Pa jeon (Green onion pancake)
1 bunch green onion - cut in a bias |
1/2 onion - thin slice |
1/2 carrot - thin julienne |
1/4 lb shrimp* - chopped |
1/4 lb bay scallops* - chopped |
1/4 lb clams* - chopped |
1/8 lb squid* -chopped |
*You can substitute to any seafood.
For batter:
1 cup water (3-4 tbsp more) |
1 cup flour |
1 egg |
2 tsp soy sauce |
1 tsp salt |
1/2 tsp sugar |
1/2 tsp dwen jang (Korean bean paste) |
Soy dipping sauce : 3 parts soy sauce, 1 part rice vinegar, some chopped green onion
In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well. In a non-stick pan, put 3-4 tbsp vegetable oil. Make a pancake about 4-5 inches in diameter. Serve with soy dipping sauce.
Make a pancake as thin as possible. It tastes much better!
We make large size "pa jeon" generally in Korea. At home, I cut green onions in half, alternate root part and green part in a hot non-stick pan. Pour the batter evenly on top, cook for 2-3 minutes until I can flip it. Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.
1 pack dang myun(Korean starch noodle), soaked in hot water for 30 minutes, drained |
1 medium onion, thin sliced |
1/2 carrot, thin julienne |
1 bunch spinach, blanched, cut into 3 inches |
10 oz thin slice beef |
5 green onions, cut in a bias |
7 shiitake mushrooms, rehydrated, thin sliced |
beef marinade : 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, |
1/4 tsp pepper, 1/2 tsp sesame seeds |
shiitake marinade : 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil |
dang myon seasoning : 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, |
4 tbsp vegetable oil |
oil to saute |
salt and pepper |
2 tbsp sesame seeds |
In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.
Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.
In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.
Take off from the heat, let cool for a while.
If needed cut the length.
Mix with vegetables, sesame seeds, salt and pepper to taste.
Boo choo jeon (Korean chive with seafood pancake) 
1 bunch boo choo (Korean chive) |
1/2 onion, thin sliced |
1/6 carrot, julienne |
1 green chilli, sliced |
1/8 cup clam, chopped |
2 squids (small one, about 1/8 cup) |
4 shrimps (15-20 counts) |
batter : 1 cup water |
1 egg |
1/2 cup Korean pancake mix (boo chim ga roo) |
3/4 cup Korean frying mix (tui gim ga roo) |
salt to taste |
oil to fry |
cho gan jang (soy sauce with rice vinegar) |
- 4 tablespoons soy sauce + 2 table spoons rice vinegar) |
Carefully wash chives, cut into 2 inches. Mix all ingredients in a large bowl.
With a whisk, combine batter ingredients. Pour over the vegetables and seafood mixture, mix until all ingredients are well incorporated.
In a non stick pan, add 1-2 tablespoons oil, fry until both sides are golden. Serve with cho gan jang (soy sauce with rice vinegar).
*Pancake mix and frying mix has a plenty of salt in it, so add more salt after taste it.
Dang myeon man doo (Fried dumpling with dang myeon noodle and ground beef)makes 80 dumplings
| 4.5 oz dang myeon noodle (Korean starch noodle) |
| 1 and 1/2 packs wanton skin, about 80 pieces |
| 8 oz ground beef |
| 1/2 medium onion, finely chopped |
| 3-4 white mushrooms, finely chopped |
| 4 green onions, chopped |
| 3 tablspoons vegetable oil |
| 1 egg, beaten |
| vegetable oil for frying |
| noodle seasonings: |
| 1 cup water |
| 1 tablespoon sugar |
| 1 teaspoon sesame oil |
| 1 teaspoon soy sauce |
| 1/2 teaspoon salt |
| beef seasonings: |
| 1 and 1/2 tablespoons sugar |
| 1 tablespoon soy sauce |
| 2 teaspoons minced garlic |
| 2 teaspoons sesame oil |
| 1/2 teaspoon salt |
| 1/8 teaspoon ground black papper |
Soak dang myeon hot tap water for 30 minutes, drain.
Combine noodle seasonings in a large pot, add noodle, bring to a boil.
Stir occationally, reduce heat to medium and cook until the noodle is softened.
It will take about 20-30 minutes, and the noodle sticks to each other when it's done. Let cool, chop finely.
Mix beef and beef seasonings, cook in a skilet with 1 tablspoon vegetable oil, let cool.
Add 2 tablspoons vegetable oil to a skiler, saute onion and mushroom until tender. Let cool, drain well. Combine with beef, noodle and green onions.
Take one wanton skin, brush the edge with an egg, put about 1 teaspoonful of stuffing in the middle, close it securely. Repeat until your tired.^^
Deep fry in vegetable oil, drain on a paper towel.
Jjin man du (Steamed dumpling)- serves 12
4 packs wanton skin (rounds) |
1 lb ground beef |
1 cup kimchi* |
1 bunch bu chu (Korean chives)** |
1/2 onion, finely chopped |
3 green onions, finely chopped |
3 tbsp minced garlic |
2 tbsp soy sauce |
2 tbsp sesame oil |
1 tbsp sugar |
1 tbsp salt |
2 tsp ground pepper |
1 tsp juice of ginger |
1 egg, beaten (to seal wanton skin) |
cho kan jang (soy sauce with rice vinegar) : |
4 tbsp soy sauce |
2 tbsp rice vinegar |
1 tsp go chu ga ru (Korean chili powder)- optional |
Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely.
Wash chives, grain, chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.
Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).
* You can substitute kim chi with blanched nappa cabbage, but I like the sourness of kimchi in dumpling. Try it.
** Chinese chives are fine. They are strong in flavor, a bit tough in texture.
Man du recipe is very forgiving. You can add blanched bean sprouts, chopped zucchini and mushrooms etc...If you like pork, chicken or turkey instead, use them. I personally don't like ginger pieces in dumplings, the juice of ginger blends much better with the rest of the ingredients. You can use finely chopped ginger if you like.
Pyon Soo (Korean square dumpling)
2 packs wanton skin (square) |
2 lb ground pork |
1 cup kimchi, chopped, squeezed well |
1 lb bean sprouts, blanched, squeezed well, chopped |
1/2 onion, finely chopped |
4 tbsp garlic, minced |
2 tsp ginger, grated |
1 tsp soy sauce |
1 egg |
salt |
pepper |
1 egg wash |
Filling : combine pork, kimchi, bean sprouts, onion, garlic, ginger, egg, soy sauce salt and pepper.
To a wanton skin, put a little bit of egg wash on the border and put the filling about a tablespoon or so. Make wanton shape. You can make this square man doo(wanton) by bring up the four corners at the same time. Then pinch from the out side in, carefully shape to the center.
Boil a big pot of water, add man doo(dumplings). Once they come up to the surface, add 1/2 cup cold water. They come up again and get translucent, done! Serve with "cho kan jang (soy sauce with rice vinegar)".
Cho kan jang : 3 tbsp soy sauce + 1 tbsp rice vinegar
You can be very creative with man doo (wanton). Skip the pork, use ground beef, turkey, chicken or combine any two or three. Or forget everything, just do vegetarian version. I'm not a vegetarian but sometimes without any meat can be very good.
There's one Korean street food called "Ddeok bok ee", very hot stewed rice cake dish,
most girl's favorite~, and with it, they sell fried dumplings that have almost nothing in it but dang myon(starch noodle), green onions and some seasonings. But they are good!!!
If you find it hard to make square, just use round wanton skin, fill the filling, fold it into a half, make a half moon shape regular wanton. To make it pretty, give some ruffles on the edge.
You can freeze them!!! Put one layer of dumping on a baking sheet and stick to a freezer. Be careful let them not to touch each other, because once they freeze it's hart to separate them without tearing the skin. After they freeze, store in a zipper bag, put back in to a freezer.
serves 6
1/3 lb beef, very thin strips |
1/2 oh ee (English cucumber) |
1/2 dang kn (carrot), thin julieene |
1/3 lb jook soon (bamboo shoot), thin julienne |
6-7 pyo go beo seot (shiitake mushroom), thin sliced |
4 oz seok ee seo seot, thin sliced |
3 eggs |
flour |
water |
salt |
pepper |
sesame seed oil |
beef marinate : 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp minced garlic |
shiitake marinate : 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar |
gyeo ja sauce : 2 tbsp Korean mustard powder, 1 tbsp water, 1 tbsp venegar, 1/2 tbsp sugar |
kan jang sauce : 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi |
Marinate beef, shiitake mushroom and saute in a pan.
Cut cucumber into 1.5 inch length. We need thin julienne of out side green part of cucumber. Use knife, peel outside of cucumber1/8 inch thick. -- this is a tricky part, be careful with your hands! Then, make julienne out if it. Saute in a pan with a little bit of salt.
Saute mushrooms, carrot and bamboo shoot separately with some salt.
Separate eggs, add salt and make "Ji Dan"(thin crepe). Cut into 1.5 inch length very thin strips.
Combine flour, salt, water and make very light batter. In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel. Pour 1 small ladle of batter, and make very thin wrapper -- flip once.
