The Fruit Kimchi Recipe From Korean.

Fresh, Crisp, and sweat

:: Fruit Kimchi with Apple ::

Hello :)

Welcome to 

Korean Recipes Blog Daniel_Land!

So, today,

I'm going to show you

the Kimchi recipe.

Let's check the meaning of Kimchi first.

Kimchi, also spelled kimchee or gimchi,

 is a traditional fermented Korean side dish

 made of vegetables with a variety of seasonings. 

Indeed, we use napa cabbage

for Kimchi mostly,

but sometimes we use

the fruit as a delicacy.

Especially,

the apple kimchi which I will

show you today,

is really nice with steamed pork.

# Ingredients

4 apples

# For Kimchi Seasonings

1/4 pc of onion, 6T apple juice,

1t fish sauce, 1T maple syrup,

2T finely ground red pepper powder,

1T roughly ground red pepper powder,

1T minced garlic, 1/2t msg for taste

 [1] Remove the label from the apple first,

them rub with some sea salt.

Using sea salt helps to clean

the apple effectively.

After rubbing them,

wash it with cold water at least 2 times.

 [2] Put all ingredients what's needed 

for Kimchi seasoning in the blender,

operate it for 1 minute.

# For Kimchi Seasonings

1/4 pc of onion, 6T apple juice,

1t fish sauce, 1T maple syrup,

2T finely ground red pepper powder,

1T roughly ground red pepper powder,

1T minced garlic, 1/2t msg for taste

In Korea,

most of moms use msg 

for umami taste of Kimchi.

But, if you have enough time,

it's better to use dried anchovy stock

for natural umami flavor.

You can get it from

Korean Store easily.

(Tip, Either dried mushroom powders 

are good for Kimchi seasoning.)

 [3] Remove the seed part of apple,

slice it about 0.7cm thickness.

You do not need to

peel the skin of apples.

There are a number of vitamins

in skin of apple as you know well,

so just let's use them all together.

 [4] Mix sliced apple and 

spicy seasoning together using your hand.

If you have sensitive skin,

use the sanitary gloves for protecting your skin 

from such a hot Kimchi seasoning.

And, do not mix them too much,

just mix them slightly.

If you mix them too much,

they are going to loose

their crisp texture.

 [5] Put them into the

sterilized jar.

And ferment them

approximately 24 hours

in the fridge.

This step helps making

apple kimchi more

abundant savor. 

Does it look spicy?

Yes, of course they are spicy.

But, you can find its

attractive savor tasting it again and again.

Koreans maintain there are

two types of hot taste.

One is just hot taste,

and the other one is

delicious hot taste.

I strongly believe those opinion;

all the seasonings of Kimchi get balanced 

taste and savor while it is fermenting.

So, you can find its 

different spicy flavor.

That is the an attractive point of the Kimchi.

I strongly recommend you guys,

eating Kimchi with pork dish.

Not only the taste balance 

of them is awesome but also

 it helps you digest its 

elements as well nutritionally too.

The Fruit Hunter Experience.(How to make cranberry jam at home)

Fruit Hunters Experience
:: Sub title - How to make cranberry jam at home ::

 Welcome to "Daniel-land" today!

I hope all of my describers enjoy today well.

Alright, today I’m going to post about 

my first experience cranberry 

which I bought from Saint Lawrence Market, 

one of famous local market in Toronto.

That was my third times to visit Saint Lawrence market.

It takes about 10 minutes from King subway station.

Watch the signs be carefully.

Now, we are at Saint Lawrence Market!

Why don’t we go inside together?

Let’s look around inside.

If you have a chance to visit Saint Lawrence Market,

I recommend you try the hand-crafted sausages in there.

Those sausages are really awesome when you eat them with beer.

Yummy~!

Speaking of farmer’s market in there, 

they sell fruits, vegetables, 

and other various ingredients from Ontario local farm. 

Indeed, people could enjoy healthy 

fresh fruits whenever they want it in here.

I’ve chosen the store “Webb’s farm fresh produce”,

 because they have a clear sign on their store for customers. 

I was pretty excited buying fruits in farmer’s market, 

because that was my first time 

to try the Ontario local fresh ingredient.

Could you see those wonderful red cranberries?

Actually, it is really hard to have fresh cranberry 

in Korea which is my national country; 

they just have some dried one only 

in the huge industrial supermarket mostly. 

Buying fresh cranberry easily makes me interesting.

I got some farm information of the cranberry.

The name of farm is “Iroquois Cranberry Growers”; 

it is from Bala, Ontario, Canada.

I tried it right after I bought it, 

and I found it is not easy to eat them fresh, 

because they have super sour taste.

 So, I decided to make cranberry jam!

Let’s make it together.

# Ingredients

500g Cranberry, 500g sugar, 1pc lemon(for zest)

Wash them flowing cold water three to four times.

And then, strain the water clearly as well as you could do.

Grind lemon peel via zester being carefully 

not to grind the white part under yellow lemon peel, 

because they have a bitter taste; 

it’s better to do not use that part.

 Put half amount of washed cranberries 

into the blander, and mix it 1 minute.

Add them in the bottom of the pot first.

After adding ground cranberries, put a half amount sugar, 

fresh cranberry, and remained sugar on them.

 It’s time to heat them.

Set the flame medium-high.

Just let them simmer 

approximately 4~5 minutes in medium-high flame.

While they are simmering, we are going to 

disinfect the jar in boiling water about 4~5 minutes. 

