Wednesday, September 29, 2010

Chicken Porridge with Vegetables

I haven’t made this type of jook in so long…since Munchkin was a baby?   

Ingredients Needed:

  • 1 small chicken breast
  • 1/2  CUP white rice, 1/2 CUP sweet rice
  • 6 CUPS of various chopped vegetables
  • 1 can vegetable broth
  • 1 32 OZ box of chicken broth
  • 2-3 CUPS water

 

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We are a small family of three, so we hardly ever eat whole packs of any type of meat.  As soon as I get home from the grocery store, I saran wrap each individual breast filet and then store them in a large Ziploc bag with the date on it.  Whenever I need chicken, I just pull out however many breasts I need.  It makes cooking easier when you don’t have to defrost the whole pack of meat at once.

 

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Begin by washing and rinsing equal parts white rice and sweet rice.  This was about 1 CUP total.  Let it sit in the water for a few hours to soften up.

 

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Meanwhile, prep all the veggies you want to use.  There is no *measurement* for this part so use whatever you have on hand.  I also added some squash but forgot to take a picture of it.

 

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Bring a pot of water to a boil and throw in the chicken and let it boil for about 10 minutes to rid of all the impurities.

 

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Then rinse the chicken under cool water and just chop it up into small pieces and set it aside.

 

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Now you can start chopping away at your veggies.  If you have a food processor, by all means throw it in there.  But I actually prefer to just CHOP, CHOP, CHOP.  There’s something therapeutic about standing in a kitchen and chopping away.  I started making this porridge after midnight yesterday and I was actually able to complete my MOH speech (in my head) that I have do next March.  LOL.

 

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I then chopped some broccoli and threw that in there as well.

 

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Some mushrooms…

 

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Carrots and potatoes…

 

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Start the porridge by placing the cup of rice & sweet rice mixture into a pot.

 

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Then add one whole can of vegetable broth and bring it to a boil.

 

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Once it starts boiling…

 

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Throw in all your vegetables and the chicken pieces!

 

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At this point, start adding some chicken broth a little bit at a time.  I ended up using all 32 OZ. PLUS an additional 2-3 CUPS of water. 

If you are going to feed this to a baby, skip all the store bought broths and just substitute with anchovy broth, real chicken broth or just plain old water.  I’m proud to say that Munchkin grew up eating this stuff and to this day, he’s still a pretty good vegetable eater.  =)  I would alternate with different meats and veggies, but pretty much I used the same concept for all his baby food.  I pureed everything when he was younger and after he started getting his teeth, I started to make his jook into a chunkier consistency.

 

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Anyhow, just keep letting it simmer while stirring constantly so it doesn’t stick to the bottom. 

 

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After about an hour and a half - it will get this nice, soft porridge consistency. 

 

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I wasn’t sure how soft the food had to be for the person this porridge was made for, so I pureed two batches and left two as is.

 

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Jook~ with chicken and a load of vegetables pureed for easy consumption.

 

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Even though he’s no longer a baby, Munchkin will still devour this stuff.  This was his breakfast.

 

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Tada!  It’s the perfect dish for infants or for someone who might have difficulty chewing.  You can substitute the chicken for beef, you can use a different broth, you can add a variety of different vegetables.  Some other veggies I use are edamame beans, corn, or even spinach.  Get creative! 

Monday, September 27, 2010

Spicy Chicken BBQ – Dak Galbi – 닭 갈비

I had all the ingredients for Dak Galbi conveniently on hand, so I decided to give it a go tonight.  I was going to save this post for later, but decided what the heck - I’ve been on a blogging binge eh?  =P

 

Ingredients Needed:

