My Korean KitchenSnacks | My Korean Kitchen

Seasoned Dried Filefish (Jwipo)

sue — Mon, 19 Feb 2007 03:25:19 +0000

When I was a child I adored Jwipo (쥐포) so much. It was my favourite snack in the world.

Grilled Jwipo is sold on the street occasionally nowadays but it also used be sold at cinema snack bars as well. There was an episode when I went to see “Jurassic park” with my friend. I found that the snack bar was selling some grilled Jwipo, so I bought one just before the movie started. However as I finishing the one I had in my hand, I wanted to have some more. I ended up continually going backwards and forwards to get more Jwipo during the whole movie. I think I nearly ate about 10 or more of them (It was my second time watching the movie, for the record). It felt like I went to the cinema to eat those Jwipos instead of watching the movie, yet since then I don’t have any memories of eating Jwipo.

The other day, Zenkimchi wrote in his post that Jwipo is one of the strangest foods he had ever had, and that reminded of me how I fell in love with it at one time. So when I went grocery shopping the next day I instinctively grabbed Jwipo. The packet I bought only had 4 disks of Jwipo but it was extra big size for 3300 won (US $ 3.50)

I just baked them on a gas burner on medium heat. It was slightly salty and sweet, but fishy. It also was quite chewy. My jaw got sore a bit later. In general, it wasn’t as delicious as I remembered but it was a good snack.

Later I looked at the back of the packet and there were a couple of cooking methods recommended by the manufacturer. The first and second methods were for making spicy seasoned or soy sauce seasoned Jwipo as side dishes, which I will cover some other time. The third method was grilling Jwipo on a frying pan with some butter and the forth method was microwaving it slightly and using some Gochujang (Korean chili paste) or mayonnaise as a dipping sauce. The forth one is a common way to serve at a drink bar as well.

Jwipo is made out of filefish (dried, pressed, and seasoned). Once there was a rumor about filefishes that they are nearly extinct in Korea because of the massive consumption of Jwipo by Korean people. I have no idea if that is true or not.

Korean Sweet Pancakes (Hoddeok) – Fully Home Made Version

Eggs Baked on Elvan Stone

Korean Sweet Pancakes (Hoddeok) – Fully Home Made Version

sue — Mon, 29 Jan 2007 07:20:58 +0000

Hey, Check this out! Last week I made these sweet pancakes with premixed ingredients from the factory, and now I present you here sweet pancakes with fully homemade ingredients. To be correct, I don’t have a farm to grow wheat or sugar cane etc. The point is that I was able to make it from scratch. It has been only a week since I posted the premix version, but due to its popularity and unavailability of the premix in the United States, I rushed a bit to post this recipe. .. You’re welcome.

Compared to the premix version, it was super. First, I made it, so it should be better with my extra tender love and care. Second, it didn’t taste like anything artificial because I could manage the ingredients. Third, it was very cheap. I didn’t buy any extra ingredients, because I had all ingredients available in my kitchen.

The Baked Hoddeok smelt really nice. A well balanced smell of melted sugar and cinnamon. The cinnamon smell reminded me of easter hot cross buns. Though, while you are fermenting you need to endure the unpleasant smell from the yeast, I don’t really have much experience using yeast, does it always smell awful?

Ingredients for 6 pancakes

All purpose white flour – 1¼ cups
Salt – 1/4 tsp
Milk – 90 ml (6 tbsp)

Fermented yeast water (mix these well in bowl 1)

Warm water (40℃) – 45 ml (3 tbsp)
White sugar – 1/4 tsp
Dry yeast- 1/4 tsp

Stuffing (mix these well in bowl 2)

Cinnamon powder – 1/4 tsp
Crushed walnuts- 2 tbsp (you can use peanuts instead, but I prefer walnuts)
Dark brown sugar – 90 ml (6 tbsp)

Steps

1. Leave the mix of fermented yeast water in a warm place (30-40 ℃) for 10 minutes.

2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water.

3. Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.

4. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.

5. Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.

6. Pre heat the frying pan for 20 seconds and add some oil.
7. Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat)

8. Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.

