Posts Tagged ‘Korean’

  1. My Koreanness…The Good, The Beautiful, The Scary, The Sad

    June 26, 2012 by The Squishy Monster

    I promise to return to food tomorrow but I’m never one to hush when something’s on my mind.  It’s a flaw, they say but who are “they” anyways?

    I love being Korean.  Even though I grew up in a traditional household, conversing in my native tongue, eating Kimchi with everything morning, noon, and night, the culture is something that still fascinates me.  It’s so much of who and what I am.  When I was younger, I was told to be ashamed of  it.  The shape of my eyes “weren’t right,” the girls would say, stabbing at me with looks of disgust when I brought rice to school instead of a sandwich.  It’s all very confusing when you’re just a little girl.  You wonder why you look so different and why Daddy eats such weird things.  Then when I got older, to be Asian was to be identified as a sexualized object.  The stereotypes and notions are even that much more visible here, in the South (not that discrimination isn’t present everywhere).  I revel in the fact that when people ask me where I was born and I tell them Texas, they give me this perplexed expression in response or they insist I must be half white because how else could you explain my proper English?  Oh, I get compliments all the time on ‘how good I talk’ for an “Oriental.”  First of all, you’re abusing the English language and secondly, who says Oriental anymore?  Geez people.  It’s as if to be an Asian person is to be a). shameful or strange b). a submissive sex kitten or c). a regular Doogie Howser.  I unsuccessfully tried to tell people that they were cheating off of the wrong person in Math class (I’m terrible, awful, allergic to numbers)!  My best friend is Caucasian so obviously, I’m well aware that this isn’t always the case but it still happens and I just wanted you to know.  Ah, how I digress.  This post was originally suppose to be about what I heard on Performance Today:

    비날론 삼천리 , Vinalon Extending 3000-ri – Kayageum Performance Unhasu in Paris France

    The North Korean Unhasu Orchestra playing at the sold out Pleyel Theatre in Paris.

    As proud as I am of my heritage, nothing makes my heart sadder or heavier than North Korea.  Brother pitted against brother, nobody really, truly goes in and their people never come out.  North Korea is said to be one of the most ethnically homogeneous places in the entire world.   So little is known since such little data is provided and no one is allowed to roam freely to observe what’s really going on, yet tiny glimpses show a people that are dominated by fear and oppression. Human Rights Watch has labeled North Koreans as “some of the world’s most brutalized people.”  There are severe shortages of medicine and medical equipment and if people aren’t dying from malnourishment or preventable diseases, they are being tortured in political prisons or concentration camps.  Up to 2 million people have been reported from dying from food shortages alone.  In high school, I read everything I could get my hands on about the Holocaust and the fact that almost 70 years later, atrocities such as medical experimentation, starvation, rape, forced abortions, slavery…are all still occurring…I’m at a loss.  Some 200,000 people are shipped off into these camps with deplorable conditions, sometimes with their entire families (guilt by association) with no hope of ever being released and absolutely no trial and some 10,000 people die every year in them.  Why?  Maybe because you were suspected of being disloyal or Christian.  They are exploited with hard, forced labor and must perform with little or no equipment.  Children and the elderly get the same treatment: torture, starvation, and quotas to fill or else.  It makes my heart hurt so bad.  I never could understand how as one human being you could look at another human being and deem them to be less than what you are.  The massive grip of fear, the manipulation and brainwashing is so much, one could double over and vomit.  Some are so malnourished and ill that they resort to eating raw, un-skinned Rats or pick solids from animal feces or pig slop.  I’m sorry if that’s too much.  I’ve never had to do that.  I’ve never known what it’s like to be really hungry or cold.  To sleep on wooden planks in the middle of Winter (the Winter’s can be pretty harsh in Korea) wearing the clothes off of the last prisoner who died, covered in blisters, welts, blood, and dirt.

    What can be done that will impart a meaningful difference?  If you know, please tell me.

    Ending with a heavy heart.