There are special serving plate for this dish in Korea. But you can arrange them in a big plate and leave center for wrapper.
Serve with gyeo ja sauce and kan jang sauce.
These wrappers are hard to handle. They are easy to break, stick together, and not taste good if made thick. So be patient and do some practice, and do not overlap until they cooled completely!
You can substitute with very thinly sliced radish.Pickle it a day ahead (or at least 2-3 hours before) in the same amount of rice vinegar and sugar (add some salt). Drain it.
I usually serve with chilled radish wrap in the summer time, they are crunch and very refreshing.
You don't have to prepare all eight stuffings. My simple version is onion, squash, cucumber and carrot. This dish can be vegetarian menu by simply taking out beef and still tastes very good~ ^^.
1 pack doo boo(bean curd) |
1 cup kimchi, chopped and squeezed well |
1/8 lb beef, thin strip* |
1 tbsp Korean chili powder |
1 tsp soy sauce |
1/2 tsp sugar |
1 tsp sesame oil |
2 tsp minced garlic |
1 green onion, chopped |
salt |
pepper |
*substitutes : pork, ham, or sausage
In a boiling water, add some salt and cook doo boo(bean curd) for 2-3 minutes.
Drain well, cut in half and slice 1/2 inch thick. Keep it warm. Or slice tofu and microwave it for 1-2 minutes.
In a pan, with some vegetable oil, saute garlic and add beef. Salt and pepper to taste.
Add kimchi, chili powder, soy sauce and sugar. Cook for 2-3 minutes, finish with sesame oil and green onion. In a plate, put kimchi in the center and bean curd on the side.
This side dish goes well with "Soju (Korean liquor)"^^
How to eat? - grab a piece of bean curd and put some kimchi on top.
1 English cucumber |
8 oz beef, thin julienne |
3 shiitake mushrooms, rehydrated |
1/4 red bell pepper |
1 egg |
vegetable oil |
salt |
beef marinate : 1 tbsp soy sauce, 1 tbsp sugar, 1/2 tbsp sesame oil, 1/2 tsp minced garlic,sesame seeds |
shiitake marinate : 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp soy sauce |
Dan chot mool : 4 tbsp vinegar + 4 tbsp sugar + 2 tbsp water + 1 tsp salt |
Cut cucumber in a angle about 1 inch length. Then make a 3-4 slits to a 1 inch piece.
Put some salt and set aside for 5 minutes.
In a pan, add 2-3 tbsp of vegetable oil, put cucumber and toss around to get bright green. Let cool.
Marinade beef , saute in a pan. Marinade Shitaki mushroom, and saute in a pan.Separate egg and make white and yellow crepes. Make them very thin! Cut into1 inch length very thin julienne.
Assemble fillings into the slit of cucumber and pour "Dan chot mool" lightly.
Gol baeng ee moo chim (Bai-top shell salad)
1 can bai-top shell, drained, slice 1/2 inch thick |
5 oz cucumber, half in lengthwise, slice in a bias |
5 oz carrot, slice in a bias |
1/2 onion, slice thinly |
2 green onions, slice in a bias |
sauce : 3 tablespoons soy sauce |
3 tablespoons sugar |
3 tablespoons rice vinegar |
2 tablespoons go choo garoo (Korean chili powder) |
2 teaspoons minced garlic |
1 teaspoon sesame seeds |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon sesame oil |
Mix sauce ingredients. Just before serve, combine all ingredients.
BEVERAGESSoo jung gwa (Cinnamon & ginger tea with persimmons)
10 cinnamon sticks |
5-6 pieces ginger |
10 cups water |
2 cups sugar |
10 dried persimmons (got kam) |
1/4 cup pine nuts |
In a big pot, add water, cinnamon sticks and ginger, let boil for about an hour or two.
Add sugar (depends on a taste, add more or less). Let cool. Put in a refrigerator.
Serve with a persimmon inside and some pine nuts on top.
RICEBab (Rice)
2 servings
1 cup rice |
1.3 cup water |
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook.
When you add water, measure rice level by sticking your finger to rice and pour the same amount of water.
serves four
4 cups cooked rice |
16 leaves lettuce,washed, drained |
ssam jang 1 : neu ta ri dwen jang (oyster mushroom and dwen jang sauce) |
1/2 cup oyster mushroom, 4 tablespoons dwen jang (Korean bean paste), |
2 tablespoons sesame oil, 1 tablespoon minced garlic, 1 teaspoon soy sauce, |
1 tablespoon sugar, 1 teaspoon sesame seeds |
ssam jang 2 : bok eum go choo jang (sauteed go choo jang with beef) |
1 tablespoon ground beef, 5 tablespoons go choo jang ( Korean chilli paste), |
3 tablespoons sugar, 1 tablespoon minced garlic, 1 tablespoon sesame oil |
sesame seeds |
Tear off some of the top hard part of lettuce.
Form a rice ball with 1/4 cup of cooked rice.
Wrap with the lettuce, sprinkle some sesame seed.
Ssam jang 1 : blanch mushroom, squeeze, tear into strips, saute with other ingredients for 3-4 minutes.
Ssam jang 2 : saute beef with sesame oil, add remaining ingredients, cook for several minutes.
Kong na mool bab (Rice with soy bean sprouts)serves 2
1 cup rice |
a handful of bean sprouts |
1.2 cup water |
Sauce : 4 tbsp soy sauce, 1 tbsp sesame oil,1 tsp minced garlic, green onion (chopped), sesame seed
Wash bean sprouts and cook in water with some salt until soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook.
Put bean sprouts on top of rice and serve with sauce.
serves 4
4 cups bab (cooked rice) |
4 sheets kim (seaweed sheet, nori) |
2 eggs |
1/2 carrot |
4 long pieces dan moo ji (pickled yellow radish) |
4 oz beef |
8 heads spinach |
2 imitation crab meats (6-7 inches length) |
1/2 sheet square eo mook (fried fish paste) |
beef marinade : 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic, sesame seeds, pepper |
dan chot mool : 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp sesame seeds |
eo mook yang nyeom : 1/2 tsp soy sauce, 1/2 tsp sugar, pepper |
2 tbsp sesame oil |
1 tbsp sesame seeds |
Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Dan moo ji (pickled yellow radish) - julienne, mach to the kim(nori) length.
Beef - marinade for 5 minutes, saute in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eo mook (fried fish paste) - cut into 1/2 inch width long strips.
Let boil eo mook yang nyeom for 20 seconds, cook eo mook on a high heat to absorb liquid completely, let cool.
Cool rice slightly.
Add dan chot mool, mix well.
On a bamboo stick roller, put kim(seaweed sheet).
Add rice 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick.
Serves 4
3 cups ssal (rice, Calrose, medium grain sticky rice) |
a handful of kong na mul (soy bean sprouts) |
4 pyo go beo seot (dried shiitake mushrooms) |
1 ho bak (zucchini or squash), sliced 1/4 inch thick |
1/2 cup go sa ri (packaged fernbrake in water) |
1/2 cup mu (Korean radish), julienne |
4 oz beef, thinly sliced |
1/4 cup dang keun (carrot), julienne |
1/2 yang pa (onion), sliced |
4 tbsp go chu jang (Korean chili paste) |
4 gye ran (eggs) |
sesame oil |
vegetable oil for sauteing |
soy bean sprouts seasoning - 1 tbsp sesame oil |
1/4 tsp go chu ga ru (Korean chili powder) |
1/2 tsp salt |
1/4 tsp sesame seeds |
a pinch of sugar |
shiitake mushrooms seasoning - 1/2 tsp sesame oil |
1/2 tsp soy sauce |
1/4 tsp sugar |
zucchini seasoning - 1 tsp salt |
1 tsp sesame oil |
1/4 tsp minced garlic |
1/4 cup water |
fernbrake seasoning - 2 tbsp vegetable oil |
1 tsp minced garlic |
1/2 tsp soy sauce |
1 tsp salt |
1/2 tsp sesame seeds |
radish seasoning - 1 tsp sugar |
1 tsp salt |
1 tsp sesame oil |
1/4 tsp minced garlic |
1/4 cup water |
beef seasoning - 1 tsp soy sauce |
1 tsp sugar |
1/2 tsp sesame oil |
1/4 tsp minced garlic |
pinch of pepper |
Wash rice until the water comes out clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.
Marinate beef with seasonings.
Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.
Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.
Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.
Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.
Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.
Onion -
Saute with some salt.
Carrot -
Saute with some salt.
Saute beef on a high heat.
To assemble the bowl
Put rice on a bottom, arrange vegetables around.
Add egg york (or sunny side up, or just fried) on top.
Serve with go chu jang and sesame oil.
You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds.
2 cups red beans |
3/4 cup rice (Calrose), washed, soaked in water for 20 minutes |
18 cups water |
2 tbsp salt |
2/3 cup sweet rice flour |
Wash beans, add water to cover the beans, bring to a boil.
Discard water, add 18 cups water, cook for 2-3 hours until completely soften.
Reserve water.
Take the beans out, push through a fine sift, mix with water.
Let it sit for 20-30 minutes.
