Quick Cucumber Kimchi

If you prefer quick cucumber kimchi which is fresh, crunchy, slightly spicy, tangy and ready to eat straight away with no long fermentation, this is one Kimchi recipe to go for.  The leftover can be place in tight container and place in the fridge.  To keep the leftover kimchi fresh, serve whatever you need using a clean spoon.

Ingredients:

600g Japanese cucumber

1/2 tablespoon salt (for salting the cucumber)

Half carrot (peeled and julienned)

3 sprigs spring onions (washed and cut into 1" long)

Quick kimchi paste:

1/2 knob ginger (peeled and sliced)

4 cloves garlic (peeled)

1/4 onion (peeled and roughly cut)

1/2 apple (peeled and roughly cut)

1 tablespoon sugar

1 1/2 tablespoons vinegar

1/2 teaspoon salt

2 tablespoons Korean chili flakes

Methods:

1. To prepare the cucumber: wash the cucumber, slice in half vertically, and use a spoon to scoop out the seeds.  Cut the cucumbers into segments about 1 inch long.  Salt the cucumber with salt for about 30 minutes, then rinse and drain.  Set aside in a large bowl together with carrot and spring onion.
2. Blend the quick kimchi paste ingredients using a hand blender.  Scoop the paste over the cucumber, carrot and spring onion.
3. Mix everything together, and it's ready to serve.

This great recipe is adapted from 'Erin Pham VN2UK' with a slight adjustment to suit my preference.

Simple Spicy Cucumber Apple Salad

 

Ingredients:

1 Japanese cucumber (washed and sliced)

1 apple (skin on, washed and sliced)

1 tablespoon Korean chili powder

1 tablespoon fresh chopped garlic

1/2 tablespoon fish sauce

1/2 tablespoon lemon juice

1 1/2 teaspoons granulated sugar

1/2 tablespoon sesame oil

1/2 tablespoon toasted sesame seeds

Methods:

1. In a medium bowl, whisk together chili powder, fish sauce, sugar, sesame oil, chopped garlic and lemon juice.
2. Add the cucumber and apple slices to the bowl and toss to combine.  Add the sesame seeds and serve!

I adapted this recipe from 'cookingwithlei.com' with slight adjustment to suit my cooking preference.

A platter of Chinese, Japanese and Korean

With the haze getting bad and the extreme torturous heat in the place where I am staying, I am opting for a little bit of Chinese, Korean and Japanese, just to draw me away for a bit from such uncomfortable situation.

Let me share this Simple Yet Yummylicious platter with all my friends, readers and supporters.

(1)  Taiwanese Crispy Chicken Breasts

Ingredients:

2 chicken breasts

1 1/2 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine

1/4 teaspoon ground white pepper

1/3 cup tapioca flour/starch - for coating

3-4 tablespoons cooking oil - for pan-frying

Methods:

1. Prepare the chicken:  Slice each chicken breast horizontally into half.  You should have 4 pieces.
2. Marinate:  In a bowl, add the chicken, oyster sauce, light soy sauce, Shaoxing wine and white pepper.  Massage everything together until the chicken is evenly coated.  Cover and let it marinate overnight for best flavor.
3. Coat the chicken:  When ready to cook, take the chicken out of the fridge and coat each piece evenly with tapioca flour/starch.  Shake off any excess.
4. Pan-fry:  Heat the oil in a pan over medium heat.  Once hot, add the chicken and pan-fry both sides until golden brown, crispy and fully cooked through.
5. Serve:  Plate on a serving dish with other side dishes and a fried egg, while the chicken are still hot.

This chicken recipe is adapted from 'Tiffy Cooks.'

