Tag Archives: rice

Sticky Tofu Stir-Fry

This stir-fry is really simple, yet so nourishing and delicious! We love tofu, and the sticky tofu from this recipe is one of our favourite ways to make tofu. This dish is full of protein and carbohydrates, so is a great meal post workout, or just as a dish to keep you going during the week. Continue reading

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Steamed Dumplings with Tofu

Did you see our previous post where we made fried dumplings with edamame beans? It seems Sofi’s sister did – she came to Göteborg last weekend and asked especially for us to make dumplings! So we did. But we decided that we wanted some steamed dumplings as well, because they’re simply amazing and taste very different to the fried dumplings.

We used marinated tofu in this recipe as well as different vegetables, which we didn’t fry before putting in the dumpling cases. However, our previous dumpling filling works just as well, and you could even make your filling to cater to your taste!

To see our instructions for frying the dumplings, see our other post.


Ingredients Serves 4
Cooking time: 30 mins

  • 250 g marinated tofu (normal tofu is fine, but marinated tofu gives more flavour)
  • 50 g white cabbage
  • 1 onion
  • 1 carrot
  • Three cloves of garlic
  • 1 chili
  • 3 spring onions
  • 24 dumpling cases
  • 250 ml (1 cup) rice
  • Sesame oil
  • Rice vinegar
  • Soy sauce
  • Sesame seeds (toasted if preferred)
  • One lime

  1. Cook the rice.
  2. Put the onion, 2 cloves of garlic, 2 spring onions, half the chili, and 1 tbs sesame oil in a food processor and mix thoroughly. (Save one clove of garlic, one spring onion, and a few bits of chili for the dipping sauces. The recipes for the dipping sauces are at the bottom of this post.)
  3. Finely chop the tofu, carrot, and cabbage into small cubes about 5 mm wide.
  4. Mix the tofu, carrot, and cabbage in with the vegetables from the food processor.
  5. Put some dumpling cases on a work surface, and put one spoonful of the vegetable mix on each.
  6. Spread a little water around the edge of each dumpling case with your finger, to help the dumplings stay closed.
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  7. Fold the dumpling cases in half, and squeeze the edges together, either by hand or using a dumpling mould. Repeat for all dumplings.
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  8. Put some baking paper on each layer of your steamer. This is to stop the dumplings sticking to your steamer and it makes taking the dumplings out and cleaning the steamer much quicker!
  9. Put the dumplings in each layer of the steamer, on top of the baking paper. You should hopefully be able to fit 6 dumplings on each layer depending on the size of the steamer.
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  10. Pour some water into a saucepan wide wide enough for the steamer to fit in. The water should be about 4 cm deep.
  11. Place the steamer in the pan.
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  12. Put the pan on a high heat and once the water has started boiling, wait 2-3 mins and remove from the heat.
  13. Remove the dumplings from the steamer, and repeat the cooking process for the remaining dumplings.
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  14. Enjoy!

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To make the dipping sauces:

  1. Cut the lime in half and squeeze the juice of the whole lime into one bowl. Pour in some rice vinegar (a couple of tablespoons) to suit your taste. Add some garlic, spring onion, and sesame seeds.
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  2. In the other bowl, put the rest of the garlic, spring onions, and sesame seeds, and add some chili. Pour in some soy sauce and rice vinegar to suit your taste. We typically do two tablespoons of rice vinegar to 3 tablespoons of soy sauce.
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Chapssalddeok (Korean mochi) 찹쌀떡

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!

Chapssalddeok

Hangul Day Celebratory Bibimbap! 비빔밥!

Today is the Korean national holiday Hangul Day. It is a celebration of one of the greatest achievements of mankind; the creation of the finest writing system ever, Hangul (한글)! (Jason is a bit of a language geek, so please excuse his enthusiasm if you think it’s too much.)

To celebrate this, we have decided to make what is probably the best and most well-known Korean dish: bibimbap. Bibimbap is a fairly simple dish to make but packs a lot of flavour.

Last year we spent two weeks in Korea, and tried a lot of different dishes. Jason predominantly ate bibimbap though, as it was always a guaranteed vegetarian dish. We used to make bibimbap before going to Korea, but after trying the real thing, our old recipes didn’t compare. We have since then, spent a lot of time making our bibimbap more like the ones we ate in Korea. We think this recipe is perfect!

Eating bibimbap after a long day hiking Bukhansan mountain.

Eating bibimbap after a long day hiking Bukhansan mountain.

Jason eating bibimbap in a more traditional restaurant, seated on the floor.

Jason eating bibimbap in a more traditional restaurant, seated on the floor.

As you can see, Korean meals are served with lots of small side dishes, the most famous of which is kimchi – fermented cabbage (or radish). In the second picture, you can see the bibimbap served in a stone bowl – this is called dolsot bibimbap, which is very hot and makes the rice nice and crispy.

The ingredients to a bibimbap are entirely up to you. We are making three traditional side dishes (namul) that form part of the bibimbap, as well as tofu, and usually some fried vegetables.


