Life's gotten so much cheaper ever since I know how to cook Korean. It's, without exaggeration, the same ingredients over and over again each and every single dish. You can probably cook a hundred dishes with only soy sauce, gochujang (red pepper paste) and gochugaru (red pepper powder) alone! One of my favorite recipes for example is for
superduper easy savory Korean mini pancakes:
- 1 cup of water
- 1 cup of wheat flour
- half a tablespoon gochujang
- and an assortment of your choice of any of the following: kimchi, spring onions, Korean leeks, seafood, chopped up oysters, cheese, shredded carrots or zucchini, etc. etc., and
- one tablespoon soy sauce.
Bake out spoonfuls of the mix in hot oil in a pan.
Eat with a dip made of 2 ts soy sauce, half a ts vinegar, half a ts of gochugaru, one ts sesame oil, and chopped spring onions.
Or just dip in ketchup. Haha, jk. But it might be not bad.
You won't be happy to know that the more oil you fry them in the more crispy they get (like actually most of the stuff you fry). They'll taste fantastic.