Jaepchae in a rice cooker

Japchae is very well known among Korean foods. All most everybody loves it. However the preparation of cutting vegetables and stir-frying every ingredient is too much work for most people. Here I tell you the recipe for a quick and easy way to prepare Japchae. You have to have a rice cooker.

Jaepchae in a rice cooker

(Serves 2~4)

200g Dangmyeon (potato starch noodle), 2~4 blocks of frozen spinach en branche, 100g of shredded carrots, 4~5 each Judas ear mushroom, one~two onions

Seasoning: 100ml water, 1 Tbsp Vegetable oil 4 Tbsp soy sauce, 2 tsp sugar, 2 Tbsp sesame oil, sesame grains, pepper (optional)

Preparation:

1. Soak the dried Damgmyeon and the dried mushroom in a container filled with water. Make sure everything is well in the water. Keep them in 20 minutes. Drain them.

2. Cut the onions in julienne.

Cooking:

1. In a rice cooker, layer first the mushrooms, second the noodles cut in half length wise second, third the frozen spinach, fourth the onions and last the carrots.

2. Pour the seasoning into the rice cooker over the ingredients.

3. Turn on the rice cooker in “cooking mode” for 20 minutes

4. Turn off the “cooking mode” and turn on “keep warm mode” for 10 minutes.

5. Turn off the machine. Take the inner pot out. Mix well with hands in plastic cloves, fork or long chipsticks.

6. Season with additional soy sauce and sesame sauce according to your taste.

7. Set 5~10 minutes before serving.

Tips:

Keep the soaking time and cooking time strictly.

Just after cooking, the noodles are stick together. You separate them well and mix with other vegetable ingredients.

This recipe is not recommendable for a big portion.

Hobak- seon, stuffed zucchini

‘Seon’ refers stuffed vegetable dishes in Korean cuisine. Zucchini, cucumber, cabbage, chilli pepper or egg plant is often used for this cooking technique. Vegetables are cut in pieces and slits within the piece for stuffing. The pieced are stuffed with meat and mushrooms then cooked. Final touch is made with colourful garnish.

Mandutguk, dumpling soupe

Mandu is the Korean term for stuffed dumpling. This dish is believed to originate in China. However such a dish exists in many cultures. Korean Mandutkuk is a clear soup with dumplings stuffed with Kimchi, Tofu and meat. In Korea, Mandu and Mandutguk used to be a dish more often enjoyed in the region north of Seoul. Nowadays this dish can be found all over Korea. Some Koreans may remember preparing Mandu together with their family on a cold winter day.

 

Doenjang Vegetable mix with barley

Doenjang is a fermented paste regularly used in Korean cuisine. It is made from soy beans which undergo a long process of fermentation. The most common use of Doenjang is to make Jjigae (stew). Instead of a soupy dish, I make a mix with doenjang and vegetables to serve on barley. This dish reduces the salt intake and increase the nutritional value thanks to more vegetables.

 

Goji-jjim, Galbi-jjim without galbi, Korean meat stew

Jjim is the equivalent dish of a stew in Western cuisine. Meat and vegetables are simmered for a long time at low temperature to bring out a tender and savory taste. Galbi-jjim is probably the most popular Korean Jjim dish. Galbi is a short rib part with meat. Goji-jjim is inspired from Galbi-jjim. Instead of Galbi, stew meat is used for this recipe.

Jaepchae with bell peppers

Japchae is prepared with sweet potato noodles and stir-fried vegetables. Japchae is a beloved dish almost always present for holidays, birthday parties and traditional ceremonies. This time I prepare Japchae with colourful bell peppers, which is a popular recipe in Korea these days.

Bossam, some like it wrapped

When winter is approaching, Koreans prepare big portion of Kimchi, called Kimjang.

After the long day of hard work, the dinner is usually served with boiled pork to be served with cured cabbage and the stuffing of Kimchi. I don’t think it is tradition of all Korean families but it was at least for my family.

Therefore after the Kimchi preparation I thought of this dish, Bossam.

Ssam is a noun derived from a verb “to wrap”. Koreans like to wrap meat or fish with leafy vegetables. Pork meat is usually served with shrimp sauce and often wrapped with Kimchi.
 

Bulgogi. Meaty? YES!

Bulgogi, also known as Korean barbecue, is the most famous traditional dish in Korea. The word “Bulgogi” literally means “meat (gogi) cooked directly on fire (bul)”. It is probably the easiest to prepare among any Korean dishes.