Saturday, February 28, 2009

Jengban Momil Gooksoo - Buckwheat Soba Noodles in Spicy Sauce - (모밀 쟁반 국수)

I realized I hadn't updated the recipes on this blog in a while, so I came up with one of my fave dishes for a warm day.


Needed Ingredients:
  • Buckwheat Noodles
  • 1/2 cup julienne red cabbage
  • 1/2 cup julienne cucumber
  • 1/2 cup julienne carrot
  • 1/2 cup julienne onion
  • 1/2 cup julienne Asian pear
  • thinly sliced perilla leaves
  • thinly sliced red leaf lettuce
  • thinly sliced dried seaweed (geem)
  • sauce: 4 TB 7-up, 2.5 TB vinegar, 1 TB honey powder, 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 TB sesame seeds, 3/4 TB sesame oil

As always if you have any questions about any of the ingredients, please check out Korean Cooking 101.



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First mix together the sauce: 4 TB 7-up, 2.5 TB vinegar, 1 TB honey powder, 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 TB sesame seeds, 3/4 TB sesame oil and set it aside in the refrigerator.


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Get a pot of hot water going and then add your buckwheat noodles and boil it according to the instructions. It usually ends up being about 5-10 minutes of boiling time.

 

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Then rinse your noodles under cold water and set aside.


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Just use a mandolin to slice all your vegetables. Left to right: Asian pear, cucumber, carrot, onion.


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Perilla leaves and red cabbage.


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Sliced red leaf lettuce.


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Now we are going to start assembly. Start off getting a fairly large plate and centering about 2 cups of noodles into the middle.


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Add some thinly cut dried seaweed (seasoned) place it in the middle.


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Add the vegetables on opposite ends like this. You will be using two small bunches of each vegetable.


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Just keep going...


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...until you use all the vegetables up. (You can also add sliced boiled eggs).


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Then go to the fridge and grab the sauce mixture and add as much as your tastebuds can handle. YUMMY!


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Mix it around thoroughly and you're ready to eat!


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It was just what I needed for today's hot weather. ENJOY!!!

Friday, February 6, 2009

Mushroom Moochim - (버섯 볶음)

I debated on whether to post this since it's not really a recipe of sorts. But just in case you're wondering what I eat during the week.


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I told you I love all types of mushrooms.


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I rinsed two mushrooms thoroughly...


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...and then sliced it up into thinner pieces.


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Then I seasoned it with 1/2 TB of minced garlic, 1 TB sesame oil, and 3/4 TB gook ganjang. Remember to visit Korean Cooking 101 if you have any questions about ingredients!!!


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Throw in about 1/4 a small sliced onion and mix it up well.


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Stir fry it for a few minutes until golden.


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Sprinkle on some sesame seeds and you're ready to serve! I usually take the leftovers the next day and just mix it around with some cold tofu.


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I also made some kongnamool moochim today as well. I hope to make white moo che (recipe will be coming!) and spinach moochim tomorrow and then I can make bibimbap! =P

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