Korean Food: How To Make Korean Spicy mixed noodles (Bibimguksu:비빔국수)

Bibimguksu is a cold noodle dish that is served a lot during the summer months in Korea. It is one of the most popular traditional noodle dishes in Korea. It is also referred to as guksu bibim or goldong myeon all three designations basically mean stirted noodles or even mixed noodles.  The recipe can be found below. Enjoy!

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The Knives I Use In My Kitchen
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Ingredients:

8 oz.Somen/Somyeon noodles or buckwheat soba, angle hair pasta or spaghetti.
1 Cucumber of any kind: English, Kirby etc.
2 Hard boiled or fried eggs.
1 Cup chopped kimchi.
½ Cup kimchi juice.
1-2 Tsp. Rice vinegar.
1 Tsp. Sugar (optional)
½ Cup Gochujang paste.
2-4 Cloves minced garlic.
3-4 Tsp. Sesame seed oil.
1-2 Tsp Oyster sauce.
2-3 Tsp. Asian mustard or spicy yellow or brown mustard.
Shredded carrot.
Shredded purple cabbage.
Shredded scallion.
Some bean sprouts.
Sesame seeds.

Directions:

1. In a bowl add your kimchi, kimchi juice, garlic, gochujang, gochugaru, mirin, optional sugar, either soy sauce or fish sauce or oyster sauce, optional mustard and ketchup and sesame oil and mix all together well.

2. Fry or hard boil an egg, cut it in half, and set it aside.
3. Cut up your cucumber any way you like set aside.

4. Add about 8 oz of somen/somyeon noodles into a pot of boiling water. Cook til al dente. You can actually use any kind of noodle or pasta for this dish.

5. Once the noodles are cooked al dente strain them and rinse them really, really, really well in cold water you want them well chilled and you can even put them in the fridge for a bit to help them get really cold if you want. Note: The somen noodles should always be cooked last in this recipe to maintain chewiness.

6. Now add your noodles to a plate or bowl and then spoon some of your kimchi sauce on top.

7. Then start building your bowl by adding your garnishes like cucumber, carrots, lettuce, bean sprouts, cabbage, baby greens, spring mix, hard boiled or fried egg, scallions or Pa Muchim and sesame seeds. The sky is the limit for garnish posibilities!

Korean Ramyun: How To Make Korean Ramyeon(라면)AKA: Korean Ramen

This week I am making a healthy Korean Ramyeon/Ramyun recipe that is sure to please and packed with flavors. If you like a man sized bowl of ramen then you will LOVE this ramen. The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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How To Make Cambodian Sausage Or Kwa Kho/Two Kho
https://youtu.be/8kEcZ3g86ks

Ingredients:

1 Pack of Korean Ramyeon noodles.
Any kind of meat or seafood.
1-2 Tbsp Doenjang or miso
1 small brown onion diced
3-4 Cups of chicken or beef or seafood stock.
1 Fried egg or you can poach the egg in the noodles.
2-3 Chopped or sliced scallions.
Korean chili flakes (gochugaru)
Some sauteed mushrooms like oyster or enoki, beach or even crimini  mushrooms.
2 Slices of Laver seaweed.
Finely minced garlic.
Finely minced ginger.
Some chopped kimchi (optional)
A handful of sausage balls from Cambodian Kwah Ko sausage.
A touch of sesame oil.
Soy sauce or fish sauce to replace plain salt for good umami.
Black pepper to taste.

Method:

In a skillet with some cooking oil get it to shimmy and then add your mushrooms on medium high heat and sautee with no salt constantly moving the mushrooms around until the water is out and starting to brown this should take about 5 minutes or less depending on your stove top and skillet.  Remove mushrooms to a plate and set aside.

Add a bit more cooking oil to the same skillet and your onion, ginger, and garlic and sautee. Make sure to get any brown bits from the pan if any are there. Cook all until the onions are translucent. Place on the same plate as the mushrooms and set aside.

Make some meatballs from the Cambodian Kwah Ko sausage about 6 to 8 depending on size. Cook them in the same skillet as the rest of the ingredients that you have cooked. Once cooked put on a small plate and set aside.

Add stock to your pot and bring to a simmer.
Add your ramyeon noodles and cook to al dente.
Remove noodles and set aside in a bowl or plate and cover them.
Add your kimchi and/or soy sauce or fish sauce  to your stock return to simmer.
Slowly add you Doenjang don't boil, simmer.
While stock is simmering fry one egg in original skillet.
Now add your onion, garlic and ginger mix to the stock and simmer.
Now add your onion, ginger, garlic mixture to the stock and mix in well.
Place your ramyeon noodles in a bowl.
Ladle your ramyeon broth on top of the noodles.
Top with your fried egg, mushrooms, scallions, nori and kwah ko or other meat or seafood.
Drizzle a little sesame oil on top.
Give a sprinkle of Gochugaru to taste or use chili paste or oil.
Black pepper to taste.
Serve  and enjoy!

