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Vegetable Garden

September 9, 2010

 

Hi, Coco girl and everybody,  today, I couldn’t prepare for cooking recipe, instead I like to introduce my vegetable garden. 

I am a beginner for gardening, so just planted a few kinds veggies a couple of month ago as an experimental step. 

   – hot green pepper, green lettuce, sukkat ( Korean herb),  sesame leave, and basil.  

One big problem happened. ” Kandori” (mischievous, rascal boy), the one of free – load squirrels, ate whole line of lettuce,  

  I mean ate completely. 

Richie told me that I should have chicken wire surrounding the garden to protect from 

  the animals, but it’s ok. if somebody  has been happy for what I did, it’s worth doing it. 

The good thing is that he didn’t touch the other veggies.  I think their aroma is too strong to near it.  Therefore, I am enjoying sesame leaves for chicken, pork, and fish these days ( I’ll show you the recipes for using it later), – so fresh, and basil for spaghetti sauce.  Isn’t it great?  Self – supply,- – – being proud myself. – – – ha ha ha. 

I am leaving to Korea next monday for medical check-up. 

I’ll keep posting recipes over there so don’t forget to check it out. 

This is the primary suspect for devouring all the lettuce in my garden, but still soooo cute.

Basil. so aromatic and so fresh.

It's hot green pepper, but where is the pepper?

sesame leaves, making sesame seeds and sesame oil out of it.

Curry Rice (카레라이스)

September 2, 2010

Today’s recipe:

  • Curry is one of the best food components for your brain. 
  • It has been proved scientifically for preventing Alzheimer disease.
  • Curry goes well w/ seafood, chicken, pork, and most of the veggies.
  • Eat twice a week will be good enough for your brain health.
  • We’ll use shrimp as the  protein source today, and it’ll take only 30 min.

Ingredients:

  • veggies and shrimps as shown in picture.

    carrot & zucchini (small), 1/2 onion, 10-12 shrimps ( medium), 1/2 can diced tomato (141/2 oz can),2 curry cubes.

  • 2 curry cubes ( S & B brand)
  • 1 tb oil ( any kind is ok)
  • 1/2 can diced tomato ( 14oz), or 3/4c.
  • 1/2 tb brown sugar ( white is ok)
  • 1 c water
  • 2 bowls of rice ( for 2 people)
  • yellow radish pickles (단무지)

               or, cucumber pickle is good, also.

Direction:

  • Cut the all the ingredients as shown picture.
  • Heat a medium size pot w/ oil in it.

    dice the all the ingredients.

  • put the all veggies in the pot,

              (exclude the shrimps) cook for 3.4 min.

  • Add diced tomatoes, cook 4.5 min more.
  • Add water, and bring to boil, 5 mim or so.
  • Drop the curry cubes, and stir to dissolve.
  • Add sugar ( neutralizing acidity from tomato)
  • Reduce the temp.,then cook 5 min more.

             stir often for preventing to burn bottom.

  • Add the shrimps, cook 5 min more.

    saute the veggies first, then add the tomatoes w/ juice.

    *Control the thickness by adding water,

      – not too watery, not too lumpy, just like drizzling sauce. 

  • Place a bowl of rice on a plate.
  • Cover the rice w/ creamy curry sauce.
  • Serve w/ pickles or kimchi,

           You’ll be out of the world !!!

Add the curry cubes.

Finally add the shrimps, simmering for 5 min more, stir often.

Spicy Squid Bulgogi

August 26, 2010

 

Today’s recipe: 

  • There are numerous ways to cook squid, – stewed, grilled, barbecued, uncooked, dried, and more. 
  • It is a low – cal, high – protein like any other seafood, and especially has full of the nutrient called Taurine. 
  • Taurine is known for reduce the high blood pressure, and lower the blood sugar level. 
  • Bulgogi means “meat ( any protein food included seafood) cooking using fire.” 

            So it’s gonna be the hot, grilled yum yum. 

Ingredients: 

  • 1 fresh squid, cut middle, clean inside

    clean a squid, separate the body & leg parts.

             cut in half lengthwise, then cut 1/2″ bite size. 

           * frozen squid is available in korean market. 

  • 1/2 carrot, thick slice
  • 1/2 onion, thick julienned
  • 2 scallions, diagonally cut
  • 1 ts sesame seeds
  • 3 tbs vegetable oil
  • 1 ts sesame seeds

      (Ingredients for spicy sauce)

cut all the ingredients as direction.
  • 3,4 clove garlics, finely chopped
  • 2 drops ginger juice from grating
  • 1 tb Gochoo Jang (spicy paste)
  • 1 tb red pepper powder (고추가루)
  • 2 tbs soy sauce
  • 1 tb brown sugar
  • 1 tb corn syrup
  • 2 tbs ChungJoo ( rice liquor)

             * Can be used wine instead of ChungJoo 

  • 1 ts sesame oil

 

Direction: 

  • In a small bowl, combine all the sauce mixture,

              and set aside.

  • Heat a large pan w/ oil in it.

