Bulgogi Recipe [Bulgogi Rezept]

Bulgogi is a Korean dish. When you're making only one serving, you should be really careful with the heat.


Bulgogi for 4 (320kcal / serving)

320g beef (from the round) in 2-3mm thin slices
1/2 Spanish onion or 1 usual kitchen onion
150g scallions
100g Asian mushrooms
1 small carrot
2 leaves of cabbage
2 garlic cloves
3 tbsp chopped chives

For the marinade:
4 tbsp soy sauce
4 tsp rice wine
2 tsp Miso
2 tsp sugar

For the sauce:
6 tbsp soy sauce
2 tbsp rice wine
2 tbsp Gochujang (a very spicy, Korean paste, made out of beans)
4 tsp sugar
2 tsp Miso


1. Peel the onion and cut it into thin slices. No cut the scallions into  thin rings. Clean the mushrooms. When you're having big mushrooms, cut them into bite size pieces. Peel the carrot and cut into very thin (2mm) rectangles.

2. Then cut the cabbage into 4 cm long and 1 cm wide pieces. This may be a weird comparison, but that's about the size of your pinky ... a bit smaller maybe. Cut the beef the same size.
3. Squeeze or grate the garlic into a bowl. Add the marinade ingredients und mix well.
4. Add the beef to the bowl and stir until covered with marinade. Add the onions and scallions and mix well.

5. Let's mix the sauce! First, mix soy sauce and rice wine. Then add sugar and miso. In the end, add Gochujang and mix well.
6. Let's cook everything! You'll need a pot, big enough to fit all the ingredients. Add the whole bowl of beef, vegetables and marinade to the pot. Now add the mushrooms, the carrots, the chives, cabbage and the sauce. So basically everything, okay?

 

 

7. Bring to boil over medium heat, keep stirring. Then reduce heat and keep cooking until the beef has turned brown and the vegetable is soft. Done! Turn off the heat!
8. No you only have to arrange it! If you're not good with spicy food (like me), eat it with rice.

맛있게 드세요!

(Is that correct? I have no idea, what it says! XD)

Sopa de Fideos Recipe [Nudelsuppe Rezept] Noodle Soup Recipe

This soup is not one of my all time favourites. But I've made it for a lots of people, who actually liked it a lot, so I guess it's just me.
In this recipe I'm using chorizo - a Spanisch sausage. You can use salami oder speck or other sausages with distinctive taste. But since every sausage is different, you have to be very carefully with seasoning.

Sopa de Fideos for 4 (90 kcal / serving)

100g chicken breast (with skin or without)
20 chorizo
20g thin noodles or actual soup noodles
1l chicken broth
salt
pepper
chopped parsley for the finishing touch

1. Put chicken breast, chorizo and broth together in one pot. Bring to a boil and then reduce heat. Let slightly cook for ca. 5 minutes and then take the pot from the stove.
2.Remove chicken and chorizo from the pot, but keep the broth!
3. Let the meet cool. Remove the chicken skin and tear it into stripes.
4. Cut the chicken skin into fine stripes. If chicken was skinless, skip this step.
5. Cut the chorizo into fine stripes.

6. Bring the soup to a boil. Break the noodles into 3cm pieces and add them to the soup. Let everything boil for ca. 3 minutes or until the noodles get soft.
7. Add meat, skin and chorizo back to the broth, so they warm up.
8. Add salt and pepper to taste. Arrange in a bowl and sprinkle with parsley.

Buen Provecho!

Spanisches Omelett / Spanish Omelet [Tortilla de Patates]

244 recipes
363 days to go

Yesterday I've cooked the first recipe from "Cooking Guide: Can't decide what to eat?" Because I had a lot of eggs and bell peppers in the frigde I was looking for something, which could use both. I went for omelet and since I was looking for a recipe, I checked my DS. I hadn't used the Cooking guide in over 1 year! I was a little sad and so my idea of cooking every recipe and thus making it up to the little chef was born!

