Saturday, September 22, 2012

Thank you! Multumesc!

Hello,

Wow!!! 8,238 views! I want to thank to all of you for this, I'm very surprised and excited to see so many people interested in my food recipes. My schedule is full for the next two months but I'll be back in december with new food recipes! Thanks all again!!

Multumesc tuturor pentru interesul pe care l-ati aratat in ceea ce priveste blogul meu si retetele culinare. Din cauza programului super incarcat nu am mai avut timp sa postez nimic din aprilie iar in ciuda acestui fapt ati fost alaturi de mine. Multumesc tuturor, am sa ma intorc cu forte noi in decembrie. Multumesc! :)

Sunday, April 29, 2012

Gegamjeong (Crab Stew)

Ingredients:

- 600 g blue crab
- 120 g beef
- 3 ea brown oak mushrooms
- 80 g tofu
- 80 g mung bean sprouts
- 150 g radish
- 40 g crown daisy
- 5 tbsp wheat flour
- 1 ea egg
- 4 cups water
Seasoning sauce:

- ½ tsp clear soy sauce
- ½ tsp minced green onion
- ¼ tsp minced garlic
- ⅛ tsp ground black pepper
- ½ tsp sesame oil
Seasonings for filling stuffs:
- 1 tsp salt
- ⅛ tsp ground black pepper
- ½ tsp sesame seeds
- 1 tsp sesame oil
- 1 roots green onion
Seasoning sauce:

- 1 tbsp soybean paste
- 4 tbsp red pepper paste
- 1 tbsp minced garlic
- ½ tsp ginger juice
- ½ tsp salt

Directions:

1. Pour water in the pot and heat it up for 2 minutes on high heat. When it boils, put salt and mung bean sprouts, scald it for 2 minutes and cut them into 0.5 cm-long, and squeeze the water out.

2. Pour water in the pot, put soybean paste and red pepper paste in the water through a strainer. Add crab legs and radish, heat it up for 2 minutes on high heat. When it boils, lower the heat to medium, boil it for 10 minutes to blend crab soup, then take the legs out.

3. Provide filling stuffs with seasoned crab flesh and all prepared stuffs with seasonings.

4. Coat inside of the crab shell with wheat flour, place filling stuffs on it evenly.

5. Coat the surface of filling stuffs with wheat flour again, then coat it with egg water over. Panfry it for 1 minute on medium heat, and another 1 minute after egg water coating again.

6. Put the fried crabs into the boiled crab soup, heat it up for 2 minutes on high heat. When it boils, lower the heat to medium, boil for 10 minute. Add green onion, garlic, ginger juice, salt and crown daisy, then bring it to a boil. 

Yield: 4 servings
Time: 2 hours
Source: www.koreataste.org

Friday, April 13, 2012

Happy Easter!

Let this joy of Easter may fill up your heart today and the whole year ahead!

(“) (“)
( * – * )
 (..)..(..)  Happy Easter! Kisses, Timea!

Jeyuk-gui (Spicy Broiled Pork)

Ingredients

- 550 g fillet pork
- 1 tbsp edible oil
- 50 g lettuce
- 50 g crown daisy
Seasoning:

- ½ tbsp ginger juice
- 1 tbsp refined rice wine
Seasoning sauce:
- 2¾ tbsp soy sauce
- 1 tbsp red pepper paste
- 2 tbsp ground red pepper
- 2 tbsp sugar
- 1 tbsp refined rice wine
- 2 tbsp minced green onion
- 1 tbsp minced garlic
- ⅛ tsp ground black pepper
- 2 tbsp sesame oil

Directions:

Add seasoning to the pork, marinate it for 10 minutes. Add ⅔ of seasoning sauce  to the pork, fumble them by hands to be soaked deeply, and then marinate for 30 minutes. Preheat the grill and oil. Broil the marinated pork on high heat at about 15 cm above the heat for 3 minutes for each side. Broil it again for 3 minutes with over-coating of the seasoning sauce, taking care not to be burnt. Layer the lettuce and crown daisy on a dish and place broiled pork.

