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

Wednesday 25 April 2012

Korean Spicy Chicken - 매운닭날개


If you do a Google on this "Korean Spicy Chicken(매운닭날개)" you notice there are quiet a few different methods and recipes in preparing this dish. From the usual style of marinating chicken using "gochujang paste(Korean hot pepper paste)" and cook it either stir-fry or grill to a fusion way similar to Buffalo Wings where chicken is oven baked and coated with layer(s) of Gochujang sauce.


KOREAN SPICY CHICKEN
매운닭날개


This bake version is something different from the usual Gochujang Chicken Stew(DakDoriTang - 닭도리탕) that is filled with vegetables and spices to warm the cold weather. To be honest, while preparing this dish I was quiet worry that it might not turn out well such as the guchujag sauce might be too spicy to our liking or the overall marination might be either too strong or etc.

But I guess my worried is in vain. By looking at the photo(s) shown above I am sure you are just as excited as me(at that time) who wants to have a bite on those mouth-watering sweet and spicy gochujang sauce coated mid-joints. .


Recipe adapted from Week of Menus, Korean-style Spicy Chicken Wing

(Serves: 2-3 |     Preparation: 10 minutes |       Cooking: 40 minutes)

Ingredients:
12 Chicken Mid-joint(500g)
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Ground Black Pepper

Spicy Sauce:
2 Tablespoons Gochujang(고추장)
1.5 Tablespoons Honey
1.5 Tablespoons Soy Sauce
2.5 Tablespoons Sake/Cooking Wine
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Sesame Oil
1/2 Tablespoon Roasted Sesame Seeds

Method:-
1. Rinse and pat dry chicken mid-joint, pour in marinade mixture(soy sauce, minced garlic and ginger, sesame oil and pepper)mix well and set as side in the fridge for at least 30 minutes or overnight.

2. Preheat oven to 180° Celsius(356 degrees Fahrenheit), place chicken on baking tray lay with baking paper and bake for about 30 minutes. (turning the chicken at least twice to get an even brown colour)

3. Mix the spicy sauce sauce ingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize.

4. Next remove mid-joint from heat, turn it over and spread another lager layer of sauce on it and continue to bake for another 5 minutes.

5. When done, remove mid-joint from oven, sprinkle some chopped spring onion and sesame seeds on it and serve hot.

Above is my share of mid-joints to go with steamed rice(I had 2 bowl of rice :p) and Kimchi(김치) which makes it perfect for my homecook Korean meal. This spicy chicken is definitely a great dish or finger food for party and gathering. And I am sure it goes well with a can of chilled beer to flash down some of those spiciness.

Other than this version of Baked Spicy Chicken, I would like to try the authentic Korean-style of "Gochujang Chicken Stew" soon and perhaps also some homemade Kimchi if I have the courage and time to try it out.

Thursday 19 April 2012

Korean Rice Cakes with Ramen Noodles - Rabokki (라볶이)


Tteokbokki or Ddeokbokki(떡볶이) is a popular Korean braised dish which consists of sliced rice cake, meat, vegetables, eggs, etc and seasonings. This dish is commonly purchased from street vendors in Korea and there are many different kinds of tteokbokki such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이).

Whereas in this post, I would be sharing a Rabokki (라볶이) recipe with you. Rabokki derives from the combining words of "ddeokbokki" and "ramyeon" which means stir-fried rice cakes with instant ramen noodles. With this you can have two different favourite korean ingredients in one dish and enjoys the chewy texture of rice cakes plus springy ramyeon.


KOREAN RICE CAKES WITH RAMEN NOODLES
Rabokki (라볶이)


My version of Rabokki is a bit different from the authentic way of Korean cooking. Here instead of adding carrot into the braised dish, it is served separately with shredded cucumber where you can add into your Rabokki according to your preference. I remember the first time I had this dish is over at Maameemoomoo's house a few months back and indeed I love this dish to bit. But my version is slightly different from Sherie's as it has being simplify by using pre-mixed Topokki Hot Sauce.

