Ginseng Chicken Soup ( Samgyetang 삼계탕 )

Ginseng Chicken Soup ( Samgyetang 삼계탕 )

Recipe source : Adapted from Maangchi 

I used a dried ginseng root to make this famous Korean Samgyetang. I reckon I cannot follow Maangchi's method which calls for the use of a fresh ginseng root, strictly because fresh ginseng is not available. So I need to boil the dried ginseng to soften it first before using it. If I were to stuff the dried ginseng root into the chicken cavity directly, the root will remain hard and uncooked, while the chicken becomes soft and tender. Then the goodness of the ginseng root will not be released into the chicken and soup.

The aroma of ginseng was rather strong during the cooking process and there was an instance where the flavour of garlic was strong as well. But it was only for a short while. 

The end result? The soup was richly  flavoured by the ginseng root and the chicken. 

Ingredients

1 chicken

1/4 cup glutinous rice

10 cloves garlic

3 red dates

1 ginseng root

 2 litres water.

Top picture: First row :Ginseng root

Second row :Red dates

Third row : Garlic

Bottom picture : Soaked glutinous rice

Method

1.  Soak 1/4 cup of glutinous rice for a few hours.
2.  Place ginseng root in a pot, add water to boil until the root turns soft.  
3.  Stuff chicken with glutinous rice, red dates, garlic and the softened ginseng root.
4.  Place the stuffed chicken into the ginseng soup and throw in the remaining garlic into the soup and boil over rapid fire for 45 minutes or until the chicken is tender.
5.  Serve with salt and pepper.

 

I am submitting this post to Asian Food Fest  : Korea

Hosted by Sharon of Feats of Feast

Pan Fried Tofu With Spicy Sauce 두부부침양념장

Pan Fried Tofu With Spicy Sauce 두부부침양념장

Recipe source :  Maangchi Kim

The sauce is excellent! It complimented the bland tofu very well. The plus point is that it is so simple to prepare this dish yet it is surprisingly so tasty. I should have made more!
I am definitely cooking this again for simple every day meals.

Ingredients

1 piece soft tofu, cut into slices
 Oil for frying tofu

 Soft tofu

Sauce Ingredients

1 clove garlic, minced
1 stalk spring onion, chopped
1 tsp hot chilli flakes
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil

Garnishing

Some chopped spring onion
Some sesame seeds, toasted

Method

1.  Slice soft tofu into smaller rectangles, about 1 cm thick. Use paper towels to absorb the moisture from the tofu pieces.
2.  Heat wok until hot and add cooking oil.
3.  Fry the tofu pieces on both sides until golden brown. Remove the tofu pieces onto a serving dish.
4.  Mix all the sauce ingredients together. Mix evenly.
5.  Pour the sauce ingredients over the fried tofu pieces.
6.  Sprinkle chopped spring onion and toasted sesame seeds on top.
7.  Serve with steaming hot rice. 

I am submitting this post to Asian Food Fest  : Korea

Hosted by Sharon of Feats of Feast

Korean Seafood Pancake ( Haemul Pajeon )

Korean Seafood Pancake ( Haemul Pajeon )

Recipe source :  Beyond Kimchi

According to the source of this recipe, Koreans crave for this traditional  pancake on rainy afternoons. It was suggested that you make the dipping sauce first because once the pancake is done it is so irresistible that you must eat it right away! So prepare the dipping sauce first because you won't have time to do so later.

Making this Korean seafood pancake reminds me of the oyster pancake made by my hubby's cousin and food vendors in Chaozhou, China. Maybe it was because of the starchy glutinous flour base which reminded me of the Teochew or luak  (oyster pancake).

I could smell the fragrance of chives as the pancakes were frying in the pan. Very nice! That evoked a homely and comfortable feeling especially now that our hot and dry weather has taken a turn towards cooler and wetter days. So now I can understand why the Koreans crave for this delicious snack on cold rainy afternoons.

Ingredients

60g spring onions, cut into sections of 2 inches
60g chives, cut into sections of 2 inches
160g shrimps, remove shells
180g squids, cleaned and cut into rings
2 red chillies
2 cup water
2 tbsp rice wine
2 eggs, lightly beaten
some oil for frying

Top : Chives

Middle : chillies

Bottom : spring onions

 Squids

Shrimps

For Dipping Sauce

3 tbsp soy sauce
2 tbsp white vinegar
1/2 tsp sugar
1 tsp chilli flakes
1 tsp sesame seeds
some chopped spring onions

Make dipping sauce by combining all the ingredients together. Set aside.

