Kimchi Oyster Jjigae(Stew)

With Homemade Kimchi

Oh shucks! I didn’t take very good photos…anyway, it tasted grrrreat!

My husband is blessed to work in nice office environment. A friendly Korean  co-worker shard her homemade kimchi with us. The generous portion packed in Tupperware, the deep tangy flavor has a nice kick,  we have been enjoying for weeks now…I made this stew with homemade (just not by us) kimchi.

I watch Korean drama often enough that I can speak chokkom (a little) Korean…food scenes are fascinating to me! 2002 mega hit Korean drama, Winter Sonata, brought strong Korean boom to Japan -  the high school heroine preparing kimchi jjigae for a love interest/class mate part was particularly memorable.

My jjigae needs only one Korean spice – gochujang (Korean chili paste) – thus uncomplicated, nice thin flavor. Other jigae recipes I recommend – Marc’s kimchi jjigae  or Sissi’s kimchi stew. both recipes have appetizing, gorgeous deep red color! 

Not exactly related to the recipe but I enjoyed so much, I wanted share.this YouTube video –  Japan China Korea Happy! Peace!

 

Ingredients and Instruction for for 4 servings Print Recipe Here

(I halved the recipe)

• 8 -12 fresh shelled oysters
• 1-2 teaspoons salt, dissolved in large bowl full of water. This is to wash oysters.
• 2 Tablespoons sake
• 2 Tablespoons soy sauce, tamari soy sauce for gluten free recipe
• 2 –3 Tablespoons potato starch
• 2 plus Tablespoons vegetable oil
• 1 Tablespoon sesame oil
• 1 firm tofu, cut in 2 inch cubes
  
• 1 bag/300g (about) bean sprouts 
• 1 bundle/150g (about) garlic chives cut in 2 inch length
• 200g Chinese cabbage kimchee roughly cut
• 6 cups fish stock  Note: I made from 2 Tablespoons sardine dashi powder dissolved in 6 cups hot water
• 2-3 Tablespoons gochujang 
• 3 Tablespoons soy sauce
• 1-2 teaspoons sugar
• 2 Tablespoons potato starch

1. Quickly wash oysters in salted water, Pat dry with paper towel. Mix sake and soy sauce in bowl and place oysters in it. Marinate for 5-6 minutes. Run through your fingers to remove excess moisture from oysters, dust lightly with starch. Set aside
   . 
2. Heat vegetable oil in non-stick frying pan at medium heat. Cook oysters until slightly brown on both sides. Do not over cook. Transfer onto paper towel.
   
3. Clean the same pan with a paper towel and pour sesame oil to heat at medium heat  Add cut kimchee and sauté for 1 minute.
4. Boil the fish stock in hot pot then simmer. Add sautéed kimchee to the pot. *Scoop 1 ladle full of warmed fish stock out into a small bowl, add gochujang and dissolve, pour back into hot pot. *This step makes it easier to dissolve rather than directly adding the gochujang into the hot pot.
5. Mix in soy sauce and sugar. Then add tofu, bean sprouts, oysters and garlic chive. Cook for about 3-4 minutes over low heat. Serve hot.

To reciprocate for the kimchi, I made a raspberry shortcake….she had the day off that day….however it was enjoyed by other people in the office.

I hope you had a wonderful Valentine’s Day. We had dinner at St. Jack a French bistro restaurant. They offered a Special Valentine’s Day dinner. The baked Alaska was the only dessert they served. I never had this one before so it was kind of fun! for me (my husband not  so much…he does not like meringue).

My orthodox husband had a dozen roses delivered, predictable but I always appreciate his gesture.

My Today’s TAPAS continues on Instagram. This sashimi grade tuna wrapped with thinly sliced daikon radish, topped with quail egg was refreshing!

So far I have lost 2 pounds eating small lunch….my scale might be broken.

 

 

 

Kimchi and Blue Cheese Croissants

Savory Treat courtesy of Momofuku

As you know if you have been following along with Nipponnin’s blog, this week you are stuck with the guest blogger. She is doing a great job helping with the grandkids in Hawaii and should be back next week. Since she left me with specific instructions as to what to make and blog about, I couldn’t just ignore it.

