PLAY: Dinner @ Seoul Garden, Kuching, Sarawak 2012.01.28!

Kimchi jjigae (Korean pronunciation: [kimtɕʰi tɕ͈iɡɛ]) is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.

Kimchi jjigae is often cooked in Korean homes using older, more fermented and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria also found in yogurt. The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae and other ingredients tend to depend on personal preferences.

Sliced kimchi is put into a pot with beef, pork or seafood, tofu, sliced spring onions and garlic, and are all boiled with water or myeolchi(멸치) stock. The stew is seasoned with either doenjang(된장) (bean paste) or gochujang (고추장)(red pepper paste).

Like many other Korean dishes kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by various banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.

Side dishes - omelette, kimchi, broccoli and black beans!

Bibimbap (Korean pronunciation: [bibimbap]) is a signature Korean dish. The word literally means "mixed meal" or "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (bubuimbap). In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat.

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.

Bulgogi (Korean pronunciation: [bulɡoɡi]) or neobiani is a Korean dish that usually consists of marinated barbecued beef, chicken or pork.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, onions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe.

Bulgogi is traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.

Text from Wikipedia!