Tag: KOREAN RECIPES

Sweet Pumpkin Porridge

Sweet Pumpkin Porridge

Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather. Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food? Alright, perhaps we look forward to comforting holiday food more than anything else, but fall […]

Multi Grain Medley Bowl with Kimchi

Multi Grain Medley Bowl with Kimchi

Multi-Grain Medley Bowl with Kimchi is perfect for hot summer days. Not that it is too complicated to make a full meal and cook for an hour. However, I feel like my body cannot accept heavy meals so I avoid making them. Of course, this […]

Salmon Bibimbap — Korean Rice Bowl

Salmon Bibimbap — Korean Rice Bowl

Every now and then, I find myself making rice bowls. They are truly convenient, and they do get me through my busy schedule. It is important to say that they are also very simple, versatile and delightful.  If the kids are in school, I normally take a break in the afternoon from photo shoots, writing and editing and I eat my lunch in peace.
From time to time, my husband joins me for lunch, or I make extra for my daughter, who happens to love Bibimbap, in particular with Sweet and Spicy Salmon.
This time, I have been using my favorite Salmon Pouch by Chicken of the Sea and combined it with Minute Ready To Serve Rice. Seriously, this one was the quickest meals without losing an amazing taste. The combo just screams comfort as well as health, Don’t you agree with me?
Many of you that follow me for some time, know that I am a huge fan of Korean cuisine, so it’s not a brainer that I made bibimbap, to share with you today. It’s one of those dishes that you can add whatever you have or crave at the moment, or perhaps you might use what is in the season. I believe making Minute Rice is the best thing ever, and on top of it adding Chicken of the sea. YUM!
I even made it just with that combination and addition of my homemade spicy kimchi. If you ask me, that’s pretty mess-free meal. Chicken of the Sea pouch is very portable, too. Just like Minute® Ready to Serve Rice, they’re wholesome and convenient, creating a tasty lunch alternative.
Bibimbap

Bibimbap (비빔밥) means literally mixed rice if you translate. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a fermented soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. When I say a raw egg, I mean that the rice is served in the hot stone pot (dolsot bibimbap) with piping hot rice, and when you add an egg and mix it, it cooks almost instantly. The hot dish is stirred together thoroughly just before eating.

You have so many different versions that are similar to each other, and it is made depending on the season, as well as the place where you live. A further variation of bibimbap uses a variety of seafood, mostly raw, such as tilapia, salmon, tuna or sometimes octopus, but each bowl of rice usually contains only one variety of seafood or meat. The dish is also very popular among the coasts of Korea, where fish are abundant.

  
Some facts about Chicken of the Sea that you might do not know:

  • Chicken of the Sea® (COS) created National Salmon Day in 2015 as a public service to celebrate the nutrition and heart-health benefits of America’s second-most-consumed fish. October 8 is an annual celebration to commemorate the health, taste, convenience and diverse recipe benefits of wild and packaged salmon. Chicken of the Sea worked with Chase’s Calendar of Events, the definitive, authoritative reference for annual dates and observances, to formalize the national holiday designation in 2016.
  • For more information on National Salmon Day, go to www.chickenofthesea.com/salmon. Visitors can receive recipes, serving suggestions and nutritional and meal-planning insights as well as information on the latest new products.

Personally, I always have Chicken of the sea and Minute Ready To Serve Rice in my pantry, simply because they’re delicious and nutritious and second, it’s convenient to eat on the go type of food.  When I am feeling low, and slow this also helps me to unwind and enjoy Cooking Free day. I hope you like one of my favorite Bibimbap combinations.

Salmon Bibimbap — Korean Rice Bowl

Course Main Course
Cuisine Korean
Keyword seafood, asian food, dinner
Servings 1
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 cup  Minute® Ready to Serve Rice
  • Chicken of the Sea® Salmon Flavored Pouch

Optional Toppings:

  • 1/4 English cucumber julienned
  • 1/2 cup Spinach
  • 1/2 cup Kimchi
  • 1/4 Carrot julienned
  • 1 Egg

Garnish:

  • 1 teaspoon Sesame Oil
  • 1 Green Onion sliced
  • Sprinkle of Toasted Sesame Seeds

Sauce:

  • 2 tablespoon Gochujang Korean chili paste
  • 1 teaspoon sesame seeds
  • Drizzle Sesame Oil

Instructions

  1. Use the microwave to heat the Minute® Ready to Serve Rice. Heat the rice according to the package directions.
  2. Julianne cucumber and Carrot.
  3. Boil 1/2 cup of water. Drop in spinach, season with a generous pinch of salt. Cook for 10-15 seconds, then take the spinach out and drop into the icy cold water. drain all the liquid completely out. Chop the spinach, and set aside.
  4. Fry the egg sunny side up on a drizzle of Olive oil, and add a pinch of salt, just to taste.
  5. Assembly:
  6. Place the Minute® Ready to Serve Rice in the bowl.
  7. Add julienned Cucumber and carrots, on one side of the bowl.
  8. Add kimchi, chop it and place it on one of the sides of the rice.
  9. Add chopped Spinach.
  10. Open up the Chicken of the Sea® Salmon Flavored Pouch, and add it to the rice.
  11. Add Fried egg on the top.
  12. Garnish it with a drizzle of sesame oil, chopped scallion, and toasted sesame seeds.
  13. Add Korean chili sauce on top of the egg, and mix everything before eating.

