韓式豬骨燉馬鈴薯 Pork Bone and Potato Soup (Gamjatang)

這幾天莫名奇妙的想吃韓式料理 那天趁著天氣晴朗 走了約一小時的路程 晃了晃韓國超市

正巧家裡冰箱裡還有一些之前分裝處理好的豬排骨(那天晚上剁骨頭 去脂肪也花了不少時間) 還有剩一顆紫色馬鈴薯 就決定熬一鍋排骨燉馬鈴薯 再準備一碟小菜　熱呼呼又辣辣的 很過癮的滋味

做法其實很簡單 熬排骨湯可以用快鍋(比較省時) 我這次選用了萬年不敗的大同電鍋 也挺方便的 不過香味四溢(似乎是要考驗大家的自制能力)

熬湯步驟
排骨
去腥的材料: (因為我覺得國外的豬都有種臭臭的味道ㄝ)
蔥
薑片
大蒜 (不必拍碎)
洋蔥
米酒

排骨放入滾水並加入所有＂去腥的材料＂川燙一會兒　即可撈起洗淨污物　備用
將排骨加入蒜頭 薑片 紅辣椒 適量的水放入電鍋　外鍋加入很多水　讓它慢慢熬至軟　（但是不要太爛　因為之後還要加入菜以及馬鈴薯去燉）
排骨煮好了之後　放涼再放入冰箱一夜　隔天把多餘的脂肪撈起丟掉（再湯上面會有一片白白的　多餘的脂肪。。。我覺得處理掉湯頭會更清爽）
接著就可以燉馬鈴薯啦！

材料:
排骨
韓式白菜泡菜
高麗菜葉
馬鈴薯
洋蔥

湯頭調味醬料:
辣椒粉.....1大匙
韓式辣醬.....1大匙
韓式大醬
料酒.....2大匙
蒜泥.....少許
薑泥.....少許
胡椒粉.....少許

做法:
1.預先將湯頭調味醬料調配好　備用
2.泡菜切成一口大小後用壓碎的芝麻拌勻　備用
3.馬鈴薯去皮切大塊
4.洋蔥切大塊　蔥白斜切成段

把排骨湯煮滾後加入湯頭調味醬料及馬鈴薯 洋蔥 蔥白 泡菜 高麗菜　用中小火繼續煮到排骨肉一碰就脫落的程度唷

韓國炸醬蒟蒻麵 짜장면 Korean Black Bean Paste Noodles (JaJangmyun)

似乎每一部韓劇裡都會出現的食物:

1. 泡菜
2. 泡菜豆腐鍋
3. 韓式燒烤 (然後肉要用美生菜包起來吃)
4. 燒酒
5. 馬鈴薯燉肉鍋
6. 辣炒年糕 魚餅
7. 石鍋拌飯
   
8. 黑不拉機的炸醬麵

其實我最愛的是他們用的湯匙!!!!!!!!!!!!!!!! 長長的鐵湯匙 (我也不知道為什麼)
今天突然很想吃炸醬麵 所以煮了韓式口味 跟台式的很不一樣 台式的比較"香濃"
麵的方面我用了蒟蒻 因為想吃彈牙的感覺 :D


韓國炸醬麵 짜장면

材料：

手工麵條

洋蔥切丁

紅蘿蔔切丁
義大利茄瓜切丁
日式毛豆
豆干切丁

炸醬用料：

韓國黑醬.....2大匙

這就是韓國黑醬啦 吃起來有一點點像味噌跟豆腐乳的合體! (說穿了也是用發酵黑豆做的)

炒菜用油.....1/2大匙(我用芝麻油)

糖.....1/4大匙

水.....50 ~125ml (依情況調整)

太白粉(或是淀粉).....適量 (用少許水調開)

