Recipe All - Rice & Noodles - Kimchi

Kimchi Fried Rice

03 15 17

Photography by Sarah M. Park

You may have heard or read so much about how Korean food has finally landed in US and how much it is trending right now, all over the world. Thanks to all innovative Korean-American chefs working their way to introduce Korean food to all non-Korean palette. It makes me so happy and excited to know that most people have either heard or have tasted kimchi by now.  How so many people are interested in learning more about the cultured pickling and the process of fermentation. It also brings me great pleasure letting you all know how kimchi is cooked and transformed into many dishes in Korea. I can definitely tell you that kimchi fried rice is the most classic ‘homie’ form I can think of. I recently got to demo this dish at my latest workshop. Since then, I worked on few things to improve and bring out the bold and savory part of this dish that I was missing all this time. Check out the recipe below, hope you get to try them yourself!

Photography by Selina S. Lee

Kimchi Fried Rice (김치볶음밥)2 Servings

INGREDIENT
2 bowls of day-old (or chilled) cooked white rice
2 cups chopped kimchi
1 cup finely chopped bacon – optional
3 finely chopped green onions/scallions
2 eggs
seasoned seaweed crisp (김자반) – optional
semi-dry parsley – optional

SEASONING
1 tbsp butter
2 tbsp extra virgin olive oil
2 tbsp soy sauce or shim’s savory sauce
1 tsp sugar

PREPARATION
If you don’t have any leftover day-old rice, you can cook rice and cool them down in room temperature. Rice should be cooked more on the dry side. Prepare ripen kimchi by chopping them in small bite size pieces, cut bacon and  green onion by finely chopping.

COOKING INSTRUCTION
1. In a large skillet or wok, add oil and green onion over med-high heat. This will create nice infused oil with sweet flavors from the onion. Add bacon and kimchi and cook it until kimchi is nice and tender (about 10 min). NOTE: If kimchi is on the sour side, you can add little bit of sugar to balance the sourness. Add soy sauce and cook for few more minutes.

2. Add cooked rice and mix in with the kimchi (and bacon) mix by turning off the heat. This will give you enough time to nicely coat the rice without overcooking it. Turn the heat back on high and fry the rest by mixing with the spatula or spoon. Add butter at the end and fry them for a minute until butter is melted in. NOTE: using the side edge of your spatula or spoon will keep the rice grains firm.

3. Make soft-fried egg and serve fried rice with seaweed crisp and dry parsley!

Recipe All - Rice & Noodles

Mushroom Stone Pot (Dolsot) Rice

03 07 17

Photography by Selina S. Lee

I finally got around to write up a recipe for this yummy mushroom stone pot rice. I also did a demo of this dish at the latest Banchan Workshop. You can buy the granite stone pot (Dolsot) at Korean market kitchen supply stores or on Amazon! Check out the recipe below. Enjoy!

Photography by Selina S. Lee

MUSHROOM STONE POT (DOLSOT) RICE (버섯돌솥밥)4 Servings

INGREDIENT
2 cups mixed wild mushrooms or
any kind of mushrooms your choice
1 cup brown short grain rice
½ cup white short grain rice
½ cup white sweet rice
1 + ⅓ cup water
2 cut dried kelp pieces

SAUCE
¼ cup soy sauce
¼ cup finely chopped mushrooms
2 tbsp finely chopped scallions
2 tbsp finely chopped Korean green chili peppers
1 tsp minced garlic
1 tsp toasted sesame seeds
1 tsp sesame oil
2 tbsp water – optional (to thin it out)

PREPARATION
Prepare the rice by mixing the grains and wash them in warm water. I usually wash and drain up to 5 times until rice is clean. Prepare the mushrooms by cleaning and dusting with damp towel then shred them by hand into long bite size pieces. Sauteed the mushrooms on a skillet without any oil until smokey flavor of mushroom comes out. NOTE: Be sure not overcook or burn the mushrooms. Prepare the dried kelp by cutting (if not cut already) and by rinsing them in water. Prepare the sauce by mixing all the ingredients (in the order listed above) together then set it aside.

COOKING INSTRUCTION
1. In a stone pot, add washed rice and 1 + ⅓ cup water. Place the cooked mushrooms around the edges of the pot on top of the rice leaving a small hole in the middle. This will help cook the rice better by leaving a space for the steam to come out. Insert the kelp pieces in the middle hole.
2. On a med-high heat cook the rice with lid closed (10 min). Once it starts to boil, lower the heat to lowest, open the lid slightly for the steam to come out (5 min). Once it stops boiling, turn the heat off, close the lid and let it sit for another (5 min). NOTE: Stay close to the pot by checking and watching to ensure it doesn’t overflow.
3. Take the kelp out, mix the rice and the mushroom. Serve with the homemade sauce!

Recipe All - Soup & Stew

Spicy Braised Chicken Stew – Updated

02 14 17

Photography by Selina S. Lee

Happy Valentine’s Day! I had plans to deliver a surprise lunch for someone at work today but it didn’t happen. So I’m making it up with this spicy braised chicken stew for dinner tonight! This recipe is updated from a post long time ago here. Definitely a no fuss, no stress type of dish to make. Enjoy!

SPICY BRAISED CHICKEN STEW (닭볶음탕)4-5 Servings

INGREDIENT
1 lb of chicken wings
(about 8 wings), thigh (about 2 pieces) and breast (about 2 pieces)
2 yellow yukon potatoes
1 carrot
½ onion
1 cup cabbage
2 green chili peppers, seeded – optional

SAUCE
2 tbsp soy sauce
2 tbsp gochugaru (chili pepper powder)
1 tbsp sugar
1 tbsp minced garlic
3 cups water

PREPARATION
Prepare chicken by washing in cold water then soaking in milk for about 30 min. Rinse well then base season with salt and pepper. You can peel the skin for less fat and make cuts on chicken wings (with bones) so that the seasoning will penetrate into the meat better. Prepare potatoes, carrots, onion, cabbage by cutting in big chunky pieces for stew. Chop green chili peppers in small slanted pieces.

COOKING INSTRUCTION
1. In a large pot, add chicken, potato, onion, carrot, cabbage, minced garlic, soy sauce, sugar with water and boil it on high heat for about 30 min then lower the heat to simmer.
NOTE: Keep lifting the foam that gets created from the chicken fat until broth is clear.
2. Add gochugaru and chopped green chili pepper and simmer until water is reduced, potatoes and chicken is cooked through. Add more gochugaru if you want extra spice.
3. Season with soy sauce or salt as needed. Serve with rice or thin rice noodles.
NOTE: This stew taste better when the broth is reduced down and flavors are bold. Usually taste better on a second day heating it up!