Doenjang Jjigae

Agak lama tak masak korean food. Doenjang paste yang beli beberapa bulan lepas pun masih tak berusik. So hari nie sebabkan teringin nak makan korean food, terhasillah doenjang jjigae. Doenjang nie adalah soy bean paste yang banyak digunakan dalam masakan orang korea. Warna tak menarik sangat sebab tak letak red pepper flakes sebab dah kehabisan.

Bahan-bahan:

Zuchini (hijau/ kuning)

Kentang 

Cili merah/ hijau

Ikan bilis

Udang

Doenjang

Bawang putih (dicincang)

Bawang holland

Tofu jepun (tauhu biasa pun boleh)

Leek 

Air

Garam 

Serbuk cili (tak letak sebab dah habis)

Cara-cara:

1. Potong kiub zuchini, kentang dan tofu jepun
2. Layang bawang, chili merah/ hijau  dan leek
3. Masukkan semua bahan: ikan bilis, zuchini, kentang, bawang, cili, bawang holland , udang dan bawang putih
4. Masukkan air sehingga menutupi bahan-bahan dalm periuk tadi
5. Biarkan mendidih dan masukkan doenjang, garam secukup rasa
6. Masukkan tofu dan biarkan mendidih sebentar 
7. Akhir sekali masukkan leek dan tutup api
8. Hidangkan bersama nasi dan banchan (side dishes)

Kalguksu - Knife cut noodle

Came across this noodle when I watched Sunday programme at KBS worlds: 2 days 1 Night. I was tempted to try this when seeing them enjoying this noodle. Taken this recipe from the website and walla..... it is very easy to made... especially if you have a machine to help you roll the dough....More information about kalguksu... refer to HERE 


Ingredients:

1 cup All-purpose Flour

1/3 cup Cold Water
1/4 tsp. Salt
1 Tbsp. Oil


Methods:

1. Mix all-purpose flour, cold water, salt, and oil to form a dough and knead for 10 minutes
2. The dough may look a bit dry in the beginning, but knead for 3 minutes before deciding to add more water.  In case you add water, just wet your hands and go back to kneading. 
3. Wrap in plastic and let it rest for 30 minutes.
4. On a clean, floured surface, roll out the dough with a roller to a thin sheet.  
5. Fold and cut with a knife.  Make sure to flour your hands and the surface as necessary as you roll out the dough and cut to noodle strands.  
6. Flour the cut noodles to keep each strand separated.

For chicken stock and garnishing

Ingredients: 

Chicken thighs (skinless)

Water

Onion

Soy sauce

Minced garlic

Sesame oil

Salt

Hot pepper powder

Light soy sauce

Black pepper

Zucchini

Methods:

1. Chop and cut the onion into thin slices. 
2. In large pot add water, add onion, meat and bring to a boil  lower the heat to medium and cook for about 20 minutes.
3. Remove from heat and strain the broth, removing the chicken thighs and setting aside the strained broth for later. 
4. When the meat cool and separate the meat from the bone into thin strip. 
5. Marinade the chicken with soy sauce, minced garlic, green onion, sesame oil, salt, hot pepper powder, sesame seed and black pepper - mix well. Set aside.
6. Cut zucchini to bite sizes. Sprinkle with clear soy sauce and salt. Taste and adjust for more salt if needed.
7. Bring the stock to a boil and stir in the noodles, carefully separating with a chopstick. Bring again to a boil, adding cut zucchini - let it simmer until zucchini is cooked.
8. Scoop the broth and noodles in a large bowl. Garnish with seasoned chicken meat on top. 
9. Serve warm. Can serve with kimchi or other side dishes.

Hoddeok....호떡....

I've got tempted when I was watching one of Korean show at KBS World when the VJ is eating Hoddeok at Insadong...And finally tried myself and walla.... it's nice and I can eat 4 hoddeok at one go.....

Hoddeok is a sweet Korean pancake...and very popular street food. This usually serve during winter... However you can see it being sold all year round in Korea...

Lifted the recipe from Maangchi.com....Thank you for sharing this great recipe....... I changed a bit the recipe based on how I did it...

Ingredients:

2 Cups of flour
1 cup of lukewarm water
2 ts dry yeast
1/4 ts salt
1 tbs vegetable oil
2 tbs sugar
1/2 cup brown sugar

1 ts cinnamon - I put less since I don't really like cinnamon
2 ts walnut (I didn't add this)

Methods:

Dough

1) add white sugar, yeast, salt,vegetable oil into the lukewarm water and stir
2) add the water to flour
3) Let the dough rise for about an hour
4) Knead to remove bubles, and let rise for another  10-15 minutes

Filling

1) add brown sugar,cinnamon and walnut together <I'm only using brown sugar and cinnamon>

* you can use any filling based on your preference or liking

Next, let's make hoddeuk!

1. Knead the dough again to remove the gas bubbles.
2. Place and spread flour on your kneading board or you can use cutting board
3. Put the dough on the board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.
4. Take 1 dough ball,flatten it, put some filling in the center of the dough, and then seal it to make a ball.
5. Repeat this with the balance of the ball
6. Heat up your non-stick pan over medium heat and add some vegetable oil.
7. Place 1 ball on the pan and let it cook for 30 seconds.
8. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
9. Let it cook about 1 minute until the bottom is golden brown.
10. Turn it over again and turn down the heat very low.
11. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!

