Homemade Makgeolli! (Korean Rice Wine)

I did it!  I made my own booze :) 
I had this drink in S.Korea when I visited in 2009, and haven't been able to find it in Canada.  A wonderful story about this rice wine: I visited the local Korean grocer after watching this video, armed with the names of the ingredients I needed.  I asked the old Korean man at the store for 'Nuruk' (wheat yeast) and he pointed me towards a shelf and quizzically asked "Makgeolli?".  We both had a laugh when we realized that he and I both knew I was going home to make hooch.  Then he showed me a bag near the Nuruk that read 'Makgeolli Mix'!  There's already a kit with rice, yeast, and a filter bag that you can buy to make your own Makgeolli!
Delicious!

Doenjang Jjiggae - Korean Soybean Tofu Stew!

Spent another portion of the week cooking with youtube.  This week I spent trying to get over a flu-type sickness that hit me over thanksgiving. When I started feeling a little better, I thought that a spicy, bubbling Korean stew would be a good way to get a load of nutrients and feel comforted.  
This stew is about as easy as they come.  
2 cloves of garlic, crushed
1 medium onion, quartered
1 tsp chili flakes
1 medium potato, chopped into large chunks
Roughly 1 cup of coarsely chopped vegetables (I used a combination of zucchini, Broccoli, Red pepper and a small amount of Brussels Sprouts)

Everything is thrown into a pot (a Korean stone pot, if you have one) and just covered with water.  Turn them shits up to med-high, and when it starts boiling, add 1-2 tsp fish or vegetable stock powder and 2-3 tsp Korean Soybean paste or Miso.  If you like it hotter, at this point you can add some hot pepper paste to the mix.
Simmer until bean paste dissolves.  Then add about a half package of medium firm or soft tofu, chopped into 1 inch cubes.  Gently submerge them and allow them to heat.
Once they're hot, you're done! Garnish with sesame oil if you like and serve over rice, quinoa, or by itself with a lovely salad.


Om nom nom nom...

Dukbokki!

I've wanted to make this dish forever. It seemed so simple and satisfying, and I think the only thing that's stood in my way all this time is the buying of the rice cake.
I've been watching a lot of Maangchi's Cooking videos lately, and she inspired me to just get down and do it.
I adapted her recipe slightly, but most of it is the same.
I sauteed thinly sliced tofu in sesame oil while I boiled four cups of water with some dashi soup stock base. Then I separated store-bought rice cake. I added 2 spoonfuls of hot pepper paste (gochujang) and 3 tsp of sugar to the boiling water, and threw in the rice cakes. I let the evil looking stuff boil until it began to thicken, and added chopped green onion and my fried tofu.
MMMM! Nose-running goodness!

Hibiscus bowl & Vegan Soon Dubu Jiggae

Man. Things sure have been busy. I wanted to take a minute to share a couple of dishes that I've been making lately that I really enjoy.
The First one is a mixture of vegetable salads on quinoa, inspired by a delicious, kick-your-ass bowl I had at hibiscus in Kensington Market.
Some wonderful things about this dish: you can recreate it with all of the little bits of ingredients and dishes you end up with in the fridge. It tastes a bit different every time. And it makes you feel really really good (and full!)
In my bowl, the base is quinoa (cook the quinoa as you would rice, then dress it with orange juice and balsamic vinegar and maybe some mustard. Add in a handful of raisins and a tiny bit of chopped onion or garlic if you like)
At 12:20 is roasted cubed squash (roasted with garlic, olive oil and sea salt)
below that are roasted beets (roasted at the same time as the squash, but for a fair bit longer) dressed in tahini, red wine vinegar and salt.
At 6:00 is the lovely broccoli, steamed and tossed with a smidge of garlic and some balsamic.
At 9:00 is a piece of tofu, previously frozen, baked with soy sauce and cumin.
And rounding the corner at 11 is the lovely cold salad of chick peas, avocado and tomato with a little diced onion, olive oil and vinegar.
All of the dressings/ingredients can be subbed for others. Last week I made a version of this with Kale sauteed with onions and soy...it almost made me cry.The next dish...I'm going to wear out reallly fast. It's called soon dubu chigae, and it's a Korean spicy tofu stew that I first had in Koreatown. I was pretty sure that in the restaurant it was made with meat stock, but I found it delicious anyway and tried to replicate it at home.
First I had to figure out what it was called and then I had to figure out what was in it and how I could vegetarianize it.
Most recipes call for fish, fish stock, beef, and egg, but I find this stew doesn't miss it. It's hearty and super easy/cheap to make.

I adapted the recipe from this one. I think it's pretty solid, with the exception of the spice level and the add-ins.

I like to throw in some kale or broccoli, some tvp crumbles, some firm tofu...everything but the kitchen sink basically. Serve over hot rice.
One problem with this dish. The main ingredient, gochujang, a Korean red pepper paste, has msg in it. I don't know about you, but for me this means possible headaches/muscle aches.
I aim to make my own after I finish the container (which, at this rate shouldn't be long!) otherwise try to find a brand that is msg free.
xoxo

Chap Chae - Korean-style clear noodles with vegetables

I'd had Chap chae many times at Korean and Japanese restaurants before I tried to make it myself, and I was delighted to discover how easy it is.

The most difficult part (which is barely difficult) is finding the right noodles. This recipe calls for bean thread noodles, also known as cellophane noodles, glass noodles or mung bean noodles. These can be a bit tricky to find, but I've substituted rice vermicelli and it's still very delicious.
Mung bean and sweet potato starch noodles look a little scary in the package. They're stiff and greyish purple, but trust me, they're delicious (and see-through!)

For the Sauce:
1/4 cup low salt soy sauce (or regular soy mixed with a little water)
1 1/2 tbsp sesame oil
1 1/2 tbsp sugar
2 cloves chopped garlic
For the rest:
1/2 package bean thread noodles
1/2 tbsp sesame or vegetable oil for the pan
1/2 an onion, sliced
1/4 block of medium firm or firm tofu, sliced into strips
And a handful each of thinly sliced zucchini, carrots, pepper, snap peas, mushrooms, or any other vegetable you feel would be delicious in this mix.

Chop the garlic and combine all ingredients in a food processor. Process until blended.
Meanwhile, prepare the noodles according to the package directions. Mine had to sit in boiled water for 10 minutes.

Next, sautee the harder chopped vegetables (onion and carrot) and the tofu in oil until tender. Add the rest of the vegetables and cook for another couple of minutes.










After all of the vegetables are done and the noodles are cooked, drain the noodles and add the noodles and sauce to the pan, stirring.






Stir everything together and continue cooking until it has combined and most of the sauce has been absorbed. I like to eat a bit when it's hot and a little later when it is room temperature. I've usually had it served cool, and the flavours are stronger when it's had a chance to settle.