Bibimbap, korean mixed rice

Bibimbap from Tintin Sushi at Lysaker right outside Oslo, so not made by me, but eaten by me ūüôā

Mix some veggies, meat and rice, and bibbedi boobedi bap you have the ultimate korean comfort food¬†bibimbap(ŽĻĄŽĻĒŽį•)

Mixed rice, picture from my Norwegian blog Lizas matverden

Quirky as this dish might sound, bibimbap was listed at number 40 on the¬†World’s 50 most delicious foods by a readers’ poll compiled by CNN Travel in 2011. The name litterlally means mixed rice, bibim-mix, bap-cooked rice. It is said that this dish was traditionally eaten on the eve of the lunar new year to get rid of all the leftover side dishes from the previous year. It is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large number of people. Another version¬†is that it originates from the traditional practice of mixing all the food offerings made at an¬†ancestral rite¬†(jesa) in a bowl before partaking in eating it. This made me think of an episode when a few ex-pat friends of mine went on a meditation trip to a Korean temple when I used to live in South Korea. The story goes that they did partake in such a rite and shared the ritual food. Unfortunately one of the ladies on this trip(not one of my friends), a picky eater refused to eat her portion of the food. This resulted in that her portion had to be shared amongst the others, so no food would go to waste. The ex-pat ladies did not have to partake in this, but the monks at the temple diligently ate the rest. When told this story, my reaction was, whaaat, she refused bibimbap. No matter the origines of this dish, I agree that this is a really nice dish.

Bibimbap made by me a long time ago.

If I do not make this myself, my go to place is a restaurant a just outside Oslo called Tintin Sushi, as they say on their own page, a hidden gem under the train station at Lysaker, they serve Japanese and Korean food. Not that many Korean restaurants in Norway and I am still waiting for a really good korean bbq place to open up.

This dish is quite easy to make, this can be made all vegetarian or with any kind of meat you like. I made this from how remember bibimbab from my time in south Korea, with a few changes. As happy and wealthy Norway has become, there are still a lot of ingredients that are hard to come by in this lovely country.

Ingredients, serves 4

  • 5 cups cooked rice
  • 12 ounces fresh bean sprouts
  • 8 ounces of spinach
  • 1 large carrot
  • 1 large zucchini
  • 1 English cucumber
  • 3 to 4 green onions, chopped
  • ¬Ĺ pound beef, I used rib-eye
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon sugar
  • 4 eggs, I scrambled the egg, but you can serve it fried or raw.
  • salt
  • strips of kim (roasted seaweed, in japanese it is called nori)
  • Korean hot pepper paste (gochujang), this is now available in Norway at some Asian stores.
  1. Cook the rice
  2. Thinly slice the meat and marinate i with garlic, soy sauce, honey or sugar, sesame oil and add sesame seeds.
  3. Quickly blanche the bean sprouts and spinach separately and drain
  4. Cut the vegetables in to match stick sized pieces and add a pinch of salt to them. Quickly saute the vegetables with a tiny bit of oil. You do not want them to get scorched.
  5. Saute the meat or if you use really fresh meat, you can use it raw.
  6. Scramble the eggs or fry them.
  7. Cut the kim into strips.
  8. Divide the rice into four bowls and add the rest of the ingredients on top of the rice with a dollop of the Korean hot pepper paste (gochujang).

Serve and enjoy.

 

Korean beef patty

Tteok galbi a tasty and delicious korean beef patty made from minced beef ribs and marinated  in a sweet, salty, and savory sauce before it is grilled. Tteok balbi is usually made with beef ribs, som chop and mince the meat on the bone. You can also cut the meat off the bone before mincing, then marinate and then pack the meat around the bone again.

This is a third of the recipe, for one person pluss:)

This time I made quick version and made it with ready-made minced beef and fried it a cast iron frying pan. This dish is really nice with my previous post, water kimchi and as I said in that post it is my favorite kimchi served at my favourite lunch place. Yes you guessed right this beef patty was one of the side dishes served. I eat this as I would eat galbi, wrapped in lettuce and with side dishes.


INGREDIENTS
1 pound ground beef, the more fat the better
4 tablespoons soy sauce
1 tablespoons sugar
1/4 cup toasted sesame seeds
1/4 cup  chopped green onions or regular onions
1 tablespoon finely minced garlic
Optional: to taste black pepper

Combine all ingredients and mix well, let the meat marinate for about 30 minutes.

Form into balls and flatten them then grill or pan-fry.

Serve the meat water kimchi and other side dishes.

Water kimchi

Fresh and crispy kimchi in a mild broth.


