Kimchi Recipe Korean Side Dish

kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles, a staple in Korean cuisine.

kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal.

 

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Ssamjang – Spicy Korean Sauce

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.

 

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Spicy & Sweet Tocino Pork Bibimbap Recipe

Bibimbap is a Korean favourite and literally translates to Mixed Rice. How about Try this recipe a version of Korean and Pinoy fusion Bibimbap, made with Pinoy Tocino Hamonado or  Barbecue Tocino.
Kainan na! Jeulgyeo!

Spicy and Sweet Tocino Pork bibimbap
Serves 6

Bibimbap is a Korean favourite and literally translates to Mixed Rice. How about Try this recipe a version of Korean and Pinoy fusion Bibimbap, made with Pinoy Tocino Hamonado or  BarbecueTocino.
Kainan na! Jeulgyeo!

Continue reading “Spicy & Sweet Tocino Pork Bibimbap Recipe”

Mie goreng “Fried Noodles”

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.

Recipe for Mie goreng “Fried Noodles”

 

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Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.

 

Ingredients:

2 cups fresh egg noodles (miki)
2 Tablespoons chili sauce
1 Tablespoon dark soy sauce
2 tsp sugar
1/4 teaspoon salt
3 Tablespoons oyster sauce
3 Tablespoons ketchup (banana ketchup)
2 Tablespoons vegetable oil – for the stir fry
2 Tablespoons oil for boiling the noodles
2 eggs
1 teaspoon minced garlic
1 cup bean sprouts
1/2 cup shredded cabbage
1 cup fish ball cut into half
1/2 cup squid thinly sliced
1/2 cup shrimp, peeled and deveined
300 grams boneless chicken breast, cut into 1/2-inch
3 Tablespoons rice wine
1/2 Teaspoon white pepper
2 Tablespoons fried shallots
1 lemon sliced

 

 

Method:

Bring a large pot of water to a boil with 2 tablespoons of oil. Cook the noodles for 40 seconds, drain, and rinse with cold water. Set aside.

In a small bowl, combine chili sauce, dark soy, sugar, salt, oyster sauce and ketchup. Stir to combine, and set aside.

In a large wok preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, squid, chicken, and 1 cup water. Stir-fry continuously until noodles, chicken and shrimps are cooked. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit dry then add rice wine and pepper, stir to combine, and remove from heat. Garnish with scallions, lemon and fried shallots.

 

Korean Chilli Crab

In Korea, this dish is nicknamed ‘the rice thief,’ because the sauce is so good that you keep going back for more rice to mop it up. Though this is originally raw but raw crab isn’t for everyone, so this is the cook version. It’s addictive, messy and delicious.

Recipe for Korean Chilli Crab

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Korean Style Fried Chicken – Boneless

Source: Korean Style Fried Chicken – Boneless

Recipe for Chicken – Korean crispy fried chicken in spicy, savoury and sweet sauce.

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Breast chicken coated in a crispy, crunchy batter and deep-fried to golden perfection, bursting with the natural and juicy flavor of chicken!

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

1 lb chicken breast chicken sliced in 2 inch strips
1 teaspoon margarine
ground black pepper
1/2 cup potato starch
cooking Oil – for deep-frying
sesame seers for garnishing
Spring onion strips for garnishing
Chicken salt powder
3 cloves crushed fresh garlic

 

Dressing:

1 tablespoon korean soybean pepper paste
1 tablespoon mirin
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon soy sauce

 

Preparation and methods for cooking :

Season the chicken with some chicken salt, margarine crushed garlic and black pepper, then coat well with the potato starch. Set aside.

Combine all the ingredients for Dressing until well combined.

Heat up deep skillet or pan for deep frying. Heat the oil to 375F. Coat the chicken strips and shake off the excess potato starch. Drop the battered chicken strips gently into the oil and deep-fry until light brown and become crispy, drain on paper towels.

Combine the Dressing and the crispy chicken strips, toss to coat well. Garnish with the spring onion, sesame seeds and serve immediately.

 

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Suggestions:

First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You may sell this in a small take away rice box.

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