Sweet and spicy tuna rolls – chamchi kimbap

sweet and spicy tuna rolls

These sweet and spicy tuna rolls are quick and easy but oh so yummy!  Rolled up seaweed in or seaweed out, they make a great appetizer or a light lunch.

Nov 2014 011

The kids are in swimming lessons on Friday nights.  It was a great concept, in theory; end the week with lessons and a swim at the pool.  My yobo joins us and swims with the kids.  It sounds lovely.  And it is, except that dinner still needs to be made, my yobo can’t always make it there and it is 6:30 when we get home!  If I am organized, I have dinner planned before we go, but more often than not, I am throwing it together when we get home.  This week’s throw together menu… sweet and spicy tuna rolls and zucchini pancakes!

sweet and spicy tuna rolls

“You are crazy!” you are thinking. No, really, they are that easy. 🙂

Sweet and spicy tuna rolls

Sweet and spicy tuna rolls

Ingredients

  • 3 cups of cooked medium grain rice
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 4 sheets of seaweed for sushi (nori)
  • 1 can of tuna
  • 2 tbsp sweet chilli sauce
  • sesame seeds to garnish

Instructions

  1. Mix the sesame oil and the salt into the warm cooked rice
  2. Add the sweet chilli sauce to the drained tuna
  3. Place 3/4 c rice on the top 2/3 of the seaweed
  4. Spread out evenly
  5. Add 1/4 of the tuna mixture to the end of the rice
  6. Roll the rice/seaweed over the tuna to cover it - squeeze tightly
  7. Continue to roll
  8. Glue the end of the roll with a few grains of rice
  9. Squeeze, slice and enjoy with soy sauce!
http://koreainmykitchen.com/?p=1360

Note: to make the ‘inside-out” rolls, you need 4 cups of rice and instructions for reverse rolling are here! 🙂


Slow cooker Sunday – Mongolian beef

mongolian beef

I love Sundays! We get to sleep in, drink coffee and eat a slower paced breakfast, and make our way to church. We spend the day with family and at church and it is near dinner time when we get home. It is a lovely day, except for the last minute planning (you know, open the fridge, close the fridge, open it again in hopes some idea jumps out at you!) and the mad rush to make dinner once we are home.  A quick way to ruin the tranquility of the day!

mongolian beefSo recently, in a moment of brilliance, I dug out the slowcooker and decided we would start slow cooker Sundays. It’s the best idea I’ve had in a long time!

So now I turn on the rice cooker and the slow cooker before I head out the door, and let the appliances do the cooking!  If only there was an appliance to clean the bathrooms! 🙂

Slow cooker Sunday – Mongolian beef

Slow cooker Sunday – Mongolian beef

Ingredients

  • 1 1/2 pounds stewing beef
  • 1/8 cup cornstarch
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 3/4 cup soy sauce
  • 1 tbsp sesame oil
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 1/2 cup cubed carrots
  • 3 medium green onions, chopped

Instructions

  1. Combine ingredients the in crock pot (except green onions).
  2. Cook in crockpot on high for 2-3 hours or low for 4-5 hours (or until you are home).
  3. Serve with rice,
  4. Garnish with green onions.

Notes

Recipe adapted from sixsistersstuff.com

http://koreainmykitchen.com/?p=1245

We even have time for some cute pictures of my kidlets in their Sunday best now!

the girls

the boys

Kimchi fried rice with breakfast sausage – kimchi bokumbap

kimchi fried rice

This twist on traditional fried rice tastes delicious.  The classic breakfast combination of sausage and egg added to fried kimchi and nutty rice will have you going back for more. With a nice kick of heat, it is sure to be a favourite!

kimchi rice with an egg

My yobo loves kimchi bokumbap.  I think most Koreans do; I have yet to find one that doesn’t.  The simplest recipe can be made with just kimchi and left over rice but this recipe had my husband licking the bowl!

This week has been busy with Halloween. The kids love to make their own costumes, which the teacher in me is very proud of, but the working mom in me finds frustrating.  We have a huge dress up bin and it would be wonderful if they just picked one out of there.  But no, they had their ideas and were ready to go.  So between working during the day, a last minute run to the dollar store for supplies, helping the kids with the costumes, I was happy we had left overs for dinner.  I made this recipe the night before the chaos!

Here are my kidlets and their costumes. Of course, in the middle of it all, I never got to taking pictures of the costumes until the end of the festivities on Halloween.  And one thing to be said about homemade costumes is that they don’t last very long! 🙂

a giftgift

Kyah and Jaina were Christmas presents (they did have shoulder straps at one point!)

