Stir-Fry Korean Mat Kimchi 막김치 with Rice cake ~ II (韓式炒年糕) (3 recipes)
It is no doubt that Korea trend has been sweeping all over the world already. Even my BBC kids are the fans of all Korean game shows. Tell you guys something, they learned some Korean words from them, so cute!
Here is my second recipe for Korean kimchi 막김치. It was a bit hot for my kids last time. So I add few grated pears mixed with the kimchi paste to balance the spicy. Let the kimchi fermented in the cold room temperature for two days, then keep in the fridge. If you like the kimchi has a bit tart, leave in the room temperature for one or two days, just like mine. Otherwise, you can finish marinate the vegetables, and store in the fridge straight away. This time the taste just right for my kids, also I adore it so much.
The second recipe in this post is the rice cake 가래떡. I know I have post the rice cake before, but I can tell you, it has improved to be easier to prepare. Anyway, if you’re the fan of Korean food, you know it, do you?
One of the most popular street food in Korea called tteokbokki. They used dried anchovies in the stock and cook with dried kelp, fish balls, boiled egg and chilli paste. And they said the dried anchovies made a huge difference in the flavor. But for me, I will change some of the ingredients of course to turn it into a vegan.
And the third recipe is the special stir-fry sauce for kimchi and rice cake. I forgot where had I take it from, it has kept in my recipe folder for such a long time. If someone notices it, please tell me, so I can mention it here.
This dish looks like kimchi stew, kimchi-jjigae (kimchi stew) is a favorite dish among Koreans all year ’round. The ingredients include the kimchi, belly pork, chilli paste and tofu. When you eat kimchi stew with rice, you don’t need any other side dishes.
But I made this dish half like the kimchi stew, half like the tteokbokki.
Believe me, this sauce is a well combination with the rice cake and kimchi. The ketchup can balance out the spicy kimchi.
The recipe adapted from Maangchi, I just adore her cooking so much.
1) Korean Mat Kimchi 막김치 ~ II
- 2 kg Chinese Leaves/ cabbages
- 200g Carrot, peeled & shredded
- 300g Diakon, peeled & shredded
- 4 William pears or Chinese pears, peeled & grated
- 1 cup Soaked kelp, chopped
- 50ml Mirin or soy sauce, optional
- 1/2 cup Korean hot chilli powder
- 2 tsp Pink Sea salt
- 50g Brown sugar
- 2 tsp Minced ginger
- 1/2 cup Spring onion or leek, chopped (I haven’t used)
- 1/4 cup Crushed garlic (I haven’t used)
- 1/4 cup Minced onion (I haven’t used)
- Let’s prepare the first, cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
- Soak the pieces of cabbage in cold water and put the soaked cabbage into a large mixing bowl. Sprinkle 1/4 cup of salt. An hour later, rinse the cabbage in cold water 3 times to clean it thoroughly. Drain the cabbage and set aside.
- Now, make the kimchi paste, put the grated pears in a large mixing bowl, and add all the other ingredients.
- Add the mirin or soy sauce (if you used), the chilli powder, salt, minced ginger and sugar, all mixed to a thick paste like.
- Then add the kelp, shredded carrot and diakon, (include the spring onion, garlic and onion, if you used), add all the cabbage. Mix it by hand.
- Put the kimchi into an airtight sealed plastic container or glass jar.
- You can eat it fresh right after making or wait until it’s fermented.
- The kimchi can keep in the fridge ferments slowly and stays fresh. Or, you can keep a small box in the room temperature, it ferments faster and gets sour.
- I got a tip from Maangchi, she said: one or 2 days after, open the lid of the kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already fermented.
- For the non-vegetarian, you can use fish sauce instead of the mirin or soy sauce.
2) The Korean Rice Cake Garaeddeok (long cyulinder shaped rice cake: 가래떡)
- 150g Sweet Glutenous Rice flour
- 130ml Lukewarm water
- 100g Rice flour
- 30ml Lukewarm water
- 1 tbsp Vegetable oil or sesame oil
- Combine the sweet glutinous rice flour with the 130ml lukewarm water into a dough.
- Bring a little saucepan with a small amount of water to boil. Tear 1/4 of the dough into the boiling water until the dough float on top of the water. Use a slot ladle to remove it out of the water.
- Mix the rice flour with 30ml of lukewarm water. Add the cooked rice dough and knead the dough with all the flour together with the 1 tbsp of oil, until all incorporated.
- Cover with a damp cloth and leave it for half hour.
- Divide the dough into four portions, roll each part into a long thin log. Prepare a steamer with boiling water, brush the steamer with oil and lay the logs on it with gap between each one. Steam on medium-high heat for 8 minutes, off heat. Leave until cool down.
- Cut the rice cake into 2 to 3 cm long. Set aside.
3) The Kimchi Stir-fry sauce:
- 8 tbsp Tomato ketchup
- 1 tbsp Soy sauce
- 1/2 tbsp Vegan Mushroom Sauce
- 1 tbsp Korean Chilli powder
- 3 tbsp Brown sugar
- Mix all the ingredients together and set aside.
Stir-Fry Korean Mat Kimchi 막김치 with Rice cake
- 3 or 4 cup Mat kimchi
- Rice cake, I use all
- Kimchi special stir-fry sauce
- Tofu (I haven’t add tofu, because I run out of it)
- Sesame oil and water
- In a cooking pot, put some chopped kimchi and juice.
- Add the stir-fry sauce and all the remaining ingredients.
- Pour water over the top until all submerged.
- Cover the pot with a lid. And bring it to the boil for the first 10 minutes, then simmer for another 15 minutes.
- Off heat. Serve hot!