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.

 

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.

Hot spcy vinegar, Suka na maanghang

Suka na maanghang in Baybayin

Chicharron is a snack that is popular in every country with spanish heritage and probably has hundreds of regional variations. In the Philippines though a must have condiment with chicharron, is hot and spicy vinegar.

As a kid on vacation in the Philippines chicharron is one of the snacks I always bought. I can remember buying chicharron from vendors in the the Philippines and they often came with a tub with hot and spicy vinegar.

One of the tell tell signs to spot a Filipino is the persons love of vinegar. Being filipino I love the taste of vinegar:)

500 ml sugar cane vinegar
20 pcs. red and green Thai chilies
1 whole head garlic, peeled
1 tbsp. whole peppercorns
1 tsp. salt
1 tsp. sugar

In a saucepan, combine the vinegar, salt and sugar. Bring to a light simmer and mix until the salt and sugar are dissolved. Set aside to cool a bit.

Thoroughly wash the chilies and cut the stems before putting them inside the bottle.

Press the garlic cloves with the side of the knife to lightly crush allowing the flavors to come out. Put them inside the bottle

Put the whole peppercorns inside the bottle

With a funnel pour the warm vinegar into the bottle. Allow to completely cool at room temperature and seal the bottle with a cork.

Steep for a couple of days before using. The vinegar can be stored inside the fridge for several months. The flavors of the spices will intensifies the longer it is kept.

So get a bag of chicharron or some kind of pork rind snack and enjoy them with hot and spicy vinegar.

Larb moo, lovely minced meat salad

TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.

Larb (ŗł•ŗł≤ŗłö) is a mince meat¬†salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.

I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE

Larb 4 agj

1 dl chopped shallots

2  shredded garlic cloves

1 tablespoon of chili flakes

400 grams  minced pork

1 tablespoon of palm sugar

1 tablespoon of fish sauce

1/2 tsp Sriracha sauce, how much depends om the heat you want

1 – 2 limes

long leafed coriander or regular coriander

3 – 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Iceberg lettuce or hearts of romaine leaves

First step is to make the toasted rice (khao kua ŗłāŗĻČŗł≤ŗłßŗłĄŗłĪŗĻąŗłß).

khao kua 1 agj

Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.

Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.

Larb (ŗł•ŗł≤ŗłö)
Saute shallots, garlic in a pan with oil, when the onions are glossy, add the chili flakes and stir before you add the minced pork.
Larb5 agjFry the pork, breaking it into small minced pieces, until it’s cooked and add a large spoonful of crunchy sticky rice
Take the pork off the heat, and add palm sugar, fish sauce, Sriracha sauce and squeeze in the lime juice.
Give the pork and the seasoning a quick stir, pluck about 20 or so of mint leaves off the stem. Throw everything into the saucepan with the pork.
¬†–
Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
¬†–
Taste test. See if it needs more fish sauce for saltness, lime juice, or chili flakes. Get it the way you want it.
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Serve this with a green papaya salad or the papayaish slaw I made.
Papaya salad 1 agj
Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
2016-02-08 16.12.48 larb 7 agj

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.

Easy and quick kimchi recipe

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings and staple dish number one. A few years ago when we had Koreans over for dinner, I had made some kimchi, they had not had any kimchi for over a week and finished everything.

There are many of varieties of kimchi made from chinese cabbage, radish, scallion, or cucumber as a main ingredient. One of my favorite kimchi when I lived in South Korea was the one made with cucumber.

This variation is a very traditional kind made with chinese cabbage

1 kg Chinese cabbage
1.5 dl sea salt
Clean water
5-6 cloves crushed garlic
1 teaspoon finely grated ginger
1 teaspoon sugar
2-4 teaspoons shrimp paste
1-5 tablespoons Korean chili flakes
250 g daikon
4 scallions

Cut the cabbage lengthwise. Salt the cabbage, using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then put the cabbage in a big container and add water to cover the cabbage. Put a plate on top and weigh it down with something heavy.  Let stand for 1 to 2 hours

Rinse the cabbage under cold water 3-4 times and drain in a colander for 20-30 minutes with the cut surface turned downwards

Combine the remaining ingredients in a bowl except the daikon and scallions.