Take some of the water on top and add to the rice, cook for 20 minutes.
Add bean mixture, cook until the rice cooked completely.
Add salt.
Sweet rice flour ball -
Gradually add boiling water to a flour until it comes together.
Boil some water, add balls, they're done if they float.
Rinse in a cold water, drain.
Or they can be cooked with porridge.
Add several per person.
serves 12
1 lb stew beef |
1 carrot |
1 large potato |
1 large onion |
1/2 red bell pepper |
1/2 green bell pepper |
1/3 cup corn |
1/4 cup chick pea |
5 tablespoons vegetable oil |
12 cups water |
1 pack curry sauce mix(8-9 oz)* |
Cube vegetables.
Add oil to a large pot over high heat.
Saute beef for 2-3 minutes, add onion, carrot and potato, cook for another 2-3 minutes.
Cover with water, bring to a boil, reduce to simmer.
Cook for 20-30 minutes until the potato gets almost tender.
Add bell peppers, cook for 5 minute.
Break the curry mixture add to the pot, stir until they are dissolved.
Put corn in, cook for 2-3 minute.
At the last minute, add peas and cook for 2-3 minutes.
Serve with rice.
* Curry sauce mix is a combination of curry mixture and starch.
It is very convenient because you don't have to buy several spices.
You can find either powdered type or solid brick type in a Asian grocery.
They come in different flavors from mild to hot.
I find brick type is easy to use because you can just put in a hot water.
For powder type, you have to mix with some cold water, then add to a hot soup.
Kong na mool gook (Soy bean sprout soup)
serves for 2
1 cup soy bean sprouts, cleaned |
6-7 large myeol chi (Korean dried anchovy) |
1 green onion, chopped |
1 tbsp salt |
4 cups water |
In a pot, add myeol chi (Korean dried anchovy) to a cold water.
Bring to a boil, reduce heat to low and cook for another 10 minutes.
Add soy bean sprouts, cover lid, cook for 10-15 minutes.(Don't open it!!!)
Add salt and green onion.
Before add soy bean sprouts, take out anchovies if you'd like clean soup.
Anchovies tend to beak after a while.
Or you can leave if you're gonna eat them.
It's your choice!
serves 4
1 cup kimchi |
16 oz pork belly (or any part with fat), thin sliced |
2 green onions, slice in a bias |
1/2 pack doo boo (tofu) |
2 go choo (hot green chili), chopped |
2 tbsp go choo jang (Korean chili paste) |
1 tbsp go choo ga roo (Korean chili powder) |
2 tbsp minced garlic |
1 tsp soy sauce |
3 cups water |
salt |
pepper |
Put a pot on the stove, turn the heat on.
Add pork belly, saute for a minute or so.
Add go choo jang (Korean chili paste) and cook until meat becomes white.
Pour the water, add kim chee.
Bring to a boil, reduce to simmer.
Add soy sauce, go choo ga roo (Korean chili powder), and garlic.
Cook for 20-30 minutes.
Add chilies, green oinons, salt and pepper.
Cook for another minute.
Serve with rice.
Kim chi jji ge is The most popular stew in korea.
There are many varieties.
You can add beef, tofu, can tuna, vegetables like squash, onion, carrot, etc...
So be creative!
serves 4
10 button mushrooms, sliced |
1 pack enoki mushroom, divide into chunks |
2 oz oyster mushroom, tear big piece |
6 shitaki mushrooms, rehydreate, sliced |
1/2 onion, sliced |
1/2 carrot, sliced |
3 green onions, sliced |
5 oz tofu, cut into small pieces |
10 oz beef, thin julienne |
1/2 cup myeol chi (dried anchovy) |
1 piece kelp |
1/2 tsp soy sauce |
water |
salt |
pepper |
beef marinade : 1/2 tsp soy sauce, 1/2 tsp sugar, 1/4 tsp sesame oil, 1/4 tsp minced garlic |
Marinade beef.
In a pot, add cold water, myeol chi (dried anchovy) and kelp.
Bring to a boil, reduce to simmer for 5 minutes.
Skim out the bubbles.
Add soy sauce and some salt.
Take out myeol chi (dried anchovy) and kelp.
In about 12 inches shallow pot, arrange mushrooms, vegetables and tofu on the outside.
Put beef in the center.
Set the pot on a portable gas burner.
Pour the myeol chi gook mool (anchovy stock) carefully from the side.
Let boil, add salt and a lot of pepper.
Mae un tang (Spicy fish stew)serves 4
2 trouts (12-14 inches, Whole)* |
1/2 cup radish, thin sliced |
2-3 red chilies, cut in a bias |
3 green onions, cut in a bias |
3-4 ssook gat (crowndaisy), cut top part, cut into 3 inches |
1/4 squash, thin sliced |
4-5 mi na ri (Korean parsley), take out leaves, cut into 3 inches |
6 tbsp go choo jang (Korean chili paste) |
1 tbsp soy sauce |
2 tbsp go choo ga roo (Korean chili powder) |
3 tbsp minced garlic |
3 tbsp salt |
6 cups water |
* You can use any white flash fish like cod, halibut and white fish...
Scale and wash the fish, cut into several pieces.
Put water in a pot, start boiling.
Add go choo jang (Korean chili paste), go choo ga roo (Korean chili powder), and soy sauce.
Bring to a boil.
Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
Add garlic, fish.
Cook until fish cooked completely and release the flavor.
Salt to taste.
Add green onions and mi na ri (Korean parsley).
Cook for another minute.
Add ssook gat (crowndaisy) and turn off the heat.
Serve hot, with some rice.
Man doo gook (Korean dumpling soup)serves 2
20 dumplings |
4 oz beef |
2 green onions |
1/8 tsp soy sauce |
1/8 tsp sesame oil |
salt |
pepper |
6 cups water |
1 egg, mixed |
1 sheet seasoned kim (dried seaweed, nori), crushed |
Put a pot o n a medium heat stove.
When the pot gets hot, saute beef with soy sauce and sesame oil.
Add water, bring to a boil.
Put dumplings in.
Cook for 3-4 minutes just before dumplings cooked completely.
Add green onions.
Season with salt and pepper.
Spread egg, don't stir immediately.
Put in a bowl.
Garnish with kim.
serves 4
1 pack soon doo boo (soft tofu)* |
8 small clams, cleaned |
4 oz pork (or beef), sliced |
1/4 cup kimchi, roughly chopped |
1 red hot chili, sliced |
2 green hot chilies, sliced |
2 green onions, sliced |
1 egg york |
1 tbsp go choo ga roo (Korean chili powder) |
1 tbsp vegetable oil |
1 tsp minced garlic |
1/2 tsp juice of ginger |
1 tsp soy sauce |
1/2 tsp sesame oil |
1 tsp sae woo jeot (salted shrimp)** |
3 cups water |
* It is in a tube, different from square package soft tofu in a super market.
You can purchase from Korean market.
**Salt can be used.
Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.
Add water and kimchi, bring to a boil.
Scoop in soon doo boo with a spoon.
Reduce heat, add sae woo jeot (salted shrimp).
Add chillies, green onions and clams.
Cook for a minute or so.
Finish with egg york in the center and a dash of sesame oil.
Serve with rice.
Yook gae jang (Spicy beef & vegetable soup)
1 lb beef (any part for quick cooking), 2 inches julienne |
1/2 lb bean sprouts |
1/2 cup go sa ri (packaged fernbrake in water), drained |
2 green onions, 1 inch bias cut |
3 tbsp Korean chili powder |
1 tbsp soy sauce |
2 tbsp garlic, minced |
1 tbsp sesame oil |
salt |
pepper |
8 cup water |
In a big pot, saute beef with soy sauce, sesame oil, and chili powder for 4-5 minutes.
Add water and bean sprouts, cover lid and bring to a boil.
Reduce heat to medium low, cook for 20 minutes, add fernbrake,
cook for another 20-30 minutes until beef gets tender.
At the last minute add green onions, salt and pepper to taste.
It is a quick version.
If you'd like more flavorful "yook gye jang",
buy beef shank or any part for pot roast and cook in water
with some garlic and ginger to 70% done.
Take out the meat, save the broth, tear meat into small size,
marinate with above chili powder, garlic, soy sauce, salt and pepper.
Put it back to a pot and add bean sprouts, blanched green onions, beaten egg,
blanched fernbrake (gosari), and reserved beef stock, and continue to cook.
serves 6
1 lb beef (for shabu shabu), paper thin sliced |
6 nappa cabbage leaves, shred |
3 oz carrot, thin sliced |
6 white button mushrooms, sliced* |
1/2 can straw mushroom* |
1 pack paeng ee beo seot (enoki mushroom)* |
5 green onions, half chopped, half sliced |
1/4 squash, sliced |
10 sheets jjaet nip(Korean siso), sliced, |
1/2 onion, sliced |
2 oe mook (fried fish paste), cut into bite size |
1/2 pack doo boo (tofu), sliced |
water |
broth : 2 oz myeol chi (dried anchovy) |
1 piece kelp |
1 tbsp soy sauce |
1/2 tsp salt |
1 pack fresh noodle |
1 tsp go choo ga roo (Korean chili powder) |
1 tsp minced garlic |
2 cups rice (cooked) |
1/2 cup kimchi, squeezed, chopped |
2 tbsp sesame oil |
1/4 tsp sesame seeds |
3 sheets seasoned kim (nori), crushed |
salt |
pepper |
dipping : 1/2 cup soy sauce |
wasabi |
*You can substitute to any mushroom combination you like.
