Kyoto Cooking Circle monthly recipe
Enhance your appitite with Korean-style food!
Kimchi Remen(Cold Udon noodles topped with Korean pickles) and     Pajeon(Green onion pancake)
In Japan, it is said that Autumn is a good season for eating. \(^o^)/We recognize that Autumn has come when we hear beautiful sounds made by Japanese insects. We also say that “the insects are ringing in our stomach” when we are hungry. But, we haven’t escaped from the late summer heat yet. (+o+) It might leave you exhausted. (@_@;)Let’s try a couple of Korean recipes that will help us get into gear.

Today, we will try making cold udon topped with a lot of Kimch - Korean pickled vegetables. (^_-)-☆A good match of between cold Udon and authentic kimchi and summer vegetables with spicy sauce makes you feel calm. It couldn’t be better unless we drink some beer. And pajeon takes you on a Korean voyage with Yon-sama(He is one of the most famous Korean actors in Japan.)

You never help eating this food over and over again. (^・^)♪♪

■ Kimchi Remen
Ingredients (4 servings):
350g thinly sliced pork+ 2 Tbsp sake ,1 onion, 40g fresh ginger
Sauce(3 Tbsp, 3 Tbsp soy sauce, 2 Tbsp water)
50g red pickled ginger, 2 Tbsp oil, rice
1. Cook the rice.
2. Mix pork and sake and stir.
3. Cut the onion in half and slice it into 5mm rings. Grate the ginger.
4. Heat the oil in a frying pan. Add the onion and sauté until it becomes tender.
5. Fry the pork until it turns brown.
6. Add the ginger and continue to sauté for a few minutes.
7. Add the “sauce” ingredients and simmer over high heat. When the sauce starts to bubble, reduce the heat. Cook at the medium heat for a minute.
8. Put the rice in a serving bowl and put the pork over the top. Serve red pickled ginger as a garnish.
■ Pajeon
Ingredients (2 pancakes):
A(1/2 cup flour, 1/2 cup & 1 Tbsp water , pinch of salt)
1/2 bunch green onion, 2 kamaboko, 2 chikuwa, 2 eggs, sesame oil

2 Tbsp soy sauce, 3 Tbsp vinegar, 1 tsp sugar, 2 tsp ground white sesame, grained chili pepper
(1)In a bowl, combine all ingredients for batter(A)
.(2)Cut the green onion in 20 cm pieces
.(3)Cut kamaboko and chikuwa longthways
.(4)Grease in a pan with sesame oil and line with the green onion, kamaboko and chikuwa
.(5)Turn the heat to medium. After 10 seconds, pour 1/2 of the batter
.(6)Cook for 5-7 minutes and pour beaten egg. Flip the pajeon
.(7)Cook for 5 more minutes
.(8)Mix the ingredients for the sauce and serve with the pajeon.
Speaking of Korean cuisine, kimuchi and yakiniku occur to us. But lately, we can often see “Jijimi” on the menu at a Korean restaurant and Izakaya. It is similar to “Joen” and is a dialect from the south part of Korea. “Joen” means Korean dumpling with various ingredients - vegetables and seafood like shrimp, squid and octopus and so on. “Pa” means a green onion in Korean

Kujo negi(green onion) is well-known in Kyoto and the best season to eat it between Autumn and Winter. We also use kamaboko and chikuwa-a Japanese processed fish aimed for Korean-Japanese fusion.

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