Korean Japchae (Korean Glass Noodle)

Ingredient

• 250gm Korean sweet potato noodles
• 3 eggs, lightly beaten
• 250gm onion, thinly sliced
• 120gm carrots, julienned
• 250gm spinach, cut into sections
• 150gm pork, thinly sliced
• 100gm fresh shiitake mushroom, sliced
• 5 cloves garlic, minced
• 1 tbsp sesame oil
• Korean light soy sauce toast
• toasted white sesame seeds for garnishing

Method

1. Marinate pork slices with 1 tsp sesame oil, 1 tsp light soy sauce, dash of pepper. Set aside while preparing the rest of the ingredients.
2. Bring a pot of water to boil. Add in dried sweet potato noodle and cook for 8mins. Drain away hot water and plunge noodles in cold water (this will makes the noodles more springy). Set aside.
3. Heat a little olive oil in pan and fry beaten eggs into omelette. Set aside to cool and slice into think strips. Using the same pan, add 1 tbsp oil. Saute onions with a pinch of salt till softened. Dish up and set aside.
4. With the same pan, heat some oil and fry carrot for 2 mins. Remove and set aside.  Next fry the pork slices till thoroughly cook through. Set aside. 
5. Fry shiitake mushroom, add in a tbsp of water and 1 tsp soy sauce. Fry till liquid  reduce. Remove from pan. Lastly saute spinach till soften for about 1 minute. 
6. Add 1 tbsp oil in pan. Add garlic and fry till fragrant. Add in noodles and drizzle in 1 tbsp sesame oil and light soy sauce. Toss well till heated through. Transfer noodle into a large mixing bowl.
7. Combine shredded omelette, onion, carrots, pork slices, mushroom and spinach with the noodle. Mix well. Drizzle in more light soy sauce to taste. 

Janchi Guksu (Korean Warm Noodle Soup)

This is the first time I tried cooking Japanese somen, a fine thin wheat noodle that resembles our Chinese mee sua. But the texture of the Japanese somen tasted so much better than the latter! The somen is less starchy and remained 'al dente' if left at room temperature. 

We really enjoy this bowl of light tasty somen soup! The broth is made with simple ingredients like radish, anchovies, kelp, onion, garlic and spring onion which required only 25 mins of simmering. To keep this noodle dish on the lighter side, the accomplishment like zucchini, carrots, shimeiji mushroom and chicken meat are all lightly seasoned and pan fried. Some may find it too bland for their taste bud. If you like kimchi, serve it at the side which will helps to perk up the taste of this light refreshing broth.

Recipe ref : koreanbapsang.com
Ingredient

• 2 x 90gm Hakubaku Organic Somen
• 150gm white radish, cut into cubes
• 1 onion
• 2 cloves garlic
• 2 stalk spring onion, white section
• 10 pcs large dried anchovies
• 1 3" dried kelp
• 8 cups water 
• 2 tbsp light soy sauce

Toppings

• 200gm zucchini, julienned
• 150gm carrot, julienned 
• 2 eggs, fried into thin sheet, julienned
• 150gm chicken breast, cut into thin strips
• 200gm shimeiji mushroom
• 2 spring onion, green section, chopped

Sauce (mix well)

• 2 tbsp light soy sauce
• 1 tsp Korean chilli pepper flakes
• 1/2 tsp sesame oil
• 1/2 tsp toasted sesame seeds
• 1/2 tsp garlic, minced
• 1 spring onion, chopped

Method

1. Soak dried kelp in a pot of water for 30mins. Add anchovies, radish, onion, garlic and spring onion into the pot with the kelp. Bring to boil. Reduce heat to medium and boil for 15 mins. Add soy sauce, salt and pepper to taste and simmer for another 10 mins over medium heat. Discard all the solid ingredients from the broth. 
2. Season chicken with 1 tsp light soy sauce, 1/2 tsp sesame oil, 1/2 tsp sugar and pinch of pepper. Set aside while preparing the vegetables.
3. Heat 1 tbsp oil in pan, saute zucchini over medium heat for 1 min. Add garlic powder, salt and sesame oil to taste. Set aside. In the same pan, sautéed carrots for 2 mins, add garlic powder and sesame oil to taste. Remove and set aside. 
4. Add more oil and saute shimeiji mushroom till fragrant. Add garlic powder and salt to taste. Set aside. Lastly fry the chicken strips for 3 min till cook.
5. Bring a pot of water to boil. Add somen noodles and cook for 2 mins. Drain and rinse with cold water. Transfer to somen and place into individual serving bowls.
6. Reheat broth till hot. Ladle in hot broth over the noodles. Arrange each topping on top of the noodle. Garnish with chopped spring onion and serve with sauce at the side.

