K-Drama-Inspired Dishes: 3 Easy Recipes You Can Make At Home
Experience authentic Hallyu vibes with these simple yet mouth-watering recipes that will tickle your taste buds.
K-drama fans know their favorite show will not be complete without scenes of their idols indulging on Korean food staples such as ramyeon or instant noodles, kimchi or fermented vegetables, or tteokbokki or rice cakes. Aside from the heart-wrenching plot twists and unique storylines, one other element that has hooked Pinoy fans on K-dramas are the food scenes that will always make you crave some yourself.
Indeed, Pinoys have embraced with open arms not only the oppas, but the Korean cuisine as well. Visit the supermarket and you will find instant ramyeon and chapagetti overtaking the shelves. Soju has become an alternative drink among light beer drinkers. And who hasn’t tried eat-all-you-can samgyeopsal at least once in their (pre-quarantine) lives?
If you’re missing these dishes after 9 months of lockdown, here’s a list of delectable Korean recipes, as seen on renowned K-dramas, that you can try whipping up at home!
Sundubu Jjigae as seen on Itaewon Class (2020)
This 16-episode series instantly became a hit when it began streaming on Netflix in January, largely due to its amazing cast and extraordinary plot which, as it revolves around the restaurant business, inevitably featured a wide variety of Korean dishes. What absolutely stood out the most? The sundubu jjigae.
Savory, hearty, and full of flavor, the sundubu jjigae or soft tofu stew is a classic Korean comfort food which uses silken bean curd as its primary ingredient along with rich pork belly, gochugaru or red pepper flakes, garlic, white and green onions, kimchi, and beef stock. Pair it with a bottle of soju to relive the full Itaewon Class experience.
Watch this version of sundubu jjigae by Korean-born celebrity chef Seonkyoung Longest:
- 1 tablespoon gochugaru or red pepper flakes
- 1 tablespoon sesame oil
- 2 cloves garlic, chopped
- 1/4 piece yellow or white onion, diced
- 2 green onions, chopped. Separate the green and white parts
- 3 fillets of anchovies in olive oil
- 4 ounces beef, cut into ½? cubes
- ½ cup kimchi, chopped
- 1 ¼ cup beef stock
- 12 ounces of silken tofu
- 1 egg (optional)
- A pinch of salt and pepper, to taste
1. In a clay pot, combine gochugaru and sesame oil, fillets of anchovies, garlic, onions, and green onions (white part) then place over medium low heat for 5 to 7 minutes to let the flavors come together.
2. Set the heat to high once the oil begins to bubble and the anchovies have melted into the oil. 3. Add in the beef slices and cook for 3 to 5 minutes.
4. Add in the kimchi and cook for 3 minutes until softened.
5. Pour in the beef stock and add a teaspoon of salt to taste. Bring to a hard boil.
6. Carefully add the silken tofu pieces and break them into medium chunks.
7. Let the soup boil for 2 to 3 minutes, then crack an egg on top and sprinkle some green onion. Serve immediately. Enjoy!
Korean fried chicken as seen on Crash Landing On You (2019)
A widely popular Korean drama among Pinoys, Crash Landing on You features an array of dishes from ramyeon and boiled potatoes, to marinated meat grilled over coal briquettes, interspersed into a plot involving star-crossed lovers caught up in the divide between the two Koreas.
However, it was the Korean Fried Chicken, or “KFC,” which had fans wishing they were Se-ri eating next to Captain Ri. Thanks to the double-frying method, Korean fried chicken has a very crispy outside with a juicy and soft texture on the inside.
Check out this video by French-Filipino restaurateur Erwan Heussaff for his take on this fried chicken recipe:
For the frying powder
- 1 cup corn starch
- 1 cup flour
- 1 tablespoon baking powder
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon MSG (optional)
For the chicken
- 1.5 to 2.5 kilograms whole chicken
- 1 cup milk
- 1 cup frying powder for batter
- 1 cup frying powder for dipping
For the seasoning
- 1/3 cup vodka
- 1/2 tablespoon fine salt
- 2 teaspoons pepper
1. Season the chicken with salt, pepper, and vodka. Cover and place inside the refrigerator for at least 6 hours.
2. For the coating, combine flour, salt, garlic, onion powder, baking powder, and corn starch. Set aside.
3. To coat the chicken, mix in a cup of milk and frying powder then dip the chicken into the dry frying powder.
4. In a hot pan, deep fry the chicken at 150°C for 10 minutes, then let it rest for 15 minutes.
5. For the second round of frying, heat oil to 175°C and drop the pieces in. Drain the chicken and allow to rest for 15 minutes before serving.
Jajangmyeon as seen on Coffee Prince (2007)
Let’s have a major throwback, shall we? One of the most iconic scenes in the 2007 romantic comedy series Coffee Prince was the eating challenge between the characters of Go Eun Chan (Yoon Eun-Hye) and Hwang Min Yeop (Lee Eon). The first episode showed the two devouring a bowl of noodles drenched in sticky black sauce or Jajangmyeon, which is said to have originated from China. The Korean version of this dish is cooked using black bean sauce or chunjang, vegetables, and meat.
Here’s a complete step-by-step tutorial of Jajangmyeon by Youtuber Deliciouslee by Ara.
- 150 grams of noodles, ‘kalguksoo noodles’ or any noodles available in Korean grocery stores
- 6 tablespoons of chunjang or black bean paste
- ¼ cup cooking oil
- 1 cup pork, cut into small cubes
- ¼ tablespoon ginger, minced
- ½ cup brown sugar
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- ½ cup water
- 2 to 3 tablespoons cornstarch
- 2 pieces onion leeks, chopped
- 2 pieces white onion, sliced
- ½ cabbage, sliced thinly
- Cucumber or peas for topping
1. In a pan over medium low heat, pour the oil and fry the onion leeks.
2. Once it starts to sizzle, add about ¼ cup more oil.
3. Add in the pork and stir the ingredients together. Add the ginger.
4. While the pork cooks, add the sugar and stir gradually. Let the sugar caramelize for that burnt flavor.
5. Once the sugar starts to bubble, pour in the soy sauce and oyster sauce and stir continuously.
6. Add the onions and stir.
7. Pour in the chunjang and mix with the other ingredients.
8. Add in the cabbage and water and let cook for about 15 minutes, or until the cabbage is fully done.
9. In a small bowl, make a thickening mixture by combining the cornstarch with 3 tablespoons of water. Pour the cornstarch mixture into the pan and stir well.
For the noodles:
1. Boil 150 grams of noodles for about 6 to 7 minutes.
2. Once done, wash your noodles with cold water and drain afterwards.
3. Place the noodles in a bowl and pour in the black bean sauce mixture.
4. Top it off with slices of onion leeks and green peas. Enjoy!
Hungry yet? Recreate these heavenly recipes at home and grab a bottle of soju for your next K-Drama binge session. Meokja!