Cook Gimmari and Mandu at KapanLagi Korean Festival Vol 2, Chef Na Daehoon Makes You Hungry!

Kapanlagi.com - The KapanLagi Korean Festival Vol 2 event was opened with a cooking session with chef Na Daehoon. This Korean native who has been living in Indonesia for a long time prepared two popular dishes from the Land of Ginseng, mandu and gimmari.

For approximately one hour, chef Daehoon taught KLovers how to cook these two Korean snacks. The ingredients are very simple, and the cooking process is also straightforward.

For gimmari, chef Daehoon used vermicelli imported directly from Korea. He explained that the vermicelli used for gimmari is made from sweet potatoes, which gives it a different texture and color.

In addition, chef Daehoon also used frying flour imported from Korea. This flour makes the fried food crispy without adding any other ingredients, giving it an authentic taste.

1. Mandu and Gimmari

© vidio.com

After finishing making gimmari, chef Daehoon, who has just married an Indonesian woman, made mandu. The ingredients are quite easy to find in Indonesia, including the skin.

He gives tips and tricks for making and frying mandu. According to Daehoon, the recipe he provides can be done by everyone, including college students with limited utensils.

While cooking, Daehoon reveals some interesting facts about Indonesian food that he likes. Apparently, he is a lover of Padang rice, especially rendang and perkedel.

Daehoon also revealed that Koreans who come to Indonesia like to eat satay and grilled chicken. Meanwhile, he himself has become Indonesian, due to the long time he has lived here.

In addition to cooking together, there are still many exciting events at KapanLagi Korean Festival Vol 2. Keep following here!

(kpl/phi)