Sunday, April 12, 2009
Kimchi Pancake 김치전
WHAT'S IN IT?
(for 3 large kimchi pancakes)
Flour 1.5 cups
Water 1.5 cups
Kimchi 3 cups (sour ones, fermented longer), Kimchi juice is a great bonus!
Eggs 3
Salt 1 teaspoon
Vegetable oil
HOW DO I MAKE IT?
1. Mix all the ingredient together. (except vegetable oil)
2. Pre-heat a pan on medium heat and oil it.
3. Pour 2-3 ladles of the mixture (depending on the size the pan).
Make sure the mixture is evenly spread throughout the pan.
4. Cook until one side is golden brown and flip.
5. Cook the other side until golden brown.
*if your pancake is thick, cook on low heat so that it's cooked through.
6. Remove from the pan and cool it down before cutting.
7. Cut into squares.
8 Serve and enjoy!
(for 3 large kimchi pancakes)
Flour 1.5 cups
Water 1.5 cups
Kimchi 3 cups (sour ones, fermented longer), Kimchi juice is a great bonus!
Eggs 3
Salt 1 teaspoon
Vegetable oil
HOW DO I MAKE IT?
1. Mix all the ingredient together. (except vegetable oil)
2. Pre-heat a pan on medium heat and oil it.
3. Pour 2-3 ladles of the mixture (depending on the size the pan).
Make sure the mixture is evenly spread throughout the pan.
4. Cook until one side is golden brown and flip.
5. Cook the other side until golden brown.
*if your pancake is thick, cook on low heat so that it's cooked through.
6. Remove from the pan and cool it down before cutting.
7. Cut into squares.
8 Serve and enjoy!
Monday, March 2, 2009
Sunday, March 1, 2009
Rice Cake Dumpling Soup 떡만두국
WHAT'S IN IT?
(for 3 persons)
Water 6 cups
Rice cake 400 g
Anchovies 60 g
Dumplings 10 (Beef, chicken or vegetarian, it's up to you)
Green Onions 2
Chopped Garlic 1/2 teaspoon
Eggs 3
Seaweed 1 sheet
(unsalted one - ones that you use for sushi, but salted one works too - just make sure to season accordingly)
Salt 1/2 to 2/3 tablespoon (taste it and season)
Pepper 1/4 teaspoon
Vegetable oil 2-3 tablespoons
HOW DO I MAKE IT?
Egg Garnish
1. Separate egg yolks from egg whites into separate bowls.
2. Beat and season.
3. Pre-heat a non stick pan on med-high heat
4. Add vegetable oil and spread beaten egg yolks thin in the pan.
5. when it's fully cooked, remove it from the pan onto the cutting board.
6. Repeat step 4 and 5 for egg whites.
7. Let it cool and cut it into thin strips.
Seaweed
1. Cut into strips with clean scissors or a knife.
The Soup
1. Soak rice cake in cold water for 30 min to 60 min. (could do without this step but it's nice to)
2. Place anchovies in a net (strainer) and put it in the pot of water.
3. Bring water to boil and keep boiling for 10 minutes.
4. Remove anchovies.
5. Add rice cake and dumplings.
6. Add garlic and green onions.
7. Season with salt and pepper
8. Serve in a bowl and place Garnish on top.
9. Enjoy!
*If you are feeling really lazy or have no time, you can just crack an egg into the soup at the end instead of cooking the garnish. It would taste different but it still works well.
(for 3 persons)
Water 6 cups
Rice cake 400 g
Anchovies 60 g
Dumplings 10 (Beef, chicken or vegetarian, it's up to you)
Green Onions 2
Chopped Garlic 1/2 teaspoon
Eggs 3
Seaweed 1 sheet
(unsalted one - ones that you use for sushi, but salted one works too - just make sure to season accordingly)
Salt 1/2 to 2/3 tablespoon (taste it and season)
Pepper 1/4 teaspoon
Vegetable oil 2-3 tablespoons
HOW DO I MAKE IT?
Egg Garnish
1. Separate egg yolks from egg whites into separate bowls.
2. Beat and season.
3. Pre-heat a non stick pan on med-high heat
4. Add vegetable oil and spread beaten egg yolks thin in the pan.
5. when it's fully cooked, remove it from the pan onto the cutting board.
