Mungbean Sprout MuChim/ SukJu MuChim

Another simple Korean banchan (side dish) that I liked.  When I started to make Korean food, I realized why their food are considered healthy.  They eat lots of banchan which were mainly vegetable either pickled or boiled and seasoned with mainly salt, sesame oil, sesame seeds, red pepper powder, minced garlic and light soy sauce.  As you know, garlic, sesame seeds, sesame oil, red pepper powder are all considered good for us, so I could see generally Korean food is healthier.  This recipe works well with spinach and soybean sprout too.  Just par-boiled the spinach and squeeze the water out before adding the seasonings, but omit the green onion.
 

Tamarind Chicken/ Assam Ayam

This is a variation of the Babi Assam that I tried many years ago.  Since I am going to cut down on buying pork these days and just stick to chicken or turkey from now on, unless that is a particular pork dish that I really wanted to cook, I will refrain from buying pork.  There is no special reason just that I want to switch to my original diet plan before I started slacking and buying more pork few years back.

The Babi Assam kept calling me as I remembered I liked the sauce and flavor a lot.  So, I attempted to recreate this dish with drumsticks and with the ingredients I have at home.  This sauce went so well with rice even my girls enjoyed this slightly spicy sourish sauce with their rice.  If you want to cook something different with chicken, give this dish a try!

Korean Tofu BuChim/ Dubu BuChim

This recipe caught my eyes when I was browsing Aeri's Kitchen for some Korean recipe ideas.  It caught my eyes because it looked exactly like a tofu dish my friend served at her house recently.  So, I added this dish because it was so simple to make and I have the organic firm tofu at home.  This tofu buchim didn't fail me, the sauce was delicious and did I say it was so easy to make?  Give it a try if you are having a lazy night and want a quick and delicious side dish for your dinner.  Oh, I liked Aeri's website for Korean food as she also made the trouble of making videos of her preparing the dishes.  I really kudo to those who did the extra step.

Korean Spicy Chicken/ Dak-Galbi

I didn't know what gotten into me, I just felt like having a Korean meal.  When I got that planned, I didn't know what I gotten myself into.  I made three out of four banchan (side dish) before and everything seem simple on the surface.  Only when I started working on it, only did I realize that it was actually quite a lot of work when making it all in a day, like slicing the Korean radish and scallions.  Then, the different methods of cooking the anchovies and bean sprouts.  Anyway, to cut it short, I spent the whole afternoon preparing and washing and ended with a sore back, that's mean I stood for too long.  Hahaha....  I have to admit, I like to take my time in the kitchen, that's why I cannot work in a restaurant setting, I would be so slow that all the customers would walk away and I would be left stressful. 

For the banchan recipes, I provided the links below:

Korean Scallion Salad (Pa-Muchim)

Mu- Saengchae (Spicy Korean Radish)

Myulchi Bokkeum (Stirfried Anchovies)

Mungbean Sprout MuChim/ SukJu MuChim 

Stir Fried Yam Leaves

My family loved yam leaves and sweet potato leaves.  So when shopping in the Asian market, I often would buy this veggie.  Usually I would cook it with the shrimp paste in soy bean oil but today I wanted to try something different.  I wanted to cook it without the paste and just seasoned it with some fish sauce and fragrant it with bird eye chili and garlic.  You might be familiar with this way of cooking too.  I had to cut the stem with kitchen scissor after I done cooking for easy swallowing.

This picture did not do the veggie justice.  It definitely taste better than it looks.

Chinese Scallion Ginger Chicken (葱姜油鸡)

This recipe was inspired by a Chinese cooking show that I watched, called 美女私房菜.  Her recipe called for cooking the chicken in a spice soy sauce broth and then deep-fry the chicken until crispy before adding the scallion ginger fragrant sauce on top.  I bookmarked it because it seem so interesting.  My chance came when I had some leftover oven roasted chicken wings and drumettes.   While I was thinking of what to make of this leftover wings, her recipe came to mind.  So, I pan-fried my wings and drumettes and then cooked this scallion ginger fragrant and put it on top of the chicken to serve.  I truly loved this scallion ginger fragrant sauce and it can easily be used to top with fried fish, deep-fried pork ribs, shrimps, or anything you can think of.  My attempt at recreating a leftover to another new dish.