Tag Archives: Korean

Our Weekend, Week 9

This weekend started a little earlier than normal, mainly because my (Jason’s) dad came to visit us on Thursday evening, for the weekend! 😀

After picking my dad up from the airport, we came home to some delicious tofu burgers that Sofi had made (I helped before I left as well). They were a fusion between our Korean steamed buns and our normal veggie burgers. We made them similar to our breaded tofu, but covered them in sesame seeds instead of breadcrumbs, the buns were normal burger buns, and the fillings were various things we use in our steamed buns as well as homemade kimchi.

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I then made up my new bike, that my dad brought over from England: a Specialized S-Works Tarmac, and my main motivation for training this year. (Well you can’t have a pro bike and be the slowest in the chain gang!)

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On Friday, my dad joined me on my lunchtime badminton session, and then when Sofi came home in the afternoon we went for a little walk to Baka (our favourite cafĂ©) for fika. For dinner, we made melanzane again (recipe coming soon, as we took photos of the finished product!), and some delicious ravioli with a pesto sauce…again! We can’t help but love making the things we love to eat, and my dad loves both melanzane and pesto, so why not 😀

On Saturday we had planned a long ride (as we knew the weather would be OK). Our friend Evan had said he would join us, but unfortunately Sofi was feeling a bit ill, so she stayed at home. (A wise decision, as it was very cold outside.) We rode 115 km, which included a nice pizza stop 🙂 My dad was a little tired from the ride (his ride), as he isn’t used to the Swedish cold, but we did fuel him with our peanut power bars, which And it was Evan’s first ride over 100 km, and he smashed it by doing 130 km! (He rode to us and home again.)

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We made the most of Sofi being at home and had her on baking duty so we had something to look forward to once we got back! She made some delicious Swedish cinnamon buns, which were exactly what we needed with a nice cup of tea/coffee and glass of milk!

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As you can imagine, we were a little bit tired after our buns – my dad fell asleep before even taking a shower – but we still wanted a nice dinner. So the three of us decided something fresh but more substantial than a salad would be nice. Me and Sofi had the perfect meal: Vietnamese bun cha with sticky tofu! (Recipe coming soon. 🙂 )

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Sunday was a lazy day, and the weather was atrocious, stopping us from doing any riding 😩 We had a lovely breakfast with fresh bread and croissants. The rest of the day was spent together, reading and watching TV. It was a great day for TV actually – Cav won Kuurne-Brussel-Kuurne, and then Chelsea won the league cup 😀 (Stannard won Omloop Het Nieuwsblad on Saturday as well, so a great weekend for British sport…well except for cricket and rugby…)

My dad left Monday morning, and it was back to work for me and Sofi. But we had a great weekend, and love when people come over to spend time with us. It won’t be long before we see my dad again – I go to England on Friday and Sofi goes the following Thursday 🙂

We hope you all had a great weekend! Did you get up to anything special?
/Jason and Sofi

Our Weekend, Week 8

We’ve been a little bit quiet this week, with no mid-week catch up. We had actually started another post but never got round to finishing it. It seems we had a lot to catch back up on after our week in Spain.

This week we made more corn pucks, a delicious ratatouille, a cheese ravioli, and we celebrated pancake day with pancakes, as well as the Lunar (Chinese) New Year with Korean pancakes.

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This weekend has been a very active weekend, although more socially and culinary than athletically. We had friends over for dinner on both Friday and Saturday, and Sofi’s parents came up to visit us during the day on Saturday.

The dinners had a strong Italian theme. On Friday, we made focaccia (with sage and red onion), melanzane alla parmigiana (baked aubergine with a tomato sauce and mozzarella and parmesan) as a starter, tagliatelle al pesto as the main, and we also made a simple layered quark dessert (we also made on New Year’s Eve).

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Unfortunately we forgot (as is often with us when we have guests over) to take photos of the finished food, however we will make the melanzane again next weekend and make a recipe then as well 😀

Our guests, Sam, Caroline, and Leo (their dog…although he didn’t eat our food), really enjoyed the food, and we thought it was nice to spend an evening with them. I (Jason) spend my days with Sam (we work together), but it was really nice to have more time to talk and to get to know Caroline better. Me and Sofi also got a few cuddles with Leo, which was nice 🙂

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On Saturday I woke up early to do a 1.5 hr session on the turbo trainer. It’s part of my new workout regime from TrainerRoad. I’m really enjoying the sessions, and the time seems to go by quickly trying to keep the power at the right level – it’s almost like a game!

