Bean sprout side dish – kongnamool muchim

bean sprouts

A simple yet delicious side dish of blanched beansprouts seasoned with sesame and garlic.

Beansprouts are one of my yobo’s favourite vegetables.  In his opinion, any dish is made better with beansprouts.  So when I made this big batch of seasoned sprouts, thinking they would last a meal or two, I shouldn’t have been surprised when 2 lbs of sprouts were polished off!

I have yet to convince the kids of their deliciousness.  I’ve tried to sneak sprouts into ramens or chowmeins where I think they can easily be disguised and camouflaged by the noodles.  But alas, the most discerning of the children spots the sprouts a mile away and carefully tries to pick each one out. The least observant yet with the most acute taste-buds child, fishes them out of his mouth half chewed and hands them to me with a smile.

So as it goes with most foods, if the kids don’t eat it with reasonable well, it doesn’t get made very often.  Nobody likes a fight on their hand, especially if they have been working hard at making a yummy dinner. On the whole the kids are fabulous big eaters and are not too picky about food.  But I am keen on introducing them to a wide variety of flavours, so I will continue to try and entice them to eat their sprouts. Don’t let the kids reservations about them scare you, give this recipe a try.

In the meantime, my yobo and I will enjoy them… the whole bucket of them!

Bean sprout side dish

Bean sprout side dish

Ingredients

  • 300g bean sprouts
  • 2 cloves minced garlic
  • 1 green onion chopped fine
  • 1.5 tbsp soy sauce
  • ½ tbsp sesame oil
  • ½ tbsp toasted sesame seeds
  • 1 tsp gochu garu - red pepper flakes

Instructions

  1. Blanche the bean sprouts in a pot of boiling water for 1-2 mins
  2. Drain the water and place in a bowl
  3. Add green onion, soy sauce, sesame oil, sesame seeds and pepper flakes
  4. Mix well
  5. Enjoy
  6. It can be stored in the fridge for a few days... assuming there is any left over!
http://koreainmykitchen.com/?p=2054

*This is a fabulous addition to bibimbap and a great side dish with bulgogi.


Shredded Korean beef tacos with cabbage slaw

Korean beef tacos

An ohhh so yummy Korean beef taco.  Tender sweet Korean beef with a tangy Asian slaw and spicy gojuchang… you will be licking your plate looking for more!

I have been dreaming of these delicious Korean tacos and sunny California beaches since the weather turned and it has been wet windy here. I’ve never made it to Korea town in California but I hear they have the best Mexican Korean fusion.  So while we save up airmiles to make a foodie trip to LA, I’ll just whip us these, crank up the heat and enjoy a little taste of it at home.  Mind you, the cost of heating the house might be similar to the airfare… hmmm…. need to think this through! 🙂

If you have made this delectable Korean beef roast, these tacos are a great left over meal if you managed to wrestle any beef away from the family as they devoured it.  It is also totally worth it to cook up a big beef roast just for this dish!

Shredded Korean beef tacos with cabbage slaw

Shredded Korean beef tacos with cabbage slaw

Ingredients

Instructions

  1. Spread desired amount of go ju jang on the middle of the taco
  2. Add shredded Korean beef
  3. Top with Asian slaw (drain for a second or else it will be too wet)
  4. Wrap it up and enjoy!
http://koreainmykitchen.com/?p=2046

If you like Korean Mexican fusion, you need to try these recipes! If you are heading to California, you have to try Korean tacos… better yet, take me along and we can enjoy them together! 🙂

korean nachosKorean Nachos

Korean tacosBulgogi tacos with kimchi

Grilled eggplant -gaji namul

eggplant produce

A simple yet delicious recipe for eggplant.  If you think of eggplant as just a bland mushy vegetable your mom made you eat, think again.  Marinated and grilled, these purple beauties have a perfect soft texture and great flavour.

My yobo has fond memories of eating eggplant.  Every time we see them in the store, he reminds me of them.  I don’t have many memories of eggplants, and the ones I do have, haven’t left me pining for purple-ness on my plate.

