I’ve decided to make the move from blogger to wordpress, hopefully I can keep up with posting. I hope to share some good recipes I come across, as well as keep you updated on my training for a 5-10K this year, and maybe a half marathon. After lurking on so many blogs, and drooling over all the lovely food, I wanted to get involved and try it out for myself…
Sorry, I’m still trying to get into the blogging thing, I seriously do want to, but ultimately end up just surfing others…:)
It’s a gorgeous day in seattle today, with highs in the 80’s! And it’s National Run Day!
From Running Day.org:
National Running Day is a national initiative whereby many of the major organizations within the running industry are joining forces in an unprecedented unified effort to nationally and locally promote running as a healthy, easy, and accessible form of exercise. The inaugural National Running Day will be Wednesday, June 3
I will probably have to run in a gym, I’m not yet used to this hot weather, and my knee is still not quite right, but I will try to get in a good 6 miles today. Hope wherever you are you can do the same!
(Sorry for the blurry pic!)
I’m back! For Memorial Day weekend, of course we had to grill, despite some of the foul weather we had. It was sunny on Friday, so we threw together some quick chicken kebabs. I marinated the chicken for a few hours, then added in some zucchini, cherry tomatoes, button mushrooms, onions and green peppers. We usually skewer some pineapple as well, but we didn’t have any on hand. We also sometimes use sliced flank steak with a different soy ginger marinade, maybe I’ll post eventually. Hope everyone else has a chance to do some grilling this weekend! Chicken Kebabs (makes 20-30 skewers) 2 zucchini, chopped 1 medium onion, chopped 20 cherry tomatoes 20 whole mushrooms, cleaned 2 green peppers, chopped 3-4 chicken breasts, cut into 1 inch pieces Marinade 1/4 cup olive oil 1 tsp salt 2 tsp pepper 2 tsp minced garlic 2 tsp balsamic vinegar 2 tsp fresh rosmary Coat chicken with marinade, cover and refrigerate for ~1-2 hours. Cut vegetables to about 1 inch size, the zucchini will take the longest so dont make too large. Coat vegetables before skewering with a little olive oil, salt and pepper (or you can make extra marinade and coat the vegetables right before grilling-don’t wait too long or the salt will draw out the water from the vegetables) . Skewer chicken and vegetables leaving some room between items so the chicken can cook quickly, grill until the chicken is fully cooked and your vegetables are soft. Make sure and turn occasionally to avoid burning! ( I know, i’m sure you can figure out how to cook kebabs).
We usually have a variety of classic Korean side-dishes on stock at all times. It just so happened that the other morning we ran out of a bunch of stuff and we spent all morning replenishing our stash. (Yes, we have a whole other fridge in our garage just for kimchee and other smelly foods we would rather not have inside…) This is what we made:
Bean Sprout Kimchee (Kong Namul)
1 1/2 lbs beansprouts
3 medium cloves garlic, minced
2 green onions, sliced thinly
2 tsp sesame seeds
1/2 tsp sesame oil
1 1/4 tsp salt
3 tbsp hot red pepper flakes
Rinse the bean sprouts and remove any empty husks.
Fill a large shallow pot half with 2 cups of water and 1 tbsp salt. when boiling, put bean sprouts into pot and put lid on. When you see steam coming out of the top (2 min) turn heat off and steam for an additional 30 sec-1 min. You want the bean sprouts to be tender but still remain firm. If you overcook them they will turn into mush when you try to mix them. Remove them from the pot and fan them to cool them quickly (My mom and I take turns fanning them with a newspaper, this leads to much laughter). Add the remaining ingredients and toss to coat evenly. Refrigerate.
Spinach (Sigumchi Namul)
2 heads spinach rinsed, tough ends cut off (if preferred)
2 tsp roasted sesame seeds
2 green onions, sliced thin diagonally
2 large cloves garlic minced
2 tsp sesame oil
1 tsp salt
1 tbsp soy sauce
In a tall pot bring 4 cups of water to boil with 1 tbsp salt. Dunk all the spinach in the boiling water 1 minute to blanch. Drain and rinse in cold water.
Squeeze all excess water out and put in a small mixing bowl. Add the additional ingredients, toss to coat. Refrigerate.
