Korean-Style Pumpkin Porridge Recipe

I still have a can of pumpkin, I bought it because on sale, but I don't know what to make with it.   So as usual after googling found a nice recipe with video instruction, this dishes really good. Check out this website for the recipe and video instruction.

 Ingredients

 2-3 lb Pumpkin (3 Cups Water), I used a can of Pumpkin with 3 cups of water
 3 Tbsp Sweet Rice Flour (¼ Cup Water)  ½ tsp Salt

 Rice Ball Ingredients

 ⅔ Cup Sweet Rice Flour
4 -5 Tbsp Water Bean

 Ingredients

 1 Can Black Beans (15 oz)
 ½ Cup Water

 ⅓ Cup Brown Sugar

1. Add pumpkin( sweeten) from the can to the Pan, cook with 3 cups of water

 2.Combine ¼ cup of water and 3 Tbsp of sweet rice flour. This will help thicken the pumpkin mixture.

 3. Pour the sweet rice flour mixture into the pan. Immediately after that, quickly stir it or the

 4. Meanwhile, prepare the bean topping. Drain the liquid from a can of black beans. You can use any kinds of beans, but red or black beans are the best.

 5. Add ½ cup of water and ⅓ cup of brown sugar in a pan. Stir it until the sugar dissolves on medium-high.

6. Add the beans and cook for 7 minutes on high.

7. Occasionally stir them so they will not stick to the bottom or burn. After 7 minutes, most of the liquid will gone.

8 . To make the sticky rice balls, combine ⅔ cup of sweet rice flour and 4-5 Tbsp of warm water. Knead the dough for several minutes.

 9. Make small balls with the dough.

10. Once it starts to boil, add the rice balls and cook for 5 more minutes on high. Keep stirring it so that the rice balls will not stick to the bottom.

11. If the rice balls are soft and chewy, they are done.

 12. To serve, place a spoonful of black beans on the bottom of a serving bowl. 12. Pour some of the porridge on top of the black beans.

Enoki Beef Rolls

The source of recipe is from here.

Enoki Beef Rolls

4 bags enoki mushrooms

1 tray of shabu shabu beef, defrosted for several hours

2 - 3 tablespoons of garlic/ginger mixture

1 - 2 green onions/cilantro mixture

1/4 cup Korean Short Rib BBQ Sauce (Choripidong Brand)
1 tablespoon Chinese Cooking Wine (Shaoxing)

1/3 cup boiled water

Step 1:

Wash the enoki mushrooms and cut off the dark root

Step 2:

Roll the fat beef with enoki mushrooms

Step 3:

Mix Shaoxing wine, Korean Short Rib BBQ Sauce and boiled water, set aside.

Step 4:
Heat wok with oil in it. When oil is ready, pan fry enoki beef rolls briefly until browned, set aside.

Step 5:

Add fresh chopped garlic/ginger mixture into wok and stir-fry briefly, until it is aromatic, add sauce and cook until it thickens.

Step 6:

Once the sauce thickens, return enoki beef rolls back into wok and sprinkle cilantro/green onion mixture over it.

Serve over a bowl of white rice, enjoy !!

Jja Jang Myun /noodles with blackbean sauce

I remember, I ate Jja Jang Myun at a fast food restaurant, I was so curious about this black looking noddle, well I have tried once, the taste so disappointing.
This time I'll try to make myself, wow, the taste is so yummy.
I didn't use Korean noddle,but I used organic whole wheat pasta.

You can watch how to make it on the video from here.

Beef with gochujang

I made this a week ago, the original recipe used cabbage, I will add cabbage next time. The recipe is from here.

Ingredients

-Cabbage wraps (for 2 people)
600g steamed cabbage
Steamed plain rice

-Ssamjang (enough to serve 6-8 people)
1 cup of Korean chili paste (Gochujang)
100g beef mince
1 tbsp sesame oil
4 tbsp grated Nashi pear (or Korean pear)
1 tbsp sesame oil
1 tbsp brown sugar
2 tbsp honey

-Marinade sauce for beef mince (mix these well)
1 tsp soy sauce
1 tsp brown sugar
1 tsp minced garlic
1 tsp sesame oil
2 tsp minced green shallots
little ground black pepper

Method
Marinade the beef mince with the marinade sauce, leave it for 5 minutes.
Pre heat the wok on high heat for 10-20 seconds then add 1 tbsp of sesame oil in the wok.
Add the marinade beef and stir it fast.
When the meat is nearly cooked add the pear and stir it.
Add the Gochujang and stir it occasionally for about 6-10 minutes on medium heat.
Add the sesame oil, sugar, and honey, then stir.
Turn the heat off.
Serve the Ssamjang (dipping sauce) with steamed cabbage and rice or you can make the roll then serve.

Note : When you serve the Ssamjang, you should scoop out an adequate amount for the size of the meal. You can store the rest of the sauce in a sealed container in the fridge. It should last for at least a month.