White Cabbage Kimchi

Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and radish. There are a lot of different kinds of Kimchi in Korea. There is green onion Kimchi,  Korean chive Kimchi, cucumber Kimchi, young radish Kimchi, white Kimchi, white cabbage Kimchi and so on.
White cabbage Kimchi is the most delicious. Most Kimchi is hot and salty. White cabbage is not hot, because I don't use Korean hot pepper powder. Cabbage kimchi is one of my favorites, because it is not hot and sweet even though I don't use sugar - I just use apple and red bell peppers. Yummy!


Ingredients
3 lb white cabbage
1/3 C salt
1/2 onion
1/2 red bell pepper
1/2 apple
3-4 cloves garlic
half inch piece ginger
2 T pickled shrimps 
1 T fish sauce
1/2 C chopped green onion
1/3 C chopped red bell pepper

Directions
Cut the cabbage into bite size pieces, rinse and drain.
Sprinkle cabbage with salt and leave for 2 hours.
Rinse and drain.
In a food processor grind apple, bell pepper, onion, garlic, pickled shrimp, fish sauce and ginger.
Add apple mixture to cabbage and mix well then add chopped green onion.
Put in container and let stand at room temperature for 1 day and keep in refrigerator for 2-3 days before serving. 

Korean Crab Stew - Kkotgae-tang

If the weather is cold,  I remember the crab stew that my mom made. I like to cook it with fresh crab, but not blue crab. I used Korean frozen crabs ( I can't get the fresh Korean crabs). Korean crab is not comparable to blue crab - it's rich, delicious and there is much more crab meat!

The way to boil the crab stew is different for each house, but my mother uses Korean soybean paste (Daengjang).

Ingredients

1.5 lb                        frozen Korean crabs

6 C                           water

2-3 pieces                 kelp (2X2 inch)

1/4 lb                        Korean radish

1 C                           sliced onion

2 T                           chopped green onion

2-3 T                        Korean soybean paste

2 t                            Korean hot pepper powder

2 T                           Soju or cooking wine

Directions

Put Korean crabs in zip lock bag and defrost quickly in cold water. 

When defrosted in the refrigerator the crab loses some flavor.

Rinse them slightly.

Cut Korean radish into 1/4 inch-thick slices.

Make a broth with kelp, radish and water for 15 minutes. 

When the broth is complete, remove the kelp.

Put crabs in the broth and boil and then add onion when the crab is red.

Sprinkle with Soju.

Stir in the soybean paste, mixing well and add Korean hot pepper powder and boil for 8-10 minutes.

Sprinkle with chopped green onions and serve rice as a side dish.

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Moringa Cookies

This is the first time I am using moringa powder in my baking and the taste is very special and very similar to the taste of green tea. I used a green tea cookies recipe to make moringa cookies. Oh, It was great!  

Actually, I wanted to make pretty green sweets, so I put a little more powder in it and it was a little bitter. OMG! Although it was a little bitter, the taste was delicious - buttery and creamy. I even felt the bitter taste of the cookies was a little healthier!

Never heard of moringa before?  It is made from naturally-dried moringa leaves. The moringa plant is beginning to gain more popularity as a new “super food” for its highly nutritious profile and powerful anti-inflammatory, antioxidant, and tissue-protective properties. 

Also, moringa described as the "miracle tree," helps lower blood pressure and is a sleep aid. It is nature's multi-vitamin providing 7xs the vitamin C of oranges, 4xs the calcium of milk, 4xs the vitamin A of carrots, 3xs the potassium of bananas, and 2xs the protein of yogurt. Amazing!

Easily compared with Matcha - Moringa versus Matcha, Battle – START,  Click!

Ingredients
120 g (1/2 C)                       cream cheese
70 g (6 T)                            butter
80 g (1/2 C)                         brown sugar
35 g (3 T)                            white sugar
1 t                                         salt
160 g  (1 + 1/3 C)                all purpose flour
30 g (less than 1/4 C)           moringa powder
1 t                                          baking powder
1 t                                          baking soda
1                                           egg
100 g (1/2 C)                       chopped dark chocolate
120 g (1 C)                          confectioners sugar

Directions
Refer here, click!
https://www.youtube.com/watch?v=Tbdzopo4hfM&t=48s


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Korean Pancake with Seafood and Seaweed

On rainy days I want to eat Korean pancakes. 
I like to drink with Makgeolli with them. It is a slightly sweet traditional Korean alcoholic beverage and made by combining rice and yeast. It’s milky-white, fizzy and refreshing.
Actually, I don't like drinking, but sometimes I enjoy it with Korean pancakes. A combination of fatty foods and some alcohol is really good!

Ingredients
1 1/2 C soaked seaweed
1 C frozen seafood mix
1 C frying powder
3/4 C water
vegetable oil

Dipping sauce
1/2 T soy sauce
1 t Korean hot pepper powder
1 t water
1/2 t sesame seed
1/3 t chopped green onion

Directions
Combine all the ingredients for the dipping sauce and set aside.
Thaw frozen seafood and dry with a kitchen towel.
Rinse soaked seaweed, squeeze slightly and cut into 1/2 inch strips.
Mix frying powder with water and add seaweed and seafood mix.
Place a non-stick frying pan over medium high heat and add the vegetable oil when the pan is hot.
Pour just enough batter into the pan so that it covers the entire bottom.
Cook the pancake for 2-3 minutes or golden brown and flip it over and cook another 2 minutes. 
Serve hot with dipping sauce.

This dish is really great. It is even better with Makgeolli to go with it. So, I did! Yeah!!!


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Madeleine with Truvia

I am trying to eat less sugar these days. So I used Truvia instead of sugar when I baked madeleines.
What is Truvia? It is a new all-natural sweetener made from three main ingredients - stevia leaf extract, erythritol and other natural flavors. So Truvia has no calories! And it's sweet and natural! But I used a conversion calculator because the degree of sweetness of Sugar and Truvia is different. If you want to see conversion calculator, Click!
And I tried to use almond flour to reduce the amount of carbohydrates in flour to make a little healthier sweet treat!

Ingredients
70 g cake flour (less 2/3 C)
30 g almond flour (1/4 C)
30 g honey
5 packets Truvia (60 g of sugar = 7 packets of Truvia, but I reduced 2 packets)
2 eggs
1 stick butter
3 g baking powder
1 T lemon juice

* sugar 1 T =  Truvia 1 + 1/2 t 

* Baking Conversion Table = Click, Click

Directions
Refer to here. Click !


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