Father’s day – Bell pepper side dish

Father's day

Happy Father’s day!

In honour of Father’s day, my yobo got to pick what he wanted to eat for dinner.  His request: sam gyup sal – pork belly bbq! Nothing says ‘I love you’ like three layers of fat on side pork! 🙂

sam gyup sal

Sam gyup sal is served up with different side dishes so I also whipped up a batch of kamja jo rim – a potato side dish – sweet and salty potato dish that I could devour all on my own.

june 2014 138

and I made him a spicy red bell pepper side dish to enjoy along side his kimchi.

june 2014 131

The bell peppers added a nice sweetness to this in contrast to the green onions. It was fabulous… because he is fabulous!

Bell pepper side dish

Ingredients

  • 1 red bell pepper
  • 2 green onions
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1 tsp minced garlic
  • 1 tsp hot pepper powder

Instructions

  1. Slice the red bell pepper thinly
  2. Slice the green onions thinly as well.
  3. Combine the remaining ingredients
  4. Pour over the peppers and onions and mix well
http://koreainmykitchen.com/?p=1193

Enjoy! 🙂


Korean bazaar

My favourite day?  Korean bazaar Saturday at the local Korean church!  Here is why… street food!  It is also a great opportunity to practice my Korean.  It always impresses them when I can barter in Korean.

spicy pork pancake

The Korean ladies from the church work hard and cook up a storm, like this yummy spicy pork pancake!

april -may 2014 076

bazaar

We scored the very last bag of homemade kimchi from the fabulous Kimchi-Ajumma!

kimchi

I figure the lady that makes the best kimchi in the church is the one who is asked to make it for the sale so it is going to be delicious!

april -may 2014 077

The kids devoured their tornado potato! Interesting fact: did you know these were invented in Korea?  No, really, they were! 🙂

They also had kimbap… but it was gone before I could get my camera out!

My yobo enjoys the garage sale portion of the bazaar.  This is where we got our Korean bible verse last year.  Unfortunately for my yobo, he hardly got to buy anything, I spent all our money on Korean food. Next year…

Do you love Korean street food?  I’ll give you a heads up next year when the bazaar is happening and you can join us there!

Sweet stuffed pancakes – Hoddeok

Hoddeok - stuffed pancakes

These are a pancake lovers dream come true – pancakes stuffed with brown sugar, cinnamon and nuts.  Hot, gooey and so so yummy!

I have been craving these for a while.  Ever since I had them in the summer time, I have been dreaming about making them.  I know, I know, some people dream of climbing Mt. Everest.  Not me, I dream of pancakes!   They are little more time consuming than normal pancakes, so once the fall-back-to-school-thanksgiving-christmas-new-years dust had settled,  I finally tackled them!

I must confess that I devoured more than my fair share of these.  And the next night, I made them again!  I think they would also be delicious for breakfast with a hot cup of coffee. But that would mean waking up early… mehh!

The time you need: 1.5 hours       Yield: 8 pancakes

The things you need:

  • 1 cup lukewarm water (I usually do it on the warmer side)
  • 2 tbsp white sugar
  • 2 tsp yeast
  • 1/2 tsp salt
  • 1 tbsp oil
  • 2 cups flour (I used whole wheat flour… I felt less guilty eating so many! :))
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp chopped nuts (I used almonds)

The how to:

  • In a bowl, put 1 cup of warm water, white sugar, yeast, salt and oil
  • Mix the ingredients well
  • Add the flour and mix it all together

hoddeok

  • Cover with plastic wrap and let the dough rise (I heat my oven for a few minutes and then turn the light on… and turn the oven off, and let it rise in there)
  • While to dough is rising, make the filling: mix the brown sugar, cinnamon and nuts together in a small bowl
  • After about an hour it should have doubled in size.
  • Knead the dough a little to release the bubbles
  • Cover again and let it continue to rise 10-20 minutes
  • Flour a clean surface (important step!) and knead the dough.

hoddeok

  • Divide into 8 balls

hoddeok

  • Flatten the ball in your hand, fill the center as full as you can, and close it up.

hoddeok

  • Lightly oil a pan on medium heat and place a ball on the pan
  • Let it fry for 30 seconds or so and flip it over and flatten it out… like a pancake

hoddeok

  • Flip it over again and fry until golden brown
  • Eat hot and enjoy! 🙂

k and n

“Oh so good!” – the troops approve!

Recipe from Maangchi.com

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

Rice fritters

rice fritters

A perfect use for leftover rice – rice fritters.  A yummy combination of rice, vegetables and cheese, fried up hot and crispy.  You might find yourself making extra rice, just to make these the next day!