So when my yobo’s customer offered him some eggplants from her garden, he enthusiastically accepted them and brought them home hoping I could remake his childhood eggplant dreams.  I haven’t eaten eggplant in Korea so I did some research.  Even my favourite Korean recipe blogs did not have anything that made me want to jump up and eat eggplant.  But then I started looking at non-Korean recipes and I have to say that I think we got something on these Koreans in this department;  lots of fabulous recipes for grilled eggplant.  And those recipes, had me up on my feet.  So I took the marinade from a Korean recipe and grilled these babies!  Oh boy, were they delicious.

eggplant grill

So when I went to serve them with dinner, my yobo looked aghast!  What had I done to his eggplant darlings.  They were not looking at all the eggplant dishes of his long gone youth.  Sceptically he tried them; and then he admitted they were delicious.

So if you have an eggplant growing in your garden, or your loving neighbour hands you one, try this recipe.  You’ll thank me.

Grilled eggplant

Grilled eggplant

Ingredients

  • 1 eggplant
  • 2 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 green onion finely chopped
  • 2 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1/2 tsp gochu garu (red pepper flakes) - optional

Instructions

  1. Heat the bbq
  2. Slice the eggplant thinly
  3. Mix together the remaining ingredients
  4. Marinade the eggplant in the mixture for a few minutes
  5. Place the eggplant slices on the grill
  6. Flip when browned and grill the other side for a few minutes (depending on the thickness of the eggplant)
  7. Remove and serve hot.
http://koreainmykitchen.com/?p=2031

Kimchi and sausage bibimbap

kimchi bi bim bop

A delicious rice bowl topped with kimchi, sausage, seasoned vegetables and a fried egg.  A dollop of spicy Korean paste tops it off and you mix it all up in your bowl for a tasty twist on a traditional Korean recipe. Translated to mean
“mixed-up rice”, this traditional Korean dish has been moving mainstream.  It has been spotted on the menu of a popular chain restaurant and now you can make it at home!

But this fabulous kimchi and sausage bibimbap has a little story.  This summer one of my comics was published an I was paid a small honorarium.  How exciting!! I can now call myself a published cartoonist.  🙂  So how does one spend the Amazon gift card that was given as a token of appreciation from the magazine?  A book of course; a cute kids book by the same name, Bee-bim-Bop! by Linda Sue Park. I have been eying this book for a while, it is written about Korean food by a great Korean-American author. (Kyah did a book review on one of her books here.)

Take a look!

Bee-bim Bop!

It’s an adorable tale of a little girl helping her mom shop and prep the food making bibimbap for dinner.  My kids love bibimbap and love to help me cook; it feels like the book could be written about us!

Bee-bim-bap!

So after reading this book, who wouldn’t be inspired to make bibimbap?

Kimchi and sausage bibimbap

Ingredients

  • 5 cups hot rice (we did a mix of white and brown)
  • sausage cooked and cut into bite size pieces
  • 6 eggs fried
  • 1 zucchini sliced into thin pieces and quickly fried and seasoned with salt and pepper
  • 1 red pepper sliced into thin pieces and quickly fried and seasoned with salt and pepper
  • 1 cup kimchi cut into bite size pieces
  • Sesame spinach - mix together these ingredients:
  • 150 g blanched and drained spinach
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 1/4 tbsp sesame oil
  • Korean red pepper sauce, gojuchang (from mykoreankitchen.com) Mix together:
  • 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

Instructions

  1. Assemble the bibimbap by first putting rice in each individual bowl
  2. Add zucchini, red pepper, kimchi and sausage
  3. Top with a fried egg
  4. Spoon a scoop of gojuchang sauce as desired by spice level
  5. Mix it all up in the bowl - this is the part the kids especially love! "Mix like crazy"
  6. Enjoy!
http://koreainmykitchen.com/?p=2015

We usually make dolsot bibimbap, which is cooked in a hot pot with a raw egg, just because I think it is fun.  But when I served this to my yobo, he said it tasted like normal Korean bibimbap because it wasn’t so fancy! 🙂

Zucchini pancake – hobuk jeon

zucchini pancake

A simple savoury recipe that tastes like the summer garden!

