Korean Kimchi II (Tongbaechu-kimchi 통배추김치)

Korean Kimchi II (Tongbaechu-kimchi 통배추김치)

Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂

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Korean Bibimbap 비빔밥 ~ Vegan, gf

Korean Bibimbap 비빔밥 ~ Vegan, GF

Happy Halloween!

Sorry, it is a bit late! I haven’t prepared anything for Halloween day this year. Because I just came back from France holiday. My mood still hanging over there. Really want to go back again! Lyon, I will visit you again soon or later.  🙂

 

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Stir-Fry Korean Mat Kimchi 막김치with Rice cake ~ II (韓式炒年糕) (3 recipes)

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.

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Korean Bread Roll ~ (Roll-ppang 롤빵) Vegan friendly

Korean Bread Roll ~ (Roll-ppang 롤빵)  ) Vegan-friendly

Making too many mooncakes in the last few weeks, it is time to have a change. I think I haven’t made bread since. When I browsed around the net, I got caught with this wonderful recipe. This little dinner roll is light, fluffy and easy to make. Also, you can create different bread just using this basic method.

“Ppang” is Korean for bread, and “roll” is a Korean word borrowed from English. You might think that this recipe has nothing to do with Korean food, but it’s something many Koreans make at home.

Once you test it out, you’ll see why I love this bread the most. The way to prepare the dough is so easy, similar to the ‘no-knead’ bread, without any harsh arm work to do the kneading, also it won’t take any work space nor lots of bowl or pans to wash (because I haven’t got a dishwasher). Only one Dutch oven, that’s all!

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Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

Korean Buffalo ‘Chicken’ Wing with Buffalo Sauce ~ Vegan

When I pick up this recipe from the ziplist post, I was so curious of the name: faux ‘chicken’ wing. What is that about? Why is it called ‘chicken’ wing? Can anyone tell me why they called ‘chicken’ wing?

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Kimchi Fried Rice/ Bokkeumbap (김치 볶음밥)

Kimchi Fried Rice ~ Bokkeumbap (김치 볶음밥)

Kimchi Fried Rice/ Bokkeumbap (김치 볶음밥)

Hi everyone, today, we are going to learn two korean words: Kimchi – 김치      &    Fried rice – 볶음밥 

Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats. Korean alphabet/ Hangul: 볶음밥, fried rice dishes,  a popular dish in Korea.   Information from Wiki.

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Vegan Spicy Buffalo ‘Chicken Wing’ with Cauliflower Cheese sauce

Vegan Spicy Buffalo ‘Chicken Wing’ with Cauliflower Cheese sauce

Vegan Buffalo cauliflower 'wing'

Vegan Buffalo cauliflower ‘wing’

Since I wanted to give up meat and 100% to be a vegetarian. I rejected any meat since then.

But today, I cooked this dish called:  ‘ chicken wings’ , people must think it is meat?  So do I, when I saw this recipe from here, I found out that  the ‘chicken wing’ was made by ‘cauliflower’, so clever and creative. Look at the picture, you just can’t tell it is ‘chicken’ or ‘cauliflower’, funny isn’t it?

Vegan Baffalo 'chicken wing' with cauliflower cheese sauce

Vegan Baffalo ‘chicken wing’ with cauliflower cheese sauce

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Korean Sticky Rice Cake — 韓式年糕

Korean Sticky Rice Cake — 韓式年糕

Korean Rice Cake

Korean Rice Cake

Yeah, I can make my own Korean rice cake now!, Why did I so excite? Because I need to  drive an hour to buy the rice cake from Chinese supermarket, that’s not too worth it, cause the expensive petrol, it is a crazy price!

Kimchi is one of my favorite korean food, stir fry with rice cake is a popular dish in Korea, nearly every family will have it on their dinning table. But they have all their own special kimchi to suit their family, so, I also like to make my own kimchi and stir fry with rice cake.

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Fusion Kimchi (泡菜)

Kimchi: is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi).

Most of Kimchi contain onion, garlic, ginger, chilli pepper, and different kind of vegetables, like cabbage, chinese leaves, etc. Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.  The most common seasonings include brine, scallions, spices, ginger, chopped radish, garlic, shrimp sauce, and fish sauce.

The seasonings are determined by different part of the country as well, so there are so many kimchi, or you can say every family has their own label, their own recipe to make kimchi. You can see more history from kimchi.

I called the name of ‘Fusion Kimchi’, because I combined the Taiwanese kimchi and the popular Korean kimchi. The difference is: Taiwan’s contain vinegar and sugar, and the Korean’s contain hot chilli pepper; I like both seasonings, so I take a risk to mix them to see the result! But, it work! It is my Kimchi!

