Rice with soy bean sprouts & oysters/콩나물 굴덮밥/ 黄豆芽，蚝烩饭

In Korean " 덮밥 ( dop-bab)/烩饭" means a bowl of rice topped with seasoned seafood,meat,vegetables,raw fish , etc. Example, 계란덮밥 (Rice topped with scrambled eggs),쇠괴기덮밥 ( Rice topped with seasoned beef),새우덮밥 ( Rice topped with deep-fried prawns),회덮밥 ( Rice topped with raw fish), etc.
The picture shown above is " 콩나물 굴덮밥"  Rice topped with seasoned soy bean sprouts & oyster/黄豆芽 & 蚝
烩饭...

在韩国料理中，有各种不同口味的烩饭，有海鲜类，肉类，蔬菜类，生鱼片类等。계란덮밥 (鸡蛋烩饭),쇠괴기덮밥 ( 牛肉烩饭),새우덮밥 ( 虾烩饭),회덮밥 ( 生鱼片烩饭） 等.
这照片中的烩饭是黄豆芽&蚝烩饭。。。。。

Today, I prepare the soy bean sauce for this rice instead of adding seasoning in the soy bean sprouts & oysters...

今天，我特别准备了韩式酱清及醋酱料来配搭这饭吃，而不在黄豆芽和蚝加上任何调味料。。

Put a little bit of cooking oil on the fry pan, to fry the ginkgo. Remove from fry pan and put on the kitchen tower， to remove the outer layer, sprinkle a pinch of salt on it.

在锅内加入少许油，将银杏炒熟。 将它们放在纸巾上，轻轻的揉，除去外皮，撒些盐在上面。

After removing the outer layer of the ginkgo.

除去外皮后的银杏。


Ingredients: ( for 3  bowl of rice)
soy bean sprouts  300g
oyster 350g
ginkgo 30g

Seasonings:
Korean soy bean sauce 60 ml
vinegar 30 ml
red pepper powder 1 1/2 tsp
roasted sesame seeds 1 tsp
chopped spring onion  2 Tsp
chopped green pepper 2 Tsp

Method :

1. Cook the rice .

2. Wash the soy bean sprouts and blanch in the boiling water. Remove from the boiling water when it turns soft.

3. Steam the oysters or blanch in the boiling water. Set aside.

4. Put a little bit of cooking oil on the fry pan, to fry the ginkgo. Remove from fry pan and put on the kitchen tower， to remove the outer layer, sprinkle a pinch of salt on it.

5. Mix the Korean soy bean sauce,vinegar,red pepper powder,sesame seeds,spring onion and green pepper in a bowl. Set aside.

6. Place the cooked rice on a dish or bowl, add in the ginkgo,soy bean sprouts and oyster. Add in one table spoon of seasonings or more ( it depends on your taste), stir it well with the rice and all ingredients before you eat.......

Morning Roll/ Butter Roll

I like to bake morning roll / butter roll, use it to make sandwich or hamburger....

我喜欢烘焙这面包，用它来作三文治或汉堡包。。。。


Ingredients :
(A) bread flour 500g
      yeast 2 tsp
      sugar 75g
      milk powder 2 Tsp
      salt 1 tsp

(B)  eggs   3
       milk 210 ml
     

(C)  butter 60g

(D)  1 egg for egg wash


Method :

1. Mix (A) till well blended.

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

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

4. Divide the dough into 60g each and mould them into balls.. Cover dough with damp cloth .Let it proves for 50 to 60 min or till it double in size.

5. Punch out the air and mould them into balls again. Let them rest for 15 min.

6. Pre-heat the oven .

7. Brush the egg wash on top of the surface.

8. Bake it at 180 degree C for 10 to 15 min or till it turns golden brown.

9. Leave to cool before serve.






 

Fry the garlic scapes/garlic shoots with dried shrimps/마늘종 새우볶음/香炒蒜花虾米

We are now at the end of the season for summer, before autumn is approaching, I am going to introduce another way of cooking the garlic scapes/garlic shoots, garlic scapes/garlic shoots are harvested in summer.

在韩国，现在正处于夏末，在还未迎来秋天之前，特为大家介绍另一道蒜花美食。

This is the dried shrimps available in Korea, the head and shell are not removed.

这是韩国的虾米，连头带壳一起吃。


Ingredients:
garlic scapes/garlic shoots  80g
dried shrimps 15g
oyster sauce  1tsp
Korean soy bean sauce 1tsp ( you may add in some more if you think it is not salty enough, it depends on your taste)
minced garlic 1tsp
roasted sesame seeds 1/2 tsp


Method :

1. Cut the garlic scapes/garlic shoots into 4 or 5  cm long.

2. Wash and drain the garlic scapes/garlic shoots and dried shrimps.

3. Heat  the fry pan, add oil, stir fry the minced garlic.

4. Add in the garlic scapes/garlic shoots.

5. Add in oyster sauce, soy bean sauce to fry the garlic scapes/garlic shoots, till half done, then add in the dried shrimps.

6. Stir fry until sauces evaporate.

7. Sprinkle the sesame seeds before serve.

Red bean bread/단팥빵/红豆沙面包

Bake this bread with the red bean paste.....

