Korean Deep Fried Seaweed Rolls stuffed with JapChae Noodle (KimMaRi)


Last month, a friend of mine introduced this Korean street food to me.  She bought a box of KimMaRi from her friend whom she knew online.  I had few bites, and loved the taste of it.  I tried searching online for the recipe, but unable to find one written in English.  I remembered the look and taste of KimMaRi, so I decided to give it a try on my own.   After my first attempt, my husband tried it and loved the taste.  He said it is very close to Korean Street Food “KimMaRi”.  A success!

INGREDIENTS

few sheets of dried Seaweed sheets, cut into 5 inches wide
Japchae noodle, follow this recipe
1/2 package of Tempura mix 
Tempura dipping sauce
vegetables oil for frying
 

METHOD

(1) Prepare JapChae according to recipe, and let JapChae cooled down on a plate.
(2) Prepare dried seaweed sheets, and cut them into 5 inches wide.  
(3)  Place 1 sheet of dried seaweed on a clean plate.  Take 1 tbsp of Japchae and place on the bottom of seaweed sheet.
(4)  Roll them up like sushi rolls, and seal the end with little water.
(5)  Prepare batter according to package instruction.  Take a seaweed roll and dip carefully into the batter.  Drip off excess batter. 
(6)  Heat oil in a frying pan, and add 2 to 3 rolls in hot oil.  Fry till crispy.
(7)  Serve hot and enjoy with tempura dipping sauce. 

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Korean Pickled Garlic


INGREDIENTS

8 whole cloves of garlic (adjust quantity according to the size of pickling jar)
2 cups white vinegar
1 cup soy sauce
2 tbsp sugar
1/2 cup chinese cooking wine
1 tsp salt
1 jalapeno

METHOD

(1)  Soak garlic in water for 30 minutes.
(2)  Remove garlic, and cut off the top of garlic (see picture)
(3)  Fill pickling jar with white vinegar, about 2 cups.  Add garlic and leave to sit for 10 days. 
(4)  After 3 to 5 days later, throw away the vinegar in the jar.  Leave the garlic in the jar.
(5)  In a saucepan, combine soy sauce, water, wine, vinegar, sugar, salt and jalapeno.  Bring to a boil for 10 minutes.  Remove and let it cool down completely.
(6)  Pour the cooled marinate sauce in the jar with garlic.
(7)  Pickle for at least 1 month for full flavor.  It can be kept for a year or more!  No kidding 🙂 
 

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American Caesar Salad (美国凯萨沙拉)


INGREDIENTS

1 Romaine lettuce
2 hard-boiled eggs, quartered
1 cup roast chicken, cut into thick slices or cubes (Bacon is usually used in Caesar salad.  I replaced it with chicken for healthier version)
2 thick slices bread, cut into cubes
handful of almond slices
Parmesan cheese, in shavings
 
Dressing: 2 tbsp olive oil, 2 tbsp light cream, 1 cured anchovy fillets(mashed), 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp Djon Mustard, 1 tbsp white vinegar, dash of Worcestershire Sauce.
 

METHOD

(1)  Preheat oven to 430F.  Arrange bread cubes on a baking sheet and drizzle with oil.  Season with salt and pepper.  Bake until crispy and golden brown, about 3 minutes.
(2)  Put lettuce in a salad.  Add toasted bread cubes, almond slices, eggs, chicken, and Parmesan Cheese. 
(3)  Combine all salad dressing ingredients, and whisk lightly with fork. 
(4)  Before serving, drizzle dressing over the salad and serve immediately.
 

Stir-Fried Noodle Shanghai Style (上海粗炒面)


INGREDIENTS

1 lb thick noodles (available in Chinese market)
1 cup thinly sliced chicken breast or pork loin
1/2 cup prawns, deveined and shells removed
3 cups thick sliced cabbage
1 slice ginger
1 tbsp minced garlic
1 stalk of green onion, strips
Marinate (sliced chicken or pork) = 1 tsp soy sauce, 1 tsp corn starch, 1 tsp water, little sesame oil and pepper
Seasoning (Noodles) = 1 tsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sesame seed oil, 2 tbsp water, 1 tsp sugar
 