Fusion Kimchi

Ingredient:

  1. Chinese leaves                          1.8kg
  2. Carrot                                         300g
  3. Salt                                             2 tbsp
  4. Light brown sugar                      240g
  5. White vinegar                             300g      ( can reduce to 150g )
  6. Mirin                                           60ml
  7. Korean hot chilli sauce              80g (more or less)
  8. Hot chilli powder                        1 tbsp

* You will need a large container, rinse with hot water first.

I took this photo is the day I made my Kimchi.

Method: 

  • Chop the chinese leaves into big chunks, wash and drain, better to use the salad spinner to rinse. Sprinkle the 2 tbsp of salt into the chopped chinese leaves evenly, and leave it for about 2 or 3 hours to soften the vegetables.
  • Cut the carrot into chunky sticks, set aside.
  • Now, mix the seasoning mixture: prepare a big mixing bowl, put the mirin, sugar, vinegar, chilli powder and korean chilli paste together and mix well. Adjust the seasoning to suit your taste. If you like hotter, you can put more chilli paste.
  • Put the chinese leaves under tap water for a quick wash, use salad spinner to rinse it.
  • Spread a layer of layer of chinese leaves and carrot into the prepared container, and spread a layer of the seasoning on top, then repeat the same way to finish all the vegetables and the last layer is the seasoning mixture.
  • Cover with a lid, and leave into a dark dry room. Shake it everyday to let all the vegetables coat with the seasoning.
  • About 1 week, take some out and test the taste.
  • You can make the kimchi omelette, kimchi stir fry, put kimchi on your noodles or serve kimchi with boiled rice, or even have a kimchi salad, sometimes I put kimchi in my sandwiches, why not!

This photo is nearly 2 weeks now,the taste is so good, so yummy!

Note: 

  • I made this kimchi is for my taste, I did change a lot of the ways, so don’t compare it with the ordinary recipe. So you can change it as well, just follow the key steps.

Korean Style Stir Fry Rice Cake (韓式炒年糕)

Korean dish – especially kimchi and the stir fry rice cake are part of my favourite food, but usually they’re too hot for me, so I need to find my way (adjust the hot level) to enjoy it.

If you get into the Korean supermarket, you can find lots and lots of different hot chilli sauce on the shelf, but don’t worry if you can’t eat that hot ,just like me, they have mild chilli sauce as well.

And the most important part of this recipe is the special sauce, I adjust the hot level to suit most of the people.

Korean Style Stir Fry Rice Cake (韓式炒年糕)

:

  1. Dry Rice Cake                             1/2 pack (  250g  )
  2. Chinese leaf                                 140g
  3. Chinese dry mushroom               4 pieces
  4. Carrot                                           3 or 4 medium size
  5. Egg                                               1

For the special sauce:

  1. Tomato Ketchup                           8 tbsp
  2. Korean chilli sauce                       3 tbsp ( I use medium-hot )
  3. Brown sugar                                 3 tbsp
  4. Oyster sauce                               1/2 tbsp ( I use vegetarian mushroom sauce )
  5. Light soy sauce                            1 tbsp

Preparation:

  • Soak the dry rice cake in water for 4 hours or overnight until soft and drain away the water.
  • Soak the dry mushroom into warm water for at least 2 hours until it is soft to slice it, add some soy sauce, sesame oil, ground white pepper and some grated ginger ( if you have), marinade it for 1/2 hour.
  • Peel the carrots and shred it.
  • Wash and rinse the chinese leaves and roughly chop it.
  • Mix all the ingredients of the special sauce in a big bowl.

Method: 

  • Heat a hot wok with 1 tbsp of vegetable oil, add the beaten egg and scramble it.
  • Add chinese mushroom and shredded carrot, stir it for 2 minutes, let the mushroom and carrot’s favour come out, then add the chinese leaves, keep stir it until the chinese leaves soft. Transfer all the cooked vegetables on one plate.
  • Heat the wok on high heat, add another 1 tbsp of vegetable oil n it, add the rice cake and keep stirring it, in case it stick on the bottom of the wok, you can add a little bit more oil if it is a bit too dry, If the rice cake look softer, then add all the cooked vegetable in and mix it, still keep stirring until all combine together.
  • Now, add the special sauce into the rice cake mixture, stir it and mix it, add a little of salt and test the taste to suit you.
  • Then off the heat and serve it.

Note:

  • You can use any kind of green vegetables, especially the season vegetables.
  • If you haven’t got any fresh ginger, skip it, that’s is fine without it, but I like the taste of ginger in my stir fry.
  • Adjust the taste of the special sauce to suit for you and your family. I used the medium-hot Korean chilli sauce, that is not too mild and not too hot, because I can’t eat too hot. You can buy the hot or extra hot one, if you can cope it.
  • You can find the Korean chilli sauce in Chinese supermarket or Korean supermarket, they have lots of different hot chilli sauce.
  • Of course, you can add sliced meat in this dish, if you’re a meat eater. Better to marinate the meat first, you will get more favour.