Instant Cup Noodles “King Lid” (Wang Ddukkeong)

February 14, 2007 Category: Noodles
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Instant Cup Noodles King Lid(Wang Ddukkeong) 1

Made by Yakult Korea (110 g, 490 kcal, Sticker Price 850 won)

It’s been nearly 17 years since these King lid (왕뚜껑) cup noodles came out to the world. King lid! What a name! I guess its container is a lot wider than the other ones. What about the taste? As 17 years of history tells, it is pretty good. I think these were the most tasty cup noodles I have ever had so far. Though I remind you, I don’t eat cup noodles very often nor have I tried every cup noodles in Korea yet. I guess I was pretty hungry so it might have helped too.

How to cook (I am sure you know already but for clarification)

Instant Cup Noodles King Lid(Wang Ddukkeong) 3

  1. Open the lid and half of the paper lid. Add the powdered sauce and dried veggies and meat packet.
  2. Pour boiling (100℃) water up to the inside line of the container.
  3. Put the lid on.
  4. Wait about 3 minutes. Stir it well with chopsticks.
  5. Dig in.

Instant Cup Noodles King Lid(Wang Ddukkeong) 2

Yet I prefer slightly undercooked noodles. So I would wait only for 1-2 minutes.

As a Korean, I would describe them as refreshing. That may not work as a description to many of you, but that’s how they make me feel.

Some westerners seem to think that instant noodles are for uni students, yet that is not so in Korea. There is a certain time you crave cup noodles, like a rainy day or when you see someone eating on the TV. Cup noodles are also a very popular snack at Internet cafes, so called PC bangs (but they are usually very smoky, dark, and noisy places unlike a western style one).

What are your favourite cup noodles? And do you have your own secret way to enhance the taste?

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Spicy Noodles with Green Bean Sprouts (Sukju Ramyun in Korean)

Instant Cold Noodles in Broth (Mul Naengmyun)

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Garlic Chives and Baked Garlic Salad

February 11, 2007 Category: Side Dishes (Banchan), Vegetarian
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Garlic Chives and Baked Garlic Salad 2

( Garlic Chives and Baked Garlic Salad with Grilled Pork)

Do you like garlic? I don’t like eating raw garlic but I love eating baked garlic. It is delicately flavoured and has a savory taste, what is more it doesn’t smell as bad as raw garlic. Some naturopaths seem to think that once the garlic is baked, it is not as beneficial. Yet, some Koreans seem to believe that when the garlic is baked what it mostly loses is the bad smell and the good enzymes still remains. What do you think about this?

While I was wondering around Internet the other day, I found this very simple dish and it turned out to be a wonderful salad, which includes some baked garlic and garlic chives. I think this salad goes well with red meat, especially with pork or as one of the side dishes with rice. It has a slightly sour taste and the flavour and smell from the baked garlic is just so nice. Later, I wished that I had added more garlic.

Benefits of the garlic are ;

  • Supports the immune system
  • Helps digestion
  • Delays aging
  • Enhances blood circulation
  • Lowers cholesterol

Ingredients (for a 2 people serving)Garlic Chives and Baked Garlic Salad step1

  • Garlic chives – one fistful (about 40 g)
  • 8 cloves of fresh garlic
  • Olive oil – 2 tsp
  • Salt – 1/10 tsp

Dressing sauce (mix these in a bowl)

  • Soy sauce – 2 tsp
  • Apple vinegar – 2 tsp
  • Olive oil – 2 tsp
  • Dark brown sugar – 1 tsp
  • Pepper – 2 sprinkles

Steps

Garlic Chives and Baked Garlic Salad step2

  1. Thin slice the garlic.
  2. Put the olive oil and salt in a small bowl.
  3. Add the garlic and mix it well.
  4. Bake the garlic for 10 minutes at 180 ℃ (My oven is mini by the way) .
  5. While you are waiting, clean the garlic chives and cut them into 6-7 cm lengths.
  6. Put the baked garlic and garlic chives in a mixing bowl.
  7. Add the dressing sauce and lightly mix them with chopsticks.
  8. Serve them on a dish.

Garlic Chives and Baked Garlic Salad 1

This post has been submitted to WHB (Weekend Herb Blogging) hosted by Kalyn’s Kitchen. I don’t know how often I am going to participate in this blog event, but I think it is good to share some health beneficial food with you from time to time.