裝飾用料：
小黃瓜絲
豆芽

做法：

1.洋蔥切丁 紅蘿蔔切小丁

2.鍋內加入油 將韓國黑醬炒出香味，盛起(不要把油一起撈起來喔) 備用

3.接著加入洋蔥 馬鈴薯(我只有加一點點點點點) 紅蘿蔔 毛豆 義大利茄瓜

4.炒至洋蔥呈現半透明時 加入先前炒過的黑醬 拌勻並加入水 (我煮的時候有加一點水)

5.煮至紅蘿蔔變軟 即可加糖 加入太白粉水勾芡

6.手工麵條煮熟盛於碗中 放入炸醬 表面用小黃瓜絲 蔥白絲做裝飾

◎其實應該是要加豬肉 可是我煮的是素食版 豬肉也可換成牛肉 蝦仁或墨魚(海鮮類要先燙過)

◎配料中的蔬菜你愛吃什麼就加什麼 我有加入高麗菜絲 跟香菇 茄子丁

◎份量中的糖、水、太白粉之用量，可依實際情況斟酌 我幾乎沒加什麼糖喔

Korean Black Bean Paste Noodles: Jajangmyun (serves 1 or 2)

• onion, cut into small chunks
  
• a handful of edamame beans (the frozen ones are fine)
  
• 1/4 a zucchini, cut into chunks
  
• 1/4 a carrot, cut into chunks
  
• 1 leaf from one cabbage, sliced
• tofu, cut into chunks
• Black bean paste (Chunjang in Korean) - 2 tbsp
• Olive oil - 1/2-1 tbsp
• Sugar - 1/2 tbsp
  
• Cooking syrup - 1/2 tbsp
• Refined rice wine - 2 tbsp
• water (at your discretion)
• Starch water (Mix of starch 1 tbsp +water 1 tbsp)
• For garnish: cucumber, thinly sliced; bean sprouts ( thinly sliced fried eggs)

1. Pre- heat the wok/non-stick frying pan.

2. Add some oil, the carrots and edamame beans. Stir

3. Add the zucchinis, onions, cabbage leaf. Stir.

4. Pre- heat another frying pan and add the olive oil and black bean paste. Stir for about 2 minutes.

5. Scoop out the black bean paste without the oil. Add it to the wok (with all the veggies in it).

6. Mix thoroughly the vegetables with the black bean paste.

7. Add the cooking syrup, sugar, and rice wine into the wok. Stir.

8. Add the water and bring it to a boil.

9. Add the starch water into the wok. Stir. (It is the final stage of making sauce.)

10. Cook the noodles according to directions on the package. Rinse them under cold water.

嘿嘿....跟韓劇中的主角們一樣 大口大口吃著麵 然後 嘴巴一圈都弄得黑呼呼的樣子啊....

韓式石鍋拌飯又來了!

上次隨手做了牛肉石鍋拌飯 挺好吃的 最近媽媽弟弟 表姊弟妹和阿姨uncle一群人去了韓國 我對韓國的印象其實已經很模糊了只依稀記得一部份 其他的都是靠三不五時的韓劇來填補(大長今啊大長今)
今天突然發覺自己似乎已經有段時間沒煮"米飯"了 我其實不太喜歡吃白米 跟麵包一樣 我傾心於有嚼勁的雜糧 (正好也更符合健康的需求) 記得Linda阿姨有一次煮的飯裡加了紅豆 米變得有一點點紫紫的 可愛又好吃 我們家的米是五穀雜糧米 所以煮出來也是紫色的 正好是我愛的顏色
煮了日式炊飯 其實說穿了也沒什麼

日式香菇炊飯
五穀雜糧米 1.5杯
洗好米之後先浸泡在米醋裡約20-30分鐘 煮出來的飯會比較鬆軟 (忘了看某日本綜藝節目的壽司師傅說的)
菇類(什麼蕈菇類都可以 乾的香菇之類的 最好不要用金針菇就是了)
一點點醬油 (上色)
一點點米酒(或sake)
味霖mirin 約一茶匙
昆布一小片
薑片2片
柴魚高湯 (加入到電鍋內鍋2橫線的地方)

放入萬年不敗大同電鍋 按正常步驟煮飯就ok啦!

