Meatless Thursday : Kimchi Sujebi (Kimchi Hand-torn Noodles Soup)

One week has passed...

My 2nd week of meatless Thursday..

Today is not really a good day for me...

I am having multiple injuries on my legs, so every step that I take is painful.

But..this Kimchi hand-torn Noodles Soup really calmed me down..

before that, I felt so frustrated...

The spicy thick soup!

I cooked this with my homemade kimchi,

and was surprised by the taste! 

 I didn't follow Maangchi's recipe exactly,

made some changes...
as I know all kimchi have different level of saltiness and sweetness.
It really depends..
I really love to watch her videos..very informative about Korean food!

It's like chinese mee hoon kway...

It's soft yet a bit chewy. 

A recipe worth for a try~ especially if you love spicy food!
And I have to make some kimchi again! It's all gone now!

--------------------------------------------------------------

Kimchi Sujebi 

(Kimchi Hand-torn Noodles Soup)

Noodles Dough :

2 Cups All Purpose Flour

1/2 tsp Salt

1 Tbsp Oil

3/4 Water or Lesser

1. Place all ingredients into the food processor and process for 1 minute.

(For me, I knead by alternating with hand and mixer)

2. Knead for another 1 minute and wrap dough with plastic bag,

let it rest in refrigerator.

Soup :

1200ml Water

10 Large Anchovies (Head & Gut Removed)

1 Cup Kimchi

1 Cup Kimchi Juice

1 Large Potato, Cut into Eight Pieces

5 Cloves Garlic, Minced

1 Medium Yellow Onion, Diced

1 Box Silken Tofu, Cut into 10 Pieces

1 Tbsp Hot Pepper Paste

1 Stalk Spring Onion, Cut into 1/2 Inch Pieces

1 tsp Sesame Oil

1. Cook stock, by boiling anchovies with water.

(I put anchovies in a metal casing to make it convenient to remove)

2. Add kimchi, kimchi juice, potato, garlic and onion, let it boil for 15 minutes.

3. Let it simmer on low heat, mix hot pepper paste in and stir well.

Remove anchovies.

3. Take dough out from refrigerator, stretch a small piece by hand, as thin as possible.

Lay each piece flat in the soup.

4. Add tofu and spring onion,  let it boil for another 3 minutes.

5. Drizzle sesame oil over soup and mix well before serving.

-----------------------------------------------------------

Recipe Source from : Maangchi

Homemade Kimchi 김치

Kimchi is a traditional fermented Korean side dish served to the Koreans on every meal.

It's made with ingredients like napa cabbage, radish, carrot, spring onions and cucumber.

I love kimchi so much,

it's so appetising and the vegetables are crunchy..

After 2 days of fermentation, and 3 days in the fridge,

I found out that the longer it is, the tastier it gets! 

This method used by me is pretty simple to follow...and I made in a smaller quantity...

I will try another kind the next round...

it's really fun to make kimchi!

My man watched the process of seasoning.

While I was scooping the hot pepper powder,

he kept saying " more more more more more!!"

So in the end I added a lot!

*while typing this post,

I can't resist and went to get some kimchi to eat!*

 Here's the refreshing kimchi for you~!

It's actually nutritious..and aids in digestion...

you may go to the toilet more often...  =p

My mum is really against kimchi because according to chinese, 

napa cabbage is very cooling to the body and women should not consume that much.

I think if I take it in moderation, it should be fine...

Don't you think so?

 ----------------------------------------------------------------

Homemade Kimchi 김치

1/2 Napa Cabbage (About 600g)

2 Baby Radish or 1 Medium Radish

4 Stalks Spring Onion, Cut into 2cm in length

1/4 Cup Sea Salt

5 Tbsp Hot Pepper Powder

2 Tbsp Fish Sauce

6 Cloves Garlic, Blended

1 Thumb size Ginger, Blended

1. Cut Napa cabbage into quarters and remove the core. 

Wash every piece thoroughly and cut into 1 inch pieces.

2. Cut radish into stripes.

3. Put radish and cabbage into a large bowl, mix in salt and enough water to cover the vegetables. 

Soak for at least 5 hours.

(I mix it every hour.)

4. Drain the vegetables but keep the salt water for later use.

5. Mix fish sauce, hot pepper powder, garlic, ginger and spring onion with vegetables and mix well.

(Use plastic gloves to avoid hot pepper powder from stinging your hands)

6. Transfer mixed vegetables into glass jars and pour drained salt water until it covers the vegetables.

Leave at least an inch of space at the top of the jar.

