Sigeumchi Namul 시금치나물 (Korean Seasoned Spinach)

Sigeumchi Namul 시금치나물 (Korean Seasoned Spinach)

Ingredients: 

300g fresh Spinach Leaves

1 clove Garlic, minced
1 tbsp Soy Sauce 
1 tsp Asian Sesame Oil 
pinch of Salt 
Roasted Sesame Seeds 

Instructions:

Wash the spinach with clean running water. Remove the worn out leaves and roots.
In a large pot with boiling water, add-in a teaspoon of salt, then add-in the spinach; blanch for 20~30 seconds on high.
Drain and rinse the spinach in cold water. Squeeze the water out gently, and place the spinach in a mixing bowl.

Add a pinch of salt and mix well before adding the soy sauce and sesame oil.

Add-in the garlic; mix well by (clean) hand.

Place the seasoned spinach in a serving bowl, and sprinkle roasted sesame seeds on top.

Serve, and Enjoy!!

Homemade (Microwave) Potato Chips

Homemade (Microwave) Potato Chips

Ingredients:

2 medium Potatoes, washed, peeled (or unpeeled) and thinly sliced

Kosher Salt and freshly Ground Black Pepper

1 tbsp Olive Oil

Instructions:

On a square of parchment paper, evenly spread the olive oil, and sprinkle with some salt and pepper.

Arrange some potato slices in a single layer onto the paper, making sure there is no overlap; and sprinkle again with salt and pepper.

Microwave uncovered about 2~3 minutes (depending on the thickness of the slices and microwave power), then turn the slices over and continue cooking in the microwave until they start to crisp and brown around the edges, about 2~3 minutes more. *Check frequently and rearrange slices as needed to prevent scorching.

Transfer the cooked chips to a bowl (*They will crisp more as they cool), and repeat process with the remaining potato slices.

Serve and Enjoy!!

Note:

They will stay crispy for a few days if kept in an airtight container or zipper bag.

Chana Masala चना मसाला (Chickpeas Curry)

Chana Masala चना मसाला (Chickpeas Curry)

Ingredients:

2 cups Chickpeas/Garbanzo Beans

1 tsp Cumin seeds

a pinch of Asafoetida (Hing)

1 tbsp Gram Flour (Besan)

1 cup Tomato Puree

1 tsp Chilli Powder

2 tsp Coriander Powder

1/4 tsp Turmeric Powder

1 tsp Garam Masala

1 cup filtered Water

2 tbsp Olive Oil

a dash of Salt to taste

Instructions:

Wash and soak the chickpeas/garbanzo beans overnight and pressure cook it with salt (or boil  in water with salt for 30 minutes on high, or until soft but not mushy.) Drain excess water; set aside.

In a heated pan with olive oil, crack the cumin seeds and add asafoetida.

Add-in the garam flour, and stir fry for a minute.

Pour-in the tomato puree; stir and cook until the oil seperates.

Add-in the turmeric powder, chilli powder, and coriander powder. Sauté for a minute.

Pour-in water, and season with salt to your liking.

Add-in the cooked chickpeas/garbanzo beans, and cook on low for about 15 minutes, or until the gravy has thickened.

Add-in garam masala, and stir for for a minute more before turning off heat.

Serve hot/warm in a bowl with chapatti, naan, paratha, kulcha, poori, or basmati rice.

Happy Cooking!

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients:
700 g Brussels Sprouts, trimmed (small sprouts left whole, larger sprouts halved)
3 strips bacon, chopped
1 Shallot, chopped
1 cup Chicken Broth
1 tbsp Extra-Virgin Olive Oil
Salt and Black Pepper, to your taste

Instructions:

In a pan over medium heat, brown the chopped bacon.
Remove bacon, and place onto a paper towel lined plate.
Add olive oil to the pan; add-in the shallots, and sauté 1~2 minutes.
Then add-in the  brussels sprouts and coat in olive oil.
Season with salt and pepper.
Cook the brussels sprouts 2~3 minutes until they started to soften, then pour-in the chicken broth.
Bring the broth to a bubble, cover, and reduce heat to medium-low.
Cook for 10 minutes, until tender.
Transfer the brussels sprouts to a serving dish using a slotted spoon.
Top with cooked bacon bits before serving.

Serve and Enjoy!!

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!!

