Onion, nira (garlic chives), peppers…
The batter is flour and potato starch. I cook them in neutral oil and add sesame oil to finish.
Cut in squares.
This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.
So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.
NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.
Red chili pepper, new onion, marjoram….
Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)
The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.
Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.
They become like sponges. I had one big block that I cut in slices.
I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.
Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.
A glass of makkoli rice drink.
The meal was complete with kimchi, and green jeon pancakes.
For more : Korean Compil’
It was raining, raining, raining today…
When it rains, the Koreans make jeon as the noise of cooking them is similar to the sound of rain drops falling. And they drink makkoli, because… Well, I guess they must be thirsty.
I’ve got makkoli from the convenience store. It’s written in Japanese but that’s the real thing. It’s a drink made of fermented wine, close to Japanese amazake (sweet sake). But the Japanese one is for kids, while the makkoli has 6% alcohol, like a wine. I have to be careful because that’s so sweet that I’d drink that like milk, well even more easily than milk. But then, I don’t make a merry tispy fellow, just a person suddenly feeling sick. So, let’s be reasonable.
Chijimi and jeon are both names of Korean pancakes, well in Osaka, it’s all chijimi and you’ve seen some before here.
That’s the fashion to make green nira chijimi. I’ve seen restaurants had them. That’s a good idea,
I have added a whole bunch of nira (garlic chives) into the blender with flour, a piece of potato and potato starch. That’s not so solid as usual, but if you flip them carefully, no problem. The taste is very green. I’ve used the color of onion and yellow bell pepper to contrast.
Add a sauce (soy sauce, black rice vinegar, water, onion, chili), the drink…and enjoy the rain !
For more : Korean Compil’