Sunday, October 05, 2008

Korean Craze~


ROLLED OMELETTE (GYE RAN MAL YEE)

Ingredients:
3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable oil.
  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
  4. Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
  5. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  6. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  7. Make a long rectangle box shape by cooking 4 sides.
  8. When the omelette cools down, cut it into bite size and serve it with rice.

Egg side dishes from Maangchi on Vimeo.



STEAMED EGG (GYE RAN JJIM)

Ingredients:
3 eggs, ½ cup water, 3 ts of salted shrimp sauce (“sae woo jeot” in Korean) , 2 green onions

  1. In a microwavable bowl, put 3 cracked eggs, ½ cup water, 3 ts salted shrimp sauce, 2 chopped green onions and stir it with a fork
    *Tip: If you don’t have sae woo jeot (salted shrimp sauce), you can use 3 ts of fish sauce.
  2. Put it into the microwave oven and cook it for 5 minutes. Serve it with rice.


SPICY STEAMED EGG (MAE WOON GYERAN JJIM)

Ingredients:
3 eggs, 1/2 cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, ½ tbs toasted sesame seeds powder, 3 green onion or chopped asian chives (bu chu)

  1. In a microwavable bowl, add 3 cracked egges, ½ cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, 3 chopped green onions, and ½ tbs toasted sesame seeds powder and mix it well with a fork.
  2. Put it into a microwave oven and cook it for 5 minutes.
  3. Dribble some sesame oil on top before serving.


KIMCHI STEW (KIMCHI CHIGAE) AND BEAN SPROUT SIDE DISH

Ingredients:

Ok, let’s start!

  1. In a shallow pot, put some chopped kimchi and juice.
  2. Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
  3. Pour water until all ingredients are submerged.
  4. Cover the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
  5. Add tofu and boil it 5 minutes more and put some sesame oil right before serving.

Enjoy it!



KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Ingredients:

Ingredients for soup

Ingredients for Base

Directions
  1. Cut up vegetables, kimchi and tofu and set aside.
  2. Rinse meat, cut into thin strips 1-2" long.
  3. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
  4. Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
  5. In a separate bowl, combine soup base ingredients and mash together.
  6. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
  7. Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
  8. Taste soup for adjustments; add water as needed, or make extra soup base if needed.
  9. As soon as the meat is done, turn the heat down to low, add the tofu slices.
  10. Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).


MI YEOK GUK (KOREAN SEAWEED SOUP)

SERVES 4 (change servings and units)

Ingredients

Directions

  1. Place the dried seaweed in a large bowl with water in it.
  2. Allow the seaweed to rehydrate for 45 minutes to 1 hour.
  3. Cut the seaweed into 2-3 inch pieces.
  4. Heat a pot to medium heat.
  5. Cut the beef into bite-sized pieces.
  6. Add the sesame oil, soy sauce, and beef to the preheated pot.
  7. Saute the beef until done.
  8. Add the seaweed and enough water to cover everything.
  9. Peel and smash the garlic cloves.
  10. Add to the pot.
  11. Bring the soup up to a boil.
  12. Reduce the heat to medium-low to medium.
  13. Allow the soup to simmer for about 30 minutes.
  14. Fish out the garlic cloves and discard.
  15. Add salt and pepper to taste.
  16. Serve over rice.

SEAPLANT SOUP (MIYUK GUK)

Sea plant soup (Miyuk gook):

4-6 servings

Ingredients:

  • 4 cups of soaked miyuk (1 cup of dried sea plant)
  • water 16 cups
  • fish sauce 4 -5 TBS
  • 200 grams of brisket beef
  • 1 TBS minced garlic
  • sesame oil
  1. Soak 1 cup of dried miyuk in a big bowl for at least 20 minutes.
  2. Drain the water from the sea plant and cut it into bite size
  3. Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)
  4. Cut brisket beef into 1 cm cubes.
  5. When it starts boiling(20 minutes), add the beef and 1 TBS of garlic and boil again for another 20 or 25 minutes over medium heat.
  6. Add 4 or 5 TBS of fish sauce and drizzle a few drops of sesame oil before serving.