用红豆沙做馅，烘焙了这红豆沙面包。。。。。

Ingredients :
 (A) bread flour 500g
       yeast 2 tsp
       sugar 75g
       milk powder 2 Tsp
       salt 1 tsp

(B)  eggs 2
       milk 210 ml

(C)  butter 30g

(D)  egg for egg wash   1

(F)   Fillings :
      red bean paste, 30g for each bread

Method :

1. Mix (A) till well blended.

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

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

4. Cover dough with damp cloth. Let it proves for 50 to 60 minutes or till it double in size.

5. Punch out the air.

6. Divide the dough into 50g each and mould them into balls. Let them rest for 15 minutes.

7. Wrap  the fillings with round pastry knead into ball shape. Press and flatten it.

8.  Cut the edge of the round pastry with a knife to form petals.

9. Pinch the petal and turn to let Fillings face up. Repeat the step for all petals.

10. Brush with egg wash then bake at 180 degree C for 20-25 minutes or until it turns golden brown colour.

11. Leave to cool before serve.      

Fry the garlic scapes/garlic shoots with fish cake/마늘쫑 어묵 볶음/香炒蒜花鱼饼

Seasoned the garlic scapes/garlic shoots/마늘쫑볶음/ 凉拌蒜花 was introduced in my blog on the 8th Aug 2012.  Today, I am going to share another way of cooking the garlic scapes/garlic shoots  with you....

在 8 月 8 号 ，2012 年， 我介绍了凉拌蒜花的煮法； 今天，我再次和大家分享另一种烹调蒜花法。。。。。

In Korea, we call this "어묵   ( O-mok )"/fish cake....

在韩国，我们称它为 “어묵 O-mok" / 鱼饼。。。。。


Ingredients:
garlic scapes / garlic shoots 100g
oyster sauce 1 tsp
Korean soy bean sauce 1 tsp
water 1 Tsp
fish cake 50g
1tsp of minced garlic
1/2 tsp of roasted sesame seeds



Method :

1.Cut the garlic scapes/garlic shoots into 4 or 5cm long.

2. Wash & drain the garlic scapes/garlic shoots.

3. Slice the fish cake into  1 x 4cm long ,rectangle size.

4. Heat the fry pan, add oil, stir fry the  minced garlic.

5. Add in the garlic scapes/garlic shoots.

6. Add in the oyster sauce,soy bean sauce and water to fry the garlic scapes/garlic shoots, till half done ;then add in the fish cake.

7. Stir fry until sauces evaporate.

8. Sprinkle the sesame seeds before serve.

Pickled Green Pepper/고추장아찌/醃渍青椒

For me, I like to use tooth stick to make one or two holes on the green peppers, this will help the green peppers to absorb the sauce well....( this  process is optional if you think that it is troublesome ..)

我个人喜欢用牙签在青椒上插一，两个洞，这能让青椒更容易吸收酱汁。。（若您觉得太麻烦，可省掉这步骤。。。）

Ingredients :
green peppers 450g
Korean soju (Korean white wine) 1 cup
sugar 1 cup
vinegar 1 cup
Korean soy bean sauce 1/2 cup
anchovy sauce ( 멸치액젓 ) 1/2 cup

Method :

1. Wash the green peppers and use the kitchen tower to dry ,set aside.

2. Pour all the  sauces in a container and stir it well, make sure that the sugar is melt.

3. Add in the green peppers.

4. Put a dish on the top of the container , just to prevent the green peppers will float on the surface, and the sauces do not cover the green peppers.

5. Marinate it for at least 10 days, the long the better, the taste will be more delicious.

6. You may slice the pickled green peppers when you serve it on the dinning table or  don't slice it at all....

How to steam the corns?/옥수수 찌는법/如何蒸好吃的苞米 ？

In Korea, summer is the harvest season for corns. Corns from the Kangwon Province (강원도/ 江原道）are Korean favourite. I was told that the best way to keep the best taste of the corns is to steam the corns immediately  on the day after picking them from the farms. If you buy them in bulk,steam the corns and keep in the freezer, steam the corns again whenever you want to eat....oh,yes! Don't throw away the ears of the corns, place them on the bottom of the steamer and steam together with the corns, the taste will be more better....

在韩国，炎炎夏季是苞米丰收的季节。产自 江原道 （Kangwon　Province　／강원도)的苞米更是韩国人的首选。 我被告知，最佳保存苞米原味的方法是将当天从园里採下的苞米，马上将苞米蒸熟。若您买大量的苞米，那就全将苞米蒸熟，然后放入冰冻箱内保存。他日想要吃的时候，再将苞米弄热即可。 哦！ 对了！请别将苞米的外皮扔掉，将它铺在蒸笼内一起蒸，味道会更好。。。。


                              

Put the ears of the corn  on the bottom of the steamer before you place the corns on it...
铺一些苞米的外皮在蒸笼内，然后才放上苞米去蒸。


Method :

1. Remove the corns silk （苞米须）and ears (苞米外皮）.

2. Put the corn ears on the bottom of the steamer before you place the corns on it.

3. Pour the water just enough to cover the surface of the corns.

4. Add in a pinch of sugar  and salt in the water.

5. Cover the lid of the steamer and steam it for 10 minutes with high heat.

6. Steam it for another 10 minutes with medium heat.

7. Steam it for another 30 minutes with low heat.