ChamchiMayo DeopBap 참치마요덮밥 (Tuna Mayo Rice Bowl)

ChamchiMayo DeopBap 참치마요덮밥 (Tuna Mayo Rice Bowl)

Ingredients:

Tuna Mixture:

1 Canned Tuna in Oil, 90g

2-3 Tbsp Mayonnaise

a dash of Black Pepper

Scrambled Egg:

1 Fresh Egg

3 Tbsp Full-cream Milk

pinch of Salt

knob of Butter, for cooking the egg

Sauce:

2 Tbsp Soy Sauce (JinGanjang)

2 Tbsp Water

1 Tbsp Brown Sugar or Corn Syrup (Mulyeot)

Garnish:

Shredded Seaweeds (GimJaban)

Sesame Seeds

Mayonnaise

a bowl of (1 cup) Steamed Rice

Instructions:

Prepare the scrambled egg.

In a small bowl, crack-in egg; add milk, and a pinch of salt. Beat well.

Heat a non-stick pan for a minute or so, then add-in butter; let it melt over low heat. (Do not allow the butter to brown!)

Pour-in the egg mixture. Let it sit for 10 seconds without stirring.

After 10 seconds, stir with a wooden spoon; lifting and holding it over from the bottom of the pan. Let it sit again for 5 seconds more then stir and fold again until softly set. Placed the cooked egg on a plate. Set aside.

Prepare the sauce.

In a small bowl, add-in soy sauce, water, and brown sugar. Mix well.

Place the sauce in a pan. Cook for 15 seconds over low-medium heat.

Remove from heat once it starts to thicken. Set aside.

Prepare tuna mixture.

Open the canned tuna. Discard oil.

Put tuna in a small bowl; mix-in mayonnaise. Add a dash of pepper to taste.

Set aside.

Scoop a cup of steamed rice in a bowl. Place the tuna on the center, and the scrambled egg on the sides. Pour the sauce over it.

Decorate with mayonnaise. Top with shredded seaweeds. Sprinkle some sesame seeds.

Serve and enjoy!!!

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

This recipe uses 오뚜기® 카레 (Ottogi® Kare) Powder. This Kare Raiseu is a very easy dish, just fry meat and vegetables, boil with water, and add the Kare powder to make a perfect Korean Curry Rice.^^

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

1 packet (100 g) 오뚜기® 카레 (Ottogi® Kare) Powder

130 g Meat (Pork/Beef/Chicken), cut into bite-sized pieces

2 small Yellow Onions, (270 g) cut into bite-sized pieces

1/2 large Potato, (100 g) cut into bite-sized pieces

1/2 medium Carrot, (60 g) cut into bite-sized pieces

2 tbsp Cooking Oil (25 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them in cooking oil.

Add-in 700ml (3 1/2 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off and dissolve the 오뚜기® 카레 (Ottogi® Kare) Powder into the boiled water with meat and vegetables little by little.

Stir for 2~3 minutes until completely dissolved.
Turn the heat back and cook until the curry thickens a bit.

Serve with steamed rice.

Happy Eating!!

Note:

This Kare Raiseu recipe is so convenient to cook; you do not have to fry vegetables and curry separately, and buy starch additionally.

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Ingredients:

1 Tonkatsu (Pork Cutlet)

1/4 cup Dashi Broth

1 tbsp Japanese Soy Sauce

1/2 tbsp White Sugar

1/2 tbsp Sake

1/2 Tbsp Mirin (Cooking Wine)

1~2 Fresh Eggs

1 small Onion, sliced thinly

1 stalk (15 cm) Green Onions or Leek, chopped

1 bowl of Steamed White Rice
1 tbsp Canola Oil

1/4 sheet Nori (Roasted Seaweed),sliced thinly

Instructions:

Cut the Tonkatsu into strips set aside.

Prepare the dashi mixture.

In a small bowl, combine the dashi, soy sauce, sugar, sake, and mirin. 

Beat the Egg/s.

In a separate bowl, add the egg/s, then lightly beat.

Cook the Katsudon.

In a small hot frying pan, add-in the oil; then add-in the onions.

Sauté until they are fragrant and start to turn translucent.

Pour the dashi mixture over the onions, then place the tonkatsu into the onions.

Cook at medium heat until boiling, the reduce heat to low-medium and allow the mixture to simmer.

Drizzle the egg over everything. Cover with a lid and cook for 1 minute.

Sprinkle chopped green onions on top. Turn off the heat.

Slide Tonkatsu with the egg and sauce over rice in a bowl. 

Sprinkle Nori on top before serving. Serve the katsudon immediately.

Happy Cooking!!

Salmon Fried Rice 鮭チャーハン

Salmon Fried Rice 鮭チャーハン

Ingredients:

2 cups warm Cooked Rice

1 (135g) canned Salmon, drained, flaked or leftover Pan-Seared Salmon, flaked

1 medium Egg, beaten

1 (15cm) stalk Leek or Green Onion, chopped

1~2 tbsp Canola Oil

1 tbsp Asian Sesame Oil

1 tsp Japanese Soup Base or Light Shoyu

a dash of Salt, White Pepper, and Black Pepper to taste

Instructions:

In a heated wok over medium high heat, add-in the oil.

