Roast Kimchi

Osam Bulgogi is one of my favourite Korean meals and I hope you can try it. Ingredients for 2 One squid tube ( 100 grams) 250g of Pork belly 1/2 Onion Sauce 2 Tbsp Korean Chilli Powder 1 Tbsp of Sugar 1 tsp of minced Garlic 2 tsp Sesame oil 2 tbsp Mirin 1 tbsp Chilli Paste (Gochujung) Method 1) Slice Squid ring shape and chop pork belly to small bite size pieces 2) Mix all sauce ingredients in the bowl 3) Slice onion and marinate squid , pork with prepare sauce for an hour. 4) Heat oil in the pan and cook until the pork belly is booked 5) Serve with rice and  lettuce leave wrap  ( Ssam)

Champong is a spicy Korean Chinese Noodle dish with seafood Ingredients for 2 portions Mixed Seafood 150g 2 Chilli Chopped 1/2 Onion sliced 2 Pak Choi 1/2 Courgette sliced 70g of mushrooms chopped 200g of dried Udon Noodles 3 Spring Onion Chopped For the sauce 2 Tbsp of Chilli Oil 1 Tbsp of  Oyster Sauce Chicken stock 400ml or one cube with water 1 Tbsp of Korean Chilli Powder 2 Tsp of Minced Garlic Salt to taste Method  1) Prepare the Noodles by  cooking the noodles as per instructions on the packet 2)Fry the spring Onions for 30 seconds in the Chilli oil over a high heat 3)Then add  all the Vegetables , Garlic and Oyster Sauce and cook for 2 minutes 4) Then add the Korean Chilli Powder and seafood and cook for 2 minutes 5) Then add the chicken stock and bring to a boil , add more salt or soy sauce if needed. 6) Add the noodles and heat through. 7) When the noodles are hot and the seafood is cooked serve in bowls

Cucumber Kimchi is a tasty Korean Side dish , this is the simple way to do it. Ingredients 1 Cucumber salt 1/2 Onion 1 Tsp of Seasame oil 1 tsp Soy sauce 2 Tbsp granulated sugar or oligosacharide Method 1) slice your cucumber and sprinkle salt  and leave it for 20 minutes 2) Slice the onion and leave it in cold water to eradicate the strong smell 3)Remove water from the cucumber and onion mix well with the other ingredients 4) serve it with rice or noodles as a side dish  

This side dish is very Korean and you dont often see it in Korean restaurants outside of Korea. I personally like it as a bar snack with beer. Ingredients 2 Cups of Dried Anchovy 2 Tbsp of oil 2 Chillis Chopped 1 Tbsp of Mayonaise For the sauce 1 Tbsp of Soy Sauce 2 Tbsp of Oligosacharide 1 Tbsp of Granulated Sugar 1 Tsp of Minced Garlic 1/2 Tbsp of  Mirin Method 1)  Put  Anchovy in a Sieve and shake to get rid of excess debris 2) Heat the Oil  in the pan and fry the garlic for 2 minutes 3)Add the anchovy and fry for 5 minutes until the anchovy turns brown and crispy 4) Lower the heat and mix the sauce and cook for 2 minutes until the anchovy absorbs all the sauce 5) Remove from the heat add 1 Tbsp of Mayonaise and mix together to make soft dried anchovy.  

This is a lovely Korean Side dish which makes full use to chives I grow. Ingredients 200grams of Chives 2 Tbsp of Soy Sauce 2 Tbsp of  Korean Chilli Powder 2 Tbsp of granulated sugar 1 tbsp garlic minced 1 tbsp of Sesame oil Method 1) Prepare Chives ,wash and drain water 2)Mix all sauce ingredients 3) Mix with Chives 4) Serve as a side dish when you have BBQ