    Love,

    Your Squishy Monster

     

     

     


  2. Meat Meets Spicy

    June 2, 2012 by The Squishy Monster

    After the classic Mandu/Mandoo video I posted awhile back, I’ve gotten several requests for variations on it.  You and wonton skins can have a bff set up, if you wish.  They will provide you with hours of endless entertainment if you only you allow your imagination to run wild.  Sometimes, when I’m feeling extra kooky, I fill them with Nutella and Strawberries, deep fry them and dust them off with powdered Sugar.  Does your next question pertain to “how does that taste?”  Um, it kicks ass.  I recently bid baby brother goodbye for his solo adventure in Canada (hopefully, I will get to visit him next week) and sitting very lonely I might add, was the sausage I’d picked up with dreams of some sort of breakfast casserole involving hash browns, cheese, and sausage.  The running joke with my friends is that I can eat just about anyone under the table at a Buffet.  For the record, I’d be quite ok if I never ever had to go to another one.  Even so, an entire casserole dish is a bit much for me to polish off by myself.  It only doesn’t have calories if my brothers are here with me to share.  Oh, I miss them :(

    So, I bring to you Kimchi & Sausage Potstickers (between this and the dump dish, I award her as the beauty contest winner, anyways).

    Kimchi & Sausage Potstickers

    Kimchi & Sausage Potstickers
     
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    Ingredients
    • 1 lb uncased, natural Sausage
    • 2 c finely chopped Kimchi
    • ½ tb Soy Sauce
    • 1 tb Sesame Oil
    • 2-3 cloves minced Garlic
    • 1 ts fresh, minced Ginger
    • 2 stalks Green Onions
    • 1-2 tb Red Pepper Flakes
    • 1 Egg
    • 1 package Wonton Skins
    For the Dipping Sauce
    • ¼ c Soy Sauce
    • Juice of half an Orange
    • 1-2 ts Agave or Honey
    • ½ tb Sesame Oil
    • 2 ts Sesame Seed

    Instructions
    1. In a large bowl, pile all of your ingredients in, save the Wonton Skins.
    2. Cover and refrigerate for at least 20 minutes for it to gain a chance to come together.
    3. Brush an Egg Wash on all four sides of your Wonton Skins and take about 1-2 ts of your filling mixture and place it in the center. How you want them to look is up to you, just make sure all of your edges are sealed tightly.
    4. In a shallow, but broad pot, sit your steam rack above the simmering water (not touching) and in single layers, steam your Potstickers for about 15 minutes, keeping in mind that you want the Sausage to cook through.
    5. For the dipping sauce, whisk everything together in a bowl.

    Notes
    The best Kimchi to use is one that is deeply fermented. Your nose will know! The color will be a deep, dark red and the leaves will be super soft. It’s basically “old” Kimchi.

     

    Here’s that first dumpling video I posted:

    Korean Food Dumplings

    For the Garlicky Scallion Sauce:

    • 1/4 c Soy Sauce
    • 1 1/2 ts Sesame Oil
    • 2 ts Sesame Seed
    • 1 clove of finely crushed/minced Garlic
    • 1/4 ts Ginger
    • 2 ts Red Pepper Flakes
    • 1/2 thinly sliced Scallion

    You can serve these steamed (as shown), pan fried or made into a soup.

    Quick Dumpling Soup:

    Bring 5 c Water and 2 ts of Dried Anchovies to a rolling boil.  Add your desired chopped veggies (but make sure you include 2 ts of Garlic in it) I personally like Zucchini & Onions but you can use whatever you like and want to eat.  Salt & Pepper.  Add in your Potstickers and bring all of it to a fierce boil for at least 10-15 minutes.   Before serving, crack a beaten egg into it and gently scramble within the broth with a fork. Add in sliced Rice Cakes if you’d like.  Garnish with Scallions.

    These babies freeze beautifully.  Tip: lay them on a single layer on your Silpat, pop into the freezer for 20-30 minutes and when they’re hardened, tumble them into a tupperware.  I’ve kept mine up to 4 months before.

