eating and living

Daegu Tang/Jiri (Mild Cod Fish Stew)

2012-02-12T00:49:00.000-05:00

If you think all Korean stews are spicy and pungent, you're in for a pleasant surprise. The other day, my husband mentioned that we hadn't had a fish stew for a while, and I instantly thought of this delicate stew made with cod fish, daegu. I love its subtle yet deep flavor! Cod fish is mild-flavored and has white flaky flesh. It's a very popular choice for Korean fish stews. There are two distinct types of stew made with cod fish - spicy (daegu maeuntang) and mild (daegu jiri). Both dishes can be found at most Korean restaurants. Typically, anchovy stock is used for this dish to add depth to the stew. The broth should be light to highlight the natural taste of the fresh fish. Of course, the fish must be very fresh! Often, a couple of clams or shrimp are thrown in to add another layer of flavor to the broth. The main vegetables used in this dish are napa cabbage and white radish. You only need a little bit for this dish, so if you have to buy a whole cabbage and radish, use the leftovers for other dishes such as baechu guk and mu guk or namul. This stew is very refreshing and satisfying! It's undoubtedly healthy as well. We always enjoy it. Hope you do too!

2 servings
Ingredients:
1 pound cod fish (preferably steaks)

2 little neck clams
6 ounces tofu
1 or 2 leaves napa cabbage
2 ounces Korean radish
1 thin ginger slice
1 garlic clove, thinly sliced
a handful of watercress or crown daisy leaves (ssukgat)
1 ounce enoki mushrooms (optional)
1 or 2 scallions
a slice of lemon (optional)
salt and pepper

3 cups anchovy broth (Anchovy Stock II)

(You can also use soybean sprouts, zucchini, chile pepper, and/or shiitaki mushrooms.)

Clean the fish and clams.Clean the vegetables. Cut the cabbage and radish into bite sizes. Thinly slice the scallions.Cut the tofu into 1/2-inch thick small pieces.(The tofu is inadvertently omitted in this photo.)

Add the broth to a medium size pot along with the cabbage, radish, ginger, and garlic. Add salt and pepper to taste. Bring it to a boil over high heat. Cook until the vegetables turn soft, about 3 minutes.

Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through, about 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.)

Add the watercress or crown daisy leaves, enoki mushrooms, and scallions. Turn the heat off. Serve piping hot with the optional lemon slice on top.

Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

2012-02-02T22:29:00.000-05:00

This stew reminds me of my trip to Gyeongju, a historic city in the southeast coast of Korea, a few years ago. It was our first meal after a long train ride from Seoul. Recommended by the hotel staff, we ate at a restaurant well-known for its freshly made sundubu (aka extra soft tofu or silken tofu). The bustling restaurant, which had been converted from an old traditional house, had a homey feel. They make their tofu the old-fashioned way, using maetdol (grinding stone) and seawater. Needless to say, it was unbelievably fresh and delicious - the best sundubu I've ever had! Sundubu (also spelled soondubu) is soft soybean curds left at the stage before being drained and pressured into tofu blocks. Thus, it has high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you're lucky, you might have a good tofu house near you that specializes in this dish with several variations (seafood, meat, vegetables, combination, etc.) offered on the menu. The secret to making this restaurant favorite at home is in the broth. Take the time to make a good broth. I like to use anchovy broth, which is typical, but beef or vegetable broth will work well as well. Using the same basic technique, you can make different variations - meat only, vegetarian, kimchi, etc. Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with a lot of other ingredients. The result is delicate sundubu that is deliciously contrasted with the spicy broth and bold flavors. Who can resist this bubbling bowl of hearty stew on a cold day?

1-2 Servings

Ingredients:

1 package (11 ounces) sundubu (extra soft/silken tofu)
2 ounces beef or pork (rib eye, sirloin, pork loin or pork belly)
7 - 8 pieces of seafood assortment (shrimp, mussels, clams, and/or oysters)
1/2 small zucchini (2 - 3 ounces)
1/4 onion (2 - 3 ounces)
1 scallion

1 tablespoon red chili pepper flakes (gochugaru)- adjust to taste.

1 teaspoon sesame oil (use a little more if using more gochugaru)
1 teaspoon garlic
1 teaspoon soy sauce
salt to taste (about 1/2 teaspoon)
pinch pepper
1 cup anchovy broth (or other broth or water)

1 egg (optional)

Cut the meat into small (about 1-inch long) thin strips. Cut the the zucchini into about 1-inch pieces. Dice the onion. Clean the seafood.

Add the red chili pepper flakes and sesame oil to a small pot, place it over medium heat, and stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) Add the meat, onion, garlic, and soy sauce. Stir fry until the pork and onion are almost cooked, 2 - 3 minutes.

Pour in the broth (or water). Bring it to a boil and continue to boil for 3 - 4 minutes.

Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3 - 4 minutes.

Add the seafood and boil until the clams and mussels open, 2 - 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. Crack an optional egg into the stew right before serving while it's still boiling hot.

Mu Namul (Korean Radish Namul)

2012-01-26T22:11:00.000-05:00

This is a side dish that you should add to your list of favorite fall/winter Korean side dishes. It's simple, nutritious, and tasty! Namul is the general term that refers to a seasoned vegetable side dish. Made with mu (or moo), Korean radish, this dish is called mu namul. If you remember from my kkakdugi post, Korean radish is a variety of white radish (aka daikon) and has firm crisp flesh and a slightly sweet and peppery taste. According to the data provided by the United States Department of Agriculture, white radish is a good source of Vitamin B6, calcium, iron, magnesium, dietary fiber, vitamin C, folate, potassium and copper. Read more. In season, the radish tastes so good in its natural state that you really don't need to add much of anything else to make this dish delicious. My problem is that I can't stop eating raw pieces while I'm preparing the dish. The typical cooking method for this dish is a combination of stir-frying and steaming. The julienned radish is first stir-fried with a little bit of oil, and then covered and cooked over low heat for a steaming effect. The result is a healthy vegetable dish that is mildly flavored and naturally sweet. Enjoy!

Ingredients:
1 pound Korean radish (mu/moo)

1 tablespoon vegetable oil
2 teaspoons soup soy sauce (optional)
salt to taste (start with 1/4 teaspoon, if using soup soy sauce, otherwise 1/2 teaspoon)
1 teaspoon minced garlic
1 scallion, finely chopped
2 teaspoons sesame oil
1/2 teaspoon sesame seeds

Clean the radish. Peel the skin if necessary. You don't need to peel if the skin is smooth and clean.Cut the radish into match sticks (use a mandoline if available).

Heat a large skillet with a tablespoon of oil over medium heat. Add the radish sticks with the optional soup soy sauce, salt, and garlic and cook for 4 - 5 minutes, stirring well, until the radish sticks become wilted and translucent.

Add 1/4 cup of water. Reduce the heat to medium low, cover, and cook for an additional 3 - 4 minutes, until it reaches the desired level of softness. Taste and adjust seasoning and/or cooking time as needed. Right before turning off the heat, add the chopped scallion, sesame oil, and sesame seeds, and stir well. Serve warm.