Bibi Guksu (Korean Spicy & Sweet Soba)

My kids have been bugging me quite some time for Korean Crispy Chicken! Their wish fulfilled finally! ^0^  Besides the sweet crispy Korean Fried Chicken and kimchi tofu patties, I've made a spicy & sweet Korean soba, a really appetising noodle salad dish. 

Its really quick to prepare this noodle dish. Just cook the soba and top from fresh lettuce leaves, carrots, cucumber and kimchi. Drizzle with the spicy sweet sauce.....yummy! I think I can eat this noodle dish  a few times a week without getting tired of it as it is so refreshing and addicting at the same time!

Recipe ref : mykoreankitchen.com
Ingredient

• 3x90gm Hakubaku Organic Soba
• lettuce leaves, sliced
• 1 Japanese cucumber, julienned
• 1 small carrot, julienned
• handful of pea sprouts
• 1/2 cup kimchi, sliced

Sauce (mix well)

• 3 tbsp gochujang, Korean chilli paste
• 4 tbsp rice vinegar
• 1 tbsp low sodium light soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds

Method

1. Bring a pot of water to boil. Add in soba and cook for 4 mins. Drain and rinse in cold water. Divide soba into 4 serving bowls. 
2. Add in sauce and top with sliced vegetables. Mix well and serve immediately.

Recipe for Korean Fried Chicken, click here
Recipe for Korean Kimchi Tofu Patties, click here

Stay tune for the coming next noodle dish I've made using Hakubaku Organic Noodle!

Korean Ginseng Chicken Soup

Today let's enjoy a pot of hearty and nourishing Korean ginseng chicken soup!

Soft and moist glutinous rice perfectly cooked! 

Simple ingredients! fresh ginseng root, red dates and garlic.

Fill pot with water to submerge the whole chicken and let it simmer till cooked. Simple and delicious!

Ingredient

• one 1.4kg fresh chicken, feet and neck removed
• 1/2 cup glutinous rice, rinsed and soaked in water for at least 1 hour
• 1 large fresh ginseng root, rinsed thoroughly
• 4 large red dates
• 1.5 bulbs garlic
• 2 stalk spring onion, sliced
• salt & black pepper to taste

Method

1. Trim away excess fats and rinse the chicken inside out thoroughly. Rub some salt all over including cavity and set aside for 30 mins. Rinse again.
2. Drain the glutinous rice and stuff into chicken cavity. Stuff in fresh ginseng, 2 red dates and 10 cloves garlic. Seal the end with a toothpick. 
3. Place the stuffed chicken into a deep casserole. Add in remaining red dates and garlic into the pot. Fill the pot with 2.5 litres water, cover and bring to boil. Cook on medium heat for 30mins.
4. Turn down heat to low and cook for another 40 mins, pot covered until the chicken and rice turn soft. In between cooking time, ladle some broth over the chicken. 
5. Add salt and black pepper to taste. Remove from heat and garnish with spring onion before serving. 

Recipe ref : maangchi.com

Korean Kimchi Mandu

One of my kids favourite food is pan fried dumplings, Chinese version 锅贴....Japanese versionGoyza, they will just wallop everything up. ^0^ Today I'm trying out a new potstickers recipe....Korean version! Knowing that they will not resist this yummy dish, I make a big batch whereby I'm able to freeze some of it for later use. 

yummy fillings...taste good on its own too! 

Besides wrapping into half-moon shapes, I tried other version too :)

Recipe ref : maangchi.com

Ingredient (approx. 70 pcs)

• 500gm ground pork
• 2 tsp grated ginger
• 6 cloves garlic, minced
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp black pepper
• 120gm sweet potato noodles, soaked
• 1 large onion, diced
• 10 stalk spring onion, chopped
• 200gm kimchi, chopped
• 300gm firm tofu
• 1 tsp salt, or to taste
• Mandu skin

Dipping sauce (mix well)

• 4 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1/2 onion, roughly chopped
• 2 stalk spring onion, chopped 
• 1 tsp sugar