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In Korean cuisine there are many different kinds of kimchi. One of the types or styles of kimchi is called water kimchi, mul kimchi in Korean(ŽŹôžĻėŽĮł. This type of kimchi is milder and not made with any seafood flavouring. Water kimchi can also be made with many different vegetables, but this one is what I know best. This kimchi was served at my favorite lunch place when I lived in Pusan South Korea. They served a quartered napa cabbage in its brine and then they cut it up in to smaller pieces with a pair of scissors at the table.

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In this recipe I used regular radish instead of daikon and a firm crunchy pear instead of asian pear. The neighbourhood store does not have these two Items in stock, Besides the pink skin of the radish gives the brine a nice color.
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INGREDIENTS

Brine

5 cups water
1 Tbsp coarse salt
1 tsp white sugar
1 Tbsp gochugaru, red pepper flakes, you can skip this ingredients.

Vegetables

2 napa cabbage quartered
2 Tbsp coarse salt

Seasoning

10 red radishes
1 asian pear (2 cups), cut into cubes
5 garlic cloves, thinly sliced
1 inch ginger, thinly sliced
3 scallions, cut into 5 cm sticks
2 chili pepper, thinly sliced

INSTRUCTIONS

Quarter  napa cabbage  and place in bowl cut side up.
Sprinkle 2 Tbsp salt and let sit for 30 minutes

In the mean time, make the brine by mixing salt and sugar in water and mix to dissolve. Then add gochugaru and let sit for at least 15 minutes.

Cut remaining seasoning vegetables and fruit and combine together in large bowl.

Squeeze excess water from cabbage but DO NOT rinse. Then combine with seasoning vegetables.

Place into air tight container

You can strain gochugaru/chili flakes from the brine or leave it in,  pour the liquid over the vegetables

Seal air tight and let sit in room temperature for 1-2 days for fermentation

Transfer into refrigerator and enjoy for up to one month

We enjoyed this for lunch with korean style meat patty and a few extra side dishes.

 

Hot and spicy chili pepper soup, ÔĽŅÔĽŅTteokbokki inspired

Are you feeling the chill, like we do in Norway right now? Why not try this hot and spicy Korean chili soup. It is perfect for this type of weather, chilly and humid.

I first encountered this soup when I lived in Pusan, South Korea but did not learn to make it untill I was back in Norway.

Korean chili soup, Tteokbokki

I was invited¬†to a cooking class held by the Korean embassy in Oslo. We made Japchea¬†sweet potato starch noodle stir fry¬†and Tteokbokki(ŽĖ°Ž≥∂žĚī)¬†a spicy korean rice cake dish.

Tteokbokki ŽĖ°Ž≥∂žĚī

This dish is Tteokbokki inspired, I have not been able to find all the ingredients like tteok and odeng, the rice cakes and fish cakes used. I did however find some doable replacements. I think I have to try to make tteok one day and make this soup properly.Tteokbokki, korean chili soup

The heat in this soup comes from the fermented chili paste used(gochujang,Í≥†ž∂Ēžě•)¬†and chili flakes.

Gochujang is a savory, spicy, and fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

The embassy chef instructed us on how to make this dish and showed us how to make the simple broth used. She boiled some dried anchovies in water and strained it and voila, broth.

Chili soup 2 agj

Ingredients:

400 g rice flake/cake or of tteok
200 g fish balls or odeng(korean fish cakes)
3 scallions
2 eggs
Seasoning
2 tbsp chili pepper paste
1 tbsp chili pepper flakes
1 tbsp soy sauce
2 tbsp sugar
1 tbsp minced garlic
Anchovy stock or some light broth( 1 liter water 1 dl dried anchovies)

Anchovi stock agj

Boil the eggs for 8-10 minutes.

Make anchovy stock by cooking anchovies in water for about 10 minutes, remove the anchovies.

Add the seasoning to the broth.

Asian Fsh balls agj

Bring to a boil, when this is boiling add the fish balls and rice flakes. Turn down the heat to medium. Cut scallions crosswise and add them to the soup.

Chili pepper soup 3 agj

Let this boil for a minute or so, enough for the scallions to soften slightly but not lose its colour. Pour the soup into serving bowls and add the eggs, the serve and enjoy the heat.

Samgyeopsal, grilled pork korean style

Samgyeopsal
Eating korean bbq is a very social way of eating you sit arround a table top grill and share food. You grill the food you want and help each other out, you talk and eat. It feels like you pick at the food and hardly eat anything, but you feel full.

Continue reading “Samgyeopsal, grilled pork korean style”

Persimmon, cinnamon and ginger drink, Sujeonggwa

 

When we ate korean bbq¬†during the warmer months in South Korea we always got a small cup of icy cold drink at the end of the meal.¬†Sujeonggwa žąėž†ēÍ≥ľ a sweet, lovely refreshing cold drink with the taste of cinnamon, ginger, a hint¬†of persimmon and always topped with three pine nuts, they say it helps your digestive system.