When the oil is heated enough, add-in the beaten egg, and quickly stir with a spatula until almost cook.

Remove from the wok, place on a plate, and set aside.

In the same heated wok, add-in the sesame oil.

Add-in the green onions; stir fry for a few seconds.

Then add-in the flaked salmon, stir well.

Add-in the rice, break the chunks of rice with the spatula. Stir-fry and mix well.

Add-in the cooked egg, and break into small pieces with the spatula. Mix very well.

Season with soup base or shoyu, salt, white pepper, and black pepper.

Toss the wok, mixing everything together.

Transfer into a serving bowl, and serve immediately.

Happy Eating!!

Ottogi® Jjajang Bap 짜장밥 (Rice with Black Bean Sauce)

This recipe uses 오뚜기® 짜장 (Ottogi® Jjajang) Powder. This Jjajng Bap is a very easy dish, just temper the Jjajang powder with water, and boil it with fried meat and vegetables to make a perfect traditional Jjajang.^^

Ottogi® Jjajang Bap 짜장밥 (Rice with Black Bean Sauce)

Ingredients:

1 packet (100 g) 오뚜기® 짜장 (Ottogi® Jjajang) Powder

150 g Pork/Beef, cut into bite-sized pieces

2 small Yellow Onions, (300 g) cut into bite-sized pieces

1 medium Potato, (200 g) cut into bite-sized pieces

1/2 small Zuchinni, (100 g) cut into bite-sized pieces

1/2 large Carrot, (70 g) cut into bite-sized pieces

1/2 tbsp Garlic, (6 g) minced

3 tbsp Cooking Oil (45 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them with the garlic.

Add-in 600ml (3 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off.

Dissolve the 오뚜기® 짜장 (Ottogi® Jjajang) Powder in 100 ml (1/2 cup) of water separately.

Stir until completely dissolved, and add-in to the pot with the boiled meat and vegetables. Mix well.

Then turn the heat back on, and keep on stirring for 2~3 minutes, or until the Jjajang thickens a bit.

Turn off heat, and serve over steamed rice.

Happy Eating!!

Note:

This JJajang Bap recipe is so convenient to cook; you do not have to fry vegetables and jjajang separately, and buy starch additionally.

Chicken Carrot Porridge Baby Food

Chicken Carrot Porridge Baby Food
*for babies (7)9 months+

Ingredients:

20 g Sweet Rice

5 g Baby Carrot

15 g Chicken Tender

1/3 cup Water (for soaking the rice)
1 cup Water (for parboiling the baby carrot)

200 ml Filtered Water

Instructions:

Wash sweet rice twice, then place in a small bowl with 1/3 cup water. Let it soak for 30 minutes; then drain the water (or you may keep the drained water for later use if needed); set the soaked rice aside.

In a small saucepan, add-in 1 cup filtered water, and bring to a boil. Add-in the baby carrot, and parboil until they start to soften but not fully cooked. Drain and discard the water. Minced the baby carrot, and set aside.

In another small saucepan, pour-in the (200 ml) filtered water and bring to a boil.

Add-in the chicken tender; let it boil for a few minutes.

Remove the chicken, and shred it to bits. Set aside.

Strain the chicken stock into a bowl.

Minced Carrots, Shredded Chicken, and Soaked Sweet Rice.

In a mixer or blender, add-in the soaked rice; then pour-in the chicken stock.

Grind till the sweet rice is grounded fine.

Transfer the grounded rice into a small pot, and bring to a boil. Add-in the shredded chicken and minced carrots. Cook on low heat for about 15~30 minutes or until the grounded rice becomes soft, stirring occasionally. (*If and when required, just add a little water drained from the soaked rice.)

Remove from heat, and serve warm in a bowl.

Chamchi Kimchi Samgak KimBap 참치감치 삼각김밥 (Tuna Kimchi Triangle Seaweed Rice)

Chamchi Kimchi Samgak KimBap  참치감치 삼각김밥

(Tuna Kimchi Triangle Seaweed Rice)

Ingredients:

For the Sushi Rice:

1/2 tbsp Roasted Sesame Seeds, coarsely pounded

1/2 tbsp Asian Sesame Oil
1/2 tbsp Rice Vinegar 

1/2 tsp Salt

For the Tuna Kimchi Filling:

1 can (100 g) Tuna in Oil

1/3 cup Kimchi, chopped

1 tbsp Yellow Onion, chopped

1 tsp Gochukaru (Red Pepper Powder)

1/4 tsp Sugar

a pinch of Black Pepper

1 tbsp Canola Oil

Instructions:

Prepare the sushi rice.

In a medium bowl, mix the rice with sesame oil, rice vinegar, and some pounded sesame seeds; Season with a little salt.

Gently mix with a rice paddle to season evenly and to let the steam out. (Be careful not to mash the rice!)

Rice should still be warm, but not steaming hot. Cover the seasoned rice with a cling wrap so the rice won't dry out, and set aside.

Prepare the tuna kimchi filling.

Heat the canola oil in a skillet over low medium heat.

