Tag Archive: Korean Food

Traffic Light Kimbap

December 15, 2006 Category: Rice
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Traffic light kimbap 1 on the magazine

Last night, we had traffic lights for dinner.

It was my second time trying this Kimbap. When I tried it the first time, which was about a month ago, it looked terribly broken by a storm or something. So I changed the method a bit yesterday and tried it again. I didn’t expected to make it successfully this time, so I didn’t take pictures on the way. However it was a success. You never know, right?

So what do you think about this Kimbap? It doesn’t taste as nice as other Kimbap like vegetable or tuna Kimbap, because it hardly contains any ingredients, though it’s the creativity that counts :D

Traffic light kimbap 1

I used cucumber, yellow radish, and crab sticks as fillings. Crab sticks are supposed to show more red color instead of white. Sorry about the mis indication.

By the way, Is the order right? or Am I causing some accidents?

I am willing to make them again to give you a more detailed recipe, though the willingness comes from its popularity. :D

Related Posts

Vegetable kimbap

Tuna Rolls (Chamchi Kimbap in Korean)

Beef Kimbap and Tuna Kimbap from Kimgane

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Marinated Beef (Bulgogi) – Natural Sauce Version 1

December 14, 2006 Category: Red Meat
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Marinated Beef (Bulgogi) - Natural Sauce Version 1 on the magazine

Well, a long time ago (October 23 rd, 2006), I promised that I will make Bulgogi with natural sauce (the opposite to instant sauce) sometime, and I tried it about 3 weeks ago, which didn’t turn out so well. The reason was I poured out too much soy sauce, so it was literally painful to finish the meal, yet Michael didn’t seem to noticed as usual. :) I used 120 ml of soy sauce, which is quite a lot, so now you can imagine how it was.

When I nearly forgot the salty taste, I decided to try Bulgogi again, and it was OK yet something was missing. So while I am figuring out what is missing, I will give you a temporary recipe. :) Cross your fingers for me, please.

Ingredients for 2 people

  • Thinly sliced beef 440g (sirloin)
  • 1 small size onion
  • 1 stalk of spring onion
  • A dash of olive oil

For marinade sauce (mix these in a bowl, except sesame oil)

  • Soy sauce – 3 tbsp
  • Sugar – 1 tbsp
  • Refined rice wine – 2 tbsp
  • Plum Extract – 1tbsp (If you don’t have it, you can use pure pear juice instead.)
  • Minced garlic – 1 tsp
  • Pepper 3 sprinkles
  • Sesame oil – 1 tsp

Prep

  1. Rinse the beef in cold water a couple of times to get rid of the blood. Separate theMarinated Beef (Bulgogi) - Natural Sauce Version 1 ingredients meat and put it in a big bowl. (Bugogi beef is sold in thin sliced shapes at a butcher in Korea. So if you can’t find thin sliced beef where you live, you need to thin slice the beef first. When you do so, cut the beef when it is half frozen, slicing will be easier.)
  2. Thin slice the onion and cut the spring onion.
  3. Put the vegetables with the meat, then add the marinade sauce.
  4. Add the sesame oil, and stir it. (If you add sesame oil with the other sauce, it can block the sauce getting into the meat or vegetables.)
  5. Leave the bowl for about 2 hours at room temperature.

Cooking

1. Pre heat the wok for 10 seconds on a high heat. Add some olive oil.

2. Put the meat and vegetable into the wok. Stir it until it cooks.

Marinated Beef (Bulgogi) - Natural Sauce Version 1 cooking

3. Serve it on the plate.

Related Posts

Bulgogi Wrapped in Rice Paper

Bulgogi Flavoured Chicken Burrito

Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)

Marinated Beef (Bulgogi in Korean) -Instant sauce version


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Anchovy Sauce (Myulchi Aecjeot in Korean)

December 13, 2006 Category: Ingredient Descriptions
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Anchovy sauce is a kind of fish sauce.

This is a picture of the anchovy sauce bottle (멸치액젓) I was talking about yesterday. (I added it when I made radish Kimchi)

salted anchovies

I bought it for 1600 won (US $1.70) for 416 ml. (Odd number, isn’t it?) It is made of long fermented and simmered anchovies. The sauce is light brown.

