"Ae-ho-bak-jeon" Zucchini Pancake/节瓜煎饼/애호박전 Vegetable

"Ae-ho-bak-jeon" Zucchini Pancake/节瓜煎饼/애호박전 Vegetable 2013/02/28 20:44

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  potato), etc.

Today, I am going to use zucchini as main ingredient for making " Ae-ho-bak-jeon /애호박전".

 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，我是采用节瓜为主要的材料来做“节瓜煎饼”。。。。

(This recipe is written in English & Chinese,中英对照食谱）

Jeon is made with various ingredients such as sliced meats, poultry, seafood, 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 jesa, ancestor 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 liver, omasum, 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)

This is one of the local brands : the crab meat available in Korea...
这是其中的一个牌子 ： 韩国国内的蟹条

Some of the ingredients for making "Ae-ho-bak-jeon"...
做节瓜煎饼的一些材料。。。

Mix all the ingredients in a mixing bowl......
将所有的材料混合在一起。。。


Ingredients :
1/2 of the zucchini
1/2  of the onion
carrot 40 g
1  chopped green pepper
crab meat  60 g ( optional )
pancake flour 60 g
frying flour 30 g
water 80 ml
 2 eggs
a pinch of pepper
a pinch of salt
cooking oil for frying

Method :

1. Slice the zucchini ,onion and carrot into thin stripes.

2. Cut the long crab meat in 4 portions and use your hand to tear them into thin stripes.

3. Mix all the ingredients in a mixing bowl.

4. 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.

5. Pan fry until golden brown on both sides.

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

材料：
1/2 条节瓜
1/2 粒大洋葱
40 g 红萝卜
1 tsp 青辣椒粒
60 g 蟹条肉
60 g 韩式煎饼粉或一般面粉
30 g 韩式炸粉或一般面粉
80 ml 水
2 粒蛋
胡椒粉少许
盐少许
油适量

方法：
1. 将节瓜，大洋葱和红罗卜切成丝。

2. 将蟹条切成四段后，撕成细条。

3. 将所有的材料混均。

4. 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。

5. 将两面煎至金黄色即可。

6. 可沾上酱清醋 或番茄酱享用。最好是乘热吃。



“I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts. 

"Garaetteok Gui" Pan fried Rice Cake/煎米糕/가래떡구이

"Garaetteok Gui" Pan fried Rice Cake/煎米糕/가래떡구이 Korean Rice Cake 2013/02/26 20:04   http://kkimchi88.blog.me/70160600833

Today. I am going to share with you a very simple way to eat the Korean rice cake " Garaetteok". Garaetteok is available at the rice cake shop or the supermarket in Korea
今天，我将与大家分享一种非常简单的韩式米糕吃法。在韩国，这米糕可以在米糕店或超市买得到。。

Garaetteok is a variety of tteok or Korean rice cake, formed into a long white cylinder shape. It is made by pounding steamed rice flour, made mostly from non-glutinous rice. It is used in various Korean dishes such as the spicy tteokbokki and skewered tteok sanjeok. Thinly sliced garaetteok is used for making tteok guk, the traditional dish to eat for the New Year.
(source: wikipedia)


This is the " Garaetteok", long white cylinder shape..

I cut each of the Garaetteok into 3  portions...

Heat the fry pan without adding cooking oil..,pan fry it until the surface of the rice cake  turns golden brown colour.

Dip the honey and have a bite...

Ingredients:
2 pieces of long Gareatteok

Sauce :
honey

Method :

1. Cut the long Garaetteok into 3 portions or the size as you want.

2. Heat the fry pan without adding cooking oil.

3. Pan fry the Garaetteok by rolling it on the pan, until the surface of the Garaetteok turns golden brown colour.

4. Enjoy to eat it while it is still hot. dip the honey and have a bite...

Chicory Salad/凉拌菊苣/치커리 걸절이

Chicory Salad/凉拌菊苣/치커리 걸절이 Salad / Fruit 2013/02/22 20:50   http://kkimchi88.blog.me/70160162409

Chicory, also called endive or curly endive, is more "crunchy" then lead lettuce, but is a slightly bitter tasting  salad green.....

