Some days all I wish for is to have someone to help me in the kitchen. I don’t mean to chop or to wash the dishes, but someone with nice looking hands (and forearms) who’ll be patient enough to act out the stirring and pouring actions while I take pictures. 

One would say that the logical thing to do is to ask my sister for help, but since I like to get an early start on things while she chooses to snooze half the weekend away, it’ll be about noon when I can actually ask her to pretend to chop some onions without her grumbling. Her hands are not exactly of the dainty variety, but beggars can’t be choosers. 

But then again, as I listened to her sing Bublé’s “Home” in what she believes is Michael Bolton’s voice while I’m trying to concentrate on getting the right photo, I say to myself that things are not so bad the way they are right now. 

Gahmja-Jeon (감자전):

[ 2-3  medium sized potatoes + a small handful of chopped Chinese leeks or spring onion +1 chili pepper, thinly sliced + ¼ teaspoon salt +1 tablespoon flour ]

Peel the potatoes and grate them on a fine grater or cut into cubes and throw in a food processor.

**If you want it to be chewy and soft, thoroughly process it so it’s very soft. If you want it to have some more texture, grind a little bit coarse. But either way, it has to be a pretty creamy texture when you grind it.

Put the grated potatoes in a strainer and let the water drain out into another bowl. The less watery it is, the crunchier  it will be.

Let the liquid sit for a couple of minutes. You’ll find that some potato starch has settled at the bottom of the bowl of the liquid. Throw out the water and then mix the settled potato starch back into your batter. Add the Chinese leeks or some spring onions, pepper slices, salt and flour to the pureed potato. Mix well.

In a generously oiled and heated pan,put a scoop of the potato mix in. You can adjust the size of the pancake to your liking. Use a spatula to spread it out and make a nice flat circle.

Cook the pancake until the bottom is browned and then flip and cook the other side. You want your pancakes to be golden yellow or brown so they are crispy.

Serve warm with a dipping sauce - I used a mixture of chili oil, soy sauce, vinegar and some chopped spring onions.

Enjoy! 

  2 weeks ago       191 notes
  food  korean food  potato pancakes  gamja jeon  

It is now a little more than two weeks after the surgery and the restrictions on solid food is finally lifted. A little celebration is in order, and in my world the word celebration is synonymous with the word noodles; preferably those that are MSG-laden. But since my doctor made me promise not to eat any more of them (seriously, he might as well made me sign some form of agreement), I settled with this Korean noodle dish laden with vegetables and flavored with a spicy, sweet and sour sauce using red pepper paste. Also, just to kill two birds with one stone, I hope this will answer the food wishes of the many who asked if I could post more vegetarian recipes. Although you really needn’t worry, my dietary restrictions regarding meat is good for another two months.

JJOL-MYEON (쫄면): (Serves 1-2)

[ 1 packet of Jjol myun (I used egg noodles) +  toppings: (1/2 cup bean sprouts + 1/2 cup julienned cucumber + 1/2 cup julienned carrots + 1/2 cup julienned cabbage + 1/2 - 1 hard boiled egg) + sauce: (2-3 tablespoons gochujang (Korean red pepper paste) + 2 tablespoons gochugaru (Korean red pepper flakes) + 2 tablespoons vinegar + 1 tablespoon sugar + 1/2 teaspoon minced garlic  + 2 tablespoons Sprite + 1 teaspoon toasted sesame seeds +  1/2 teaspoon sesame seed oil) ]

Julienne carrots, cucumber, and cabbage using a mandolin or a really sharp knife. Set aside.

Bring a pan of water to a boil and cook the beansprouts (covered) for 5 minutes. You don’t want to be overdone, so keep an eye on it. Drain and rinse. Set aside.

Cook jjolmyun noodles in boling water 8 minutes or until tender. Rinse with cold water and set aside to drain.

For the sauce, combine all ingredients listed above in a bowl.

Place the noodles in a bowl and add the toppings and sauce.

Mix thoroughly before digging in.

Enjoy!

