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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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!

How to Make Chorizo: Chorizo Recipe: Making Chorizo: Chorizo Recipe: How to make sausage

This week I am showing you how to make Chorizo! Chorizo making is fun and easy and delicious! You can make chorizo using pork, chicken, beef and it all comes out delicious! The recipe can be found below! Enjoy!

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INGREDIENTS:

    1 lb coarsely ground lean pork butt or shoulder
    1 lb ground pork from supermarket
    8-10 cloves garlic minced well
    4 tablespoons ancho chile powder or cayenne pepper depending on how much heat
    2-3 tablespoon smoked paprika.
    2 teaspoon sweet paprika.
    1 or 2 bay leaves.
    2 tablespoons sea salt
    3 teaspoons dried Mexican oregano crushed
    2 teaspoon freshly ground black pepper
    1 tablespoon ground cumin toasted
    1 teaspoon ground coriander toasted
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon of dried marjoram
    1/2 teaspoon of dried thyme
    1/2 teaspoon of allspice(optional)
    8 tablespoons cider vinegar or red wine vinegar

METHOD:

Mix finely chopped pork butt and coarse ground pork together well in a large bowl.
Place meat in the fridge.
Toast your cumin seeds and then grind them or toast ground cumin.
Toast your coriander seeds or ground coriander.
Add all herbs and spices except garlic into processor and blend you have fine powder.
Now first add your fresh minced garlic to the ground pork and mix in very well.
Now pour in red wine vinegar and half the spice mix to the pork.
Spread the vinegar and spices evenly over the pork and then work it into the pork very well.
Add more of the spice mixture as you go working it into the pork well.
Keep working the spice mixture into the pork until the meat turns red and the spices are well mixed in.
Once done put the chorizo mixture into a glass bowl or pyrex cover with plastic wrap and cover.
Put in the fridge to cure for 1 to 3 days before using it.
Since there is no casing in chorizo de puerco suelto you can form shapes like sausages or patties and freezing.
Also you can just take portions in freezer bags and store them.
After the chorizo is mixed to your liking take a small amount and cook it and taste it.
It is at this time you will adjust the spices to your liking.

NOTE:
    Handling chili powders can cause burning to your hands. I
    highly advice to use plastic gloves for handling the chili and
    chorizo.

How To Make Homemade Chicken Soup: Homemade Chicken Soup From Scratch: Home Made Chicken Soup Recipe

Jewish Style Chicken Soup! Jewish Penicillin! The Recipe Can Be Found Below! Enjoy!

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Ingredients

1 whole chicken, 3-4 lbs.
4 garlic
2 parsnips for first run on broth
6 large carrots, peeled and sliced
6 celery stalks, peeled and sliced (including leaves)
A healthy knob of ginger cut lengthwise
Handful of fresh parsley
Handful of fresh dill
2 tsp black peppercorns
2-3 whole cloves (Optional)
2 bay leaves
Kosher salt

Total Time: 3-4 Hours
Servings: 3-3 1/2 quarts of soup broth

METHOD:

Place your chicken with skin on or off is your choice. I took the skin off to reduce the fat but believe me there will be plenty left to make the soup nice and flavorful. in your stock pot and cover with water if using a 5 or 5 1/2 qt. stock pot you will cover with 4 quarts of water or a tad more you don't want boil overs or simmerovers.

NOTE: I use a deep stock pot and cover the chicken with more water because of the longer boil/simmer times I use to make this soup because my stock is a true stock and not a broth.

Get your water to the boil then lower to a med/high simmer and as any foam or scum shows up skim it off.

Remember to replace the water from the skimming process with fresh hot water and then if necessary do a last minute skimming of foam/scum if necessary. Now add in your carrots, celery, parsley, dill weed, peppercorns, ginger, parsnips and bay leaves and optional cloves along with 1 Tbsp. of kosher salt and bring water back to a medium/high simmer.

Now put the lid of your pot on the pot and tilt it to allow some steam flow. Reduce heat to medium or medium low and allow the soup to slowly simmer to make your broth for at least 2 to 3 hours. After 90 minutes remove all the veggies and put on plate to cool and then cut them up into manageable pieces. The dill and parsley can be discarded.

After the 2-3 hours of simmering the chicken will be really tender. Turn off the heat and get the chicken out of the pot and put it on a plate or cutting board and allow it to cool and allow the broth to cool as well. Now taste your broth to see if you need to add additional salt. Now carefully strain the broth into another pot through a mesh strainer.

Now when the chicken has cooled down enough remove all the meat from the carcass and break it up into manageable pieces for your soup bowls and then set aside. Then put your broth that you strained into the other pot and strain it again back into the original pot. Now put the carcass of the chicken into the broth and bring it to a boil and then to a medium simmer. Add your additional veggies: 1 parsnip, 1 carrot, 1 celery, a small piece of ginger into the pot with the carcass and simmer the carcass in the broth for 1 to 2 hours. After 90 minutes remove the veggies and cut them up add to the other veggies. This is how you make a really stout chicken soup stock not broth that will be reinforced with the nutrients of the additional veggies and the calcium of the bones and the nutrients of the bone marrow and cartilage of the carcass. Don't forget to skim for scum if any from the carcass.