Common chicory is also known as blue sailors, succory, and coffeeweed. It is also called "cornflower", although that name is more commonly applied to Centaurea cyanus. Common names for varieties of var. foliosum include endive, radicchio, Belgian endive, French endive, red endive, sugarloaf and witloof or witlof.
(source : wikipedia)

菊苣，又稱苦苣、苦菜，（學名：Cichorium intybus）

Ingredients:
chicory 50 g
cherry tomato 5 pieces

seasonings:
Korean soy bean sauce 1 Tsp
vinegar 1 Tsp
water 1 Tsp
red pepper powder  1/2 tsp
sesame oil 1 tsp
roasted sesame seeds 1 tsp

Method:

1. Wash the chicory, rinse and drain.

2. cut the  each of the cherry tomato into half.

3. You may cut the chicory into bite-size if it is too long,otherwise, is not necessary.

4. Mix all the seasonings well.

5.Place the chicory and cherry tomato in the mixing bowl, pour in the seasonings and mix it well before serve.

"Oi-Buchu-Muchim" Seasoned the Cucumber & Garlic Chives/凉拌黄瓜与韭菜/오이 부추 무침

"Oi-Buchu-Muchim" Seasoned the Cucumber & Garlic Chives/凉拌黄瓜与韭菜/오이 부추 무침 Vegetable 2013/02/18 21:11   http://kkimchi88.blog.me/70159689003

Garlic Chives are widely used in Korea cuisine, most notably in dishes such as buchukimchi( garlic chive kimchi), buchujeon( garlic chive pancake), etc....

在韩国料理中，韭菜是非常普遍被采用的蔬菜之一，最常见的料理不外是韭菜泡菜，韭菜煎饼等。。。

Allicum 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.
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 :
1 cucumber
garlic chives 40 g
salt  1 tsp ( you may add in some more if you think that it is not salty)
red pepper powder 1 Tsp
minced garlic 1/2 tsp
vinegar 2 Tsp
sugar 1/2 Tsp
sesame oil 1 tsp
roasted sesame seeds 1 tsp

Method :

1. Cut the cucumber in half lengthwise and sliced thin.

2. Trim the garlic chives, rinse and drain. Chop the garlic chives into about 4 cm long.

3. In a mixing bowl, mix the cucumber and garlic chives with  all the ingredients.

" Seasoned Chwinamul" Seasoned Aster Scaber/凉拌“Chwinamul”/취나물무침

" Seasoned Chwinamul" Seasoned Aster Scaber/凉拌“Chwinamul”/취나물무침 Vegetable 2013/02/15 11:22    http://kkimchi88.blog.me/70159326683

In Korea, "Chwinamul"/추l나물 is also a good ingredient for bibimbap. We can get the fresh and dried "Chwinamul" from the supermarkets...

Chwinamul (also spelled chuinamul or chinamul) is a Korean leaf vegetable. It consists of the leaves of various species of wild flowering plants, including Aster scaber. There are approximately 24 edible varieties in Korea of which most are found on mountains. The leaves have a distinctive scent and their consumption is believed to be healthful, as they are full of protein, calcium, vitamins B1·B2, niacin, and iron. They are often sauteed until they wilt and served as a banchan (side dish), included in dishes such as bibimbap, and even used for medicinal purposes.

Varieties

• Chamchwi (참취): The most common variety. Young sprouts are eaten.^]
• Gaemichwi (개미취): Young sprouts are eaten, stalk and roots are used in traditional medicine.
• Gaksichwi (각시취): Young sprouts are eaten.
• Miyeokchwi (미역취): Young sprouts are eaten, whole plant is used in traditional medicine.
• Gomchwi (곰취): Young leaves are eaten, the roots are used in traditional medicine.

 Dishes made with chwinamul

• Chwinamul bokkeum (취나물 볶음) : A stir-fried bokkeum dish. Seasoned with a sauce of ganjang, chopped scallions, minced garlic, sugar, sesame oil, sesame seeds and pepper.
• Chwinamul kimchi (취나물 김치) : Kimchi made from chwinamul.
• Sanchaejeon (산채전) : A jeon made with chwinamul, ballon flower root, and gobi.
• Insam chwinamul (인삼 취나물): Chwinamul mixed with parboiled ginseng.
• Gomchwi jangajji (곰취 장아찌): A jangajji made from gomchwi.
• Chwissam (취쌈): Ssam of chwinamul. Minced pork, ballon flower root, green chili pepper, bracken and carrots wrapped in a chwinamul leaf and tied with wild chives.
• Chwitteok (취떡): Flat round tteok made from chwinamul and brushed with sesame oil

• (source : wikipedia)

There are the fresh " Chwinamul"....

