Korean Dishes Spread

Awfully wonderful Korean dishes for today's lunch! All is homemade except the kimchi is store bought ^o*, hopefully got time to go get the ingredients for making kimchi. I really loves kimchi, can just eat a whole lot just with plain rice!! My kids loves the tofu patties to bits! The rest all too spicy for them which I did not serve it to them :)

Korean Spicy Chicken ~ 매운닭날개

Korean Kimchi Tofu Patty ~ 김치 두부 동그랑땡

Korean Pickled Cucumber

Kimchi

Recipe adapted from Mrs Teng's Blog

Korean Pickled Cucumber

Ingredient

• 2 large Japanese cucumber
• 1 tsp Salt
• 1/2 tbsp Sugar
• 1 tbsp Sesame oil
• 1/4 tsp Toasted sesame seeds
• 1/2 tbsp Red pepper paste (Chojujang)
• 1 tsp Minced garlic

Method

1. Slice cucumber about 3mm thick (yes, it's very thin but not too thin)
2. Sprinkle salt and let set aside for 30 minutes for the cucumber to be soften.
3. Rinse cucumber and squeeze out excessive water
4. In a frying pan, heat sesame oil and slightly stir fry minced garlic.
5. Quickly add in sliced cucumber and lightly stir-fry for about 1 minute (do not over cook)
6. Add red pepper paste and sugar and quickly mix it well. (if red pepper paste is too thick, just dissolve it in a small bowl with 1 tbsp of water before pouring in)
7. Sprinkle toasted sesame seed and remove from heat.
8. Let it cook before refrigerating for about an hour before serving.
9. Can be kept in an air-tight container in the refrigerator for up to 4 days.

Korean Kimchi Tofu Patty ~ 김치 두부 동그랑땡

Recipe adapted from Mrs Teng's Blog

Ingredient

• 2 pcs medium size Tofu (approx 1 1/4 cup)
• 1 stalk spring onion, finely chopped
• 1 egg
• 1 tsp minced garlic
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cup Kimchi, cut into small pcs)
• 3 tbsp self-raising flour
• dash of pepper

Method

1. Place all the ingredients (except for oil) in a bowl and combine well.
2. Heat up oil in a frying pan. Spoon patty into the frying pan and flatten it using that back of a spoon or a spatula.
3. Shallow fry for about 5 minutes or until both sides turn golden brown. Drain well and serve.

Recipe adapted from Cuisine Paradise

Korean Spicy Chicken ~ 매운닭날개

Ingredient

• 500gm Chicken Mid-joint
• 1/2 Tablespoon Soy Sauce
• 1/2 Tablespoon Minced Garlic
• 1/2 Tablespoon Minced Ginger
• 1/2 Tablespoon Sesame Oil
• 1/2 Teaspoon Ground Black Pepper

Spicy Sauce:

• 2 Tablespoons Gochujang(고추장)
• 1.5 Tablespoons Honey
• 1.5 Tablespoons Soy Sauce
• 2.5 Tablespoons Sake/Cooking Wine
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Ginger
• 1 Tablespoon Sesame Oil
• 1/2 Tablespoon Roasted Sesame Seeds

Method

1. Rinse and pat dry chicken mid-joint, pour in marinade mixture(soy sauce, minced garlic and ginger, sesame oil and pepper) mix well and set as side in the fridge for at least 30 minutes or overnight.
2. Preheat oven to 180 deg cel, place chicken on baking tray lay with baking paper and bake for about 30 minutes. (turning the chicken at least twice to get an even brown color).
3. Mix the spicy sauce ingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize.
4. Next remove mid-joint from heat, turn it over and spread another layer of sauce on it and continue to bake for another 5 minutes.
5. When done, remove mid-joint from oven, sprinkle some chopped spring onion and sesame seeds on it and serve hot.