Korean restaurant in Hong Kong

Korean restaurant in Hong Kong

It must be the close proximity to Korea. Every time I go to Hong Kong, I am amazed at how many great Korean restaurants  there are. I was staying at Tsim Sha Tsui for the first time and discovered Kimberly street – which looked more like  Seoul. It was full of  Korean restaurants and grocery stores all packed with fresh vegetables!

The owner of one store recommended a Korean restaurant nearby where the chef was  genuinely Korean. My husbands favorite dish, gamjatang (potato soup, 감자탕) was on the menu, so we decided to give it a go.

Gamjatang means potato soup but it also is packed with pork bones. It needs to be for a boiled for a long time until the meat just falls off the bones. I have found the best place in the world to eat this but it’s in Seoul so I often have cravings when I am travelling.

Like a real Korean restaurant, they had lots of side dishes served with the main meal. On top of that, their freshly made kimchi was to die for – something I don’t say about kimchi often.

They also served a Korean style pumpkim soup which was yummy! I have never made this soup before but will now have to ask my aunt for the recipe. She used to run a traditional Korean restaurant and this was always served at the beginning of the meal.

Here is the main star of the meal.  It looks huge but it was served in a shallow pot.  The green leaves you see in the soup are sesame leaves. I used to hate eating this because it had a very distinctive taste and smell but now I can’t get enough.

As expected, the meat simply fell off the bones.

We finished the whole pot by ourselves…

Here are the details of the restaurant if you are in Hong Kong.

Name: Gogoong (고궁)

Address: 2F, Toyo Mall, 94 Granville Rd, Tsim Sha Tsui. Hong Kong, Tel: 852-2311-0901

It was so good, I was inspired to have a go at making it myself. Watch out for my next blog!

My first sponsorship!

My first sponsorship!

A month ago, I visited Dubai for my best friend’s birthday.  During the party, I was introduced to her friend who works in a Kitchenware company. When I returned to Singapore, he introduced me to his Singapore office. I wasn’t sure which company I was being introduced to.  Well, guess where he works? Luminarc!!!

I was invited to their  showroom to check out the range of products and they decided to provide a range of kitchenware for my classes. I was over the moon! One of the products I was given, which I was very intrigued by, was their new casserole range.

To test drive them, I decided to cook Seafood silken tofu jji ge(해물 순두부 찌께). I knew I could put casserole dish in the oven but on the stove?  The casserole is made of vitro-ceramic and Luminarc claims that they cook just as good as pots made of stainless steel, cast iron or cast aluminum. Well, I will be the judge of that. 🙂

I must say it’s more appealing to the eyes using a pretty casserole dish than boring black stainless steel especially when you are taking photos for your blog.

How to cook Seafood silken tofu jji ge:

Ingredients

2 bags of silken tofu, different types of seafood (prawns, squid, clams), 1 tbsp minced garlic, 3 tbsp of chilli powder, 1 tsp of salt, 3 tbsp vegetable oil, 2 spring onions, 1 egg, 3 cups of seafood stock (boil prawn heads and shells in water to make the stock)

In a pot, add 3 spoonfuls of vegetable oil and 2 teaspoons of Korean chilli powder. Cook on a low heat to make chilli oil. Be careful not to burn the chilli oil – if you do, your soup will be bitter and you are better off starting a new batch. I made the chilli oil before when I cooked seafood jjambong. So for those who wanted to see the photos of chilli oil, here you go!

Once you make the chilli oil, add the stock and clams and let it boil for a while.


Add the silken tofu and salt to season.

Finally, add the rest of the seafood and spring onions and cook for a few more minutes. When it is boiling furiously, you crack in an egg and serve straight away.

I made enough to serve an army! It was not too spicy and the soup had a good seafood flavour. I served it with steaming hot rice. I also made acorn jelly salad (도토리 묵) which was plated on a Luminarc dinner plate, adding extra colour to my salad.

So what’s the verdict on the casserole dish? I boiled the soup for over 40mintues and it didn’t get too hot to handle. The soup was just as good as cooking in a stainless steel pot. The biggest advantage of using this for me was that I didn’t have to plate the soup in another bowl.  I just took the casserole dish straight out to the table to serve. This made for less washing up afterwards! I might try cooking ginseng chicken next time to see how it handles being on the stove for 2 hours! Watch this space!  😉