Honey Soy Chicken. So you know my chicken dish, Holy Yum Chicken?
Well, this is holy yum chicken’s Asian sister. Equally easy to make and equally delicious. Again, FOLLOW THE INSTRUCTIONS. Centercutcook. Enjoy Chinese takeout at home with this delicious recipe for Chinese Fried Rice!
Options for vegetarian, shrimp, or chicken! Happpppy Friday to you! Friday seems like the perfect night for Chinese take-out, doesn’t it? Or how about Chinese take-in? This recipe for Chinese Fried Rice comes together surprisingly quick, and it’s tasty, darn tasty! First things first, you’ll want to start with cold rice. In addition to the rice, you will need one red bell pepper, chopped. There are few foods I despise more than egg. To the pan you’ll add about 1 tablespoon of oil, and sauté the chopped yellow onion until it’s translucent.
Simple Grilled Asparagus. I. heart.
Asparagus. They are coming down in price a little now so I can enjoy more of them! I love to cook roasted asparagus but grilled is just as great. Asparagus is wonderful when it’s cooked even in a simple method. I just season them with salt and pepper, or sometimes garlic salt and even steak seasoning. Sprinkle lots of freshly ground black pepper. Shrimp Rice Noodle Bowl. If you have been reading my posts lately, you’ve probably noticed that I’ve been eating a lot of noodle dishes lately.
I’ve been eating different kinds of noodles lately, somen, soba, udon noodles, and last night, I made this rice noodle bowl. This dish is inspired by the Vietnamese noodle dishes that I love, only with an added Korean flavor. The shrimp was cooked in Pineapple Bulgogi sauce. I received a package from a popular Korean brand called “CJ” a couple of weeks ago. Honey Pork Belly. Have you ever had Korean or Japanese style pork belly before?
They are sometimes called Korean or Japanese bacon. It’s usually thicker than the bacon you see in America. And perhaps fattier. Koreans usually grill the bacon like you grill Kalbi (Korean barbecued short ribs). A popular way to eat Korean pork belly is with lettuce, making lettuce wraps, topped with garlic slices and gochujang or ssamjang. Busot Bokum {Shiitake Mushrooms Stirfry} I thought about not writing about what I’m going to write but decided to do it because it’s been bugging me for quite some time.
I love blogging. I really do. I like the fact that I have a little space where I can write about my interest in food and homecooking. “Heart Mind and Seoul” is not an official business. It’s just a blog. Kuari Gochu Jjim {Steamed Korean Wrinkled Peppers} Happy Friday!
Today is more exciting because the Olympics starts tonight! I’m a huge fan of the Olympics.. ever since I was little… which is a little weird because I’m not much of a sports person. I am not really good at any kinds of sports but I do love watching sports games. It’s exciting and the idea of all the best players from each country competing fascinates me. Kimchi Bokum Bap. If you are into Korean food, you must try Kimchi Bokum Bap (Kimchi fried rice).
It is one of the most popular dishes in Korea. When I was growing up in Korea, I used to go to these restaurants that were open exclusively for middle/high school students. These restaurants usually have food that young students really like. And Kimchi Bokum Bap is always on the menu.There are so many different versions of Kimchi Bokum Bap. Dotorimuk {Korean Acorn Starch Jelly} I am one happy girl, being able to make some authentic Korean food at home.
I’ve been extremely lucky lately in finding some authentic Korean ingredients at my Korean market lately. This dotori (acorn starch jelly) is one of them. Dotorimuk is a very popular jelly dish that Koreans love! Baechu Kimchi Gutjeri {No Fermentation Fresh Kimchi} When my mom posted pictures of her freshly made Kimchi on facebook, I knew it was time for me to try and make my own Kimchi again.
I’d made some Kimchi a few times before but I was always disappointed by the result. It just wasn’t as good as my mom’s Kimchi that I grew up eating. Admittedly I don’t have all the ingredients needed for traditional Kimchi. Spicy Nengmyon Sauce. Have you ever been to Korean in the Summer? It’s hot. Really hot! Sticky, miserable hot! So cold noodles are very popular during the Summer.
Kimchi Mari Guksu. Good morning, everyone! Dakgogi Jeon. I thought for a long time to try and come up with a good name for this dish… Ah, I hate it when I can’t come up with a clever name for things that I make… It would have sounded a little more catchier if I’d cooked these little pancakes using canned tuna and call it “Chamchi Jeon” (Korean Tuna Pancakes) but since I made these using canned chicken, the best name I could come up with was “Dakgogi” which means “Chicken meat” in Korean.
These little pancakes {Jeon in Korean} are packed with wonderful flavors from chicken, sweet corn, bell peppers, etc. A great appetizer before a meal or a great meal just by itself. I enjoyed the texture of this Jeon, with white chicken in water (use tuna if you want) and other chunky veggies mixed with flour and egg.
As you can see in the pictures, the little Jeons turned out beautifully. I love the color of these.. and they were great with dipping sauces such as honey mustard, sweet and sour, or even ranch! Heat olive oil in pan over medium high heat. Gamja Bokum Banchan {Korean Potato Stirfry} How is your Sunday going? I hope you all are enjoying the “warm” weather wherever you are (unless you’re on the other side of the world and enjoying the opposite of warm). I am having a descent Sunday. The fam went to church early this morning and got back home at noon.
We’ve just been chilling at the house. The husband reading a book. One of my favorite banchans is Gamja Bokum, literally meaning potato stirfry. I added some red bell peppers and onions but you can skip them if you want just a simple potato dish. Jeyuk Bokeum {Korean Spicy Pork} I have so many favorite Korean food – but I must really like this recipe because I ate it three nights in a row! We had some guests over one night and made this for them. They’re not Korean, and definitely not used to the Korean spicy food but they handled it very well and actually loved it! Jeyuk Bokeum (Korean spicy pork stirfry) is a great entree that my mom used to make pretty often. Basic Roasted Brussels Sprouts. {This post is revised and edited from my old blog “My Fabulous Recipes”} Simple Miso Soup. Duenjang Jjigae with Prawns and Potatoes. The Summer is almost over.. almost! I am way too excited for the Fall to come. Korean Buttery Potatoes. Goguma Mat Tang {Korean Caramel Sweet Potato Bites}
Danmuji Muchim. Kakdugi {Korean Radish Kimchi} Oden Bokeum. Kimchi Bibimbap. Kimchi Bibim Ramen. Jajang Bap. Korean Pickled Cucumbers {Oi MuChim} {Quick and Easy} Korean Skillet Jap Chae. Kimchi Bibim Soba. Ramen Stirfry. Kongnamul Bokkeum {Korean Soybean Sprouts Stirfry} Honey Chicken. Teriyaki Chicken {with Butter}