Sigeumchi Namul (Spinach Side Dish)

Sigeumchi (spinach) has a high nutritional value and is extremely rich in antioxidants and iron.  This is another common side dish you can see in Korean's meal.  It's fast and easy to make and you can use this in japchae, bibimbap or kimbap.  Or it's simple delicious just to eat with rice and stew.

 

 

Ingredients:

Spinach                                        1 bunch

Garlic (minced)                            2 piece

Spring onion (chopped)               1 stalk

Soy sauce                                     1/2 tbsp

Sesame oil                                    1/2 tbsp

Salt                                               1/2 tsp

Sesame seed                                 1 tsp

 

 

Steps by steps photos:

 



 

 

1.  Wash the spinach, and boil a pot of water (just enough to cover the spinach).

2.  Once the water start boiling, put in the salt and spinach.  Boil over high heat for 30 seconds to 1 minute (it depends on the type of spinach you are using.  I am using baby spinach, 30 seconds will do).

3.  When the spinach is cooked, drain the water and wash with cold water to stop the spinach from over cook.

4.  Squeeze out excess water with hands and cut into 2 - 3 portion.

5.  Prepare a bowl, put in soy sauce, garlic, spring onion and sesame oil.

6.  Add in the spinach, toss and mix.

7.  Place the spinach on a plate and sprinkle sesame seeds on top.

Japchae (Korean Stir-fry Glass Noodle with Vegetables)

Japchae (Chap Chae) is korean sweet potato starch noodles (dangmyeon).  The noodles are fried with varios types of vegetables like onion, mushroom, paprika, carrot and spinach, which makes it healthy and if you are a vegetarian, try it out and you will love this dish!  For non-vegetarian recipe, you can add chicken, pork or beef into this recipe.  The noodle has a springy and chewy texture which is so irressitable~  ^^

Ingredients:
Serving size: 2-3 person
Korean glass noodle (dangmyeon)                                                250g
Onion (medium) - cut into stripes                                                 1
Paprika (Red, yellow, green) cut into stripes                                half each
Shitake mushroom - cut into stripes                                              4-5 pieces
Chicken breast meat - cut into stripes                                           300g
Minced garlic                                                                                1 tbsp
Soy sauce                                                                                      2 tbsp
Sesame oil                                                                                     1 tbsp
Salt                                                                                                sprinkle
Cooking oil                                                                                   1-2 tbsp
Sesame seeds                                                                                for garnish
Spring onion                                                                                 for garnish

 

 

Steps by steps photos:

 

 

 

 

 

1.  Boil 1 pot of water (about 1 liter or enough to cover the glass noodles).

2.  When the water is boiled, put in glass noodles and cook for 10-15 minutes (or until the noodle is soft) over high heat.

3.  Drain the water and put one and a half tablespoon of sesame oil over the noodle.  Slightly toss the noodle to blend in the sesame oil.  Set aside.

4.  Prepare a pan, add some cooking oil to fry the onion.  Sprinkle some salt over the onion when frying.  Fry for 2 minutes over low heat.  Remove the onion to a plate and set aside.

5.  Add some cooking oil to the pan and fry paprika.  Sprinkle some salt over the paprika and fry for 2 minutes over low heat.  Remove the paprika to a plate and set aside.

6.  Add some cooking oil to the frying pan and add in chicken meat stripes.  Fry for 3 minutes over low heat and add in mushrooms and minced garlic.  Sprinkle some salt and continue frying for another 2 minutes over low heat.

7.  Place all the fried vegetables (onion & parika) back into the frying pan and mix in with the chicken meat and mushrooms.

8.  Add in cooked glass noodles and stir fry for a while to mix in all the ingredients. 

9.  Add soy sauce to your taste and sesame oil, toss and fry the noodles for 1 minute or medium heat.

10.  Serve and garnish with some chopped spring onion and sesame seeds.

 

**Step 3 - This step is to prevent the glass noodle from stick to each other and easier to toss and fry later.

*** Instead of adding the glass noodle back into the pan and fry, you can just add the cooked veggies to the noodle and mix with hand.  But, I got a tip from my mother in law that by frying the noodle, it can prevent the dish from spoiling too soon and can be kept in fridge for days.  If you have some leftover, just keep in the fridge and warm up whenever you feel like eating.  ^_^

 





Korean Curry Rice

I feel like having curry today!  Let's make Korean curry rice~ ^^  What is the difference between korean and Japanese curry rice? Hmm....In terms of colour, Japanese curry is more brownish while Korean's is yellowish and in terms of flavor, I feel that Japanese curry is sweeter.  Korean curry powder has 3 level of spiciness - Mild, Medium hot & Hot.  I am using medium hot today.

 

 



Serving size: 3-4 person

Ingredients:

Chicken breast - Cut into bite size                                               1 piece (about 200g)
Onion (medium size) - Cut into bite size                                     1/2
Carrot - Cut into bite size                                                             1/2
Green Paprika - Cut into bite size                                                1/4
Red Paprika - Cut into bite size                                                    1/4
Potato (large size) - Cut into bite size                                           1
Garlic - minced                                                                              3 cloves
Korean curry powder (spice level: medium hot)                          100g
Water                                                                                             500ml
Cooking oil                                                                                    2 tbsp

Steps by steps photos:

 

 

1.  Heat wok in small fire and put in cooking oil, add the chicken and fry for 2 minutes.

2.  Add in garlic and onion, fry for 1 minutes.

3.  Add in veggies (paprika, carrot & potato), fry for another 2 minutes.

4.  Add curry powder and water, stir and mix well.  Let it boil for another 10 minutes (stir once a while to prevent the curry stick to the pan).

