Dakbokkeumtang

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Korean spicy chicken stew!

This is one of those dishes that it’s so easy to make at home, although it needs to cook/simmer for an hour, the ingredient preparation will only take a few minutes.  I often eat it in the winter as it’s spicy and comforting but I was suddenly craving some so made it this week.

There are lots of recipes available but this is how I made it

  • In a casserole / heavy bottomed pan, mix the seasoning:
    • 3 tbsp gochugaru  (Korean red chili pepper flakes) with 3 tbsp gochujang (Korean red chilli paste).
    • Add 5 tbsp soy sauce, 1 tbs sesame oil and 1 tbs brown sugar or honey.
    • Add 3 minced garlic gloves or a tbsp of garlic paste
    • optional add 1 tsp sesame seeds
  • Add your chicken pieces to this mix. You can use a whole chicken chopped into pieces or even fillets only, but I like to use drumsticks and/or thighs. You will need about 1 kg
  • Add 2 medium onions, roughly chopped and 1 liter water
  • Stir and bring to the boil. Once boiling reduce heat and simmer for 30 minutes
  • Clean 4 medium potatoes and 3 carrots and cut into large pieces. Add to the pan, bring to the boil again, reduce heat and simmer for another 30 minutes, stirring occasionally
  • Add some chopped green/spring onions just before serving with rice.

(If you prefer it spicier you can add more gochugaru or some chopped chillies)

My banchan (side dishes) were very simple but did include some home made cucumber kimchi!

 

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Haemul Pajeon 해물파전 (seafood pancake)

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My attempt at making Haemul Pajeon 해물파전!

I love this Korean pancake made with green onions (pa) and seafood (haemul) and often order it in Korean restaurants. It always appears on the table perfectly golden and crispy but recreating this at home proved to be a bit tricky….

There are lots of amazing Korean food bloggers that I look at for recipes but unfortunately for this dish I found quite a bit of variations in the recipe/method, especially in which flour is used for the batter and how the ingredients are mixed/the order in which they are used.

Maangchi, often my first go-to-source, has a pajeon recipe with the shortest ingredients list. Seafood only gets mentioned halfway as an optional addition and her batter is quite plain although she does use soybean paste (and sugar) for flavouring.  There is no addition of egg and she uses plain flour whilst others seem to recommend cake flour, rice flour or a ready made Korean pancake mix.

If I understand Hyosun from Korean Bapsang correctly, Korean pancake mix can be easily made by mixing flour with rice flour/corn starch and some flavouring like garlic and ginger.  Nami from JustoneCookbook  uses cake flour which seems to be a mix of flour with corn starch .  The ladies from CrazyKoreancooking use the ready mix or plain flour  and JinJoo from Kimchimari uses a mix from plain flour with different rice flours. She also uses anchovy stock to flavour the batter and is the only one who adds seasoned minced beef to this dish (and minari).

The reason for all these variations in flour seems to be to ensure a crispy result. Apparently the gluten in normal flour can give a doughy result which makes sense I guess thinking of French crepes and English pancakes.

Aside from the flour, the other big difference is how the ingredients are mixed/ in which order they are being used.

After mixing the batter, some recipes add the seafood to the batter itself whilst other add it later. Some mix the egg into the batter as well, others add it almost to the end. The green onions go into the pan first, or on top of the batter. (It is even mentioned that you could also mix all the ingredients together instead of layering it separately).

The main ingredients all seem to be the same though, a batter (preferable to contain some rice/cornstarch), green onions, seafood, water, oil and an egg. Optional flavourings are chilies, ginger, garlic and salt.

It’s worth exploring all these different recipes and see what works out best, but as I only had limited time (and ingredients), I went ahead and used Maangchi’s and Kimchimari’s recipe as my main inspiration.

I don’t have any precise quantities but this is what I used:

  • The batter: I mixed equal amounts of glutenfree flour with water. To this I added a tablespoon of cornstarch plus an egg and mixed well until a smooth and fairly thin batter.  I also added a pinch of dried ginger, garlic and salt to it. (The amount of batter shown in the photo is way too much, I only used about a third of it).
  • Green onions: cleaned and cut to size to fit into a frying pan. I also halved them lengthwise.
  • Seafood: I use a mix of (defrosted frozen) seafood which I chopped up roughly as I prefer smaller pieces in my pancake.
  • The dish on the left has the dipping sauce, prepare this before you start frying your pancake as you want to eat the pancake as soon as possible whilst still hot & crispy! I make mine from equal quantities soy sauce, vinegar and water, a little bit of sugar and some finely chopped green onion. I also like to add a drop of sesame oil.

How did I make it?

  • Heat up some vegetable oil in a frying pan (medium to high heat) and add the green onions. Press down so that it has maximum contact with the bottom of the pan
  • Add the seafood on top of the onions, dividing it evenly
  • Poor the batter over this, make sure any holes are filled but don’t cover the onions/seafood completely. A thick batter will take longer to cook, making it tough and doughy.
  • Continue to fry, lower heat if needed, until the batter seems almost cooked on top. Turn over carefully  and fry the other side for a further 2-3 minutes until fully cooked.
  • Serve with dipping sauce!

Mine was delicious but not crispy enough so I guess I will have to experiment a bit more and make this again 😛

 

Have you made this at home? Any tips on how to get it extra crispy? Looking forward to hear from you in the comments 🙂

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Caramelised red onion tart tatin recipe

Did you know it is National Vegetarian Week? To be honest, I didn’t… until OddBox told me about it and asked if they could share my recipe for the tart tatin I made with the red onions from their home delivery box.