Continue reading “Persimmon, cinnamon and ginger drink, Sujeonggwa”

Tonkatsu, Japanese schnitzel or Dongas in Korean

Exploring some of my Japanese heritage, funny thing though, I was 14 when I first ate at a Japanese reataurant. My great great grandfather was Japanese, unfortunately I do not know his name, but my great grand father was Pedro Nakamura y Gonzales. There can’t be that many Filipinos back then with that name so if anyoneelse has ties to him or know of him please let me know. He was married to Gabina Platon Burgos. One of my many hobbies is geneology, but I am sort of stuck with my side of the tree. My childrens three on their father side I have been able to go back centuries.

Tonkatsu is the japanese version of a Schnitzel, made¬†with thin slices of pork sirloin. Originally these were made with beef and called¬†Katsuretsu. It is said¬†that the pork version¬†was invented at a restaurant in Tokyo called Renegatei in 1899. The dish¬†was seen as a “Yoshoku” a Japanese version of European cuisine. Some say that it was the Portuguese who brought Tonkatsu to Japan in the late 1800s. The portuguese¬†arrived much earlier and at the end of the 1800s. In this period of history many countries had attempted to get a foothold in Japan, so who brought the dish to japan is somewhat uncertain, my theory i that it was those who invented the wiener schnitzel.

Tonkatsu is usually served with thinly sliced cabbage and a dark sauce called Tonkatsu sauce, a type of mustard (Karashi) and preferably with a slice of lemon or two along with rice and miso soup.
When we lived in South Korea we got it served with kimchi and kim and the dish is called Dongas. Kim is the same as Nori, the difference between Kim and Nori is that Kim as a side dish is often toasted with a little oil and lightly salted.
We often bought kim in little rectangular pieces, you it by placing a pice on top of your rice and pick up a mouthful of rice with chop sticks. If you want to eat this with kimchi, HERE is a recipe.

Tonkatsu sauce

1 dl ketchup
1/2 dl Worchestershire sauce
1/2 dl sake
1 tbsp grated fresh ginger
1 tbsp grated fresh garlic
1-2 tsp of sugar
3 tbsp mirin

Combine all the ingredients in a saucepan and bring to a boil and stir-
Turn down the heat and simmer for 25-30 minutes. Remove the foam that forms on top and let the sauce cool slightly before serving.

Tonkatsu
500 g pork sirloin
salt and pepper to taste
2 eggs
4-5 tablespoons flour
salt and pepper to taste
4 dl panko crumbs
Oil for frying, not olive oil

Cut the meat into thin slices, about 1/2 cm thickness. If you want you can give the pieces a couple of whacks with a meat tenderizer. Salt and pepper slightly or to taste.

Pour oil in a deep sauce pan and set on medium heat.


Beat the eggs, salt and pepper in a bowl.
Put the flour and panko in separate bowl.

Flour both sides of the meat and make sure it is completely covered, then dip it in the egg and finally in panko crumbs
Fry until golden.
Keep the meat warm in the oven in an ovenproof dish at approximately 150 ¬į C while¬†you fry¬†the rest.
If you are going to eat this with chop sticks, cut the Tonkatsu into strips before serving.Plate the tonkatsu and serve it with rice and miso soup, and other side dishes you want.

Japchae, Sweet potato starch noodles with stirfried beef and vegetable, žě°žĪĄ

Japcheae

Last summer, a few other previous Korean ex-pat ladies and I was invited to the Korean embassy in Oslo to learn to cook korean dishes, they had set up an outdoor kitchen with gas burners and all the ingredients we needed. Before we started, we got an introductiom from the embassys chef in how to cook korean.

K em me agj

In this potato starch noodle dish it is about colors and uniformity, all the ingredients should be cut the same length and the vegetables are supposed to be cooked by color, so not to stain the lighter vegetables with the darker.

Stir frying each ingredient separately seems like a lot of work, but each vegetable requires a different cooking time and a bit of care.

The photo above is of me, taken before I reeked havoc in the embassy garden, because if accidents would happen, it happens to me. First I managed to spill soy sauce all over my work space and by trying to save the recipes I quickly moved the papers away and managed to light them by accident on my gas burner. Oh, the horror. I managed to pull myself together and finish with dignity.

Japchae Korean noodle dish

Japchae means mixed vegetables, and this dish is often served at Korean parties and special occasions, with seasonal vegetables added. Japchae is most commonly served as a side dish, though it may be a main dish.

Japchae 3 agj

This recipe is from the embassy.

