Spicy Stir-Fried Pork With Korean Crispy Seaweed

With some leftovers of pork neck cuttings, I decided to make this korean stir fried pork for dinner.  It is so easy to prepare and yet it tastes so good especially sprinkles with lots of crispy seaweed over the spicy meat. The cooked meat doesn't look red as I reduce the gochujang paste but added more of the korean hot pepper flakes. The pork neck cut is tender and juicy.  I always ask for this part of the piggy cut when I visit my regular butcher :) She always recommends me the best part of the piggy :p 

This dish is simple to prepare , all I need to do is to marinate the meat with some korean paste and hot pepper flakes, chopped garlic, sesame oil and soy sauce for an hour or at least 30 mins. Stir fry in hot oil till cooked , before dishing up ,sprinkle toasted sesame seeds and korean  crispy seaweed as garnishings.  I prefer the meat to be drier as I wanted to eat the meat wrapped in roasted seaweed squares. If the the meat is coated with gravy, it will soften the seaweed before it can go into the mouth. 

the longer you marinate the meat, the better the taste

Spicy Stir-Fried Pork With Korean Crispy Seaweed

ingredients:

300 g pork neck or tender loin - cut into bite size pieces

Marinade A
1 to 2 tbsp of gochujang paste - I used only 1.5 tbsp
2 tsp of sugar
1 tbsp of soy sauce
1 tbsp of hot pepper flakes (gochu-garu) - if you like it more spicy you can add more
a dash of ground black pepper
2 tsp of sesame oil
5 garlic cloves - minced
1 tsp ginger, minced

1.5 tbsp vegetable oil
1 tbsp of chopped spring onions
* a few tbsp of water if you want the dish to have a bit of gravy

garnishing
korean crispy seaweed
toasted sesame seeds

Korean roasted seaweed sheets (Kimnori -Original Flavor) as wraps

Method:

1.Marinate the meat pieces with Marinade A for an hour or at least 30 mins.

2. Heat up oil in wok, once oil is hot, add in the marinated meat pieces and stir fried till the meat is cooked.  You can add a few tbsp of water if you want the dish to have a bit of gravy.  Once the dish is ready to dish up, add in chopped spring onion and toasted sesame seeds . Give it a quick stir and dish up.

3. You can serve as a side dish or as a main dish.

Note:  I  wrap the meat pieces with the kimnori seaweed squares.   Crispy and delicious !

Korean Fried Chicken -yangnyeom-tongdak

After having tasted "Four Fingers" (crispy and crunchy Korean fried chicken ) in Singapore,I knew I had to try making my own 'four fingers '!  yea I am greedy Oink :p  I googled for Korean fried chicken and I found one that is quite near to the one I tasted in Singapore.  I tweeted the recipe a bit to get the taste as near to the original Four Fingers...believe me, it is quite near to it :) ok ok ...I don't want to exaggerate the taste but it was FABULOUS ! 

The chicken wings were well marinated and the 3 types of flour used and the double frying made the wings really crispy and crunchy and needless to say the special sauce to coat the fried chicken is truly awesome.  A mixture of gochujang paste , ketchup , apple cider vinegar and a dash of gochugaru make up the awesome sweet spicy sauce coating for the crunchy chicken.  The fried chicken wings remains crisp and crunchy  We ate using four fingers until the last piece wamoosh from the plate..WB and I fighting for the last piece..you guess who won ?

 

the sesame seeds added flavor to the already flavor packed fried chicken

marinate the wings with ginger juice, ground black pepper and salt,

best to marinate it over night

add baking soda,  rice flour, potato flour and multi purpose flour, 1 egg to

the marinated wings until the thick batter coats the wings evenly

double frying will make the wings crisp and crunchy

ingredients for the sweet and spicy sauce

sauce comprises of thai chilli sauce, gochujang paste, ketchup,

apple cider vinegar, gochugaru and chopped garlic

throw in some toasted white sesame seeds...

it tasted fabulous!

Thanks YC ( my son's mom-in-law) for these fine ceramic dishes for sides

love the different shapes and sizes

just nice for my kimchi and other korean side dishes

I love them all :)

Korean Fried Chicken- yangnyeom-tongdak  - adapted from Maangchi 

ingredients:

7 chicken wings - cut off tips, use only the flat wings and drummets 

salt,

ground pepper

ginger juice from 1" inch ginger

ingredients for batter :

1 tsp of baking soda

1/4 cup rice flour

1/4 cup multi purpose flour

1/2 cup potato flour

1 egg

6 - 7 cups of canola oil or  vegetable oil for deep frying

sauce for coating the fried chicken :

1 tbsp of canola oil

4 cloves chopped garlic

1/3 cup tomato ketchup

1/4 cup sweet thai chilli sauce

1/4 cup gochujang paste

1 tbsp of apple cider vinegar

3 tbsp of toasted white sesame seeds

Method:

Marinate the flat wings and drummets with salt, ginger juice, ground black pepper for 3 hours or over night in fridge.

Add all the 3 types of flour and baking soda onto the marinated chicken. Add in 1 egg and mix well with the hand until the wings and drummets are completely coated.

Double frying method:

Heat 6-7 cups of canola oil in a wok or deep pan.  When the oil is heated , slowly add in the coated drummets and wings and deep fry them for 7 mins.  Take them out of the oil and shake them off in a strainer. Let them sit for a few mins.  Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.