Sea plant salad

Ingredients:

  • 7 cups of soaked miyuk (about 2 cups of dried seaplant)
  • 6 TBS of soy sauce (more or less depends on your taste)
  • 1 TBS of sugar
  • 1 TBS of minced garlic
  • chopped green onion
  • 4 or 5 TBS of vinegar
  • sesame seeds
  1. Soak 2 cups of dried sea plant (miyuk) in a bowl at least for 20 minutes and then drain the water from it.
  2. Boil some water in a pot and add the soaked miyuk and stir it with a spoon for 30 seconds or 1 minute.
  3. Rinse the seaplant in cold water and drain the water by squeezing slightly.
  4. In a big bowl, put the seaplant and add 5 or 6 TBS soy sauce, 4 or 5 TBS vinegar, 1 TBS minced garlic, 1 TBS sugar, 1 stem of chopped green onion, and mix it using your hand.
  5. Sprinkle some sesame seeds on it and serve it cold.


KIMCHI FRIED RICE

SERVES 4 (change servings and units)

Ingredients

Directions

  1. Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
  2. Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
  3. In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
  4. Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
  5. If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
  6. Garnish with toasted sesame seeds and or green onions.


KIMCHI AND KAKTUGI

Ingredients:

How to handle cabbages and radish:

  1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
  2. Soak each piece in cold water and sprinkle with 2½ cups of salt, and then set it aside for 2 hours.
    * tip: the stem should get more salt than leaf part
  3. Skin 2 radishes and cut them into 1 inch cube shapes. First cut it into several disks and then cut horizontally and vertically. Put it in a big bowl and sprinkle with ½ cup of salt. Then set this aside, too.
  4. 2 hours later, turn the pieces of cabbage over to salt evenly and turn the radishes as well.
  5. Another 2 hours later, you will see the cabbage look softer than before and the cabbage itself will have shrunk
    *The total salting process will take 4 hours
  6. Rinse the salted cabbage and radish with cold water 3 times.

Making Kimchi paste:

Make porridge

  1. Put ½ cup of sweet rice powder (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium high heat by stirring constantly.
  2. When you see some bubbles, pour ½ cup of sugar into the porridge and stir one more minute. Then cool it down.
  3. Place the cold porridge into a big bowl and now you will add all ingredients one by one.
  4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 TBS of minced ginger, 1 medium size minced onion
    *tip: much easier to use a food processor.
  5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.
  6. Add a 2 cups of frozen oysters, but it this is optional. (I found out lots of people can’t eat them. : ) )
  7. Mix all ingredients well and your Kimchi paste is done.

Now ready to spread it into leaves?
* I recommend you wear rubber gloves so that you won’t irritate your skin.

  1. Spread the Kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
  2. Put it into an air tight sealed plastic container or glass jar.

That’s all!

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

How do you know it’s fermented or not?

One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.


Kimchi and kaktugi from Maangchi on Vimeo.


KOREAN KIM CHI

SERVES 5 -6 , 1/2 gallon (change servings and units)

Ingredients

Directions

  1. chop or slice cabbage into bite size pieces.
  2. put in a large bowl,Add salt to about 2 cups water.
  3. stir to disolve,pour over cabbage,add more water.
  4. enough to cover all cabbage and let stand overnight and all the next day.
  5. Drain & rinse cabbage.
  6. Add about 1 cup water the garlic and pepper flakes.
  7. Let stand 2 more days, add some korean chilli paste, then put in the fridge to chill& eat.
p/s: If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

KOREAN SPICY PICKELD CABBAGE (BAECHU KIMCHI)

Ingredients:

  • 10 cups of water
  • 2 Napa cabbages, washed and cut into 2-inch squares
  • 1 cup coarse salt (or kosher or sea salt)
  • 1 Tbsp finely chopped garlic
  • 1 Tbsp chopped ginger
  • ½ cup red pepper flakes (kochukaru)
  • 2 Tbsp sugar
  • 5 scallions, cut into 1/2 inch pieces

Preparation:

  1. In large nonreactive bowl or pot, mix salt into water.

  2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.

  3. Soak cabbage for 5-6 hours.

  4. Remove cabbage and rinse in cold water, squeezing out excess liquid.

  5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

  6. Add cabbage and coat with seasoning mixture.

  7. Pack the seasoned cabbage into a large airtight jar with lid.

  8. Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

BOSSAM-STYLE BAECHU KIMCHI

~ Makes one gallon or 4-quart jar and one 1/2 gallon 2-quart jar

Salted whole napa cabbage
It is very important not to over-salt the napa cabbage and to be attentive to its changing chemistry during the salting process, in which it will lose over 90 percent of its water. Make sure you have enough sterilized, glass, screw-top jars. You can choose between one gallon jar and one half-gallon jar or three half-gallon jars.

