Roast dinner

My first cooking at home was a roast on Easter Sunday

Parboil the potatoes and put in a hot roasting tin with melted goose fat this is the secret to great crispy roast potatoes .

Goose Fat is high in ‘heart healthy’ monounsaturated (55g compared to 19.8g in butter) and polyunsaturated fats (10.8g compared to 2.6g in butter).
Goose Fat is also rich in Oleic acid C18.1 (a specific type of monounsaturated fatty acid) which can lower blood cholesterol levels. Goose fat contains on average 58% oleic acid, C18.1, and is generally higher in comparison to other animal fats.

Info from here http://www.goosefat.co.uk/gfis_04.html

Oh how I miss Parsnip http://en.wikipedia.org/wiki/Parsnip

Fresh herbs from the garden

I cooked the roast beef for 1 hr 30 mins at 180 degrees Celsius . Covered in foil for the first hour and the meat was sitting on garlic and onions .

Read more...

Last meal 2 and 3 Good bye Korea

Typical Korean beef BBQ .

My favorite gamjatang or pork spine and potato soup.

Thanks Everyone for coming out, I miss you already .

Read more...

Beef, Stout and Potatoes

So with all the American beef on sale I decides to buy some but was not so sure what I was going to do with it . So I got home a looked in the fridge . This is what I came up with Beef ,Garlic ,Onions,Potatoes ,Thyme , Rosemary ,Stout, Butter , Flour and a drop of whiskey.
I fried the onions layered them over the beef and garlic . Made a roux with the flour and butter added the whiskey and stout. Added the herbs poured over the Potatoes and beef. Put in the over at 190 Celsius for 2 hours .


Tasty

Read more...

Gori gomtang- Ox Tail Soup

Next to the office of education Suncheon there is a nice little restaurant with ox tail soup .
Description on the menu calls it Internal soup and rice(beef tail).
Its 9000 won per person .

Its a great winter cold day soup.

Recipe from here http://chowhound.chow.com/topics/416580

Ox Tail Soup (Gori gomtang)
Total prep/cooking time: Up to 5 hours
Makes 4 or 5 servings

Ingredients

Basic Ingredients

4 pounds beef oxtail
8 cups water*
1/2 inch ginger
5 cloves fresh garlic, peeled
1/2 teaspoon salt

* may use 3 cups beef broth and 5 cups water

Optional Ingredients

1 medium onion
1/4 small Daikon radish
Korean sweet potato starch noodle (glass, cellophane, or clear noodle)
salt
pepper

Basic Garnish

4 green or spring onions

Optional Garnish

8 cloves fresh garlic, peeled

Directions

Preparation

Ox Tail
If whole, seperate the ox tail at the joint.
Hand trim excess fat from the segmented ox tail. Set fat aside in a small container.
Put ox tail in a large pot and completely cover with cold water. Let soak for one hour and discard water.
Rinse thouroughly.

Garlic And Ginger
Trim the hard tops from the garlic.
Slice garlic cloves in half from top to bottom.
Slice un-peeled ginger in thin diagonal slices.

Onion if used
Cut onion in half from top to bottom.

Starch noodle if used
Soak noodle in cold water for one hour (do this two hours into the cooking).

Daikon if used

Wash well and thinly slice.
Put in a small bowl and lightly salt.
Mix well and let stand ten minutes. (Do this about twenty minutes before the end of cooking)

Cooking

Place ox tail and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color).
(If used, add sliced Daikon about ten minutes before end of cooking)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard.
(if used, add noodle to serving bowls)

Garnish and Serve

Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).
Ladle soup into serving bowls, add garnish, and season with salt/pepper to taste.

Read more...

My Galbi Jim

Valentines is a coming and this recipe is special to me as it was my first date with my boyfriend 2 years ago. I consider it the Korean version of Irish stew.
Galbi Jim
Beef You should use beef short ribs I used stewing stake.
Carrots
Potatoes
Green peppers
Onion
Mushroom Shiitake
Soy sauce
Black pepper
corn syrup Mool Yut You can use honey
Sugar
Garlic
Ginger
Sesame oil
White wine vinegar or apple vinegar
you can also add chestnuts
To cook I cut up the beef added the garlic and ginger. Added a splash of corn syrup ( 3 tablespoons), pinch of sugar, a large dash of soy sauce, a dash of sesame oil, 1 tablespoon of vinegar and lots of black pepper. I brown the meat on a medium low heat for about 45 minutes then add the carrots and potatoes till cooked. I added the onion, mushrooms and peppers 10 minutes before the end.

