Author Archives: azizen

Pajeon – new onion pancake

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Ingredients :

  • 2 onions
  • 80 g of flour
  • 1 dozen oysters
  • 2 eggs
  • 1 red or green chili
  • salt
  • 1/2 glass of water
  • oil

Preparation :

In a bowl put water, salt and flour mix well, then add eggs and mix again.
Wash spring onions and slice 5 cm even the green, then cut the pepper into strips.
Add oysters, new onions and red pepper in the bowl and mix.

Heat a pan and put oil, when it is hot, put a ladleful of the mixture and spread well.Let brown on both sides.
You must use a lot of oil for cooking, so you have the right amount so that the dishis not too fatty.
Mix soy sauce, then sesame oil and sesame seeds.
Serve the pajeon with sauce.

Astuces : We can add the chili powder in the sauce. “Pa” mean spring onion “jeon” mean mixture of egg and flour. There are a large variety of Pajeon : beef, pork, kimchi, shellfish and other seafood are mainly used.

Samgyetang – chicken with ginseng

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Ingredients :

  • 1 chicken
  • 2 cups of sticky rice
  • 4 cups of water
  • 1 fresh ginseng root
  • 2 cloves garlic
  • 1 whole ginger
  • salt
  • pepper
  • 20 jujubes

Preparation :

Drain the chicken and wash it properly.
Wash the glutinous rice until water runs clear and soak.
Wash and pit the jujubes. Peel the garlic and keep the whole.

Put the glutinous rice, garlic, jujubes and ginseng inside the chicken then
sew the body of the chicken with a twine so that the farce will not go out.
Tie the legs together and then to the body.

Pour four cups water in large saucepan, add salt and pepper then add chicken and minced ginger.

Boil for 40 minutes until cooked through.
Remove the twine and serve the chicken with the farce and broth into a large bowl.

Tips : According to the recipe, you can also add other herbs such as the gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Anecdotes : The Samgyetang is a dish best served the summer and especially during the three hottest days. This Korean recipe, which base is chicken is known to be invigorating and healthful. Ginseng is highly respected for his virtues.

Kimbap – rolled rice and vegetables

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Ingredients :

  • 600 g of japanese rice
  • 1 carrot
  • 1 cucumber
  • 2 or 3 sausages Knackis
  • 3 eggs
  • white radish (danmuji) pickled
  • 70 g of Surimi
  • salt
  • Sesame oil
  • Sesame seeds
  • 2-3 nori seaweed

Preparation :

Wash the rice until the water runs clear and drain.

Put the rice in a bowl add salt, sesame oil, sesame seeds and mix. Cook rice in a rice-cooker and when the rice is cooked put to a bowl and let cool.

Cut white radish, cucumber and surimi into strips and reserve.
Cut sausage and carrots into strips and fry in a lightly oiled skillet and set aside. Break the eggs and make an omelet then cut into strips.

Place a nori seaweed on a bamboo special mat for maki and sushi, spread the rice and leave a quarter of the sheet without rice.
The layer of rice will be a little thinner on that side to prevent the Kimbap to have a bump when you roll. Put the vegetables, surimi or Knacki on rice, then roll up.

Refrigerate 1 hour.
Cut into slice and serve with sauce.

Tips: In Korea, there are Kimbap with kimchi, but there are many variations.

Anecdotes: In Korea, we eat often Kimbap when we go to a picnic or snacks.

Kogi Mandou – Beef Ravioli

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Ingredients :

For 8 at 10 raviolis

  • 60 g of ground beef
  • 150 g of tofu
  • 100 g of mung bean sprouts
  • 130 g dried Chinese noodles
  • 70 g of ground pork
  • 1 small zucchini
  • 2-3 Shiitake mushrooms
  • 1 egg
  • 1 teaspoon of chopped chives
  • 1 teaspoon of minced garlic
  • pepper
  • sesame oil
  • salt

For the dough:

  • 200 g flour
  • 1 egg white
  • a pinch of salt
  • 10 ml oil
  • 1/2 glass of water

Preparation of the stuffing :

Put tofu in wet gauze, close and squeeze well to drain the tofu water.

Boil Chinese noodles and cut them into pieces about 1.5 cm.
Blanch the mung bean sprouts, then let them cool and drain. Cut into pieces likechinese noodles. Chop the zucchini and mushrooms.

Put everything in a bowl, add the ground beef and pork, for the farce,
add the onions, garlic, sesame oil, salt and pepper, one egg or more if necessary, the mixture should give a paste.

Preparing the dough:

Put in a bowl the flour, oil, water, salt and egg white and then knead and wrap in cellophane and refrigerate about 1 hour.

Sprinkle flour the work surface so that the dough does not stick. Cut dough into small pieces 3 × 3 cm each, flatten finely each piece into round shape. The thickness should be about 3 mm, and diameter of about 8 cm.