Recipe Notes

Arrange colorful toppings nicely all around the rice to look outstanding as a presentation. Instead of the fried egg, you can use omelet.

FULL DISCLOSURE:
This post is sponsored by Chicken of the Sea® and Minute® Rice as a part of the National Salmon Day – I am honored to represent Nashville, TN as an official ambassador for the campaign. All opinions, pictures, recipe, and content have been done by me, in my own words except for the resource pages that I was provided, as well as free samples that I was sent to create a recipe of my choice for the purpose of this post.  

 

____________________________________________
NASHVILLE IS A TOP 2016 SALMON CITY
Seafood leader Chicken of the Sea ranks the Music City
among the Top U.S. markets for actual and untapped salmon consumption
The Little Clinic will help spread the healthy-eating message
 

NASHVILLE (August 25, 2016) – Hold the Hot Chicken and Meat & Three. A study by one of the world’s largest providers of seafood suggests that Nashville locals may actually prefer salmon.
The internal study, conducted by Chicken of the Sea, ranked Nashville among the Top 10 Salmon Cities in the United States. This means that local Nashville residents eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities, have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or order salmon as a meal.

“Despite its reputation for beef and chicken dishes, Nashville is among the most sophisticated seafood markets in the country and home to an increasing number of seafood and salmon lovers,” said Maureen McDonnell, Chicken of the Sea’s director of brand marketing and category management. “We’d like to think that traditional protein lovers in Nashville are more likely to occasionally trade their brisket for a hearty salmon recipe. From a seafood and salmon standpoint, Nashville is a trendsetter.”

This year’s National Salmon Day festivities, include Chicken of the Sea partnering with Minute® Rice in September for the “Salmon Loves Rice Sweepstakes,” and asking the public to use hashtag #NationalSalmonDay on their social media platforms to answer salmon trivia questions for a chance to win a 10-day Alaskan cruise and Chicken of the Sea Flavored Salmon Pouches and Minute® Rice Ready to Serve Rice products.

To help it spread its message of salmon as a healthy lean protein alternative throughout Nashville, Chicken of the Sea is joining forces with The Little Clinic inside Kroger. Dietitians with The Little Clinic will be promoting the nutritional benefits of salmon with its patients around National Salmon Day, providing educational materials and hosting in-store events for Kroger shoppers in select stores.
The company provides a multitude of salmon recipes, serving and meal-planning suggestions on its website, www.chickenofthesea.com, and through its Facebook, Twitter, Pinterest, and Instagram pages.

  • Minute® Ready to Serve Rice is an ideal portable solution for lunch (or really any time of the day) because you can eat it on the go. In just 60 seconds, you have a fully cooked, perfect single portion of rice for any meal or snack. You’ll never get bored with your lunch since there are several flavorful and wholesome varieties.  Chicken of the Sea flavored pouches is portable, too. Just like Minute Ready to Serve Rice, they’re wholesome and convenient, creating a tasty lunch alternative.
  • Try pairing Minute Ready to Serve Rice and Chicken of the Sea Flavored Pouches together for a twist on the standard sandwich, salad or rice bowl. This makes an easy go-to lunch at the office since both products don’t need to be refrigerated and require little to no cleanup.
  • If you’re looking for a wholesome or nutritious option, Minute® Ready to Serve Rice and Chicken of the Sea Salmon both provides built-in portion control. Both products are conveniently packaged: Minute Ready to Serve in two individual single-serve cups and Chicken of the Sea is available in a single serving 2.5-ounce pouch.
  • Available in many varieties, including all new varieties such as Brown & Quinoa and Basmati Rice, as well as Whole Grain options of Brown Rice, Brown & Wild Rice, Multi-Grain Medley, Jasmine Rice, White Rice, and flavorful mixes.
Beef Kimchi Yakisoba – Teriyaki Flavor

Beef Kimchi Yakisoba – Teriyaki Flavor

I took my sweet break and I am back with this delicious and amazing recipe. Don’t you just love easy recipes? You sure do! Exciting news, I am entering the JSL Foods contest with this recipe for a chance to win. Yes, and this one is a […]

Kimchi Fried Rice

Kimchi Fried Rice

Kimchi fried rice, loved by many, is an inexpensive, simple and extremely delicious Korean dish. Usually topped with a fried egg or as we sometimes call it sunny side up, is my kind of ultimate fast food.

