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Korean recipes: Japchae (stir fried noodles with vegetables)

Korean recipes: Japchae (stir fried noodles with vegetables)
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. Let me know if you make this at a party! Ingredients (serves 4): Directions Marinate the beef and mushrooms Make the egg garnish (jidan): Crack the egg and separate the egg yolk from the egg white. Prepare the noodles and vegetables:

Kimchi Fried Rice Recipe The great thing about this dish is that it is so easy to make! As long as you've got kimchi, rice, oil, and some salt, there's no messing up! Another great thing about this dish is that you can add almost anything you want, and it will still taste wonderful. It's a great idea for getting rid of various vegetables from the fridge. I love my foods especially spicy, because I think that spice gives everything a nice kick, so I went ahead and added in some chili oil (this step is definitely optional). My boyfriend loves peas, so I threw some of those in as well. Cooking Directions: Heat oil in a large frying pot, and throw in spam and hot dogs. Curry Udon | Noodle Recipe By: NamiOn: February 13, 2012 Curry Udon has been a popular menu item in Japan for a long time but still not so well known yet in the US. No worries, nowadays you can buy a box of Japanese Curry Roux at many American supermarkets. It’s very tasty so I hope you try Japanese curry if you haven’t tried it before. Japanese curry when compared to Thai or Indian curry is much thicker and the spices are milder. Some people do make curry roux from scratch and that’s definitely on my to-make list. Since I won’t be posting tomorrow, I’d like to say Happy Valentine’s Day to all my dearest readers. If you missed my posts last week, I have super easy and quick chocolate desserts that you can surprise the special someone in your life with: Nama Chocolate (Homemade Chocolate) and Chocolate Covered Strawberries. Today I’m guest blogging at Jen’s blog Smoky Wok (formally known as Tastes of Home). If you’ve never heard of Smoky Wok, I’m really delighted to be able to introduce you to this great blog.

Korean Kimchi Pancake Recipe - Recipe for Kimchi Jun (Kimchee Jeon) This kimchi pancake recipe is a great use of leftover kimchi and is very easy to make. Kimchi Jun works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes with the addition of other vegetables, meat, or seafood. If you are going to be using the ready-made batter available at Korean and other Asian groceries, see the bottom note for directions. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 2 cups flour 2 eggs, beaten 1.5 cups water 1-2 cups of chopped cabbage kimchi (baechu kimchee), depending upon how spicy and crunchy you like your pancake1 tsp salt Oil for cooking Preparation: Mix all ingredients together and let sit for about 10 minutes. *You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean of Asian grocery store.

Sweet pancakes with brown sugar syrup filling (Hotteok) recipe Hotteok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea. Ok, now it’s time for me to release my hotteok recipe! I used to make hotteok for my children. A glass of milk and hot hot hotteok with sizzling golden syrup! I make hotteok for myself and my friends these days. I sometimes miss the old times. Serve or eat hotteok right after you make it. Ingredients: Flour, water, dry yeast, salt, vegetable oil, sugar, brown sugar, walnuts, and cinnamon powder. Directions: Make hotteok dough: Place 1 cup of lukewarm water into a mixing bowl.Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well. Let it rise for another 10-20 minutes. Make filling (for 8 hotteok): Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl. Let’s make hotteok! Serve hot!

Sushi 101: How to Make Sushi Rolls Note: If you missed Class 1, click here. Printable Recipe – California Rolls Sushi rolls are all I ever want in a sushi restaurant, not that I ever go to sushi restaurants, but still. During the course of our sushi unit here on PW Cooks, we’re going to learn to make several different sushi rolls, each increasing in both complexity and decadence. But today we’re starting with one of the most basic sushi rolls: The California Roll. An essential tool used for making sushi rolls is a makisu, or bamboo rolling mat. Here. He just rolled this up really quickly, but it shows how easily the rice will stick to the mat. Repeat this several times and you have a royal mess on your hands. See? You also gain fifteen pounds. Another essential element when it comes to making sushi rolls is nori, or dried seaweed. Nori comes in sheets, and is sold in plastic packages. The best nori to use for sushi is a dark green shade. To begin, fold the pieces of nori in half to split them. Did that even begin to make sense?

Omurice | Easy Japanese Omelette Rice Recipe By: NamiOn: August 14, 2012 I’m back from my 2-week holiday and I really enjoyed my offline time with my family and our vacation to Southern California. I even caught up with a lot of stuff that I procrastinated such as developing pictures and putting them into albums (yes I still print photos). After I started blogging, many of not-so-important things got less attention as I spend my “free” night time just for blogging. As my children’s activities have increased, it has became even more challenging for me to do everything I want in a 24-hour day. I’m really happy to be back and I will need a couple of days to catch up on everything as usual, but hopefully I’ll get back in to the swing of things soon. Today’s recipe is Omurice, or Japanese Omelette Rice. Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette.

Recipes: Fried squash cakes - by Bo del Ransi Bo del Ransi's image for: "What can i do with Extra Squash" Caption: Location: Image by: Tasty Browned Squash Cakes [Caption: This plate of fried patties looks and tastes compellingly like potato cakes but really they are made of shredded scalloped squash!] Blurb: Cooks are anxious to get their hands on a squash recipe that will even have squash haters coming back for seconds! Introduction: Cooks & Gardeners, your dreams of an abundant summer squash harvest no longer need to be left disenchanted about squash let go to waste. [Preparation Time: 10 minutes Cook Time: 20 minutes Yield: 16 patties Serves: 4 people] Recipe Ingredients: 1/4 cup cooking oil (canola oil) 2 cups patty pan squash, finely chopped 1/4 - 1/3 cup onion, minced 2 eggs 1/3 cup sharp cheddar cheese, shredded & packed lightly 1/3 - 1/2 cup plain flour 1/8 teaspoon black pepper, ground 1/2 teaspoon able salt [Instructions] Cooking Tip: Ready a large frying pan by placing over medium heat with half the oil added. Serving Tip: Preparation:

Kimchi Fried Rice | Fried Rice Recipe By: NamiOn: July 12, 2014 Kimchi Fried Rice (Kimchi Bokkeumbap in Korean) is quick, easy, and inexpensive to make, yet this humble meal tastes simply marvelous. Kimchi is made of fermented vegetables (napa cabbage, radish, scallion, and cucumber are used) and it’s a staple in the Korean diet. It tastes spicy and sour, and has a pungent smell. If you have never had kimchi before, or don’t like eating kimchi by itself, try this fried rice recipe because once kimchi is cooked, it loses its pungent taste and leaves just delightful spicy, refreshing, tangy flavors. Unlike other fried rice recipes that use all kinds of ingredients, Kimchi Fried Rice can be simple; with just kimchi and rice. Though my favorite ingredients for kimchi fried rice include Gochujang, a fried egg, and Korean seaweed (I usually put a lot because I love them, but refrained from putting too much for the photos). Here’s the video on How To Make Kimchi Fried Rice on my YouTube Channel! Don’t want to miss a recipe?

Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes | The Family Kitchen Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1

Hot and spicy rice cake (Tteokbokki) recipe When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it. I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor. I once ran out of dried anchovies and made tteokbokki without it. Ingredients: 1 pound of cylinder shaped rice cake, bought or homemade. Directions: Add the water, dried anchovies, and dried kelp to a shallow pot or pan.Boil for 15 minutes over medium high heat without the lid. Remove from the heat and serve hot.