Banana Bread

Thank You from the blog of "The house of Smiths"

 Made these bad boys this morning!

Favorite Banana Bread ever!

Thanks so much for the recipe!!

Lettuce Wraps from Pintrest!

 Lettuce Wrap!!! 1lb ground chicken breast 1/2 medium onion, minced salt & pepper, a dash of each 2 large cloves garlic, minced 1 inch gnob fresh ginger, peeled & minced 1 Tablespoon sesame oil 2 1/2 Tablespoons soy sauce 1/2 Tablespoon water 1 Tablespoon natural peanut butter 1/2 Tablespoon honey 1 Tablespoons + 1 teaspoon rice vinegar 2 teaspoons chili garlic sauce (or more if you like it hotter) dash of fresh pepper 3 green onions, chopped 1/2-8oz can sliced water chestnuts, drained & chopped 1/4 cup peanuts, chopped 10-12 large outer lettuce leaves, rinsed and patted dry.

Kimbap

Kimbap

 (Korean seaweed rice rolls, 김밥)

 makes 10 logs

3 cups short grain sushi rice

3 1/2 cups water

1 large piece dried sea kelp (aka; dishima or kombu)

1/3 cup rice vinegar

4 Tbsp white sugar

1 tsp salt

1 Tbsp sesame seeds, optional

1-2 carrots, sliced into 3/8" strips

3 eggs, beaten with pinch salt

1 pickled radish, sliced into long 3/8" strips

1 bunch spinach, blanched

1 sheet flat fish cake, cut into 3/8" strips

4 long imitation crab strips, cut into make 3 strips each

1 Tbsp soy sauce

1-2 tsp sugar

salt

10 sheets dry roasted seaweed

sesame oil for rubbing

Rinse rice several times until you get the clear water. Drain and add given amount of water and sea kelp, let it soak for 30 minutes. Remove the sea kelp and cook the rice in a rice cooker.

In a small mixing bowl whisk rice vinegar, sugar and salt until sugar and and salt dissolve completely. 

When the rice is ready, transfer into large wooden or glass bowl, add the vinegar mixture and toss thoroughly together with cutting motion. Do not smash the rice. Sprinkle sesame seeds if you like. Cover the rice with damp towel and set aside to cool.

Meanwhile prepare the filling.

Steam the carrot strips until soft, about 3-5 minutes. Fry the beaten eggs in a skillet with a little oil. Cut into 3/8" strips. Fry the fish cake strips with soy sauce and sugar for 2 minutes.  Cut pickled radish into strips. Season the blanched spinach with a little salt and sesame oil. Cut the imitation crab meat into strips.

Prepare a bowl with water on the side. Spread a sheet of seaweed over the bamboo sushi roll, put about 1/2 cup or more of seasoned rice and spread evenly over about 2/3 of seaweed. You want to dip your fingers in the water so the rice won't stick. Minimize the dipping if possible.

Place the fillings one at a time over the rice toward you leaving 1" in the front and 2" in the back of rice. Lift up the front side of seaweed and carefully and quickly roll over the filling to cover the fillings. Gently squeeze the edge over the bamboo roll. Lift up the edge of bamboo roll and pull away from you to roll up the seaweed a little by little and squeeze the edges as you roll. AT the end wrap the entire seaweed roll with bamboo roll and gently squeeze to secure. When all the seaweed rolls are completed into logs, put a little bit of sesame oil on your palm and rub the surface of the seaweed logs. Ths will gives nice shine yet protect them from getting dry.

Slice the each logs about 1/2" thick slices and enjoy the fruit of your labor.

