September 24, 2006 Category:
Rice
When I first tasted curry in Japan, it was so different to what I was used to yet it was really delicious. I think Japanese curry is sweeter, darker, and smells stronger (Someone said it is similar to the original Indian curry) than Korean curry.
I personally like Japanese curry better. However I cooked this Japanese curry for the first time today. But it turned out really well, so I am very glad.
Because Japanese curry is imported, it is more expensive than the Korean one in Korea. It was about 3,300 won (US $3.50) I bought it at Homeplus.
This is what I used today. Curry looks like chocolate, so my husband was happy for that moment. 
(Top : Outside, Bottom : Inside of the packet)
With this one, you can serve about 12 people. Once you open it you need to keep it in the fridge in an air tight container. (It was on the directions.)
There were two choices in terms of spicy level, I chose “medium hot”, but as you may expect, it wasn’t hot at all to me. (If you are used to Korean food, it wouldn’t be hot.)
Ingredients for 2 people are: (If you are a big eater it is quite right, but if you are a small eater, it can serve up to 3 people.)
- 1/2 an onion
- 1/3 of a zucchini
- 1 medium size potato
- 1/4 of a carrot
- 1/4 of a red capsicum
- 1/4 of a yellow capsicum
- 1 piece of chicken breast
- Olive oil 1 tbsp
- Curry 1 and a 1/2 blocks
- Water 265 ml (approximately 1 cup)
- Steamed rice for 2 people
-Preparation
- Wash all the vegetables and chicken in cold water. Peel off the skins as needed.
- Cut the onion, zucchini, potato, and carrot into small cubes.
- Cut the capsicums and chicken breast into small pieces.
-Cooking
- Pre heat the wok for 10 seconds.
- Pour the olive oil.
- Put in all the vegetables (except capsicums)
- Stir it for about 3 minutes.
- Add capsicums and the chicken.
- Stir it for a bit. (For about 2 minutes)
- Add the water.
- Boil it until vegetable and chicken get soft. (For about 5 minutes)
- Add the curry. Stir it around until it melts in.
- Stir it well.
- Put the rice on the plate.
- Serve the curry on the top of the rice.
September 14, 2006 Category:
Rice
This is one of our favourite meals. I can proudly say that I can make it better than some restaurants too.
Yangpun is a kind of salad bowl, and Bibimbap is boiled rice with various vegetables and Gochujang sauce. People usually share the whole bowl (scoop and eat from the bowl),
so some foreigners might not like this idea, however it seems to taste nicer to me simply because we share the joy of the food together.
-Ingredients for 2 people
(Expected prep time – 5 minutes , Cooking time – 5 minutes )
For vegetables and meat (You can pretty much use any kind you want)
- 1 King oyster mushroom
- Kimchi 20g (very small handful)
- Tuna 125g
- 1/5 a zucchini
- 1/2 a medium onion
- 5 Sesame leaves
- Soy sauce 1 tsp
- Some olive oil (for pan frying some veggies)
- 1 egg
For Gochujang sauce (Bibimbap taste really depends on this sauce, mix these well in a bowl.)
Gochujang 1 tbsp- Sugar 1 tsp
- Vinegar 1 tiny dash (make sure not to pour it out, it happens often.)
- Water 5ml (1 tsp)
For meals
- Steamed rice for 2 people (about 2 cups)
- Sesame oil 5ml (1 tsp)
-Preparation-
- Thin slice the mushroom, onion, and sesame leaves.
- Cut the zucchini in half moon slices.
- Slice some Kimchi.
- Drain the tuna oil.
-Cooking-
1. Pan fry mushroom (There is no need to wash the pan between these steps).
2. Fry the egg.
3. Stir fry some zucchini and onion with soysauce.
4. Put some rice into a Yangpun (The big bowl).
5. Put the vegetables and meat into the Yangpun.
6. Add Gochujang sauce and sesame oil.
7. Mix them throughly.
8. Dig in
Related Posts
Stir fried Kimchi and Rice (Kimchi Bokkumbap in Korean)
Stir Fried Calamari Rings on Rice (Ojingeo Deopbap in Korean)
September 8, 2006 Category:
Rice
Apparently my husband has a wheat allergy.
A Chinese medicine doctor recommend me not to feed him wheat products. So he’s cut out bread for breakfast, and I had to think what to feed him.I came up with egg and rice (that’s what we call this meal). I used to have this meal when I was a baby. It is not spicy at all. So it can be a good baby’s weaning food.
It’s very simple to cook. My husband can do it. So pretty much anyone can make it.
The ingredients are (for one person)
-expected cooking time ; 3mins
- Little olive oil (You can use other oil, my husband specifically likes extra virgin olive oil)
- 15ml soy sauce (really just a dash)
- 1 egg
- 1 cup of Steamed Rice
-Cooking-
1. Turn the gas on. Heat the wok about a minute.
2. Put some oil into a wok. (You can try with frying pan, however you can lose some rice when you stir.)
3. Break the egg into a wok.
4. Put some rice onto a wok. Then pour soybean sauce.
5. Stir it thoroughly.
6. Now it’s all done.