Ingredients Serves 2
Cooking time: 1 hour

  • Sesame oil
  • Soy sauce
  • Ättiksprit 12% (vinegar essence)
  • Salt
  • Sugar
  • Chili flakes
  • Toasted sesame seeds
  • 1 cucumber
  • 100 g fresh spinach
  • 75 g bean sprout
  • 2 spring onions
  • 150 ml rice
  • 150 g tofu
  • Korean hot chili paste (gochujang) – available from most Asian stores
  • 2 eggs

Bibimbap ingredients


Prepare the namul:

  1. Set aside three bowls.
  2. Make the pickled cucumber:
    1. Finely slice the cucumber, with a knife or food processor.
    2. Slice one spring onion.
    3. Mix 1 tsp ättiksprit, 2 tsp sugar, 1 tsk salt, 2 tsp chili flakes, and the sliced spring onion in one of the bowls.
    4. Mix the cucumber in with the mixture.
      Cucumber
    5. Place a heavy bowl on top, and put in the fridge.
      Cucumber weighted
  3. Make the marinated spinach:
    1. Put the spinach in a sieve and pour 1 l of boiling water over the leaves.
      Spinach
    2. Rinse with cold water.
    3. Squeeze out all the liquid, and put in one of the bowls.
    4. Slice one spring onion.
    5. Add 1.5 tsp soy, 1.5 tsp sesame oil, 2 tsp roasted sesame seeds, and the sliced spring onion, and mix thoroughly. (Place in the fridge if wanted.)
  4. Make the marinated bean sprouts:
    1. Place the beansprouts in a sieve and rinse them in cold water, and take off any green skins from the beans.
    2. Pour 1 l of boiling water over the bean sprouts.
    3. Rinse with cold water.
    4. Put the bean sprouts in the final bowl.
    5. Add 1 tsp sesame oil, 1 tsp salt, and 1 tsp toasted sesame seeds, and mix thoroughly. (Place in the fridge if wanted.)

Namul

You should leave the cucumber in the fridge to pickle for at least 25 mins. So you can leave it for longer or if you want to be quick, make the cucumber first and start boiling your rice once you are done with the other namul.

Make the bibimbap:

  1. Cook the rice.
  2. Cut the tofu and fry it in some sesame oil in a hot pan.
  3. Chop your vegetables (thin slices work well with bibimbap), and fry them separately in sesame oil in a hot pan.
  4. Once everything is ready, fry four eggs sunny-side up. (A runny yolk is best.)
  5. Serve the rice into four bowls.
  6. Put 0.5-1.5 tsp Korean chili paste on top of the rice (in the hole).
    Note: The chili paste is very hot so start with a little bit and add more while you eat if needed.
  7. Pour out any excess liquid from the pickled cucumbers.
  8. Place the namul, tofu, and any fried vegetables neatly on top of the rice, leaving a hole in the middle of them. Keep each thing separate.
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  9. Place the egg on top, in the centre of the bowl.
    Bibimbap
  10. Enjoy!

Jason, bibimbap

Fried Dumplings with Edamame Beans and Rice

We love dumplings and usually steam them, but sometimes we think it’s nice with a little crunch! These dumplings can be filled with just about anything, but sometimes a few simple vegetables make the flavour better. We have two dipping sauces in the recipe as well, but you can have your own – we have two because one of us wants one and the other one wants the other!


Ingredients Serves 4
Cooking time: 30 mins

  • 70 g white cabbage
  • Half a pepper
  • Three cloves of garlic
  • One chili
  • Five spring onions
  • 24 dumpling cases
  • 250 ml (1 cup) rice
  • 100 g edamame beans
  • Sesame oil
  • Rice vinegar
  • Soy sauce
  • Sesame seeds (toasted if preferred)
  • One lime

  1. Cook the rice.
  2. Finely chop the vegetables.
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  3. Save one clove of garlic, one spring onion, and a few bits of chili for the dipping sauces.
  4. Fry the rest of the vegetables in sesame oil for 4 mins (not too soft – still with a little crunch).
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  5. Prepare two small bowls or saucers for the dipping sauces.
  6. Cut the lime in half and squeeze the juice of the whole lime into one bowl. Pour in some rice vinegar (a couple of tablespoons) to suit your taste. Add some garlic, spring onion, and sesame seeds.
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  7. In the other bowl, put the rest of the garlic, spring onions, and sesame seeds, and add some chili. Pour in some soy sauce and rice vinegar to suit your taste. We typically do two tablespoons of rice vinegar to 3 tablespoons of soy sauce.
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  8. Put some dumpling cases on a work surface, and put one spoonful of the fried vegetables on each.
  9. Spread a little water around the edge of each dumpling case with your finger, to help the dumplings stay closed.
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  10. Fold the dumpling cases in half, and squeeze the edges together, either by hand or using a dumpling mould. Repeat for all dumplings.
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  11. Put some sesame oil (any oil is OK but the sesame oil adds more flavour) in a pan and set to a high heat. You need enough oil to cover the base of the pan (but it doesn’t need to be deep).
  12. Once the oil is warm, place the dumplings in the pan (cook in batches if needed), and fry on each side for about two minutes, until they are golden and crispy.
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  13. Boil some water, and pour over the edamame beans in a collander, then rinse the beans in cold water.
  14. Place the beans on a plate and sprinkle with sea salt.
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  15. Enjoy!
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