My second time cooking a Korean Birthday Meal. 두번째 생일 식사 만들기

Since I took a career break (from last year), I have been cooking a lot of Korean dish daily. Today is my second time challenge myself cooking a a simple Korean birthday meal for my Korean husband. Still, took me nearly 4 hours to complete - from preparation to cooking done. And it is not including groceries shopping, dish washing and cleaning later. It's tiring (to be honest), but nothing beats when you see a happy and surprise face upon seeing the birthday meal on the table.

Bossam (boiled pork belly) is the main dish today since it's our favourite. Bossam is eaten with ssam (veggie wrap), therefore I also prepared lettuce, perilla leaves, mat-kimchi, mul-saengchae (marinated shredded radish), chili, onions, garlic slices and ssamjang. Seogogi Miyeok-guk (seaweed soup with beef brisket) which is a must for Korean birthday. And a seafood pajeon as addition dish with dipping sauce made of soy sauce, sesame oil, sesame seed, gochugaru, and chopped spring onion. I will blog about how to cook Bossam later to keep record for my Korean Kitchen. 

Bossam | 보쌈 | Boiled Pork Wraps

I cook Bossam as main dish for his birthday meal since we both love this dish. Bossam is a Korean boiled pork dish where the meat is eaten with veggie wrap (ssam). The boiled pork is called Suyuk 수육. While the ssam normally consist of lettuce, perilla leaves, salted napa cabbage, radish salad, salted fermented shrimp, raw oyster or anything that up to your preference.

Ingredients:

Pork belly in whole & wide cut - 1kg

Yellow onion - 1/2 pc

Green onion white parts - 2 stalks

Garlic cloves - 8 pcs

Ginger slice - 2 pcs

Black peppers - few dash

Dwenjang - 1-1/2 tablespoon

Brewed coffee* - 1/2 cup

Water - 8 to 10 cups

*Brewed coffee is use here to make the meat color looks darker. 

It can be omit or substitute with 1 teaspoon of instant coffee powder

How to cook:

Step 1. 

In a pot, put in all the ingredients (except pork belly), let it boil over medium heat for about 5 minutes. 

Step 2.
Add the whole pork belly, continue to let it boil for 20 minutes without cover under medium high heat.

Step 3. 

After 20 mins, reduce the heat to medium low, continue to let it boil with cover this time for another 20 mins. Boil until the meat is very tender then it is done. 

Step 4. 

Remove the pork belly from the pot, thinly slice the meat and serve with ssam ingredients. Tips: If you are not going to consume the boiled pork belly so soon, leave it soak in the broth to keep the meat moist and warm.

Below are the veggies that that I prepared for the ssam. Lettuce / perilla leaves / slice onions, garlics, chilli peppers & ssamjang / Musaengchae (Radish salad) and Cut kimchi.  I will share the recipe of Musaengchae in another recipe later.

Authentic kimbab in KL~ 88 Kimbab, Desa Sri Hartamas

We normally buy kimbap from Seoul Mart in Desa Sri Hartamas or Kim's Mart at Solaris Mont' Kiara. At one time we buy kimbab again when we are in Seoul Mart but left only one roll. Seoul mart owner asked if we could wait for 10 minutes he will ask to make more. From there we found out the kimbab was from a restaurant next door~ 88 Kimbab. It is located between Seoul Mart and Maybank or under Daorae. The unit itself is split into two shops. Left is hair saloon while right is 88 Kimbap. 88 Kimbab selling not just Kimbab, there are other variety of food as well. Their price is cheaper than average Korean restaurant since they don't serve fancy or luxury banchan (Korean side dishes) but they do serve simple banchan which taste good. 

First time eat-in was on new years eve before 2014 end. It was a quick dinner so I did not take any picture. Second time here in Jan 2015. I try their soondubu jigge and price at RM15 only. Surprisingly with that low price, it has the same amount of ingredient in soft tofu stew that I can get in other Korean restaurant. Since then we came quite often for quick dinner. Bibimbap is one of our most frequent order. Bibimbap served in Ttukbaegi also available. His most favourite order is Tteok-mandu-guk (Rice Cake Dumplings Soup). Once in a while we will shared a Sundae (Korean blood Sausage).

We also try many others such as Kimchi Sujebi, Kimchi-Bokkuembap, Jeyuk deopbab, Tteokbokki & ramyeon set, cheese Bulgogi Deokbap, etc and their signature Kimbab. Their kimbab taste similar to the kimbab chains in Korea. 88 Kimbab also selling banchan. I will buy some (similar ingredient that they use in their bibimbap) to make bibimbap at home. Their also selling home-made Sikye (sweet rice punch) at RM13 in 1.5 liter bottle. Worth to buy and enjoy if you like Sikye.