Squid & Vinegar Red Pepper Paste/墨鱼·与 酸醋辣酱/식초고추장 오징어

Squid & Vinegar Red Pepper Paste/墨鱼·与 酸醋辣酱/식초고추장 오징어 Seafood 2013/01/31 22:17   http://kkimchi88.blog.me/70157996234

This is a very simple way for Korean to eat squid........

这是韩国人以简单的烹调法去享受墨鱼的吃法。。。。

Ingredients:
1 squid

Korean vinegar-red pepper paste sauce:
Korean red pepper paste 2 Tsp
vinegar 2 Tsp
corn syrup 1 Tsp
minced garlic 1/2 tsp
roasted sesame seeds 1 tsp

Method :

1.Remove the ink bag and cartilage of the squid, peel the skin, wash it and slice it in ring form.

2. Boil the water,put in the sliced squid. Please don't boil it for too long time, remove from the boiling water.

3. Mix all the ingredients for vinegar-red pepper paste sauce well.

4. Get a piece of the squid by dipping the sauce when you eat...

"Min-mul Sae-u Jji Gae" Fresh water Shrimps Stew/淡水虾辣酱汤 / 민물새우찌개

"Min-mul Sae-u Jji Gae" Fresh water Shrimps Stew/淡水虾辣酱汤 / 민물새우찌개 Soup And Stew 2013/01/28 18:27   http://kkimchi88.blog.me/70157601413

Today, I am going to use the small shrimps from the fresh water to cook this dish...

今天，我是用了小小的淡水虾来煮这一道菜。。。

Shrimp are widespread, and can be found near the seafloor of most coasts and estuaries, as well as in rivers and lakes. There are numerous species, and usually there is a species adapted to any particular habitat. Most shrimp species are marine, although about a quarter of the described species are found in fresh water
( source : wikipedia )

Small shrimps from the fresh water & the radish...

Mix all the ingredients in a cooking pot.

Ingredients :
radish 450 g
small shrimps from fresh water 300 g
Korean red pepper paste 40 g
minced garlic  1 Tsp
minced ginger 1 tsp
corn syrup 20 g
leek 1 Tsp
1 green pepper
water 130 g

Method :

1. Cut the radish into chinks or half-moon size.

2. Slice the green pepper and leek.

3. Place the radish , small shrimps , leek and green pepper in the cooking pot.

4. Mix all the ingredients for the sauce and pour into the cooking pot.

5. Bring it to boil,  on medium heat till well done.

6. When it is well cooked, the radish should be very soft and in good taste, shrimps too....

" Hong Sam Jeol Pyeon" Red Ginsing Root Slices with Honey/红参蜜饯片/홍삼절편

" Hong Sam Jeol Pyeon" Red Ginsing Root Slices with Honey/红参蜜饯片/홍삼절편  Others 2013/01/24 21:13   http://kkimchi88.blog.me/70157233614

My dear friends/readers, have you tasted the "Hong Sam Jeol Pyeon" Red Ginseng Root Slices with Honey /홍삼절편  from Korea ? This is the "Hong Sam Jeol Pyeon" that my husband bought from the market, it is an energy snacks for active people.athletes, travelers and others desiring a delicious boost....

亲爱的朋友们，读者们，您可曾嚐过韩国出产的红参蜜饯片 ？这就是红参蜜饯片！我先生从市场上买了回来。滋补养颜的蜜饯。。。

Red ginseng (Hangul: 홍삼; Hanja: 紅蔘; RR: hong-sam, simplified Chinese: 红参; traditional Chinese: 紅蔘; pinyin: hóng shēn), P. ginseng, has been peeled, heated either through steaming at standard boiling temperatures of 100 °C (212 °F), and then dried or sun-dried. It is frequently marinated in an herbal brew which results in the root becoming extremely brittle. It is more common as herbal medicine than white ginseng. This version of ginseng is traditionally associated with stimulating sexual function and increasing energy. Red ginseng is always produced from cultivated roots, generally from Korea.
A study of ginseng's effects on rats found, while both white ginseng and red ginseng appear to reduce the incidence of cancer, the effects appear to be greater with red ginseng.
Another study reported red ginseng reduced the relapse of gastric cancer versus control