Yield: 4 servings
Time: 1 hour
Source: www.koreataste.org

Mul Naengmyeon (Buckwheat Noodles)

Ingredients

- 360 g buckwheat noodles
-
300 g beef
- 100 g radish
- ½ tsp salt
- ½ tsp sugar
- 1 tbsp vinegar
½ tsp ground red pepper
- 1/5 ea pear
- 2 ea egg


Fragrant seasoning:
- 20 g green onion
- 20 g garlic
- 50 g cucumber
Seasoning sauce:
- ½ tbsp clear soy sauce
- 2 tbsp sugar
- 3 tbsp vinegar
- 2 tbsp salt
- ½ tbsp fermented mustard

Directions:

Put the eggs, the water and the salt in the pot and heat it up for 5 minutes on high heat. When it boils, lower the heat to medium and boil it for another 12minutes. Take out the eggs and put the egss in cold water, then peel eggshell and cut them into two pieces. Pour water in the pot and heat it up for 12 minutes on high heat. When it boils, add the noodles and boil it for 2 minutes. Take the noodles out from the pot, wash in cold water by rubbing, make coils with noodles and drain water on a strainer. Place the noodles in a bowl and garnish with beef, cucumber, radish, egg, pear, pine nuts and shred red pepper, then pour the cold broth.

Yield: 4 servings
Time: 3 hours
Source: www.koreataste.org

Saturday, March 31, 2012

Haemul-kalguksu (Hand-Style Noodle Soup with Seafood)


Ingredients:

- 2 cups wheat flour
- 1 tsp salt
- 1 ea egg
- ¼ cups water
- 2 tbsp wheat flour
- ¼ ea potato
- 50 g pumpkin
- 50 g shrimp
- 30 g oyster
- 200 g thin shelled surf clam
- 1 tsp minced garlic
- 20 g green onion

Hand rolled noodles soup:
- 50 g radish
- 11 cups water
- 30 g anchovies
- 10 g dried shrimp   
- 20 g kelps
- ½ tsp clear soy sauce
-1 tsp salt
- ¼ ea potato
- 50 g pumpkin
- 20 g green onion
- 1 tsp minced garlic
- 50 g shrimp
- 1 cup water
- ¼ tsp salt

Directions:

1. Preheat the frying pan and stir-fry anchovies and dried shrimps on medium heat for 2 minutes.

2. Put the radish, anchovies and dried shrimps in the soup water and boil it on high heat for 10 minutes. When it boils add the kelps and reduce the heat to medium, boil it for 10 minutes more. Strain the soup, and blend noodles soup with salt and clear soy sauce.

3. Pour the blended soup in the pot and heat it up on high heat for 10 minutes. When it boils, add the noodles, potato, pumpkin and seafoods and boil it for another 5 minutes. Season with minced garlic and green onion, bring it to a boil. 

Yield: 4 portions
Time: 1 hour
Source: www.koreataste.org

Janggukjuk (Rice Gruel with Beef Broth)

Janggukjuk is a thin rice porridge, made with pounded non-glutinous rice, beef and brown oak mushrooms.

Ingredients:

- 1 cup non-glutinous rice
- 50 g beef (eye round)
- 2 sheets brown oak mushrooms
- ½ tbsp sesame oil
- ⅔ tbsp clear soy sauce
- ½ tsp salt
Seasoning sauce:
- ½ tbsp soy sauce
- ½ tsp minced green onion
- ¼ tsp minced garlic
- ½ tsp sesame salt
- ground black pepper
- ½ tsp sesame oil

Directions:

Pound the soaked rice with wooden mallet into about half size of rice. Heat up the pot and oil with sesame oil. Fry the rice, beef and brown oak mushrooms on medium heat for 2 minutes. Add water and boil it for 5 minutes on high heat. Reduce the heat to medium, cover the lid on to be steamed and boil for 10 more minutes with stirring occasionally. When the porridge become sodden, reduce the heat to low and boil it slowly for 20 minutes with stirring occasionally. Season with clear soy sauce and salt. Bring it to a boil.

