김치전 (Buzz Korea)

Kimchi Jeon

I made Kimchi pancakes or 김치전 this morning, made just enough batter for 3 small pancakes because I wanted to try... Although I feel is more something I could enjoy on a hot day with a Beer or some Makgeolli :)

I will not add quantities because it's really up to you and how much do you want to make :/

You'll need:

Choped Kimchi (and the juice)
Flour
Choped Onions (I used green onions)
Salt
Sugar
Vegetable oil

Heat up the oil in a frypan

In a bowl add the Kimchi, onions, a pinch of salt (If your kimchi is salty dot add any more salt!!!), a pinch of sugar, 1/2 cup of flour and 1/2 cup of water and mix them well.

Put the mixture on your frying pan the size you want it, you can make a big one ad then cut it in squares, for presentation I made them small.

Wait about 2minutes (or until golden) and turn them over.

Wait a bit to eat it, you don't want to burn your mouth with it!!

And there you go the 김치전 is ready!

-Gisela V.

삼각김밥 (Samgak Kimbap)

Samgak Kimbap or Triangle Kimbap is a popular food sold in almost any convenience store ir Korea.
Is really like your regular Kimbap but with a Triangle shape :)

I would recommend this for the kids, somehow kids always find "different" shaped food more fun to eat.

I didn't have any recipes for this, so I was only able to do it with what I remember they had when I tried them, so here's my recipe!

-Tuna
-Kimchi
-Steamed Rice
-Seaweed
-Mayo (I didn't use any, but I should have)
(Note is not complicated to make, but I would recomend to have a Triangle shaped mold if you don't wanna suffer like I did hehe)


You just need to follow the next steps:

 

Triangle shaped rice (This is where you'll use the mold)

 

Add the chopped Kimchi and the Tuna (w/mayo)

 

Shape the Seaweed and it's ready! 

As you can see. is quite simple to make and fun to eat for kids :) 

-Gisela V.

Tteokbokki

Finally, here's the recipe for Tteokbokki!

As some of you know, Tteokbokki is a famous street food you can find in S. Korea.
It's hot, spicy and yummy :)

Ingredients

500g of rice cake
2 slices of dried fishcakes
1 sliced spring onion
1 tablespoon of sugar
1 1/2 tablespoon of Gochujang
(Some people uses a hard boiled egg...it's really good with it n_n )

Begin by boiling a small amount of water in a saucepan, about 1 inch deep. or about 150 ml. Once boiling, Add the Gochujang paste and stir well to make the sauce. Reduce to a medium heat and add the vegetables, allow to simmer for a few minutes, sweeten with sugar and then add the rice cakes. After about 6-8 minutes later, finish by adding the fish cakes and spring onion and simmer for a further 2-3 minutes, Serve in a dish and sprinkle some sesame seeds over the top.

Fish cake

Finished Tteokbokki

Hope you like it :) 

-Gisela V.

Oh My Chocolate!!!

Hello everyone :) 

I noticed my last post ...got some people upset (If the shoe fit....) and I'm sorry for that (not really lol), So I'm keeping this one Drama-Free and very very sweet with this awesome Chocolate Cupcake Recipe :) , so Enjoy

Ingredients

150g Butter - softened

150g superfine sugar

175g self-raising flour  /  baking powder

3 eggs

2 tbls cocoa powder

1 tsp vanilla extract

 

Method

1. Pre-heat the oven to 350oF (180oC).

2. Line a 12 cup cake pan, with cup cake papers.

3. Crack the eggs into a cup and beat lightly with a fork.

4. Place all the ingredients in a large bowl.

5. Beat with an electric mixer for 2 minutes, until light and creamy.

6. Divide the mixture evenly between the cake cases.

7. Bake for 18-20 minutes until risen and firm to touch.

8. Allow to cool for a few minutes and then transfer to a wire rack.

9. Allow to cool fully before icing.

Cream Cheese Frosting:

4 ounces (113 grams) cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted

1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

 

Enjoy!!

-Gisela V.

Friday I'm in love

I'm in love with...... Butter, Chocolate Ganache and Baking (again!!) , I'm glad I got some inspiration back and it's a great way to spend time with mom since she dosn't want to be out that much n_n , so back to the Original post.... Last week I had a great Bakend and in case you don’t know what a Bakend is…. It’s a Weekend of Baking… (duh!, I know), I just had a Bakend…. My 1^st time baking SO much ever!!

I made:

-Chocolate Cupcakes

-French Vanilla Cupcakes

-Japanese Cheese Cake

-Strawberry Cream Cheese Cake

-Chocolate Ganache

-Cream Cheese frosting

It might not seem to be THAT much,,, but for me it was, I usually make 1 thing and that’s it.. but 4?? It was a challenge and I’m glad I did it because it’s been a while since the last time I made so many pretty edible things.

I started with the Japanese Cheese Cake, if you don’t know the difference between a Cheese cake and a “Japanese” Cheese Cake it’s OK, I didn’t know the difference until I traveled to Seoul and tried it at “Paris Baguette” , it’s like a mousse/bread… it’s super fluffy, citric and yummy, I made this one because I wanted my mom and sis to try it and because it was something new (to cook).

INGREDIENTS:

- 7 ounces cream cheese, at room temperature

- 1/4 cup whole milk

- 1/2 cup superfine sugar (icing sugar)

- 3 eggs, separated

- 1/4 cup cornstarch (don't use flour!!)

- 2 tablespoons lemon juice (Or 1 if you don’t want such a citric flavor)

- 1/2 teaspoon cream of tartar

- 2  1/2 cups boiling water

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

3. Beat cream cheese with milk to soften.

4. Add half of the sugar, all the egg yolks, all the cornstarch and all the lemon juice to the beaten cream cheese and Beat until smooth.

5. Beat egg whites separately in a medium sized bowl until foamy. Do NOT let any grease get in the eggs.

6. Gradually add the remaining sugar and all of the cream of tartar to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.

7.Fold beaten egg whites into the cream cheese mixture, stirring gently. DO NOT BEAT!

8. Pour into cake pan and smooth the surface (A 9inch cake tin) *I used small tins*

9. Place cake pan into a larger roasting pan and place in lower rack of oven.

10. Pour enough of the boiling water into the roasting pan to come half way up the side of the cake pan.

11. Bake 35-40 minutes or until a pick inserted in the middle of the center comes out clean.

12. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

13. If you can, let the cheese cake gradually cool for one hour in the oven with the oven turned off.

Didn't follow step 13!

Followed Step 13!

I highly recommend to follow Step 13!!!, you can add some whipped cream and berries on top for decoration purposes :D  but I like it plain with a cup of coffee or a glass of cold milk

Recipes 2, 3 and 3 on the next posts, I didn’t want to make a HUGE POST to bore you, hope you like the Japanese Cheese Cake as much as I did!

-Gisela V.

The BeGiNNing....

I'm not the "servantless american" like Julia not that I have one either.....  Just another frustrated Chef with some time on her hands and alot of HUNGER for better FOOD made by me (simply because it tastes way better when is a homemade, right?)

The Inspiration:
The Julie/Julia Project (The Real blog) and Christmas because there's something about this season that makes me wanna cook (again)

Thanks to my mom for getting me this cool book and for the Idea/Challenge to complete this 80 recipes.

The challenge will start after christmas..... why?, because I already have my menu planned for xmas (lol)

NOTE: Please note that I'm not a writer and I'm not trying to become a writer ... I just happend to love cooking and showing my friends what I do :)

-Gisela V.