7. Cover tightly.

8. Let it sit in room temperature for 2 days and open it up every few hours to let air out.

9. Refrigerate after 2 days.

----------------------------------------------------------

Reference : Hubpages

Kimchi in the Making

This is my first time making Kimchi!

Searched around for recipes, 

and I started with the easiest as reference.

It's hard to follow the recipes dot to dot,

so I just made it in my own way in the end...

I used Organic Baby Radish...

As I don't feel comfortable eating raw vegetables which are not organic. 

But for napa cabbage, it's too expensive to buy in the organic section.

So I got to make do with the ones from Australia...

Here's my first kimchi!

Today is the 2nd day of fermentation..

But we started to eat it...can't control anymore..

the smell of the kimchi makes my mouth water whenever I open that cover!

I can't wait to make lots of food with these kimchi..

kimchi fried rice..kimchi soup..kimchi stew..kimchi dumplings and list goes on and on!

Will show the end product soon! 

The Easy & Healthy Bibimbap

Another fast and easy dish to share!

Basically, I cook the minced garlic, 1 shredded carrot, 1 shredded zucchini and mushrooms without oil...

replace oil with water.

plus poach an egg...

Add a tablespoon of hot pepper paste to the veg and rice. 

Done!

Oh..wait a minute..

How did I poach the star shaped egg?

Put mould on heated non stick pan,

Crack egg into a bowl, then transfer it into the mould.

Pour water into the pan and let it simmer.

When it's nearly cooked, 

run a stick/chopstick round the sides of the mould,

when it's cooked, use a turner and take it out carefully.

Easy and healthy!

Peanut Shells Korean Rice Cakes

This is the first time I've seen korean rice cakes in this shape...

Was amused by it!

Aren't they cute?

My family was coming over for dinner, and I decided to serve them this...

Actually I cook this dish rather often, as it doesn't need lots of preparation and cooking time.

And nonetheless, mouthwatering! =)

All ready..and waiting for them to come...

The spicy korean rice cake~sorry for messy presentation
  =p

The next time, I will omit the franks and use some fresh ingredients,
as you know that these are not that healthy...

You can find the recipe in my previous post...HERE

Mixed Vegetable Rice 비빔밥 Bibimbap

Now I know how it feels when you got to rush home from work to whip up a meal!

It was super rush, and all actions have to be fast,

if not dinner will not be ready b4 8pm!

On some days, we settle on just porridge plus some side dishes,

but on some other days, I want to have better meals.

So today, we had Bibimbap!

One of our favourite~~!

Basically you just need to have these for the sides:

• shredded zucchini
• mushrooms
• carrot

For the above, you need to stir fry them with a bit of oil, garlic, sesame oil and soya sauce. You have to do it separately.

• spinach
• beansprouts (used Natto sprouts)

Blanch in boiling water for a few minutes, drain them and mix with sesame oil. 

Scoop the rice into the bowl, fry a sunny side up egg. 

Arrange the ingredients, add 1 or 2 tablespoon(s) of hot pepper paste. Depending on how salty/hot you want it to be.

 

Drizzle more sesame oil all around.

Ready to mix!

The man enjoying mixing all the stuffs together.

Simple, a healthier choice without meat, filling and

definitely enjoyable!

Hot & Spicy Rice Cake 떡볶이 Ddukbokkie

Have you every tried cooking on your dining table?

 I've been wanting to do so..

and I did it tonight!

Bought a steamboat aluminium teflon pot sometime ago while preparing for my new house.

this is my first time using it..~

We are fans of Korean food, so Bibimbap & Spicy Rice Cake is a must in our house!

This is the most important seasoning in this dish.

 the hot pepper paste!

Other than that, we only need sugar for seasoning.

Let's get started!

The ingredients are:

Lots of minced garlic

1/4 - 1/2 Wong Bok(White cabbage)

1 packet of korean store bought rice cake

3 Tbsp hot pepper paste

300ml ikan bilis stock

5 hotdogs

2 medium size carrot (slice/strip)

2 Tbsp of sugar

1.Stir fry the garlic in oil till fragrant.

2. Add in hotdog and cabbage, followed by the ikan bilis stock. Let it simmer.

3. Mix the carrot in and let it simmer further.

5. Hot pepper paste to be added in, and mix thoroughly. If you love spicy stuffs, you can add more hot pepper paste! But taste as you add, you got to keep tasting, if not, you may overdo it.

6. Cover the lid as the gravy will splatter when the gravy thickens. Cook until rice cake is soft and springy.

Tadah!

Hot hot hot!!