In a big pot, add water, dried anchovy and kelp.
Bring to a boil, reduce to simmer for about 10 minutes.
Take out dried anchovy and kelp.
Add soy sauce and salt.
Bring to a boil then turn off the heat.
Keep hot.
Take out 1/4 cup, let cool, add 1/2 cup soy sauce to make dipping sauce.
Prepare vegetables.
Arrange them in big plate.
Put beef in a plate.
Pour the anchovy broth to a shallow pan on a portable gas burner.
When it comes to a boil, add vegetables (from hard ones), beef, ect...
(The host can do this for the guests, or they can do by themselves.)
Try with dipping sauce and some wasabi.
After the course, add more broth.
Then add noodles, go choo ga roo (Korean chili powder), minced garlic, and pepper.
Don't add any salt, the noodle contains enough.
Cook for 5-10 minutes.
Serve noodle.
The last course is rice.
Take out remaining broth, leave about 1/2 cup.
Add rice, kimchi, green onions, sesame oil, and sesame seed.
Cook until rice absorb all the broth.
At the last minute, add kim (dried seaweed), stir around.
Serve.
6 cups water |
2 green onions, chopped |
4 oz beef, thin julienne |
1 egg, mixed |
2 sheets seasoned kim (dried seaweed), crushed |
1/4 tsp soy sauce |
1/4 tsp sesame oil |
1/8 tsp sugar |
1/8 tsp pepper |
1/8 tsp minced garlic |
1/4 tsp salt |
Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef. Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute. Take out myeol chi (dried anchovy).
Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender. Add green onions.
Pour the egg in a little at a time. Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some kim.
Ddeok gook is the traditional New year's day food.
Ddeok gook ddeok is cut from ga rae ddeok, which is very long tube shape rice cake.
And it symbolizes the longevity.
* In Gaesung (in North Korea), they made small snowman shape ddeok for ddeok gook. It is called as "jo laeng ee ddeok" and made "jo laeng ee ddeok gook" out of it.
The shape was came from the silkworm because it was the symbol of good luck.
1 fresh pollack, cut into 3 inches, washed, drained |
1/4 radish, quartered then sliced thinly |
4 pyo go beo seot (shiitake mushroom), halved |
1 pack paeng ee beo seot (enoki mushroom), cut bottom |
1/4 bunch crown daisy, halved |
1 red chilli, sliced |
1 green chilli,sliced |
1 green onion, sliced |
1 tablespoon minced garlic |
1/2 teaspoon soy sauce |
10 dried anchovies |
salt |
Add 8 cups water and anchovies in a pot, bring to a boil, reduce to simmer.
Leave for 10 minutes, skim off the impurity, take out anchovies.
Season lightly with salt and soy sauce.
While the stock is boiling, add radish cook for 2-3 minuted.
Minced garlic goes in, then add fish, bring to a boil, let cook for another minute.
Add mushrooms, green onion and chillies, let simmer for a minute.
Turn off the heat, add crown daisy, serve right away.
1.5 oz dried pollack (book eo),torn into strips* |
1/2 medium onion,sliced |
2 green onions,chopped |
1 egg, lightly beaten |
1 tablespoon sesame oil |
1 teaspoon salt |
6 cups water |
*You can buy whole dried pollack and tear the meat out,
or purchase a prepared package from Korean market.
Put a medium size pot on a low heat stove.
Add pollack slices and sesame oil, stir constantly for about a minute.
Pour 6 cups water, turn the heat on to high.
Add onions, bring to a boil, reduce heat to simmer for about 10-15 minutes
until the fish releases the flavor and the soup gets milky.
Add green onions, cook for another minute or so. Season with salt.
Drizzle an egg, stir gently so the egg doesn't get lumpy. Turn the heat off .
Serve with rice.
MEATSBul go ki, bul go gi (Beef marinated in soy sauce)
serves 4
2 lb beef (loin tip steak)*, thin sliced |
3 green onions, sliced in a bias |
4 button mushrooms, sliced |
1/2 onion, thinly sliced |
1/4 cup soy sauce |
1/4 cup sugar |
1/4 cup water |
2 tbsp sesame oil |
2 tsp pepper |
1 tsp sesame seeds |
1-2 tbsp minced garlic |
1 tbsp juice of ginger |
1/2 onion, grind in a food processor |
*Or any parts for grilling.
Have sliced beef very thin. Combine all ingredients in a big bowl.
Marinade beef and vegetables for at least 30 minutes.
1-2 hours is the best, after more than several hours it will taste too salty.
Grill the beef. Serve with rice.
Important tip is to use same amount of soy sauce and sugar.
If you do this a day ahead, reduce soy sauce.
And don't forget to put it in a refrigerator.
Add the juice of 1/2 Asian pear to the beef, it will tenderize beef and give much more flavor to the dish. Or you can add 1/4 kiwi.
Ask a butcher to slice the beef very thinly.
Traditionally, bul go ki made with very thin slice of beef.
But store bought beef, rather thick slice works as well.
Or there's a sliced beef just for bul go ki in a Korean grocery.
You can grill this on a table top, with a shallow pan.
Grill with medium high heat and have the juice of beef and vegetables on rice.
10 lb beef, any part for grilling |
3/4 cup soy sauce |
3/4 cup sugar |
3/4 cup water |
2 tsp pepper |
2 tbsp sesame oil |
2 inches piece ginger |
1 small onion |
Slice beef into 3x3 inches pieces.
Roughly chop onion and ginger.
Put in a food processor, make puree.
Pour into a bowl.
Mix in all ingredients.
Pour the mixture over the beef, mix well.
Transfer to a container, put in a fridge for over night or up to 24 hours. Grill.
serves 4
16 ribs * |
1 cup soy sauce |
3/4 cup sugar |
1/2 cup water |
1 Asian pear, chopped ** (or 1/2 Korean pear) |
1 onion, chopped |
2 tablespoons minced garlic |
4 tablespoons sesame oil |
1 tablespoon ground pepper |
1 tablespoon juice of ginger |
* Get ribs from Korean market, it's easy.
There are two types of cut.
One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.
** Pear acts as a tenderizer, also adds flavor.
The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don't have a access to it, use kiwi, but small amount.
Wash meat.
Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.
Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill.
1 lb ground beef |
1/2 onion, finely chopped |
1/4 carrot, finely chopped |
2 tablespoons minced garlic |
3 green onions, finely chopped |
1/4 green bell pepper, finely chopped, squeezed |
seasoning : |
2 tablespoons soy sauce |
2 tablespoons sugar |
1 tablespoon sesame oil |
1 tablespoon flour |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon ginger juice |
1 egg |
|
2 cups flour |
4 eggs,lightly beaten |
1/2 teaspoon salt |
vegetable oil to fry |
Mix beef, vegetables and the seasoning with hand.
You can use disposable glove. Very handy.
Make about 2 inches ball, flatten it.
Dredge in a flour, coat with salted egg wash.
Heat oil on a medium stove, fry until light golden.
4.5 Ld gal bi (beef short ribs) |
1 carrot, peel, cut into 3/4 inch thick |
10 chestnuts, peel |
3 cups water |
2 cups soy sauce |
1.5 cups sugar |
1/2 onion |
1 head garlic |
1 piece ginger (1/2 inch) |
1 tbsp whole black pepper |
2 green onions |
1 tbsp chung ju (sake or red wine) |
1 tsp ground pepper |
Wash ribs, put in a cold water for 1 hour.
Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju. Stir to melt the sugar.
Bring to a boil, reduce heat to low, cover the lid, cook for 2-3 hours until the meat falls from the bone.
Add chestnuts and carrots 10-15 minutes before done.
Tang su yuk (Sweet and sour beef)serves 2
| 12 oz beef (lean, grilling part) |
| 1 egg, lightly beaten |
| 1/4 onion, sliced |
| 1/4 carrot, sliced |
| 1/8 cucumber, sliced |
| 1 cup corn starch |
| 1 cup water |
| 1/8 teaspoon salt |
| 1/16 teaspoon pepper |
| 1 teaspoon vegetable oil |
| sauce: 1 and 1/2 cup water |
| 1/2 tablespoon soy sauce |
| 2 tablespoons rice vinegar |
| 5 tablspoons sugar |
| 1/4 teaspoon salt |
| slush: 2 tablespoons corn starch |
| 2 tablspoons water |
| oil for frying meat |
Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours. After the corn starch and water are separated, carefully drain water. Heat oil in a large pot to fry. Don't fill more than a half way.
Cut beef into thin stripes, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well, put in a corn starch batter, mix well with hands, deep fry in an oil until golden. The key for crispy meat is to fry twice, so before serving it, fry once again.