(2)  Japanese Potato Salad With Cucumbers, Carrots and Onion

Ingredients:

2 potatoes (peeled and cubed)

1/3 Japanese cucumber (thinly sliced crosswise)

1/2 teaspoon rice vinegar

2 tablespoons Kewpie mayonnaise

1/3 carrot (peeled and thinly sliced)

1/4 white onion (peeled and thinly sliced)

1 hard boiled eggs (peeled and chopped)

1 spring onion (chopped)

Methods:

1. Place potatoes in a pot and add enough cold water to cover.  Season generously with salt and bring to a boil over high heat.  Reduce to a simmer and cook until potatoes are easily pierced with a fork.
2. Drain potatoes and transfer to a bowl.  Let slightly cool.
3. Meanwhile, place cucumber slices in a bowl and sprinkle 1/4 teaspoon salt.  Mix well, then let stand for 10 minutes.  Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
4. In a small bowl, whisk together rice vinegar and mayonnaise until well combined.
5. Mash potatoes with a masher, allowing some small lumps to remain.  Add cucumber, carrot, onion, eggs, spring onion and mayonnaise mixture.  Mix well and season with salt to taste.
6. Serve right away.  The salad can be refrigerated up to 1 day.  I made mine earlier and refrigerate it as I prefer it chill.

This recipe is adapted from 'serious eats' by Shao Z. with slight adjustments to suit my preference.

(3)  Korean Cucumber Kimchi

Ingredients:

1 Japanese cucumber

1/2 teaspoon salt

1 sprig spring onion

1/3 carrot

1 tablespoon gochugaru

1 tablespoon rice vinegar

1/2 tablespoon sugar (to taste)

1 garlic clove (peeled and minced)

1/2 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted)

Methods:

1. Wash and slice cucumber.  Trim ends and slice into 0.5 cm rounds.  Place in a large bowl.
2. Sprinkle salt over cucumber slices, toss, and let sit for 15 to 20 minutes to draw out water.
3. While cucumber rest, shred the carrot and slice scallions into 5 cm lengths, then into thin strips.
4. Mix the kimchi seasonings in a bowl by combining gochugaru, rice vinegar, sugar, minced garlic, fish sauce and sesame oil.  Stir until sugar dissolves.  Adjust flavors if needed.
5. Rinse cucumbers under cold water to remove excess salt, then drain well.  If very wet, gently squeeze out excess water.
6. Add drained cucumbers to the seasoning bowl and toss to coat thoroughly.  Add shredded carrot and sliced spring onion and toss again until everything is coated.
7. Sprinkle with toasted sesame seeds.
8. Transfer to a serving bowl with cover and marinate in the fridge for at least 20 minutes.  Serve chilled or at room temperature.

This recipe is adapted from 'The Sidesmith' with slight adjustment to suit my preference.

Dinner is served!

5-Minute Cucumber Kimchi

Kimchi lovers would love this simple and easy to whip-up cucumber dish which does not need salting, and no waiting.  Just fresh, crunchy cucumbers coated in a bold and spicy Korean seasoning.  It is so 'Simple Yet Yummylicious!'

Ingredients:

2 Japanese Cucumbers

1/2 onion

Seasoning:

1 tbsp. Korean red pepper flakes (gochugaru)

1 tbsp. gochujang

1 tbsp. sugar

1 tbsp. fish sauce

1 tbsp. vinegar

1 tbsp. sesame oil

1 tbsp. minced garlic

Sesame seeds (toasted)

Methods:

1. Washed and sliced the cucumbers into bite-sized rounds.
2. Thinly sliced the onions.
3. In a large bowl, mix all the seasoning ingredients.
4. Add the cucumbers and onion, then toss until evenly coated.
5. Ready to serve.

This recipe is adapted from 'Woogu Cook' with a slight adjustment to suit my cooking preference.

Korean Marinated Eggs (Mayak Eggs)

I first try a hand on this Korean Egg recipe in August 2024, and prepared it again in the same year.  It is a 'Simple Yet Yummylicious' recipe to prepare, let it marinate in the fridge in airtight container for a day or two, and consumed it cold ~ YUMMY ~

Recently, with the weather getting hotter and humid, I decided to revisit this recipe, as it helps me to spend lesser time in the kitchen.  I consider it my life saver!

Let me share with you my most recent prepared Korean Marinated Eggs (Mayak Eggs).

Click here for the full recipe.

Kimchi Fried Rice

It was four years ago in March 2022, that I first try a hand on this Homemade Easy Korean Kimchi. I was addicted to it since then, and continue to make a new batch, just when the stock is about to run out.  My daughter and daughter-in-law loves it too.

I love to use this homemade Kimchi to fry rice, either with meat or meatless, the result is always awesome!

It has been quite a while since I had Kimchi Fried Rice, so I decided to make use of the leftover Kimchi in the fridge to cook it for our lunch.