As some readers might remember, OddBox  provides us weekly with wonky veg & fruit, ie veg & fruit that gets rejected by supermarkets because it is odd shaped or surplus. I wrote about some perfectly fine but odd shaped beets in a previous post, and since then we have been receiving loads of funny looking but delicious tasting items like these cute strawberries.

The red onions in last week’s box were rejected because they were too small! So silly as it made them the perfect size for this amazing tart tatin. I made it on Sunday for a late lunch and it was so good, we “inhaled” it in about 15 minutes flat 😛

Contrary to baking where I measure/weigh each ingredients, my cooking is more random. I do look at recipes for inspiration/guidance but then just follow my own instincts and taste and usually it works out pretty well. Because this tart was so amazing, I did write down how I made it and am sharing it with you.

Caramelised red onion tart tatin
 
Ingredients:
  • Red onions, small to medium size.You will need as many as you can fit in your pan + 2 more.
  • Butter (generous knob)
  • Vegetable oil about 1-2 tbsp
  • Balsamic vinegar about 3-4 tbsp
  • (Golden) sugar about 3 tbsp
  • Thyme, a sprinkle
  • Water about 3 tbsp
  • Puff pastry, 1 pre-rolled sheet or 2/3 of a block (you could of course make your own puff pastry, but I can’t be bothered with all the faff. And even Mary Berry says she buys it, so if the Queen of Baking says shop bought is fine, who am I to argue with that! I do buy an all butter version though).
How to make:
  • Melt the butter and oil in a low, oven proof, casserole or oven proof frying pan on a medium heat. I use a 23cm creuset casserole but anything with a heavy bottom, flat top and suitable for hob & oven is good.
  • Peel and cut the onions in half crosswise, ie the rings will be showing. Add to pan with cut side down, make sure you cover the whole bottom pan.
  • Pan fry gentle until slightly browned, for about 15 min. The onions will shrink slightly, so this is the time to add the extra onions!
  • Sprinkle sugar & thyme over the onions, add the balsamic vinegar and water. Cover with some foil or lid and reduce heat to fairly low. Let simmer for another 20 minutes.
  • Remove foil/lid and turn up heat slightly to reduce the liquid until it’s almost gone and sticky but take care you don’t burn the onions. Meanwhile also preheat the oven to 200 degrees C.
  • If you use a block puff pastry, roll out to a circle that is a bit larger than the pan you use. If you use a ready sheet, just cut out to size. Larger is better than too small.
  • Turn off heat and place pastry on top off the onions, tuck the pastry nicely in between the onions and around the sides.
  •  Place in the preheated oven and bake for 25-30 minutes until pastry is crips and golden
To serve
  •  Remove pan from oven and rest for 10 minutes
  • Place a completely flat and sturdy plate/board on top of the pan, take a deep breath and flip the pan over whilst holding the plate firmly against the pan.
  • Don’t worry if any onions have stuck to the pan, you can just place these on the pastry tart.
  • Optionally sprinkle some fresh thyme, feta or goat’s cheese over the tart tatin and serve whilst still lukewarm.

 

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Egg heart rice

A very simple but effective way to make your left over egg fried rice look more attractive!

I use a special heart shaped shape for it, but basically any metal cookie cutter would work. Just make sure that you brush some oil on the inside of your cutter, oil your pan carefully and fry on a low heat. I tend to buy large eggs, so sometimes the quantity of egg seems to large for a cookie cutter and threatens to spill, but I managed to solve that by adding the egg very slowly to the pan. That way all the egg stays inside the cutter and you end up with a nice thick egg.

Another way to quickly “cute” up your lunch is by adding small nori (seaweed) shapes. There are special bento nori cutters but I have found that paper punchers work equally well (as long as you keep them for kitchen use only).

The little onigiri shaped container has some grapes hidden under (gigantic) radishes.

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Avocado salad and corn fritters recipe

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Today’s lunch was another healthy one… at least… until I mixed in the goat cheese and bacon 😛

The Sistema lunch box was used again again, and the big compartment holds an avocado salad. Very simple, just cubed avocado with sliced cucumber and scattered with crispy bacon and some goat cheese. Delicious! I also added some radishes, blueberries, tomato and some corn fritters to my lunch.

I quite like corn, especially corn on the cob with lashings of butter and salt, but often forget about this vegetable. I guess it’s because – other than the corn on the cob when in season – you don’t really see fresh corn in the shop, mostly it’s tinned or frozen. I keep tins, cans, unopened packets of flour, pasta and such in our utility kitchen, so I tend to overlook these when cooking. The other day I had to rearrange the shelves (to fit in another few kilo of flour for all my baking..) and discovered 4 tins of corn, so I thought up these corn fritters to make.

There are probably plenty of corn fritter recipes out there, I didn’t really look any up but just sort of guesstimated a recipe/method. Basically I blitzed 3 small tins of corn in the food processor, together with some green onions, 2 eggs and 2 heaped tablespoons of SR flour into a rough batter. I added another tin of corn to this mixture and seasoned it. Then I just fried large spoonfuls of the batter in a lightly greased frying pan and that’s it. Quick and easy.  The mixture made quite a few so I froze several ready for packing in my lunches.

These can be eaten hot, cold or at room temp. You could also pack them frozen (it will keep your lunch cool) and just reheat in the microwave. Anyway, not really a recipe but you sort of get the gist of how these were made. All kind of variations are possible, adding herbs, or maybe some chili peppers would be nice, something to try out next time 🙂