Dakbal Recipe

Boil chicken feet with pepper, bay leaf & milk to remove smell. Rinse.

Sauce: gochujang 2T, gochugaru 1T, sugar 2T, soysauce 1T, pepper

Stir-fry minced garlic, chicken feet, onion, sauce, green onion, cheese tteok & potato (optional). Last add green chili.

Jumeok bap: rice, crispy seaweed, furikake.

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

 from: Korean Bapsang

Serves 4

Ingredients

• 0.5 pound lotus roots (yeon-guen, 연근)
• 0.5 tablespoon vinegar
• 0.25 teaspoon sesame seeds - optional garnish

For the braising liquid - see note 1

• 2 tablespoons soy sauce
• 1 tablespoons rice wine
• 1 tablespoons sugar 1.5 T for less sweet
• 0.5 tablespoon cooking oil
• 1 tablespoons corn syrup, oligodang (올리고당), or rice malt syrup (jocheong, 조청) or 1 tablespoon honey (or to taste)
• 0.25 tablespoon sesame oil

Instructions

• Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
• Add the lotus root slices to a medium size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes (or 20 minutes for softer yeongeun). See note 3.
• Drain, and rinse with cold water.
• Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and cooking oil. Bring it to a boil.
• Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 4 tablespoons, 15 to 20 minutes. Stir occasionally to rotate the lotus root slices.
• Add the corn syrup and sesame oil, and stir well for 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the optional sesame seeds to serve.
• Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.

Notes

1. As for the braising liquid, I simply used water as a base, but dashima broth or dried shiitake mushroom soaked water would add another layer to the flavor. You can also add a few slices of garlic or ginger if you like.

2. The cooking time I used here gives the right amount of crunchiness and chewiness to the lotus root to my taste. If you like it crunchier, reduce the pre-boiling time from the recipe. Likewise, if you want it softer and chewier, pre-boil longer.

Sigeumchi Namul (Korean Spinach Side Dish)

 from: Korean Bapsang

Serves 2

Ingredients

Mild

• 1 bunch spinach about 10 ounces
• 1 scallion chopped
• 2 teaspoons guk ganjang, 국간장 (soup soy sauce) or use salt to taste
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• salt and pepper to taste

Spicy

• 1 bunch spinach about 10 ounces
• 1 scallion chopped
• 2 to 3 teaspoons gochujang 고추장 (Korean red chili pepper paste)
• 2 teaspoons soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Instructions

• Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
• Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
• Drain and gently squeeze out excess water. Cut into 3-inch lengths.
• Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

Jjimdak (Korean Braised Chicken)

 from: Korean Bapsang

Serves 2

Ingredients

• 0.5 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces)
• 1.5 ounces sweet potato starch noodles (dangmyeon, 당면)
• 1 medium white or yukon gold potatoes (about 10 ounces)
• 0.5 medium carrot
• 0.25 medium onion
• 1.5 - 2 mushroom caps (rehydrated dried shiitake or fresh shiitake, white, or baby bella)
• 1 scallions
• 1 - 1.5 dried whole red chili peppers (4 to 5 small ones)
• 0.5 - 1 fresh chili peppers or jalapenos (optional)
• 1 tablespoons minced garlic
• 0.5 teaspoon grated ginger

Braising liquid:

• 0.25 cup soy sauce
• 1 tablespoons oyster sauce (If unavailable, use more soy sauce)
• 1 tablespoons rice wine (or mirin)
• 1 tablespoons dark brown sugar (if unavailable, use regular sugar )
• 1.5 to 2 tablespoons corn syrup, Korean jocheong (rice syrup) or Oligodang (or 2 to 3 tablespoons honey) Adjust to taste
• 0.13 teaspoon black pepper
• 0.5 tablespoon sesame oil
• 0.5 teaspoon sesame seeds

Instructions

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

Thai Suki Sauce (ala Johnnys)

Blend: 

4 garlic

5-6 Thai bird eye chili

6-7 red chili

Coriander root

1-2 Tbsp. roasted sesame seeds

Coriander (chopped)

