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Strathfield Good Food Guide : Food Guide 2011
korean Chef Kim Young Ju SQ RESTAURANT 4 The Boulevarde, Strathfield. Phone: 9744 0419 What type of food do you serve? We serve traditional Korean food using both Korean and local ingredients. How long have you been a chef? Almost 30 years. Cooking has been my passion and I have vast experience in cooking traditional Korean dishes from different regions in Korea. Where did you learn to cook? North of Chungcheong Province, which was my hometown. I have also travelled to different parts of Korea working in various Korean restaurants using a variety of different sauces and spices. What is your specialty? Agujjim, which is spicy seafood monkfish. To give the dish its authenticity, the main ingredients, especially the monkfish, have been imported from Korea snap-frozen to keep their freshness. These are combined using fresh local products to bring out the best flavours. Our customers come back again and again telling us the dish is very addictive, www.ourstrathfield.com.au which is very rewarding and satisfying for me. Where do you source your ingredients? Koreans living in Australia have nostalgia about food from their homeland and this is why we try our best to import a lot of the main ingredients from Korea. What is your signature dish? Slow-cooked pork belly and neck with vegetables. This AGUJJIM – SPICY STEAMED MONKFISH INGREDIENTS 300g monkfish 50g sea pork (tunicates) 100g water dropwort* (minari) 200g soya bean sprout 3 tbs Korean chilli powder 1 tsp soy sauce 1 tbs ginger (crushed) 2 tbs garlic (crushed) Thickener (1 tbs cornflour, 2 tbs water) Salt, pepper, sesame seed oil (adjust according to taste) METHOD • Cut monkfish into 5cm pieces, making sure to remove the intestines. • Sea pork and soya bean sprouts should be washed and drained. • Steam-cook the monkfish and sea pork for 10 minutes. • Combine seasoning ingredients and stir into monkfish and sea pork. • Add small amount of water, close the lid and cook for a further 10 minutes. • Combine above ingredients with soya bean sprouts and water dropwort, adding salt according to taste. • Stir in thickener and few drops of sesame seed oil to complete dish. * Water dropwort can be bought from a Korean grocery. 2012 edition Recipe | dish involves several timeconsuming processes. It is all sliced thinly and is to be eaten with a variety of fresh vegetables and special Korean sauces. Does your restaurant serve any dishes you believe to be Asian fusion? No. We just serve traditional Korean food. 13
Food Guide 2010
Strathfield Good Food Guide 2012