6. Repeat step 4 and 5 for egg whites.
7. Let it cool and cut it into thin strips.
Seaweed
1. Cut into strips with clean scissors or a knife.
The Soup
1. Soak rice cake in cold water for 30 min to 60 min. (could do without this step but it's nice to)
2. Place anchovies in a net (strainer) and put it in the pot of water.
3. Bring water to boil and keep boiling for 10 minutes.
4. Remove anchovies.
5. Add rice cake and dumplings.
6. Add garlic and green onions.
7. Season with salt and pepper
8. Serve in a bowl and place Garnish on top.
9. Enjoy!
*If you are feeling really lazy or have no time, you can just crack an egg into the soup at the end instead of cooking the garnish. It would taste different but it still works well.
Saturday, January 24, 2009
Kimchi Stew
WHAT'S IN IT?
Kimchi (sour and fermented for a while) 3 cups
Tuna 1-2 cans
Butter 1 tablespoon
Water 2 to 2.5 cups
Kimchi juice (as much as you can get)
Salt
How Do I MAKE IT?
1. oh high heat saute tuna with better for 5 minutes.
2. Add kimchi and saute for at least 10 minutes.
(if it starts to stick to the bottom, add a little bit of kimchi juice or water)
3. Add kimchi juice and water (add some chili pepper flakes if you like it spicy)
4. boil for 10 minutes
5. Season with salt.
( You can add tofu if you like.)
ENJOY
*** If you want to use pork, it's pretty much the same except in the beginning you saute pork with a bit of vegetable oil.
Kimchi (sour and fermented for a while) 3 cups
Tuna 1-2 cans
Butter 1 tablespoon
Water 2 to 2.5 cups
Kimchi juice (as much as you can get)
Salt
How Do I MAKE IT?
1. oh high heat saute tuna with better for 5 minutes.
2. Add kimchi and saute for at least 10 minutes.
(if it starts to stick to the bottom, add a little bit of kimchi juice or water)
3. Add kimchi juice and water (add some chili pepper flakes if you like it spicy)
4. boil for 10 minutes
5. Season with salt.
( You can add tofu if you like.)
ENJOY
*** If you want to use pork, it's pretty much the same except in the beginning you saute pork with a bit of vegetable oil.
Saturday, December 6, 2008
Tang Su Yuk (Sweet & Sour Chicken) 탕수육
WHAT'S IN IT?
(For 4 people)
Fried Chicken
Chicken (boneless thigh) 1 lb or 500 g
** if you prefer chicken breast, feel free to use it.
** you can also use pork or beef if you prefer.
Eggs 6
Potato Starch 2 cups
** you can get potato starch at Korean markets
Salt & Pepper
Oil 1L to 1.5L (depending on the size of your deep fryer or pot)
Sweet & Sour Sauce
Vinegar 1 cup
Sugar 1 cup
Water 2 cups
Potato starch 1 Tablespoon (mixed with 1/4 to 1/2 cup of water)
Soy Sauce 1 Tablespoon (optional)
Salt & Pepper
Vegetable Oil 1-2 Tablespoons
Chopped Garlic 1/2 Tablespoon
Onions 1/4
Zukini 1/4
Carrots 1/4
Red Pepper 1/2
Green Pepper 1/2
Apple 1
Sesame seeds (optional)
** These vegetables can be easily substituted with others available.
** You can use other fruit such as pineapples, mangos and lemons.
HOW DO I MAKE IT?
1. Slice all the vegetables and fruit.
2. Cut chicken into small pieces and sprinkle salt and pepper over both sides of chicken
3. Pre-heat vegetable oil for deep frying (350 F or 180 C)
(Sauce making)
4. Add a little bit of oil in a pan (med to high heat)
5. Add chopped garlic
6. Add all vegetables and stir fry for 5 minutes
7. Add 2 cups of water, 1 cup of vinegar and i cup of sugar and mix well.
8. Bring it to boil and reduce the heat to low.
9. Add a tablespoon of soy sauce for color and season with salt (about a table spoon) and pepper.
** it should be just a bit saltier than normal food since it goes over chicken to season it. If you are not sure, add gradually.
10. MIx a tablespoon of potato starch with 1/4 of COLD water in a small bowl (add a little more water if potato starch is not completely dissolved.)
11. Add starch mix to the sauce slowly on low heat.
12. Mix well and let me simmer on lowest heat to keep it warm.
(Chicken)
12. Spread potato starch on a plate and drench chicken pieces lightly.
13. Beat 6 eggs and season with salt and pepper. (1 teaspoon each)
14. Dip drenched chicken pieces in the egg.
15. Deep fry the chicken about 10 minutes
** try a small piece. If it floats on the surface, it means the temperature is hot enough.
16. For chicken (and pork), make sure it's cooked all the way. No pinkness! It can make you sick.
17. Take the pieces out of the oil when they are golden brown and drain all fat.
18. Serve on a plate and pour the sauce on top.
19. You can sprinkle sesame seeds on top for accents.
YUMMY!
(For 4 people)
Fried Chicken
Chicken (boneless thigh) 1 lb or 500 g
** if you prefer chicken breast, feel free to use it.
** you can also use pork or beef if you prefer.
Eggs 6
Potato Starch 2 cups
** you can get potato starch at Korean markets
Salt & Pepper
Oil 1L to 1.5L (depending on the size of your deep fryer or pot)
Sweet & Sour Sauce
Vinegar 1 cup
Sugar 1 cup
Water 2 cups
Potato starch 1 Tablespoon (mixed with 1/4 to 1/2 cup of water)
Soy Sauce 1 Tablespoon (optional)
Salt & Pepper
Vegetable Oil 1-2 Tablespoons
Chopped Garlic 1/2 Tablespoon
Onions 1/4
Zukini 1/4
Carrots 1/4
Red Pepper 1/2
Green Pepper 1/2
Apple 1
Sesame seeds (optional)
** These vegetables can be easily substituted with others available.
** You can use other fruit such as pineapples, mangos and lemons.
HOW DO I MAKE IT?
1. Slice all the vegetables and fruit.
2. Cut chicken into small pieces and sprinkle salt and pepper over both sides of chicken
3. Pre-heat vegetable oil for deep frying (350 F or 180 C)
(Sauce making)
4. Add a little bit of oil in a pan (med to high heat)
5. Add chopped garlic
6. Add all vegetables and stir fry for 5 minutes
7. Add 2 cups of water, 1 cup of vinegar and i cup of sugar and mix well.
8. Bring it to boil and reduce the heat to low.
9. Add a tablespoon of soy sauce for color and season with salt (about a table spoon) and pepper.
** it should be just a bit saltier than normal food since it goes over chicken to season it. If you are not sure, add gradually.
10. MIx a tablespoon of potato starch with 1/4 of COLD water in a small bowl (add a little more water if potato starch is not completely dissolved.)
11. Add starch mix to the sauce slowly on low heat.
12. Mix well and let me simmer on lowest heat to keep it warm.
(Chicken)
12. Spread potato starch on a plate and drench chicken pieces lightly.
13. Beat 6 eggs and season with salt and pepper. (1 teaspoon each)
14. Dip drenched chicken pieces in the egg.
15. Deep fry the chicken about 10 minutes
** try a small piece. If it floats on the surface, it means the temperature is hot enough.
16. For chicken (and pork), make sure it's cooked all the way. No pinkness! It can make you sick.
17. Take the pieces out of the oil when they are golden brown and drain all fat.
18. Serve on a plate and pour the sauce on top.
19. You can sprinkle sesame seeds on top for accents.
YUMMY!
Thursday, November 20, 2008
Spicy Tofu Stew (Soon Tofu) 순두부 찌개
WHAT'S IN IT?
