Popcorn chicken gizzards (Korean Food)

Popcorn chicken gizzards (Dakmoraejumeoni twigim) recipe ingredients and direction here.

Delicious snack made with chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour and baking soda.

Korean Kimchi Fried Rice (Bokumbap)

Kimchi is amazing to cook with since it is extremely low calorie and packed with flavor. Kimchi Bokumbap is cheap and easy to make in a short period of time. Korean Kimchi Fried Rice (Bokumbap) can consist of various choices in meat and chopped kimchi (or leftover Kimchi), which is then sautéed together along with other vegetables such as onions, garlic and green onions. This recipe serves 3. Other similar recipe - Nasi Goreng Pattaya, Kimchi Making Clip.

Ingredients for Korean Kimchi Fried Rice (Bokumbap):

1 cup kimchi, drained and chop into small pieces
½ red onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp soy sauce
1 Tbsp butter
1/3 cup minced beef or chicken
2 roots spring onion, chopped
3 cups cooked rice
Salt and pepper to meet taste
1 Fried sunny egg for each serving

Preparation for Korean Kimchi Fried Rice:

1. Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.

2. When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.

3. Add meat and continue to saute until meat is cooked.

4. Cook a little more and turn off the heat.

5. Add rice and rest of butter, spring onions and mix all ingredients well.

6. Add salt and pepper to taste.

7. Put Bokumbap on a dish and place a fried sunny egg side up on top. Enjoy this dish with Sambal Belacan!

Tasty Korean Dumpling (Mandoo or Mandu)

Mandoo or Mandu are traditionally consist of minced meat and vegetables wrapped in a thin piece of dough. This Korean dumpling recipe is easy to make and can be prepared in advance in large quantities and freeze them for future use. Mandoo can be boiled, steamed, deep fried, pan-fried or added to soup. Mandoo are usually served with a dipping sauce made of soy sauce and vinegar. Related Recipe - How to make Soon Kueh.

Ingredients for Korean Dumpling (Mandoo):

• 500g minced meat - beef or chicken
• 1 onion, finely diced
• 1 cup finely chopped cabbage (about 1/2 of a small cabbage head), parboiled
• 1/2 cup tofu (1 cake), chopped
• 4 oz mung bean or sweet potato noodles, soaked and then chopped
• 3 cloves garlic, finely diced
• 1 tablespoon sesame oil
• 2 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pkt round Japanese gyoza or Chinese wonton wrappers

Preparation for Korean Dumpling (Mandoo):

1. In a large bowl, gently combine meat, onion, cabbage, tofu, and noodles.

2. In another separate bowl (seasoning mixture), combine garlic, sesame oil, soy sauce, salt, and pepper.

3. Pour seasoning mixture over meat and vegetables and mix with hands to mix evenly.

4. Place about 1 tablespoon of filling in the center of dumpling wrapper.

5. Dip your finger in water and wet the outside edge of the top half of the wrapper.

6. Fold the wrapper up to close and then crimp the edges.

7. Repeat steps until the filling is used up.

10. You'll want to try to steam, boil, fry, or saute the dumplings as you wish. Serve tasty dumpling at your family birthdays or holiday gatherings.

Korean Dumpling Making Clip

Korean Fried Tofu (Beginner in Korean cooking)

This Korean Fried Tofu recipe is a perfect dish for a beginner in Korean cooking.

Fried Tofu is a wonderful side dish and there are many styles and dishes of serving it in terms of Singapore cooking.

The Korean Fried Tofu recipe above uses simple ingredients and quite easy to make. Easy instructions. Other similar tofu recipe - How to make Tahu Goreng.

How to make Korean Kimchi

A recipe clip showing you how to make Kimchi. Kimchi can be eaten on its own. It is also a condiment or side dish and amongst other things, it's usually served with Bulgogi, a Korean marinated beef dish. Another example dish that people love is the Kimchi Fried Rice.

Many Koreans include Kimchi in their meals almost everyday.

There are many variations of Kimchi and ingredients used depending on the regions.

Visit the full Kimchi recipe here.