It is that time of year again where the garden is overgrown and the zucchini are in abundance.   I mentioned that this year my garden has been unloved and is in desperate need of attention.  Normally I dote on my garden and faithfully water it and daily check in on all the treasures growing under the leaves and on the vines.  With life having gone sideways earlier this summer, the garden has been neglected.  So much to my delight and surprise, the other day when I was mumbling my apologies to my garden, I discovered several huge zucchinis growing.

We have a real love affair with zucchini in our house.  We eat it multiple times a week and I shred up the excess from the summer and I put in almost every soup or stew imaginable in the fall until my supply runs out. So discovering these beauties was a score.  We got right down to grating them and produced 6 loaves of zucchini bread, copious amounts for the freezer and these fabulous pancakes for dinner!

And I was happy to note that there were a few more zucchinis hiding amongst the overgrown weeds in the garden… 🙂

So however you get your zucchini, whether it is from your garden, from a friend’s garden or the fruit and veggie stand, do yourself a favour and make these!

girls and zucchini

My girls and their green babies…

boys and zucchini

and my boys and their green weapons!

Zucchini pancake – hobuk jeon

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 large or 16 small

Zucchini pancake – hobuk jeon

Ingredients

  • 1 zucchini
  • 3 green onions
  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • oil for frying

Instructions

  1. Slice the zucchini finely (or grate coarsely... which ever works for you)
  2. Cut the green onions into 1 inch pieces
  3. Mix together the remaining ingredients and add the vegetables
  4. Heat the oil in a frying pan on medium heat
  5. Add desired amount of batter
  6. When browned, flip and squish down the pancake as flat as possible
  7. Flip again and squish
  8. When deliciously brown, serve hot with soy sauce
http://koreainmykitchen.com/?p=1993

Pulled pork bibimbap

pulled pork bibimbapWhat’s the best part of slow cooker Sunday? Besides a hot yummy meal cooking while you are out working or drinking coffee in the sunshine?  Slow cooker leftovers!   If you are going to have your slow cooker working for you, you might as well have it do a double shift and you have two meals done for you as you go to the zoo and watch the lion feeding- which I might add is very interesting!  Not the feeding per se but the side show! Did you know that the male lion sprays urine on the bystanders to mark his territory?  It makes for great entertainment! Well, if you are not sitting in the ‘splash zone’! 🙂

Slow cooker Sunday included a big pork roast with this fabulous recipe from Six Sisters stuff.  I have tried lots of different pulled pork recipes, but this one is something special!  The sandwiches we had with them were a.ma.z.ing but they played second fiddle to the leftovers the next day… pulled pork bibimbap.  Need I say more?  A fabulous fusion recipe that is fun to cook up and eat!  The pulled pork is so deliciously saucy, you don’t need to add any spicy gojuchang (red pepper) sauce, but of course, everything is better with a little spice!

So scour your flyers for a pork something-something on sale and get slow-cooking!  You won’t be sorry!  And maybe you can catch the lion feeding at the zoo with all your free time! 

Pulled pork bibimbap

Yield: 6 servings

Serving Size: 6 individual bowls

Pulled pork bibimbap

Ingredients

  • 5 cups cooked medium grain rice (hot)
  • 2 carrots sliced up thinly
  • 1/2 zucchini sliced up thinly
  • 2 cups left over pulled pork
  • 6 eggs
  • toasted sesame seeds
  • sesame oil
  • Sesame spinach - mix together these ingredients
  • 150 g blanched and drained spinach
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 1/4 tbsp sesame oil

Instructions

  1. Heat sesame oil on the bottom of the pan
  2. Add 3/4c cooked rice
  3. Top with 2-3 tbsp each of sliced carrots, sliced zucchini, sesame spinach
  4. Top also with 1/3 cup pulled pork
  5. Crack an egg on top
  6. Sprinkle with sesame seeds
  7. Mix it up until the egg is fully cooked.