Soldierfrog

Taron was a Roman soldier with a homemade sword and shield. Nyles wore this cute frog costume for a total of 42 seconds.

Kimchi fried rice with breakfast sausage – kimchi bokumbap

Ingredients

  • 1 tbsp sesame oil
  • 1 carrot sliced thinly
  • 1/2 c red pepper sliced thinly
  • 1 c kimchi
  • 1 tsp red pepper powder
  • 2 c medium grain rice (I used a combination of white, brown and black rice)
  • 3/4 c cooked breakfast sausage (4 links)
  • 2 eggs

Instructions

  1. Heat the oil in a fry pan and add the carrot and pepper
  2. Fry until lightly brown
  3. Add the kimchi and fry until until cooked
  4. Add the pepper powder (omit if you don't want it too spicy, add more to kick it up a notch)
  5. Throw in the breakfast sausage and stir
  6. Add the rice and mix well and continue to fry for a few minutes.
  7. Fry up the eggs separately and place on top of the bowl.
  8. Enjoy!
http://koreainmykitchen.com/?p=1301

Bulgogi – Korean bbq beef

bulgogi

Here it is!
The quintessential Korean recipe.  Sweet and salty, thinly sliced beef, bbq’ed to perfection! If there is no other recipe on the blog that you think you might even remotely enjoy, this one you will!  I promise.  Throw it on the bbq with some veggies, wrap it up in lettuce, pair it with kimchi, and you will be in Korean-food-heaven!

The reason I haven’t posted this before is,  in the midst of prepping, bbq’ing and serving it up for my family, I never managed to get a picture.  I admit this one isn’t the greatest, but it is a picture nonetheless.  So here it is, the recipe you have been waiting for (even if you didn’t know it!)

Bulgogi – Korean bbq beef

Ingredients

  • 1 lb lean beef - I use anything I can get for a decent price - tenderloin, inside round, outside round
  • 3 tbsp sugar
  • 2 tbsp rice wine
  • 2 tbsp minced garlic
  • 6 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp salt
  • black pepper
  • 5 tbsp chopped green onion
  • 1/3 cup apple sauce

Instructions

  1. Slice the meat as thin as possible. - You can ask your butcher to do this. My mom has a meat slicer so I freeze my meat, let it thaw a little and then slice it as crazy thin as I can. Thin = delicious!
  2. Mix all the ingredients together and let marinade as long as you can.
  3. BBQ! - I usually put a cooling rack on the grill so I don't lose small pieces.
  4. Wrap up in lettuce and enjoy!
http://koreainmykitchen.com/?p=1186

Enjoy! 🙂

 

 

Korean cooking class

cooking class

I am a teacher so I know how to teach.  And I like to cook, but can I teach how to cook?

Well, that is what I did this weekend.  I was invited to teach a fabulous group of ladies some Korean recipes.  The host had a gorgeous kitchen for cooking and teaching and graciously worked as my assistant fetching all sorts of ingredients and utensils.  The ladies were excellent students, trying, learning and asking lots of questions.  Good food and good times were enjoyed by all!

What was on the lesson plan? First up, kimbap, rice rolls. I demonstrated the simple art of rolling them so they each look like a little masterpiece! 🙂

kimbap rolls

Secondly, we made our own pork mushroom mandu, dumplings, folding up little pockets of goodness!

Pork mushroom mandu

And finally, we enjoyed some Korean bbq’ed beef, bulgogi in lettuce wraps.

lettuce wrap

Sorry, no glamour shots of these. This was the last piece of meat that was about to be devoured when we snatched it from a hungry mouth in order to snap a picture. Even though bulgogi is probably the most well know Korean dish, I have yet to post a recipe for the marinade.  Soon… I promise! 🙂

cooking class 2

Tuna kimbap

tuna kimbap

A wonderful combination of veggies and protein wrapped up in sesame flavoured rice and roasted seaweed.  A well balanced bite with all the food groups represented! Think of it as a mini little food pyramid …. in a circle! 🙂

My yobo was really wanting kimbap and has been asking me to make it for weeks now (read: begging!)  So one Sunday night he decides to make rice (waaaay) to much of it and I have to figure out what to make with all this rice.  Kimbap, he suggests.  He even produces all the necessary ingredients. Not so subtle! So kimbap it was!

