Sunday, March 30, 2014

"Kkongchi Kimchi Jigae" /秋刀鱼泡菜汤/꽁치 김치찌개

"Kkongchi Kimchi Jigae" /秋刀鱼泡菜汤/꽁치 김치찌개 Soup And Stew
2014/03/30 22:06

I believe that those friends who like kimchi, they sure can cook the Kimchi Jigae very well. Have you ever used the canned mackerel to cook kimchi jigae ?

我深信那些喜欢韩式泡菜的朋友们都能煮得一手好泡菜汤。 您是否可曾用秋刀鱼来煮泡菜汤呢 ?

The Pacific 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.
The flesh of Pacific saury contains good quality protein, which is easily digested, absorbed, and used by the human body. The flesh is rich in unsaturated fatty acids such as EPA and DHA, "good fats" that aid in the prevention of heart disease.
Salt-grilled saury is  served in Korea, where it is known as kongchi gui (꽁치구이).

秋刀魚学名:Cololabis saira),mackerel pike, 是鶴鱵目鶴鱵亞目秋刀魚科的其中一。其學名取自日本紀伊半島當地對此魚種的名稱,其中saira係俄語(сайра),但Saira之説法便是日本紀伊半島方言「さいら」。中文與日文的漢字都是秋刀魚,可能是源自於其體型修長如刀,同時生產季節在秋天的緣故。
(source : wikipedia)

                        In Korea, we use the canned mackerel to cook  kimchi jigae .


I used a spoonful of Korean red pepper paste to fry the fermented kimchi...(use the old fermented kimchi to cook kimci jigae, the taste will be more better ) 

我用了一大汤匙的韩式辣椒酱来炒已发酵的泡菜 (用已发酵的泡菜来煮泡菜汤,其味道比用新鲜的泡菜来的美味)

                                Add in the water,tofu,canned mackerel to boil...

                                加入水,豆腐 和罐头秋刀鱼继续煮。。

Ingredients :
old fermented kimchi 450 g
canned mackerel 400 g ( one can,fish & broth )
Korean red pepper paste l Tsp
minced garlic 1 tsp
water 1 1/2 cup
broth from the canned mackerel
tofu 150 g
one green pepper
(P/s : At the supermarket in Korea, we have canned mackerel ,purposelly used for cooking kimchi jigae as the picture shown above;"김치찌개용"is written on the can,it means "for kimchi jigae"; if you couldn't get it, just buy the ordinary one )

1. Slice the kimchi,put into the clay pot ( generally, Korean like to use clay pot to cook this dish, if you   don't have, can use any pot).

2. Use the Korean red pepper paste to fry the kimchi with medium heat ( no
    vegetable oil is required), for about 5 minutes.

3. Pour in the water, to boil for about 10 minutes.

4. Put the tofu,,canned mackerel into the pot, pour in the broth from canned mackerel, boil it.

5. Boil it for about 15 minutes, add in green pepper, garlic,boil it for another 5 minutes.

6. Serve it with cooked rice.

已发酵的泡菜 450 g
罐头秋刀鱼 400 g ( 一罐 )
韩式辣椒酱 1 Tsp
蒜蓉 1 tsp
水  1 1/2 杯
豆腐 150 g
(P/s : 在韩国超市可以买到专用来煮泡菜的罐头秋刀鱼,如上图的罐头,罐头上写着“김치찌개용“,其意是”泡菜汤用“;若您买不到,可以采用一般的秋刀鱼罐头).

1. 将泡菜切块状,放入瓷锅内 ( 一般上,韩国人喜欢用瓷锅来煮泡菜汤;若您没有,可以采用一般的锅子)。

2. 以中火,用韩式辣椒酱来炒一炒锅内的泡菜(无需加食用油),炒约 5 分钟。

3. 倒入水,煮约 10 分钟。

4. 加入豆腐块,罐头秋刀鱼,秋刀鱼上汤。。

5. 煮约 15 分钟,加入青椒片和蒜蓉,再煮 5 分钟。

6. 配上白饭一起享用。

Monday, March 24, 2014

"Yongeun Jeon"/Lotus Roots Pancake /莲藕煎饼 /연근전

"Yongeun Jeon"/Lotus Roots Pancake /莲藕煎饼 /연근전 Vegetable
2014/03/25 12:06

In Korean, we call lotus roots as " yongeun"/연근...

