Taste Hong Kong » Korean

Cabbage Kimchi Stir-Fried with Beef

TasteHongKong — Mon, 26 Apr 2010 16:21:38 +0000

Either cold or hot, it is good.

I’m saying my feeling for the cabbage kimchi which are often savored cold as a side dish. But it gets me equally additive be it served alone or as part of a dish. It is generous. It always passes its intense flavors on to other ingredients with which it is being cooked together. I like pairing it with rice cake, fried-rice, and adding it in spicy tofu soup. Today, I have it go hand-in-hand with beef, which is just a leftover item in fridge.
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Spicy Tofu Soup with Scallops – Korean Style

TasteHongKong — Mon, 18 Jan 2010 16:00:26 +0000

I am quite a fan of Korean cuisine. One of the must-order dishes when having a Korean meal was spicy tofu soup. Perhaps due to my repeated trying of this same dish at different restaurants and making comparisons to those tried in Korea, I become more picky and find myself hardly pleased. I then start cooking this tofu soup in my kitchen and increasingly I have reduced the frequencies of ordering it when dinning out.

The skills required for preparing this soup are minimal, but several ingredients, including kelp, cabbage kimch, Korean chilli paste, to me are essential for making a decent stock. Beyond these, I make variations from time to time, more often with scallops, oysters or clams and occasionally combining shrimps with some glass noodles (bean threads) .
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Dried Squid in Chili Paste – Korean Style

TasteHongKong — Wed, 16 Dec 2009 04:28:57 +0000

Since the last post, ‘Visting Seoul’ , I had not been able to update new recipes for more than three weeks, sadly. But happy things to me are, I still see bloggers and visitors dropping by, or leaving me a comment, or subscribing to my RSS feed or stretching their patience for my slow response. Thank you for being with me, I was doing my domain registration transfer and there was a delay, a simple issue yet had kept me distracted. The problem is now behind me. Feeling like putting off a fire, I am glad to share my pictures and recipes here again than merely working on those back end stuff.

Let me first show you a pack of dried squid and a box of Korean chili paste, which are among the small gifts, most of which are edibles, I brought back for myself from my last visit to Seoul, also the main ingredients for preparing this dish. With some grated fresh garlic, I have them stir-fried into an appetizer, a spicy small eat.

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