Korean Delight

Good news or bad news? Well The good news is that my Korean cooking turned out to be a delight. The bad news is that my guess were four hours late therefore in the end I forgot to take a picture of my amazing cooking.  However, don't be disappointed I could still post down my recipe with a borrowed image from the amazing Google.  I just borrow it until I make it again next week and take a pretty photo just for you!  Just so you know what is in the picture is exactly what it looks like with maybe missing mushrooms or maybe capsicums.

 

JABCHAE RECIPE:

Ingredients:

Korean Potato vermicelli Noodles

1 large onions either red or green

3 large square Korean fish cake chopped matchstick size

a bunch of spinach 

3 carrots chopped matchstick size but thin

4 tablespoon sesame seeds

5 tablespoon of sesame oil

4 tablespoon of sugar

7 cloves of garlic grated in a tiny holes so its smooth

1 cup of soy sauce

1 teaspoon of rice wine

4 table spoon of canola oil or any other cooking oil will do

First thing that I like to do before cooking the noodles is preparing the vegetables and making the sauce.  I chopped the carrots, fish cake and the onion. I place them in a separate bowls and set it aside.  

Note: Make sure your carrots are cut finely and long shape.  The fishcake should be cut long shape but not too thin or fat. I am sure you get the idea.

As for the sauce, put a cup of soy sauce, a teaspoon of rice wine, sugar and 5 cloves of grated garlic in a bowl to mix.  Then blanch the spinach and squeeze the water out place it in a separate bowl.  Put a tablespoon of sesame oil, 2 cloves of grated garlic and a splash of soy sauce then mix it well.  Set it aside to marinate.  

When you are ready to make the whole shibang! Prepare a big bowl to mix your noodles and etc in, and make sure its not plastic cause the sauce and the oil tends to soak on the plastic. fry the fish cake, the onions and the carrots separately. Do not over cook them just fry it enough that they are cook but not brown, set it aside separately. Boil the noodles for 3-4 minutes until you know its soft enough to eat then drain it. Put it in the big bowl put the spinach, fish cake, carrots and onions on top of the noodles. Slowly mix it with your hands if its not to hot other wise wait until its warm enough to put your hands in there.  I tend to slowly put the sauce in then mix it until all the sauce in the bowl are gone.  I taste it and don't be afraid to add a little but whatever it needs to suit your taste buds.  When the noodles all done, put sesame seeds and mix it once more...

Korean Fried Chicken

Note: you can use chopped chicken thigh or wings or even a whole chicken cut into small pieces

Ingredients:

Last night I was using 10 pieces of chicken thigh. I cut it into squares.

2 cups of flour

1 cup of corn flour

I used 2 small eggs

1 tablespoon of garlic powder

salt and pepper for the flour mix

Sauce:

1/2 cup of tomato sauce

1/4 gotjujang (Korean chili paste)

5 tablespoon of corn syrup

1 tablespoon of apple vinegar

4 chopped garlic

2 tablespoons of cooking oil. I used the remaining oil from the chicken

2 tablespoos of sesame seeds

What I like to do first is mix the chicken with the flour, corn flour, eggs, garlic powder and a bit salt and pepper.  Then heat the frying pan with 1/4 amount of vegetable oil on it, once its hot enough. Fry the chicken until its like brown, take it out. Then fry it again both sides until its golden brown.

Once the chicken is cooked I use a different frying pan. Take 2 tablespoons of  oil.  I pop the garlic in then the tomato sauce, gotjujang, corn syrup and the apple vinegar. Mix it around until it boils but don't let it  over cook, then once the chicken cooled off a little pop all in to the sauce..

I then sprinkle it with sesame seeds...

YUMMMM!!!

p.s I am not the best at instructions but you get the idea. If you have any questions, don't hesitate to ask me!