Baek(white)Kimchi

20180613_145508Baek (white) Kimchi with no chillies.

This Kimchi is stuffed with a variety of vegetables, fruit, pine nuts, oysters and rock ear mushrooms.

 

The original Kimchis were Baek Kimchi from over a 1,000 years ago but did not use the Chinese leaf cabbage. In those times, Kimchi was radish dipped in fermented soya bean paste or salted in brine.

When it comes to Baek Kimchi, we need to wait until it ferments. This depends on temperature but usually takes 2 to 7 days.

When the Kimchi starts to ferment, it will smell a little bit sour and will bubble. The brine is a great sauce for cold noodles, or drunk as an appetizer before eating a main meal. My father was a very picky eater so if we had this Baek Kimchi in the house then he always drank a little bit of the brine before his meal and ate the crispy Baek Kimchi afterwards.

 

Gamja and Goguma Jeon

Potato and sweet potato pancake

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Too easy! Too simple! Two familiar ingredients!

In Korea, we have so many different types of “Jeon” (pancakes).

Potatoes and sweet potatoes are normally to be found in a Korean larder so this dish is a great snack for hungry children. It was traditionally very popular with farmers who often feel very hungry between lunch time and dinner time.
Continue reading “Gamja and Goguma Jeon”

Chungmu Kimbap

ChungmuBigThis dish is another quick way of making kimbap.  There is no need for any fillings unlike kimbap. You just need  seasoned  rice with sesame oil and a pinch of salt rolled or sandwiched in seaweed.

This dish is a famous local speciality in Tongyoung, a coastal city in South Korea that previously was called Chungmu, hence the name of this dish.

The dish is always served with either marinated squid or baby octopus together with radish kimchi but you might have any of my dishes such as my cabbage and carrot kimchi or mu saengchae or oi muchim

Continue reading “Chungmu Kimbap”

Korean Fried Chicken

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Try this dish; this is much healthier than KFC!

Breadcrumbs are important is creating the texture for fried chicken and for me, the Korean style breadcrumbs are the best.

So how are Korean breadcrumbs different to the English variety?

In Korea, we use the Japanese style of breadcrumbs “Pang Garu”  called in Japanese “Panko” which are made from crust-less bread whereas English breadcrumbs are not.

I have tried a lot of times to use both types of breadcrumbs for fried chicken, vegetables or fish. I have found that Korean breadcrumbs are much lighter, crunchier, stick better, cooks a more golden brown colour and retains its crispiness longer.  This also gives a less heavy and oily feel to the dish.

So whilst I would recommend using  breadcrumbs Korean style breadcrumbs this time I used the English style so it might be a little heavier then is ideal.
Continue reading “Korean Fried Chicken”

Tora and Chicken Open Puff Pastry Tart

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The perfect party dish for your guests looks great but is very easy to prepare just before your guests arrive. This is also a treat for your children’s lunch boxes.

I made these pastries 5 days ago.  I was surprised by the great taste even when cold the tart tasted as good as when it had just come out of the oven.

This isn’t a classic Korean dish but the seasoning is Korean style. I’m trying to be more adventurous with my cooking with Jerusalem artichokes.
So far they have adapted amazingly well to most Korean dishes.

Try using this earth root vegetable in your favourite dish and let me know what kind of other dishes we can create with it.

Tip. Ingredients and processing are same as Toran Jeon (Jerusalem artichoke pancakes) except for baking in the oven with puff pastry.

 
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Chop all the vegetables and chicken into small pieces and place them on a plate.

Combine the toasted sesame seeds, sesame oil, soy sauce, sugar, ground white pepper, lemon juice, fresh Thai chilli (optional) and pinch of salt to the chopped vegetables.

Mix with a spoon and set aside for a minimum of 10 minutes.

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Preheat to oven to 220°C.

Lay the pastry sheet on out on a clean work surface.

Cut the pastry to fit your baking tin size and place each and flatten out slightly with your fingers.

Scoop a spoonful of the filling mixture (depending on your tin size) on to each tart.

I used two different sized tins; one is a Yorkshire Pudding tray  and the other one was  12 bun tray.

Lay some sliced cheese on top and scatter with pine nuts or pistachios in the middle.

Place in the oven to bake for 20 -25 minutes until puffed and golden.

Preparation time: Less than 30 minutes

Cooking time: 30 minutes to 1 hour

Serves:  4-8

Ingredients

For the puff pastry

  • Puff pastry sheets 2 x 215 g (I used ready rolled)
  • 4-6  Cheddar sliced  cheese or  Goat sliced cheese
  • Some pine nuts or pistachio

For the filling

  • 150 g Chicken breast, finely chopped
  • 50-70 g Jerusalem artichoke, finely chopped
  • 30 g baby sweet corn, finely chopped
  • 30 g carrots, finely chopped
  • 30 g leeks, finely chopped
  • 2 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2/3 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp fresh Thai chilli , finely chopped(optional)
  • 1 tsp lemon juice
  • ½ white ground pepper
  • A pinch of salt

Toran and Boiled Eggs Jorim

(Jerusalem artichoke and boiled eggs in soy sauce)


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Jerusalem Artichokes are a good substitute for Toran and I chose to use them for this simple dish.

