Kimchi Pumpkin Fried Rice

I am glad I always make sure there are homemade kimchi kept in my fridge. At times when I wanted to cook a one-dish meal at home, these kimchi will comes in handy!

I invited my friend over to my place this afternoon. So, I made some salad and this fried rice since it is a routine catch-up chit-chatting session for us.

My friend enjoyed the taste of my self created healthy kimchi pumpkin fried rice (I have used the usual brown and red rice mix).

Since I have cooked quite a bit, I gave her a box when she left.

Vegetarian Stir Fry Jap-Chae

Last week, a pack of Korean glass noodles caught my eyes while I was doing my shopping in the supermarket. Since lately, I just can't get enough of Korean food; I decided to have a try of this particular type of glass noodles.

Unlike the Chinese glass noodles which is made from mung beans, these Korean glass noodles are actually made of sweet potatoes flour. The noodles are also broader in size and grey in colour, before and after being cooked.

I am trilled to present my own version of stir fry Korean Jap-Chae. My version, as I have said...is stir frying the various vegetable ingredients, and lastly combining the cooked glass noodles together. This is more of my usual stir-fry Chinese noodles cooking method.

Husband and I love the texture of these glass noodles as they are so springy and firm!

Ingredients

300g Sweet Potato noodles
2 cloves of garlic, minced
2 shallots, thinly sliced
1 small cabbage, shredded
1 carrot, julienned
12 French beans, julienned
1 packet of vegetarian noodles, soaked with hot water and drain dry
10 small Chinese mushrooms, soaked and sliced
2 tsp salt
some pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp oil

Method

Fill a large pot of water on to boil. Add the glass noodles and cook according to package. Drain and rinse with cold water. Toss about 1 tbsp of sesame oil. Cut the noodles into shorter pieces, set aside.

In a saute pan, heat oil, stir-fry the garlics, shallots, cabbage, french beans, carrots and mushrooms in stages, approx. 40 seconds each. Add salt and pepper to taste. Next, add in the noodles and pour in the soy sauce and stir-fry together for 2-3 minutes until well combined with the rest of the ingredients. Cook until heated through. Sprinkle with sesame seeds and serve.

Yum-Yum...(^o^)

Stew Kimchi Noodles

I have been crazy over Korean food lately! After the two dinner attempts of my very own version of vegetarian Bibimbap... ... I created another Korean meal for lunch today - The vegetarian stewed Kimchi noodles.

Here are some simple steps to share:

1 cup of homemade aged kimchi (of 1 month old)...

add water, beancurd, enoki mushrooms and grass noodles... stew for 20mins

add in Korean noodles...

adjust the taste with some Gochujang (Hot Pepper Paste) and some apple vinegar...

Lastly, add 1 tbsp of sesame oil and serve hot!

Tempeh Vegetarian Bibimbap

This is yet another of my own version of Vegetarian Korean Bibimbap with Tempeh. I love to make bibimbap as there are so many choices of vegetables you can use just to create your very own version.

This round, I have used Chinese mushrooms, spinach, carrots, soy bean sprouts, romaine lettuce and tempeh. A very simple and easy meal; the cooking only required to be done on the Chinese mushrooms (stir-fried with some sesame oil), tempeh (thinly slice them and lightly pan-fried), spinach and soy bean sprouts (lightly fry with little oil and pinch of salt, for taste).

Multi-grains (mixed Quinoa, Buckwheat, Brown & Red rice)

Gochujang and Korean apple vinegar

Seasoning for Bibimbap

1 tbsp sesame oil

1 tbsp apple vinegar

4 tbsp of Gochujang (or more tbsp if you love spicy)

1 tbsp honey (or sugar)

pinch of roasted white sesame seeds

Mixed the above seasonings and adjust according to your preferred taste... ... and you are ready for your homemade Bibimbap! Cheers...

Vegetarian Korean Bibimbap

I made my Korean vegetarian bibimbap for lunch today. A relatively easy meal which requires very little frying; lots of vegetables with my aged kimchi. And instead of the usual white rice, I have used multi-grains rice... ... So, here's presenting a very nutritious yummy lunch... (^o^)

Kimchi Fried Rice

Here's our Kimchi fried rice for dinner tonight! I mixed some diced carrots, long beans and celery all to this fried rice.... and it was indeed a 'munchy' fried rice with a hint of spicy & sour taste! (*o^)

My Very-Own Homemade Kimchi

Here's my very first homemade Kimchi following the method and procedures which husband and I learnt from our veg. cooking class. The only exception is... ... we added more chilli to make it 'HOT'!! (^o^")

Ready to go into the fridge for 10 days fermentation... ...

and... after the 11th days....

our very own 'HOT' Kimchi... Yum! Yum!!

My Kimchi Soup

I mentioned on my earlier blog that we took up vegetarian cooking classes. We were honoured that our 2nd class came along with a complimentary Kimchi lesson taught specially by Venerable Sik Kwang Sheng (广声法师).

Ven. Sik Kwang Sheng brought with him 2 pre-soaked with salt cabbage (Wong Pak) and taught us the procedures of making his own-styled Kimchi. When he finished, he instructed to have the cabbage cut into several portions so that the 80 participants can have a lucky draw! Husband was lucky to take home one of the seven portions that went for the lucky-dipped!! (^^")

After 10 days of fermentation... here's the Kimchi...

I took some to cook into my favorite Kimchi soup... yum yum...