    I’ve received several messages in regards to where you can obtain Kimchi.  You can make your own Kimchi or purchase it any Korean Market (sometimes Asian Markets) and I found it at my local Health Food Store as well.

    Happy Steaming!

    Love,

    Your Squishy Monster


  3. Korean Shaved Ice

    May 29, 2012 by The Squishy Monster

    Pat means Sweet Red Bean and Bingsu means Shaved Ice.

    That’s all you really need to know because beyond that, you squish in what fits in.  I tumbled in chunks of fruit that happened to be on sale at my market.  You can literally add whatever you want to.  Chocolate/Peanut Butter, Liquid Cheesecake, Guava Syrup, Crunchy Cereals, Crumbled Cookies, Toasted Nuts/Coconuts, Lychee…whatever!

    It’s such a popular dessert in Korea and maybe so because it gets H.O.T!  Not to mention, there’s so much walking to be done, lol.  Whenever I visit Korea, I gain about 20 lbs because I’m going pretty hard on all the exciting, stimulating flavors happening all over the place and lose it right back because of the heat + active spirit of everyone around you.

    The first thing you’ll want to do is prepare your Mochi.  You can omit the Coffee for Water if you don’t want a “Mocha flavor.”  Also, roll your dough in Powdered Sugar, not Wheat Starch/Corn Starch.  Leave them unfilled and cut them up into bits, instead.  (Cooling your dough helps a great deal in handling it).

    PatBingSu Korean Shaved Ice 팥빙수
     
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    Ingredients
    • 2 c Shaved Ice
    • ¼-1/2 c each of any Fresh Fruit
    • ¼ c Sweetened Red Beans (not paste)
    • ¼ c Sticky Rice Cake Bites or Mochi
    • 2-4 tb Sweetened Condensed Milk

    Instructions
    1. In a serving dish, layer all of your ingredients together.
    2. Finish off with a generous drizzle of Sweetened Condensed Milk.
    3. Mix the whole thing together before eating.

    My Dad had like, 6 servings of this.  Fortunately, I guess we’re wired to be immune to brain freezes.

    Confession #567, I’ve never had a brain freeze and don’t even know what they feel like.

    Hope y’all are staying cool!

    XOXO

    Your Squishy Monster


  4. Weird, but Delicious

    May 7, 2012 by The Squishy Monster

    I brought this over to my friends house.  They wanted nothing to do with it.  I share this recipe with you in hopes that some of y’all will have an adventurous enough spirit to give this a go, at least once…and to be quite honest, I’ve fooled my friends into trying it (unbeknownst to them) before so muhahahah to you! When you dine at any Korean Restaurant, it’s typical for a nice spread of various “Banchan” (side dishes) to be brought out to accompany your meal.  Everything is served in a manner that quite honestly, can’t be separated from one “Muchim” (mixed Banchan) to another.  When lured in by the sight of fatty meats grilling table side, pleasantly sputtering in its own juices, and you and your friends are high on the anticipation of comedically large, steaming bowls of this spicy Soup or that savory Noodle dish, being brought out for the sole purpose of pleasuring you, it’s easy to persuade them to try everything spread at the table before them.  Hence, the trickery!  I distinctly remember them both eating this and liking it so it’s just a situation of mind over matter.

    After spending a weekend with the queen of finicky eaters, I am so not beyond concealing one thing into another just to get someone to eat something.  (I shaved an apple into Princesses Strawberry Milkshake with heaping spoons of ground Flax Seed and she was none the wiser).  I encourage you to set this out with your Kimchi and see how quickly it disappears!