  3 months ago       177 notes
  food  hansik  Korean food  jjolmyun  noodles  

Bibimbap (비빔밥) / Korean Mixed Rice

  1 year ago       70 notes
  bibimbap  korean food  hansik  super junior  kim ryeowook  cho kyuhyun  food  food blog  cooking blog  recipe blog  photographers on tumblr  

I like my rice cold. I’ve always thought that since the rice is less glutinous, the  individual grains [more] readily mixes and infiltrates into side dishes therefore maximizing flavour into every bite. Unfortunately, living in an Indonesian household means that there is always freshly steamed (thanks to the R2D2-looking electric rice cooker) at your disposal; which is why I always resort to sticking a bowl of fluffy rice inside the fridge for a couple of minutes if I wanted to have some.

Now the rice in this recipe is no exception. There are many banchans (반찬)  to choose  from to top your rice with and the imagination really is the limit, but a fellow tumblogger said this:

mymindismypantry said: 

do bokkeum potatos and carrots with mushrooms and egg but semi running and all you need is soy sause an sesame oil….drool

and so I will include a recipe for that below. There are no speciality-store ingredient for the banchans (except maybe the Gochujang) used in this post; all found in your local supermarket or even a staple in your fridge, as mentioned by Cho Kyu Hyun & Kim Ryeo Wook.

You can serve the bibimbap in regular bowls or heated stone bowls, for those who prefers a little zing. The Koreans eat their rice with this small spoon with a long, tapered handle - someday I’m going to get my hands on such spoons to help me eat slower (and maybe smaller portions? Maybe not). In the meantime I’ll settle with shovelling this delicious dish into the pie hole with a regular-sized spoon.

Side note: This will also join the Hansik series. I know I’ve made Kongnamul Bap (콩나물밥) / Korean Beansprout Rice as an approximation to this dish because I didn’t have the gochujang (red pepper paste) before, but why approximate when you can now make the real thing?

Other Hansik Series (8 members down, 2 more to go) :

Choi SiWon’s Pajeon (Scallion Pancakes)

Lee (EunHyuk) HyukJae’s Japchae (Glass Noodles with Beef & Vegetables)

Kim (YehSung) JongWoon’s Dak Kang Jung (Crispy Chicken with Sweet & Spicy Sauce)

Kim RyeoWook & Cho KyuHyun’s previous approximation to Bibimpab; Kongnamul Bap(Beansprout Rice)

Lee SungMin’s Baechu Kimchi (Whole Spicy Pickled Cabbage)

Park Jung Soo (Leeteuk)’s Tteokbokki (Korean Spicy Rice Cakes)

and the one used in this recipe: Kim Hee Chul’s Bulgogi 

Let’s make some 반찬 !

BANCHANS (반찬) / SIDE DISHES:

[ A bunch of spinach + 1 small carrot + 1 small cucumber + a handful of bean sprouts +  1 small onion + 1 small potato + 1 green chili + 1/2 cup of mushrooms + 1 1/2 tablespoon olive oil + 2 garlic cloves, minced + 1 small piece of ginger, minced + 1 tablespoon sesame oil + 1 teaspoon sesame seeds + 1 meat side dish like bulgogi ] 

To make GamJa YaChae BokkEum (감자 야채 볶음) / Bokkeum Potatoes:

• Peel andcut the potato, onion and half of the carrot into thin matchsticks. Soak the potato matchsticks in a cup of cold water for about 10 minutes to remove some of the starch. 
• Remove the seeds from the hot pepper.
• After 10 minutes, rinse the potato twice, and drain the water.
• Pour 1/2 teaspoon of olive oil in a heated nonstick pan. Add the potato and fry for about 5 minutes on medium, or until the potatoes are half-cooked. Then add the carrot and onion to the pan.
• Add the chopped hot pepper and 1/2 teaspoon of minced garlic. Fry for 3 minutes on medium-high. 
• Turn off the heat and sprinkle ½ tsp of sesame seeds on top.

