Featured Mommypreneurs

Featured Mommypreneurs
Featured Mommypreneurs

Contact Me

Contact Me
Contact Me

DIY Busy Bag Ideas

DIY Busy Bag Ideas
DIY Busy Bag Ideas

ANNOUNCEMENT

I have launched a series of blog posts called Featured Mommypreneurs in collaboration with mommypreneurs (i.e. mommies entrepreneurs). Let me know if you're interested to join me to feature your products / services. :)

DISCOUNT CODES (1 March - 30 June 2017) to be used on http://www.store.unisonca.com/:
joyce15wrap - Get 15% OFF for PITTARi Wrap
joyce15rs - Get 15% OFF for SUKKIRi Mesh Ring Sling

 

 

Korean dishes for my sister's birthday dinner


Guess what I cooked for my sister for her birthday dinner? She requested for Korean, so I whipped up three dishes and baked a buttermilk cake with mixed berries for her. :)

The three Korean dishes are Stir-fry Korean Vermicelli (Japchae), Beef Seaweed Soup, and Tuna Pancake. Below are the wonderful recipes.


Stir-fry Korean Vermicelli (Japchae)

Recipe adapted from here.

Ingredients:
(Serves 4)

2 bunches* Korean potato starch noodles (vermicelli)
150g beef brisket, cut into strips, marinate with light soy sauce and sesame oil
1 medium carrot, cut into strips
1 bunch green leafy vegetables (I use kai lan), cut into strips
1/2 medium green zucchini, cut into strips
1/2 medium yellow onion, cut into thin slices
5 dried shiitake mushrooms, soaked until soft and cut into thin slices
3 cloves garlic, minced
Light soy sauce, salt, sesame oil, ground black pepper, to taste
1 tablespoon sesame seeds, lightly toasted

* A pack of noodles weighs 500g (photo below). I took out 2 medium bunches from the packet.

How to: 

1. Boil glass noodles in boiling water for about 5 minutes. Drain and put in a large tray. Cut the noodles several times with scissors and add light soy sauce and sesame oil to taste. Toss a few times and set aside.

2. Heat up vegetable oil in a frying pan and stir fry carrot, kai lan, and zucchini strips until cooked and soft. Remove from pan and add into the large tray with noodles.

3. Heat up some vegetable oil in the same pan and add sliced onions. Cook until translucent. Remove from pan and add into the large tray with noodles and vegetables.

4. Heat up some vegetable oil in the same pan and add minced garlic, beef strips, and shiitake mushrooms. Stir until well cooked. Add light soy sauce and sesame oil to taste and stir for another 2-3 minutes. Remove from pan and add into the large tray with the rest of the cooked ingredients.

5. Add light soy sauce, sesame oil, and ground black pepper to the tray with all cooked ingredients. Mix well and sprinkle 1 tablespoon toasted sesame seeds on top.

Korean vermicelli is sweet potato starch noodles.

Beautifully garnished with toasted sesame seeds.


Korean Beef Seaweed Soup (Miyeuk-guk)

Recipe adapted from here.

Ingredients:
(Serves 3-4)

2 cups soaked seaweed (from 1/2 cup dried seaweed)
6 cups of water
3 tablespoons light soy sauce
100g beef brisket
1 tablespoon minced garlic
Sesame oil, to drizzle

How to:

1. Soak dried seaweed in cold water for at least 30 minutes. Drain and cut into bite sized pieces.

2. Cut beef brisket into bite-sized pieces and marinate with 1 tablespoon sesame oil and a pinch of ground black pepper.

3. Put the seaweed into a stock pot and add 6 cups of water. Boil over high heat for 20 minutes. Add more water if the soup gets too thick.

4. Add beef and garlic into the pot and boil for another 20 to 25 minutes over medium heat.

5. Add light soy sauce and drizzle with some sesame oil before serving.

Ottogi traditional seaweed.


Korean Tuna Pancake

Recipe adapted from here.

Ingredients:
(Serves 4)

1 can tuna flakes in olive oil
1/4 cup yellow onion, chopped
1 clove garlic, minced
1 egg
2 tablespoons all-purpose (plain) flour
1 tablespoon cornstarch
Salt and pepper, to taste
1 tablespoon sesame seeds, lightly toasted

How to:

1. Put all ingredients (except sesame seeds) into a bowl and mix until well combined.

2. Heat up a non-stick pan (I used a 20-inch pan). Add 2 tablespoons vegetable oil and spread it evenly.

3. Pour the tuna mixture into the pan when the oil is slightly hot.

4. When the bottom of the pancake has turned golden brown, flip it over with a spatula and cook until both sides are golden brown.

5. Top with toasted sesame seeds before serving.


6 comments

  1. Wow! Lovely dishes for your sis.

    ReplyDelete
  2. Awesome! You've whipped up not 1 but 3 Korean dishes and baked a cake ! I'm sure everyone enjoyed the special delicious meal!

    ReplyDelete
  3. Wow, Joyce! There is so much delicious to eat for this celebration :D

    ReplyDelete