韩式泡菜煎饼 ~ Kimchi pancake / Kimchijeon （ 김치전 ）

 

食谱取自:  Cass / Maangchi

韩式泡菜煎饼

材料：

泡菜（挤干菜汁，切碎） 1杯
泡菜汁 3 汤匙
洋葱（切碎）2 汤匙
盐 1/2 茶匙
糖 1/2 茶匙
面粉 1/2 杯
水 1/4杯

 

做法 ：
1．把所有材料全部混合均匀，用一个平底不粘锅，倒入少许油烧热，把面糊倒入，均匀的把面糊铺平，小火煎至两面金黄，即可。 （图1）
 

 

~ 图1 / picture 1 ~

 

Recipe source : Cass / Maangchi

 

Kimchi pancake / Kimchijeon  （ 김치전 ）

Ingredients :

1 cup kimchi ( squeeze out excess juice and chopped )

3 tbsp kimchi juice

chopped onion  2tbsp

1/2tsp salt

1/2tsp sugar

1/2 cup all-purpose flour

1/4 cup water

 

Method :

1.   Place all ingredients in a bowl and mix well . Heat up a non-stick pan over medium high heat and drizzle some cooking oil , place the mixture  batter on the pan and spread it thinly and evenly with a spoon. Cook it until the bottom gets golden brown and crispy. Turn it over with a spatula or flip it. Serve .  ( Picture 1 )

I am submitting this post to Asian Food Fest : Korea ~ April 2014 , hosted by Sharon of Feats of Feasts .
                       

 

 

 

 

 

泡菜炒饭 ~ Kimchi Fried Rice / Kimchi-bokkeumbap ( 김치볶음밥 )

 

食谱取自 ： Cass

泡菜炒饭

材料：
泡菜1碗（切碎）

冷白饭 2碗
鸡蛋1个
鸡肉 100g（切小块）
洋葱 1粒（切碎）
青葱 少许（切粒）
烤香芝麻适量
紫菜 （ 烤香，切丝）

 

调味料：
鱼露，白砂糖，胡椒粉，泡菜汁，韩式辣椒酱适量。

 

做法 ：
1.  鸡肉用少许鱼露和胡椒粉腌制30分钟。把鸡蛋煎熟，切小块。

2. 热锅下油，炒香洋葱碎，加入鸡肉块炒熟，然后才把白饭加入翻炒，再加入泡菜，鸡蛋和调味料大火炒均匀，起锅前，撒入青葱,紫菜碎和芝麻即可。
           

 
Recipe source :  Cass

Kimchi Fried Rice

Ingredients:
1 cup  chopped kimchi
2 bowls steamed rice
1 egg
100g chicken meat ( cut into small chunk )
1 onion ( chopped )
some chopped spring onion
some roasted sesame seeds
1 dried seaweed sheet ( roasted and shredded )

 

Seasoning :
fish sauce  , sugar , pepper , kimchi juice and Korean chilli paste ( gochujang )

 

Method :
1. Marinate chicken meat with some fish sauce and pepper for about 30 minutes . In a frying pan , heat a thin layer of oil for frying and crack the eggs into it . Fry for 2 ~ 3 minutes and cut into small strips .

 2. Heat up a pan with some cooking oil , sauté onion then add in chicken meat  . Stir-fry until meat is cooked .Then add in steamed white rice , kimchi  , egg and seasoning . Stir all ingredients for a few minutes . Sprinkle with chopped green onion, roasted seaweed, and sesame seeds. Serve right away.

 

I am submitting this post to Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .

                              

 

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韩式泡菜锅 ~ Kimchi Stew / Kimchi-jiigae ( 김치찌개 )

食谱取自 ： Cass

韩式泡菜锅

材料：

五花肉  100g (切片)
泡菜 1碗（吃饭的碗）
豆腐 1块 （切片）
洋葱 1粒 （切片）
韩式冬粉 30g （泡水浸软）
青葱 少许 （切粒）
金针菇 1包 （去根部）
茶树菇 （bunashimeji）1包（去根部）( 我用鲍鱼菇)
泡菜汁 少许
韩式辣椒酱 2tbs
水 4 ~5 饭碗

 

做法：
1. 把水放入锅里煮滚，加入泡菜，泡菜汁,洋葱片和五花肉，以中小火煮约20分钟或泡菜变软。

2. 加入韩式辣椒酱拌均匀，再加入冬粉，最后才加入豆腐，金针菇和茶树菇煮约5分钟.

3. 上桌前洒入青葱碎。如不够咸，可加入少许盐调味。也可加入猪或鸡肉。太酸的话，可加入少许糖。

 

Recipe source : Cass

Kimchi Stew / Kimchi-jiigae ( 김치찌개 )

Ingredients:
100g pork belly (sliced thinly )
1 cup chopped kimchi
1 block soft beancurd ( sliced )
1 onion ( sliced )
30g japchae ( soak in water until soft )
1 packet Enoki mushroom
1 packet bunashimeji mushroom ( I replace with abalone mushroom )
some chopped spring onion
kimchi juice
Korean chilli paste ( gochujang )
4 ~ 5 cups water

 

Method :
1. In a shallow pot, put water and bring to boil . Add in chopped kimchi , kimchi juice , onion and sliced pork belly , cook at medium-low heat about 20 minutes .

