My Little Kitchen Ep08

Baechu Gul Doenjang Muchim (Napa Cabbage and Oysters in Soybean Sauce)
In Korean cuisine, napa cabbage is almost always associated with the national pickled cabbage side dish “kimchi.” But there are various ways of enjoying napa cabbage including alongside oysters with soybean sauce.
■ Ingredients
1/2 napa cabbage
20 oysters
1 sprig spring onion
1 red chili pepper (for garnish)
2 tbsp doenjang (Korean soybean paste)
1 tsp garlic, finely chopped
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp red chili flakes/powder
1 tsp honey

Jjambbong (Spicy Seafood Noodle Soup)
Spicy seafood noodle soup better known as “jjambbong” is a classic Korean-Chinese noodle dish. Like many other Koreans, Chef Lee is a fan of jjambbong?and offers this refreshing recipe.
■ Ingredients
1 serving jjajangmyeon or udon noodles
2 tbsp red chili flakes/powder
1 tbsp garlic, minced
cooking oil
500ml chicken broth
300ml water
1 tbsp soy sauce
1 tbsp sugar
20 mussels
2 cups assorted seafood
8 shrimp
1/2 onion
2 sprigs spring onions
1/2 baby pumpkin
1/2 carrot
1/2 cabbage
red chili and black mushrooms