"Go-gu-ma Jul -Ki Muchim "/ Seasoned Sweet Potato Stems/凉拌蕃薯茎/고구마줄기 무침

"Go-gu-ma Jul -Ki Muchim "/ Seasoned Sweet Potato Stems/凉拌蕃薯茎/고구마줄기 무침                                Vegetable 2013/05/31 21:00

Summer is in the air, cook the sweet potato stems  as dishes are very popular in summer. We do fry it or use it to make kimchi.... 
在韩国，现已是炎炎夏日，在夏天，烹调蕃薯茎是非常普遍的一道菜。 我们也用来炒或做泡菜。。。

                                              Sweet potato stems...
                                              蕃薯茎。。。

                                            Peel off the skin of the stems...
                                            除去蕃薯茎的外皮。。。

                 Peel off the skin of the stems, break it off into 5 or 6 cm long....
                 除去外皮后，将蕃薯茎折成 5 或 6 cm 长。。。

                                       Boil the stems in the boiling water...
                                       将蕃薯茎放入热水中煮。。。

Ingredients :

one bunch of sweet potato stems ( without leaves ) 130 g
1 tsp of minced garlic
1 tsp of sesame seeds
1/2 tsp of red pepper powder
1/2 Tsp of sesame oil
salt, to taste

Method :

1. Boil a pot of water , add in 1/3 tsp of salt.

2. Peel off the skin of the sweet potato stems.

3. When peel off the skin of the stems, we can break off the stems for about 5cm long at the same time.

4. Wash the stems, cook it in the boiling water for about 10 - 15 minutes ( please check whether the stems are soft or not ).

5. Immerse it in the cold water, take it out immediately.

6. Put the stems in your palms and press out the water.

7. Put the stems in a big bowl, add in garlic,sesame seeds,sesame oil and salt.

8. Mix it well .

Bake the corns with mozzarella cheese/香烤奶酪苞米/옥수수치즈구이

Bake the corns with mozzarella cheese/香烤奶酪苞米/옥수수치즈구이   Salad / Fruit 2013/05/14 21:17

Fry the fresh corns with butter,sprinkle some mozzarella cheeses on top of it,bake it in the oven,this is a very simple snack. Most of the children in Korea, they like it very much...
用少许的牛油炒香苞米粒，撒些 mozzarella cheese 在表面，再放入烤箱烤一烤，这是一道非常简单的小食。 许多韩国的小朋友都喜欢它。。。。。

Mozzarella is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow's milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut")

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in insalata caprese

莫薩里拉乾酪（俗稱水牛奶酪）是一種源自於意大利南部城市坎帕尼亚和那不勒斯的淡奶酪。最初的莫薩里拉是以水牛奶為主要材料的，但由於經濟理由，現在的莫薩里拉大部分都已經改用牛奶制作了。
莫薩里拉乾酪的顏色可以是純白色，或者白中呈黃色。莫薩里拉奶酪的成熟期為1－3天，由於莫薩里拉奶酪的水含量十分高，新鮮莫薩里拉的保存期最多為7天，因此，新鮮的莫薩里拉奶酪很多時候也是在製造的那天被食用，為了方便保存，乾了的莫薩里拉奶酪可以保存一個月。
莫薩里拉可以冷吃或者熱吃，冷吃的話，莫薩里拉的口感和味道跟被切片的生番茄的口感和味道搭配起来非常可口。加熱食用，柔軟的質感令莫薩里拉在烤箱里可以慢慢融化在食物里。很多種類的披薩或義大利麵（如千層面）也含有莫薩里拉奶酪。

莫薩里拉奶酪在西菜有很多不同的用處，其中包括：

• 作沙拉用：其中最有名的意大利涼菜Insalata Caprese的原材料包括切厚片的莫薩里拉，切片的番茄，以及新鮮的羅勒葉。
• 作頭盤用：莫薩里拉會出現在一些需要烤的頭盤，如烤莫薩里拉洋菇。在北美洲，酥炸莫薩里拉條是一種頗受歡迎的頭盤。
• 作義大利麵用：有些烤的義大利麵，如千層麵上也有莫薩里拉奶酪。
• 作披薩用：大部分的意式薄餅上也有莫薩里拉奶酪，從烤箱拿出來後，薄餅上化了的莫薩里拉會令薄餅風味更佳。切薄餅時一直分不開的奶酪就是莫薩里拉
  (source: wikipedia)

For me, I like to use the fresh corns instead of buying a can of sweet corns..( this is very simple, so I don't write down the amount of  the ingredients )

P/s : If you use a can of sweet corns instead of the fresh one, then, you don't have to fry it with butter,just remove the water from the can, sprinkle the cheese on it and bake.....

