Showing posts with label Korean Cooking Project. Show all posts
Showing posts with label Korean Cooking Project. Show all posts

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.

Saturday, 16 June 2012

Steamed Chicken With Ginseng (Jjim Dak - 찜닭) Using Happy Call Pan


Hi there, hope everyone has a great weekend. Sorry for the lack of post(s) these few weeks because; firstly I was away for vacation and secondly it is also the mid-year school holiday in Singapore so eventually I am spending more time with my kid rather than updating my blog.

Here to continue with my Korean Cooking Project, I would like to share with you another recipe similar to Ginseng Chicken Soup(Samgyetang) with a sightly different ingredients plus using "steaming method".


STEAMED CHICKEN WITH GINSENG
(Jjim Dak - 찜닭)



Jjim Dak(찜닭) or Dak Jjim which also known as "Korean Steamed Chicken" is something similar to our Chinese Steamed Herbal Chicken. But in this recipe the only herbs used are Dried Ginseng and Red Dates which after all bring up the flavorsome taste of the chicken which infused from the ginseng. This dish is prepared using Happy Call Pan(HCP) which acts as a pressure cooker to gently simmer the chicken till tender and as the same time trap the flavour of all the ingredients used. (don't worry if you don't have any HCP you can always used a normal steamer for this dish)


Recipe adapted from "the food of Korea" by Injoo Chun, Jaewoon Lee and etc

(Serves: 2-3         | Preparation: 10 minutes |           Cooking: 30 minutes)

Ingredients:
1/2 Portion of Chicken, about 600g
300ml of Water
1/2 Teaspoon of Salt
2 - 3 Pieces of Dried Ginseng
8 Fresh Peeled Chestnuts
2 Medium Potato, cut into chunks
4 Big Red Dates
3 Cloves Garlic
2 Slices Ginger
3 Stalks Spring Onion, cut into sections


Method:-
1. Rinse dried ginseng with water before soaking it in a bowl of warm water for about 20 - 30 till it is slightly soften. Cut it into 2 - 3 sections.

2. Trim and rinse the chicken, pat dry with paper towels and rub 1/2 teaspoon of salt all over it and set aside.

3. Arrange some spring onion and ginseng on the HCP (around the middle area), place the prepared chicken(skin side facing upwards) on top and scatter the rest of the dry ingredients around the chicken, add water and salt.

4. Close and LOCK the HCP and simmer the chicken on low heat for about 30 - 40 minutes or till meat is tender when using chopsticks to poke through the thigh area.

5. During the cooking process you can open the HCP and check the water level every 10 - 15 minutes if you are worried about the sauce being evaporated. (for me I opened it twice on the 15 and 25 minutes, you can also add in a little more water if the sauce evaporates)

6. Serve chicken on the HCP or cut it into serving pieces.



So if you like the taste of ginseng and you are looking for some comfort food to nourish our body systems, perhaps you would like to try this 1 Pot Dish which consists of quiet a number of nutritious ingredients for your body. And moreover adding potato in this herbal chicken helps to give it a starchy gravy and it could also be served as a meal itself without having extra cooked rice too.

Wednesday, 16 May 2012

Bibimbap ( 비빔밥)


Bibimbap(비빔밥) which means "mixed rice" is a healthy and hearty everyday dish that consists of steamed rice, vegetables and meat. And before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil making the layer of the rice forms a crispy crust at the bottom(a bit similar to our Asian Claypot Rice) while the dish is often serve with a dollop of gochujang.


BIBIMBAP
(비빔밥)


There are a few common of vegetables used in Bibimbap such as julienne cucumber or zucchini, mushrooms, soy bean sprouts, carrots, spinach and etc. And if for health reason or personal preference, beef can often be substituted with chicken or seafood too.


(Serves: 2          | Preparation: 15 minutes          | Cooking: 15 - 20 minutes)

Ingredients:
2 Serving Portions of Cooked White Rice
4 Medium Fresh Shiitake Mushrooms, cut into thin slices
60g Bean Sprout
1 Small Carrot, julienne
1 Small Zucchini, julienne
100g Spinach, blanched
Some Cabbage Kimchi, optional
2 Eggs
3 Garlic Cloves, finely chopped

Drizzling Sauce:
1 Tablespoon Sesame Oil
1/2 Tablespoon Sesame Seeds
Pinch of Salt

To Serve:
Gochujang/Bibimbap Paste
1 Teaspoon Toasted Sesame Seeds
Extra Sesame Oil

Method:-
1. Fill a medium saucepan or pot with water and bring to boil. Blanch the spinach for about 1 minute, drain, rinse with cold water and squeeze out any excess liquid.

