Tuesday, July 31, 2012

콩비지찌개/"Kong-bi-ji--ji-gae" /泡菜豆渣汤

Whenever I cook the "콩국수/Noodles with soy bean soup", I don't throw away the ground soy bean, I use it either to make pan cake or "콩비지찌개 /Kong-bi-ji-ji-gae"....


Marinate the pork with minced garlic,ginger juice and pepper...( if you are the vegetarian,this is optional )..

用蒜蓉,姜汁和胡椒粉 醃肉。。(如果您是素食者,可免放肉类..)

Soak the soy beans in the water for a few hours, boil  and grind the soy beans...

将黄豆泡在水中数小时,煮熟 和磨成豆渣。。。。

Ingredients :
ground soy bean 500g (豆渣)
sliced pork  100g
kimchi  ( please use the " old kimchi" instead of newly made kimchi ) 100g
 "kimchi soup"/김지국물 ( this is the water after the kimchi was fermented ) 2 Tsp
anchovy soup/멸치육수 ( put the anchovies in the water and boil it for about 5 to 10 minutes)  2 cups
spring onion 1 Tsp
green pepper ( in Korea , we use the spicy green pepper ,is called "청양고추 /chong-yang-kul-chul"  2 Tsp
sesame oil 1 tsp
egg l ( add in egg just before serve while the soup is hot, don't cook the egg )l

for marinating the pork :
minced garlic 1 tsp
ginger juice 1 tsp
a pinch of pepper

seasonings sauce :
Korean shrimp sauce (  fermented shrimp )/ 새우젓 1 1/2 Tsp
red pepper powder  1 Tsp
salt ( please taste the taste and add in the required amount ,because  some shrimp sauces are very salty,but some are not )


1. Slice the pork and marinate it, set aside.

2. Soak the soy beans in the water for a few hours , boil and grind the soy beans.

3. Slice the kimchi into thin long stripes.

4. Put the anchovies in the water and boil for 5 to 10 minutes.

5. Place the kimchi, ground soy beans,sliced pork,green pepper in a clay pot.

6. Pour the anchovy soup,kimchi soup in the clay pot.

7. Add in the shrimp sauce,red pepper powder,salt.

8. Cook it under medium heat.

9. When it is boiling for about 10 -15 minutes, add in spring onion and sesame oil.

10. Place an egg on top of the soup just before serve.

Monday, July 30, 2012

Stir fry of dried shrimp/마른새우볶음/ 辣酱虾米

In Korea, this is  a very common side dish....

在韩国,辣酱炒虾米是一道很普遍的家庭小菜 。。。

The  dried shrimps in Korea are with shells,heads and tails. When we cook this dish, we do not remove the shells,heads and tails..... 

在韩国市场上买到的虾米,几乎都是没除去虾壳,虾头,虾尾的。 当我们煮这一道菜时,也都不除去虾壳,虾头和虾尾。。。。。。

Fry the dried shrimps with sauces....


Korean dried shrimps 50g

For the sauce:
Korean red pepper paste  1 Tsp
Korean soy bean sauce  0.5 Tsp
corn syrup 2 Tsp
water 4 Tsp
minced garlic 1 tsp
minced ginger 1/2 tsp

For frying the dried shrimps :
1 Tsp cooking oil

Sprinkle the sesame seeds and add in sesame oil before serve:
roasted sesame seeds 1 tsp
sesame oil 1 tsp

1. Put all the seasonings sauce in a bowl and stir well, set aside.

2. Heat the fry pan , add cooking oil and stir fry the dried shrimps  till fragrant,set aside.

3. Put the seasonings sauce in the fry pan and boil it, when it starts boiling, add in the dried shrimps and stir until all the liquid evaporates.

4. Sprinkle the roasted sesame seeds before serve.

Wednesday, July 25, 2012

Red bean glutinous rice cake/찹쌀 cake/红豆糯米糕

Glutinous rice is one of the ingredients for Korean to make rice cake...


Glutinous rice powder and red bean paste are available at the market.

After mixing all the ingredients, place the batter evenly on the pan and garnish with walnuts.