The recipes for this 'Simple Yet Yummylicious' Kimchi Fried Rice can be obtain by clicking the link here and here.  If you are a fan of Korean Kimchi, try out the recipe in the link here.

Korean Marinated Eggs (Mayak Eggs)

Like any other professions, as home cook, at times, I also feel lazy to do my duty preparing meals.  When such a situation happen, it's time to plan something simple or prepare it a day ahead.  This Mayak Eggs is indeed one of my life saver.  I prepare them a day or two ahead, and leave it in the fridge.

This is one of my favorite egg recipe in my Blog.  Click here for the full recipe.

I am also sharing some photos to further update my blog for this recipe.

Get all the ingredients ready

Mix all ingredients in a bowl

Place the eggs and marinade ingredients
in a container, stir in between to ensure
even marination, cover and place it in the fridge.
Let's enjoy!

Cheesy Kimchi Pancakes

With leftover homemade Kimchi at hand and all the other needed ingredients, I decided to make this Pancakes for afternoon tea, as I am skipping lunch.  Do join me.... Yum Yum!

Ingredients:

1 cup kimchi (undrained)

1/2 cup plain flour

1/2 tsp. salt

1 egg (lightly whisked)

80 g. Mozzarella cheese (grated, or cut into small pieces)

Cooking oil (for cooking)

Gochujang hot sauce:

1 1/2 tbsp. Kewpie mayonnaise

1/2 tbsp. gochujang

1/2 tsp. sesame oil

1/2 tsp. white vinegar

1/2 tsp. light soy sauce

1/2 tbsp. honey

Methods:

1. For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth.  Set aside for later.
2. To make the pancakes, start by getting some kimchi juice ready.  Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible.  You want to get about 1/4 cup of liquid.
3. Top up the kimchi liquid with water to make it up to 1/2 cup.  Coarsely chop the kimchi and place in a large bowl.
4. Mix the flour, salt and chopped kimchi using a fork to prevent lumps forming.  Add the egg and cheese, then stir well to combine.
5. Heat about 1 tablespoon of oil in a heavy-based frying pan over medium heat.  Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round pancake.  Cook until golden, then flip and cook the other side until golden and cooked.  Repeat with the remaining batter, adding more oil to cook each time.
6. Serve the pancakes with the gochujang hot sauce drizzled over.

Pancake Mix

After frying

This recipe is adapted from 'Marion's Kitchen.'

Korean Marinated Eggs (Mayak Eggs)

Ingredients:

5 eggs

75 ml. light soy sauce

75 ml. water

1/2 tbsp. shallots (peeled and chopped)

1/2 tbsp. garlic (peeled and chopped)

1/2 tbsp. red chili (chopped)

2 chili padi (cut into pieces - optional, for heat)

1/2 tbsp. white sesame seeds (toasted)

Granulated sugar (to taste)

Spring onion (chopped)

Methods:

1. Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 6-7 minutes.  Transfer the eggs into a bowl with room temperature water.  Change it few times until the eggs are cool completely.
2. In a bowl, combine the soy sauce, water, shallots, garlic, chilies, sesame seeds, sugar and green onions.  Stir to ensure the sugar has dissolved.
3. Carefully peel the eggs and place them in an airtight container.  Pour the prepared sauce over the eggs.
4. Cover and refrigerate for at least 6 hours or overnight.
5. Enjoy with rice.

This recipe is adapted from 'ChefLife' with a slight adjustment to suit my preference.

Gungjung Tteokbokki (Korean Court Rice Cake)

 

Ingredients: (serves 1)

1 portion Rice Cake/Tteokbokki

1 shiitake mushrooms (soaked and cut into thin strips)

1/2 yellow capsicum/bell pepper (sliced)

2 leaves Chinese cabbage (cut into bite-sized pieces)

1 1/2" red carrot (peeled and cut into strips)

1/2 onion (peeled and sliced)

1 sprig spring onion (cut into 2" lengths)

Cooking oil - for stir frying

Gingko Nuts - boiled (optional garnish)

Sauce: (mix in a small bowl)

1 tbsp. light soy sauce

1/2 tbsp. mirin

1 tsp. sugar

Dash of sesame oil

1/4 tsp. white sesame seeds

1 tsp. minced garlic

Pinch of white pepper

Methods:

