Yangnyeom-tongdak (Korean Fried Chicken)

Hello! Welcome to my first recipe in my new kitchen. We've had a few guests visit so I made us a lovely dinner Sunday night. Since most of these recipes are new to me I usually only make one in a night. So making a full meal was different. But it was a fun experience and everyone enjoyed it. It wasn't a traditional Korean meal but all of the dishes were Korean. I can't wait to develop my skill set to the point where I can make a traditional Korean meal, complete with appropriate presentation.

Recently Baauer released a song called Temple featuring M.I.A. and G-Dragon and I am loving it. It has an amazing beat. I love how M.I.A. and G-Dragon's style meld together and compliment one another so seamlessly. M.I.A. always has the most interesting lyrics and her style is unique. G-Dragon is one of my favorite rappers. He just has this captivating energy that he brings to each song. The other song that I've been listening to recently has been Rhythm Ta by Ikon. It's a fun, upbeat song. I think Ikon is a good group and they produce rather catchy songs. I enjoy listening to Rhythm Ta while I drive and singing along with it. It helps me to get out of my head and just enjoy myself. 

Now onto the recipe!

This recipe comes from the Maangchi cookbook.

Ingredients:

For the chicken

2 pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed, drumettes and flats separated. 

1/2 cup potato starch or cornstarch

1/3 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon baking soda

1 large egg, lightly beaten

Corn oil for deep frying. 

For the sauce

2 teaspoons corn oil

3 garlic cloves, minced

1/3 cup ketchup

1/3 cup brown rice syrup (ssal-yeot), corn syrup, or sugar.

1/4 cup Korean hot pepper paste (gochujang)

2 teaspoons distilled white or apple cider vinegar

1 tablespoon toasted sesame seeds.

1. Make the chicken: Combine the chicken, potato starch, flour, salt, pepper, baking soda and egg in  a large bowl and mix with a wooden spoon or your hand until the chicken is well coated. 

2. Heat about 4 inches of corn oil in a deep pot over high heat until it reaches 350 degrees Fahrenheit. If you don't have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready. Carefully add the chicken to the oil. Add one piece at a time. Fry the chicken in batches to avoid crowding. Cook the chicken until golden. 10-12 minutes. Transfer the chicken to a strainer and shake to drain. 

3. Meanwhile, make the sauce: While the chicken is frying, heat a large heavy pan over medium-high heat. Add the corn oil and garlic and cook, stirring, for 30 seconds. Add the ketchup, brown rice syrup, hot pepper paste and vinegar. Turn the heat down to low and cook, stirring with a wooden spoon, until the sauce bubbles and becomes shiny, about 7 minutes.

4. Fry the wings again: Fry in batches, turning a few times, until the chicken is golden brown and a very crunchy on the outside, 10-12 minutes. Transfer the wings to a strainer and shake to drain, then add them to the pan with the sauce and stir until the chicken is coated.

5. Arrange the chicken on a serving platter, sprinkle with sesame seeds and serve.

The chicken turned out delicious. It was sweet, spicy, crunchy and full of flavor. This also made a lot of food which makes it perfect for parties. I will definitely be making this one again. In addition to the chicken I made cheesy corn and Tteokbokki with cheese. All of it was amazing, delicious and great for a group of people. Thank you for joining me on another journey. Have a wonderful week!

XOXO,

Rachel 

Kimchijeon (Kimchi Pancake)

Hello! This week I have something fun an exciting for you. Instead of photos of my cooking I am giving you a video of me making the food. I'm so happy to be able to share this with you. I've had a few people tell me that it's so interesting what I'm doing and that people would actually enjoy seeing the face that goes along with the cooking. Well here I am! You can find both the recipe and video below. You can also subscribe to my YouTube channel for new videos or you can follow along on Instagram.
I wasn't able to include any music in my video because I couldn't play music and film at the same time. But I do have a playlist to share with you this week. I am a relatively new BIGBANG fan and am still exploring all their music. I've recently found some of their older songs and I am loving it. The first song is Bigbang. Catchy title, right! I really enjoy how the song starts off with raps from both T.O.P and G-Dragon. The whole song is amazing, catchy and upbeat but the raps are the best part. T.O.P's parts are my favorite. He has an interesting style and I love how is voice melds with the music. The next song on the list is Good Bye Baby. Many of my reasons for loving this song are very similar to the previous song. I love how T.O.P's voice and lyrics bring you into the song. This song reminds me of a lot of 2000's American hip hop songs. Plus the video is amazing and I love the dance battle. You'll have to check it out for yourself!

