Tuesday, August 14, 2007

We had a korean and japanese cooking lesson back at the student hall [Christ College] where I learnt to make
"Oyakodon" -japanese egg and chicken on rice
"Butano Shogayaki" - Japanese ginger pork
and "Dakdoritang" - Korean spicy chicken with potatoes and carrots

that was one of the best lunches i'd ever had at tasmania bcoz I was craving so much for asian food after weeks and weeks of...sandwiches, "stir fries", steaks, fish and chips and deep fried everything. We bought the ingredients at the asian food shop in Sandy Bay.

Gochujang -Korean chilli paste which i totally totally love!! It's used in a lotta korean dishes like bibimbap and soups as well. it's actually not THAT spicy. I'd say... only mildly spicy although the bright red colour would scare some.

Mirin which is a sweet kind of cooking sake, used to flavour the "oyakodon"

Dashi which is a stock powder made from.... some kind of fish called "bonito"

all the ingredients for the "dakdoritang" namely garlic, ginger, spring onions [scallions] sugar, black pepper, onions, carrot, potato and gochujang.

here's me trying to look helpful by holding a plate of sliced onions.

the tedious chore of cutting the meat off the chicken bones [i was never good at this, i'd prefer to buy chicken thigh fillets!]

the boys cooking up a storm.

the finished products. on the left, the delicuios spicy "dakdoritang" and on the right, the watery oyakodon [he put too much water]

everyone just CAN'T WAIT to dig in!!

Takashi showing us his super cholesterol laden butano shogayaki [thr was so much fat that when it was cooking..it melted off..but later it solidified again when it cooled down! euw how gross is that?] but it was so yummy, as most fattening,unhealthy things are.

dak do ri tang


1 chicken

2 red/green fresh chilis

2 potatoes, peeled, cubed

1 carrot, cubed

2 onions, cubed

4 cloves garlic –crushed

2cm pc of ginger –crushed

1 tbsp chopped spring onions


2 tbsp Korean chili paste [gochujang]

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

1 tbsp chili powder

2 tbsp chopped spring onions

4 cloves garlic-crushed

2cm pc of ginger –peeled, crushed

1 cup of water


  1. chop chicken into pieces, clean with cold water
  2. in a deep pan, stir fry chicken till golden brown. Remove oil
  3. pour 2/3 sauce into pan. When it starts to boil, add potatoes, carrots and onions. Add fresh sliced chili.
  4. simmer 15 minutes, stir, make sure that nothing sticks to the pan.
  5. add remaining sauce and let simmer another 5-10 minutes
  6. serve with rice.

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