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Pork Belly BBQ (Samgyeopsal Gui)

Tuna Salad Sushi Rolls

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Seasoned Acorn Jelly (Dotori Muk Muchim)

February 8, 2007 Category: Side Dishes (Banchan), Vegetarian
28 Comments - Leave a comment!

Seasoned Acorn Jelly (Dotori Muk Muchim)1

When I was a child, I sometimes went hiking with my mom and we picked up some dropped acorns in the hills. I didn’t hike to the very top but on the way back the basket of my bicycle was full of acorns. At that time I didn’t know how they could be eaten by us, humans, because I always thought that they are for squirrels.

In my memory, I don’t think I liked the seasoned acorn jelly that much because of its bitter taste, but now I love it, it is like an adult appreciates good food more than a child. It has a slightly bitter taste from the acorn jelly and a slightly sweet and salty taste from the sauce, which I love, and this recipe is like that.

Seasoned Acorn Jelly (Dotori Muk Muchim)2

Hoping you can get the acorn jelly where you live, here is how the recipe goes.

Ingredients (enough to serve 6-8 people as a side dish) : 5 minutes to serve

  • Acorn jelly (도토리묵) – 420 gSeasoned Acorn Jelly (Dotori Muk Muchim) ingredients
  • 2-3 lettuce leaves
  • 1 green chili (non spicy)

Sauce (mix these in a bowl)

  • Soy sauce – 6 tbsp
  • Dark brown sugar – 1 tbsp
  • Sesame oil – 1 tbsp
  • Finely chopped spring onion – 2 tbsp
  • Parched sesame seed – 1 tbsp
  • Chili powder – 2 tsp
  • Minced garlic – 2 tsp

Prep

  1. Slice the acorn jelly (1 cm -1.5 cm thickness).
  2. Take the seeds out from the chili and thin slice it.
  3. Thin slice the lettuce (thickness doesn’t really matter, but mine was close to 1 cm).

Method A) - Better presentationSeasoned Acorn Jelly (Dotori Muk Muchim) method

  1. Put the sliced acorn jelly on the plate.
  2. Add the sliced chili on top.
  3. Decorate the plate with the lettuce.
  4. Spread the sauce on the top.
  5. Serve it on the table.

Method B) - My mom’s way (it may season the acorn jelly and lettuce better)

  1. Put the lettuce, chili and acorn jelly in a mixing bowl.
  2. Add the sauce and lightly mix it.
  3. Serve it on the plate.

Seasoned Acorn Jelly (Dotori Muk Muchim)4

By the way, a pack of acorn jelly is more expensive than tofu (I thought it would be cheap). It was 3,000 won (US $3.20) for 420 g in Korea. I also bought a pack of acorn powder to make acorn jelly from scratch and it was 6,6oo won (US $6. 30). It was requested by one of my readers. I know I really need to make it soon but apparently it requires continuous stirring for nearly an hour without any break, so I gave up for then. :(

Don’t worry! beloved, I will definitely do it. :)

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Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean)

Tofu Kimchi (Dubu Kimchi in Korean)

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Bulgogi Wrapped in Rice Paper

February 6, 2007 Category: Red Meat
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Bulgogi Wrapped in Rice Paper 2

How well do you make a good looking wrap in rice paper? Well, I used that material for the first time just yesterday and I proved that I am not very good at it, obviously. So the one thing I want to emphasize is that it tastes better than it looks. :)

This Bulgogi wrapped in rice paper is another way of enjoying the famous Bulgogi. I think it will totally go well to serve your guests at a party. If you can make a good looking wrap that is (If you can make the wraps like Evil Jungle Prince’s one, then it is perfect! ). Or you can skip the wrapping part and enjoy the Bulgogi only. The marinade sauce I used for this meal is the best bulgogi marinade I ever made so far. Though I would love to make an even better marinade in the future.

Either way, I hope you enjoy making it and the food as well.