2 eggs

200 g potato starch noodles

150 g beef,¬†sirloin steak cut into ¬ľ inch wide and 2¬Ĺ inch long strips

1 onion

white mushrooms

1/2 cucumber

1 red bell pepper

1 carrot

2 to 3 green onions, cut crosswise into 2 inch long pieces

2 tbsp toasted sesame seeds

Marinade:

2 tbsp soy sauce

2 tsp sugar

1 clove minced garlic

Ground pepper

Seasoning sauce:

2 tbsp soy sauce

2 tsp sugar

1 tbsp toasted sesame oil

 

Season the beef with the marinade in a bowl and set a side while you prepare the rest of the ingredients.

Make the seasoning sauce and set a side.

Make the egg garnish (jidan):

Japchae egg agj

  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff from the yolk and the thick glob in the egg white. Stir in a pinch of salt with a fork, do not beat, you do not want bubbles in the eggs.

Add 1 teaspoon of vegetable oil to a heated non stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

Turn off the heat and pour the egg yolk and egg white mixture on each side of the pan. Tilt the pan carefully around so the mixtures spreads thinly, but hold them separate. Let it cook using the remaining heat in the pan for about 1 minute. Flip them over and let them sit on the pan for 1 more minute.

Cool and slice it into thin strips.

Japchae 2 agj

Boil water for the noodles.

Prepare the vegetables by cutting them into strips.

Put the noodles into the boiling water, cover and cook for about 8 minutes, until the noodles are soft and chewy.

Japchae 5 agj

Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl and add the sesoning sauce and mix. This process will season the noodles and also keep the noodles from sticking to each other.

Heat up a skillet over medium high heat, add 2 teaspoons vegetable oil with the onion and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

Repeat this with all the vegetables one by one, from white to red..

Japchae 7 agj

Then fry the beef and stir fry for a few minutes until the beef is no longer pink, transfer to the noodle bowl.

Mix everything together and transfer it to a plate, add the egg garnish and  sesame seeds, and serve.

Japchae korean embassy agj

Bulgogi

Bulgogi is a popular Korean dish made with thinly sliced beef that is pre marinated with various seasonings on  a bbq pan and preferably over hot coal. The first time I tasted this dish was the hotel we stayed at when we moved to South Korea back in 2007, it was one of the fixed dishes at their breakfast buffet.

Since it is to cold to barbecue outside, I made this Bulgogi in a frying pan.

1 kg/2 lb thinly sliced sirloin or rib eye

4 stalks of spring onion

2 julienned carrots

Lettuce

Marinade
1 dl pureed pear
1 dl applesauce
1 dl finely chopped onion
4 cloves crushed garlic
1 teaspoon  grated ginger
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 stalks of green onion

1 shredded carrots

Put all the ingredients in a blender/food processor except carrot and green onions and mash all ingredients into a puree.
Cut spring onions and grate the carrot.
Mix the meat, marinade and vegetables except the lettuce in a bowl and let it sit 3 hours or over night in the refrigerator.
If you keep it in the fridge you take the meat out a few hours so the meat has room temperature before bbq it.  Serve the meat on lettuce with carrots and spring onion.

Kimchi jjiggae, Kimchi stew, ÍĻÄžĻėžįĆÍįú

 

Kimchi jjiggae  is one of the most popular all the stews in Korean cuisine and is made from mature kimchi, tofu, and meat or seafood. It is a warm, hearty, spicy and savory dish. When ever we were out eating korean bbq we often got a bowl of this stew and a bowl of rice at the end of the meal.

There are many variations of this dish as each household uses their own favorite ingredients.

This is my version and I used what I had available.
It is not always easy to make Korean food in Norway although many immigrant stores are pretty well stocked with exotic food, but Korean products are sadly scares.
I was out of gochujang, so I have replaced it with something called kimchi base that I have found in one of the local immigrant shops.

400 g thinly cut rib eye or the type of meat you want to use
1 tablespoon sesame oil
5 dl kimchi
0.5 dl kimchi brine
1/2 chopped onion
2 cloves crushed garlic
1 tbsp gochujang/kimchi base
1-2 tsp gochugaru or cayenne pepper
7.5 dl water
1/2 package tofu
2 sliced scallions

In a heavy bottomed saute the beef, garlic and the onions, when the onions are glossy add kimchi and keep sauteing until the mixture is very fragrant.
Add the kimchi juice, water, chili paste, chili flakes and drizzle sesame oil, stir everything together to combine.
Bring to a boil and taste for spiciness, adjust with gochugaru to increase the heat to where you want it. Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the beef and kimchi are tender.
When you’re ready to serve the kimchi jjiggae, add the green onions. Put the pot on the tablet and serve it with rice.