September 26, 2013 § Leave a comment
땡글땡글 한 귀여운 모양에다가 양념할때 콩가루가 들어가, 소화도 잘되고 맛도 아주 좋습니다!
- 쇠고기 다짐육 300g
- 쌂은 밤 10-12개 (사이즈가 큰편이면, 5-6개 를 반으로 잘라주세요)
- 간장 1 Tbsp
- 다진마늘 1,5 tsp
- 다진생강 1/2 tsp
- 참기름 1 Tbsp
- 맛술 1 Tbsp
- 매실액 1 Tbsp
- 소금 약간
- 후추 약간
- 부추 2-3 Tbsp
- 콩가루 2 Tbsp
- 꿀 1 Tbsp
- 간장 1 Tbsp
- 맛술 1 Tbsp
- 밤을 먹기 좋은 실감으로 삶아주신다음 채에 받혀서 식혀주세요. 너무 푹 삶아주시면 만들기 힘듭니다.
- 쇠고기 다짐육을 부드럽게 만들기위해 깊은 그릇에 담고 나무망치로 때려주세요.
- 양념 재료를 고기가 담겨있는 그릇에다가 놓고 장갑 낀 손으로 조물조물 잘 섞어줍니다.
- 렙을 씨워서 1-2 시간정도 냉장고에 양념 시킨다음, 꺼내서 손으로 동그란 ball 을 만들어주세요.
- 오븐을 180도로 마춰주시고요.
- 납짝하게 만든다음, 밤한개를 넣고 다시 공모양으로 닫아주세요.
- 베이킹판위에 베이킹 종이를 깔고 떡갈비를 하나씩 올려주세요. 그리곤 꿀소스를 발라수신다음 오븐에 10-12분쯤 구워주시면 완성! 꺼내기 1분전 꿀소스 한번더 발라주세요.
September 26, 2013 § Leave a comment
- 통조림 병아리콩 1통 (물뺀후 250g)
- 구운 호박 300g
- 올리브오일 3 Tbsp + 2 Tbsp
- 레몬쥬스 3 Tbsp
- 물 3 Tbsp
- 아몬드 버터 2 Tbsp (아님 Tahini)
- 마늘 1 쪽
- 후추 소금 적당량
- 파프리카 1 tsp
- 호박을 껍질째 180도 예열한 오븐에 구워줍니다. 윗면에다가 기름을 살짝 발라주시고 크기에 따라 굽는 시간이 달라지는데요, 칼로 콕 찔렀을때 쑥 들어가면 된겁니다.
- 통조림 병아리콩은 채에 받혀 물끼를 빼준다음 물로 잘 햄궈줍니다.
- 껍질을 굳이 안벗겨주셔도 되는데 저는 벗기는이유는 „완두콩 허머스 레시피 참고해주세요“
- 호박이 익으면 오븐에서 꺼내준다음 시켜줍니다. 그리곤 껍질을 벗겨주세요.
- 푸드프로세서에 병아리콩, 호박, 올리브 3술, 레몬, 물, 아몬드 버터, 마늘, 후추, 소금 그리고 파프리카를 너어주신다음 부드러울때까지 갈아주세요!
- 저는 소금응 1/3 tsp 정도밖에 안 넣었는데, 입맛에따라 적당히 넣어주시면 될것같아요.
- 이쁜 그릇에 담고 나머지 올리브 오일이랑 파프리카도 살짝 뿌려주시면 완성입니다.
호박에 달달한 맛과 파프리카가 참 잘 어울리는것같아요! 야채스틱, 콘칩 아님 빵을 찍어드시면 몸에도 좋고 포만감도 느끼게되서 다이어트에 참 좋습니다. 아이들 샌드위치 만들어주실때 마요네즈말고 허머스 발라주는것은 어떨까요?
September 13, 2013 § Leave a comment
날씨도 쌀쌀해지고 슬슬 추석이 다가와서 요리에 대한 고민하다가 머리 깨지시는 분들도 많을꺼에요. 손이 많이 안가고도 맛있고 얘쁜 안주, 또는후식을 만들수있다는 사실 모르셨죠?
