Monday, February 13, 2012
Spicy Seafood Noodles Soup, 짬뽕
WHAT'S IN IT?
For 2 people:
50 g Shrimp 새우
50 g Squid 오징어
50 g Clams 조개살
4 Mussels (Optional) 홍합
50 g Pork Belly 삼겹살
1/4 Zucchini 호박
70 g Cabbage 양배추
1 Small onion 양파
30 g Ginger 생강
30 g Bamboo shoot, canned (optional) 죽순
5 Dried wood ear mushrooms (optional) 목이버섯
1 Green onions (optional) 파
2-3 tbs Korean red chill flakes 고추가루
1/4 cup Vegetable oil 식용유
6 cups Chicken broth 닭육수
1/2 tbs Salt 소금
1/4 tsp Black pepper 후추
1/2 tbs Minced garlic
360 g Korean Style Udon noodles (Jjam Ppong Noodles) 짬뽕 국수
For Chicken Broth:
1 Whole Chicken
1 Onion
3 Green onions
1 Ginger root
7 cloves Garlic
15 cups Water
HOW DO I MAKE IT?
Chicken broth:
In a pot, add chicken, water and vegetables (cut into 2-3 inch pieces).
Boil for 45 minutes on medium heat.
Spicy Seafood Noodle Soup:
1. Wash seafood in cold water with a little bit of salt and cut into bite sizes if necessary.
2. Soak dried wood ear mushrooms in cold water for 20 min.
Wash thoroughly and cut into smaller pieces.
3. Wash and julienne all vegetables except bamboo shoot and mushrooms.
4. Cut pork belly into small pieces.
5. Start cooking noodles in boiling water. When cooked, wash in cold water and drain well.
6. Pre-heat vegetable oil in a pot, sauté in the order of ginger, pork, seafood, red chill flakes, vegetables, mushrooms (cook 5 min each before adding the next item) on HIGH heat.
If it gets dry, add more oil.
7. Add 6 cups of chicken broth, add 1/2 tablespoon of minced garlic and season with about 1/2 tablespoon of salt (add gradually tasting it).
8. Bring it to boil and add black pepper.
9. Place noodles in a bowl and pour the soup over it.
10. Place seafood on top and garnish with chopped green onions.
11. It's nice to serve with yellow pickled radish on the side if you have some.
12. Enjoy!
Monday, November 21, 2011
Jja Jang Myun, Korean Style Noodles in Black Bean Sauce - 짜장면
WHAT'S IN IT?
For 4 people:
1/2 cabbage 양배추
1 potato 감자
2 onion (medium size) 양파
1/2 cucumber (for garnish, optional) 오이
250g pork belly (or other fatty part) 삼겹살
1 cup Korean black bean paste 짜장 (춘장)
2 cups vegetable oil (1 cup to fry the paste, remaining try stir fry other ingredients)
3 tablespoons potato starch (can be replace with flour)
4.5 tablespoons water (for starch mix)
200 g Korean Jjajang Noodles 짜장면 * Use Udon noodles if you don't have this.
6 cups beef broth**
1/2 Yellow pickled radish - on the side (Optional) 노란무
1/4 Onion - on the side (Optional)
** To make beef broth
250g beef
1 onion
5 garlic
3 green onions
1/4 small Korean radish (Optional)
8 cups water
*** If you don't have potato starch use flour.
If you have no meat, use seafood. Shrimp and squid go well with this dish. But, I would say pork works the best.
HOW DO I MAKE IT?
1. Make beef broth. Add beef, onion, garlic, green onions, Korean radishes in cold water and boil for 30 minutes
2. Chop all vegetables. Julienne cucumber for garnish.
3. Cut pork belly into bite sizes.
4. Fry black bean paste in vegetable oil on low heat for 10 min. (1:1 ratio, *pre-heat the oil first)
Drain all the oil out in a strainer
5. Cook pork belly with a little bit of vegetable oil on medium heat.
6. Add onions and potatoes and cook for another 5 min. (Add more oil if needed)
7. Add cabbages and cook until they die down in volume.
8. Add the fried black bean sauce and mix well.
9. Add 6 cups of beef broth and bring it to boil.
10. Mix potato starch with cold water. (1:1.5 ratio) Make sure there is no chunk.
Add 4 spoons of starch mix on low heat.
11. Stir continuously unit it thickens and take it off the heat.
12. Cook noodles in boiling water for 10-15 min or until it's cooked through. Wash in cold water and drain well.
13. Place noodles in a bowl. Top with the sauce.
14. Garnish with cucumber. *optional: Add a fried egg on top.
15. Optional: On the side, you can serve sliced yellow pickled radish (add a little bit of vinegar on top and sliced onions.
16. Enjoy.
Sunday, September 4, 2011
Dduk Bok Gi - Spicy Rice Cake 떡볶이
WHAT'S IN IT?
400 g Rice cake (1 package)
200 g Fish cake
1/2 package Korean instant noodles (optional)
2 Eggs (optional)
20 Anchovies
1 Onion
15 Green onions
4 cups Water
4-6 tablespoons Red chilli pepper paste
3 tablespoons Sugar
1 teaspoon Sesame seeds (optional)
HOW DO I MAKE IT?
1, Soak rice cake in cold water for 30 minutes unless they are freshly made (soft).
2. Place anchovies in a mesh ball in 4 cups of cold water. Boil for 10-15 minutes to make the base stock. (if you don't have anchovies, use beef.)
3. Boil eggs for 15 minutes.
4. Cut fish cakes in bite size triangles.
5. Slice onions and cut green onions into 2-3 inches length.
6. When the anchovy stock is done, transfer it into a sauce pan and add rice cakes. Make sure all the rice cakes are separated.
7. Add red chilli pepper paste and sugar. Also, add onions and green onions.
8. Boil on medium heat for 15 minutes while stirring once in a while so the rice cake doesn't stick at the bottom. If there is not enough water, add a little bit of water.
9. Peel hardboiled eggs and add them to the pan.
10. Cook for another 5 minutes on low heat.
11. Serve on a plate and garnish with sesame seeds.
12. Enjoy!
Saturday, July 23, 2011
Dumplings (Beef, Pork & Kimchi)
Beef and Pork Dumplings (with Kimchi)
WHAT'S IN IT?
Filling:
100 g Ground Beef
100 g Ground Pork
2-3 cups Kimchi (optional)
100 g Myung Bean Sprouts
300-400 g Tofu
100 g Glass Noodles (Optional)
2 Eggs
1 tablespoon Minced Garlic
1 tablespoon Minced Ginger
5 Green Onions
1 tablespoon Salt
½ teaspoon Pepper
1 tablespoon Sesame Oil
Wrap: * Making the wrap is not the easiest process, you may be better off getting a pre-made wraps form Korean grocery stories.
1 cup All purpose flour
¼ teaspoon Potato Starch (Optional)
¼ teaspoon Egg White
¼ teaspoon Salt
Water As needed (add gradually while kneading the dough until you get play-doh like consistency)
HOW DO I MAKE IT?
Wrap:
Sift flour and potato starch.
Sift egg white.
Mix flour, starch and egg white.
Add water gradually while kneading the dough until you get play-doh like consistency.
Leave 30 min in room temperature.
Roll out the dough into thin sheets.
Cut out circles using a used can. (or you can cut it with a knife into squares.)
Use more flour when the dough sticks to the rolling pin or the can.
Filling:
Soak glass noodles for at least 20 min.
Cut Kimchi into small pieces, rinse with cold water and squeeze all the water out using clean lint-free cloth.
Wash bean sprouts, blanch in boiling water, cut into small pieces and squeeze all the water out.
Rinse tofu with cold water. Wrap it with cloth and squeeze until it’s completely crushed and all the water is out.