Yield: 4 servings
Time: 3 hours
Source: www.koreataste.org

Thursday, March 22, 2012

Kimchi Jjigae (Kimchi Stew)

Ingredients:

- ¼ head Cabbage Kimchi
- 150 g pork
- 6 cups stew water
- 8 cups water
- 100 g radish
- ⅔ heads onion
- 20 g kelps
- ½ tsp salt
- ⅓ tofu
- 1 green onion
- ⅛ tsp ground black pepper
Seasoning:
- 1 tbsp minced garlic
- 1 tbsp ginger juice
- 1 tbsp refined rice wine
- 1 tbsp sesame oil
- 1 tsp ground red pepper

Directions:
1. Put water, radish and onion in the pot and heat it up for 10 minutes on high heat. When it boils, reduce the heat to medium and boil it for 20 minutes. Add the kelps, turn off the heat and let it sit for 1 minute. Filter it for stew soup.

2. Preheat the pot and oil. Put the pork and stir-fry it for 2 minutes on medium heat. Add the cabbage Kimchi and stir-fry together for another 2 minutes.

3. Pour the stew soup and ground red pepper over the fried pork and Kimchi, boil it for 5 minutes on high heat. Then reduce the heat to medium and boil it for 30 minutes.

4. Season it with salt, add tofu, green onion, ground black pepper, bring it to a boil. 

Yield: 4 servings
Time: 2 hours
Source: www.koreataste.org

Baechu Kimchi (Cabbage Kimchi)

Kimchi is a essential side dish that is served without fail on dining tables in Korea.

Ingredients:

- 2 heads Korean cabbage
- 1 ea radish
- 100 g watercress
- 200 g small green onion
- 200 g mustard leaf
- 1 cup oyster
Kimchi liquid:
- ½ cup water
- ½ tsp salt
Seasonings:
- 1⅓ cups ground red pepper
- ½ cup salted anchovy juice

- 100 g salted shrimps
- 1 tbsp sugar
- 200 g green onion
- 5 tbsp minced garlic
- 3 tbsp minced ginger

Directions:

1. Add soaked red pepper to the shred radish and mix well, add remained seasonings, and mix well again. Add vegetables and oyster and mix softly and season with salt.

2. Pack the seasonings in between each leaf of the cabbage, fold over the outer leaves to hold the seasonings.

3. Place it in a jar one by one until 70-80% of the jar filled, cover the top with marinated outer leaves.

4. Make Kimchi liquid by adding some water and salt into the Kimchi mixing container. Then finish by pouring Kimchi liquid into the jar and pressing down.

Source: www.koreataste.org

Friday, March 16, 2012

Dasik (Traditional Pressed Sweet)

Dasik has a unique taste that harmonizes well with the sweet honey and other ingredients. It was named Dasik which means tea and food, because it is usually served with tea.

Ingredients:

- 20 g green bean flour
- 13 g honey
- 20 g yellow bean flour
- 13 g honey
- 25 g black sesame powder
- 9 g honey
- 10 g pine pollen
- 13 g honey
- 25 g mung bean starch
- 13 g honey
- 25 g mung bean starch
- 11 g honey
Strawberry liquid:
- ½ tbsp water
- 3 g strawberry powder
- 1 tbsp edible oil

Directions:

1. Add honey to the green bean flour, yellow bean flour, black sesame powder, pine pollen, mung bean starch respectively.

2. Add the strawberry liquid to the mung bean starch, rubbing by hand and sieve finely, then add honey.

3. Oil over the press mold, put small amount of the dough into the mold and press down. 

Yield: 8 servings
Time: 1 hour
Source: www.koreataste.org

Yaksik (Sweet Rice with Nuts and Jujubes)

Yaksik it may also be called Yakbap (medicinal bap). It is said that Yaksik was prepared and served to the crows as a reward for saving the king’s life in the Silla Dynasty.

