Convenient bamboo steamer menu : chicken, noodles with Korean sauce

A whole many around fragrant steamed chicken. That takes 4 minutes to prepare in a Chinese bamboo basket (or any steamer you improvise).

-Steam on medium heat the chicken breast with a few chunks of ginger. That takes about 30 minutes.
-Grate some cabbage, cut shiso leaves.
-Prepare the sauce by mixing : gochujang Korean sauce, rice vinegar, ground sesame and a little sesame oil. You can add sugar if you like it sweeter.
-In the second basket, add the noodles and the cabbage to steam them briefly.

The steamed chicken on top of the cabbage, with shiso, and the sauce. The meat stays very tender.

Nothing is lost. The chunks of ginger, the little juice from the saucer where the chicken was steamed, the stalks of shiso, sesame seeds and fresh wakame seaweed make a little soup.

The hot noodles with shiso leaves, kimchi and aonori seaweed.

Fruity duo wok

What you can’t see is this chunky sauce has a charming complex flavor of two fruits.

2 fruits ?

Let’s start with the actual fruit : yuzu lemon. Then kabocha pumpkin and mushrooms are like Autumn’s fruits…

These small chilis are not very strong… if you stay away from the seeds, that is. They have an incredible fruity flavor. I can’t tell… something between litchee and cherry.

The classic basic with ground meat. The fragrant mirepoix mix of garlic, onion, ginger is completed with yuzu rind. The sauce is kochujang, douchi (fermented beans), a little sochu (sweet potato alcohol) and yuzu juice. The kabocha is added mid-way. Later the mushrooms.

Later tofu. And Sichuan pepper.

Serve with rice noodles. Top with more chili and sesame seeds.

Voila !

Raw-bergine on Korean soba (via Gourmande in Osaka)

LY (to close this aubergine triology)

Raw-bergine on Korean soba This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw. Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang). Nameko, the funny mushroom and Seoul Summer noodles Korean-Osakan Bibin’men (cooled noodles) The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn gre … Read More

via Gourmande in Osaka

Red-freshment : fruity K-noodles

Chilled Korean noodles are often served with a mix of veggies, meat or seafood and a little piece of fruits.

Korean Gourmande (photo compilation of my Korean posts)

In this painful humid day, I craved mostly for the juicy fruits like watermelon…

… and the first figs of this year.

This gochujang does not only look like jam. It tastes like it !

It seems the shop makes its own. I got the kimchi there too.

Special fruity broth : tomato juice, water melon juice (when I cut, I had a lot on the plate), brown rice vinegar, a few drops of fragrant sesame oil.
Served with fresh tofu. Delicious and refreshing.
Really the weather gets me on the nerves at this point, but I feel calm after this meal.