Monday, July 25, 2016

"Go Chu Jang Sam Gyeop Sal" /辣酱三层肉/고추장삼겹살

"Go Chu Jang Sam Gyeop Sal" /辣酱三层肉/고추장삼겹살

Dear friends, share with you this Go Chu Jang Sam Gyeop Sal/ Pork Belly with Red Pepper Paste/ 辣酱三层肉/고추장삼겹살 cooked by my daughter on Sunday. She marinated the pork belly by using the following ingredients :
Red pepper powder 1 Tsp
Red pepper paste 3 Tsp
Soy sauce 2 Tsp
Sugar 2 Tsp
Minced garlic 1 Tsp
Sesame oil 1 Tsp
Chinese Plum Syrup / Corn syrup 1 Tsp
Fresh Pear Juice 1 Tsp
Pork Belly 200 ~ 300 g
P/s : Marinated it for one hour ( kept it in the fridge ) before pan fried.

Thursday, July 21, 2016

" Muh Wee Jang A Jji "(Pickled Giant Butterbur / 머위장아찌 / 醃渍峰斗菜

In Korean, " Muh Wee/ 머위 /蜂斗菜 "  is Petasites japonicus, also known as fuki (フキ(蕗、苳、款冬、菜蕗))bog rhubarbJapanese sweet coltsfoot or giant butterbur, is an herbaceous perennial plant in the family Asteraceae. It exists not only in Japan, but many places in Europe. It is especially commonly found around Swiss alps.[citation needed] It has also been introduced to southern British Columbia by Japanese immigrants
The traditional preparation method for this vegetable involves pre-treating with ash or baking soda and soaking in water to remove harshness (astringency), which is a technique known as aku-nuki (灰汁抜き?, literally "harshness removal"). The shoot can be chopped and stir fried with miso to make Fuki-miso which is eaten as a relish thinly spread over hot rice at meals. The bulb-like shoots are also picked fresh and fried as tempura. In Korea, it is steamed or boiled and then pressed to remove water. Sesame oil or perilla oil is added in order to make namul.
Like other Petasites species, fuki contains pyrrolizidine alkaloids (PAs) which have been associated with cumulative damage to the liver and tumor formation.

蜂斗菜學名Petasites japonicus),別名冬花款冬款冬蒲公英,屬於菊科蜂斗菜属,多年生草本植物。雌雄異株,花期約在1-3月。常見生長於山野路邊,原產於河南陝西山西甘肅以及日本等地。全株皆可入藥,是中藥裡止咳化痰、潤肺及促進食慾的藥方之一。但與其他的菊科一樣,蜂斗菜含有的吡咯里西啶生物碱會導致肝小靜脈閉塞
( source : wikipedia )

                                     Fresh giant butterbur leaves~~


Season it with the sauce and marinate for at least two weeks, the longer the better~~

Ingredient:
 Giant butterbur leaves 

Sauce :
Sugar, vinegar, Korean soy  sauce ; the ratio is l : l : l (use the measuring cup )

Method :
1. Wash and drain the green leaves

2. Pour all the sauces in a container and stir well, make sure that the sugar is melt.

3. Add in the leaves, make sure that the sauce is enough to cover the surface of the leaves。.

4. Close the lid. 

5. Marinate it for at least two weeks, the longer the better, the taste will be more better.

材料:
 峰斗菜叶

酱料:
白糖,醋,韩式酱清 ; 比例是  1 : 1 : 1 ( 以量杯为基准)

