Sunday, September 15, 2013

Kimchi Pancakes with Squid or Pork Belly

Serve 8  Prep: 20 minutes   Cook: 20 minutes


  • 2 or more cup well fermented kimchi, roughly sliced
  • 1 to 1 1/2 cup pork belly or squid, chopped (optional)
  • 2 cups all purpose flour or (1cup flour plus 1 cup Korean pancake mix) or (1 cup flour plus 4/3 cup Korean pancake mix plus 1/4 cup sweet rice flour (it adds a little bit of elastic texture to the pancakes, but if unavailable, simply add more Korean pancake mix or flour) 
  • 1/2 cup kimchi liquid
  • 4 green onions, diagnally sliced about 2 inches length
  • 1 green chili pepper, seeded, thinly diagnally sliced
  • 1 1/2 cup icy cold water ( I like to use soak water from kelp over night)
  • 2 eggs
  • salt to taste
  • vegetable oil or grapeseed oil for frying


  1. Take a pancake mix in a bowl. Add eggs mix well.
  2. Add water and stir gently until all lumps are removed.  Add kimchi juice and mix, then add kimchi, pork belly or squid, green onions, sliced green chili.  Mix everything together and pancake batter is ready. ( if batter is too thick, add more water. Also if too watery, add more flour). Salt to taste.
  3. Put enough oil in a pan. ( more oil for more crispy pancakes)
  4. Once oil is hot enough, take a ladleful of the batter, pour into the pan and spread as thinly and evenly as possible using back of the ladle. * If you're using a 10 " pan, you should get 3 -4 pancakes depending on their size.
  5. Keep the heat at medium and let the pancake cook for a minute or two.   Once the pancake has loosened it will move around the pan easily.   At this point, flip the pancake using a flat spatula.
  6. Let the pancake cook for another 2 minutes on this side as well.   You might need to cook both sides for another minute or so to make sure the pancake is fully cooked.
  7. Make the remaining pancakes in the same way.   If you save part of the batter in the fridge, use it within a day or two.   You will need to add a 1/4 cup of water or so to loosen up the batter again before using.
  8. To make the dipping sauce, whisk together the rice vinegar, soy sauce, sesame seed oil, clili pepper flakes, and toasted sesame seeds.
  9. Serve with pancakes.

Mung Bean Jelly with black sesame seeds


  • 1 pack Mung bean Jelly
  • 2 Tbsp toasted black sesame seeds, finely grounded
  • 1 Tbsp Dark sesame seed oil
  • 1/2 Tbsp soy sauce
  • salt to taste
Garnish (optional)
  • 1 sheet of toasted seaweed - put the seaweed into a plastic bag, crush it by rubbing the plastic bag with  both hands.
  • Any vegetables (cucumber, carrot, red green peppers or green peppers), julienned


  1. Boil the water in the medium pot. In mean time, slice the jelly into thin strips
  2. Blanch the strips in the boiling water for about 30 seconds to 1 minute on high. When the color starts to become translucent, it is done.   Don't overcook.
  3. After boiling the jelly, rinse immediately under the cold water and drain.
  4. In a bowl, combine the jelly, 1 Tbsp sesame seed oil, then add finely grounded black sesame seed, soy sauce, salt to taste. Gently mix well.
  5. Sprinkle some crushed seaweed over the top and garnish with your vegetables, serve.
Home made Mung Bean Jelly: 

Sunday, September 8, 2013

Korean warm/cold noodle soup (Janchi Guksu)

This noodle soup is one of my favorite dish. a simple warm noodle soup for colder time, and cold version of this dish in summer. 
I have been craving for this noodle soup at all times. I call myself 'addicted to wheat flour' , but I have to control for craving this noodle soup since I am on a wheat free diet due to my health. 
I suddenly realized that I don't have to give up my favorite noodle soup thanks to rice noodles or shirataki noodles.

Serve 2   Prep: 10 minutes   Cook: 20 minutes


  • 8 ounce somyeon (somen) or rice noodles
Anchovy Broth:
  • 10 – 12 medium to large dried anchovies (Myulchi)
  • 1 (3-inch) square dried kelp (dasima/kombu)
  • 1/2 medium onion, peeled
  • 2 garlic cloves, thinly sliced
  • 1/2 of scallion (white part)
  • 6 cups cold water 
  • 1 Tbsp soy sauce (preferably soup soy sauce – gukganjang)
  • 1 1/2 tsp Sake
Toppings: (any combination of toppings)
  • 1/2 zucchini (4 ounce), julienned
  • 1 small carrot (3 ounce), julienned
  • 1 egg, beaten and fried into a thin sheet (jidan)
  • 1/2 cup fermented (mature) kimchi  
  • 1/2 scallion (green part), chopped
  • 4 fried soybean curd (yuboo), dipped in boiling water, then squeeze out water and sliced
  • Other common toppings include eomuk (fish cake), mushrooms, onion, and beef)
  • 1 sheet roasted seaweed, thinly sliced or crumbled 
Sauce (Yangnyeomjang):
  • 1 tablespoons soy sauce (jin-ganjang)
  • 1 tablespoon soup soy sauce (guk-ganjang)
  • 1 teaspoon Korean chili pepper flakes (gochugaru)
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1 teaspoons minced garlic
  • 1 serrano pepper, seeded and chopped
  • 1 scallion finely chopped
(Mix all sauce ingredients well and set aside.)
* You can replace soup soy sauce with fish sauce, but add a little bit at a time to season your dish to your desired taste.