1. In a pot, bring water to a boil.  Add the rice cake, boil until all the pieces float to the top.  The rice cake will be very soft when cooked, but they will become harder as they cool.  Drain them out using a slotted spatula and place in a bowl.  Mix with some mixed sauce, and set aside.
2. In a lightly oiled and heated pan, stir-fry onion, mushroom, carrot and cabbage.  Then add in capsicum, stir-fry to combine. Add in the rice cake and stir-fry for another minute or two.  Add in the spring onion, stir to mix and turn the heat off.
3. Add in gingko nuts (if using) and the remaining sauce.  Toss to combine everything well.  Taste for correct seasoning.  Add more light soy sauce or sugar, as necessary.
4. Dish onto a serving plate and serve warm.

Note:  

I did not add any meat to this dish.  The original recipe uses beef.

This recipe is adapted from 'Korean Bapsang' with adjustments to suit my cooking preference.

Korean Banchan: Carrot & Radish Kimchi

 

Ingredients:

250 g. carrots (peeled and cut into bite-sized cubes)

400 g. radish (peeled and cut into bite-sized cubes)

1/2 tbsp. salt

2 tsp. granulated sugar

3 sprigs spring onion (sliced)

1/2" ginger (peeled and chopped)

4 cloves garlic (peeled and chopped)

40 ml. fish sauce

45 g. Bidan Red Pepper Powder/Gochugaru (add more depending on your spice level)

Methods:

1. In a large bowl, add carrots, radish and salt.  Coat the vegetables evenly with the salt.  Let rest for 30 minutes so they have time to sweat.
2. Drain out most of the juice, but leave about 1 tablespoon to 30 ml. in the mixture.
3. Add chopped spring onions, chopped garlic and ginger, sugar, red pepper powder and fish sauce.
4. Mix everything well so the vegetables are evenly coated with the seasoning.
5. Transfer to a glass jar with airtight lid, pressing down the mixture gently as you pour it in.
6. Close the lid and let it sit outside at room temperature for 1-2 days while it ferments, then store it in the refrigerator.
7. Scoop the desired amount onto a serving dish and enjoy....

Recently, I cooked myself lunch of Meatless Kimchi Fried Rice, topped with an egg and a side dish of carrot and radish Kimchi... It's 'Simple Yet Yummylicious!'

The recipe for the Meatless Kimchi Fried Rice can be obtain here.

This recipe is adapted from 'Asian Food Network' courtesy from Sherizan Shahadan, with a slight adjustment to suit my cooking preference.

Stir-Fried Kimchi Chicken Thighs

Since I have my homemade Kimchi in the fridge, I've decided to stir-fry a chicken dish with kimchi for my dinner.  It is a delicious dish and can be stir-fried using pork as well.

Ingredients: (serves 2)

250 g. chicken thighs (boneless) - clean and cut into bite-sized pieces

1/3 cup kimchi with some of the liquid (you can add more, if preferred)

1/2 onion (peeled and sliced, slightly thicker)

1 sprig spring onion (optional) - I didn't use as my kimchi contain spring onions

2 tbsp. cooking oil

2 tbsp. water (if the dish is too dry)

Marinade:

1/2 tbsp. gochujang (if you prefer more spicy add more, or like wise)

1/2 tbsp. light soy sauce

1 tsp. granulated sugar (taste according to your preference)

2 cloves garlic (peeled and finely chopped)

1 tbsp. Shaoxing wine

Methods:

1. In a medium bowl, add chicken thighs; mix in the marinade ingredients until incorporated, and set aside for at least an hour to let the marinade seeps through.
2. In a medium heated wok, add oil, swirl the wok, and when it's heated up, add in the marinated chicken together with the marinade.  Spread it over the the wok, let it sear for a minute without stirring, then use a spatula to turn it over and sear the other side.
3. Add in the onion and stir-fry for a minute or so; next add in the kimchi and continue to stir to combine.  If the dish is too dry, add 1 or 2 tablespoons of water.  Again stir to mix.  Taste for correct seasoning according to your own preference.  (you can either add a tiny dash of sugar, light soy sauce or chicken stock granules).  I did not add any extra seasoning.
4. Switch off heat, dish onto a serving plate, sprinkle with chopped spring onion (if you are using) and serve!