There are many kinds of Jeon available in Korea,such as kimchi jeon(김치전, made with kimchi), pajeon(파전,made with green onion),gamjajeon(감자전,made with grated potato), etc. 

Today, I am going to use lotus roots  as main ingredient for making " Yongeun Jeon"/Lotus Roots  Pancake/莲藕煎饼/연근전.

 在韩国有不同种类的煎饼,例如 :泡菜煎饼,青葱煎饼,马铃薯煎饼等。 今天,我是采用莲藕为主要的材料来做“莲藕煎饼。。。。

Jeon is made with various ingredients such as sliced meatspoultryseafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.
Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Jeon is also served as an important food for jesasang (제사상, 祭祀床, ceremonial table setting for jesaancestor worship) and janchi (hangul: 잔치, feast, or festival). The jeon used for jesa is called gannap (hangul: 간납, hanja: 干納 or 肝納) or gannam (hangul: 간남, hanja: 肝南) which is made with beef liveromasum, or fish along with vegetables and green onions on a skewer.
Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon").Bindaetteok (mung bean pancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.
(source: wikipedia)

lotus roots 500 g
one red pepper
two green pepper
spring onion/green onion 50 g
frying flour 6 Tsp ​
enoki mushroom 90 g
a pinch of salt
a pinch of pepper powder​
water (please adjust accordingly, to make the above ingredients as batter ...)

Method :

1. Chop the  lotus roots,enoki mushroom , red pepper,green pepper,spring onion as small as possible.( or you may grind the lotus roots )

2. Mix all the ingredients in a mixing bowl.

3. Heat a pan over medium heat and add cooking oil. Slowly drop the batter by spoonful in the frying flour before you place it on the fry pan.

4. Pan fry until golden brown on both sides.

5. Serve hot with vinegar soy sauce or tomato sauce.

莲藕 500 g
红辣椒 1 条
青辣椒  2 条
青葱 50克
面粉 6 大汤匙
金针菇 90 g
水 (水的分量,只要能将以上的材料调成糊状就行了)

1. 将莲藕,红辣椒,青辣椒,青葱切成小粒状,越细越好。(或者将莲藕磨碎)

2. 将所有的材料混均。

3. 平锅中加入油,油热后,用汤匙将面糊倒入平锅内;一汤匙一汤匙的倒入,直到面糊用完为止。

4. 将两面煎至金黄色即可。

5. 可沾上酱清醋 或番茄酱享用。最好是乘热吃。

Monday, March 17, 2014


"Jeonggwa"/正果/정과                                                            Others
2014/03/18 15:51           

                             Yeongeun ( Lotus root) jeonggwa / 莲藕正果/연근정과

Dear Friends, share with you some of the " Jeonggwa" at Temple Food exhibition...


Jeonggwa, also spelled jeongwa is a variety of hangwa or Korean traditional confectionery made by boiling fruits, plant roots, seeds in honey, mulyeot (물엿, liquid candy) or sugar. It is similar to jam, marmalade or jelly.

  • Insam jeonggwa (인삼정과), made with ginseng
  • Danggeun jeonggwa (당근정과), made with carrot
  • Dongga jeonggwa (동아정과), made with winter melon
  • Saenggang jeonggwa (생강정과), made with ginger
  • Yeongeun jeonggwa (연근정과), made with lotus root
  • Mogwa jeonggwa (모과정과), made with Chinese Quince
  • Yuja jeonggwa (유자정과), made with yuzu
  • Juksun jeonggwa (죽순정과), made with bamboo shoot

  • “正果”,是韩国传统的甜食糕点之一。一般上是用蜜糖,麦芽糖将水果,植物的根部醃渍而成,种类繁多,其中有:
    。 人参正果
    。 红萝卜正果
    。 冬瓜正果
    。 姜正果
    。 莲藕正果
    。 木瓜正果
    。 柚子正果
    。 竹笋正果 等等
    (source : wikipedia)

                         "Doraji ( Balloon flower root ) Jeonggwa"/桔梗正果/도라지정과
                                        Strawberry Jeonggwa/草莓正果/딸기정과