Baechu Kimchi (Napa Cabbage Kimchi)

2012-01-17T11:27:00.001-05:00

I am guest posting again today. (My last post was a guest post at Rasa Malaysia.) This time it's at Smoky Wok, Easy Asian Homecooking Recipes, authored by Jasmine, who's not only an amazing blogger, but also a professional food stylist, recipe designer and food photographer. I've been a huge admirer of Jasmine's blog for a long time, and it's an incredible honor for me to be guest posting on her beautiful blog. Make sure to head over to Smoky Wok (formerly Tastes of Home) to meet Jasmine, who blogs from Malaysia, and check out all her delicious recipes and gorgeous photos as well. She has such a passion for Korean food, and her blog shows a very impressive spread of Korean recipes. I thought a kimchi recipe would be nice to go with her Korean dishes. So, I decided to share my recipe on how to make traditional napa cabbage kimchi, (aka poggi kimchi).

I probably don't need to tell you that kimchi is the best-known Korean dish and Koreans eat kimchi literally everyday with every meal. Kimchi is basically a catch-all Korean term for fermented vegetables. There are hundreds of kimchi varieties in Korea. The napa cabbage kimchi is the most common variety. As I mentioned in my kkakdugi recipe, kimchi tastes vary widely, depending on the types, quality, and ratio of the seasoning ingredients. Every household has its own methods. Making better kimchi is a frequent conversation subject when my middle-aged Korean friends get together. Various jeotgal (salted seafood) are used in kimchi for the distinct pungency and depth of flavors and to aid the fermentation process. Saeujeot (salted shrimp) and myulchiaekjeot (fish sauce made with anchovies) are the two that are most commonly used. I usually make kimchi with 5 - 10 cabbages at a time. Why so much? Besides the fact that we Koreans eat kimchi everyday, I am a typical Korean mom who makes a massive amount of kimchi to supply to my grown-up children. Both my mother and mother-in-law did that for us for a long time, so I am definitely continuing the tradition. Also, my family loves every dish made with well-fermented kimchi, such as kimchi jjigae, kimchi mandu, kimchi bibimguksu, kimchi fried rice, kimchi jeon, tofu kimchi, etc. To help you start making kimchi at home, I came up with a recipe using one napa cabbage. Through this recipe, I hope you'll find that it's really not that difficult to make good kimchi at home. Enjoy!

Ingredients:
1 napa cabbage (about 6 pounds)
1 cup coarse sea salt
5 cups of water

1 pound Korean radish (mu/moo)
1/4 Asian pear (optional)
3 - 4 scallions

Seasonings:

1 tablespoon glutinous rice powder*
(*Mix it with 1/2 cup water, simmer over low heat until it
thickens to a thin paste and cool. Yields about 3 - 4 tablespoons.)
1/2 cup Korean red chili pepper flakes, gochugaru (adjust to your taste)
1/4 cup saeujeot (salted shrimp), finely minced
3 - 4 raw shrimp (about 2 ounces), finely minced or ground
3 tablespoons myulchiaekjeot (fish sauce)

3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds (optional)
1/2 cup water

2 large bowls or pots (7 - 8 quarts)
a large colander
kitchen gloves
3/4 - 1 gallon airtight container or jar

Cut the cabbage lengthwise into quarters. (This step is usually done by cutting the stem end in half only about 3 - 4 inches in. Then, slowly pull apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.)

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.

The cabbages should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down.

Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water, well. Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty.

Cut the radish and optional pear into match sticks (use a mandoline if available). Cut scallions into 1-inch long pieces. Transfer to a large bowl and combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary. If possible, let it sit for 30 minutes to an hour to allow the flavors meld nicely.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)

Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages.Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi.

Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripe. Then, store in the fridge. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

Mandu (Korean Dumplings)

2012-01-10T21:32:00.000-05:00

Today, I am so excited to be invited back at Rasa Malaysia and share a mandu (Korean dumplings) recipe as part of Bee's special series on the Lunar New Year recipes. (I previously shared my dwaeji bulgogi recipe with her readers.) She is an amazing blogger with over 400 easy Asian recipes, and her first cookbook Easy Chinese Recipes was recently released. Bee also asked me if I could share a little bit about Korean Lunar New Year traditions. Celebrated for three days, the Lunar New Year (Seollal) is the most significant traditional holiday in Korea. (It falls on January 23 this year.) It is a time for families to gather and pay respect to ancestors, through an ancestral rite (charae), and enjoy traditional food and games. Young people also honor their elders, by wishing them a prosperous and healthy New Year, with a deep bow (sebae) and receive gifts (usually money) in return. Growing up, this was one my favorite activities of New Year's day. We always wore a new traditional dress (hanbok) and visited the elders of relatives and family friends to perform sebae. I remember I was a happy little kid with lots of money in my special little pouch made for the occasion.

Food, of course, is a big part of the New Year celebration in Korea. As is the case in many cultures, it’s a tradition to gather around the table to make the dumplings in preparation of the New Year’s feast. Now, please head over to Rasa Malaysia to read the rest.

Makes about 25 - 30 dumplings
Ingredients:
25 - 30 dumpling wrappers (slightly thick)

Filling:

1 cup (packed) finely chopped kimchi
6 ounces tofu
8 ounces mung bean sprouts
1/2 medium onion
3 scallions
4 ounces ground pork (and/or beef)
1 tablespoon minced garlic
1 teaspoon finely grated ginger (or juiced)
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 egg (use the other half to seal the wrappers)
salt to taste (about 1/4 teaspoon)
pinch pepper

Finely chop the kimchi and squeeze out as much liquid as possible by hand. Squeeze out water from tofu.Using a cheesecloth will make squeezing easier. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water. Finely chop the onion and squeeze out water. Finely chop the scallions.

The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.

Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.

Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Make sure to line the steamer with a cheesecloth or paper towel to prevent mandu from sticking.

Tips for freezing: I usually make mandu in large quantities and freeze them for a quick snack or meal in the future. Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.

Dipping Sauce:
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)

Combine all the sauce ingredients and mix well. Serve the mandu with the dipping sauce.

A New Year Korean Feast Round-up

2011-12-30T07:27:00.000-05:00

Looking for recipes to celebrate the New Year the Korean way? Here is a round up of traditional Holiday dishes from Eating and Living that I hope will add to your New Year celebration.

Happy New Year to you and your family, everyone! 새해 복 많이 받으세요!

Tteokguk (Rice Cake Soup)
Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
Galbijjim (Braised Short Ribs)
Manduguk (Korean dumpling soup)
Japchae (Stir-Fried Starch Noodles with Vegetables)
Nokdujeon (Savory Mung Bean Pancakes)
Gungjung Tteokbokki (Stir-fried Rice Cake with Beef and Vegetables)

Nokdujeon (Savory Mung Bean Pancakes)

2011-12-29T23:55:00.000-05:00

I hope you and your family had a wonderful Christmas with lots of great food! Hopefully, Santa was nice to you as well! Like most of you, I've been incredibly busy shopping, wrapping, cooking, eating, and most importantly hanging out with my loving family!

As the new year approaches, I thought I'd share a dish that I grew up eating on New Year's day. Nokdujeon (also called bindaetteok/bindaeduk) is a variety of Korean savory pancakes made with ground mung beans. The dried mung beans are soaked in water for hours and then ground into a batter. Typically, mung bean sprouts, pork, gosari (fern brakes), scallions, and/or kimchi are added to the batter for additional flavor and texture. (In this recipe, I've omitted gosari.) The result is crispy golden brown pancakes that are soft and nutty with some added crunch from the vegetables. This recipe makes quite a few pancakes, but it's very easy to cut the recipe in half if desired. I hope you make this Korean holiday favorite for your New Year's feast.

makes about 12 5-inch pancakes
Ingredients:
2 cups dried mung beans* (yields about 4 cups soaked)
1 cup thinly sliced kimchi (1/4 to 1/3-inch thick)
8 ounces mung bean sprouts (about 1 cup cooked)
8 scallions, thinly sliced
4 ounces pork, ground or finely chopped
2 teaspoons soy sauce
1 teaspoon garlic
1 tablespoon sesame oil
salt

vegetable oil for pan frying

(*For convenience, I buy "peeled and split" beans. The quality of mung beans make a big difference in taste, so be sure to pay a little more to buy quality beans.)

