Spoiler alert: I’m not here to write about the samgyeopsal, since all you have to do is literally buy the meat and grill it on a skillet. Though that is the definition of lazy…
Introduction: DIY Korean Dinner
What is a Korean dinner? Honestly, I have no clue. It’s impossible to distill a whole cuisine into one meal. Korean cuisine is kimchi and pork bulgogi, bibimbap and gyeranjim, chicken and beer and mandu.
*Tonight’s DIY korean dinner is samgyeopsal, or fatty slices of pork belly grilled right on the table, served with lettuce leaves, exciting pastes, and banchan (lots of side dishes). This is our favorite thing to order in Jeonju, objectively the best korean all-you-can samgyeop in both Ermita and Parañaque, along with some japchae and pajeon. We played some BTS in the background. It was a good night.
The quarantine, obviously, will not get in the way of our love affair.
*Just to be clear, this was not tonight. Actually I’m pretty sure this dinner happened some time in October.
Oi Muchim (Spicy Cucumber Salad) Recipe
My rationale behind making oi muchim was the need for something red and fresh on the table. Unfortunately we didn’t have any kimchi at home, so my best bet in such a short time was whipping up something slightly spicy and incredibly easy.
Second, if you’re here, I advise you not to expect for exceptional authenticity. I’m not Korean. We also have a limited pantry.
Ingredients: Oi Muchim (Spicy Cucumber Salad)
- 1 cucumber, finely sliced (thinner than a quarter-inch, if you can manage it)
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp red chili flakes, to taste
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 tbsp spring onion or scallion, finely chopped
- 1/2 tsp garlic, minced
- 1 tsp vinegar
Prep time: 15 minutes
- Toss the sliced cucumber with salt to draw out excess water and set aside for around 10 minutes.
- Drain excess liquid.
- Mix all remaining ingredients together.
- Serve and enjoy! (It’s actually really delicious for a vegetable side dish!!)
Gyeran Mari (Korean Egg Roll) Recipe
I’ve made this before with a much lengthier introduction. I still love making this egg roll because it’s like I can just finely chop any vegetable and throw it in for color and flavor.
See Lazy Kitchen Ep. 12: Gyeran Mari (Another Egg Roll Adventure)
Also, I’m happy to report that the latest iterations of egg rolls in my household look much neater than that first go.
Ingredients: Gyeran Mari (Korean Egg Roll)
- 4 to 5 medium eggs
- 1 bundle of spring onions, finely chopped
- 1/4 carrot, finely chopped
though I didn’t get to add any this time
Prep time: 10 minutes
Cook time: 10 minutes
- Beat eggs, scallions, and other ingredients together. Add salt to taste.
- Add oil to pre-heated non-stick frying pan.
- Pour a quarter of the egg mixture into the pan to create a thin layer. Wait for the bottom of the mixture to cook and set.
- Gently fold the egg mixture to create a roll. Move the egg roll to one side of the pan.
- Add more egg mixture and cook for a minute or so. Fold again, starting from the side where the egg roll is.
- Repeat the process until you finish the egg mixture.
- Slice and serve!
Sesame Oil Dipping Sauce Recipe
Is it blasphemous to say I prefer this sauce over ssamjang or gochujang? Is that some kind of treason?
In any case, I was ecstatic to find out it takes barely a minute to make. And DIY tastes as good as store-bought with the grilled meat.
Ingredients: Sesame Oil Dipping Sauce
- 1 tbsp toasted sesame oil
- 1/3 tsp of salt
- 1/3 tsp of ground black pepper
Mix and taste success. Somehow this will impress your dinner mates.
Bonus: Haemul Pajeon (Seafood Scallion Pancake)
My sister loves haemul pajeon. And I wanted to cook something good for her with the non-stick frying pan that she bought me (so yes, this bonus dish happened around November or December instead, not during the DIY dinner).
There are plenty of recipes online to mix and match. I honestly can’t remember what I did, which is why I won’t write down the recipe or ingredient list just yet.
I do remember that I mixed the batter with the scallions and the shrimp first, allowing it to share flavors, before pouring onto the heated pan. Some other recipes advocate cooking the scallions a bit first, then pouring the batter, then adding the seafood. It’s all a bit confusing.
My mom also wants me to add a variety of seafood next time. So maybe I’ll post about this delicious pancake then. :)
This might be my last Lazy Kitchen post in awhile. The next time I cook, hopefully, I’ll be in the condo.
Let’s stay safe and healthy please!
Until next time.
❤️ Your resident kitchen gremlin