For the sauce, add 1 teaspoon vegetable oil to a hot pan, saute vegetables briefly for about 1-2 minutes, then add sauce ingredients, stir to dissolve sugar and bring to a boil. Mix 2 tablespoons of corn starch and 2 tablspoons of water to make a slush, then add to the boiling sauce, stir until it gets thick and boil again. Important thing is to put corn starch mixture to the boiling sauce. Sometimes, the slush dosen't mix well when you put in a warm sauce.
Fry beef once more, put on a plate, serve with hot sauce.
Tip: Originally, Tang su yuk means sweet and sour pork, so for beef dish I have to call it Tang su sogogi. But, these days, people call both of them tang su yuk, so just choose whatever you like. When you use pork, I recommend add 1 teaspoon of juice of ginger to get rid of smell.
POULTRYDak gal bi (Grilled spicy chicken with vegetables)
It is a fun dish to share with families and friends.
Everybody can participate grilling.
At home, we usually use portable table top burner.
2 small chicken ( 2 cornish hen or 1 regular size chicken) |
1 yam, sliced thinly |
3 green onions, sliced |
1 onion, sliced |
1/4 cabbage, chop into bite size |
1/2 carrot, thinly sliced |
2 oz ga rae ddeok (plain rice cake, oval or tubular shape) |
yang nyeom jang : 4 tablespoons go choo jang (Korean chili paste) |
2 tablespoons go choo ga roo (Korean chili powder) |
1 tablespoon minced garlic |
1 tablespoon soy sauce |
1 tablespoon sesame oil |
1 tablespoon sugar |
1 teaspoon honey |
1/2 teaspoon pepper |
1 cup left over rice(optional) |
Wash, drain, and cut up chicken into pieces.
To cook evenly, give some slits.
Since we cook the chicken with vegetables at the same time,
I find small chicken pieces work better.
Mix ingredients of yang nyeom jang(spice mix).
Marinate chicken briefly (5-10 minutes).
Place one layer of the chicken on a big shallow pan, add vegetables.
Put on a table top grill on a high heat, cook for about 10 minutes with stir.
Reduce heat to low.
Usually vegetables done first, so start eating those.
The flesh of chicken will get opaque when it's done.
After finish having all meat, if veges are left, add cooked rice and pan fry it.
Add salt and pepper if needed.
2.5 Lb chicken, cut up in pieces |
2 large potatoes, cut in chunks |
2 carrots, cut into large pieces |
1 medium onion, sliced |
3 green onions, sliced |
2 chillies, sliced |
|
Marinade chicken : |
2 ts salt, 2 ts pepper, 1Ts cheong joo (sake) |
|
Sauce : |
4 tablespoons go choo ga roo (Korean chili powder) |
4 tablespoons go choo jang (Korean chili paste) |
2 tablespoons minced garlic |
1 tablespoon soy sauce |
1 teespoon pepper |
Wash chicken, drain well.
Marinade in salt, pepper and cheong joo for 15 minutes.
Put chicken in a large pan, cover with water, bring to a boil.
(Add enough water to cook all the vegetables later.)
Mix sauce ingredients, pour over the chicken.
Let simmer for about an hour or two until the chicken gets tender.
Add potatoes,carrots,and onion, cook for another 20-30 minutes.
Green onions and chillies added, give another minute to finish.
4 eggs, beaten |
2 green onions, chopped |
1 teaspoon salt |
1/4 cup water |
Heat oven to 450F.
Combine all ingredients.
Put in a oven, bake for 10 minutes, reduce heat to 350, bake for 20 minutes
or until the skewer comes out clean.
* You can make individual servings with small ramekins.
If you don't have the oven, steam them in a water bath.
This way, the texture of egg is smoother.
Oh jing oe bul go ki (Grilled spicy squid)
serves 2
|
2 medium squids or 3-4 squid stakes, cut into strips |
4 tbsp goo choo jang (Korean chili paste) |
2 tbsp sugar |
1 tbsp minced garlic |
1 tsp sesame oil |
1 tsp sesame seeds |
2-3 hot chilies |
1/2 onion, cut into bite size |
3-4 shitki mushrooms, rehydrated, squeezed, cut in half |
|
Prepare squids.
Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil
and sesame seeds for 30 minutes.
At the last minute, add mushrooms, chilies and onion.
In a frying-pan, add a bit of oil, grill the squids.
Try to grill on a relatively high heat so the squid does not release the moisture.
Serve with rice.
Go deung o jo lim (Spicy mackerel stew)serves 4
1 large go deung eo (Japanese mackerel, 12-14 inches) |
| 1 Lb Korean radish, sliced in 1/2 inch thick |
1/2 cup soy sauce |
| 1/3 cup water |
2 tablespoons sugar |
1.5 tbsp minced garlic |
2 teaspoons goo choo ga roo (Korean chili powder)** |
1/2 teaspoon cheong ju (sake) |
| 1/2 onion, sliced* |
1 hot chili, sliced* |
Cut mackerel into 2-3 inches in a bias.
Throw away heads.
Wash, drain.
Put radish on the bottom of a pot.
Add mackerel, try to spread evenly.
Pour soy sauce to mackerels.
Add water, sake, sugar and minced garlic.
With a spoon, mix carefully and try not to smash the fish.
Put goo choo ga roo (Korean chili powder) on top of mackerels.
Add onion and chili.
Cover and start cooking on a high heat.
If they boiled, reduce to medium, cook for another 8-10 minutes.
Spoon soy sauce over mackerels occasionally.
* optional
** Some chili powders are not very hot, in that case you can add more
serves 6
| 3.6 oz (or 100 grams) Oh jing oe chae (dried, shreded squid) |
| 3 tablespoons go chu jang (chili paste) |
| 2 tablespoons sugar |
| 1 tablespoon sesame oil |
| 1/2 teaspoon soy sauce |
| 1/2 teaspoon sesame seeds |
| 1/8 teaspoon minced gardlic |
| pinch of salt |
Cut sqiud into 3-4 inches long with kitchen shears.
Combine rest of the ingredient in a large bowl, add squid, mix well with a hand.
It seems that the sauce is too little, but it's not...^^
Just mix well and make sure the sauce gets on the squid evenly.
1 octopus or 1 Lb |
1/2 onion, slice 1/3 inch thick |
2 chilies, slice in a bias |
2 green onions, cut in a bias |
1 oz carrot or 1/4 carrot, slice thinly |
4 pyo go (shittake mushroom), quartered |
sauce : 1/4 cup go choo jang (Korean chilli paste) |
2 tablespoons go choo ga roo (Korean chili powder) |
1 tablespoon soy sauce |
1 tablespoon sugar |
2 tablespoons sesame oil |
1 tablespoon sesame seeds |
2 tablespoons minced garlic |
Wash octopus, cut the legs into 3 inches long, open head and take out inside, quarter the head. Drain well.
Mix all ingredients for sauce
Put everything in, mix with a hand.
Let marinade for 10 minutes.
Heat the pan on a medium high heat, cook octopus for 3-4 minutes or until done.
If the heat is too high it will burn, if too low it will get soggy.
1 lb hong hap (mussels), cleaned |
1 tbsp juice of ginger |
4 tbsp soy sauce |
2 tbsp sugar |
2 tbsp cheong joo (sake) |
2 tbsp water |
1 tsp sesame seeds |
1 tsp sesame oil |
Cook mussels with 1/2 cup of water.
When they open, take out the meat. Set aside.
In a sauce pan, add soy sauce, juice of ginger, sugar, sake and water.
Bring to a boil.
When the bubble comes up, add mussels.
Cook on a medium-high heat until mussels absorb all the liquid.
Finish with sesame oil.
Put in a small dish, sprinkle sesame seed on top.
Cleaning mussels
-- Scrub with hands or with a brush in running water.
Pull out the beard.
10 live crabs (4-5 inches, or smaller ones, thin shelled) |
4 cups of soy sauce |
1 cup water |
1 cup of sugar |
10 cloves garlic |
3-4 red chilies |
2 pieces ginger |
Wash crabs. Open up, wash shell part and body in a running water briefly.
Drain well.
Put crabs in a air tight bottle.
Mix soy sauce and sugar. Pour on top of crabs.
Add garlic, ginger and chilies.
Store in a refrigerator for at least 3 days.
After 3-4 days, take out crabs and strain the liquid.
Keep the ginger, chillies and garlic.
Put the soy liquid in a pot.
Bring to a boil, reduce heat and keep it for about 4-5 minutes.
Be careful not to boil over. Let cool.
Pour it back to a jar. Add crabs, ginger, chillies and garlic.
Store in a refrigerator for 4-5 days. Serve with rice.
Ge jang tastes better when crab has the roe.
Generally, it's good to have a crab in a month contains the letter of "R".
When you wash the crab, Don't throw away any of intestines.
You can sniff out the end of legs and mouth.
2 sheets of plain, square eo mook (fish cake)* |
1/8 cup soy sauce |
1/8 cup sugar |
2 tbsp water |
1 tsp pepper |
1 tsp sesame seeds |
* you can substitute to any type of eo mook.