For other vegetables:

• Spinach: 
Steam the spinach and then squeeze the water out of it. Give it a rough chop and sautee with some oil and season with salt. Sprinkle with sesame seeds. Set aside.
• Cucumber: Cut into thin slices. Set aside.
• Bean Sprouts: Blanch and set aside.
• Carrots: Cut into matchsticks. Heat 1/4 teaspoon of oil in non-stick frying pan. Add 1/2 teaspoon of minced garlic and some minced ginger and then add in the carrots. Fry for a few minutes and season with salt. Add in a splash of sesame oil in the end. Set aside.
• Mushrooms:Slice the mushrooms. Heat 1/4 teaspoon of oil in non-stick frying pan. Add 1/4 teaspoon of minced garlic then add in the mushrooms. Fry for a few minutes and season with salt. Set aside. 

After all that hard, hard work is done, you can now proceed with making some bibimbap sauce:

BIBIMBAP SAUCE:

[ 2-3 tablespoon red pepper paste + 1/2 teaspoon soy sauce + 1 teaspoon apple cider vinegar + 1 teaspoon sugar + 1/2 teaspoon sesame seeds + 1 teaspoon sesame oil + 1/2 teaspoon minced garlic ]

Mix all the sauce ingredients in a small bowl until well combined. Set aside.

ASSEMBLY:

[ Vegetable and meat banchans + a bowl of rice + 1-2 teaspoon of bibimbap sauce per person + 1 egg, left raw if you’re using a stone bowl or cooked to your liking ] OPTIONAL: Toasted sesame seeds + Dried seaweed strips/flakes.

In a bowl, arrange meat and vegetables over steaming, hot rice. 

Top with egg of your choice. Sprinkle with toasted sesame seeds and top with dried seaweed strips, if you like.

Drizzle with bibimbap sauce and, most importantly, mix thoroughly before taking a bite.

BANCHANS (반찬) / SIDE DISHES:

[ A bunch of spinach + 1 small carrot + 1 small cucumber + a handful of bean sprouts +  1 small onion + 1 small potato + 1 green chili + 1/2 cup of mushrooms + 1 1/2 tablespoon olive oil + 2 garlic cloves, minced + 1 small piece of ginger, minced + 1 tablespoon sesame oil + 1 teaspoon sesame seeds +1 meat side dishes like bulgogi ] 

To make GamJa YaChae BokkEum (감자 야채 볶음) / Bokkeum Potatoes:

1. Peel andcut the potato, onion and half of the carrot into thin matchsticks. Soak the potato matchsticks in a cup of cold water for about 10 minutes to remove some of the starch. 
2. Remove the seeds from the hot pepper.
3. After 10 minutes, rinse the potato twice, and drain the water.
4. Pour 1/2 teaspoon of olive oil in a heated nonstick pan. Add the potato and fry for about 5 minutes on medium, or until the potatoes are half-cooked. Then add the carrot and onion to the pan.
5. Add the chopped hot pepper and 1/2 teaspoon of minced garlic. Fry for 3 minutes on medium-high. 
6. Turn off the heat and sprinkle ½ tsp of sesame seeds on top.

For other vegetables:

Spinach: Steam the spinach and then squeeze the water out of it. Give it a rough chop and sautee with some oil and season with salt. Sprinkle with sesame seeds. Set aside.

Cucumber: Cut into thin slices. Set aside.

Bean Sprouts: Blanch and set aside.

Carrots: Cut half of the carrots into matchsticks. Heat 1/4 teaspoon of oil in non-stick frying pan. Add 1/2 teaspoon of minced garlic and some minced ginger and then add in the carrots. Fry for a few minutes and season with salt. Add in a splash of sesame oil in the end. Set aside.

Mushrooms: Slice the mushrooms. Heat 1/4 teaspoon of oil in non-stick frying pan. Add 1/4 teaspoon of minced garlic then add in the mushrooms. Fry for a few minutes and season with salt. Set aside.

BIBIMBAP SAUCE:

[ 2-3 tablespoon red pepper paste + 1/2 teaspoon soy sauce + 1 teaspoon apple cider vinegar + 1 teaspoon sugar + 1/2 teaspoon sesame seeds + 1 teaspoon sesame oil + 1/2 teaspoon minced garlic ]

Mix all the sauce ingredients in a small bowl until well combined. Set aside.

