Wednesday 30 April 2014

Kongnamul muchim

I have this vision of myself eating a huge bowl of bibimbap with rice mixed with gochujang (red pepper paste) and beansprouts hanging by my spoon. The dish is easy and don't require anything special.

Kongnamul muchim (Korean Seasoned Bean Sprouts)

12 oz. soybean sprouts
2 cloves garlic, minced
1 tsp fish sauce
1 tsp sesame seeds
2 tsp sesame oil
1 scallion, chopped
1 tsp dried chilli flakes

1. Rinse the sprouts twice in cold water. Discard rotten sprouts and husks. Drain.
2. Heat a heavy-bottomed pot on medium-high heat. Add sprouts to the pot. Cover with a tight-fitting lid.
3. Immediately lower the heat. Do not open the lid while cooking, the sprouts will smell and taste fishy.
4. Heat 15-20 minutes.
5. Remove from heat. Add garlic, fish sauce, sesame seeds, sesame oil, scallion and dried chilli flakes. Mix well.
6. Serve warm or chilled.


Original recipe shared by chow divine.

Saturday 26 April 2014

Dak galbi

Dak galbi

500g whole chicken leg
2 tbsp soy sauce
10 cloves garlic, minced
1 tbsp ginger, minced
1/4 cup gochujang
1/3 cup gochugaru
1/2 cup water
1/4 of a small cabbage, cut into bite size pieces
1 medium onion, sliced
1 cup sweet potato, peeled and sliced into bite size pieces
1 small carrot, sliced
2 green chilli pepper, sliced
5 stalks spring onions, cut into 5 cm pieces


1. Rinse the chicken in cold water and cut into bite size pieces. Mix with one tbsp of soy sauce. Set aside.
2. Combine garlic, ginger, gochujang, gochugaru, 1 tbsp soy sauce and water in a bowl. Mix well.
3. Prepare a large, shallow and wide pan. Spread the cabbage on the bottom of the pan. Add the onion, green chilli pepper, carrot and sweet potato.
4. Put the marinated chicken on top of the vegetables and add the sauce on top.
5. Cover and cook over medium high heat for 2 to 3 minutes. Stir with a wooden sauce to mix evenly.
6. Lower the heat to medium and cover. Cook for another 20 minutes until it's done. Stir occasionally. Serve.


Original recipe shared by Maangchi.

Tuesday 22 April 2014

Bibimbap

I am very attached to bibimbap and samgyetang, and I need to eat them every once in a while. Typing this made me want to go and get a bowl of samgyetang. Usually I would just head out and buy them. But since I had gochujang, I figured I'd make the bibimbap myself.

Bibimbap

1 cup beansprouts
1 carrot, cut into matchsticks (I didn't put in)
1-1/2 cup spinach, cleaned
1 zucchini, sliced into thin strips
100g mushrooms, sliced
Green, yellow, and red bell peppers, cut into strips
Korean seasoned seaweed, shredded (I didn't put in)
Boiled gosari /Fern brakes (I didn't put in)
Cucumber, cut half lengthwise and sliced thinly crosswise (I didn't put in)
Cooked rice
Eggs, over easy
Sesame oil
Sesame seeds
3 cloves garlic, minced
Gochugaru/Korean chilli pepper flakes
Salt
Soy sauce

Gochujang sauce:
1/4 cup gochujang
1 clove garlic, minced
1 tsp rice vinegar
2 tsp honey
1 tsp sesame oil
1 tsp toasted sesame seeds
1 or 2 tsp water to thin out the sauce

1. Rinse the beansprouts three times and put them in a pot with a lid. Cook the for 15 minutes. Mix with 1 clove minced garlic, gochugaru, sesame oil and salt.
2. Put spinach in a pot of boiling water and stir for a minute. Then, rinse in cold water for a few times and squeeze to drain excess water. Season with 1 clove minced garlic, 1 tsp of soy sauce and sesame oil.
3. Sprinkle the zucchini strips with salt and leave them for a few minutes. Squeeze out excess liquid and saute them in a pan over high heat until they become translucent.
4. Cut the gosari into 5-7 cm long pieces and season with 1 tbsp soy sauce and sesame oil.
5. Boil the mushrooms until cooked and drain.
6. Sprinkle salt on the cucumber slices and set aside for a few minutes. Squeeze out excess liquid and mix with 1 clove minced garlic, sesame oil and sesame seeds.
7. Saute carrot, and bell peppers separately with dash of salt.
8. Gochujang sauce: Combine all the ingredients in a small bowl. Mix well.
9. Put rice into a bowl, add the assorted vegetables, seaweed, egg and gochujang sauce on top of the rice. Mix well before eating.


Original recipe shared by Maangchi, Sue, and Hyosun Ro.

Sunday 6 April 2014

Nasi impit goreng

Nasi impit is rice cake, usually eaten with gravy like rendang (spicy meat dish), kuah kacang (peanut sauce) or kuah lodeh (vegetables cooked in coconut milk). But today I felt like frying them.

Nasi impit goreng

1/2 large onion
2 cloves garlic, peeled
10 dried chillies, soaked in hot water and drained
1 packet of instant ketupat nasi, boiled and cooled
1 tbsp dried anchovies, washed
1 egg
1 tomato, cubed
2 tbsp tomato sauce
1 tbsp dark soy sauce
Salt to taste
Small bunch of parsley, chopped
2 tbsp vegetable oil
2 tbsp water

1. Cut the instant rice cakes into cubes. Set aside. Heat oil in a pan in medium-high heat.
2. In a blender, blend the onion, garlic and soaked dried chillies to make a paste.
3. Saute the paste in the pan until the oil separates. Increase the heat to high.
4. Add the tomato sauce, soy sauce and water. Stir to combine.
5. Add the anchovies, tomato and rice cakes.
6. Crack the egg in the pan and stir everything together. Once the egg is cooked, turn of the heat.
7. Sprinkle with chopped parsley before serving.