Method

1. Combine ground pork with ginger, garlic, soy sauce, sugar, sesame oil and pepper. Mix thoroughly and set aside for 30mins.
2. Meanwhile bring a pot of water to boil. Add in sweet potato noodle and cook till soften. Drain away water and chopped finely.
3. Combine the chopped noodles, onion, spring onion and tofu into a large mixing bowl.
4. Heat 1 tbsp oil in pan. Add in marinated pork and fry till cook. Cool down slightly and add into the noodle mixture. Stir well to combine all. Add in salt to taste.
5. Shape mandu : scoop some filling mixture into the center of a mandu skin.
6. Dab a little water at the edge of the skin. Fold skin in half over filling and press the edges together. Repeat till all fillings and mandu skin are used up.
7. To cook : Heat some oil in a non-stick pan. Add wrapped mandu into hot oil. Pan fry till base is lightly brown.
8. Add 3 tbsp of water into pan and cover the pan with a lid. Cook for a few minutes over low heat. Transfer the cooked mandu onto a serving plate. 
9. To freeze : any balanced uncooked mandu can be frozen by placing them in a single layer on a tray. Freeze till hard. After they are frozen hard, pack them into ziplog bag and freeze till used. Do not defrost when ready to cook.

Korean Tteokbokki

Korean hot & spicy rice cake

Continue with my frenzy Korean cooking!!! hahaha no lah I just wanna to clear the rice cake after  making the Korean Army Stew. ^0^ This dish looks so hot and fiery, actually it does not taste that spicy as it looks :) Perfect dish in this cooling weather!! 

Some of the ingredients used in this tteokbokki

Recipe ref with modification: maangchi.com
Ingredient

• 450gm sliced rice cake
• 1/4 cup dried anchovies
• 1 pc 8" dried kelp
• 1 small onion, sliced
• 1/2 cup julienned carrots 
• 200gm fish cakes, thinly sliced
• 10 quail eggs, boiled & peeled
• 1/3 cup hot pepper paste
• 1 tbsp dried chilli flakes
• 1.5 tbsp sugar
• 1 tbsp fish sauce
• 3 stalks spring onion, cut into sections

Method

1. Rinse anchovies thoroughly. Place anchovies and kelp in a pot with 6 cups water. Bring to boil. Cook over medium heat for 15 mins. Discard the anchovies and kelp.
2. Heat 1 tbsp oil in a deep pan. Saute onion till soft and fragrant. Add in carrot and fish, fry briefly.
3. Add in rice cake, quail eggs and 2.5 cups stock. Bring to boil. Add in pepper paste, chilli flakes, sugar and fish sauce. Stir well till chilli paste is well dissolved. 
4. Simmer over medium low heat, stirring frequently for about 10 mins till mixture thickens and rice cake is softened.
5. If mixture is too thick, add in more stock. Adjust taste by adding more sugar or fish sauce.
6. Add in spring onion and simmer for another min. Remove from heat and serve immediately.

Korean Army Stew

Happy lunch today!! This is one of the easiest lunch I've prepared. ^0^ Just prepared a simple stock base, sliced up some of the ingredients followed by arranging them into a portable hot pot. When ready to serve, pour in the stock and bring to boil. Super fast and of course super nice to eat too! Me and my kids enjoyed this hot stew except my the other half whom thought this dish looks rather messy and tasted so-so only. Oops...think I can only make this again when his not having meals at home in the future. hahahaha.....

Recipe ref : www.maangchi.com
Ingredient

Stock Base

• 1/4 cup dried anchovies, rinsed
• 1 piece dried kelp
• 10 cups water
• 1 tsp anchovies stock powder

Seasoning Paste

• 6 cloves garlic, minced
• 1 tbsp hot pepper paste
• 1 tbsp soy bean paste
• 1 tbsp hot chili flakes
• 2 tsp light soy sauce
• 1 tsp sugar
• 2 tbsp hot water

For stew :

• sweet potato starch noodles, pre-soaked in water till softened
• napa cabbage, cut into chunks
• enoki mushroom
• 1 large scallion, sliced
• fermented kimchi
• sausages, sliced
• spam, sliced
• tofu, sliced
• baked beans
• 1 package instant ramen
• Korean rice cakes

Method

1. Combine water, anchovies and kelp in a stock pot. Cover and bring to boil. Simmer for 25 mins over medium high heat. Stir in stock powder. Discard kelp and anchovies.
2. Combine seasoning paste ingredients and mix well. 
3. Arrange the stew ingredients in a hot pot. Line the base of the pot with napa cabbage. Arrange the scallion, kimchi, sausage, spam, tofu, mushroom, baked beans and rice cakes on top of the cabbage. 
4. Place softened potato starch noodle and instant ramen in the middle. Top with the seasoning paste.
5. Add in the stock and bring to boil.
6. Gently stir all ingredients to cook evenly. Serve once the noodles have softened.

Korean Banchan (Side Dishes)

What to do when Mommy's craze over Korean drama?? hahaha prepared a nice spread of Korean Banchan!! These are really easy to prepare if you plan beforehand. At least four items as shown in the picture can be prepared in advance and keep in fridge till serve! 