5.  Sprinkle some black pepper to add extra kick to the curry (Avoid this step if you can't take too spicy).

6.  Stir in and serve curry on top of rice. 

 

 



Duejigogi Jangjorim (Braised Pork and eggs in soy sauce)

Usually beef flank is used in this side dish but today I am going to use pork.  You can use chicken or mushroom to subsitute the beef.  I had tried combination of pork and chicken breast and the outcome is delicious too!  Besides, quail eggs are also great in this dish.  Jangjorim require quite some time to cook.  I would suggest that if you like this dish, you can make a big batch and keep in the firdge.  It taste good whether serve warm or cold.  If you have a sensitive stomach, re-heat or boil the dish before consume.  It's a common side dish you can find in Korean doshirak (lunch box) too :)

 

 

Ingredients:

Lean Pork                                   350g

Egg                                             6

Onion (medium size)                  1/2

Leek (about 6cm)                       1

Garlic                                          6-8 piece

Ginger                                         1 tiny piece (about 1cm x 1cm)

Soy sauce                                     8 tbsp

Kelp (3cm x 3cm)                        3 piece

 

 

 

Steps by Steps Photos:

 

 

 

 

 

1.  Prepare a pot, add in 800ml water and kelp, boil for 10-15 minutes over medium heat.

2.  After 15 minutes, remove the kelp.  Add in all the ingredients (pork, garlic, leek, onion & ginger).  Boil over medium heat for 20 minutes.

3.  While the pork and veggies are boiling, prepare another pot for hard boil eggs.  Boil the eggs for 10 minutes.  Once the eggs are cooked.  Let it cool and peel off the shell.  Set aside.

4.  After 20 minutes, add in soy sauce.  Cook for another 10 minutes (medium heat).

5.  After 10 minutes, remove the pork meat, let it cool down a bit and cut/tear the meat thinly with your finger/knife.

6.  Add the shredded pork meat back into the soy sauce broth and boil for another 10-15 minutes over medium heat. 

7.  When serve, drizzle the soy sauce over the meat and egg.

 

    



 





Kongnamul Muchim (Seasoned Soybean Sprouts Side Dish)

This is a quick and easy to make side dish.  It's cost friendly too :)
There are two versions of kongnamul muchim which are spicy and non-spicy.  Today I am going to show how to make the spicy version.  Kongnamul muchim also serve as one of the ingredients in bibimbap.  You can make a big batch and keep in the refrigerator until next day and use it in your bibimbap :)

 

 

Ingredients:

Kongmaul (Soy bean sprouts)                   300g

Spring onion (finely chopped)                   1 stalk

Garlic (finely minced)                                2

Sesame oil                                                  1 tbsp

Sesame seeds                                              1 tsp

Gochugaru (hot pepper flakes)                    1 tsp

Soy sauce                                                     1-2 tbsp

Salt                                                              1/2 tsp

 

 

Steps by steps photos:

 

 

 

1.  Wash & rinse soy bean sprouts in cold water, discard any rotten beans/skins.

2.  Add 500 ml of water in a pot (or enough to cover the soy bean sprouts), add in soy bean sprouts and 1/2 teaspoon of salt.

3.  Cover the lid and boil for 10 minutes over high heat. 

4.  After 10 minutes, drain quickly and let the soy bean sprouts cool down a bit.

5.  Add in all the seasoning - spring onion, garlic, sesame oil, sesame seeds, gochugaru, and soy sauce & toss gently and mix well.

 

 

 





Dueji Galbi Kimchi Jigae (Pork Ribs Kimchi Stew)

There are varioius types of kimchi stew in Korea.  You can change the main ingredients from Samgyeopsal (pork belly) to pork ribs or tuna in a can.  I like to use pork ribs simply because it is less oily compared to pork belly :)  Have a try!

 

 

Ingredients:

 

Pork Ribs                                                               500g

Kimchi (Old/Well fermented kimchi)                   250g

Kimchi juice                                                          6 tbsp

Onion (medium)                                                    1

Garlic (minced)                                                     1 tbsp

Tofu                                                                       1/2 pack

Sesame oil                                                              1 tbsp

 

 



 

Steps by Steps Photos:

 

 

 

1.  Soak pork ribs in water to get fid of the blood for an hour.

2.  Cut kimchi and onion into bite size.

3.  Prepare a pot, put in kimchi, then pork ribs on top of kimchi.

4.  Add in onion, garlic and kimchi juice.

5.  Pour in 1 liter of water (or enough to cover all the ingredients).

6.  Boil over medium heat for an hour (or until the meat is cooked and soft enough to chew).

7.  Add in tofu (cut into bite size) and boil for another 5 minutes.

8.  Drizzle sesame oil to the stew and turn off the fire.

9.  Serve with your favourite side dish (banchan) and a bowl of warm rice! ^^

** You can add a tablespoon of korean chilli paste (gochujang) & soy sauce if you feel that the soup is a bit bland to your taste or if the kimchi you use is not well fermented enough.

**  When making stew, use kimchi that are at least fermented more than a year (or sourish) to have a nice deep flavor.