Ingredients:

"Chwinamul" 150 g

minced garlic 1 Tsp

chopped green onion 1 tsp

sesame oil 1/2 Tsp

roasted sesame seeds 1/2 tsp

a pinch of red chilli powder

a pinch of salt

Method :

1. Trim the " Chwinamul" and wash it.

2. Boil the water.

3. Blanch the ' Chwinamul" in boiling water, remove from the boiling water when the stems turn soft.

4. Put the "Chwinamul" in your palms and press out the water.

5. Put the "Chwinamul" in a big bowl, add in garlic,green onion,sesame oil,sesame seeds,red pepper powder and a pinch of salt.

"Nabak Kimchi"/萝卜高丽菜水泡菜/나박김치

"Nabak Kimchi"/萝卜高丽菜水泡菜/나박김치 Kimchi 2013/02/13 15:24   http://kkimchi88.blog.me/70159135617

Dear friends, have you ever tasted the " Nabak Kimchi"? It goes well with rice cake and porridge..when you don't have appetite to eat, this kimchi will be a good choice for you...
朋友们，您可曾嚐过“Nabak Kimchi” ？它与韩式米糕，粥一起享用，那是很好的配搭。。。若您没胃口，这道泡菜是最佳选择之一。。。

Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean white radish and Napa cabbage (called baechu, hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called "minari", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.
Nabak gimchi looks similar to dongchimi in form but is commonly consumed during spring and summer, whereas dongchimi is most commonly eaten in winter. Besides, chili pepper powders is added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.
The term nabak originated from nabaknabak (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".
( source : wikipedia)

some of the ingredients....

I put the Korean pear,garlic,ginger,red pepper powder,glutinous rice paste in a mixer for grinding.....

Mix the ground ingredients with the salted water ( before strained)..

Sprinkle some coarse salt on the napa cabbages,daikons and carrots( except green onion and pear)

"Clean and natural flavor" salted water, I call it " Kimchi Juice"

Ingredients :
napa cabbage ( please chose the inner part of the leaves and in yellow color) 230 g
carrot 150 g
Korean pear ( the color of the pear is light brown color) 200 g
green onion 20 g
( P/s:  You can also add in the water dropwort,red chilli,sliced ginger & garlic)
1   Tsp coarse salt

Ingredients for " Kimchi Juice":
water 8 cups
minced ginger 1 Tsp
minced garlic 1 Tsp
Korean pear 300 g
sugar 15 g
salt 10 g
red pepper powder 2 Tsp ( please use those soft & thin powder,the taste will be better)
glutinous rice paste ( 2 Tsp glutinous rice powder, 1 1/2 cups of water )
cider 180 ml ( Some Korean do add in cider, is optional )

Method :

1. Chop the leaves of the napa cabbages, wash and drain.

2. Slice the daikon and Korean pear into thin rectangular pieces.

3. Slice the carrot.

4. Sprinkle the coarse salt on the napa cabbages, daikons and carrots,toss it gently. Set aside for 15 - 30 minutes. ( you may add in some more salt, please adjust it according to your taste)

5. Cut the green onion into 3 cm long & slice the Korean pear into thin rectangular pieces. Set aside.

6. Prepare the glutinous rice paste, it should not be too sticky, should be in watery form, so that it is easy to dissolve in the water.

7. Pour 8 cups of water in a container or big bowl, add in sugar and  salt .

8. Put the garlic,ginger,pear,red pepper powder,glutinous rice paste in a mixer and grind it well.

9. Put the ground mixture in a dry cloth bag,wave gently in the salt water. Take out the bag when the water turns red, it will be clean and natural flavor. I call it " Kimchi juice"

10. Add in 180 ml cider ( optional) and some more salt to adjust the taste.

11. Add in the marinated napa cabbages,carrots and daikons .

12. Finally, add in pear and green onion.

13. Keep it in a container for one day under the room temperature before you store it in the fridge. It takes a few days to ferment.

(p/s: 1.Please don't use the coarse salt to marinate the pear and green onion or water dropwort.
        2.Please don't use those coarse red pepper powder, try to use the soft and thin powder, then, the taste will be better and the color of the " kimchi juice" is beautiful)

"Si Rae Gi Na Mul" ㅡㅡMarinated the Dried Daikon Leaves/炒拌白萝卜叶/시래기나물

"Si Rae Gi Na Mul" ㅡㅡMarinated the Dried Daikon Leaves/炒拌白萝卜叶/시래기나물 Vegetable 2013/02/12 13:57   http://kkimchi88.blog.me/70159019881

Dear friends, have you ever tried the dried daikon leaves ? In Korean, we call it "시래기나물/Si Rae Gi Na Mul ". The dried daikon leaves are available at the Korean supermarket or you can make it yourself if you have the fresh daikon leaves. Cut the daikon leaves from the daikon, blanch it in the boiling water, remove it from the boiling water, drain it and dry it under the sun....
Cook it for Korean dishes...

