Published October 31st, 2006
in Korean Chinese, Rice Meals and Seafood.
I had king oyster mushrooms and prawns on rice for dinner last night. I didn’t plan to have that meal though, that was one of the few meals I could make with the ingredients I had. (I didn’t want to go out shopping.)
Although the dish tasted a bit plain when I mixed it with some rice, it was really good, especially the prawns. I love prawns. I think I have to make the sauce a bit saltier than it was.
Ingredients for 2 people
(Expected preparation time - 15 minutes, cooking time - 10 minutes)
- Shelled Prawns (It was 420g before I unshelled them.)
- 3 medium size king oyster mushrooms
- 1/4 an onion
- 1/4 of small size broccoli
- 1/2 yellow capsicum (the color doesn’t really matter.)
- 1/3 of medium size carrot
- 1/6 of medium size zucchini
- 1 stalk of spring onion
- 1 green chili (I just added it for the extra spicy flavor, so if you don’t want it, you can exclude it)
- 1 and 1/2 cups of water
- Olive oil 15 ml
- Steamed rice for 2 people
- Oyster sauce 1 and 1/2 tsp
- Soy sauce 2 tsp
- Refined rice wine (or any cooking wine) 2 tsp
- Starch water (mix of starch 2 tbsp and water 2 tbsp)
- Pepper 3 sprinkles
- Sesame oil 1/2 tsp
Preparation
- Thin slice the mushrooms and cut them in half.
- Cut the broccoli.
- Thin slice all the rest of the vegetables.
- Rinse the prawns in cold water.
- Add 1tsp of refined rice wine and 3 sprinkles of pepper to the prawns.
Cooking
1. Pre heat the wok.
2. Put the olive oil into the wok.
3. Add all the vegetables into the wok except the spring onion and chili. Stir it.
4. Add the oyster sauce, soy sauce, 1 tsp of refined rice wine. Stir it.
5. Add the prawns and stir it for a bit then add the water. Boil it for 1 minute.
6. Add the spring onion and chili.
7. Add the starch water. Stir it for 20 seconds. (It goes thick pretty fast.)
8. Add the sesame oil. (You can adjust the taste with some salt.)
9. Put the rice onto the plate, then serve the mix of the veggies and prawns on top of the rice.
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Published October 30th, 2006
in Soup and Stew.
As the weather gets colder, soup gains popularity as a side meal, or as a drink snack with Korean wisky “soju”. “Eomuk” means fish cake and “Guk” means soup in Korean. I used fish cake on a stick, which is about 1 dollar more expensive than square fish cake, because it looks fancy, so it seems tastier. 
The fish cake package I bought had a pack of powder sauce, so you can use it to make the soup. But I didn’t want to use it, even if it could be tastier than my recipe, because it will have lots of chemicals. Though it is your choice.
One thing you need to be careful about when you have soup is not to burn your tongue. I burnt my tongue and the ceiling of my mouth yesterday, it still hurts me.
Ingredients for 3 people
(Expected preparation time - 3 minutes, Cooking time - 10-15 minutes)
- Fish cakes (3 sticks - You can use square sheets of fish cake as well)
- Radish 1/6
- Spring onion 1/2 stalk
- Onion 1/4
- Water 4 and 1/2 cups
- Soy sauce 1tbsp and 1tsp
- Refined rice wine 1 tsp
- Salt 2 sprinkles (you can add more as needed.)
- Pepper 2 sprinkles
- Kelp powder 1 tsp
- Anchovy powder 1/2 tsp
Preparation
- Thin slice the onion.
- Cut the radish into thin small squares.
- Cut the spring onion.
Cooking
- Put the water into a pot. Boil it.
- Add the kelp and anchovy powder in the pot.
- When the water starts to boil, add the radish.
- When the radish is nearly cooked, add the onion.
- Boil it for a minute then add the fish cake, rice wine, and soy sauce.
- Boil it for about 3 minutes then add the salt, pepper and spring onion.
- Boil it for one minute.
- Serve it in a bowl.
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eomuk, eomukguk, fish cake soup, oden, odengguk, Soup and Stew
Published October 29th, 2006
in Side Dishes (Banchan) and Vegetarian.
After cooking these baby potatoes, I was seriously thinking whether I should post this recipe or not. Because they didn’t look exactly how I expected.
However I didn’t want to waste all my effort to cook these braised baby potatoes by not posting the recipe. It was really hard work to rinse and scrub these little baby potatoes. So here is the recipe, but I am also planning on making a better version of this dish some other time, so check for that recipe as well.
Ingredients for 35 potatoes
- Baby potatoes
- Water
- Cooking syrup (corn syrup or sugar cane syrup) - 2 tbsp
-Sauce (Mix them well in a bowl)
- Soy sauce - 5 tbsp
- Rice wine - 2 tbsp
- Sugar - 2 tbsp
Preparation
1. Rinse the potatoes thoroughly - use soft scrubber to remove dirt if needed. (We are going to cook unpeeled potatoes.)
Cooking
1. Put all the potatoes in a pot. Pour the water to cover half of the potatoes.
2. Boil it until the potatoes are 80% cooked.
3. Add the sauce in the pot and mix. Simmer them gently in the sauce on medium heat.
4. When the sauce is almost boiled away, add the cooking syrup, then lightly mix it well and turn off the heat quickly.
5. Serve it on the dish.
6. Put the rest of the potatoes in another container to eat later.
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algamja jorim, baby potatoes, braised, Side Dishes (Banchan), Vegetarian
