Cooking Korean: Kimchijeon (kimchi pancake)

Lets start with my first experience with Kimchi.  In college I had two Hawaiian roommates and a number of Hawaiian friends (this is why I eat so much Asian food).  Anyway.  My roommate IAM-bot loved(s) kimchi.  So, when we finally found an Asian grocery story she bought a big vat of it.  She said it was fermented cabbage, which she knew I loved as sauerkraut.  Then she opened it . . . and I smelled one of the worst smells I have ever smelled.  I flatly refused to eat it.  That's right, I refused.  Based on smell I wasn't going near it.  I stayed a way from it to.  No matter how much Korean food I ate, I never touched kimchi.  I should mention something . . . I have a MS is forensic anthropology, without being too gross . . . I've been around some "strong" smells.

But, over time the number of people who told me it doesn't taste the way it smells began to add up.  And then, I made sauerkraut and sausage for a friend who had never had sauerkraut and said . . . it doesn't taste like it smells.  I decided I needed to try it.  So, this is my first Kimchi experiment.  I decided to make Kimchijeon.  Why?  Because, it is intensely kimchi, but cooked . . . I'm not sure why this makes it better.  Maangchi seems to like it and she doesn't usually steer me wrong.  So, I decided to use her Kimchijeon recipe.  At my last trip to the T&T I picked up a little pot of kimchi - premade.  I didn't want to commit to making my own at this point.

If its from Korea it must be good, right?

First, I opened the jar.  the hated smell meet my nose.  I'm not sure why I hate the smell so much.  I like sour cabbage and I like spicy things, but it just hurts.  I tasted it anyway.  It was fine.  I don't think I'll eat it out of the pot with a fork for a snack, but it is edible despite olfactory proof to the contrary. And so we begin with the cooking.

Ludo - SMELL BAD

I followed the recipe pretty exactly.  I use a bit more than a cup of kimchi (as my little pot contained a bit over this amount).  It also didn't have any kimchi juice . . . so I skipped it.  I mixed up the batter and it turned out looking like pancake . . . which is good.

Ready to cook . . . the smell had subsided by this point . . .

I got my pan ready and poured scooped in the batter.  I flattened it out and then realized something . . . my pan was too small and steep sided for the flipper to work . . . and I can't do the awesome flip Maangchi did on her video.

So, I divided it up into smaller pancakes in the pan.  I soon learned that my kimchi was still a bit large for what I was trying to do, but it more or less worked as I ended up with pancakes!

Big pancake fail . . .

Delicious little pancakes with Ninjas

I had a bite and it was pretty good.  I felt it could use a sauce so I used some mayo like I do when I make Japanese pancakes.  It went really well together so I feel I can suggest this.  In the end, I at about a 1/3 of a pancake and enjoyed it.  I don't think I could eat more than that in one sitting, but it is good.  I might be convinced to eat kimchi again and just try really hard not to smell it.

Spicy Tofu and Buckwheat Noodles Recipe

I've been sitting on a package of Northern Style Tofu (my favorite kind) and I really wanted to do something with it.  I also had some fresh Korean Buckwheat noodles from making Jjajangmyun.  As I had the Korean noodles I decided to do a Korean inspired recipe.  Spicy Tofu and Buckwheat Noodles was born.

Ingredients-
1 large package Tofu (firm)
Some veggie oil
1/2 cup corn
1 small onion
3 cloves of garlic
3 tbs vinegar (I used season sushi vinegar)
3 tbs soy sauce
1/4 cup hot water
1 tsp cornstarch
1 tbs red pepper paste (this will make is super spicy . . . if you don't like that add less . . . )

First, cut up your tofu and vegetables.  I also cut my tofu into awesome flowers using a very small cookie cutter (I cooked all the tofu though, none goes to waste).  Fry up the tofu in some veggie oil.  It will take a bit, but make sure its good and golden brown.  That makes it taste better.  Then add the chopped onion and garlic and the corn.  I used frozen.  Stir fry everything until the onion is transparent.  While that is cooking up make up the sauce and start the water to boil for the noodles.  For the sauce mix the vinegar, soy sauce, hot water, corn starch, and red pepper paste.  Add the sauce to the tofu and cook for about 5 minutes until its nice and thick.  Hopefully your water boiled and you got to cook your noodles (they need 3 minutes).  Put some noodles and tofu in a bowl and enjoy.

Tofu hanging out in veggie oil . . .

Look flowers . . .

Tofu, corn, and onion . . .

Sauce all mixed up . . .

Cook down the sauce . . .

A bowl full of wonderful!

It turned out fantastic.  I'm totally going to make it again.  Its spicy and just a bit sweet.  Next time I may use a different vegetable or something to mix it up a bit.  Yummy!

