Korean Bapsang

Gochujang Saewu Gui (Spicy Grilled Shrimp Skewers)

2013-06-17T22:50:00.000-04:00

Sometimes it only takes one special ingredient to give a dish a total makeover. In this recipe, that one ingredient is gochujang (Korean red chili pepper paste)! It turns what would have been ordinary grilled shrimp into something totally different and delicious. I simply added a couple spoonfuls of it to my usual marinade for grilling shrimp. That's it! If you think about it, how can you go wrong with gochujang (고추장)? It's savory, peppery, pungent, slightly sweet and spicy - all at once. To complete the meal, serve with grilled vegetables or a summer salad.

Ingredients:
1 pound large or jumbo shrimp, peeled, tail on, and deveined

For the marinade:
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic (or more to taste)
juice of 1/2 of a fresh lemon (about 1-1/2 tablespoons)
2 tablespoons Korean red chili pepper paste (gochujang)
1/4 teaspoon salt and pepper to taste

finely chopped scallions or chives for garnish (optional)

Soak wooden skewers in water while preparing the shrimp. Rinse the shrimp and drain. Thread the shrimp on to the skewers.

Mix all the marinade ingredients well in a bowl.

Spoon (or brush) the sauce over the shrimp to coat evenly. Let stand for 20 to 30 minutes.

Preheat a lightly oiled grill. Grill the shrimp over moderate heat until just cooked through, 2 to 3 minutes each side. Do not overcook. Baste the shrimp with any remaining sauce while grilling. You can also cook the shrimp in a grill pan over medium high heat.

Buchu Kimchi (Garlic Chives Kimchi)

2013-06-08T14:21:00.000-04:00

This kimchi made with garlic chives (buchu - 부추) is one of the easiest kimchi variety to make! Buchu kimchi is a common summer kimchi that is especially popular in Korea's southern provinces (Jeolla-do and Gyungsang-do). Garlic chives are distinguished from regular chives by their flat leaves and distinct flavor that's like a mild onion with a delicate garlic flavor. Here in the U.S., Chinese garlic chives are more common, but Korean garlic chives also appear in Korean markets in the spring and summer. Korean garlic chives are thinner and more tender so they are better for making kimchi. The best Korean chives I get around me are from my sister-in-law's back-yard garden. I think I'm going to get a clump or two from her and start growing them myself. If you can't find Korean chives, by all means, use the Chinese variety. Look for ones with thin and narrow blades. Buchu kimchi is typically seasoned with myulchiaekjeot (fish sauce made with anchovies). You can also add a little bit of saewoojeot (salted shrimp), as I did in this recipe. No pre-salting is necessary. If you like, add a little bit of minced garlic and/or ginger, but I prefer to omit it to let the natural flavor of the garlic chives come through better.

Ingredients:
about 1 pound (450 grams) buchu (garlic chives)

Seasonings:
4 tablespoons Korean red chili pepper flakes (gochugaru)
3 tablespoons fish sauce (myulchiaekjeot)
1 tablespoon salted shrimp (saewujeot), finely chopped (or use more fish sauce)
1 teaspoon sugar (or more to taste)
1 tablespoon glutinous rice powder (aka sweet rice powder)
1 teaspoon sesame seeds

Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Yields about 3 - 4 tablespoons.

Wash the chives thoroughly a couple of times, gently shaking them in the water to get out any dirt between the blades. Drain. Cut the chives into 2 or 3 sections crosswise.

Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.

Gently rub the seasoning mixture all over the garlic chives to evenly coat them. Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume. Transfer to an airtight container or a jar and refrigerate. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 2 to 3 weeks in the fridge.

Maneuljjong Hodu Bokkeum (Stir-fried Garlic Scapes with Walnuts)

2013-05-21T23:57:00.000-04:00

A few days ago, I saw these garlic scapes (maneuljjong - 마늘쫑 ) in a Korean market for the first time this season. I was delighted and had to bring a couple of bunches home with me. Garlic scapes are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes become sweeter with a subtle garlic undertone and have a texture similar to that of thin asparagus. In Korea, garlic scapes are commonly used as a vegetable for side dishes. I pickled some of them in a soy brine, and ground a handful of them into a paste, which I added to grated potatoes to make potato pancakes. For this recipe, I stir fried the remaining scapes with walnuts in a soy sauce-based sauce. It's a simple and delicious spring side dish! If you haven't cooked with garlic scapes, make that a goal this spring. You're missing out on a wonderful vegetable! The scapes only appear in markets for a short period time, so grab them while you can.

Ingredients:
10 ounces garlic scapes (maneuljjong)
1/2 cup shelled walnuts, broken into quarters
2 teaspoons vegetable oil

For the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon water
1 teaspoon sugar (or brown sugar)
1 to 2 teaspoons corn syrup (or more sugar)
1 teaspoon sesame oil
1/2 teaspoon sesame seeds

Rinse and cut the garlic scapes into 2-inch lengths. Mix all the sauce ingredients well together, except the sesame oil and seeds.

In a heated pan over medium low heat, roast the walnuts for 2 to 3 minutes. Remove from the pan.

Add 2 teaspoons of vegetable oil to the pan, and increase the heat to medium high. Sauté the scapes for 2 to 3 minutes, stirring constantly.

Reduce the heat to medium low. Return the walnuts to the pan, and pour the sauce into the pan. Cook until the garlic scapes are tender and the sauce is almost gone, 3 to 4 minutes. Finish with the sesame oil and sesame seeds.

Maneul Jangajji (Korean Pickled Garlic)

2013-05-13T23:32:00.000-04:00

This recipe was recently published on the Guardian as part of The 10 Best Garlic Recipes. It was a great honor for me to have my recipe included!

Pickled garlic (maneul jangajji - 마늘장아찌) is a staple side dish in Korea. It's one of my father's favorite dishes. Jeju Island, where my parents are from, is well known for its abundance of quality garlic. We used to get the freshest garlic shipped from our relatives in Jeju -- sometimes green garlic and other times mature garlic. Either way, my parents always pickled some of them. The garlic cloves are first soaked in a vinegar brine for a few days and then pickled in a soy brine. Through this two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy. It's important to use fresh garlic for pickling. Serve with rice or as an accompaniment to any main dish. The garlic infused soy brine can be used as a dipping or seasoning sauce.

Ingredients:

1 pound fresh garlic (about 8 – 9 whole heads)

For the vinegar brine:

2/3 cup vinegar

1 tablespoon salt (kosher or sea salt)

1 and 1/3 cups water

For the soy brine:

2/3 cup soy sauce

1/4 cup vinegar

3 tablespoons sugar

1 and 1/3 cups water

1-quart jar with a lid (The photo above shows two batches.)