朋友们，您可曾采用乾的白萝卜叶来做料理？ 在韩文，我们称它为 “ 시래기나물/Si Rae Gi Na Mul"。 在韩国的各超市都可买到，若您有新鲜的白萝卜叶，不妨尝试将它泡在热水中后取出，除去水份，在太阳光下将它晒干。。。。可用来烹调各种韩国料理。。。


.
Daikon refers to a wide variety of winter radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikon commonly have elongated white roots
Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 cal, largely from carbohydrates
The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout
Radish leaves are sometimes used in recipes

蘿蔔（學名：Raphanus sativus），古名菲。别名菜头、蘆萉、莱菔、罗卜，十字花科草本植物。蘿蔔的根部是最常见的蔬菜之一，但實際上整株植物都是可吃的。种子称为莱菔子，是常用的中药。
蘿蔔分為白蘿蔔、青蘿蔔和櫻桃蘿蔔三種。而胡蘿蔔並不是蘿蔔的一種，因為胡蘿蔔屬傘形目傘形科。
白蘿蔔：是東亞最常見的蘿蔔，也是體積較大的一種。日文稱其為「大根」。它的形狀和胡蘿蔔甚為相似，味道不甚濃烈。可以蒸、煎，或作為湯料。蘿蔔也可以製成較複雜的食物，如蘿蔔糕或以蘿蔔絲為餡料的酥餅
蘿蔔是秋冬當造的時令蔬果，含有非常多營養，包括維他命A、B、C、D及E。事實上，各種蘿蔔都含有這些營養素，但以白蘿蔔最多。因為白蘿蔔含有多種養分，吸收後進入血液當中，可促進新陳代謝功能。而因為白蘿蔔性味較涼，所以還有清熱氣、解毒的功效。
因為白蘿蔔偏向寒涼，所以體質偏寒或者患有胃病的人士不宜進食過多。同時，因為在中醫學說中，蘿蔔會「化氣」，如果剛剛進食補品（如人參），同一日內就要避免進食蘿蔔，以免減低補益效果。
萝卜在潮汕地区俗称「菜头」；经过腌制俗称「菜脯」。潮汕小菜有「菜脯蛋」（就是用菜脯炒鸡蛋）。
(Source : wikipedia)

This is the " Si Rae Gi Na Mul " that I bought from the market...

Cut it into  about 3 to 4 cm long stripes..

Ingredients :
"Si Rae Gi Na Mul " 300 g
soy bean sauce 2 Tsp
minced garlic 1 Tsp
2 Tsp of perilla oil ( Si Rae Gi Na Mul is a good match with perilla oil, I stronglu recommend it; if you can't get it; you may use cooking oil or sesame oil to substitute it)
a pinch of salt ( it depends on your taste, if you think the soy bean sauce is not salty enough, you may add in some more soy bean sauce or salt )
 1/2 tsp roasted sesame seeds ( optional )

Method :
1. If the " Si Rae Gi Na Mul" you bought are the dried one, then, please soak it in the water for a few hours, it will expand enormously when soaked in the water.

2. If the " Si Rae Gi Na Mul" you bought are not the dried one, this means that the seller has soaked it in the water, then, you may skip the abovementioned process.

3. Wash the "Si Rae Gi Na Mul" and drain.

4. Blanch it in boiling water.

5. Remove it from the boiling water immediately and drain.

6. Gather the "Si Rae Gi Na Mul" in your palms and press out the excess water.

7. Cut it into 3 to 4 cm long stripes.

8. For me, I like to marinate it with the perilla oil, minced garlic and soy bean sauce for about 15  to 30 minutes before I fry it (or you may just put the oil in the fry pan and fry it directly with the minced garlic,soy bean sauce and 'Si Rae Gi Na Mul")

9. Put the marinated " Si Rae Gi Na Mul " in the fry pan, fry it for a few minutes.

10. Place the " Si Rae Gi Na Mul " on a dish and sprinkle some sesame seeds if you like.