Wednesday, January 21, 2015

"Dwaeji Gamja Jang-a-ji"(Pickled Sunroot)/腌渍菊芋/돼지감자장아지


"Dwaeji Gamja"/돼지감자, in English is Sunroot,Sunchoke,Earth Apple or Toponambour. In Korea, we do eat it as salad,pickle,blend it with yogurt, etc.It has also been reported as a folk remedy for diabetes

"Dwaeji Gamja"/돼지감자,中文名字称为菊芋,洋姜。在韩国,我们用它来当沙拉材料,腌渍它,或与yogurt一起搅拌来吃,等等。菊芋對人體健康有莫大好處,最明顯就是降血糖。

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets.
The tubers are elongated and uneven, typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.
The artichoke contains about 10% protein, no oil, and a surprising lack of starch. However, it is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time will convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times sweeter than sucrose
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.
The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.

菊芋学名Helianthus tuberosus),也称洋薑鬼子薑,是一种菊科向日葵属宿根草本植物。原产北美洲十七世纪传入欧洲,后传入中国
(sources: wikipedia)
                                            These are the "Dwaeji Gamja "/sunroot...
                                            这是 菊芋。。。

                                          Peel the skin of the sunroot, slice it into thin pieces..

                                                            Pour in the boiled sauce .....

Ingredients :
"Dwaeji Gamja" 1 kg
Korean soybean sauce 1 cup
vinegar 2 cups
brown sugar / white sugar 1 cup
Chinese plum syrup "매실청 2 cups ( or can use the corn syrup to substitute )( I used the plum syrup that I made )
l piece of kelp, about 10 x 10 cm
dried red pepper 2 pieces

Method :
1. Peel the skin of the sunroots, wash and drain.

2. Slice the sunroots into  pieces.

3. Boil the soybean sauce, vinegar, brown sugar, syrup, kelp and dried red pepper together for about 5 minutes. Set aside, till cool.

4. Put the sunroots in a glass container, pour in the boiled sauce, make sure that the sauce must cover the surface of the sunroots.

5. Close the lid of the container and store it in the refrigerator for about 2 days.

6. Pour out the sauce from the container and let the sliced sunroots to remain in the container.

7. Boil the sauce again, set aside, till cool.

8. Pour the boiled sauce in the container again and store in the refrigerator again for about 2-3 days. The longer the period, the taste will be more better and delicious.

菊芋 1 kg
韩式酱清 1 杯
醋 2 杯
黄糖或白糖 1 杯
梅汁或麦芽糖 2 杯 ( 我是用自己酿的梅汁)
一片海苔  10 x 10 cm
辣椒干 2 条

方法 :
1. 去皮,洗净,待干。

2. 切成片。

3. 将酱清,醋, 黄糖,梅汁/麦芽糖,海苔,辣椒干,煮约 5 分钟。 待冷备用。

4. 将菊芋放入玻璃容器,倒入酱汁,一定要盖过菊芋的表面。

5. 盖上盖,放入冰箱,约 2 天。

6. 倒出酱汁,再煮一次。待冷。

7. 倒入容器,再放入冰箱, 约 2 - 3 天。 时间越久,味道会更好

Sunday, January 4, 2015

Lotus Roots Pickle/脆泡莲藕片/연근피클


This is another dish by using lotus roots as the ingredient , " Lotus  roots pickle"....The colour of the lotus roots pickle is pink colour....
这是另一道用莲藕为材料的菜肴 。“脆泡莲藕片”。。。粉红色的脆泡莲藕片。。

                                            Slice the lotus roots into thin pieces and trim the edges...

                                           Blanch the sliced lotus roots in the boiling water for about 5 minutes..
                                           将莲藕片浸泡在热水里约 5 分钟。。。

                                                             Boil all the ingredients for sauce....