7-8 lbs/2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 3/4 cup coarse sea salt or kosher salt
Water
1. Rinse the cabbage well once and drain.
2. Trim off any residual root of cabbage, leaving only enough to hold the cabbage together.
3. Slice the cabbage into length-wise quarters.
4. Use water sparingly to rinse the cabbage. Reserve the collected cabbage water.
5. Sprinkle salt between each leaf of the quartered cabbage, and place each in a row in a large, non-reactive bowl or pot and layer them.
6. Pour the reserved cabbage water toward the side of the container so as to not wash off the salt from the cabbage. The salted cabbage should not be entirely submerged in cabbage water.
7. Pour the remaining salt on top of the quartered cabbages.
8. Let the cabbage salt for three hours, shifting the cabbage pieces every hour. After the second hour passes, make sure you tend to it every fifteen minutes and test to see whether it has a crunch to your liking.
9. Rinse the salted cabbage pieces very thoroughly.
10. Wring the liquid from each cabbage piece and set aside. Reserve the juice in a separate bowl, you may require this later.
Spicy Kimchi Paste
I used my very powerful Vita-Mix Blender to finely grind my own organic sweet brown rice flour, but you can use regular sweet rice flour. For oysters, I used Hama Hama, which are famous for their briny flavor, firm meat, mild finish and freshness even during summer months, but if you can get a hold of them, use Olympia oysters because they have a unique smoky flavor and copper finish.

Kimchi Paste Base
3 tbs sweet brown rice flour
3/4 bulb garlic, cloves separated and peeled
2 tsp ginger juice, fresh squeezed
1/4 cup Korean brined baby shrimp
1 cup Korean hot pepper powder
½ cup oysters, raw, freshly shucked
¼ cup scallops, raw
1 blood orange, juice + zest
1 shitake mushroom, fresh or rehydrated if previously dehydrated
1/3 cup honey
½ sweet white onion

Kimchi Paste Bits
1/3 cup walnuts, finely chopped
1 lb Korean radish or daikon, peeled and sliced into 2 x 1 x ¼ inch blocks
1 large Asian pear, peeled and sliced into 2 x 1 x ¼ inch blocks
1 Fuji apple, peeled and sliced into 2 x 1 x ¼ inch blocks
2 tbs pine nuts, brown tips removed
2 jujubes, pitted and thinly slivered
3 tbs goji berries

1. Boil 1 ½ cups of water in a small non-reactive pot, reduce to a simmer, and gently sift 3 tbs of sweet brown rice flour into the water, stirring frequently. Let cool.
2. Pour the cooled sweet rice paste and the rest of the ingredients listed under Kimchi Paste Base into a blender and blend on high.
3. Mix the Kimchi Paste Base together with the ingredients listed under Kimchi Paste Bits.
Preparing the Kimchi
Make sure you use a plastic drop cloth or newspapers when stuffing the kimchi because the red peppers stain surfaces and clothing easily. Also make sure you wear rubber or powder-free latex gloves in order to prevent chili pepper burns.
1. Smear the kimchi paste between each of the cabbage leaves, depositing some of the radish, apple, and pear in the outer-most layer of the cabbages as well as the inner.
2. Tightly compress the leaves and then start depositing each prepared cabbage quarter into a sterilized glass jar with screw-top lid.
3. Press down on the prepared bundles as you fill each jar to remove any air bubbles.
4. Make sure you leave at least two inches of space on top of each jar.
5. Sparingly pour the reserved cabbage juice from the wrung cabbages into each jar.
6. Pile any remaining kimchi paste and bits into each jar.
7. Double saran wrap over the mouth of the kimchi jars and stretch a rubber band over the necks. Screw the cap on tightly.
8. Bag the kimchi in a plastic bag and make sure the whole jar is covered the bag to prevent odors and the potential release of gases.
9. Set aside in a cool dark place overnight. In the morning, ladle out some of the juice if necessary.
10. Let mature in a cool, dark place for 2-3 days before placing the kimchi in the refrigerator to slow the fermentation process. The kimchi will last up to 3 weeks after which it will gradually increase in sourness.
11. To serve, transfer one whole piece onto the cutting board and slice crosswise into 2 inch sections.