Restaurants in Suncheon with Galbi Jim
http://macs-foodkorea.blogspot.com/2008/11/galbi-tang-suncheon.html
http://macs-foodkorea.blogspot.com/2008/05/galbi-jim.html

Read more...

Past bake

 Sometimes I really want to cook but can really afford to go buy what ever it is I want to try.

So I have to look around my place and see what I can do.

Today I have ground beef, carrots, tomatoes and onions. 

So I start with chopping the carrots and onion. I had some blacks olives chopped them too. I found some Jalapeño, g

arlic, basil, oregano, salt and pepper. Cooked the carrots and onions with some

 oil and added the basil, oregano, garlic, jalapeño, a squeeze of ketchup, salt and pepper.

I added a stock cube and the ground beef  a can of tomatoes and some fresh tomatoes .

I then cook some pasta I had some penne .

I mix the pasta and ground meat together and place it in a Pyrex dish (heat resistant glassware).

Top with some Parmesan and bake in the oven at 200 for 15-20 minutes.

Read more...

Shabu shabu in New Core

In Suncheon we have some new restaurants in New core. Here is a nice Shabu shabu one Its 9000 per person . There is also a very nice organic Shabu shabu restaurant in Suncheon with individual hot plate Here

We went for the spicy one it really is good . 

I think this is Yuzu dipping sauce , its wonderfully refreshing.

The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. It is rarely eaten as a fruit, though in the Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat like the way the lemon is used in other cuisines. It is an integral ingredient (along with sudachi, daidai, and other similar fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced. Yuzu may be used to make marmalade or as an ingredient in cakes. It is also used to make liquor (such as yuzukomachi, 柚子小町) and wine.[1][2] Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chile peppers, and salt. Slivered yuzu rind is also used to garnish a savory, salty egg-pudding dish calledchawanmushi, as well as miso soup.[3]

Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance. In Japan, bathing with yuzu on Toji(the winter solstice) is a popular custom. The whole fruits are floated in the hot water of the bath (sometimes enclosed in a cloth bag), releasing their aroma.

Here is also a nice article from the New York Times On the Yuzu fruit

In Korean cuisine, yuzu (called yuja in Korean) is used, thinly sliced and combined with sugar and honey, to make a thick, marmalade-like syrup containing pieces of the chopped rind and fruit. A tablespoon of this syrup (which can either be made at home or purchased in glass jars) stirred into a cup of hot water makes a beverage called yujacha^photo (유자차; also spelled yujacha or yuja-cha, cha meaning "tea" in Korean), or, which is used as a herbal remedy for the common cold and similar winter illnesses.

It is also used to make yuja hwachae, a variety of traditional fruit punch.

All in All a wonderful meal in a clean nice comfortable restaurant at a good price on the 7th floor of New Core.

Read more...

BULBOGI NOODLE SOUP

Here is a nice soup . I believe the name is Bul Beck but I am not so sure .I would love to know the name anyone know.
Its a little sweet a very nice menu for someone not in Korea to long. This was also cheap 1300 for two . We ate this in new down town near the Come In the old Julianna's .
Most meat places will have it on the menu.

Read more...

A butchers,A restaurant, A Korean BBQ

A night out in Suncheon .

The sides Include cows stomach (Tripe) and raw liver.

You go to the butchers desk at the restaurant and choose your meat.

Where the meat comes from.

Butchers counter

Read more...

VIETNAMESE FOOD

VIETNAMESE FOOD
Gwangyang

The sauces are Fish sauce , Sweet chili sauce and Peanut sauce.

On the menu we had Vietnamese Spring rolls . Everything was laid out beautifully and you just help your self. If you remember I made these at home a long time ago. Check it out here

We had Shabu Shabu style beef to put inside the spring rolls.

After we ate all that they then put noodles into the beef water . They were great.

I really enjoyed this place its a great change for Korea.

Read more...