ASSEMBLY:

[ Vegetable and meat banchans + a bowl of rice + 1-2 teaspoon of bibimbap sauce per person + 1 egg, left raw or cooked to your liking ]

1. In a bowl, arrange meat and vegetables over steaming, hot rice. 

2. Top with egg of your choice. Sprinkle with toasted sesame seeds and top with dried seaweed strips, if you like. Drizzle with bibimbap sauce and, most importantly, mix thoroughly before taking a bite.

Enjoy!

  1 year ago       66 notes
  bibimbap  food  korean food  hansik  super junior  kim ryeowook  cho kyuhyun  food blog  cooking blog  recipe blog  

One more dish to add to the growing list of Hansik, and this time it’s Kim Hee Chul’s favourite.

The presence of Korean pear in the marinade nearly threw me off because I wasn’t sure how it would contribute flavour-wise (beef and pear didn’t sound like a good pair to me).

But as it turns out the pear purely acts as a tenderizer (and what a tenderizer it was!), leaving the meat super succulent and juicy. Let this marinate for at least 2 hours to get the most out of the flavour and texture and enjoy it in lettuce wraps, on top of rice or add it to tofu soups for a pleasant surprise.

Other Hansik Series (8 members down, 2 more to go):

Choi SiWon’s Pajeon (Scallion Pancakes)

Lee (EunHyuk) HyukJae’s Japchae (Glass Noodles with Beef & Vegetables)

Kim (YehSung) JongWoon’s Dak Kang Jung (Crispy Chicken with Sweet & Spicy Sauce)

Kim RyeoWook & Cho KyuHyun’s approximation to Bibimpab; Kongnamul Bap(Beansprout Rice)

Lee SungMin’s Baechu Kimchi (Whole Spicy Pickled Cabbage)

Park Jung Soo (Leeteuk)’s Tteokbokki (Korean Spicy Rice Cakes)

BEEF BULGOGI:

[ 1 pound rib eye, thinly sliced  + 1/4 cup soy sauce +  1/8 cup sugar + 6 cloves  garlic + 1 small size onion + 1/2 of a  small Asian pear + 1/4 cup of water + 2 tablespoon sesame oil + 1/2 teaspoon freshly ground black pepper ]

In a food processor or a blender, add all the ingredients except the beef. Transfer to a large bowl and add more sesame oil or black pepper to taste. 

Toss in the meat, cover, and set in the fridge for at least 2 hours.

Preheat a grill pan or a large iron skillet to high heat.

Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

Serve the beef with lettuce, white rice, kimchi, and hot bean paste.

BEEF BULGOGI:

[ 1 pound rib eye, thinly sliced  + 1/4 cup soy sauce +  1/8 cup sugar + 16 cloves  garlic + 1 small size onion + 1/2 of a  small Asian pear + 1/4 cup of water + 2 tablespoon sesame oil + 1/2 teaspoon freshly ground black pepper ]

1. In a food processor or a blender, add all the ingredients except the beef. Transfer to a large bowl and add more sesame oil or black pepper to taste. 
2. Toss in the meat, cover, and set in the fridge for at least 2 hours.
3. Preheat a grill pan or a large iron skillet to high heat.
4. Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.
5. Serve the beef with lettuce, white rice, kimchi, and hot bean paste.

Enjoy!

  1 year ago       239 notes
  food  bulgogi  korean food  hansik  super junior  heechul  food blog  cooking blog  recipe blog  

As much as I love eating ice cream in the summer heat, sometimes it can be a little too rich. Patbingsoo is a cool and satisfying dessert that’s substantial without being rich, and with all its different components it won’t bore your taste buds. I personally was sceptical at first at the thought of shaved ice topped with an adzuki bean paste and practically all the fruits you can think of - it didn’t seem like it would taste good. But then again I forgot the crucial ingredient in this dessert - condensed milk. Forget chocolate, condensed milk is the godsend ingredient that will make anything and everything taste good. And this dessert was of no exception, so do give it a try. 