Cooking Korean: Jjajangmyun (black bean noodles)

I've been cooking Korean again.  I made Jjajangmyun (black bean noodles).  I love noodles, but haven't been eating them much lately, so this seemed like a good recipe to try.  Once again the recipes can be found at Maangchi.com.  Like always the video is helpful!  Plus, the music is very fun for this one . . . I love The Clash!

Jjajangmyun from Maangchi on Vimeo.

I followed the recipe very closely, but I did use a different brand of black bean sauce and a daikon instead of a Korean radish (which I couldn't find).  Plus, I added some leftover shitake mushrooms I had.  I did find Korean noodles though! However, I decided to use the buckwheat variety.

Root veg and crispy pork belly!

Everything delicious cooking away!

Yummy fresh pasta!

The past gives me permission to add stuff to the pasta ie radish juice . . .

Sauce all done (I may have made it a bit thick . . .)

Look at that delicious pasta!

I cut everything at the start and put it in different bowls.  I think cooked the black bean paste at the same time that I stir fried the pork belly.  I also made sure it was very well cooked as I like it very crispy. I then added the root veg.  Cooked that for 3 minutes and then added the other veg and fired for 3 more minutes.   I followed the direction for the rest, but I didn't add the sugar as it was already pretty sweet (the bought paste or extra sweet sweet potatoes I don't know).

Lunch! Ninja Optional.

In the end, it turned out good.  The veggies are super soft and the pork belly super crisp.  It did turn out a bit salty though . . . I think its the black bean paste I bought.  I would use a different type next time, but I'm still pretty happy with it.  Yum!

Cooking Korean: Bibimbap! (mixed rice)

I finally had time to make a full dinner this Sunday.  It was pretty exciting.  I went Korean again.  A friend of mine had mentioned how she loves getting Bibimbap at Korean restaurants and I remembered seeing a recipe at Maangchi.com . . . so I decided to make it.  Bibimbap is mixed rice . . . but that doesn't really do it justice.  I is just a great mix of veg and meat and rice.



I love Maangchi's videos.  For once I did everything like she did.  I used brown rice though.  I even found the fern brakes (which taste good!).  I got the fresh kind, so I didn't have to rehydrate them.  I will mention that it takes awhile to make all the parts.  They are all really delicious though, totally worth it.

Arranged on the plate!

With my poorly fried egg . . .

Mixed and ready to eat!

I would definitely make this again.  Its pretty healthy overall and delicious!

Cooking Korean: Gaji namul

Gaji namul is a Korean Eggplant side dish.  Eggplant is one of my very favorite things, so I was super excited to try this recipe from Maangchi.com.  Its also super simple.  Watch the video to find out how to make it.



After that helpful video you should be ready to go.  I should note that my version is a touch different.  First, I made a smaller batch . . . because I only have two smallish Asian eggplants.  Also, when I went to make this I realized the green onion I saved for the meal was bad. Other than that I did what I was told and it was delicious.

Hand ripped eggpland

All mixed up

Lunch is served: Korean eggplant and rice and leftover Japanese pancake

 If you don't like the sliminess of eggplants this dish is probably not your thing the combo of the steamed eggplant and the sesame oil is a touch slimy. But, delicious if you like that sort of thing . . . and I do!

Bento Project: Valentine's Day Bento!

I decided to enter the CasaBento Valentine's Day Contest.  The contest is to make a beautiful Valentine's Day bento and submit a picture to be voted on for a prize.  Submissions by Feb 6th.  The best will be put up on Facebook and voted on until Feb 10th.  I decided to make a Be Mine Valentine that is both tasty and beautiful.

Be Mine!

For the main dish I have Dubu buckim yangnyumjang (Korean spicy tofu dish from Maangchi.com).  I've made it before so I knew it would be good.  I also cut the tofu into heart shapes, so cute! I wrote out be mine with some yummy cheese and put it all on top of some couscous I dyed pink.  For the sweet part of the bento I cut some apples to look like pink Rabbits and cut some marshmallows to look like hearts.  I also have two MeltyKiss chocolates in the pink cup.  Some heart sprinkles top it off. 

It both looks and tastes great!

Cooking Korean: Yubuchobap!

I made some Yubuchobap because I love Inari and this recipe looked to be pretty similar.  I could not find the Yubuchobap kit that Maangchi discriped over at Maangchi.com where I got the recipe, so I improvised a little bit. First, I put my rice on in the rice cooker and I cut up my veg (carrots and cucumber).  I gave them a quick little fry after drain some of the water off.  While that was happening I cut up some garlic pickles (the recipe calls for pickled radish, which I don't love . . . so I mad a substitution). 

Veg ready to go

All mixed together and ready to stuff!

Once the rice was done I let it sit until it was warm not scorching and added a bit of sushi vinegar (remember I didn't have a Yubuchobap kit with the vinegar packet).  Then I mixed all the ingredients together.  I also didn't have the dry topping so I substituted furikake (little bits of seaweed and sesame seeds).  I had triangular tofu pouches which I felt were a bit difficult to stuff . . . it was hard to get stuff down into the tip.  Next time I'll search a bit more and see if I can get the more u-shaped pouches.

