Chicken Noodle Soup

Total cooking time: 90 minutes

Every so often, I will buy a Rorisserie chicken from the market and we will eat about 1/3 of it for dinner and then I use the rest for some chicken noodle soup.



I like buying the chicken flavored with some herbs.



Tear apart the meat and save the bones on the side.



Then I get out one of my trusty tea bags and fill it with about 10 whole garlic cloves, 1 teaspoon of peppercorns and a few bay leaves.



I also place the smaller bones and some seasoned chicken skin into the bag.



Then throw everything into a pot with roughly 12 cups of water and 1 TB of chicken bouillon and let it boil for about 30 minutes or longer.



After 30 minutes, the broth will become rich and then you can throw in the shredded chicken pieces and let it boil for about 10 minutes.



Chop up your veggies...about 1-2 cups of each. I tend to use less carrots because I'm not a fan. =P



Add them in the following order: carrots, celery and onions last and let each boil for about 5 minutes before adding the next vegetable. Then finish it off with about 1 cup of egg noodles.



When the noodles are done, you're ready to serve. Season it with some SALT (I used about 1 TSP) and PEPPER to your taste.

Kimchi Jun - Korean Style Kimchi Pancakes - (김치전)

I decided to make some Kimchi Jun this morning.

Needed:

• 1 cup Korean pancake mix
• 1 cup (a little more) chopped up kimchi
• 1 egg
• 1/4 cup water
• 1/4 cup kimchi juice (more or less)
• 1 pack tofu
• 1/2 cup scallions
• 1/2 cup chopped up onions
• 1 TB sesame oil
• 1 TB minced garlic
• dash of pepper
• optional: 1/3 can of SPAM

• 
  

First measure out approximately 1 cup of pancake mix.

Put the mix into a large bowl and add 1 egg and 1/4 cup of water. Mix it thoroughly with a whisk.



Then add one package of two-cup tofu (this is about half a normal size package).



Crumble up the tofu pieces using your hands and mix it thoroughly using the whisk to break up the tofu pieces.



Then add about 1/4 cup of kimchi juice.



A little more than 1 cup of chopped up kimchi...



Some green onions...



A splash of sesame oil, a dash of pepper, and 1 TB of minced garlic.



About 1/2 a cup of chopped up onions...



THEN...I actually went and added about 1/3 can of SPAM. =) You can skip the SPAM if you're not a fan.



Mix the batter as best as you can and you are now ready to fry it.



I like to coat my pans with PAM. It just helps make sure that the pan is evenly covered in grease so that the pancakes don't stick. You can just use regular oil too.



Scoop up some of the mixture and when the pan is hot, spread it out evenly and let it cook until it's browned on one side.



Flip it over and brown the other side...



And you're ready to serve! Continue until you've used all the batter. You can use a large pan and make 3-4 at once. I chose to use 2 separate smaller pans to make sure the pancakes came out pretty for this blog. =)

Ojinguh Gook - Squid Soup - (오징어국)

This is almost exactly like standard moo gook, but instead of beef broth~ you are using anchovy broth with squid.

Needed:

• 1 squid
• 1 cup of chopped moo
• 1/2 cup green onions
• 1 cup kongnamool (bean sprouts)
• 1 mushroom (or more)
• 1/2 jalapeno
• 1/4 sliced onion
• anchovy/dashima
• 1 TB sesame oil, 3 TB gook ganjang, 1/2 TB minced garlic, 1 TB rice wine
  

First wash and clean one squid. The butcher at the K-market was kind enough to clean the squid for me, so I didn't have to worry about cleaning out the insides.



Cut the squid up into 2 inch pieces and then throw some salt on it and give it a nice scrub. Rinse the salt off thoroughly under cold water and set aside.



Meanwhile, prep your vegetables. 1/4 sliced onions, about a cup of chopped up moo, 1/2 a jalapeno, and 1 sliced mushroom.



In a pot add 1/2 minced garlic, 3 TB gook ganjang, 1 TB sesame oil, and 1 TB rice wine.



After the pot is hot, add the squid first and saute it until it's halfway done, then add the moo and onions and throw in 1/2 TB of red pepper powder.

Mix everything around thoroughly (as you can see, I accidentally dumped my red pepper powder so I ended up using a lot more than 1/2 TB).

Add 5 cups of water, and some anchovy/dashima to the soup and bring it to a boil...

Then throw in some bean sprouts and close the lid...

After about 10 minutes, add the rest of your veggies: mushrooms, jalapenos, and some green onions.

Let it boil for about 15 minutes and you're ready to serve!

Jjol Myun - Korean Rice Noodles w/Spicy Sauce - (쫄면)

Needed:

• Jjol-myun Noodles - Korean rice noodles
• carrot - julienned
• cabbage - chopped thin
• kongnamool - 1 cup
• oh-eeh (cucumber) - sliced thin (didn't have it today)
  
• purple cabbage - chopped thin (didn't have it today)
• sauce: 4 TB red pepper paste, 3/4 TB red pepper powder, 2 TB sugar, 3.5 TB vinegar, 1.5 TB rice wine, 2 TB 7-up (or sprite), 2 TB minced Asian pear, 1 TB minced garlic, 1/2 TB sesame oil, 1.5 TB sesame seeds

I had some jjol-myun noodles left over from the bool-nak jungol last month, so I thought I would use it all up.



First, ready your vegetables. If you don't have a mandolin, just try and slice everything up as thin as possible.



Wash and clean some bean sprouts and then let it boil (covered) for about 5-7 minutes. You don't want to be overdone, so keep an eye on it.



Boil your noodles for about 10-12 minutes until it's done and then rinse under cold water and set aside to drain.



Make your sauce using the following: 4 TB red pepper paste, 3/4 TB red pepper powder, 2 TB sugar, 3.5 TB vinegar, 1.5 TB rice wine, 2 TB 7-up (or sprite), 2 TB minced Asian pear, 1 TB minced garlic, 1/2 TB sesame oil, and 1.5 TB sesame seeds.



Plate your noodles first and place your vegetables like so (I'm missing the cucumber and purple cabbage). Then add as much sauce as you like (I used about 3TB).



You can add a boiled egg on top and you're read to serve!



Spicy, yummy goodness! If you have some ice in the freezer, add a couple of pieces to make it even cooler.



You can store any remaining sauce mixture for weeks and make instant jjol-myun again! Enjoy~ =)

Fried Shrimp - (새우 튀김)

Needed:

• 1 lb. shrimp
  
• Tempura batter
• Panko crumbs
• 2 eggs
• dash of salt, pepper, and garlic salt
  

There are many ways to make fried shrimp, and today I decided to use panko bread crumbs.



First wash, clean and devein about 1 LB. of shrimp.



Then add a generous amount of tempura powder into a Ziploc bag and throw in as many shrimp that will fit at a time and shake it around.



Take the tempura coated shrimp and place it into the beaten egg mixture (I used two eggs).



I added some salt, pepper and garlic salt to the panko crumbs. Coat the egg-dipped shrimp pieces thoroughly in the panko mix and you're ready to fry it. (note: You can substitute the salt and pepper for coconut shavings and honey powder and make it coconut shrimp.)



Heat some oil in a pan and then add the shrimp.



Fry each shrimp until golden brown on both sides...



And you're ready to serve!



We dipped the shrimp into some tonkatsu sauce~