Stir-Fried Spicy Korean Chicken

Ingredients: (serves 2)

250 g. chicken thighs (boneless and skinless) - sliced to bite size pieces

2 garlic cloves (peeled and chopped)

1/2 onion (peeled and sliced)

1 1/2" carrot (peeled and finely sliced)

1/2 tbsp. cooking oil

Finely grated zest of 1/2 lemon

1/4 tsp. sesame seeds (toasted) - garnish

2 sprigs spring onion (cut into batons) - I omit

Spicy marinade: 

1 1/2 tbsp. gochujang

1 tbsp. light soy sauce

1 tsp. granulated sugar

1/2 tsp. finely grated ginger

1/2 tbsp. sesame oil

Methods:

1. In a bowl, mix together the marinade ingredients with the chicken.  Let it marinade for at least one hour.
2. Heat the cooking oil in a wok over medium-high heat.  Saute garlic and onion for 10 seconds.  Add the chicken and all the marinade.  Spread the chicken out in the wok and allow it to sear for about half a minute before stir-frying.  Repeat the searing and stir-frying process until the  chicken is just cooked.  Then add the carrot and spring onion (if using), and give it a quick stir-fry.  Turn the heat off and toss through the lemon zest.
3. Remove onto a serving plate and sprinkle with sesame seeds.
4. I serve this dish as a meat dish with freshly cooked fluffy rice and some other dishes for dinner.

Note: The original recipe is using pork to cook this delicious dish, but I use chicken thighs instead.  I believe both meat works well!

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Kimchi Fried Rice With Minced Pork

I made another batch of Kimchi recently and decided to use the leftover from previous batch to fry rice, using another recipe; and this is what I have for lunch.

For this new batch I increase the seasonings and use 1 1/2 pear instead of just 1, which add to more juices, as compared to the first batch I make.

Ingredients: (serve 1)

1/3 cup Kimchi

1/4 cup minced pork

1 1/2 tbsp. chopped carrot

1/2 onion (peeled and cubed)

2 garlic (peeled and chopped)

1 cup cooked Basmathi Rice (cold)

1 tsp. Gochujang

1 tbsp. light soy sauce

1/2 tbsp. Sesame oil

1/2 tbsp. cooking oil

Garnish:

1 egg (sunny side up)

Spring onion (chopped)

Black Sesame Seeds (toasted)

Methods:

1. In a heated wok, add cooking oil and sesame oil.  Saute onion and garlic, add carrot and minced pork; stirring frequently until minced pork turn opaque.
2. Add in kimchi and the juice, Gochujang and stir to give it a good mix.
3. Add rice and light soy sauce.  Stir well to ensure the rice are evenly fried.
4. Dish out onto a serving dish.  Place a fried egg over the top of the rice, sprinkle with toasted black sesame seeds; and garnish with spring onion.
5. My lunch is served!

I adapted this Kimchi Fried Rice from 'Little CC Kitchen' with a slight adjustment to suit my cooking preference.

Kimchi Jjigae (Kimchi Stew)

 

Ingredients: (serves 1)

1 cup Kimchi (homemade) - cut into bite size pieces

2" length of pork belly (remove skin and sliced into bite-size pieces)

1 1/2 tsp. Korean red chili pepper flakes (adjust to your taste)

2 garlic cloves (peeled and finely chopped)

1/2 tbsp. cooking oil

1/4 cup kimchi juice from kimchi (if available) - I did not use

6 slices of fish cake (the actual recipe use tofu)

1 sprig spring onion (cut into 1" length)

Dash of light soy sauce and pepper (to taste)

Methods:

1. Heat a small pot with cooking oil.  Add the kimchi, pork, red pepper flakes and garlic; cook over medium heat until the kimchi is softened and the pork cooks through, about 5 minutes.
2. Add kimchi juice (if using) and 1 1/2 cups of water (or broth).  Bring it to a boil, and continue cooking for 5 minutes.  Then, reduce heat to medium-low, and boil, covered for about 10 minutes.  You can add more water, if needed.
3. Add in the fish cake or tofu and spring onions.  Add light soy sauce and pepper to taste.  (salt is usually not necessary, unless the kimchi was lightly seasoned.  Boil until fish cake or tofu is cooked through.
4. Serve hot!

