Kabocha Ramen

I've become obsessed with NongSHIM ramen, its MSG free and is spicy and just so easy and delicious.  And I've been experimenting with different fillings to make it healthier and a more well rounded meal.  This time, I ran out of greens and duck meat so I decided to use Kabocha pumpkin and it came out great! Not only is Kabocha low in carbs and calories, it has tons of vitamins.

Ingredients:

1 pack of Ramen (Nong Shim Spicy Flavoring packet preferred)

1 egg

1 handful of left over Kabocha Pumpkin (cut into pieces)

2-3 pieces of left over Kimchi

Scallion (optional)

Directions:

In soup pot, add 2-3 cups of water bring to boil.  Once boiling, add seasoning packet (half is all I need).

Then add the Kabocha, let heat up for 2 minutes. Then add our Ramen.  When ramen is just about ready, crack in egg into the pot.  Let cook for 2-3 minutes.  Finish off by adding kimchi and scallion and serve. 

Easy Radish Kimchi

I've become addicted to Kimchi.  Its just a great way to start a meal and super healthy.  Remember the SARS scare in Asia everyone stocked up on Kimchi because of the health benefits. This is the easiest Kimchi ever and its because the Radish does not take ages to brine initially.  The most difficult part of making Kimchi is getting the first brining ratio rite.  Even Koreans need help with getting that ratio right when making Lettuce Kimchi. So this is a great beginners recipe!

Ingredients:

1 Korean Radish

2 Tablespoon of Salt

2 Green Onions

For the Sauce

1 Tablespoon of Sweet Rice Flour

1 Teaspoon of Ginger

2 Garlic Cloves

3 Tablespoons Fish Sauce

4 Tablespoons of Korean Red Pepper Powder

1 Tablespoon of Sugar

1 Teaspoons of Salt

Directions

Peel and chop your radish into cubes.

Toss your salt over the radish and let sit for at least 30 minutes (brining). 

While you wait chop your green onions.  Then finely chop your garlic and ginger.

After brining, rinse your radish with cold water and drain.  Set aside.

Then get your Sweet Rice flour (binding agent). 

In microwavable bowl, add water and rice flour.  Mix well to get rid of clumps.  Then put mixture in microwave for 1 minute.  It should come out with a gluey texture like below.

Stir mixture so one spot isn’t more clumpy than the other.  Then put back in microwave for another minute. Let it cool.

Then add all your sauce ingredients and mix together.  

And lastly add the radish and green onions and stir till all radishes is covered by mixture.

Move to containers (glass is best because doesn't stain). Let mixture sit at room temperature for at least 2 days.  Then move to fridge for at least 5 days.

Enjoy!!!!!

Kabocha Squash aka Japanese Pumpkin

What is Kabocha Squash aka Japanese Pumpkin?  It's a squash that tastes nuttier than a sweet potato and sweeter than a butternut squash.

Why did I buy it at $.98/lb ? Typically they weigh about 2-3 lbs so it can cost you about $3 for a whole pumpkin which is more of the expensive side but it's so worth it!!!!!!

- ONE cup is about 40 calories!

- One cup is about 7g's of Carb's which is less than half of what a butternut squash offers for the same amount of squash.

So .. on top of being super low calorie, a lower carb squash alternative its packed with beta carotenes, vitamins and fiber!!!

And best part its so easy to cook.

You cut the Kaboocha in half and scoop out the seeds.

Then continue to slice how you like...

And then you steam it for about 20 minutes.  When its done its so soft and still has retained moistness.  You can easy just eat with the skin.  Or cut off skin. 

After I steamed ..I easily ate it all... No sugar needed, it actually tastes good as is.  

***The second half I wanted to try baking in the oven.

It came out super dry and not even soft.  I think I was  suppose to wrap it all in Foil like you do with Sweet Potato's but I got lazy.  So to rescue this I re-steamed and mashed with spoon and mixed it with a Brown Rice Porridge and a teaspoon of brown sugar.  And I mixed it together to get Kabocha Brown Rice Porridge.  

The result was a super light, low calorie, high fiber comfort food.  Asian people in particular love eating porridge for breakfast and when their sick because its really easy to digest.

**NOTE --- This would be a great emergency, meal to have in the freezer in case you get sick or feel like something warm and healthy.  Porridge is suppose to be mushy so reheating after freezing in Microwave would be super easy!!! Or could tosh it in stove top with some additional water and recook. And its great to make for a friend coming out of surgery... I heard that Korean Newbie mom's eat a bunch of Kabocha after giving birth to reduce their swelling.