Sofi’s parents came for lunch, and we made a nice salad and some cheese on toast. They haven’t been to our flat since we first moved in, so it was nice for them to see how much we’ve done to it to make it our home. We had a short stroll to Eriksberg afterwards, and had a fika in one of the nice cafĂ©s there. (It’s our current favourite.)

After Sofi’s parents left, we had an afternoon nap – perfect for recovery! And then started preparing for dinner. We made focaccia again, and prepared things for two types of ravioli.

Our guests, Malin and Evan, were wanting to try out making pasta, so we prepared the fillings in advance but left the pasta making until they came. When they came we made some mojitos and me and Evan watched the track cycling world championships while Sofi gave Malin a masterclass in ravioli making. (We were all happy with that arrangement.) One of the ravioli was a cheese ravioli with a tomato sauce, and the other was a black olive and sun-dried tomato ravioli with a pesto sauce. For dessert Sofi made puff-pastry rhubarb and crumble tarts – they were served with custard and were delicious!

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Today we had a relaxed morning and waited until the sun came out to go for a bike ride. Sofi’s leg was hurting a bit but she still wanted to ride. So we planned for me to do a longer loop and Sofi to leave a bit later to meet her on my way back and cycle the last part together. We timed it very well, and I did 40 km and met Sofi more-or-less where we expected to meet (she had done 17 km by then). We cycled the last 25 km together into the wind, but it was worth it with the sun shining and the blue skies! We then went to our favourite cafĂ© for a quick fika before coming home and doing the weekly shop and reorganising our kitchen cupboards.

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Now it’s time to start making dinner.

Did you get up to anything fun or try something new this weekend?
/Jason and Sofi

Our Weekend, Week 7

So, a long wonderful week in the sun has sadly come to an end.

We went out for a long ride on Friday. It was the perfect weather, about 25°C in the sunshine and not too much wind. We had planned to do a 100 km ride (and Jason’s ride). The feeling of getting out in the fresh air and to move your muscles was particularly great this day. We know that we had a 4 hour ride in front of us and we were stopping for lunch halfway, as well as having our raspberry and mint rice cakes along the way.

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Sofi enjoying her raspberry and mint rice cake 🙂

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Jason enjoying the last of the sunshine.

The first part of the ride was quite flat, but then we got to a long climb, about 7 km long. The rest of the way was downhill and then flat. We were not the only ones thinking the weather was great for cycling, when we stopped for lunch we saw a large group of female cyclists.

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Nice bendy roads up into the hills.

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Sofi testing her legs out of the saddle.

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Back on quiet flat roads along the canal back home.

In the evening we went enjoyed the sunset from the roof with a bottle of Cava before going out for dinner at an Italian restaurant. The perfect way to end our week.

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The sun disappearing behind the clouds before finally disappearing behind the horizon.

Yesterday, (Valentine’s day! ❀ ) we got up early to see the sunrise and were saddened by the fact that we were going home to the cold again 😩

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We then had to pack up our bikes and head to the airport. When we came home we were very tired and made a quick dinner before bed.

This morning we had a lie in and then we have spent the whole day unpacking our bikes, preparing what to make for dinners next week, doing our weekly shopping, and making bars, granola, and kimchi. We made two different types of bars, both of which will be on the blog tomorrow.

For dinner tonight we made Korean steamed buns with sticky tofu, kimchi mayonnaise, kimchi, and pickled cucumber and radish.

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We hope you have a good week,
/Sofi and Jason

Korean Steamed Buns with Spicy Tofu and Other Fillings

Last weekend we cooked for some newfound friends. We wanted to make something Asian and something different. Since we had been making Kimchi a few days earlier we also wanted somthing that we could eat that with.

We decided to try to make steamed buns and things to fill them with that had Korean flavours. So we made a bunch of different side dishes and it was delicious. We think our guests thought so too hopefully 🙂 Continue reading

Vegetarian Pizza

Most people love pizza and so do we 🙂

One of the best pizzas we have ever eaten together is the one we had on Jeju, a small island south of South Korea, when we travelled there last year. We had been out cycling all day long and wanted something to eat. It was not easy to find anything that did not smell of fish but finally we found this cosy little cafe where they had snacks and pizzas! We were very tired and warm and the pizza tasted delicious. Just what we needed! Continue reading

Quick Vegetarian Kimchi

Kimchi is a Korean fermented side dish. It is made out of different vegetables and various seasonings. It is traditionally kept in jars to ferment underground for months, but this recipe allows you to eat the kimchi after just 2 days. When we went to Korea last year we tried a lot of different kinds of kimchi.

