Shin Ramyun

Ramyun

Today is Taron’s birthday!

Interview with Taron

  • How old are you now? Four
  • What is your favourite sport? Skiing
  • What is your favourite colour? Dark green and light green
  • What is your favourite animal? Polar bear cuz it goes in snow, and tiger cuz they are on the same team and a lion is on the same team. Which one is a boy one? I mean a dad one?
  • What is your favourite toy? My moving tractor in the house
  • What do you know about Korea? Our teeth comes out and we throw them on the roof
  • What Korean words do you know? Haseyo (hello) Hajabi (my grampa that died) Halmy (grandma) cusumeda (thank you), adul (dad’s name for me)
  • What is your favourite Korean food? Ramyun
  • What is your next favourite Korean food?  The one with pasta and cheese sauce and broccoli.  What is that one, mom?  (It is not Korean) Rice cake soup…. that’s Korean one.

So in honour of Taron and his birthday, here is the recipe for ramyun:

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The time you need: 7 mins

The things you need:

  • Shin Ramyun package (In my humble opinion, and my yobo’s expert opinion, it is the most delicious of the ramyuns)
  • 2 1/4 cups of water
  • 1 egg
  • a handful rice cakes (optional)
  • green onion

The how to:

  • Bring the water to a boil
  • Add the seasoning package and the veggie package along with the noodles (there is much debate in our home whether to break the noodles or not…. to break or not to break, that is the question!)
  • Add an egg (we enjoy our egg whole, if you prefer to have it scrambled, mix it around once it has been dropped in the soup)
  • Add the rice cakes (they are Taron’s favourite add-in)
  • Cook for 4 minutes.  Do not overcook!  Over done ramyun noodles are not yummy!
  • Add onions in the last minutes
  • Serve with rice and kimchi

march 2013 014The birthday boy!

 Note: though Taron does like spicy ramyun, he also enjoys it made with Mr. Noodles!


Dak doritang – Spicy Korean chicken stew

Dak doritang

This savoury spicy chicken recipe is just what I have been craving lately; full of flavour with the right amount of heat. Stewed up with carrots, onions, potatoes and served with rice, it is my new favourite chicken dish.

It is funny. I lived in Korea for over 2 years, yet I hardly remember eating dak doritang.  There are lots of barbeque chicken restaurants in Korea and a version of this with rice cakes is a popular dish.  But for some reason, we didn’t eat this very often.  My taste buds have changed over the years and I can handle much more spice than I could back then.  And truthfully, when we lived in Korea and ate rice twice a day, if my yobo and I went out for dinner, it wasn’t spicy chicken stew I was craving. It was Burger King.

The recipe:

The time it takes: prep time: 10 mins     cook time: 40 mins

The things you need:

  • 2 lbs chicken (I use breasts since my children can’t handle bones in their meat… it reminds them of what they are eating.)
  • 1 onion
  • 2 carrots
  • 2 potatoes
  • 2 green onions
  • 1 tbsp garlic
  • 1/4 c water
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 2 tbsp gojujang (Korean hot pepper paste)
  • 2 tbsp brown sugar
  • salt / pepper to taste

The how to:

  • cut the chicken into medium sized pieces (I like to keep some on the bigger size so the spice to meat ratio is appropriate for the kids)
  • cut the onion, carrots and potatoes into medium sized pieces as well
  • oil a pot with the sesame oil and brown the chicken with garlic and the onions
  • add the vegetables and allow to cook for a few minutes
  • add the rest of the ingredients and mix well
  • bring the sauce to a boil and reduce heat to medium low
  • continue to stir occassionally
  • check the potatoes for done-ness (is that a word?)
  • add the green onion
  • serve with rice and enjoy!

Tare-bear

“Awesome!”

Dwaeji Bulgogi – Spicy Korean pork

spicy korean pork

This spicy pork is yummy! It is marinated in a spicy red pepper sauce and served in crisp lettuce leaves.  It is my favourite way to eat pork.

I am always nervous when making spicy food. Is it spicy enough? Is it too spicy? Will it make my guests ears burn and have them guzzling water? Will my Yobo find it too mild? Will the kids be able to handle the heat?

As a result, I am forever second guessing myself when I am making it.  Should I add more spice?  Should I add more of all the other ingredients in the sauce to make it less spicy? Should I cook it really long to calm down some of the heat?  Should I start over?

But this fabulous dish is worth all the anxiety!

The recipe:

How much time you need:

prep: 10 mins (+ marinating time) cooking: 20 mins

What you need:

  • 1 lb thinly sliced pork belly / side
  • feb blog 039
  • 1/2 onion sliced
  • 3 or 4 green onions thinly sliced
  • 1 carrot thickly sliced
  • lettuce leaves washed (for serving)
  • 3 tbsp gojujang (red pepper paste)
  • 1 tsp gojugaru (red pepper flakes) – to adjust the heat increase or omit these flakes
  • 2 tbsp rice wine
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1/8 tsp black pepper

The how to:

  • mix together in a bowl the last 8 ingredients
  • cut the pork belly into pieces (2 – 2.5 inches long)
  • add the onions and carrots to the pork
  • combine all the ingredients making sure all the pork is well coated
  • allow to sit as long as you have time (the longer the better).  Since I usually decide what I am having for dinner at 5pm, my pork doesn’t get to marinate as long as I would like.
  • there are three options for cooking this that are all delicious.
  1. heat a pan on medium high heat and fry the pork (no need to add oil to the pan as it is a fatty pork). Fry until all the pork is cooked and the sauce starts to caramelize
  2. preheat the oven at 400f. Heat a skillet on medium high heat and quickly fry the pork for 5 minutes or so. Cover with foil and transfer the skillet to the oven to cook for 45 minutes or so.  Check on it occasionally to ensure it isn’t burning on the bottom
  3. barbeque!
  • serve with lettuce leaves and rice

Say “kimchi”!

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Recipe from www.koreanbapsang.com