Notes:

• Use old, sour kimchi.
• Cook the kimchi and pork together before adding the liquid to develop extra flavor.
• Use the water from the second or third round of rinsing rice.  The rice water thickens the broth slightly and enhances the flavor.  This rice water is a stew base, commonly used for Korean stews.
• Use the juice from the kimchi if available.  It will add lots of flavor to the broth.

This delicious recipe is adapted from 'KOREAN BAPSANG, a korean mom's home cooking' with slight adjustment to suit my cooking preference.

Meatless Kimchi Fried Rice

 

Ingredients: (serve 1)

70 g. Kimchi

1/2 tbsp. unsalted butter

1 small onion (peeled and finely diced)

2 garlic cloves (peeled and finely chopped)

1/2 tbsp. gochujang (Korean fermented chili paste)

1 cup cooked rice (I use Basmati Rice)

1/2 tbsp. light soy sauce

1 spring onion (finely sliced - I did not use)

1 fried egg - to serve

Methods:

1. Drain the kimchi in a colander.  Reserve the kimchi liquid for later use.
2. Heat a wok or frying pan over medium high heat.  Add the kimchi and stir-fry for 2-3 minutes.  Transfer to a plate and set aside for later use.
3. In a clean pan or wok, heat butter over medium heat, saute onion and garlic until the onion has softened.  Add the gochujang paste and cook for 15 seconds.  Then add the rice, kimchi, soy sauce and kimchi liquid.  Stir-fry until well combined.  Remove from the heat and toss through spring onion (if using).
4. Serve the fried rice top with an egg, and sprinkle with some spring onion.

Note:

• You can use bacon or pork belly slices to cook this kimchi fried rice.  If you are using, add it in (3) before sauteing the onion and garlic.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Easy Korean Kimchi

 

Ingredients:

1 Chinese cabbage (about 1 kg.)

1/4 cup sea salt 

1/4 cup fish sauce

1/3 cup Bidan Red Pepper Powder/Gochugaru

5 garlic cloves (peeled and chopped)

1 tbsp. ginger (peeled and chopped)

1 tbsp. white sugar

1 pear (peeled and chopped)

3 sprigs spring onions (sliced into 1 1/2" batons)

Methods:

1. Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces.  Rinse under room temperature running water.  Drain.  Transfer to a large bowl.  Sprinkle with the salt and use your hands to toss to combine.  Set aside, tossing every 30 minutes for 2 hours.
2. Place the fish sauce, red pepper powder, garlic, ginger, sugar and pear in a food processor and process until smooth.
3. After 2 hours, drain the cabbage mixture.  Rinse thoroughly to ensure all the salt has been rinsed off.  Rinse the bowl and return the cabbage to it.  Add the spring onion.
4. Add the chili mixture and use tong to mix through the cabbage mixture until well combined.  You can wear gloves if desired, and use your hand to mix the chili mixture through the cabbage and spring onion.  Taste and season with more red pepper powder and sugar, if desired.  Use tong to transfer to sterilised jars.  Put the lid on and store at room temperature for 3 days to allow the flavors to develop.  Then store in the fridge for up to 6 months.

This recipe is adapted from 'Marion's Kitchen' with a slight adjustment to suit my cooking preference.

Korean BBQ Chicken Legs

With the marinated Chicken Legs in my fridge, which have been marinated overnight; today I am having a no rice dinner, instead Korean BBQ Chicken Leg with Baked Potato Wedges.

 

Ingredients: (serves 2)

2 Chicken Legs, bone-in

Salt and ground black pepper

Marinade:

2 cloves garlic (peeled and smashed)

1 tbsp. Gochujang

1/2 tsp. fish sauce

1/2 tbsp. light soy sauce

1 tbsp. honey

1 tbsp. sesame oil

Methods:

1. Clean and pat dry chicken legs with kitchen paper.  Season lightly with some salt and ground black pepper.
2. In a medium bowl, mix all marinade ingredients together until well dissolved.
3. Place chicken legs into a large Ziploc bag.  Pour marinade ingredients over.  Seal bag and squish it gently to make sure the chicken legs are well coated.  Refrigerated overnight.  In between I squish it again and turn the Ziploc bag over few times, to ensure even marination.
4. Arrange chicken on tray, bake in a preheated oven of 180 degree Celsius for 35-40 minutes until cooked through.
5. Flip chicken legs halfway through, to ensure both sides are nicely browned.  At the same time brush with remaining marinade and continue to bake until done.
6. I serve this yummylicious Chicken Legs on top of Butterhead Lettuce and Japanese cucumber slices.  I also baked some potato wedges to go with it.  Refer to the updated potato recipe in my next post.

