Korean spicy chicken stew

This stew is so easy to make. One of those recipes I have repeated time after time when I crave for a warm hearty stew but could not be bother or too tired to hang around long in the kitchen. All I have to do is cut the vegetables and chicken, then just add water and boil till just about tender then add spicy sauce. That is it. Couldn't be simpler, grease free cooking. It does look good with a

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Korean ice cold soy milk noodles - Kongguksu

Kongguksu is an interesting bowl of noodle soup. It is icy cold great for the warm weather. It has an unsual cold soy milk broth with added nuts for more flavour. The broth is mild, nutty, delicious and healthy. If you like strong flavoured noodle soup this recipe is not for you.This soy milk broth is not the normal soy milk. Soaked soy beans are boiled then blended with water to a creamy thick

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Jjajangmyun (Korean black bean sauce noodles)

Jjajangmyun is Chinese Zha Jiang Mian Korean style. Jjajangmyun was introduced by Chinese immigrants living in Korea years ago.The main ingredient for the sauce is a Korean black bean sauce called chun jang. This black bean sauce is nothing like Chinese black bean sauce, so do not substitute Chinese fermented black bean (tousi) for this recipe. Chun jang is jet black and very thick, less salty

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Kimchijeon (kimchi pancake)

I am a pancake fiend. You may have seen quite a few of my other recipes.Here is another pancake recipe with kimchi and prawn. Yummy as a snack or light lunch with some salad.Dead easy recipe.Ingredients:150g plain flourabout 150ml milk or water1 large egg1 cup (about 180 - 200g) kimchi with some of the juice (homemade or bought)3 - 4 stalks spring onionabout 100g peeled prawns (raw or cooked)dash

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Cucumber kimchi

I was given a bag of homegrown cucumbers. They were not the tender and juicy ones like those from the supermarket. They were similar to this , a bit tough for salad and taken far too much space in the fridge.

Had thought of making Malay acar (achar) but I still have few jars made a while ago. I wanted something quick and easy. Thought of making stuffed kimchi (oisobagi kimchi) but these

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Kimchi chigae/jjigae (kimchi stew)

I am currently having a Korean food craving. Since I have quite a bit of homemade kimchi and homemade tofu sitting in the fridge, it's best I do something with them. The obvious recipe is kimchi chigae or jjigae, which is a spicy soupy stew with kimchi, tofu, meat or seafood. Very easy recipe just put everything together and simmer in stock or water.For the kimchi best use old kimchi which has a

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Kimchi

I love Korean food. One of the favourite is kimchi. I have always wanted to know how to make kimchi. Recently made a batch it was a success and to make sure it is safe to eat. I tried it, it was fine. Now I am confident to share a fresh batch with you.

This recipe is a Chinese cabbage (leave) or Napa cabbage Kimchi.

To make kimchi there are several essential ingredients. For the chilli powder

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Japchae

Japchae is Korean stir fried glass noodles with vegetables with or without meat. It is very similar to Chinese stir fried noodles. Korean glass noodles 'dang myun' are much thicker than Chinese glass noodles and greyish in colour. Chinese glass noodles are made with mung beans and Korean glass noodles are made with sweet potato starch. Here is the packet I used.Japchae is delicious, healthy,

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