Thursday, January 31, 2013


My version of one our favorite dimsum dish. Well, this and the crispy spicy squid. Basically both are cooked the same process. So feel free to try this w/ squid as well.

Serves: 4
2 lbs. shrimps, whole (26-30 count or bigger)
1 small bunch Napa cabbage - sliced thinly
1/2 C cornstarch
1 C Rice flour ( substitute w/ all purpose flour if you can't find rice flour)
1 T garlic powder
1 T onion powder
1/2 T salt
1 t freshly cracked black pepper
1/2 t Oriental five spice powder (optional)
10 cloves garlic - minced
1 T pepper flakes
1/2 stick of butter
Oil for frying
In a bowl, combine cornstarch, rice flour, garlic powder, onion powder, Oriental five spice, salt and pepper.
Clean  (take out the whiskers), rinse and pat dry shrimps.
Put shrimps in the flour mixture.
Shake shrimp until well coated with flour mixture.
Heat oil in a frying pan/heavy bottomed skillet.
Fry shrimps in batches to achieve crispy shrimp, (over crowding will give you soggy shrimps)
Shrimps are cooked when color turns pink.
Drain on paper towel and set aside.

On a small pan, melt butter then fry garlic, cook until garlic turns brown but not burned.
Remove fried garlic. Using the same pan quickly saute' the sliced napa cabbage until it starts to wilt but not over cooked. Cabbage must still have the crisp.

Arrange cabbage on a large plate.
Set shrimps on a bed of cabbage.
Garnish with fried garlic and pepper flakes.


Tuesday, January 29, 2013


Kim B's version of  Ddeokbokkie is the best. Click  Panda and Mango and you'll see what i mean . He added pork, need i say more ;) I did a little bit of tweaking and substitution only because i didn't have some of the ingredients and i needed to skip some steps. But nothing that would compromise the recipe and taste, i promise.

So, so, so good!! I love the "plain-jane" but this version just made me love this dish even more.
Kim says " fantastic after a night of drinking" hmmm, that i have yet to try ;) and easily considered a comfort food which i agree.

Thanks, Kim!!!!

***Tubular rice cake is normally used in this dish but i opted for the sliced rice cake for faster cooking time and not as chewy in my opinion.

 I had to render the fat of the porkbelly. It had too much fat than the meat. I saved the lard for future use of course!
 I skipped the marinating step. I incorporated the onions, garlic and ginger into the mixture.

Used regular cabbage in lieu of napa cabbage.


 No!! that's not a worm or what ever you are thinking ;p. That's anchovy paste, from my anchovy paste tube. I added anchovy and kombu (kelp) to the water to incorporated flavor to the rice cake
 Bring to a boil then add the rice cake cook until tender and chewy.

 I saved some for soup. Don't throw the kelp include it when you are ready to make your soup

 If you haven't tried this dish....It's a must that you give this a try!!!!


"Feel free to adjust the amounts of ingredients. If you want less meat, use more cabbage and/or rice sticks. Rice sticks can also be found frozen, and are usually pre-sliced. If you can't find rice sticks, just serve this with rice."

1/2 lb pork sirloin or pork shoulder (I USED PORK BELLY)
1/2 head napa cabbage (I USED CABBAGE)
5 fresh rice cakes, or a large double-handful of the sliced frozen ones
1 small bunch green onions, roughly chopped
1/4 C toasted sesame seeds
3 heaping T gochujang
2 T soy sauce
1 T rice wine vinegar
1 t sugar
1 heaping T Korean crushed red pepper (or more)
4 garlic cloves, crushed
1 inch piece of fresh ginger, chopped and crushed
Salt and pepper to taste

**Cube the pork. Mix together the pork, garlic, ginger, sugar, rice vinegar and soy sauce. Let this marinate in the refrigerator for a few hours.

Heat a wok over high heat. Add peanut oil*. Stir in pork. Cook until no raw pork can be seen. Cover and reduce to medium low. Let mixture cook 20 minutes. Remove mixture to a bowl.

Add more oil and allow the wok to return to high heat. Add napa cabbage. Add salt and pepper. Cook until the cabbage is just wilted. Add the rice cake and pork mixture back in, along with green onion and sesame seeds. Stir to combine. Check seasoning, and adjust it with salt and pepper to taste.

****Skipped this step . I had to render the fat.
* Used some of the rendered fat but you can use canola oil or vegetable oil if you don't have peanut oil.