    MIx all the ingredients to make the spicy sauce

  • Cook carrot for 3,4 min.
  • Add onion, cook for 3 more min.
  • Pour the spicy sauce into the pan w/ veggies,

               mix well.

  • Add squid in the pan, mix w/ sauce quickly.
  • Spread squid flat on the bottom of the pan,

             Do not stir for 2.3min. 

  • Stir when the squid’s color start changing to opaque.

             cook 3 more min, then turn the heat off. 

  • Transfer to a plate, sprinkle the sesame seeds on top.
  • Decorate w/green lettuce would be nice.
  • Serve w/ baked potatoes,or rice. 

Grilled Tofu w/ soy dressing

August 19, 2010

Today’s recipe:

     Tofu is a well – known high – protein, low – calorie food.  It is healthy but not boring. 

     You can have this recipe as   snack, or side dish w/ rice.

     It takes less than 30 min. to cook.

Ingredients:      

   – for Tofu

cut 1/2" thick, sprinkle salt, set aside for 10 min.

  •    1 pack tofu, med – firm ( not soft )
  • 1/2 tbs salt
  • 3 tbs vegetable oil
  • 2 tbs corn starch

    – for Soy dressing

  • 3 tbs soy sauce
  • 2.3 scallions, chopped
  • 3 tbs chopped bell peppers
  • 1 clove garlic, minced

    chop the scallions, bell peppers, garlic

  • 1 tbs corn syrup
  • 1/2 tbs red wine vinegar
  • 1/2 tbs sesame oil
  • pinch of black pepper

          

  Direction:

  • Cut tofu 1/2″ thickness w/ rectangle shape.
  • Sprinkle salt on the both side of tofu.

               – set aside for 10 min for dehydration.

cover the tofu w/ corn starch thinly.

  • Meanwhile, mix all the dressing ingredients

              in a bowl to  make the soy dressing .

  • Pat dry the tofu surface w/ paper towel.
  • Cover up the tofu w/ corn starch thinly.
  • Heat a non – stick pot on med – high temp.

             * a Pot w/ depth is better then low pan,

                for protecting from splatting the oil.

  • Put oil in the pot, grill the tofu both side until brown.

    grill w/ high - sided skillet for protecting from oil splatting.

             – 4.5 min for each side.

  • Place the tofu to a plate nicely,

             drizzle the 1/2 of the dressing on the tofu.

  • Serve the other 1/2  dressing in a small sauce bowl

             for dipping.

     * If you have rice and kimchi, you can have a perfect meal !
 

1/2 the sauce on top of the tofu, the other 1/2 for extra dipping

1 Hour Preparation for 1 Week Quick Meal

August 12, 2010

About today:   

     It’s hard to finish up all the fresh products in the fridge, because the cleaning process before eating.  It’s tedious and time-consuming, so many times we just skip eating them even though we know the benefits from the veggies and fruits. Therefore, I’d like to tell you how to have fresh vegetables for a week for less than 1 hour spending, as well as cooking and storing rice.  You”ll have a great meal immediately, if you add just one main dish. 

Preparation for vegetables:  

  • Bell peppers (3 colors, 1 each) 

    Cut 2" long, take the core out by cutting round from skin to inside.

               cut length wise to take the seed out, julienned. 

  • cucumber  : cut 2″ long,thinly layered

               from skin to core, and seeded, julienned 

  • carrot ( 1 small ) : thinly julienned
  • lettuce : clean the out layer of whole lettuce,

             ( do not separate the leaves)  

             then soaking  into the ice water.  

cleaned and julienned veggies in the ice bath for 30 min.

  • scallion(1 pack) : remove the roots and the ends, 

             and also clean the out layers.  

Direction :  

  • Put the cleaned veggies in the ice water for 30 min.

            *Do not put the scallions in the ice water.  

  • Drain the water out completely.
  • Fold a paper towel half, and place bottom of 

              a plastic container.  

Put veggies drained from ice bath in a container.( paper towel bottom)

  • put cleaned veggies into each container,

             and store in the fridge. 

  • Change the paper towel 2.3 days later, if it’s too wet. 

Preparation for rice:  

  • 2 cups of rice for 4 meals ( 1c / 2 meals)
  • Rinse the rice w/ water a couple of times. 
             ( wash softly stirring w/ fingers.)  
  • Set aside for 30 min. – 1 hour for hydration and

    Remove roots and green ends of scallion, water drained lettuce in a container w/ paper towel bottom.

             softening the rice. 

  •  Move the soaked rice into a pot, measure

            the water level as the picture. 

           *Or, water : soaked rice= 1 : 1 

  •  Cook the rice without cover on hi- heat until

     

             all the water bubbles gone, and start to show  

Measure the water level up to the line on the hand.

             the rice.(about 6.7 min.) 

  • Reduce the heat to lowest possible, and cover on. 

             Wait for 10-15 min. ( taste it after 10 min.)

  • Stir the cooked rice w/ rice spatula when you try

             to taste, and cover on until finishing cooking.