    Korean Food Sea Snail (Whelk) Salad

    Sea Snail (Whelk) Salad
     
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    Ingredients
    • 1 can of Bai Top (Sea Snails), rinsed, drained, cut into pieces
    • 4 Garlic cloves, finely minced
    • 2 ts Rice Vinegar
    • 1 tb Sesame Oil
    • 2 ts Fish Sauce
    • 1 tb Sugar
    • 2 tb Red Pepper Flakes
    • 3 tb Red Pepper Paste
    • 1 tb Sesame Seeds
    • ½ English Cucumber
    • ¼ c shredded Carrots
    • ¼ c cut Cabbage
    • 2 Green Onions

    Instructions
    1. In a small bowl, sprinkle your Cucumber slices with 1 tb of Salt (to draw out the moisture). Allow it to sit for about 10 minutes, drain and squeeze the excess moisture out.
    2. In a separate large bowl, mix your “sauce” together which is everything but your Veggies and Meat.
    3. Toss in your Veggies and Snails.
    4. Take your gloved hands and massage/press everything together. It will produce a vibrant ruby Salad.
    5. Store in the fridge.

     


  5. Mixing Rice

    March 31, 2012 by The Squishy Monster

    That over yonder is what Westerners like to poke fun at when vacationing in Korea.  Everywhere you look there are hilariously nonsensical phrases that are squished together.  Whether it be a jab at being comical and making fun of themselves or what, it appears that lots of Korean companies enlist the help of “Engrish” to sell their merchandise.  I returned from my last visit with armfuls of cute Strawberry scented Stationary–all of which read “to the loving most that we can spend time, you and me.  loving so!”  Our first Korean “Mega-Market” just opened up down the street and needless to say, I was pretty stoked.  On a banner, prominently displayed in the center of their store, it reads: “Bringing to you the Fresh of Seafood, knowing always, the best!”  lol, but on a serious note, I will literally have a party the day when I can go to one single Market to buy my International and American Groceries.  I’ve noticed more and more the international aisle expanding everyday in my regular Marketplace, but the day that I can purchase my various Korean Pastes and schmancy Cheeses will be the day!!

    There I go rambling again, lol.  I bring up Engrish because a). I find it endearing, not an ounce of me is referring to it in an insulting or malicious manner.  As I always like to say…”A+ for effort!!” and b). Mixing Rice is exactly what I’m sharing with you today.  CNN reported that it’s among the 50 of the most delicious foods in the World–the World, people…pay attention!  =D

    In my humble opinion, I find it to be a visual stunner.  She’s a gorgeous thing with all sorts of colorful veggies stacked up neatly in a circle on her bed of hot, fluffy rice.  She even has a sunny, Yellow Hat!  One of the most beautiful aspects of this dish is that every ingredient has something different to bring to the table (literally).  For example, there’s the Fern Brake that’s chewy and tender, you get satisfying crunch from the Sprouts, gooey richness from the Yolk, a gentle smokiness all around from the Sesame Oil and etc, which brings me to the point that you can really make Bibimbap with whatever you have, like, or is one sale. (Really, I could go on and on but I doubt anyone wants to read an abridged book version of my love for Korean food).

    It’s best served in Dolsot Bibimbap form.  (The same dish but served in a very cool (hot, lol) Stone Pot).  I’m very, very sad to say that I do not own one.  It’s fantastic because it serves your entire meal piping hot and it develops a delicious, blistered rice crust on the bottom that you can later swirl around with hot water to drink and cleanse your palette with.

    With Bibimbap, you can serve it any which way you’d like.

    Here are some other options:
    Zucchini, Tofu, Chicken/Fish/Pork, Bell Peppers, Cucumbers, Romaine Lettuce (Mom is particularly fond of crunchy, refreshing pieces of Romaine running through her bowl, it definitely provides a nice burst of cracklin’ freshness)!, Squid Jerky, Daikon, Carrots, Burdock or Bellflower Root, Broccolini, Baby Bok Choy, insert here ____ <<- go wild and crazy.

    If you don’t like the idea of all the Sesame Oil, sub with Olive Oil or whatever Fat replacement you’ve got goin’ on.  I don’t feel it tastes the same, but do your thang!!

    Here is me and Mom’s Bibimbap!