This rendition has a yummy flavoured tuna in it. When a lady was offering samples of it at the grocery store, my yobo and all the kids went back twice.  I had no choice but to buy it, more because I felt bad for the sample lady than the fact they all enjoyed it! It also has spinach, a favourite of my yobos; “just like my mom makes it!”

The things you need:

  • A package of roasted seaweed 10 pieces
  • 8 cups cooked white sticky rice (don’t know how? here!)
  • 1 tbsp sesame oil
  • 1/2 tsp salt (to taste)
  • A package of spinach
  • 2 carrots
  • 4 eggs
  • 2 cans tuna (sun-dried tomato flavoured)
  • Korean pickled radish

sundried tomato tunaradish

The prep:

  • Add sesame oil and salt to slightly cooled cooked rice.
  • Beat the egg and fry like a crepe. Cut into 10 long pieces.
  • Slice the Korean pickled radish into 10 long pieces.
  • Slice the carrot into 10 long pieces.  Lightly fry.
  • Slice the cucumber into 10 long pieces using the outside of the cucumber and discarding the column of seeds in the middle.
  • Blanche the spinach in boiling water for 1 min.  Drain and squeeze. Lightly season with salt or soy sauce.

Assembly

  • Lay the seaweed on a bamboo roller
  • Place 3/4c + a little bit of rice on the seaweed
  • Spread the rice out evenly over 2/3 of the seaweed
  • Place the ingredients at the bottom end of the rice
  • Carefully roll the seaweed over the ingredients and pinch it tightly
  • Roll the rest of seaweed up nice and tight
  • Glue the end to the roll with a few pieces of rice
  • Cut with a sharp knife
  • Enjoy!

For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂

 

 

 

Breakfast ‘sushi’

breakfast sushi

Hot crepes rolled up with cream cheese, banana and caramel, sliced up like sushi and eaten with chopsticks!

There is nothing like a snowy winter day to make some Asian inspired pancakes… minus the seaweed!  I love pancakes and thought this would be a fun way to eat them. We also tried them with raspberry jam, cream cheese and banana. Deeeelicious!

breakfast sushi

Today was suppose to be the last day of school before the holidays but a big dump of snow means we are home.  Though we have mixed feelings about missing the last day of school, we got to indulge in a weekend breakfast before heading out to build snowmen and snow forts.

Breakfast sushi

Ingredients

  • Crepes
  • Banana
  • Cream cheese
  • Caramel sauce
  • Raspberry jam
  • Icing sugar to garnish

Instructions

  1. Make the crepes according to your favourite recipe.
  2. Slice banana length wise into 4 pieces
  3. Slice cream cheese into long thin pieces
  4. Assemble ingredients
  5. Roll
  6. Slice
  7. Arrange on the plate
  8. Sprinkle with icing sugar
  9. Enjoy!
http://koreainmykitchen.com/?p=1065

breakfast sushibreakfast sushibreakfast sushi

Fun in the snow

snow fortin the snow

Jjajang ramyun – black bean noodle ramyun

jja jang ramyun

This bowl of yummy hot noodles is a deliciously quick lunch. It tastes so good, you’ll forget you are eating ramyun!

We really enjoy jjajang myun, black bean noodles. It is one of the things I haven’t ever made from scratch or even really tried.  If we go out for Korean food, this is what we usually order. (See restaurant review here and here!)

But we really like it and going out is expensive with lots of hungry kids, so we resort to making the instant kind at home (more often than we would admit). As we have discovered, all black bean style ramyun noodles are not created equal!  This one, however, is a winner!

Jjajangmen package

The secret to its deliciousness is the pouch of jjajang sauce (not powder!) that is included.

jjajang sauce

It cooks up quick and easy and makes a great weekend lunch.

Warning: You may need to remove your shirt when you eat it.  It gets messy!

noodles

noodles

This is not a recipe so much, since it is just following the instructions on the package; it is more of a product review with cooking directions 🙂

Jjajang ramyun

Ingredients

  • 600 ml water
  • 1 package paldo jja jang men instant noodles
  • cucumber slices to garnish

Instructions

  1. Bring water to a boil
  2. Add dry noodles
  3. Boil for 5 minutes
  4. Drain out the water and leave 2-3 tablespoons of water in the bowl. (This is important since you want it saucey!)
  5. Squeeze the sauce out of the package
  6. Mix well
  7. Serve with cucumber garnish
  8. Enjoy! 🙂
http://koreainmykitchen.com/?p=956

Kalbi rice burger sliders

kalbi slider

A yummy little burger made with a delectable ground sirloin patty, topped with spicy bean paste and fried zucchini, inside a sesame rice ‘bun’!