  • 2 small chicken breasts - I buy the thin breast filets at Ralphs and saran wrap each individual breast and store them in bags in the freezer – I will take a picture one day.
  • 1/2 onion – you can use a whole onion, I just had half an onion lying around.  =)
  • 1 small sweet potato
  • 1 CUP of dduk
  • handful of mushrooms
  • 1 jalapeno
  • handful of garlic cloves
  • handful of chopped green onions
  • 1 CUP of noodles (optional)
  • sauce mixture: 1/2 CAN of chicken broth (save the leftover broth for later), 2 TB soy sauce, 1 TB minced garlic, 2 TB red pepper powder, 2 TB gochujang, 1 TB honey powder (or substitute with sugar), 1 TB rice wine(purely optional), 2 TB ketchup

 

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I had an old bag of jjol-myun lurking in my cupboards, so I decided to use it up for this recipe.  If you don’t have noodles, no worries.  Just skip this part.  I like boiling my noodles separately so that I can wash the starch away before adding it into the main meal.  You can totally just add the uncooked noodles straight to the dak galbi if you want though.  No biggie.

 

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Next, ready your veggies and dduk.  I used 1 small sweet potato, 1/2 onion, 1 large mushroom, handful of garlic cloves, 1/2 head of cabbage, and a cupful of dduk.  Feel free to add any other veggies you might have such as carrots or squash.

 

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In a small bowl mix together the following:

  • 1/2 CAN of chicken broth (save the leftover broth for later)
  • 2 TB soy sauce
  • 1 TB minced garlic
  • 2 TB red pepper powder
  • 2 TB red pepper paste (gochujang)
  • 1 TB honey powder (or substitute with sugar)
  • 1 TB rice wine (purely optional)
  • 2 TB ketchup

If you have any questions about any of the ingredients, please take a look at KOREAN COOKING 101.  I often get questions about certain recipe ingredients, and if I don’t reply (sorry!) – it’s probably already on Korean Cooking 101. =P

 

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First add the sauce and veggies into a pot (I have a jungol pot, but I was too lazy to bring it out today) and let it cook for a little bit.

 

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Add your cut up chicken breasts next and then mix everything thoroughly.

 

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Meanwhile, cut up a jalapeno and throw it in there as well with some green onions.

 

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At this point, I poured in more chicken broth.  I probably could have gotten away with only a little more, but I hate wasting things so I poured in the rest of the can.  =P  It was probably a bit too much, but oh wells.  Anyhow, at this point throw in your noodles!  Your noodles are already cooked, so just let everything simmer together for about five minutes and you’re ready to serve.

 

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Voila~  The MR and Munchkin both devoured this tonight and it was a nice change from our normal routine.  I hope you enjoy it as well!   Whew, I’ve been on a posting rampage today. 

It must be time for another scan soon.  ;)

Choong Chun Dak Galbi - (Restaurant Review)

A couple of weeks ago, nine women met up for some dak galbi at Choong Chun Dak Galbi in K-town.  I know this place has been around for some time, but if you haven’t tried it yet – you should try it at least once.  It’s not mind-blowing by any means, but it’s one of those restaurants I say you should try at least once.

 

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Anyhow, the reason I posted this picture up is because I plan on replicating this soon.  I have chicken breasts in the freezer along with some cabbage that I need to use up soon…Hmmm, let’s see.

Things I have in the fridge already:

chicken breasts – check!

cabbage – check!

dduk – check!

sweet potatoes – check!

onions – check!

jalapenos – check!

mushrooms – check!

 

Okay, this is dinner today for sure.  =P

Serrano Chilies in Vinegar Sauce

I was at Bristol Farms a couple of weeks ago and saw that their Serrano chilies looked particularly fresh, so I picked up a bunch.  At first, I was going to pickle them in soy sauce, but then I remembered the chilies they serve at Thai restaurants and decided to make those instead.  Anyhow, here goes my rendition.  I made this over the weekend and did a taste test today and so far, so good.

 

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Begin by washing and drying your chilies.  I honestly don’t know how much I bought.  Probably a few handfuls.  =P

 

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Then just start slicing away at them.  Try to slice them as thing as you can.  Usually I would use a mandolin, but these Serrano chilies were so skinny that it was easier to just chop.

