This dish is a treat. The ingredients are pricey and it takes a decent amount of preparation and time to make. It’s so worth it though. The Korean name for this dish is called galbi jjim.
Jjol myun is a dish that I have intense cravings for sometimes. This dish always puts my tastebuds through a rollercoaster ride. It’s sweet from the sugar, spicy from gochujang, tangy from the vinegar, and the chewy noodles add a wonderful texture component to the dish as well.
Bulgogi is a staple in Korean cuisine! When my friends who are not familiar with Korean cuisine ask me what they should try, I always say “Start with bulgogi, then I’ll slowly introduce you to the weird stuff, like the fish head stew.”
Some might call it vegetable tempura but that’s so painfully Japanese… I’m gonna call it a fritter. Tempura usually involves frying individual veggies, where as the Korean version cuts the veggies in smaller pieces and fry the mixed veggies together in small lumps. I love this way of frying vegetables because I can taste the sweetness from the onions, juiciness from the zucchini and the slight crunch from the carrots in one bite. This fritter is crunchy on the outside and soft and sweet on the inside. It stands proudly alone as a great appetizer or a perfect accompaniment to familiar Korean dishes such as Tteok-bokki (Spicy rice cakes).
It feels weird to call this dish a “meatball” since it’s more of a mini patty but often English translation of Korean food leaves more to be desired. This simple dish is a favorite of mine from childhood. Continue reading “Korean “Meatballs””