  1. Add all broth ingredients to a medium pot. Bring it to a boil. Remove kelp, then reduce the heat to medium and boil for 10 minutes, uncovered. Remove anchovies from the broth. Add more soy sauce or salt to taste and boil for an additional 15 minutes over medium heat. Remove all the aromatic vegetables from the broth. Keep it warm over very low heat while preparing the toppings and noodles. * Let broth cool for cold noodle soup
  2. Lightly sprinkle salt over julienned zucchini and set aside for 5 – 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over high heat (1 – 2 minutes).
  3. Sauté the julienned carrots in a lightly oiled skillet over high heat (1- 2 minutes), sprinkling salt and pepper to taste. (If using eomuk, mushrooms, or onion, cook the same way.). 
  4. Squeeze out excess liquid by hand from kimchi, then thinly sliced or bite size. Mix with 1/2 tsp sugar and 1/2 tsp sesame seed oil. Set aside.
  5. Bring a medium pot of water to a boil. Cook somyeon  or rice noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. (Somyeon noodles are not resilient. This rinsing process is important so the noodles don’t get soggy.) Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
  6. Place the noodles in a serving bowl. Pour the hot broth over the noodles. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the chopped scallions, seaweed.
  7. Serve warm with the sauce on the side.

Simple and Delicious Chicken Marinade

Serve 4      Prep: 10 min    Marinade: 30 min-overnight  cook: 30 mins


  • 4 boneless skinless chicken thighs or breasts ( about 1 1/2 lbs)
  • 1 cup Wish-Bone House Italian Dressing
  • 3 Tbsp soy sauce
  • 2 or 3 Tbsp brown sugar
  • 2 Tbsp Worcestershire 
  • 1 Tbsp minced garlic
  • 1 tsp minced ginger


  1. Pour Italian Dressing, soy sauce, Worcestershire, brown sugar, garlic, ginger over chicken in large, shallow container or plastic bag.
  2. Marinate chicken in refrigerator, turning occasionally, 30 minutes to overnight. 
  3. Preheat grill for high heat. Lightly oil grill grate.
  4. Remove chicken from marinade, discarding marinade and place chicken on grill.
  5. Grill the chicken until cooked through, about 8-15 minutes per side.


Serves 8  Prep 30 minutes   Cook: 4 hrs


  • 2.5 pounds of tripe cut into small squares
  • 1.5 pounds of calf's (or pig's) foot cut into 4 pieces
  • 1 onion cut in half
  • 1 head of garlic + 2 garlic cloves
  • 3 cups of cooked hominy (pozole), drained and rinsed
  • Salt to taste
  • 10 cup of water
  • 6 dried Pasilla peppers washed and with seeds removed
  • 6 dried Guajillo peppers washed and with seeds removed
  • Garnish: dried Oregano, chopped onions, chopped cilantro, 8 sliced limes, crushed red peppers
  • bread rolls or corn tortollas.


  1. Slow cook in a pot of water the 12 peppers and 2 garlic cloves until the peppers soften about 30 minutes.
  2. Blend the peppers and garlic cloves along with about 1/2 cup of the water they have been cooked in. Strain this mixture and set aside.
  3. In a large pot with about 10 cup to 12 cup of water put the calf's foot and tripe along with the onion cut in half and head of garlic, 1 whole lime, halved and bring to a boil.
  4. As it commences to boil skim off the foam that forms.
  5. Cover the pot and continue cooking for approx. 3 hours until the meat softens. You could also use a Crock pot and set it in low for 6 hrs.
  6. Remove onion, lime garlic and beef foot from pot. When beef foot cool enough to handle, discard bones; chop meat and return to soup.   Add the blended and strained mixture -step No. 2.
  7. Add the can of cooked hominy, then season with salt and allow to boil for an additional 15 minutes.
  8. Serve with each serving accompanied by small dished portions of dried oregano and fresh chopped onion, cilantro, sliced lime, crushed red peppers and eaten with bread rolls or warm corn tortillas .
It can be stored in the refrigerator for several days and freezes well, preserving its flavor.