Sunday, March 20, 2011

O'ngo Food Communication Part 2: Making Kimchi!

I hosted a friend for the weekend and decided to bring her to a Korean cooking class (visit their website here). On the menu was:

  • Vegan Kimchi
  • Tofu Steak with Chili Soy Sauce
  • Mushroom Japchae
Watching the demonstration
Kimchi Workstation
Chopping Ginger

Chopping Radish

Making the kimchi sauce
Packing the cabbage


Frying the tofu steaks
Mushroom Japchae

Om nom nom


We had a great time and were able to make some simple dishes. Maybe I will try to make them at home? (I always say that!)

I've posted the recipes after the jump... Click 'read more' to get the full recipes!

Vegan Kimchi

Main Ingredients
  • 1/4 ea. Brined chinese cabbaged  (salted overnight then drained and rinsed in clean water)
  • 100g Radish 
  • 30g scallion
  • 5 tbsp chili powder
  • 1.5 tbsp kelp flavored soy sauce
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp sugar
  • 1 tsp salt
  1. Julienne the radish and cut spring onions into 3cm slivers.
  2. Color the radish with the chili powder and thoroughly mix the spring onion with all ingredients for sauce.
  3. Place the cabbage in a sheet pan with the stuffing. Starting with the outer leaves and working in, insert the stuffing between the leaves, smearing it generously on each leaf.
  4. Tightly press the leaves together to create a bundle, and transfer it into a container.
Mushroom Japchae

Main Ingredients
  • 1ea shitake mushroom
  • 20g oyster mushroom
  • 2ea wood ear mushrooms, dried
  • 20g carrot
  • 20g onion
  • 20g chives
  • 30g glass noodles
  • 1.5 tbsp Soy Sauce
  • 0.5 tbsp sugar
  • 1 tsp chopped garlic
  • 1 tsp chopped green onion
  • 1tsp sesame oil
  • sesame seeds
  1. Soak the glass noodles in cold water for 20 minutes.
  2. Julienne all ingredients.
  3. Saute carrot and onion in a pan, seasoning with salt.
  4. Saute the mushrooms separately.
  5. Saute the soaked starch noodles with soy sauce.
  6. Put all the sauteed ingredients in a pan and mix with noodles.
Tofu Steak with Chili Soy Sauce

Main Ingredients
  • 100g Tofu
  • Corn starch as needed
  • 0.5 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp vegetable stock or water
  • 0.5 tbsp sugar
  • 0.5 tbsp chili powder
  • 10g chopped red chili
  • 10g chopped green chili
  • 1 tsp chopped green onion
  • 0.5 tsp chopped garlic
  • 10g enoki mushroom
  • 1 tsp sesame oil
  • 1 tsp mirin
  • sesame seed
  1. Season the tofu with 0.5 tsp soy sauce and 1 tsp sesame oil.
  2. Chop the chili, garlic, and green onion.
  3. Mix all the ingredients. Set aside.
  4. Dust the tofu with corn starch.
  5. Pan fry tofu until golden brown and crispy outside. Set aside.
  6. Preheat the pan. Add vegetable oil and saute the chopped garlic and mushroom. Add mixed sauce ingredients and reduce down until thick.
  7. Put the sauce on the plate and put the tofu steak on top. 
  8. Garnish with sesame seeds.

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