                                              Mix all the ingredients together ( when the sauce is not hot )

lotus roots  450 g
vinegar 1 Cup
sugar 1 cup
salt 1 tsp
water 2 cups
bay leaves / laurel leaves, a few pieces
sliced beetroot for colouring  ( for me I use homemade raspberry juice)

for blanching the lotus roots : 2 cups of water & 2 Tsp of vinegar

Method :

1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Boil 2 cups of water, add in 2 Tsp vinegar , when it is boiling, blanch the sliced lotus roots for about 5 minutes.

4. Remove from boiling water and set aside.

5. Mix all the ingredients for sauce and boil it. Add in the sliced beetroots or raspberry juice for colouring. Set aside till it is not hot.

6. Put the sliced lotus roots in a mixing bowl and pour in the sauce.

7. Keep it in a container and place it in the refrigerator for one week before you eat.

Wednesday, December 31, 2014


Happy & Prosperous New Year for all the friends / readers....

This is one of the tangerines from Jeju Island, is a new product, we call it 황금향/"Huang-Gum-Hiang". Is sweet and juicy, the skin is thin....The harvest season is from September to December..
这是其中之一来自济州岛的柑,是新品种,我们称它为 "Huang-Gum-Hiang/
황금향"。果肉甜又多果汁,果皮很薄。。收成季节是从 9 月到 12 月。。。

Monday, December 29, 2014

Fried "Doraji"/炸桔梗/도라지튀김

Fried "Doraji"/炸桔梗/도라지튀김                                                                         

Dear readers, do you know that Balloonflower is good for the treatment of coughs and colds ? In Korea, we do use the root of the balloonflower to mix with the honey, eat it when we have cough.  Here is another way to eat Doraji, fry it and eat it with the Korean red pepper paste dressing...

亲爱的读者们,您们可知道桔梗是咳嗽的良药? 在韩国,当我们咳嗽的时候,我们会用新鲜的桔梗参入蜜糖服用。这又是另一种吃法,炸桔梗后,淋上韩式辣椒酱。。

Platycodon grandiflorus (from Greek "πλατυκώδων", meaning a broad bell) is a species of herbaceous flowering perennial plant of the family Campanulaceae, and the only member of its genus. This species is known as platycodon or Chinese bellflower. Depending upon the region, it is also referred to as the Japanese bellflower, common balloon flower, or balloon flower (referring to the balloon-shaped flower buds). It is native to East Asia (China, Korea, Japan and East Siberia) and bears blue flowers whose five petals are fused together into a bell shape at the base, like its relatives, the campanulas. The flowers appear in mid- to late summer, and there are varieties with white, pink and purple blooms in cultivation. In Korea, white flowers are more common

The root of this species (radix platycodi) is used extensively as an anti-inflammatory in the treatment of coughs and colds. In Korea, the plant is known as doraji (도라지) and its root, either dried or fresh, is a popular ingredient in salads and traditional cuisine

桔梗学名Platycodon grandiflorus英语Balloon Flower),别名包袱花铃铛花僧帽花,为桔梗科桔梗属植物,生长在中国朝鲜半岛日本西伯利亚东部。根可入药,亦可腌制成咸菜,在中国东北地区称为“狗宝”咸菜。在朝鲜半岛,桔梗是很有名的泡菜食材,当地民谣《桔梗谣》所描写的就是这种植物



( source : wikipedia )

Saturday, December 27, 2014

Oyster marinated with red pepper powder/凉拌鲜蚝 /굴무침

In Korea, autumn is the harvest season for oysters. Oyster is one of the Korean favourite seafood. We can either fry the oyster pancake, cook the oyster seaweed soup or just marinate it with red pepper powder etc...In  autumn, this is one of the ingredients for making kimchi.