Notes

Bibimbap translates 'mixed rice'. So once served, the heat from the pot and the rice will cook the egg as you mix. So mix well and ensure that the pot is good and hot! Another option is to fry the carrots, zucchini and the egg separately and serve in a normal bowl.

http://koreainmykitchen.com/?p=1889

all bibimbaped

All mixed up and ready to devour!

 

Korean lentil veggie pancakes

lentil veggie pancakes

Savoury pancakes with a protein punch! One mouthful of these and you will be back for more.  Haven’t tried savoury pancakes before?  Those Koreans, they knew what they were doing when they fried up this fabulous food!

I have a confession: I love pancakes and could eat them every meal of the day.  Sweet in the morning with blueberries and maple syrup, savoury for dinner with zucchini and soy sauce! Nothing makes me swoon like a crispy pancake.  I have make endless variations of the traditional Korean pancake (jeon) and just when I thought I couldn’t come up with anymore, I made these!

I was looking to add protein without adding meat.   Enter in lentils!  What a amazing addition to this recipe.  The red lentils cook up quickly not adding too much prep time and with 16 grams of fibre and 30 grams of protein for 1/2 cup, they add a nutritional punch to this already ridiculously good recipe!  Now my little perfect pancakes are a protein powerhouse!

So do yourself a favour, break out your fry pan, get cooking!  Grab your chopsticks, dip them in some soy sauce, bow to the Koreans and thank Saskatchewan farmers for their lentils!

Korean lentil veggie pancakes

Korean lentil veggie pancakes

Ingredients

  • 1/2 cup of red lentils
  • 1 zucchini
  • 2 carrots
  • 3 green onions
  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • oil

Instructions

  1. Cook up the red lentils according to the package, drain and cool
  2. Slice the zucchini, carrots and green onions nice and thin (a mandolin works great for this!)
  3. Mix together the eggs, flour, water, soy sauce, onion powder and garlic powder
  4. Add in the lentils and veggies
  5. Heat up the oil in a frying pan
  6. Put the batter in the pan according to the size you would like
  7. Flip when browned and squish the pancake flat - this cooks up the veggies
  8. Flip again and squish hard
  9. Serve hot with soy sauce
http://koreainmykitchen.com/?p=1642

 

 

Sesame spinach side dish- sigeumchi namul

spinach

Trying to get more vegetables into your meal plan?  Tired of the same old, same old steamed veggies?  This delicious garlicky spinach Korean side dish will have you craving those leafy greens!!

This is a very common side dish (banchan) in Korea served with rice and other side dishes such as kimchi,  honey potatoes or a bell pepper banchan. It is one of my yobo’s favourite; he has fond memories of eating this everyday in spinach season. He waxes on about his mom and his childhood when he eats it  reminiscing about trimming spinach in the garden.  He recalls being influenced by Popeye cartoons and wanting to eat lots of it to grow big and strong.  Our kids have no idea who Popeye is, so the stories are lost on them.  This poor generation of kids, not having heroes like Popeye to look up to.  I should find some old cartoon clips and show them.  For educational purposes, of course!

So whether you are old enough to remember Olive Oyl and Brutus or not, I promise you, if you make this dish, it will be gone before you can say ‘Popeye’!

Sesame spinach – Sigeumchi namul

Ingredients

  • 300g spinach
  • 2 cloves minced garlic
  • 1 green onion chopped fine
  • 1.5 tbsp soy sauce
  • ½ tbsp sesame oil
  • ½ tbsp toasted sesame seeds

Instructions

  1. blanch the spinach in hot water for 30 seconds
  2. drain and squeeze out excess water
  3. add the remaining ingredients
  4. mix well
  5. serve and enjoy!
http://koreainmykitchen.com/?p=1428

Recipe from Maangchi.com

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

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! 🙂