方法 : 
1. 将峰斗叶洗净,濾干水分。

2. 将所有的叶子倒入一容器内, 须确保白糖已溶解。

3. 加入叶子, 须确保它足以盖过青椒的表面。

4. 盖上盖子。

5. 醃渍至少 14 天, 越久越入味。


Thursday, July 7, 2016

" Myeongyi Jang A Jji "(Pickled Wild Garlic / 명이장아찌 / 醃渍熊葱

In Korean, "Myeongyi /명이" is Allium ursinum – known as ramsonsbuckramswild garlicbroad-leaved garlicwood garlicbear leek or bear's garlic – is a wild relative of chives native toEurope and Asia. The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them; they are also a favourite of wild boar. In Europe, where ramsons are popularly harvested from the wild, similarity to poisonous plants such as lillies of the valley or Colchicum autumnaleregularly leads to cases of poisoning.
Allium ursinum is a bulbous, perennial herbaceous monocot, that reproduces primarily by seed. The narrow bulbs are formed from a single leaf base and produce bright green entire, elliptical leaves up to 25 cm long x 7 cm wide with a petiole up to 20 cm long
The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The bulbs and flowers are also edible. It is used for preparing herb cheese..
The leaves are also used as fodder. 
The leaves of A. ursinum are easily mistaken for lily of the valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous. Grinding the leaves between the fingers and checking for a garlic-like smell can be helpful, but if the smell remains on the hands, one can easily mistake a subsequent poisonous plant for bear garlic. When the leaves of Allium ursinum andArum maculatum first sprout they look similar, but unfolded Arum maculatum leaves have irregular edges and many deep veins while ramsons leaves are convex with a single main vein. The leaves of lily of the valley are paired, dull green and come from a single reddish purple stem, while the leaves of A. ursinum emerge individually and are bright green.
熊葱學名Allium ursinum),又名野韭菜熊果大蒜熊蒜(bear's garlic)、野蒜菜林地蒜,是一种野生的草本植物,為野生韭黄的近緣种,味道如同食用韭菜,但是氣味並不强烈。多生长于林地树荫,春季刚发出的第一至第五叶味道鲜嫩,适于食用,开花后口感下降。
本種属于多年生草本植物,株高20-50厘米,植株有2-3楞形直茎,阔叶宽大伸展可达5厘米,有一条长长的柳叶刀型叶脉。花序属于伞状花序,一般开花5-20朵。花朵白色,呈放射状,一般三个为一组,有6个等大小的花瓣.
本種是一种历史悠久的蔬菜、调料和药用植物,新石器时代的聚居地和部落营地意外发现很多余留的熊葱,因为当时居民不能喂给动物太多。否则,动物产的奶就无法食用。由此推断5000年前,熊葱就已经进入人类的厨房了。
若干年前重新得到重视。尽管整个植株都可以食用,但是大部分人都只是选用叶子作为早春的新鲜蔬菜或者调味剂。不过当今有越来越多的人食用。[本種為春天发芽长叶比较早的植物,所以可以作为调料或者蔬菜食用,用来代替小葱。本種调味成分经加热后会分解,富含的维生素C遇到高温也会丧失殆尽。因为加热会改变这些成分的性质。因此推荐食用熊葱最好将其切细和沙拉或者其它食物混合食用。采摘季节最好在其花期以前,之后它会变得有些发苦,味道不再鲜美
(source : wikipedia)







                                Fresh  Wild garlic leaves~~


Season it with the sauce and marinate for at least two weeks, the longer the better~~

Ingredient:
 Wild garlic leaves 

Sauce :
Sugar, vinegar, Korean soy  sauce ; the ratio is l : l : l (use the measuring cup )

Method :
1. Wash and drain the green leaves

2. Pour all the sauces in a container and stir well, make sure that the sugar is melt.

3. Add in the leaves, make sure that the sauce is enough to cover the surface of the leaves。.

4. Close the lid. 

5. Marinate it for at least two weeks, the longer the better, the taste will be more better.

材料:
 熊葱叶

酱料:
白糖,醋,韩式酱清 ; 比例是  1 : 1 : 1 ( 以量杯为基准)

方法 : 
1. 将熊葱叶洗净,濾干水分。

2. 将所有的叶子倒入一容器内, 须确保白糖已溶解。

3. 加入叶子, 须确保它足以盖过青椒的表面。

4. 盖上盖子。

5. 醃渍至少 14 天, 越久越入味。

Tuesday, June 28, 2016

My Weekend Farm / 周末菜园/주말농장 ..25th Jun 2016.

                                           My giant zucchini ~~


                                           Flower of red chicory~~


                                                     Cucumber~~


                                            Flower of cucumber~~


                                                    Zucchini~~


                                           Flower of silk gourd~~


                                               Green peppers~~


                                                Eggplants~~


                                                 Tomatoes~~


                                        Flowers of brown custard ~~


                                               Cherry tomatoes~~


                           Green peppers and ground cherry peppers~~


                                        Ground cherry peppers~~


                                                     Eggplants~~


                                                   Cherry tomatoes~~


                                                  Red chicory~~


                                Vegetables from my weekend farm ~~

Tuesday, June 21, 2016

Seasoned Crown Daisy / 凉拌筒篙 / 쑥갓 무침

Dear friends, these are the beautiful flowers of crown daisy from my weekend farm !

Crown daisy , Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region. East Asia. It is also cultivated and naturalized in East Asia and in scattered locations in North America.
Glebionis coronaria is used as a leaf vegetableEnglish language common names include garland chrysanthemumchrysanthemum greens,[edible chrysanthemumchop suey greencrown daisy, and Japanese-green.
leafy herb, the garland chrysanthemum is one of the few annual plants in its genus. It has yellow ray florets grouped in small flower heads .
Korean cookery uses the greens in soups, stews, and alone as a side dish (banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.
茼蒿学名Chrysanthemum coronarium),別名打某菜春菊茼蒿菜皇帝菜,是一種菊屬植物,原產於地中海南岸。茼蒿在歐洲原本是庭園中美麗的觀葉植物,但在宋朝引進中國後,卻成為餐桌上美味的佳餚。
茼蒿一名的來源,據明朝李時珍本草綱目茼蒿一條下之釋名指其別名為蓬蒿,且「形氣同乎蓬蒿,故名。」又,「茼」字有些文獻寫作「同」、「蕫」、「董」、「唐」等。[3]
它有數個別名:
  • 臺灣俗稱打某菜。由於茼蒿的嫩株富含水份,一經受熱炒煮,體積極度縮小,經常下鍋前看似一、二鍋的量,炒煮後則僅剩一小盤。不明事理的先生認為太太偷吃或偷藏,因而拳腳相向,打某菜之稱由是傳開。
  • 菊花菜冬子蒿
  • 春菊是日本所使用的羽裂葉茼蒿,但「青味」(草味)較重。[
  • 英文名稱為 Garland Chrysanthemum,意指其花(頭狀花序)形似代表勝利的花環,亦是林奈命名學名種小名採用 coronarium 之意
  • 開花時,基部葉片枯萎。植株中部以下的葉無柄,窄橢圓形或披金形,葉緣開裂1-2回甚至3回,裂瓣為卵形或線形。植株上部的葉子漸小。
  • 茼蒿的含豐富的維生素的含量也較高。[
  • 茼蒿具有菊科植物特殊的蒿氣[具健胃作用,能幫助消化、舒緩咳嗽現象。
  • 茼蒿富含葉綠素,能活潑造血功能具潔血作用,預防成人疾病
  • 茼蒿含豐富膽鹼,具補、降壓益的作用。
  • (Source : wikipedia)