METHOD

(1)  Blanch noodles in hot water for 1 minute and drain.  Set aside on a plate.
(2)  Heat 1 tbsp oil in a wok.  Add pork/chicken meat and stir fry till cooked.  Throw in prawns, and cook for another minute.  Remove and set aside in a plate.
(3)  Heat another 1 tbsp in the same wok.  Add minced garlic, and stir fry till golden brown.  Add cabbage and stir fry till cabbage is softened.  Remove and set aside in a plate.
(4)  Heat 2 tbsp in the wok.  Fry noodles and add seasoning. 
(5)  Lastly, add cabbage and meat.  Toss well together.  Add green onion.
(6)  Serve hot and enjoy!
 

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Korean Fish Cake soup


INGREDIENTS

1/2 bag of Korean fish cake mix (about 2 cups)
1 tsp Korean dried seaweed, soaked
1 egg, beaten
3 cups homemade anchovy stock
2 stalks of green onion, minced
1 tsp sea salt
1/2 tbsp soy sauce
 

METHOD

(1)  Bring anchovy stock to a boil. 
(2)  Add fish cakes and seaweed, and let it boil for 10 minutes.
(3)  Add sea salt and soy sauce. 
(4)  Once the soup is boiling, add green onion and egg.  Stir for 10 seconds, and turn off the heat.
(5)  Serve hot and enjoy!

Korean Seasoned Dried Cuttlefish (Ojingeochae Bokkeum)


I received 2 huge bags of dried cuttlefish from my Korean mother-in-law in Pusan.  Dried cuttlefish tastes so good, especially those from Pusan.  We usually eat them as snack with beer or soju.  I personally love having cuttlefish as one of the side dishes, by marinating these cuttlefish as illustrated in this recipe.

INGREDIENTS

1 lb cuttlefish
2 tbsp cooking oil
dash of white sesame seeds
 
Seasoning sauce:
2 tbsp Korean red pepper paste (Gochujang) – adjust accordingly
2 tbsp Korean Corn Syrup
1 tbsp sugar
1/2 tbsp soy sauce
1 tbsp cooking wine
dash of ginger powder
dash of garlic powder
2 tbsp water
 

METHOD

(1) Combine all seasoning ingredients in a bowl.
(2)  Add 2 tbsp of cooking oil in a pan and heat under medium low heat.  
(3)  Pour in the seasoning sauce, and cook for 10 minutes or the sauce turns bubbly.
(4)  Add dried cuttlefish  and toss to coat evenly.
(5)  Remove and place in a shallow dish.  Sprinkle with toasted sesame seeds.
(6)  Serve as side dish and enjoy!
 

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Korean Grilled Garlic Prime Rib (Jumulleok)


INGREDIENTS

2 lbs boneless prime rib, thinly sliced (available in Korean market)
1 cup mushrooms, sliced thinly
1 onion, thinly sliced
2 green onions, cut into 2 inches pieces
2 tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tbsp sesame seed oil
 
Dipping sauce:  2 tbsp water, 1 tbsp soy sauce, 2 tsp white vinegar, dash of sesame seeds
 

METHOD

(1)  Rinse meat and drain well.  Place in resealable bag or container.
(2)  Combine salt, pepper and sesame seed oil in a bowl.  Pour over meat in the bag or container.
(3)  Add onion and green onion, and seal well.  Let it marinate for overnight.
(4)  Heat grill pan till very hot.  Slowly add meat, onion, green onion and mushroom.  Grill over high heat till the meat is cooked.  Watch closely for the meat while cooking.  Do not overcook the meat.
(5)  Serve meat with dipping sauce.  Enjoy with green lettuce, pickled jalapeno, and kimchi.
 
 

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Korean pickled Jalapeno (pickled pepper)


INGREDIENTS

1 lb of jalapeno (adjust quantity according to the size of pickling jar)
2 cups white vinegar
1 cup distilled water
2 tbsp sugar
1 tsp sea salt
 

METHOD

(1)  Slice jalapeno thinly with mandolin. 
(2)  Combine vinegar, water, sugar and salt.  Stir till the sugar is dissolved.
(3) Pour pickling sauce into a jar.  Add all jalapeno slices. 
(4)  Close jar tightly, and let it pickle for 3 days or more.
 

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