Spicy Korean Chicken with Rice Cakes

Spicy Korean Chicken with Rice Cakes
from Beyond Kimchee

1 lb (450g) boneless, skinless chicken thigh, diced
1/2 lb (250g) Korean rice cake sticks
1/4-1/2 cabbage, diced
8-10 perilla leaves, sliced
1/2 large onion, sliced
1 medium sweet potato, sliced into 1/4" thick wedges
2 tablespoon grape seed or canola oil
2-4 tablespoon water
more perilla leaves and toasted sesame seeds to garnish

For the sauce:
3 tablespoon Korean chili paste
2 tablespoon low sodium soy sauce
2 tablespoon Korean chili flakes
2 garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon rice wine
1 tablespoon sugar
1 tablespoon sesame oil
dashes of pepper

1. Combine all the sauce ingredients in a small bowl. Toss the chicken pieces with 1/2 the sauce and mix. Set aside.

2. Soak rice cakes in hot water until ready to use and drain (if using fresh rice cakes, you don't need to soak it).

3. Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.

4. When you hear the loud sizzling noise from the skillet, toss to coat everything with the sauce. Continue to cook for about 2 minutes. Add the water to create steam to cook and reduce the heat to medium. Continue to cook, about 7-10 minutes, stirring occasionally.

5. When chickens are cooked through and potatoes are tender, add the rest of the perilla leaves and heat through. Everything should be slightly browned at this stage.Toss gently so that you don't break the potatoes.

6. Sprinkle with sesame seeds and garnish with more perilla leaves. Serve hot.

 

 

http://myfoodaffair.blogspot.sg/search/label/Korean

 

 

 

 

Pork & Kim Chi Stir-Fry *

 

The amount of belly pork to kim chi is up to you. The pork must be quite fatty.


You can add some oil to the pan but I prefer not to.


This is overdone. Fry the pork until just done.


Add the kim chi and fry at medium low heat so that the kim chi flavor gets onto the pork.


Add the scallions and drizzle some sesame oil over.



Pork & Kim Chi Stir-Fry
1 cup thinly-sliced skinless pork belly
3/4 to 1 cup kim chi, cut same size as the pork
1/4 cup scallions, cut into short lengths
sesame oil

1. Arrange the pork single-layer on a non-stick pan and turn on the heat to medium high. Turn over when half done and fry both sides until lightly golden and just cooked. Do not overcook or the belly pork will be tough and dry.

2. Pour as much oil from the pan as possible, keeping the pork in the pan. Return the pan to the stove, add the kim chi and stir to mix the pork and kim chi over medium-low heat for about 2 minutes.

3. Add the scallions and drizzle some sesame oil over. Plate up and serve with hot plain rice.

 

 

http://hungerhunger.blogspot.sg/2011/11/pork-kim-chi-stir-fry.html

 

 

 

Kimchi Gyoza [Not So Korean]

 

 

Ingredients (makes 12 pcs):

12 pcs Dumpling Wrapper

 

Filling;100gm minced pork
1 tsp finely chopped ginger
1 tsp oyster sauce
¼ tsp garlic powder or finely chopped garlic
1 tsp sesame oil
1 tsp mirin (optional)
¼ tsp salt or to taste
¼ tsp ground white pepper
½ tbsp corn flour
½ cup finely chopped kimchi

Methods:

1. Filling: Bring together all ingredients except kimchi in a medium mixing bowl, mix well and marinate for 10-15 minutes.
2. Squeeze out all liquid in kimchi and chop finely, add in (1) and mix well.
3. Assemble: Place one tablespoonful of filling in the middle of each wrapper. Wet the edges of the dumpling with water in necessary. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.
4. Cook: Heat oil in a medium size non-stick frying pan, arrange dumplings in the pan. Pour in hot water and cover the pan immediately. Dumplings will be cooked by hot steam. Listen to the sizzling sound, once the sizzling sound goes off remove the cover. Let it cook further for 1-2 minutes. Flip dumplings over, pan-fry the other side until lightly browned.
5. Serve warm with dumpling vinegar and finely shredded ginger.