KOREAN KIM CHEE IN A DAY!

5 cups (change servings and units)

Ingredients

Directions

  1. In a large colander, mix cabbage with 4 Tbs salt.
  2. Let sit for 3 hours.
  3. Rinse cabbage thoroughly 2 or 3 times.
  4. Gently squeeze out excess liquid with your hands.
  5. Place the drained cabbage in a large glass bowl.
  6. Add the remaining ingredients and mix thoroughly(This is salty, if you like, add less salt, to taste).
  7. Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.
  8. Chill Kim Chee before serving.

KOREAN KIMCHIFIED ONIONS

SERVES 1 , 1 bowl (change servings and units)

Ingredients

Directions

  1. Peel onion and slice in half.
  2. Slice each half thinly.
  3. Dump onions in a bowl.
  4. (OPTIONAL) Slice one jalapeno thinly.
  5. Dump the jalapenos into the bowl.
  6. Squirt in enough Sriracha sauce to cover the onions, then mix everything.
  7. (OPTIONAL) Squirt in some lime juice.
  8. Enjoy right away!
  9. You can refrigerate it if you want the onion to become softer and for the onion juice to blend w/the hot sauce. Leftover sauce? Dump it over the onions the next time you make it.



SPICY KOREAN CHICKEN

SERVES 4 (change servings and units)

Ingredients

Directions

  1. Boil wings in pot until blood no longer visible.
  2. Drain.
  3. Mix ingredients together and bring to boil.
  4. Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
  5. Cook until carrots reach desired tenderness.
  6. Serve with sticky white rice.

KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE

SERVES 6 -8 (change servings and units)

Ingredients

Chiken Wings

Stir Fry Sauce

To Garnish

Directions

  1. Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
  2. For the Stir Fry SAuce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
  3. Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350º or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
  4. Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
  5. Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.
KOREAN MARINADE FOR MEAT

SERVES 5 -10 (change servings and units)

Ingredients

Directions

  1. If using roast, slice paper-thin.
  2. Pour marinade over meat.
  3. If using any kind of beef, let soak overnight room temperature.
  4. (The salt content from the soy sauce keeps beef from going bad).
  5. If using any kind of chicken, pork, ribs, or shrimp,refrigerate for up to 24 hours in fridge, then cook.
  6. Can cook on grill, bake, broil, quick panfry.


BI BIM BAP (KOREAN)

SERVES 6 (change servings and units)

Ingredients

Directions

  1. Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
  2. Cut chicken breasts into small pieces, matchstick sized.
  3. Let rest at least 2 hours in marinade -- refrigerated.
  4. Season egg yolks with salt. Beat until smooth.
  5. Lightly oil and heat nonstick pan over medium flame.
  6. Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
  7. Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
  8. Julienne white and yellow crêpes. Reserve.
  9. Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
  10. Stir-fry spinach in sesame oil. Reserve.
  11. Arrange chicken, egg, vegetables around rice.
  12. Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly.
  13. Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
  14. Serve Kochujang sauce with the Bi Bim Bap.
p/s: if no kochujang, can use Chili Paste Sauce with Soya Bean Oil


BIBIMBAP (MIXED RICE WITH VEGETABLES)

For 4- 6 servings.

Ingredients:

Recipe:
Arrange everything on a platter.

  1. Cook rice. (you can use a rice cooker or a stainless pot.)
  2. Rinse bean sprouts 3 times and put them in a pot with a cup of water and 1 ts of salt, and cook it for 20 minutes. Drain water from the cooked bean sprouts and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
    Put it on the platter.
  3. In boiling water in a pot, put in spinach and stir it for a minute, then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil.
    Put it on the platter
  4. Cut zucchinis into thin strips and sprinkle a pinch of salt and mix it together. A few minutes later, sauté it in a pan over high heat. When it’s cooked, it will look a little translucent.
    Put it on the platter.
  5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut them 5-7 cm in length and sauté it in a heated pan with 1 ts of vegetable oil. Stir it and add 1 TBS of soy sauce, half TBS of sugar, and cook it for 1-2 minutes and add sesame oil.
    Put it on the platter.
  6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil, and add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil and put it on the platter.
  7. On a heated pan, put some oil and the ground beef and stir it. Add 4 cloves of minced garlic, 1 TBS of soy sauce, half TBS of sugar, pepper, and sesame oil.
    Put it on the platter    .
  8. Cut a carrot into strips.
    Put it on the platter.
    If you want, you can sauté it too.
  9. prepare eggs with sunny side up.
  10. In a big bowl, put some rice in it and display all vegetables and meat on top depending on your taste.
  11. Serve it with sesame oil and hot pepper paste.