Separate the garlic cloves from the bulbs. Soak in hot water for 30 minutes or longer. Soaking the garlic helps the skins come off easily. Peel and remove the root ends with a small knife. Rinse and drain. Add to the jar.

Stir the vinegar brine ingredients together until the salt is dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Let stand at room temperature for 5 - 7 days.

Bring the soy brine ingredients to a boil, and gently boil for 5 minutes over medium heat. Allow to cool completely. Drain the vinegar brine from the jar. Pour the cooled soy brine over the garlic cloves. Make sure all the garlic cloves are fully covered. Close tightly with a lid, and let stand at room temperature for 2 weeks. The garlic can be eaten at this point, but it will taste better as it matures.

Refrigerate after opening. The garlic cloves will keep for a few months.

Spring Bibimbap with Tuna

2013-05-06T23:59:00.000-04:00

Bibimbap is a versatile dish. We make bibimbap with just about anything - leftover side dishes, kimchi, wild mountain vegetables, etc. This spring, I've been enjoying this simple version made with some of my favorite spring vegetables and canned tuna. You can substitute any of the vegetables with your favorite vegetables. Try salmon or tofu as a variation on tuna. A gochujang (red chili pepper paste) sauce is usually used in traditional bibimbap, but a soy sauce-based sauce works wonderfully with this dish. Hope you enjoy this quick bibimbap recipe for a healthy spring meal!

2 servings
Ingredients:
2 servings of cooked rice
3 - 4 asparagus spears
1 - 2 small carrots
2 - 3 lettuce leaves or a handful of spring mix
1 scallion (or young spring onion)
3 - 4 red radishes
1/4 cup fresh green peas (or frozen)
1 small canned tuna

about 2 teaspoons vegetable oil

For the sauce:
2 tablespoons soy sauce
2 teaspoons gochugaru (Korean red chili pepper flakes)
1/2 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sesame seeds
1 teaspoon lemon juice or vinegar
(Mix all the sauce ingredients well and set aside.)

Thinly slice the asparagus, carrots, lettuce and scallion into bite size pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into match sticks.

Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté the asparagus then carrots for a minute or two. You can sauté the scallion briefly if you like. The vegetables should be crispy.

Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.

Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

2013-04-29T00:01:00.000-04:00

Spinach can be found all year-round, but spring spinach is terrific! This spinach deonjang guk is a popular spring soup in Korea. Commonly made in a clam-based broth, the soup is light and refreshing! Use a small amount of doenjang (Korean fermented soybean paste) not to overpower the sweetness of the spinach and the mild briny flavor of the clams. I like to add kongnamul (soybean sprouts), as my mother does, because it adds texture to the soup, but it can be omitted. By now, you know to save the water used to rinse the rice if you're making a soup or stew with doenjang. The starch water works as a binding agent between the soybean paste and the broth. It also enhances the doenjang flavor. Next time you go to the market, don't forget to get some fresh spinach. This soup is excellent for a springtime Korean meal!

4 servings
Ingredients:
1/2 pound any small variety of clams (Manila, little neck clams)
1 bunch fresh spinach, about 10 ounces
8 ounces soybean sprouts (kongnamul)
2 scallions
1 to 1-1/2 tablespoons doenjang (Korean fermented soybean paste)
1 teaspoon minced garlic
salt and pepper

Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand.

Trim off the roots from the spinach. Wash thoroughly until there is no more sand in the water. Drain. If your spinach is long, you can cut them in half. Rinse the soybean sprouts a couple of times, discarding any floating skins. Drain. Clean and roughly chop the scallions.

In a large pot, stir the soybean paste in to 6 cups of water (preferably the water used to rinse the rice). Bring it to a boil over high heat.

Add the clams, beansprouts and garlic. Boil until clams open and the beansprouts are cooked, about 3 to 5 minutes.

Throw in the spinach and scallions, and cook until wilted for a minute or two. Add salt and pepper to taste.

Saewu Ganghwe (Spring Onion Tied Shrimp and Asparagus)

2013-04-08T23:12:00.000-04:00

It finally feels like spring here! After a cold March and a chilly April, we're having nice warm weather for the first time this spring. The cherry blossoms are beginning to bloom, and gorgeous spring vegetables are everywhere. Among them are asparagus, of course. Another spring treasure is tender, thin spring onions. They are called shilpa (실파) in Korean, which means thin as a thread. They are mild and slightly sweet. I decided to put these two beautiful spring vegetables together for these little rolls that are great as an appetizer or a side dish.

Ganghwe (강회) is a general term that refers to a dish, of small rolls, that is made by tying an ingredient(s) with a thin spring onion or minari (water dropwart). It's a spring favorite in Korea. They are prepared in bite size pieces and served with a dipping sauce. Nakji (octopus) ganghwe, ojingeo (squid) ganghwe are common variations. There are elaborate royal cuisine versions as well. I used shrimp and asparagus. Don't be daunted by the look of this dish. It's not that hard to tie the ingredients together once you get a hang of it. Also, try it with octopus, squid, imitation crab meat or colorful vegetables. You'll surely be able to impress your family or guests with these little Korean delicacies.

3 - 4 servings as appetizer

Ingredients:

16 medium shrimp (41 - 50 per pound sizes), peeled, tail on, and deveined

8 thin asparagus stalks

16 thin spring onions

Sweet and sour gochujang sauce:

1 tablespoon lemon juice (or vinegar)

1 tablespoon gochujang, Korean red chili pepper paste

1/2 tablespoon sugar
1/4 teaspoon minced garlic (optional)

(Mix well and set aside.)

Bring a medium pot of water to a boil. Add the shrimp, and cook briefly, about a minute. Quickly drain and dump in cold water to stop cooking. Drain. You can cut small slits on the inner curve of the curled up shrimp to flatten a little for easier wrapping.

Remove the tough ends of the asparagus. Cut into about 2-inch lengths. Blanch them in salted boiling water until softened, about a minute. Remove with a strainer, and shock in cold water. Drain. To the same pot of boiling water, add the white parts of the spring onions, and hold for about 30 seconds before submerging the whole scallions briefly to soften, about 20 seconds. Drain, and shock in cold water. Pat the spring onions dry with a kitchen towel or paper towel by gently pressing to remove excess water.

To assemble, hold a shrimp and an asparagus piece together along with the white end of a spring onion. Tie them together by wrapping the other end of the spring onion around the shrimp and asparagus several times.

Use a chopstick or a toothpick to tuck the end of the spring onion into the roll. Serve with the gochujang sauce.

