Jja Jang Myung
Korean Black Bean Noodle (Jja Jang Myung)
INGREDIENTS (see slideshow)
- 1 packet Jajangmyeon noodle (available in Korean market)
- 1 lb pork belly (cut into thin strips)
- 1 cup diced onion
- *1 cup diced zucchini
- *1 cup diced cabbage
- *1 cup diced peeled potato
- 1 cup black bean paste
- warm water (enough to cover the ingredients)
- 2 tbsp soy sauce (to bring out the savory taste)
- 3 tbsp sugar (to balance the saltiness of black bean paste)
- 5 tbsp cornstarch mixed with 1/2 cup water (to thicken the mixture)
* denotes using different vegetables to your liking. You can use one vegetable or more vegetables. Sometimes, I would only use potatoes for quick meal. You can even omit vegetables, but pork belly and onion are very essential in this dish.
- Noodles: Cook noodles according to package instruction, usually about 5 minutes in boiling water. Drain and put individual size in each serving bowl.
- Heat non stick pan under medium high heat. Add belly pork and stir fry till cooked.
- Add black bean paste and saute till fragrant for 2 minutes. This step is essential to bring out the taste of black bean paste.
- Add diced onions and potatoes. Stir fry to combine.
- Add sugar and soy sauce. Add remaining vegetables. Stir fry till well combined.
- Add water enough to cover the ingredients. You can add 1 more cup of water if you prefer additional sauce.
- Bring to boil over high heat. Cook for 5 to 10 minutes, till all vegetables are cooked. Taste the sauce, and adjust accordingly.
- Combine cornstarch with water in a small bowl. Slowly drizzle into the mixture (and stirring) until the sauce is thickened.
- Lower the heat to low, and keep simmering for another minute.
- Pour the sauce over the noodle and serve hot.
- I have garnished the noodle with thinly sliced cucumber, as shown in the picture.
Improvised version of Kimchi Chigae. This recipe is slightly different from my previous post “Kimchi Chigae” posted in Jan 2011
Korean Kimchi Soup (Kimchi Chigae)
Korean Kimchi Soup (Kimchi Chigae)
- 1 tbsp minced garlic
- 1 cup kimchi (squeezed dry, chopped and retain juice)
- 1 tbsp Korean red pepper powder (adjust according to spice)
- 1/2 block of medium-firm tofu, cut into small cubes
- 1 cup mushrooms
- 1/4 cup of flaked tuna
- 3 cup of stock (anchovy stock is preferred)
- Seasoning: little salt, black pepper, & sesame seed oil
- green onion, chopped
- In a pan or wok, heat 1 tsp of vegetable oil. Add garlic and stir fry for a minute. Add mushroom and stir fry.
- Add kimchi and red pepper powder. Stir fry till fragrant about 3 minutes.
- Add 3 cups of stock and reserved kimchi liquid. Bring it to a boil.
- Once boiling, gently add tofu and tuna. Let it boil for 5 to 10 minutes.
- Add seasoning and taste to preference.
- Garnish with green onion, and serve HOT.
Simple Chinese snacks, Deep fried prawn fritters.
20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
(1) Peel and devein prawns.
(2) Add seasoning to prawns, and leave aside for 30 minutes.
(3) Mix the frying mix powder with water, and mix into a smooth batter.
(4) Dip the prawns in the batter to coat evenly.
(5) Heat the frying oil over high heat, and deep fry until golden.
(6) Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce.
(7) Dipping sauce: Wasabi Mayo – Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise.
Posted in Appetizer, Appetizer, Appetizers, Chinese, Japanese, Korean, Seafood, Seafood, Seafood, Singapore / Malaysia, Small dishes, Starters & Snacks, Thailand, Vietnam
- Tagged 脆皮油炸虾, Prawn Fritters
Love fish, but not the fishy taste? Try dredging in flour and shallow frying them!
3 Pike Mackerel, cleaned
2 tbsp flour
2 cup of oil for frying (adjust amount of oil according to size of frying pan)
salt and pepper for seasoning
(1) Cut each pike mackerel into 4 pieces, about 3 inches long.
(2) Dry with paper towels.
(3) Season each mackerel with little salt and black pepper.
(4) Dredge in flour and set aside.
