Pumpkin Tang Yuan/Tong Yuen With Dried Persimmon in Cinnamon and Ginger Sweet Soup

Winter may just be getting started, but those looking forward to a bit more daylight have not much longer to wait. This Saturday that is today is the winter solstice in the Northern Hemisphere and it will experience the shortest daytime and longest nighttime. After the Winter Solstice, days will become longer and longer. As ancient Chinese thought, the yang, or muscular, positive things will become stronger and stronger after this day, so it should be celebrated.














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Rice Cake Soup / 떡국 / Ddeokguk

When i cooked Ddeokbokki, i had to cook Ddeokguk, a soup filled with soft Korean rice cakes (Ddeok). Ddeokbokki was too spicy for my grandchildren. Renee will not try it , Alexander said that his palate is more mature and tried a piece. You should see his face turned red and his eyes rolled big from the spiciness. He reached for his Sprite and gave a big smile. We praised him for being so brave and he was beaming with pride..........

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Ddeokbokki - Stir Fried Rice cake with Gochujang Sauce

What is the difference between 'Ddeok' and 'Nian Gao'? 'Ddeok' is of Korean origin and 'Nian Gao' is chinese(Shanghainese). The only similarity is that they are both Rice Cake, the shapes might defer but the texture of the cake is the same - bland and chewy. You might be surprised to hear that ddeokbokki (Korean) originated from the royal palace in the Chosun dynasty. At that time they used soya sauce instead of gochujang paste, and the King had this Gungjung Ddeokbokki on New Year's day. Gungjung means “palace” in English. The chinese too serve this 'Nian Gao' on New Year's day, is this coincidental or what?????.

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Korean Seasoned Spinach (Sigeumchi Namul)

Remember Popeye? I do cos i was called Olive, his girlfriend, for the longest ever. I supposedly looked like her in my teens, skinny as a stick, tall with a small head. Popeye, the cartoon character Popeye the Sailor Man , is portrayed as having a strong affinity for Spinach................

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Korean Style-kong Namul Muchim/Soyabean sprout salad

What is Banchan? Banchan (pronounced "bonchon") refers to the assorted sides served alongside a main course in Korean cuisine. About 2 to 12 banchan are served at any meal; are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. To me, the most important and well-known is kimchi, follow by cucumber kimchi ,daikon kimchi, soybean sprout salad, seasoned spinach and many more. As promised, i will try to post the banchan that i so often cooked when we have a korean bbq meal...............

Look out for the Seasoned Spinach recipe in my up-coming post.

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Bulgogi and Kalbi/Galbi(Korean barbecued beef)

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchi which is fermented spicy cabbage. The 2nd and 3rd most popular are Korean barbecued beef dishes, Bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi/galbi, is the cuts of beef used, although the marinate is the same.. Kalbi/Galbi uses short-ribs while Bulgogi is thinly sliced, against the grain rib-eye steak. The marinate makes these two types of beef, sweet, tender, juicy and makes a deliciously enjoyable eating experience. Originally cooked over a wood fire but when prepared in at home or restaurants nowadays, the meat is often seared on a special curved broiler plate/hibachi grill placed in the middle of the table, where each guest cooks his or her own.

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Cucumber Kimchi

I have just borrowed 'Eating Korean' by Cecilia Hae-Jin Lee as i wanted to read about Korean culture so that i can pass them to my grandchildren and incidently on the same day, i received this email from Michael Geary-

"Hi Lily,
I hope all is well. I wanted to briefly share with you a new interview with Korean chef and cookbook writer, Cecilia Hae-Jin Lee, being featured on Guideposts.com. Lee discusses her parents, her immigration to America, and what lead her to writing a cookbook. The interview is available here, and I thought you and your readers might find what Lee has to say really interesting.
Let me know if you have any questions or if you're able to post about the video.
Thanks so much for your time,
Mike"

Whenever i make Cabbage Kimchi, i will make more Kimchi Sauce so that i can make Cucumber Kimchi. Cucumber Kimchi is the favorite in our household, there is no chance for fermention as they will be gone as soon as they served.


Ingredients:

1/4 cup salt

10 Asian pickling cucumbers

3 tbsp Kimchi Sauce
1 tsp sugar

Method:

Mix salt with 1 cup warm water and stir to dissolve.