( This recipe is written in Chinese & English )

The word oyster is used as a common name for a number of different families of saltwater clams, bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea.
Some kinds of oysters are commonly consumed, cooked or raw, by humans as a delicacy. Some kinds of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered most nutritious when eaten raw
(source : wikipedia)

fresh oysters 200 g,
garlic 1/2 tsp,minced
red pepper powder 2 Tsp
Korean Anchovy sauce 1 tsp
ginger 1/2 tsp
spring onion, a little, chopped
radish, a little, slice and cut it fine strips
pear , a little, slice and cut it fine strips
sugar, a little

1) Rinse and drain the oysters
2) Mix the oysters well with all the above ingredients

鲜蚝 200 g,蒜蓉 1/2 tsp, 辣椒粉 2 Tsp,韩式江鱼子露 1 tsp, 姜蓉 1/2 tsp,青葱丝少许,白萝卜丝少许,梨丝少许,白糖少许

1) 将鲜蚝洗净,濾干水分
2) 将以上的材料一起拌均即可

Wednesday, December 24, 2014

Ginger Men & Christmas Tree Cake...

    Homemade Ginger Men...
    Ginger Men, Ginger Men, do hope these Ginger Men will deliver my greeting to all the friends of Kimchi House " Merry Christmas "

Sunday, December 21, 2014

단팥죽 /(红豆羹/粥)/Red Bean Puree " Patjook"

단팥죽 /(红豆羹/粥)/Red Bean Puree " Patjook"

Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.

每一年的 12月22日是冬至(동지 ),韩国人也在这一天庆祝这节日。华族在这一天搓汤圆,韩国人则在这一天煮红豆羹/粥庆祝冬至。。。。( This recipe is written in Chinese & English)

The Winter Solstice Festival or The Extreme of Winter (Chinese and Japanese: 冬至; Korean동지Vietnamese:Đông chí) (PinyinDōng zhì), (RōmajiTōji), (Romaja:Dongji) is one of the most important festivals celebrated by the Chinese and other East Asians during the dongzhi solar term on or around December 22 when sunshine is weakest and daylight shortest; i.e., on the first day of the dongzhi solar term.
The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram  (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, as pronounced in Mandarin PinyinTāng Yuán) or balls of glutinous rice, which symbolize reunion.
 In Korea, similar balls of glutinous rice (Korean새알심) (English pronunciation:Saealsim), is prepared in a traditional porridge made with sweet red bean (Korean팥죽) (English pronunciation:Patjook). Patjook was believed to have a special power and sprayed around houses on winter solstice to repel sinister spirits. This practice was based on a traditional folk tale, in which the ghost of a man that used to hate patjook comes haunting innocent villagers on the winter solstice.
(source : Wikipedia )

red beans 1 cup
water 6-7 cups
glutinous rice powder 1 Tsp
honey 2 Tsp
salt 1/3 tsp
sugar , a little

Glutinous rice balls:
glutinous rice powder 1/3 cup
warm water 1/4 cup
sugar 1 Tsp
salt, a little

Method :
1.  Soak the beans for a few hours, till soft
2.  Bring to boil until they are very soft
3.. Drain the beans, keep the water
4.  Grind the beans with 1 cup of  water ( the water which we use to boil the bean) in a food processor
5.  Boil the ground  beans,water,glutinous rice powder,honey,salt and sugar together
6.  Put the   glutinous rice powder in a bowl, add in salt,warm water,sugar,mix it well. Form this into small balls.cook the rice balls in boiling water
7.  Put the glutinous rice balls in the red bean puree

红豆  1 Cup,
水  6-7 Cup,
糯米粉 1 Tsp,
蜜糖· 2 Tsp,
盐 1/3tsp,
糖 少许

汤圆材料 (참쌀경단):
糯米粉 1/3 cup,
温水 1/4 cup,
糖 1 Tsp,
盐 少许


1.  先将红豆用水泡浸数小时,让它变软,
2.  在锅里放入红豆和水,将红豆煮熟,煮约50分钟,
3.  将红豆从锅里捞起,水则留下来待用,
4   将煮熟的红豆和 1杯的水(煮红豆时所用的水)放入搅拌器内,将红豆搅拌,
5.  将水,搅拌后的红豆,糯米粉,蜜糖,盐,糖放入锅里煮至沸,
6.  用 1/3 杯的糯米粉,加入盐,温水,糖,搓成园形状后,放在蒸笼蒸熟,或
7.  将汤圆(참쌀경단) 放入红豆羹/粥(팥죽)内