                                  "Doraji Flower Jeonggwa"/桔梗花正果/도라지꽃정과

                                 Insam ( Ginseng) jeonggwa /  人参正果  /   인삼정과

                               Saenggang jeonggwa(Ginger)/  姜正果  /  생강정과

    Wednesday, March 12, 2014

    "Gimbap Jeon"(Pan grilled rice rolled in laver) /蛋煎寿司卷/김밥전

    "Gimbap Jeon"(Pan grilled rice rolled in laver) /蛋煎寿司卷/김밥전 Rice/Noodles
    2014/03/13 14:52

    Dear friends, how are you going to deal it with if you have left over Gimbap ,especially overnight ? Here it is, is a very simple "Gimbap Jeon ".....亲爱的朋友们,您将如何处理吃剩的寿司卷,尤其是隔夜的寿司卷 ? 这是一道非常简单的蛋煎寿司卷。。。

    "전 ( Jeon)",Korean like to eat "전",especially on the rainy day with a  cup of rice wine "mak-go-li". We have "생선전 (pan grilled fish with egg", "야채전( vegetable pancake),"해물전 ( seafood pancake), etc.....

    I made the Gimbap.....

    This is a very simple dish, therefore, I am not going to write it in detail...

    Method :
    1. Dip the sliced "Gimbap" in the egg...

    2. Heat the fry pan on medium heat and drizzle some oil. Place the "Gimbap" on the pan. Flip once and cook until done.

    3. Serve hot... is very easy & simple, isn't it ? Do enjoy it...  

    Monday, March 10, 2014

    Temple Food/ 禅食/사찰음식 ( Part 2 )

    Temple Food/ 禅食/사찰음식 ( Part 2 ) Others
    2014/03/11 15:13

    Smashed potatoes & peas are the main ingredients for this dish/土豆泥和青豆泥的完美撘配。。。

    Dear friends, have you ever thought to use the "Nurungji (crust of overcooked rice) to  prepare the mushroom dish? 朋友们,您可曾想过用锅巴与蘑菇烹调出令人垂涎三尺的蘑菇料理 ?

                                                  Bamboo Rice / 竹筒饭

                                      Lotus Roots preserved in sugar /糖渍莲藕片

                                      Lotus Leaves Dumpling( "Mandu")/荷叶饺子

                                     Lotus Roots preserved in sugar /糖渍莲藕片

                                             Skewered Mushrooms /蘑菇串

                               Oyster Mushrooms with red pepper sauce / 辣酱平菇

                                               Grilled Mushroom /香烤蘑菇

                      Parsnip Leaves ( Bang-peong-namul) Rice Roll /欧洲防风叶饭卷

                                                        Rice Balls /饭团

                                             Stuffed Tofu with sauce /焖豆腐

                                      Mushroom with pumpkin paste / 蘑菇南瓜泥

    Temple Food / 禅食/사찰음식 ( Part 1 )

    Temple Food / 禅食/사찰음식 ( Part 1 ) Others
    2014/03/10 16:20                                             

                 Mulberry leaves rice & mugwort soup/桑叶饭 和艾草汤

    Temple Food Festival was held in Seoul from 6th Mar to 9th Mar 2014. Share with you some of the pictures regardless what religious believer you are...
    If you are a vegetarian,you may like it...

    禅食展在首尔举行了(6/3 - 9/3/2014).与您分享一些禅食,无论您是那一宗教的信仰者。。

                                  Steamed pumpkin with mushrooms/杂锦蘑菇南瓜.

                                          Steamed dumpling/"mandu"/蒸饺子

          "Wakana gujeolpan"(Pancake with vegetables available in spring)/春季蔬菜拼板

             Lotus Leaves"Mandu-jeongul" / Lotus leaves Dumpling Hot Pot /莲叶饺子汤

                               Fried tofu with red pepper paste sauce/辣酱炸豆腐

                                          Perilla Leaves & Herb Soup /紫苏叶膳药汤

                                       "Jijimyi peas with soy sauce"/豌豆煎饼

                                           Chrysanthemum Pancakes/菊花煎饼

                                             Mushroom Soup /杂锦蘑菇汤