Shitake mushroom – chop and squeeze all the water out. (for vegetarian only. If you are using meat, it’s better NOT to use mushrooms as they have very strong taste.)
Wash, chop and dry garlic chives and green onions.
Mince garlic and ginger.
In a large bowl, mix all ingredients thoroughly.
Season with 1 tablespoon of sesame oil, 1 tablespoon of salt and ½ table spoon of black pepper.
Dumplings:
Take a wrap.
Line the edge with egg white.
Place about a tablespoon of filling in the middle.
Fold the wrap in half.
Seal tightly by pressing the ends together.
Make a few wrinkles by pinching and overwrapping the edge.
Try different shapes.
add gradually while kneading the dough until you get play-doh like consistency
Boil water in a steamer.
Line the steamer with cloth.
Place dumplings in the steamer.
Steam for 15 min.
Serve with dipping sauce.
(2 tablespoons of soy sauce, 1 tablespoon of water, 1 tablespoon of
WHAT'S IN IT?
Filling:
100 g Ground Beef
100 g Ground Pork
2-3 cups Kimchi (optional)
100 g Myung Bean Sprouts
300-400 g Tofu
100 g Glass Noodles (Optional)
2 Eggs
1 tablespoon Minced Garlic
1 tablespoon Minced Ginger
5 Green Onions
1 tablespoon Salt
½ teaspoon Pepper
1 tablespoon Sesame Oil
Wrap: * Making the wrap is not the easiest process, you may be better off getting a pre-made wraps form Korean grocery stories.
1 cup All purpose flour
¼ teaspoon Potato Starch (Optional)
¼ teaspoon Egg White
¼ teaspoon Salt
Water As needed (add gradually while kneading the dough until you get play-doh like consistency)
HOW DO I MAKE IT?
Wrap:
Sift flour and potato starch.
Sift egg white.
Mix flour, starch and egg white.
Add water gradually while kneading the dough until you get play-doh like consistency.
Leave 30 min in room temperature.
Roll out the dough into thin sheets.
Cut out circles using a used can. (or you can cut it with a knife into squares.)
Use more flour when the dough sticks to the rolling pin or the can.
Filling:
Soak glass noodles for at least 20 min.
Cut Kimchi into small pieces, rinse with cold water and squeeze all the water out using clean lint-free cloth.
Wash bean sprouts, blanch in boiling water, cut into small pieces and squeeze all the water out.
Rinse tofu with cold water. Wrap it with cloth and squeeze until it’s completely crushed and all the water is out.
Shitake mushroom – chop and squeeze all the water out. (for vegetarian only. If you are using meat, it’s better NOT to use mushrooms as they have very strong taste.)
Wash, chop and dry garlic chives and green onions.
Mince garlic and ginger.
In a large bowl, mix all ingredients thoroughly.
Season with 1 tablespoon of sesame oil, 1 tablespoon of salt and ½ table spoon of black pepper.
Dumplings:
Take a wrap.
Line the edge with egg white.
Place about a tablespoon of filling in the middle.
Fold the wrap in half.
Seal tightly by pressing the ends together.
Make a few wrinkles by pinching and overwrapping the edge.
Try different shapes.
add gradually while kneading the dough until you get play-doh like consistency
Boil water in a steamer.
Line the steamer with cloth.
Place dumplings in the steamer.
Steam for 15 min.
Serve with dipping sauce.
(2 tablespoons of soy sauce, 1 tablespoon of water, 1 tablespoon of
Wednesday, May 25, 2011
Dolsot Bibimbap 돌솥 비빔밥
WHAT'S IN IT?
***Serves 2 people (2 large bowls of Bibimbob)
2 cups Rice 쌀
200-250g (or one bunch) Spinach 시금치
250g Soy Bean Sprouts 콩나물
100g (or a half) Carrots 당근
50g Dried Shitake mushrooms 표고버섯
50g Dried Bracken 고사리 (Go-Sah-Ri)
100g Platycodon 도라지 (Do-Ra-Ji)
250g Korean Spring Greens (optional)
200g Beef (any part suitable for stirfry or steak, e.g. Sirloin, tenderloin,rib eye etc.) 소고기
1 bunch Green Onions 파
2 Eggs 계란
Chopped Garlic 다진 마늘
Sesame Oil 참기름
Sesame Seeds 깨소금
Vegetable Oil
Soy Sauce (regular) 진간장/외간장
Soy Sauce (used in soups, saltier) 국간장
Salt 소금
Black Pepper 후추
Korean Red Chilli Paste 고추장
HOW DO IT MAKE IT?
* Don't forget to cook rice before you start.
1. Wash 2 cups of rice and drain completely.
2. Add 2.1 cups of water.
3. Cook on high heat until it starts to boil.
4. Then, reduce to low heat and cook for another 15 min. (Do not open the lid during this.)
5. Take it off the heat and leave the lid on for 5-10 min.
Preparation:
1. Soak dried Shitake mushrooms and dried Bracken in cold water overnight. (at least a few hours)
2. Wash all vegetables thoroughly in cold water.
3. Peel a carrot and platycodons (if not pre-peeled)
3. Chop garlic and green onions.
4. Squeeze water out of soaked Shitake mushrooms and cut into juliennes.
5. Cut 1/2 carrot into juliennes.
5. Julienne beef and marinate with:
-2 table spoons of soy sauce (regular)
-1 table spoon of sugar
-1 tablespoon of sesame oil
-1/2 teaspoon of chopped garlic
-1 table spoon of chopped green onions
- a pinch of black pepper
6. Blanching:
Bracken
- blanch in boiling water with a pinch of salt for about 15-20 minutes until they are soft
- rinse in cold water
- squeeze all the water out
Platycodons
- blanch in boiling water with a pinch of salt for 10 min. (if not pre-blanched)
- rinse in cold water
- squeeze all the water out
Spinach
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Korean Spring Greens
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Soy Bean Sprouts
- blanch in boiling water with a pinch of salt for 5 min. (*Ensure the lid is on. Otherwise it could have unpleasant smell later)
- rinse in cold water
- drain (don't squeeze)
Cooking:
1. Saute:
Brackens
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Platycodons
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Shitake Mushrooms
- Saute in sesame oil, with a pinch of salt and pepper for 5-10 min on high heat.
Carrots
- Saute in vegetable oil with a pinch of salt and pepper for 5-10 min on high heat.
Beef
- Saute in vegetable oil on high heat until browned.
2. Season and mix:
Spinach: add the following and mix in well. (Massage with your hand.)
- ½ teaspoon of garlic
- ½ teaspoon of sesame oil
- 1 tablespoon of soy sauce (used in soup, Gook Gan Jang)
- 1 tablespoon of soy sauce (regular)
- 1 tablespoon of chopped green onions
- ½ teaspoon of sesame seeds
- a pinch of black pepper
Korean Spring Greens: exactly same as Spinach
Soy Bean Sprouts: add the following and mix in well.
- 1 tablespoon of sesame oil
- ½ teaspoon of garlic
- ½ teaspoon of sesame seeds
- 1 tablespoon of green onions
- a pinch of salt and pepper
3. Place a bed of rice at the bottom of stone bowls and leave them on LOW heat for 10-15 min (or until golden brown crust is formed at the bottom)
4. Add more rice in the bowls.
5. Top with all ingredients with contrasting colors beside each other.
6. Fry 2eggs with salt and pepper and place it on top of the dish. (one for each stone bowl)
7. Serve with Korean red chili paste and sesame oil on the side.
8. Enjoy. (Add red chili paste and sesame oil to your liking and mix everything well.)
***Serves 2 people (2 large bowls of Bibimbob)
2 cups Rice 쌀
200-250g (or one bunch) Spinach 시금치
250g Soy Bean Sprouts 콩나물
100g (or a half) Carrots 당근
50g Dried Shitake mushrooms 표고버섯
50g Dried Bracken 고사리 (Go-Sah-Ri)
100g Platycodon 도라지 (Do-Ra-Ji)
250g Korean Spring Greens (optional)
200g Beef (any part suitable for stirfry or steak, e.g. Sirloin, tenderloin,rib eye etc.) 소고기
1 bunch Green Onions 파
2 Eggs 계란
Chopped Garlic 다진 마늘
Sesame Oil 참기름
Sesame Seeds 깨소금
Vegetable Oil
Soy Sauce (regular) 진간장/외간장
Soy Sauce (used in soups, saltier) 국간장
Salt 소금
Black Pepper 후추
Korean Red Chilli Paste 고추장
HOW DO IT MAKE IT?
* Don't forget to cook rice before you start.
1. Wash 2 cups of rice and drain completely.
2. Add 2.1 cups of water.
3. Cook on high heat until it starts to boil.
4. Then, reduce to low heat and cook for another 15 min. (Do not open the lid during this.)
5. Take it off the heat and leave the lid on for 5-10 min.
Preparation:
1. Soak dried Shitake mushrooms and dried Bracken in cold water overnight. (at least a few hours)
2. Wash all vegetables thoroughly in cold water.
3. Peel a carrot and platycodons (if not pre-peeled)
3. Chop garlic and green onions.
4. Squeeze water out of soaked Shitake mushrooms and cut into juliennes.
5. Cut 1/2 carrot into juliennes.
5. Julienne beef and marinate with:
-2 table spoons of soy sauce (regular)
-1 table spoon of sugar
-1 tablespoon of sesame oil
-1/2 teaspoon of chopped garlic
-1 table spoon of chopped green onions
- a pinch of black pepper
6. Blanching:
Bracken
- blanch in boiling water with a pinch of salt for about 15-20 minutes until they are soft
- rinse in cold water
- squeeze all the water out
Platycodons
- blanch in boiling water with a pinch of salt for 10 min. (if not pre-blanched)
- rinse in cold water
- squeeze all the water out
Spinach
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Korean Spring Greens
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Soy Bean Sprouts
- blanch in boiling water with a pinch of salt for 5 min. (*Ensure the lid is on. Otherwise it could have unpleasant smell later)
- rinse in cold water
- drain (don't squeeze)
Cooking:
1. Saute:
Brackens
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Platycodons
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Shitake Mushrooms
- Saute in sesame oil, with a pinch of salt and pepper for 5-10 min on high heat.
Carrots
- Saute in vegetable oil with a pinch of salt and pepper for 5-10 min on high heat.
Beef
- Saute in vegetable oil on high heat until browned.
2. Season and mix:
Spinach: add the following and mix in well. (Massage with your hand.)
- ½ teaspoon of garlic
- ½ teaspoon of sesame oil
- 1 tablespoon of soy sauce (used in soup, Gook Gan Jang)
- 1 tablespoon of soy sauce (regular)
- 1 tablespoon of chopped green onions
- ½ teaspoon of sesame seeds
- a pinch of black pepper
Korean Spring Greens: exactly same as Spinach
Soy Bean Sprouts: add the following and mix in well.
- 1 tablespoon of sesame oil
- ½ teaspoon of garlic
- ½ teaspoon of sesame seeds
- 1 tablespoon of green onions
- a pinch of salt and pepper
3. Place a bed of rice at the bottom of stone bowls and leave them on LOW heat for 10-15 min (or until golden brown crust is formed at the bottom)
4. Add more rice in the bowls.
5. Top with all ingredients with contrasting colors beside each other.
6. Fry 2eggs with salt and pepper and place it on top of the dish. (one for each stone bowl)
7. Serve with Korean red chili paste and sesame oil on the side.
8. Enjoy. (Add red chili paste and sesame oil to your liking and mix everything well.)
Friday, May 20, 2011
Working hard on the new website.. Launching in June
Hello friends:
We are still working on the website. Meanwhile you can still see recipes below.
We really want to make it nice.
Almost there..... whew... a lot of work but fun. :)
Stay tuned.
We are still working on the website. Meanwhile you can still see recipes below.
We really want to make it nice.
Almost there..... whew... a lot of work but fun. :)
Stay tuned.
Monday, April 25, 2011
New Website Coming Soon!
A new website is coming at the end of May!
It will feature lots of great Korean cooking recipes with helpful tips and beautiful pictures.
The new website will be fun, intuitive and user friendly.
Are you excited? We are!
Crazy Koreans~
It will feature lots of great Korean cooking recipes with helpful tips and beautiful pictures.
The new website will be fun, intuitive and user friendly.
Are you excited? We are!
Crazy Koreans~
Sunday, April 24, 2011
Kimchi (Cabbage) and Kkakdugi (radish Kimchi)
WHAT'S IN IT?
Napa Cabbages - 4
Radishes 무 - 2.5 (1/2 for seasoning, 2 for radish Kimchi)
Coarse Sea Salt 천일염 - 3-4 cups
Flour or Sweet Rice Flour 밀가루/찹쌀 - 1 cup
Water 물 - 6 cups
Red Chilli Pepper Flakes 고추가루 - 8 cups
Anchovy Fish Sauce 멸치젓 - 1 cup
Shrimp FIsh Sauce 새우젓 - 1 cup
Green onions 잔파 - 14
Sugar 설탕 - 2/3 cup
Minced Garlic 다진 마늘 - 8 tablespoons
Minced Ginger 다진 생강 - 4tablespoons
Dropworts (OPTIONAL) 미나리- a handful
Oysters (OPTIONAL) 굴 - 2 cups
Clean Rubber Gloves 고무장갑 (highly recommended for your hands)
HOW DO I MAKE IT?
Preparation for Cabbage Kimchi:
1. Cut Napa cabbages in to halves and put an 3 inch incision at the end.
2. Immerse the halves in the water briefly and take it out.
3. Sprinkle with coarse sea salt all over getting in between leaves.
3. Leave for 4-6 hours.
(* Flip the cabbages after 2-3 hours)
4. Tear them in quarters and wash them thoroughly 3-4 times.
5. Drain all the water out by placing them over a strainer upside down.
Preparation for Radish Kimchi:
1. Cut 2 radishes into cubes.
2. Place them in a big bowl and sprinkle with coarse sea salt (about 1/2 cup) and mix it well.
3. Leave them for 2-3 hours.
(* Give it a mix in the middle)
4. Wash thoroughly 3-4 times and drain in a strainer.
Seasoning Preparation:
1. Mix 6 cups of cold water with 1 cup of flour (or sweet rice flour) without any lumps.
2. Cook on low heat while stirring until it reaches "cream soup" consistency.
3. Take it off the heat and leave it for at at least 15 min.
4. Add 8 cups of red chilli pepper flakes into the flour soup.
5. Leave it for 20 min for vibrant color.
6. Cut green onions into 2-3 inches.
7. Shred 1/2 of radish. (or fine julienne)
8. Wash dropworts in cold water and drain.
9. Wash oysters in cold salt water and rain.
10. Add the following into the mix and mix well.
1 cup of anchovy fish sauce
1 cup of shrimp fish sauce
green onions
dropworts
shredded radish
8 tablespoons of minced garlic
4 tablespoons of minced ginger
2/3 cup of sugar
Making Cabbage Kimchi (application of seasoning):
1. In a big bowl, place some seasoning mix at the bottom.
2. Place each cabbage quarter on the bed of seasoning and add seasoning mix in between leaves.
3. Embed 1-2 oysters in each layer.
(*Oysters are only good if you plan to finish Kimchi within a month. Otherwise, it will give bitter taste.)
3. Place seasoned cabbages in a container for storage.
4. Leave it out in room temperature for a day or two for proper fermentation. (until it has sour taste)
5. If you are not eating them right away, refrigerate immediately.
(Then, leave it out a day of two before you want to eat)
Making Kkakdugi - Radish Kimchi (application of seasoning)
1. In a big bowl, mix radish cubes and seasoning throughly.
2. Place them in a container for storage.
3. Leave it out in room temperature for a day or two for proper fermentation. (until it has sour taste)
4. If you are not eating them right away, refrigerate immediately.
(Then, leave it out a day of two before you want to eat)
Napa Cabbages - 4
Radishes 무 - 2.5 (1/2 for seasoning, 2 for radish Kimchi)
Coarse Sea Salt 천일염 - 3-4 cups
Flour or Sweet Rice Flour 밀가루/찹쌀 - 1 cup
Water 물 - 6 cups
Red Chilli Pepper Flakes 고추가루 - 8 cups
Anchovy Fish Sauce 멸치젓 - 1 cup
Shrimp FIsh Sauce 새우젓 - 1 cup
Green onions 잔파 - 14
Sugar 설탕 - 2/3 cup
Minced Garlic 다진 마늘 - 8 tablespoons
Minced Ginger 다진 생강 - 4tablespoons
Dropworts (OPTIONAL) 미나리- a handful
Oysters (OPTIONAL) 굴 - 2 cups
Clean Rubber Gloves 고무장갑 (highly recommended for your hands)
HOW DO I MAKE IT?
Preparation for Cabbage Kimchi:
1. Cut Napa cabbages in to halves and put an 3 inch incision at the end.
2. Immerse the halves in the water briefly and take it out.
3. Sprinkle with coarse sea salt all over getting in between leaves.
3. Leave for 4-6 hours.
(* Flip the cabbages after 2-3 hours)
4. Tear them in quarters and wash them thoroughly 3-4 times.
5. Drain all the water out by placing them over a strainer upside down.
Preparation for Radish Kimchi:
1. Cut 2 radishes into cubes.
2. Place them in a big bowl and sprinkle with coarse sea salt (about 1/2 cup) and mix it well.
3. Leave them for 2-3 hours.
(* Give it a mix in the middle)
4. Wash thoroughly 3-4 times and drain in a strainer.
Seasoning Preparation:
1. Mix 6 cups of cold water with 1 cup of flour (or sweet rice flour) without any lumps.
2. Cook on low heat while stirring until it reaches "cream soup" consistency.
3. Take it off the heat and leave it for at at least 15 min.
4. Add 8 cups of red chilli pepper flakes into the flour soup.
5. Leave it for 20 min for vibrant color.
6. Cut green onions into 2-3 inches.
7. Shred 1/2 of radish. (or fine julienne)
8. Wash dropworts in cold water and drain.
9. Wash oysters in cold salt water and rain.
10. Add the following into the mix and mix well.
1 cup of anchovy fish sauce
1 cup of shrimp fish sauce
green onions
dropworts
shredded radish
8 tablespoons of minced garlic
4 tablespoons of minced ginger
2/3 cup of sugar
Making Cabbage Kimchi (application of seasoning):
1. In a big bowl, place some seasoning mix at the bottom.
2. Place each cabbage quarter on the bed of seasoning and add seasoning mix in between leaves.
3. Embed 1-2 oysters in each layer.
(*Oysters are only good if you plan to finish Kimchi within a month. Otherwise, it will give bitter taste.)
3. Place seasoned cabbages in a container for storage.
4. Leave it out in room temperature for a day or two for proper fermentation. (until it has sour taste)
5. If you are not eating them right away, refrigerate immediately.
(Then, leave it out a day of two before you want to eat)
Making Kkakdugi - Radish Kimchi (application of seasoning)
1. In a big bowl, mix radish cubes and seasoning throughly.
2. Place them in a container for storage.
3. Leave it out in room temperature for a day or two for proper fermentation. (until it has sour taste)
4. If you are not eating them right away, refrigerate immediately.
(Then, leave it out a day of two before you want to eat)
Sunday, March 7, 2010
Bulgogi 불고기 & Spciy Pork Bulgogi 돼지 불고기 & Ssam Jang 쌈장
BULGOGI (Beef)
WHAT'S IN IT?
Beef Sirloin (thinly sliced) 쇠고기 - 3 lb
Soy Sauce 간장 - 1 cup
Sugar 설탕 - 1 cup (or pineapple juice 2 cup)
Water 물 - 3 cups
Onions 양파 (sliced) - 2
Green onions 파 (chopped) - 2
Garlic 마늘 (chopped) - 1 tablespoon
Black pepper 후추 - 2 teaspoons
Sesame oil 참기름 - 1 tablespoon
Sesame seeds - 2 teaspoons (optional)
Mushrooms (optional)
HOW DO I MAKE IT?
1. Cut onions, green onions and chop garlic.
2. In a large bowl, pour in soy sauce, sugar and water and add onions, green onions, garlic, pepper, and sesame oil.
3. Mix them thoroughly until all sugar is dissolved.
4. Add meat one by one making sure all the meat is immersed in the marinade.
5. Keep in the refrigerator for at least 6 hours.
6. Throw in a frying pan and cook on high heat for about 10 min. (add mushrooms when cooking if you like)
7. Serve and garnish with sesame seeds.
SPICY PORK BULGOGI
WHAT'S IN IT?
Pork belly or neck 돼지고기 (thinly sliced) - 3 lb
Sugar or honey 꿀 또는 설탕 - 4-5 tablespoons
Chili paste (Korean style, "Go Chu Jang") 고추장 4-5 tablespoons
Onions 양파 (sliced) - 2
Green onions 파 (chopped) - 2
Garlic 마늘 (chopped) - 1 tablespoon
Ginger 생강 (chopped) - 1 tablespoon
Black pepper 후추 - 1 teaspoons
Sesame oil 참기름 - 1 tablespoon
Sesame seeds - 1 teaspoons (optional)
Red chili peppers - 3 (optional)
Vegetable oil
HOW DO I MAKE IT?
1. Cut onions, green onions and chop garlic and ginger.
2. In a large bowl, place sliced pork meat making sure slices are NOT stuck together.
3. Add all ingredient in the bowl.
4. Using your hand (use glove if your had stings), mix everything thoroughly and work in the marinade in the meat for 5-10 minutes.
5. Keep in the refrigerator for at least 6 hours. (overnight is optimal)
6. Coat a frying pan with vegetable oil. Throw the marinated meat in a frying pan and cook on low to medium for 15-20 min. until the meat is FULLY cooked.
7. Serve and garnish with sesame seeds.
SSAM JANG -DIPPING SAUCE for Lettuc Wrap 쌈장
This is good when you want to wrap your meat in Korean red leaf lettuce.
WHAT'S IN IT?
Soybean paste (Dwen Jang) 된장 - 1 tablespoon
Chili paste (Go Chu Jang) 고추장 - 1 tablespoon
Garlic (chopped) 마늘 - 1 teaspoon
Red chili peppers 고추 (chopped) - 1/2 to 1
Green onions 파 (chopped) - 1/4
Black pepper 후추 - a pinch
Sesame oil 참기름 - 1 teaspoon
HOW DO I MAKE IT?
1. Just mix all the ingredients well together.
2. Serve with Korean red leaf lettuce with the rest of the meal.
WHAT'S IN IT?
Beef Sirloin (thinly sliced) 쇠고기 - 3 lb
Soy Sauce 간장 - 1 cup
Sugar 설탕 - 1 cup (or pineapple juice 2 cup)
Water 물 - 3 cups
Onions 양파 (sliced) - 2
Green onions 파 (chopped) - 2
Garlic 마늘 (chopped) - 1 tablespoon
Black pepper 후추 - 2 teaspoons
Sesame oil 참기름 - 1 tablespoon
Sesame seeds - 2 teaspoons (optional)
Mushrooms (optional)
HOW DO I MAKE IT?
1. Cut onions, green onions and chop garlic.
2. In a large bowl, pour in soy sauce, sugar and water and add onions, green onions, garlic, pepper, and sesame oil.
3. Mix them thoroughly until all sugar is dissolved.
4. Add meat one by one making sure all the meat is immersed in the marinade.
5. Keep in the refrigerator for at least 6 hours.
6. Throw in a frying pan and cook on high heat for about 10 min. (add mushrooms when cooking if you like)
7. Serve and garnish with sesame seeds.
SPICY PORK BULGOGI
WHAT'S IN IT?
Pork belly or neck 돼지고기 (thinly sliced) - 3 lb
Sugar or honey 꿀 또는 설탕 - 4-5 tablespoons
Chili paste (Korean style, "Go Chu Jang") 고추장 4-5 tablespoons
Onions 양파 (sliced) - 2
Green onions 파 (chopped) - 2
Garlic 마늘 (chopped) - 1 tablespoon
Ginger 생강 (chopped) - 1 tablespoon
Black pepper 후추 - 1 teaspoons
Sesame oil 참기름 - 1 tablespoon
Sesame seeds - 1 teaspoons (optional)
Red chili peppers - 3 (optional)
Vegetable oil
HOW DO I MAKE IT?
1. Cut onions, green onions and chop garlic and ginger.
2. In a large bowl, place sliced pork meat making sure slices are NOT stuck together.
3. Add all ingredient in the bowl.
4. Using your hand (use glove if your had stings), mix everything thoroughly and work in the marinade in the meat for 5-10 minutes.
5. Keep in the refrigerator for at least 6 hours. (overnight is optimal)
6. Coat a frying pan with vegetable oil. Throw the marinated meat in a frying pan and cook on low to medium for 15-20 min. until the meat is FULLY cooked.
7. Serve and garnish with sesame seeds.
SSAM JANG -DIPPING SAUCE for Lettuc Wrap 쌈장
This is good when you want to wrap your meat in Korean red leaf lettuce.
WHAT'S IN IT?
Soybean paste (Dwen Jang) 된장 - 1 tablespoon
Chili paste (Go Chu Jang) 고추장 - 1 tablespoon
Garlic (chopped) 마늘 - 1 teaspoon
Red chili peppers 고추 (chopped) - 1/2 to 1
Green onions 파 (chopped) - 1/4
Black pepper 후추 - a pinch
Sesame oil 참기름 - 1 teaspoon
HOW DO I MAKE IT?
1. Just mix all the ingredients well together.
2. Serve with Korean red leaf lettuce with the rest of the meal.
Saturday, August 8, 2009
SPICY PORK BONE SOUP 감자탕
WHAT'S IN IT?
3.5 lbs pork neck bones 돼지 목뼈 (you can get it from Korean or Chinese market)
6 potatoes 감자 (peeled, cut in quarters)
2 onions 양파 (sliced)
3 tablespoons of garlic 다진 마늘 (chopped)
3 tablespoons of ginger 다진 생강 (chopped)
1 tablespoon of soy bean paste (korean style) 된장
6 tablespoons of red chili pepper flakes 고추가루 (korean style)
1 bunch of green onions 파 (chopped)
1-2 table spoon of salt 소금 (if you are using sea salt 굵은 소금, the amount will be different)
11 cups of water
black pepper 후추
OPTIONAL: kimchi or Korean baby cabbage (blanch before using it) (애배추)
HOW DO I MAKE IT?
1. Soak pork bones in cold water for 1 hour.
2. Rinse quickly and boil the bones in fresh water.
3. Once it's come to a boil, throw out all the water and wash the bones thoroughly.
4. Boil the bones with 11 cups of fresh water and boil
5. when it comes to a boil, add garlic, ginger chili pepper flakes, soy bean paste, onions, 1 tablespoon of salt (add kimchi or blanced korean baby cabbage if you prefer) and keep boiling for another 10 minutes on HIGH heat.
6. Peel and cut potatoes in quarters.
7. On a separate pot, boil potatoes in water. (add some salt) When potatoes are fully cooked, pour water out and put them on the side.
8. Now, check your pork bone soup (after 10 min on high). Reduce the heat to MEDIUM and boil for another 10 minutes. Then, reduce again to low heat and cook for another 20 minutes.
9. Taste your soup and season (if it needs more salt add more salt (gradually remember to taste it) it it's too salty add some water)
* I can't tell you exactly how much salt because the soup will reduce at different rates depending on your heat source, pot, ingredients etc. Always taste your food when seasoning.
10. Add potatoes in your soup. Don't stir it too much. Potatoes will break.
11. Boil for 5 minutes.
12. Serve in a bowl. Top with chopped green onions and black pepper.
13. Enjoy!
3.5 lbs pork neck bones 돼지 목뼈 (you can get it from Korean or Chinese market)
6 potatoes 감자 (peeled, cut in quarters)
2 onions 양파 (sliced)
3 tablespoons of garlic 다진 마늘 (chopped)
3 tablespoons of ginger 다진 생강 (chopped)
1 tablespoon of soy bean paste (korean style) 된장
6 tablespoons of red chili pepper flakes 고추가루 (korean style)
1 bunch of green onions 파 (chopped)
1-2 table spoon of salt 소금 (if you are using sea salt 굵은 소금, the amount will be different)
11 cups of water
black pepper 후추
OPTIONAL: kimchi or Korean baby cabbage (blanch before using it) (애배추)
HOW DO I MAKE IT?
1. Soak pork bones in cold water for 1 hour.
2. Rinse quickly and boil the bones in fresh water.
3. Once it's come to a boil, throw out all the water and wash the bones thoroughly.
4. Boil the bones with 11 cups of fresh water and boil
5. when it comes to a boil, add garlic, ginger chili pepper flakes, soy bean paste, onions, 1 tablespoon of salt (add kimchi or blanced korean baby cabbage if you prefer) and keep boiling for another 10 minutes on HIGH heat.
6. Peel and cut potatoes in quarters.
7. On a separate pot, boil potatoes in water. (add some salt) When potatoes are fully cooked, pour water out and put them on the side.
8. Now, check your pork bone soup (after 10 min on high). Reduce the heat to MEDIUM and boil for another 10 minutes. Then, reduce again to low heat and cook for another 20 minutes.
9. Taste your soup and season (if it needs more salt add more salt (gradually remember to taste it) it it's too salty add some water)
* I can't tell you exactly how much salt because the soup will reduce at different rates depending on your heat source, pot, ingredients etc. Always taste your food when seasoning.
10. Add potatoes in your soup. Don't stir it too much. Potatoes will break.
11. Boil for 5 minutes.
12. Serve in a bowl. Top with chopped green onions and black pepper.
13. Enjoy!
Sunday, April 12, 2009
Kimchi Pancake 김치전
WHAT'S IN IT?
(for 3 large kimchi pancakes)
Flour 1.5 cups
Water 1.5 cups
Kimchi 3 cups (sour ones, fermented longer), Kimchi juice is a great bonus!
Eggs 3
Salt 1/2 to 1 teaspoon
Vegetable oil
HOW DO I MAKE IT?
1. Mix all the ingredient together. (except vegetable oil)
2. Pre-heat a pan on medium heat and oil it.
3. Pour 2-3 ladles of the mixture (depending on the size the pan).
Make sure the mixture is evenly spread throughout the pan.
4. Cook until one side is golden brown and flip.
5. Cook the other side until golden brown.
*if your pancake is thick, cook on low heat so that it's cooked through.
6. Remove from the pan and cool it down before cutting.
7. Cut into squares.
8 Serve and enjoy!
(for 3 large kimchi pancakes)
Flour 1.5 cups
Water 1.5 cups
Kimchi 3 cups (sour ones, fermented longer), Kimchi juice is a great bonus!
Eggs 3
Salt 1/2 to 1 teaspoon
Vegetable oil
HOW DO I MAKE IT?
1. Mix all the ingredient together. (except vegetable oil)
2. Pre-heat a pan on medium heat and oil it.
3. Pour 2-3 ladles of the mixture (depending on the size the pan).
Make sure the mixture is evenly spread throughout the pan.
4. Cook until one side is golden brown and flip.
5. Cook the other side until golden brown.
*if your pancake is thick, cook on low heat so that it's cooked through.
6. Remove from the pan and cool it down before cutting.
7. Cut into squares.
8 Serve and enjoy!
Monday, March 2, 2009
Sunday, March 1, 2009
Rice Cake Dumpling Soup 떡만두국
WHAT'S IN IT?
(for 3 persons)
Water 6 cups
Rice cake 400 g
Anchovies 60 g
Dumplings 10 (Beef, chicken or vegetarian, it's up to you)
Green Onions 2
Chopped Garlic 1/2 teaspoon
Eggs 3
Seaweed 1 sheet
(unsalted one - ones that you use for sushi, but salted one works too - just make sure to season accordingly)
Salt 1/2 to 2/3 tablespoon (taste it and season)
Pepper 1/4 teaspoon
Vegetable oil 2-3 tablespoons
HOW DO I MAKE IT?
Egg Garnish
1. Separate egg yolks from egg whites into separate bowls.
2. Beat and season.
3. Pre-heat a non stick pan on med-high heat
4. Add vegetable oil and spread beaten egg yolks thin in the pan.
5. when it's fully cooked, remove it from the pan onto the cutting board.
6. Repeat step 4 and 5 for egg whites.
7. Let it cool and cut it into thin strips.
Seaweed
1. Cut into strips with clean scissors or a knife.
The Soup
1. Soak rice cake in cold water for 30 min to 60 min. (could do without this step but it's nice to)
2. Place anchovies in a net (strainer) and put it in the pot of water.
3. Bring water to boil and keep boiling for 10 minutes.
4. Remove anchovies.
5. Add rice cake and dumplings.
6. Add garlic and green onions.
7. Season with salt and pepper
8. Serve in a bowl and place Garnish on top.
9. Enjoy!
*If you are feeling really lazy or have no time, you can just crack an egg into the soup at the end instead of cooking the garnish. It would taste different but it still works well.
(for 3 persons)
Water 6 cups
Rice cake 400 g
Anchovies 60 g
Dumplings 10 (Beef, chicken or vegetarian, it's up to you)
Green Onions 2
Chopped Garlic 1/2 teaspoon
Eggs 3
Seaweed 1 sheet
(unsalted one - ones that you use for sushi, but salted one works too - just make sure to season accordingly)
Salt 1/2 to 2/3 tablespoon (taste it and season)
Pepper 1/4 teaspoon
Vegetable oil 2-3 tablespoons
HOW DO I MAKE IT?
Egg Garnish
1. Separate egg yolks from egg whites into separate bowls.
2. Beat and season.
3. Pre-heat a non stick pan on med-high heat
4. Add vegetable oil and spread beaten egg yolks thin in the pan.
5. when it's fully cooked, remove it from the pan onto the cutting board.
6. Repeat step 4 and 5 for egg whites.
7. Let it cool and cut it into thin strips.
Seaweed
1. Cut into strips with clean scissors or a knife.
The Soup
1. Soak rice cake in cold water for 30 min to 60 min. (could do without this step but it's nice to)
2. Place anchovies in a net (strainer) and put it in the pot of water.
3. Bring water to boil and keep boiling for 10 minutes.
4. Remove anchovies.
5. Add rice cake and dumplings.
6. Add garlic and green onions.
7. Season with salt and pepper
8. Serve in a bowl and place Garnish on top.
9. Enjoy!
*If you are feeling really lazy or have no time, you can just crack an egg into the soup at the end instead of cooking the garnish. It would taste different but it still works well.
Saturday, January 24, 2009
Kimchi Stew
WHAT'S IN IT?
Kimchi (sour and fermented for a while) 3 cups
Tuna 1-2 cans
Butter 1 tablespoon
Water 2 to 2.5 cups
Kimchi juice (as much as you can get)
Salt
How Do I MAKE IT?
1. oh high heat saute tuna with better for 5 minutes.
2. Add kimchi and saute for at least 10 minutes.
(if it starts to stick to the bottom, add a little bit of kimchi juice or water)
3. Add kimchi juice and water (add some chili pepper flakes if you like it spicy)
4. boil for 10 minutes
5. Season with salt.
( You can add tofu if you like.)
ENJOY
*** If you want to use pork, it's pretty much the same except in the beginning you saute pork with a bit of vegetable oil.
Kimchi (sour and fermented for a while) 3 cups
Tuna 1-2 cans
Butter 1 tablespoon
Water 2 to 2.5 cups
Kimchi juice (as much as you can get)
Salt
How Do I MAKE IT?
1. oh high heat saute tuna with better for 5 minutes.
2. Add kimchi and saute for at least 10 minutes.
(if it starts to stick to the bottom, add a little bit of kimchi juice or water)
3. Add kimchi juice and water (add some chili pepper flakes if you like it spicy)
4. boil for 10 minutes
5. Season with salt.
( You can add tofu if you like.)
ENJOY
*** If you want to use pork, it's pretty much the same except in the beginning you saute pork with a bit of vegetable oil.
Saturday, December 6, 2008
Tang Su Yuk (Sweet & Sour Chicken) 탕수육
WHAT'S IN IT?
(For 4 people)
Fried Chicken
Chicken (boneless thigh) 1 lb or 500 g
** if you prefer chicken breast, feel free to use it.
** you can also use pork or beef if you prefer.
Eggs 6
Potato Starch 2 cups
** you can get potato starch at Korean markets
Salt & Pepper
Oil 1L to 1.5L (depending on the size of your deep fryer or pot)
Sweet & Sour Sauce
Vinegar 1 cup
Sugar 1 cup
Water 2 cups
Potato starch 1 Tablespoon (mixed with 1/4 to 1/2 cup of water)
Soy Sauce 1 Tablespoon (optional)
Salt & Pepper
Vegetable Oil 1-2 Tablespoons
Chopped Garlic 1/2 Tablespoon
Onions 1/4
Zukini 1/4
Carrots 1/4
Red Pepper 1/2
Green Pepper 1/2
Apple 1
Sesame seeds (optional)
** These vegetables can be easily substituted with others available.
** You can use other fruit such as pineapples, mangos and lemons.
HOW DO I MAKE IT?
1. Slice all the vegetables and fruit.
2. Cut chicken into small pieces and sprinkle salt and pepper over both sides of chicken
3. Pre-heat vegetable oil for deep frying (350 F or 180 C)
(Sauce making)
4. Add a little bit of oil in a pan (med to high heat)
5. Add chopped garlic
6. Add all vegetables and stir fry for 5 minutes
7. Add 2 cups of water, 1 cup of vinegar and i cup of sugar and mix well.
8. Bring it to boil and reduce the heat to low.
9. Add a tablespoon of soy sauce for color and season with salt (about a table spoon) and pepper.
** it should be just a bit saltier than normal food since it goes over chicken to season it. If you are not sure, add gradually.
10. MIx a tablespoon of potato starch with 1/4 of COLD water in a small bowl (add a little more water if potato starch is not completely dissolved.)
11. Add starch mix to the sauce slowly on low heat.
12. Mix well and let me simmer on lowest heat to keep it warm.
(Chicken)
12. Spread potato starch on a plate and drench chicken pieces lightly.
13. Beat 6 eggs and season with salt and pepper. (1 teaspoon each)
14. Dip drenched chicken pieces in the egg.
15. Deep fry the chicken about 10 minutes
** try a small piece. If it floats on the surface, it means the temperature is hot enough.
16. For chicken (and pork), make sure it's cooked all the way. No pinkness! It can make you sick.
17. Take the pieces out of the oil when they are golden brown and drain all fat.
18. Serve on a plate and pour the sauce on top.
19. You can sprinkle sesame seeds on top for accents.
YUMMY!
(For 4 people)
Fried Chicken
Chicken (boneless thigh) 1 lb or 500 g
** if you prefer chicken breast, feel free to use it.
** you can also use pork or beef if you prefer.
Eggs 6
Potato Starch 2 cups
** you can get potato starch at Korean markets
Salt & Pepper
Oil 1L to 1.5L (depending on the size of your deep fryer or pot)
Sweet & Sour Sauce
Vinegar 1 cup
Sugar 1 cup
Water 2 cups
Potato starch 1 Tablespoon (mixed with 1/4 to 1/2 cup of water)
Soy Sauce 1 Tablespoon (optional)
Salt & Pepper
Vegetable Oil 1-2 Tablespoons
Chopped Garlic 1/2 Tablespoon
Onions 1/4
Zukini 1/4
Carrots 1/4
Red Pepper 1/2
Green Pepper 1/2
Apple 1
Sesame seeds (optional)
** These vegetables can be easily substituted with others available.
** You can use other fruit such as pineapples, mangos and lemons.
HOW DO I MAKE IT?
1. Slice all the vegetables and fruit.
2. Cut chicken into small pieces and sprinkle salt and pepper over both sides of chicken
3. Pre-heat vegetable oil for deep frying (350 F or 180 C)
(Sauce making)
4. Add a little bit of oil in a pan (med to high heat)
5. Add chopped garlic
6. Add all vegetables and stir fry for 5 minutes
7. Add 2 cups of water, 1 cup of vinegar and i cup of sugar and mix well.
8. Bring it to boil and reduce the heat to low.
9. Add a tablespoon of soy sauce for color and season with salt (about a table spoon) and pepper.
** it should be just a bit saltier than normal food since it goes over chicken to season it. If you are not sure, add gradually.
10. MIx a tablespoon of potato starch with 1/4 of COLD water in a small bowl (add a little more water if potato starch is not completely dissolved.)
11. Add starch mix to the sauce slowly on low heat.
12. Mix well and let me simmer on lowest heat to keep it warm.
(Chicken)
12. Spread potato starch on a plate and drench chicken pieces lightly.
13. Beat 6 eggs and season with salt and pepper. (1 teaspoon each)
14. Dip drenched chicken pieces in the egg.
15. Deep fry the chicken about 10 minutes
** try a small piece. If it floats on the surface, it means the temperature is hot enough.
16. For chicken (and pork), make sure it's cooked all the way. No pinkness! It can make you sick.
17. Take the pieces out of the oil when they are golden brown and drain all fat.
18. Serve on a plate and pour the sauce on top.
19. You can sprinkle sesame seeds on top for accents.
YUMMY!
Thursday, November 20, 2008
Spicy Tofu Stew (Soon Tofu) 순두부 찌개
WHAT'S IN IT?
Extra Soft Tofu 순두부 1 pack
Beef (for stew) 소고기 50g
Shrimp 새우 10
Clams 모시조개 10
Squid 오징어 50 g
Onion 양파 1/4
Zucchini 호박 1/4
Enochi Mushroom 팽이버섯 10g
Red Chili Pepper 빨간 고추 1/2
Green Chili Pepper 풋고추 1/2
Green Onion 파 1
Garlic (chopped) 마늘 1 tablespoon
Sesame Oil 참기름 2 tablespoons
Korean Red Chili Flakes 고추가루 2 to 3 tablespoons
(depending on how spicy you want to make it)
Salt 소금 1.5 to 2 tablespoons
Pepper 후추 1 teaspoon
Water 물 2 1/2 cups
Egg 계란 1
Stone bowl 돌솥 (optional)
* You can make it with just meat (beef or pork) alone, or with your favorite seafoods or a combinations of beef, pork and seafoods. Remember cooking is not a mechanical process. You can always improvise.
(Since a few people have asked)
I personally don't like using gochujang for this dish because it takes away from that crisp spicy taste i find. it doesn't give 시원한 맛..and make it 느끼 if you understand what i mean. But it's up to you!
HOW DO I MAKE IT?
1. If you have live clams, put them in salt water over night in a dark place so that they spit out sand. Then, wash before cooking. (frozen seafoods should work too)
2. Dice vegetables and cut beef into small pieces.
3. Pre-heat a pot on low heat. Add sesame oil, beef and Korean chili pepper flakes and cook for 5 minutes.
4. Add onion and zucchini and season with 1 tablespoon of salt. Cook for 5 minutes. If vegetables stick to the bottom. Add a little bit of water.
5. Add water and garlic. Bring to boil on high heat.
6. Put the stone bowl on high heat to pre-heat. (if you are using it)
7. Add shrimp and squid. Cook for 3 minutes.
8. Taste and season with salt.
9. Add clams and extra soft tofu. Cook for 3-5 minutes.
* Try not to stir too much at this point as tofu is very delicate.
* If you are using live clams, you know they are cooked when the open up.
10. Transfer gently into the stone bowl. Add pepper, Enochi mushrooms, green peppers, red and green chili peppers on top.
11. Add an egg just before eating.
Extra Soft Tofu 순두부 1 pack
Beef (for stew) 소고기 50g
Shrimp 새우 10
Clams 모시조개 10
Squid 오징어 50 g
Onion 양파 1/4
Zucchini 호박 1/4
Enochi Mushroom 팽이버섯 10g
Red Chili Pepper 빨간 고추 1/2
Green Chili Pepper 풋고추 1/2
Green Onion 파 1
Garlic (chopped) 마늘 1 tablespoon
Sesame Oil 참기름 2 tablespoons
Korean Red Chili Flakes 고추가루 2 to 3 tablespoons
(depending on how spicy you want to make it)
Salt 소금 1.5 to 2 tablespoons
Pepper 후추 1 teaspoon
Water 물 2 1/2 cups
Egg 계란 1
Stone bowl 돌솥 (optional)
* You can make it with just meat (beef or pork) alone, or with your favorite seafoods or a combinations of beef, pork and seafoods. Remember cooking is not a mechanical process. You can always improvise.
(Since a few people have asked)
I personally don't like using gochujang for this dish because it takes away from that crisp spicy taste i find. it doesn't give 시원한 맛..and make it 느끼 if you understand what i mean. But it's up to you!
HOW DO I MAKE IT?
1. If you have live clams, put them in salt water over night in a dark place so that they spit out sand. Then, wash before cooking. (frozen seafoods should work too)
2. Dice vegetables and cut beef into small pieces.
3. Pre-heat a pot on low heat. Add sesame oil, beef and Korean chili pepper flakes and cook for 5 minutes.
4. Add onion and zucchini and season with 1 tablespoon of salt. Cook for 5 minutes. If vegetables stick to the bottom. Add a little bit of water.
5. Add water and garlic. Bring to boil on high heat.
6. Put the stone bowl on high heat to pre-heat. (if you are using it)
7. Add shrimp and squid. Cook for 3 minutes.
8. Taste and season with salt.
9. Add clams and extra soft tofu. Cook for 3-5 minutes.
* Try not to stir too much at this point as tofu is very delicate.
* If you are using live clams, you know they are cooked when the open up.
10. Transfer gently into the stone bowl. Add pepper, Enochi mushrooms, green peppers, red and green chili peppers on top.
11. Add an egg just before eating.
Friday, October 31, 2008
Korean Egg Quiche, HALLOWEEN SPECIAL (계란찜) (vegetarian)
WHAT'S IN IT?
6 eggs
2 green onions
3 chili peppers (different colors)
2 & 1/2 cups of water
6 tea spoons of salt
HOW DO I MAKE IT?
*You will need a steamer and a large bowl which is heat resistant.
1. Boil water in a pot.
2. Chop green onions and chili peppers.
3. Mix 6 eggs thoroughly in a large bowl.
4. Add 2 & 1/2 cups of water.
(you can put less water if you like it more dense. Just remember to reduce salt too.)
5. Season with salt.
6. place a steamer in the pot with boiling water.
7. Steam the bowl for 8 minutes.
8. Sprinkle chopped green onions and chili peppers.
9. Steam for another 10 minutes.
10. Remove from heat and do not leave the lid closed.
(If you leave the lid on, eggs will be overcooked and turn green)
* Feel free to add other ingredient depending on your preference.
(etc. shirimp, ham, onions - just make sure it's something that can be cooked in short time.)
6 eggs
2 green onions
3 chili peppers (different colors)
2 & 1/2 cups of water
6 tea spoons of salt
HOW DO I MAKE IT?
*You will need a steamer and a large bowl which is heat resistant.
1. Boil water in a pot.
2. Chop green onions and chili peppers.
3. Mix 6 eggs thoroughly in a large bowl.
4. Add 2 & 1/2 cups of water.
(you can put less water if you like it more dense. Just remember to reduce salt too.)
5. Season with salt.
6. place a steamer in the pot with boiling water.
7. Steam the bowl for 8 minutes.
8. Sprinkle chopped green onions and chili peppers.
9. Steam for another 10 minutes.
10. Remove from heat and do not leave the lid closed.
(If you leave the lid on, eggs will be overcooked and turn green)
* Feel free to add other ingredient depending on your preference.
(etc. shirimp, ham, onions - just make sure it's something that can be cooked in short time.)
Wednesday, October 29, 2008
Monday, October 27, 2008
Kimchi Fried Rice (김치볶음밥)
WHAT'S IN IT?
Rice (short grain sticky rice) 쌀 - 3 cups
Kimchi (fermented sour) 김치 - 5 cups chopped
Butter 버터 - 2 table spoons
Eggs - 1 per person
HOW DO I MAKE IT?
1. Gently wash rice twice and drain.
2. Add 3 cups of water.
3. Cook with a rice cooker.
4. Chop Kimchi into small pieces
5. Oh high medium to heat, melt butter and add chopped kimchi.
6. Cook for 10 to 15 minutes making sure nothing is stuck at the bottome of the pan.
7. Add rice and mix throughly.
8. Serve the kimchi fried rice on a plate.
9. Fry an egg and place it on top of the fried rice.
Rice (short grain sticky rice) 쌀 - 3 cups
Kimchi (fermented sour) 김치 - 5 cups chopped
Butter 버터 - 2 table spoons
Eggs - 1 per person
HOW DO I MAKE IT?
1. Gently wash rice twice and drain.
2. Add 3 cups of water.
3. Cook with a rice cooker.
4. Chop Kimchi into small pieces
5. Oh high medium to heat, melt butter and add chopped kimchi.
6. Cook for 10 to 15 minutes making sure nothing is stuck at the bottome of the pan.
7. Add rice and mix throughly.
8. Serve the kimchi fried rice on a plate.
9. Fry an egg and place it on top of the fried rice.
Tuesday, October 14, 2008
Korean Glass Noodles (Jap Chae)
WHAT'S IN IT?
(4 persons)
Glass noodles 잡채 - 200g : you can get this at Korean markets
Onions 양파 - 1 large or 2 small
Red pepper 빨간 피망- 1
Green pepper 초록 피망- 1
Carrots 당근 - 1 large
Shitake Mushrooms 표고 버섯- a hand full
Oyster Mushrooms 느타리 버섯- a hand full
Spinach 시금치 - 1 bunch
Red chili peppers 고추 - 5
Soy sauce 간장 - 6 table spoons
Salt 소금- 2 tea spoons
Black Pepper 후추 - 1 tea spoon
Sugar 설탕 - 2 tea spoons
Sesame oil 참기름 - 1 table spoon
Sesame Seeds 깨소금 - 2 tea spoons
HOW DO I MAKE IT?
1. Boil approximately 12 glasses of water in a pot on high heat.
2. Put a table spoon of salt in the water.
3. When the water comes to a boil, put glass noodles.
4. Stir noodles and make sure they are not stuck to the bottom of the pan.
(to be safe, reduce your heat to medium)
5. Let it simmer for about 10 minutes.
6. Wash the noodles in hot water and then cold water.
7. Leave it in a strainer until water is completely drained.
8. Wash (peel) all vegetables.
9. Julienne (cut into strips) all vegetables except mushrooms and spinach.
10. Stir fry vegetables with a little bit of vegetable oil.
*Spinach goes in last, mushrooms second last
*Leave some red chili peppers for garnish.
11. When vegetables are done (probably in 10 minutes), add glass noodles.
12. Add soy sauce, salt, sugar, pepper, and sesame oil.
13. Mix everything in low to medium heat for 5 to 10 minutes.
14. Serve on a plate. Sprinkle sesame seeds. Put red chili peppers on top for garnish.
(4 persons)
Glass noodles 잡채 - 200g : you can get this at Korean markets
Onions 양파 - 1 large or 2 small
Red pepper 빨간 피망- 1
Green pepper 초록 피망- 1
Carrots 당근 - 1 large
Shitake Mushrooms 표고 버섯- a hand full
Oyster Mushrooms 느타리 버섯- a hand full
Spinach 시금치 - 1 bunch
Red chili peppers 고추 - 5
Soy sauce 간장 - 6 table spoons
Salt 소금- 2 tea spoons
Black Pepper 후추 - 1 tea spoon
Sugar 설탕 - 2 tea spoons
Sesame oil 참기름 - 1 table spoon
Sesame Seeds 깨소금 - 2 tea spoons
HOW DO I MAKE IT?
1. Boil approximately 12 glasses of water in a pot on high heat.
2. Put a table spoon of salt in the water.
3. When the water comes to a boil, put glass noodles.
4. Stir noodles and make sure they are not stuck to the bottom of the pan.
(to be safe, reduce your heat to medium)
5. Let it simmer for about 10 minutes.
6. Wash the noodles in hot water and then cold water.
7. Leave it in a strainer until water is completely drained.
8. Wash (peel) all vegetables.
9. Julienne (cut into strips) all vegetables except mushrooms and spinach.
10. Stir fry vegetables with a little bit of vegetable oil.
*Spinach goes in last, mushrooms second last
*Leave some red chili peppers for garnish.
11. When vegetables are done (probably in 10 minutes), add glass noodles.
12. Add soy sauce, salt, sugar, pepper, and sesame oil.
13. Mix everything in low to medium heat for 5 to 10 minutes.
14. Serve on a plate. Sprinkle sesame seeds. Put red chili peppers on top for garnish.
Friday, October 3, 2008
Galbi - Korea BBQ (Beef Ribs)
What's in it?
Beef ribs - 20 strips
Soy sauce - 1 cup
Sugar - 1 cup
Water - 3 cups
Onion - 1 large one, cut into small strips
Green onions - 1 bundle, cut into 3-5 cm
Garlic - 1 tablespoon
Black Pepper - 2 teaspoons
Sesame oil - 1 tablespoon
Sesame seeds - 2 tablespoons
How do I make it?
1. Put all ingredients except ribs in a large bowl.
2. Mix them well together. Make sure all sugar is melted.
3. place ribs in the marinate one by one.
4. Cover and leave it in the fridge for 12 - 24 hours.
5. Cook on BBQ or on a frying pan on medium to high heat until nicely browned.
(if you want them well done cook on medium heat for a longer period of time)
* Make sure there is no marinate in a pan. It doesn't taste good if ribs are cooked in soup.
* Do not cook with onions and green onions as they will burn.
* For non-stick pans, you don't need to use oil.
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