Ingredients :
corns
butter
salt
mozzarella cheese

Method :
1. Heat a small piece of butter on the fry pan, add in the corns and a pinch of salt. Fry it till the corns well done.

2. Place the fried corns on a baking pan, sprinkle mozzarella cheeses on top of it .

3. Bake it in the oven till well done.

4. Serve it while it is still hot will be more delicious.

Dried Zucchini/节瓜片乾/말린 애호박

Dried Zucchini/节瓜片乾/말린 애호박 Vegetable 2013/05/09 21:01

I believe that those readers who like to cook Korean food, they can cook Dyeon Jang Ji Gae/된장찌개 very well. Zucchini is one of the ingredients for Dyeon Jang Ji Gae. Some of the Korean, they  prefer to use the dried zucchini instead of fresh zucchini ,the taste will be more better, they claim. We do also use the dried zucchini as the ingredient for bibimbab.
In Korea, now is the season for zucchini, the price is much cheaper than in winter. Therefore, I use my dehydrator to dehydrate the zucchini. In case you don't have the dehydrator, you can dry it under the sun. Keep it in the freezer for storage, for winter  ^-^.
Dried zucchini is available at the supermarket in Korea too...
Why not try to use the dried zucchini to cook Dyeon Jang Ji Gae, may be you will like it too...

我深信爱烹调韩食的读者，都能煮得一手好豆酱汤/Dyeon Jang Ji Gar/된장찌개。 一般上，节瓜是主要的材料之一。 有不少的韩国人，他们喜欢用嗮乾的节瓜片来烹调豆酱汤，他们认为嗮乾的节瓜片比新鲜的节瓜片，更美味。 韩国人也用嗮乾的节瓜片作为拌饭的材料之一。
在韩国，现在正是盛产节瓜的季节，价格比在冬天便宜，因此我用了烘干机来烘节瓜片
，大量储藏。 若您没烘干机，可以将节瓜片让太阳光将它嗮乾。放在冰冻室储藏。。。
在韩国的超市也可以买到已嗮乾的节瓜片。。
不妨试试看，用它来煮豆酱汤，您或许会爱上它。。。

Slice the zucchini ...
将节瓜切片。。。

I use the dehydrator to dehydrate it...
我用了烘干机来烘干。。。

Dried zucchini ...
烘乾后。。。

" Yongeun Twi Gim, Ae Ho Bak Twi Gim"/ Fried Lotus Roots & Zucchini/炸莲藕片和节瓜片/연근 튀김 , 애호박 튀김

" Yongeun Twi Gim, Ae Ho Bak Twi Gim"/ Fried Lotus Roots & Zucchini/炸莲藕片和节瓜片/연근 튀김 , 애호박 튀김 Vegetable 2013/05/06 19:52

 In Korean, we call lotus roots as " yongeun"/연근;  zucchini as "ae ho bak"/애호박. "Twi Gim" means "fry"......

Ingredients:

1/2  lotus roots 

1/2  zucchini

Korean Frying mix ( 튀김가루,  is available at the Korean supermarket)

or  100 g  flour

     1/2 tsp baking powder

     1/4 tsp salt

     1 egg yolk

      200 ml ice water

 2   ice cubes

Dipping sauce:

soy bean sauce 1 Tsp

vinegar 1/2 Tsp

roasted sesame seeds

red pepper powder, a pinch

Method:

1. Slice the  lotus roots and zucchini into pieces.

2. Beat egg yolk gently and add iced water and 2 ice cubes.

3. Pour the egg mixture into flour mixture, mix well.  Dredge  pieces of  lotus roots and zucchini in batter, lotus roots and zucchini  are completely covered by the batter and start deep frying.

4. Heat vegetable oil in a fry pan and fry it.

5. Serve  hot with vinegar soy sauce.