Kabocha Squash Salad

Kabocha Squash Salad

Ingredients:

1 small Kabocha Squash

5 tbsp Japanese Mayonnaise

1 tbsp White Wine

A dash of Salt and Black Pepper to taste

Almond Slices (for garnish)

Dried Parsley (for garnish)

Instructions:
Clean and cut kabocha in half, and scoop out the seeds.

Cut up the kabocha into large bite-sized pieces.

Place the kabocha in a plate, and loosely cover it with a plastic wrap; put it into a microwave to soften it up.

Carefully ake the kabocha out (while it's still hot), and peel its skin off (*if it's cold, it will be really hard to peel the skin off).

Mash the peeled kabocha in a bowl; mix-in white wine, japanese mayonnaise, salt, and black pepper.

Place in a serving dish; garnish with almond slices and dried parsley on top.

Serve and Enjoy!!

Japchae 잡채 (Glass Noodles with Beef & Vegetables)

Japchae 잡채 (Glass Noodles with Beef & Vegetables)

Ingredients:

100 g Beef (or Pork), cut into strips

150 g Sweet Potato Glass Noodles (DangMyun)

1 medium Carrot, julienned

1 medium Yellow Onion, thinly sliced

3 stalks Green Onions, sliced crosswise into 2” long

1 small Red/Yellow Sweet Pepper, thinly sliced *optional

100 g Spinach, rinsed with clean water 2 times

2 large dried Shiitake Mushrooms, soaked in warm water for at least 1 hour and cut into thin strips (stems removed)

2 dried Wood Ear Mushrooms, soaked in warm water for at least 1 hour and cut into small pieces *optional

1 large Egg, separated

Beef Marinade:

1 tsp Soy Sauce

1 tsp Cooking Wine

1 1/2 tsp Brown Sugar

2 small Garlic cloves, minced

a pinch of ground Black Pepper

Mushroom Marinade:

1/2 tbsp Soy Sauce

1/2 tsp Brown Sugar

1 small Garlic clove, minced

a few drops of Asian Sesame Oil

a pinch of ground Black Pepper

Spinach Seasoning:

1/2 tbsp Soy Sauce

1/2 tsp Brown Sugar

Glass Noodles Seasoning:

4 tsp Soy Sauce

1 tsp Brown Sugar

Japchae Sauce:

3 tsp Soy Sauce

4 tsp Sesame Oil

2 tsp Sugar

a pinch of ground Black Pepper

Instructions:

In a small bowl, combine all the ingredients for the japchae sauce. Set aside.

Marinate the beef and mushrooms.

Put the beef and mushrooms into two separate small bowls; add-in all the ingredients for their marinade into each bowl. Set aside for at least 15 minutes.

Cook the spinach.

Heat a pot of water with half teaspoon of salt. Bring to a boil. Blanch the spinach into the boiling water. Let it simmer for a few seconds, and then rinse with cold water. Lightly squeeze out the excess water.

Season the Spinach with the soy sauce and brown sugar. Set it aside.

Boil the glass noodles.

Heat another pot of water. Bring to a boil

Add-in the glass noodles stir so they don’t stick together. Cook for 8~10 minutes, or until soft and chewy. Drain the excess water. Set aside.

Heat up a pan over medium high heat. Add a few drops of canola oil.

Stir-fry the onions, and  green onions. Season with a pinch of salt. Cook until the onions become translucent. Transfer to a plate, and set aside.

Heat up the same pan, and add a few drops of canola oil. Add-in the carrots with a little salt; stir-fry for a few seconds.

Add-in the red/yellow bell peppers, and stir-fry another for a few seconds more. Transfer to a plate, and set aside.

Heat up the same pan again, and add a few drops of canola oil. Add-in the beef and stir fry for a few minutes until the beef is no longer pink.

Then add-in the mushrooms; stir-fry for a few minutes more until the mushrooms are soft. Transfer to a plate, and set aside.

In a heated non-stick wok, add-in 1/2 tablespoon of canola oil.

Add-in the glass noodles and stir. Mix-in the glass noodle seasoning. Stir-fry for 2 minutes or until evenly coated with the seasoning. Remove from the wok, and set aside to cool.

Beat in a pinch of salt with a fork to the yolk.

Heat up a pan over low medium heat. Add a few drops of canola oil. Swirl pan to cover with oil. Wipe off the excess heated oil with a kitchen.

Turn off the heat and pour the yolk mixture into the pan. Tilt the pan around so the yolk spreads thinly. Let it cook using the remaining heat in the pan for about a minute. Flip it over and let it sit on the pan for 1 more minute. Remove from pan, and cut into 1" strips. Set aside.

Add a pinch of salt to the egg white.

Heat up the same pan again over low medium heat. Add a few drops of canola oil. Swirl pan to cover with oil. Wipe off the excess heated oil with a kitchen.

Turn off the heat and pour the egg white mixture into the pan. Tilt the pan around so the egg white spreads thinly. Let it cook using the remaining heat in the pan for about a minute. Flip it over and let it sit on the pan for 1 more minute. Remove from pan, and cut into 1" strips. Set aside.

In a large bowl, mix-in all the noodles, beef, and vegetables.

Pour-in the japchae sauce, and mix well.

Transfer in a platter, and garnish with the fried eggs.

Serve and Enjoy!!

BibimBap 비빔밥 (Korean Mixed Rice Dish)

BibimBap 비빔밥 (Korean Mixed Rice Dish)

Ingredients:

2 bowls Cooked Rice

200 g Beef, cut into bite-sized pieces

2 handfuls Bean Sprouts

1 bunch Baby Spinach

1 small Zucchini, julienned

1 small Carrot, julienned

1 small Yellow Onion, sliced thinly

1 stalk Green Onion, sliced thinly

1 bunch fresh Oyster Mushrooms

1/4 cup Kimchi, cut into bite-sized pieces

1/2 Cucumber, julienned

2 Green Iceberg Lettuce Leaves, sliced thinly

2 Eggs, fried sunny-side-up *optional

Seasoned Laver, shredded

1/2 tbsp Roasted Sesame Seeds

Seasonings for Meat and Vegetables:

Soy Sauce

Cooking Wine

Asian Sesame Oil

Garlic, minced

White Sugar

Salt

ground Black Pepper

a little Cooking OIl

Bibmbap Sauce:

1/4 cup Red Pepper Paste (Gochujang)

1 tsp Brown Rice Vinegar

1/4 tsp Soy Sauce (JinGanjang)

1 tsp White Sugar

1 tsp Asian Sesame Oil

1/2 tsp Garlic, minced

Instructions:

Prepare the bibimbap sauce.

In a small bowl, mix all the ingredients for the sauce, and set aside.

Prepare the meat and vegetables.

Place the beef in a small bowl; season with 1/2 tsp soy sauce, ½ tsp cooking wine, 1/2 tsp sesame oil, 1/2 tsp garlic, a little sugar, and a pinch of salt and black pepper. Mix well, and set aside for 10 minutes to marinate.

Rinse the bean sprouts with clean water, and put them in a pot with a cup of water. Add 1 ts of salt. Cover, and cook for 20 minutes.

Drain the water and mix it with a few drops of sesame oil, and a pinch of salt. Set aside.

Rinse the spinach with clean water, and put in a pot of boiling water; stir for a minute.

Drain the water, and  rinse the spinach in cold water a few times; squeeze it lightly. Mix it with a pinch of salt, 1 tsp of soy sauce, 1/2 tsp minced garlic, and 1/2 tsp sesame oil. Set aside.

Sprinkle the zucchini with a pinch of salt. Mix well.

Then sauté them in a pan over medium heat. Remove from heat, and transfer on a small plate. Set aside.

Sauté the carrot in the same heated pan, sprinkle a little salt and black pepper. Remove from heat, and transfer on a small plate. Set aside.

In the same heated pan, sauté the onions, and green onions with a pinch of salt for a few seconds.

Remove from heat, and transfer on a small plate. Set aside.

Season oyster mushroom with a few drops of soy sauce, 1/2 tsp sesame oil, and 1 tsp sugar,

Sauté them in a lightly oiled heated pan. Remove from heat, and transfer on a small plate. Set aside.

In the same pan, stir-fry the marinated beef, until completely cooked. Set aside.

Then, fry the kimchi in a heated pan with a little oil for a few minutes. Remove from heat, and transfer on a small plate. Set aside.

Arrange all the prepared ingredients (beef and vegetables) on a platter.

In a large bowl, put 1 cup of cooked rice, and top it with the  prepared meat and vegetables. Arrange them attractively.

Place a sunny-side-up egg on top of the arranged toppings if you like.

Then put 1 spoonful of bibimbap sauce on top (depending on your taste).

Sprinkle with sesame seeds, and shredded seasoned laver.

Serve warm; mix everything up, and eat!!

Happy Eating!!