Ingredients:

- 1½ cups glutinous rice 
- 8 cups rice steaming water
Salt water:
- 3 tbsp water
- ½ tsp salt
- 3 ea chestnut
-
5 ea jujube
-
1 tsp pine nuts
Jujube stone tea:

- 5 ea jujube stone
- 1 cup water
Steamed rice sauce:
- 3 tbsp yellow sugar
- ¼ tsp cinnamon powder
- ½ tsp jujube stone tea
- 2 tbsp honey
- 2 tbsp sugar
- ½ tbsp sesame oil
Sweet steamed rice sauce:
- 2 tbsp sugar
- 1 tsp edible oil
- ½ tbsp starch powder
- 3 tbsp warm water

Directions:
 
1. Pour water into the steaming pot, heat it up for 8 minutes on high heat. When it gives off steam, layer a damp cotton cloths on the bottom, put the glutinous rice and steam it for 20 minutes. Sprinkle salt water, mix well with wooden scoop, steam it for another 30 minutes.

2. Put the jujube stones and water in the pot, cover the lid and simmer it for 15 minutes on medium heat, strain it.

3. Put the sugar in the pot, heat it up for 3 minutes on medium heat. When the sugar melted, coat the pan with edible oil. When the sugar turns to brownish liquid, add the starch powder and boil it with stirring for 1 minute to make sweet steamed rice sauce.

4. While the steamed rice is still warm, add soy sauce, sweet steamed rice sauce, yellow sugar, cinnamon powder, jujube stone tea, honey, regular sugar and sesame oil into the steamed rice and mix them well. Mix them well again after adding chestnuts, jujube and pine nuts.

5. Put the mixture of above steamed glutinous rice into the steaming pot for steaming in boiling water, steam it for 10 minutes on high heat. Then lower the heat to medium, steam for 20 minutes mix it well. Reduce the heat to low, steam it for 20 minutes mix it again to be admixed with seasonings evenly and steam it for another 10 minutes.

Yield: 8 servings
Time: 5 hours
Source: www.koreataste.org

Songpyeon ( Rice Cake)

Songpyeon is served without fail on Chuseok (Korean Thanksgiving) the biggest holiday in Korea. On the Eve of Chuseok, all the family members gather around the table and make Songpyeon. They try to make pretty shapes because there is a belief that if you make pretty Songpyeon, you will have a beautiful daughter.

Ingredients:

- 5 cups non-glutinous rice powder
- 5 g salt
- 200 g water
Coloring stuffs:
- 3 g mugwort powder
- 7 g  gardenia soaked water
- 9 g strawberry powder liquid
- 1 g cinnamon powder
Filling stuffs:
- 50 g fresh green bean
- ¼ tsp salt
- 30 g sesame seeds
- ½ tbsp honey
- 1 tbsp sugar
- ⅛ tsp salt
- 30 g geopi-pat (dark blue, thin skin sweet bean)
- ⅔ tbsp honey
- ¼ tsp salt
- 1 g cinnamon powder
- 300 g pine needles 
- 1 tbsp sesame oil
- 10 cups steaming water

Preparation:

1. Strongly knead each colored rice powder with hot water quite for a long time.

2. Pour water into the steaming pot and heat it up for 10 minutes on high heat, when it gives off steam, layer damp cotton cloths on the bottom of the pot. Put the geopi-pat in the pot and steam it for 25 minutes. Pound the geopi-pat with salt and sieve, then mix with honey, salt and cinnamon powder thoroughly.

3. Pull off around 15-16 g of rice powder dough, roll it into a small ball and make a dent in the center. Put the filling stuffs in it, close up the balls edges and make it into a half-moon shape.

4. Pour water into the steaming pot, heat it up for 10 minutes on high heat, when it boils, layer pine needles on the bottom. Place the shaped dough and steam for 20 minutes on high heat.

5. Take out the steamed rice cake, quickly rinse in cold water, remove the pine needles, drain water and coat with sesame oil.

Yield: 8 portions
Time: 5 hours
Source:  www.koreataste.org

Gyung Dan (Sweet Rice Balls)

Ingredients:

- 5 cups glutinous rice powder
- 1 tsp salt
- 100 g water
For the sweet powder:
- ¼ cups yellow bean powder
- ¼ cups green bean powder
- some geopi-pat
- ¼ cups black sesame powder
- ⅛ tsp salt
- 1 tsp sugar
- 25 g red bean
- 1 cup scalding water
- 10 cups boiling water


Directions:

1. Pour water into the steaming pot and heat it up for 10 minutes on high heat. When it gives off steam, layer damp cotton cloths on the bottom of the pot, put the geopi-pat in the pot and steam it for 25 minutes pound with salt, sieve, then mix with sugar thoroughly.