Kimchi Soup

Kimchee Stew

(김치찌개, Kimchee Jjigae)

makes 4-6 servings

1/4 head of fermented cabbage Kimchee (about 1 lb), stuffing removed and sliced

2 1/2 cup anchovy stock or water

1/3 lb pork belly or pork butt diced

8 oz firm tofu, sliced

1/2 large onion, sliced

1 garlic, chopped

 2 tsp Korean soy sauce

2 Tbsp rice wine, divided

1/2 cup Kimchee juice

1 Tbsp Korean chili flakes

6-8 rice cake slices (optional)

Anchovy stock:

5-6 large dried anchovies

3 dried sea kelp squares

3 cup water

In a bowl toss pork slices with Korean soy sauce, 1 Tbsp rice wine, and garlic. Set aside.

In another small bowl, combine Korean chili flakes with 2 Tbsp of Kimchee juice and 1 Tbsp rice wine and set aside.

In a shallow pot, spread onion on the bottom, layer Kimchee slices, the pork, and the tofu slices on top. You can add rice cakes if you want to. Drizzle the Korean chili flake mixture over. Pour the rest of Kimchee juice and the stock (or water) over everything.  Cover and bring to boil over high heat. Reduce the heat to low and let it simmer for 25-30 minutes, covered, until the cabbage gets soft and tender. Garnish with green onion if you wish. Serve hot with rice. 

Anchovy stock: Bring anchovies, kelp, and water to boil, reduce the heat to low and simmer for 10 minutes. If you let it rest for a few minutes the stock will have better flavor. Strain the stock and discard anchovies and kelp.

Spicy cucumber Salad

Spicy Cucumber Salad

(Oi muchim, 오이무침)

serves 4 as side dish

1 English cucumber

1 shallot chopped

1 small garlic clove chopped

1-1 1/2T Korean chili flakes(gochugaru)

2t white vinegar

1 1/2t sugar

2t plum extract(optional)

1t sesame seeds, black or yellow

Couple of pinches of salt 

Dashes of pepper to taste

Slice the cucumber thinly, about 1/8" thick. Place them in a mixing bowl and add the rest of the ingredients, and mix well with hands until the cucumber slices gets incorporated with the dressing, about 30 seconds.

Taste one piece of cucumber to see if it is sell seasoned. You might need to add more salt.

Adjust seasoning for you liking.

You can chill this salad in the fridge for 30 minutes before serving.

If you let it sit too long the moisture in the cucumber will be extracted and the salad becomes too watery.

Note: This salad will compliment nicely to Korean grilled meat such as Galbi, Bulgogi, or any Chicken dishes.

Bean Sprout Salad

Bean Sprout Salad

10oz (300g) Bean sprouts, cleaned

1/2t Sea salt or 1t fish sauce

1/8t Garlic powder

2t Sesame oil

2t Sesame seeds

2T Green onion, chopped

A little bit of chili, thinly sliced (optional)

Place bean sprouts in a pot with 1/4 cup of water, cover the lid and set your time for 8 minutes. 

Cook on medium heat first until steam comes out, then turn the heat to low and continue to cook until time is off. Do not open the lid until done.

Drain the sprouts in a strainer and let them cool down a bit.

Place them in a mixing bowl and add the rest of the ingredients. Toss them well adjusting seasoning as you like.

Enjoy!

Bean sprout kimchee

Bean Sprout Kimchee

400g(14oz) bean sprouts cleaned

400g Korean radish, about 1/3-1/2 length, peeled

2t salt + 2t sugar

1/2 bunch Asian chives or 1 bunch green onions, cut into 2" long

1/2 medium carrots, peeled, optional

3T Korean chili flakes (gochut-garu)

2 garlic cloves finely minced

1t ginger finely minced

1 1/2T Korean anchovy sauce*

1T Korean fish sauce*

2t plum extract or 1t sugar

1T roasted sesame seeds

1t sesame oil

*You can use just one kind of Korean fish sauce and increase the amount to 2 1/2T

1 Thinly slice the radish, thinner than 1/8", and then cut them into thin sticks. Place them in a bowl and add 2t salt and 2t sugar. Mix well, set aside for 30 minutes. They will get wilted and seasoned. Rinse and drain. Squeeze the radish to remove extra moisture. Set aside.

