韓式廚房帖

身在一個國際化的城市, 各國的菜都有, 最常吃的還是亞洲國家的菜, 先來收一些看起來還能學的韓菜食譜, 有天來試試!

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: 20 mins

Cook time: 20 mins

Total time: 40 mins

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

1. 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.
2. 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.
3. 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.
4. Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
5. Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
6. Drain the noodles and rinse once with hot water to remove excess starch.
7. 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

Source: http://www.dramafever.com/news/easy-cabbage-kimchi/

Easy Cabbage Kimchi

Prep time: 1 hour 20 minutes

Cook time: 20 minutes

Total time: 1 hour 40 minutes

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

1. 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.
2. 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.
3. 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.
4. Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.