Saturday, June 30, 2012

Bittersweet Chocolate Tart

Hey guys, so today is the first day of my two week break. There is so much that I need to get done in this time, but I haven't forgotten you. I will try to keep on posting, but it might get a bit hard. At least I have posted once in the break ^^

Today I have decided to go with something different from usual. I am going to post about a dish that is NOT Korean. I feel that I should try to expand a bit more and also be posting about other dishes.

Today it is going to be a dessert. Bittersweet chocolate tart. This is a detectable tart that you will love to have as a dessert on a winter's night. It is the perfect way to cap off a week, so do try it some time soon.

250g plain flour
75g unsalted butter, cubed
pinch of salt
90g of sifted icing sugar
4 tbsp full cream milk, and 55ml extra
2 egg yolks
1 cup thickened cream
200g dark bittersweet chocolate crushed
1 extra large egg, beaten
cocoa powder (garnish)

1. Place flour, butter, salt and icing sugar in a food processor and process for 20 seconds.
2. Add 55ml milk and egg yolks and process for 30 second
3. Turn dough onto a lightly floured bench and form a ball
4. Wrap in plastic and place in fridge for an hour

1. Preheat oven to 180 Celsius and butter a 28cm tart tin
2. Roll out pastry until 2cm wider than tart tin
3. Gently ease pastry into tin and then rest it in the fridge for 30 min
4. Line tart tin with foil and add rice and blind bake for 20 min.
5. Remove rice and foil and brush with the egg wash and cook for 10 min
6. remove from oven and increase oven temperature to 200 Celsius
7. Make the filling; place cream and remaining milk in a saucepan and bring to boil
8. Remove from heat and add chocolate, stirring until it is smooth
9. Strain the egg into the mixture and stir until absorbed
10. Pour warm mixture into tart shell and smooth off
11. Turn off oven, and bale for 20 min or until set
12. Allow tart to cool, then sprinkle cocoa powder and leave it out until ready to eat (DO NOT REFRIGERATE)

And that is it from me. You now have a wonderful recipe for silky smooth chocolate tart that is perfect all year around.

I will try to post more, but if I can't I really am sorry. Until the next time I post remember to take care, keep healthy and happy!!

Saturday, June 23, 2012

Bibim Guksu 비빔국수

Hey guys, so it has been a while since I have last posted hasn't it? Well the school term is almost over so there have been exams so I have been busy studying and haven't really had the opportunity to blog. But I do have some time today so I will be blogging again, finally.

Today I will be introducing you to the Korean dish "Bibim Guksu". Sounds sort of familiar right? Remember bibimbap? Kong Guksu? Well this dish is like a combination of the two. It is just mixed cold noodles really...simple and delicious. Perfect for a hot summers day when you don't want to do to much.

Bibim guksu is made with very thin wheat flour noodles called somyeon with added flavorings and is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim or goldong myeon, all of which literally mean "stirred noodles" or "mixed noodles". The dish is especially popular during summer, perfect for those of you in the Northern hemisphere now.

There are many kinds of cold noodle dishes in Korea however, spicy cold noodles have historically been appreciated by spice-loving people in Korea and recognized internationally. This dish is distinct from other cold noodle dishes from different cultures due to its strong spicy flavor produced from the combination of red pepper powder, gochujang, and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar. Most spicy cold noodles are prepared with a slight touch of sesame oil to enhance the richness of its flavor.

Typically the dish would be prepared by stir frying diced beef, julienned pickled cucumbers, and mushrooms in sesame oil, which is all mixed together with the cooked noodles, soy sauce, sesame oil, sesame seeds and sugar. Garnishes placed on top and around the spicy noodles include hard-boiled eggs, pickled mu (radish), dried gim strips (laver), sliced cucumbers, and sometimes sliced Korean pear or tomato.

Now, that is enough background, it is about time that I shared the recipe for it....

200g somyeon noodles or soba noodles
1 tablespoon gochujang (adjust to taste)
1 tablespoon soy sauce
1 tablespoon corn syrup (use honey or more sugar if unavailable)
1 tablespoon sugar
2 tablespoons rice or apple vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
Hard boil egg
Julienned cucumber
Julienned carrot
Julienned red cabbage
Julienned lettuce

1. Bring a medium pot of water to a boil.
2. Add the sauce ingredients and mix well.
3. Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 - 4 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.
4. Combine the noodles with the sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste, if necessary. Garnish with your choice of the optional vegetables and serve cold.
NOTE: You can also try adding a bit of crushed ice to the noodles as you mix the sauce, this will make the dish extra refreshing and fun as as you also bite into ice.

And there you have it, a simple dish to serve up during the summer heat to keep you cool and refreshed.