I like to use a piece of cooking foil to cover the surface of the batter, just to prevent the surface from cracking... 

glutinous rice powder  2 measuring cups
red bean paste 500g
fresh milk 140g
sugar 100g ( for me I put 70g only, it depends on your taste)
baking soda 1/2 tsp
salt 1/2 tsp
olive oil/cooking oil/ grape seed oil 1/3 cup
walnuts for decoration

1. Sieve the glutinous rice powder & baking soda together, set aside.

2. Put the red bean paste,fresh milk,sugar,oil,salt in a big bowl, blend it well.

3. Pour the no (2) into (1), mix it well and place on a pan evenly. On the top of the batter, place some walnuts for decoration.

4. Bake it for about 30 minutes, 180 degree C.

5. Leave it cool before cut it into small pieces.....

Foodstuff/gift from Taiwan。。。。

On the 17th of  July, two of my friends from Taiwan visited me.  These are the foodstuff/gift from them........... Thank you , my dear friends...

This is the Taiwan's famous Pineapple Tart, especially from Taichong, in Taiwan.


                                       My friend she drew this picture for me...

Hand made dish from my friend.

This is another Taiwan's famous biscuit, they call it "太阳饼“( Sun biscuit)

                                               太阳饼 (Tai yang bing) from Taiwan

                                                 Rice noodles from Taiwan

                                                  Rice noodles from Taiwan

                       This is the “冬瓜茶砖” (dong gua cha zhuan) from Taiwan

This is the ingredient for making Taiwan's famous "珍珠奶茶“(Zhen zhu nai cha)

                                       Dried beef from "jing men "in Taiwan

                                               Rock sugar from Taiwan

                                                     Rock sugar from Taiwan

                                 I nstant noodles for vegetarian

                                         Dried chrysanthemum for boiling tea.

                                     Dried bamboo leaf for making dumpling

Taiwan famous tea 

                                           "Gao liang jiu"(wine) from Taiwan

                                          This is called " 海燕窝“ hai yan wo from Taiwan

Tuesday, July 24, 2012

Marinate duck meat with red pepper sauce/오리주물럭(ori ju mul rok)/辣酱鸭肉

Nowadays, duck dishes are popular in Korea if compared with the past 10 years. Among the duck dishes, this is called "오리주물럭 o-ri-ju-mul-rok" in Korean.Marinate the sliced duck meat with the red pepper sauce and other seasonings.....

最近几年来,韩国掀起了鸭肉料理。 这一道菜是用韩式辣酱加入其他调味料而煮成的。。。

At the supermarket in Korea, we can buy the sliced duck meat. Must use the sliced duck meat to prepare for this dish,slice it as thin as possible.

Marinate the duck meat with seasonings......

Enjoy this dish with the perilla leave or lettuce, add in a piece of green pepper,garlic and "쌈장 samjiang"

sliced duck meat 750g
fresh pear juice (optional) 130g
minced garlic  3 Tsp
minced ginger 1 Tsp     
sesame oil 1 Tsp 
a pinch of pepper 
soju 1 Tsp ( for me I use my home made chinese plum wine)
red pepper paste 6 Tsp
corn syrup 5 Tsp
leek 360g

1. Mix all the  abovementioned   seasonings together,  mix it well together with the duck meat. marinate it for a few hours; if marinate it for overnight, is more better taste..........  

2. Chop the leek into long stripe..................................................................................

3. Place the marinated duck meat on the pan , when it is half done, add in the leek, stir it well, cook it till well done.......................................................................................

4. Put the duck meat ,garlic,green pepper and "samjiang" on the perilla leave or lettuce,  wrap it and eat..................................................................................................

5. Don't throw away the gravy left on the pan, put a bowl of  cooked rice, add in some "김"( seaweed/紫菜,cut in long stripes) ,to mix it well, is delicious too.................