You can use anchovy sauce when you make Kimchi, brown seaweed soup, sesame leaves Kimchi, or stew (jjigae), as a substitute for soy sauce. I knew it could be used in Kimchi, but I didn’t know about the other dishes. *ashamed grin*

I will demonstrate other dishes using this sauce some other time, so stay tuned on this blog. :)

Related Posts

Thinly Sliced Radish Kimchi

Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)

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Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean)

December 10, 2006 Category: Side Dishes (Banchan), Vegetarian
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soy sauce boiled tofu on the magazine

I don’t like tofu (Dubu in Korean) on its own, but I really like it when it is cooked with something else, like Tofu Soybean Paste Stew (Dubu Doenjangjjigae in Korean) or this meal, soy sauce boiled tofu. Tofu is a really cheap, healthy meal, and is suitable in lots of food. This side dish is especially really easy to make.

Ingredients for 2-3 person side dish

(Expected prep time: 2 minutes , cooking time: 4 minutes )

soy sauce boiled tofu ingredients

  • Tofu 280 g
  • 1/2 stalk of a spring onion
  • Olive oil 15 ml

For sauce (mix these in a bowl)

  • Soy sauce (Ganjang in Korean) – 3 tsp
  • Sugar – 1 tsp (I used dark brown sugar)
  • Garlic – 1/4 tsp
  • Sesame oil – 1/4 tsp
  • 1 green chili

Prep

  1. Cut the tofu into pieces.
  2. Take the seeds out from the chili and thin slice it.
  3. Thin slice the spring onion.

Cooking

1. Put some oil into the pan.
2. Add the tofu. Pan fry it both sides.

soy sauce boiled tofu panfrying tofu

3. Turn the heat down to low heat, add the sauce and spring onion, then simmer it. (turn the tofu over half way)

soy sauce boiled tofu simmering tofu

4. When 80% of the sauce disappears, serve it on the plate, then pour out the rest of the sauce on the tofu.

Although it contains chili, the actual dish isn’t spicy.

Recipes that contain tofu

Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)

Tofu Soybean Paste Stew (Dubu Doenjangjjigae in Korean)

Uncurdled Tofu Stew (Sundubu Jjigae in Korean)

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

December 8, 2006 Category: Noodles
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Spicy Noodles with Green Bean Sprouts on the magazine

Yesterday I had a recipe request from Mika about instant noodles. She was wondering what kind of ingredients I add when I make instant noodles. I usually don’t add much vegetables or meat, because I don’t want to bother with heavy preparation. However, I had some green bean sprouts left over after making Kimchi mandu (good timing isn’t it?), so I decided to make this meal straight away. :)

Spicy Noodles with Green Bean Sprouts shin noodles package

Ingredients for 1 person

Spicy Noodles with Green Bean Sprouts noodles inside Spicy Noodles with Green Bean Sprouts vegetable ingredients

  • 1 pack of Korean instant noodles
  • 1 chili
  • 1/2 stalk of spring onion
  • 1 fistful of green bean sprouts
  • Water 550 ml

Prep

  1. Rinse the green bean sprouts. Discard the bad beans.
  2. Take the seeds out from the chili, then diagonally cut the chili and spring onion.

Cooking

  1. Put the water into a pot, add the green bean sprouts.Spicy Noodles with Green Bean Sprouts cooking
  2. Boil it. (Put the lid on)
  3. When it starts to boil, add the powder sauce, dried vegetables, and noodles.
  4. Boil it for about 2-3 minutes more. (I prefer slightly under cooked noodles.)
  5. Add the chili and spring onion 30 seconds before you serve them.
  6. Serve them in a bowl (Kimchi is a option, though it is a must item for Koreans.) :D

Tips

  1. While you are boiling noodles, pick up the noodles with chopsticks several times and stir them. (When the noodle meets the air while it is cooking, it gets more chewy which is better.)
  2. Don’t boil it too much, and eat it soon after making it, otherwise the noodles become sodden.

I have used yellow bean sprouts in instant noodles before (though I can’t remember the taste), it was the first time using green bean sprouts in instant noodles. I think it gave a very fresh taste to the soup so it felt like a really healthy meal. I really loved it. However, it may be a bit spicy for you.

How to cope when the spice hits you

  • Drink some milk. (gargling enhances the chance to recover faster.)
  • Have some mashed potatoes.

Related Posts

Instant Udong Noodles

Korean Black Bean Paste Noodles (Jajangmyun in Korean)

Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)

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