2 Meanwhile place bean sprouts in a pot with 1/4C water over medium heat. Cover with lid and cook until the steam comes out from the pan and reduce the heat to low. Cook 3-4 more minutes. Do not open the lid during cooking. Drain the sprouts in a colander and let them cool.

3 Place radish in a large mixing bowl and add 2T chili flakes, garlic, ginger, fish sauces. Mix well by gentle massaging motion. Return the bean sprouts to the bowl, add chives, carrots, rest of chili flakes(1T), plum axtract, sesame seeds. Mix again with same gentle massaging motion to mingle the flavor into the ingredients.

Taste it to see if seasoned well. You can adjust amount of fish sauce as you like.

Drizzle sesame oil and toss well.

4 You can serve right away or keep in the room temperature for a half day(or whole day during winter time) to let it fermented, and then store in the fridge to serve next day.

5 Serve chilled to enjoy the flavor.

Note: Store your Kimchee in a airtight glass or metal container in the fridge.

Japchae

Japchae
serves 4-6 as main or crowds at potluck

10 oz (300g) glass noodles (당면,dang-myun)
1/3 lb lean cut of beef, cut into 2" long & 1/4" thick sticks
1 bunch spinach, trimmed & cleaned
1 medium carrot, cut into 2" long & 1/8" thick sticks
1 small onion, thinly sliced
6 shitaki mushrooms, sliced
1/4 lb oyster mushrooms, sliced


Beef marinade :
1 T soy sauce(low sodium), 1/2 T sugar, 1T rice wine, 1t chopped garlic, 1t sesame oil, 1/4t pepper


Mushroom seasoning :
1T soy sauce, 1t sugar, 1t chopped garlic, 1t sesame oil


Spinach seasoning :
1/2t salt, 1/2t sugar, 1t sesame oil


Noodle seasoning :
3T soy sauce, 2T sugar, 2T sesame oil, 2T sesame seeds(roasted), 1t pepper

Mix beef in the marinade. Set aside.

Boil water in a pot. Blanch mushrooms first for 2 seconds. Take them out and rinse them in the cold water. Squeeze out excess water. place in a bowl.

In the same boiling water add spinach, blanch for 3 seconds. rinse in the cold water as well. squeeze out excess water and place in a bowl.

Season mushrooms and spinach each with their seasoning ingredients separately.

Saute onions and carrots separately with some salt and sugar to taste over medium heat.
Saute beef and cook until done. Reserve the juice from the meat in the pan. Set aside the meat.

Meanwhile, boil water in a pot. Add the noodles and stir them first. Cook for about 6 minutes or follow package direction. Rinse them under cold water. Drain the noodles. Cut the noodles if you desire.

Cook noodles in the pan with reserved meat juice over medium heat. Add the noodle seasoning and toss them well. Let all the ingredients to cool down to room temp.

Toss noodles with beef, spinach, mushrooms, onions, carrots with hand. Adjust seasoning for your taste. Serve in a room temperature. Enjoy.

Bibimbap

Bibimbap

(비빔밥,  rice with mixed vegetables in spicy sauce)

serves 6-8

#1 : 1 1/2 lb Korean radish (moowoo)
2 Tbsp Korean chili flakes + 1 Tbsp anchovy sauce + 1 tsp chopped garlic + 1 Tbsp chopped green onion (optional) + 1 tsp sesame seeds

#2 : 1 lb mung bean sprouts (sookju-namool)
2 tsp Korean say sauce + 1/4 tsp salt + 1/2 tsp garlic + 1/4 tsp shrimp powder (optional) + 1/2 tsp sesame oil + 1 tsp sesame seeds

#3 : 1 English cucumber
2 tsp oil + pinch salt + 1/2 tsp sesame seeds

#4 : 2-3 zucchini or 1 if whole piece is used
2 tsp oil + 1/2 tsp shrimp powder or shrimp sauce (optional) + 1 tsp Korean say sauce + 1tsp garlic + 1/2 tsp sesame oil + 1 tsp sesame seeds

