Miso

All posts tagged Miso

Spaghetti Gochujang

Published September 1, 2016 by Ninik Becker

Spaghetti Gochujang

 

‘Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner’

~Sophia Loren~

 

Spaghetti Gochujang

So far I mostly use Gochujang (Korean chilli paste) to make Kimchi Soup, and this time I tried to mix it with the spaghetti. Gochujang and Miso available in most Asian stores, or buy directly when you travel to Korea.

For someone who has never tried Gochujang and Miso may taste a little strange. But for those who are familiar, they will like it. Gochujang and white miso mixture add richness flavor into the dish.

A fusion of western and eastern ingredients will produces a unique flavor. Something new for me. Anyway, this is really very simple recipe you can cook in short time.

Please take a look at the video below

 

 

Ingredients :

  • 2 servings cooked spaghetti
  • 1 medium carrot, diced
  • 1 stalk green onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • Egg(s) for topping
  • Little fresh parsley for garnish
  • 1/4 cup of water

Sauce :

  • 1 tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp white Miso
  • 1 tsp light soy sauce
  • 3 tbsp water

Method :

In a small bowl, add Gochujang and white Miso. Add 3 tbsp water and stir until smooth. Add 1 tsp of light soy sauce, stir again until well blended. Set aside.

In a pan add little oil, fry egg(s) into your preference doneness. For this dish I prefer sunny side up egg. Set aside.

In the same pan, heat vegetable oil. Saute minced garlic, stir for couple of seconds and add carrot and green onion. Stir until carrot softened.

Pour the Gochujang mixture into the pan. Now, add 1/4 cup of water into the bowl, move the bowl to clean the remaining sauce, then pour into the pan. Stir and wait until boil.

Add cooked spaghetti and stir until well coated and the sauce reduced.

This will be a thick full flavor dish.

Serve immediately, top with sunny side up egg and chopped fresh parsley.

Guten Appetit !

 

Note : If you’ve never taste Gochujang and Miso before, try a little first and see how it goes.

 

 

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Kimchi stew with rice

Published September 6, 2014 by Ninik Becker

kimchi stew with rice

When my husband was on duty in Suwon, South Korea, he was invited to eat by a Korean colleague to his home. His wife has presented a pot of red sauce dish that simmering on a portable stove in the dining table. Kimchi stew.

Since then he likes this dish, he even sent an email to colleague to share his wife’s recipe. Email response followed by a package of Korean miso and Korean chili paste. Wow ! Thank you to the Kim family, for their kindness.

Original recipe using pork belly, I use lean beef and beef balls.

Ingredients:

  • 200 g lean beef, cut bite-size
  • 200 g beef balls
  • 1 block tofu, cut bite-size cube
  • 2 cups Kimchi, cut about 1 inch size
  • 1/2 cup of kimchi juice
  • shiitake mushroom (I didn’t use)
  • about 3 cups of water

Seasoning:

  • 1 tsp sesame oil
  • 1 tsp Korean chili powder
  • 1 tsp Korean chili paste
  • 2 tbsp fish sauce
  • 1 tsp Korean miso, dissolve with 2 tbsp water, set aside.
  • 2 tsp minced garlic
  • 2 spring onion, separate white and green, cut diagonal.

In a pot over medium high heat, drop sesame oil. Add beef, chili paste, chili powder, garlic and white spring onion. Stir until beef almost cooked.

Add kimchi, kimchi juice, beef balls and about 3 cups of water. Bring to boil. Add tofu and mushroom if using. Let it bubbling for about 5 minutes

Lower the heat, add fish sauce and dissolved miso. Stir to combine. Sprinkle green onion over it.

beef kimchi

Serve with rice while still hot. Serving could be using shallow plate (like mine) or earthenware pot and separate bowl of rice.

kimchi with rice

 

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