*For those who can’t tolerate spicy sauce. : )

Green onion sauce:

Chop 4 green onion and put it in a small bowl. Pour half cup of soy sauce in it and add 1 TBS sesame seeds, 2 ts of sugar, 1 TBS of sesame oil and mix it.

It takes a long time to prepare for ingredients for bibimbap, but once the all ingredients are made, you can share it with many people.

When you have more than 30 guests for dinner, you won’t need to worry about how to feed them. Increase the amount of this recipe, and display on a huge platter. Make rice and hot pepper paste and green onion sauce. It’ll be simple way of sharing meal with many people. Besides, it’s delicious.

Soup recipe for bibimbap:

Due to YouTube’s limited time allowed, I had no chance to mention soup that goes with bibimbap. You can make miso soup or egg soup.

Egg soup:

  1. A can of chicken broth and 2 cans of water using the can from the chicken broth and boil it.
  2. Beat 2 eggs with a fork and pour it into the boiling stock and stir it slowly. Put some salt if you want.
  3. Chopped 2 green onions
  4. Serve it in a small bowl and sprinkle a pinch of the chopped green onions.


KOREAN CHICKEN TERIYAKI - YANGNYOM TAK

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. Cut the chicken thighs in to bite size pieces, set aside.
  2. About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
  3. Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
  4. Marinate meat for at least 1 hour.
  5. Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
  6. Serve with steamed rice.
  7. Enjoy.



PUNCHY KOREAN STYLE MAPO TOFU

SERVES 4 (change servings and units)

Ingredients

Directions

  1. In a medium-sized skillet over medium heat, saute the ground meat and chopped onion.
  2. When meat is nearly cooked through and onions are translucent, add miso and oyster sauce.
  3. Stir to coat meat and onion pieces throughout.
  4. Add tofu cubes and gently combine with meat and onion mixture. It might not look like enough sauce at first, but with enough stirring, all the tofu will be coated perfectly.
  5. Saute until meat is cooked through and tofu is heated, about 5 minutes.
  6. If needed, keep warm on low and stir occasionally so the sauce doesn't stick and burn. Otherwise, serve hot on top of white short grain rice.


KOREAN SPICY NOODLE SOUP RECIPE

Ingredients:

  • 1 cup cabbage, chopped
  • 2 Tbsp soy sauce
  • 1 tsp chopped garlic
  • 1 tsp sesame oil
  • 2 Tbsp chili pepper flakes (kochukaru)
  • 4 cups water or soup stock
  • 6 oz protein (sliced brisket, rotisserie chicken, canned tuna or raw tofu sliced into chunks)
  • 1 Tbsp chili pepper paste (kochujang)
  • 1 egg, beaten
  • 8 oz Tofu Shirataki (1 package), udon, or sweet potato noodles
  • ½ scallion, chopped (optional)

Preparation:

  1. Cook noodles according to package directions, cut into 4 inch lengths, and set aside.

  2. In a soup pot over medium heat, stir fry cabbage with soy sauce, garlic, sesame oil, and chili pepper flakes for a few minutes, or until the leaves begin to look transparent.

  3. Add water or broth and bring to a boil.

  4. Reduce to a simmer and stir in chili pepper paste.

  5. Add protein (except for tofu) to pot and wait for soup to simmer again.

  6. Slowly stream in beaten egg.

  7. After 15 minutes, add in noodles (and tofu if using) and cook for 4 more minutes.

  8. Salt to taste and garnish with scallions is using.

(Serves 4).