 Dipping sauce

For the Pancake Mix

1 cup all-purpose flour
1/4 cup glutinous rice flour
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp garlic powder         ( I did not add this )

Instructions

1.  Add rice wine to 2 cups water and bring to a boil. Blanch seafood in small portions at a time for 3 seconds. Set aside. Reserve 1 cup of the seafood broth from the pot.
2.  Make batter by combining the broth with the pancake mix. Add in onions and chives and mix well.
3.  Heat a large non-stick pan and add 2 tsp oil on low heat until hot.
4.  Scoop half of the batter mixture into hot pan, spreading it around to make even thin layer. Use a 9 inch pan. 
5.  Scatter half the seafood and chillies on top. 
6.  Pour in half of the beaten egg around the topping and let the pancake fry for 2 - 3 minutes.
7.  Flip the pancake and fry the other side until cooked. Drizzle more oil if needed.
8.  Remove from pan by flipping the pan upside-down onto a serving dish.
9.  Serve immediately with the dipping sauce.

 The pancake frying in the pan

I made two pancakes 

I am submitting this post to Asian Food Fest  : Korea

Hosted by Sharon of Feats of Feast

Eggplant Side Dish (Gaji Namul) 가지나물

Eggplant Side Dish (Gaji Namul) 가지나물

Recipe source :  Maangchi

This steamed Korean eggplant dish is simple to prepare and very healthy. One just need to steam the eggplant, tear them into strips by hand,  then add in the seasonings and it's ready for serving.

How I wish the preparation and cooking of other tasty dishes be so effortless. Then life can truly be simple!

Ingredients

3 medium-sized eggplants
2 1/2 tsp soy sauce
1 stalk spring onion, chopped
2 cloves garlic, chopped
1/2 tsp roasted sesame seeds
1 tsp sesame oil
1 tsp hot pepper flakes

Spring onion and eggplants

Instructions

1.  Cut the eggplants into two or three sections. Then cut each piece into half lengthwise.

2.  Steam the eggplants for 15 minutes.
3.  Turn the heat off and move the steamed eggplant to a bowl. Set it aside and allow to cool.
4.  After the eggplants have cooled, drain the liquid from the bottom of the bowl.
5.  Tear each piece of eggplant lengthwise with your fingers, and put the strips into a large bowl.
6.  Add all the seasonings and the chopped spring onion to the bowl.
7.  Mix all the ingredients together and transfer the mixed eggplant dish onto a serving plate.

I am submitting this post to Aspiring Bakers #37 - Korean : The Feast of Hansik (November 2013)

hosted by Grace of Life Can Be Simple 

Soondubu Jjigae (soft tofu stew) 순두부 찌개

Soondubu Jjigae (soft tofu stew) 순두부 찌개

Recipe source : Adapted from Maangchi

This hot soupy Korean stew is something different. Be careful though and handle with care because it is bubbling hot. 

My family had this stew together with hot steaming rice and it so happened to be raining heavily when we were having this for dinner. I suppose it enhanced the ambiance to have this steaming hot and spicy stew on a cold rainy day!

Ingredients

12 dried anchovies, remove the guts
10g kelp
1/2 big onion
5 cloves garlic
3 dried mushrooms
100g minced pork
1 cup mixed seafood
1 stalk spring onion, cut into sections of 4 cm
2 red chillies, sliced
2 tbsp hot pepper flakes
2 tbsp cooking oil
2 cubes of soft tofu
2 tsp fish sauce
5 cups water 
1 tsp salt or to taste
2 eggs , optional

Top : dried anchovies

Centre : dried mushrooms

Bottom : kelp

 Mixed seafood

 Minced pork

Prepare the stock

1.  Pour 5 cups of water into a pot and add the anchovies, half a piece of big onion, dried kelp, dried mushrooms and garlic.
2.  Boil over high heat for 10 minutes then reduce the heat to medium low and continue to simmer for about 20 minutes.
3.  Strain the stock and set aside.
4.  Remove the mushrooms and cut into small pieces.

Instructions

1.  Heat an earthen ware pot and add cooking oil.
2.  Stir-fry the minced pork and mushrooms.
3.  Add pepper flakes, keep stirring and add 2 cups of stock.
4.  Add in the seafood and tofu. Break up the tofu into smaller pieces and allow to boil for a while.
5.  Add fish sauce and salt and adjust taste to your preference.
6.  Add in the spring onions and red chillies. 

I am submitting this post to Aspiring Bakers #37 - Korean : The Feast of Hansik (November 2013)

hosted by Grace of Life Can Be Simple