The QiRanger Adventures

Posts Tagged ‘Cooking

Spicy Ramyun!

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I love noodles. In fact, almost on a daily basis I consume a package of ramyun for lunch. Most of the time I dump in a cup of rice and add some meat, but every now and again, I’ll just have the noodles. One of the things I love about Korean ramyun, is that it’s full of spicy flavor. I often joke that there’s hot and really hot flavors. For the most part, that’s accurate, since there’s no really assorted styles like they have back home.

Dongmin and Myungsup, two friends I met at a World Cup Match, told me there was some really spicy ramyun out there. I was doubtful, since I’ve tried most everything spicy here in Korea, and haven’t found it such. But after having a recent dinner with them, they showed me what they meant and I purchased a 5-pack.

The ramyun is indeed spicy. In fact, it’s damn spicy. It’s probably the hottest thing I’ve had in Korea to date. As I was eating the noodles and gulping the broth, I kept drinking lots and lots of water. All-in-all, I finished it, but also spent the next hour peeing like there was a fire nearby.

/// BREAK ///

I got a picture from the rafting trip! Check it out!

Michelle, Steve, Kiwan, and John

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Written by Steve Miller

July 20, 2010 at 4:19 am

A Volcanic Excursion…

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Check out our adventure!

The Samgak Kimbap – 삼각 김밥

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The folks at Experience Korea decided to host a UCC cooking contest focusing on Korean food. Now, I love making videos and I love Korean food, so I decided to throw my hat into ring with my take on the samgak kimbap. This triangle-shaped treat is ubiquitous in Korea and Japan, and while available for less than $1US, it’s also very easy to make.

To put things together, you only need a few things:

  • 1 package of spicy ramyeon
  • 1 cup of cooked rice
  • 1 can of tuna (or any other filling you’d like)
  • a samgak kimbap mold (the triangle shape)
  • samgak kimbap kim (the wrapper)

Start by breaking up the ramyeon into tiny pieces. You want them very small, less than bite-size. Then put the noodles in a pot on the stove with the seasoning packets. Rather than use the full amount of water one would normally use, just use enough water to soak them. Eventually you’ll be boiling off all the water, so the less water in there to begin with, the better.

Once the noodles are cooked, add the rice. Stir it in there really good. Lower the flame to medium and cook the mixture until all the water is gone.

Pour your mixture into a large bowl and let it set for 10 minutes.

Now you’re ready to start assembling your treat.

Place the kim sheet, face-down, with the number 1 facing away from you. Then place the mold in the middle of the sheet on top of the number 1. Put 2 scoops of your mix in the mold and press it down. Now add one spoonful of your filling (my choice is tuna). Add another spoonful of your mix and press it down.

The final step is to wrap the treat. Take away the mold to find that your treat is perfectly shaped. Grab the bottom of the kim and fold it up, over the top towards the number 1. Fold the sides down under the sides of the triangle. Fold the top corners of the kim onto the back and secure with stickers.

That’s it! You’re done! This mixture will make about 10 samgak kimbaps. Want to see how it’s really done? Check out my video below!

Written by Steve Miller

March 26, 2010 at 7:44 am

Korean Wine (복분자주)

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It may seem strange, but beer and whiskey may not be for everyone. In fact, there are several people I know that prefer a glass of wine as their favorite adult beverage. Like many countries around the world, Korea has a distinct local variety, that I think is quite special.

It’s called Bok Bun Ja Joo (복분자주) and due to the way that Hangul is translated into English, you may find several other spellings in Korea and the Internet. There are several manufacturers here in Korea that make the black raspberry wine, with Jinro leading the way. There are also a few other types of related wine that are made from plums as well. It is produced in several areas and made by fermenting the berries with water.

It is a very deep red, and in my opinion, best served cold. I find it pretty sweet, but most will tell you that it is a moderately sweet wine. Normal, off-the-shelf varieties will run you about W4,000 at a market, while at a restaurant you can see the price inflated to something closer to W12,000. The alcohol content varies as well, but the mass produced versions usually hover around 15% ABV. It is often drunk on special occasions and is rumored to promote male sexual stamina.

I personally love mixing it with soju (소조).

Written by Steve Miller

August 21, 2009 at 8:00 am

Cooking with Jolene!

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In May, I had the opportunity to stop by and visit with Jolene Sugarbaker, The Trailer Park Queen! We shot a cooking video and I loved it!!!!

Written by Steve Miller

June 25, 2009 at 6:43 am

Posted in Cooking

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Coffee, Tea, or Me?

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Bodum Coffee Press

Bodum Coffee Press

In my opinion, there is not a better way to start out the day than with a nice cup of coffee. Now there are several ways to go about getting this delightful beverage into a mug for drinking. They range from using *shudder* instant brands of freeze-dried coffee to high-end espresso machines that are so complex it looks as if they might even do your laundry. However, the two most popular ways of making coffee are drip-brewing and the coffee press.

It certainly easy to make coffee in a drip-brew machine, but you loose out on some of what I think makes coffee a great beverage. The process of actually making coffee. So for me, using a coffee press is the ideal way to make that wonderful beverage each morning.

Over the years, the coffee press has had a number of names. They’ve been called Coffee Plungers, cafetière à piston, melior, and cafetière. No matter the name, the device is the same. A metal or glass cylinder with a plunging device equipped with a metal mesh. Coffee grounds are placed at the bottom of the container and off-boil water is added. Four minutes later, the coffee is ready. Simply press the plunger to the bottom to secure the coffee grounds out of the way.

It may seem like a lot of work, but it’s well worth it. You see when using a drip-brew system, a filter is required. The paper or mesh system traps the coffee beans’ essential oils and distorts its true taste. Brewing coffee in water releases these oils for a fuller flavor.

The other benefit of using a coffee press is that it can be used to make tea. Now I personally recommend having separate presses for coffee and tea, as some residual flavor from the coffee may spill over, but it isn’t necessary. After steeping your tea bags, or preferably loose leaf tea, you press the plunger down to stop the brewing process.

Written by Steve Miller

January 10, 2009 at 8:34 am

Posted in Cooking, Education, How-To

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