Now time for the cooking!

Ingredients:

1/2 pound Napa Cabbage Kimchi, chopped into small pieces, plus 2 tablespoons of the brine

3 scallions, chopped

1 teaspoon sugar

1/2 cup all-purpose flour

1/2 cup water

4 tablespoons vegetable oil

Step 1. 

Combine the kimchi, kimchi brine, scallions, sugar, flour and water in a medium size bowl and mix well with a spoon.

Step 2. 

Heat a nonstick skillet over medium heat. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan. Pour the batter onto the pan and spread with the back of a spoon or spatula to form a large circle. Cook until the bottom is golden brown and crisp. About 3 to 5 minutes.

Step 3.

Carefully turn the pancake over. Drizzle the remaining oil around the edges of the skillet, then lift the pancake with a spatula to allow the oil to run underneath, and tilt the pan to spread the oil evenly. Cook until the pancake is light golden brown and crisp. Around 3 to 5 minutes. You can flip it one more time and cook for another minute.

Now your pancake is ready to serve. 

Thank you so much for joining me on this weeks adventure. Please let me know what you thought of the video in the comments below. I'd also love to hear your thoughts on what I should make next. I'm always on the look out for new recipes to try out. Next weekend is Lunar New Year. It is a big holiday in Korea. There is usually a big feast prepared for everyone that includes specific dishes that are made for this celebration. I'm hoping to share some of those with you next week. Until next time.

XOXO,
Rachel

Dwaejigogi-bokkeum (Spicy Stir-Fried Pork) and Japgokbap (muligrain rice)

It is another glorious Sunday and time for another delicious recipe. This week I have two recipes for you. They are both rather simple and go great together. Japgokbap involves black rice and turns out a beautiful purple color. Who wouldn't want to eat purple rice? I think it's wonderful and adds beauty to any dish. Dwaejigogi-bokkeum is rather spicy but oh so delicious. So if you are not a fan of spicy food I would avoid this one. I have also been working on something new for the blog so keeps your eyes peeled in the coming weeks. It's something I think you will all enjoy. I also plan on doing more posts about beauty and skincare products. If you have a product that you love please let me know in the comments so I can try it out :)
This week on my playlist are two of my favorite men. G-Dragon and T.O.P. They are extremely talented and amazing lyricists. Plus all the music they make is awesome! I've been listening to their collaboration album GD & TOP The First Album, I know such a clever name. I promise their lyrics are far more inventive. The first song on the list is Knock Out. This song is fun and upbeat. It has many elements of normal hip hop songs in that much of the lyrics are them bragging about themselves to girls. But it's different in that although they are bragging they still discuss being lonely and not having as much luck in love as one might think. It's easy for many of us to think that these very attractive famous musicians can have anyone they want and have these incredible love lives. But they are human just like us and meeting someone isn't always as easy as we imagine. The next song on the list is Baby Good Night. This is a slower, sweeter song. I LOVE this music video. The imagery and symbolism that they use is so intriguing. Much of it reminds me of greek myths. The lyrics themselves are equally as beautiful.
Now onto the cooking! I'm going to start with the rice because it takes a bit longer because of the prep time. Both recipes are from Maangachi's Real Korean Cooking.

Ingredients:

1 cup short-grain rice
1/2 cup brown sweet rice (hyeonmi-chapssel)
1/2 cup barley
2 tablespoons black sweet rice (optional)
2 1/2 cups water

Step 1.
Combine the short-grain rice, brown sweet rice, barley and black sweet rice in a medium heavy saucepan, cover with cold water, and stir with your hand. Then drain by tilting the pan as far as you can over the sink without pouring out any rice. Continue to rinse, stir, and drain the rice until the water runs clear. Add the 2 1/2 cups water to the pan, cover, and let stand for 2 hours.

Step 2.
Set the pan over medium-high heat, cover, and cook for about 10 minutes.