    Korean Food Bibimbap Mixed Rice Dish

    Bipimbap – Korean Mixed Rice Dish
     
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    Ingredients
    • •1 sunny side Egg
    • •1 c blanched Soy Bean Sprouts
    • •1 c blanched Spinach
    • •1 c Kimchi + ½ tb Butter + 1-2 slices of Bacon
    • •5-7 Shiitake Mushrooms
    • •1 c cooked Fern Brake (Gosari)
    • •1 c julienned Mu (Korean Radish)
    • •1 c Bulgogi (Recipe as follows)
    • ¼ c Soy Sauce
    • 1 tb Sesame Oil
    • 2 tb Brown Sugar
    • 2 tb Honey
    • 2 tb of Asian Pear or Coke
    • 2 ts Garlic
    • ½ ts Ginger
    • 2 ts Sesame Seed
    • 1 stalk Green Onion
    • Liberal amount of fresh Pepper
    • •1 c crumbled roasted Seaweed
    • •Soy Sauce
    • •Sesame Oil
    • •Sesame Seed
    • •Green Onions
    • •Garlic
    • •S & P to taste
    • •Red Pepper Paste *recipe below

    Instructions
    1. Spinach & Soy Bean Sprouts: Blanch both in hot water until the Sprouts are tender. Extract the Spinach immediately after it’s wilted (do not over cook)! Plunge into ice cold water pronto and squeeze out any excess moisture.
    2. This will apply to both: drizzle in about ½ tb Sesame Oil, 2 ts Sesame Seeds, 1½ ts minced Garlic, 2 ts chopped Green Onion and S & P to taste
    3. Kimchi: Fry the Bacon until it gets nice and juicy, throw in the Kimchi with the Butter and cook until the Kimchi has softened.
    4. Mushrooms, Fern Brake, Mu: Glaze the pan in between each with Sesame Oil (about ½ tb- 1 tb or so), stir fry each with 1 ts Soy Sauce, 2 ts Garlic, 2 ts Sesame Seed, and 2 ts Green Onion. S & P to taste.
    5. Bulgogi (you can also use hamburger meat instead): Submerge your 1 c of Beef (thinly sliced, it’s easier to slice it paper thin if you pop it in the Freezer for a bit) into this marinade:
    6. Pepper Paste “Sauce”: Combine 4 tb Pepper Paste (Gochujang) + 1½ tb Sesame Oil + 2 ts Sesame Seed + 1 ts Sugar
    7. Mix well and drizzle over your dish.
    8. To Assemble: In the center of your bowl, lay a bed of Rice.
    9. Arrange your Veggies and Meat on top of your rice.
    10. Top with your Egg
    11. Sprinkle with Sesame Seed or Green Onions
    12. Drizzle with Pepper Paste “Sauce”
    13. Mix together thoroughly and enjoy.

    Notes
    This goes very well with a clear Soup.

    About to rush downstairs to have another bowl…
    Your Squishy Monster =D


  6. Not Your Mama’s Salad

    March 10, 2012 by The Squishy Monster

    This is my Mama’s Salad =D

    Korean Food Seaweed Salad

    Growing up, this was one more thing that I disliked.  No worries.  Today, I love the stuff.  Deep Green and oh-so-glossy, it almost resembles edible Emeralds (perhaps I exaggerate) but ask me or Mom and we’ll both exclaim that its taste surpasses that of any Gemstone (I imagine that those are too hard anyways–lol, I kid).  The great thing about this Salad is that it’s absolutely, positively no fuss.  It’s low maintenance and never asks for a lot.  To rehydrate the dried Miyuk, you don’t even need to boil a pot of water….all you need is:

    Seaweed Salad
     
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    Ingredients
    • 1 c dried Miyuk (Wakame, Dried Seaweed)
    • 1-2 tb Red Pepper Flakes
    • 1-2 tb Red Pepper Paste (Gochujang) both the amount of Flakes and Paste will vary depending on how Spicy you like it
    • 2-3 finely minced Garlic Cloves
    • 2 ts toasted Sesame Seed
    • 2 ts Sesame Oil
    • 2-3 ts Rice Vinegar
    • ½ ts Salt
    • 1-2 tb Sugar

    Instructions
    1. Soak your Dried Seaweed for 10 minutes in warm Water, rinse in warm/hot Water
    2. Plunge your swollen Miyuk and dress with all your other ingredients. Easy, huh?