Rinse and soak the mung beans in water for 3 - 4 hours. Drain.

Meanwhile, prepare the vegetables and meat. Cook the mung bean sprouts in boiling water for about 2 minutes. Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions and meat with soy sauce, and garlic and mix well.

In a blender, grind 2 cups of the soaked beans and 1/2 teaspoon of salt in 1 cup of cold water until it becomes coarse sand like consistency.

Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.

Heat 1 tablespoon of oil in a non-stick pan over medium to medium high heat. Ladle the mixture into the pan and spread it evenly into a thin round shape (about 5-inches in diameter). Cook until the bottom is golden brown (2 - 3 minutes) and turn it over, adding more oil, press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.

Serve hot off the pan with the dipping sauce.

Dipping Sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)

Kongnamul Bap (Soybean Sprout Rice Bowl)

2011-12-16T00:29:00.008-05:00

I hope everyone is having a joyous holiday season! Today, I have another delicious rice bowl recipe. It's a quick and easy meal you can put together to feed the whole family over the busy holiday season. Kongnamul bap is basically rice cooked with kongnamul (soybean sprouts). Simply add soybean sprouts to your rice, and cook the rice the same way as you normally do. Use less water because soybean sprouts release lots of water. The rice will soak up the nutty flavor of the soybean sprouts as it cooks. It's very common to add slightly seasoned beef or pork, giving the dish another layer of flavor, and making it a more substantial dish. Another addition that my family loves is kimchi! Doesn't kimchi make everything better anyways? So, that's what I'm sharing here. In this recipe, I precooked the kimchi and meat to develop more flavors before adding to the rice, but you can skip this step if you want. With a delicious soy sauce-based sauce mixed in, you and your family will love this tasty one-dish meal!

4 servings
Ingredients:
1-1/2 cups short grain rice
1-1/2 cups water

1 pound soy bean sprouts
4 - 6 ounces beef (or pork) (omit for a vegetarian option)
2 teaspoons soy sauce
1 teaspoon rice wine or mirin
1/2 teaspoon garlic
1 cup thinly sliced kimchi (preferably fully fermented)

Sauce:
4 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon Korean red pepper flakes (gochugaru)
1 teaspoon sesame seeds
1 teaspoon minced garlic
1 teaspoon sugar
2 - 3 scallions, finely chopped

Rinse the rice. Drain. (This is to make sure the correct amount of water is added.) Place in a pot or rice cooker and add the exact amount of water (1:1 rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and drain.

Cut the meat in small pieces and lightly season with the next 3 ingredients. Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes, adding some juice from kimchi to intensify the flavor, if available. Add the meat and stir-fry for another minute or two. (The meat doesn't need to be cooked through.)

Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and meat. Start the rice cooker, or cook over the stovetop.

While the rice is cooking, prepare the sauce by mixing all sauce ingredients.

When the rice is done, gently fluff up the rice, evenly distributing the sprouts, meat and kimchi. Serve with the sauce on the side.

Bulgogi Deopbap (Bulgogi Rice Bowl)

2011-12-05T22:54:00.004-05:00

Deopbap, literally translated to "covered rice", is a bowl of rice topped with some sort of topping. It's a casual one-dish meal that can be prepared with a variety of ingredients. The full name of the dish is determined based on the topping. Bulgogi deopbap is one of the most popular deopbap dishes in Korea. Bulgogi is a popular Korean dish, which is made with thin slices of beef marinated in a slightly sweet soy sauce-based sauce. To make this rice bowl dish with bulgogi, you will need to add a little bit more sauce when cooking the marinated meat, depending on how much sauce you want mixed in your rice. Usually anchovy broth is used for that extra sauce, but you can also use beef broth or even water. Make sure to season the broth as to not dilute the seasoning of the meat. When the rice absorbs that slightly sweet and savory sauce from the bulgogi, the ordinary steamed rice becomes incredibly tasty. You can add some of your favorite vegetables while cooking the bulgogi and make it a perfectly balanced meal. Enjoy!

4 servings
Ingredients:
1 pound thinly sliced beef (rib eye or top sirloin)*
2 scallions cut into 2-inch pieces
1/2 small onion thinly sliced
(*Pre-sliced bulgogi meat is sold at Korean markets. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices.)

Marinade:
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon sugar
1 tablespoon honey
1 tablespoon rice wine (or mirin)
1 tablespoon garlic
1 tablespoon sesame oil
1 teaspoons sesame seeds
2 tablespoons grated Asian pear (optional)
1/8 teaspoon pepper

Sauce:
1/2 - 1 cup anchovy broth* or beef broth (or simply use water)
1/2 - 1 teaspoon soy sauce
1/2 - 1 teaspoon sugar

Optional Vegetables:
4 ounces mushrooms
1 small carrots
(Or equal amounts of other vegetables such as baby bok choy, green cabbage, or bell peppers.)

4 servings of cooked rice
(Use a little less water than usual to cook the rice. Cooked rice should be a little drier than usual since it will absorb the sauce from the topping.)

Mix all the marinade ingredients in a large bowl.

If using packaged pre-sliced meat, separate the slices. Add the meat, onion, and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge.

Heat a skillet over medium high heat. Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.) Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.

Kkakdugi (Cubed Radish Kimchi)

2011-11-19T23:21:00.012-05:00

Korean radish, mu (or moo), is in season! They simply taste best this time of the year. Korean radish is a variety of white radish (aka daikon) and has firm crisp flesh and a slightly sweet and peppery taste. I've been taking advantage of the season and cooking many radish dishes, such as mu guk (soup), musaengchae (spicy salad), mu namul (stir-fried), and, of course, kkakdugi, which is a popular variety of kimchi. It's kimchi-making season in Korea. So, I decided to show you all how to make kkakdugi this time. The radishes are first cubed and salted for a short time and then mixed with the seasonings. The taste of kimchi depends a lot on the types, the quality, and the ratio of the seasoning ingredients. Each Korean household has its own ways. Traditionally, various jeotgal (salted seafood) are used in kimchi for the distinct pungency and depth of flavors. Saeujeot (salted shrimp) and myulchiaekjeot (fish sauce made with anchovies) are the two that are most commonly used. I almost always use both of these in my kimchi, as well as some fresh shrimp which is my mother's secret ingredient for adding extra freshness to the kimchi flavor. If you can't find saeujeot (salted shrimp) in your area, at least use some raw shrimp. It will make a huge difference. Kkakdugi can be enjoyed with any Korean meal, but it's especially good with a bowl of soup. It's an easy kimchi to make and will add some serious pungency and crunch to your meal!