Step 3.
You will know it is time to turn the rice over when the surface is covered with abundant bubbles that are sputtering noisily and look like they are about to overflow the pan. Turn, scraping the bottom of the pan, then turn the heat to low, cover, and cook until the grains are tender, 10 to 12 minutes longer. Fluff with a wooden spoon to release excess steam and serve immediately.

Now onto Dwaejigogi-bokkeum

Ingredients:

1 pound pork belly or boneless pork shoulder, cut into about 1 1/2-x-1-x-1/4-inch pieces
1/4 cup Korean hot pepper paste (gochujang)
1 tablespoon Korean hot pepper flakes (gochu-garu)
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon sugar or honey
1/2 cup sliced onion
3 garlic cloves, minced
1/2 teaspoon minced peeled ginger
1 scallion, chopped
1/4 teaspoon freshly ground black pepper
1 green Korean chili pepper (cheong-gochu), stemmed and chopped
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds

Step 1.
Combine the pork, hot pepper paste, hot pepper flakes, soy sauce, sugar, onion, garlic, ginger, scallion, black pepper, chili pepper, and sesame oil in a large skillet and mix together with a wooden spoon. Set the pan over high heat and stir-fry until the pork is cooked through but still juicy and the onion is caramelized, 10 to 12 minutes.

Step 2.
Transfer to a serving plate, sprinkle with the sesame seeds, and serve.

Both dishes are pretty easy to make and cook rather quickly. The prep time tends to be the longest part. I hope you enjoyed the recipes. I look forward to seeing you next week. If there is anything you would like to see me make, please leave a comment below. Have a great week!

XOXO,
Rachel

Kimchi JJigae (Kimchi Stew)

As you may have noticed there has been a name change for the blog. In addition to music and cooking, I love makeup and skincare products. I recently got some amazing Korean skincare products and makeup and I wanted to share them with you. So now I will share all my passions with you! You will still get recipes every week but I will also post about new skincare products that I like or makeup that I love from Korea. Sound good? Ok, great! Lets get started on this weeks recipe.
This week I decided to make Kimchi JJigae. It's getting colder here and what better way to warm up than with this spicy, hot soup! This dish is really great because you can use older Kimchi to make it. Kimchi is a staple in most Korean homes and used all the time. If you have a container in the fridge and its been there for a while, instead of throwing it out, you can make kimchi jjigea.
If you have read my other posts you know that I usually listen to BIGBANG or EXO. This week is no different. I am on a BIGBANG/G-Dragon kick at the moment. The music is so GOOD! I can't get enough. Recently BIGBANG performed at the MAMAs(Mnet Asian Music Awards) and their performance was spectacular! I really love that they started with their song LOSER. I hadn't really noticed this song before seeing their performance but it has quickly become one of my favorites. It's such an emotional song and I think many of us can relate to feeling like a loser. We all have times where we feel alone, and are down on ourselves. I read an article that discusses the meaning behind the song. It was inspired by their lives in the spotlight and even though they are held in such high regard, they are still human. I think in this digital age where we are granted access to so much information we forget about privacy. It is great that these musicians and celebrities share themselves with us but we need to remember they are human too and deserve privacy and compassion just like everyone else. I think many fans are so demanding and often forget that their are such things as boundaries. I hope that in future fans will be able to appreciate them but still allow them space to live their lives.
Now it's time for the cooking! This recipe is from the Korean Bapsang and can be found here.

Ingredients
2 cups packed bite size kimchi (fully fermented)
4 ounces fresh pork belly (or other meat with some fat)
1 to 3 teaspoons gochugaru (Korean red chili pepper flakes) adjust depending on heat preference
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup juice from kimchi
2 cups of water (use 1/2 cup more if kimchi juice not available)
6 ounces tofu
2 scallions
salt and pepper to taste

Step 1.
Cut up the pork belly and kimchi into bite size pieces. Slice the tofu and cut up the scallions

Step 2.
Place the kimchi, pork, gochugaru, ginger and garlic in a pan and place on medium high heat. Cook until the pork is cooked and the kimchi has softened. This should take about 10 minutes.

(mmm looks yummy!)

Step 3
Add the kimchi juice and water. Reduce the heat to medium and let it all boil for about 20 minutes.

