Kimchi Buchimgae (Korean Kimchi Pancakes) & Award

Kimchi Buchimgae is one of my favorite Korean snacks ever! My mom used to make these on rainy days or when it was cold out. It is incredibly easy to fix but tastes wonderful. If you have homemade kimchi, wait until it is about 2 weeks old so that it's texture would be nice and soft when it is cooked. You can add other vegetables if you want to, like zucchini or bell peppers but I like mine plain with some kimchi and chili peppers.

Kimchi Buchimgae

Ingredients:

1 cup kimchi, chopped
1 cup flour or Korean buchimgae flour (You can find it at oriental stores)
1 cup water (You may add less water for a thicker texture. I like light texture with more water but you can add about 2/3 cup water.)
1/4 cup kimchi juice (the juice from the kimchi container)
1 serano chili pepper, sliced (you can seed it or use the seeds for spicier buchimgae)
1/4 teaspoon salt


Directions:

In a large bowl, combine kimchi, flour, water, kimchi juice, chili pepper, and salt and mix well with a spoon, until the flour is not lumpy.

Heat oil (about 1 tablespoon) on a flat pan over medium-high heat, add about 1/2 cup full mixture on to the pan and cook about 1-2 minutes on each side or until the pancakes are reddish brown.

Serve with soy sauce if desired.

Enjoy!

I'd like to thank Devi's Blog for giving me this nice award! I'm always happy to get these awards. Let me introduce you to 7 blogs I love to visit. 
Once Upon a Plate
Sweet Water
Angie's Recipes
Priya's Easy N Tasty Recipes
Vazhayila
Blog Chef
Zen Kimchi Korean Food Journal

Kimchi Buchimgae (Korean Kimchi Pancakes) & Award

Kimchi Buchimgae is one of my favorite Korean snacks ever! My mom used to make these on rainy days or when it was cold out. It is incredibly easy to fix but tastes wonderful. If you have homemade kimchi, wait until it is about 2 weeks old so that it's texture would be nice and soft when it is cooked. You can add other vegetables if you want to, like zucchini or bell peppers but I like mine plain with some kimchi and chili peppers.

Kimchi Buchimgae

Ingredients:

1 cup kimchi, chopped
1 cup flour or Korean buchimgae flour (You can find it at oriental stores)
1 cup water (You may add less water for a thicker texture. I like light texture with more water but you can add about 2/3 cup water.)
1/4 cup kimchi juice (the juice from the kimchi container)
1 serano chili pepper, sliced (you can seed it or use the seeds for spicier buchimgae)
1/4 teaspoon salt


Directions:

In a large bowl, combine kimchi, flour, water, kimchi juice, chili pepper, and salt and mix well with a spoon, until the flour is not lumpy.

Heat oil (about 1 tablespoon) on a flat pan over medium-high heat, add about 1/2 cup full mixture on to the pan and cook about 1-2 minutes on each side or until the pancakes are reddish brown.

Serve with soy sauce if desired.

Enjoy!

I'd like to thank Devi's Blog for giving me this nice award! I'm always happy to get these awards. Let me introduce you to 7 blogs I love to visit. 
Once Upon a Plate
Sweet Water
Angie's Recipes
Priya's Easy N Tasty Recipes
Vazhayila
Blog Chef
Zen Kimchi Korean Food Journal

Kimchi Buchimgae (Korean Kimchi Pancakes) & Award

Kimchi Buchimgae is one of my favorite Korean snacks ever! My mom used to make these on rainy days or when it was cold out. It is incredibly easy to fix but tastes wonderful. If you have homemade kimchi, wait until it is about 2 weeks old so that it's texture would be nice and soft when it is cooked. You can add other vegetables if you want to, like zucchini or bell peppers but I like mine plain with some kimchi and chili peppers.

Kimchi Buchimgae

Ingredients:

1 cup kimchi, chopped
1 cup flour or Korean buchimgae flour (You can find it at oriental stores)
1 cup water (You may add less water for a thicker texture. I like light texture with more water but you can add about 2/3 cup water.)
1/4 cup kimchi juice (the juice from the kimchi container)
1 serano chili pepper, sliced (you can seed it or use the seeds for spicier buchimgae)
1/4 teaspoon salt


Directions:

In a large bowl, combine kimchi, flour, water, kimchi juice, chili pepper, and salt and mix well with a spoon, until the flour is not lumpy.

Heat oil (about 1 tablespoon) on a flat pan over medium-high heat, add about 1/2 cup full mixture on to the pan and cook about 1-2 minutes on each side or until the pancakes are reddish brown.

Serve with soy sauce if desired.

Enjoy!

I'd like to thank Devi's Blog for giving me this nice award! I'm always happy to get these awards. Let me introduce you to 7 blogs I love to visit. 
Once Upon a Plate
Sweet Water
Angie's Recipes
Priya's Easy N Tasty Recipes
Vazhayila
Blog Chef
Zen Kimchi Korean Food Journal

Indian Style Rice w/ Chickpea & Award

I've been making this rice since I learned how to make it at my husband's co-worker's house about a month ago. Now I have my own recipe for it. I love the flavors of Indian food. Coriander and cumin are two of my favorite seasonings. This rice is extremely easy to fix. I make it for lunch quite often when I don't know what to eat or when I want something flavorful and yummy. I discovered chickpeas recently and love it. I usually don't like beans but I love chickpeas. But if you don't have chickpeas on hand, you can omit it.

