Ojingeo Bokkeum (Spicy Stir-fried Squid)

Ojingeo Bokkeum (Spicy Stir-fried Squid)

It's been a while since I write a post....there is some issue with my blogspot where I can't manage to publish my post...Anyway, finally found the way and here I am posting a new dish!  More dishes are coming up, stay tuned~ :)
Craving for something spicy and chewy today, so I decided to make this dish - Stir-fried Squid ^^
This is one of the popular seafood dishes in Korea.  You can eat it with rice or noodles, both are yumm!

 

Serving: 2
Ingredients:
Squid (Large)                                                         1
Carrot (Medium)                                                    1/2
Onion (Medium)                                                    1/2
Spring Onion                                                          4 Stalk
Cooking Oil                                                            1 tbsp

Sauce:
Gochujang (Korean Pepper Paste)                        2 tbsp
Gochugaru (Korean Pepper Flakes)                      1 tbsp
Garlic (Minced)                                                     1 tbsp (about 6 cloves)
Soy Sauce                                                              1 tbsp
Honey                                                                    1 tbsp
Plum Extract                                                          1 tbsp

Garnish:
Sesame Oil                                                            1 tbsp
Sesame Seed                                                         1 tbsp

Step by step Photos:

 



 

 

1. Remove the squid intestines.  Wash and cut the squid into strips.
2. Wash and cut carrot, onion and spring onion into strips.
3. Prepare the sauce by mixing gochujamg, gochugaru, minced garlic, soy sauce, honey and plum extract.
4. Heat the pan over medium fire and add in cooking oil.
5. Add in onion and carrot into the pan and stir fry for 1 minute.
6. Add in the spring onion and stir fry for another minute. (The reason to add the spring onion later because spring onion is easily cooked compare to carrot and onion :)
7. Add in the squid together with the sauce.  Fry for another few minutes until the squids are cooked.
8. Off the fire, drizzle some sesame oil and garnish with sesame seeds.





Korean Crispy Fried Chicken

The popular Korean drama "My Love from the Star" has sparked the craze of chicken and beer!  "Chi-mek" where the word "Chi" is refering to Chicken and "mek" is refering to mekju (Korean word of beer).  Apparently, to some...deep fried chicken and beer is a heaven match!  What say you? ^^

Have you ever wonder why the Korean fried chicken is so crispy and yummy?  I had tried a couple of times to make this recipe with different types of flours trying to get the similar texture and finally I think this recipe is the closest to it~ Have a try and hope you will like it too! :)

 

Serving size: 2 - 3 person



Ingredients:
16 piece of bite size cut chicken (I use 8 chicken wings, cut into 2 pieces (drummette and winglet)
1/4 tsp ground black pepper
1/2 tsp salt
1/4 cup potato flour
1/4 cup glutinous rice flour
1/4 cup all purpose flour
1/2 tsp baking soda
1 egg (large size)
Oil for deep fry

Step by step photos:

 

1. Wash and rinse the chicken with water, then drain.
2. Add black pepper, salt and egg.  Slightly mix well with hand.
3. Add in all purpose flour, potato flour, glutinous rice flour and baking soda.  Mix to make sure all the chicken is well coated.
4. Heat up the oil for frying.  *Ready to fry temperature is around 180 degree or you can test it by dipping in a piece of chicken in the oil.  If the oil bubbles, it's ready to fry.
5. Fry the chicken for 2 rounds. First round, deep fry for 10 minutes over medium high heat. Take it out, shake off excess oil and rest for about 5 minutes.
6. Fry again for the second round about 10 minutes or until the chicken turn golden brown.  Take out from the frying pan and serve while it's warm!

Jjim Dak (Braised Chicken with Vegetables)

Chicken, potatoes and carrots are the perfect combination in one dish! :)
What would you cook if you are craving for some noodles but your husband or other family members want to eat rice?  Hmm, well...here is a dish where you might be able to please everyone~ ^^
Add some glass noodles in this dish and here you go, a dish that satisfy everyone's stomach!

I feel that this is a non-spicy version of Daktoritang (Korean spicy braised chicken). The main ingredients in making this dish are identical but the difference is in the sauce. 
 

Serving size: 2 person

Ingredients:
700g Chicken
2 Potatoes (medium)                                                                            
1 Carrot (medium)                                       
1/2 Onion (medium)
8cm length Leek (sliced)
1 tbsp Minced garlic
1/2 tsp Minced ginger
80g Glass noodles                                      
Sesame seeds (for garnish)
Sliced red chilli pepper (for garnish)
1 tbsp Cooking oil

4 tbsp Soy sauce
1/2 tbsp dark soy sauce (optional, for darker color)
1 tbsp Honey
A pinch of Black pepper
1 tbsp Sesame oil
400ml Water

Step by step photos:

 

 

 

 

1. Soak the glass noodles for 30 minutes.
2. Wash and cut the chicken, potatoes, carrots and onion into bite size.
3. Heat up a pot and add in cooking oil.
4. Add in minced garlic and onion.  Stir for 30 seconds over medium low heat.
5. Add in chicken and stir for 1 minute over medium high heat.
6. Add in potatoes, carrots and sliced leek. Stir for another 1 minute.
7. Add in the sauce: Soy sauce, dark soy sauce, honey and a pinch of black pepper.
8. Add in water and let it simmer for 20 minutes over medium high heat.
9. Skim off the foams and stir occasionally to prevent burning.
10. Add in the glass noodles and boil for another 5 to 10 minutes or until the noodles are cooked.
11. Drizzle some sesame oil and serve on a plate.
12. Garnish with some sesame seeds, sliced spring onion or leek and some sliced red chilli pepper. The gravy of the dish is really goes well with some rice! :)

 

*If you like a hint of spiciness, add 2 to 3 piece of dried red chillli pepper.