2. Add in hot pepper paste and japchae . Lastly add soft beancurd , enoki mushroom , bunashimeiji mushroom and boil for 5 minutes .

3. Sprinkle some chopped spring onion . Can add salt and sugar to adjust the taste .

 

I am submitting this post to Asian Food Fest : Korea ~ April 2014 , hosted by Sharon of Fests of Feasts.
                       

 

                                  

韩式泡菜 ~ Kimchi ( 김치 )

 

 

 

食谱取自：Cass / Maangchi

韩式泡菜

白菜脱水

材料：

白菜2个，盐1/2杯

** 白菜切段，均匀撒上白盐，用个石臼压着，约1-2小时，待白菜出水后，用水洗净3次，直到白菜的咸味减淡（可以试吃），盛上，沥干水。( 图1 ) 
            

~ 图1 / picture 1 ~

面糊材料（A） ：

糯米粉/面粉1/2杯
白糖1/4杯
水3杯

** 米粉/面粉加入水搅均匀，用小火煮至起泡泡呈浆糊状（一定要一直搅拌，不然锅底会烧焦）。然后加入白糖煮至溶，放冷，待用 。( 图2)
             

~ 图2 / picture 2 ~

材料（B）：

鱼露1杯
辣椒粉4 - 6杯（我只放2杯）

 

材料（C）
蒜茸 1杯
姜茸 1汤匙
洋葱 1粒
梨1 粒

 **全部材料用搅拌器打碎。

 

材料(D) ：
青葱1把（ 切段）
韭菜2杯（切2寸段）
白罗卜丝2杯
新鲜生蚝 2杯（我用1杯咸虾/真加洛（Cincalok） 代替，咸虾/真加洛要挤干水，不然会太咸）

 

泡菜做法：
1．材料（A）冷了后，加入（B），（C）和（D）搅拌均匀。

2．把白菜加入泡菜糊，均匀的混合。( 图3 )
            

~ 图3 / picture 3 ~

3．装满在不通风的盒子里，放在室温发酵约2~ 3天（可以试吃泡菜汁），如开始转酸，就可放入冰箱冷藏。

 

小贴士 :

刚做好的泡菜，可以马上吃。

如果不喜欢泡菜太酸，在做好后马上放入冰箱。

在室温发酵的时候，会看到很多小泡泡一直上升，甚至泡菜汁会溢出罐子，这是正常的。

腌泡菜的时候，一定要戴上手套，因为酱汁会很辣。

泡菜汁不要一次加入白菜里头，因为会有多出的酱汁，多余的酱汁，可以收在冰箱冷冻，下回再用，只需加入脱水的白菜就可以了。

泡菜收久后会变得很酸，不要丢掉，因为用来煮泡菜锅是最美味的。

白菜一定要经过脱水这个步骤，口感才会脆，也可以收久一点。

 

Recipe source :  Cass / Maangchi

Kimchi

 

Ingredients:

2 large size Chinese cabbages
1/2 cup salt

 

** Cut the cabbage in short length , sprinkle salt over the leaf . Then use a pestle or mortar to press down , let it sit for 1 ~ 2 hours . (After 2 hours later, you will see the cabbage look softer than before, and it should have shrunk ) . Rinse the salted cabbage with cold water 3 times . ( Picture 1 )


Porridge ingredients (A) :　
1/2 cup glutinous rice flour / all-purpose flour 
1/4 cup sugar
3 cups water

 

** Put 1/2 cup of glutinous rice flour / all-purpose flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.

**When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down . ( Picture 2 )

 

Ingredients (B) :
1 cup fish sauce
4 ~ 6cups hot pepper flakes　

 

Ingredients ( C) :
1 cup fresh minced garlic
1 tbsp minced ginger
1 onion　( minced ,　about 1 cup　)
1 Korean pear

 

** Use a food processor , blend all ingredients until become a fine paste .　

 

Ingredients ( D) :
1 stalk  green onions ( chopped diagnolly )
2 cups Buchu (Asian chives)　( chopped )
2 cups white radish  
fresh oysters (optional)　( can replace with 1 cup of cincalok  and drain excess water )

　　　

Method  :

1. Place the cold porridge into a big bowl. Add all your ingredients (B) , (C) & (D) one by one.

2. Add cabbages and mix well .  ( Picture 3 )

3. Put the Kimchi container at room temperature for 1 or 2 days until it’s fermented and keep it in the refrigerator . (One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids , or maybe sour smells. That means it’s already being fermented  ) .

 

 

I am submitting this post to Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .