Posts in Category: Cooking

Cold Chickpea Salad

On June 10, 2025 0 Comments - Cooking

This is a recipe for a cold chickpea salad base. You can eat it just as it is here. It is delicious. But, you can also add just about anything you like to make the recipe suit your personal tastes. If you want to eat it over a few days, it is easy to add different ingredients to change it up. The ingredients I am including in this basic version can sit for a few days in the oil and vinegar dressing without degrading.

When I was little, especially in summer, there was always some kind of homemade cold salad in the fridge. Potato salad, pasta salad, egg salad… My new-Canadian parents refused to use air conditioning (or the dishwasher haha) so it was always nice to have something ice cold to snack on in the hot and humid weather! This recipe is the latest variation and I ate it at mom’s house recently.

Chickpeas are a great source of cheap protein, fibre, vitamins and minerals. And they taste great!

Ingredients:

  • 400gr (2 cups) dry chickpeas
  • 1/2 red onion small dice
  • 1 red pepper small dice
  • 3 green onions (scallions) sliced
  • 1 carrot
  • 2 cloves of garlic minced
  • 2 Tablespoons hot chillies in oil (or chopped fresh chillies)
  • 2 Tablespoons diced dill pickles
  • 90-100ml (6 tablespoons) olive oil
  • 45-50ml (3 tablespoons) vinegar
  • 1-2 teaspoons salt
  • 1-2 teaspoons black pepper
  • 3 teaspoons ground cumin (optional)

I am using dry chickpeas because I like the flavour and texture. Soaking and cooking them is very easy but it takes a little more time. Feel free to substitute an equal amount of canned chickpeas. Just be sure to rinse them thoroughly in cold water to remove all the slippery brine.

Use a good extra virgin olive oil. I have used apple cider vinegar in this recipe but any good vinegar works. As for the chillies, I am using delicious chopped red chillies in olive oil which I recently found at a local Italian grocery. You can substitute with any fresh chopped chilli or leave them out if you don’t like the heat.

Process

Before anything else, we need to rehydrate (soak) the dry chickpeas.

dry chickpeas
You can look through them quickly to make sure there are no little rocks or other debris in them. I think these days it is pretty rare to find stones but it doesn’t hurt to look.
soaking chickpeas
Cover with water (at least twice as much water as peas) and soak for a minimum of 6 hours. I soak mine overnight in the fridge.
Make sure there is enough water and enough room in the container. They will suck the water up and expand a little.
showing plum chickpeas after soaking
The next day…nice plump chickpeas ready to cook.
raw ingredients for cold chickpea salad
Raw ingredients: soaked chickpeas, red pepper, red onion, green onions, garlic, carrot, olive oil, apple cider vinegar, salt and pepper.
chickpeas in pot
To cook the chickpeas, put them in a pot with at least 3 times as much water as chickpeas. Do not add salt to the cooking water.
boiling chickpeas
Bring to a boil and boil hard for 10 minutes. Reduce the heat and simmer them until they are tender (this will take between 45 and 60 minutes).
draining chickpeas
Drain them completely.
rinsing and cooling chickpeas
Rinse with cool water.
cut ingredients for cold chickpea salad
While the peas were cooking, I diced all the veg, measured liquids and ran the carrot over the Benriner veggie slicer to make matchsticks. At this point i decided to put some pickles in here…that’s why they weren’t in the first picture.
mixed cold chickpea salad
Mix everything together and add salt and pepper. I ended up using around 1.5 teaspoon of salt and around the same amount of pepper. Start will small amounts, taste and add. This amount worked for me but you can decide how much salt and pepper you like in yours.
cold chickpea salad served with chopped avocado, cherry tomato and fresh parsley
Tonight I decided to add chopped avocado, cherry tomatoes, baby cucumbers and fresh parsley for a big veggie feast. This was very good!

Variations

As I mentioned at the start, I keep this basic recipe limited to the veggies that will be able to sit in the oil and vinegar for a few days without spoiling. Feel free to add anything you like to this starting recipe just before eating.

Some other things I have used:

  • blanched or raw asparagus
  • corn
  • zucchini
  • celery
  • chopped kimchi
  • diced sour apple
  • parmesan cheese
  • any and all fresh herbs
  • crispy diced bacon
  • tobasco, cholula or any other hot sauce

This kind of a salad is a good match for any picnic foods and especially grilled meats. And, although it is a cold salad, there is no reason why you couldn’t heat it up in a pan and serve it hot as well. As a warm dish, I think it would work perfectly under a piece of grilled fish.

Hope you enjoy. If you have any questions or comments or interesting variations, please leave them below. I am always happy to hear from you.

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Bossam Leftovers: Pork and Vegetable Udon

On May 21, 2025 0 Comments - Cooking

Bossam Part 2:

Earlier I put up a recipe for a simple bossam. Towards the end, I mentioned that if you go easy on the salt in the braising liquid, you can use it to make another delicious pork dish. This is what I have done with the leftover braising liquid from that recipe: Pork and Vegetable Udon. This recipe made one huge portion but could very easily make 2 portions by adding more noodles.

Ingredients:

  • Leftover braising liquid from Bossam recipe
  • Leftover pork meat (if any) thin slices
  • 1/2 onion sliced thin (the other half of the onion from the Bossam recipe)
  • 3 cloves garlic sliced thin
  • 2 green onions/scallions chopped
  • 1 fresh green chilli pepper sliced into thin rounds
  • 1/2 zucchini sliced thin
  • 1/2 package of enoki mushrooms
  • 1 cup green cabbage sliced thin
  • 1 or 2 portions frozen udon noodles

I am using vegetables that I have in my refrigerator at the moment. You can substitute just about any vegetable you would normally put in a soup. You can use different mushrooms too. Different noodles could work as well. I like these Udon noodles. I usually find them at the neighbourhood Asian grocery store in the freezer section. They are convenient because they are frozen in single portions. If you don’t have leftover pork meat, don’t worry. The braising liquid has plenty of delicious pork flavour on it’s own. Sub in some extra mushrooms. I had enokis on hand but sliced king oyster mushrooms are even better!

Process

Bossam leftover liquid and pork meat
This is my leftover meat and braising liquid from bossam pork which I stored in the fridge overnight. Before you start, remove the hard fat layer and toss it out. Make sure to strain out all the solids as well.
Warming up leftover pork in braising liquid
Warm up the leftover pork in the liquid.
Raw vegetables and udon noodles for Pork and Vegetable Udon dish
Raw vegetables and frozen noodles. In the end, I could only fit one portion of noodles in the pot I was using.
All vegetables thinly sliced on a red cutting board
Thin slice onion, cabbage, garlic, zucchini, chilli pepper and green onion. Pull apart enokis into smaller bunches.
Cooking onion and garlic in black stoneware pot
Cook onion, garlic and white part of green onions in a bit of olive oil until soft and translucent.
Adding cabbage and chiles to the pot
Add the cabbage and chiles. Cook until soft. You can even brown the cabbage a little for some extra sweetness.
Enoki mushrooms and sliced zucchini go in the pot
Layer in the zucchini and enoki mushrooms.
ladling warm braising liquid over the cooking vegetables for the Pork and Vegetable Udon
Ladle in the warm leftover braising liquid until everything is covered. Leave some room for noodles later.
Like this….
Simmering the Pork and Vegetable Udon
Simmer for 5 minutes or so until all the vegetables are cooked through. Now is a good time to check the seasoning. Add salt if you like. Mine was ok without extra salt.
Adding in one frozen portion of udon noodles to the pot
Drop in the frozen udon noodles. Sink them in the broth and let them cook for 2 minutes or so. The package says to cook them in their own pot of boiling water but I find that this works fine and makes less of a mess.
This is the finished dish: pork and vegetable udon
If you have leftover pork from the original recipe, slice it thin and layer it on top. Add the fresh green onion tops.

This took almost no time at all…

I think this probably took around 15 minutes to make. The leftover braising liquid from the bossam recipe is a perfect, rich and complex broth to cook vegetables and noodles in. This was a delicious meal that used up every last leftover from the previous night.

If you have any questions, comments or other ideas please leave them below. I always look forward to hearing from you.

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Bossam Braised Pork Belly

On May 19, 2025 0 Comments - Cooking

This is a very basic version of bossam. The main event here is the meat. Fresh pork belly is braised in a liquid made with strong aromatics to flavour the meat and to soften some of the gamey aroma of the pork.

It can be served with kimchi and various sides, wrapped in a leaf of cabbage, perilla or lettuce.

There are a couple of good recipes here and here which include all the components for a more traditional Korean preparation with pickled Napa cabbage leaves and spicy shredded radish. This is a delicious way to eat it but I am going to do something a little different with things I already have in the refrigerator.

Ingredients for Braised Pork

  • 1 kg (around 2.5lb) pork belly
  • 1 small chunk (25gr) fresh ginger sliced
  • 12 garlic cloves roughly chopped
  • 1/2 onion
  • 2 green onions roughly chopped
  • 30ml / 2 tablespoons doenjang
  • 15ml / 1 tablespoon instant coffee
  • 1 tablespoon whole black peppercorns
  • 1.5 litres / 6 cups water

Other Ingredients:

Once the pork is done, you will need something leafy to wrap it in. You may also want to add other fillings to your pork wraps. This can be anything from kimchi to fresh crunchy veggies. Sometimes I even like a little bit of nice mustard in them. This time around, I will use:

  • red leaf lettuce, washed, dried and separated into leaves
  • perilla leaf (kkaennip) washed and dried
  • napa cabbage kimchi
  • Korean radish kimchi or (kkakdugi)
  • pan fried anchovies with peanuts (myeolchi bokkeum)

Process

ingredients for bossam braised pork belly
Raw ingredients
aromatics in pot for bossam
Place onion, ginger, garlic, coffee, doenjang, green onion and peppercorns in pot
adding water to aromatics
Add 1.5 litres of water
Stir well and bring to boil
cooking aromatics in water for 10 minutes
After it boils, cover and reduce heat. Simmer for 10-15 minutes covered
adding pork to the braising liquid for bossam
Add pork belly
showing how pork belly should be covered
Make sure there is enough water to fully cover the meat.
Simmer covered for around 1 hour or until pork is tender. Make sure to cover it so the liquid doesn’t reduce too much.
Cool to room temperature. Taste the broth. This one is very good, not too salty to reuse for another meal.
Slice thinly with a sharp knife. Taste a piece and if it needs salt, you can add a little now. This tastes salty enough so I will leave it as it is.

Serving

Serve the pork slices with sides of your choice and leaves to wrap it with.

I am using red leaf lettuce and perilla leaves, kimchi and myeolchi bokkeum…and a bit of Czech mustard : )
Perfect bite

What about the leftover braising liquid?

Store any leftover meat in the braising liquid. Reheat it covered in the liquid as well.

The first time I made this, I noticed that the leftover braising liquid is actually very tasty. You can’t really notice the coffee as a distinct flavour. The liquid is just a warm and delicious pork and doenjang flavour. The only problem is that it is a little too salty.

The next time I made it, I decided to remove extra salt from the recipe, using doenjang only as the main seasoning. The meat is still delicious and can be salted a little after cooking if you think it needs it. But, keep in mind, you are also eating this with kimchi or maybe salted shrimp or other well seasoned add ons so very salty meat is not so necessary.

Once you reduce the salt, you are left with a delicious pork soup base. When the meal is done, I usually strain out all the solids and refrigerate it. The next day I combine it with shredded cabbage, the other half of the onion, mushrooms and frozen udon noodles, a little of the leftover pork and chopped scallions. It is surprisingly delicious! Find that recipe here.

If you have any questions or comments, please leave them below. Look forward to hearing from you.

If you enjoy the content and would like to contribute towards website maintenance and development, you can make a donation here.

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