Sigumchi Namul Recipe

Sigumchi Namul is a side dish that is made with spinach flavored soy sauce. It has a much lighter taste than compared to other spiced dishes. I encourage anyone to try it.

This recipe makes 2 servings.

Ingredients that you will need:

- 1 bunch of Spinach
- 1 TSP of Salt
- 1 TBSP of Light Soy Sauce
- 2 cloves of Garlic, minced
- 1 stalk of Green Onion, chopped
- 1/2 TBSP of Sesame Oil
- 1 TBSP of Sesame Seeds

Instructions:

-1- Boil your water in a medium-sized pot. Add the salt after bringing to a boil. Remove from the heat.

-2- Blanch the spinach inside the same pot for about 30 seconds. Drain and rinse the spinach quickly under cold, running water. Then gently squeeze to get rid of any excess water. Slice and then set aside.

-3- In a large bowl, combine the soy sauce, garlic, green onion and sesame oil together. Make sure that you mix them well.

-4- Now add your spinach into the sauce. Mix thoroughly by using your hand. After you have mixed it thoroughly, transfer into a serving dish. Make sure you garnish with the sesame seeds right before you serve.

-5- Enjoy!

((Images were provided by Google Search Images))  

Oisobagi Recipe

Oisobagi, or cucumber that has been stuffed with kimchi, is a very popular side dish during summer. The light and fresh taste of the cucumbers goes perfectly well with the unique and very spicy Kimchi paste.

This recipe makes 4-6 servings.

Ingredients that you will need:

- 10 pieces of Korean Cucumbers that have been washed and cut in half. (These are available in most Asian groceries)
- 1/2 cup of Salt
- 5 cups of Water
- 1 cup of Garlic Chives
- 1/2 cup of Green Onions
- 1/2 cup of Gochugaru, Korean Chili Powder (Again this is available in most Asian groceries)
- 1 TBSP of Sugar
- 2 cloves of Garlic that has been minced
- 1 TSP of Ginger Powder

Instructions:

-1- After you have washed and cut all of the cucumbers in half, you will need to make two lengthwise slits along each half of the cucumber halves. Be sure that you cut from the raw end until about half a centimeter away from the base. After you have done this, set them aside.

-2- Now, take a large pot and pour the water into it. Bring to a boil and then add the salt.

-3- After adding the salt, remove the pot from the heat and then soak the cucumbers for about 30 to 45 minutes.

-4- Meanwhile, it is time to make the stuffing. You do this by taking a medium-sized bowl, and combine the chives, green onions, gochugaro (chili powder), sugar, garlic and ginger. Mix these ingredients well. Add a few tablespoons of water if the stuffing looks to be getting too dry. Set this aside now.

-5- Now, drain the cucumbers and rinse them under cold, running water. After rinsing them, pat them dry using paper towels.

-6- Now it is time to stuff the cucumbers. Carefully, place a tablespoon or so of the stuffing inside the slits. Make sure that you distribute the stuffing evenly among all of the cucumbers.

-7- After you have stuffed all of the cucumbers, place them in an air-tight container. Let them ferment in the fridge for at least 2 days.

-8- Serve the cucumbers chilled.

-9- Enjoy!

((Images were provided by Google Search Images))

Welcome!

Welcome to my food blog.

As you've seen from the description, this blog will mostly deal with Asian Food/Recipes. This is because I have a deep love for the Asian culture and I love their recipes.
In this blog, I will be posting some of my all time favorite Asian Recipes, as well as any Asian Food that I want to share with anyone who reads this blog. I will also be doing reviews of new recipes that I happen to come across and feel the urge to try them. I invite anyone who reads this blog to try these recipes for themselves and comment how they like them.
I will be the first to admit that I am not a professional chef but rather just a young woman who enjoys spending time in her kitchen preparing delicious Asian meals.
Also I would like it known that if anyone has a request on a recipe or a review for a recipe/food then please feel free to leave it in the comments. It doesn't matter if the recipe is Asian or not, I am willing to extend my palette.
So until the next post, Happy Eating!