I am sure it comes as no surprise that we eat a lot of rice in our house.  As a result we also tend to have left over rice in the fridge.  The amount of leftover rice, however, depends on who makes the rice. I like to aim to have the perfect amount for dinner. Kyah makes the same amount every time regardless of what is on the menu.  My yobo, on the other hand, makes as much as our rice cooker can handle. Go big or go home! So after my yobo has lovingly made rice for the family, we have copious amounts of leftover rice!

Rice fritters

Ingredients

  • 4 cups cooked rice (short grain)
  • 1 carrot shredded
  • 2 green onions finely chopped
  • 3 eggs
  • 1 tbsp corn starch
  • 2/3 cup shredded cheese
  • salt
  • pepper
  • paprika

Instructions

  1. Mix all the ingredients together
  2. Fry up in some oil
  3. Makes 12-14 fritters
  4. Enjoy!
http://koreainmykitchen.com/?p=1025

 kids

Our giggly gang!

Pork mushroom dumplings – Dwaeji gogi beoseot mandu

Pork mushroom manduA delicate blend of pork, mushrooms and onions, wrapped in a dumpling skin and fried to perfection.  A perfect pork present!  A paramount pocketful of pork! A marvelous mouthwatering mushroom mandu! A delectable dumpling for dunking. 🙂

I haven’t made mandu, Korean dumplings, in a while but I had pulled out ground pork in the morning without any idea what to make with it.  Though I like my other recipe for mandu, I didn’t have all the ingredients in the house. Out of my crisper drawer, much like Mr.Dressup’s tickle trunk, I pulled mushrooms and onions. I improvised the following recipe and to my delight, and that of my family, it was delicious!

The things you need:

  • 1 lb ground pork
  • 1 large green onion finely chopped
  • 1/4 c mushrooms finely chopped
  • 1/4 c onion finely chopped
  • 1/8 tsp ground pepper
  • 1/8 tsp salt
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 30 dumpling skins

The how to:

  • mix together all the ingredients – except the dumpling skins of course 🙂
  • using a teaspoon, scoop a small amount of the mixture into the centre of the dumpling skins
  • wet the edges and press together (either by hand or using a mandu press)
  • heat a frying pan with vegetable oil
  • place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
  • fry for 1-2 mins until the bottoms are brown then flip them over
  • add 1/2 cup of water and steam the mandu until the water has evaporated
  • fry for another 30 seconds or so and serve with dipping sauce
  • Enjoy!

Rice balls – jumuck bap

rice balls

A perfect appetizer: seasoned sticky rice coated in sesame seeds or seaweed.

My yobo tells me that ‘jumuck bap’ translates to ‘fist rice’ since they were traditionally made as big balls of rice for soldiers during war times.  Rice and other ingredients were formed into a ball and could be eaten on the go. We make them small in our house… the size of a small child’s fist! 🙂

The options are endless with rice balls; they can be made with just about anything.  Mix in meat in vegetables, add a seasoning or roll them in something.  Whatever you choose, they are sure to be a hit. The hands down favourite of these two were the roasted seaweed balls.

The things you need:

  • warm cooked sticky rice (here is a handy use for left over rice you might have sitting in the fridge)
  • sesame oil (to taste)
  • salt (to taste)
  • crumbled roasted seaweed
  • toasted sesame seeds

The how to:

  • season the rice with sesame oil and salt
  • scoop a small ball of rice (an ice cream scoop size) and with plastic gloves or plastic wrap shape the ball and firmly press it together. Note: if you do not use plastic wrap you will end up with rice stuck on your hands and you will be trying to pick all the rice off you for some time…. not that I know from personal experience or anything 🙂
  • roll in crumbled seaweed or toasted sesame seeds
  • enjoy!

rice scoopseaweed ricesesame rice

Kimchi relish

 

kimchi condiment

Look what I found at my favourite store, Superstore! Kimchi, a Korean-style condiment with cabbage and spices; a fun new topping for hotdogs this summer.

kimchi relish

I am a condiment collector.  “Hello, my name is Leslie and I have four types of mustard in the fridge right now.” I love fancy relishes and mayonnaise and don’t get me started on bacon marmalade.  There is hardly any room in my fridge for real food between all the bottles of interesting sauces. So when I was shopping with my sister and I saw a kimchi condiment, I knew I had to get it!

So what does it taste like?  Well, like kimchi.  It is made with cabbage, red peppers and onions and lots of spices.  It’s kind of a spicy cabbage salsa with the vinegary flavour of a relish.

may june 091

And the yobo?  What does he think?  He says it is good; good for a hot dog.  But it’s not kimchi.

hot dogs

Give it a try!

