My absolute favourite snacking food to eat at home is Doritos and Dip. Oh how I have craved this treat so many times but there was no dip to be found, salsa was my only option. If there was ever any event in my life to make me believe in a higher power it was the good fortune of me finally discovering how to make dip the week before they released cheesy Doritos in Korea. They have been selling the American cheesy Doritios in homeplus and foreign food mart for some time now, although I will admit the American version is nicer it is also much more expensive at 5,000 a bag. If you eat as many as I do this can develop into a very costly addiction. They currently sell a large bag of the Korean ones in Daiso for 2000.
On to the dip, the secret of this recipe is using half mayo and half sour cream. When I first started making this dip I was buying 1kg boxes of mayonnaise as it was cheaper, I have now moved up several notches on my gluttony belt and have taken to buying the 3.5kg jar of mayonnaise at Costco and where before one large tub of sour cream a trip would suffice I am now on to two at a time. But like I said it is my favourite snack and we all deserve to have something we love waiting in the fridge at home for us. The recipe below will make a pint of dip but feel free to double or triple it as I do.
6 tbsp. Mayo
6 tbsp. Sour Cream
50g Cheddar cheese finely grated
2 tbsp. Garlic Powder
3-6 spring onions (depending on girth)
Mix the mayonnaise and sour cream together in an empty tub or bowl. Stir in the garlic powder cheese and spring onions. Leave for 30 minutes in the fridge if you are capable of restraining yourself, this lets the garlic powder dissolve otherwise it tastes a little powdery. Serve with cheesy doritos or BBQ doritos if you swing the other way. Voila my favourite snack in minutes.
I first made these when we went to Muido island for the weekend and I volunteered to make and organise all the food. Then I found out one of my companions was a vegan!! I didnt want my friend to be left out and set about scouring the internet for vegan burger options and in the end just decided to make my own version using the guidelines of others. I had only attempted to make a veggie burgers once before using tofu and the result was sadly less than perfect . It wasn’t so much the taste as the fact they just fell apart. The secret to this recipe is using the potato to bind everything together instead of eggs, which is obviously a no no for vegans.
300g dried chickpeas
1 courgette (Zucchini)
5-10 cloves of garlic (depending on how much you like it)
1 Aubergine (or egg plant to Americans)
1 green pepper
2 large oyster mushrooms
6 potatoes boiled
3 table spoons of cumin
2 table spoons of ground coriander (cilantro)
1 tea spoon of paprika
1 tea spoon of garam masala
1 tea spoon of celery salt
1 tea spoon of black pepper.
Soak your chickpeas (if using the dry ones) over night then cook them for 1 1/2 – 2 hours in the rice cooker. I have found that cooking the chick peas in the rice cooker saves a lot of time and worry as you dont need to keep topping up the water. Meanwhile grate your carrot and courgette and chop the onion, garlic, aubergine, mushrooms and peppers as finely as possible then mix togther in a bowl with the herbs and spices and a splash of oil. I then roasted this mixture in the oven for around 20 – 30 minutes in the oven until the vegetables are golden brown and soft but you could just as easily do this in a frying pan if you’re sans oven. You can use any kind of herbs and spices you like in this recipe, I went for cumin and coriander because I have a big tub of each but anything would work really. If you like your food hot you can add chili pepper or fresh chilis. Its really just about giving some flavor to the chick peas which are rather bland on their own. (You can also vary the vegetables, sweetcorn, sweet potato, mixed peppers or tomatoes would all work too) When your chick peas are cooked (they should break apart easily with tthe back of a fork) you need to mash them in a bowl, if you have a blender or food processor then that will save you a lot of time if not use a bit of elbow grease. Once the vegetables are cooked mix them in a bowl with the boiled potatoes (you should mash them first) then add to the chick pea and stir together. Pick up the mixture with your hands and form into to burger shapes, if the mixture if too dry you could add some oil or egg or even a little bit of peanut butter ( it really adds a nice flavor) if its too wet stir in some bread crumbs. When the burgers are shaped roll them in bread crumbs and cook either in the oven or frying pan with a little oil. If you made far too many like I did cover them individually in cling film and put them in the freezer so they’re available whenever you need a quick dinner or if a vegetarian friend unexpectedly pops round. Since I made so many I have been taking them to work to eat with salad for a delicious and healthy lunch, although in a bun and covered with cheese is also an excellent way to go.
In the summer months couscous is always a staple in my house and I always miss it when I’m in Korea. Thankfully they stock it in the foreign food mart 5,000 for a 500g box. Couscous is very easy to make and all your friends will be very impressed that you have managed to procure it. Its also been widely enjoyed by all the Koreans I know too. The secret of couscous is making it flavourful I do this by adding a stock cube to the boiling water.