Extra Soft Tofu 순두부 1 pack
Beef (for stew) 소고기 50g
Shrimp 새우 10
Clams 모시조개 10
Squid 오징어 50 g
Onion 양파 1/4
Zucchini 호박 1/4
Enochi Mushroom 팽이버섯 10g
Red Chili Pepper 빨간 고추 1/2
Green Chili Pepper 풋고추 1/2
Green Onion 파 1
Garlic (chopped) 마늘 1 tablespoon
Sesame Oil 참기름 2 tablespoons
Korean Red Chili Flakes 고추가루 2 to 3 tablespoons
(depending on how spicy you want to make it)
Salt 소금 1.5 to 2 tablespoons
Pepper 후추 1 teaspoon
Water 물 2 1/2 cups
Egg 계란 1
Stone bowl 돌솥 (optional)
* You can make it with just meat (beef or pork) alone, or with your favorite seafoods or a combinations of beef, pork and seafoods. Remember cooking is not a mechanical process. You can always improvise.
(Since a few people have asked)
I personally don't like using gochujang for this dish because it takes away from that crisp spicy taste i find. it doesn't give 시원한 맛..and make it 느끼 if you understand what i mean. But it's up to you!
HOW DO I MAKE IT?
1. If you have live clams, put them in salt water over night in a dark place so that they spit out sand. Then, wash before cooking. (frozen seafoods should work too)
2. Dice vegetables and cut beef into small pieces.
3. Pre-heat a pot on low heat. Add sesame oil, beef and Korean chili pepper flakes and cook for 5 minutes.
4. Add onion and zucchini and season with 1 tablespoon of salt. Cook for 5 minutes. If vegetables stick to the bottom. Add a little bit of water.
5. Add water and garlic. Bring to boil on high heat.
6. Put the stone bowl on high heat to pre-heat. (if you are using it)
7. Add shrimp and squid. Cook for 3 minutes.
8. Taste and season with salt.
9. Add clams and extra soft tofu. Cook for 3-5 minutes.
* Try not to stir too much at this point as tofu is very delicate.
* If you are using live clams, you know they are cooked when the open up.
10. Transfer gently into the stone bowl. Add pepper, Enochi mushrooms, green peppers, red and green chili peppers on top.
11. Add an egg just before eating.
Extra Soft Tofu 순두부 1 pack
Beef (for stew) 소고기 50g
Shrimp 새우 10
Clams 모시조개 10
Squid 오징어 50 g
Onion 양파 1/4
Zucchini 호박 1/4
Enochi Mushroom 팽이버섯 10g
Red Chili Pepper 빨간 고추 1/2
Green Chili Pepper 풋고추 1/2
Green Onion 파 1
Garlic (chopped) 마늘 1 tablespoon
Sesame Oil 참기름 2 tablespoons
Korean Red Chili Flakes 고추가루 2 to 3 tablespoons
(depending on how spicy you want to make it)
Salt 소금 1.5 to 2 tablespoons
Pepper 후추 1 teaspoon
Water 물 2 1/2 cups
Egg 계란 1
Stone bowl 돌솥 (optional)
* You can make it with just meat (beef or pork) alone, or with your favorite seafoods or a combinations of beef, pork and seafoods. Remember cooking is not a mechanical process. You can always improvise.
(Since a few people have asked)
I personally don't like using gochujang for this dish because it takes away from that crisp spicy taste i find. it doesn't give 시원한 맛..and make it 느끼 if you understand what i mean. But it's up to you!
HOW DO I MAKE IT?
1. If you have live clams, put them in salt water over night in a dark place so that they spit out sand. Then, wash before cooking. (frozen seafoods should work too)
2. Dice vegetables and cut beef into small pieces.
3. Pre-heat a pot on low heat. Add sesame oil, beef and Korean chili pepper flakes and cook for 5 minutes.
4. Add onion and zucchini and season with 1 tablespoon of salt. Cook for 5 minutes. If vegetables stick to the bottom. Add a little bit of water.
5. Add water and garlic. Bring to boil on high heat.
6. Put the stone bowl on high heat to pre-heat. (if you are using it)
7. Add shrimp and squid. Cook for 3 minutes.
8. Taste and season with salt.
9. Add clams and extra soft tofu. Cook for 3-5 minutes.
* Try not to stir too much at this point as tofu is very delicate.
* If you are using live clams, you know they are cooked when the open up.
10. Transfer gently into the stone bowl. Add pepper, Enochi mushrooms, green peppers, red and green chili peppers on top.