You can read more about Toran here.

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For the Jorim Ganjang( soy sauce)Mix together all the ingredients (water, Korean Chunju or Japanese Sake, Golden syrup, sesame oil, toasted sesame seeds, white ground pepper) in a small bowl.

Set aside for a few minutes.

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Wash and peel Jerusalem artichokes and dice them into a small pieces.

Boil two eggs and cut them in half.

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Slice the vegetables (shallots, spring onions, garlic and chili) until you have an amount to fill a tablespoon.

Normally each tablespoon will weigh around 10 grams

ToranEgg3Pour 1 tbs (tablespoon) of olive oil into a deep frying pan and a little bit of butter too, only 1 tsp (teaspoon).

Stir fry the Jerusalem Artichokes with the grated garlic for 2 minutes on a medium heat.

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Pour the mixed soy sauce into the frying pan, add the eggs and close the lid.

Boil for 10 minutes on a medium high heat.

Turn down the heat to a medium low heat.Add all the vegetables (spring onions, shallots, and chillies).

Leave them for another 5 -10 minutes on a medium heat.

Serve and garnish with toasted sesame seeds.

Preparation time : Less than 15 minutes

Cooking time : 20 minutes

Serves  : 2 – 4

You will need to go a Korean supermaket to buy some ingredients.

Use Jorim Ganjang (Korean brand of soy sauce) or simply buy a a bottle of soysauce from any English supermarket.

Ingredients

For the soy sauce

  • 60 ml Jorim Ganjang
  • 50 ml water
  • 20ml Korean Chunju or Japanese Sake
  • 40ml Golden syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • ¼ teaspoon white pepper

For the vegetable

  • 300g washed, peeled and diced into a medium size cubic, Jerusalem artichoke
  • 2 boiled eggs, cut in half
  • 10g shallots, finely sliced
  • 10g spring onions, finely sliced
  • 5g / 2 garlic cloves, finely sliced
  • 5g / 1 red Thai chilli finely sliced

For the sauce pan

  • 1 tablespoon olive oil
  • 1 tea butter.

Tip: For hungry guests, it is a good side dish to serve with a bowl of rice, Chicken Buchu Jeon or a garlic nann bread.

 

Mu Saengchae (Spicy Kohlrabi or Mooli Salad)

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Prepare all the ingredients and mix them together.Wear a pair of gloves

and rub and stir the ingredients.That’s all!

Preparation time:  Less than 10 minutes

Cooking time: Less than 10 minutes

Ingredients

  • 150 g  Mooli  trimmed and sliced like very thin chipped potatoes.
  • A shallot, trimmed finely sliced
  • 2 cloves of garlic, grated
  • A medium sized fresh red chilli, finely sliced
  • 1 tablespoon sugar
  • 1 tablespoon, toasted sesame seeds
  • 1 tablespoon, apple cider vinegar
  • 1 teaspoon, sesame oil
  • Some chives, cut 2-3 cm long
  • 1  teaspoon,  chilli powder
  • A pinch of salt and a pinch of white pepper

Tip: You can add some honey or sesame oil if you find the taste is too salty.

Oi Muchim (Cucumber Salad with Chilli Powder)

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Traditionally Korean family food has three key components in a meal: rice, soup and some side dishes  called “Banchan”.According to our traditional way of preapring meals, we usually set out either three, five,  seven or nine Banchan on our dinner table.Oi Muchim is a popular inexpensive side dish. Koreans think about balanced nutrition with their Banchan.

Therefore if you have one or two vegetable side dishes on your dinner table then you need to add one or more meat or fish side dishes too.

Oi Muchim is one of the easiest and quickest side dishes to prepare and I personally think that this is a good (very low calorie) complement to a glass of beer.

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Preparation time: Less than 10 minutes

Cooking time: Less than 10 minutes

Ingredients

  • A large cucumber,  trimmed and sliced at 2-3 mm
  • 20g carrots trimmed finely sliced.
  • A shallot, trimmed finely sliced
  • 2 cloves of garlic, grated
  • 30g Romano pepper, trimmed finely sliced
  • 2/3  teaspoon,  finely chopped Thai chili
  • 1 teaspoon, sliced spring onions.
  • 1 teaspoon, sugar.
  • 1 tablespoon, toasted sesame seeds
  • 1  teaspoon,  chilli powder
  • A pinch of salt, a pinch of white pepper

Tip: You can add some honey or sesame oil if you find the taste is too salty.

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How to make Oi Muchim

If you do not have Korean chilli powder then use normal chilli powder which you can buy from any supermarket.

You need to use toasted sesame seeds. Toasted sesame seeds give a nutty flavour and crispy smell too.

(You always need to toast sesame seeds before using them in any Korean food)

If you have a disposable gloves then you should wear then when mixing all ingredients together.

That’s it!