Korean Egg Roll (Egg Mali)

Korean Egg Roll (Egg Mali)

Ingredient

3 eggs (large)
1/2 onion - diced
3 slices of Luncheon meat - diced

Seasoning
pepper
1/2 tbsp fish sauce

Method
1) Mix diced luncheon meat, onion and egg together. Seasoned it with pepper and fish sauce.
2) Add oil into the heated pan.
3) Add a small portion of the egg mixture, fold the egg into 3 parts. Add the other portion of the egg mixture and continue folding it. The mixture allowed you to continue doing it for 4 - 5 times.
4) When ready, cut it into thick slices and serve.

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Spicy Shredded Cuttlefish

Spicy Shredded Cuttlefish (Seasoned Cuttlefish BokkEum)

Ingredient

2 Tbsp Oil

Cups Seasoned Cuttlefish  

2 Tbsp Red Pepper Paste

2 Tbsp Corn Syrup

1 Tbsp Sugar

1 Tbsp Cooking Wine

½ Tbsp Soy Sauce

½ Tbsp Garlic

1 Dash Ginger Powder

1 tsp Sesame Seeds

Method
1) Add ½ tbsp of soy sauce, 1 tbsp of cooking wine, 2 tbsp of red pepper paste, 2 tbsp of corn syrup, 1 tbsp of sugar, ½ tbsp of garlic, and 1 dash of ginger powder. Mix all together.
2) 1 minute later, add 3 cups of seasoned cuttlefish.
3) Mix until the cuttlefish is completely covered with the sauce. Fry it for about 5 minutes.
4) When it’s almost done, sprinkle 1 tsp of sesame seeds on top.

Enjoy your yummy spicy fried seasoned cuttle fish.

 

Note: I saw another website making this snack but the cook did not cook the sauce. I think I will prefer this version as the cooked sauce give a very nice shine on the food. Surprisingly, my hubby enjoyed this dish. I made 3 cups so I have extra that I kept it tight in the fridge.

This is the sliced cuttlefish that I got from the korean shop at Parkway parade to make the seasoned cuttlefish. 

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Spicy Spanish MuChim

Spicy Spanish Muchim

Ingredient

1 Handful Spinach (5 oz)

1½ tsp Red Pepper Paste

½ tsp Soybean Paste

¼ tsp Sesame Oil

¼ tsp Sesame Seeds

¼ tsp Minced Garlic

1 tsp Finely Chopped Green Onion

Method
1) Prepare 1 handful of spinach. Remove any bad parts, and wash it.
2) Add 1/4 tsp salt in the boiling water. The salt helps to keep the spinach green while cooking.
3) Add the spinach. Boil it for about 30 seconds to 1 minute on high, depending on the size of the pieces. When the spinach starts to become soft (not crunchy anymore) and when it becomes a nice darker green color, it is done. Don’t overcook it, or it will lose its nutrition and become a brownish color.
4) After boiling the spinach, rinse it in cold water twice, drain the water, and then squeeze it. Cold water also helps to retain the color of the spinach.
5) In a bowl, combine the spinach, 1½ tsp of red pepper paste, ½ tsp of soy bean paste, ¼ tsp of sesame oil, ¼ tsp of sesame seeds, ¼ tsp of minced garlic, and 1 tsp of finely chopped green onion. Mix it gently.


 

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Egg Bbang

Egg Bbang

Ingredient

100g plain flour + 1/4 baking powder or 100g self raising flour
1/2 cup milk
1/4 tsp salt
4 tsp of sugar
1 egg
Bacon/ham
mushroom
eggs

Method
1) Shift flour with salt and baking powder.
2) Mix egg, sugar and milk into nice batter
3) Scoop the batter and fill up half of the baking cup.
4) Add in chopped bacon/ ham and mushroom.
5) Crack an egg on top and bake in the oven of 180 deg c for 15 min

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Korean Style Anchovies

Korean Style Anchovies

Ingredients

• 1½ Cup Tiny Dried Anchovies (3 Hands full)
• 1½ Tbsp Oil (Canola or Vegetable)
• 1 Tbsp Cooking Wine
• 1½ Tbsp Sugar
• 1½ Tbsp Corn Syrup
• 1½ tsp Soy Sauce
• 2 tsp Minced Garlic
• ½ tsp Sesame Seeds 
• Slices of green and red chilli

Methods
1) Give the dried anchovies a quick wash. Squeeze dried the anchovies
2) Stir fry the anchovies till it is dry and give a popping sound.
3) Add in oil, cooking wine, sugar, corn syrup, soya sauce and chilli into the anchovies.
4) Add sesame seeds before dishing out to cool for storage.

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Eggplant BokkEum

Eggplant BokkEum

Main Ingredients

• Eggplant (10 oz)
• 1 Cup Onion
• 2½ Tbsp Cooking Oil
• 2 Tbsp Soy Sauce
• 2 Tbsp Water
• ½ Tbsp Minced Garlic
• 1 tsp Sesame Seeds
• ½ tsp Sesame Oil (optional)

Methods
1) Chop the eggplant into 1½ by ¼ inch strips.
2) Slice 1 cup of an onion into ¼-inch pieces.
3) Add cooking oil, add the eggplant and onion. Fry it for about 1 minute on high. Then add 2 Tbsp of soy sauce, 2 Tbsp of water, and ½ Tbsp of minced garlic. Fry it for 7 to 10 minutes on medium-high until the eggplant becomes soft.
4) Lastly, sprinkle 1 tsp of sesame seeds on top. Depending on your taste, you can drizzle about ½ tsp of sesame oil on top too.

 

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Potato JoRim

Potato JoRim from Aeri's kitchen

Main Ingredients

• 3 Medium Sized Potatoes (2 Cups)
• ½ Cup Water
• 2 Tbsp Oil
• 2½ Tbsp Soy Sauce
• 2 Tbsp Corn Syrup
• 1-1½ Tbsp Sugar
• 1 Tbsp Minced Garlic
• ⅛ tsp Fine Sea Salt
• ½ tsp Sesame Seeds

Method
1) Cut the potatoes into cube, soak the potato in the water for 30 min. This is to reduce the starch in the potato.
2) Heat the pan, add oil and potatoes . Fry the potatoes for 5 minutes on medium-high until they are about ⅓ cooked.
3) After 5 minutes, add ½ cup of water, 2½ Tbsp of soy sauce, 2 Tbsp of corn syrup, 1-1½ Tbsp of sugar, and 1 Tbsp of minced garlic.
4) Cook it for 5 more minutes on medium-high.
5) Taste it and if you need to, add up to ⅛ tsp of fine sea salt depending on your tastes.
6) Cook until the liquid is reduced to a paste, which should take about 5 minutes.
7) Reduce the temperature to medium and fry 5 to 7 more minutes until the potatoes are completely cooked. Then add ½ tsp of sesame seeds.

This side dish tastes good whether it is warm or cool. Serve it with rice and other Korean side dishes.

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