Fish Cake BokkEum ( Korean Soy Sauce Fish Cake )

This is another one of the Korean non spicy fish cake side dish. Needless to say, it's a good keeper too!!

Well, have been cooking and stocking these dishes in my fridge recently. Hubby's been working late lately and won't be home for dinner, so I cooked simple dishes for the kids and as for myself, these korean side dishes will be enough. Saved up a lot of my time, hehe.

Ingredients :

5 fish cakes

1/2 onion

1/4 carrot 

2 green chillies ( deseeded )

( cut the above into thin slices )

2 tbsp oil

1 tsp sesame seeds

Sauce :

1 1/2 tbsp soy sauce

1 1/2 tbsp honey

1/2 tbsp water

1 tsp minced garlic

1 tsp sugar

Method :

Preheat oil in wok.

Add in fish cake and stir fry for about 5 minutes.

Add in carrots, onions and chillies.

Mix till well combined and stir fry for another 2 minutes.

Then, add in sauce and stir fry till the onions are cooked.

Sprinkle with sesame seeds and off heat.

Dish up and serve.

Kept some in a container and placed in fridge.

Can be served chilled. :))

Recipe adapted from Aeri's Kitchen with some modifications. :)

Korean Lotus Root Side Dish

I guess this dish is very suitable for hot weather countries. This dish is sweet ( from the syrup flavoured with soy sauce ) and crunchy ( from the lotus root ). My princess likes it and it's a good keeper too. 

I'll cook a bit more each time and keep some in the fridge.  The best part is that it can be consumed straight away after taking out from the fridge and no reheating required. :))

Ingredients :

1 1/2 cup of lotus root - peeled and cut into thin slices

3 cups water

1 tbsp rice vinegar

2 tbsp sesame oil

Sesame seeds

Sauce :

2 tbsp brown sugar

3 tbsp soy sauce

1 tbsp water

1 tsp honey

Method :

Bring water and vinegar to boil in a wok.

Add in lotus root and cook for 20 minutes.

( to avoid bitterness )

Drain.

Preheat wok with sesame oil and add in lotus root.

Saute the lotus root for 2 minutes.

Add in sauce and stir fry till all the sauce had absorb into the lotus root.

Dish up and sprinkle with toasted sesame seeds.

Recipe adapted from Allrecipes with some changes. :)

Kimchi Fried Rice

Yesterday, I felt like cooking something different for hubby and myself for dinner. Since the kids had an early dinner, why not clear all the leftover rice in the fridge? 

So, I cooked kimchi fried rice, satay and miyuk guk ( korean seaweed soup ) for dinner. I was thinking to make it look more appetizing on the table, so I served it like the picture above. 

And when hubby came to the dining table, the first thing he said was " WAH, WE'RE HAVING AIRPLANE MEAL TODAY AH? "

Whatlah!

Ingredients :

1 cup kimchi - cut into bite size

2 rice bowls of rice 

2 tsp sugar

2 tbsp kimchi liquid

1/2 tsp salt

1/2 tsp sesame oil

sesame seed to garnish ( omitted )

2 tsbp oil 

Preheat wok with oil and fry the kimchi.

Add sugar and fry for about 5 minutes.

Add rice and mix everything up evenly.

Stir fry for 2 minutes.

Then, add in kimchi liquid.

Stir fry for another 10 minutes.

Lastly, add in salt and sesame oil.

Stir fry for 2 minutes and it's done.

Dish up and sprinkle with sesame seeds if u wish.

Recipe adapted from Aeri's Kitchen.

Soy Sauce Dukbokki ( Korean Rice Cakes )

A very popular street food snack in Korea. Normally it is cooked in korean hot bean paste and taste sweet and spicy.

Today, I am cooking a non spicy dukbokki for my princess. She had requested it for quite sometime so finally we went to the Korean Mart in Ampang to buy. She loves the chewy texture of the rice cakes.

Ingredients :

30 sticky rice cakes ( 2 inch )

1/3 cup pork belly - cut into thin strips 

2 shitake mushrooms - soaked and cut into thin strips

2/3 cups onion - cut into thin strips

2/3 cup bell pepper - cut into thin strips

1/4 cup carrots - cut into thin strips

1 tbsp oil

Seasoning :

3 tbsp soy sauce

2 tbsp sugar

1/2 tbsp minced garlic

1 1/2 tbsp finely chopped spring onion

1 tsp sesame oil

1/8 tsp black pepper

1 tsp sesame seeds

3 tbsp water

Method :

Add 2 tbsp of seasoning into the meat and mushroom to marinate.

Bring water to boil in a medium pot and cook the rice cakes till it turned soft for about 2 minutes.

Drain and set aside.

Heat 1 tbsp oil in a non stick wok and saute meat and mushrooms till meat is cooked and fragrant.

Add in carrots and onions stir fry for another minute on high heat.

Then, add in the rice cakes, bell peppers and seasoning. 

Stir fry for 5 minutes on high heat till all the sauce had absorbed into the rice cakes and veges.

Finally, add in water to help the rice cakes to get the right flavour and texture without becoming too dry.

Dish up and sprinkle sesame seed on top.

Serve hot.

***Recipe from Aeri's Kitchen

Miyuk Guk ( Korean Seaweed Soup )

I am a big korean drama fan. Since watching quite a lot of them, I find their variety of food very healthy, colourful and looks very appetizing too. So, I began to try it out in a few korean restaurants and even went to Korea this year and try it out there too, ha ha. My sis says that I'm really going bananas over it. Am I? Am I? :D

Got this recipe from Aeri's Kitchen but I made a bit of changes to suit my liking.

Very surprisingly my kids love this miyuk guk too.

Ingredients :

1/2 cup Miyuk ( Korean Seaweed ) - soaked for 15 minutes, cut into bite size

Size of half a fist of pork tenderloin - cut into small pieces
( marinate with 1/2 tbsp soy sauce, 1/2 tbsp chinese cooking wine and a dash of black pepper )

1/2 tsp minced garlic
1/8 tsp salt
1 tbsp sesame oil
1 litre water

Method :

Preheat non stick wok with sesame oil and saute pork until half cooked.

Add in miyuk and stir fry for about 3 minutes till pork is completely cooked.

Add in water and when it starts to boil, add in minced garlic and salt.
Boil the soup for about 15 minutes on medium high heat.
Finally, adjust taste with salt.