200g of couscous
200ml of boiling water
1 chicken or vegetable stock cube
1 – 2 table spoons of mixed herbs
If you do not have any scales then just use a cup or any container and fill it with the couscous then add the same amount of boiling water/ stock. Leave it for 5 minutes to absorb the water then fluff it up ( or break it up to you and me ) with a fork. Then stir in the pepper and the herbs. At this point you can jazz up your couscous by adding some vegetables. If you have a toaster oven within you posession chop up vegetables into small pieces. I would recommend, onion, garlic, peppers, corgette, mushrooms, tomatoes and eggplant then roast them with a splash of olive oil until golden brown then add to the cooked couscous.
If you are without a toaster oven then you are clealy not a dedicated eater (they cost 20,000) then you can use salad onions, cucumber, cherry tomatoes and mixed peppers, chop into small pices and mix into the couscous. If you have any fresh herbs available you could add them along with a bit of lemon juice for good meassure.
In the summer months theres nothing more I love to eat than a good old BBQ. The more food the better. Sadly when in Korea sometimes people forget about all the lovely things we eat at home and just end up cooking meats Korean style.
In any supermarket in Korea you can find chickens that have already been cut up into small pieces for 5000 – 7000 won. If you buy these already cooked from the fried chicken shops they will cost you 14,000 +. However it’s very easy to make simple and cheap marinades yourself that are far tastier than the Korean versions. You can cook these pieces in your toaster oven at home or on the BBQ (although a good tip is to cook the marinated chicken in the oven or microwave first to speed up BBQ cooking time and to make sure no one gets sick.) My current favourite is a Chinese style BBQ sauce.
100g of brown sugar
1 table spoon of Worcestershire Sauce
2 table spoons of garlic powder
2 table spoons of Chinese 5 spice
6 table spoons of soy sauce
2 table spoons tomato ketchup .
3 table spoons of sesame seed oil or peanut butter.
Mix all of these ingredients together in a bowl and blend until they form a paste. Then put in the chicken pieces and leave for 30 minutes to marinate. If you want your chicken particularly flavourful then marinate overnight. If I’m taking the chicken to a BBQ I prefer to put the chicken in a zip lock bag rather than worry about a container that I need to bring home after wards.
Another easy option for a marinade is to use the red or green Thai curry paste which you can buy at the foreign food mart. Just mix 2 or 4 table spoons of the paste with a couple of spoonful’s of soy sauce and sesame seed oil and coat the chicken.
For a Mexican flavour mix some fajita seasoning currently found in Homeplus or Burrito seasoning found in the foreign food mart or Lotte department store with some oil until it forms a paste.
I am currently obsessed with Chicken Tikka, so this is another one I have been banging out. If your spice rack is bare or you are just plain lazy you can buy various brands of premade Tikka spice blends that you can mix with oil or yoghurt to coat the chicken from the foreign food mart. If you are feeling a little more adventurous you can try this recipe which I thought tasted great.
6 teaspoons coriander
6 teaspoons cumin
6 teaspoons garlic powder
6 teaspoons paprika
4 teaspoons garam masala
3 teaspoons ginger ground (fresh is fine if you cant find ground)
3 teaspoons dried mint (optional)
2 teaspoons chili powder
Mix all the ingredients together and then you can keep the spice mixture for when you need it. This mix is enough for at least two times. You can also reduce or increase the amount of chilli if you wish. When using to coat you chicken mix with oil or yoghurt to form a paste.
I was first introduced to this culinary delight by my boyfriend when travelling in Venezuela and I’ve been in love with it ever since. Big tomatoes are in season at the moment and this is the perfect recipe to use them, It may seem a bit costly for a salad but the taste is so fresh and amazing you wont regret investing in it.
1-2 beef steak tomatoes (or really big tomatoes as I like to call them.)
I bag/ ball of fresh motzerella about 100g
8-10 fresh basil leaves or as much fresh basil as you have.
A glug of olive oil
A splash of balsamic vinegar (optional)
A pinch of salt and pepper.
Slice the tomatoes and motzerella into to 5mm thick slices. Sprinkle the salt and pepper onto the tomatoes then arrange on a plate alternating between the tomatoes and motzerella and basil. Drizzle the whole thing with the oil and balsamic vinegar if your using it. Voilà a tasty and easy salad. If your feeling flush you could also add some fabulous fresh olives from the deli.
This is a recipe I found on Nigella Lawson’s website and its perfect if your craving a crunchy. Its actually surprisingly simple and cheap to make. The more you practice the better you will become and you can always pass off any dodgy batches on to your students
150g white sugar
4 table spoons of syrup (ottogi pancake syrup works perfectly)
1, 1/2 tea spoons of soda powder.