Dangerous Yubuchobap ring!

Each ninja protects his own yubuchobap!

Overall, I think it turned out great.  It also tasted great.   I got fresh made umeboshi at T&T while I was there so I made some with Umeboshi added as well.  For fun I decided to make some Haupia (hawaiian Coconut Pudding) as well.  I had a big lunch, so I made myself a small plate for dinner and  packed a bento lunch.

Lite yummy dinner!

Delicious bento lunch!

I hope yubuchobap tastes as good the next day as inari does!

Hobakjuk: Butternut squash porridge!

Tonight I made Hobakjuk.  Your right I found the recipe at Maangchi.com (this will bring you to the right place).  I picked it because I love Butternut squash . . . squash in general really.  Plus, I had everything (but the squash) already in my house! I keep sweet rice flour (mochiko) in the the house, but if you don't you'll need to go buy some.

I found Maangchi's video to be very helpful:



I followed the recipe pretty closely.  It was super easy though it did take a bit to make.  I used a 3 small squashes and when it came time to boil the squash in the water the second time I used only 4 cups of water.  I also topped the porridge with cinnamon when serving (which was a good touch).

No cling wrap? Use a ziplock!

I'm not lazy so I made small ones . . .

Aren't they cute!

All set to go . . .

Look at that yummy soup . . .

Topped and ready to eat

A mochi in every bite!

In the end I found the porridge to be delicious.  I may put a bit more sugar in it next time and maybe a bit more spice.  The rice balls really made it.  The texture was much like gnocchi.  I might try mochi balls in some other soups.  This is a fantastic recipe and worth trying.

Korean Food: Sigeumchi namul!

Sorry I haven't posted in awhile. I've been having some personal stuff happening, which has made me very very busy. But, tonight I had a couple of friends over for Korean pork buns (Jjinppang mandu). Yecal-bot requested these as birthday treat. To go along with this I made a spinach side dish (Sigeumchi namul) I found on Maangchi.com (click me to see!).  It was a huge hit!  I made 1.5x the recipe for 3 people and had about 3 tbs left after the meal.  Yecal-bot in particular was pleased.  I would highly recommend the recipe (if you like raw garlic) as I would all of Maangchi's recipes. 

Other than making a larger batch I didn't change anything . . . okay I used more than 2 cloves of garlic . . . I really like raw garlic . . . luckily my friends do too!

Yum!

Jjinppang mandu and Sigeumchi make a great dinner!

Watch Maagnchi's video!

Bento: Dubu buckim yangnyumjang and Dubu ganjang jorim

I made a delicious meal that consisted of two types of stir fried tofu yesterday.  Today I have a delicious bento made from it.  I made Bento: Dubu buckim yangnyumjang and Dubu ganjang jorim (based on Maangchi's recipes).  Both are very easy and fast and tasty.  I particularly like Dubu buckim yangnyumjang as the spicy sauce makes rice taste extra good.

Yum!

I added some raw carrots and a milk flavored diafuku to complete the bento.  The diafuku is made in Taiwan and the flavor tastes like Tawainese sweet biscuit I previously reviewed (no doubt from the Maltose used in it).  I was hoping for something a bit more custard-like when I bought it, but it was still good.  Overall, I think I have a pretty good lunch here!

Panfried Tofu: Dubu buchim yangnyumjang and dubu ganjang jorim!

I did some more Korean cooking today.  I have been trying (and failing) to make delicious tofu for awhile now.  It is a good source of protein, I just didn't really know how to use it.  This may surprise you, but it isn't a super common ingredient in the Midwest where I grew up.  I noticed that Maangchi had two recipes (utilizing 1 block of tofu) over at her site and have been meaning to try it ever since (please follow my link to the recipe).  Today I did.

1 block of tofu cut into 20 pieces

Panfried is part of the title . . .

First, I made the spicy Dubu buckim yangnyumjang first (I think I will refer to it as spicy tofu as the Korean is a bit of a mouth full!) I made this one completely as instructed.  I did have a really large green onion though . . .

Sauce ingredients . . .

Mixed up it looks delicious!

All done!

Happy skeleton says "Yum"

Next, I made the sweet dubu ganjang jorim (sweet tofu, once again the Korean is a bit of a mouthful!).  I was out of corn syrup (which I realized while cooking), so I used golden syrup instead.  I don't think this effected anything much . . .

Caramelizing the sweet sauce . . . 

All done!

Happy Skeleton say "Yum"

I loved both dishes but the spicy dubu buckim yangnyumjang was my favorite.  Good enough to be made again and again!  I'm very happy I finally found a tofu recipe that I find satisfying!

Thanks Maangchi!
 ~I recommend trying anything she makes! (watch the cute video)