Friday, April 25, 2014

Goongjoong Ddukbokki (Rice Cake Stir-fry with Soy Sauce)

Ttoekbokki 辣炒年糕 is a popular Korean snack which is red and spicy. Not when I tried out this recipe, then I found out that this Goongjoong Ddukbokki had a longer history and was once a dish served in the royal court! You can read out more on the history of this dish in Wiki :D The Goongjoong Ddukbokki tasted sweet and savoury unlike the spicy version one which is definitely more kids friendly :D 

Cooked rice cake toss in soy sauce seasoning

Marinated beef slices

Loads of greens and mushrooms

Recipe source :
  • 450gm fresh rice cake
  • marinade for rice cake : 1 tbsp apple lemon soy sauce, 1 tbsp sesame oil
  • 200gm beef sirloin, slice thinly
  • marinade for beef : 4 tbsp apple lemon soy sauce, 1 tbsp rice wine, 1 tbsp sesame oil, 1 tbsp honey, 2 garlic (minced), 1/4 tsp black pepper
  • 40gm dried shitake mushroom, soaked and retained liquid
  • 120gm cabbage, thinly sliced
  • 1 small onion, sliced
  • 1 small carrot, sliced
  • 2 stalks spring onion, cut into sections
  • toasted sesame seeds for garnishing

  1. Bring a pot of water to boil. Add in rice cake and cook for 3 minutes until they are soft all the way through.
  2. Drain away water. While it's still hot, add in marinade and toss well. Set aside.
  3. Marinade beef for at least 30mins.
  4. Heat 2 tbsp oil in a non-stick frying pan. Add beef and sauté for 2 mins. Remove from heat and set aside.
  5. Using the same pan, add in onion and sauté till fragrant.
  6. Add in shitake mushroom and stir fry briefly.
  7. Add in cabbage and carrot and reserved mushroom liquid. Cover pan and simmer for 3 mins till vegetables have softened.
  8. Toss in beef and seasoned rice cake and mix evenly. Fry for 5 mins until rice cake are heated through. If you prefer wetter rice cake , add in more mushroom liquid and adjust taste accordingly by adding more apple lemon soy sauce.
  9. Remove from heat. Serve immediately. 

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Tuesday, April 22, 2014

    Kongguksu 콩국수 (Cold Soy Milk Noodle Soup)

    What a humid and hot weather! Feeling much better after slurping down a bowl of cooling bowl of noodle soup! It is fast and simple to make soy milk from scratch if you own a soy milk maker :D Fret not if you do not own one, just grab a packet of good unsweetened soy milk from the supermarket and you will be able to enjoy this light and refreshing cold soy milk noodle soup in minutes :D 

    • 100gm dried soybeans, soaked in cold water overnight
    • 12 whole almonds, toasted
    • 1 tbsp toasted sesame seeds
    • 270gm buckwheat soba
    • 1.5 tsp salt or to taste
    • shredded cucumber & cherry tomatoes for garnish

    1. Drain the soybeans you have soaked overnight and put them in a soybean milk maker  together with the almonds and sesame seeds and add in 4 cups water. Prepare accordingly to the instructions of your soybean milk maker.
    2. When the milk is ready, strained the pulp and add in salt to taste. Chill in fridge while preparing the noodles.
    3. Boil water in a large pot and add the noodles. Stir briefly and cook for a few minutes. Drain away hot water and rinse the noodles in cold water.
    4. Place noodle into individual serving bowl and ladle in adequate chilled soybean broth. Garnish with shredded cucumber and tomato and add in some ice cubes if desired.

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Saturday, April 19, 2014

    Dak Bulgogi (Korean BBQ Chicken)

    You should be familiar with this Bulgogi dish as is quite commonly found at the usual food court whereby it is served in a sizzling hot plate with some side dishes and a bowl of rice. For me I like to have it in the Korean way ie...wrap the grilled meat with fresh lettuce and pop the whole thing into the mouth! hahaha.....

    • 300gm skinless chicken breast, sliced thinly
    • 1 tbsp finely chopped spring onion
    • 1 tbsp toasted sesame seeds
    • 1 tsp sesame oil
    • dash of black pepper
    • 4 tbsp juice from grated Korean Pear
    • 1 tbsp rice wine
    • 1 tbsp mirin
    • 4 tbsp light soy sauce
    • 1.5 tbsp sugar
    • 1 tbsp minced garlic
    • 1 tbsp minced ginger

    1. Marinate chicken slices in seasoning A for at least 1 hour, or overnight in fridge.
    2. Heat 1 tsp sesame oil in pan.
    3. Drain meat from seasoning and pan fry over medium high heat till thoroughly cooked through.
    4. For spicy version, add in a tbsp of gochujang, korean chilli pepper paste.
    5. Toss in spring onion and sesame seeds and mix evenly before dishing up. Serve with fresh lettuce.

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts
    Related Posts with Thumbnails