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. 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. As I’m a big fan of Jen’s noodle dishes, I made Curry Udon for the guest post. Curry Udon Recipe by Namiko Chen of Just One Cookbook.
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!
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). 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. The softly-cooked omelette and sweet tomato-flavored rice complements each other very well, so I hope you will enjoy this quick and easy recipe! Omurice (Japanese Omelette Rice) Recipe This post is part of the BlogHer Leftover Makeovers editorial series. Posted in:30 Minutes Or Less, Chicken, Easy Dinner Ideas, Most Popular Recipes, One Dish Meals, Quick & Easy, Rice & Donburi, Vegetables, Tofu & Eggs
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?
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.
Breaded cod fillets (Daegujeon) recipe In this video, I’ll going to show you how to make “jeon,” a traditional Korean food breaded with flour and eggs. There are many kinds of jeon, but this one is made with cod. Ingredients: Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, vinegar You can use fresh or frozen cod. Panko-Crusted Salmon Recipe Directions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.
Steamed eggs in an earthenware bowl (Ttukbaegi gyeranjjim) recipe Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means “earthenware bowl” in English and gyeranjjim means “steamed egg mixture.” The good thing about this dish is that you can serve it like stew or soup, it’s delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove. Enjoy fluffy hot ttukbaegi gyeranjjim! Ingredients Eggs, chicken broth, fish sauce, green onion, sesame oil. Directions Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Open the lid and turn off the heat. Serve hot as a side dish with rice. The Food Lab: How to Make Scallion Pancakes SLIDESHOW: The Food Lab: How to Make Scallion Pancakes [Photographs: J. Kenji Lopez-Alt] When I first learned how scallion pancakes are made, I was floored. Scallion pancakes were one of the first things I ever taught myself how to cook. Of course, at the time I knew nothing of gluten development, laminate pastries or the like, and the dense, doughy blobs I was coming up with were certainly nowhere near the ideal flaky, crisp, light, multilayered affairs that the best Chinese restaurants serve. Here's what I did, in six easy steps: 1. Fast forward five or six years to me sitting in the living room watching an episode of Yan Can Cook, my mind rapidly being blown. The process is honestly quite simple, and ingenious. Hot Water Dough With most Western breads and pastries, cold or room temperature liquid is added to flour before kneading it. Gluten is what gives dough structure, and the more it's kneaded and worked, the tighter and more elastic it becomes. Stretchy gluten network. 5 layers
Yaki Udon | Noodles Recipe By: NamiOn: March 19, 2015 One of the most popular recipe category on Just One Cookbook is quick and easy meals. Within this category, Yaki Udon (焼きうどん) has been one of readers’ favorite dishes. Since this dish was originally published in the first month of my blog (in 2011), now looking back the picture doesn’t do the recipe justice! Yaki Udon (焼きうどん) is stirred fried udon noodles with meat and vegetables, very similar to another Japanese stir fried noodle dish called Yakisoba (焼きそば) as they uses almost same ingredients besides noodles. Yaki Udon: Yaki udon always uses udon noodles. Yakisoba: Yakisoba uses chukamen, yellowish Chinese style noodles made with wheat flour and kansui (alkaline solution). Ingredients for Yaki Udon The best part about this dish is that you can pretty much use any protein and vegetables from your refrigerator to make this dish. For Yakisoba and Yaki Udon, pork is most often used in Japan. Perfect Weeknight Meal So here is my last tip before you go. Yaki Udon