Kimchi Jjim (Braised Kimchi)

2013-03-25T19:20:00.001-04:00

I still have kimchi I made in early December of last year. Every year, I make enough to last through the winter and early spring. By this point, the kimchi has aged and fermented very well, resulting in a sour, pungent flavor perfect for stews or soups! This time, I braised it! Kimchi jjim (김치찜) is best made with mukeunji (묵은지), which is traditional poggi kimchi that has aged over at least a six-month period. It imparts an extremely intense flavor. Your favorite Korean restaurants might have a dish or two made with mukeunji, such as mukeunji jjim (braised with pork, usually) and mukeunji godeungeo jorim (braised with mackerel). Don't worry! Your kimchi doesn't need to be 6 months old for you to make this dish. However, you'll need to use shin kimchi (신김치), which is well fermented kimchi that has turned sour. The older it is the better! If you like kimchi jjigae, try this braised dish for a nice change! My daughter and her roommate loved it when I made this to use up the old kimchi in their fridge during my last visit to NYC.

Ingredients:
6 ounces pork belly or shoulder (or beef chuck, round, or loin)
1/2 teaspoon grated ginger
1 teaspoon minced garlic
1-1/2 pounds kimchi (1 quarter of the whole napa cabbage)
1/2 cup juice from kimchi
1 cup anchovy broth (or water)
1 teaspoon gochugaru, Korean red chili pepper flakes (optional)
1 or 2 scallions, roughly chopped

Cut the pork meat into large chunks (about 1/2-inch thick). In a pot, preferably with a thick bottom, combine the meat with the ginger and garlic.

Cut the kimchi crosswise into 2 or 3 sections.

Add to the pot with the meat. Add the kimchi juice, broth (or water), and the optional gochugaru. Bring it to a boil. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, 30 - 40 minutes. If the liquid is evaporating too quickly, reduce the heat a bit further and/or add more liquid.

Stir in the scallions, and turn off the heat. Serve with steamed rice.

Kongjang (Soy Braised Soybeans)

2013-03-16T18:39:00.002-04:00

Kongjang (콩장), also called kongjaban (콩자반), is a sweet and savory soybean side dish. On weekends, I try to make a few side dishes, banchan (반찬), to help make my weeknight meal preparations easier. During the week, I make a quick soup, stew, or meat dish and serve it with the pre-made side dishes. We call those side dishes that are made to last long and served with every meal over several days (or weeks) mitbanchan (밑반찬), meaning basic side dishes. There are a number of them, ranging from stir-fried dried anchovies to pickled perilla leaves. We grew up on these mitbanchan dishes. They were a big part of every meal, including home-packed school lunch boxes. Kongjang is one of the most common ones. It's typically made with black soybeans, but you can also make it with yellow soybeans. The soaked beans should be cooked in water first before you add the sugar and soy sauce for slow braising. This will keep the beans from getting too hard. Cooking in an open pot helps reduce the liquid and gives the kongjang beans their unique shiny and wrinkled look. The result is sweet and savory beans that are a tad chewy, which is a nice contrast to steamed rice they accompany!

Ingredients:

1 cup dried black* (or yellow) soybeans
4 tablespoons soy sauce
2 tablespoons rice wine (or mirin/mirim)
2 tablespoons sugar
1 tablespoon corn syrup
1 teaspoon roasted sesame seeds

(*Black soybeans are called geomjeongkong (검정콩) or seoritae (서리태) and available at Korean or Asian grocery stores.)

Rinse and soak the dried beans for 3 - 4 hours. (The time required may vary depending on the beans.) Drain.

In an uncovered medium size pot, bring the beans and 2 cups of water to a boil. Continue to cook, uncovered, over medium high heat for about 5 minutes. Stir a couple of times so the beans don't stick to the bottom of the pot. Skim off the scum.

Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Gently boil, uncovered, until almost all the sauce is evaporated, 25 - 30 minutes. (Keep your eyes on the pot during the last few minutes to avoid burning the beans.)

Add the corn syrup, stirring well to coat, right before turning the heat off. Sprinkle with the sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.

Saewu Mandu (Shrimp Dumplings)

2013-02-26T22:33:00.000-05:00

I've previously posted dumpling recipes made with kimchi and meat as the main ingredient. Here, I made shrimp dumplings, saewu mandu (새우 만두). I'm also going to show you how to make homemade dumpling wrappers. I must admit, I usually use store-bought wrappers to make my dumplings. I can find pretty good ones at Korean markets around here. When I make dumplings, I make a lot of them to freeze, so I go for a short cut to save time. Recently, our dear friends invited us to a dumpling dinner when their daughter's family visited from NY. I was excited because I knew my friend always makes her dumplings with homemade wrappers. When we arrived, the mother was rolling the dough out and then handing them over to the daughter so she can wrap the filling in it. It seemed like they had their routine down, so everything looked so effortless. The two year old granddaughter, who had flour all over her little cute face, was also helping by rolling the dough with her own little rolling pin. It looked like so much fun, and the dumplings were incredible! I came home totally inspired!

It's really not that hard to make wrappers at home. As my friend would say, all you need is good old all-purpose flour, salt and water. Homemade wrappers taste much better. They are also more resilient and durable to work with. Try to make them, especially if you can't find good pre-made wrappers where you live. After making several batches of wrappers to write this post, I think it's going to be very hard for me to go back to store-bought wrappers.

Ingredients:
For the wrappers: (makes about 33 wrappers)
2 cups all purpose flour (about 10.5 ounces/300 grams), more for dusting
1/2 teaspoon salt
2/3 cup hot water

For the filling:

12 ounces (340 grams) raw shrimp
10 ounces (280 grams) green cabbage
4 ounces (110 grams) fresh mushroom caps, stems removed (shiitake, button, or crimini)
1/2 small onion
1 teaspoon minced garlic
1 teaspoon finely grated ginger (or juiced)
1 tablespoon all-purpose flour
1 teaspoon soy sauce
2 teaspoons sesame oil
salt to taste (about 1/4 teaspoon)
pinch pepper

For the wrappers:

Add 2 cups of flour to a large bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup hot water. Add the water to the flour in a steady stream while mixing quickly.

Keep mixing by hand until the dough comes together.

You can knead in the bowl, or turn it out on a lightly floured surface to knead. Knead with the heel of your hand until the dough is fairly smooth, 4 to 5 minutes. The dough should feel slightly stiff. You can adjust the dough by kneading in a little more flour or more water. Cover with a plastic wrap, and let it rest for 30 minutes to an hour. (This is a good time to start making the filling.)

After resting, the dough should feel soft and smooth.

When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 3/4 to 1-inch diameter. (Cover the remaining dough to keep it from drying out.)

Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3-1/2-inch circle. (You can use a round cookie cutter, if you want.) Make a few wrappers at a time and wrap the filling in. Always cover the dough that's not being used.

For the filling:
(Use the pulse function of a food processor to chop the ingredients, if available.)

Peel, devein, and rinse the shrimp. Finely chop or pulse several times in a food processor.

Finely chop the cabbage. Mix with 1 teaspoon of salt. (If using a food processor, add salt with the cabbage before pulsing.) Let sit for 5 - 10 minutes. Squeeze out excess water. Finely chop the onion and mushrooms.

