How to Make: Korean Seafood Pancake (Haemul Pajun/Pajeon) (해물파전)(파煎)

Seafood Green Onion Pancake is a popular Korean side dish.  It is always available as a popular appetiser at Korean Restaurants, because of it's savoury and comforting taste.  Whenever I go to a Korean restaurant, I always order this because it's so good.  It's sort of similar to the Chinese pancake, except much easier because it does not require kneading the dough. Today, I made this Korean Green Onion Pancake with my mum.  It's actually very easy to make, and it's tonne cheaper than ordering in a restaurant.  The sharp taste of the green onion becomes mild after it has cooked.  The pancake becomes crispy on the outside, but very soft and slightly mushy in the centre.  It contrasts really well with the taste of the seafood.  If you don't like seafood, leave it out, and just add in more vegetables like carrot or more green onion.  I like to have a lot of squid in the pancake, so I used mostly squid, some octopus, crab and prawns.  Customise the ingredients yourself, it's really fantastic and easy to make!  Be sure to serve the sauce with it, it brings all the flavours together.

How to Make: Jajangmyeon/Jajiangmien/Jajangmyun Black Bean Sauce on Hand Pulled Noodles (자장면)(炸酱面) Koreanised Chinese Food

It's December already, so it's time for some hearty food to warm up from the cold.  Zha jiang mian/Jajangmyeon in Korean, is a traditional Chinese dish, composed of a sweet black bean sauces, meat and other delicious ingredients on top of chewy hand pulled wheat noodles.  It's really good, and sometimes it can be spicy too. But today, this recipe is the Korean version of this classic dish, which tastes completely different, but it is very delicious as well.  Originally, the Chinese version has a combination of fermented bean sauces like, sweet bean sauce, yellow soybean paste (similar to miso), and/or broad bean sauce.  The Korean version uses Jajang, a black bean sauce combined with caramel which gives it a charcoal like taste.  It's slightly sweet, and it's very interesting.  There is an instant ramen variety of this dish by Nongshim, ''Chapaghetti'' because this Chinese dish is so popular in Korea.  Usually it's ordered with Tangsooyuk or Sweet and Sour Pork, another popular Korean-Chinese Dish.  Make sure you get Korean style Black bean paste, it's completely different from the original Chinese one.  It's super easy and satisfying!

How to Make: Easy Cabbage Kimchi/Gimchee/Kimchee (김치) (沈菜)

Kimchi/Kimchee/Gimchee/Gimchi is a Korean side dish and most of the time, it's the first thing you think of when you hear about Korean food. It is served with almost every meal along with other side dishes. It is full of complexity and it is spicy, salty, crunchy and as time passes, sour. For this recipe, I learned this way of making Kimchi from my Korean host family when I was travelling a couple months back. She showed me how easy it was. One thing to watch out is that, make sure you use KOREAN chillies, not just any chili powder, it has to be KOREAN type. I've made it with the common hot pepper flakes,- it was beyond spicy, and the colour was not as bright too. You can get it (usually in big 500gm-1 kg bags) at Chinese, Korean, Vietnamese, Japanese- almost any Asian market.

How to Make: Jjapchae: Korean Stir Fried Sweet Potato Starch Glass Noodles 잡채(雜 菜)

Recently, I've been trying out some Korean food that my mother used to make for fun.  Here's the first one: Jjapchae. Jjapchae or Chapchae is a delicious noodle side-dish loaded with healthy vegetables and flavour.  The colours of this dish makes it so appetizing.  It is slightly sweet and salty with a strong sesame taste to it.  The toasted sesame oil is the real key to this dish.  It adds a unique flavour to the entire dish, so be sure you use it!  The best thing of all though, it is extremely easy to make and it is quite a fast dish to make. The noodles are made out of sweet potato starch and are labelled sometimes as ''Sweet Potato Starch Noodles,'' ''Oriental Noodles'' or just ''Starch Noodles.''  It shouldn't be very difficult to find them in an Asian Supermarket.  But if you can't find them, you can use rice noodles which are a bit thinner.  This dish is so versatile, you can just use whatever vegetables you have in the fridge.  This dish is wheat free! Enjoy this recipe!

How to Make: Red Bean Paste (Anko) used in Chinese, Japanese and Korean sweets.

Red bean paste is a sweet bean paste that is commonly in East Asian sweets. Red beans have a slight sweet taste even without having sugar added to it.  However, it is most commonly sweetened, and used to flavour, fill or as a base for sweets.  It is used to make Japanese jelly (Yokan), to fill Korean doughnuts and Chinese pineapple buns, as a topping of the Malaysian Ice Kacang and many, many more.  There are 3 main types red bean pastes.  There are the whole, the chunky and the smooth.  The whole one consists of the red beans being whole which is all slicked in a sugary syrup.  The chunky one has the beans mashed with the skins on with a few addition of whole beans for texture. The smooth one is the most common one to be filled in pastries, and cakes.  It is completely mashed and have been strained through a sieve to remove the skins leaving a satiny smooth dark paste.  

   Red bean paste is extremely easy to make, and it can flavour almost any sweets and desserts like red bean cake, red bean pie, red bean pancakes, or just on top of vanilla ice cream.  The best ratio I've found to make red bean anko paste is 1:4 (red beans to water, respectively).  So please multiply or divide according to the amount you require. Both metric (left side) and imperial measurements (right side) are listed.
    Red beans (commonly labelled, ''Anko'') are very easy to get at any Japanese, Chinese, Korean, Malaysian, almost all East Asian markets.  They are in packets and usually inexpensive, perhaps $1.29-$2.50 CAD a packet.  There are pre-tinned and pre-made pastes available as well, but you can't control the sugar content and the addition of preservatives.  I think it's best to make your own, and it's easy too!

Tutorial:How to make Instant Ramen Noodles

Rainy Philly, PA, USA

Being in my apartment in Philadelphia, USA, I had no food.  I arrived late because of a delayed bus, missing the train from Newark to Philadelphia.  All I had was a packet of Neoguri noodles and some dumplings in the freezer.  Since I haven't written on here for a while, I thought I might as well just write a tutorial on how to make the easiest thing in the world.  It's not the healthiest thing in the world.  That's because the deep fry the noodles before the package them to extend their shelf life.  Then you add a flavouring packet which is full of sodium, MSG, dead fish (not that it's that bad).

But heck, whatever, It's only once in a blue moon.  So here is....

 How to make Instant Ramen Noodles from a packet.  I had the Neoguri Udon Spicy Seafood flavour (the best).