제가 보여드리죠 ^^
매콤달콤한 야채 떡꼬치임니다
- 떡볶이떡 12개
- 초고추장 1,5 Tbsp
- 다진마늘 1/2 tsp
- 올리고당 1 Tbsp
- 나무스틱 4개
- 참기를 조금
1. 떡볶이떡을 뜨거운물에 살짝 대쳐주세요 안그러면 꼬치에 꼽을때 갈라질수도 있답니다. 대친후 채에 밭혀 물끼를 빼주세요. 그리고 오븐을 180도로 마춰주숑.
2. 양념을 만듭시다. 나무스틱이랑 참기름 빼고 위에 재료를 섞어주세요.
3. 그리고 야채를 준비해주세요, 저는 노란 그리고 빨간 피망과 파를 사용했습니다. 꼬치를 얼마나 길게 만들것이냐에 따라, 재료량도 틀려지는데, 저는 꼬치 하나에 떡 3개 랑 야채는 두번씩 끼웠어요.
4. 꼬치에다가 떡과 야채를 알록딸록하게 끼운다음 먼저 붓으로 참기름을 골고루 발라줍니다. 다음은 소스를 발라주세요.
5. 오븐에다가 10분쯤 구워주시면 완성!
검은깨까지 뿌려주시면 더 이뻐요 ^^ 꼬맹이들 키우시는 분들은 치즈도 같이올려서 구워주시면 좋아할꺼에요!!!
저는 떡볶이떡이 없어서 절편을 3등분해서 만들었어요 ㅠㅠ 안이쁘죠.. 암튼 맛은 대박입니다 ㅋㅋㅋ
September 7, 2013 § 1 Comment
My weekends nowadays pretty much consist of studying and cooking. Occasionally I do laundry and other house chores, but mainly it’s all about cooking. I guess it’s the only time of the week where I can actually lay back a little and take my time to do stuff. And everyone who has their own blog knows how much time blogging consumes. Right?
Today I had some ricotta in my fridge, some wonton wrappers in the freezer, so all I had to do was run down to the store to get some mushrooms and chives. Tah-dah!
(makes around 25 pcs)
- 600g mushrooms of your choice
- 250g ricotta cheese
- 3 garlic cloves
- bunch of chives (1/2 cup packed)
- freshly ground pepper
- olive oil
- sauce of choice
- Burnt butter with some leftover sliced mushrooms
- Tomato sauce
- Burnt butter with walnuts
1. Using a cheese cloth, drain or squeeze out the liquid in the ricotta cheese. Set aside.
2. Wash and chop mushrooms. Wash and chop chives, press 3 cloves of garlic.
3. Heat some olive oil in a non stick pan and throw in the crushed garlic and fry on medium heat. Then add the mushrooms and fry together with the garlic. Add some salt and freshly ground pepper to suit your taste.
*The mushrooms will produce some juice so simmer the lot until most of the liquid has evaporated. In the end stir in the chives and toss. Take away from heat and cool.
4. Prepare a small saucer with water (to stick the wonton wrappers together) and slightly dust a surface with flour.
5. Open the wonton wrappers and wrap them in a damp cloth to prevent from drying out while folding the ravioli one at a time.
6. Once the mushroom mixture has cooled down, press out the remaining moisture using a spoon and then mix together with the ricotta cheese.
7. Now for the folding:
– Place a wonton wrapper on the floured surface (cover the other wrappers with the damp cloth!)
– Using a Tablespoon, scoop some mushroom mixture out onto the wrapper. I put almost 1 tablespoon of mixture into mine, but feel free to put in less.
– Brush the edges of the wrapper with some water. Then fold the ravioli into a triangular shape and press down the sides to prevent the ravioli from opening up when they boil later.
– With moist fingers, take the two corners of the triangle and fold into the middle and press together firmly.
– Now do this another 20+ times!
8. When you are done, heat some water in a large pot on high. Add salt AND also a tablespoon of oil into the water. This will stop the ravioli from sticking to eachother!
9. When the water starts to boil, turn the heat down to medium and carefully place the ravioli into the pot. Boil for around 4-5 minutes or until the wrappers appear slightly transparent-ish.
10. When they are ready, drain the water off and place the ravioli onto a flat plate. Add the sauce you desire, sprinkle some parmesan cheese on top and serve it hot as an appetizer or main course.
September 3, 2013 § 1 Comment
My first attempt to make my very OWN Mandu.
Easy, light, healthy, vegan and so PRETTY!!!