                                   Seasoned Crown Daisy / 凉拌筒篙


                             These crown daisy are from my weekend farm~~
                             这筒篙是从我的周末菜园里采回来的~~


                                             Blanch the leaves in the boiling water ~~
                                             将叶子在热水中轻轻的烫一烫~~



                            The ingredients of the sauce are Korean red pepper paste, garlic, sesame seeds,sesame                                      oil~~
                            酱料的材料是韩式辣椒酱,蒜蓉,芝麻, 麻油~~



                                             Squeeze out the water ,add in the sauce  mix it well ~~ 
                                             挤出水份,加入酱料,拌均 ~~

Ingredients : 
Crown daisy 170 g
Korean red pepper paste  1 Tsp
Minced garlic 1 tsp
Sesame oil 1 tsp
Roasted sesame seeds 1 tsp
Corn syrup   or Chinese plum juice 1 tsp 

Method : 


1. Remove the leaves from the stem and wash it clean.

2. Blanch the leaves in the boiling water.

3.  Remove from the boiling water and wash it in the running cold water.

4. Take it out from the water, put the leaves in your palms and squeeze out the water .

5. Mix all the ingredients for the sauce in advance.

6. Put the leaves in a big bowl and mix it well with the sauce. 

材料 :
筒篙 170 g
韩式辣椒酱 1 Tsp
蒜蓉 1 tsp
麻油 1 tsp
芝麻 1 tsp
麦芽糖 或  梅汁 1 tsp

做法 :
1. 将叶子从茎上摘下,洗净。

2. 将叶子在热水中轻轻的烫一烫~~

3. 从热水中取出叶子, 在清水中洗一洗。

4. 挤出水份。

5. 预先调好酱料。

6. 将筒篙和酱料拌均即可享用。

Wednesday, June 15, 2016

Chinese Plum "Maesil " / 梅 / 매실

                                                  These are one of the pickles / 매실 장아찌 that I made~~
                                                  这是我所腌制的梅子之一

In Korea, now is the harvest season for Chinese Plum / 梅 /  매실.  I like to use the
ripe Chinese Plum fruits for brewing the liquor and unripe plum fruits for making the pickle and juice ~~( Generally, Korean like to use both the unripe plum fruits for brewing the liquor and the pickle/juice ).
在韩国,现在正是梅子成熟的季节。 我个人喜欢采用成熟的梅子来酿酒,未成熟的梅子则用来腌制梅子和制作梅汁。 (一般上, 韩国人喜欢采用未成熟的梅子来酿酒,腌制梅子和制作梅汁 )。

Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom.
The juice produced in Japan and Korea, made from green plums, tastes sweet and tangy, and is considered a refreshing drink, also often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. It is commercially available in glass jars in sweetened, concentrated syrup form; it is reconstituted by stirring a small amount of syrup into a glass of water. The syrup may also be prepared at home by storing one part fresh plums in a container with one part sugar with no water.
Plum liquor, also known as plum wine, is popular in both Japan and Korea, and is also produced in China. Umeshu (梅酒; sometimes translated as "plum wine") is a Japanese alcoholic drink made by steeping green plums in shōchū (焼酎; clear liquor). It is sweet and smooth. A similar liquor in Korea, calledmaesil ju (매실주), is marketed under various brand names, including Mae Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of plum liquor are available with whole plum fruits contained in the bottle.
核果近球形,有沟,直径约1~3厘米,密被短柔毛,味酸,绿色,4~6月果熟时多变为黄色或黄绿色亦有品种为红色和绿色等;可食用,可用来做梅干、梅酱、话梅酸梅汤、梅酒等,亦可入茶、入药。梅花酒在日本和韩国广受欢迎。其味甘甜,有顺气的功能,是优良的果酒。
(source : wikipedia)


I used the ripe and unripe Chinese plums for making pickles, jam, liquor, juice/tea
我采用了成熟和未成熟的梅子,腌制梅子,做梅子果酱,酿梅酒, 梅汁/茶



I also used the Chinese plums for making Chinese plum red pepper paste/ 매실 식초 고추장~~
我也用了梅子,做了梅子辣椒酱~~