Korean Sweet & Spicy Topokki (Fish Cake, Spam, Rice Cake)

Ingredients
3 tablespoons of Beksul Sweet & Spicy Topokki Hot Sauce
2 tablespoons of Honey
6 Fish Cake
6 Spam / Luncheon Meat
50g Rice Cake

Step 1: Pan fry Fish Cake and Spam and set aside.
Step 2: Add Water Rick Cake, Beksul Sweet & Spicy Topokki Hot Sauce, Honey and let it boil for 3mins.
Step 3: Add Fish Cake and Spam. Lower heat and let it simmer for 2mins.
Step 4: Remove from the heat and serve.

Give this recipe a try and hope you like it too.

Notes:
- This brand's Sweet & Spicy Topokki Hot Sauce spicy level is high. We added Honey to bring the spice level down.


Click here for our blog page Cooking Recipes - Others Cuisine for more recipes. Hope you will be inspired~

Samgye-tang (a.k.a. Korean Ginseng Chicken Soup) Recipe

Ingredients
1 whole Ginseng
3 tablespoons of Korean Glutinous Rice
1 small whole Chicken (White/Black)
2 tablespoon Salt
4 small Red Dates
12 peeled whole Garlic cloves
2L Water
Pinch of Salt to taste
Scallion for garnishing

Step 1: Soak Korean Glutinous Rice for 1 to 2 hours. If you're using dried Ginseng, pre-soak for 1 to 2hours.
Step 2: To clean the Chicken, rub inside and skin with Salt then rinse to remove all the Salt. Trim off and discard excess Chicken fatty skin around the chicken neck and bottom for less oily soup.
Step 3: Bring the Water to a boil in a deep pan.
Step 4: Stuff the Chicken Cavity with Korean Glutinous Rice, Red Dates and Garlic. Optional, you can tie (truss) the chicken legs with kitchen twine.
Step 5: Place the Chicken and Ginseng in the simmering Water and cover the pan. Bring it to a boil. Lower the fire and let it simmer for about an hour.
Step 6: Season with Salt to taste.
Step 7: Lastly, when the chicken is cooked, transfer it to a stone serving bowl or claypot or serving bowl. Garnish it with Scallion and serve immediately.



Click here for our blog page Cooking Recipes - Korean Cuisine for more recipes. Hope you will be inspired~

Korean Pancake aka Pajeon Recipe (includes different varieties ideas from Seafood aka Haemul and so on)

Korean Pancake is one of my favorite Korean food. Love the crispy, slightly chewy and yet flavorful taste.

This recipe makes 4 pieces of 12" size pancakes.


Pajeon Dipping Sauce Ingredients
1 tablespoon Soy Sauce
0.5 tablespoon Rice Vinegar
0.25 teaspoon of crushed Sesame Seeds
1 teaspoon of Garlic Powder
0.125 teaspoon of Sugar (optional)
1 teaspoon thinly sliced Scallion (optional)
0.25 teaspoon of Korean Chili Flakes or Spicy Korean Chili Seasoning (optional)

Measure all the amount in a small sauce bowl and give it a light whisk to combine all the ingredients for the dipping sauce and set aside for at least 20mins or while you prepare the Korean Pancakes.


Korean Pancake Base Ingredients
140g Top Flour
1 teaspoon of Baking Soda
240g Filtered Water
1 Egg
0.5 teaspoon Salt
0.125 teaspoon White Pepper
0.5 teaspoon Sugar
4 cups of Korean Pancake filling of your choice (our mix & match below)
180ml Vegetable Oil

1. In a large bowl, beat the Flour, Egg, Salt, Water, White Pepper, Sugar until no lumps. Set the batter aside to rest.


2. Preheat the pan to medium high heat and 3 tablespoons of Vegetable Oil and swirl around.
3. Put 1 cup of Korean Pancake filling of your choice, and stir fry the ingredients to semi cook it.
4. Pouring the Korean Pancake Base mix to cover the bottom of the pan. Approximately fry each side for 4 to 5 minutes or until golden brown and crispy.
5. Place cooked Korean Pancakes in the oven set at 50°C to keep it warm.
5. Repeat step 3, 4 & 5 until all 4 Korean Pancakes are done.
5. Cut the Korean Pancakes into wedges and serve warm with the dipping sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best measurements & other required ingredients.

Prawns & Octopus Cake Seafood Ingredients
2 cups of Prawns
2 cups of Octopus Cake

Vegetarian Ingredients
1 cup of Carrot (shredded)
1 cup of Red Bell Pepper (seeded and sliced)
1 cup of Zucchini (sliced)
1 cup of Green Onions (cut 1" long)

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Korean Exploration ::: How to make KimChi / 김치 ? - Spicy fermented cabbage with radish

Walking into a dozen of korean shops, you will definately see KimChi 김치 it's like must have dish in Korea! With this basic homemade in hand you won't be worried about the prices you are pay for your KimChi used for your recipes.

Total cost is approx S$50 for 7kgs of KimChi. That's a lot of KimChi...!!!

Let's start with your shopping list:

3 fresh Chinese Cabbage
4 1/2 cups or 990g of FINE Salt
2 litres of Water
3 heaped tablespoons of Glutinous Rice Starch
2 cup or 256g Korean Chili Powder
1 1/2 cup Fish Sauce
6 tablespoons of White Sugar
18 Spring Onions
15 cloves of Crushed Garlic
3 knobs / 1cm of Ginger
3/4 Brown Onion
700g White Chinese Radish

Cabbage


Chop the Chinese Cabbage into half then slice from the bottom twice to make it 3 slices. This will make 6 slices for each cabbage. Remember not to slice all as this way it will fasten your salting and KimChi Paste spreading later.