Luckily, they have a recipe for omelet, which also has potatoes (filling) but no bell peppers ... but since I didn't care at all, I just added the peppers.

And some mushrooms.

Well, here's what I 've got.

Looks quite tasty, huh? Well it was! If you want to try out, here's my recipe.

Tortilla de Patates (Verdura) for 5 persons:

12 eggs (yes)
400g potatoes
1 onion
2 small bellpeppers
150g mushrooms
olive oil
salt and pepper
A big pan with lit and a big bowl! Everything has to fit in the bowl and the pan! The lit for the pan should fit perfectly! It's very important!

1. Peel the potatoes and cut them into 5mm pieces.
2.Peel and cut the vegetables into 5mm pieces. Everything have about the same size.
3.Heat olive oil in the pan at moderate heat. Add the onions and cook until they get tender.
Add the potatoes, place the lit and simmer over low heat until tender. (might take 20-25 minutes)

4. After 10 minutes, add the cut bell peppers and mushrooms. Also add some salt and pepper to your taste.

5.In the meanwhile, crack all eggs into the bowl and whisk. Add salt and pepper to your taste.
6.Now add the (now) tender wegetables from the pan to the bowl with the eggs. It's not necessary to let them cool before since you're going to bake it in a second. Mix well.
7. Now heat some more olive oil in your pan at moderate heat. Pour in the whole mixture.

8. Bake the mixture half through. That means, you have to stir it while baking! This might take  few minutes. In the end it should look like very soggy scrambled eggs. Sorry, I don't have a picture here.
9.Put on the lit and keep baking the omelet over low heat while moving the pan a little until the egg gets firm to 80%. That means, it has to be completely firm at the bottom, but can be a little tender at the top.
10.Now, here's the tricky part. Press the lit on your pan. Carefully turn the pan around, so the omelet lays on the lit! Be very careful not to burn yourself or drop the pan. If you have a very big pan, ask someone for help. I don't have pics here, because I had both hands busy with flipping my pan.
11. Now let the omelet slide from the lit into the pan again. Bake for about 3-5 minutes at low heat until it's done.
12. You can now place a plate on your omelet and turn the pan, so you can present the Tortilla de Patates. Since I have a rectangular pan, I had to cut it in pieces in the pan.

13. Done!

This dish is very delicious and interesting and I hope, you'll try it. :)

I've realized I've cooked a lot of the recipes in the "book" but differently. I'm going to make them again with Chibi-Chef.

For this week, I'll also have:
Pizza Margherita (tomorrow) [selber Name]
Sweet and Sour Pork (Thursday) [Schweinefleisch süß-sauer]
Almond Tofu (Thursday) [Annindofu] ~~~made this before after another recipe
Cherry Clafoutis (Saturday) [Kirschkuchen] ~~~made this before after another recipe
And something as main course for Saturday but I haven't decided yet.

Bento: Cannonball Bento

Today I'll show you an easy bento!

The Cannonball Bento

I've put lots of stuff in it!

The cannonballs are very easy!
You take cooked sticky rice for onigiri ... you make a ball and if you like, you can add something inside like an umeboshi .. if not, you should take flavoured nori! Rip it in pieces and stick it around the rice. Done!

The other things are chicken teriyaki, vegetable sticks, broccoli and beni shoga! The flowers on top are cheese.

I think, almost everybody knows nowadays how to make teriyaki chicken, but I still post the recipe:

For 2 Bento portions:

300g chicken thigh (best boneless, if not, be careful!)
2Tbsp mirin and soysauce
2tsp sugar
cooking oil

1. Marinate the meat in the soy sauce, miring and sugar for 30 minutes. Drain, pat dry, but reserve marinade.
2. Cook the chicken in the oil, skin side down. When browned, turn and cook the other side.
3. Add 50ml to the reserved marinade and pour the mix over the chicken.
4. Cover and simmer until cooked through. Remove the cover, raise the heat, and reduce to sauce do glaze. Slize.
5. Toss in the glaze.

Done! :)