The way to eat this is to mix all the components into a watery soup and then sharing it with others; 2 people per bowl is ideal, or so I’ve heard, and then have some fun fishing out chewy pieces of tteok (chewy rice cake) from deep within your bowl.

I’m going to include a recipe for tteok and paht (adzuki bean paste) in this post, should you not be able to find some that’s ready-made:

RICE FLOUR BALLS:

[ 1/3 cup water + 1 cup sweet rice flour (chapssalgaru 찹쌀가루) ]

Boil 1/3 cup of water, stir in 1 cup of sweet rice flour and knead several times (A dough attachment is especially useful)

Roll into a big round ball and pat into a 1-inch thick square.

Cut into 1cm cubes and boil in water until they float, then roll the balls in some glutinous flour mixed with icing sugar to prevent them from sticking to one another.

Place in the fridge for 15 minutes to make them firm but slightly chewy.

RED BEAN PASTE:

[ 1 cup adzuki bean (pat 팥) + 4-5 cups of water + pinch of salt + 3 tablespoon sugar ]

1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.

Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.

Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. Lower the heat to simmer for 1 hour.

Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.

After all that’s done, all you need to do is shave some ice, cut up the fruits and assemble.

PATBINGSOO (팥빙수):

[ 1 pint ice + 1 cup red bean paste + 2 tablespoon (or to taste) condensed milk + 3 tablespoon sweet rice flour + chopped fruits for garnish (kiwi, banana, strawberries, mango, etc) ]

Shave the ice into a pile in a bowl. It’s best to use an electric ice shaver instead of trying to do this by hand.

Trickle the condensed milk evenly over the ice. 

Distribute small scoops of red bean paste around the pile of ice.

Now sprinkle bits of the rice flour balls and pieces of fruit (your choice).

Mix it all up and dive right in with your spoon(s).

RICE FLOUR BALLS:

[ 1/3 cup water + 1 cup sweet rice flour (chapssalgaru 찹쌀가루) ]

1. Boil 1/3 cup of water, stir in 1 cup of sweet rice flour and knead several times (A dough attachment is especially useful)
2. Roll into a big round ball and pat into a 1-inch thick square.
3. Cut into 1cm cubes and boil in water until they float, then roll the balls in some glutinous flour mixed with icing sugar to prevent them from sticking to one another.
4. Place in the fridge for 15 minutes to make them firm but slightly chewy.

RED BEAN PASTE:

[ 1 cup adzuki bean (pat 팥) + 4-5 cups of water + pinch of salt + 3 tablespoon sugar ]

1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.

1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. Lower the heat to simmer for 1 hour.
3. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
4. After all that’s done, all you need to do is shave some ice, cut up the fruits and assemble.

PATBINGSOO (팥빙수):

[ 1 pint ice + 1 cup red bean paste + 2 tablespoon (or to taste) condensed milk + 3 tablespoon sweet rice flour + chopped fruits for garnish (kiwi, banana, strawberries, mango, etc) ]

1. Shave the ice into a pile in a bowl. It’s best to use an electric ice shaver instead of trying to do this by hand.
2. Trickle the condensed milk evenly over the ice. 
3. Distribute small scoops of red bean paste around the pile of ice.
4. Now sprinkle bits of the rice flour balls and pieces of fruit (your choice).
5. Mix it all up and dive right in with your spoon(s).

Enjoy!

  1 year ago       376 notes
  patbingsoo  patbingsu  food  dessert  korean food  hansik  food blog  cooking blog  recipe blog  

Tteokbokki (떡볶이 / Korean Spicy Rice Cakes

  1 year ago       174 notes
  tteokbokki  food  korean food  spicy rice cake  food blog  cooking blog  recipe blog  photographers on tumblr  

I never thought I’d be able to make this. Seriously you guys, this is sorta like a dream come true for me so excuse my being overly emotional over a plate of spicy rice cakes. 