Ingredients:
2 - 3 medium to large Korean radishes (about 6 pounds)*
(*Buy the ones with smooth skins that are firm and heavy.)
1/3 cup coarse sea salt (less if using table salt)

4 - 5 scallions, cut into about 1-inch lengths

Seasonings:
1 teaspoon glutinous rice powder*
(*Mix it with 1/3 cup water, simmer over low heat until
thickens to a thin paste and cool. Yields about 3 tablespoons.)
2/3 cup Korean red chili pepper flakes, gochugaru (adjust to your taste)
1/4 cup saeujeot (salted shrimp)**, finely minced
2 tablespoons myulchiaekjeot (fish sauce)
3 - 4 raw shrimp (about 2 ounces), finely minced or ground
3 tablespoons minced garlic
1 teaspoon grated ginger
(**If salted shrimp is not available, increase the fish sauce by the same amount.)

a large bowl (7 - 8 qt)
a large colander
kitchen gloves
1 gallon (or 2 half-gallon) airtight container or jar

Clean the radishes. Peel the skin if necessary. You don't need to peel if the skin is smooth and clean. Cut into 1-inch thick discs, and then cut each disc into 1-inch cubes, placing in a large bowl. (The cubes will look big but will shrink during the salting and fermentation processes.)

Sprinkle the salt over the radishes and toss well to coat evenly. Let sit for about 30 - 40 minutes until the radish cubes have softened and released some liquid.

Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix everything, including the rice paste, well. Set it aside for a while for the red pepper flakes to dissolve a little and become pasty.

Drain the radishes in a colander and discard the liquid. Do NOT rinse. Rising will wash the flavor away. (At this point, the radishes still contain sufficient water content that will be released during the fermentation process. With this method, the resulting kkakdugi will have a nice thick juice.)

Place the radishes back in the bowl. Add the seasonings and scallions.

Mix everything well, preferably by hand, until the radish cubes are evenly coated with the seasonings. (Make sure to wear kitchen gloves.) Taste a little bit of the seasoning off of a radish cube. It should be a little too salty to eat as is. Add more salted shrimp or fish sauce if necessary. (The radishes will be a little dry at this point, but they will release water during the fermentation process.)

Store in an airtight container or jar. Before closing the lid, press the kkakdugi down hard with your hand to remove air pockets between the radish cubes. Leave it out at room temperature for a full day or two, depending on the room temperature and how fast you want your kimchi to ripe. Then, store in the fridge. Although you can start eating it any time, kkakdugi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks. To me, kkakdugi tastes best when fully fermented, making it a little sour, but that is certainly a matter of personal preference.

Watercress Namul

2011-11-12T22:29:00.003-05:00

As I mentioned in my sigeumchi namul post, namul is the general term that refers to a seasoned vegetable side dish. An infinite number of farm-grown or wild vegetables are used to make nauml dishes in Korea. One of my favorites, which can easily be found here in America, is watercress. I love its slightly bitter and peppery flavor. When lightly cooked, watercress has that crunchy and chewy texture Korean namul is known for. Depending on where you are, you may often find this dish among many side dishes served at Korean restaurants. It is unbelievably easy to make and loaded with nutrients. So, add this to your list of Korean side dishes! Like spinach, watercress cooks down significantly, so double the recipe if you're serving more than 2 people or want to have some leftover for the next day. It is great in bibimbap as well.

Ingredients:
1 bunch watercress (about 6 - 8 ounces)
1 scallion, chopped
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
salt to taste (about 1/4 teaspoon)

Wash the watercress thoroughly.

Boil about 10 cups of water with 2 teaspoons of salt. Blanch the watercress until wilted, 30 - 40 seconds.

Quickly remove it from the pot and shock in cold water to stop the cooking.

Drain and gently squeeze out excess water. Cut into 2 to 3-inch lengths.

Add the remaining ingredients and mix everything well, by hand. Let it sit for at least 10 minutes for the seasonings to seep into the watercress.

Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

2011-11-01T23:39:00.009-04:00

I have a sweet treat to share with you today! A delicious hotteok (or hoddeok) recipe! Hotteok is a popular street snack in Korea. It's basically a pan-fried yeast dough stuffed with a brown sugar and nut filling. Eaten hot off the griddle on the street, hotteok is especially popular on cold days. It also reminds me of my trip to Korea in late October two years ago. My parents had traveled over there to get home country care for my mother's illness. Soon after, I followed them to help them out. One day, after having stayed at the hospital all night, I decided to go to Insadong for a little break. Strolling around, I ran into a hotteok stand with a long line of people. It got me curious, and before I knew it I was in line. I later learned that this place, called Teolbone (Beard man's) Hotteok, was very famous for their signature glutinous rice and corn hotteok. Although it was not the traditional hotteok that I grew up with, it was quite delicious! It certainly warmed up my soul when I was tired and weary on an unusually cold October day. What do you think I did when I returned home? I experimented with different ingredients and ratios to recreate it. However, that is not the recipe I am sharing here today. Because it's pumpkin season, I've tweaked it a little to make pumpkin hotteok. After a couple of trials, I was very happy with how these came out. They are chewy, gooey and nutty!

(Insadong Teolbone Hotteok - Oct. 2009)

Makes 8 - 10
Ingredients:
1 package Active Dry yeast (2-1/4 teaspoons)
1/3 cup warm water
2 tablespoons sugar
1 tablespoon canola or corn oil

1/2 cup warm milk
1/2 cup warm kabocha or pumpkin puree (either fresh* or canned)
(*See my hobakjuk recipe.)

1-3/4 cups all purpose flour
3/4 cup glutinous rice powder (aka sweet rice)
1 teaspoon salt

canola or corn oil for pan frying

Filling:
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon powder
3 tablespoons of assorted nuts (peanuts, walnuts, almonds, pine nuts, etc.), finely chopped
1/2 teaspoon vanilla extract

Warm a large bowl by rinsing it with warm water. Add 1/3 cup of warm water to the bowl. Stir in the sugar, oil and yeast. Let it sit for about 10 minutes until the yeast has bubbled up.

Sift the flour, glutinous rice powder, and salt together. Add the milk, pumpkin and flour mix to the yeast water. Knead until everything is well incorporated. The dough will be a little sticky.

Cover with plastic wrap. Place it in a warm place and let it rise until doubled, about an hour.

Prepare the filling by chopping the nuts and mixing all the filling ingredients well.

Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes until doubled again.

Start heating a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece to make an about 2 to 2-1/2-inch ball. Flatten into a thick disk, creating a shallow well in the middle. Add a tablespoon of the filling and lightly press it down with the spoon.

Carefully gather the edges together, pinching to seal. (This might take some practice.)

Put the sealed side down on the pan, flattening a little by pressing it down with an oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.

(Hotteok freezes well. You can reheat them in a toaster or toaster oven and enjoy delicious hotteok any time.)

Galbijjim (Korean Braised Beef Short Ribs)

2011-10-24T23:58:00.010-04:00

This recipe for galbijjim (or kalbijjim), braised beef short ribs, was originally posted on Feb 10, 2010. As the weather is getting cool and the season for family gatherings is fast approaching, I thought it would be nice to reintroduce this wonderful Korean dish. Galbijjim is typically served on traditional holidays and special occasions in Korea. I made these ribs for my father-in-law's birthday, a couple of weeks ago, and again for my son when I visited him this weekend. Galbijjim is a definite favorite at our house! In contrast to the braising method typical of Western cooking, Koreans do not sear the meat before braising them. The ribs are first parboiled in water with the aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a traditional technique, favored by Koreans, to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid as to not lose the flavor of the ribs during parboiling. Chestnuts, dates, pine nuts, and gingko nuts are traditional garnishes that make this dish look very elegant. But, the ribs will still be delicious without them. These juicy succulent ribs in a rich sauce will be perfect for any of your special occasions! Then again, why wait for a special occasion to make this tasty comfort food?