Korean nachos

korean nachos

An East meets West combination! A wonderfully weird marriage of a Mexican classic and a Korean side dish. Korexican. Mexiorean. Whatever you want to call it, it is the best of both worlds. Mashi-e-sawyo! Delicioso!

I usually shy away from ‘fusion’ food.  It is really popular in Korea and I know California has a big Korean fusion culture, but I remain skeptical about mixing flavours from different ethnic foods. But I was making the kids and me some nachos the other day for dinner and knew that my yobo would be less than excited about them.  He is not a picky eater at all and he will eat anything I make him, but Mexican is not is favourite kind of food.

Then I remembered a recipe I saw at my sisters house in  Fresh Juice magazine: Korean Tacos

Fresh Juice

Inspiration hit! Since I did not have the magazine, I just improvised this Korean version of nachos. And the verdict?  Delicious!  I ended up eating these instead of the ones I made for me and the kids 🙂 And my yobo? He devoured them and asked for more! Always a good sign!

The things you need:

  • 1 lb of ground beef
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 1 heaping teaspoon taco seasoning
  • 2 cloves of garlic
  • 1 tbsp gojujang, red pepper paste
  • 1 tbsp vinegar
  • 1 tsp sugar
  • lettuce
  • cucumber
  • hot green peppers
  • kimchi
  • sesame seeds
  • nacho chips

The how to:

  • brown the ground beef with the garlic and add the sesame oil, taco seasoning and soy sauce
  • mix together the gojujang, vinegar and sugar to make a yummy spicy dressing
  • chop your lettuce, cucumbers and hot green peppers into bite size pieces
  • assemble: nachos, lettuce, ground beef mixture, cucumbers, peppers
  • drizzle the dressing over it all and top with chopped kimchi and sesame seeds!
  • to take it up a notch in fusion… add cheese! (it was surprisingly delicious!)
  • Enjoy!

korean nachos

Yawna kimbap – Smoked salmon rolls

salmon kimbap

A delicious combination of smoked salmon, yellow radish, cucumber and avocado rolled up in a sesame flavoured rice roll.

I was going through the fridge looking for some inspiration and lo and behold I found all the ingredients for a fabulous kimbap! My brother-in-law had smoked me some salmon, my mom had given me avocados before they left on a trip and I always have yellow Korean radish and cucumber on hand. Lucky for my yobo, since if I ever ask what he wants for dinner he always says “kimbap!”

Now you might be thinking, “aren’t these sushi rolls?”  They obviously are very similar with a few distinct differences. One of them being the seasoning for the rice; kimbap utilizes sesame oil and salt to flavour the rice while Japanese rolls use sushi vinegar. Another distinction is the ingredients; kimbap tends to have more ‘stuff’ in them and they usually include of pickled yellow radish.  I must admit though that the avocado is not very authentically Korean 🙂

So if you haven’t given kimbap a try, here is your chance!

salmon kimbap

Yield: 10 rolls

The things you need:

  • 8 cups cooked sticky rice (4 cups uncooked = 8 cups cooked)
  • a package of kim, seaweed or nori sheets (10 pieces) I just buy what is on sale.  I am not too picky!
  • 1 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 a cucumber
  • Korean pickled yellow radish (see pic… available at Asian markets)
  • 1 avocado
  • 1 fillet of smoked salmon

The prep:

  • cook the rice.  I used 2 cups white and 1 cup brown this time (trying to be healthy!)  For a step by step on rice, see here
  • once the rice is made, allow it to cool for a few minutes, add the sesame oil and salt and mix well
  • cut the radish into 10 long thin pieces (6 inches)
  • cut the cucumber into 4 long pieces (6 inches), give the column of seeds to one of your helpers to gnaw on and slice the outside chunks into 10 long pieces
  • peel the avocado, take out the seed and slice thinly
  • break the salmon fillet into smallish pieces

cucumberradishcut radishavocadosalmonkim

The assembly:

  • put the sheet of kim, seaweed, on a bamboo roller
  • scoop 3/4c + a little smidge rice onto the seaweed
  • nicely spread out the rice on the top 2/3 of the seaweed
  • place the ingredients on the bottom end of the rice
  • carefully make one roll from the rice side to cover the ingredients and pinch it nice and tight
  • roll the roll over the rest of the seaweed nice and tight
  • take a few little grains of rice to act as glue and place them on the loose end of the seaweed and squeeze roll tightly
  • let the roll sit a few minutes before cutting
  • cut with a sharp clean knife into small bite size pieces (this way it looks like more and you can eat it gracefully!)

kimkim and ricesalmon kimbapsalmon kimbap 2rice gluesalmon roll

kyah and nyles

Kimbap kids in the kitchen!

If you like rolls, check out these:

cucumber rolls kimbap rolls

Naked cucumber rolls      Kimbap