Korean Rice Roll - Kimbab

Whenever it's spring I remember Korean rice roll (kimbab), because my mom made rice rolls when I went to field trip. My mom used ground beef, pickled radish, cucumber, seasoned root, carrot... but she added a lots of steamed rice, so it was not good - it tasted a little bland to me. (sorry mom...)

Korean Crunchy Fried Chicken - Dak-gangjeong

These days, fried chicken and beer are very popular foods in Korea. It is called Chi-mack, Chi comes from the Korean word for chicken and mack comes from the Korean word for beer, mackju. Chi-mack is also popular in China from the influence of the Korean drama 'My Love from the Star". The Chinese wants to eat Chi-mack after they watch the drama - the actress ate chi-mack in the drama. Korean dramas are popular all over Asia nowadays, so the Korean culture is also popular. Especially, Korean food. By the way, there are some people that like original fried chicken, but I like fried chicken with garlic and soy sauce like this picture (Dak-gangjeong), because I like the crunchy, salty and sweet taste of the chicken.

Ingredients
1 lb                                                    chicken thighs
1 C                                                     fried mix powder
1 C                                                     water
2/3 C                                                  milk
1/2 C                                                  mother sauce
4 T                                                      oligosaccharide
1 T                                                      potato starch 
pepper to taste
peanut oil

mother sauce
1 C                                                     soy sauce
1 C                                                     water
1/2 C                                                  sugar
1 t                                                       pepper
3 T                                                      minced garlic
1/2                                                      onion
1/2                                                      apple, peeled

* I made the mother sauce from Yoon's Kitchen (Korean reality show).
  Put all the ingredients in a blender and blend it all together.

Directions
Soak the chicken in milk for 30 minutes, it helps to remove the bad chicken smell (This step is optional)
Rinse slightly and pat dry.
Cut into bite size pieces and sprinkle with pepper and potato starch.
Make a batter with the fried mix powder and water then coat the chicken with the batter.
Deep fry in oil until light golden brown and cool slightly and deep fry again until golden brown - if you fry twice, the chicken becomes crisper.
In a pan, put the mother sauce and oligosaccharide and boil slightly until syrupy. 
Add the fried chicken and stir fry slightly to coat the chicken.
Serve fried chicken with beer!

Spicy Mixed Noodle - Bibim-Guksu

Kimchi represents Korea because it is the most famous food in Korea. So, Koreans eat it in various ways like a side dish, soup, pancake or salad. They also use it like a noodle garnish. If you use a kimchi on noodles, you don't need noodle sauce, because kimchi itself is enough to make it taste delicious. You can use any kimchi for noodles. In my case I used young radish kimchi that I made a few weeks ago, because it has been fermented just right. I added pear for a sweeter taste. Great!
For your information, bibim-guksu is a cold noodle dish that is made with thin wheat flour noodles mixed with a spicy sweet sauce.

Refer to here
https://www.youtube.com/watch?v=a7qdymfAa24

Kabocha Soup

This time of year naturally makes you think of soup when a cold wind blows and it gets cold. The warm soup seems to make your body warm and snug. Today, I remembered warm soup in cold weather and I made this soup, there was a pumpkin in the refrigerator. And I added milk and cream for a slightly softer taste. It was so delicious!
But, I wonder why the soup is made in the refrigerator for a day rather than just making it, would it be better to eat it?  Do you know why?
Kabocha is a variety of winter squash, it is heavy and thick similar to butternut squash and sweet potato. So I like  kabocha squash. Delicious, warm kabocha soup will be great!
Let's get started!

Ingredients
1                                              kabocha squash
2 C                                          milk
2/3 C                                       cream
3 T                                           honey
1/2                                           onion
salt and pepper to taste

Directions
Peel and cut kabocha squash, if it is very hard, warm it up in microwave for 4 minutes or more.
Slice onion and kabocha squash into bite size pieces and put it in a pot.
Add 1 C milk and boil until kabocha squash is cooked then mash them.
Add 1 C milk and 2/3 C cream and cook. 
Put salt and pepper to taste.
Add honey before eating.

Mille-Feuille Nabe - Hot Pot

As the weather gets colder, I think of warm soup - cold weather reminds me of hot soup.
Mille-Feuille Nabe is a combination of a French word that means a thousand leaves and a Japanese word nabe which means pot.  Furthermore, it is a dish containing pretty visuals that literally seem to contain a thousand leaves.
Mille-Feuille Nabe is a very popular hot pot with layers of ingredients, usually made with napa cabbage and thinly sliced meet. So, young housewives serve this dish to their guests when it is a housewarming party. Of course, most of guests are very satisfied with this dish. I like to serve this. When I cooked Mille-Feuille Nabe yesterday, my husband was very complimentry and satisfied, too. It is undisputably a great meal! 
So, hopefully this beautiful hot pot dish can warm your winter and give you inspiration when you have a party.
Let's get started!

Refer to here
https://www.youtube.com/watch?v=NS3bXJWNzoc