When Karina sent me the container of gochujang, I knew this was the first dish I want to make with it. It didn’t even matter that I had to make the garaetteok (가래떡); the long, cylindrical tubes of rice cakes, from scratch (because I couldn’t find it here) - what mattered most is that I get to cross-off one more dish from the list of Hansik(s) that I have to make.

The one in the video with Super Junior’s Park Jung Soo (Lee Teuk) raving about it looked so pretty,

though I don’t really know what they used to garnish it. It kinda looks like there’s some almonds on top? And some variety of peas? In any case, I went with the old traditional route and garnished mine with toasted sesame seeds and scallions.

Other Hansik Series (7 members down, 3 more to go):

Choi SiWon’s Pajeon (Scallion Pancakes)

Lee (EunHyuk) HyukJae’s Japchae (Glass Noodles with Beef & Vegetables)

Kim (YehSung) JongWoon’s Dak Kang Jung (Crispy Chicken with Sweet & Spicy Sauce)

Kim RyeoWook & Cho KyuHyun’s approximation to Bibimpab; Kongnamul Bap(Beansprout Rice)

Lee SungMin’s Baechu Kimchi (Whole Spicy Pickled Cabbage)

TTEOKBOKKI (떡볶이) :

[ 1 pound garatteok (about 24 3-inch long rice cake pieces) + 1 sheet of eomuk (fish cake or oden) + 1 - 2 scallions  + 3 cup anchovy stock or water + 3 tablespoons Korean red chili pepper paste (gochujang) + 1 - 3 teaspoons Korean red chili pepper flakes (gochugaru) + 1 tablespoon soy sauce + 1 tablespoon sugar + 1 tablespoon corn syrup + 2 teaspoons minced garlic + 1 teaspoon sesame oil + 1 teaspoon sesame seeds ]

ANCHOVY STOCK:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water ] 

If you’ve never had dried anchovies before, then do try it. Unlike its canned or fresh counterpart, there is no nutty taste.

Just a pleasant, salty, rather umami sort of flavour. Really good to use for making stock.

Anyways, put the anchovies, fish sauce  and water in a large pot. 

Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies

Your anchovy stock is now ready to be used.

If you don’t feel like making some stock, then plain ‘ol water is by all means a fine substitute.

In a saucepan add gochujang, gochugaru, soy sauce, corn syrup, sugar and garlic.

Add anchovy stock or water and mix well. Bring mixture to a boil.

Next, add rice cake, fish cake and spring onion. Lower heat and let it simmer for 20 minutes. Remember to stir occasionally and continuously towards the end of cooking to prevent sticking.

Once rice cakes is soft and sauce is thick, remove from heat and serve hot. Garnish with spring onion and sesame seeds.

TTEOKBOKKI:

[ 1 pound garatteok (about 24 3-inch long rice cake pieces) + 1 sheet of eomuk (fish cake or oden) + 1 - 2 scallions  + 3 cup anchovy stock or water + 3 tablespoons Korean red chili pepper paste (gochujang) + 1 - 3 teaspoons Korean red chili pepper flakes (gochugaru) + 1 tablespoon soy sauce + 1 tablespoon sugar + 1 tablespoon corn syrup + 2 teaspoons minced garlic + 1 teaspoon sesame oil + 1 teaspoon sesame seeds ]

To make anchovy stock:

ANCHOVY STOCK:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water ] 

Put the anchovies, fish sauce and water in a large pot. 

Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies.

Your anchovy stock is now ready to be used.

If you don’t feel like making some stock, then plain ‘ol water is by all means a fine substitute.

1. In a saucepan add gochujang, gochugaru, soy sauce, corn syrup, sugar and garlic.
2. Add anchovy stock or water and mix well. Bring mixture to a boil.
3. Next, add rice cake, fish cake and spring onion. Lower heat and let it simmer for 20 minutes. Remember to stir occasionally and continuously towards the end of cooking to prevent sticking.
4. Once rice cakes is soft and sauce is thick, remove from heat and serve hot. Garnish with spring onion and sesame seeds.

Enjoy!