When you are frying, you can prepare the sauce :

Put 1 tbsp of canola oil and minced garlic into a heated non stick pan, add in 1/3 cup tomato ketchup, 1/4 cup gochujang paste , 1/4 cup sweet thai chilli paste and 1 tbsp of apple cider vinegar and simmer the mixture for 7 mins under low heat.  Off heat.  When the wings and drummets are done..quickly coat them with the sauce while still hot or the sauce will not stick to the drummets. Throw in the toasted sesame seeds.

Serve as a snack/finger food or a stand alone dish.

Enjoy!

Seafood Fried Rice With Gochujang Paste

I heart anything to do with gochujang paste.....I fry rice with it especially if I have seafood stored up in the freezer.  I have been growing my own spring onions and you will see a lot of it in my cooking.  This simple and delicious fried rice will have you drooling for more and I have decided to add this to my dinner menu. The seafood used in this fried rice are baby octopus ( I will stock them up whenever I see them in Jusco ) , garoupa fillets and sea prawns.  Love the gochujang paste in the rice. It helps flavored the rice and seafood. The whole combination is so awesome that I had two bowls of this deliciousness.....nom nom nom 

 this is so delicious that I know that I am going to make this again

the aroma was so fantastic that as I was frying it,  I salivated :p

Seafood Fried Rice With Gochujang Paste  - from WB's Kitchen

Ingredients:

cooked rice enough for two persons
2 eggs

garoupa fillet- sliced into 1/8 inch thick slices

some sea prawns- shelled and deveined

a few baby octopus - cut into halves

spring onions - cut into 1" length

3 cloves of garlic- chopped

1/2 tsp of chilli flakes

1.5 tbsp of gochujang paste

* sea salt to taste - optional

1 tsp of sesame oil

1/2 tbsp of olive oil

Method:

Heat up wok with sesame oil and vegetable oil , add in garlic and saute till golden and fragrant, add in the gochugang paste and all the seafood and stir fry till cooked. Add in the cooked rice and stir fry till the rice grains are popping up and down ( a bit of  exaggeration here    ) . Push the rice aside , add an egg and when the egg is half cooked, push the rice down to cover the egg . After a min, stir the rice together till the egg  and rice are evenly combined. Add in the spring onions and stir fry till the spring onions are well combined.  * Add in sea salt for taste.

Enjoy !

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Ojingeo Bokkeum - Korean Spicy Stir Fry Squid

This is one of the most popular spicy  dishes in Korean cuisine.  I replaced squid with cuttlefish...my favorite seafood which I can indulge in once in a while.  I took full advantage of the chance when I saw some nice ones being sold at Tesco.  I saw this dish when I googled for nice korean dishes and straight away fell in love with it the moment I set my eyes on the photo that comes with the recipe.  It looks delicious and I knew I had to try it out or I won't be able to sleep a wink :)  I replaced not only the squid but also the zucchini with water convolvulus ( water spinach ) or local name ' kangkung ' .  The main sauce ingredients are gochujang ( fermented chili pepper paste ) and gochugaru ( chili pepper flakes ) and for an authentic dish, there simply is no substitute for them.  This recipe is hot but not fiery hot.  The red chilli sauce adds a burst of spicy flavor to the crisps carrots and tender cuttlefish.  I can eat  two bowls of rice with just this dish :)  If you love korean cuisine, you must not miss this out, definitely not ! I will cook this again for sure !

Ojingeo Bokkeum - taken from Korean Bapsang

Ingredients :

1 medium size squid ( abut 400 grms) * I  replace with cuttlefish ( blanch in boiling water and drain dry)
1/2 medium carrot
1/2 medium onion * I omit this
1/2 medium zucchini * I replace with water convolvulus/kangkung  ( blanch in boiling water and drain dry)
1 green or red chili pepper
2 scallions
1 tbsp of vegetable oil
1 tbsp of sesame oil

Sauce:
2 tbsp korean chili pepper sauce ( gochujang)
1 tbsp korean chili pepper flakes ( gochugaru )
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper

Combine all of the sauce ingredients in a small bowl.

Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables.

Thinly slice the onion. Juliene carrots into fine matchsticks . Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long.

Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini ( water convolvulus ) , peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid ( cuttlefish) and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid( cuttlefish) well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid (cuttlefish) tough.)  

Serve hot with rice.

Enjoy !

Buta Kimchi (Pork And Kimchi Stir Fry )

With homemade kimchi so easily available at home as I made them very often :)  , I tend to use them in stir fry dishes. Last Saturday, I bought two strips of pork belly from the butcher and decided to stir fry them with kimchi. You will never know how good it is until you have tasted them :)  I had two bowls of rice and Wild Boar who is not fond of kimchi enjoyed this dish too. The pork belly was succulent and flavored with the homemade kimchi.  I am so happy that I could make my own kimchi to near perfection now. And it has made cooking simple dishes like this so much tastier and I hope you will want to try making your own kimchi so that you can try this dish out.  I saw this recipe on Marc's blog -No Recipes , and being a fan of kimchi, I will not let this go off my sight :p

read on for the recipe and the link to homemade kimchi :)

Homemade Kimchi - Revisited V

I have made Kimchi many many times and this time, I borrowed Wild Boar's hands in making this addictive condiment.  The last batch which was done some weeks ago was used up and I needed to replenish this addictive condiment.  I guided him on how to make these and he did it !  More kimchi dishes coming in the next few weeks.  I can sell kimchi when I retired.  May God bless me with good health and more kimchi :)  And I want to thank God for giving me a good partner in life.  You don't know how good a partner you have until you needed his hands LOL!  And Wild Boar is a good student I would say ! No praise means no borrowing of his hands :p

For the kimchi recipe

click here

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