Hot Pepper Paste Soft Tofu Stew (Gochujang Sundubu Jjigae) 고추장 순두부 찌개

Bit Bit was looking around at NTUC to look for ingredients to make a dish for Bit Bit's ex-colleagues. Just then, while passing by the tofu section, Bit Bit spotted an offer on tofu - 2 packets for $1.55, and decided to buy it to make dinner for Pig. Tofu stew came into Bit Bit's mind and gochujang sundubu jjigae will be for dinner.

The dish took about 30 minutes to finish cooking, including preparation.

Things that Bit Bit found out about gochujang sundubu jjigae:

• This dish is healthy and yummy, as one can add their favourite vegetables in.
• This dish is good to eat with rice, and also noodles. Bit Bit cooked some buckwheat noodles and place them at the bottom of the bowl before pouring the hot jjigae over. This tastes yummy.
• Be careful when removing the soft tofu from its packaging as they are very fragile and will break easily. Try taking out the whole block of tofu from its packaging first instead of taking partially.

Ingredients that Bit Bit used for Gochujang Sundubu Jjigae:

1. Chinese Soft Tofu - 1 Box of 300gm
2. Hot Pepper Paste (Gochujang) - 2 to 3 Tbsp
3. Water - 2 Cups (Around 400ml)
4. Light Soy Sauce - 1.5 Tbsp
5. Red Chilli - 3 Pieces
6. Ladies Finger - 3 Pieces
7. Carrot - 1 Medium Whole
8. Baby Bok Choy (Xiao Bai Cai) - 4 Stalks

Method that Bit Bit used to cook Gochujang Sundubu Jjigae:

1. Pour the water into a pot and boil.
2. Cut the tofu into medium rectangles.
3. Wash the red chilli, cut off the head, remove the middles seeds and cut into thick slices.
4. Wash the ladies finger, cut off the head and cut into medium slices.
5. Wash the carrot, remove the skin of the carrot and cut into medium cubes.
6. Wash the baby bok choy and cut off the stem.
7. When the water boils, add in the gochujang and mix.
8. Add in carrot and cook for about 3 to 5 minutes.
9. Add in tofu, red chilli, ladies finger and baby bok choy.
10. Add in light soy sauce and mix.
11. Simmer for 3 to 5 minutes.
12. Serve and eat!

Korean Lettuce Wraps with Rice (Ssambap) 쌈밥 - Vegetarian

Bit Bit was thinking of making dinner for Pig today, so after looking through the fridge, there are some beansprouts (tau gey), firm beancurd (tau kwa) and romaine lettuce. Normally, Pig will cook stir-fried tau gey with tau kwa, but Bit Bit wanted to try out something special and the lettuce looks great for some korean lettuce wraps. Since Pig is a vegetarian, Bit Bit decided to make the tau gey and tau kwa the side dishes.

The ssambap took about 30 minutes, and is very easy.

Things that Bit Bit found out about making ssambap:

• Ssambap is a very healthy dish with the correct side dishes.
• The ssamjang 쌈장 enhances the taste of the ssambap.
• Nicely cooked rice makes the ssambap tastier.
• One can mix all the ingredients up together with ssamjang like bibimbap and it tastes just as nice, if one finds it troublesome to wrap them up one, which is what Pig did after eating half of it.

Ingredients that Bit Bit used for Ssambap:

1. Romaine Lettuce - 1 Bunch
2. White Rice - 3/4 Cup Uncooked
3. Tau Kwa - 1 Piece
4. Beansprouts - 1.5 Cups
5. Canola Oil - 3 Tbsp
6. Salt - A Pinch
7. Light Soy Sauce - 1 Tsp
8. Ssamjang - 2 Tbsp

Method that Bit Bit used to make Ssambap:

1. Wash the rice thoroughly for about three times.
2. Add water to the rice. The water level should be over the rice level by about 1.5 times.
3. Cook the rice at medium heat.
4. When the water starts to dry up, stir the rice to prevent the rice from being burnt. Add some water if the water seems insufficient.
5. Once rice starts to feel 90% cooked and most of the water has dried up, turn off the heat and cover the pot with a lid.
6. The rice should be ready after about 5 to 10 minutes.
7. Cut the tau kwa evenly into bite-size rectangular pieces.
8. Heat up the pan and add about 1.5 tbsp of oil.
9. Stir-fry the tau kwa till golden and serve on plate.
10. Add another 1.5 tbsp of oil to the pan.
11. Stir-fry the beansprouts for about 3 to 5 minutes.
12. Sprinkle some salt over the beansprouts and add light soy sauce.
13. Stir-fry the beansprouts for another 2 to 3 minutes and serve on plate.
14. Cut off the roots of the romaine lettuce and rinse the lettuce in water for about three times.
15. Flick the lettuce on a bowl to remove excess water on the leaves.
16. Serve the rice, lettuce, tau kwa and beansprouts on a plate with ssamjang.
17. Wrap everything up and eat!

Kimchi Pancake (Kimchijeon) 김치전

Bit Bit met with Jellyfish today, and since Jellyfish likes korean food, Bit Bit decided to make a korean dish for Jellyfish. There is kimchi in the fridge, and so Bit Bit decided to make Kimchi Pancake.

The kimchi pancake took less than 30 minutes to finish cooking, including preparation of ingredients.

Things that Bit Bit found out about making kimchi pancake:

• Using kimchi that has fermented well, which tastes sourish, makes the kimchi pancake more delicious.
• Add kimchi juice instead of plain water to the flour, so make it more flavourful.
• Remember to add enough oil to the pan so that the kimchi pancake would not stick to the pan.

Ingredients that Bit Bit used for Kimchi Pancake:

1. Kimchi - About 3/4 cup
2. Kimchi Juice - About 1/4 to 1/2 cup
3. Rice Flour - About 3/4 cup
4. Shallot - 1 Piece
5. Sugar - Around 1/2 to 1 tsp
6. Salt - Around 1/2 tsp

Method that Bit Bit used to make Kimchi Pancake:

1. Cut the kimchi into small pieces. Add in kimchi juice.
2. Cut the shallot into small pieces.
3. Mix the kimchi, shallot and rice flour evenly. Mixture will be slightly watery.
4. Add sugar and salt.
5. Pour some oil onto pan and add in the mixture.
6. Spread out the mixture evenly on the pan. Flip after 2 minutes.
7. Flip the pancake till both sides are cooked and very slightly burnt.
8. Serve and eat!

Soy Milk Noodle Soup (Kongguksu) 콩국수

Bit Bit had nasi lemak and soya bean milk for breakfast today, however the nasi lemak was too filling, so Bit Bit kept the soya bean milk in the fridge for later consumption. While surfing the net, Bit Bit found a dish called Kongguksu which uses soya bean milk, and so dinner will be Kongguksu! As nasi lemak is very fattening, Bit Bit decided to substitute the wheat noodles with Shirataki noodles しらたき.

The kongguksu took less than 30 mins to finish making, including preparing the ingredients.

Things that Bit Bit found out about kongguksu:

• This dish has a light taste, where the noodles will take the taste of the soya bean milk. Bit Bit prefers the soya bean milk to be sweeter.
• It is very filling and suitable for hot weathers.
• A healthy dish suitable for vegetarians.

Ingredients that Bit Bit used for Kongguksu:

1. Shirataki Noodles - 1/2 of the 200g Packet
2. Soya Bean Milk - Around 1.5 cups
3. Broccoli - 3 Small stalks
4. Cherry Tomatoes - 3 Pieces

Method that Bit Bit used to make Kongguksu:

1. Bring a pot of water to boil.
2. Wash the shirataki noodles thoroughly and put them into the boiling water.
3. Remove the noodles from the boiling water, and wash them with tap water.
4. Bring another pot of water to boil.
5. Cut the broccoli into small stalks.
6. Put the broccoli into the boiling water and remove them after they are cooked.
7. Place the noodles into the serving bowl, then pour cold soya bean milk over it.
8. Add the broccoli and cherry tomatoes and serve!