(makes around 22-25 pcs)
- 1 packet of mandu wrappers (wonton wrappers will do too) 찹쌀 만두피
- 100g firm tofu
- 1 heaped cup peas
- 3/4 cup spring onions or chives
- 1 tsp chopped garlic
- 1/2 tsp grated ginger
- 1,5 tsp soy sauce
- freshly ground pepper
- pinch of salt
- 1 Tbsp sesame seeds
- 4 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 tsp chilli flakes
- 1 tsp sesame seeds
- 1 tsp chopped spring onions or chives
Prepare a little bowl of water and lightly flour your surface.
1. In a pot of salted water, quickly boil and drain the tofu.
2. Using the same pot, new salted water, quickly boil the peas and drain.
3. Put all ingredients (except the chopped garlic and freshly ground pepper) into a food processor and pulse until coarsly chopped.
4. Scrape the tofu pea mixture out into a large bowl and add the remaining ingredients such as chopped garlic and freshly ground pepper. Mix well using a fork or spoon. I gave my mixture a taste before adding more salt. Depending on your taste, you can add more or leave it at a pinch.
5. Take a wrapper in your hand, place a tsp-amount of filling into the wrapper, wet the edges around the wrapper and fold. Press the edges with your finger to stop the Mandu from opening.
6. Put the Mandu onto a wooden board or a floured surface, then take the two ends and fold into the middle of the Mandu as shown in the picture below. Dipping your fingers into the bowl of water again, press these two edges together firmly.
Practice Practice Practice! You will get the hang of this pretty soon, don’t worry!
7. Steam your Mandus using either a Bambu steaming basket OR use a large pot with a steaming tray like I did. I put a Korean steaming cloth onto the tray to prevent the Mandus from sticking. Steam the mandus until the wrappers appear transluscent. I steamed my babies for about 12 minutes.
8. Mix all the sauce ingredients in a little saucer and serve together with the steaming hot mandu!
August 6, 2012 § 4 Comments
Some people ask me where I find the time to cook. I’m not a housewife, I’m not a mom who has to feed her kiddies, I’m not a professional cook and I’m also not jobless. It’s not time that matters. If I want to cook, I will always find time to do so, even in my busiest times. I think the real question to ask here is: HOW can you cook when it’s almost 40°C outside with a humidity level of about 200%? My answer to this is: Keep things quick and simple. That’s it. If you are able to whip up a delicious dish within minutes, there’s no need to worry about time, heat or whatever else might become a potential problem. Easy isn’t it?
Here’s a simple meal for a hot summer day with a near 100% chance your family will love it and ask for more.
(makes around 12 mini fritters)
The recipe for the Yogurt sauce is at the bottom of this post.
- 2 medium sized zucchinis (3 cups shredded)
- 1 large egg
- 1/2 cup flour
- 1/3 cup grated parmesan cheese
- 1 large garlic clove minced
- 1/2 tsp salt
- few grinds of pepper
- vegetable oil for frying
Chop or shred your zucchinis into thin stripes of around 4cmx0,5cm. Use a food processor or knife. It’s totally up to you. In a large bowl, combine the egg, flour, parmesan, garlic, salt and pepper and mix with a spoon until combined. Then add your shreds of zucchini and mix to combine.
In a thick sided frying pan, heat some vegetable oil on medium high heat.
Scoop a tablespoon full of zucchini mixture and spread it out into small heaps to create little 7cm fritters. Fry each side for about 3 minutes or until they are golden brown. And you’re done already!
For the yogurt sauce you will need:
- 180g plain unsweetened yogurt
- 1 Tbsp Lemon juice
- 1/2 tsp Lemon zest
- 1/2 tsp salt
- freshly ground pepper
Mix it in a bowl and dip your warm fritters into it! Deliciously fresh and tasety!
July 29, 2012 § 1 Comment
Pumpkin. Orange, sweet, soft, smooth pumpkin. Looks like I’ve found myself a new favorite ingredient for this summer season! I love this vegetable and there are just too many things to make with pumpkin, that I can’t keep up with all of my ideas.
This weekend was another hot summer day in Seoul and I usually don’t feel like eating something hot on days like these. So I went out to buy a delicious looking pumpkin from the farmer across the street from my place, turned the pumpkin into a delightful light meal and somehow ended up eating half of the pumpkin for lunch. No regrets. It’s healthy, full of nutrients, tasty and also pretty damn good looking.
