I IK N D A Ł K IS P R P

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Bartłomiej Urbański
5 lat temu
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1 Dakjjim Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds. "Prepare chicken and noodles: Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2½ inches). Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside. Soak 100 grams (3.5 ounces) of starch noodles in cold water. Make sauce: Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside. Prepare vegetables: Cut 3 peeled medium sized potatoes into 1½ inch thick chunks. Slice 1 medium sized carrot into slices 1/8 inch thick.slice 1 medium sized onion.chop up 1 red chili pepper and 2 green chili peppers.slice 1 cup s worth of white mushrooms into bite-sized chunks.cut 5-7 green onion stalks into pieces 2 inch long.shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.let s cook! Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for seconds before taking them out. Add the chicken.*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes. Add minced garlic and ginger and stir it for a minute.add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent. Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together.transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving." PRZEPIS SKŁADNIKI

2 Soondubu Jjigae

3 Soondubu Jjigae Soup base 355 ml dried kelp and anchovy stock (12 fluid ounces) 1 Tbsp cooking oil I used rice bran oil 1 Tbsp Korean chilli flakes (gochugaru) 1 tsp minced garlic Main 1/2 tsp soy sauce 350 g Korean soft tofu (12 ounces) 1/4 tsp fine sea salt (or more to taste) 110 g littleneck clams (3.9 ounces), cleaned A few sprinkles of ground black pepper 3 medium banana prawns (80g/2.8 ounces), A dash of sesame oil about 1 tsp head, shells and guts removed 100 g enoki mushrooms (3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water 45 g oyster mushrooms or shimeji mushrooms (1.6 ounces), rinsed and separated by hand 2 small shiitake mushrooms (20g/ 0.7 ounces), cleaned, stem removed and thinly sliced 1 egg optional 1 stalk of spring onion (10g/0.4 ounces), diagonally thinly sliced "Put the cooking oil, chilli powder, garlic and soy sauce into a pot. Heat the pot on the stove on medium heat and stir the spices well for 1 min. Make sure not to burn the chilli powder. Add the clams and shrimps and stir quickly to coat them with the chilli sauce. Add the dried kelp and anchovy stock and boil it on medium to medium-high heat until it starts to boil rapidly (2 to 3 mins). Add the salt and stir. Add the tofu, in big chunks, mushrooms, and egg and cook them for another 1 to 2 mins. Top up with the green onion, black pepper and sesame oil. Serve hot with Korean steamed rice and side dishes (banchan)." PRZEPIS SKŁADNIKI

4 Japchae

5 Japchae 1/2 large white onion sliced thinly 1/2 large carrot sliced into matchsticks 1 red bell pepper sliced thinly 1 green bell pepper* sliced thinly 1 1/2 cup of oyster or shitake mushrooms sliced thinly 6 oz thinly sliced beef, we used sirloin 2 eggs beaten Vegetable oil for stirfrying 200g glass noodles 8 T soy sauce 3 T sugar 2 T sesame oil 2 T sesame seeds Salt and pepper * Usually spinach is used. (We just couldn't get any that day.) Just trim and blanche one bunch of spinach and season with 1t sesame oil and some salt. Doesn't need to be stir fried. Ingredients for beef marinade 1T soy sauce, 1/2 T minced garlic 2T chopped green onion, 1T rice wine 1t sesame oil, Pepper "In a small bowl mix the marinade ingredients with the beef and set aside. Put a pot of water on high heat to boil the noodles. In a large frying pan heat up some oil and pour in the eggs. Season with salt and pepper. Flip after a minute to make a thin sheet of fried egg. Cool on a plate, then cut into matchsticks. Set aside. In the same pan stir fry the onions, mushrooms, green bell pepper, red bell pepper, carrot, then meat in that order with the vegetable oil and season with salt. The ingredients must be stir fried separately to keep the flavors in tact. And the order of frying should be from the lightest color to the darkest. Set aside with the egg.in a pot of boiling water add the glass noodles. Let cook for 8 minutes. Put in a colander and run under cold water to prevent overcooking. Drain thoroughly. In the same frying pan heat up the sesame oil and add the drained noodles. The oil helps prevent the noodles from getting soggy. Mix around then add the soy sauce and sugar. If the noodles seem wet and slippery just let it sit in the pan for a little bit until all the moisture is gone and the noodles are more sticky than slippery. It should taste more salty than usual because the stir fried ingredients will balance out the taste. If it's still bland add a little more soy sauce. Turn the heat off. Add the stir fried ingredients and mix it all up with your hands. Taste one more time and season with salt and pepper if needed. Put in a serving bowl and sprinkle with sesame seeds. And you're done! It's perfect for a pot luck or dinner party. You will be surprised at how fast this huge bowl disappears. PRZEPIS SKŁADNIKI

6 Kimchi

7 Kimchi 1 kg kapusty pekińskiej, 6 łyżek soli, 2-3 l wody, 3 ząbki czosnku, kawałek cebuli, papryczka chili, łyżka mąki ziemniaczanej, łyżka cukru, ¾ szklanki wody, 3 łyżki słodkiej papryki w proszku, 1 łyżka ostrej papryki w proszku, płatki chili (opcjonalnie), 3 łyżki sosu sojowego "Kapustę pekińską umyć i pokroić na niewielkie kawałki. W dużej misce zalać ją wodą wymieszaną z solą. Docisnąć talerzykiem i zostawić na około godzinę. W tym czasie posiekać drobno (lub zblendować) cebulę, czosnek i chili. W niewielkim rondelku przygotować kleik: wlać ¾ szklanki wody, dołożyć łyżkę mąki ziemniaczanej i łyżkę cukru. Zagotować mieszając i zestawić z ognia. Zostawić do ostudzenia. Do kleiku dodać następnie przyprawy, sos sojowy i płatki chili i dokładnie wymieszać. Dorzucić poszatkowany czosnek, cebulę i papryczkę chili. Ponownie wymieszać. Kapustę wypłukać i dokładnie odcisnąć wodę.przełożyć do dużej miski i (używając koniecznie rękawiczek) dokładnie natrzeć kapustę pastą. Gotową potrawę przechowywać dwa dni w pojemniku poza lodówką. Po tym czasie można włożyć pojemnik do lodówki i używać kiedy będziemy mieć ochotę." PRZEPIS SKŁADNIKI

ugotowali Dominika Klejdysz & Magdalena Kuc Rafał Wójcik Justyna Świerczek Gabriela Matusiak Karolina Mirek Kinga Wilgierz Kamila Grzegorek & Wiktoria Ostrowska Olga Pohl &

8 ugotowali Dominika Klejdysz & Magdalena Kuc Rafał Wójcik Justyna Świerczek Gabriela Matusiak Karolina Mirek Kinga Wilgierz Kamila Grzegorek & Wiktoria Ostrowska Olga Pohl & Balbina Świętek Weronika Zdebel & Sandra Szczygieł Wioletta Kubisiak Wojciech Gawor Elżbieta Wąs & Adrianna Marcinkowska master chef Renata Iwicka skorzystano z przepisów /AK/

9 Było smacznie podczas zajęć Kultura Korei 2016/2017 prowadzonych przez dr Renatę Iwicką

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