Sorry, while I was eating busily, I completely forgot to take picture of its front. It tastes best when it is still warm, you know. So here is a picture from last time, I made this with premixed ingredients, it should look the same.

By the way, I had a bit of stuffing left and it was enough to make 2 extra pancakes. So if you follow my recipe, just keep that in mind.

sue — Tue, 23 Jan 2007 10:25:36 +0000

Have you seen these pancakes before? They are called Hoddeok, and you can easily spot them on the street, especially in winter in Korea. Hoddeok used to be my favourite street snack when I was a child, yeah I was that spoiled kid who cried for sweet snacks and embarrassed my mom.

The other day, my self proclaimed elves (my sisters) found a Hoddeok recipe and they were busy making them. They somehow miscalculated the amount of the ingredients, so it wasn’t quite as good as it could be, but it was still good for their first try.

So I thought I should compare our Hoddeok with something more professional before I present it to you, and since I haven’t found any Hoddeok carts on the street (I said this is quite a small city on other posts), I decided to compare with one from the factory.

This is the premix packet for Hoddeok and what is inside.

Product name – Q1 stuffed pancake mix
Made by – Samyang
Purchase price – 2500 won (US $2.60) from Homeplus
Weight – 550g (supposedly able to make 10 pancakes)
Contents – Premix 396g (left), filling jam mix 150g (right), Dry yeast 4g (centre)

There are instructions on the side of the box in Korean and here are the steps from the box with additional opinions of mine. The extra ingredients you will need are: water 260ml and some vegetable oil.

Step 1. Sieve the premix (the yellowish packet), then add the dry yeast (silver packet) and water, knead it with a wooden spatula.

Step 2. Cover the bowl with wrap, and ferment it for 2 hours at room temperature (20-25 ℃) The volume of the dough needs to increase by 2 times.

Step 3. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough(to allow ten to be made), then put it on your hand.

Step 4. Widen the dough with your hands and put a spoonful of jam mix (the green packet). Seal the dough. Repeat it for the rest of the dough. (You need to spread the dough more than in the picture. Otherwise it is hard to seal properly.)

Step 5. Pre heat the frying pan for 20 seconds and add some oil.

Step 6. Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat)

Step 7. Press the dough with a spatula and when the both sides are golden brown you can serve them on the plate.

Recommendation from the packet : It is best if you consume all the fermented dough (dough without the jam mix) when you make it. However if you can’t finish it all, keep it in the fridge (if you are going to consume it within 24 hours), otherwise keep it in the freezer, and defrost it well before you use it.

Review of the product (5 is the highest)

Price compared to fully homemade version : 2/5 (I think it is expensive to buy this premix packet since I saw how easy it is to make the dough ourselves with easily available ingredients.
Convenience : 5/5 (Since it is made for convenience, it is a well made product)
Taste and Flavour : 3.5/5 (It was delicious though was too sweet for me. It has a vanila flavour and slight sense of cinnamon.)
Side affect – I got three pimples possibly more on my right cheek after having 3 Hoddeok yesterday. I think it is nothing to do with the product, I just had too much of it maybe (As you can guess, it is very sugary and oily). Also, importantly, people who have a peanut allergy shouldn’t have it. It contains powdered peanuts, though it didn’t say how much it has.

By the way, you will see a fully homemade version recipe very soon.

Spring Rolls in Laver (Gimmari in Korean)

Enoki mushrooms Pancakes (Paeng-ee Beosut Jeon in Korean)

Frozen Cheese Cakes

Dumpling Pastry Pizza (Mandupy Pizza in Korean)

sue — Fri, 01 Dec 2006 03:18:24 +0000

I found that some Koreans make simple pizzas with dumpling pastry at home. It is very quick to make as long as you can get the dumpling pastry easily. You can buy some at a supermarket in Korea for about 1,300 won (US $1.40) for 260g of pre-made dumpling pastry.

This is a picture of dumpling pastry package. (I bought the package that contains green tea powder which is a little bit more expensive than white flour pastry. Though you can use either pastry. They are next to each other, so are easy to find.) – It is stored next to the instant dumplings or pork cutlets section, which implies in the fridge.