Add-in the onions, sauté until translucent.

Add-in the kimchi, and add-in sugar; sauté for a few seconds.

Add-in the tuna, and gochukaru; season with black pepper.

Sauté for a few seconds more, and turn off heat.

To assemble the triangle kimbap, lay the seaweed sheet on a clean counter top, with marked side down. ("1" should be at the top.)

Place the triangle sushi rice mold, over the seaweed at the center-top part.

Put a spoonful or two of sushi rice into the mold, and spread it out evenly.

Put a spoonful or two of the tuna kimchi filling over the sushi rice at the center.

Put another spoonful or two of sushi rice on top to cover the filling.

Then press the rice with the flattener tool; gently remove the mold.

Hold the bottom part of the seaweed sheet, and fold it up over the molded sushi rice

with filling; then tuck the edges in.

Then fold the remaining sides of the seaweed sheet over the sides to the center of the triangle kimbap, and secure each sides with the tape.

Happy Eating!!!

Note:

To remove the plastic wrap before eating, simply hold and pull the topmost ("1") part of the red line down.

Then hold and pull the plastic edges with marks "2" and "3" away.

Chicken & Vegetable Fried Rice

Chicken & Vegetable Fried Rice

Ingredients:
1 tbsp Canola OIl
1 skinless Chicken Breast Fillets, cut into small cubes (or any leftover Chicken- grilled chicken, adobo, fried chicken, shredded)
1 tbsp Butter
2 tbsp Yellow Onion, chopped
1~2 clove Garlic, minced
2 tbsp Green Bell Peppers, chopped
4 stalks petite Green Beans, chopped
2 tbsp Carrots, chopped
2 cups steamed White Rice, cooled 
1 medium Egg
1 tbsp Japanese Soup Base/Soy Sauce
1/2 tbsp Mirin *optional
Salt, Black/White Pepper, and White Sugar, to season

Instructions:

In a wok, heat oil.
Stir-fry chicken breast until cooked, about 1 minute. Remove from pan, and set aside. (You may skip this step if using leftover chicken.)

In the same wok, add-in butter; let it melt.
Add-in the onions, and sauté until translucent.
Add-in garlic; sauté until fragrant.
Then add-in the bell peppers, green beans, and carrots, and sauté until tender.

Add-in the cooked rice, and toss to combine.
Make a well in the center, and crack-in the egg. Stir the egg to scramble and cook until set. Then mix the egg with the rice until well combined.

Add-in the cooked chicken breast (or the shredded leftover chicken) and toss to combine.

Add-in soup base/soy sauce, and mirin; mix well.
Season with salt, black/white pepper, and sugar to taste. Toss to mix well.
Transfer to a serving bowl, and serve hot.

Happy Eating!!

Gyudon (Japanese Beef Bowl) 牛丼

Gyudon (Japanese Beef Bowl) 牛丼

Ingredients:
300 g thinly sliced Beef (for "Shabu Shabu" or "Komagire" cut)
1/2 large Yellow Onion, sliced thinly
2 Green Onions, chopped
1 tbsp Cooking Oil
2 tsp Sugar
2 tbsp Sake
2 tbsp Mirin
1 tbsp Japanese Soy sauce
1 tsp Japanese Soup Base
2 large Eggs, well-beaten
Pickled Ginger (Kizami Shoga/Beni Shoga) for garnish *optional

Instructions:
Heat a skillet over medium-high heat, and add-in the oil.
Stir-fry the onions until wilted.
Add-in the beef, and sprinkle sugar; cook until browned.
Pour-in the sake, mirin, soy sauce, and soup base; mix well.
Reduce the heat to low-medium, and simmer until most of the liquid has evaporate.
Pour-in the beaten eggs, and cover quickly.
Cook until the eggs are almost done.
Sprinkle the green onions, and turn off heat.

Serve the simmered beef over a bowl of steamed rice, and drizzle with the remaining sauce from the skillet.
Garnish with pickled ginger if you like, and serve immediately.

Happy Eating!!

Shiitake Water Rice Gruel Baby Food

Shiitake Water Rice Gruel Baby Food
*for babies 6 months+

Ingredients:

10 g White/Brown Rice

1/4 cup Water (for soaking the rice)

5 g Dried Shiitake Mushroom, washed

250 ml Water

Instructions:

Wash rice twice, then place in a small bowl with 1/4 cup water.

Let it soak for 30 minutes; then drain the water (or you may keep the drained water for later use if needed). Set the soaked rice aside.

In another small bowl, pour-in half (125 ml) of the water.

Add-in the dried shiitake mushroom; Set aside; let them soak for 20 minutes. (*Do not discard the soaking water!)

In a mixer or blender, add-in the soaked rice; pour-in the remaining half (125 ml) of the water.

Grind till rice is grounded fine.

(*If and when required, add a little water drained from the soaked rice.)

Transfer the grounded rice into a small pot; add-in the shiitake mushroom with its soaking water. Cook on low heat for about 15~20 minutes or until the grounded rice becomes soft, stirring occasionally.

Remove from heat, and strain the gruel in a bowl.

Serve warm.