These come from the Momufuku Milk Bar recipe book – a wonderful recipe book that has many great recipes in it. I questioned this one a bit however as I am not a huge spicy kimchi fan. They turned out to be great. As I spent Saturday morning making these though, I think that they should have given some warning to guys like me about the recipe. First, it takes a long time. You need to give it 30 minutes between bookings and there are several of those. Next learning was that this recipe is not meant to make enough to feed a hungry family. It only makes 5 of them. If I had realized that I would have used the whole mother dough and doubled the rest of the ingredients to make 10 of them (at least). I only used 1/2 cup of blue cheese, that was all that would fit on the dough. Lastly the pictures in the cookbook are meant to show you how to do it – not to be true to the size that you actually make. Unless the model’s hands are only 1-1/2 inch wide… 

Recipe and instructions for 5 croissants (Print Recipe here)

 

For the Mother Dough

• 3 1/2 cups flour
• 1 tablespoon kosher salt
• 1/2 packet (1-1/8 teaspoons) active dry yeast
• 1 3/4 cups water, at room temperature
• oil for the bowl

For the croissants

• 1/2 recipe of Mother Dough, proofed at room temperature for 45 minutes
• Flour for dusting
• 1 recipe Kimchi Butter
• 1 cup crumbled blue cheese (I only used 1/2 cup)
• 1 egg
• 1/2 teaspoon water

For the Kimchi Butter

• 1/2 cup red kimchi
• 1 stick (8 tablespoons butter) at room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Mother Dough

1. Stir together the flour, salt, and yeast in the bowl of your stand mixer — do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mess.
   
2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
   

Kimchi Butter

1. Put the kimchi in a food processor and puree it.
   
2. Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium speed for 2 to 3 minutes, until light and fluffy.
   
   Scrape down the sides of the bowl. Add the pureed kimchi, salt, and pepper
   
   and paddle for another 2 minutes; the liquid from the kimchi will try and separate the butter during this time, but the paddling will keep it in line. When the mixture is light, fluffy, and red,
   
   stop and scrape down the sides of the bowl.
3. Turn the butter out onto a piece of parchment.
   
   Lay a second piece of parchment on top of it and press down on the butter with your hands to flatten it into a 4 x 6 inch rectangle.
   
   Transfer the butter-filled parchment to the fridge to firm up..

Croissants

1. Punch down and flatten the dough on a smooth, dry countertop. Dust the counter, the dough, and a rolling pin with flour, and roll out the dough to a rectangle about 8 x 12 inches and even in thickness.
   
   Grab the butter pad from the fridge and place it on one half of the dough rectangle.
   
   Fold the other half of the dough rectangle over the butter pad and pinch the edges shut around it.
   
   I put a sheet of paper under the silpat so that I could tell when I was close to the 8X12 size
   Drape with plastic wrap and let rest for 10 minutes at room temperature.
2. To make the croissants, you will need to put 3 “double book” turns into the dough to create enough alternating layers of flour and butter to make the croissants rise and puff in the oven. To make your first double book turn, dust your counter surface, your rolling pin, and the dough with flour, remembering to dust under the dough as well. Roll the dough out again to a rectangle 8 x 12 inches and even in thickness.
   
   Be gentle with the rolling pin, making sure not to break into any part of the butter bundle or roll so hard that the butter rolls right out of the dough. (If this happens, push it back in and pull a little dough over the escape hole to patch it up.) Make sure there is not an excessive amount of flour left on or underneath your dough — dust off any excess with your hands.
3. Visually divide your dough lengthwise into quarters. Fold the two outer quarters over to the center axis, or spine, of the rectangle of dough, so they meet in the center.
   
   Then close the book, bringing one edge to meet the other with the spine now to one side.
   
   Wrap it loosely in plastic and transfer it to the fridge for 30 minutes.
4. Repeat steps 2 and 3 twice more to make a total of 3 turns. Each time you start a turn, make sure to have the open edges, or seam, of your dough facing away from you. If you put in one too many turns, it will not hurt your dough; if you skip one, you will end up very disappointed in your soft body croissants.
5. For your last and final roll-out, dust your counter surface, your rolling pin, and your dough with flour, remembering to dust under the dough as well. Roll the dough out to a rectangle that’s 8 x 12 inches and even in thickness.
   
6. With a paring knife or a pizza cutter, cut the dough into 5 triangles, each 8 inches long from the pointiest tip to the center of the side across it and 4 inches wide at the bottom. You should have 5 triangles (2 upside down and 3 right side up) plus some scrap on the right and left.
   
   Divide the blue cheese among the croissants, putting it into the center of the wide bottom end of each triangle.
   