How much chili you want to use is up to you.

Gently squeeze any remaining water from the cabbage. Rub the seasoning paste on each of the cabbage leaves and try not to brake the cabbage, and put some shredded daikon and strips of scallion in between the cabbage leaves
The gloves are optional, but I highly recommended to protect your hands from stings, stains, and smell.

Pack the cabbage back together and cut the cabbage into 4-5 cm wide strips. Try to keep the cabbage together when you put them in clean jars.
The reason why I made the kimchi this way is that it will look nicer when served. But you can cut the cabbage into smaller bits before you salt and soak. Put everything in a clean bowl and just follow the same procedure.

Pack the kimchi into jars, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of head space and seal the jars.

Let the jar stand at room temperature for 1 to 5 days, remember to put the jars on a tray with edges. When the vegetables start to ferment bubbles might develop and brine may seep out of the lid.

Check the kimchi once a day, pressing down on the vegetables with a clean spoon to keep them submerged under the brine. This also releases gases produced during fermentation. Taste the kimchi and  when the it tastes ripe enough for your liking, put the jars in the fridge. The kimchi is ready to eat, but i is best after a week or two.

Filipino banana ketchup

I expected tomato ketchup when I asked for ketchup, but instead I got this sweet strange sauce. Being six years old I could not understand why every thing had to taste strange and different.

Now as an adult, I’ve learned to appreciate the sauce with barbecue.
Urban legend says that the ketchup came about when the american soldiers came to the Philippines and the demand for ketchup became greater than what was available. There were hardly any tomatoes in the Philippines, but there was an abundance of bananas.
¬†–
ingredients:
0.5 dl raisins
0.25 dl onions
2 cloves minced garlic
0.5 dl tomato pure
2 large ripe bananas
1.5 dl cider vinegar
4.5 dl water
0.5 dl sugar
1 tsp salt
1/2 teaspoon ground chili flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon dark rum
Combine raisins, onions, garlic, tomato pure, bananas, water, sugar and 2/3 of apple cider vinegar in a sauce pan.

Bring this to a boil and blend the mixture with an immersion blender, add the rest of the vinegar, salt and the chili flakes.

Let this simmer for about an hour¬†on medium heat. ¬†Stir once in a while so the sauce won’t burn. If the mixture gets to thick, dilute with a little water.

Add the rest of the spices and let this simmer another 30 minutes until you get the consistency of ketchup.
Store the sauce in clean bottles or jars.

Balti Butter Chicken

 

This is one of my Indian favorites ūüôā The first time I tasted this was when we lived in Hong Kong atJo Jo Indian Cuisine and when I was pregnant with number three, I really craved this and had it as often as possible.
I kg chicken cut in pieces
150 ml creme fraiche or plain yoghurt
50 g ground almonds
1.5 tsp chili powder
1/4 tsp crushed bay leaf
1/ ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
1/4 teaspoon ground cardamom
1 tsp grated ginger
1 tsp crushed garlic
1 tsp salt
75 g butter
1 tablespoon corn oil
2 medium onions, sliced
1 can crushed tomatoes
2 cinnamon sticks
4 whole bay leaf
6 whole green cardamom pods
6 whole cloves
1 tablespoon chopped fresh coriander
4 tablespoons of cream
Place the yoghurt, ground almonds, all the ground dry spices, ginger, garlic and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
Set aside.
Melt the butter and oil in a medium frying pan.
Fry the onions for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Add the rest of the ingredients, save half of coriander for garnish.
Stir and bring to a boil.
Serve garnished with the remaining chopped coriander.

Enjoy this with naan bread

and some Mango lassi

Wine recommendation: Plaffenheim Pinot Blanc