Earlier, we revealed recipes from the K-Dramas “Crash Landing on You” and “Goblin”. In this article, we have presented dishes from the K-Dramas “Hotel Del Luna” and “Itaewon Class”. Check them out below!
Sundubu jjigae from “Itaewon Class”
Viewers of “Itaewon Class” are familiar with sundubu jiggae, also known as soft tofu stew. This hot and delicious dish is a flavor bomb waiting to explode. Especially great on rainy days, this stew is also a perfect meal to dig into while watching your favorite K-Dramas.
-340 g silken tofu
cup sliced kimchi
-2 tsp gochugaru (aka Korean red chili pepper flakes)
-1 tsp minced garlic
-1 tbsp sesame oil
-3 tablespoons of kimchi juice
-½ tsp salt
-1 cup of water
-1 chopped spring onions
To start, cut the Churo pork belly and Yangban kimchi into small pieces, keeping the kimchi juice aside. Then add the kimchi, meat, garlic, sesame oil and Gochugaru to a pan over medium heat and stir-fry the meat in the pan for three minutes
Then pour a cup of water and three tablespoons of kimchi juice into the mixture and bring to the boil for four minutes. Then remove the foam on the surface of the stew and throw in pieces of tofu along with a pinch of salt and pepper. Finally, cook for five minutes.
Add the chopped scallions and crack an egg into the pot before serving.
READ: A Flavorful Red Carpet: Korean Food That Always Shows Up in K-Dramas
Tteokguk from “Hotel Del Luna”
During one of Jang Man Wol’s (IU) food adventures with Gu Chan Sung (Yeo Jin Goo), the two shared their love over a bowl of tteokguk, also known as rice cake soup in English. This traditional soup is eaten on New Year’s Day in Korea, but is also a good partner to have while binging K-Dramas.
-Pre-ready beef stock (10 cups)
-500 g breast without skin and without fat
Main & Soup Sauce
-400g Korean rice cakes for soup
-1 tbsp Korean soy sauce for soup
-1/2 tsp minced garlic
-Fine sea salt
Toppings (optional, based on your personal preferences)
-3 Sheets of Korean roasted dried seaweed
-2 stalks green onion (green part)
Boil the beef stock over medium heat. Once the stock is boiling, add the breast meat and cook the mixture over medium heat for another 5 minutes. Then lower the heat and cook for another 50 minutes.
Then strain the stock through a cheesecloth and set both the stock and the meat aside. Then let the meat cool for 10 minutes, shred it and then season with salt and sesame oil. Set aside when you’re done.
Then soak the Rice Waffles in cold water for 15 minutes and drain.
While waiting, prepare the egg toppings by separating the yolks from the whites. Then fry separately at low temperature with little oil. Slice the finished egg toppings and set them aside.
Finally, bring the stock to a boil in a saucepan over medium heat and once it boils, add the minced garlic, soy sauce and rice cakes. Boil the rice cakes for 3 minutes and garnish the soup with the egg topping.
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