Japchae (Stir Fried Glass Noodle with Vegetables)

Japchae (Stir Fried Glass Noodle with Vegetables) is one of Korean’s favorite traditional dishes. Japchae can be served with rice and Kimchi, or as a side dish. Photo below is an example on how Japchae, the dish will be like. This awesome recipe is invented by a lady, Korean Chef Maaangchi. Check out her page for the full Japchae recipe and comments.

Full Japchae Recipe.

How to make Korean Tako Poke

This Korean Stlye Tako Poke refers to a Hawaiian delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and ‘inamona (roasted kukui nut paste).

Ingredients:

• 1kg fresh ogo (edible seaweed)
• 1/2 kg tako (Tako is the Japanese word for octopus) - To prepare the fresh tako for cooking, Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. Or cut half a potato up and put it in a pot along with the tako as it boils to make it tender.
• 1 onion, diced
• 1/2 cup chopped green onion
• 1 cup rice vinegar
• 1/2 cup Regular Soy Sauce or Lower Salt Soy Sauce
• 1/2 cup sugar
• 3 tablespoons roasted seasame seeds
• 2 tablespoons bottled Korean kochu jang (hot chile paste), available in your Asian supermarkets.
• 1 teaspoon minced fresh ginger
• 2 cloves garlic, minced

Method:

Cut ogo in 2-inch lengths. Cook tako as instructed and slice. In a mixing bowl, combine all ingredients.

Serve very cold at your family or holiday gatherings.

Korean Mung Bean Pancake (Bindaeddeok)

Bindaeddeok (Mung bean pancake) is a thick Korean style pancake made from ground mung beans cooked in a frying pan. Bindaeddeok is also a great source of nutrition for vegetarians. The ingredients may consist of either seafood, meat (usualy beef) or vegetables, depending on your preferences.

Ingredients:

400 gm (mung beans)
1 medium onion, thin sliced
1 small carrot, thin julienne
3 green onions, cut in a bias
55 gm beef, sliced into thin strips
1/2 cup kimchi, cut into strips (or blanched napa cabbage)
1/4 cup bean sprout, blanched, roughly chopped
Salt to taste

Instruction:

• Soak the green peas in water for at least 2 to 3 hours.
• Rub the mung beans between your hands to remove the skin and rinse again.
• Then take the mung beans of the water and put them in a food processor (2:1 pea to water ratio - add more water if you want a smoother mix) with water and grind to fairly fine paste.
• In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
• Add mung bean paste and salt.
• In an oiled, pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.
• To serve, lightly dip the finished bindaeddeok into a soy sauce and vinegar mixture with some chili pepper flakes plus chopped green onions! Enjoy!

Easy Korean Egg Roll Recipe

Korean rolled egg omelette (Gaeran Mari) quick and easy recipe. Any type of omelette takes a little patience and a rushed cook ends up with rubbery eggs, so don't rush it with high heat. Like most Korean dishes, this recipe has many variations. You can use different vegetables, even add in some diced ham, omit the seaweed if you don't have any.

Ingredients:

3 eggs; beaten very well
1 (w/ 1 tbsp water added)
1 salt to taste; (beaten into-egg)
1 half pinch of msg; if you-like
1/2 ts real sesame oil (not the-light-colo; red, to 1
1 peanut oil blend)
1 sliced scallion and carrots; finely chopped
1 oil for fry pan

Instructions:

Mix eggs with whisk or fork and add scallion and carrots until well combined.
In a lightly greased saute pan, pour egg into hot pan and allow to spread out.

As edges and center begin to firm, start lifting and folding egg with spoon or baking spatula (coax egg into a tight roll into several 1.5 inch [approx.] folds).

As egg gets firmer, keep folding/rollin g like a jelly roll until completely rolled.

Turn off heat and gently flip rolled egg over, then let sit for half minute or so to make sure it is cooked through.

Remove to plate and let sit for 3-5 minutes or so.

With sharp knife, slice rolled egg into 1/3 inch pieces (cut width-wise, not length wise).

Arrange egg slices to look pretty on a plate.

Serve with white rice and kimchee!