我們家附近這區有很多的韓國移民 因此要買到韓式食材其實很方便
第一次做辣炒年糕的時候還特地問了韓國的朋友到底要買哪種醬料 後來發現其實在韓國超級市場工作的阿姨媽媽們都很友善 所以我現在都直接問他們了 有時候他還會很努力的跟我講解要怎麼煮呢
我怎麼老是覺得石鍋拌飯這個玩意好像是特別為剩菜剩飯良身訂做的 只要把自己喜愛的菜菜 放進去再加拌飯醬 糊搞瞎攪的就很好吃囉 (韓劇裡都用很大一鍋的鐵碗 豪氣地拌那一大鍋紅通通的東西)

材料
紅蘿蔔 小黃瓜 黃豆牙 新鮮香菇(蕈) 辣白菜泡菜 魚餅(甜不辣) 義大利茄瓜 蛋 蒜頭
韓式辛辣生花枝(沒有可以用泡菜 火腿 或肉啊什麼的)

1.紅蘿蔔去皮洗淨切絲，小黃瓜洗淨切絲 魚餅燙熟後切絲
2.黃豆芽洗淨後用滾水稍微燙一下 去生 香菇(蕈)洗淨燙熟

3.義大利茄瓜放入有些許熱油的鍋子裡 爆香蒜頭後炒熟 (加一點點白醋會更好吃---韓國媽媽傳的的撇步)
4.切好絲的菜 灑一點點鹽去水分 備用

拌飯醬: (在煮菜的時候趕快做)

韓式辣醬加上1~2小湯匙的冷開水調勻
炒香白芝麻稍微壓碎後加入辣醬內 再加一點點香油 增加香氣
所有材料充分攪拌均勻 備用

所有材料依序的排入大碗中
水煮個半熟糖心蛋 放置中間 再拌上熱騰騰的米飯和拌飯辣醬即可
我覺得光吃這個有點太重 所以煮了日式柴魚豆腐清湯搭配

Recipe from My Korean Kitchen

Multi-grain Sushi Roll/ Kimbap: 紫米五穀壽司捲

這幾天在家唸書 突然好想吃壽司 我想應該是綜合日本御飯糰 韓式綜合捲和台灣飯糰等想法 最後把他截長補短變呈現出這個玩意: 我的紫米壽司
除了鋪了一層五穀紫米之外 裡面包著營養的各式配料 不油不膩 清爽沒負擔

I was experiencing another craving for sushi rolls the other day, but I was not planning on going to a sushi restaurant anytime soon. So I took the ideas of Japanese make sushi rolls, the Korean kimbaps, and the Taiwanese rice balls, and "fused" them to make my multi-grain rolls stuffed with healthy and yummy fillings like celery, carrot, egg rolls, lettuce, cucumber, and imitatoin crab meat. Sprinkled with sesame seeds, it has a savory taste and the smell. Then again in my opinion, anything can go into a sushi roll ：). Experiment, and it might turn out to be a pleasant surprise!

For a recipe of Kimbap, check out the post on My Korean Kitchen

Kimchi Jigae (Stew) and Banchan (Side dishes)

十一月的初雪

今天UBC下了今年冬天第一場雪 雪和雨濕濕冷冷的 回家後特別想煮些熱騰騰的湯 或類似火鍋的晚餐: 辛辣韓式豆腐雞肉泡菜鍋 當然要配上一碟碟小菜: 燉馬鈴薯佐蒟蒻 蓮藕 以及豆芽芝麻沙拉

I went out for dinner with the girls at Jang Mo Jib (a Korean restaurant on Robson) last night; however, the overall meal was not as good as I remembered. Slightly disappointed, I decided that I would make some simple Korean dishes for dinner the next night. I am of the opinion that some dishes simply make themselves, thus I turn to kimchi stew, which is arguably one of the "national dishes" of Korea, and some of my favourite Korean side dishes.

I served it with "banchan," or the popular Korean side dishes, including braised baby potatoes and konnyaku, bean sprout salad with sesame oil, and simmered lotus roots.

