It is not just the Korean Actors which are Delicious.
It is not just the Korean Actors which are Delicious.
2010-12-27
Sigh. These days, it is not just the Korean pop stars that whet your appetite, but their food products, such as the popular Bulgogi Marinade (Korean BBQ sauces), Jabchae (Korean sweet potato noodle with vegetables), Topokki (Korean rice cake) and Kimchi, that has rode on the "Hanryu" wave (Korean wave) into the hearts and taste-buds of many in Singapore.
Ever wondered how a dish infused with both Korean and local ingredients would taste like? It is interestingly tantalizing, as I experienced it myself first hand at Cookyn With Mervyn home studio where Chef Mervyn injected local flavors into Korean dishes provided by CJ CheilJedang, Korean's largest food manufacturer that stepped foot into Singapore in May 2010. With these fusion recipes, local food lovers don't have to give up their Singaporean delights to have a taste of Korea, but in fact, infuse them together for a taste of the best from both worlds!
Now let's go through the fusion dishes that our local Chef Mervyn and CJ CheilJedang's in-house chef and menu producer, Daniel Choi, cooked up for us that afternoon.
Fruit Rojak with Beef Bulgogi Sauce
Instead of using prawn paste, beef bulgogi sauce was used to mixed up this dish. A favorite among the ladies for its sweetness.
Chicken Rice with Kimchi and Korean Pork Bulgogi Sauce
One of the must-haves when having Hainanese Chicken Rice, the "national dish" of Singapore, is its fragrant and spicy chili sauce mixed with garlic. So what happens when you - to the horror of Hainanese Chicken Rice fans - add Kimchi on this already oily and flavorful rice - and play around with our favorite local chilli dip with a korean one that pounds korean pork bulgogi sauce and lime juice with ginger, garlic, chilli padi? Well, it doesn't sound all that bad. for the chilli sauce, you'll get a sweeter, more well-balanced taste without that slow burn.
Popiah with Korean Sweet Potato Glass Noodles & Beef Bulgogi Sauce