Combine all the ingredients in a large bowl. Mix well by hand.

To assemble:

Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.

To cook:

For jjin mandu (steamed), steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

For mul mandu (boiled), bring a pot of water to a boil. Add mandu (stirring gently so they don't stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

For gun mandu (pan fried), heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren't touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.

Tips for freezing: 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)

Seolleongtang (Beef Bone Soup)

2013-02-13T01:42:00.000-05:00

Today, I'm going to demystify Seolleongtang (설렁탕) to convince you to make this restaurant favorite at home. Seolleongtang is a milky beef bone soup that's made by boiling down beef leg bones for several hours until the broth becomes rich and creamy white. This broth is a staple in Korean households, especially during cold winter months. Yes, it takes time, but most of it is stove time. You can do other things around the house while this is boiling away in the kitchen. The result is totally rewarding! A few dollars' worth of beef bones makes lots of rich and nourishing soup. Legend has it that this soup was created because King Seonjong of the Joseon Dynasty wanted to feed a large number of people after an ancestral worship ritual involving a sacrificial cow. Let me tell you -- the King had the right idea! You can feed your whole family and still have some leftover to freeze for later use. The broth is also great as a soup base for many other Korean soups such as tteokguk, manduguk, doenjangguk, and miyeokguk.

In making a Western-style beef stock or Vietnamese pho broth, the cooks aim for a clear, brown broth by simmering beef bones for many hours. In contrast, the goal of making seolleongtang is to achieve a milky white broth. What's done differently? It's the heat level! For a clear broth, the bones are gently simmered over low heat. Simmering, by definition, is cooking at the temperature below the boiling point with bubbles gently rising to the top. For a milky broth, you need to boil moderately, not simmer, throughout the cooking time.

There are no hard and fast rules about how much bones or water you need to use or how long you should boil. A few pounds of bones go a long way, and you can use as much water as your pot can hold. Don't throw the bones away after making the first batch of broth. Use them again to make another batch. The broth will be even milkier the second time around. I usually stop after the third batch. It's common to use aromatic vegetables, such as onion, garlic, and the white parts of large scallions. However, only using the bones will give you a cleaner flavor. It's a matter of personal taste. Try both ways, and decide which way you like better. Seasoning is usually done at the table by adding sea salt. You'll be surprised by how a little bit of salt brings out the complex flavor of the beef. The soup is also naturally nutty with a hint of sweetness. Delicious!

Ingredients:
3 - 4 pounds beef leg (marrow and knuckle) bones, cut up
1 - 2 pounds of meat (beef brisket or shank)

For serving:
cooked rice
cooked somyeon (or glass) noodles
thinly sliced meat (boiled in the broth)
lots of chopped scallions
salt and pepper

Preparation

Soak the bones and meat in cold water to draw out as much blood as possible, about 2 hours (or longer if you have time). Rinse well and drain.

Soak the meat in another bowl to draw out as much blood as possible, about 2 hours. Drain. Keep it in the fridge until ready to use.

Parboiling

Add the bones to a large stockpot (preferably 8 quarts or larger) with enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes.

Drain. Rinse the bones, and clean out the pot to remove any brown bits. Return the bones to the pot.

Boiling

Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium.

Cover, and boil until the broth becomes rich and milky, about 3 - 4 hours (or longer if you have time). Adjust the heat a little, if necessary, to maintain a moderate boil. (On my stove, this is somewhere between medium and medium low.) Add more water to cover the bones, once or twice while boiling. (This photo was taken at the 3-hour point.)

Add the soaked meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-1/2 to 2 hours. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool.

Optional step (highly recommended)

Fill up the pot with fresh water again. Bring to a boil over high heat. Reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, 3 - 5 hours. Reduce the heat a little, as necessary, to maintain a moderate boil. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch. You can repeat this one more time, if desired. Just mix them all at the end to even it out.

Removing fat

You can use a fat separator to remove the fat, or keep it in the fridge (or out on the deck or balcony in the winter) until the fat solidifies to spoon off the fat.

Serving

To serve, place some rice and, if desired, noodles in a serving bowl, add the meat 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.

Freezing leftover

Korean Food for Super Bowl Sunday

2013-01-29T22:13:00.000-05:00

Super Bowl Sunday is only a few days away. If you're looking for an alternative to your standard Super Bowl fare, try some Korean food! Here're some of my party/snack favorites.

Korean-flavored Baked Chicken Wings

Galbi Taco (Korean-Style Taco with Beef Short Ribs)

Momofuku Pork Buns at Home

Kimchi Jeon (Kimchi Pancake)

Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)

Tteokbokki (Spicy Stir-fried Rice Cakes)

Gogi Wanja Jorim (Glazed Korean Meatballs)

Kongbiji Jjigae (Ground Soybean Stew)

2013-01-16T22:05:00.001-05:00

Today's recipe is another winter favorite of mine! Kongbiji jjigae (콩비지 찌게) is a stew that's made with a creamy purée of soaked soybeans. Traditionally, this stew is made with soy pulp that's left from making tofu. It's also commonly made with finely ground soaked soybeans. Growing up, we usually had it with pork ribs and kimchi. I think that's the best way! You can use pork meat instead, preferably fatty meat. Pork fat enhances the nutty flavor of soybeans. You can also substitute kimchi with boiled napa cabbage for a milder taste. All you need is a bowl of rice with this warm, smooth, nutty, meaty and filling stew for the ultimate winter comfort food!

4 servings
Ingredients:
1 cup dry soybeans (yields 2-1/4 cups soaked)
12 ounces (340 grams) pork ribs (or 6 ounces pork shoulder*)
2 thinly sliced ginger pieces
1/4 medium onion
1 tablespoon soup soy sauce
8 ounces (230 grams) kimchi, cut into bite sizes
1/2 cup juice from kimchi (or to taste)
2 teaspoons minced garlic
1 scallion, roughly chopped
salt

(*If using pork meat instead of ribs, stir fry it with the kimchi, add 2-1/2 cups of water or anchovy stock and boil for 5 minutes over medium high heat before adding the soy purée.)

Rinse and soak 1 cup dried soybeans for 5 - 6 hours (or overnight). Rub the beans with your fingers to remove the skins, and pour out the skins that rise to the top. Repeat this process to remove as much as possible.

Add the ribs, onion, ginger, soup soy sauce and 4 cups of water to a medium size pot. Bring to a boil. Skim off the scum. Reduce the heat to medium low. Cover, and cook until the ribs are tender, 25 - 30 minutes. Remove the onion and ginger.

Add the kimchi and garlic to the pot. Bring to a boil over medium high heat. Continue to cook for 5 - 6 minutes.

Meanwhile, finely grind the soaked beans in an equal amount of cold water (2 to 2-1/2 cups) until it becomes creamy.