红参是五加科植物人参Panax.r ginseng C.A.Mey.的栽培品经蒸制后的干燥根和根茎。其味甘、微苦，性温，具有大补元气、复脉固脱、益气摄血的功效，可用于治疗体虚欲脱，肢冷脉微，气不摄血，崩漏下血
红参形如人参，表面半透明，为红棕色，偶有不透明的暗黄色斑块，具纵沟、皱纹及细根痕；上部有断续的不明显环纹；下部有2～3条扭曲交叉的支根，并带弯曲的须根或仅具须根残迹。根茎（俗称“芦头”）长1～2cm，上有数个凹窝状茎痕（俗称“芦碗”），有的带有1～2条完整或折断的不定根（俗称“艼”）。角质样，断面平坦。气微香而特异，味甘，微苦。
取新鲜人参，洗净，蒸2到3小时，至表面红棕色，干燥。服用时蒸软或者润透，切成薄片。或直接粉碎、碾捣成末。
（source : wikipedia)

"Hong Sam Jeol Pyeon" Red Ginseng Root Slices with Honey/ 红参蜜饯片/홍삼절편

This is the raw ginseng / 新鲜的人参

"Godeungeo-jorim" Braised mackerel with radish in red pepper paste/辣酱烩鲭鱼/고등어조림

"Godeungeo-jorim" Braised mackerel with radish in red pepper paste/辣酱烩鲭鱼/고등어조림  Seafood 2013/01/21 15:46   http://kkimchi88.blog.me/70156838388

Radish is a very good ingredient for using it to braise the mackerel...
采用白萝卜来烩鲭鱼，那是非常好的搭配。。。


Mackerel typically have vertical stripes on their backs and deeply forked tails.  Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids

鯖魚，又名青花魚，是一種很常見的可食用魚類.另外由于它的肉质中含有较多脂肪因此特别适合熏烤。和沙丁鱼及金枪鱼一样，鲭鱼还常被人制成鱼罐头食用。

((source : wikipedia)

Cut the radish in half-moon size or in chunk...

Place the radish at the bottom of the pot...

Place the mackerel on top of the radish..

Pour in the sauce...

Ingredients :
radish  600 g
1 big  mackerel
minced garlic 1 Tsp
minced ginger 1 tsp
Korean red pepper paste 40 g
sesame oil 1 tsp
corn syrup 20 g
leek  1 Tsp
water 90 g

Method :

1. Cut the mackerel and radish into chunks.

2. Place one layer of radish at the bottom of the pot.

3. Cover the radish with the mackerel.

4. Mix all the ingredients for the sauce and pour into the pot.

5. Bring it to boil, simmer on medium low heat.

6. While it is boiling, I like to use a spoon,basting occasionally with sauce, so that the radish and mackerel will absorb the sauce thoroughly, until done.

7. When it is well cooked, the radish should be very soft and in good taste,mackerel too.... 

" Haemul Buchujeon " Seafood Garlic Chive Panckae/海鲜韭菜煎饼/해물부추전

" Haemul Buchujeon " Seafood Garlic Chive Panckae/海鲜韭菜煎饼/해물부추전 Seafood 2013/01/19 13:04                                 http://kkimchi88.blog.me/70156645201

"Haemul Pajeon"/ Seafood spring onion pancake or "Haemul Buchujeon"/Seafood galic chive pancake are well-harmonized dish that are studded with soft spring onion or garlic chive and tasty seafood....
“Haemul Pajeon”/海鲜青葱煎饼 或 “Haemul Buchujeon”/海鲜韭菜煎饼，是采用青葱或韭菜配合海鲜做做成的煎饼。。。

Part of the ingredients...

Allium tuberosum, (commonly known as garlic chives, Chinese chives, Oriental garlic, Chinese leek, also known by the Chinese name kow choi (also transliterated as gau choy; Chinese: 韭菜; pinyin: Jiǔcài), or the Japanese name nira, is a vegetable related to onion. The Chinese name for the species is variously adapted and transliterated as cuchay, jiucai, kucai, kuchay, or kutsay in Southeast Asian countries such as Indonesia, Malaysia and the Philippines

Both leaves and the stalks of the flowers are used as a flavoring in a similar way to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys.

A Chinese flatbread similar to the green onion pancake may be made with garlic chives instead of scallions; such a pancake is called a jiucai bing (韭菜饼) or jiucai you bing (韭菜油饼). Garlic chives are also one of the main ingredients used with Yi mein dishes.