  1 year ago       107 notes
  food  korean food  spicy rice cake  super junior  park jung soo  leeteuk  Tteokbokki  food blog  cooking blog  recipe blog  

Sujebi (수제비) / Hand-Torn Noodle Soup

  1 year ago       399 notes
  food  korean food  sujebi  hand torn noodle soup  photographers on tumblr  

This is what’s left of the kimchi I made last week:

It’s looking a little lonely, and I thought I might as well end its misery by making it into something and finishing it off. I didn’t really have any specific hankering for anything, nor was there anything specific that I wanted to add it into. I mean, I would’ve just eaten it straight out of the jar (or airtight container, in this case - actually, I did do just that, which explains the rapidly dwindling number of cabbage bundles), but making a meal out of it seemed like a better idea.

Then I remembered looking at a recipe by Maangchi (Goddess of Korean food, seriously) for Kimchi sujebi, and so I was all set to make a steaming bowl of that (and looking forward to it, since the weather turned gloomy all of a sudden), but I had a change of mind in the end. I wanted the broth to be pale and clear to make it easier for me to photograph in the dim lighting and so abandoned the kimchi and omitted it entirely. Sigh - another day, perhaps.

Note: Since I didn’t have dried kelp on hand, I added fish sauce in its place. I’m not sure if that’s an appropriate substitute, but I’ve searched for info on it and found no clear answer.

NOODLES (adapted from the recipe by Maangchi)

[ 2 cups of all purpose-flour + 3/4 cup water + 1 teaspoon salt + 1 tablespoon vegetable oil ]

Combine water, salt and vegetable oil in a large bowl.

Add in the flour and knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.

Wrap the dough in cling film and keep it in the refrigerator for about 30 minutes.

While you’re waiting, make the anchovy stock and soup.

ANCHOVY STOCK/SOUP:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water + 1-2 medium potatoes, peeled and cut into 1/2-inch pieces + 4 cloves of garlic, sliced + 1 green onion, sliced diagonally + sesame oil to taste ] OPTIONAL: Seafood of your choice

If you’ve never had dried anchovies before, then do try it. Unlike its canned or fresh counterpart, there is no nutty taste.

Just a pleasant, salty, rather umami sort of flavour. Really good to use for making stock.

Anyways, put the anchovies, fish sauce  and water in a large pot. 

Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies

Add the garlic and potato, and let cook for about 3 minutes.

Remove the dough from the refrigerator.

Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so.

Don’t worry about the shape being irregular- it’s part of the charm. Keep adding until you’ve used up all the dough. 

Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer). If you’re using fresh seafood, now is the time to add them.

Add the green onion and sesame oil to taste. Add a bit more salt if you like.

Serve nice and hot with seasoned soy sauce

SUJEBI (수제비) / HAND-TORN NOODLE SOUP:

NOODLES:

[ 2 cups of all purpose-flour + 3/4 cup water + 1 teaspoon salt + 1 tablespoon vegetable oil ]

• Combine water, salt and vegetable oil in a large bowl.
• Add in the flour and knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
• Wrap the dough in cling film and keep it in the refrigerator for about 30 minutes.

Meanwhile, make the anchovy stock/soup;

ANCHOVY STOCK/SOUP:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water + 1-2 medium potatoes + 4 cloves of garlic, sliced + 1 green onion, sliced diagonally + sesame oil to taste ] OPTIONAL: Seafood of your choice

• Anyways, put the anchovies, fish sauce  and water in a large pot. 
• Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies.
•  Add the garlic and potato, and let cook for about 3 minutes.

Now prepare the noodles:

• Remove the dough from the refrigerator.
• Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so.
• Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer). If you’re using fresh seafood, now is the time to add them.
• Add the green onion and sesame oil to taste. Add a bit more salt if you like.
• Serve nice and hot with seasoned soy sauce

Enjoy!

  1 year ago       67 notes
  sujebi  food  korean food  hand torn noodle soup  

Hoddeok (호떡) / Korean Sugar Pancakes

  1 year ago       100 notes
  food  hoddeok  korean food  dessert  hotteok  photographers on tumblr