 

 

http://mykitch3n.blogspot.sg/2010/08/kimchi-gyoza-not-so-korean.html

 

 

 

 

 

KCA (Korean-Chinese-American) finger-licking ribs

KCA Finger-Licking Ribs
Serves 3-4

Ingredients
2kg pork ribs (baby back or spareribs work well)

For the marinade2 tablespoons light soy sauce
2 tablespoons Shaoshing wine (or dry sherry in a pinch)
2 tablespoons agave nectar (or honey)
6 cloves garlic, finely minced
1 tablespoon toasted sesame oil

For the glaze
1-2 tablespoons hoisin sauce
1 tablespoon agave nectar (or honey)
1 teaspoon chili powder for those who like it hot (optional)

Directions
1. Combine all marinade ingredients in a freezer bag, put in the ribs, massage to make sure ribs are well-coated and let sit for at least a few hours or even overnight, turning the ribs every so often to ensure they are evenly marinated.

2. When ready to cook, preheat oven to 150°C. Dump the ribs and marinade into an oven pan, top up with enough water to cover the ribs ¾ way, cover tightly with foil and cook for an hour or until ribs are tender.

3. Combine glaze ingredients in a small bowl and get a brush ready.

4. At the end of the cooking time, remove the ribs from the cooking liquid and place the ribs on a foil-lined tray. Turn the oven up to grill. Brush the pork with the sweetened hoisin sauce and put under the grill until the ribs start to char and look sticky. You may want to brush the ribs a couple of times for more intense flavour.

5. Remove carefully from the oven, cut the slabs into individual ribs and serve with lots of napkins!
Note: If you want to do all of this on an outdoor barbecue, you can cook the ribs over low heat after removing from the marinade. Or just use the grill to cook them at the end, at step 4.
And if you like a lot of sauce with your ribs, feel free to cook the marinade liquid down till it is very reduced and syrupy.


http://chubbyhubby.net/recipes/ribs/#more-2252

Kelp Salad

Kelp Salad
Ingredients
kelp
sesame oil
Maggi or other tasty light soy sauce
toasted sesame seeds and chopped spring onions to garnish
Method
1. Soak the kelp in lots of water for an hour. It will swell by 10 times or more. Wash under running water, then soak and rinse twice times more until no more sand is left in the bottom of your soaking basin.

2. Put the kelp in a large basin or container and add enough warm water and a couple of white vinegar (MIL said this is to stop the slime coming out but I don't find it any different from if I don't use vinegar so it's up to you) for 1 hour.

3. Drain very well. If kelp is in one long piece, cut it every 10 cm (4 ") and stack 2 or 3 on top of each other. Roll into a tight scroll and cut into small (1/2 cm) strips.

4. Soak the cut kelp in very cold water and drain very well. Keep in fridge to chill.

5. When needed, take some kelp out, put into a bowl and add sesame oil and light soy sauce to your taste. It should taste a bit more saltier than your usual dish. Transfer the dressed kelp onto a serving plate. The idea is to make sure the kelp does not sit in the liquid that comes out which would dilute the seasoning. Garnish and serve cold.


http://hungerhunger.blogspot.sg/2010/01/kelp-salad.html

Korean Sweet Pancake - Hoddeok

HODDEOK
Yield: 4 pieces
Reference: Lena

Ingredients:
125ml warm water
1tsp instant yeast
1tbsp sugar

1/4 tsp salt
1/2 tbsp vegetable oil
140g all purpose flour

Filling (mix together):
2tbsp soft brown sugar
a dash of cinnamon powder
1tbsp almond nibs (toasted) *recipe asked for chopped walnuts, but I ran out of this, thus the substitution*
Method:
1/ Pour water into a big mixing bowl, then add instant yeast, sugar, salt and vegetable oil and mix together with a hand whisk.
2/ Add in the flour and continue to mix till well incorporated to get a lump of dough.
3/ Leave to proof in a covered bowl for an hour till doubled in volume, then stir the mixture (fret not it will deflate slightly) and let it rest for 10 minutes.
4/ Divide dough into 4 portions (about 75g each piece for me as the total weight was 300g).
5/ Lightly pat each piece of dough with your palm to flatten it, wrap in one tablespoon of the fillings, then seal tightly.
6/ Heat up non-stick pan with one drop of oil, then pan-fry the wrapped dough on one side for about 30 seconds then flip over to pan-fry the other side.
7/ Once flipped over, use spatula to flatten the dough and fry till both sides are golden brown, then cover the pan to cook the dough for another minute.
8/ Remove from pan and serve hot.

