It’s been a minute since our online film club, Movies & Munchies, has focused on an animated movie.
Since the nephews are now 19 and 25 (and the godkids are roughly the same age), we rarely get to watch anything animated anymore. It was relaxing and fun to sit down and watch K-Pop Demon Hunters. It made me smile, especially when the petite girly-girl pop trio started devouring food. I mean like stuffing it in their mouths, slurping, inhaling food.
The premise for this film is a typical type plot for an animated film—something outlandish with a moral twist to it. Huntrix, the food loving girls mentioned above, are secretly also demon hunters and keep the world in balance. (I loved the nonchalant way they handle the demons.)
But the demon world has other plans. They are going to fight fire with fire and they form their own K-Pop boy band. The battle for souls (and the top Icon Award) ensues!
The music is not too bad either. (You might have some ear-worms after viewing.)
Amy, who is hosting for September, assured the group that this movie was full of food and indeed it was.
I got a great deal of help with my food hunting here. As with most animated films (especially one dealing with demons and K-Pop), the action is fast-paced and jammed-packed. It was hard to identify all the food before the girls stuffed their faces.
Here are the most obvious (at least to me) offerings. I’ve provided links so you can check out recipes.
Of course, Cup Ramyeon is an obvious spot.
I am not the most familiar with Korean food and it was fun to run down a few recipes from the film. Banchan is an encompassing name for small dishes that accompany a main course (think multiple side dishes). The link above will lead you to twenty-one banchan recipes. These seem to include a lot of potato, tofu, veggie and seaweed dishes. I earmarked Korean Spinach Namul and Spicy Cucumber Salad (Oi Muchim) to try.
I finally had a lazy Sunday morning to research the food so when I saw the recipe for Hotteok, I decided I would try that. I used the recipe above but I used almond milk instead of whole milk. I also didn’t read the recipe completely through and used a whole package of yeast (instead of just one teaspoon). I had ultra fluffy Hotteoks. I put all the filling ingredients (brown sugar, cinnamon, salt, and pecans) in a blender to really make it smooth.
These were delicious. If you want to make these for breakfast, be aware that it will be more like brunch before you get them done. They are not labor intensive but the dough needs to rise for an hour, then it is punched down and let to rest for 20 minutes, then each little pancake is cooked separately (unless you have a large pan with a lid). I was able to do two at time. I did not have a hotteok hand-presser utensil but a flat bottomed large metal spatula worked well.
These are worth it! The Hubs immediately said I need to make these for the 19-year-old nephew mentioned above. These will be a staple for our brunches from now on.
Thanks to Amy for hosting this round. Stay tuned for our October feature, TBD.
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