Korean Style Seasoned Mung Bean Sprouts Salad, Sukju Namul Muchim 숙주나물 무침

Korean Seafood Pancakes,  Hemul Pajeon 해물파전

 Korean Spicy Cucumber Salad, Oi Muchim 오이무침

Sautéed Korean Cucumber Side Dish, Oi Namul, 오이나물 

Cubed Radish Kimchi, Kkakdugi 깍두기

Cubed Radish Kimchi, Kkakdugi 깍두기

Ingredient

• 700gm White radish, peeled
• 50gm spring onion
• 1 tbsp fine sugar
• 1 tbsp salt

Kimchi Base

• 50gm onion, roughly chopped
• 50gm red apple, roughly chopped
• 2 tbsp Korean anchovy sauce
• 1 tbsp minced garlic
• 1/2 tbsp minced ginger
• 3 tbsp Korean chill flakes
• 1/4 cup water
• 1 tbsp rice flour

Method

1. Cut the radish into cubes. Add in sugar and salt, mix evenly. Leave it for 1 hour in room temperature.
2. Meanwhile, cut the green onion into sections. Make the kimchi base. Combine water and rice flour in a small bowl. Stir well. Heat the mixture in microwave for 1 min. 
3. Blend the onion, apple and anchovy sauce till smooth.
4. Combine rice flour mixture, onion mixture, garlic, ginger and chilli flakes. Mix well. Set aside.
5. After one hour, rinse the radish with water and drain any excess water for 5 mins.
6. Combine the radish with kimchi base and mix well. Add in green onion.
7. Transfer the seasoned radish into a clean air-tight glass container. Leave it in room temperature for 1 hour. Transfer the bottle to the fridge and allow it to ferment for another 2-3 days before serving.

 Soy Sauce Potato,  Gamjajorim감자조림

Soy Sauce Potato,  Gamjajorim감자조림

Ingredient

• 3 medium potatoes, approx. 430gm
• 1 small onion
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• toasted sesame seeds for garnishing

Method

1. Peel and cut the potatoes into cubes. Rinse the potatoes to remove excess starch.
2. Cut onion into small chunks. Set aside.
3. Heat olive oil in a pan. Add in potato and fry for 1 minute.
4. Add in minced garlic and saute for another minute.
5. Add in onion and fry till onion is softened.
6. Add in 1/2 cup water to the pan and stir in soy sauce and sugar.
7. Simmer over medium heat for 10 mins until the liquid is almost evaporated.
8. When the potato is tender, turn off heat and stir in sesame oil. Sprinkle over sesame seeds before serving.

Stir-fry Dried Anchovies,  Myeolchi-bokkeum멸치볶음

Myeolchi-bokkeum
Ingredient (non-spicy)

• 1 cup small dried anchovy, rinsed and drained
• 1 tbsp fine sugar
• 1 clove garlic, minced
• 1 tbsp water
• 1 tbsp olive oil
• 1 tbsp toasted sesame seeds
• 1 tsp sesame oil

Method

1. Mix sugar, garlic and water in a small bowl. Set aside.
2. In a dry heated pan, add in anchovy and stir fry for 1 minute.
3. Drizzle in olive oil and fry for a minute.
4. Push the anchovies to the side of the pan. Add in sauce mixture.
5. Simmer till sauce is glossy. Mix the anchovies with the sauce evenly. Remove from heat. 
6. Stir in sesame seeds and sesame oil. Serve.

Rolled Seaweed & Egg Omelette, Gim Gyeranmari 김 계란말이

Korean Spinach Salad, Sigeumchi Namul Banchan  시금치 나물 반찬

Kimchi Cheddar Omelette

Not a typical traditional Korean dish. I prepared this omelette dish for my family as we love any kind of omelette, kimchi and cheese. As expected this Kimchi Cheddar Omelette was well received by all of us. 맛있어요 ma-si-sseo-yo!! ^0^

Ingredient (2 servings)

• 1 tbsp sesame oil
• 1 spring onion, sliced
• 1/2 cup Napa Kimchi, roughly chopped
• 3 eggs, beaten (add pinch of salt & pepper)
• 1/4 cup shredded cheddar

Method

1. Heat a non-stick pan over medium heat. Add 1/2 tbsp sesame oil and saute spring onion briefly.
2. Add in chopped kimchi and fry for 2 mins. Remove from pan and set aside.
3. Using the same pan, add in remaining sesame oil. Pour in beaten eggs. Cook till the edge is set and middle is still slightly creamy.
4. Sprinkle cheese over the omelette and cover the pan. Turn off stove heat and let it residue heat to melt the cheese.
5. When the cheese has melted, place kimchi mixture over half of the omelette. Fold into half and carefully slide the omelette onto a serving plate.
6. Garnish with more spring onion and chilli flakes before serving.