JA JANG MYUN SIMPLIFIED

Ingredients:
  • 1 whole white onion - med size - chopped up.
  • 1 whole Korean squash - med size- peeled and chopped up.
  • 1/2 lb of ground pork.
  • Soy sauce
  • 3 tbsp of roasted black bean paste
  • 1/3 cup of water
  • 1 tbsp of flour
  • water
  • Pre-made ja jang myun noodles.

CHINESE STYLE JA JANG MYUN

Ingredients

Udon noodle (get it in any Asian store) about 18 oz of 4 servings
4 Tbs of Jajang*
4 oz of chopped pork meat
2 onions
4 oz of cabbage
1/4 of cucumber
2 Tbs of chopped garlic
2 Tbs of chopped ginger
2 tsp of sugar, oil.

For Starch water:
2 Tbs of starch
2 Tbs of water
*Ja-jang is black paste, and usually sold in a small jar at a Korean market. You can�t miss it. Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.

Method

  1. On a skillet, stir jajang and 4 Tbs of oil over medium high heat for about 3 minutes. (don�t burn it!)
  2. Chop pork meat, and cut cabbage and onion into 1/3 inch cubes.
  3. Boil udon noodle for about 4-5 minutes and drain water.
  4. On a skillet, stir fry garlic and ginger with oil. Stir in chopped pork meat and keep cooking.
  5. When pork is cooked, stir in onion and cabbage.
  6. When everything is cooked, stir in cooked jajang, 1/2 cup of water, and sugar. Keep cooking until water boils vigorously.� ^^;
  7. Pour in starch water and feel the mixture becoming thick and heavy.
  8. In a big bowl, place Udon noodle, and pour jajang mixture over and serve with cucumber on top.
JA JANG MYUN

Ingredients (use vegan versions):

1/2 cup each diced onion, carrot, potato, zuchinni/cucumber semi-circles, quartered mushrooms, and frozen peas
4 tablespoons black bean garlic sauce
1/2 cup water
1 teaspoon 807]cornstarch[/url]
cooked yakisoba noodles or noodles of your choice

Directions:

Boil the potatoes for about 10 minutes, until they're just tender.

Stir fry the onion, carrot, mushrooms, and zucchini. Add in the potatoes and stir for about thirty seconds. Take them off the heat.

In a small bowl, completely mix the black bean sauce with water. Pour over the veggies, add the frozen peas, and bring to a boil. Turn the heat down to medium-low and simmer uncovered for 7-10 minutes, stirring occasionally.

Spoon some of the sauce into a cup and mix with the cornstarch. Pour this mixture back into the wok and stir well to thicken the sauce.

Serve over hot noodles.

Serves: 3-4

KOREAN JA JANG MYUN

Ingredients:
Noodles (special “myun” for jja jang myun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, potato, zucchini, onion, cucumber.

Makes 4 servings.

  1. Cut the of pork into 0.5 inch (1cm) cubes. Leave the skin on.
  2. On a heated wok, put ½ TBS of olive oil and add the pork and stir fry it until it looks crispy.
  3. When the pork is well cooked and the color turns to golden brown, drain all the hot fat and set the pork aside. Leave it in the wok, we’re going to use this later.
  4. Preheat a small skillet over medium heat, then add 2 TBS of black bean paste and stir fry for 1 minute.
  5. Remove the extra oil and set the black bean paste aside.

Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion.

  1. Reheat the crispy pork in your wok over high heat, and add 1 TBS of olive oil.
  2. Add radish and potato and saute them for 2 minutes, and then add zucchini and onion and saute them for another 2 minutes.
  3. Add 7 cups of water until all ingredients are submerged, and close the lid and boil it for 15-20 minutes.
  4. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.
    *tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.
  5. Mix 1 TBS potato starch powder (or corn starch) and 1 TBS water and add it into the boiling soup and stir it. Then the soup will turn into a sticky sauce.
  6. Add some sesame oil
    YOU MADE JJA JANG! GRATZ!

Now, let’s cook the noodles (“myun”)

For 2 servings, you will need one bunch of noodles from the package.

  1. Boil water in a big pot, add the noodles and cover the lid. Cook for a few minutes according to the direction on the package (probably around 3 minutes).
  2. Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.
  3. Reheat the jja jang sauce and put it on the noodles

Serving:
Don’t eat it cold : )

Garnish with cucumber strips on the top of jja jang sauce and serve it with Kimchi or yellow pickled radish.