This recipe is adapted from 'Bearnakedfood.com' with slight adjustment to suit my cooking preference.

Bulgogi

 

Ingredients: (serves 2)

300 g. pork belly (skin removed and thinly sliced)

1/2 small onion (peeled and thinly sliced)

1 sprig spring onion (roots removed, cut into 2" lengths) - I don't use

1/2 tbsp. cooking oil

Marinade:

1 1/2 tbsp. gochujang

1/4 tbsp. red chili flakes

1 tbsp. light soy sauce

1 tbsp. mirin

1 tbsp. sugar

1/2 tbsp. sesame oil

1/2 tbsp. minced garlic

1/2 tbsp. grated ginger

Dash of ground black pepper

Methods:

• In a bowl, mix all marinade ingredients well.  Combine pork belly, onion and spring onions (if using), with the marinade and mix well.  I marinate mine overnight.

• Heat grill, spray a bit of oil, cook pork slices until cooked through, turning once.  Repeat until all is done and serve immediately.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.

Japchae (Stir fried Korean Glass Noodles)

This is one recipe which I have been wanting to try out for quite a while; and each time I went to any Supermarkets, I will slowly go around to look for this sweet potato noodles, especially at the Korean Section; but it has always been unsuccessful.  Recently, with the new Choice Supermarket open at La Promenade Mall, I've decided to try my luck there; and finally I found it!  My first homecooked Japchae or Korean Glass Noodles...

Ingredients: (serves 2)

(A) Marinade for pork 

• 50g. pork (cut into 1/4" long wide strip)
• 1/2 tsp. Mirin
• 1 tsp. light soy sauce
• 1/2 tsp. minced garlic
• 1/2 tsp. sesame oil
• Dash of ground black pepper

Methods:  

1. Mix the pork slices with all the marinade ingredients and let it marinate for 1/2 hour.

(B)  Spinach

• 50g. spinach (leaves only)
• small dash of salt
• 1/4 tsp. minced garlic
• 1/4 tsp. sesame oil

Methods:

1. Wash the spinach leaves and drain.
2. Blanch leaves in boiling water, drain, squeeze out water and place into a bowl.
3. Add salt, minced garlic, sesame oil, and toss to mix; set aside.

(C)  Vegetables and egg

• 1/2 onion (peeled and sliced thinly)
• 1 stalk spring onion (cut into 1" strips) - I don't have any spring onion so I replace it with parsley leaves.
• 1/2 medium carrot (peeled and julienne) 
• 1/4 bell red pepper (julienne)
• 2 dried shiitake mushrooms (soaked, and cut into thin strips)
• 1 egg

(D)  Noodles and mixing sauce

• 2 portions sweet potato noodles 
• 1 1/2 tbsp. light soy sauce
• 1/2 tbsp. honey
• 1/2 thsp. sugar
• 1/2 tbsp. sesame oil
• Dash of ground black pepper

(E)  Others

• 1/2 tbsp. toasted white sesame seeds
• Oil for stir-frying

Methods:

• In a heated skillet/pan; add some oil; saute onion until translucent.  Remove into a dish.  Next, continue with carrot, for 2 minutes; bell peppers for 1 minute; and lastly mushrooms until it is dry.  Add a pinch of salt during sauteing for each items.
• Next, brown the marinated meat over medium heat with some oil on both sides.  Remove.
• For the egg, use a non-stick pan to make an omelet over low heat with oil.  When set flip over and remove the pan from heat, as the remaining heat will cook the egg.  Remove and cut into strips; set aside.

• Place all the ingredients in a large bowl, except the egg strips.
• Cook the noodles according to package instructions.  Drain and place in the mixing bowl above.
• Add the (D) seasonings while the noodles is still hot; and toss to mix well.
• Transfer to the serving bowl.  Garnish with some egg strips, parsley/spring onion and sprinkle with generous amount of toasted white sesame seeds.
• Enjoy!

I adapted this recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.