Chicken Breast Salad with Danmuji (Korean radish pickle)

I saw this recipe in one of the Korean cooking TV programme - Homefood Rescue 2.  They added danmuji in the salad which makes me wonder how would it taste and I am so eager to try it out as there are still some danmuji sit in my fridge after my last made gimbap ^^

This recipe is definitely a keeper as I love the texture of the salad.  The danmuji suits really well in the salad!  The sourish, sweet and tangy taste from danmuji compliments the salad and the crunhy texture of it makes you munch on the salad non-stop...lol ;)  Hope you all will like it as much as I do~

 

Serving: 2 person
Ingredients:
1 whole piece of Chicken Breast Meat
1 Japanese Cucumber (medium size)
1/4 cup chopped Carrot
1/4 cup chopped Onion
1/4 cup chopped Danmuji (Korean radish pickle)
2 hard boiled Egg (Optional)
1 tsp Salt
1 tbsp Vinegar
1/2 Lemon
Pinch of Black Pepper and Salt (To taste)

Step by step photos:

 

 

 

 

1. Wash and cut cucumber into quarter and slice thinly.  Place the cucumber in a bowl and add 1 tsp of salt.  Slightly mix the cucumber with salt to marinate.  Set aside for 20 minutes.
2. Prepare a small pot, add in water and bring it to boil.  Add in the chicken breast meat and boil for 10 - 15 minutes or until it is cooked.
3. Take out the chicken breast meat once it's cooked and set aside to cool down.
4. Drain the cucumber water (Try to taste the cucumber, if it's too salty, try to wash with some water and drain again).
5. After drain the cucumber, squeeze out excessive water from the cucumber with hands (this step will help to get crunchy cucumber :).
6. Mix all the veggies (carrot, cucumber, onion and danmuji) in a big bowl.
7. Add in 1 tbsp of vinegar and toss to mix well.
8. After the meat has cool down, tear it into thin strips, and add in the salad bowl.  Add in the hard boiled egg too if you have.
9. Sprinkle some salt and pepper to taste.  Toss to mix well.
10. Squeeze some lemon juice into the salad.  Toss and ENJOY your salad!

Tip:
Add some mayonaise and it will serve as a great yummy filing to sandwich! ^^

Bibim Guksu 비빔국수 (Korean Spicy Mixed Cold Noodle)

The weather is quite hot recently.... hubby and I do not have much appetide so I decided to make this simple spicy and sourish mixed cold noodle today :)

Bibim guksu is quite a fast dish to prepare, the ingredients are simple and it's full of green leaves too which is a healthy choice! Usually the type of veggie used in this dish is cucumber but I have a bunch of salad leaves in my fridge so I use salad leaves. Any veggie leaves that gives a crunch texture will goes well with this noodle. ^^

Serving: 2 person
Ingredients:
About 180g of Thin noodle (somyeon or 寿面)
A quarter of medium size Cucumber (sliced thinly)
A bunch of crunchy salad leaves (slightly slice/tear into smaller pieces)
Some sliced carrot (Optional)
1/2 cup of chopped kimchi
1 hard boiled Egg

Sauce:
2 & 1/2 tbsp Gochujang (Korean hot pepper paste)
1 tsp Gochugaru (Korean hot pepper flakes)
1/2 tbsp finely minced Garlic
15 tbsp Kimchi juice
1 tbsp Soy sauce
1 tbsp Vinegar
1 tbsp Sesame oil
1 tsp Sugar (or 1 tbsp Honey)
1 tsp Roasted black/white Sesame seeds

Step by step photos:

 

 

1. Wash and drain the veggies, set a side or keep in fridge for extra cool and freshness.
2. Prepare the sauce by mixing all the sauce ingredients, gochujang, gochugaru, minced garlic, kimchi juice, soy sauce, vinegar, sugar, sesame oil and sesame seeds).  Keep it cool in fridge.
3. Boil a pot of water.  When the water starts to boil, add in noodle and boil for about 5 to 6 minutes or until the noodle becomes cook. 
4. Prepare a big bowl of icy water to cool down the noodle.
5. Off the heat and drain the noodle quickly under running cold water.
6. Place the drained noodle into the bowl of icy water to get chewy and cold noodle.
7. Prepare a bowl, drain the cold noodle by slightly press the noodle with hand after lift up from the icy water.  *I add in a few ice cubes in the bowl because i like my noodle COLD...hehe ;p
8. Place the veggies and hard boil egg on top of the noodle.  Add the sauce, mix and yumm!

*Tip:
- You can use soba (buckwheat noodle) for this dish too.

Eomuk Guk/Odeng Guk (Fish Cake Soup)

Recently the weather here is rather a bit cold due to the raining and we have been craving for some hot soups. Eomuk guk pop up in my head, I like to drink this soup when we visit Korea, walking along the streets, you will see many street food vendors selling this especially during cold weather in winter.  They serve the soup in a paper cup which is very convenience and also the soup not only warms my tummy but also help to warm up my hands by holding the cup...lol ;)

You can use any types of fish cake, in Malaysia we can find a lot of different type/shape of fish cakes.  you can add in crab meat stick or squid balls too.  It's a bit like our steamboat or lok-lok here but with a different broth :)

Ingredients:

350g of assorted Fish Cakes

8-10 piece wooden Skewers

Some chopped Spring onion

Broth:

1.8liter of Water

6 Kelp (6cm x 5cm)

25 piece of  Anchovies

300g Radish (cut into slices)

1 stalk of Leek (use only white part)

1/4 medium size Onion

2 tsp Soy sauce

1 tsp Salt

Dipping sauce A: (Optional)

2 tbsp Soy sauce

2 tbsp Water

1/2 tsp Garlic (finely minced)

1/2 tsp Sesame oil

1/2 tsp Sesame seeds (optional)

1/2 tsp Gochugaru (Korean hot pepper flakes)

Some Green/Red sliced chillies

Some Chopped Spring onion

Dipping sauce B: (Optional)

2 tbsp of Tsuyu (Japanese soup stock)

Some Wasabi

Step by step photos:

1. Prepare a pot (Use a pot that is high/deep enough for the skewers to submerge in the broth), add in water, kelp and anchovies.  Boil over high heat for 20 minutes without lid.
2. Remove the kelp and anchovies.
3. Add in leek, onion and radish.  Keep boiling over medium low heat for 30 to 40 minutes with lid closed.
4. While the broth is boiling, make fish cake skewers.
5. After 30 to 40 minutes of boiling, remove the veggies (radish, onion and leek) to get clear broth.
6. Season broth with soy sauce and salt.
7. Add in fish cake skewers and boil for 10 to 15 minutes until cook.
8. Add some chopped spring onion and serve hot~

Tip:

- Taste the saltiness of the soup broth after add in fish cakes and adjust from there.  Because the fish cakes add some saltiness to the soup.

- If you plan to have the fish cakes by dipping in the sauce, do not add too much soy sauce/salt in the broth.