Chicken and Kimchi Pizza

Chicken and Kimchi Pizza

Chicken and Kimchi Pizza

Simple, delicious, flavorful… Oh, so orgasmic pizza! Can you really ask for more? Let us call this Korean Fusion Pizza… Ye! Does everyone agree?

It takes you less than 30 minutes to do this, no dough necessary. Although you can make your dough or use store-bought. I used tortillas. Yup! It is that simple.

All I did is pan-fried chicken strips and that was really the hardest part. Everything else is like adding, preheating and baking until nicely golden and mouthwatering.

Chicken and Kimchi Pizza

Cheese, kimchi, and chicken go so well together and I know you will not be disappointed by the taste or the flavor of this dish.

Now, ingredients… I am aware that not all of you can get hold of gochujang, in translation, Korean red chili paste.

I assume that most of you do have international or Asian markets, where Korean condiments or products are sold. As for kimchi, yes, you can use store-bought or homemade.

Chicken and Kimchi Pizza

I always have an extra jar or container in the fridge for a quick stew or to make delicious Korean dishes with it… I mean, I LOVE kimchi so very much!

As for toppings, well, I love mushrooms, and sweet peppers in a combination of chicken, kimchi, and cheese, as well as slightly spicy gochujang and pizza sauce.

With that being said, you can really use whatever you prefer, like or have around The egg is optional, of course, but it is so delicious.

Chicken and Kimchi Pizza

Chicken and Kimchi Pizza

Course Main Course, Party Food
Cuisine Asian, Fusion, Korean
Keyword baking, pizza, asian food, korean, dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 cup of chicken strips seasoned/cooked
  • 2 to rtillas medium size
  • 1 1/2 cup of cheese I used a mix of shredded mozzarella and sharp cheddar
  • 1 tbsp. Gochujang Korean red chili paste
  • 2 tbsp. Pizza sauce
  • 2-3 Sweet Peppers small, sliced
  • 2 mushrooms sliced
  • 1/2 cup Kimchi chopped
  • 2 Scallions chopped
  • 1/4 tsp Red Hot chili flakes

Optional:

  • Egg/s with a pinch of salt
  • Toasted Sesame Seeds

Instructions

  1. Cut chicken breast into thinner chicken strips, season with a bit of salt and peppers (a few pinches) OR Chicken Seasoning, and cook over lightly greased pan for 5-7 minutes, or until done. You can use store-bought cooked grilled chicken.
  2. Preheat oven to 375F.
  3. Take one tortilla and place on a Pizza baking dish, sprinkle with a hand full of cheese, evenly from one end to the other. Place another tortilla on top of that, making cheese in the middle.
  4. Spoon or Squeeze Korean red chili paste on top of the tortilla (look at the instruction pictures), spread it evenly, then add pizza sauce and spread that as well. Add the cheese, leaving just a few sprinkles for the end.
  5. Add mushrooms, and peppers, following chopped kimchi, and chicken strips. (ADD egg if you wish/season with a bit of salt) and sprinkle with chopped scallions.
  6. Lastly, add red hot chili flakes and sprinkle with the rest of the remaining cheese.
  7. Bake until the cheese is completely melted and edges of the tortillas start turning into a golden color, about 15-20 minutes, depending on your oven. Toss a few toasted sesame seeds on top and serve with mayo, ranch dressing or salad.

Recipe Notes

You can add fried egg later on top of the pizza. When you add the uncooked egg before baking, baking time will increase because the egg will not be done completely, especially if you like your egg well DONE.

I like my egg soft, but if you add fried egg later it is equally delicious and less time to cook pizza in the oven. Also, I tried this in the microwave… It was not the same, however, it was softer and still delicious. I made it like a quesadilla. You can add canned TUNA fish, or sauteed seasoned ground beef/or Italian sausages.

Korean Vegetable Pancakes

Korean Vegetable Pancakes

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun

When I have tough days, so-called my 5 minutes dedicated purely to myself, I typically make Spicy Gourmet Kimchi Ramyun or Ramen. Oh, and if it is raining like these past two days, it became a must-have. Spicy makes me tingle, and relaxed and I […]

Sweet Bread filled with Red Bean Paste

Sweet Bread filled with Red Bean Paste

Sweet Bread filled with Red Bean Paste

I would be a fool to say that I do not like bread. Bread of any kind is my favorite thing ever, but sweet, delicious, warm, filled with red sweet bean paste…mmm! You feel me now? Well, you simply cannot say you do not like it because this bread is absolute, positively amazing.

