Watch 'Reply 1988' and Enjoy Authentic Korean Home Cooking

1. Kimchi Soup

Ingredients:

• 500g napa cabbage kimchi (make sure it's the cabbage kimchi, not the radish one).
• 120ml kimchi brine (usually found in the kimchi jar).
• 200g lean pork belly, thinly sliced.
• 300g tofu.
• 1 tablespoon sesame oil.
• 1-3 tablespoons Gochugaru (Korean chili powder).
• 1 tablespoon soy sauce.
• 500ml water.
• Minced garlic, green onions, black pepper, sugar.

How to make kimchi soup:

1. Cut the kimchi into bite-sized pieces, about 2cm long.
2. Cut the pork belly and tofu into 1-2cm pieces.
3. Cut the green onions into lengths similar to the kimchi.
4. Stir-fry the pork belly, chili powder, black pepper, kimchi, and sesame oil until the pork is cooked through.
5. Add water, kimchi brine, garlic, and soy sauce, bring to a boil; then reduce heat and simmer for about 10 minutes before turning off the heat.
6. Finally, add tofu and green onions; simmer for another 5 minutes. Serve this dish with white rice for a delicious meal!

2. Kimchi Hot Pot

Ingredients:

• 300g napa cabbage kimchi.
• 300g lean pork belly, with minimal fat.
• 200g prawns.
• 4 pork sausages.
• Gochugaru (Korean chili powder).
• 300g fresh tofu.
• Chili, onions, water spinach, chrysanthemum leaves, garlic chives, shiitake mushrooms, enoki mushrooms, etc. (vary according to preference).
• Minced garlic, salt, bouillon cubes, spices, etc.
• Instant noodles (quantity varies depending on the number of servings).

How to make kimchi hot pot:

1. Soak shiitake and enoki mushrooms in water for about 5-10 minutes to remove dirt. Slice the shiitake mushrooms.
2. Cut the pork belly into 1-2cm pieces.
3. Cut the kimchi into bite-sized pieces, about 2cm long.
4. Remove the black veins and clean the prawns.
5. Cut the tofu into square pieces suitable for eating, then fry until golden - remember to blot excess oil before adding to the hot pot.
6. Sauté minced garlic with 4 tablespoons of cooking oil, then add kimchi and stir-fry together, adding some kimchi brine to enhance the flavor.
7. When the kimchi is soft, add half a tablespoon of Korean chili powder Gochugaru - adjust to taste.
8. Add 1.5 liters of water and bring to a boil; then reduce heat and add bouillon cubes, sugar, and fish sauce, season to taste.
9. Add tofu, shiitake mushrooms, pork belly, and prawns, then bring to a boil once more to complete the broth.
10. When eating hot pot, you can also add enoki mushrooms, pork sausages, fish balls, prawn balls, instant noodles, fresh vegetables, etc., as desired. Note to add ingredients one by one instead of all at once to avoid overcrowding the hot pot and losing flavor.

3. Kimchi Fried Rice

Ingredients:

• 180g napa cabbage kimchi.
• White part of spring onion.
• Half an onion.
• 1 cup cooked rice.
• 1 chicken egg.
• Soy sauce, sesame oil, cooking oil.

How to make kimchi fried rice:

1. Cut the onion into crescent shapes, thinly slice the spring onion, and cut the kimchi into 1-2cm pieces.
2. Sauté the spring onion and onion with cooking oil until golden.
3. Add the kimchi and 1 tablespoon of soy sauce, continue to stir-fry to blend the flavors.
4. Add the rice and stir evenly, using a spatula to spread the rice evenly, then drizzle with a little sesame oil and turn off the heat.
5. Transfer the rice to a plate and top with a sunny-side-up egg. Garnish with sesame seeds and chopped seaweed if desired.

4. Black Bean Noodles (Jajangmyun)

Ingredients:

• 1 pack of Korean noodles (thick, chewy)
• 100g premium pork belly
• 1 potato, onion, cucumber
• Half a carrot
• Half a squash
• Napa cabbage
• 1 chicken egg
• Korean black bean sauce
• Cooking oil, rice wine, water, sugar, ground pepper, ginger, cornstarch

How to make Jajangmyun:

1. Remove the seeds from the cucumber and cut into short, thin strips.
2. Finely chop the squash, carrot, onion, and potato.
3. Clean the pork belly, blanch briefly until cooked through, then cut into small pieces; marinate the meat with seasonings, rice wine, and ginger for about 10 minutes.
4. Blanch the noodles in boiling water for about 3 minutes; when cooked, transfer to cold water to cool, then drain.
5. Bring a pot of water to a boil, then cook the noodles for about 3 minutes, then remove and soak in cold water until completely cooled before draining.
6. Sauté the pork belly briefly with 2 tablespoons of cooking oil, then add the potato, carrot, and continue to sauté.
7. Add the squash, onion, and stir until all ingredients are cooked through; then add the black bean sauce, sugar, rice wine, and mix well.
8. Add a little water, simmer over low heat until the mixture reduces slightly; add cornstarch to thicken the sauce - adjust seasoning to taste and turn off the heat.
9. Place the cooked noodles on a plate and pour the black sauce on top. Garnish with cucumber and a boiled egg (or sunny-side-up) to serve.

5. Korean Taiyaki Fish Cake

Ingredients:

• 125g all-purpose flour
• Half a teaspoon salt
• 2-3 tablespoons red bean paste
• 1 tablespoon sugar
• Half a teaspoon baking soda
• 1 Taiyaki fish-shaped mold
• Filtered water

How to Make Korean Taiyaki Fish Cake:

1. Combine flour with sugar, salt, and baking soda in a bowl, then add water. Mix by hand until the ingredients are well blended into a thin batter. Use a sieve to strain the mixture 1-2 times.
2. Cook the red beans until soft and then mash them.
3. Heat the Taiyaki fish-shaped mold on the stove and brush a thin layer of cooking oil onto each mold. When the oil is hot, reduce the heat to low.
4. Pour the batter into each mold halfway; then evenly spread a spoonful of red bean paste on the batter and pour more batter into the mold and close the lid.
5. Wait for about 3 minutes then flip the pan, reduce the heat to low, and cook for another 3 minutes.

A Brief Overview of the Drama Reply 1988