11. Add an egg just before eating.
Friday, October 31, 2008
Korean Egg Quiche, HALLOWEEN SPECIAL (계란찜) (vegetarian)
WHAT'S IN IT?
6 eggs
2 green onions
3 chili peppers (different colors)
2 & 1/2 cups of water
6 tea spoons of salt
HOW DO I MAKE IT?
*You will need a steamer and a large bowl which is heat resistant.
1. Boil water in a pot.
2. Chop green onions and chili peppers.
3. Mix 6 eggs thoroughly in a large bowl.
4. Add 2 & 1/2 cups of water.
(you can put less water if you like it more dense. Just remember to reduce salt too.)
5. Season with salt.
6. place a steamer in the pot with boiling water.
7. Steam the bowl for 8 minutes.
8. Sprinkle chopped green onions and chili peppers.
9. Steam for another 10 minutes.
10. Remove from heat and do not leave the lid closed.
(If you leave the lid on, eggs will be overcooked and turn green)
* Feel free to add other ingredient depending on your preference.
(etc. shirimp, ham, onions - just make sure it's something that can be cooked in short time.)
6 eggs
2 green onions
3 chili peppers (different colors)
2 & 1/2 cups of water
6 tea spoons of salt
HOW DO I MAKE IT?
*You will need a steamer and a large bowl which is heat resistant.
1. Boil water in a pot.
2. Chop green onions and chili peppers.
3. Mix 6 eggs thoroughly in a large bowl.
4. Add 2 & 1/2 cups of water.
(you can put less water if you like it more dense. Just remember to reduce salt too.)
5. Season with salt.
6. place a steamer in the pot with boiling water.
7. Steam the bowl for 8 minutes.
8. Sprinkle chopped green onions and chili peppers.
9. Steam for another 10 minutes.
10. Remove from heat and do not leave the lid closed.
(If you leave the lid on, eggs will be overcooked and turn green)
* Feel free to add other ingredient depending on your preference.
(etc. shirimp, ham, onions - just make sure it's something that can be cooked in short time.)
Wednesday, October 29, 2008
Monday, October 27, 2008
Kimchi Fried Rice (김치볶음밥)
WHAT'S IN IT?
Rice (short grain sticky rice) 쌀 - 3 cups
Kimchi (fermented sour) 김치 - 5 cups chopped
Butter 버터 - 2 table spoons
Eggs - 1 per person
HOW DO I MAKE IT?
1. Gently wash rice twice and drain.
2. Add 3 cups of water.
3. Cook with a rice cooker.
4. Chop Kimchi into small pieces
5. Oh high medium to heat, melt butter and add chopped kimchi.
6. Cook for 10 to 15 minutes making sure nothing is stuck at the bottome of the pan.
7. Add rice and mix throughly.
8. Serve the kimchi fried rice on a plate.
9. Fry an egg and place it on top of the fried rice.
Rice (short grain sticky rice) 쌀 - 3 cups
Kimchi (fermented sour) 김치 - 5 cups chopped
Butter 버터 - 2 table spoons
Eggs - 1 per person
HOW DO I MAKE IT?
1. Gently wash rice twice and drain.
2. Add 3 cups of water.
3. Cook with a rice cooker.
4. Chop Kimchi into small pieces
5. Oh high medium to heat, melt butter and add chopped kimchi.
6. Cook for 10 to 15 minutes making sure nothing is stuck at the bottome of the pan.
7. Add rice and mix throughly.
8. Serve the kimchi fried rice on a plate.
9. Fry an egg and place it on top of the fried rice.
Tuesday, October 14, 2008
Korean Glass Noodles (Jap Chae)
WHAT'S IN IT?
(4 persons)
Glass noodles 잡채 - 200g : you can get this at Korean markets
Onions 양파 - 1 large or 2 small
Red pepper 빨간 피망- 1
Green pepper 초록 피망- 1
Carrots 당근 - 1 large
Shitake Mushrooms 표고 버섯- a hand full
Oyster Mushrooms 느타리 버섯- a hand full
Spinach 시금치 - 1 bunch
Red chili peppers 고추 - 5
Soy sauce 간장 - 6 table spoons
Salt 소금- 2 tea spoons
Black Pepper 후추 - 1 tea spoon
Sugar 설탕 - 2 tea spoons
Sesame oil 참기름 - 1 table spoon
Sesame Seeds 깨소금 - 2 tea spoons
HOW DO I MAKE IT?