Serve hot!

Japchae - 잡채

Japchae is Korean side dish which is served with rice...sometimes a main dish... The glass noodle (cellophane noodle) or damyeon is made from sweet potato starch. It is different from vermicelli which is made from rice, which is popular in Thailand and Malaysia as well as in other ASIA countries...

Ingredients:

Cellophane noodle (Damyeon) - enough for 2-3 servings
1 cup of beef
2 eggs (separate yolk and white)
Spinach (based on your preference)
1/3 medium size carrot
1 medium size onion
3 Shitake mushroom (dried - but I use fresh)
Capsicum (3 colours) - based on your preference
2 cloves of garlic
Soy sauce
Sesame oil
Sugar
Pepper
Sesame seed

Prepare ingredients:

1) Fry egg on frying pan with few drops of oil, then once done cut into thin strips about 5cm long like matchstick-shaped
2) Slice beef into thin strips, season with sesame oil, sugar, soy sauce and marinate for about 1 hr in fridge
3) Cut carrot and capsicum into thin strips same size and shaped as the egg
4) Slice mushroom
5) Cut onion

Methods:

1) Boiled noodle in boiling water until soft and drain them, add sesame oil and soy sauce, mix them  and keep aside
2) In boiling water, put the spinach and stir about 2 minutes. Take out and rinse in cold water, squeeze water and cut it. Season with soy sauce and sesame oil, mix it and add into the noodle
3) Heat the pan stir fry the beef
4) Then stir fry separately carrot, capsicum, shittake mushroom, onion with soysauce and vegetable oil
5) Stir fry shittake mushroom with garlic, pepper and soy sauce
6) Put all fried vegetables, beef and shittake mushroom into the noodle
7) Add soy sause, sesame oil, and sugar to taste
8) Mix all ingredients
9) Before serving put the egg strips and sesame seeds, alternatively you can mix together with the noodle...

Done and ready to be served.....

Dak-Bokkeum - 닭볶음

I'm back after a long silence..... This is a recipe that I learned at KTO cooking class and I've tried it myself..... It is also known  as dakdoritang or chicken stew....

 Ingredients:
 
8 chicken pieces (I'm using thighs and breasts)
4 medium sized potatoes
2 onions
1 carrot
1 zuchini
Capsicum - based on your preference ( i add few with diff colour red, yellow and green) - optional
2 cups of water (soak shiitake mushroom about 2 hours in the water, best overnight)
1 tbsp mushroom powder (since i can't find mushroom powder, I add mushroom)
1 tbsp corn syrup (i replaced it with honey)
2 tbsp minced garlic
2 tbsp red pepper flakes
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
1 tbsp ginger
Salt and pepper

Methods:

1. Peel potatoes and cut them into 8 pieces.
2. Cut onions the same way as the potatoes
3. Peel carrot and cut it into lengths about the same size as its width. Cut each slice into four quarters
4. Cut zuchini and capsicum into same size with carrot
5. In a pot, combine all ingredients except capsicum
6. Cover and cook for 30-40 minutes over a medium flame
7. Add capsisum
7. Sprinkle salt and pepper to taste. Simmer about 10 minutes.
9. Serve hot with rice or  bread

Kimchi Fried Rice.....

I've improvised the recipe according to my taste....

Ingredients;

2 cups of rice

1/2 cup of Kimchi (cabbage kimchi - cut into small pieces)

vegetable oils

1 egg (scramble or cook sunny side)

2 gloves shallots - diced/minced

1 gloves  garlic - diced/minced

2 tbs osyter sauce

1/4 cup meat (I'm using minced beef)

1 tbs Soy Sauce (optional)

Salt

Method:

Heat up wok... add oil and cook sunny side up egg and keep aside...

Add oil and saute garlic and shallots until aromatic... add osyter sauce and minced beef.... stir together until cooked... then add the kimchi. Stir till combine well and add the soy sauce. It is good taste it before adding the rice....Then add rice and stir until well combine.... Serve it immediately with egg on top of it...

**Note: Can be eaten with hobak jeon... perfect combination...

Hobak Jeon...호박전....

Hobak jeon or Zuchini fritter is one of my favourite korean side dish.....It is very easy and simple recipe....It goes well with any korean dish or even Malay dish...

Recipe:

Ingredients: Zuchini, Salt, Egg, Flour, Oil, Pepper (optional)

Preparations:

1) Slice Zuchini

2) Beat egg, add salt and pepper

3) Coat zuchini with flour and then coat with beaten egg

4) Saute zuchini until slightly brown

5) Serve

Serve it with basic sauce of light soya sauce added with vinegar.

* Can use the same recipe for carot, pickle radish, spring onion,lotus root and even hotdog. 

Whoever interested to learn korean recipe, you can go for a free cooking classes provided by KTO Malaysia but sadly it is conducted during working hours.