When done pick out the carcass and discard and then strain the soup into the other pot again and then back again into original pot. Now heat it up again to a simmer. Put your veggies and chicken into a bowl and when hot ladle into your bowl and there you have it Jewish penicillin! Matzo ball optional

Anchovy recipes: How to eat anchovies: Healthy Recipes with Anchovies: Alici Marinati!

Anchovies are one of those foods that are unfortunately misunderstood. Too many people hate anchovies, and while an aversion to them may be understandable, the stigma that surrounds them is undeserved. This is Alici Marinati or Alici Marinate. This is Italian marinated anchovies. A very special starter that you only find in the finer Italian restaurants. Watch and enjoy! The recipe can be found below.

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2 LBS OF FRESH ANCHOVIES.
2 CUPS OF EITHER WHITE OR RED WINE VINEGAR ENOUGH TO COVER THE ANCHOVIES.
1-2 CUP EXTRA VIRGIN OLIVE OIL OR JUST ENOUGH TO COVER THE ANCHOVIES.
4 CLOVES OF GARLIC FINELY MINCED.
CRUSHED DRIED OREGANO TO TASTE.
RED CHILI FLAKES TO TASTE.
CRUSHED SEA SALT TO TASTE.
CRUSHED BLACK PEPPER TO TASTE.
FINELY CHOPPED MINT OR ITALIAN FLAT PARSLEY.
SOME LEMON WEDGES WHICH ARE OPTIONAL AS A LITTLE SPRITZ BEFORE SERVING.
SOME FINELY SLIVERED ONION TO USE DURING MARINATING OR SLIVERED ON TOP BEFORE SERVING.
(THIS USE OF ONION LEANS A LITTLE CLOSER TOWARD THE SPANISH VERSION OF THIS DISH CALLED "BOQUERONES")
OPTIONAL: CAPERS ON THE PLATE BEFORE SERVING.

INSTRUCTIONS:

1. CLEAN THE ANCHOVIES BY PULLING THE HEAD DOWNWARD TOWARD THE BELLY OF THE FISH FROM THE GILL FLANGE THIS WILL REMOVE THE HEAD AND THE GUTS.

2. THEN WITH YOUR FINGER YOU CAN SPLIT THE ANCHOVY THE REST OF THE WAY DOWN AND RINSE THEM WELL.

3. THEN YOU REMOVE THE SPINE FROM THE TAIL SECTION OF THE ANCHOVY USING YOUR INDEX FINGER AND THUMB AND PULL THE SPINE DOWNWARD TOWARD THE HEAD TO REMOVE THE SPINE COMPLETELY.

4. NOW LAY THE ANCHOVIES OUT IN A GLASS BAKING DISH AND ADD ENOUGH RED/WHITE VINEGAR TO COVER THEM.

5. DEPENDING ON HOW BIG THE BAKING/CASSEROLE DISH IS YOU MAY HAVE ONE OR MORE LAYERS OF ANCHOVY TO COVER WITH YOUR VINEGAR.

6. PUT A COVER OR USE PLASTIC WRAP TO COVER THE ANCHOVIES AND PUT IN REFRIGERATOR FOR A MINIMUM OF 5 HOURS AT ROOM TEMPERATURE TO COOK IN THE ACID OF THE VINEGAR. IF YOU WANT TO BE ABSOLUTELY SURE THEN MARINATE 12-24 HOURS IN THE FRIDGE.

7. WHEN READY TAKE THE ANCHOVIES OUT OF THE FRIDGE IF YOU PUT THEM THERE AND DRAIN THE VINEGAR FROM THE BAKING DISH. LAY THE FISH ON A CUTTING BOARD AND DRY THEM WITH PAPER TOWELS OR CLEAN DISH TOWEL.

8. PLATE THE ANCHOVIES IN A DECORATIVE FASHION ON THE PLATE.

9. NOW TAKE A LITTLE OF YOUR MINCED GARLIC AND RUB A TINY BIT ON EACH ANCHOVY.

10. NOW SPRINKLE THE ANCHOVIES WITH SOME SEA SALT, BLACK PEPPER, RED CHILI FLAKES AND CRUSHED OREGANO AND AN OPTIONAL LEMON SHPRITZ..

11. NOW DRIZZLE SOME EXTRA VIRGIN OLIVE OIL OVER THE ANCHOVIES AND SERVE.

OPTIONAL: ADD SOME CAPERS TO THE PLATE BEFORE DRIZZLING OLIVE OIL ON TOP.

OPTIONAL: ADD SOME SLIVERED ONIONS TO PLATE BEFORE DRIZZLING WITH OLIVE OIL.(THIS IS MORE THE WAY THE SPANISH MAKE MARINATED ANCHOVIES CALLED "BOQUERONES."

NOTE: MAKE SURE THERE IS ENOUGH OLIVE OIL ON THE PLATE OF ANCHOVIES SO THAT YOUR GUESS CAN SPOON SOME OF THE OIL ONTO THEIR PLATES WITH THE ANCHOVIES AND GIVE THEM SOME BREAD TO MOP THE PLATE UP WITH. YUM!