Monday, July 23, 2012

Grill Mackerel pike with saffron powder/꽁치구이/烤秋刀鱼

The Pacific saury, Cololabis saira, is a member of the family Scomberesocidae. This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike
It is known as sanma (サンマ / 秋刀魚) in Japanese, kongchi (꽁치) in Korean, qiu dao yu (秋刀魚) in Chinese, and saira (сайра) in Russian. Pacific saury are often imported to the United Kingdom where they are used as bait for sea fishing. In the UK they are usually called blueys, possibly due to people confusing the Pacific saury with blue mackerel


mackerel pike 2
a pinch of saffron powder ( turmeric & rice are the ingredients)/黄姜粉
a pinch of salt


1.  Remove the intestine of the fish,wash it and use the kitchen towel to remove the water.

2.  Sprinkle a pinch of saffron powder and salt on it.

3.  Grill it till it is well done.

Monday, July 16, 2012

Pickled cucumber & onion...

In hot summer, if you  want to eat something  that is sweet and sour, you may try this pickle.

 5 cucumbers
 3 onions
 l cup of anchovy sauce (멸치액젓)
1 cup of sugar
1 cup of vinegar
1 cup of water
1 cup of Korean " soju"
1/2 cup of Korean soy bean sauce (진간장)

1. cut the cucumber into  rectangular size.
2. Cut the onion for about 6 portions.
3. Mix all the ingredients as mentioned above, without boiling it.
4. Place the cucumbers & onions in a glass ware, pour the sauces to cover the surface of the cucumbers & onions. Store in the refrigerator for about 2 weeks...

Saturday, July 14, 2012

Webfoot octopus with noodle/辣酱八爪鱼与面/주꾸미볶음 &소면

On the 25th Feb 2012, I have introduced the recipe for cooking Webfoot Octopus with Red Pepper Sauce. Today, I cook this dish again, and I boil some of the Korean noodles, we call it "소면"/sol-meon.  Stir the noodles together with the spicy webfoot octopus, the taste is good too.

P/s:The recipe for cooking Webfoot Octopus with Red Pepper Sauce is available on the 25th Feb 2012 article. For the noodles, cook a pot of boiling water, place the noodles in the boiling water, cook it till soft . Remove from the water, drain in the runny water.

 辣酱八爪鱼的食谱可在 25-2-2012 的食谱中参阅。至于韩式细面条,煮开一锅热水,将面烫熟,再用冷水冲洗一会,除去水份后,放在碟上,拌辣酱八爪鱼,一起吃。。。。

Pickle - Perilla leave

In Korea, some of the restaurants will serve this pickle when the customers are having their barbecued beef or other Korean food. It is sweet and sour, is good to taste it when you have no appetite....

perilla leave  40 pieces
sliced radish  20 pieces ( please try to slice it as thin as possible )
vinegar  1 cup
sugar    1 cup
water     2 cups
salt        1 tsp


1. Boil the vinegar,sugar, salt and water together, set aside, till cool.

2. Place one piece of perilla leave in a glass ware, put  one sliced radish on top of the perilla leave; place the perilla leave on top of the sliced radish and put the sliced radish, repeat this process, until all the perilla leaves and sliced radishes are put in the glass ware.

3. Pour in the boiled water, make sure that the water must cover over the surface of the perilla leaves and sliced radishes.

4. Close the lid of the glass container and store in the refrigerator for more than one week. For me, I like to marinate it for about one month, the taste will be more better.

Friday, July 13, 2012

조선호박장 (Chosun Ho Bak Jang )

In Korea, we call this little pumpkins " 조선호박"/ Chosun Ho Bak, summer is the harvest season.

We call this dish as " 호박장"/ Ho Bak Jang.

Cut the pumpkin as shown in the picture.

Remove the center part.

This picture showed that the center part of the pumpkin  has been removed.

Cut the pumpkin into cube form, and add in the seasonings in a big bowl.

After mixing the seasonings well, place it in a clay cooking ware.

Pour in the water just enough to cover the surface of the pumpkins. Add in anchovy,minced garlic,green pepper and corn syrup. Boil until the pumpkins well done with low heat. For this dish, the longer time for you to cook it, the taste will be more better. For me, I like to cook it one day before I eat, boil it for a few more times.

조선호박 /Chosun Ho Bak     900g
anchovy 5 pieces
Korean red pepper paste    70g
corn syrup  50g
minced garlic  1 Tsp
sliced green pepper  1 Tsp