Garlic chives are widely used in Korean cuisine, most notably in dishes such as buchukimchi (부추김치, garlic chive kimchi), buchujeon (부추전, garlic chive pancakes), or jaecheopguk (a guk, or clear soup, made with garlic chives and Asian clams).

韭菜原產於中國。中国人种韭菜已经有3000多年歷史，在《诗经》中就有「献羔祭韭」的诗句。韭菜于9世纪传入日本，后逐渐传入东亚各国。今多在亞洲種植。

韭菜含有蛋白质、维生素B、維生素C，还有礦物質鈣和磷。里面的胡萝卜素也有很多，仅次于胡萝卜，比大蒜多。
此外，韭菜籽外號亦作起陽籽，原因是它含有蒜素，可在血液中釋放一氧化二氮，能令血管擴張，從而令一般因血脂過高而血管閉塞，從而引致陽痿的人，改善勃起功能障礙的問題，因而得名。

在《本草纲目》中提到韭菜的功效是：「生汁主上气，喘息欲绝，解肉脯毒。煮汁饮，能止消咳盗汗。韭籽补肝及命门，治小便频数，遗尿。」
( source : wikipedia)


Ingredients

garlic chive 80 g
squid 50 g
clam meat  100 g
shrimp 50 g
1/2 onion
oak mushroom 30 g
1 green pepper
frying mix flour 70 g (튀김가루 )
pancake flour 70 g (부침가루)
ice water  140 ml
cooking oil

Vinegar  soy sauce : l Tsp soy sauce, l Tsp vinegar ( may add in 1/3 tsp of red pepper powder if you like )

Method :

l. Slice the squid into short thin stripes.

2. Slice the shrimp into thin pieces.

3. Remove the clam meat from the shell.

4. Slice the onion, oak mushroom.

5. Cut the garlic chive into 2-3 cm long.

6. Chop the green pepper.

7. Mix the frying flour, pancake flour and ice water in a mixing bowl.

8. Add in all the seafood  and vegetable ingredients, mix thoroughly.

9. Preheat the fry pan and add in cooking oil. On medium heat, pan-fry the mixture. When bottom is well done, turn over, fry it until golden brown both side.

10. Serve with vinegar soy sauce. Serve hot.

Custard Cream Bread/ Custard 酱面包/ Custard 크림빵

Custard Cream Bread/ Custard 酱面包/ Custard 크림빵 Bakery 2013/01/17 18:08 수정 삭제 http://kkimchi88.blog.me/70156479888 전용뷰어 보기

Bake the bread with the custard cream, the taste is good，soft and creamy...

烘焙 custard 酱面包，味道还可真不错，柔软润滑的酱。。。



A custard cream is a type of biscuit popular in the United Kingdom, the Isle of Man and Ireland. Its structure is that of a sandwich, with a fondant centre between two flat biscuit layers. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in 1908. They usually have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns

( source : wikipedia )

Ingredient (A):
bread flour 500 g
milk powder 2 Tsp
yeast 2 tsp
salt 1 tsp
sugar 50 g

Ingredient (B):
2 eggs
fresh milk or lukewarm water  200 ml


Ingredient (C):
Butter 120 g (  for me, I used grape oil 120 g)

Filling:
Custard cream : fresh  milk 500 g
                        5 yolks
                        corn starch 10 g
                        sugar 100 g
                        flour 40 g
                        vanilla essence 1/2 tsp ( optional )

Method for making custard cream :
1. Mix the sugar, yolk,flour,corn starch and milk well.
2. Sift the mixture before boiling it, then, the cream will be very soft. Continue to whisk. Whisking  it thoroughly, continue to whisk on  low  heat.
3. Chill it in the fridge.

Egg wash ( for brushing the surface of the bread):
1 yolk , milk 1 Tsp

Method:
1. Mix (A) till well blended.

2. Add(B) and knead to form a dough.

3. Mix (C), continue to knead to form a smooth and elastic dough.

4. Cover dough with a damp cloth. Let it proves for 1 hr 30 minutes or till it doubles in size.

5. Punch out the air.

6. Divide the dough into  small portions, 60 g each and let it rests for 15 min.


7. Flatten and roll out the dough  to become round dough respectively. 

8. Put the custard cream on the surface of the dough and pleat up the sides and seal. Brush with egg wash.


9. Rest for another 30 minutes.

10. Preheat the oven for 5 min.

11. Bake for 15-20 min  or till golden brown colour, at 180 degree C.

12. Remove from the oven.

P/s: If you have the bread machine, then put all the ingredients in the machine at the same time. In case for my machine, it will take 1 hr & 23 min to process.Once you take out the dough from the machine,  start from the process no (5)