This is an Iconic Classic Korean Dish that is one of my favourites to eat. Ingredients for 2 people 200g of Silken Tofu  ( Soft Tofu) 200g of Mixed Seafood 1/2 Courgette Sliced 1/2 Onion Sliced 4 Mushrooms Sliced 2 eggs Kimchi Optional Chopped Chilli Optional Sauce 1 Tbsp Chinese Chilli Oil 1 Tbsp Soy Sauce  ( you can also add more later) 2 Tsp of Korean Chilli Powder 1 Tsp of Minced Garlic 3 cups of water Method 1) Cook the veg in the chilli oil 2) Add the Soy sauce and garlic for 1 minute 3) Add the Seafood and cook for 1 minute 4) Add the water and bring to the boil and add the Tofu and cook for 3-5 minutes 5) If you want it more spicy add Chopped Chilli and Kimchi , Do check to see if you need more Soy sauce. 6) Add  the egg and swirl it in the pan until the egg white is cooked 7) Serve with rice

This is a lovely Korean dish that you must try some day. All the ingredients should be found in an asian supermarket Ingredients for 2-3 people 200g Tteok  ( Korean Rice Cake) 250g Udon 150g of Fish Cake 1/2 sliced Courgette 1/2 sliced Onion 1 chopped carrot 100g of Mushrooms of your choice 300ml of Korean anchovy stock or  1 tsp of Korean anchovy stock powder mixed with 300ml of biling water. 3 Tbsp of Korean Chilli paste 1 Tbsp of Sugar 1 Tbsp of Soy Sauce 1 Tbsp Method 1) Measure your Anchovy stock 2) Add Soy Sauce ,Korean Chilli Powder , Chilli paste and Sugar 3) Add Rice cake , Fishcake , Courgette , Onion , Carrot and mushroom and boil together 4) Once boiled add the Udon Noodle heat until vegetables are cooked

Korean cake is a lovely light , fluffy and creamy soft cake which I bake for special occasions such as birthdays Please try. Ingredients Sponge 3 Eggs 100g of Caster Sugar 90g of Plain Flour 20g Melted Butter Syrup Ingredients 50ml Water 40g Caster Sugar 1/2 Tsp Orange Liker Cake Decoration 500ml of Double cream Sugar 50g Around 15 Strawberries chopped   Method for the Sponge 1) Add  a Bowl into a bigger bowl with hot water. In the bowl add the egg and set your whisk to high and whisk for 1min 30 seconds. 2) Then add the sugar in 2  to 3  sections and whisk for 4 minutes on a high setting 3) Sieve the flour then fold and then add the melted butter and Mix well 4)Bake in a round cake tin for 30 mins at  180 oC Method for the rest of the cake 1)  Making the Syrup buy boiling Sugar and water , Once it boils cool  down by moving to a bowl then mix orange Liqueur 2) slice 8 Strawberries 3) Cut the sponge in 3 layers 4)br...

This makes a great lunch or snack. Ingredients 500g Pork Belly 2 Little Gem Lettuce 1 Bowl of Cooked Rice Some Korean Ssamjang ( You can buy in Asian Store) Marinade 2 Tbsp Gochujang  ( Korean Chilli Paste) 2 Tbsp Mirin 2 Tsp of minced Garlic 1 Tbsp of Dark Soy Sauce 2 Tsp of Sesame oil 1 Tbsp of sugar Method 1) Chop the Pork belly into bite size chunks and marinate in the sauce for 2 hrs 2) Fry the Pork belly in oil until it's cooked and crispy 3)On the plate put the washed and dried Gem lettuce leaf then inside the lettuce leaf add a spoonful of rice and 1/2 tsp of Ssamjang on the top of the rice then put a piece of the pork belly on the top of this wrap this up and eat and enjoy. Pork belly wrap with some Korean Miso

Jeon are lovely Korean Fried Side dishes Ingredients 150g of Mixed Seafood or just Prawn A big bunch of Chives 1/4 of Courgette Chopped 1/2 Onion Chopped 2 Spring Onions Chopped 1/2 cup of plain flour 4 Tbsp of water 2 Eggs Method 1) Chop all the vegetables and seafood ingredients 2)Put them in a bowl and season with salt and mix with flour, water and egg 3) Heat the oil and fry spoonfuls of the batter mixture for a few minutes when one side is brown turn over and repeat. 4) Serve with Ketchup of Chilli sauce or Korean Soy sauce Dipping sauce Korean Soy sauce dipping sauce 3 Tbsp soy sauce 1 Tbsp Apple Cider Vinegar 1 tsp Korean Chilli powder 1 tsp of granulated sugar 1 spring onion chopped

