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!

Korean Food: How To Make Pa Muchim (파무침) Korean BBQ Scallions A Spicy Green Onion Salad

This week I am making another Korean dish. This is a side dish called Pa Muchim or Spicy Green Onion Salad or Jook Pa Muchim. It is spicy and savory with a lot of flavor layers but it is one of the best compliments to ANY BBQ that I have ever had and I promise that to you as well if you make this recipe. The recipe can be found below. Enjoy!

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Ingredients:

1 Lb scalllions.
1 Brown onion sliced finely.
1/2 Purple Nurple onion sliced finely.
2 Tbsp. Soy sauce or 2 Tbsp. Fish sauce.
1 Tbsp. Sugar(optional)
2-3 Tbsp. Sesame oil.
2-3 Tbsp. Toasted sesame seeds.
2-4 Tbsp. Gochugaru chili flakes depending on your heat level.
2 Tsp. Rice vinegar or mirin.
3 Tbsp. Finely minced fresh garlic.
2 Tsp. Soju or rice wine.

Method:

1. In a mixing bowl add all of your onions.
2. Add your soy sauce or fish sauce or just plain salt if you want.
3. Mix together well and then let stand 30 minutes to wilt.
4. Once wilted add your other ingredients and mix all together well.
5. Let stand 15 minutes and mix together again.
6. Chill in fridge 30 minutes minimum before serving.
Optional: Place in fridge to chill and grill up some pork belly and chicken or even some beef or a combo and then get some green leaf or red leaf lettuce and do some gogi wraps with the pa muchim and the meat and some sliced chili peppers and you are good to go! Enjoy!

Korean Food: How To Make Spicy Baked Cheese Tteokbokki: 엽기떡볶이st★ 매운치즈떡볶이 만들기: Chijeu (Cheese) Tteokbokki

This week I am making another Korean anjoo or side dish although you can make this dish as a main course if you want to. This week I am making a spicy baked cheese Tteokbokki recipe. Tteokbokki is actually pronounced Topokki and it is a street food that you can find in every corner of Korea in street stalls and in restaurants and homes as well. It is very popular. Topokki is a cylindrical rice cake that is best served hot because as it gets cold it gets hard and not so fun to eat. The Topokki and cheese go really well together like what I call a Korean lasagna! It is yummy. You can add anything you want to your Topokki recipe like veggies or any kind of meat or even eggs in any form you want. This week I am going to make the Topokki with shimeji mushrooms, smoked sausage and eggs. Now one of the thinks you see in this dish is the use of dried anchovies to make the dashi/stock. I am not going to be doing that here as many of you will not have nor will you want to use dried anchovies. Instead I am going to be using beef stock. May recipes make the Topokki sauce water but I have said many times that water is just to pedestrian so if you can use stock in place of water for flavor then do so. Then if you want you can use fish sauce to take the place of the dried anchovies instead of using soy sauce in this recipe. You will also find that many people use things like “Dashida” or “Miwon” in the Topokki sauce and those are just different sources of MSG and I don't use MSG! YUCK! So let's get cooking! The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
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 Ingredients  :
1 LB Sticky Rice Cake Sticks ( bought at Korean Supermarket)
1 Onion, sliced.
3 Green Onions, cut into 2 inch long pieces.
1 package of Shimeji/Crimini/oyster or any mushroom will do.
3cups of chicken stock.

1 cup diced sausage or cooked ground pork or little smokies.
1 Organic chicken bouillon cube crushed up.
3 tbsp  Gochujang ( Korean Hot Pepper Paste )
1 Tbsp  Chili Flakes gochugaru.

1 Tsp. Curry powder or spicy yellow/brown mustard.

1Tbsp finely minced garlic.
1tbsp  brown sugar.
1tbsp  Soy Sauce or for stonger taste fish sauce.
3 Tbsp.. Maple syrup.

2-4 Tbsp. Ketchup.
6 to 8 ounces shredded mozzarella Cheese.
2 to 4 hard boiled eggs.

Directions : 

1. Put chix stock in a pan/skillet and bring it to a boil.
2. Add your rice cakes, onion, green onion, sugar, soy sauce, curry powder or spicy yellow/brown mustard, maple syrup and ketchup to skillet and mix well stirring gently for about 5 minutes

3. Now add your mushrooms and garlic and stir gently for another 5 minutes until sauce thickens and the rice cakes begin to get soft.
4. Taste your mixture if it is too sweet add more heat if it is to hot add more sweet.
5. At this time add your diced sausage, ground pork, little smokies and eggs and mix in well.
6. Preheat your oven to 475 degrees and put the Tteokbokki in an oven proof pan/dish.
7. Add your mozzarella cheese to the top.
8. Put in the oven at 475 for 5 to 10 minutes until cheese gets bubbly.
9. Remove from oven and serve it hot and gooey right now! 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
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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!

Traditional Kimchi Recipe:Kimchi Recipe: How To Make Kimchi: Making Kimchi: Vietnamese Kimchi

This is a nice variety of Kimchi made the Vietnamese way! This version is spicy and very aromatic due to the use of lemongrass and kaffir lime leaves! If you like Kimchi then you will love this version. The recipe can be found below.

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Ingredients:
1/2 head of napa cabbage cut into 1 inch slices.
1-2 cucumber peeled and core removed, cut into slices.
1 carrot peeled and julienned.
1 red onion or shallots slivered.
Some slivered scallions.
1-2 Tsp finely chopped lemongrass or some lemongrass stalk the white part only.
Zest of 2-3 Kaffir limes or 5-6 Kaffir lime leaves.
2-3 tsp salt.
2-4 cloves garlic peeled.
1 piece ginger thumb-sized, peeled
4-6 bird-eye chilis or equivalent amount of chili flakes
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp rice/wine vinegar 5%