Add the ground soybeans to the pot. Reduce the heat to medium low.

Simmer, uncovered, until the soybean puree is cooked, 12 - 15 minutes. Further reduce the heat, if necessary, to maintain a gentle simmer. Stir in the chopped scallions with 2 - 3 minutes remaining. Taste for salt. Serve hot with a bowl of rice.

Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

2013-01-07T23:36:00.001-05:00

My daughter called the other day to ask me how to make kimchi kognamul guk (김치 콩나물국). She knows nothing beats it on a cold and dreary winter day in New York City. Her phone call reminded me that I had not posted this popular soup recipe yet. It's definitely a family favorite! Kimchi kognamul guk is a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable. Kongnamul is high in B vitamins, vitamin C and protein. This explains why kongnamul guk is a popular home remedy for common colds and hangovers in Korea. The addition of kimchi takes the soup to another level with a spicy kick that's good enough to clear your sinuses. When my kids were growing up, I made this soup for them when they had a cold, just like my mother did when I was growing up. It's best with an anchovy stock base, but you can use beef broth or simply water. You should use fully fermented kimchi for this soup. The older the kimchi is, the better. Serve it separately, or over the rice to make guk bap (국밥), a soup with rice in it.

4 servings

Ingredients:
6 cups of anchovy stock (I or II).

10 ounces (280 grams) soybean sprouts (kongnamul)
8 ounces (230 grams) fully fermented kimchi
1/4 cup juice from kimchi
1 teaspoon red chili pepper flakes (gochugaru) - omit for less spicy soup
2 teaspoons soup soy sauce (or 1 teaspoon saewoojeot - salted shrimp)
1 teaspoon minced garlic
1 scallion, roughly chopped
salt and pepper

Make anchovy stock with 8 cups of water. See the recipe.

Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.

Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or salted shrimp) to the anchovy stock. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.

Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, taste for salt and pepper. Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.

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I know this is old news if you follow me on Facebook, Twitter, and Google+. For those who don't, I have some awesome news to share with you. I am now a weekly contributor to The Korea Herald (the largest and oldest English newspaper in Korea). The Korea Herald just published about me (The story behind a Korean-American mon's passion for cooking) and my first recipe (Kimchi mandu - Korean dumplings)! My recipes will be published on a weekly basis on their website (Fridays) and in print (Saturdays). Please check it out!

Tteokguk (Korean Rice Cake Soup)

2013-01-01T19:54:00.003-05:00

Happy New Year! This month’s theme at World on a Plate is auspicious food for a prosperous New Year. For Koreans, it's definitely tteokguk (떡국)! The tteokguk (or ddeokguk/ddukguk) recipe was originally posted on January 9, 2010 when I was very new to blogging and food photography. So I decided to update my tteokguk recipe for this month's New Year recipe roundup.

Tteokguk is a soup made with sliced rice cakes, usually in beef broth. It's a traditional New Year's dish in Korea. "Tteok" means rice cake, and "guk" means soup. It’s made with garaetteok, which is unsweetened and shaped like a long cylinder. For the soup, garaetteok (가래떡) is sliced into thin oval shapes. The white oval shape symbolizes a bright and prosperous new year. Also, Koreans traditionally age another year on this day, rather than their birthday. It’s commonly said that one must eat a bowl of tteokguk to become one year older. Growing up in Korea, I always loved to eat long steaming garaetteok mom would bring home from a rice cake mill to prepare for the New Year's feast. She would wait a couple of days for the garaetteok to turn hard before slicing them into thin oval slices. These days, pre-sliced gareatteok is available all year around in any Korean grocery store, making the soup preparation much easier.

Often, Koreans add mandu (Korean dumplings) to tteokguk, in which case the soup is called tteok-manduguk. You can use any kind of mandu in the soup. My favorite is kimchi mandu because of its pungent flavor and crunchy texture, which I think adds a nice contrast to the mildly flavored broth and soft rice cake slices.

This starchy and soothing bowl of soup is not only a New Year's tradition but is classic comfort food any time of the year!

4 servings
Ingredients:
Beef Broth (you can also use anchovy broth):
1/2 pound (230 grams) beef brisket (양지머리)
1/2 medium onion
5 - 6 cloves of garlic
3 scallions - white parts
1 - 2 tablespoons soup soy sauce
Salt and pepper to taste

Garnish:
Beef removed from the broth
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
salt and pepper
1 egg
1 scallion
1/2 sheet gim (nori)

4 cups sliced garae tteok (rice cake)
(Soak in cold water for 10 to 20 minutes if hardened.)

In a large pot, bring the meat, onion, scallions and garlic to a boil in 14 cups of water. Reduce the heat to medium low, and skim off the scum. Simmer, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Remove the meat and cool. Discard the vegetables. Stir in soup soy sauce, salt and pepper to taste.

To make egg garnish (jidan),* separate the egg. Lightly beat the white by gently cutting it with a spoon. Stir the yoke with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, tilting the skillet and/or spreading with a spoon. Cook each side briefly until no visible liquid remains. (Do not brown the egg.) Slice into short thin strips.

Shred the cooled beef into thin 1 - 1 1/2-inch long strips and combine well with garlic, sesame oil, and salt and pepper to taste. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.

Return the broth to a boil. **Add the rice cake slices and boil until soft, usually about 5 - 8 minutes. Ladle the steaming soup into individual bowls and garnish with the shredded beef, egg, scallion and gim strips.

*Although egg jidan is a classic garnish for tteokguk, a common alternative is to drizzle a lightly beaten egg over the boiling soup right before turning the heat off. Or you can omit the egg part entirely if you like.

**If you want to add some mandu (dumplings), you can drop them in along with the rice cake slices, stirring gently so they don't stick to the bottom of the pot. Boil until all of them float, and continue to cook for another minute or two. You can also cook mandu in boiling water separately, and add to the soup when the rice cake is softened. This method will keep the soup from becoming too thick from all the starch released from the rice cake and mandu.

Top 10 Recipes of 2012

2012-12-31T21:35:00.001-05:00

As 2012 comes to a close, I wanted to tell you how grateful I am for all of your support and reflect upon some of the highlights of the past year. In addition to the recipes I published in the Daily Meal, I also contributed to two articles on their site, Celebrate the Korean New Year and 5 Essential Korean Dishes to know. In the summer, I met one of my fellow bloggers (Kay at The Church Cook) in person when I visited Savannah, Georgia. Kay carved out some time from her busy schedule to show me around town, stopping by places to drink, eat and shop. It was totally like being reconnected with an old friend. Another highlight was to be interviewed by Asian Palate - a Hong Kong-based website dedicated to Asian food and wine. Also, my blog was renamed and redesigned to better reflect the theme of my Korean home cooking blog. It took a long time, but I was so happy to have it finally completed.

