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!

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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 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!

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The Rods I Use To Maintain 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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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

Cambodian Food: How to make Kwah Ko/Twah Go/Twa Ko kroeung Cambodian Sausage With Lemongrass

 This week I am making a Cambodian dish called Kwah Ko! Some call it Twah Ko but it is the same thing! This is a Cambodian beef sausage that is dried and sours slightly but is balanced by some sugar in the recipe as well. In Cambodia the sausage is called Sach Krawh which is beef and fat, basically it means sausage. I am making this sausage recipe case less and cured rather than the traditional air dried I am using curing salt and going case less because of the versatility of this sausage. The recipe can be found below. Enjoy!

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The Rods I Use To Maintain My Knives
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Ingredients:

4lbs Coarse/rough ground chuck.
1 1/2 Tsp. Morton Tenderquick per lbs of beef.
1/2 Cup cooked Rice.
2 Tbsp. dried lemongrass or finely finely chopped lemongrass
1+ Tbsp. crushed red chili flake or cayenne powder to taste if you like spicy(optional).
1/2 Cup brown sugar which offers balance between the sweet and sour nature of this sausage.
2 Tbsp Hoisin sauce.
1 Tbsp. fish sauce.
Kaffir Lime Leaf or zest of limes 1 1/2 Tbsp or kaffir lime powder, finely, finely chopped curry leaves 1 Tbsp.
2 Tbsp. Dried galangal that has been toasted in a skillet for some good smoky accents.
2 Tbsp. garlic granules
2 Tbsp of Cooking Rice Wine as souring agent

Method:

Add all ingredients to the ground chuck and mix in well.
Take a hefty amount and lay it on a sheet of cling wrap.
shape into a roll and roll up the meat in the wrap tightly.
Make patties and wrap in the plastic.
This sausage meat is very versatile.

Cambodian Food: Khmer Street Food: Khmer Cooking: Slap Moan Char Miet Cambodian Turmeric Chicken

 This week I am making Cambodian food. This week I am making Slap Moan Char La Miet or Cambodian Turmeric Chicken. This is a delicious Cambodian dish that is easy to make and is a fun finger food to eat. I hope you make this dish. 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
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The Gear I Use To Sharpen My Knives:
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Ingredients:

3 Tbsp. Cooking oil.
A nice knob of butter.
6 Clove garlic minced or equivalent of paste
1 Tsp. ginger paste.
1/2 Cup minced lemon grass
2 Tsp. Turmeric powder.
1 Tsp. Smoked paprika powder. (optional)
3-4 Hot red chili peppers minced or equiv of paste.
3 Lbs. Chicken wings.
1 1/2 Tbsp. fish sauce.
2-4 Tbsp. brown sugar depending on how sweet you like your turmeric chicken wings.
1/2 Tsp. salt.
2-3 Tbsp. Lemon juice. (optional)
3/4 Cup chicken stock.
4-6 Stalks of green onions cut at one inch lengths.

Method
Add cooking oil to a pre-heated wok
Sauté garlic, ginger, lemon grass, hot chili and chicken wings and stir well.
Season with sugar, salt, turmeric, fish sauce and add some chix stock and stir well with the  spatula to mix the contents.
Cover skillet with lid and simmer till chicken wings are tender
Now add optional lemon juice and mix in well.
When ready add the butter and mix in well for silky texture.
Top with chopped green onion
Serve with hot white or even noodle if you want.

Thai Grilled Chicken Gai Yang ไก่ย่าง Thai Grilled Chicken Recipe Gai Yang ไก่ย่าง

 

Thai Grilled Chicken  Gai Yang ไก่ย่าง Thai Grilled Chicken Recipe Gai Yang ไก่ย่าง

Chicken! One of the easiest things in the world to BBQ! It's BBQ'd all over the world! How many ways do you know how to BBQ chicken? I mean in America there are only so many ways! Now when it comes to BBQ I think Southeast Asia has it over the American BBQ hands down. The width and breath of the flavors is amazing! I like the way chicken is BB'd in Thailand. In Thailand grilled chicken is called "Gai Yang." Naturally, as Thailand is a big country there are many ways to make gai yang region by region. There are home versions and restaurant versions and naturally versions made by the street vendors as well. The one thing that sets Thai gai yang and makes it the flavors of Thailand are two of the main ingredients of the marinade they are fish sauce and lemongrass two of the most distictive ingredients in Thai cooking! Of course there is garlic, and sugar as well as chili but lemongrass and fish sauce are the two signatures. Now as I stated there are many ways to make gai yang and the marinade necessary. In some styles of the marinade there is the addition of turmeric and coriander powders as well as coconut milk and oyster sauce. In street vendor style marinade you will find the option of satay powder and ginger and soy sauce and then it is cooked over charcoal. So like I always say that for as many families as there are in a country there are that many ways to make a dish! You can use any cut of chicken to make gai yang bone in or boneless/skinless. I of course and many of you know that I like to use the thighs. Of course if you know anything about Thai cooking you also know that they use tons of different kinds of dipping sauces and you can choose the make one or not it is all up to you. So let's get cooking! 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

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Ingredients:

3lb boneless skinless chix thighs or any bone in or out cut.(Note 1)

Marinade:

2 large lemongrass stalk, white part only very finely chopped (about 2-3 tbsp)
9 cloves garlic finely minced or equiv of paste
3 Tsp. ginger paste
3 Tbsp lime juice
3 Tsp finely chopped red chili (optional but recommended)or equivalent chili paste sambal olek
3 Tbsp. fresh chopped basil
3 Tbsp. fresh chopped corriander.
4 Tbsp fish sauce
1 Tsp. Oyster sauce(Optional this is used in Beach-style Gai Yang, Marinade
1 Tsp. Soy sauce(Optional this is used in Beach-style Gai Yang, Marinade
3 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine)
3 Tsp sesame oil (optional)
2-3 Tsp Thai satay powder street vendor style.(optional) gives great flavor though.
4+Tbsp brown sugar or palm sugar depending on how much sweet umami you like.
1 Tbsp black pepper.

Garnish Options:

Lime wedges
Red chili, finely sliced (optional)
Cilantro / coriander leaves (optional)
Chopped/Sliced basil leaves.
Scallion stalks.

Instructions:

Put all of your marinade ingredients into a large ziplock bag close bag and mix.
Put your chicken into the bag and massage the bag around to get all chicken coated.
Marinate your chicken for as little as 4-24hrs.
Remove chicken from the marinade.
When ready remove chicken from the bag.
Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove.
Heat up your grill if using electric like me on medium high for a few minutes.
If using charcoal grill get your coals a going!
Cook the chicken until golden brown on each side 3 to 5+ minutes depending on heat of grill.
Rest for a few minutes before serving.

Ingredients for Nam Jim Jaew Dipping Sauce:

3 Tbsp.Tamarind pulp.
3 Tbsp. Fish sauce.
2 Tsp. Lime juice
1 Tsp. to Tsp. fresh chopped red chili or equivalent of red chili flakes or equivalent chili paste.
1-2 Tsp. Palm or brown sugar, honey, molasses or even maple syrup for a change of pace.
1-2 Tsp. Toasted rice is used for crunch and as a thickener. I used equivalent of finely chopped Thai chili lime cashew nuts
1-2 Tsp. Chopped green onion.
A touch of sesame seed oil adds a nice touch just a touch. (optional)

Just mix all ingredients together well and let sit for awhile for the flavors to marry. I make my sauce a few hours ahead of the time I get ready to grill the chicken.

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!