Kimchi jjigae (Kimchi stew with mushrooms and tofu)
1/2 cup kimchi, chicken, both cut into bite-size pieces

1/4 white onion, chopped

3 mushrooms (enoki or any other kind)
2 green onions, slice in a bias
1/2 pack tofu, 2 go choo (hot green chili), chopped
1 tbsp gochujang (Korean chili paste)
1 tbsp gochugaroo (Korean chili powder)
1 tsp minced garlic, 1 tsp soy sauce
2 cups water (or soup stock), salt, pepper

Put a pot on the stove, turn the heat on. Add garlic and oinion, saute until golden brown. Add chicken, saute for a minute or so. Add gochujang and cook until meat becomes white. Pour the water, add kimchi. Add soy sauce, chili powder, andBring to a boil, then add mushrooms and tofu. Reduce to simmer for 20-30 minutes. Add chilies, green oinons, and pepper. Cook for another minute.

Nikujaga and Korean Hot Cucumber Salad

Nothing is better than a bowl of steamy stew of some sort on a cold day. Seeing that I still have a few organic potatoes sitting on the counter top, I decided to make a dish my Japanese friend described as "the taste of mother": Nikujaga. Then it reminded me of numerous Chinese dishes, such as stewed beef noodles, wonton soup, and so on, that invoke sentiments of nostalgia.

I came across this video tutorial on YouTube, and adopted the recipe from Just Hungry with a few modifications.Usually the liquid part is reduced slowly to almost nothing, contrary to western style stews where the liquid or soupy part is abundant. You can increase the amount of beef in this dish if you want it to be more filling, or serve it as a one-pot meal. And since I tend to fall for the lighter flavours, I reduce the amount of soy sauce and sugar in the stewing liquid.

Nikujaga, Japanese stewed meat and potatoes

900 g / 2 lbs of potatoes. Use boiling potatoes for a firmer texture, and baking potatoes if you want it rather crumbly and mushy. (Either way it's good, though the former makes for a prettier dish.)

Note: I used boiling potatoes: bring a pot of water to a boil, put in the potatoes (chunks) and boil for about 10 minutes. You still want the potatoes to maintain their shapes as they will be stewed later, so it is ok if they are not cooked through)
200g / 6 oz thinly slice beef or pork. "Minute steak" is fine, or just cut up a thin cutlet.
1 medium onion
A small piece of fresh ginger
about 4-5 cups of dashi soup stock I used 3 1/2 cups
6 Tbs sugar I used 2 Tbs
3 Tbs sake, or sweet sherry
3 Tbs soy sauce I used 2 Tbs
1 Tbs mirin (or just add another Tbs. of sake and a bit more sugar)
1 tsp dark sesame oil

4 Mushrooms

1/2 package Konnyaku

1/2 carrot
Some chopped green onions for garnish

Peel and cut up the potatoes. Roughly chop up the meat. Slice the onion. Chop the ginger finely.
Sauté the onion and ginger in some oil. Add the meat and sauté till browned.
Add the potatoes and sauté briefly. Add enough dashi stock to cover. Add the sugar, sake, mirin and soy sauce. Add the sesame oil. Bring to a boil, then put a pot lid that's smaller than the pot you're using directly on top of the potatoes, Simmer over medium-low heat, until the liquid is much reduced and the potatoes are tender, and infused with a sort of golden color, about 20-30 min.
Sprinkle with the green onions and toss around in the pan. Serve immediately.

The final product was amazing, a truly savory dish that would bring you to tears if you miss the home-cooked meals, or that particular dish mom always made when we were little. That was the feeling I got from this dish: a sweet, slowly-cooked stew that brought me back in time.