   Starting at the blue cheese end, use one hand to begin rolling the dough up toward the tip of the triangle while your other hand holds the tip and gently stretches it away.
   
   Continue until the triangle is completely rolled up into a crescent shape. Make sure the tip of the triangle is tucked underneath the body of the crescent, or it will unravel in the oven. I also used the scraps – see the not-very-pretty rolls in this picture?
7. Transfer the croissants to a parchment-lined sheet pan, arranging them 6 inches apart.
   
   Cover lightly with plastic and leave at room temperature to double in size, about 45 minutes.
8. Heat the oven to 375F.
9. Whisk the egg and water together in a small bowl. Generously coat the top of your croissants with the egg wash, using a brush.
10. Bake the croissants for 20 to 25 minutes, or until they double in size, caramelize on the edges, and have a crusty outer layer that sounds hollow when you tap them.

I shared these with our neighbors and they gave it a thumbs up as well. I think they are better when shared with someone else. Looking forward to getting my wife  back home with me to share things like with.

Heat

Kimchi Hot Pot with Ginger/Gimchi Jjigae

I’m kind of spoiled by Oregon weather – gorgeous Summer and mild Winter. Utah friends letting me know that it has been crazy cold and tons of snow down there so I should not complain but it’s has been little chilly lately. We also have friends in Mineso-tta who act as if 30 below is nothin to them and probably is. My husband who did a contract gig there in beginning parts of 21st century speaks like a Minnesotan “Going up north to the lake, you want to come with?” Ah…no.. I’m good.

On a cold night like this though, you desire some heat. This dish hit the spot. I made a vegetarian version of kimchi hot pot soup but thinly sliced pork would add depth to this dish, so easy and nomo nomo mashisso! (Korean - very, very delicious!). 

Kimchi Hot Pot  for Two people

• Sesame Oil  1 Tablespoon
• Napa Cabbage (baechu) kimchi 3/4 cup to 1 cup sliced with its liquid.
• Garlic 2 cloves minced
• Water 2 cups
• Sake 1 Tablespoon (optional)
• Soy sauce 2 teaspoons
• Soft tofu half package sliced – add rest of tofu after you finish eating the first batch.
• Thinly sliced dried ginger 1-2 g (optional)
• Green onion or garlic chives (にら）2 stalks, cut into 2 inch lengths.
• White sesame seeds 1 Tablespoon
• Salt and pepper to taste
• Korean chili paste about 1/2 Tablespoon (optional)

1. Heat sesame oil in a stone pot or heavy bottom pan.
2. Add kimchi and garlic sauté for 1 minute at medium low heat.
3. Pour in water and  bring to boil.
4. Add sake, soy sauce, tofu, ginger, and green onion. Simmer for about 10 minutes.
5. Salt and pepper to taste. If you like a more spicy flavor, add Korean chili paste a little at a time till desired spiciness is achieved. 
6. Top with sesame seeds and julienned green onion soaked in ice cold water for 2-3 minutes as garnish (optional). 

If you would like to use pork in this dish – sauté 1/2 pound (or less, more whatever) thinly sliced pork with kimchi and then just follow the recipe from there. I sometimes add miso paste to bring out umami flavor. I used mild kimchi because my husband can’t take the heat. Although adding ginger is optional, it makes your body warm and supposedly burns more fat – part of magic formula. The bottom of food drying net. It is open so that air can flow easily.

I stopped by Trader Joe’s  the other day and couldn’t resist buying lavender roses. I never stick to the grocery list. The roses are pretty yet have no fragrance, I feel like I over paid.

There were many frosty mornings.Looks like snow, feel like…brrrr.Even the Burning Bush is extinguished by the frost.

Spiders must like fire hydrant as much as dogs do. I saw four spider webs.

A handsome middle aged man left a handsome shoe print. “Honey it’s too cold, let’s go home!”

My husband took me not to the lake but to Baskin Robins. Really? In this weather? Yap! We were the only two customers there.
His pick is almost always vanilla or strawberry. He’s simple minded.

This poster is over 20 years old. Hummm they must be like 30 years old now? I wonder if they have a contract that says Baskin Robin ice cream is free for life?

Grilled ginger garlic shrimp oven rice noodle for supper last night – low fat ginger diet. I already am craving for sweets (the ice cream didn’t count). I got on the scale this morning…I lost..3 ounces...what?! It must be slow acting magic formula.