 

 

http://jottingsoflife.blogspot.sg/2011/12/korean-sweet-pancake-hoddeok.html

 

 

 

 

 

Japchae (Korean Sweet Potato Noodles) with Fish Cakes Recipe ~ 잡채

Serves 4

Ingredients:

100g dangmyun (half a packet usually)
Sesame oil, in varied amounts (please refer below)
Light soy sauce, in varied amounts (please refer below)
1 cup worth of fish cake slices
6 fresh shitake mushrooms, sliced (you can substitute with dried mushrooms but allow some time for soaking till soft)
1 carrot, cut into matchsticks
1 bunch of spinach
1 stalk green onion, sliced
2 eggs, beaten with a pinch of salt
1 tbsp toasted sesame seeds

Method:

Soak the noodles in warm water for at least 30 minutes or until soft. Once soft, drain and place in large mixing bowl. Add 1 tbsp light soy sauce and 1 tbsp sesame oil, mix well to marinate.

While the noodles are soaking, marinate the mushrooms slices with 1 tbsp light soy sauce and 1 tsp sesame oil.

Blanch the spinach until wilted in boiling water. Remove and drain. Once cool enough to handle, squeeze out excess water with your hands. Add 1 tbsp soy sauce and 1 tsp sesame oil and mix well to marinate.

In a flat pan, make a thin omelette. Once cool enough to handle, roll up and slice thinly.

In a hot pan or wok, add 2 tbsps of cooking oil. Add garlic and stir-fry. Once aromatic, add mushrooms and fish cakes. Stir-fry for about 1 minute. Spoon out the mushrooms and fish cakes onto a plate. Set aside.

With the same wok or pan, stir-fry the carrots and green onion for about 30 seconds as we only want the carrots to soften slightly. Add in the spinach and stir-fry for 30 seconds. Finally add in the mushrooms, fish cakes and the noodles. Stir-fry to mix everything well together. Dish out.

Top with sliced omelette and toasted sesame seeds. Serve.


http://www.smokywok.com/2011/10/japchae-korean-sweet-potato-noodles.html

Korean Spicy Topokki

Topokki or dukbokki is a popular Korean street food that is made of rice cake sticks, fish cakes and gochujang. You can spot the street vendors selling this popular snack food all day long. Because of it's popularity, lots of variation had been created. Most of it are spicy but there is also a sweet and salty variety that uses oyster sauce as a base. Some added ramen, cheese, seafood, curry, meat, chicken, etc.

~Serves 4

Ingredients:

• 1 lb of topokki (rice cake sticks), wash in cold water and drain.
• 2 pieces of fish cakes, slice into rectangle pieces
• 1/2 carrot, cut
• 300ml anchovy stock
• 2 Tbsp. gochujang (hot pepper paste)
• 1 Tbsp. ketchup
• 1 Tbsp. cane sugar
• 1/2 Tbsp. mirin
• Salt and pepper to taste

Garnish: Chopped scallion and toasted sesame seeds.

Method:

1. To make the anchovy stock: 300ml hot water + 1 tsp. anchovy granules. If you don't have the anchovy granules, boil 1/4 cup of dried anchovies in 300ml water for 10 minutes.

2. In a flying pan, add in the anchovy stock, gochujang and sugar and let it boil. When boiling, add in the rice cake sticks and carrot. Turn the heat to low and let it simmer, stir occasionally for 5 minutes.

3. Add in the rice cakes, ketchup and mirin. Keep stirring until the rice cake is cooked through or soft. Taste one to check for doneness. Season with salt and black pepper.

4. Serve on a plate and garnish with scallion and sesame seeds.

 

 

http://belachan2.blogspot.sg/2013/01/korean-spicy-topokki.html#more

 

 

 

Beef and Kimchi Stir-fry

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 2

Ingredients:

• 250 g beef (I used rib-eye) - cut into very thin slices
• 1 cup kimchi - coarsely chopped
• 1 tsp grated ginger
• 3 cloves garlic - finely chopped
• Light soy sauce
• sesame oil

For marinade:

• 1 tbs kochujang
• 1 tbs kimchi juice
• 1 tsp light soy sauce
• 1 tsp brown sugar
• 1 tsp sesame oil

Directions:

• Mix together beef and all ingredients for marinade and marinate for at least 30 mins.
• Heat up a bit of oil in a wok or pan, stir-fry kimchi until fragrant and almost dry. Remove from pan and leave aside for later use.
• Add more oil to wok, fry ginger and garlic until fragrant.
• Add beef, stir-fry until half cooked.
• Pour in all the kimchi, stir-fry until beef is cooked through.
• Season to taste and drizzle a bit of sesame oil before serving.