Of the 33 new recipes I posted in 2012, I've collected the top ten most viewed recipes here. I hope to share many more great recipes with you in 2013.

Dak Bulgogi (Korean BBQ Chicken)

Tteokbokki (Spicy Stir-fried Rice Cakes)

Mandu (Korean Dumplings)

Gimbap/Kimbap (Korean Dried Seaweed Rice Rolls)
Baechu Kimchi (Napa Cabbage Kimchi)
Gogi Wanja Jorim (Glazed Korean Meatballs)
Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
Gyeran Mari (Korean Rolled Omelette)
Samgyupsal Gui (Grilled Pork Belly) and Grilling Roundup
Slow Cooked Pork Belly with Bulgogi Sauce

If you're looking for Korean recipes for your New Year celebration, here's a New Year Korean Feast Round-up I posted last year.

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)

Wishing you and your family a healthy and prosperous New Year!!

Kkae Gangjeong (Sesame Crunch)

2012-12-24T13:14:00.003-05:00

Are you all ready for Christmas? Each Christmas Eve, I find myself busy with last minute gifts and preparations. I'll have to make this post very short and get going! I want to wish you and your family a wonderful Christmas, and share my recipe for a Korean holiday treat. Variations of sesame crunch are eaten all over the world. Korean sesame crunch is called kkae gangjeong (깨강정). It is a variety of Korean traditional sweet treats, and it is served during holidays such as New Year's Day and Chuseok (Korean harvest festival). I decided to make it for my wonderful neighbors this Christmas!

It's commonly made only with sesame seeds, but the addition of some nuts makes it even tastier. I liked how the combination of pumpkin seeds and pine nuts turned out. You can use any of your favorite nuts (peanuts, almonds, pistachios, etc). I hope this recipe will become a family favorite during the holiday season. You'd be very surprised how easy it is to make. It's nutty, crunchy and much healthier than most holiday cookies!

Wishing you and your family a Merry Christmas, filled with love and happiness!!

Ingredients:
3 tablespoons honey
3 tablespoons sugar
pinch salt
1 tablespoon water

1 cup roasted sesame seeds
1/4 cup any roasted nuts

Parchment paper

Add the honey, sugar, salt and water to a pan. Stir to mix over medium low heat. Let it bubble up. Continue to cook, without stirring, until it turns light golden brown, 2 - 3 minutes.

Stir in the sesame seeds and nuts. Stir well until everything is well coated with the syrup.

Place the mixture between two pieces of parchment paper. Let cool for a minute. Press it down to flatten it. Roll it out with a rolling pin to make a 1/4 to 1/2-thick rectangle. Using a side of a knife, push in the rough sides to make straight lines. Roll it again to a even thickness, as necessary.

When the crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.

Beoseot Jeongol (Mushroom Hot Pot )

2012-12-22T13:36:00.000-05:00

Today's recipe is a very simple version of Korean hot pot dishes called Jeongol (전골). It's a hearty, steaming one-pot meal that's cooked at the table. Jeongol is an elaborate Korean stew that used to be part of the royal court cuisine. There are many variations, including dubu (tofu) jeongol, haemul (seafood) jeongol, mandu (dumplings) jeongol, etc. To make a jeongol dish, you basically arrange a variety of (mostly raw) ingredients neatly in a shallow pot, then add the seasoned broth, and cook at the table.

Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms. It's a great way to enjoy the strong earthy flavor of mushrooms. This dish is traditionally made with other vegetables, beef, seafood and/or tofu in a beef or anchovy broth. I made it simple and completely vegetarian! The recipe can be easily doubled for more people. It's a healthy meal that will warm you up on a cold winter day!

2 - 3 servings
Ingredients:
Vegetable broth:
1/2 small onion, cut into big chunks
3 ounces Korean radish, cut into big chunks
3 x 3 inches dried kelp (aka dashima/kombu)
a few mushroom stems
1 tablespoon soup soy sauce
salt and pepper to taste

For the pot:
8 - 10 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, etc.)
2 scallions, cut into small pieces
2 ounces watercress
1/2 teaspoon minced garlic
(You can add tofu and/or other vegetables such as Korean radish, napa cabbage, onion, and carrots.)

Put 5 cups water and the broth vegetables in a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste.

Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don't cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces.

Neatly arrange the mushrooms and scallions in clusters in a shallow pot. Add 2 cups of broth. Boil over medium to medium high heat until mushrooms are softened, 4 - 5 minutes. You can add more broth and any remaining ingredients while eating if you're cooking at the table.

National Blogging Day of Remembrance

2012-12-17T12:25:00.000-05:00

Dakdoritang (Korean Spicy Chicken Stew)

2012-12-10T11:59:00.000-05:00

I love my slow cooker! Once I prepare the ingredients, I can rest my arms and legs while it does the cooking for me. What's there not to like? If you don't have a crock pot, put it on your holiday gift list. If you have it tucked away deep in the kitchen cabinet or on a shelf, get it out and put it to work during this busy holiday season. Trust me! With a good recipe, the slow cooked food turns out tender and flavorful, not mushy and watery. Here, I am showing you how to make a slow cooker version of a classic Korean chicken dish. I've also provided the method for stove top cooking.

Dakdoritang (닭도리탕 ) is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called dakbokkeumtang (닭볶음탕) or dakmaeuntang (닭매운탕). It's usually made by cutting up a whole chicken into small pieces, but here I used a combination of chicken thighs and wings I had in the freezer. To make this dish on the stove, water has to be added because liquids evaporate quickly on the stove. That's not the case with the slow cooker. The amount of sauce and other ingredients in this recipe yields sufficient liquid for slow cooking, leaving just enough sauce at the end. The result is succulent pieces of chicken packed with spicy and savory flavors!

Ingredients:

3 pounds bone-in chicken parts, cut into small pieces (excess fat removed)

10 ounces potatoes, cut into big chunks

2 carrots, cut into big chunks

1/2 large onion, cut into big chunks

4 - 5 plump garlic cloves

2 - 3 thinly sliced ginger pieces

2 scallions, cut into 2-inch lengths

Sauce:

2 tablespoons Korean red chili pepper flakes (gochugaru)

1 tablespoon sugar
4 tablespoons soy sauce

2 tablespoons rice wine
1 tablespoon honey or corn syrup
2 tablespoons Korean red chili pepper paste (gochujang)
pinch pepper

1 tablespoon sesame oil

1 teaspoon sesame seeds

Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.

Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you'll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.

Stove top method: To make this dish on the stove, add 1-1/2 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.