100g chocolate (optional)
Put the sugar into a saucepan and stir in the golden syrup while the pan is not on the heat.
Turn on the heat and put the sugar mixture on to it. Resist the urge to stir this mixture as it will make the texture too crumbly , although you can shake the pan. Cook for around 3 minutes until the syrup is starting to go a golden brown colour.
Take the mixture off the heat and stir in the baking soda quickly, you will see the mixture turn into a yellow foam.
Once your sure the baking soda is all mixed in you can pour it out on to a baking tray, its easier to remove after if you rub this tray with little oil first.
Pu in the fridge and leave for 20 minutes – 1 hour. Then smash into beautiful little shards with something heavy and enjoy. If you want to kick it up a notch pour melted chocolate over the top and let it set once again. It may take you a couple of tries to perfect this recipe but once you crack it its a great one if your craving sugar and feeling lazy to the walk to the nearest 7-11 . My boyfriend especially likes it crushed up and added to ice cream.
Cherry tomatoes are in abundance at the moment, 2000 for a giant basket full here in Oryu dong. Apart from roasting them and using them in salads my preferred use is to make Salsa. I miss being able to buy good quality fresh salsa from the supermarket, the stuff in the jar just doesn’t cut it so Ive been making my own healthy version all summer long.
500g cherry tomatoes
1/2 onion (red if you can find them)
1-3 chilli peppers ( I use 2 of the green ones)
2-5 cloves of garlic
1 green paprika pepper
6 green salad onions
The juice and zest of 1 lemon or 2 limes if you find them.
1 bunch of fresh leaf coriander or cilantro
A pinch of salt and pepper
1 tablespoon white sugar
Glug of olive oil
Chop the cherry tomatoes finely into about 8th or 16ths depending on how chunky you like it. Put them into a bowl with the salt pepper, olive oil, and sugar, this will help draw out the juices of the tomatoes. Meanwhile finely chop the chilli’s , green pepper salad onions, onion, garlic and cilantro and mix with the tomatoes. Stir in the lemon zest and juice and voilà. Serve with chips (I can recommend cheesy Doritos which have finally come to Korea- Yay) or vegetable crudities if your on a diet, which I almost always am.
In all of the world of food there is still nothing better than a roast dinner – eaten at home, your mums or at the pub this is the meal to top all meals. However, living in Korea a roast dinner is not so easy to come by. Despite numerous Irish and English Pubs dotted around the peninsula I’ve still yet to see one on a menu. What’s a hungry girl to do? With no other options I’m forced to roll up my sleeves and get to work.
This being a Tuesday I’m not really in the mood to spend 2+ hours cooking a roast with all the trimmings (stuffing, yorkshire puds, roast potatoes and cauliflower cheese etc) This is a quick and easy (yet no less delicious) version for a quick weekday tea or for those lacking an oven.
The Chicken – If your lucky enough to have a chicken man on your street then you would be well advised to make use of this wonderful resource. The chicken man is a guy selling freshly cooked rotisserie chickens out the back of his truck for between 4,000 – 6,000 each. The chickens on my road are particularly delicous as the are stuffed with garlic and rice, a welcome adition to any chicken. Buy 1 or 2 if your as greedy as me. If you dont have a chicken man near by then you can buy pre cooked chickens at home plus and all the other big supermarkets. Although they generally aren’t as tasty as the ones from the chicken man. If you truly live in the back of beyond you will have to roast the chicken yourself.
The Potatoes – No one loves a roast potato more than me, but in need of a quick fix I opted for crushed potatoes. More or less the same as mashed but they still have the skins on, it saves peeling them first, just make sure you give them a good scrub to remove the mud. Boil them until soft with a pinch of salt then strain them, add a knob of butter (or 2) some black pepper a splash of milk and some chopped up spring onions and mash with the back of a fork.
The Veg – I went for carrots and broccoli , generally because they are the cheapest to buy. If your feeling flush you can easily find frozen peas, asparagus, green beans and cauliflower in your local homeplus. Just roughly chop and boil in water. Keep your left over water after you have strained the veg and put the chicken carcass and bones in with some extra water to make a fabulous stock for a soup for tomorrow.
The Gravy – This is where most people are going to fall short and sadly for you I have no easy quick fixes. When it come to gravy you need to follow the boy scouts motto and be prepared! Luckily before coming to Korea I had travelled a bit before and had found that gravy in other countries leaves alot to be desired. Therefore I filled my case with Bisto and I bring back more every time I venture home. If you’re English and have some loving friends or family ask them to send you some tout suite. If not then you can get hold of some Mcormicks gravy powder in the foreign food mart in Itaewon, though past experience has taught me its not a patch on Bisto. The only other option is to make it from scratch, a prospect for a future post perhaps?
When everything is really assemble on a plate and enjoy!