Saturday, February 23, 2013

빈대떡 Bindaeddeok~ (Mung bean pancakes)

14 oz nokdoo (mung beans)
1 medium onion, thinly sliced
1/2 carrot, thin julienne
3 green onions, sliced in an angle
1/8 lb beef (any grilling part), thin julienne
1/2 cup kimchi, cut into strips and squeezed*
1/4 cup mung bean sprouts, blanched, squeezed and roughly chopped
2 tbsp salt
* You can substitute to blanched napa cabbage

You can cook them, cool and store in a fridge for several days.
They freeze well, too.

Wash mung beans and soak in cold water for over night.
Remove outer shells by rubbing them with two hands.
Wash several times until you get rid of almost all shells.
Or you can buy shelled beans.
Sometimes, mung beans sold in Asian or Chinise grocers in The US, are colored with yellow dye.
Just wash them until you get clear water.

Mix all the vegetables.

Add kimchi.

Put mung beans in a food processor with a little water and grind to fairly fine paste.
When you grind the beans, try to lose water as much as possible.
It is better to add more water after mixing all ingredients if the batter is too thick, but you can not go back!
You can drain the beans, put 2-3 ladles in to a processor, add 1/2 ladle of water (or a little more).

I like it with a little rough grains remaining when you rub the batter between your two fingers.
If you like smoother texture, grind to a fine paste.

Pour the ground bung beans to a vege mix.
Add beef.

Mix well and season with salt.

The batter should look like this.

Put a non-stick pan on a medium heat.
Add 2-3 tablespoons of vegetable oil.
Pour a ladle of batter to make 3-4 inches in diameter pancake.
Cook until golden brown, turn it over and cook 2-3 minutes more.

Serve with soy sauce (with some chopped green onion).

Tuesday, May 22, 2012

a dinner with Korean celadon ware~^^

One day.... a typical Korean style dinner....

rice and soup (dwenjangguk for the day)...

some mitbanchan (side dishes made ahead)..

grilled fish...

jeon (pan fried dish, potato and zucchini)..

kimchi and sesame leaf cooked in soy sauce...

in a beautiful Korean seladon ware~~~~^___^

Saturday, May 19, 2012

꽈리고추 멸치볶음 Ggwarigochu myulchibokeum (pan-fried dried anchovy with chili)

Dried anchovy is a versatile ingredient.
Big ones are used in a broth making, yet this small anchovy is good for pan-frying and serve as a side dish.
Add some soy sauce and sugar, it tastes so good you will want another bowl of rice~^^

180g or 6.5 oz Ggwarigochu(wrinkled Korean chili)*
40g or 3/4 cup dried small anchovy
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon gochugaru (Korean chili powder)
pinch of ground black pepper
1 tablespoon sesame seeds
1 and 1/2 tablespoons vegetable oil
Mix soy sauce, sugar, garlic, chili powder and black pepper.
Put a pan on medium heat, add oil, and cook chili for 2-3 minutes.
Add anchovy and cook to slightly crisp.
Pour the seasoning in, reduce heat to low, and cook to coat the seasoning well.
Add sesame seeds.

*Ggwarigochu(wrinkled Korean chili) is one of the mild chili from Korea.
You can add bell peppers instead.
If you are a hot food mania, you can try with any spicier chili that you want.^^
I've been used jalapeno and they turned out great.
To reduce heat, I usually remove the seeds and white membrane.
And jalapeno have a tendency to become milder when they are cooked.

호박나물 Ho bak na mul (Zucchini salad) -2 Minutes microwave version

1/4 zucchini
1 teaspoon water
1/2 teaspoon sesame seeds
1/4 teaspoon sugar
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon soy sauce
1 teaspoon sesame sedds for garnish

Slice zucchini 1/4 inch thick.
Mix other ingredients, pour over the vegetable and stir.
Put in a micwave for 1 minute and 20 seconds.
Stir, put back into the microwave and cook for another 20 seconds.
Garnish with ground sesame seeds.

* The time can be changed according to the power of your microwave.

앙금과자 Angkeumgwaja, 상투과자 Sangtugwaja (Red bean paste cookies)

500 g (18 oz) skinned red bean paste*
70 g (2.5 oz) ground almonds
1 egg york
1 tablespoon light corn syrup
2 tablespoons milk
food coloring
parchment paper or disposable icing bag (or ziplock bag)
icing tip - any star tip
#12, 104, flower nail and couplers for rose

Preheat oven to 180C or 360F.
Mix everything together.
Add some food coloring and mix well.
Insert an icing tip to the end of the bag, snip off the end.
Fill the mixture in the bag, and make shapes.

To make a rose pattern, fill one bag with #12 tip, and the other with #104.
On a flower nail, attach a small parchment paper, squeeze Hershey's chocolate shape base using tip #12.
For rose petals, use #104 with pointy side up, squeeze each petal.

There's a useful site for this.
Go see the pictures.

Line a baking sheet with a parchment paper.
Bake for 20-30 minutes.

*skinned red bean paste can be purchased in some Korean grocery.
You can make it with canned lima bean or chick pea.
Drain beans, peel and grind in a food processor with some sugar to a fine paste.
I would add 2-3 tablespoons sugar to one-16 oz can.
Put in a pot, cook with very low heat to evaporate water so it becomes very thick paste.

Sunday, May 13, 2012

Jangjorim 장조림 (Beef and quail egg cooked in sweet soy sauce)

1.3 Lb beef top round (stew meat)
2 green onion
7-8 garlic cloves
1/2 teaspoon juice of ginger
2 tablespoons cheongju (sake)
1-2 tablespoons whole black peppercorn
1/2 teaspoon ground black peppercorn
1/3 onion
3/4 cup soy sauce
1/2 cup sugar
2 cups water
24 quail eggs

Cut beef into 3 inches cubes.
Put everything in a big pot, bring to a boil, skim off the bubble, low simmer for an hour. Cover the lid and cook, but be aware that soy sauce base broth can overboil easily. I would check every 10 minutes.

Meanwhile, put quail eggs in a pot, add cold water, let boil, reduce to low heat and cook for 6-7 minutes. Immerse in cold water, let cool, drain and peel.

After and hour or so, take the meat out, let cool a little bit, tear the meat.
Strain the broth and put the meat back to the broth.
Add quail eggs, simmer for 5-10 minutes moving around the eggs to cook and be colored evenly.

Saturday, May 5, 2012

Making Mozzarella~^^

Mozzarella is one of the simple ones to make at home~^^
All you need is a milk, citric acid, and rennet~

You can find citric acid at a canning section in a supermarket and rennet from a cheese making supply web site.

Fun for kids, too~~^___^

About Me

My photo
Hi~ my name is Jungah living in Korea~ Love to cook and take pictures~ Enjoy your time here~*^^* I had this site, and I'm closing up now~~ and moving the recipe to my blog.