1. Boil approximately 12 glasses of water in a pot on high heat.
2. Put a table spoon of salt in the water.
3. When the water comes to a boil, put glass noodles.
4. Stir noodles and make sure they are not stuck to the bottom of the pan.
(to be safe, reduce your heat to medium)
5. Let it simmer for about 10 minutes.
6. Wash the noodles in hot water and then cold water.
7. Leave it in a strainer until water is completely drained.
8. Wash (peel) all vegetables.
9. Julienne (cut into strips) all vegetables except mushrooms and spinach.
10. Stir fry vegetables with a little bit of vegetable oil.
*Spinach goes in last, mushrooms second last
*Leave some red chili peppers for garnish.
11. When vegetables are done (probably in 10 minutes), add glass noodles.
12. Add soy sauce, salt, sugar, pepper, and sesame oil.
13. Mix everything in low to medium heat for 5 to 10 minutes.
14. Serve on a plate. Sprinkle sesame seeds. Put red chili peppers on top for garnish.
(4 persons)
Glass noodles 잡채 - 200g : you can get this at Korean markets
Onions 양파 - 1 large or 2 small
Red pepper 빨간 피망- 1
Green pepper 초록 피망- 1
Carrots 당근 - 1 large
Shitake Mushrooms 표고 버섯- a hand full
Oyster Mushrooms 느타리 버섯- a hand full
Spinach 시금치 - 1 bunch
Red chili peppers 고추 - 5
Soy sauce 간장 - 6 table spoons
Salt 소금- 2 tea spoons
Black Pepper 후추 - 1 tea spoon
Sugar 설탕 - 2 tea spoons
Sesame oil 참기름 - 1 table spoon
Sesame Seeds 깨소금 - 2 tea spoons
HOW DO I MAKE IT?
1. Boil approximately 12 glasses of water in a pot on high heat.
2. Put a table spoon of salt in the water.
3. When the water comes to a boil, put glass noodles.
4. Stir noodles and make sure they are not stuck to the bottom of the pan.
(to be safe, reduce your heat to medium)
5. Let it simmer for about 10 minutes.
6. Wash the noodles in hot water and then cold water.
7. Leave it in a strainer until water is completely drained.
8. Wash (peel) all vegetables.
9. Julienne (cut into strips) all vegetables except mushrooms and spinach.
10. Stir fry vegetables with a little bit of vegetable oil.
*Spinach goes in last, mushrooms second last
*Leave some red chili peppers for garnish.
11. When vegetables are done (probably in 10 minutes), add glass noodles.
12. Add soy sauce, salt, sugar, pepper, and sesame oil.
13. Mix everything in low to medium heat for 5 to 10 minutes.
14. Serve on a plate. Sprinkle sesame seeds. Put red chili peppers on top for garnish.
Friday, October 3, 2008
Galbi - Korea BBQ (Beef Ribs)
What's in it?
Beef ribs - 20 strips
Soy sauce - 1 cup
Sugar - 1 cup
Water - 3 cups
Onion - 1 large one, cut into small strips
Green onions - 1 bundle, cut into 3-5 cm
Garlic - 1 tablespoon
Black Pepper - 2 teaspoons
Sesame oil - 1 tablespoon
Sesame seeds - 2 tablespoons
How do I make it?
1. Put all ingredients except ribs in a large bowl.
2. Mix them well together. Make sure all sugar is melted.
3. place ribs in the marinate one by one.
4. Cover and leave it in the fridge for 12 - 24 hours.
5. Cook on BBQ or on a frying pan on medium to high heat until nicely browned.
(if you want them well done cook on medium heat for a longer period of time)
* Make sure there is no marinate in a pan. It doesn't taste good if ribs are cooked in soup.
* Do not cook with onions and green onions as they will burn.
* For non-stick pans, you don't need to use oil.
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