"Dubu Sae-u-jeot guk" Tofu & shrimp sauce soup/豆腐虾酱汤/두부새우젓국

"Dubu Sae-u-jeot guk" Tofu & shrimp sauce soup/豆腐虾酱汤/두부새우젓국 Soup And Stew 2013/01/15 18:07   http://kkimchi88.blog.me/70156258881

This is a very simple soup.....
这是一道非常简单的汤...，

Saeujeot (Korean pronunciation: [sɛ.udʑʌt]) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words, saeu (새우 shrimp) and jeot. Saeujeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeujeot are called jeotsaeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.
The quality of saeujeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation

The types of saeujeot depend on the kind of shrimp used and when they are harvested.

 In spring

Putjeot (풋젓) is made with shrimp harvested from the end of January in lunar calendar through April. It is called deddeugi jeot (데뜨기젓) or dotddegi jeot (돗떼기젓) in the west coast of the South Korea. Ojeot (오젓) is made with shrimp harvested in May.

 In summer

Yukjeot (육젓, 六젓) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeujeot most preferred for making kimchi^[2] because of its richer flavor and bigger shrimp than other saeujeot. The shrimp in Yukjoet have red heads and tails. Chajeot (차젓) is made with shrimp harvested in July.

 In fall

Gonjaeng-ijeot (곤쟁이젓) or jahajeot (자하젓, 紫蝦젓) is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family which is called gonjaeng-i or jaha (자하, 紫蝦) in Korean.^[3] The shrimp used for it is the smallest among all saeujeot. They are harvested in August and September in small amounts where freshwater mixes with seawater of the abyss of the Yellow Sea. As it ferments, the jeot changes from transparent to light violet or brown in color and becomes soft in texture. Gonjaeng-ijeot is called gogaemijeot (고개미젓) in Jeolla Province. It is a local specialty of Seosan-gun, Chungcheong Province.
Chujeot (추젓) is made with small shrimp harvested in autumn which are smaller and cleaner than the shrimp in yukjeot.

 In winter

Dongjeot (동젓, 冬젓) is made with shrimp harvested in November. Dongbaekha (동백하젓 冬白蝦) is made with shrimp harvested in February whose bodies are white and clean.

 Other saeujeot

Tohajeot (토하젓, 土蝦젓) is made with toha (토하, 土蝦), small shrimp caught only in clean freshwater of valleys. It is a local specialty of South Jeolla Province. It is also called saengijeot (생이젓).^[4]
Jajeot (자젓) is commonly called japjeot (잡젓, literally mixed jeot) which is made with several types of small shrimp without special selection. Daetdaegijeot (댓대기젓) is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest quality saeujeot.
Saeualjeot (새우알젓) is made with the eggs of medium-sized red shrimp harvested in April. It was presented to the royal court as a local product during the late period of the Joseon dynasty and currently is only produced in Okgu-gun, North Jeolla Province.

( source : wikipedia)

This basic ingredients: tofu,egg,shrimp sauce....

Beat the eggs with fork and mix with spring onion...

Boil the tofu in the kelp broth...



Add in the eggs mixture...

Ingredients :
bean curd/ tofu 200 g
2 eggs
chopped spring onion 1 Tsp
Korean shrimp sauce ( sae=u-jeot，韩式虾酱) 1 Tsp or more ( it depends how salty it is )
a pinch of salt ( it depends how salty the shrimp sauce is and your preference )
a pinch of pepper
kelp 10 x 10 cm ( for preparing the broth )
2 1/2 cups of water

Method :

1. Cut the bean curd/tofu into bite-size.

2. Beat the eggs with fork, add in the chopped spring onion, mix it well.

3. In a cooking pot, pour in 2 1/2 cups of water, add in kelp ,boil it for about 8 minutes, remove  the  kelp from the broth.

4. Add  the bean curd/tofu in  the broth, when it starts to boil again, add the eggs mixture and stir it evenly, keep on boiling...

5. Add in the shrimp sauce/"sae-u-jeot", it depends on how salty that the "sae-u-jeot" you have. If it is not salty, you may add in  some more or add in salt, it depends on your preference.

6.Sprinkle a pinch of pepper when you serve it on the table.

7. Serve hot.