Jja jjang myun from Maangchi on Vimeo.


CUCUMBER KIMCHI (OISOBAGI KIMCHI) AND RADISH SOUP WITH BEEF

Oi Kimchi - Stuffed Cucumber Kimchi
Ingredients:

  1. Wash cucumbers and cut in half and make pockets out of cross slits.
  2. Don’t cut it all the way. Put them in a big bowl
  3. Sprinkle ½ cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes
  4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 TBS sugar, and mix them with a spoon.
  5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (a quarter cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of 4 and mix it
  6. Wash the cucumbers once and drain them and stuff the seasoning paste into the slotted cucumber and put it in a airtight container. You can wear rubber gloves
  7. Keep the Kimchi container in the refrigerator. Right after making it, you can eat it.

Radish soup with beef (for 2-3 servings)
Ingredients:

  • 150 grams of beef brisket
  • 2½ cups of sliced Korean radish
  • 3 green onions
  • 4 cloves of minced garlic
  • ½ cup of fish sauce
  • 6 cups of water
  1. Prepare a pot and pour 6 cups of water
  2. Cut radish into diagonally and thinly (about 2½ cups) and put it into the pot and cook it over medium high heat
  3. Chop beef brisket (150 grams) into small chunks and mince 3 or 4 cloves of garlic
  4. When the soup starts boiling about 10 minutes after, add the chunks of beef and garlic and boil it about 15 minutes more over medium heat.
  5. Skim the bubbles or stuff off the surface and add some fish sauce(depending on your taste) and put chopped green onions and cook 5 or 10minutes more over medium heat

Barley rice
Ingredients:
1 cup of uncooked rice, 1 cup of barley and 2½ cup of water.

  1. Rinse the mixture of rice and barley in a pot.
  2. Put 2½ cup of water and cover the lid of the pot.
  3. Heat it over high heat until it boils, and stir it with a spoon a few times.
  4. Simmer about 20 minutes over low heat



KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

4 servings

Ingredients
  • 1135 g chicken drumettes
  • 2 large potatoes, cut into large chunks
  • 2 carrots, cut into 2 inch pieces
  • 1 large onion, cut into 8 pieces
  • 4 cloves garlic, crushed
  • 60 ml water
  • 120 ml soy sauce
  • 25 g white sugar
  • 45 g hot pepper paste

Directions
  1. In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic.
  2. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
  3. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.


SPICY OCTOPUS (NAKJI BOKEUM)

Ingredients: 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 pyogo (shittake mushroom), quartered

sauce : 1/4 cup gochoojang (Korean chilli paste)

2 tablespoons gochoogaroo (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.





WINTER COOL CUCUMBER RECIPE

~ Serves 3-4 people

Garlicky Vinegar
This garlicky vinegar may be added to soy sauce for dipping dumplings, kochujang, or any other sauce or dish that calls for vinegar.

3 garlic cloves
6 tsp rice vinegar
1 tsp maesil ju, Korean green plum wine
1. Crush or thinly slice the garlic cloves.
2. Soak the garlic in 6 tsp of rice vinegar for an hour, or preferably, overnight.

Cucumber Salad
What adds an extra special spicy kick to this salad is the shot of fresh ginger juice.

3 japanese cucumbers – kyuri
2 tsp scallions/green onions, finely chopped
½ tsp cracked black pepper
2 tbs Korean red chili pepper, cut in thin .5 x .1 inch strips
1 tbs seaweed, cut in thin .5 x .1 inch strips
2 tsp honey
1 tsp soy sauce
1 tsp ginger juice
¼ tsp salt
3. Stir in honey into the ginger juice, which you have obtained from crushing the bulb of ginger.
4. Use your Japanese Mandolin slicer to evenly slice your cucumbers into thin 1/16 inch disks.
5. Lightly sprinkle the salt over the cucumbers.
6. Mix the garlic vinegar, soy sauce, and honeyed ginger juice together and pour over the cucumbers.
7. Add scallions, cracked pepper, salt, red chili pepper, and if you so desire sesame seeds and oil, and lightly toss.
8. Add the seaweed and additional red pepper on top for garnish and serve.
Variations
For a softer sesame version, add:
1 tsp toasted sesame oil
3 tsp toasted sesame seeds
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