Dak Kale Bokkeum (Stir-fried Chicken and Kale)

2012-12-03T22:25:00.002-05:00

Don't like kale? This recipe might change your mind! Some people don't like kale because of its bitter taste. The slightly sweet and savory sauce in this recipe nicely balances out the bitterness of the kale. This dish is a variation of dak bokkeum. Dak (닭) is chicken, and bokkeum (볶음) refers to dishes that are stir-fried. I usually add lots of kale and mushrooms to make it a healthy one-dish meal. Carrots or red bell peppers are also great in this dish. Remember to look for fresh deep colored kale with small to medium leaves and thinner stalks. Smaller kale is tenderer and sweeter. This is an easy dish to prepare, which makes it perfect for the busy holiday season!

2 - 3 servings
Ingredients:
4 skinless, boneless chicken thighs (about 1 pound)
8 ounces kale
6 ounces fresh mushrooms (white, crimini, or shiitaki)

Sauce:
3 tablespoons soy sauce
1 tablespoon lemon juice
1-1/2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper (optional - not used for the photo)

1 tablespoon canola or vegetable oil for stir-frying

Combine the sauce ingredients.

Cut the chicken into bite size pieces. Season with 3 tablespoons of the sauce. Marinate while preparing the vegetables.

Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain completely or pat dry. Give the mushrooms a quick rinse and cut into quarters (or halves if small).

Heat a large non-stick skillet or wok over high heat with a tablespoon of the canola or vegetable oil. Add the chicken pieces and stir fry until they are no longer pink, 2 - 3 minutes. The chicken does not need to be cooked through at this point.

Add the kale, mushrooms and the remaining sauce. Continue to stir-fry until the chicken is cooked through and the kale and mushrooms are softened, 4 - 5 minutes. Serve hot on top of rice or with a separate bowl of rice.

Mu Saengchae (Spicy Korean Radish Salad)

2012-11-26T23:21:00.001-05:00

It's that time of the year again! Korean radish, mu (or moo), is in season! The radishes I've been getting lately taste really sweet and crunchy. Korean radish is a variety of white radish (aka daikon), and it has firm crisp flesh and a slightly sweet and peppery taste. I've posted several radish dishes before, such as kkakdugi (cubed radish kimchi), dongchimi (radish water kimchi), mu guk (radish soup), and mu namul (stir-fried and steamed radish). Here, I made a popular side dish called mu saengchae (무생채). Saengchae is a general term for salad-like dishes made with uncooked vegetables. For mu saengchae, I like to salt the radish first to draw out some water for extra crunch. This spicy and crunchy radish salad has the flavor of fresh kimchi (not fermented), so it can also be a quick substitute for kimchi. It's great in bibimbap as well. This past weekend, I made this dish to accompany bossam (slow cooked pork wrapped in salted napa cabbage) for a large family gathering. Everyone loved it!

Ingredients:
1 pound mu (Korean radish)
1 teaspoon salt

2 scallions, finely chopped
2 tablespoons Korean red chili pepper flakes, gochugaru (add 1 teaspoon more if you like it spicy)
2 teaspoons minced garlic
1 teaspoon fish sauce, myulchi jeot
1 teaspoon salted shrimp, saewu jeot (just use more fish sauce if unavailable)
1 teaspoon sesame seeds
1/2 teaspoon sugar (use if your radish is not sweet)

Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into match sticks (about 1/8 to 1/4-inch thick).

Sprinkle the salt over the radish and toss well to coat evenly. Let sit for 15 to 20 minutes until the radish sticks have softened and released some liquid. Drain (or gently squeeze out) excess liquid. Do not rinse. Add all the remaining ingredients. Mix well by hand. Taste and add more salted shrimp or fish sauce if necessary.

Dakgaejang (Spicy Soup with Chicken/Turkey Leftovers)

2012-11-18T18:32:00.000-05:00

In a few days, most of us in the U.S. will celebrate Thanksgiving. Did you know about 88 percent of Americans eat turkey on Thanksgiving, consuming 46 million turkeys (some 690 million pounds)? That brings me to this month's theme for a blogging cultural exchange at World on a Plate -- turkey! Turkey (칠면조) is rarely used in traditional Korean home cooking. That doesn't stop me from using it in my Korean dishes. Every Thanksgiving, I prepare a traditional American Thanksgiving dinner for my extended family. There isn't much Korean flavor on our Thanksgiving table, other than some kimchi in the stuffing that I recently started to experiment with. But, the leftovers are a different story. I always plan for plenty of leftover turkey. The day after Thanksgiving, it's a tradition for me to make turkey stock with what is left of the turkey carcass. Then I turn the leftover turkey into delicious Korean dishes - porridge and this spicy soup.

Dakgaejang (닭개장) is a variation of yukgaejang (육개장), made with chicken. Yukgaejang is a popular spicy soup made with shredded beef and lots of scallions and other vegetables. The chicken version is traditionally made with boiled chicken. I often make it with leftovers of a roasted whole chicken (store bought or homemade). Those leftover bones are perfect for making chicken stock, and the whole chicken is too much for two people to finish. Here, I made a variation of dakgejang with turkey leftovers. You can use this recipe for chicken or turkey leftovers, making it great year-round. After a couple of days of heavy Thanksgiving meals, we love to have some kimchi and a spicy bowl of soup!

4 servings
Ingredients:
8 cups turkey/chicken stock (see below for recipe)
2 cups (or more) cooked turkey/chicken meat, shred into bite sizes
1 - 2 bunches scallions
8 ounce mung bean sprouts
3 dry shiitake mushrooms, soaked until plump (use more if using fresh mushrooms)

2 tablespoons Korean red chili pepper flakes (gochugaru)
2 tablespoons sesame oil
1 tablespoon Korean red chili pepper paste (gochujang)
3 tablespoons soup soy sauce (guk ganjang)
2 teaspoons garlic minced
salt and pepper to taste

Pull the meat from the bones and shred into thin strips (or bite sizes).

Blanch the bean sprouts in boiling water for a minute. Drop them in cold water and drain. Cut the scallions into about 4-inch lengths. Thinly slice the mushrooms.

In a sauce pan, heat the sesame oil hot (but not smoking hot) over low heat. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty. (Do not burn the flakes.)

Add the meat, bean sprouts, mushrooms, 1 tablespoon soup soy sauce, and garlic to the sesame oil mixture and mix well. Marinate for 10 to 15 minutes.

Bring the stock to a boil in a large pot. Add the meat and vegetable mixture into the stock. Stir in the gochujang and 2 tablespoons of the soup soy sauce. Cook for 5 minutes over medium high heat.

Throw in the scallions. Continue to boil for an additional 3 - 4 minutes. Add salt and pepper to taste. Serve with a bowl of rice.