Cut eo mook into a bite size.
In a sauce pan, add soy sauce, sugar, water and pepper. Bring to a boil.
It the bubbles come up vigorously, add eo mook.
Reduce down until eo mook absorbs all the liquid.
Finish with sesame seeds. Serve with rice.
"Eo mook" is a fried fish paste.
It does not smell fishy at all, so kids like it even they don't eat fish.
It is a bit chewy, mild taste and sweet sometimes.
There are several kinds of eo mook.
They come in a different shapes like balls, ovals, tubes and squares...etc.
You can sometimes find vegetables like peas, carrots, green onions inside of them.
1/2 Lb ma rn sae woo (Korean dried shrimp)* |
15 ggwa ri go choo (Korean wrinkled chili)* |
3 tbsp vegetable oil |
1 tbsp soy sauce |
1 tsp sugar |
1 tsp sesame seeds |
Wash chili, take of the tops.
Heat the wok, add oil, put chilies in.
Stir around for 2-3 minutes, add shrimp, stir for another 2 minutes or so.
Add soy sauce and sugar, keep stir until they get well mixed.
Turn off the heat, add sesame seed.
* Ma rn sae woo is the Korean version of dried shrimp.
It is different from Chinese one, Korean variety is dried with the shell so it's crispier and not very salty. I use 1- 1 1/2 inches in size, it is fairly large and more flavorful.
* Ggwa ri go choo, you can find in a Korean grocery. It is mild, so you can use whole chili.
Kong na mool moo chim (Soy bean sprouts salad)
1/2 lb soy bean sprouts* |
1tbsp soy sauce |
2 tbsp sesame oil |
1 tbsp Korean chili powder |
2 tsp salt |
1/2 tsp minced garlic |
sesame seeds |
1 cup water |
1 tsp salt to cook |
* You can substitute to bean sprouts.
Wash soy bean sprouts (take out the thin tail part if you'd like).
Put it in a pot, add 1 cup water and salt. Cook for 15-20 minutes until soften.
Drain well, or squeeze slightly.
In a bowl, add soy bean sprouts and put soy sauce, sesame oil, chili powder, salt, garlic and sesame seeds. Mix well with hands.
Don't open the lid while cooking the soy bean sprouts!!!
If you do that they will smell fishy.
1/2 squash or about 6 oz |
1/4 cup water |
1 teaspoon sesame oil |
1/2 teaspoon minced garlic |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon soy sauce |
1/4 teaspoon sesame seeds for garnish |
Quarter the squash in length wise, slice in 1/4 inch thick.
In a small pan, add all ingredients and mix. Put squash, cover the lid.
Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so. Transfer to a dish, garnish with sesame seeds.
Si gm chi na mool (Spinach salad)
1 bunch spinach |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/2 teaspoon soy sauce |
1 tablespoon sesame oil |
1 teaspoon sesame seeds for garnish |
6 cups water and 1 teaspoon salt to blanch |
Heat water, add salt, blanch spinach. Dump in an ice water. Drain, squeeze well.
Give a one or two chops.
Put spinach in a medium bowl, add all ingredients and mix well with a hand.
Transfer to a plate, garnish with sesame seeds.
Just in case for the beginners, blanching is to cook in a boiling water for short period of time so the ingredient become tender and/or the color gets brighter.
1 lb radish, thin julienne |
1/3 cup rice wine vinegar |
1/3 cup sugar |
2 tsp salt |
1 tsp Korean red chili powder |
sesame seeds |
In a bowl, mix vinegar, sugar, and salt.
Add radish and chili powder and mix with hands (Korean style^^).
Set aside and mix around in every 15 minutes for an hour.
Put it in a refrigerator for at least 2 hours.
Garnish with some sesame seeds and serve cold.
It goes well with grilled meat like "gal bi" or "bul go ki".
16 oz moo woo (radish), thin julienne |
1 tsp soy sauce |
1 tsp salt |
1/2 tsp sugar |
1 tsp minced garlic |
2 tsp sesame oil |
1/4 cup water |
Put radish in a pot. Add water. Mix other ingredients, pour over the radish.
Bring to a boil, reduce to simmer. Cook until radish gets tender about 4-5 minutes. Garnish with sesame seeds. Serve with rice.
1 head nappa cabbage |
1/2 onion, thin sliced |
1/4 carrot, thin julienne |
1/4 radish, thin julienne |
4 green onions, cut into 2 inches |
2 tbsp minced garlic |
1 tsp minced ginger |
1/2 cup go choo ga roo (Korean chili powder) |
2 tsp salt |
1 tbsp sugar |
1/2 cup sea salt (or any coarse salt) |
1 cup water |
1/4 cup jeot gal (Korean fish sauce) |
1/3 cup water |
1 tbsp flour |
Quarter the nappa cabbage, wash and drain.
Mix 1/2 cup sea salt (or any coarse salt) and 1 cup water.
Put cabbages in a salted water and take out one at a time to get salt down.
In a container, add cabbages and pour salted water, set aside for at least 6-8 hours.
(Overnight will be great.)
The cabbage should be soft enough to bend. Wash, drain well.
In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.
Put on a medium heat, stir with a whisk constantly until boils, off the heat, cool slightly.
To a flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
Mix in vegetables to the flour and chili powder mixture.
Take one cabbage, stuff in above mixture to an every layer.
Try to fold in half
With 2 outer leaves, wrap the whole thing securely.
Put it in a air tight container.
Let it sit on a kitchen counter for overnight.
Put in a refrigerator for 2-3 days.
Kim chi is the "must have" in Korean food.
Napa cabbage kimchi is called "Bae chu kim chi", but also called just kimchi.
There are dozens of different kinds of kimchi, made with all sorts of vegetables.
Also the varieties of flavor and amount of water content varies from one to another.
8 oz English cucumber or seedless cucumber |
3 tablespoons rice vinegar |
3 tablespoons sugar |
1 tablespoon soy sauce |
2 teaspoons sesame seeds |
1-1/2 teaspoons minced garlic |
1/2 teaspoon go choo ga roo (Korean chili powder) |
1/4 teaspoon salt |
Half the cucumber and slice very thinly. Put all ingredients in a bowl, add cucumber, mix. Serve cold.
Oh ee cho jeol im (Cucumber pickle)
3 oh ee (English cucumber), peeled, seeded, cut into 2 inches strips |
2 tbsp salt |
6-7 dried chilies |
4 tbsp rice vinegar |
4 tbsp sugar |
2 tsp minced garlic |
2 tsp chili oil* |
1 tsp salt |
*Warm up 1 cup oil, put 2 tbsp chili powder in, let it rest for 30 minutes, strain.
Put 2 tbsp salt into cucumber. Set aside for two hours.
Wash, using two layers of cheese cloth, squeeze out water as much as possible.
Mix rest of the ingredients. Pour over to the cucumber.
Put it in a refrigerator for 24 hours.
This dish goes well with meat dishes, for example, bul go ki(bbq beef), gal bi(grilled shrt rib)...
If you have weak hands, get someone who can do it for you. It is critical to get rid of the moisture from the cucumber. That's the key to make the wonderfully crispy cucumber salad. It is hard to squeeze all of cucumber at once. Try to divide into several batches.
10 oz blanched Nappa cabbage (bae choo) |
2 tsp dwen jang (Korean bean paste) |
1/2 tsp sugar |
1/2 tsp soy sauce |
1 tsp minced garlic |
1/2 ts sesame seeds |
1 tsp sesame oil |
Take the leaves out from the cabbage, slice it, blanch in a water for 2 minutes.
Transfer to a cold water bath, and drain. Squeeze with hands, put in a bowl.
Add remaining all ingredients, mix and serve.
1 stick burdock (woo eong) |
3 tbsp soy sauce |
3 tbsp sugar |
2 tbsp vegetable oil |
1/2 tsp pepper |
1/4 tsp sesame seed |
Peel burdock with vegetable peeler.
Cut into 2 inches length, julienne it.
Put the pan on a medium-high heat, add oil, soy sauce and sugar, bring to a boil.
When the bubble comes up, add burdock and pepper.
Cook until the moisture absorbed.
Serve with some sesame seed on top.
Go sa ri na mool (Fernbrake salad)
16 oz go sa ri (fernbrake)* |
3 tablespoons vegetable oil |
1.5 teaspoons minced garlic |
1 teaspoon soy sauce |
1 teaspoon salt |
1 teaspoon sesame seeds |
1 small pack paeng ee beo seot (enoki mushroom)-optional |
1 green onion-optional, chopped |
Soften the fernbrake according to what you have by following bottom direction.
Cut the bottom of pae ee (enoki).
Heat wok, put oil, add minced garlic, cook for a minute, add fernbrake.
Cook until tender, add soy sauce, and salt, stir.
Add paeng ee, green onion, cook for another minute.
Finish with sesame seeds.Serve with rice.
After first serving, let cool, put in a fridge.
They store for 2-3 days.
* There are prepacked(freezed) fernbrakes.
I think all brands are fairly the same.
Just thaw, wash, soak in a water for 20 minutes and use.
