Soybean Noodle Soup - Kong guksu

When the weather is hot, cold soybean noodle soup, is always one of foods I remember. It is not easy to soak the beans for a long time then peel them, but when I eat noodle soup that is cool and nutty, this hard process is completely forgotten.

This time I added some toasted almonds and sesame seeds(2 -3 T)when I put the cooked soybeans in the blender. It was much tastier than when I just made it with soybeans.
If you add more soybeans, you will get a thicker soup and if you want a lighter taste, you can add more water or ice. My husband and I like a thick soybean soup, so I reduced the amount of water and increased the amount of soybeans. And, I used the boiled water from the  soybeans instead of plain water and the taste was better.

Click here for how to make
http://yhj95sm.blogspot.com/2013/07/soybean-noodle-kong-gooksu.html


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Pan Fried Dumplings - Gunmandu

This is my favorite Korean dumpling that is made of cabbage, sprouts, sweet potato noodles, tofu and meat.This time I made dumplings (mandu) with a variety of vegetables and it was tasty. I liked the added texture.

When I make dumplings, I usually steam them or make dumpling soup, but this time I made pan fried dumplings(gunmandu). It was delicious! In fact, anything fried or stir fried are bound to be delicious. Yummy!

The way to make dumplings is the same as before. But I changed the ingredients a little.

Ingredients

1 lb ground beef

1 lb ground pork

1 green cabbage

1 pack sprouts

3-4 cloves garlic

1 t minced ginger

3 T chopped green onions

2 C chopped Korean chives

1/2 lb sweet potato noodles

2 T soy sauce

3-4 T sesame oil

2 T rice wine

salt and pepper to taste

How to fry dumplings?

Steam dumplings for about 5 minutes.

Put oil in a pan and fry the dumplings over medium high heat until lightly golden on both sides.

Add a little water(3-4 T), cover and steam until filling is cooked.

Once they are cooked remove the lid and pan fry them a little more until golden brown.

How to make dumplings?

http://yhj95sm.blogspot.com/2014/01/korean-dumpling.html

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Teriyaki Chicken

Grilled chicken with teriyaki sauce is one of my favorite dishes, but I always ate it at a restaurant, not home. So I tried to make it. I did something different with this dish, I used sesame leaves. I combined Japanese and Korean cuisines. The sweet, savory, salty sauce and the fragrant sesame leaves make the chicken more delicious. I also added mirin. What is mirin? It is a type of rice wine similar to sake but it is sweeter and has a lower alcohol content. Try this recipe and have dinner on the table in a short time!

Ingredients

1 lb                                       chicken thigh

1/2 C                                    corn flour

1 C                                       sliced cabbage

1/2 C                                    thinly chopped sesame leaves

1-2 T                                    cooking oil

Sauce

4 -5 T                                   coconut sugar

3 T                                        mirin

4 T                                        rice wine 

4 T                                        soy sauce

1 t                                         minced ginger

Directions

Rinse and dry chicken with a paper towel.

Slice into bite size pieces and spread them on tray.

Evenly dust them with corn flour on both sides.

Mix the teriyaki sauce.

Pan fry both sides of chicken over medium heat until golden brown.

Pour sauce mixture into the pan and increase to heat high and bring to the boil and cook until the sauce is slightly glossy.

Serve teriyaki chicken with cabbage and sesame leaves.

Enjoy!

Korean Meal on the Table

What do Koreans eat everyday?

Koreans usually eat steamed rice(bab), soup(guk)and side dishes (banchan). So if there are some side dishes, it's easy to fill the table. When I was just married my mom used to give me side dishes. That was when I was not good at cooking, so I got a lot of help from my mom. If I made rice, it is easy to fill the table.
Today I made some more side dishes like grilled short ribs(galbi), spicy fish stew(maeuntang) and salmon sashimi. Of course, I bought the salmon sashimi at the grocery store. And I made a number of side dishes - cabbage kimchi, caprese salad skewer and pickled radish. Koreans usually eat steamed rice, soup and kimchi. In addition to this, try to add various main dishes - for example meat, fish and so on. Especially, today I made steamed rice with oats and quinoa and I grilled marinated short ribs as a main dish. They were so delicious! The spicy Korean fish stew was so flavorful. In general, the restaurants sell spicy fish soup with seasoning(MSG), but I made spicy fish soup without seasoning. I just used natural seasoning like dried mushroom powder, dried pollack, dried kelp and dried anchovy powder. It's healthier! (The basic Korean soup or stew stock is made with dried fish, sea weed or mushrooms)

Do you want to know how to cook grilled short ribs(galbi), spicy fish stew(maeuntang) or cabbage kimchi?  Cick here!

Korean Short Rib
http://yhj95sm.blogspot.com/2016/05/korean-short-ribs-and-spicy-fish-stew.html

Korean Spicy Fish Stew
http://yhj95sm.blogspot.com/2016/02/blog-post.html

Cabbage Kimchi
http://yhj95sm.blogspot.com/2017/01/cabbage-kimchi.html


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