This is a very tasty side dish anyone can prepare and can be eaten anytime of the day. Ingredients Tofu 200g 1 egg beaten 2 Spring Onion chopped. Method 1)Slice the Tofu leave it on a Kitchen Towel to dry. 2)Sprinkle Salt on the Tofu before you Fry 3)Dip Tofu in beaten egg and spring Onion and fry on both sides 4) Enjoy with your favourite dipping sauce

This is a great light meal to have any time of day the sauce really goes with the rice dish perfectly. Please try. Ingredients  for 4 small portions 2 cups of cooked rice 300g of Bean sprouts 4 Eggs Fried Sauce 4 Spring Onions Chopped 5 Tbsp of Soy Sauce 2 Tbsp of Sesame oil 2 Tbsp of Korean Chilli Powder 1 tsp Minced Garlic 2 Tbsp of Oliogosaccharide Method 1) Cook Rice in Rice cooked the normal way put washed beansprouts in the top of the rice as the rice cooks 2) Mix the sauce ingredients with the spring onions 3) Fry the Egg 4) Serve the Cooked Bean Sprout rice with Fried egg on the top mix in well the sauce and enjoy Without Egg With Egg

Korean spicy Seafood is a lunch time favourite for me. Ingredients  for 2 people 200g of mixed seafood 1/2 red onion sliced 1/2 courgette sliced 4 Button mushrooms sliced 2 handfuls of spinach Sauce 2 Tbsp Gochujang ( Korean Chilli Paste) 1 Tbsp of Korean Chilli Powder 1 Tbsp of Sugar or Oligosaccharide 1 tsp of Sesame oil 1 tsp Dark Soy sauce 1/2 tsp of minced Garlic Method 1)Mix all the sauce Ingredients in a bowl. 2) Mean while, heat oil in the pan and stir fry the onions, courgettes and mushroom for 2 minutes. 3) Then add the seafood and stir-fry for 1 minutes 4) Add the sauce and cook until the seafood and courgette cook. 5) Then add the spinach and quickly mix. 6 )Serve with rice

Pajeon is a side dish or snack in Korea and comes in numerous varieties. I prefer my Pajeons  thin but to make them thicker then just add more flour and make the batter thicker Ingredients for a Seafood Pajeon 6 Spring Onions 1 cup of Mixed Seafood Salt and Pepper 100 g of Chopped Kimchi can be added if you want some spice Ingredients for the Batter 2 Tbsp of Plain four or Buchim flour( Korean Pajeon Flour) 1 egg 2 Tbsp of Water Method 1)Add the Shredded Spring Onion and chopped Mixed seafood in the bowl, then add the Flour , Egg and water and season. 2) Then fry until both sides are Golden and the Batter is cooked Kimchi Pajeon Seafood Pajeon

Spicy Tofu makes an interesting and Tasty Side dish for any time of the day. Ingredients 1 Packet of Tofu 1 small Onion Sliced Spring Onion to Garnish Anchovy Stock 300ml ( you can buy this stock in Asian stores) 2 Tsp of Sesame oil 3 Tbsp of Soy Sauce 1 Tbsp of Chilli paste ( Gochujang) 2 Tbsp of Korean Chilli Powder 1 Tsp of minced Garlic Method 1) Slice Tofu season with Salt and pepper and fry the tofu  and onion 2)Pour the other ingredients into a pan and boil up until reduced 3) Then arrange the Onion slices on top of the Tofu and pour the sauce on top. The Soy sauce version of this recipe goes as follows for those who like it a little less spicy 2 Tbsp Soy Sauce 1 Tsp of Minced Garlic 1 Tbsp of Chilli Powder 2 Tsp Sesame Oil 1 Tbsp of Sugar