For dry fernbrake from a grocery store in us, it is tricky because sometimes they never get tender. Soak in water, change water after 30 minutes, leave for over night.
If still not fork tender, put in a pot, cover with water, cook until they get tender.
Or if they are tender after any stage, you can just use them.
For those who are lucky enough to have a Korean grocery nearby, find blanched fernbrake. Take them home, wash, and cook. Is't that simple? ^^
And they taste much better.
Or if you are in Korea in spring, get fresh picked fernbrake.
They are the best! Juicy, tender and full of flavor~
8 oz chui na mool, blanched |
3 tablespoons vegetable oil |
1 tablespoon minced garlic |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1/2 teaspoon sesame seeds |
Heat the pan, add oil and garlic, saute for a minute.
Add squeezed chui na mool, stir with chopsticks.
Cook briefly, season with soy sauce and salt.
(You can put a pinch of sugar to balance the flavor.)
Finish with sesame seeds on top.
Chui or Chui na mool is one of the spring mountain vegetables.
It has slightly bitter taste, which you can get rid of by soaking in a water.
There is frozen (pre-cooked) chui available in Korean store.
Just thaw and cook it.
It can be used as a wrap (ssam).
Moo mal laeng ee mu chim (Dried Korean radish salad)
4 oz moo mal laeng ee (dried Korean radish) |
1/2 cup soy sauce |
3/8 cup sugar |
1/8 cup water |
1 tablespoon sesame oil |
1 tablespoon minced garlic |
1 tablespoon go choo ga roo (Korean chili powder) |
1 tablespoon ggae (sesame seeds) |
1/4 teaspoon pepper |
Soak moo mal laeng ee in water for 10 minutes, drain well.
Mix rest of ingredients, add moo mal laeng ee, push into the liquid.
Set a side for about 2-4 hours, stir occasionally.
They will soak up almost all water when done.
1 mu (radish) or 3 Lb |
1 cup go choo ga roo (Korean chili powder) |
4 green onions, cut in a bias |
1/2 onion, slice thinly |
2 heads minced garlic |
1 piece ginger (1/4 inch thick), fine chop |
2 tablespoons sae woo jeot (salted shrimp),chopped |
or same amount of fish sauce |
1/4 cup salt |
2 teaspoons sugar |
1 teaspoon sesame seeds |
Wash and peel radish. Cut into 1 inch cube.
In a large bowl, add radish and pour go choo ga roo, mix well.
Add garlic, ginger, salt, sae woo jeot, sugar and sesame seeds, mix with hands.
Put green onions and onion, mix slightly.
Transfer in a air tight container.
Leave on a kitchen counter for over night or a day then to refrigerator.
1 potato (14 oz), cut into bite size |
1/2 green bell pepper, cut into bite size |
1/2 red bell pepper, cut into bite size |
3 tbsp vegetable oil |
1.5 tbsp soy sauce |
2 tbsp sugar |
1 tbsp water |
1/2 tsp salt |
1 tsp sesame seeds |
Peel the potato, wash, cut in half in lengthwise, put flat side down, cut into 1 inch pieces.Prepare the bell peppers as the same way.
Heat the pan on a high flame with some vegetable oil, add potato, stir fry for 3-4 minutes. Add bell peppers, cook for 2 minutes. Season with soy sauce, sugar, water and salt. If it boils, reduce low, cover the lid, cook for another 2-3 minutes or until the potato gets tender. Transfer the a dish, garnish with some sesame seeds.
Mool naeng myon (Buck wheat noodle in cold beef broth)
serves for 2
5 oz naeng myon noodle |
1/2 lb beef shank |
1/4 English cucumber, julienne |
1/2 asian pear, julienne |
1 egg, hard-boiled, sliced in half |
1/4 cup pickled radish* |
sugar |
vinegar |
gyeo ja (Korean mustard) |
1/4 inch piece ginger |
4-5 cloves of garlic |
1 tsp. salt |
1/2 tsp. pepper |
Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.
Take out the meat and slice very thinly. Set aside.
Save broth, strain, put in a refrigerator. Skim fat on top.
* Pickled radish
Julienne radish. Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
Mix well, leave in a refrigerator for at least 30 minutes.
In a big pot of boiling water, add noodle.
Cook for 3-5 minutes depends on instruction of the package.
Wash in a cold water for several times to get rid of excess starch.
Drain and set aside.
In a big bowl, pour chilled broth, some ice and add noodle.
On top, garnish with an egg, pear, cucumber and picked radish.
Serve with sugar, vinegar and gyeo ja (Korean mustard).
"Naeng Myon" is one of the most popular dishes in summer.
There are two types of Naeng Myon noodles, "Pyeong Yang" style and "Ham Heung" style. "Naeng Myon" noodle is made with buck wheat and potato starch, unlike Japanese "Soba" noodle, the chewy texture is a trademark.
serves two
2 bunches noodles (so myon) |
1 cup squid, cleaned, sliced |
4 pyo go beo seot (shiitake), halved |
several imitation crap meat |
6 medium shrimps, cleaned |
1/4 cup kimchi, squeezed |
2 green onions |
1/2 onion |
1 tablespoon go choo ga roo (Korean chili powder) |
1/2 tablespoon minced garlic |
1 teaspoon soy sauce |
10 dried anchovies |
salt |
pepper |
In a pot, add 7 cups water and anchovies, bring to a boil, simmer for 10 minutes.
Add kimchi, garlic and chili powder, cook for a minute. Add squid, bring to a boil.
Put noodles, onion, shrimp, mushroom and crap meat, let boil for 4-5 minutes until noodles are done. Season with soy sauce salt and pepper.
serves 2
180 g naeng myon gook soo (naeng myon noodle) |
1/4 cucumber, thin julienne |
1 egg |
yang nyum jang (sauce) : |
2 tbsp go choo jang (Korean chili paste) |
2 tbsp sugar, 2 tsp sesame oil, 1 tsp minced garlic |
1/2 tsp soy sauce, 1 tsp sesaem seeds |
Boil big pot of water for noodle.
In a small pot, hard-boil egg. (To make well done, add water, an egg, bring to a boil, reduce heat to medium,cook for 10 minutes.) Immerse in a cold water immediately.
Peel, cut in half.
Add noodle to a pot, cook for the recommended time from manufacturer.
Dump in a cold water. Wash 2-3 times until the clean water comes out.
Drain well.
Mix the sauce. In a large bowl, add noodle, put sauce on top.
Garnish with cucumber and an egg.
Naeng myon is one of the traditional noodles from Korea.
It is very thin, yet has quite chewy texture.
Naeng myon noodles contain a lot of starch so they will stick to a pot and to each other. Be sure to add a fair amount of water while cooking.
serves 2
2 bundles so myon noodle |
1/4 cup myeol chi (dried anchovy) |
1 3x3 kelp piece |
1/2 onion, thin sliced |
1 egg |
4 oz beef |
gat eon yang nyeom :soy sauce, sugar, minced garlic, |
sesame oil, salt and pepper |
1/2 square eo mook (fried fish paste) |
1/4 cup kim chi, squeezed |
1 tsp soy sauce |
2 tsp salt |
yang nyeom jang (sauce) : 1 tbsp soy sauce, |
1 tsp chopped green onion, 1/2 tsp sesame oil, |
1/2 tsp sesame seeds, 1/4 tsp minced garlic |
Boil a big pot of water for noodles. Add noodles, cook for 3-4 minutes depends on recommended time. Rinse in a cold water, drain.
Add 6 cups cold water to a pot for broth. Add dried anchovy and kelp. Bring to a boil, reduce heat to low simmer for 5-7 minutes. Skim the bubbles, take out anchovies and kelp. Add soy sauce and salt, bring up to a boil again, turn the heat off.
Saute onion with some vegetable oil.
Mix egg with a touch of salt, make a thin crepe. (Heat pan, add egg and turn off to very low heat.) Cool slightly, cut into thin strips.
Cut kim chi into thin strips.
Add 1/2 tsp sugar and sesame oil, mix well with hands.
Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper. Heat pan, saute beef.
Julienne eo mook. In a pan, add soy sauce, sugar and pepper, bring to a boil.
If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.
Put noodles in a big bowl. Pour hot broth.
Arrange kim chi, beef, onion, eo mook and egg on a platter.
Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes.
serves 2
14 oz (1 pack) jjol myon (chewy noodle) |
1 egg, hard boiled |
1/4 cucumber, thin julienne |
cho go choo jang : 2 tbsp go choo jang (Korean chili paste) |
1 1/2 tbsp sugar |
1 tbsp rice vinegar |
1/2 tsp minced garlic |
1/2 tsp sesame seeds |
1/4 tsp sesame oil |
a pinch of pepper |
Boil 6 cups water in a big pot.
Cook noodle for 5 minutes or follow the instruction on the package.
Rinse several times to get rid of starch in cold water, drain well.
Cut an egg in half.
In a bowl, add half of the noodle, put some cho go choo jang, place cucumber and egg on top.
DESSERTSIn jeol mi (Sweet rice flour cake covered with toasted bean powder)
1 lb sweet rice flour |
1/2 pack toasted bean powder |
4 tablespoons sugar |
2 teaspoons salt |
2 cups water |
Preheat oven to 375F.