#5 : 8-10 dried shitake mushrooms, need to soak in water for 2-3 hours
1 Tbsp oil + 2tsp Korean soy sauce + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp chopped green onion

#6 : 3 oz dried wild fern (gosari), need to soak in water overnight
1 Tbsp Korean soy sauce + 1tsp garlic + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp oil + 1 Tbsp chopped green onion
  
Freshly cooked short grain rice (Korean or Japanese) : about 1 cup per serving 
6-8 eggs (optional) :  fried, sunny side up

Chili Bibim Sauce : about 1 Tbsp or more per serving
  (recipe: http://beyondkimchee.blogspot.com/2011/01/chili-bibim-sauce-doctor-up.html)


#1 : Peel radish, slice thin and cut them into 1/8" sticks. Place them in a mixing bowl, add 2 tsp salt and 2 tsp sugar. Toss and let it sit for 10 minutes. You will see some liquid extracted. Rinse the radish with water once and drain well. Place them back in the bowl and add its seasoning ingredients. Toss well and set aside.

#2 : Cook the mung bean sprouts in boiling water for 3 minutes, drain and place in a mixing bowl. Add the seasoning ingredients and toss. Set aside.

#3 : Cut the cucumber in half lengthwise and slice each half very thin half moon shape. Place them in a bowl and add 1 tsp salt and let it sit for 10 minutes. Rinse with water once, drain and squeeze out a little. Heat oil in a skillet over medium heat and stir quick, sprinkle salt and sesame seeds, for 1-2 minutes. Remove from heat and set aside.

#4 : Cut zucchini into 2" logs. Using a knife cut off the green part around the zucchini from the side, discard the white part. (If you are not comfortable of doing this cutting, just use 1 whole zucchini) Slice the green part of zucchini into 1/4" sticks. Heat oil, add zucchini and stir fry for 1 minutes. Add the seasonings and fry until it gets soften keeping the green color.

#5 : Soak the mushrooms in water for 2-3 hours. Remove from water and squeeze out excess water. Slice them thin and cook in the oil with its seasoning until soft,  about 3 minutes. Set aside.

#6 : Soak the fern in water overnight. Cook them in a simmering water for 40 minutes until it gets re-hydrated. Drain and rinse. Cut off the woody end part (about 2-3") and discard. Cut the fern 2" slices. Place the fern in a bowl and add Korean say sauce, garlic, sesame oil. Toss with a hand. Heat oil in a skillet, add seasoned fern and stir fry for 2-3 minutes. Add sesame seeds and green onion. Set aside.

To serve, place rice in individual serving bowl or pot. Arrange vegetables contrast in color manner on top of the rice. Place fried eggs on top and dot with sauce. When ready to eat, mix like crazy!

Note: You can prepare each vegetables ahead of time and keep in the fridge. Bring to the room temperature before you serve.

Spicy Groundhogs cookies

2 cups of sifted flour
1 tsp baking powder
1/2 tsp. baking soda
1 tsp of ground clove
1/2 c soft butter
1 egg yolk
currants or raisins

1 cup of sugar
1/2 tsp of salt
1 tsp of ginger
1 1/2 cinnamon
1/2 molasses
1 egg slightly beaten


sift flour, salt, soda, baking powder and spices together. Set aside.
Cream butter and sugar together until fluffy. Blend in molasses and egg yolk. Stir in flour mixture and mix well. Form into a ball. Wrap in plastic wrap or wax pater. Chill overnight or freeze dough. For ease in rolling, work with small amounts of dough at a time, topped with waxed paper. Roll 1/8 thick. Cut out cookies with lightly floured cutter. Place cookies on greased baking sheet. Brush with slightly beaten egg. Decorate by giving each ground hog a raisin eye. Bake 8-10 min. in preheated oven 350. Cool slightly before removing from cookie sheet. Makes 12-15 large or 3 dozen small. Put cooled cookies in a seald container with slice or two of bread.