2. Roughly cut spinach into section and add in half of the drizzling sauce and mix well. Set aside.

3. Repeat the same produce as above with the bean sprouts.

4. Add 1 teaspoon of sesame oil in a small frying pan/saucepan, saute the zucchini with some chopped garlic till zucchini soften. Remove and set aside.

5. Repeat the step with carrot and mushrooms, keeping them separate.


6. Using individual heatproof casserole dish, grease inside lightly with some sesame oil, add 1 portion of the rice and place over high heat for 3 minutes to sear the rice.

7. At the meantime, prepare the pan and fry the sunny-side up egg.

8. To serve, remove casserole from heat, place egg in the center and arrange the prepared vegetables alternatively around the egg. Sprinkle with extra sesame seeds and sesame oil, serve immediately with some gochujang paste on the side.

~~~~~~~~~~~~~~~~~~~~~~~
NOTE:-
~ If you have time, prepared all the side vegetables ahead in the morning and keep them in the fridge so that you would be able to get the dish ready in 10 minutes during lunch or dinner.

Often a raw/fried egg together with sliced meat (usually beef) are the two commonly additions to Bibimbap but for my version, I have adapted most of the common ingredients except meat which I have left out for this recipe. To start the meal, just give the mixture a few stirs to combine the ingredients and enjoy.

Wednesday, 9 May 2012

Gochujang Chicken Stew - 닭도리탕


Gochujang Chicken Stew(DakDoriTang - 닭도리탕) is one of the warming Autumn stew which is filled with vegetable and spices to ward off the cold. The use of "chillies" and "gochujang" chilli paste supply a vivid red colour to this dish and it also give the chicken a fiery quality with a delicious hint of aftertaste sweetness.

Although this Korean Guchujang Chicken Stew(닭도리탕) recipe seems to use a lot of ingredients but it's fairly easy to prepare and cooks in about 30 minutes. And instead of using whole chicken mentioned in most of the recipes, you could also choose to use fillet, drumstick or wings according to your preference.


GOCHUJANG CHICKEN STEW
DakDoriTang - 닭도리탕


As you notice from the recipe below, the chicken pieces is marinated with either mirin or rice wine to enhance its flavour as well as get rid of any chicken smell. And in order to get that lovely "spicy red" colouring and fiery flavour of this Korean dish, both Gochujang(red chilli paste) and Gochugaru (red chilli powder) are a must for this dish. But if Gochugaru is not available at your area, you could also replace it with same or half the amount of ground paprika.


(Serves: 4 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
1/2 Portion of Chicken, about 500g
2 Medium Potato, cut into 1" cubes
1 Medium Carrot, peeled cut into 1/2" thick
1 Medium Brown Onion, coarsely chopped
2 Garlic Cloves, lightly crushed
1 Tablespoon of Cooking Oil
1 Tablespoon of Sesame Oil
1 Green Chilli, thinly sliced
1 Red Chilli, thinly sliced
1 Spring Onion, finely chopped to garnish

Marinade:
1.5 Tablespoons of Mirin or Rice Wine
Salt and Freshly Ground Black Pepper

Seasoning Sauce:
1/2 Tablespoon Roasted Sesame Seeds
1/2 Tablespoon Light Soy Sauce
2 Tablespoons Gochujang Chilli Paste
1 - 2 Tablespoon Korean Chilli Powder(Gochugaru)

Method:-
1. Soak the potato cubes in cold water for about 15 minutes (to remove starch from the potato) and drained well. Set aside.

2. Combine the marinade ingredients and pour over the chicken pieces. Stir to coat thoroughly and leave it in the fridge for about 15 - 30 minutes.


3. Heat about 1 tablespoon of oil in a frying pan or Happy Call Pan(with 1/2 tablespoon oil) and do a quick stir-fry with the crushed garlic till fragrant. Add in marinated chicken(drained well) and fry for about 3 minutes on each side till lightly browned.

4. Remove the chicken and set aside on plate. Using the same pan, add in another 1/2 tablespoon of oil and stir in the the potatoes, carrot and onions. Cook on medium heat for about 3 minutes before adding back the chicken pieces.

5. Next pour in about 150ml of hot water so that about 2/3 of the meat and vegetables are immersed in water, bring the mixture to boil before adding in the chilli seasoning.
To make the chilli seasoning, combine the soy sauce, gochujang paste, chilli powder and sesame seeds in a bowl and mix together thoroughly.
6. Simmer the mixture until the liquid has reduce to about 1/3, add in the sliced green and red chilli. Continue to simmer for a another 3 - 5 minutes until liquid has thickened slightly.