Wash and slit cucumbers into 4 but do not cut through at one end.

Put in a large mixing bowl, add the salt solution and enough water to cover the cucumbers.

Soak cucumbers in salt water for 30 minutes.

Remove cucumbers, rince and drain dry.

Using your fingers, separate the cucumber quarters and stuff a teaspoon of kimchi sauce into the cucumber.

Press stuffed cucumbers into clean jar, pressing cucumbers down firmly into jars.

Stir 1 teaspoon sugar with 1/3 cup water until sugar dissolves, add into the cucumbers.

Let sit 1 day before serving.

Refrigerate after opening.

Serves

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Daikon Kimchi

My son-in-law likes kimchi fresh, so i will only make small batches as often as needed. Making this kimchi is not difficult, only alot of prep, but it is worth while making it at home cos it is fresher and very much less expensive.



Ingredients:

1 1/2 - 2 cups peel daikon cut into chunks

1/2 tbsp salt

1 tbsp brown sugar

2 tbsp Korean chili powder

1 piece ginger - about 1/2 inch - grated

5 cloves garlic, chopped

1 tbsp fish sauce (nam pla)

1 tsp salted shrimp

1 tbsp soya sauce

½ cup chopped scallions

1 tbsp glutinious rice flour plus 1/4 cup water - mix well

3 tbsp chopped onions(optional)

3 tbsp chopped carrots(optional)

Method:

Toss daikon chunks in a bowl with salt, let sit for 1 to 2 hours. Wash and drain.

Cook glutinious rice flour mixture for 1 minute in the microwave until it is cooked.

Combine sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce and cooked glutinous rice flour, stir. If very thick, add a little warm water.

Stir in scallions, onions, carrots( if using) and drained daikon chunks.

Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.

Serves

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Zhajiang Mein/Jajangmyun

Korea has a fun tradition for all those preparing for "April Love". The tradition goes as follows, on Feburary 14th, Koreans celebrate Red day. Although similar to Valentine's Day, there are some specific guidelines one must follow on Red Day, namely, only the women give Valentine's to the men. This is significant, because Korea is a male dominated society and this allows for the women to be assertive in dating and for it to be acceptable. In fact it's quite competitive as to who got what from whom.

The next month on March 14th is White Day, when the men give gifts to women. If the man likes the woman sender, then he must return the favor by giving the woman chocolate, candy, flowers, etc. Girls are very competitve also as to who go what-the bigger, the better follows here.

Finally, just as spring is really in full bloom it's time for Black Day. On Black day, all those men and women who did not receive anything go out and eat Jaja Myun (Black noodles). It is a noodle dish with a tasty dark (black) sauce served on top. The idea is that, all those that didn't receive anything can mingle together and hopefully next year they will be sending gifts on Red and White Day. When it comes to the dating game Korea has many options as to how to go about it. This is only one of them. I hope you all get to experience this and hopefully won't have to eat Jaja Myun, but if you do, it's a really good dish!

This is my version of the Black Noodle which i made a black gravy/sauce like Jajangmyun and the toppings of ground pork, onions, cucumber which is like the chinese - Zhajiang Mein

Ingredients:

1 pkt of wheat noodle of choice(follow instruction to cook from the back of pack)

1 lb Gound Pork

2 tsp shaoxing wine

2 tbsp light soya sauce
1/4 cup chopped garlic

1/2 tsp freshly ground pepper
3 tbsp oil

Toppings:
1 onion - cut into bite-size
1 cucumber - cubed - center removed

1 small carrot - cubed

1 tbsp oil

salt and pepper to taste

Chopped spring onions for garnishing

Gravy/Sauce:

1/2 cup chopped shallots

1/4 cup chopped garlic

1 tbsp grated ginger
2 tbsp Lee Kum Kee Black bean garlic sauce

2 tbsp Hoisin sauce

2 tbsp sugar

1 tbsp corn syrup

2 tbsp shaoxing rice wine

2 tbsp Thick Caramerl Sauce - Yuen Chun Longivity Brand

2 tbsp oil

2 cups water

2 tbsp cornstarch mixed with 2 tbsp water

Method:

Preheat wok and add in oil.

Add in the ground pork and cook it until it is no more pink, then add in the garlic, soya sauce, wine and pepper. Remove and set aside.