3 - 4 servings

Ingredients:
3 pounds meaty beef short ribs
1/2 onion
3 -4 thin ginger slices
5 garlic cloves
3 white parts of scallions

Braising Liquid:
1/2 cup soy sauce
3 tablespoons sugar (2 for less sweet ribs)
2 tablespoons honey
1/4 cup rice wine (or mirin)
2 tablespoons of sesame oil
1/2 medium Asian pear, grated (about 1/2 cup)
1/2 small onion grated
1 tablespoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon black pepper

Vegetables:
8 ounces Korean radish, cut into large chunks (about 1-1/2-inch cubes)
3 - 4 dried shiitake mushrooms, soaked and quartered
2 carrots, cut into large chunks (about 1 inch long)

Optional garnish:
6 - 8 peeled fresh chestnuts
6 - 8 dried Korean dates/jujube
10 - 12 gingko nuts, or 1 tablespoon pine nuts

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain. In a large pot (5 or 6 qt), bring 4 cups of water to a boil. Add the ribs, onion, ginger, garlic and scallions.

Bring it to a gentle boil, uncovered. Skim off the scum on the top. Reduce the heat to medium and cook for 30 minutes. Remove the ribs, reserving the stock.

Strain the stock and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)

Mix together all the braising liquid ingredients. Return the ribs to the pot. Pour the braising liquid over the meat. Set it aside to marinate for about 30 minutes.

Meanwhile, prepare the vegetables.

Add 2-1/2 cups of the stock to the marinated ribs. Cover and bring it to a boil. Reduce the heat to medium low and simmer for 30 minutes. Stir in the vegetables, leaving out the optional garnish ingredients. Continue to simmer, covered, for about 20 minutes.

Stir in the optional garnish ingredients. Return to simmer, uncovered this time, for an additional 10 - 20 minutes*, or until the sauce is thicker and the meat is tender but not falling apart.

(*At this time, adjust the heat level and cooking time, depending on how tender you want your ribs to be and how much sauce you like to have. Use medium low heat and additional time for more tender meat with more sauce. Likewise, you can increase the heat to medium to reduce the sauce quicker. Also, uncovering during the last 10 - 20 minutes gives the ribs a nice sheen.)

Hobakjuk (Kabocha Porridge) and Winners

2011-10-19T12:18:00.016-04:00

Fall is in full swing! The leaves are turning colors, and pumpkins are everywhere. Luckily, I am taking some time off from work this week and simply enjoying this beautiful season. With the weather getting cool, I wanted to make some warm comfort foods for my family. For Koreans, juk (porridge) is a popular comfort food either as a light meal or snack. This variety, hobakjuk (or hobakjook), is made with pumpkin or winter squash and glutinous rice (aka sweet rice). Hobak is a generic term for all types of pumpkins and squash. Hobakjuk is typically made with danhobak (meaning sweet pumpkin/squash), which is known as its Japanese name, kabocha, here in the U.S. Typically, the squash is peeled, cubed and boiled. I find it much easier to cook the squash first and then either scoop out the flesh or peel off the skin. Traditionally, there are two ways to incorporate the sweet rice into this porridge. One is in the form of small rice cake balls made with rice powder, and the other is simply mixing in finely ground soaked rice. I like the consistency of the latter. This beautifully golden-yellow and velvety porridge will surely warm your heart. Not to mention, it's good for you!

6 - 8 servings
Ingredients:
1 danhobak (kabocha), or small pumpkin, about 2 pounds
1/2 cup glutinous rice, soaked in water for at least an hour
1/2 teaspoon salt
2 tablespoons brown sugar (adjust to your liking)

1/4 cup red beans, soaked and boiled* (optional)
(* or use canned red beans)

Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, the cut side up. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium heat until the squash turns fork tender, about 25 - 30 minutes. Discard the water and let the squash cool. (I sometimes cut the squash in halves and bake in the oven, the cut side down, at 400ºF for about 45 - 50 minutes.)

When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).

You can purée the cooked squash at this point if you want, using a blender (make sure to use some of the 3 cups of water required below). I usually just mash it with a spoon or potato masher while cooking. I like a little bit of squash lumps in my porridge.

In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.

Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water, and cook over medium heat until the rice cooks and the porridge becomes thick. Keep stirring and mashing the chunks of squash. (Adjust the consistency of the porridge to your taste by adding more water.) Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.

And now, the winners are:

First, I'd like to thank everyone who has taken the time to read and comment on my review of CJ Mini Wontons. It was fun to read your favorite Korean dishes! I know it was rather difficult for you all to pick one, but bibimbap and galbi seem to be among the most popular. Using the randomly generated numbers, the lucky winners are: Eugene and Sara!

Eugene and Sara - Please send your address to my email (eatingandliving@gmail.com) so I can forward them to CJ Foods. Thanks again!

Before I let you go, I'd like to let you know I was featured on Chef Julie Yoon 's Featured Friday last Friday. Please go here to get to know me a little better by reading my interview with Julie. While you're there, make sure to check out her great recipes. Chef Julie is a professionally trained chef with impressive credentials. Enjoy!

Dwaeji Bulgogi (Korean Spicy Marinated Pork)

2011-10-10T23:37:00.009-04:00

Today, I am guest posting for Bee over at Rasa Malaysia. I was so excited to receive an e-mail from Bee inviting me to guest post on her blog. She is an amazing blogger with over 400 easy Asian recipes, and her first cookbook Easy Chinese Recipes was recently released. Bee asked me if I could share a bulgogi recipe that uses gochujang, which is Korean red chili pepper paste. So I decided to share how to make dwaeji bulgogi (aka jeyuk bokkeum) using pork belly (samgyupsal). You can also use pork shoulder or loin or chicken for this recipe. Please visit Rasa Malaysia and find my Dwaeji Bulgogi recipe. While you are there, be sure to check out her delicious Asian recipes with beautiful photographs!

Unlike its beef counterpart, which is traditionally marinated in a soy sauce based sauce, pork is typically marinated in a spicy gochujang sauce. For an authentic Korean dish, there is simply no substitute for gochujang. The marinated pork can be either grilled or pan-fried. If you love fatty pork and spicy food, this is the perfect dish for you!

**Also, make sure to check out my review of CJ Chicken and Cilantro Mini Wontons and enter to receive two free packages here.

CJ Chicken and Cilantro Mini Wontons and Giveaway

2011-10-08T14:51:00.002-04:00

A few weeks ago, a representative from CJ Foods contacted me asking if I would be interested in sharing about CJ's Korean dumplings with my readers. CJ Foods is a U.S. subsidiary of CJ Corp., one of the largest food production companies in Korea. At first, the idea of commercially made dumplings didn't appear to fit my blog's home-cooking theme. The reality is that we don't always have time for homemade dumplings, and sometimes all of us can use quick and convenient alternatives. So, I decided to give them a try.

The first thing I liked about these Chicken and Cilantro Mini Wontons was that they are made with all natural ingredients and no trans fat. The filling is made with chicken, cabbage, cilantro, bean thread noodles, green onion, garlic and various seasonings. The dough is wheat flour. They come in fully cooked. The package says these wontons are "inspired by a Korean dumpling called mandu". This makes me wonder why CJ didn't call these "Mini Mandu".

