Korean Cuisine: Spinach Moochim - Version 2.0

Saturday, July 19, 2008

Spinach Moochim - Version 2.0 - (시금치 무침)

After making the jap chae below, I ended up with half a bunch of spinach and some carrots leftover.

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I decided to make spinach moochim with a little twist.

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All I added was a splash of sesame oil, some green onions, sauteed carrots, some tofu, and 1/2 TB of soy bean paste.

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Using your hands, just mix everything up really well and you're done! Simple, huh? It's a nice change to regular spinach moochim.

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I also made some kimchi jji gae and this completes my time in the kitchen for today. =)

2 comments:

grace kimJuly 19, 2008 at 3:03 PM
I love the recipe and want to try this.. but I was wondering how firm is the tofu? Is it a soft kind? Thanks alot for the wonderful recipes... I also need to try the jabchae... yums
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Korean CuisineJuly 19, 2008 at 10:08 PM
@grace - firm tofu works the best because it has less liquid, but i just used regular tofu today and it turned out fine.
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A little note in 2010

I don't use any type of *dashi* in our household. Everything is seasoned with gook ganjang (soy sauce). I'm not a fan of using haemool (seafood) broth, so you will mostly see beef broth. Cooking styles differ from household to household, but this is how I was taught by my mom.

After blogging strictly about Korean food for the past two years, I sometimes find it difficult to find something *new* but I am going to try my absolute best and will be updating this blog regularly for the rest of 2010.

One of my goals when starting this blog was to make it *authentic* as possible. This is the stuff real Koreans eat. You might see sea snails (yup, I will be doing a gol-baeng-ih moochim recipe), octopus, squid, ggop chang, tripe, chicken gizzard, and maybe even bbun-dae-gi.

I've been told my cooking can be a bit on the bland side or *shing-guh-wuh* but that's how we eat in the KC household. If you find the recipes lack flavor, add more salt or soy sauce! =P

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xoxo,

Korean Cooking

Korean cooking is unique in that there are SO MANY ways to cook the same dish. Even if you're a Korean cooking expert, I hope that by visiting this blog you can open your eyes to the various ways to cook Korean food.

Don't feel restricted! You don't have to follow my instructions to the TEE. I'm a bit Type-A myself so I LOVE it when there are measurements and guidelines, however, with Korean cooking following orders isn't always the best way to achieve maximum results. Each of us has our own preference when it comes to flavors and tastes, so make these recipes your OWN!

If you like it more spicy, add more red pepper! If you think it's too salty, next time decrease the gook ganjang. The point is, you have to adjust the flavors to suit YOU because at the end of the day, as long as your taste buds are happy~ that's ALL that matters!

So go and cook and change everything up! I'm always on the quest to find NEW ways to make the same dishes. If you have any recipes that are GREAT and yummy~ please do share!

And just remember~ like Gusteau once said, "ANYONE can cook!" =)

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Saturday, July 19, 2008

Spinach Moochim - Version 2.0 - (시금치 무침)

2 comments:

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