Showing posts with label Kimchi (김치). Show all posts
Showing posts with label Kimchi (김치). Show all posts

Wednesday 12 November 2014

[30 Minutes Meal] 7 Express Cooking Recipes

Quick meal in 30 minutes
Hi everyone, time flies and it’s mid-week again! If you are short on time to prepare weekday dinner after a hectic day at work, here are 7 express cooking recipe ideas for your reference. To speed up the cooking time you could even prepare some of the ingredients beforehand so in way you could save at least a good 10 minutes on cutting and preparation. Between our ideas of express cooking are still within the topic of preparing proper one-dish meal which includes meat and vegetables that is done in 30 minutes or less.

Friday 7 March 2014

SeoulFoodProject - #01 Instant Noodles Box (with recipe + cooking video)

[SeoulFoodProejct] Box 1 - Instant Noodles
Last few weeks I was back into chasing Korean Drama which introduced by my bestie on a latest fantasy romance known as My Love From Another Stars (來自星星的你) by Kim Soo-hyun (金秀賢) and Jun Ji-hyun (全智賢). And like most other Korean dramas there are always one/two scenes featuring their instant Korean Ramen which makes me salivate while watching it.

But now with this "instant noodles box" from SeoulFoodProject, I can easily enjoy pipping hot Korean Ramen anytime of the day. Furthermore this themed box also comes with a "golden pot" which used for cooking the ramen as well a set of Korean cutlery.

Wednesday 17 July 2013

Kimbap - 김밥

Kimbap (김밥) is a popular Korean dish/finger food made from steamed white rice (bap) together with various other ingredients and rolled in seaweed sheet (gim/kim), sliced and served in bite-size. Often kimbap is prepared as one of the picnic food or eaten as light lunch with together with kimchi.

While doing some read up on Kimbap, I also learn that although it might look similar to Japanese sushi roll but their rice are actually seasoned with sesame oil rather than rice vinegar which is commonly found in Japanese sushi rice.


BULGOGI KIMBAP


Above was my first Kimbap inspired by my IG (Instagram) friend, @honeybeesweets88 who always whip up mouth-watering dishes and bakes for her family. And since I am looking for some Korean flavour, I wrapped my version with Bulgogi, spinach, carrot, egg and kimchi, whereas for my kid's non-spicy version, I use kani (crab stick), egg, cucumber and carrot.


(Serves: 3-4  | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
  • 3 Cups Uncooked Short Grain Rice, rinse and soaked
  • 1 - 2 Teaspoon of Sesame Oil, optional
  • 5 Sheets of Nori (seaweed)

  • Fillings:
  • Beef Bulgogi
  • Some Japanese Cucumber and Carrot Strips
  • Egg Omelette, Julienne
  • Blanched Spinach
  • Kimchi


Method:-
1. For Rice: Cooked the rice in the rice cooker till done and leave it to stand in the cooker for at least 10 minutes before stirring in sesame oil and mixed well.

2. For Spinach: Blanch it in boiling water for 30 seconds, remove and drain well with kitchen paper towel. Season it with some mixture of light soy sauce, sesame oil and toasted sesame seeds.

3. For Bulgogi: Stir-fry the marinated meat with some oil over medium heat till cooked through.

4. Next place a sheet of seaweed with shiny side down on a bamboo sushi mate. Divide cooked rice into 5 portions and evenly spread one portion of the warm rice on the seaweed sheet leaving about 2" space allowance on top (facing the far end).

5. Layer the fillings lengthwise on the rice (refer to the photo above) and gently roll up from the bottom end (close to you) using the bamboo mat as support (apply some pressure to secure the roll with both hands) and tuck in the fillings using your fingers.

6. Repeat with the rest of the ingredients and rice. Lastly, rub some sesame oil on your knife before cutting the roll will prevent the rice from sticking on to the knife.

Note:
~ I used the standard rice cooker cup to measure 3 cups of uncooked rice.

~ Rinse and soaked uncooked rice in the rice cooker with water measuring to "mark 3" for at least an hour before cooking.

~ You can either get marinated bulgogi meat from local supermarkets or stay tune for my upcoming recipe on bulgogi.


Beside Bulgogi Kimbap, I also made another version using Fried Rice for one of our weekday lunch. It's pretty easy using some left over rice which I stir-fry it with beaten egg and garlic then wrapped it up with kani (crab stick) and asparagus.

If you are interested you could also check out my previous recipes on Korean Dishes or common Korean Ingredients too.

Monday 7 May 2012

Korean Clay Pot Ramyun

When we talk about the word "Ramen", it always lead us to either Japanese or Chinese style type of handmade soup Noodles which often served with meat based broth that is flavored with soy sauce or miso. From then you can select toppings such as sliced pork (Chashu), dried seaweed (Nori), spring onion and etc.

In this post I am sharing the Korean style Ramen which also known as Ramyun/Ramyeon(라면) and it is usually in the form of instant noodles(either cup or packet). Ramyeon comes is different flavour such as spicy, non-spicy, meat or vegetarian, soup and dry version. And the photo shown in this post  is one of their popular "Clay Pot Ramyun" which is spicy and often eaten with kimchi as a topping or on the side.


KOREAN CLAY POT RAMYUM


Although I do not encourage regular(such as daily/weekly) consuming of "instant noodles" but I have no obligation to stock up a few packets at home for rainy days or supper. For me, even having simple stuff like instant noodles I would also add in extra ingredients and garnish to make it more nutritious and a hearty dish.

As these few weeks seems to be raining quiet often I feel that it is the perfect weather to have a bowl of this "hot and spicy" ramyun to warm the day......


(Serve: 1      |          Preparation: 5 minutes |       Cooking: 4 - 5 minutes)

Ingredients:
1 Packet of Instant Ramen
Some Red and Green Chilli, sliced
1 Stalk Spring Onion, cut into sections
Some Cabbage Kimchi
1 Egg, optional

Method:-
1. Follow the packet instructions, add about 550ml(i use 600ml) of water into a pot and bring to boil.

2. Put noodles, soup powder, spring onion and vegetables(if you are adding extra napa cabbage) together into the boiling water.

3. Simmer for about 4 - 5 minutes till noodle is soften.

4. Dish up, garnish with some sliced chilli and kimchi. Serve hot.


Photo taken with iphone on Instagram(my instagram ID @cuisineparadise)

This is another version of my favourite Spicy Ramyun(Ramen) which I have cooked yesterday to pair with my recent homemade "Cabbage Kimchi" and "Stir-fried Anchovies". (*recipe on these two side dides will up coming up soon)

Tuesday 10 April 2012

{Korean Cooking Project} Kimchi Tofu Soup - 김치순두부찌개


Kimchi Stew (김치 찌개) is one the Korean's favourite soup which is available all year round at their dinning table. It is sometime known as either "Kimchi Soup, Kimchi Stew or Kimi Jjigae " which is all referring to a pot of piping red hot soup made with Kimchi, Tofu and Meat or Seafood.

Although I have being to Korea about 2 years ago during our winter trip (read more HERE),  I have never come across my mind to learn how to prepare Korean dishes at home. As friendly speaking I am not a fan of their well-known appetizer; Kimchi(김치) or Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. (stay tune for my upcoming Korean Rice Cake with Ramen - Rabokki)


KIMCHI TOFU SOUP
(김치순두부찌개)


Recently I am into watching Korean drama craze whereby it makes it curious and keen to learn some of their basic homecook dishes shown in the drama such as Kimchi Stew(김치 찌개), Spicy Korean Instant Ramen, and Japchae(잡채) and etc. So without hesitate I loot back quite a number of Korean Ingredients(read more HERE) to start this Korean Cooking Project.


(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g of Kimchi(김치)
200g of Chicken Fillet, cut into strips
150 - 200g Napa Cabbage(大白菜), cut into thick sections
1 Box Silken Tofu, cut into thick section
2 Stalks of Spring Onion, cut into sections
1 Medium Brown Onion, sliced
3 Garlic Cloves, minced
2 Tablespoons of Gochujang(고추장)
600ml Of Boiling Water
Salt and Pepper


Method:-
1. Place a hot pot or pan on the stove, saute minced garlic with some 1 teaspoon of sesame/cooking oil till fragrant. Add in chicken fillet and cook till it changes colour to almost white.

2. Add onion, spring onion, kimchi and gochujuang and give it a quick stir till combine before adding water and bring to boil.

3. Add in napa cabbage and simmer over the mixture over medium low heat for about 10 minutes.

4. Lastly add in tofu and simmer for about another 5 - 7 minutes. Season with salt and pepper to taste, garnish with extra spring onion or cut chilli.

5. Serve hot with steamed rice.

For the first dish of my Korean Cooking Project, I would like to share with you this simple "Kimchi Tofu Soup ( 김치순두부찌개)" which could be prepared in about 15 minutes time.  And this is definitely a perfect soup for cold weather such as rainy days to go with a bowl of hot steamed rice or ramen.


JAPCHAE(잡채)
(Preview)


Stay tune for my next Korean dish which is known as "Japchae(잡채)", or also known as "Korean Stir-fry Noodles with Beef and Vegetables". 

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