Korean Hot Cucumber Salad

1 cucumber (I cut them into bite-size pieces for the texture)

1 teaspoon salt

1 tablespoon water

1 tablespoon rice wine vinegar

1/4 cup red onions (sliced)

1 clove garlic (chopped)

1 teaspoon gochugaru (or other chili powder)

1 teaspoon gochuchang

1 teaspoon honey

1 teaspoon rice wine vinegar
1 teaspoon sesame seeds (toasted)

Mix the cucumbers and salt and let sit for 10-20 minutes. Mix the water and vinegar and let the onion sit in the mixture for 10-20 minutes. Rinse the cucumber and dry. Drain the onions.
Mix the remaining ingredients and toss with the cucumber and onions. Top with some more toasted sesame seeds. Serve cold (I like to refrigerate it for a bit)
The dressing has a really nice combination of spiciness, sweetness and sourness that is a perfect complement to the juicy and crunchy cucumbers. The thinly sliced onions, which are almost translucent in appearance, are great additions in terms of presentation and taste (the best part is that it is not overpowering.)

Bibimbap牛肉石鍋拌飯

那天突然想吃些辛辣的食物 一想起冰箱裡還有紅通通的韓式辣醬(Gochujang) 就做了牛肉拌飯 辣的很滿足~

Korean Spicy Rice Cakes 韓式辣年糕

每次看韓劇總是會不知不覺得被劇中食物吸引, 尤其是看起來紅紅辣辣的辣年糕

拌一拌似乎很美味的樣子 hmmm....
所以我那天特地去了North Rd.上的韓國超市 買了韓國辣椒醬跟一些年糕條 準備做我記憶中的辣年糕!

為了買材料我還請了韓國的朋友幫我寫了一張單子 (誰叫我看不懂韓文呢) 不過聽在超市工作的韓國媽媽說的作法 應該不會很困難

懷著不知道會做出什麼樣成品的心情 下廚囉!

This is a tale of Korean spicy rice cakes inspired by Korean television series. Whenever I watch a Korean drama, spicy rice cakes seem to creep onto the screen; it's as if someone, at one point of the show, just has to prepare spicy rice cakes and eat it standing by the kitchen stove, or casually sitting around the dining table. I guess it might be a kind of comfort food for them. Inspired, I decided to make a trip to a local Korean supermarket. After asking my Korean girl friend to write down the ingredients ( in Korean), I took the list and went to the store (I was so eager and excited) The lady who works there gave me a brief description of the recipe, so here's my version of the classic Korean dish based on the recollection of my memory. It actually turned out quite yummy!

Korean Spicy Rice Cakes

Chinese cabbage, sliced or shredded (again lettuce can be used as substitute)


1 Green onion, cut into pieces

1/2 white onion, sliced

1 pkg ( I used about 15) rice cakes

1 sheet of fish cake (or any hot pot ingredients like fish dumplings)

240cc water

1tsp white sesame seeds ( for added flavour)


Sauce

4tsp Korean Hot Pepper Paste** (Gochujang)

Hot Pepper Powder (can use chili powder as substitute)
pinch of Sugar(personal preference) i used about 2tsp

1tsp minced Garlic

Rinse the fish cakes in hot water. (To clean the oil coating from its surface) and cut into medium-sized pieces
Pour the water into the pot, bring to a boil.
Then add the sauce and rice cake and stir well. When the water has boiled and decreased to about 2/3 of the original amount, stir in the fish cake and combine well. ( the mixture will start to thicken due to the stickiness of rice cakes and paste)
Add all the other ingredients:veggies, when the water has boiled to about 1/2 of original amount. (reduce the heat to medium/ low to make sure the vegetables stay cripsy and not soggy) Stir them well.


I like to serve it as a side dish rather than as the traditional way of serving it as a main dish.
I then found a food blog after i'd made the rice cakes, and I think I did an OK job as a first-timer!

http://mykoreankitchen.com/category/rice-cake-meals/

材料　
韓式年糕　１２片
甜不辣　或竹輪

洋蔥絲 (1/2顆)
高麗菜 切絲
蔥1根
韭菜 切段

醬料
韓式辣椒醬 4tsp
辣椒粉 少許
砂糖 2tsp 個人喜好


1. 水煮開.加入調味料拌勻 要散開喔 加入年糕

2. 當水煮滾後 至水少掉1/3時放入甜不辣繼續炒

3. 待水減至1/2時 放入切好的洋蔥 高麗菜 韭菜 跟蔥 轉中小火拌勻 不要讓菜煮爛 要保持脆度

大功告成啦!! 很簡單吧!

