March 29, 2014 § Leave a comment
Today’s a very rainy day here, so I thought this might be an appropriate meal to post: beef and pork dumplings in King-sized wrappers (made last year). These are way too big, but I didn’t have the option of getting the smaller-sized ones because I didn’t like the ingredients of the ones available. Wrappers should be made with rice flour or they won’t taste very good.
I made these too salty–OOPS! But we tried to off-set that by making them into a soup (one of my comfort foods)….we had to keep it boiling a long time to pull out the salt! I’ve been discouraged to make them again, but I have two packages of wrappers in my freezer right now! I suppose I could make vegetarian taco cups with them…hhhmmm…
Speaking of…these can be vegetarian—just use whatever veggies you like, but also keep in mind that the water content of each will vary. So you want to use something that will soak up some of the liquid while it’s in the wrapper. I used flour in mine. You’ll also want to keep in mind the different textures of the veggies when choosing the right combination.
My mom would make hundreds of them for New Year’s Day (she had a few helpers) and freeze them a little first on sheet pans or large plates and then throw them in a bag together. That way, they won’t stick to each other. If you live in a cold place, you can just place them outside in the garage during the winter months and they’ll freeze very quickly.
A pet peeve of mine: when I see dumplings being made on TV and on food blogs, people don’t make them with their hands…they always place a bunch on the cutting board and make a bunch at a time. Then they proceed to awkwardly fold them…still on the cutting board! These are to be made by hand, one-by-one and not factory style, taking care into folding and sealing them. I can’t say that I make mine pretty (as shown by the very chubby dumplings I made!), but my mom is my reference point. There’s a lot of TLC that goes into one dumpling—it’s the single most important ingredient to making home-cooked meals delicious (even if there’s too much salt!)!!!
September 24, 2012 § Leave a comment
This is what I make when I have very old kimchi and I am short on time (mentioned here). This time I made it with beef hot links for added protein and bulk, but these can be left out and be just as tasty. In general, when I make fried rice, I found the best way to make it is to fry the rice separately from the kimchi and then combine it at the end.
- Fry rice.
- Using a large pan or wok, fry old slightly dried rice over high heat in sesame oil (can use a mix of vegetable or canola oil with sesame oil to cut calories).
- Add freshly grated black pepper and roasted sesame seeds. Do not add salt—kimchi liquid will be used for this later.
- Transfer the rice to a large plate.
- Fry kimchi.
- Squeeze the kimchi until most of the liquid has been collected. Set the liquid aside for later.
- Using the same wok, fry the kimchi in a liberal amount of high heat oil (e.g. vegetable, canola, safflower, grapeseed).
- Add kimchi liquid and let most of the liquid evaporate. Keep some on reserve for later.
- Add the hot links to the kimchi and cook until hot.
- Add the fried rice to the wok and mix well. Add more kimchi liquid to help combine all the flavors together (this is like adding pasta water to the sauce and pasta to combine all the flavors).
March 14, 2012 § 1 Comment
THIS is one of my COMFORT FOODS: dumpling soup! I grew up eating a variation of this once every New Year’s Day. My mom would make hundreds of dumplings and turn it into soup, make the deep-fried kind and have each household and family member be able to take home at least another few meals’ worth of dumplings.
My mom makes it with a beef-based broth, but my M-I-L makes a seafood-based broth. I’ve adapted the latter since its much easier to boil some anchovies or dashima or a combination of both. The dumplings here are pork, but can be easily interchanged with vegetarian ones. So on a chilly day, a nice bowl of this soup really hits the spot!
Here’s how we make it (ingredient list in purple):
- Boil pot of water, enough for the meal and a some extra due to evaporation. The extra amount depends on how much you plan to boil the anchovies and dashima.
- Add the anchovies (we have a stainless steel container with holes that we use to place them in—kind of like a much larger version of a loose tea strainer) and several pieces of dashima. If you don’t have dashima, then skip it.
- Keep boiling them and watch the water level. If it condenses down too much, then add some boiling water to it (I have a separate electric water boiler).
- While the broth is boiling away, mix 2 eggs, salt, dashima and a tiny splash of Korean soy sauce in a bowl, but be careful to not add too much of these salty ingredients—its better to under-salt. Set the bowl aside.
- Clean and slice 3-4 stalks of green onions.
- Slice some garlic, ~3-5 cloves.
- The rest of the ingredients are layed out on the counter beforehand because everything must be added quickly or the dumplings will overcook and turn into mush: dumplings, salt, seafood dashida, Korean soy sauce (again, this is for soup—DO NOT substitute for soy sauce used for dipping), unseasoned dried seaweed sheets.
- After at least 20 minutes of boiling, I drop in about 18-22 dumplings (for 2 very hungry people) and the garlic. Let it come to boil again.
- Then quickly add the egg mixture by pouring it over the the fork or chopsticks (whatever you used to mix the eggs), simultaneously moving across the pot. The point of this is to spread out the egg and get them into thin “strips”. If you just dump the mixture in the hot water, it will cook into one large egg ball.
- Add the green onions on top, cover the pot with the lid. Once it starts to come to a boil, turn off the flame, making sure the eggs are steamed/boiled, but not too much. The key is to keep the eggs light and fluffy, so you don’t want to cook them too much.
- Heat 2 sheets of seaweed over an open flame (or a dry pan) by quickly moving it around the flame. The sheets will krinkle up. Then crumble it all over the top of the dumpling soup. If you don’t have seaweed sheets, then skip this step.
- Serve immediately (minimally with kimchi, of course!).
Note: Dashi-MA and dashi-DA are different. Dashida is the powder spice that I mentioned in an earlier post. Dashima is another type of dried seaweed. I’ve seen some labels that read “kelp” and others as “sea tangle”. Honestly, I have no idea what the difference is, so hopefully my photos will help. This is also used to flavor broth. It gives the broth a depth of flavor that is hard to explain and gives the soup a clean, refreshing taste. Once you try it, then you’ll know what I mean.
How to use it: Its very easy to use—all you do is take a few pieces (~6 pieces for a medium-sized pot) out and drop them in when the broth is boiling. Since its used to flavor the base, use it at the beginning, before you add your main ingredients and let it boil at least 10 minutes.
Extra Tips: Dashima can be added to seaweed soup (seen in my birthday post here), spicy Korean rice cakes (which we do add) and there are a ton more, but I just can’t think of any at the moment.
March 5, 2012 § 1 Comment
What do you do with some trumpet mushrooms and zucchini? Well, considering that I almost ALWAYS have tofu, garlic and onions on hand, I made a stew with it. Remember that fermented bean paste (another staple in my fridge) in one of my earlier posts? These ingredients were really not even leftovers considering the stew I was able to make out of it (see first photo). 🙂
…..On another day…..
We had a couple of slices of thinly sliced pork that was leftover on a night of grilling meat (called Korean BBQ to Westerners). Essentially, these are like the Korean version of bacon, only it isn’t cured or anything–just thinly sliced. So what do you do with 6 pieces? Pan fry it with kimchi, of course (see 2nd photo)! 😛 Kimchi is one of those things that you can use a gazillion different ways. It’s sacrilege to throw out “old” kimchi. As a rule of thumb, the “older” it is, the tastier it is as a stew or pan fried.
Tofu tip: To make this vegetarian, omit the pork and you can serve fried kimchi with a side of super-soft tofu that is boiled in water or with sliced firm tofu that is pan-fried. I’ll show this another time since we eat a lot of tofu.