Mix sweet rice flour with 3 tablespoons of sugar and 2 teaspoons salt.
Add water and mix well.
Spray the ring mold with vegetable spray or butter.
Spoon in the batter, cover with a foil(spray the foil, too), bake for 1 hour.
The key is not to form a crust outside, so use heavy pan or use extra cookie sheet on the bottom. Or just bake in a pound cake mold then peel off the crust with a knife.
After an hour, take it out, flip it on a cutting board, cut into bite size pieces.
Mix bean powder with 1 tablespoon sugar. Roll the rice cake in a bean powder.
Serve warm.
Separate them when they are hot, because the rice cake will go bad from the heat.
After they are cooled, store in a fridge, then warm up in a pan with low heat.
Or they will stay soft a day or two in a cool counter top.
| 2 cups or 14oz or 400g pat (red beans) |
| 1 lb sweet rice four |
| 1/4 teaspoon salt |
| 3 tablespoons sugar |
| 1 teaspoon salt |
| 2 tablespoons sugar |
| 1 teaspoon salt |
| 2 cups water |
| more water for boiling red beans |
|
|
| 9x13 inch baking dish |
| baking spray |
Wash beans, put in a big bowl, add water, and let sit for overnight. The beans going to soak up lots of water, so add plenty.
Drain beans, transfer to a big pot, cover with water, bring to a boil. When it starts to boil, turn the heat off, drain, put back into the pot, add 3-4 times of water and 1/4 teaspoon salt, let boil again, reduce heat to medieum and cook for 40-50 minutes. Take one bean out, and press with your finger, if it is crushed, it's done. Be careful with the hot bean. You don't want your beans to cook completely so they're mush.
Drain very well, mix with 3 tablespoons sugar, and 1 teaspoon salt. With potato mash, crush the bean and spread to a cookie sheet to cool and dry slightly. At this stage, you can freeze them, and use later.
Prehet oven to 350F.
Pour the sweet rice flour into a large bowl, add 2 tablespoons sugar and 1 teaspoon salt, stir. Add 2 cups water and mix well.
Lightly spray the baking dish, add a half of the mashed beans, spread well and press a little bit, then add whole rice flour mixture, spread evenly, add remaining beans, and press the top slightly. Cover with foil, bake for 1 hour. If the skewer comes out clean, it's done. ^^ Cool for 20-30 minutes, inverted to a board, and slice.
Nok doo si roo ddeok (Sweet rice cake with mung beans)
| 1 and 3/4 cups nok doo (mung beans) |
| 1 lb sweet rice four |
| 1/4 teaspoon salt |
| 3 tablespoons sugar |
| 1 teaspoon salt |
| 2 tablespoons sugar |
| 1 teaspoon salt |
| 2 cups water |
| more water for boiling mung beans |
|
|
| 9x13 inch baking dish |
| baking spray |
Wash beans, put in a big bowl, add water, and let sit for overnight. The beans going to soak up lots of water, so add plenty.
You have to peel the beans by rubbing them with your hands in water. Discard floating shells, and repeat until all the shells are gone. Or you can purchase split mung beans without any covering. It is easy to use, just soak for over night and cook. But sometimes the split beans have weird wellow tone and when they soaked in water they tend to release very yellowish water. I don't know how they turn into that wellow. There are some choices. Try oriental markets.
Drain beans, transfer to a big pot, add 3-4 times of water and 1/4 teaspoon salt, bring to a boil. When you boil mung beans, they make forms, that similar to the soft peak whipped cream, so you don't want to cover the pot, othersie it's going to boil over. When it starts to boil, reduce heat to medieum and cook for 50 minutes to an hour. Skim off the foam. Take one bean out, and press with your finger, if it is crushed, it's done. Be careful with the hot bean. You don't want your beans to cook completely so they're mush.
Drain very well, mix with 3 tablespoons sugar, and 1 teaspoon salt. Spread to a cookie sheet to cool and dry slightly. At this stage, you can freeze them, and use later.
Prehet oven to 350F.
Pour the sweet rice flour into a large bowl, add 2 tablespoons sugar and 1 teaspoon salt, stir. Add 2 cups water and mix well.
Lightly spray the baking dish, add a half of the beans, spread well and press a little bit, then add whole rice flour mixture, spread evenly, add remaining beans, and press the top slightly. Cover with foil, bake for 1 hour. If the skewer comes out clean, it's done. ^^ As soon as it came out from the oven, press the top with spatula so the beans can be stick to the rice cake. Cool for 20-30 minutes, inverted to a board, and slice.
Ddeok bok ee (Rice cake in hot sauce)
serves 4
8 oz ddeok bok ee ddeok (tube shape rice cake) |
1-2 sheets fish cake, cut into bite size |
1/2 onion, roughly chopped |
1/4 cabbage, roughly chopped |
1/4 carrot, sliced |
1 green onion, chopped |
2 tbsp go choo jang (Korean chili paste) |
1 tbsp go choo ga roo (Korean chili powder) |
1 teaspoon minced garlic |
2 tsp sugar |
1 tsp soy sauce |
pepper |
sesame seeds |
Put rice cake in a pot, add water to cover, cook until soft.
Add go choo jang, go choo ga roo, sugar, soy sauce, pepper.
Bring to a boil, reduce to simmer until the sauce gets a little thick.
Add vegetables, cook for 2-3 minutes.
Put fish cake in, simmer for another 1-2 minutes.
Finish with green onion and sesame seeds. Serve hot.
This dish is one of the most popular snacks among teens, especially for girls.
It's hot, hot, and hot!!! Might be to spicy for those who are not familiar with Korean food. But it's really good.(Also you can make milder version.)
Once you taste it, you will always go back! Sometimes I use thin rice cakes, they cook faster and also absorb flavor faster.
4 oz beef (any grilling part with less fat) |
3/4 lb ddeok (rice cake, flat oval shape)* |
1/4 carrot |
1/2 onion |
2 green onions |
2 oe mook (fried fish paste cake), any shape/flavor, cut into bite size |
2 tablespoons sugar |
4 tablespoons soy sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon minced garlic |
2 teaspoons sesame oil |
3 cups water |
Soak ddeok in a water for an hour, drain.
Put a wok on a high heat, add beef and sesame oil, cook for a minute.
Add 3 cups water, bring to a boil
Season with soy sauce, sugar, garlic, add ddeok, let boil again.
Onion and carrot goes in, reduce heat, cook until ddoek gets tender.
Add oe mook, green onions, salt and pepper to taste.
Cook for another minute.
* "Ddeok" is a general term for the rice cake. There are many kinds of ddeok in Korea.
They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to cook "ddeok gook" which is the traditional soup for New years. Or you can use tiny snowman shape "jo raeng ee ddoek". For "ddoek bok ee", we use narrower tube cut into about 2 inches.
In here, I prefer ovals because they cook very fast.^^
serves 6
This is one of the famous street food from Korea.
It contains almost nothing but rice and tiny bits of vegetables
but you can't resist wonderful smell of sesame oil
and perfect match of rice and veges after shopping.
6 cups cooked rice |
rice seasoning : 2 tablespoons sesame oil |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon soy sauce |
10 sheets kim (seaweed sheet, nori) |
5 mini seafood sausage * |
1/4 dan mu ji (pickled radish, yellow) |
1/2 carrot |
1/2 bunch spinach |
spinach seasoning : 1 teaspoon sesame oil |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon soy sauce |
sesame oil to cover the surface of kim |
sesame seed to garnish |
* This is about 4 inchs length 3/4 inch diameter fish paste sausage.
Ask for sausage for Kim bab at Korean grocery
or it can be substitute with any mild flavor sausage.
Cool rice slightly, add seasonings, mix lightly.
Blanch spinach, drain, squeeze well, mix with seasonings.
Cut carrot, radish and sausages into 1/8 inch thick strips.
Saute carrot with some salt.
Cut kim half in lengthwise.
Using bamboo roller, place kim, add rice leaving quarter inch on top.
Place several rice grain on top part, press so they work as a glue.
Add radish, spinach, sausage and carrot.
Roll carefully, seal with rice grain pressed flat to kim.
Brush sesame oil. Quarter them, garnish with sesame seeds and serve.
Oh jing oe tui kim (Fried squid)serves 2
8 oz squid, skinned, cut into strips |
1 cup flour |
1/2 cup water (4-5 tbsp more) |
1 tsp salt |
1/2 tsp baking powder |
oil to deep fry |
"Cho Kan Jang"(soy sauce and vinegar dipping sauce) :
3 parts soy sauce + 1 part rice vinegar
Prepare squid. It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.*^^*
Mix flour salt and baking powder.
Add water, mix with a whisk quickly.(Don't over do it!)
Salt and pepper squid and dredge with flour. Then put into a batter.
Fry until light gold color. Serve with Cho Kan Jang.
This dish is one of the most popular street snacks.
The batter is a little heavier than "Tempura" batter.
And goes well with spicy dishes like "Ddeok bok ee"
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