    Notes
    Why such variation? Unless you’re baking, I firmly believe that cooking should involve a bit of tweaking of this and that. If this part is altogether neglected, I find that the food lacks soul…personality. Now in this case, it mostly varies on what level of spiciness you’re accustomed to. I always tell folks to never hesitate throwing in their own special ingredient(s). If you think Pickles would make this dish shine, do it, do it, do it! *Refer to my last post*

    Mom and I both hope you try this dish…

    How about designating one weekend to trying new, different or strange foods?
    How about Miyuk with Durian to wash it all down with?!

    no?

    lol…

    Love y’all!!!

    Your Squishy Monster ^.^


  7. What’s Sticky and Spicy and Hot all over??…

    February 16, 2012 by The Squishy Monster

    If you guessed Ddukbokki, you’d be right!!!….did you think it was something else? ;)

    I’ve only gotten food poisoning twice in my life.  Both instances just happened to coincide with Vacations.  The first time, I was in New York visiting family for Christmas.  It was eventually revealed that undercooked Brownies were to blame.
    The second time was in Korea.  We had gotten Ddukbokki from a Street Vendor (it’s an extremely popular Street Food there).

    Needless to say, I quickly developed a great dislike for both.  It took me a really long time to sink my teeth into a fudgy Brownie or even muster up a smile for a bubbling, screaming Red bowl of this Spicy and Sticky goodness.  I’m happy to say that I’ve since gotten over it so cue the delicious Ddukbokki!!

    Korean Food Ddukbokki Tteokbokki Spicy Rice Cakes

    Rice Cake Spicy Dukbokki 떡볶이
     
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    Ingredients
    • 4 c Rice Cake Sticks, found in the refrigerated/frozen section or near the Rice shelves (unrefrigerated)
    • 5 c Water + 5 large Anchovies
    • ½ Onion
    • 1 Garlic
    • 3 Crab Sticks or 1-2 sheets of Fish Cake
    • 5 tb Red Pepper Paste (Gochujang)
    • 1 tb Fish Sauce
    • 2 tb Sugar
    • 1 tb Honey (or Corn Syrup, Agave, or Rice Syrup–whatever you have on hand)
    • 2 tb Sesame Oil
    • 1 tb Sesame Seed (more if you’d like)
    • Optional:: Green Onions, Cabbage, Carrots, etc.

    Instructions
    1. Soak your Rice Sticks for at least 30 min in water (doesn’t need to be hot or cold, your tap will do)
    2. In a large pot, bring your stock to a boil with the Water and Anchovies. Give it about 15-20 min. Drain and add your Onion, Garlic, Pepper Paste, Fish Sauce, Sugar, Honey and Sesame Oil.
    3. Tumble in your Rice Sticks. Wait for it to thicken slightly
    4. Toss in your Meat and sprinkle with Sesame Seeds

    Notes
    You can definitely sub a portion of the aforementioned ingredients for whatever you’d like. Anchovy Stock = Veggie/Chicken Stock Crab Sticks/Fish Cake = (Hot Dogs, Beef, Chicken, etc) Fish Sauce = Soy Sauce

     


  8. Big Fish, Little Fish…

    February 13, 2012 by The Squishy Monster

    Teeny Fish too!

    I know, I know–I’m pretty cool, LOL.

    When I was little, there were just a few handful of things that were on rotation on the menu.  Spam, Rice, Soup, Kimchi, Seaweed Wraps, and these Anchovies.  I remember Mom taking a scoop of hot rice with a few drops of Soy Sauce and mixing it with generous smudges of butter.  We’d eat it with this ‘Banchan’ (side dish).  Stir Fried Anchovies were a common staple in our household.  Crunchy, nutty, easy to prepare, and lasting just about forever, we almost always had this on our table.

