In the Philippines, almost every street has a samgyupsal restaurant, and K-pop concerts are held regularly. Fans are obsessed with their favorite actors or actresses and know all the available information about their idols. We see influences of Korean culture in many aspects of Filipino life today, but how exactly did this infatuation with the foreigner start in our country?
As cable television grew in the 2000s, Korea’s RED channel began airing Korean drama, action, and comedy shows in the Philippines. Additionally, K-Drama and K-Pop have become international sensations, as such, reaching our shores.
However, K-Drama and K-Pop fever has reached epic proportions during the pandemic starting with “Crash Landing on You”, BlackPink and BTS.
No matter where you caught the Korean fever, we’re pretty sure their culture, their food, the Oppas and the little ladies, and their language made you curious.
Chef Sharwin Tee is among those who have started watching K-Dramas during this pandemic. When he finished all his favorite Western series, he decided to give K-Dramas a shot. And he became addicted to it. What also interested him was seeing how all K-Dramas always included food in their scenes. Being a chef piqued his interest.
He started looking for ways to cook all the dishes he saw in the K-dramas he watched. And he recorded this on his own YouTube channel called ChefSharwinTee.
According to Tee, Korean food seems daunting to cook due to the complexity of the ingredients, but he says it’s actually easy. For most Korean dishes, all you need to do is pour all the ingredients into a pan and wait for it to cook.
When asked which dish he could recommend to K-drama fans who can’t cook or just beginners, he recommended Budae Jigae or popularly known as Army Stew.
Budae Jigae is a stew that originated during the Korean War when citizens were starving and had to use food from American soldiers to make a stew.
And Chef Sharwin said it’s something all Filipinos can do at home, especially during this ongoing pandemic, while using ordinary cooking ingredients.
So now, are you curious how to cook your next mukbang dish while binge-watching? Carefree. Chef Sharwin generously shared his recipe with us.
- 200 grams of dried egg noodles
- 200 grams cabbage kimchi, coarsely chopped
- 6 links (200 grams) of Vigan longganisa, without the skin (you can also use other types of longganisa)
- 200 grams low-sodium deli meat, cubed
- 200 grams of sliced rice cakes
- 2 tablespoons Gochugaru (Korean red chili powder)
- 1 tablespoon of soy sauce
- 1 tablespoon doenjang (Korean bean paste)
- 2 tablespoons of sugar
- 1 liter water (plus 250 ml more, just in case)
- 2 stalks leeks, thinly sliced for garnish
How to cook:
- In a large pot or wok, place the noodles in the center.
- Surround the noodles with kimchi, longganisa, cold cuts and rice cakes, arranging each ingredient in neat piles.
- In a small bowl, combine gochugaru, soy sauce, doenjang, sugar and 1 tbsp water. Mix well to form a paste.
- Pour the batter over all the ingredients. Pour 1 liter of water.
- Bring to a boil and simmer for 6 to 8 minutes or until the noodles and rice cakes are cooked through but still al dente.
- Garnish with leeks and serve immediately.
Check Chef Sharwin Youtube channel to try his other Korean dishes.
He also has a book, “The Gospel of Food”, for his other recipes.