Korean sweet sour Pork or Chicken is a lovely meal. Ingredients Batter 1 cup of water 1 cup of Corn Flour 1 Egg ( Egg white) Meat 600g thinly sliced 1/2 Red onion, Cucumber, Red Pepper and Yellow Pepper Sauce 2 cups of water 8 Tbsp of Sugar 2 Tbsp of Ketchup 2 Tbsp of Soy Sauce ( Corn Flour mixed with 2 tbsp of water to thicken the sauce if needed 6 Tbsp of Apple Cider Vinegar 2 Tbsp of Oyster Sauce 2 Tbsp of Soy Sauce Method 1) Make the batter by pouring water into the Corn flour and leaving it for 4 hrs. You will find the liquid forms two layers discard the top clear liquid and mix the rest with the egg white and dip your meat into this and either shallow fry or deep fry. 2) Boil all the sauce and vegetable ingredients and serve on top of the meat and enjoy

This Korean Chicken Stew is my favourite and makes my top 3 chicken stews along with Chicken Chasseur and Coq au vin. Ingredients 1 kg Chicken Thigh or Drumsticks 200g Mushrooms 2 Potatoes Chopped 1 Carrot Chopped 1 Onion Chopped 1 Bay Leaf 3 Thai Chillis or any spicy Chillis Chopped Sauce 1/4 cup of Soy Sauce 1 Cup of Coke 4 Tbsp of Brown Sugar 1 Tbsp of Minced Garlic 1 Tsp Minced Ginger 2 Tbsp of Mirin Method 1) Boil the water with the Bayleaf and cook the chicken for 5 minutes, Then throw away the water. 2)Add 1.5 cups of Fresh water and boil the chicken with the sauce and chillis, Add the veg and cook until the potatoes are cooked. 3) Add more Chillis if you need more spice

Dak Doritang is a Korean spicy Chicken stew Ingredients 1 kg Chicken Thighs 3 Potatoes Quartered 1 carrot chopped roughly 1 Onion chopped Roughly 200g Mushrooms 1 Bay leaf Black Pepper   Sauce 2 tbsp of Korean Chilli Powder 2 Tbsp of Korean Chilli Paste 2 Tbsp of Sugar 3 Tbsp of Soy Sauce 3 Garlic cloves minced 1 tsp minced Ginger 2 Tbsp of Mirin Method 1) Boil Chicken Thighs with Bay Leaf and Black Pepper for 10 minutes then drain and throw away water. 2) Add the Chicken , Potatoes , Carrots in a sauce pan and add water to cover the nadd the sauce and boil for 20 minutes 3) Add the Onions and Mushrooms and Boil for 10 minutes 4) Taste to see if the stew needs more soy sauce or if  more spice is required then add more chilli powder. Serve with rice and enjoy.

Kimchi Fried rice is considered a quick and easy treat that one makes as Kimchi is always in the Fridge. Ingredients for 2 2 portions of left over cooked rice 1 cup of Kimchi 4 Rashers of Bacon 1/2 Onion, finely chopped 2 eggs 2 tsp of Sesame oil salt and pepper to taste Method 1) Fry Bacon and onion with vegetable oil 2) Add the Kimchi and stir for another 2-3 minutes 3) Lower the heat and add the cooked rice and cook until it's heated through 4) Add the Salt and Pepper and the Sesame Oil 5) Fry the egg in another pan and serve the egg on top of the rice The Blog spot explaining how to make Kimchi  http://roastkimchi.blogspot.co.uk/2017/04/kimchi.html

Kimchi is synonymous with Korean Food. They eat it with everything and it is a main component in dishes such as kimchi fried rice or kimchi Jjigae which is a Kimchi based stew. But making your own Kimchi shouldn't be too daunting and as it keeps forever there is no fear of it ever going off . Ingredients 1 Chinese cabbage, cut to your preference 1 Litre of water 1 cup of sea salt 3 Spring Onions chopped Kimchi paste Ingredients 1 Cup of Korean Chilli Powder 65ml of Korean Fish sauce 2 Tbsps of Minced Garlic 1/2 Tbsp Garlic minced 3 Tbsp of Korean Plum extract 1/2 Onion  Puree 1 Pear Grinded Rice Starch:  Cold Water one cup = Rice starch powder 1.5 Tbsp, Heat in a saucepan over a medium heat until it gets sticky. Method  1) The day before add the Chinese Cabbage Leaves into a large bowl with the water and seasalt. Leave until it gets soft about 24 hrs and then discard the water and squeeze the cabbage leaves to drain the cabbage of all its moisture. L...