  •  Heat off, wait 5 min w/ cover on before eating.
  • Divide the rice into 4 containers, cool them off.
  • Store in the fridge, and microwave for 2 min

    Reduce the heat when the water bubble is gone, then put the lid on.

             when you eat.  

  * No need to be in freezer, and no problem to eat a week.  

  
 
 
 
 
 
 
 
 
 
 
 
 

  

 
 

 

Garden Bi Bim Bob

August 5, 2010

 

 Today’s recipe:

Bi bim means mixing, and Bob is rice. so Bi bim bob is rice mixed w/ something.   Typical bi bim bob’s ingredients are several cooked vegetables, meat, and  egg (yolk), but it can be modified many  ways.  Cooking veggies for  Bibimbob is not simple for the beginners, therefore  fresh vegetables can be the excellent ingredients  for garden bibimbob.  4-5 kind veggies would be enough, and  you can saute a little bit for hard veggies like carrot.

 
Ingredients:  for 2
 
  •   1/2 lb meat 

            marinade sauce- 3tbs soy sauce, 1tbs brown sugar,

Season the meat w/ bulgogi sauce, leave in the room-temp. about 30 min.

           2 minced garlic clove, 1 tbs chopped scallion,

           1 ts sesame oil. (bulgogi sauce is o.k. too)

  • colored peppers(same amount as cucumber)
  • lettuce leaves – 3,4
  • english cucumber – 1/5
  • carrot( optional)- saute w/ oil, salt 
  • 2 eggs
  • 1 tbs sesame oil
  • 1 tbs toasted sesame seed
  • 2 bowl of cooked rice

Jang sauce:

  • 2tbs Gochoo Jang ( spicy paste)

    Saute the meat until all the liquid is gone.

  • 1/2 tbs Doin Jang ( optional)
  • 1 ts brown sugar
  • 1 tbs chopped scallion
  • 1 garlic clove, minced 
  • 1 tbs vegetable oil
 
Direction:
 
  •  Cut meat long, thin strip ( julienned),

    all veggies, julienned thinly, and sauted bulgogi.

            then marinate in the sauce, and set aside for 30 min.

  • Julienne the all the veggies, and put them on a big

            plate nicely.

  • Make Jang sauce to mix all ingredients.
  • Cook meat on the high heat until all the liquid is gone.
  • Move the cooked meat on a new plate.
  • Fry eggs sunny side up.
  • In a big bowl, spread rice bottom, then veggies,

             meat in the middle,  and sprinkle the sesame oil.

  • put an egg on top.
  • Mix w/ spicy Jang sauce, and combine well.

    1/2 tb sesame oil for each bowl.Place a fried egg on top.

Place a fried egg on top.

Mix rice and veggies w/ spicy Jang sauce. YUMMMMM...

 

 
 
 

 

 

  
 
 
 
   

Bulgogi

July 29, 2010

  

Today’s recipe: 

     Bulgogi is one of the most famous dishes internationally, and its versatility is almost  limitless.  We’ll start the  basic  Bulgogi sauce   w/ fresh vegetables.  You can saute w/ pan, or broil in the oven.   It takes only 30 min to making,  but you have to wait for at least  1hr  to complete marinade. (24hrs is even better)

tap dry the blood out with paper towels.

Ingredients: 

   (for 2 people) 

  • 1 Lb sirloin, or chuck roast – tap dry w/paper towel
  •  5 garlic cloves – minced
  •  2-3 scallions finely chopped ( 파 송송-pa song song)
  • 1/4 onion ground for juice
  • 4 tbs soy sauce
  • 1 tbs brown sugar+ 1 tbs corm syrup 
  • 1 tbs sesame oil
  • 1/2 ts (tea spoon) black pepper

    mix the meat w/ sauce well, and marinade for at least 1 hr.

  • 1 ts toasted sesame seed
  • 3 color bell peppers, or any fresh veggies

   Direction:

  • Tap dry the surface of the meat w/ paper towel
  • Slice the meat against the grain as thin as possible.
  • In a big bowl, grind the onion to make juice.

              * chop finely, if you don’t have grinder. 

  • Mix soy sauce, sugar, garlic, scallion, black pepper,

             and sesame oil in the bowl w/ the onion juice. 

  •  Add sliced meat in the sauce, and mix well w/ hand.

    spread the bulgogi in a screaming hot pan, do not stir.

            (jo mul, jo mul -expression of hand mixing action) 

  • Leave it at least 1 hour for marinating w/sauce, or

             1 day in the fridge is better. 

  •  Heat a large pan screaming hot, then spread the Bulgogi thinly.

             * Cook 2 batches, if you don’t have a pan large enough

                to spread the meat.

  • Do not stir.  cook  for 3-4 min. then flip over, and cook  for

             another 4 min. (until meat absorbs  almost all the liquid.)  

  • In a large plate, spread the veggies first, then set the Bulgogi on it. 
  • Sprinkle the sesame seeds and scallion top of the bulgogi.

 * It would be the main dish for korean table setting w/ rice and kimchi, if you have.