2 Tbsp. oyster sauce

5 Tbsp. sesame oil

5 Tbsp. fish sauce

2 Tbsp. Soy sauce (normal Malaysian household ones)

2-3 Tbsp. vinegar

1-2 Tbsp. lime juice

3 Tbsp. sugar + a dash of MSG

Flower Tea

1. Chrysanthemum Tea
2. Jasmine Tea
3. Do-Hwa/Peach Flower Tea
4. Lotus Tea
5. Butterfly Pea Tea
6. Rose Tea
7. Honeysuckle Tea
8. Osmanthus Tea
9. Lavender Tea
10. Lily Tea
11. Magnolia Flower Tea
12. Calendula Tea
13. Roselle Tea
14. Hibiscus Tea
15. Mint Tea
16. Chamomile Tea
17. Globe Amaranth Tea
18. French Rose Flower Tea
19. Carnation Flower Tea
20. Lemongrass Tea
21. Safflower Tea
22. Peony Flower Tea
23. Calendula Flower Tea
24. Apple Flower Tea
25. Jujube Tea
26. Lemon Tea
27. Dandelion Tea
28. Hawthorn Tea
29. Cinnamon Tea
30. Eucalyptus Tea
31. Ginseng Tea
32. Ginger Tea

Garden of 1000 Herbs

English - Malay - Korean

1. Allspice
2. Basil - Selasih
3. Holy Basil - Selasih
4. Thai Basil - Selasih
5. Cayenne Pepper
6. Parsley
7. Oregano
8. Lavender
9. Lemon Balm
10. Chamomile
11. Peppermints
12. Spearmints
13. Apple Mints
14. Rosemary
15. Chives - Kucai
16. Garlic Chives - Kucai Bawang Putih
17. Sage
18. Thyme
19. Star Anise - Bunga Lawang
20. Cloves - Bunga Cengkih
21. Ginger (Halia)
22. Turmeric (Kunyit)
23. Galangal (Lengkuas)
24. Aromatic Ginger (Kencur)
25. Cinnamon (Kayu Manis)
26. Gingko
27. Garlic (Bawang Putih)
28. Shallot (Bawang Merah)
29. Onion (Bawang Besar)
30. Fenugreek (Halba)
31. Ginseng
32. Cumin (Jintan Putih/Jintan Halus)
33. Coriander/Cilantro/Chinese Parsley (Ketumbar)
34. Lemongrass (Serai)
35. Astragalus
36. Pandan
37. Dill
38. Cardamom (Buah Pelaga)
39. Tarragon
40. Nutmeg (Buah Pala)
41. Fennel Seeds (Jintan Manis)
42. Marjoram
43. Black Pepper
44. Szechuan Pepper
45. Bay Leaf (Daun Salam)
46. Ajwain/Carom Seeds/Oomam (Biji Karom)
47. Mustard Seeds (Biji sawi)
48. Curry Leaf (Daun Kari)
49. Chili
50. Chervil (French Parsley)
51. Culantro
52. Artichoke
53. Green Onion (Daun Bawang)
54. Leek
55. Celery (Saderi)
56. Horseradish
57. Japanese Horseradish (Wasabi)
58. Saffron
59. Paprika
60. Poppy Seeds
61. Sesame (Bijan)
62. Flax Seeds
63. Chia Seeds
64. Basil Seeds (Biji Selasih)
65. Sorrel
66. Vanilla
67. Caper
68. Jalapeno
69. Kaffir Lime Leaf (Daun Limau)
70. Perilla
71. Marigold
72. Safflower
73. Watercress
74. Yarrow
75. Wormwood
76. Butterfly Blue Pea
77. Torch ginger/Ginger flower/Red ginger lily/Torch lily/Wild ginger/Combrang (Bunga Kantan)
78. Vietnamese Coriander/Vietnamese Mint/Hot Mint/Laksa Leaf/Praew Leaf (Daun Kesum)
79. Pennywort/Indian Pennywort/Gotu Kola (Pegaga)
80. King's Salad (Ulam Raja)
81. Water Dropwort (Minari, Korean) (Daun Selom)
82. Noni (Mengkudu)
83. Shepherd's Purse (Naengi, Korean)
84. Patchouli
85. Ginkgo Biloba
86. Ylang-ylang
87. Fankincense
88. Myrrh
89. Lingzhi Mushroom
90. Shiitake Mushroom
91. Climbing Wattle (Petai Duri)