Preparation of Mandou:

Place some farce in the center of the circles of dough, not too much or the doughwill break.
Moisten the edges of the circle, then fold dough in half, pressing edges to glue them and get a crescent shape.
Then roll the Mandou, then press firmly again to paste. Leave Mandou on floured surface to prevent them sticking.

Place in a steamer basket on baking paper, cook about 10 minutes the Mandou, or made fry in a pan with a little oil.

Serve with sauce and rice.

Tips : Generally we eat the Mandou with a sauce made of soy sauce, sesame oil and chili powder.

Anecdotes : This Korean recipe is much eaten in winter, but also during Seollal (lunar new year). This recipe is fun to make in family, for example children can participate in manufacturing of dough. The Mandou has its China origins.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

Bibimbap – beef, rice and vegetables salad

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Ingredients :

  • round rice
  • 200 g of beef (sirloin)
  • 100g beansprouts
  • 100g black mushrooms
  • 1 carrot
  • 1 cucumber
  • 1 teaspoon of sesame seeds
  • 1 c. tablespoon of sesame oil
  • lettuce
  • 2 eggs
  • oil
  • salt
  • pepper
  • 1 glass of water

    Marinade:

    • 2 tablespoons of soy sauce
    • 1 tablespoon to liquid honey
    • 1 tablespoon of sesame oil
    • 2 cloves garlic, crushed

      spicy sauce:

      • 2 tablespoon of red chile paste
      • 1 tablespoon of liquid honey
      • 1 tablespoon of sesame oil

        Preparation :

        Cook the rice.
        Mix the minced beef with marinade ingredients and set aside.
        Mix all ingredients in hot sauce in a bowl and reserve.
        Peel and cut carrot, cucumber and mushrooms into strips.
        Cook the julienned carrots in 1 cup water over low heat until the water evaporation.
        Season with salt, pepper, sesame oil and sesame seeds.
        Cook meat in a little oil and set aside.
        Put the rice in two large bowls and place the vegetables, meat, chili circularly by type above, crack an egg and drop it in the center.
        Sprinkle with toasted sesame seeds and serve very hot.

        Tips : You can add the vegetables you want.

        Anecdotes : In Korea they eat this dish with a spoon, and mix everything before eating it. It is from the region of Jeonju, South Korea.

Kimchi – fermented cabbage

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Ingredients :

  • 1 large Chinese cabbage
  • 3 cloves garlic, minced
  • 6 spring onions chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 or 2 teaspoon of nuoc mam
  • 3 chilis chopped
  • 1 tablespoon of sugar
  • salt

Preparation :

Remove the cabbage leaves and slice them on lengthwise and put it in a bowl.
Sprinkle with coarse salt and stir, then let sit and drain for a night, the next day, rinse the sliced ​​cabbage with water and drain.

For make the spice paste :

Put in a blender, the ginger, red chilis, the garlic, onions, the sugar and fish sauce, mix everything until a red paste.

Spread this paste on the cabbage leaves, place the pieces of cabbage in an airtight container.
Wait 4-5 days for the kimchi ferments and is ready and can be kept for three weeks in the fridge.

Tips: There are different kinds of Kimchi and with various sauces.

Anecdotes : Kimchi is the Korean national dish served at every meal. The Kimchi is the fermented spicy cabbage, and is often accompaniment of main course. It smells very strong, but let’s say like French cheese, more it smells more good it is.  Many koreans you will count the kimchi beneficial virtues.

Kesari – semolina cake

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Ingredients :

  • 1 cup semolina average *
  • 1 cup sugar
  • 1/2 cup ghee
  • 2 cup water
  • 10 green cardamom capsules
  • 6 saffron threads soaked in 2 tablespoons of lukewarm milk
  • A pinch of salt
  • Sliced ​​almonds for decoration or pistachios, cashews, coconut

* Attention to the meal you choose : semolina indicated in this recipe is not couscous semolina ! It is much finer (almost powder) and special desserts.
Preparation :

Put 2 tablespoons of sugar in a mortar with the cardamom, finely grind and remove the capsule which come loose.

In a kettle, boil water and keep warm.
In a saucepan, heat ghee and add the semolina and fry over low heat.

Pour the water slowly, stirring with a wooden spoon, stir in the saffron, sugar, cardamom and a pinch of salt, stir and remove from heat as soon as the semolina comes off the pan.

Pour into buttered baking square or round in ghee, spread over 1 to 1.5 cm and smooth top and place in the fridge.Pour into square or round mold previously buttered with ghee, spread over 1 to 1.5 cm and smooth top and and then put in the fridge for 20 minutes. Cut into squares or diamond shapes, decorate with coconut and almonds (or other).