This is pretty crucial step preventing 

growing bacteria in the bottle 

after we put cranberry jam in there.

Now, add ground lemon zest.

And then, reduce the flame into medium-low; 

boil them about 15~20minutes 

until unnecessary moisture from the inside cranberry.

Look at the texture above picture.

It will be getting richer than cooking before.

After cool down it in room temperature for 30 minutes, 

move them into the sterilized bottle.

Before I cook them, it has too much sour taste; 

they are in good balance between sour and sweet 

after boil them with sugar and lemon zest. 

I recommend enjoying this healthy hand-crafted cranberry jam 

with yogurt and some cereal for your breakfast.

My first Indian food Chicken Biriyani Rice.

My first Indian food 

:: Chicken Biriyani Rice ::

Hello describers :)

This is Korean Blogger Daniel!

The weather is changing colder little by little.

I hope you guys take care well.

Alright, today I will introduce one of 

Indian delicacies, named "Biriyani Rice".

Have you ever tried this food before?

In my case, last week was my first time.

I took this "Chicken Biriyani" 

from Agra Indian restaurant 

which's around my home.

It was pretty hot when I was trying to eat it.

But, there was not any side dish, so

I disappointed about it a little bit.

In these days,

it is generally believed that

 people taste the food their eyes first, right?

Let's see its look first.

When I open the top cover,

I could see its beautiful 

golden yellow colour on it.

Speaking of smells, 

it's coming out with strong buttery savor.

Could you see some green herb pieces on them?

That was a coriander.

I do not enjoy coriander mostly, but

I wanted try with them as a traditional Indian style.

So, I did not ask server to take off them.

  

Alright!

It's time to try!

I took a big bite at the first time.

I have eaten sticky rice since I was born, 

because I am Korean as you know. 

Biriyani rice texture was pretty different

from sticky rice what I've eaten before.

I think they cook them in

abundant amounts of butter.

The buttery savor was abundant in a good way.

I found than it is possible to be in good balance

with rice and butter.

I surprised, because I've never try to cook

rice and lots of butter before.

The butter gives rice beautiful colour and

gorgeous and bold savor on them.

It was pretty fresh for me.

And they were in nice harmony 

with aromatic coriander too.

Especially, they use 

the chicken breast for this dish.

It was marinated with some

salt, pepper, and dried herbs.

There was not any improper smell;

the texture was close to tender.

 Indeed, when I was trying them with

some pieces of coriander,

they gave me fresh taste.

I recommend you guys eating this dish

with cold coke actually.

It's gonna give you awesome harmony.

Via this chance to taste Indian food,

I found something good for my cooking life.

The chicken and coriander herbs could show

me beautiful balance.

It helps to reduce some smells of chicken

and its own smell could make please my palate; 

so, I will try to use coriander on my food, 

even though I do not use coriander mostly before.

I may try again this dish;

I hope to try the lamb biriyani next time.

Thanks for visiting my blog today.

Have a wonderful day!

[Korean Recipes]How to make "Soft Tofu Soup?"

[Korean Recipes]

How to make Soft Tofu Soup?

I'm Korean blogger Daniel~

How are you today?

I'll introduce a special 

soft tofu soup recipe today.

I used some conch meat for today's menu.

It'll make better taste of soup.

And it has a really nice texture too.

 #Cooking time :: about 20minutes

#Today's Calories :: about 350kcal

 1] First, wash your hands,

and prepare ingredients 

for today's recipe.

 2] Cut onion and zucchini

 into about 2cm x 2cm.

3] Cut some mushrooms 

into the same size with onion, 

and slice green onion and spicy green pepper.

 4] Now we're gonna prepare some conch!

I'll use just the meat part of the conch.

First, stab it with a chopstick,

and turn it really carefully.

Then, remove the green guts.

Because this green part has a bitter taste.

OK now, just slice it!

 5] Cut the soft tofu's plastic skin,

scoop it with a spoon,

And then put it in the large bowl.

 6] Crack an egg in the bowl.

But don't crack the yolk.

7] Refer to the above ingredients' information,

make a spicy paste for soft tofu soup.

 8] OK, now let's start to make it.

Add 1T red pepper oil into the preheated pot,

and stir fry cut onion and half amount of green onion.

Stir fry it about 1minute,

and place sliced conch meat on them.

 9] And I'll add some mirim

 to remove bad flavor of conch.

Mirim is a kind of cook alcohol.

 10] Now, add some water about 400ml,

 and put spicy paste in it.

 11] When it's boiling,

remove some impurities.

 12] And now, place cut zucchini and onion.

And then after it's boiling,

taste it, and if you want to 

make it more bold,

add some salt in it.

And add soft tofu on them.

13] Now, add cut spicy green pepper 

and place an egg too.

 14] This is the last step!

Boil it about 3 minutes more.

Now, Enjoy your Spicy Soft Tofu Soup!

< Soft Tofu Soup Tips! >

1) Use some conch meats!

That is good for our health,

and have a good texture too.

Spicy soup, chewy conch meat, 

and soft tofu were in perfect harmony!

2) Use Red pepper paste!

This ingredient is really important 

for today's recipe.

I recommend using from Korea.

It has a good flavor.

:::: EPILOGUE ::::

Today, I introduce how to make soft tofu soup.

This is a really healthy and low calories food.

Make this, and enjoy it!

Thanks for visiting my blog today!

God bless you, have a great day!