 

http://www.pigpigscorner.com/2011/06/beef-and-kimchi-stir-fry.html






 

Bulgogi

Bulgogi Recipe
Ingredients:
1 pound thinly sliced pork belly (or pork shoulder)
1/2 medium onion, thinly sliced
2 – 3 scallions, roughly chopped

Marinade:
3 tablespoons Korean red chili pepper paste* (gochujang)
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon black pepper

Method:
Mix all marinade ingredients well.


Cut the pork belly into bite size pieces (about 2-inch long).


Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.


Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once.

*Note: The quality and taste of commercially available gochujang (고추장) varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon (청정원), Haechandeul (해찬들), and Sampio (샘표). Each brand makes different types of gochujang, depending on the types or origin of ingredients used. Chungjungwon (청정원) is known for its Sunchang (순창) gochujang. Sunchang (순창) is a town that’s famous for making the best gochujang. Some brands note the level of spice on the package, e.g., no. 3 is medium hot and no. 4 is very hot.

http://rasamalaysia.com/bulgogi-recipe/2/








 

Korean Spicy Chicken Stew

Korean Spicy Chicken StewAdapted from the Kimchi Chronicles Cookbook

Ingredients:
2 tablespoons oil
1 1/4 lbs chicken, cut into pieces and seasoned with some salt and pepper
1 onion, sliced
10 oz potatoes, cut into pieces
5 baby carrots
2 stalks scallions, cut into 2-in lengths

Seasoning:
3 tablespoons Korean chili paste
1/2 cup water
1 teaspoon Korean chili powder
1 tablespoon rice wine (or sake)
1 tablespoon soy sauce
1 teaspoon anchovy sauce (or fish sauce) or to taste

Method:
Heat the oil in a large pot over high heat.

Working in batches if necessary, add the chicken, skin-side down, and brown on both sides, about 6-7 minutes per side.

In a small bowl, combine all the Seasoning ingredients and mix well. Set aside.

When all the chicken is browned, add the onion, potatoes, baby carrots, and scallions. Stir a few times to combine well.

Add the Seasoning into the pot, stir to blend well with all the ingredients.

Cover the pot reduce the heat to medium-low, stirring now and then. Cook for about 45-60 minutes or until the chicken is cooked through and the potatoes are tender. Add some water if the stew is too dry.


http://rasamalaysia.com/korean-spicy-chicken-stew/2/

Seaweed Salad

---

Seaweed Salad Recipe
Ingredients:
1 oz. dried seaweed (miyeok)
1 teaspoon of dried red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt to taste
1 teaspoon honey or sugar
1/2 teaspoon white sesame seeds

Method:
Heat up a pot of water and bring it to boil.

Boil the dried seaweed for about 3 minutes or until they turn soft.

Drain the water and squeeze the excess water out of the seaweed. Set aside and let cool.

Add all seasonings and ingredients into the seaweed and toss well.

Chill in the fridge and serve cold.


http://rasamalaysia.com/seaweed-salad/2/


 

Bulgogi

Bulgogi Recipe

Ingredients:
1 pound thinly sliced pork belly (or pork shoulder)
1/2 medium onion, thinly sliced
2 – 3 scallions, roughly chopped

Marinade:
3 tablespoons Korean red chili pepper paste* (gochujang)
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon black pepper

Method:
Mix all marinade ingredients well.


Cut the pork belly into bite size pieces (about 2-inch long).


Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.


Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once.

*Note: The quality and taste of commercially available gochujang (고추장) varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon (청정원), Haechandeul (해찬들), and Sampio (샘표). Each brand makes different types of gochujang, depending on the types or origin of ingredients used. Chungjungwon (청정원) is known for its Sunchang (순창) gochujang. Sunchang (순창) is a town that’s famous for making the best gochujang. Some brands note the level of spice on the package, e.g., no. 3 is medium hot and no. 4 is very hot.


http://rasamalaysia.com/bulgogi-recipe/2/