Soak them in slight salted water, while grating the White Chinese Radish and slicing the Spring Onion.





Drain and remove the washed cabbage into a tub.



Lightly salt the leaves. Outside - in between - Inside. After salting all of the cabbage, set it inside the tub for 2 hours, then rotate the bottom cabbage with the top ones halfway through leaving it for another 2 hours.




Kimchi Sauce
Now you can put these ingredients from the Korean shop in use!


Place the Garlics, Ginger, Brown Onion in the food processor, to make it into a paste.

Can either use grated White Chinese Radish or put it in the food processor with the rest of the above.

Put the water and sugar in a pot to boil till the sugar totally dissolve, turn off the fire and add in Glutinous Rice Starch and stir till mixture is smooth. Place a side to cool.

Scoop out all the paste into big pot or bowl add in the cool mixture then add in the Korean Chili Powder.



If you're mixing with hands like me, remember to wear a glove! Don't be a hero, your hands will be hurt by the spicy level of this KimChi Paste.

Mix well then add in the white radish and spring onion into the paste, if the paste is too dry, add more water little by little to loosen it up a little bit. Taste the mixture and make sure it is saltier, spicy, and somewhat refreshing and sweet because of the White Radish.



Rub the paste all over the cabbage in the similar way as the Chinese Cabbage is salted, make sure this delicious & spicy KimChi paste is in between every leaf. Be generous!

Store in a big plastic containers.



Now, just store and leave it out at room temperature for 9hours minimum or 24hours maximum for it to ferment then it can be refrigerated.

I took some pictures!

Fermenting after 2hours.......



Fermenting after 4hours.......see the juices!




Fermenting after 6hours.......



I'm pretty tired so i went to sleep... =P

i stopped after letting it ferment for 12hours.

My suggestion is to cut the KimChi into bite sized pieces, keep in containers. In the below picture the container can store about 500gram. Why bother storing in this way? It's because you would wanna bless your friends. Whenever your friends pop by you can just grab one tub for them to bring home! They will leave your house with a BIG smile.



A must try and learn this "very high skill" recipe which can save a whole lot of money by making this Homemade Kimchi by yourself. Along with dozens of happy faces that you will be blessing!

Remember to keep a lot for yourself too coz i'll be doing a few recipe with this basic dish!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Korean Exploration ::: Home KimChi Soup / 홈메이드 김치 국물 - Version 1

Something I have plan to make for dear on Sunday however, his business trip is postponed.

Here I am sharing it 1st..



I've made the Kimchi myself, too! But, can't edit the pictures to upload for blogging! Will update the Homemade Kimchi recipe soon~

serving for 3-4 persons

(A)
120g Pork Belly sliced thinly sliced
60g Pork Lion Shoulder thinly sliced
1.5 tablespoons of Cooking Wine


(B)
1/2 Onion Sliced
4 Fresh Emperor Shiitake Mushroom thinly sliced
Diced half of the Silken Tofu sliced into cubes



(C)
2 tablespoons of Vegetable Cooking Oil
3 Cloves of Garlic Diced
2 small bowls of Kim Chin with a bit of Kimchi Juice


(D)
3 small bowls of water
1/4 cube of Chicken Stock
OR
3 teaspoon of white miso paste


Top with:::
2 Spring Onions Sliced


Step 1: Marinate (A) for 15Mins in a pot.
Step 2: Prepare the list in (B),(C),(D),Topping while (A) is Marinating.
Step 3: Now to Stir fry (C). Heat pan - pour in the Vegetable Cooking Oil - put in the garlic still lightly browned - put in the kimchi and stir fry for 2-3mins.
Step 4: Let's start arranging. Using the same pot that has (A) - place the stir fried (C) on top - place the (B) all in each corner.


Step 5: Pour (D) in slowly then take it to a boil and simmer for 10mins.

Step 6: Dish it in individual bowls or a bowl for all to share and sprinkle the Sliced Spring Onions on top & serve.

It'll be superbly better if we can use Korean clay pot and cook in it and possibly in individual clay pot for each person.

Enjoy it with rice~



Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Side Dish Exploration ::: Korean Sweet Anchovies with Cucumber

Offtopic: We are now on Twitter, so Follow Us on Twitter to get first-hand updates whenever we ... update!

My favorite Korean side dish that I always ask for refill… there are few more… wait for me to explore & I’ll definitely share with all of you… for now is SWEET ANCHOVIES with CUCUMBERS…



Ingredients needed:::
1 tablespoon of Cooking Oil (Halal style) / 1 teaspoon of Lard (Non-Halal style)
Hand Full of Baby Anchovies
Half Hand Full of diced Japanese Cucumber
1 teaspoon of Fine Sugar

Steps~~~

Turn up the heat to Medium to warm up the pan and add in the Cooking Oil/Lard.
Throw in the Baby Anchovies to cook till lightly golden then add in the diced Japanese Cucumber & Fine Sugar. Stir till all sugar melt which will be just in time when the Baby Anchovies are golden and the cucumber as slightly cooked, I love my cucumber crispy!

Dish out to serve~ Enjoy… <3

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~