Kim Chi Fried Rice

Was kinda wondering beside bulgogi, japchae, bimbibap, ddukbokkie, wat esle is consider as korean cuisine. I try to search through wiki and was kinda curious, keen to try outkim chi fried rice. Imagine kim chi with rice, the combination must be very nice!!!

Since then, I try to research some easy to follow recipe as reference. I use some of the kim chi sauce to marinate the minced meat overnight. I am gald I like it lots.. 

Serves: two

Pork Bulgogi

I enjoy watching the cooking show: let's cook hosted by Kelvin Su and Quen Yifeng. There is a epsiode whereby their contestant is korea. I saw one of the contestant prepare and cook three types of bulgogi: beef,  chicken and pork. 

Tell you all a secret, not only I like korean's spicy rice cakes and I also like the bulgogi. We chinese prefer our meat to be salty whereas they prefer it to be more sweeter. I also feel that bulgogi also goes well with lettcure. It can sort of chase away the oilyness.

Serves 2

Gochujang Chicken Stew

I had book marked this recipe quite some time ago but just that did not have much time to try it out. This dish require korean chilli powder which is known as gochugaru but I did not have any until when I decide to pay a visit again at the sol korean mart at novena again to stock up some korean food stuff.

I feel that this dish is similar to those chicken stew and baised chicken mingjolt (in my this blog i named this dish as stewed chicken wing) which I have prepare before. The only difference is that this dish uses not only gochugaru, it also uses gochujang and is spicy while the other is more consist of oyster sauce, dark soya sauce etc..

I adapted this recipe from my favourite recipe blogger, Ellen Guan.You may prefer to hers for the original recipe as I have modified this recipe to make it less spicy as my luv he can't really take too spicy food. 

Serves 2

Japchae

I never knew that glass noodles can be cook in such a way that it is being used as a main ingredients instead as a companion with other ingredients. Korean people sure know how to make their dishes full of their own styles. Hence I decided to give it a try after I saw my friend do her own verison too.

Rabokki

I saw this recipe through cuisine paradise blog. I find it very creative to mix with rice cakes and ramen together. So today I try it out and I feel is so refreshing as if you are eating half salad and half main course. Why do I say that? Is because in this recipe, carrot and japanese cucumber is use as topping. So below is my modified verison..

Kim Chi Ramen (Self invented) - Serves 1

Suddenly one day I have an inspiration of mixing kimchi together with ramen. Previously I have done it in a Japanese way. So decided to try out in korea style.. 

Ingredients:-
Half of small pkt of kimchi
2 chicken fillet
Ramen (1 serving)
1 chicken soup stock

Seasoning:-
2 tablespoon of Gohujang

Garnish:-
1 stalk of chopped spring onions

1. Boil ramen in a pot of boiling water and cook till soften. Soak it in cold water.
2. Add in chicken into the pot of water and cook till it cooked. Dish out and cool the chicken fillets by putting in cold icy water.
3. Add chicken stock into the pot of water and disolve.
4. Shred the chicken fillets into shredded strips and set aside.
5. Add in gohujang into the pot of boiling water and mix well.
6. Add in back ramen and chicken together with kim chi.
7. Once the water has boiled, switch off the stove and garnish with chopped spring onion.

Kim Chi Soup(serves two)

Is pretty cold and raining season for this month. So is a best excuse for me to have something hot and spicy for lunch or dinner. I can say I am a person who really fancy alot on Japanese and as well as Korean cuisine.   They have always include their signature vegetables/meat etc into their dishes, such as seaweed for Japanese and kim chi for Korean. So the below recipe which I will sharing is a full of korean culture soup.

Ingredients:-

1 medium onion - cut into slices

1 silken tofu - cut into thick section of cubes

Half of China wong kok - cut into section

4 chicken fillets - cut into slices

3 cloves of garlic - minced

3 stalk of spring onions - 2 stalk cut into 3cm long and 1 stalk cut into 1cm long for garnish

150g Kimchi like the above

Seasoning:

2 table spoon of Gochujang

Salt & pepper

Method:

1. Add in 1 teaspoon of sesame oil in happy call pan and satute minced garlic.
2. Add in chicken and stir fry to almost white.
3. Add in onions, spring onions(3 cm long), kim chi and gochujang and stir well. 
4. Add in about 600ml of water and cover the pan till the water has boil.
5. Transfer the soup to a pot and continue add in wong kok. Add in more water if neccesary and simmer for 10 mins.
6. Add in tofu & salt and simmer about 5 mins.
7. To serve, add in spring onions for garnishing and pepper to taste. Best serve with rice and you can even use the soup as raman soup base.

Bibimbap(Serves 2)

Yesh finally had taken some time to try out this dishes which is my favourite korean cuisine too. I reali like the spicyness in it. I feel during cold weather, this dish is definately a bravo dish to enjoy. Compare to our own mix veggie rice, I feel that korean have rather do it their own style with their signature gochujang. So yeap, here's my version which you guys can try it out~

Ingredients:-
2 eggs - for sunny side up
1 packet of spinach -> I bought those from china
5 or 6 chicken fillet - cut into strips
6 shiitake mushroom - cut into slices
1 cup of beansprout
1 Japanese cucumber - cut into thin slices
1 carrot - cut into thin slices
3 garlic cloves - chopped & minced 1/4 of it for frying chicken
2 serving portion of cooked rice

Drizzling Sauce:-
1 Tablespoon of sesame oil
Pinch of Salt

Seasoning:-
1 1/2 Tablespoon of Gochujang
Extra sesame oil

Method:

1. Boil a pot of water. Blanch the spinach for 1 min, drain and rinse with cold running water. Squeeze out any excess water.
2. Cut spinach into section and add in half of the drizzling sauce. Mix well and set aside.
3. Repeat step no. 1 & 2  for beansprout.
4. Add in 1 teaspoon of sesame oil in happy call pan. Saute the cucumber with garlic till soften and set aside.
5. Repeat step no. 4 for carrot, mushroom. Remember to keep them seperate.
6. Heat 1 teaspoon of sesame oil and add in minced garlic, stir fry until fragrant. Add in chicken fillet and stir fry about 1 min and add in gochujang. Mix well and cooked till chicken is cooked and dish out.
7. Add in 1 tablespoon of oil and crack an egg to make a sunny side up. Once ready, dish out and do another sunny side up.
8. Serve serving portion of rice into serving bowls, arrange all the cooked ingredient nicely and put the sunny side up on top.
9. To serve, simply add 1 or 2 tablespoon of gochujang (up to your preference) and mix well.

Spicy Ddukbokkie (Spicy Rice cakes) - home cooked & less spicy style cum - Serves 2

Below recipe I adapted from my buddy Mae Lu.. Hehe easy to cook and prepare your own sauce for this dish~ This recipe is also recommend to those non spicy lover too!! (;

Ingredients:-

Rice Cakes(I used about half a packet)*

2 pcs of Korea Fish cakes*

1/4 of cabbage - Sliced thinly

2 onions - sliced

2 garlic - minced

Seasoning:-

1/2 tablespoon of Gochujang (Hot pepper paste, normal type)*

1 ikan bilis soup stock cube

3 tablespoon of ketchup sauce

(ingredients marked with a * means I bought these ingredients from solmart, they have outlets at Novena sq 2, Bukit Batok West Mal & Tampines 1)

Method:

1.  Add in water in the happy call pan till the water level is about 0.5 cm as per below picture.

2. Once the water has boiled, add in the ikan bilis soup stock cube. Disolve well and add in the minced garlic.

3. Boil about 1 min and add in fish cakes and lock the pan to cook for 3 mins.

4. Take the fish cakes out and let it cool.

5. Add in ketchup sauce and gochujang and dissolve well in the water.

6.Next, add in rice cake and lock pan again to cook till soften. At the same time, you can cut your fish cakes into rectangle shape like below: 

7. Once the rice cakes is soften, add in onions and cabbage.  Stir well with the sauce and lock pan to cook for about 5 mins or till the sauce thicken.

8. Switch off the stock and add in fish cakes. Stir well and is ready to be serve hot.

P.S : you can the fish cake to minced meat as well to create another verison.