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Ddeokbokee (Rice cake in hot sauce) Recipe |
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Ingredients: |
8 oz ddeokbokee ddeok (tube shape rice cake) |
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1-2 sheets fish cake, cut into bite size |
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1/2 onion, roughly chopped |
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1/4 cabbage, roughly chopped |
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1/4 carrot - sliced, 1 green onion - chopped |
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2 tbsp gochoojang (Korean chili paste) |
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1 tbsp gochoogaroo (Korean chili powder) |
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1 teaspoon minced garlic, 2 tsp sugar |
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1 tsp soy sauce, pepper, sesame seeds |
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 Put
rice cake in a pot, add water to cover, cook until soft.
Add go choo jang, go choo ga roo, sugar, soy sauce, pepper.
Bring to a boil, reduce to simmer until the sauce gets a little
thick.
Add vegetables, cook for 2-3 minutes.
Put fish cake in, simmer for another 1-2 minutes.
Finish with green onion and sesame seeds.
Serve hot. |
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Tips: This dish is one of the most popular
snacks among teens, especially for girls.
It's hot, hot, and hot!!!
Might be to spicy for those who are not familiar with Korean
food.
But it's really good. (Also you can make milder version.)
Once you taste it, you will always go back!
Thin rice cakes icook faster and also absorb flavor faster. |
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Ohjing-oe tuigim (Fried squid) Recipe |
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Ingredients: |
8 oz squid, skinned, cut into strips |
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1 cup flour, 1/2 cup water (4-5 tbsp more) |
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1 tsp salt, 1/2 tsp baking powder |
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oil to deep fry |
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Choganjang (soy sauce and vinegar dipping sauce): 3 parts
soy sauce + 1 part rice vinegar |
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 Prepare
squid.
It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.
Mix flour salt and baking powder.
Add water, mix with a whisk quickly. (Don't over do it!)
Salt and pepper squid and dredge with flour.
Then put into a batter.
Fry until light gold color.
Serve with Choganjang. |
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Tips: This dish is one of the most popular
street snacks.
The batter is a little heavier than "Tempura" batter.
And goes well with spicy dishes like "Ddeok bok ee" |
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Ggoma kimbap (Mini roll) Recipe |
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Ingredients: |
6 cups cooked rice |
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10 sheets kim (seaweed sheet, nori) |
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5 mini seafood sausage * |
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1/4 dan mu ji (pickled radish, yellow) |
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1/2 carrot, 1/2 bunch spinach |
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sesame oil to cover the surface of kim |
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sesame seed to garnish |
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(*This is about 4 inchs length 3/4 inch diameter fish paste
sausage.
Ask for sausage for Kim bab at Korean grocery or it can be
substitute with any mild flavor sausage) |
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rice seasoning: 2 tablespoons
sesame oil, 1 tsp salt , 1 tsp sugar,1 tsp soy sauce |
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spinach seasoning: 1 teaspoon
sesame oil, 1/4 teaspoon sugar, 1/4 teaspoon salt |
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1/8 teaspoon soy sauce |
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 Cool
rice slightly, add seasonings, mix lightly.
Blanch spinach, drain, squeeze well, mix with seasonings.
Cut carrot, radish and sausages into 1/8 inch thick strips.
Saute carrot with some salt.
Cut kim half in lengthwise.
Using bamboo roller, place kim, add rice leaving quarter inch on
top.
Place several rice grain on top part, press so they work as a
glue.
Add radish, spinach, sausage and carrot.
Roll carefully, seal with rice grain pressed flat to kim.
Brush sesame oil.
Quarter them, garnish with sesame seeds and serve. |
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Tips: This is one of the famous street
food from Korea.
It contains almost nothing but rice and tiny bits of vegetables
but you can't resist wonderful smell of sesame oil
and perfect match of rice and vegetables. |
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Ramyon (Instant noodle) Recipe |
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Ingredients: |
1 ramyon* |
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2 cups water |
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1 egg |
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1 green onion, chopped |
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(*You can find them in any Korean Market) |
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 To
boiling water, add "Ra Myon" noodle and powder seasoning.
Cook for 2-5 minutes.
(Follow the instruction on the package.)
Finish with egg and chopped green onion. |
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Tips: Instant noodles came with different
flavor, noodle type and package etc...
At the end, you can add onions, hams, mushrooms, and anything
you want.
Or some people prefer pure Ra Myon taste, add nothing, no egg,
no green onions... |