Bulgogi Wrapped in Rice Paper 3

(Picture above – I just made this for lunch with some left over meat and leaves, I rolled it much better than last night, didn’t I? Please say Yes! It was really delicious even without the dipping sauce )

Ingredients for serving 2 people

  • Thinly sliced beef – 560g (sirloin)
  • Perilla leaves – 22 leaves
  • Lettuces -22 leaves
  • Rice paper – 22 sheets
  • 1 cucumber
  • 1/2 a medium carrot
  • A dash of olive oil
  • Sesame oil – 1 tbsp

For marinade sauce (mix these in a bowl)

  • Soy sauce – 5 tbsp
  • Dark brown sugar – 2 ½ tbsp
  • Refined rice wine – 1 ½ tbsp
  • Grated onion – 2 tbsp
  • Grated pear – 4 tbsp
  • Minced garlic – 1 tbsp
  • Ginger powder – 1/4 tsp
  • Pepper – 3 sprinkles

Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)

  • Soybean paste (Doenjang) – 1 tbsp
  • Gochujang – 1/3 tbsp
  • Honey – 1 tbsp
  • Water – 2 tbsp
  • Minced garlic – 1 tsp
  • Minced green chili (not spicy) – 2 tsp
  • Sesame oil – 2 tsp
  • Parched sesame seed – 1/2 tsp

Prep

Bulgogi Wrapped in Rice Paper marinading

  1. Rinse the beef in cold water a couple of times to get rid of the blood.
  2. Add the marinade sauce to the meat and leave it for 1 hour at room temperature.
  3. In 1 hour, add the sesame oil and stir it well.
  4. Rinse the leaves.
  5. Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat

Bulgogi Wrapped in Rice Paper cooking

  1. Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
  2. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps

Bulgogi Wrapped in Rice Paper wrapping

  1. Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet).
  2. Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top.
  3. Fold it well and make a wrap.
  4. Repeat steps 1 to 3 for the rest.
  5. Serve it with the dipping sauce.
  6. Enjoy your meal.

My suggestion – By the time I made some bulgogi wraps, the meat got quite cold. As you know, cooked food tastes best while it is still warm. So you can put the wrapping ingredients in the middle of the table and give individuals a plate and some hot water, so they can make their own wraps as they eat.

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Marinated Beef (Bulgogi) – Natural Sauce Version 1

Marinated Beef (Bulgogi in Korean) -Instant sauce version

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Stir Fried Gochujang and Simple Bibimbap

February 5, 2007 Category: Red Meat, Rice, Side Dishes (Banchan)
15 Comments - Leave a comment!

Stir Fried Gochujang1

Today’s post is about a multi purpose condiment “stir fried gochujang”(볶은 고추장). I made this about 3 weeks ago, and since then every time I don’t feel like accomplishing my kitchen duty, it has been a great help. Busy working ladies and gentlemen would love to have this in their fridge, especially if you love Bibimbap. Do you like the idea so far? :)

Stir fried gochujang is literally stir fried gochujang and you add it on some cooked red meat (pork or beef mince) and cook them together a bit . Once you make fair amount of it, you can store it in the fridge for up to 2-3 months. You can use it as a dipping sauce for wrapped meat in lettuce or ddeokbokki sauce or bibimbap sauce.

In my case, I used it as a bibimbap sauce and it was very convenient indeed.

Stir Fried Gochujang4

(My simple Bibimbap – rice with stir fried gochujang and radish sprouts)

Ingredients (as a 15 serving bibimbap sauce)

  • Gochujang – 3/4 cup
  • Honey – 1 tsp
  • Water – 3 tbsp
  • Minced pork or beef – 200 g
  • Sesame oil – 1/2 tsp

Sauce for the pork (mix these in a bowl)

  • Soy sauce – 1/2 tsp
  • Refined rice wine (cooking wine) – 1 tsp
  • Minced garlic – 1/2 tsp
  • Ginger powder – 1/4 tsp
  • Pepper – 3 sprinkles

Steps

Stir Fried Gochujang steps

  1. Rinse the pork in cold water.
  2. Marinate the pork with the sauce and leave it for 5 minutes.
  3. Pre heat the wok and add the sesame oil.
  4. Add the pork and stir it well so the meat doesn’t clot.
  5. Add the gochujang, honey, water and stir it well.
  6. Turn the heat off in 3 minutes.

Stir Fried Gochujang3

I keep it in a container in the fridge, with the lid on of course (You need to cool it down, before you put it in).

Stir Fried Gochujang2

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Yangpun Bibimbap

Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)

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