    My hope is that you’ll at least try this once in your life.  Anchovies are the unsung heroes, the underdog, never able to claim shotgun and instead, shoved in the back seat.  However, they’re taken advantage of for so many dishes.  Just ask any Italian.  For Korean Cuisine, Anchovies are used for making broths, eaten as a Banchan, Dukbokee (my next video for spicy Rice Cakes), or in my Pops case, eaten straight up dipped into Gochujang aka Hot Pepper Paste-he’ll often eat this with wedges of raw Onion, lol.

    I would highly recommend obtaining teeny, tiny Anchovies as I really like their nuttier flavor.  I would reserve larger ones for stocks.

    Korean Food Stir Fried Anchovies Banchan

    Anchovies Korean Stir Fried Banchan
     
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    Ingredients
    • 1½ c dried baby Anchovies
    • 1 tb Sesame Oil
    • 2 tb Honey
    • 1 tb Sugar
    • 1 tb Sesame Seed

    Instructions
    1. Toast your Anchovies until they’ve attained a golden color (this will enhance its nuttiness)
    2. In a bowl, stir together the rest of your ingredients.
    3. When your Anchovies are “tan” enough, tip in your Sauce and stir until it begins to caramelize slightly and thicken.

    Hoping you’ll give new things a try …

    Love,
    Your Squishy Monster


  9. Kimchi Crazy

    January 27, 2012 by The Squishy Monster

    How could I not be?  True, I won’t eat Dukguk just because it’s the New Year if I don’t feel like eating it.  But Kimchi?  Kimchi is in a league of its own.  Bold Red in color…like well, blood.  It’s literally in a Korean persons blood… it’s scent alone is undeniable.  Ever open up a Korean ladies fridge?  It’s an unforgettable smell.  Oh so carefully do I have to tuck my boxes of butter as far and away as I can from my big ole’ bucket o’ Kimchi.  However stinky, I wouldn’t dream of parting ways with it just to maintain a lemony fresh kitchen.  Even I am guilty of an occasional anorexic fridge.  Those days, I can still at the very least, rely on my old friend Kimchi.  It’s always there.  Humble and quiet (except again for it’s undeniably strong scent) and so laid back in that it will allow you the freedom to do so much considering it’s just one dish.  Kimchi Pancakes, Kimchi Potstickers, Kimchi Jjigae, Kimchi Fried Rice, Kimchi Noodles…not to mention all the different varieties of Kimchi that can be made in the first place…Kimchi made of Radish, any type of Cabbage, Cucumbers, Scallions, Chives…I mean, the possibilities are endless!!!

    Korean Food Radish Kimchi

    Radish Kimchi 깍두기
     
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    Ingredients
    • 10 c cubed Korean Radish + Cold Water + 2 tb Coarse Sea Salt (regular Salt will not do)
    • 2 tb Sweet Rice Flour + 1 c Water
    • ½ c Red Pepper Flakes
    • 3 tb Baby Brine Shrimp + 2 tb Fish Sauce
    • 3 tb minced Garlic
    • 1 tb minced Ginger
    • ½ grated Apple
    • ½ tb Sugar

    Instructions
    1. Set your salted Radish cubes aside for 30-45 minutes, afterwards drain and rinse twice.
    2. Cook your Rice Flour + Water until it thickens and starts to bubble…remember to cool it before mixing
    3. In a separate bowl, combine your Flakes, Shrimp, Fish Sauce, Garlic, Ginger, Apple, and Sugar
    4. Mix the cooled Rice Mixture + all of the components for the “Red Paste”
    5. Gently begin to massage the combined paste onto your newly bathed Radish Cubes until the whole thing achieves a deeper red color than when you first started.