Recipe ref : tastewiththeeyes.com

Korean Bean Paste Stew (Doenjang Jjigae)

Such a wonderful cooling weather as it has been raining for the past 2 days! Hope this kind of nice weather continue for the coming days :D So let's have something hot and spicy food today! Never know that this Korean bean paste stew is such a simple dish to prepare. Such a hearty meal to enjoy in this rainy day.

Recipe ref : beyondkimchee.com
Ingredient (2 servings)

• 2 cups rice starch water*
• 6 large dried anchovies
• 3" piece dried kelp
• 2 heap tbsp Doenjang, soybean paste
• 120gm soft tofu, cubed
• 1 small white onion, diced
• 1 small zucchini, diced
• 1 tsp Korean chilli flakes
• 1 clove garlic, chopped
• 1 red chilli, sliced
• 120gm enoki mushroom
• 1 stalk spring onion, sliced

* rice starch water : rinse rice once and drain. Add 1 cup water and toss with the rice again. The water will turn milk-like. Add another 1 cup water and swirl again. Drain and reserve the starch water.

Method

1. Heat a medium claypot over medium high heat. Dry fry the anchovies for 1 min until fragrant.
2. Pour in starch water. Add dried kelp and bring to boil. Lower heat and simmer for 5 mins. Discard anchovies and kelp.
3. Add soybean paste to the stock. Add in onion, zucchini, chilli flakes and bring to boil.
4. Add tofu, garlic, chilli and cook for 2 mins on medium heat.
5. Lastly add in enoki mushroom and spring onion. Remove pot from heat and serve hot with rice.

Korean Cold Noodles (Naengmyeon)

Our simple lunch today! Light and chilled noodle just right for this hot weather. The kids could not get enough of the lava egg! hahaha but too bad only one serving each ^0^ I've a small serving of spicy and non-spicy noodle each...slurpppp! In the end I could not resist and reached out for another helping of the spicy one :D Both are good, so depends which version you like best :D 

Hot & spicy sauce

Hot & Spicy Sauce
Ingredient

• 1 Korean pear, peeled, cored, sliced
• 1/4 large onion, sliced
• 3 cloves garlic, peeled
• 1 thumb size ginger
• 1/3 cup corn syrup
• 1/4 cup Korean chilli flakes
• 2 tbsp Korean hot pepper paste
• 1 tbsp toasted sesame seeds
• 1 stalk spring onion, shredded
• 2 tsp salt
• 1 tbsp light soy sauce

Method

1. Place all ingredients into a food processor. Blend till smooth.
2. Scoop out sauce and place in a air-tight container. Chill in fridge.

Cold Spicy Noodle (Bibim-naengmyeon)

Chilled Broth

Chilled Broth

Ingredient

• 4 dried shiitake mushroom
• 4" piece of dried kelp
• 10 dried large anchovies, heads removed
• 3 tsp rice vinegar
• 1 tsp salt
• 2 tsp sugar

Method

1. Boil 8 cups of water with mushroom, kelp and anchovies for 20 mins.
2. Lower heat and simmer for another 20 mins. Cool down the broth. Strain and chill in fridge.
3. To serve, combine 2 cups of the broth with vinegar, salt and sugar and stir well. 

Side Garnishing
Ingredient

• 2 Japanese cucumber
• 1 Korean pear
• 4 Lava eggs
• 1 package buckwheat noodles
• toasted sesame seeds

Method

1. Slice cucumber into think strips. Add 1/2 tsp salt, 2 tsp sugar and 2 tsp vinegar and mix well. Keep chilled.
2. Peel and remove core of the pear. Slice and soak the pear in water and add 1 tsp sugar to prevent browning.
3. Bring a pot of water to boil. Add noodles and cook for 5 mins. Drain away water and rinse a few time till water runs clear. Place a cup of ice cube over the noodle to keep to chill.

Buckwheat Noodles

To serve

(non spicy)

* Place some noodle in a serving bowl. Ladle over cold broth. Top with pickled cucumber, sliced pears and lava egg. Sprinkle toasted sesame seeds over.

(spicy version)

* Place some noodle in a serving bowl. Spoon some spicy sauce over and toss well to mix. Top with pickled cucumber, sliced pears and lava egg. Sprinkle toasted sesame seeds over.

Cold noodle in chilled broth (Mul-naengmyeon)