27 Aug 20 (Thu) - Modified Gimbap

Have always been into Korean cuisine and recently saw a post on the Facebook group "Home-cooked Delights 家常便饭" page that mentioned replacing rice with potato in the making of Korean Gimbap. This is just what I need since I don't have short grain rice. Bought things like cucumber, carrot, potato and seaweed over the weekend for today's attempt. Found my sushi mat hidden away in the corner of my cupboard. Then another idea popped into my head and that is to cook some rice and add to the mashed potato.

Got down to work early in the morning, cutting the cucumber and carrot into strips. Cut and boiled the potatoes, cooked some rice, sliced the leftover smoked duck breast and fried an egg to make egg strips. Then mashed the potatoes, added the cooked rice, seasoned them with some grated cheese and sesame oil. Once all the ingredients were done, it was down to do the rolling. Think I need more practice on that.

It was not too bad for a first attempt but there is always room for improvements. Think I will need to season the potato/rice mixture a bit more the next time.

20 Aug 20 (Thu) - Gochujang Pork Belly Rice Bowl

 Ever since I read a CNA article on Yeo Jin-goo last month and learnt about his new reality TV program "House on Wheels", I have been following each and every episode of the program faithfully. Each episode brings the viewers to different parts of Korea and the hosts, Song Dong-il, Kim Hee-won and Yeo Jin-goo, will cook meals for themselves and their guests.

In episode 8, Jin-goo cooked Gochujang Pork Belly Rice Bowl for P.O of Block B, his guest and co-star in Hotel Del Luna. Watched that episode and that particular segment a few times to jot down the recipe for it.

Finally got down to cooking it with some modifications to the steps. I like the taste of it but just not sure if it was supposed to taste like this.

Ingredients:

300g pork belly, sliced thinly 2 tbsp oil 4 garlic cloves, minced 2 shallot, minced 1 onion, diced

1.5 tbsp honey                    1.5 tbsp light soy sauce                    1.5 tbsp vinegar                    Few heapful of gochujang sauce                    1 egg, beaten

Method:
1.  Heat up the oil in a frying pan.
2.  Add garlic and shallot and stir fry till fragrant.
3.  Add pork belly and continue to stir fry on medium heat until almost ready.
4.  Add honey, light soy sauce, vinegar, gochujang and onion and continue to stir fry till well mixed.
5.  Increase the heat to high for the sauce to boil down and bubble.

6.  Add beaten egg and continue to stir fry for few seconds then off the heat.

7.  Pour sauce and pork belly over a bowl of rice and serve hot.