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Sofi eating a traditional Korean meal that always includes a few different types of kimchi side dishes.

One of the temples we visited had a collection of fermentation jars.

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So now we wanted to try to make our own kimchi. It is really easy to prepare and make, then all you need is to wait for as long as you can before you eat the kimchi to make fermentation process as long as possible.

Our recipe is inspired by Jennie WalldĂ©n, winner of Sweden’s Masterchef 2013.


Ingredients
Cooking time: 1 hr 40 mins

  • 1 large Chinese cabbage
  • 1 carrot
  • 10 cm radish
  • half a cucumber
  • half an onion
  • 2 cloves of garlic
  • 5 spring onions
  • 2 tbs salt
  • 150 ml water
  • 1 dl gochujaru (Korean chili powder)
  • 1 tbs sugar
  • 2 tbs rice flour
  • 50 ml teriyaki sauce
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  1. Chop the cabbage into 4 cm pieces.
  2. Put the cabbage in a large bowl and add the salt. Mix thoroughly.
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  3. Put a heavy weight on top of the cabbage to draw out more water. Let it rest for 1 hr 30 min.
  4. Chop the radish, cucumber and carrot into matchstick-size pieces.
  5. Chop the spring onions finely.
  6. Grate the onion and garlic.
  7. Mix the water, sugar and rice flour together in a saucepan.
  8. Boil the mix until it is thick and smooth.
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  9. Let it cool for a few minutes.
  10. Mix in the garlic, onion, teriyaki sauce and gochujaru and stir thoroughly.DSC04916
  11. Put the mix in a large bowl and add the carrot, cucumber, spring onions and radish.
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  12. Rinse the cabbage thoroughly in cold water to wash off excess salt.
  13. Add the cabbage to the mix.
  14. Stir everything together with your hands to keep the vegetables from breaking. Use plastic bags on your hands since the paste is very strong.
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  15. Put the kimchi in mason jars, Don’t fill them up completely.
  16. Cover the top with cling film and close the jars,
  17. Leave them at room temperature for at least 48 hours, They can last up to 2 months.
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  18. Enjoy!

Chapssalddeok (Korean mochi) ì°čìŒ€ë–Ą

You can’t celebrate anything without dessert, so for Hangul Day, we made some delicious chapssalddeok, a Korean sweet rice cake with a red bean filling. They taste unlike any typical western-style dessert and, once you get used to the red bean taste, are really moreish!

In Korea, red beans seemed to be in practically every dessert. So although it seems odd to have beans in a dessert, it really is very common in Korea (and East Asia as a whole).

This recipe is an adaptation of a recipe from Maangchi.


Ingredients Serves 8
Cooking time: 3 hours

  • 150 ml red beans
  • Water
  • 100 ml brown sugar
  • Salt
  • 0.5 tsp vanilla essence
  • 2 tbs rice syrup (or other syrup)
  • 250 ml sweet rice flour
  • 1 tbs sugar
  • Food colouring (you can use green tea powder as well)
  • 100 ml starch powder

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  1. Rinse the beans in a sieve under cold water.
  2. Cook the beans in 0.5-1 l water.
    Note: This is the most time consuming part, and you may need to add more water while the beans are cooking.

    1. Bring the water to a boil and then turn the heat down to let the beans simmer in the water for 2 hours or until soft. (You should be able to mash them gently under your thumb.)
    2. Once ready, pour the beans into a sieve.
  3. Mash the beans in the pan (or use a food processor).
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  4. Add the brown sugar, rice syrup, vanilla extract, and a pinch of salt.
  5. Mix on a low heat for 5 mins.
  6. Roll the mixture into 8 balls and put aside.
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  7. Mix the rice flour, sugar, a pinch of salt, 150 ml water, and a drop of food colouring in a large bowl.
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  8. Cover the bowl with cling film, ensuring you leave a small gap to let the steam out.
  9. Put the bowl in the microwave for 3 mins on high heat.
  10. Stir the mixture and put back in the microwave for 1 min.
  11. Take the bowl out of the microwave and knead the mixture for 5 mins.
  12. Place the mixture on a work surface dusted with the starch powder.
  13. Wet your hands and spread the dough out into a flattish shape about 1 cm thick.
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  14. Divide the mixture into eight pieces.
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  15. Flatten one piece into a small circle, and place one of the red bean balls on top.
  16. Pull the sides over the ball and pinch the edges together.
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  17. Roll in the starch powder, and repeat for the remaining chapssalddeok.
  18. Enjoy!

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