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

Ingredients:
1 Packet(150g) of Topokki Hot Sauce
150g of Korean Rice Cakes (ddeok - 떡)
1/2 Portion of Napa Cabbage, cut into pieces
1 Piece of Fish Cake, cut into slices
1 Packet of Korean Instant Ramen, break into halve
2 Stalls Spring Onion, cut into sections
2 - 3 Hard-boiled Eggs, shell removed
1/2 medium carrot, thinly shred
1 Japanese Cucumber, thinly shred

Garnish:
Red/Green Chilli, thinly sliced
Roasted White Sesame Seeds
Chopped Spring Onion
Sesame Oil to taste


Method:-
1. Rinse rice cake in cold water. Drain and set aside.

2. In a medium pot or frying pan, add rice cakes together with 250ml of water and cook on medium heat till water comes to boil. Lower the heat and simmer for 2 minutes.

3. Next add in cabbage, spring onion, fish cake and noodles, let the mixture simmer for 1 minute(on medium heat) before stirring in the "Topokki Hot Sauce".

4. On low heat simmer the mixture till the sauce has thickened slightly and both rice cakes and noodles are soften.

5. Remove mixture from heat, divide it into 2 or 3 serving plates. Top with some shredded carrot and cucumber together with hard-boiled eggs and served hot with some garnish on top.

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PREVIEW!!!


KOREAN SPICY CHICKEN
매운 닭 날개


For those who loves baked chicken wings, here is a preview of my next Korean dish which is known as "Korean Spicy Chicken(매운 닭 날개)". It has a similar cooking concept like the western "Buffalo Wings" whereby you can adjust the spiciness of the wings according to your preference.

Friday 13 April 2012

Japchae - 잡채


Japchae(잡채) is a Korean dish cook with cellophane noodles(glass noodles) which is made from sweet potato starch(dangmyeon) mixed with sesame oil, soy sauce and a variety of vegetables or like the above with some meat such as "beef". In the past, this noodle is usually served at special occasions like weddings, birthdays and parties but now it is often served as a side dish(also known as "banchan") at some Korean restaurants.

Friendly speaking I am not a fan of Japchae/Glass Noodles and I remember I did not even pay much attention to it my Korea trip. But lately this Korean-style noodles kept flashing in my mind even since I watched the Korean drama known as "City Hunter(시티헌터 )" cast by Lee Min Ho(李民浩 ) and Park Min Young(樸敏英) where both of them loves to eat this dish in some of the scenes shown.


JAPCHAE
(잡채)


Indeed this Korean Stir-fry Glass Noodles is quite similar to our Asian Stir-fry Cellophane noodles(炒东粉) but in a while Korean noodles are a bit thin in texture compared to ours. Personally I love their  sweet and fragrant Japchae sauce which is mainly consists of light soy sauce, sugar, sesame oil and minced garlic.


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

Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections

Method:-
1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.

2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.

3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.

4. Drizzle some extra sesame oil and mix well before serving.


For those who can't get hold of this CJ Brand Japchae(韩式炒粉丝) that comes with pre-mixed Japchae sauce, you can use any other brand of Glass Noodle/Dangmyeon (about 30 - 35g) for this recipe. And as for sauce you can use this mixture shown below:-

Ingredients:
2.5 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Sesame oil
2 Teaspoon Minced Garlic
1.5 Teaspoons Roasted Sesame Seeds

Method:-
1. Mix all the ingredients together until sugar dissolved.


KOREAN RICE CAKES WITH RAMEN NOODLES
Rabokki(라볶이)


Stay tune for my next Korean dish which is known as "Rabokki(라볶이)", or "Korean Rice Cakes with Ramen Noodles". Kamsahamnida(감사합니다, 좋은 주말 되세요)!

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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