This type of sweet bread is popular across Asia; from Japan (an-pan), Korea (danpat-bbang), China, Philippines etc. and of course, every country have their favorite way of making a similar type of bread.

However even here in the USA, you can find Asian baked goodies in almost any International or Asian Market, some are imported from another state, and some are made right there in the bakery if they have it.

CLICK HERE FOR MORE TASTY BREAD RECIPES

Also, I must add that Sweet bun, bread, and pastry of similar kind are widely popular all over the world, of course, probably mostly filled with some sort of jam.

Now, I got to mention that I do not use anything for kneading except my hands. You got to feel the dough, work with it to get the right moment to stop and let it rise.

Magical, I know!!! With that being said, you are more than welcome to save time and your hands just by using an attachment for kneading. 

Sweet Bread filled with Red Bean Paste

Also filling is optional, you might like sweet cheese better, sweet potato, green tea paste, Nutella or jam. I just happen to love, love sweet bean paste. I could eat it with the spoon like an ice-cream! Who else is guilty? I know you are out there.

We are bread eating family so my family loves it, and of course, two full pans of sweet bread were gone before you know it! Try it and I am sure you will love it too.

I separated the step by step instructions so you can see how I am making this bread. Little cuts or slips are completely optional, too. You can make it pressed and round without cutting, roll it into little a log, or make it like a dinner roll.

Sweet Bread filled with Red Bean Paste
  1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside. 
  2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first. 
  3. In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.). ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)
  4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed. 
  5. Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest.
Sweet Bread filled with Red Bean Paste
  1. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside!
  2. Take the Sweet Red Beans out of the can and set aside. *You can make your own too! 
  3. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks. 
  4. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste. 
  5. Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and a half (1-1/2) inches thick disk. 
  6. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.
Sweet Bread filled with Red Bean Paste
  1. Brush with melted butter or mixed eggs.
  2. Sprinkle with any topping that you desire as mentioned in the ingredient list.
  3. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
  4. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.  
  5. Bake until golden brown, about 20-25 minutes or more, if needed. 
  6. Allow to cool down for at least 15 minutes before eating. 

Sweet Bread filled with Red Bean Paste

Serves 6 | Total time: 1hr. 45 minutes (approximately) Prep time: 35 min. | Rising time: 45 min. | Cook time: 20-25 min.
Course Bread, Brunch
Cuisine Asian, Korean
Keyword korean, bread, baking
Prep Time 35 minutes
Cook Time 25 minutes
Rising time for at least 45 minutes
Total Time 1 hour
Servings 6
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 2.2 520g-3 cups All-purpose Flour + more for dusting
  • 1/2 tbsp. Baking Powder
  • 1/2 tbsp. Salt
  • 1/2 – 2/3 cup Sugar
  • 1 tbsp. Dry Yeast + Pinch of Sugar
  • 1/4 cup warm Water or milk to activate the yeast
  • 1 Egg  lightly mixed
  • 1 cup 236ml Warm Milk
  • 3 Tbs. Butter unsalted (room temp.) + for brushing
  • 1 Tbs. Oil for greasing + more for dough

Filling:

  • 1 Can Sweet Red Bean Paste or any other of your choice

Topping options:

  • Sugar, white or brown
  • Crushed nuts
  • Sugar and sesame seeds

Instructions

  1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside.
  2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first.
  3. In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.).

    ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)

  4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed.
  5. Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest.

  6. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside.

  7. Take the Sweet Red Beans out of the can and set aside. You can make your own too!

  8. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks.
  9. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste.
  10. Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and a half (1-1/2) inches thick disk.
  11. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.
  12. Brush with melted butter or mixed eggs.
  13. Sprinkle with any topping that you desire as mentioned in the ingredient list.
  14. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
  15. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.
  16. Bake until golden brown, about 20-25 minutes or more, if needed.

  17. Allow to cool down for at least 15 minutes before eating.

Recipe Notes

Kneading is a very important step, and should not be skipped.

Filling options are up to you. It can be in the fridge for 2 to 3 days, just reheat a bit and eat. The dough can be in the fridge for 3 days, and in the freezer for up to 3 weeks. Make sure to thaw it before using.

 

Sweet Potato Noodle Stir Fry, Japchae

Sweet Potato Noodle Stir Fry, Japchae

Let us talk about my love aka Noodles. Did you try Sweet potato noodles aka glass noodles?How can I describe the flavor of this dish other than INCREDIBLE; slightly chewy noodles, crispy veggies, and tender meat! You cannot get better than that. As Hi-Soo Shin […]