(it's getting there)

Step 4
Add the tofu and scallions. You can also add salt and pepper to taste but I did not. Allow this to boil until the tofu is cooked. It should take about 5 minutes. Serve while bubbling from the heat.

I found this dish to be very enjoyable and easy to make. It was delicious, spicy and filling. I think this dish will be amazing to make all year round. Next time I'll add more red pepper flakes or try to use more kimchi juice. Kimchi is so flavorful and delicious and next time I make this I would like to get even more of that amazing taste.

I hope you enjoyed this weeks adventure. Let me know what you thought in the comments below. If you have any dishes you would like to recommend please leave them in the comments. Until next week!

Xoxo,
Rachel

Tangsuyuk (Sweet and Sour Pork)

Last weekend I went out with some friends in Koreatown and we ate so much amazing food! One of my favorite dishes from that night was sweet and sour pork in Szechuan sauce. So this week I decided to make tangsuyuk. Tangsuyuk is a Korean take on a Chinese dish. This dish is so delicious and can feed a lot of people. I think this would be a great dish to make if you are having a few friends over. You can drink Somaek (Soju and Maekju(Beer)) and eat this tasty dish. I also hear this dish is great for when you are hungover ;)
This week I am in a dancing mood so my playlist is more upbeat. First song on the playlist is Fantastic Baby by BIGBANG. I love this song! The beat is amazing and instantly gets me dancing! The video is equally amazing. BIGBANG definitely knows how to put on a show. Their videos are nothing short of spectacular. The next song on my playlist is One of a Kind by G-Dragon. This song not only makes we want to dance but to rap as well. Yes, I like to rap. G-Dragon is a very talented singer, rapper, songwriter and producer. He is definitely one of kind. His music videos are always phenomenal. They contain thought provoking imagery. I definitely recommend checking them out.
Now on to the cooking! This weeks recipe is another wonderful recipe from the Korean Bapsang. I am so grateful that she makes these delicious, easy to follow recipes.

Ingredients :
10 ounces of pork loin
salt and pepper

Batter:
1 cup potato starch (or corn starch), soaked in 1 cup of water
1 egg white
1 tablespoon canola oil

4 cups canola or vegetable oil for deep frying

Vegetables:
1/2 small carrot
1/4 small onion
1/ small green bell pepper
Pineapple chunks

Sauce:
1 cup water
1 tablespoon soy sauce
1/4 cup sugar
1/4 rice vinegar
1/2 teaspoon salt
Starch slurry (1 tablespoon starch in 2 tablespoons water)

At least 2-3 hours before cooking combine 1 cup of starch with 1 cup of water and refrigerate until ready to use. During this time the starch and water will separate. Before using you will drain the water off the top.

 Step 1.
Cut the pork into bite size pieces. Then sprinkle with salt and pepper and mix together.

Step 2.
Cut up all the vegetable into bite size pieces. I used the whole carrot and the whole bell pepper because I like lots of vegetables.

Step 3.
In a pan add 1 cup of water with the rest of the sauce ingredients (leaving out the starch slurry) Bring everything to a boil until all the sugar melts. Then turn the heat off. We'll finish the sauce after the meat is cooked.

Step 4.
After you drain the water off the soaked starch, combine it with the egg whites and oil. I used my hands to mix everything together. The starch will be stiff but the oil and egg white will help to loosen it up. Once everything is combined place the pieces of pork in the mixture, making sure all the pieces are coated.

Step 5.
Add the 4 cups of oil to your pain and heat it to 350 degrees Fahrenheit. Place the pieces in the oil one by one. Cook only a few pieces at a time, you don't want to crowd the oil. Cook the pieces until lightly browned, about 1 to 1 1/2 minutes. When you take the pieces out of the oil place them on a plate with a paper towel. The paper towel will soak up the excess oil.

Step 6.
After all the pieces have been cooked, heat the oil back up to 350 degrees Fahrenheit. Then add all the pieces of pork and cook them until golden brown. After they are done cooking, let them rest on a plate with a paper towel.