Heat oil and add in onions, saute, then add in salt and pepper. Cook until the onions are sweat through. Add in the carrot and cucumber , stir fry, adding a little more salt and pepper. Remove and set aside.

To make the gravy:

Heat oil and fry the shallots, then add in the ginger and garlic. Add in the remaining ingredients except the cornstarch solution. When the gravy/sauce comes to the boil, then add in the cornstarch solution. Bring the gravy/sauce to the boil and it has thickened. Adjust taste as desired.

To serve:

Put noodles in a bowl, then top with gravy/sauce. Spoon in some ground pork and toppings.

Sprinkle in chopped spring onions and enjoy.

Serves

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Cinnamon & ginger tea with persimmons (Soojunggwa)

Cinnamon…common, comforting, homey. Who would have thought it could be so good for you? Cinnamon may improve Type 2 Diabetes and Insulin Resistance

Ginger is most commonly known for its effectiveness as a digestive aid. Ginger root is also used to treat nausea related to both motion sickness and morning sickness. Ginger's anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin

The dried persimmon has the effect of moistening lung and restraining cough, promoting secretion, moistening intestine

With all the good info on these 3 ingredients, how can i not make a pot and be happy that i will cure all my ills and aches with such a simple delicious drink. If only i had pine nuts to top my drink, then my drink in the picture would be more authentic

Ingredients:

10 cinnamon sticks

5-6 pieces ginger

10 cups water, 2 cups sugar

1/4 cup pine nuts

10 dried persimmons (gotgam)

Method:

In a big pot, add water, cinnamon sticks and ginger, let boil for about an hour or two.

Add sugar (depends on your taste, add more or less).

Let cool.

Put in a refrigerator.

Serve with a persimmon inside and some pine nuts on top


Serves

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Sam Gye Tang

"Benefits of Ginseng"

Ginseng is believed to improve blood flow, improve memory and improve thinking. The Chinese believe that if you drink ginseng tea on a regular basis, it can make you more alert , improve blood circulation and increase energy.

Besides the above, it will reduce stress so will help in relaxation and to improve sleep. The benefits are endless, so, what more can we ask for, a simple soup to cure all - how we wish!!!!!!!

Fresh ginseng is available in the Korean Stores

Ingredients:

1 cornish hen or small chicken is fine
3-4 roots of ginseng(small) or 1 large root
4-5 chestnuts
6-7 red dates
1/3 cup sweet rice, washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt and pepper


Method:

Clean the chicken inside and out , Trim any visible fat as much as possible.

Wash rice, ginseng, chestnut and red dates.

Stuff inside the chicken with rice and seal.

In pressure cooker, add in chiicken, ginsengs, red dates, chestnuts, garlics and ginger.

Pour water to cover the chicken and close the lid of pressure cooker.

Turn on heat and bring on to high pressure.

As soon as high pressure is achieved, turn down the heat. Cook for 1/2 hour or longer.

Release pressure before opening lid.

Skim out the fat on top using the gravy separator.

Serve with salt and pepper.

Serves
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Kimchi

I was only introduced to Kimchi when i came here to the States. I did not know how it should taste and keep making them tasting like the malaysian sambal. Many attempts and still did not meet my son in law's satisfaction, in fact, i have given up hope of making kimchi to his liking. Knowing me, i will not accept defeat. I know he likes the ones that come in the glass bottles from the store, so i looked at the ingredients and made kimchi following them. I think i know the secret ingredient - the chicken seasoning powder/msg.

The following is my way of making the Kimchi he likes

Dissolve 1/4 cup coarse sea salt/kosher salt with 1 cup of hot water, then top it up with cold water, enough to cover the nappa cabbage

Ingredients for making the kimchi sauce -

3 tbsp of hot pepper powder, bloom with 3 tbsp hot water

1 tbsp salted shrimp

1 tbsp brown sugar

6 cloves garlic - pass through the garlic press

1 tiny piece ginger - grate with microplane

3 stalks of green onions - chop fine

1 tbsp of Glutinious rice flour , mix with 1/2 cup cold water, then cook in the microwave until cooked.