    Notes
    You can sub Sweet Rice Flour for conventional Flour and the Baby Brine Shrimp/Fish Sauce for Soy Sauce but the taste will never be the same. I store mine in specially made “Kimchi Tupperware” or Long Cylinder Glass Jars but really anything can work. Just make sure you close the lid tight and keep in mind that it may stain your plastic containers (I hear spraying it down with cooking spray first prevents staining but cannot attest to this since I’ve never tried it) and that your container will, from then on, smell of Kimchi. (I like to swish a bit of regular Vinegar in whatever was holding my Kimchi and rinse with cold water and this helps a great deal). Keep the Kimchi on your countertop for at least a day, then refrigerate it. (this is to jump start fermentation so if you’re weirded out by this step, skip it and just store it in the fridge). I personally wait at least a week before digging into my Radish Kimchi (you’ll start noticing bubbles on the surface when it’s definitely ready to eat). Because the Salt content is great, it will naturally draw out moisture. To prevent molding, just make sure you turn over your prepared Radish every so often or spoon some of the “sauce” on top of the Kimchi.

     

    Your crazy Kimchi Lady (again) =D
    Love,
    Your Squishy Monster


  10. A Veggie Friendly Video

    January 3, 2012 by The Squishy Monster

    I got a few requests recently for a Veggie Video.  Sometimes I’ll snack on baby Carrots with Ranch.  I didn’t suppose that would make for an interesting video–at all, lol.  I thought about it and the realization that there are volumes and volumes of Korean recipes that spotlight Veggies started flooding my notebook.  How to choose, how to choose?  Simple.  I almost always narrow down video choices to what I feel like eating that day.  (Hope that answers that question) =D

    This dish is great.  When I was compiling a list for future videos, a lot of them were Mama’s favorites—fermented Veggies, Spicy Veggie Banchan, Fried Veggie Pajeon, Hot Veggie Soups.  Those, I promise will come.  This dish is great bc it displays such a colorful variety of fresh Veggies (an awesome way to sneak in allll sorts of Veggies), it’s fun to eat (and slurp with the Kids)! and like I mention in the video, it takes 20 minutes!  Oh, and not to mention, the one below will yield leftovers that are still great for days!  I invite you to try: Jjapchae, Jap Chae, Chopchae ….however way you spell it, one word that describes it?  Yummy =D

    Korean Food Stir Fried Noodles

    Stir Fried Noodles 당면
     
    Prep time

    Cook time

    Total time

     

    Author:

    Ingredients
    • 2 cloves Garlic
    • 1½ c Onion
    • 2 bundles of “Dangmyeon” or Sweet Potato Noodles (you could also use Vermicelli, Glass Noodles)
    • ¼ c Sesame Oil (this bit will be used for lubricating your hot cooked noodles to prevent clumping)
    • 1 c Bell Peppers (Yellow and Red are especially pretty)
    • 1 c julienned Carrots (just make sure to use a thick plate for firm matchsticks…if you cannot obtain one, you can always hand cut them).
    • 2 c Shitake Mushrooms (you can use whatever variety of Mushrooms you like or are within your budget/accessibility.
    • 1 package of Fresh Baby Spinach
    • ¼ c measure of Soy Sauce + 2 tb Sesame Oil + 2 tb Sugar
    • ¼ c reserved Noodle Water
    • Pepper & Sugar to taste
    • Sesame Seeds

    Instructions
    1. Cook off your Noodles and lubricate with your ¼ c Sesame Oil (put them in a pretty large and deep bowl)
    2. Lay your Spinach directly on top of the hot Noodles. The heat will help wilt and “cook” them down.
    3. Stir fry your Garlic on your bed of Onions. Set aside.
    4. Stir fry all of your other Veggies: Peppers, Carrots, Mushrooms, etc. (Remember to S & P each layer)
    5. Gather everything together in the bowl with your Noodles.
    6. Dunk in your Soy-Sauce, Sesame Oil, Sugar “Sauce” and reserved Noodle Water
    7. Extra Salt won’t be necessary but finish off with just a kiss of Sugar to balance everything out..about 1-2 tb.
    8. Sprinkle with Sesame Seeds and serve warm.

    Notes
    Go crazy and add in whatever you like or want! It’s always a great idea to scour your local Grocery Store or Farmers Market and hand pick produce that looks beautiful to you. Add that in there! I’ve almost always had it this way ^^ but I’d also eat sweeter versions, or versions that included Surimi or Beef.

    Slurp Lots & Have Fun!

    Love, your back to health and happy Squishy Monster!!!


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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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