Tips : We can flavor it with different flavors such as rose water or spices: turmeric … You can add dry grapes or even put a touch of color by adding a touch of food coloring.

Anecdote : The Kesari comes from the word Keshar, “saffron flower” in Sanskrit, then became Keshari. This is a dessert popular in southern India and Srilanka

Reshmi Kabab – skewered chicken

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Ingredients :

  • 1 kg of chicken cutlets
  • 2 large onions
  • 10 g of ginger
  • 3 large garlic cloves
  • 1 bunch cilantro
  • 1 teaspoon cumin powder
  • 3 grinds of white pepper
  • 2 teaspoons Garam Masala
  • 2 eggs
  • Salt

For decoration:

  • 2 lemons
  • 1 onion

Preparation :

Chop the chicken cutlets and reserve.
Mix the remaining ingredients except eggs and salt, taking care to peel the garlic, onions and ginger, then put in a bowl.

Add the chicken cutlets, beaten eggs and mix, to salt, mix again and form small sausages or dumplings using two tablespoons or with your hands.

Skewer the dumplings or the sausages, and grill or bake in a hot pan with a little oil.

Serve with onion rings and quartered lemons.

Tils : You can serve with mint or coriander or chutney and warm naan.

Rasgulla – rasagolla – cheese ball

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Ingredients :

  • 1L of milk
  • 1/2 tablespoon of lemon juice
  • 1 1/2 cups of sugar
  • 4 cups of water
  • 2 or 3 drops of rose syrup

Preparation :
Heat the milk and bring to a boil, then cool the milk for 2 hours and remove the cream layer.

Heat the milk and bring to a boil again, add citric acid and mix well to dissolve.

Stir slowly for 5 minutes until the milk is fully curdled.
Meanwhile, heat sugar and water in large saucepan and bring to boil

Strain the milk with a muslin tissue, wash the chenna in the tissue under cold running water. Remove excess water and place in a large plate.

Gently knead the soft dough by passing between fingers, make twelve equal balls of dough, slide the balls into the boiling sugar water, then add the rose syrup. Cover with a perforated lid and cook for 15 minutes. Take off and let cool to room temperature for a least 4 to 5 hours.

Serve.

Astuces : Among the variations we find the Kheer mohan (largest), the Rasmalai (replacing the syrup with sweet milk), and the Kamala bhog (orange extract instead of syrup) and we can also put a cardamom in the center of balls for to have very fragrant.

yuk kae jang kuk – Beef Stew

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Ingredients :

  • 1 kg braising beef
  • 2 teaspoons of salt
  • 1/4 teaspoon of ground black pepper
  • 24 spring onions chopped
  • 1 teaspoon of sugar
  • 125 g of rice vermicelli
  • 2 tablespoons of sesame oil
  • 2 teaspoons of chili powder
  • 2 eggs lightly beaten

Preparation :

Put the meat in a pot with salt, pepper and enough water to cover.

Bring to a boil, simmer, covered, until beef is very tender. Let cool and then crumble the meat with your fingers.

Return to pot with spring onions and sugar and let simmer 10 minutes.

Soak the rice vermicelli for 10 minutes in hot water, drain and add to the pot with sesame oil and the chili powder. The red oil rises to the surface.

Pour beaten eggs into the stew, stirring constantly, for there form the filaments.

Serve hot with rice.

Siu Mai or Shumai – Steamed raviolis

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Ingredients :
for 80 raviolis around

  • 450 g of ground pork
  • 1 box of bamboo shoots
  • 5 chinese mushrooms
  • 100 g of shrimp or crab
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • salt, pepper
  • 1 tablespoon of cornstarch
  • 1/4 cup of water (4 tablespoons)
  • a pack of Won-Ton paste
  • flour

Preparation :

Soak the mushrooms in water for 20 minutes to rehydrate them and then chopcoarsely. Cut bamboo shoots into small pieces.

Peel the shrimp, make a small cut on the back and remove the black vein, then cut into small pieces.

In a bowl, put ground meat, add bamboo shoots, mushrooms, shrimp, soy sauce, sesame oil, pepper, salt, cornstarch mixed with water first, then mix the whole.

Place a tablespoon of farce in the center of the wonton dough, punch the dough down and lightly tighten the top, put some flour on the bottom of the wonton dough to prevent them from not sticking during cooking.

Put the Siu May on a plate, leave them uncovered in the freezer to freeze them.

Place baking paper in the steamer basket and place the Sui Mai and cook 7-10 minutes.

Serve with soy sauce.

Astuces : You can decorate them with some lumpfish roe or a pea in the center.

Anecdotes : The Siu Mai is a variety of Dim Sum and there are plenty of variation across Asia. We give them also many different names: Shaomai, Shui Mai, Shu Mai, Sui Mai, Shui Mei , Siu Mai, Shao Mai, Siew Mai or Siomai.