (about 42 pieces)
- sliced spring onions or leeks and sesame seeds for garnish
Procedure:
- Put oil in the pan and fry the longanisa pieces until lightly brown. After this, transfer to a bowl and set aside.
- In the same pan, sauté garlic and onion until fragrant and translucent.
- Add water, sugar, soy sauce, seasoning granules, and gochujang. Let it boil.
- Gently add the rice cakes and simmer for 15 to 20 minutes or until the rice cakes are soft.
- Put the longanisa back in the pan and slowly simmer for about a minute until heated through.
- Top with spring onions and sesame seeds. Serve while hot.
K-hotdog Sandwiches
Ingredients:
- 6 to 8 Mekeni Picnic Hotdogs (you can also use Mekeni Picnic Cheesedogs)
- 2 tbsp oil (for frying)
- 6 to 8 hotdog buns
Kimchi Mayo
- 1 cup or 120g kimchi (store bought or ready-made may be used)
- 1/4 cup mayo
- 2 tbsp furikake
- 1 tbsp gochujang (Korean red pepper paste, optional)
Sesame Kimchi Coleslaw
- 1/4 cup kimchi juice
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp patis/fish sauce
- 1 tbsp liquid seasoning
- 1 tbsp vinegar
- 2 cups carrots, shredded
- 2 cups cabbage, shredded
- 1 medium onion, sliced
- 1/2 cup spring onions, sliced 1 inch in length
- 1 tbsp gochujang (Korean red pepper paste, optional)
Procedure:
Kimchi Mayo
- Firmly squeeze the kimchi until most of the juice has been removed. Collect the juice in another container and set aside.
- Chop the kimchi cabbage and put in a bowl.
- Add the rest of the ingredients, mix, and set aside.
Sesame Kimchi Coleslaw
Pour the kimchi juice and combine it with all the ingredients for the coleslaw in a bowl. Set aside.
Assembly
- Fry the hotdogs until thoroughly cooked.
- Warm the hotdog buns on a pan or in a toaster for one to two minutes.
- Spread kimchi mayo on the warmed buns and spoon some sesame kimchi coleslaw.
- Put a hotdog in the bun. You may add more kimchi mayo and sprinkle them with more furikake, spring onions, and sesame seeds. Serve while warm.
Pinoy Bibimbap
Ingredients:
- 1 220-gram pack of Mekeni Specials Pork Tocino Tamis-Alat
- 1 cup seasoned spinach
- 1 cup seasoned bean sprouts
- 1/2 cup mushrooms (optional)
- 1 small carrot, julienned
- 3 to 4 serving portions of rice
- 3 to 4 eggs
- Oil
- Korean seasoned seaweed, shredded
For the Bibimbap sauce:
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp water
- 1 tbsp roasted sesame seeds
- 1 tsp vinegar
- 1 tsp minced garlic
Procedure:
- In a small pan, heat some oil and cook the veggies one by one starting with the carrots, followed by the mushrooms. Do this on medium-high to high heat for two to three minutes. Add salt to taste. Remove from heat once cooked then set aside.
- Make fried eggs.
- Fry the pork tocino in the same pan. Once cooked, remove from the heat and let it cool before slicing into thin pieces.
- While waiting for the pork tocino to cool down, combine all the bibimbap sauce ingredients in a small bowl.
- Put the rice into a bowl and add the pork tocino pieces, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve it.
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