(5) Heat the oil in a frying pan. Shallow fry the fish in the oil over high heat over one minute. Turn the heat to medium and continue to fry until crisp about 3 – 5 minutes.
(6) Serve hot and enjoy!
Other fresh fish of a similar size may be cooked in this way
I just love homemade kimchi, fresh and tasty. Best part is that I can adjust the saltiness and spiciness to my liking. I use bok choi and cucumber (next post) in this recipe.
2 lb Bok Choi
1 onion, sliced
1 red pepper, seeded and sliced
2 green onions, roots trimmed and cut into 2 inch long
1/2 Korean radish, peeled and sliced thinly
1/2 cup salt
2 tbsp toasted white sesame seeds
Refer to “Poggi Kimchi“
(1) Separate bok choi leaves and wash thoroughly. Place in salad spinner, and dry them in batches.
(2) Place bok choi in a large mixing bowl, and sprinkle salt generously over each leaf.
(3) Add water enough to cover bok choi, and leave aside for 1 hour.
(4) Drain and rinse thoroughly to remove salt.
(5) Mix all the kimchi sauce ingredients in a separate bowl. Add sliced onion, red pepper, green onion, radish and sesame seeds and
(6) Add bok choi and evenly apply the sauce to the leaves.
(7) This kimchi is best enjoyed fresh and can be kept in the refrigerator (very cold setting) for up to 2 weeks.
It has been months since I wrote my last cooking blog! Apologize for my long absence, as I am busy taking care of my baby. She is our new addition to Lee family! Jamie is born in March 2012, and she is 5 months old now. I am thankful for my mother who spent 6 months staying with me, so life is alot easier until she left last week! Before both my daughters Joanne and Jamie wake up from their nap, I better hurry writing up this recipe of homemade Kimchi for my devoted followers.
Although my husband is Korean (he does not cook), it is almost impossible for him to find me a decent Korean Kimchi recipe. Why depend on someone else?!?! I can do it myself! I spent times researching different recipes (and I am not Korean!), and I succeeded in making decent kimchi at last! I can say that it is “successful” as my Korean husband gave a thump up (or thumbs)? hehe
1 napa cabbage
1 handful of mustard leaves, cut into 2 inches
1 handful of watercress, cut into 2 inches
1 Korean radish, shredded
5 green onions, cut into 2 inches
1 cup sea salt (coarse salt)
Kimchi sauce (combine all ingredients in a large bowl)
1 cup red pepper powder (adjust according to your spice level)
3/4 cup sweet rice paste (see below)
1/4 cup minced garlic
1/4 cup fish sauce – omit for vegetarian version
1/4 cup salted shrimp (available in a jar) – omit for vegetarian version
1/4 cup sugar
2 tbsp salt
3 cups water (increase if mixture is too thick)
1 onion, grated finely
sweet rice paste:
1/2 cup sweet rice flour
1 cup water
Combine both ingredients in a pot. Boil over high heat and whisk till mixture thickens. Turn off the heat, and let the mixture cool down.
(1) Slice the napa cabbage into half. Slice each half of cabbage into halves. You should get 4 pieces of cabbage.
(2) Wash the cabbage thoroughly, making sure that there is no soil or dirt inside the cabbage leaves.
(3) Using a large deep container, sprinkle the salt between each cabbage leaves (more salt the better!).
(4) Pour in enough water to cover the cabbage. Using heavy weight stone (or pot), put on top of cabbage and leave overnight (at least 8 hours).
(5) Drain and wash each cabbage under running water for few times. Drain and set aside.
Making Kimchi sauce
(1) Combine all ingredients in a large bowl, and add cut vegetables (mustard leaves, watercress, green onions and radish). Mix well and set aside.
Making the KIMCHI
(1) Place one cabbage quarter inside a large bowl. Spread the kimchi sauce between each leaf and outside of leaf. Repeat for the remaining cabbage.
(2) Put the stuffed cabbage in a kimchi container (available in Korean market) or any plastic container. Have the cabbage facing upward to keep the ingredients inside the cabbage.
(3) Use 1 large container to contain all cabbages or use 2 separate containers. Make sure to fill the cabbage only up to 80% full to avoid overflow!
(4) Pour in the remaining sauce (if any) and close the lid.
(5) The kimchi must be kept in the refrigerator. You can enjoy the fresh kimchi after 36 hours of fermentation. The kimchi can be kept up to 2 months.