Korean Food: How To Make Pa Muchim(파무침) Korean Spicy Green Onion Salad(파무침, 집밥 백선생 3회) Pajeori!

This week I am making Pa Muchim or Jook Pa Muchim which is perhaps the most popular side salad dish or anjoo in Korean BBQ restaurants that is served with grilled meat (Yakiniku) grilled pork (Samgyupsal) or grilled beef(Bulgogi) chicken(Dak bulgogi) or even sausage(Soondae) or some other sausage. This is also a popular side dish in Korean homes when people get together for grill cooking around a busy but very happy table. When it comes to gogi eating that being meat that is added to lettuce leaf like bulgogi or dak bulgogi the Pa Muchim is one of the things added to the lettuce wrap(Ssam)along with other veggies, garlic, sliced chillies etc. That are grilled along with the meat. In Korean the Pa Muhim is called Pajeori (파절이) which literally means “seasoned green onions”. This is actually a very healthy and versatile salad to make so let's get cooking! The recipe can be found below. Enjoy!


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The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
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The Gear I Use To Sharpen My Knives:
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Ingredients:
8 oz thinly sliced green onion
4 oz thinly sliced brown onion
Pa Muchim Dressing (mix these in a small bowl)
2 1/2 Tbsp soy sauce
Note: For a stronger taste to the Pa Muchim you can omit the regular salt and start with 2 Tsp. Fish sauce and taste until you get desired flavor.
1 1/2 Tbsp raw sugar
1 1/2 Tbsp sesame oil
1 1/2 Tbsp sesame seeds
2-4 tsp Korean chili flakes (Gochugaru) depending on how hot you like it.
2 1/2 tsp rice vinegar
1/2 to 1 Tbsp. tsp minced garlic
Mix all of these ingredients together in a bowl and let sit for 15 to 30 mins to let flavors marry.
Now gently but evenly mix the green onion/brown onion with the dressing.
While the dressing marries to the onions let's grill some meat and garlic and stuff!
Plate the onion salad
put some meat on top of the onion salad or take other veggies and mix the meat and fillings in some lettuce.

For grilling:
Skirt steak or chuck steak
Chix thighs cut long and thin
Korean Soondae sausages
Pork belly or chops cut on the bias
4-5 chilies red and green
Carrots
Garlic cloves

Korean Food Korean Hot And Spicy Fire Chicken With Sausage Chijeu Buldak Soondae

This week I am making Korean Hot And Spicy Fire Chicken With Cheese! This is eaten in Korean restaurants as a side dish or banchan and is usually accompanied with drinking lots of Soju or ice cold beer. The recipe can be found below.

The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Ingredients (4 servings)

    2 pounds chicken thighs cut into 3/4 or 1 inch cubes
    1 to 1 1/2 Lbs sausage.
    2-3 Tbsp. Korean Doenjang. You can use miso in it's place.
    ½ cup hot pepper flakes
    2Tbsp. spicy brown or yellow mustard.
    2 to 3 tablespoons hot pepper paste
    1 Yellow or brown onion sliced thinly or you can use shallot.
    2 tablespoon soy sauce
    2 tbsp cheong ju (clear rice wine similar to Japanese sake)
     I used plum wine. Delicious!
    1/3 to 1/2 cup rice syrup (or molasses, sugar, honey)
    6 large garlic cloves, minced or equivalent in garlic paste.
    2 Tbsp. sesame oil
    2 Tsp spicy yellow mustard.
    2 teaspoons ginger, minced or equivalent in ginger paste.
    1 pound mozzarella cheese (optional)
    1 green onion, chopped for garnish.
    Enough water or chicken to keep marinade to desired consistency.

Directions

Combine hot pepper flakes, hot pepper paste, soy sauce, sesame oil,  molasses, garlic, ginger, spicy mustard, sliced onion in a big bowl.
Mix it well into a spicy paste mixture let stand 30 mins.
Now add slivered onions, chicken and sausage mix well.
Let marinate for 30 to 60 minutes or as much as 4 hours.
Then add to a large cast iron or non stick skillet.
Cover and cook over medium/medium high heat for 10 minutes.
If you use a normal frying pan, it will take 7 to 8 minutes give or take.
Be sure not to burn the chicken.
Now uncover your chicken and stir with plastic or wood spoon.
Add some stick if the mixture is getting to thick.
Then turn the heat down to very low and simmer.
Simmer or another ten minutes or until the chicken is fully cooked.
Now if you are going to use cheese for your spicy fire chicken then preheat your oven broiler.
Put chicken mixture into a lasagna pan
If your chicken is fully cooked then top with your cheese.
Place your spicy fire chicken in the oven and cook until the cheese is nice and bubbly.
Remove and sprinkle with the chopped green onion or negi onions and serve.
Enjoy!