7. Drizzle some sesame oil on it and transfer the mixture to serving bowl and garnish with chopped spring onion and serve hot with steamed rice.

This is a wonderful one pot dish which is full of flavour and it taste quiet similar to our Asian-style of Chicken With Potato Stew using dark soy sauce. And if your family can't take very spicy dishes, perhaps you can omit or cut down the amount of chilli powder used so that you could still enjoy this mouthwatering dish without fear of it's fiery taste.

Lastly hope you have enjoy reading and hopefully trying out these quick and and easy Korean dishes from my Korean Cooking Project posts.

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)

Thursday, 3 May 2012

Samgyetang - Ginseng Chicken Soup with Rice and Chestnut Stuffings


Ginseng is one of Korea's most famous products which encompassing goodness as a booster for the immune system. As a source of energy and vitality, it promotes longevity and increases libido. There are different grades of ginseng and the top grade being the wild Korean ginseng which is considered to be the best whereas the fresh cream-coloured roots are blended for drinks and used for cooking.

Samgyetang(삼계탕/参鸡汤), a Korean style chicken soup which consists of a whole young chicken and Korean Ginseng. In Korean culture, it is believed that this soup can prevent illness and it is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.


GINSENG CHICKEN SOUP WITH RICE STUFFING
Samgyetang(삼계탕)


I still remember vividly, Andy our Korean tour-guide mentioned to us that this Samgyetang(삼계탕) or “ginseng chicken soup” is one of their popular dish in Korea. And during the 3 hottest days of the year in Summer which they called "bok days(복날)" according to the Lunar Calendar, people would take a break, feast on foods to replenish their strength and stamina. So this Samgyetang(삼계탕) becomes one of their popular choices to strengthen their body.


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 60 minutes)

Ingredients:
1 Whole Chicken, about 800g - 1kg
3 - 4 Pieces Finger-thick Fresh or Dried Ginseng Roots, washed
4 Red Dates
2 Thin Slices of Ginger
2 Cloves Garlic, washed and lightly pound
2 Stalks Spring Onion, washed
Extra Chestnut and Gingko Nut, 4 each(optional)

Stuffing:
1/2 Cup(100g) Glutinous Rice, rinse and soaked for 30 minutes
4 Red Dates
4 Fresh Chestnuts, shell and skin removed
4 Fresh Ginkgo Nuts, shell and skin removed
2 Cloves Garlic
1/2 Teaspoon of Sea Salt


Method:-
1. Clean and rinse the chicken thoroughly and pat dry with paper towels. Set aside. Meanwhile drain the soaked glutinous rice and combine with the rest of the stuffing ingredients. 

2. First using one or two red dates to block the opening from the chicken neck area in order to prevent the stuffing from oozing out during simmering. Next stuff the rice mixture into the chicken.(remember not to pack the mixture too tightly as it will swell during cooking)

3. When done, close the cavity of the chicken by threading a skewer/toothpick or using portion of the ginseng root/red dates to block the opening.

4. Place chicken in a soup pot/claypot large enough to hold the chicken, add in enough water to cover the chicken then scatter in remaining ingredients (ginseng roots, garlic, ginger, red dates, extra ginkgo nuts and chestnut) and bring it to boil.

5. Skim off the white foam, cover and low the heat and simmer gently for about 50 - 60 minutes(turning the chicken once/twice).

6. To serve,remove the chicken from the pot and cut into halves or quarters in small bowls, ladle some ginseng soup over it and garnish with some ground black pepper and chopped spring onion.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NOTE:-
~ You can replaced whole Ginseng with 2 - 3 Tablespoons dried ginseng shavings or ginseng roots.



If you compare this recipe with the previous Korean Ginseng Chicken Soup(参鸡汤) recipe which I have shared sometime back, you would notice this recipe above is similar to the euthenics Samgyetang which consists of ginseng roots, chestuts, ginko nuts, garlic and glutinous rice.

We can never get tired of this fragrant and delicious Ginseng Chicken Soup which could also act as one-pot dish due to it's ingredients.

Monday, 30 April 2012

Cuisine Paradise Turns 7!

Today, 30 April 2012 marks my 2,555 days (7th years) in blogging where Cuisine Paradise turns seven(7). Indeed time flies and it had being 7 years since I started with my 1st recipe post on "Steam Mini Pandan Kueh" with an aim just to share my tried and tested recipes and homecook dishes with friends.

Along the years, I have learn to cook and bake different kind of cuisines, food styling as well as into food photographing.  Despite of the ups and downs during my blogging days, I have get to know many new friends who share the same interest either from cooking, baking or photographing.

And to all readers of Cuisine Paradise, I hope I am enable to enlighten you with more improvements from my post and style of preparing the food(cooking/baking) through different stages of my project themes. Here I would like to sincerely voice out my appreciations and thoughts for those who has supported Cuisine Paradise during all these years. Thanks for all your feedback, comments and thoughts which enable Cuisine Paradise to achieve what it has today. Without all your supports and spread of words, Cuisine Paradise would not able to achieve up to 1.8 million page view (since June 2011 till date) and currently having about 150,000+ visitors per month.

Below are some of the flashbacks from Cuisine Paradise over the years:-


MOST POPULAR RECIPE
Avocado Chicken Parmigiana


With over 110,000 pins via from "Pinterest" and a total of 150,000+ Pageviews till date, this is one of the most popular recipe among readers of Cuisine Paradise. It is so easy to prepare that you only need an oven toaster instead of an oven to handle this recipe. And moreover this dish can be pair with either salad or pasta to end with a complete hearty meal.

If you want to prepare something simple and yet flavorsome to impress your loved ones, here is the recipe.



MOST POPULAR KITCHEN GADGET
Happy Call Double-sided Pressure Pan


It's only a few months back that this "Happy Call Double-Sided Pressure Pan" has finally makes it way into many kitchens in Singapore and Malaysia after a year or so in Singapore. This happens from a Happy Call group known as Munch Ministry which set up by 2 ladies who share their interests and recipes on cooking quick and simply healthy food using  HCP.

Even though I have one of this Happy Call Pan (HCP) for more than a year plus, I did not really fully utilize it until I was influence by this HCP group in facebook. After which I have develop interest in trying different recipes using HCP from dishes to bake. Below are some example of my HCP cooking/baking project. For the full HCP recipes menu, please refer HERE.

Baked Sweet Potato

Sizzling Tofu

Claypot Rice

Pineapple Upside-down Cake

Muah Chee

Pandan Chiffon Cake



OUR FAVOURITE BENTO


Making Bento is one of our weekly or at least twice a month mother and kid bonding activities whereby my boy and I will agreed on a theme to work together to assemble his bento.  Up till date I have about 30 quick and easy kid's bento featured in Cuisine Paradise and inSing.com, below are some of our favourite among the rest.

Easter Chicky Bento

Penguins Bento

Red Angry Birds Bento



PRODUCT REVIEWS


As a homemake and someone who loves to explore new kitchen products, I love to try new food or kitchen products whenever I spot something interesting during our weekly marketing trip. And from time to time I would also received product samples from media to be featured in Cuisine Paradise. Below are some of the product review posts and you could also read up more on this link HERE.

VOGEL's mueslis

Easy Thai Cooking(cookbook)

Zespri Kiwifruit Recipes



CURRENT PROJECT
Korean Cooking


It has never come across my mind to learn how to prepare Korean cuisines at home. And it's only due to my recent interest in Korea drama that I am starting to love how to appreciate Korea dishes in another view. Before starting on this cooking project, friendly speaking I am not a fan of even their well-known appetizer; Kimchi(김치) nor Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. But now with their easy to prepare and delicious dishes I am keen in exploring more Korean cuisines with the help of my new Korean friend. Thanks Daphne!

Below are some samples of my Korean Cooking Project post. If you are keen to read up more on this project you can click on the link HERE.

Kimchi Tofu Soup

Korean Rice Cakes with Ramen Noodles

Sangyetang (recipe coming soon)


Lastly I hope my passion for "food" on this blog would be able to commit for another 7 years or more but till then I really needs all your supports and feedback in order to maintain this blog and continue to strike for better improvements. And if you are new to cooking/baking, I would like to welcome you on board and sincerely hope that my recipes collection would be able to help you cookout some quick and easy dishes for your loved ones.

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