1 tbsp of chicken seasoning powder

Mix all the ingredients above to make the sauce

Cut one large nappa cabbage about 3 - 31/2 lbs into quarters

Place the quartered cabbage to steep in the salt water for at least 6 - 8 hours, i like it longer

Weigh down the cabbage with something heavy

When the cabbage is properly salted, it will be limp, then let it drain, remove the core and cut into 2 inch pieces

Mix the cut cabbages with the sauce and press it down into a clean glass jar and cover the lid tight. Leave on the counter for 2 days and kimchi will be ready to eat. To know if kimchi is ready, the color of the red pepper powder will be brighter and bubbles are visible due to fermentation.

Keep jar in refrigerator.

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Kinpira Gobo/Burdock Salad

This is an overview from University of Maryland Medical Center :

Burdock has been used for centuries to treat a host of ailments. It has been traditionally used as a "blood purifier" to clear the bloodstream of toxins, as a diuretic (helping rid the body of excess water by increasing urine output), and as a topical remedy for skin problems such as eczema, acne, and psoriasis. In Traditional Chinese Medicine, burdock is often used with other herbs for sore throat and colds. Extracts of burdock root are found in a variety of herbal preparations as well as homeopathic remedies.
In Japan and some parts of Europe, burdock is eaten as vegetable. Burdock contains inulin, a natural dietary fiber, and has also been used traditionally to improve digestion.

After reading this overview, i had to cook this vegetable for my family and found this japanese recipe which was easy to prepare.

Ingredients:

1/2 lb gobo (burdock root)
1/4 lb carrot
1 tbsp soya sauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil



Method:

Peel gobo and shred it into very thin strips.

Soak the gobo strips in water for a while and drain well.

Peel the carrot and cut it into short and thin strips.

Heat vegetable oil in a frying pan, and fry gobo strips for a couple minutes.

Add carrot strips in the pan and stir-fry them.

Add all seasonings in the pan and stir-fry well.

Turn off the heat.

Sprinkle sesame seeds.

Serves

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Japchae

Japchae is a well-loved Korean dish which incorporates virtually any selection of vegetables. Those in season have the best flavor. Vegetables are fried seperately in a minimal amount of oil. Other ingredients can include match stick-sliced beef and vermicelli noodles (made from potatoes and sweet potatoes). When each ingredient has been fried and the noodles cooked and cut into short lengths, all the ingredients are combined, sauteed quickly, and seasoned with soy sauce, sesame oil, and sugar.



Ingredients:

12 oz noodle (Dang Myun)
4 oz beef
5 shitake mushrooms or Chinese black mushrooms
1 carrot
1 onion
1 egg
1/3 lbs spinach
5 tbs oil
1 tbs sesame seed oil
2 tbs soy sauce
Salt & black pepper (pinch)
Sesame seed (pinch)
1 tbs minced garlic
1 tbs chopped green onion

Method:
1. Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips.
2. Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
3. Cut carrots and onion into thin strips (julienned).
4. Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
5. Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
6. Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
7. Start cooking the beef and mushrooms with a bit of oil.
8. When beef is cooked add carrot, onion, spinach, and noodles and stir-fry.
9. When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
10. Put it all in a dish and sprinkle some sesame seeds for the final touch.
11. Can be served hot or cold.

Serves
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Kimchi Fried Rice

What a good way to use up the kimchi that the family is done eating it as a side. Being chinese, frying rice without egg or eggs is not acceptable, so very often this dish had at least 2 eggs added.



Ingredients:

Rice for one person,
2 stalks of kimchi,
1/4 of onion,
50g of minced pork,
3roots of green onion,
1 teaspoon of ground garlic,
1teaspoon of soy sauce,
1 teaspoon of sesame oil, salt, pepper powder, cooking oil


Method:

It is better to use a leftover rice, if there is any, otherwise freshly cooked rice have to be cooled before frying.

Take out the insides of kimchi and cut them into small pieces.

Chop onions and green onions into small bits and mince the garlic.

Season the minced pork with soy sauce, minced garlic and pepper powder.

Saute the seasoned minced pork with cooking oil in frying pan. When the pork is cooked, put the onion and kimchi and cook more.

After five minutes, put in the minced garlic and green onion. Cook a little more and turn off the heat. Mix well after.

After mixing kimchi and pork with rice, turn on the heat again and taste with salt and pepper.

Finally put a little bit of sesame oil.

Put the rice into the dish and serve with crushed toasted seaweed and finely shredded omelette.

Serves
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