The package shows how to pan fry, use in a soup, microwave, and boil the wontons. For my taste testing, I pan fried, boiled, microwaved and deep fried. They cooked up nicely in all cases. The skins of these little dumplings were surprisingly resilient. My favorite was the deep-fried version. They were crispy and tasty. The filling had a good texture - smooth and firm with the vegetables, meat and noodles still distinguishable. The flavor of the cilantro was very subtle, which I didn't think was necessarily a bad thing for a Korean taste because cilantro is not a traditional Korean flavor. The filling was well seasoned and tasted pretty good. But, I personally thought each bite would have given a more satisfying feel if they were a little bigger. Those who are used to traditional Korean mandu made with pork, beef, shrimp and/or kimchi might find the chicken version a little bit bland. If that's you, definitely use a dipping sauce or even deep fry to add more flavors.

The dipping sauce recipe provided in the back of the package is for 4 servings (16 dumplings) and involves 7 tablespoons of liquid (soy sauce, water, and vinegar). This is way too much sauce for 16 little dumplings. When my husband and I shared 16 dumplings, we didn't even use up 1 tablespoon of the sauce each of us had.

The package serving size is 4 pieces, and servings per a 2-pound package are about 24, although I strongly doubt anyone can stop eating after 4 of these little bites. These little precooked dumplings are very versatile. In addition to the package serving suggestions, these will be a great addition to a bowl of instant ramyeon/ramen and even to kimchi jjigae. Or, you can pan fry and mix them in to tteokbokki (spicy stir-fried rice cakes). There are plenty in the package to experiment with different preparations.

Overall, we thought these mini dumplings tasted pretty good. They are definitely cute, kid-friendly, and versatile. I am not going to tell you to stop making dumplings at home. But, if you are looking for something convenient (and economical) in your freezer for a quick snack or meal, this is a great option for you. You should try them.

These are available in 2-pound bags at Costco for $6.99. According to the CJ rep, they are available in different parts of the country at Costco and will soon be in national grocery and health stores. She said that this line of dumplings is specifically for the U.S. Market, so they are only available in the U.S. See their Facebook page for ongoing updates on distribution, news, and more (www.facebook.com/cjfoods).

Giveaway:

To enter the giveaway, simply leave a comment on this page stating how you are following this blog (e.g., via Google friend connect, Feedburner, Facebook) and your favorite Korean food. Unfortunately, the giveaway is only open to readers in the U.S. (including Hawaii and Alaska). It will be open until midnight (Eastern Standard time) Sunday, October 16, 2011. Each of the two lucky winners will receive two packages of CJ Chicken and Cilantro Mini Wontons shipped from CJ Foods.

(Note: I have not received any compensation for this review other than the samples to try out for this review.)

Myulchi Bokkeum (Stir-fried Anchovies)

2011-09-27T22:35:00.009-04:00

These stir-fried anchovies are a popular side dish in Korea. If you remember from my Anchovy Stock for Korean Cooking post, dried anchovies (myulchi/myeolchi) are a staple in a Korean kitchen. Medium to large anchovies are primarily used for making stock, and small to extra small ones are made into a variety of side dishes. Because they are an excellent source of calcium, Korean moms tell their kids, "eat your anchovies if you want to grow up!" My kids didn't favor them when they were little, but they both eventually acquired the taste. Now, these stir-fried anchovies are among the regular side dishes I prepare to bring with me when I visit them. The dried anchovies are first stir fried in a little bit of oil, and then mixed into a thickened sweet and savory sauce. Often, a small amount of gochujang (Korean red chili pepper paste) is added for a spicy kick, which I am showing here as well. Dried anchovies are naturally salty, so don't over season them. These anchovies are sweet, savory, sticky and crunchy! What is there not to like?

Ingredients:
1 cup small size mulchi (dried anchovies)
2 teaspoons canola or vegetable oil
2 - 3 green chili peppers, cut into small pieces (optional)

Sweet and Savory:2 teaspoons soy sauce
3 tablespoons rice wine (or mirin)
3 tablespoons water
2 teaspoons sugar
2 teaspoons corn syrup or honey
2 - 3 garlic cloves, thinly sliced

1 teaspoon sesame oil
1 teaspoon sesame seeds

Sweet and Spicy:
2 teaspoons gochujang (Korean red chili pepper paste)
1 teaspoon soy sauce
3 tablespoons rice wine (or mirin)
3 tablespoons water
2 teaspoons sugar
2 teaspoons corn syrup or honey
2 - 3 garlic cloves, thinly sliced

1 teaspoon sesame oil
1 teaspoon sesame seeds1 teaspoon soy sauce

Heat a pan with the oil over medium high heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn the heat off. Transfer to a plate.

Add the next 6 sauce ingredients (7 for the spicy one) to the same pan. For the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles and slightly thickens, about 2 - 3 minutes.

Add the anchovies and the optional chili peppers to the pan. Cook until all the sauce is absorbed, gently stirring for even coating. Stir in the sesame oil and sesame seeds at the end.

Gaji Bokkeum (Stir-fried Eggplants)

2011-09-12T23:34:00.007-04:00

While summer eggplants are still abundant, I wanted to share this very easy but flavorful side dish. Thanks to my container garden, I've been enjoying this dish quite a bit this summer. Previously I posted another one of my favorite eggplant recipes called gaji muchim/namul, which is a steamed eggplant side dish. Here, the eggplants are stir fried with simple seasonings, and the gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.

Ingredients:
2 medium size Asian eggplants (slender and firm)
3 - 4 green chili peppers (or 1/2 green pepper)
2 tablespoons canola or vegetable oil
1/2 tablespoon Korean red/hot pepper paste (gochujang)
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
1 teaspoon minced garlic
1 teaspoon sugar
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
pinch pepper

Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.

Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften.

Add all the remaining ingredients.

Continue to stir-fry until the eggplants are well coated with the seasonings and the pepper is slightly wilted.

Tangsuyuk (Sweet and Sour Beef or Pork)

2011-08-31T23:54:00.014-04:00

One of the things that I enjoy with my extended family is going out to a Korean-Chinese restaurant for jajangmyeon (noodles in black bean sauce) or jambbong (spicy noodle soup). It's really fun to watch my 2-year-old niece and 9-year-old nephew slurp down the black noodles. They also love the tangsuyuk (also spelled tangsooyuk) we always order to share as an appetizer.Tangsuyuk is a Chinese sweet and sour pork dish adapted for Korean taste. It can also be made with beef. It is another beloved Korean-Chinese dish like the two noodle dishes mentioned above. At home, I usually make this dish for special occasions, especially when my extended family gets together. Growing up, my mother made this dish with pork, and I used to do so as well. But, I now make it with beef because my sister-in-law does not eat pork. You can use any meat you want for this recipe. The potato starch used to make the batter is pre-soaked for several hours. This is a traditional method used to create a slightly chewy yet crispy crust. It is important to deep fry the meat twice for extra crispiness. The key to a successful sauce is the balance between the sweetness and tartness. My recipe produces a well-balanced sauce, but you can always adjust to your taste. The vegetables are not the star of the dish but add different textures and a colorful touch to the dish. It's easy to make, but the process goes very quickly. So, have all your kitchen equipment and ingredients ready before starting to cook. The result will be crispy deep-fried goodness in a delightfully sweet and tangy sauce!

