Archive for the korean Category

Bacon and Eggs. And Mushrooms. And Rice Noodles and Ssamjang. And Kimchi?

Posted in asian, bacon, cabbage, condiments, eggs, korean, leeks, mushroom, noodles, preserve, salad, side dish with tags , , , , , , , , , on October 3, 2013 by oskila

OK. New food instead of backlog, because I want to, and I can do what I want with my blog. I started out by trying to figure out dinner and found eggs and bacon. Then I found a couple of mushrooms at the back, along with a leek. Reaching for the granulated garlic in the cupboard next to the fridge I saw the new rice noodles. While the kettle was on to make noodle water I checked the fridge again and found the trusty old ssamjang and the spanking new packet of kimchi. Behind the kimchi I found the cabbage I pickled myself some time ago (back in March).

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Fried all the fryable stuff and tossed it together, then put some proper kimchi next to my ko-jaeng-i stuff. I have to say my feeble attempt is rather good considering I hadn’t tried the real stuff before making it. For future reference, this real kimchi is a bit less sour, a lot less sweet and heaps, plenty, lots spicier. I hear Koreans eat kimchi for breakfast and I secretly hope the breakfast variety has a bit less chili in it. On that bombshell we end tonight’s post :)

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More Noodly Frolicking: Soba

Posted in asian, cabbage, condiments, crossover, discount, eggs, japanese, korean, mushroom, noodles, preserve, side dish, vegetarian with tags , , , , , , , , , , , , , on March 11, 2013 by oskila

As said before, I got hold of a lot of interesting stuff at that Asian store recently. One of them was Soba noodles, which are made with buckwheat (perhaps something for gluten sensitives to look into?) In addition, the little supermarket on the way to work had dirt cheap button mushrooms. Like so often before, the resulting food is  some kind of general fusion of Japanese and Korean, interpreted by someone with limited actual experience of either.

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Frying up a considerable amount of sliced mushrooms, along with a bit of carrots, shallots, garlic sprouts and a little bit of celery

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Plop slightly undercooked noodles into pan. Season a bit, with for example light soy and Worcestershire sauce (sitting in for mirin. That stuff is really expensive)

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Served up with a fried egg and a knob of ssamjang. For a proper Korean meal one should have kimchi. I didn’t feel like doing a weekend of fermenting napa cabbage, so I cheated a bit and just pickled some white cabbage. Just mix up one part distilled vinegar with two parts sugar and three parts water. Add salt, chili and garlic to taste and chuck in cabbage, onions or whatever tickles your fancy. The resulting condiment could be regarded as something halfway between Korean kimchi and Japanese tsukemono.

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