Shredded Radish Kimchee
2 medium size daikon radish, peeled and julienned finely*
4 large cloves garlic minced
1 tsp minced fresh ginger
2 tbsp roasted sesame seeds
2 tbsp salt
1 1/2 tsp of salted shrimp sauce
2 green onions, sliced thin diagonally
1 tsp artificial sweetener (like splenda)
4 heaping tbsp red chili pepper
*(If you have a mandolin that makes matchstick size or smaller pieces that is easiest)
Salt the radish with 2 tbsp of salt and let it soften for 10 minutes(if it is too salty, rinse and drain a little). Drain the excess liquid by squeezing the radish lightly. If it is not salty enough, add additional salt as well as the rest of the ingredients. Mix well and refrigerate.
I realize these are not exact but korean cooking is largely your own personal taste,
and also my mother doesn’t have exact measurements, it’s all to taste, so I apologize. I would suggest salting first and adjusting this until it suits you, then adding the other ingredients.
If you have any questions feel free to comment and I’ll try to answer them…
Today while we were out running errands, my dad stopped into the Montblanc Bakery in Tacoma to get some delicious Korean treats. My brother got a few puff pastries filled with creamy yellow custard. We also got some of my favorites:
They are sweet rice doughnut holes filled with red bean paste covered in sesame seeds. The inside is soft and sweet while the outside is crunchy from the seeds and the deep-frying. They’re especially good while warm…Today they were exceptionally large and we ate a dozen of them by the time we got home.
Dinner tonight was a quick favorite. Depending on how thick you want it you can add more rice or you can vary the spiciness to suit your tastes by putting less/more curry powder.
3/4 cup chopped onion
1/2 cup margarine/butter
1/4 cup flour
1 8oz can sliced mushrooms
1 1/2 cups chicken broth and mushroom liquid
1 tsp pepper
3 tbsp curry powder
3 cups diced cooked chicken
3-4 cups cooked white rice
Saute the chopped onion in butter over high heat in a large skillet. When the onions are clear add the flour and stir it in until smooth. Add the broth and mushroom liquid and cook until the flour mixture thickens, stir constantly to keep from lumping. Add mushrooms and seasonings, bring to simmer. Stir in about 2 cups of rice and the cooked chicken. Add in more rice until comes to desired consistency (depending on how juicy you want it).
My mom modified this recipe because the old one was more of a casserole you baked in the oven and the rice was uncooked. Since we have a lot of cooked rice all the time she just makes it on the stove and the results are just as good.
This will be the first of what I’m sure will be many Korean food posts since I am half-Korean and have grown up eating it my whole life. Although I was not too partial too it as a child, I have grown to be almost obsessed with eating it now. Besides spending the moring making various kimchee’s I also suggested we have seaweed soup for dinner. It might not go over so well with small children or picky eaters (as I once was…) but if you’re up to trying new foods I highly recommend it.
Seaweed soup (Miyokkuk)
This soup is traditionally served on birthdays in Korea, and is also the first soup women eat after giving birth, because it is supposed to help new mothers breast feed (it supposedly stimulates milk production) and recuperate due to the nutrients in the seaweed. It’s also really low in calories. Besides all the health benefits it is great to warm you up on a cold night.
1 oz dried brown seaweed
1/4 pound beef top sirloin, minced
1 tbsp sesame oil
1 tbsp garlic (minced)
2 tsp salt (or to taste)
6 cups water
2 tbsp beef stock powder
Soak the seaweed in a bowl with enough cold water to cover. When it is rehydrated and soft (30 min-1 hr), drain it and cut it into 2 inch pieces. Heat a saucepan over medium heat; saute the beef and garlic in the sesame oil, and a little salt and cook it until the meat is done. Stir in the seaweed and add the water and the beef powder, and bring to a boil, cover, and reduce heat. Simmer for 20 minutes until the seaweed is fully tender. Season to taste with the rest of the salt. When served add freshly ground black pepper.
Note: At first the seaweed might not look like much, but trust me, it swells up!
Fried Tofu squares w/ dipping sauce
Slice tofu into 1/2 inch thick squares, fry until golden brown in pan with some oil. The sauce consists of (and I’m approximating because it’s hard to mess up) :
1/4 cup soy sauce (my mother waters it down a bit)
1 tsp sesame oil
a pinch of sugar
2 tsp sesame seeds
2 tsp hot pepper
1 thinly sliced green onion
I’ll post more later on the various stuff we made earlier, but for now we are off to the movies finally! I was smart and went early to purchase the tickets so that we would not be disappointed again!