2 - 4 servings as appetizer
Ingredients:
10 ounces beef (sirloin or rib eye) or pork loin
salt and pepper

Batter:
1 cup potato starch (or corn starch), soaked in 1 cup of water*
1 egg white
1 tablespoon canola oil
(*See below for more.)

4 cups canola or vegetable oil for deep frying

Vegetables:
1/2 small carrot, cut into thin bite size slices
1/4 small onion, cut into bite size chunks
1/4 small green pepper, cut into bit size chunks
a few pineapple pieces
(Other options include cucumber, cabbage, mushrooms, peas, scallions, etc.)

Sauce:
1 cup water
1 tablespoon soy sauce
1/4 cup sugar
1/4 cup rice vinegar
1/2 teaspoon salt
Starch slurry - 1 tablespoon starch* in 2 tablespoons water
(*You can use 1/2 tablespoon more for a thicker sauce. Add 1 more tablespoon water as well.)

At least 2 - 3 hours before cooking this dish, combine 1 cup of the starch with 1 cup of water and refrigerate until ready to use. The starch and water will separate, and you will need to carefully pour out the water on top to use the soaked starch at the bottom.

Cut the beef (or pork) into 2 to 2.5-inch long strips (about 3/4-inch wide and 1/8-inch thick). Lightly sprinkle with salt and pepper. Let it sit until ready to deep fry.

Prepare the vegetables by cutting into thin bite size pieces.

In a pan, add 1 cup of water along with the remaining sauce ingredients except the starch slurry. Boil just until the sugar melts and turn off the heat. You will finish the sauce when the meat has been deep fried.

Carefully pour out the soaking water from the starch. Use your hand to mix the soaked starch with the egg white and oil. The starch will be very stiff. The addition of oil will help loosen it a little. Coat the meat with the starch batter.

Add 4 cups of oil to a deep fryer, wok or large pot. Heat over high heat to 350°F or until it starts smoking. (See more on how to check the oil temperature.) Using metal tongs or chopsticks, drop the meat in the oil one piece at a time. Do not crowd the oil. Cook for 1.5 minutes in two or three batches, reheating the oil to 350°F between the batches. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.

Reheat the oil to 350°F. Add the meat (you can do this in one batch for the second frying) and deep fry again for a minute until lightly golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.

Bring the sauce to a boil again. Add the carrot and onion pieces, which take longer to cook. When the sauce boils, add the starch slurry, stirring well. Taste the sauce and add a little more sugar or vinegar if desired. Turn the heat off, and then add the green pepper and pineapple pieces. The green vegetables such as green pepper (or cucumbers if used) lose their color quickly if boiled in the sauce.

Place the meat on a large serving plate and pour the sauce on top. Serve immediately with a dipping sauce.

Dipping sauce:
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon vinegar
pinch black pepper
pinch red chili pepper flakes (gochugaru)

Dak Gomtang (Korean Chicken Soup)

2011-08-13T23:55:00.008-04:00

Based on the lunar calendar, Koreans mark the hottest summer period with 3 distinct days - chobok (beginning), jungbok (middle) and malbok (end). On these days, Koreans traditionally eat samgyetang, ginseng chicken soup, which is believed to be an energy-boosting dish. Today is "malbok", and I realized I have not made this popular summer dish at all this summer. Unfortunately, I didn't have any ginseng! I obviously couldn't make ginseng chicken soup without ginseng. So, I decided to make another popular chicken soup, dak gomtang, instead. Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The result is a comforting milky broth with tender meat. Dak gomtang is a variation made with a whole chicken, but the chicken does not take as many hours to simmer. The key is to use a lot of garlic. Make this flavorful chicken soup and beat the heat the Korean way!

Ingredients:
1 whole chicken (3 - 4 pounds)
10 - 12 garlic cloves
1 small piece ginger
1/2 medium onion
2 - 3 scallion white parts
1/2 teaspoon whole black peppers (optional)

10 cups of water

3 scallions, finely chopped to garnish
salt and pepper to taste

Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).

Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.

Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and simmer again for more flavorful broth.

Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.

Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.

To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper are served separately so each person can season to taste. Serve piping hot with kimchi.

Oi Kimchi (Cucumber Kimchi) and Blog Anniversary

2011-08-10T00:01:00.010-04:00

Today marks two years since I posted my first recipe on this blog! As mentioned in my "about me" page, it all started with my grown-up children wanting to learn how to cook the food they grew up with. Little did I know that publishing on the internet takes much more than simply writing recipes! It was challenging at times, but I've definitely learned a lot -- for example, just look at my first post here. Can you tell I've learned a few things about food photography? Of course, it was your support and encouragement that has kept me going. Through this blog, I have been able to connect with many talented fellow bloggers as well as wonderful readers like you all. It truly touches my heart every time I hear that one of you enjoyed one of my recipes or that you simply love my blog. Quite a few of you Korean readers have told me my dishes are very similar to your moms' food that you grew up with. This is the ultimate compliment to a Korean home cook! A number of you told your friends about my blog, provided the link on your web sites, and shared my posts on Facebook, StumbleUpon, Pinterest, and more. Thank you! I really appreciate it.

With all of your support, the blog has grown tremendously. My posts have been featured frequently on Tastespotting, foodgawker, Pinterest, the kitchn, Tasteology, and Korean Food Gallery. I have received Sunshine and Stylish blog awards and am a babble.com mom food blogger nominee for 2011, for which many of you have already voted. All of these are significant accomplishments that I could not have achieved without your support.

What can you expect from my blog going forward? I am in the process of giving my blog a new face and a new name. I also plan to post more frequently on a regular basis and find ways to interact more with my readers. Stay tuned!

Finally, here is another easy summer kimchi. A couple of posts ago, I introduced a simple kimchi made with green cabbage (yangbaechu kimchi). This time, it's made using summer's abundant cucumbers. This version of cucumber kimchi is much easier and quicker than the more elaborated version called oi sobagi (stuffed cucumber kimchi), but it is just as tasty!

Ingredients:
3 Korean cucumbers or 5 - 6 kirby (pickling) cucumbers, about 1.5 pounds
1 tablespoon coarse sea salt (less if using table salt)
3 - 4 scallions, cut into 1-1/2 inch lengths

1-1/2 tablespoons Korean red chili pepper flakes (gochugaru)
(use 2 tablespoons for spicier kimchi)
1 tablespoon fish sauce (myulchi aekjeot)
1-1/2 teaspoons minced garlic
1/4 teaspoon grated ginger
1/2 teaspoon sugar
1 teaspoon sesame seeds

Cut the cucumbers crosswise into 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.

Drain the cucumbers in a strainer to remove any water released. Do not rinse the cucumbers.

Add the scallions and all the remaining ingredients to the salted cucumbers.

Toss everything until the cucumbers are well coated with the seasonings. The cucumbers will look dry at this point but will release moisture as they absorb the seasonings. You can eat this kimchi 20 - 30 minutes after making it. If you like it ripe, leave it out in room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate. It is best eaten within 3 to 4 days.

Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

2011-07-30T22:21:00.003-04:00

What do you make for lunch, or dinner for that matter, when there seems to be nothing in your fridge? For Koreans, it's usually a dish made with kimchi because there is almost always some kimchi in our fridges. Lately, we've had many friends and family members visiting for the summer. It's been a lot of fun but a lot of work as well. I am finally taking a break from all the cooking and grocery shopping, which is why my fridge has nothing substantial. So, I decided to make kimchi bibim guksu for our weekend lunch. Unlike my other bibim guksu recipe, kimchi is truly all you need for this humble dish. But, you can add other vegetables such as cucumbers or lettuce, if you want. I added some perilla leaves (kkaennip) a wonderful friend of ours gave me from his garden. In no time, these spicy, sweet and tangy noodles were ready for our table.