2. Put water and red bean in the pot, heat it up for 5 minutes on high heat. When it boils, discard the boiling water and pour new water, boil it for 20 minutes on medium heat. Reduce the heat to low and steam it for 25 minutes until the red bean very tender, pound with salt, sieve, and mix it with sugar thoroughly.

3. Add salt in the glutinous rice powder and knead with hot water. Pull off around 12-13 g of dough and roll it into 2 cm - diameter balls.

4. Pour water in the pot and heat it up for 10 minutes on high heat. When it boils, put the rolled dough into the boiling water, boil it for about 2 minutes and 30 seconds. When balls float up on the surface, let them float there for 20-30 seconds more. Take them out with strainer, quickly rinse in cold water and drain.

5. Divide rice-cake balls into 5 parts and coat the balls with each sweet powder.

Yield: 8 portions
Time: 5 hours

WELCOME SPRING!!!











HAPPY SPRING!!! TIMEA

Wednesday, March 14, 2012

Eobok-jaengban (Boiled Meat Platter)

Eobok-jaengban is a dish served and eaten while it is simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea.

Ingredients:

- ½ part gristle
- 300 g ox-tongue
- 200 g beef brisket
- 18 cups boiling water
- 1 head green onion
- 1 head garlic
- ⅔ tbsp clear soy sauce
- ½ tsp salt
- 5 sheets brown oak mushrooms
- 200 g agaric mushrooms
- 1 tsp salt
- 2 tsp sesame oil
- 2 eggs
-  ¼ ea pear
- 1 tbsp pine nuts
- 100 g buckwheat noodles
Seasoning sauce:
- 2½ tbsp clear soy sauce
- 1 tbsp minced green onion
- 1 tsp red pepper powder
- ½ tbsp minced garlic
- 1 tsp sesame salt
- ½ tbsp sesame oil

Preparation:

1. Pour precleaning water in the pot and heat it up for 5 minutes on high heat. When it boils, put the gristle and the ox-tongue and  boil them for 5 minutes. Discard the boiling water and pour water again in the pot. Heat it up for 10 minutes on high heat. When it boils, lower the heat to medium and simmer for 3 hours. While simmering, skim off floated foam and fats. Add fragrant seasoning and beef, simmer it for another 1 hour.

2. Take out the beef from the pot, shred it and season with half of seasoning. Cool down the broth, filter through cotton cloths, skim fats, season with diluted clear soy sauce and salt to provide broth.

3. Pour water in the pot and heat it up for 2 minutes on high heat, when it boils, put the agaric mushrooms and scald for 1 minute rip up into 1 cm-wide, and season with remained seasoning.

4. Put water, salt and eggs in the pot, heat it up for 5 minutes on high heat. When it boils, lower the heat to medium, boil for another 12 minutes. Put the eggs into cold water, and then peel off the shell, cut it round. Peel the pear and shred it.

5. Pour water in the pot and heat it up for 4 minutes on high heat. When it boils, put the noodles and boil it for 1 minute. When it boils again, add ½ cup of water, wait for 1 minute.When it boils again, add 100 g of water. After additional boiling for 30 seconds take the noodles out, rinse them in cold water by rubbing with hands, and drain water.

6. Place seasoned meat, mushrooms, eggs, pear, pine nuts and noodles in the simmering pot, add the broth. Heat it up for 3 minutes on high heat. When it boils, lower the heat to medium and simmer it for 10 minutes. Serve with seasoning sauce. 

Yield: 4 servings
Time: 5 hours
Source:  www.koreataste.org

Happy White Day!

Hi,

Happy White Day to all!!! I hope the girls will receive a lot of gifts and chocolate! Enjoy this day! Kisses

Timea