Step 7.
Bring the sauce that we made earlier to a boil. Add the carrots and onions. When the sauce boils, add the starch slurry and stir well. The slurry will thicken the sauce. You can add more sugar or vinegar to get the sauce to the desired taste. I didn't add extra sugar or vinegar to my sauce. Turn off the heat and then add the bell pepper and pineapple chunks. The bell pepper will lose its color quickly if boiled in the sauce.

Step 8.
Combine the sauce and pork together and enjoy. There is a dipping sauce that you can make but I think the pork is delicious on its own.

Thank you for joining me on another adventure. I hope you enjoyed it as much as I did. If there is a dish you would like me to make please comment below. Can't wait to see you next week for my next adventure.

Xoxo,
Rachel

Haemul Sundubu Jigae (Seafood Soft Tofu Stew)

Since the weather is starting to turn colder here in Southern California (Yes, I know it's still not that cold because it is Southern California) I decided to make a stew. I don't often cook seafood but this looked so amazing that I had to try it. So I took a little trip to the Korean market it Northridge. I love going to the Galleria Market because it always has everything I need and everyone is so nice. I love going to the Korean market far more than going to the regular grocery store. Maybe the fascination factor hasn't worn off yet. I can't wait to keep exploring the aisles as I cook different recipes.

One thing you should know about me is that anytime I cook Korean food I listen to K-pop. I feel the two go together nicely and it makes the cooking process a lot funner. My current playlist has a lot of BIGBANG on it. If you don't know who they are I highly recommend checking them out. They are so incredibly talented! Not only are they awesome singers and rappers, they are also incredible song writers. (I totally look up the lyrics in English but do appreciate the songs in Korean) They have such a commanding presence when they're performing and create the most elaborate music videos. Check out their song Bang Bang Bang to see what I mean. Some of the members have also done solo projects or collaborations with other members. I love the song Good Boy by G Dragon and Taeyang. It is so good! I warn you, it is highly addictive. So now you can picture me dancing around the kitchen to these songs while I make the following dish.

I found this recipe on the Korean Bapsang. I think it was pretty easy to make. The hardest part for me is preparing all the ingredients, there is a lot of chopping. One of the main ingredient in many Korean dishes is anchovy broth or stock. It can seem a little intimidating but it can be very simple. I've only made the broth with just anchovies and water. I have not attempted it with dashima yet, maybe next time. This is what my finished broth looks like.

Ingredients
1 package (11 ounces) sundubu (extra soft/silken tofu)
2 ounces beef or pork (rib eye, sirloin, pork loin or pork belly)
7-8 pieces of seafood assortment (shrimp, mussels, clams and/or oysters)
1/2 small zucchini (2-3 ounces)
1/4 onion (2-3 ounces)
1 scallion
1 tablespoon red chili pepper flakes (gochugaru)- adjust to taste.
1 teaspoon sesame oil ( use more if using more gochugaru)
1 teaspoon garlic
1 teaspoon soy sauce
1 cup anchovy broth
Salt
Pepper

I used clams and shrimp for the seafood. I used a little more seafood than what the recipe called for. I had about 14 clams and 13 shrimp. I let the clams soak for 30 minutes to encourage them to spit out any sand and then I scrubbed them to get any debris off.  While the clams were soaking I cleaned the shrimp and took their shells off.

 I cut the pork belly into strips (about 1 inch) and I cut up the onion, zucchini and scallions in large chunks. I used a whole zucchini for this recipe.










In a pan over medium heat I combined the red pepper flakes and sesame oil until it formed a paste.

Then I added the pork, onions, garlic and soy sauce. I stir fried it until the pork and onions were almost done, about 2-3 minutes.

 I added the anchovy broth and brought it to a boil. I then let it boil for 3-4 minutes.










The I added the zucchini and soft tofu in large chunks. I brought this all to a boil again and let it cook for 3-4 minutes. Stirring occasionally to make sure the tofu didn't stick to the bottom.

 I put in the clams and shrimp and let it cook until the clams opened, about 2-3 minutes. A little salt and pepper to taste. I put in the scallions right before turning off the heat.









I am very proud of how it turned it. It was super delicious! Warm and spicy, just what I needed on a cold day. I hope you have enjoyed this recipe and the insight into my current playlist. I have enjoyed sharing it with you. Have a great week!

Xoxo,
Rachel