2 servings
Ingredients:
8 - 10 ounces somyeon (somen) noodles

1 cup thinly sliced kimchi (fully fermented)
1/4 cup juice from kimchi (use a little more soy sauce and vinegar if unavailable)
1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)
1 tablespoon soy sauce
1 tablespoon corn syrup (use honey or more sugar if unavailable)
1 tablespoon sugar
2 tablespoons rice or apple vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds

Optional garnish:
4 perilla leaves, kkaennip, thinly sliced
(or cucumber or lettuce, thinly sliced)

Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the remaining sauce ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 - 4 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste, if necessary. Garnish with your choice of the optional vegetables and serve cold.

Oi Naengguk (Korean-style Chilled Cucumber Soup)

2011-07-25T22:30:00.005-04:00

It's been way too hot for the last few days with daily highs over 100° F. This chilled soup is a perfect dish to cool off from the heat. Oi naengguk is a very popular summer dish in Korea. Oi means cucumber, and naengguk means chilled soup. It's quick, cool and refreshing! A popular variation is made with miyeok (seaweed), which is what I made here. Simply use more cucumbers if you are not adding seaweed. Make ahead of time and chill well before serving.
4 servings
Ingredients:
1 Korean cucumber or 2 Kirby (pickling) cucumbers (5 - 6 ounces)
1 cup soaked miyeok (seaweed) - about 1/2 ounce dried
1 Korean green or red chili pepper (optional)
1 tablespoon soup soy sauce
1 teaspoon Korean red chili pepper flakes
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds

For the soup:
4 cups of water
1 tablespoon soup soy sauce
3 tablespoons vinegar
salt to taste

Cut the cucumber into match sticks (julienne). Finely chop the optional chili pepper.

Prepare the dried seaweed by soaking and rinsing well. (See my miyeok guk recipe for more.) Boil water in a small pot and add 1 teaspoon of salt. Cook the soaked seaweed briefly (blanch), about 1 minute. Drain and rinse with cold water. Drain again, squeeze out excess water and cut into bite size pieces.

In a medium size bowl, gently toss the vegetables with the next 5 ingredients. Refrigerate to chill.

In another medium size bowl, mix 4 cups of water with the soup soy sauce, vinegar, and salt. Start with a half teaspoon of salt, taste and add more if necessary. Refrigerate to chill.

When ready to serve, combine the cucumber and miyeok mix with the soup. Stir the soup, taste and adjust the seasoning with salt to taste, if necessary. Serve in chilled bowls with a couple of ice cubes.

Yangbaechu Kimchi (Green Cabbage Kimchi)

2011-07-17T17:27:00.005-04:00

This is an easy summer kimchi. In the summer, when traditional napa cabbages are not in their prime season, green cabbages come in handy for making kimchi. Considering the origin of the green cabbage, Koreans call it yangbaechu, which means "Western cabbage". They are naturally sweet and crunchy, which makes it a good source for kimchi. Unlike napa cabbage, which requires hours and hours of salting, green cabbage does not need to be salted for very long. All you need is about 2 hours to soften the cabbage and bring out the flavors. This is one of my mother's favorite summer kimchi varieties, so we grew up eating it a lot. I mentioned to my mother the other day that I was going to make yangbaechu kimchi. She told me not to use a lot of seasoning because this kimchi should be light and refreshing. No matter how many years I've been cooking, she never misses a teachable moment. But, I know I am very blessed that she's still around to do that.

Ingredients:
1 head green cabbage (about 2.5 pounds)
3 tablespoons coarse sea salt (less if using table salt)

3 scallions, roughly chopped
1/4 cup Korean red chili pepper flakes (gochugaru)
2 tablespoons saeujeot (salted shrimp), finely chopped
(or use the same amount of fish sauce)

1 tablespoon minced garlic
1 teaspoon grated ginger

Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into 2-inch squares. Rinse the cabbage and drain.

In a large bowl, generously sprinkle the salt over a layer of the cabbage pieces. Repeat the process until all the cabbage pieces are salted. Leave it for about 2 hours, flipping over once half way through. Rinse the salted cabbage once and drain to remove excess water.

Mix the chili pepper flakes (gochugaru) with the next 3 ingredients along with 1/2 cup of water. Let it sit for 10 - 20 minutes.

Add the chopped scallions and the gochugaru mix to the salted cabbage.

Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix. Store in an air tight container or a jar. Leave it out in room temperature for a day or so depending on how ripe you want your kimchi to be. Then, refrigerate.

Dwaeji Galbi/Kalbi (Korean-Style Pork Ribs)

2011-07-03T17:04:00.015-04:00

For this July 4th weekend, I made dwaeji galbi, pork ribs, which is another Korean favorite BBQ dish. I like to use baby back ribs (aka pork loin back ribs) for grilling because they are tender and take less time to cook than that of spare ribs. This time, I made the ribs with two different Korean marinades. The first one is sweet and savory similar to the beef galbi marinade. The other one is the traditional spicy pork marinade similar to that used in jeyuk bokkeum. It is slightly sweet with a lot of kick. The secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. I usually roast the ribs in the oven, covered, at a low temperature and then finish off under the broiler or on the grill until they are slightly charred and caramelized. The ribs were a nice change from my usual dry rub and BBQ sauce version.

Ingredients:
Each marinade is for 2 whole slabs (5 - 7 pounds) of baby back ribs.

Sweet and Savory Marinade:
1/2 cup soy sauce
2/3 cup water
1/4 cup rice wine (or mirin)
2 tablespoons sesame oil
4 tablespoons honey
3 tablespoons brown sugar (preferably dark brown)
3 tablespoons minced garlic
2 tablespoons grated ginger
1/2 medium onion, grated
1/2 medium sweet apple (Fuji, Gala, or Golden Delicious), grated
1/2 teaspoon black pepper

Spicy Marinade:
2/3 cup Korean red/hot pepper paste
(gochujang - adjust to your taste)

1/4 cup soy sauce
1/4 cup rice wine (or mirin)
2 tablespoons sesame oil
4 tablespoons honey
2 tablespoons brown sugar (preferably dark brown)

3 tablespoons minced garlic
2 tablespoons grated ginger
1/2 medium onion, grated
1/2 medium sweet apple (Fuji, Gala, or Golden Delicious), grated
1/2 teaspoon black pepper

Prepare the ingredients for the marinade you have chosen to make. Mix all of the ingredients well.

Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for at least six hours (preferably overnight). Turn them over once after half of the marinating time has passed.

Preheat the oven to 325°F. Line a baking sheet with aluminum foil. Arrange the ribs, meat side down, on a baking sheet. Cover the baking sheet tightly with aluminum foil. Bake them for 1.5 hours. (you can bake them 30 additional minutes if you want fall off the bones tenderness). Remove the foil cover.

At this point, you can finish off the ribs by one of the following two steps:

1. Change the oven setting to broil and preheat for a few minutes. Then broil the ribs for 4 - 6 minutes on each side, or until the ribs are slightly charred, and the sauce is caramelized. Baste the ribs with the sauce while broiling.

2. Preheat the grill and grill the ribs over medium heat for 5 - 8 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste the ribs with the sauce while grilling.