Korean Seafood Pancake 韓式海鮮煎餅

台灣最近燒起了一股韓流---韓國餐廳也林立街頭

在Vancouver也有蠻多韓國移民 所以要購買韓式料理的材料其實非常方便

想做這道菜其實已經有一段時間了 終於在一天晚上 不知道要煮什麼晚餐的時候突然想到 "喔 冰箱裡還有海鮮 跟高麗菜!" 隨性的在廚房裡做出來的韓式煎餅!

There is a huge Korean population in Vancouver, which means Korean food items and ingredients are quite accessible. The Korean seafood pancake is undoubtedly one of the most popular and well-known item on the menu at any Korean restaurants. I personally prefer the seafood variation, but once you make the batter, you are free to add anything you like! The typical toppings are vegetarian, seafood, and beef. Pre-made batter that comes in packages is also available in Korean supermarkets. This dish could be served as a main dish for a quick and easy lunch or dinner; it's flavourful and filling. Healthy if you go easy on the oil : )

Korean Seafood Pancake

【材　料】
高麗菜 30g 切絲

紅蘿蔔 20g 切絲

蔥 1根 切段
海鮮: 蝦仁 魚片 墨魚

沙拉油 2tbsp


麵糊：
中筋麵粉 150公克
在來米粉 30公克
水 150㏄

【調味料】
鹽 1/2茶匙
糖 1/4茶匙

1.將所有麵糊材料調勻成麵糊，靜置約20分鐘備用
3.所有海鮮川燙後 洗淨 瀝乾備用
4.熱鍋，加入1大匙沙拉油，爆香作法2的蔥段，再放入高麗菜絲、紅蘿蔔絲、作法3的材料，及所有調味料，以大火炒約2分鐘後撈出瀝乾水分。
5.平底鍋熱鍋，加入1大匙沙拉油，先取1/3作法1的麵糊做底，以小火煎約2分鐘至硬，再將剩餘2/3的麵糊和作法4混合，放入煎好的餅皮上，翻面微微壓扁麵餅使黏合，並不時搖動鍋子轉動麵餅，煎約4分鐘後再翻回煎至金黃即可。

orginal recipe from: http://www.ytower.com.tw/



Korean Seafood Pancake

Chinese cabbage 30g * ( or lettuce as substitute)

Zucchini 10g

Carrot 20g

Green onion 1

Seafood of your choice: fish fillet, shrimp, scallops, cattlefish, etc

2 tbsp Canola oil ( original recipe asks for 4)

1/2 tsp salt

1/4 tsp sugar (optional)



For batter:

All-purpose flour 150g

Rice powder 50g

Water 150cc

Mix all ingredients in a large bowl, and let sit for 20minutes



Toppings:

Heat a skillet/pan, add 1tbsp canola oil. put in the chopped green onion, then the chinese cabbage, carrot, and seafood ( you can put it in boiling water first then add it to the veggie mixture-- personally i prefer it this way), sautee for about 2-3 minutes under high heat. Remove from stove and drain moisture

Add 1tbsp canola oil in to a pan, then add 1/3 of batter mixture once the oil is heated. Fry under low heat for 2 minutes until it appears to be hardened ( kind of like making pancakes!) then add the remaining 2/3 batter and all the toppings.

Flip over and gently press down the pancake so everything will stick together, do this for about 4 minutes. Flip it over again and fry until golden-brown



sauce:

this is optional, or you can simply use soy sauce, hot sauce, or any sauce of your choice

Korean-style hot sauce/pepper paste 100g

Vinegar 50cc

Lemon juice 1tsp

Garlic cloves (chopped) 1tbsp

White sesame for added flavour

Mix everything well.

Then voila!