Indian Style Rice w/ Chickpea

Printable Recipe

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped (optional)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 can chickpeas, drained
1 cup frozen peas
1 1/2 cups Basmatic or Jasmine rice
3 cups water
salt and pepper to taste

Directions:

In a large pot (I use a non-stick pot), heat oil over medium-high heat and add the onions and stir until they are softened. Add coriander and cumin seeds and stir until the seeds have blackened, about 3 minutes. Add the remaining seasonsing, ground coriander and cumin, chili powder, and curry powder and stir until all the seasonings are mixed well, about 1-2 minutes. Add the chickpeas and frozen peas and stir to coat them in the seasonings.

Add the rice into the seasoning and onion mixture and stir well to coat the rice with the seasonings, about 2 minutes. Pour the water into the pot and reduce the heat to medium. Let the rice cook, about 10-15 minutes. Stir the rice before serving.

Enjoy!

 

Spicie Foodie and Simple Recipes awarded me with this Happy 101 award. Thank you very much. I love blogging and I'm so glad to be able to get to know all of you through these food blogs. I love and finding new recipes on your blogs as well! Thank you.

Indian Style Rice w/ Chickpea & Award

I've been making this rice since I learned how to make it at my husband's co-worker's house about a month ago. Now I have my own recipe for it. I love the flavors of Indian food. Coriander and cumin are two of my favorite seasonings. This rice is extremely easy to fix. I make it for lunch quite often when I don't know what to eat or when I want something flavorful and yummy. I discovered chickpeas recently and love it. I usually don't like beans but I love chickpeas. But if you don't have chickpeas on hand, you can omit it.

Indian Style Rice w/ Chickpea

Printable Recipe

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped (optional)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 can chickpeas, drained
1 cup frozen peas
1 1/2 cups Basmatic or Jasmine rice
3 cups water
salt and pepper to taste

Directions:

In a large pot (I use a non-stick pot), heat oil over medium-high heat and add the onions and stir until they are softened. Add coriander and cumin seeds and stir until the seeds have blackened, about 3 minutes. Add the remaining seasonsing, ground coriander and cumin, chili powder, and curry powder and stir until all the seasonings are mixed well, about 1-2 minutes. Add the chickpeas and frozen peas and stir to coat them in the seasonings.

Add the rice into the seasoning and onion mixture and stir well to coat the rice with the seasonings, about 2 minutes. Pour the water into the pot and reduce the heat to medium. Let the rice cook, about 10-15 minutes. Stir the rice before serving.

Enjoy!

 

Spicie Foodie and Simple Recipes awarded me with this Happy 101 award. Thank you very much. I love blogging and I'm so glad to be able to get to know all of you through these food blogs. I love and finding new recipes on your blogs as well! Thank you.

Indian Style Rice w/ Chickpea & Award

I've been making this rice since I learned how to make it at my husband's co-worker's house about a month ago. Now I have my own recipe for it. I love the flavors of Indian food. Coriander and cumin are two of my favorite seasonings. This rice is extremely easy to fix. I make it for lunch quite often when I don't know what to eat or when I want something flavorful and yummy. I discovered chickpeas recently and love it. I usually don't like beans but I love chickpeas. But if you don't have chickpeas on hand, you can omit it.

Indian Style Rice w/ Chickpea

Printable Recipe

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped (optional)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 can chickpeas, drained
1 cup frozen peas
1 1/2 cups Basmatic or Jasmine rice
3 cups water
salt and pepper to taste

Directions:

In a large pot (I use a non-stick pot), heat oil over medium-high heat and add the onions and stir until they are softened. Add coriander and cumin seeds and stir until the seeds have blackened, about 3 minutes. Add the remaining seasonsing, ground coriander and cumin, chili powder, and curry powder and stir until all the seasonings are mixed well, about 1-2 minutes. Add the chickpeas and frozen peas and stir to coat them in the seasonings.

Add the rice into the seasoning and onion mixture and stir well to coat the rice with the seasonings, about 2 minutes. Pour the water into the pot and reduce the heat to medium. Let the rice cook, about 10-15 minutes. Stir the rice before serving.

Enjoy!

 

Spicie Foodie and Simple Recipes awarded me with this Happy 101 award. Thank you very much. I love blogging and I'm so glad to be able to get to know all of you through these food blogs. I love and finding new recipes on your blogs as well! Thank you.

Teriyaki Meatballs

A couple of nights ago, I was sitting wondering what to make for dinner. I didn't have much of an appetite that night because I wasn't feeling well. I just wanted to make something simple but not boring at the same time. I was browsing through all my bookmarked recipes and found this one. Luckily, I had some ground beef sitting in the freezer and I had all the other ingredients, too. This recipe comes from Melanie's blog, one of my favorites. The teriyaki sauce is thick and tasty, perfectly sweet. The meatballs were excellent with white rice.

Please click HERE to get the recipe.