 

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I ended up with about 1 CUP of sliced chilies.  If you need EXACT measurements.

 

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Then just pour in a mixture of: 1 CUP water, 3/4 CUP vinegar, and 1 TB sugar.

 

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Let it sit for about a week or so inside the fridge and you’re ready to enjoy.  It’s quite high on the spice scale so beware!  Hope everyone in Cali is keeping cool in this crazy heat wave.  I will be back soon with a Spicy Chicken Gizzard Recipe later tonight.  =)

Saturday, September 25, 2010

Spicy Serrano Chiles in Vinegar and Sugar

Yup, an update will be coming soon.

I promise.

It's nothing fancy, but it's something in my fridge at the moment. =)

I missed you all once again.

Hope you have been well.

Tuesday, September 14, 2010

Chicken Gizzard Stir-fry - Dak Ddong Jjip - (닭똥집 볶음)

 

Our lives have been so busy these last two weeks now that Munchkin is officially a Kindergartener.  I know it’s such a cliché, but it seriously seems like just yesterday that he was born and look at him now - all grown up and going to school to LEARN.  Munchkin has been in preschool since he was 2.5 years old, so this adjustment has been pretty easy for him…so far.  He’s bringing home homework, making new friends and just growing up at lightening speed. 


INGREDIENTS:

  • 1 CUP chicken gizzard
  • 1 TB sesame oil
  • 1 TB mince garlic
  • dash of salt and pepper
  • 1/2 onion, 1 jalapeno, and 2 whole garlic bulbs (or a handful of cloves)

 

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The MR and I happened to be at Seafood City today and I saw that the chicken gizzards looked pretty fresh, so I picked up a package and was determined to make dak-ddong-jip for the MR.  This dish is more of an *appetizer* for beer or soju than it is an entree.  This package was about 1.5 LBS and I divided it up and froze the portions I wasn’t going to use.  Only the MR and I would eat this, so I only used about 1 CUP of chicken gizzard.

 

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Take your cup of chicken gizzard and begin by cutting away the little white parts.  You don’t *HAVE* to do this, but that part is pretty tough and I prefer to just remove it.  I also like cutting up the gizzards into smaller pieces because I want them to be extra crispy when fried later.

 

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After you’ve cut up the gizzards, throw in a handful of flour and salt and scrub away.  My mom tells me this is to get rid of all the gunk in the gizzards.  Afterwards, make sure to rinse numerous times under cool water.

 

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Rinse the gizzards until the water runs CLEAR and bring a pot of water to a boil…

 

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While waiting for the water to boil, go and grab your garlic bulbs and start peeling away.

 

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When the water boils, add the gizzards and let it boil for about 5-7 minutes.  This will help rid of the impurities.

 

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While the gizzard is boiling, ready the remainder of your vegetables.  Slice up half an onion and one jalapeno.

 

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When the gizzards are done boiling, rinse it under cool water and then drain all the excess liquid.  Then marinate the gizzards in: 1 TB of minced garlic, 1/2 TB of sesame oil, and a dash of salt and pepper.

 

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Mix it thoroughly and let it sit for a bit.

 

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Drizzle some oil on a pan and let it get piping hot.  First add your vegetables and stir away.

 

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After a few minutes, add the gizzards and keep frying until the garlic gloves start to brown.

 

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Voila!  You’re almost ready to serve!

 

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Plate it and sprinkle some sesame seeds on top right before serving.

 

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I personally like dipping mine in a soy sauce/vinegar/wasabi mix.  The MR, on the other hand, prefers the good old-fashioned sesame oil with salt and pepper.

 

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Enjoy!  Like I said at the start of this entry.  This is more of an *an-joo* which is an *appetizer* served at sool-jips (bars).  The MR ate his with an ice cold Bud.  =)

P.S.  This is the first time I took food pictures with my G11 versus my 50D.  My 50D was in my car and I was too lazy to go and get it so I decided to experiment with the G11 instead.  Not bad at all for a P&S.  =P

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