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.

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.


  
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.

 

Then rinse your noodles under cold water and set aside.



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



Perilla leaves and red cabbage.



Sliced red leaf lettuce.



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



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


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



Just keep going...

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


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



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



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

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.



I told you I love all types of mushrooms.



I rinsed two mushrooms thoroughly...



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



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!!!



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



Stir fry it for a few minutes until golden.



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.



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

Kimchi Dwenjang Soondooboo Jjigae - (김치 된장 순두부 찌개)

So what do I eat? Lots of vegetables! For breakfast I drink green juice and have some FOCC with bread. For lunch, I usually eat a big salad with every vegetable you can think of. Then for dinner, I eat lots of tofu and steamed veggies. Here's a kimchi/dwenjang jjigae hybrid I made today.



I used my mom's homemade kimchi. She doesn't use any sugar or MSG and I asked her to refrain from using fish sauce as well. =P This is about 1/4 cup of kimchi with 5-6 TB of kimchi juice.



I then added 1 TB minced garlic, 3 TB sesame oil, 1 TB of red pepper powder and 1 Tb dwenjang. Mix it up!



I added two tubes of soft tofu. NO WATER. The water will start escaping from the tofu so wait and add a little water later if you feel you need it.



I had some shitake mushrooms and white mushrooms in the fridge, so I threw those in as well.



I love mushrooms! I eat lots of mushrooms and tofu every day!



Let it cook for about 20 minutes and you're ready to serve! =) I didn't have any green onions, but if I did I would have added some on top to finish it off.

Green Power

Do you know the power of green veggies? It's called enzymes, folks! Ever since I was diagnosed with cancer, I've been on a quest to find a way to incorporate better nutrition into my life. I doubt I will become a vegan or a vegetarian, because my love of meat is too great. =P HOWEVER, I have reduced my intake of meat by a lot.

Yesterday was the first time I had red meat in over four weeks. For a person who used to eat beef at every meal...this is quite an accomplishment. =P



I went and purchased a juicer and have been juicing fresh GREENS daily. I force everyone to drink it. =) What do I juice? Everything I can think of! I just go to the grocery store once a week and stock up on as many organic veggies as I can fit into my fridge. I forgot to buy some garlic and ginger, but I plan to add those as well in the upcoming weeks.



A little wheatgrass...I'm going to try and find a way to grow this off our balcony because it's a pain trying to store all this in the fridge and I don't feel like going to Whole Foods each and every day. It's REALLY difficult (near impossible) trying to juice wheatgrass using a standard juicer, so I'm debating whether to purchase a wheatgrass juicer.



Some celery and carrots!



Spinach!



Lots of cucumber and broccoli!



And beautiful leafy kale~



Try it! I promise it doesn't taste bad. Throw in some blueberries, raspberries, or blackberries if you want some sweetness. ;)

Spicy Chicken Drummettes - Korean Style - (매운 닭날개)

I finally went to the grocery store today! It was my first time going without the MR since the whole cancer thing. Of course Munchkin joined me today so I took the time to stop by the mall and do some shopping as well. Things are slowly going back to normal...

I try and only serve fried foods once every two months or so. I figured it's been a while, so I went out and bought some chicken wings for both Munchkin and the MR.

Things needed:

• 2 lbs. chicken wings (at the K-market, they sell only the drummette portion which I like to get)
• 1/2 cup corn starch
• 1/2 cup tempura powder
• 3/4 cup water
• 1 TSP pepper, 1 TSP onion powder, 1 TSP ginger powder
• Sauce: 2 TB rice wine, 1.5 TB vinegar, 1 TB red pepper oil, 1 TB pure honey, 2 TB gook ganjang, 2 TB red pepper paste, 2 TB sugar, 2 TB corn syrup

In a bowl add 1/2 cup corn starch, 1/2 cup tempura powder, and 3/4 cup water.



Mix it well and add 1 TSP black pepper, 1 TSP ginger powder, and 1 TSP onion powder.



Meanwhile wash and clean the chicken wings.



Add the mixture to the chicken and coat each piece thoroughly like so.



Heat a pot of oil. I just let it sit on high heat for about 20 minutes. MAKE SURE IT'S HOT!



Add however many chicken wings will fit in at a time and let it fry. I ended up having to do four separate batches.



Fry it until it's nice and golden brown and then set the chicken pieces on a baking sheet.



Get the sauce mixture ready. Mix together the following: 2 TB rice wine, 1.5 TB vinegar, 1 TB red pepper oil, 1 TB pure honey, 2 TB gook ganjang, 2 TB red pepper paste, 2 TB sugar, 2 TB corn syrup



After you're done frying all the chicken pieces and they have cooled down a bit...



Throw the chicken into the mixture and make sure to coat each piece really well.



Place them back onto the baking pan and pop it into the oven at 375 degrees for about 25 minutes. About halfway through, make sure to flip over the chicken pieces to ensure even cooking.



You're now ready to serve and enjoy!!! I know I should not have eaten it, but I had to do a taste test on ONE piece. =P