Cr. Holly Beyondkimchee
http://www.beyondkimchee.com/
韓式炸醬麵:
Source:
http://www.dramafever.com/news/jjajangmyun-the-black-bean-noodles/
Jjajangmyun, the black bean noodles
serves 4
Prep time
Cook time
Total time
Ingredients
- 4 tablespoon black bean paste (춘장, choonjang)
- 4 tablespoon vegetable oil
- 2 teaspoon sugar
- ½ lb pork, diced to ½" cubes
- ¼ cabbage, chopped
- 1 small onion, chopped
- ½ zucchini, diced to ½" cubes
- 1 small russet potato, diced ½" cubes
- 1 tablespoon oyster sauce, optional
- 1½ cup water or more if you desire thinner sauce
- 2 tablespoon corn starch mixed with 3 tablespoon water
- salt or soy sauce to season if needed
- ½ cucumber, julienne thinly for garnish
Instructions
- In a wok or skillet, heat oil over medium heat, add the bean paste and sugar and stir fry together for 3-4 minutes. The oil and the paste won't get mixed. Using a slotted spoon, scoop up the paste to drain the oil and transfer to a bowl. Set aside. If you are using pre-roasted paste, you can skip this step.
- Discard the rest of oil except 1 tablespoon remaining in a skillet. Add the pork and cook until no longer in pink. Add cabbage, onion, zucchini, and potato and stir fry until somewhat soft.
- Add the black bean paste back to the skillet and mix. Add oyster sauce if your desire. Pour 1½ cup of water and bring everything to boil, reduce the heat to simmer until everything is tender yet retain their shape, about 3-5 minutes. Season with salt or soy sauce if needed.
- Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
- Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
- Drain the noodles and rinse once with hot water to remove excess starch.
- Place noodles in a large shallow individual serving bowl and pour the sauce over. Garnish with cucumber slices. Serve hot.
韓式大白菜泡菜
Easy Cabbage Kimchi
Cook time
Total time
Serves: makes 1 head of cabbage
Ingredients
- 1 head (3 lbs or 1.5 kg) Korean Napa cabbage, sliced into 1.5-2" (smaller at the stem part)
- 8 cups water
- 1¼ cup Korean coarse sea salt
- 1 Asian leek or onion, thinly sliced1 bunch green onion, sliced into 2" long
Ford the quick seafood stock:
- 5-6 dried anchovies
- 3-4 whole shelled small shrimps
- 2 cups water
For the Kimchi filling:
- ½ onion, diced
- 5 cloves garlic
- 1" small piece of ginger, diced
- ½ sweet apple, peeled and diced
- ⅓ cup cooked white rice
- ⅔ cup Korean chili flakes
- 3 tablespoon Korean anchovy sauce
- 2 tablespoon salted shrimp
- 2 tablespoon sugar
Instructions
- Dissolve the coarse sea salt with water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage.
- Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbage is well wilted.
- Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup.
- Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.
- To make filling, place onion, garlic, ginger, apple, and rice in a blender. Add the reserved stock and puree until smooth. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients, mix well. Let it sit for 10 minutes so the chili flakes will absorb the moisture.
- In a large mixing bowl, combine drained cabbage, leek(or onion), and green onion. Add ⅔ of kimchi filling first and toss everything very well. You might need to add the rest of the filling if your kimchi doesn't seem to be red enough.
- Taste your kimchi and adjust seasoning by adding more anchovy sauce or salt. It should taste a little saltier than you would hope for. Transfer your kimchi into the storage container.
- Pour ½ cup of water to the mixing bowl that you made kimchi in, swirl around to wash the filling and pour over to your kimchi.
- Serve this kimchi on the same day you made to enjoy the fresh taste or let it sit on the room temperature for 1-2 days to ferment, then store in the fridge and consume within a month.
Note: Store your kimchi in an air tight container and place 1-2 boxes of baking soda in the fridge to absorb the odor.