Ingredients for 2 people (12 small pizzas) – You can alter with any topping you want.

7 black pitted olives
2 sausages
1/2 an onion
1/2 a capsicum
3 mushrooms (I was going to use button mushrooms, but I only had shiitake mushrooms)
Shredded cheese 2 fistful
Dumpling pastry 12 sheets
Tomato sauce (Ketchup) – 3 to 4 tbsp (depends on whether you like a bit stronger taste or not. Pizza that had more tomato sauce tastes better for me.)

Preparation

Finely chop the onion and capsicum.
Thin slice the olive, sausage, and mushrooms.
Paste the tomato sauce on the pastries.

Cooking (with small oven)

1. Place them on the oven tray. (this way, you don’t spill the toppings.)

2. Add the toppings on the top of the pastries as you like.

3. Bake them on 210˚C for 10 minutes.

4. Serve them on the plate.

If you don’t have an oven, you can bake them on the frying pan with some oil. (bake them until the cheese melts, usually it takes about 5-6 minutes) I tried this way too, though it wasn’t as convenient as oven baking, and it tastes different. Pan baked pizza tastes like pan pizza, and oven baked pizza (without oil) tastes like thin pizza.

By the way, if you can’t get the dumpling pastries, you can use my tortilla recipe to substitute for the pastry and make some small tortillas out of it instead of big ones. I think it will work out well too.

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How to Make Flour Tortillas with Limited Resources

How to Make Flour Tortillas (with Limited Resources)

sue — Tue, 28 Nov 2006 03:10:15 +0000

Since I speak Korean, I can easily order tortillas from the internet. Though it seemed expensive to me to pay about 4 dollars (US) to get 12 sheets of tortillas, plus pay the delivery cost which is another 4 dollars if I spend less than 40 dollars from that shop.

So I researched a little bit on the weekend to get a very simple tortilla recipe.
Here is the one I found, I altered it a bit in my own way. They were quite good but they weren’t as thin as prepackaged ones. I guess I need a better technique to do so.

Ingredients for 4 wraps

White flour 2 cups – I used all purpose flour
Starch powder – 2 tbsp
Salt – 1 tsp
Water 3/4 cup
Olive oil – 2 tsp
White flour – 2 tbsp (Anti sticky purpose)

Make sure you pour 3/4 cup of water, not 1 and 3/4 cups. There was a incident while my sister was helping me cooking. She doesn’t have much experience with measuring cups like most Koreans, and she poured 1 cup extra on the flour. Thanks to her, I started all the steps over again, and had to cook lots of Buchimgae pancakes to use up the other failed dough whole weekend. I still have 2/3 more to go.

Steps

Sieve the flour, salt, starch powder.
Add the water and olive oil.
Kneed the dough. (The recipe I found recommend to leave it like that for about 1 hour in the fridge, but I didn’t have much time to spare, because of the incident I had. So I just kept going to next step without having any break.)

4. Divide the dough into 4 pieces.

5. Spread the white flour (2tbsp) on the board.

6. Roll the 4 pieces of the dough lightly on the board into balls. (Separately)

7. Roll one piece of dough with a rolling pin to make a thin round shape. (Repeat this for the rest of them)

8. Preheat the pan for 10 seconds.

9. Add one tortilla sheet and cook it for 20-30 seconds.

10. Turn it over and cook it for 20-30 seconds.

If you have a tortilla press, here is a good recipe from Simply Recipes – How to make corn tortillas

Also, if you have better ideas or suggestions to make tortillas with limited resources, I would like to hear about it from you too.:)

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Bulgogi Flavoured Chicken Burrito

My Korean KitchenSnacks | My Korean Kitchen

Seasoned Dried Filefish (Jwipo)

Korean Sweet Pancakes (Hoddeok) – Fully Home Made Version

Sweet Pancakes (Hoddeok) – Pre Mix Version

Dumpling Pastry Pizza (Mandupy Pizza in Korean)

How to Make Flour Tortillas (with Limited Resources)