This is it from me today, I will try and post more in the upcoming weeks, but I will have exams in about a month so I may not be able to post a frequently. I will try my best to keep on posting even though there will be major events going on such as uni entrance exams, but if I am missing it just means I am studying and I will be back sooner or later.

So until next time, remember to stay healthy, happy and warm if you are in the southern hemisphere and cool if you are in the northern hemisphere.

Monday, June 11, 2012

Andong Jjimdak (안동찜닭)

Hey guys, so I ma back with another recipe today. You may be wondering why I am posting on a Monday. Well today is the Queen's Birthday holiday, so I get a day of school ^^ See how much I like you guys? I am posting even though it is a public holiday.

Anyways, it has been pretty hot in Korea hasn't it? Well I have got a treat for you guys, because this is a very popular dish that is eaten in the summer. Jjimdak 찜닭 is a uintessential summer food. Jjimdak is made with chicken that’s already been prepared, hot peppers, mushrooms, carrots, and other vegetables. At the end, starch noodles are added and the dish is cooked again at a high temperature. This dish is characterized by its spiciness, so it is good to eat with dongchimi (watery radish kimchi) on the side.

There are two varieties of this dish that are especially well know, they are Bongchu jjimdak (봉추찜닭) and Andong jjimdak (안동찜닭). In fact Bongchu jjimdak is just an adaption of Andong jjimdak.

Andong-jjimdak (seasoned and simmered chicken) is a dish that originated in Gyeongsangbukdo, Andong. In 1980 at Andong Market’s Chicken Town, chefs began adding a variety of ingredients into their roasted chicken, and Andong-jjimdak was born.

To make Andong-jjimdak, you add pre-cooked chicken, various large-sliced vegetables, and finally, Chinese noodles (thin noodles made of starch). Then, the entire dish is mixed with a spicy soy-based sauce and simmered to perfection. The flavors of the juicy chicken, chewy noodles, mouth-watering potatoes, onions, and various vegetables come together to create a delightful dish.

Andong-jjimdak is a dish enjoyed by many, and is served in plentiful amounts on a large plate to be eaten in groups. When eating this dish, you must also try it with dongchimi (water-based kimchi with radishes) for an even more enjoyable meal.

Bongchu-jjimdak (Bongchu-style seasoned and simmered chicken) is a dish that originated in the Gyeongsangdo Andong region long ago, and has now been turned into a fusion dish seasoned with spicy sauces to fit the tastes of the people. To make jjimdak, you first add pre-cooked chicken, extremely spicy peppers, mushrooms, carrots and other vegetables, and finally Chinese noodles (thin noodles made of starch). The dish is then simmered to perfection at a high heat.

Bongchu-jjimdak blends the flavors of chicken, spicy peppers, and a sweet soy-based sauce to create a uniquely tasteful dish. The enormous plate takes up almost half of the table holding abundantl amounts of chicken, noodles, potatoes, and other ingredients. The chicken, noodles, and potatoes are thoroughly marinated in the spicy sauce for an addictive taste that you will want to experience again. Try the dongchimi (water-based kimchi with radishes) for added flavor.

That is a lot of history about the dish. Today I will be posting up a recipe for Andong Jjimdak because the two are really similar^^

1kg Chicken
3 Cups Water
1½ oz Cellophane Noodles (japchae)
1 Cup Potato
1 Cup Onion
½ Cup Carrot
2 Green Onions
1 Dried Red Hot Pepper

Sauce Ingredients
4½ Tbsp Soy Sauce
3 Tbsp Cooking Wine (or 3 Tbsp Water)
3 Tbsp Dark Brown Sugar
1½ Tbsp Minced Garlic
1½ tsp Sesame Oil
¼ tsp Black Pepper
2 Pinches Ginger Powder

1. Get about 1kg of chicken .
2. Blanch the chicken in boiling water.
3. Drain the fatty water and set the chicken aside.
4. Soak japchae noodles in hot water while you are preparing the other ingredients.
5. Add all of the ingredients for the sauce in a bowl.
6. Place the cooked chicken in a wide bottomed pan. Pour the sauce and 3 cups of water on top of the chicken. Once it starts to boil, reduce the temperature to medium and cook for 15 minutes.
7. Meanwhile, cut the vegetables. Cut the potato into 1 inch cubes. Slice the onion and carrot into a ½ inch thickness. Cut 2 green onions and 1 dried hot pepper into ½ inch pieces.
8. After the chicken has cooked for 15 minutes, add the potato, onion, carrot, and dried pepper into the pan and cook for about 10 to 12 minutes on medium-high: until all of the ingredients are almost cooked.
9. Add the drained noodles and green onions. Cook for 3 more minutes and then turn off the heat.

And there you have it, simple Andong JjimDak.

That is it from me today, although it is quite hot in Korea right now, you will love this dish regardless of the heat. Until next time remember to keep warm, healthy and happy. Happy eating guys!!