Kids will love this salad and you can keep it in a container in the fridge for up to 4 days! It’s a great snack and goes perfectly well with grilled meat too.
(makes enough for 2 as a side dish)
- 1 Pumpkin (단호박) about 1 Kg
- 100g dried Blueberries or Raisins (건포도 아님 말린 Blueberry)
- 100g roasted almonds, pumpkin seeds or walnuts (견과류)
- 2 Tbsp mayonnaise (2 큰술 마요네즈)
- 2 Tbsp honey (2 큰술 벌꿀)
Fill 1/4 of a steaming pot with water. Bring to a boil. Cut your pumpkin into 8 pieces and steam with the lid closed for about 25 minutes. To make sure the pumpkin is ready, stick a sharp object (knife) into the pumpkin to see if the inside is soft too. Your knife should be able to cut through the pumpkin without resistance. Turn off the heat and open the lid to let the pumpkin cool down.
Meanwhile, chop your roasted nuts into coarse pieces and set aside. You can roast your nuts without oil in a frying pan over high heat for around 10 minutes or until you can hear a crackling sound. Keep stiring to prevent from burning.
When the pumpkin has cooled down a little, peel the skin off the flesh and place the flesh into a large bowl and mash them up with a fork, leaving two of the pumpkin pieces aside. Chop the two remaining pieces with the skin into bite sized cubes.
Add the nuts, blueberries, pumpkin cubes, honey and mayonnaise into the mashed pumpkin and mix with a spoon until well combined.
That’s it guys! Pretty simple wasn’t it?
June 25, 2012 § Leave a comment
I didn’t plan for this to become a blog post.
Nevertheless, I was very pleased and satisfied with the outcome that I felt like sharing this delightful snack with you all!
So simple and yet complex when it comes to the flavours.
- 250g mixed nuts (almonds, walnuts)
- 5 Tbsp sugar
- 4 Tbsp water
- small pinch of salt
Smash or chop the nuts using a knife. The size ideally is appox. 1/2 almond or smaller. In a thick sided frying pan add the sugar and water. Heat the pan on high heat. As soon as the sugar dissolves, pour in the nuts and stir. Give everything a pinch of salt and keep stiring. Lower the heat to medium high. The sugar will start to stick to the nuts and coat them. Keep toasting the nuts until you can smell the delicious roasting smell of the nuts and hear a subtle crackling noise. Give everything 2 more minutes and then pour the nuts into a plate to cool down.
The taste and texture was amazing!
Sweet and a tiny bit salty on the outside, melting together with the roasted nuttyness of the nuts on the inside and the crunchy texture to begin with, which made everything perfect.
April 24, 2012 § 2 Comments
The word “salad” (in my ears) is a synonym for “summer”. There is absolutely no season of the year that suits a fresh bowl of salad more than summer.
Why post this in spring you ask?
It’s sunny, warm, the sky is free from clouds and even the birds are chirping! There hasn’t been a day as beautiful as today this whole spring. And to celebrate this awesome day, the only dish I could think of was a colorful bowl of salad with some streaks of chicken.
October 6, 2011 § Leave a comment
Feast your eyes on this! The pajeon is not even ready but I wanted to start eating it already, just because it looked so delicious! I watched the lady make these and it was quite a long procedure and I was getting quite hungry…
First they spread a plain crepe dough onto the hot surface and made it into a circle. Then they added a handfull of spring onions (Pa) onto the dough. After about 3 minutes a massive amount of fresh seafood (shrimps, squid…) was placed onto the spring onion. Another layer of spring onion was placed onto the seafood. Then the lady poured some tablespoons of beaten egg onto the Pajeon. After that the Pajeon were turned over to cook the egg-side.
The Pajeon were cooked until the spring onion was soft and the outside looked golden brown and crispy. This took the ladys about 20 minutes to do! And I was starving to death only by taking these pictures…
The ready Pajeon were cut into half and served on a wire rack.. I’m not sure why they place the pajeon on the wire rack but it sure made dividing the pajeon into mouth-sized-pieces easier because you could just stab your chopstick into the pajeon and pull it apart.
We drank ice cold Makgeolli (fremented rice wine) with this snack… I seriously thought I was in heaven for a moment there!
5 minutes later…