3 Simple Korean Dishes to Accompany Your Favorite Beer You Can Make At Home.
Our team is working from home now due to the current COVID-19 situation. While we are cooping up indoors, it's more important than ever to enjoy the smaller things in life like some good beer. There are so many beers in the world; we'll leave which one you like to you.
Instead, we spoke with our friend from Korea, and he mentioned to us some of his favorite dishes that you can easily make at home. These are dishes that all go well with some beer on the side...or is it beer with dishes on the side?
Stir-Fried Cabbage (양배추 볶음)
Easy to cook with minimum ingredients. A sweet and savory taste. Great for a snack by itself or an additional dish to your main course.
1 lb of cabbage
3 tbsp of oil
1/2 tbsp of sugar
1 tbsp of oyster sauce or soy sauce
- Peel the outer layer of the cabbage
- Cut into thirds and cut off the stem
- Divide into hard inner leaves and soft outer leaves
- Chop outer leaves into squares
- Heat your cooking oil in a wok or skillet over medium heat
- Stir in the garlic (add chopped scallions if you have)
- Cook for a few seconds until the garlic begins to brown
- Stir in the cabbage until it is coated in oil; cover, and cook for 1 minute. (Don't worry about putting too much since the leaves will wilt and shrink)
- Pour in the soy sauce (or tap in some oyster sauce) and sugar. Cook and stir for another minute.
- Continue cooking and stir until the cabbage is tender, for about 2 minutes more.
Corn Pancake (옥수수전)
Requiring ingredients that can be shelved for a long time. Simple to make. A sweet and savory taste. Great for a snack by itself or an addition to your main course.
1 lb Canned Corn Cornels
1/2 cup Pancake Mix
1/3 cup of water
3 tbsp of oil
- Add corn to a bowl.
- Add pancake mix to the same bowl.
- Add water.
- Heat cooking oil.
- Place batter into the pan and spread evenly.
- Make sure both sides are golden brown and crispy.
- Optional: Add condensed milk for a sweet addition.
Grilled Pork Belly & Spicy Noodles (삼겹살과 비빔면)
This recipe is a bit more complicated but is a favorite to have with beer at home. Once you get the steps down, it's actually quite easy to make and stands as its own meal. It does require actual meat and vegetables but keeping a few pieces of meat in the freezer should allow for this dish to be always available to be made.
2 Lines of Pork Belly (About 200g)
1 Packet of Any Kind of Ramen Noodles
- Pat the meat dry and apply a layer of salt and pepper on each side.
- Place the meat into a pan while the cooking oil is hot.
- Cover the top and let it cook, occasionally flipping to make sure each side is cooked thoroughly.
- While the meat is cooking, take the cucumber and slice the outside off.
- Then take the skin that was sliced off and finely chop into long strands. Put it aside afterward for later.
- While the meat is still cooking, boil some noodles in boiling water.
- When water bubbles intensely, add a 1/2 cup of cold water. Do it twice and it will allow the noodles to be softer.
- Drain the noodles and rinse again in cold water.
- Place noodles into a bowl and mix in with a half packet of accompanying seasoning and/or sauce.
- Optional: Add 1 egg yolk and mix along with the seasoning and/or sauce.
- Place chopped cucumber and sesame seeds on top of the noodles. Drizzle sesame oil on top.
- Either place the cooked meat on the side via a separate dish or directly on top of the noodles if the plate or bowl is large enough.
NOTE: Be watchful of the meat so it does not become overcooked while you are preparing other parts of this dish. If you're not confident, cook each part separately and have them covered to retain it's heat.