I have never understood the whole slider concept.  Why make a small little burger and then have to eat two? (or three?)  What was wrong with the good ol’ fashion sized burger? The toppings never all fit, the burgers are too tall and 4 bites later, you are done!

So why, you ask, did I make them?  Well, like most things that happen in my kitchen, it was by chance.  I had made my delicious kalbi beef patties with some ground sirloin my yobo had got on sale.  I have been wanting to make a patty with a spicy bean paste for a while, but alas, I had forgotten that when I was making the patties.  Still wanting to experiment with the bean paste, I figured I use it as a condiment.  Then inspiration hit, and voila, spicy bean paste and fried zucchini kalbi beef patties!

By why are they so small?  I had already made the patties, and I have small hands, so unless I am intentionally making big ones for burgers, this is the size they come out in.  Perfect for sliders! 🙂

missing a top bun... slider

The things you need:

Yield: 12 sliders

The patties

  • 1 lb ground sirloin (or ground beef)
  • 4 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 2 tbsp chopped green onion
  • 1 tbsp minced garlic (or 3 cloves)
  • a couple of shakes of black pepper

The rice ‘buns’

  • 6 cups of cooked rice – a quick tutorial here if needed
  • salt to taste
  • sesame oil to oil the pan

The toppings

  • Spicy bean paste, Sunchang Samjang (bought prepared at an Asian mart)
  • 1/2 a zucchini sliced

The how to:

  • mix all the ingredients together to make the beef patties
  • form into small balls and flatten – make 12
  • fry them on medium low. Turn them over and flatten them down.  Be sure to not let them burn!
  • continue to fry until the juices caramelize and a delicious sticky coating has formed on the outside
  • fry the zucchini and salt to taste
  • salt the rice to taste
  • heat a fry pan and season with sesame oil
  • scoop out 1/4 c rice
  • using 2 plastic sandwich bags as gloves (if you don’t have plastic food gloves handy 🙂 ) form it into a ball and press into a flat pancake
  • lightly fry both sides
  • fry all 24 rice ‘buns’ – I usually can fit 4 in a pan at a time

Assemble

  • place a rice ‘bun’ on a plate
  • put a kalbi beef patty on top
  • smoother in spicy bean paste
  • lay 2 or 3 slices of zucchini on the patty
  • top with another rice ‘bun’

Enjoy!

Jaina's grin

Even though summer is over, the kids fascination with rice burgers is not!

Bibimbap – Mixed veggies and rice

Family bibimbap

A delicious bowl of rice, veggies and seasoned beef topped with a fried egg.  Add in some spicy garlicky sauce and you have a bowl of Korean goodness!

I love this picture of our dinner tray.  We have been enjoying eating our dinner outside in the beautiful summer weather.  The kids have wanted to eat in all different locations in the yard, forgoing the picnic table.  This dinner in a bowl is a perfect picnic-in-the-frontyard kind of meal!

picnic dinner

gardenOur dinner location!

The things you need: (for 6 servings)

The time you need: (25 minutes – including cooking rice)

  • 5 cups cooked rice (I mixed short grain white and brown). See how to make rice here
  • 2 carrots julienne-d
  • lettuce cut thinly
  • 1/2 zucchini cut thinly
  • 1 cup bean sprouts (they are my yobo’s favourite but I didn’t have any when I made this)
  • 6 eggs
  • 1/2 lb ground beef
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1 garlic clove minced
  • black pepper

Bibimbap sauce (courtesy of Sue at mykoreankitchen.com… the best sauce I have ever had!)

  • 3 cloves of garlic
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced ginger

The how to:

  • marinate the beef in the seasoning then fry
  • lightly fry the carrots with a little bit of sesame oil and salt and set aside
  • lightly fry the zucchini in the same way and set aside
  • blanch the bean sprouts, squeeze to drain the water and season with a sprinkle of sesame oil and soy sauce
  • make the bibimbap sauce
  • fry the eggs over-easy
  • assemble the bowls: rice on the bottom, veggies and meat in cute little piles around the edge with a egg in the middle, top with bibimbap sauce
  • to eat: mix it all up and enjoy!

bibimbap

Note: bibimbap translates mixed rice so use your muscles and mix it up well 🙂