Quick Chicken/Turkey Stock:
Remains of roasted chicken/turkey
1 medium onion, halved and peeled (1/2 for chicken)
1 bay leaf
3 - 4 garlic cloves

Remove as much meat as possible from the chicken/turkey carcass and save them to use in the soup. Put the chicken/turkey remains in a large stock pot filled three-quarters of the way with water. Break up the bones if they are too big to fit in the pot. Bring to a boil over medium high heat and skim off any foam. Add the vegetables, reduce the heat to medium low and simmer, covered, for about an hour (longer if desired). Cool and pour through a strainer into a large bowl. You can use a fat separator to remove the fat or keep it in the fridge until the fat solidifies to spoon off the fat.

Happy Thanksgiving!!

Kale Doenjang Guk (Korean Soybean Paste Soup with Kale)

2012-11-11T09:53:00.000-05:00

We all know kale is a nutritional power house. It's packed with vitamins, minerals, fiber, antioxidants and anti-cancer properties. Kale is also great for detoxifying your body and keeping your liver healthy. Are you eating enough kale? To be honest, I wasn't. Lately, I've been trying to fix that by incorporating more of it into my cooking -- stir-frying, adding to salads and pizza, and making soups. Kale is not a traditional Korean vegetable, but I've found the strong earthy flavor of kale works very well with doenjang (Korean fermented soybean paste). Kale is a cold weather vegetable. It's in season now through early spring. Look for fresh deep colored kale with small to medium leaves and thinner stalks. Smaller kale is tenderer and sweeter. For this kale doenjang soup, I used store bought chicken stock. Anchovy broth, beef broth or vegetable broth will be great as well. The butternut squash added color and sweetness to the soup, offering a nice contrast to the slightly peppery kale. If you like Korean doenjang guk (된장국), this simple soup is a great way to eat more kale.

**The winners for the Sempio product giveaway have been announced in the giveaway post. Please check it out!**

4 servings
Ingredients:

10 ounces kale
8 ounces butternut squash
4 cups chicken stock (or anchovy, beef or vegetable broth)
2 cups water used to rinse rice, ssalddeummul*

2 tablespoons Korean soybean paste (doenjang)
1 tablespoon soup soy sauce (guk ganjang) - use salt if unavailable
1 teaspoon minced garlic
1 teaspoon rice vinegar**
salt and pepper to taste

(*The water used to rinse rice, ssalddeummul, adds starch to the soup and works as a binding agent between the soybean paste and the broth, while enhancing the flavor of the doenjang.)

(**A little bit of acidity helps brighten the flavor of doenjang. You can also use lemon juice for this.)

Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain. Peel the butternut squash and cut into about 4/3-inch cubes.

Add the chicken stock to a pot. Run the soybean paste through a strainer in the chicken stock. This process helps dissolve the paste easier and catches big chunks of beans remaining in the soybean paste. Add the soup soy sauce to the stock.

Add the kale, butternut squash and garlic, and bring it to a boil over high heat. Reduce the heat to medium high and boil until the kale and butternut squash become soft, about 10 minutes. (Boil longer if you like the kale very soft, but add the squash with 10 minutes remaining.) Taste and add salt, if necessary, and pepper to taste. Stir in the vinegar right before turning off the heat.

Slow Cooked Pork Belly with Bulgogi Sauce and Giveaway

2012-10-22T22:43:00.001-04:00

We all have days when finding the time or energy to cook is simply too difficult. With today's post, I hope to help you prepare a delicious meal even when you're having one of those days. I'm sharing a commercially made bulgogi marinade that I've recently discovered. A few months ago, I received an e-mail from a representative at Sempio Food asking if I'd like to try some of their products. Sempio is a household name in Korea. It's the oldest and best-selling commercial brand of soy sauce in Korea -- certainly the soy sauce I grew up with. Today, Sempio makes a wide range of Korean condiments, ready-made sauces, and other food products such as noodles and canned food. I use their products all the time, but I had never used their ready-made sauces for my cooking. In short, the sauces I tried (a spicy sauce for braising fish and bulgogi marinade) really surprised me. They are made with natural ingredients (no MSG) and tasted very much like homemade sauces, making them great options for busy home cooks when time is limited.

Here's what I made with the bulgogi marinade. First, I used it to slow cook some pork belly in the crock pot. I added some fresh garlic, ginger and scallions. Use whichever of these ingredients you have in the fridge. It was delicious and took very little prep time! Throw all the ingredients in the crock pot, go about your business, and come back to a succulent Korean-flavored pork belly dinner!

Ingredients:
3 pounds fresh pork belly
1 medium onion
1 cup Sempio bulgogi sauce

Optional Ingredients:
1 or 2 scallions, roughly cut
3 - 5 garlic cloves
1/2-inch long ginger piece, thinly sliced
sesame seeds to garnish

Cut the pork belly into about 3/4-inch pieces.

Heat a pan hot with a tablespoon of oil. Add the pork belly pieces in a single layer. Brown both sides. (You can skip this process, if you want.)

Place the sliced onion at the bottom of the crock pot. Add the pork belly on top. Throw in the optional garlic, ginger, and/or scallions. Cover. Turn the crock pot on high.

Cook for about 4 hours, until tender.

Next, I used the bulgogi marinade to make a quick bulgogi dish. I made it with beef, but you can also use pork or chicken. I added some fresh garlic, onions and scallions. You can add more vegetables for a healthier dish. Just use more sauce if you do. So, here's another no hassle main dish for a busy day!

Bulgogi:
1 pound thinly sliced beef rib eye or top sirloin
1/2 small onion, thinly sliced
2 scallions, thinly sliced
1 teaspoon minced garlic
6 - 7 tablespoons bulgogi sauce
1/2 teaspoon sesame seeds (optional)

Combine everything well in a bowl. Marinate the meat for at least 30 minutes. Grill or pan fry over high heat.

You can also use the marinade to make vegetable side dishes. I made stir-fried mushrooms with it. It took no time but turned out great!

Stir-fried mushrooms:
1 pound mushrooms (any fresh mushrooms), cleaned and, if necessary, cut into bite sizes
1 scallion, chopped
1 tablespoon vegetable oil
3 tablespoons bulgogi marinade

Heat a pan with the oil. Add mushrooms and stir-fry for a minute or two. Add the marinade and continue to cook until the mushrooms become tender.

GIVEAWAY: This giveaway will be open until midnight (U.S. Eastern Standard time) Tuesday, October 30, 2012. Each of the 3 winners will receive a set of all the products pictured and listed below: {CLOSED}

2 Bulgogi sauce (불고기 소스)
1 Youndoo, light (연두 순)
1 Youndoo (연두)
1 Hangshin Soy Sauce, Stir-fry (향신간장 조림용)
1 Hot Chili Hangshin Soy Sauce, Stir-fry (향신간장 매콤한맛)
2 Seasoned Seaweed Snack (김자반)
1 Seasoned Soybean Paste (찐보리 쌈장)
2 Spicy Sauce for Stir-fried Octopus (낙지볶음 소스)

TO ENTER:

Simply leave a comment below this post telling me what Korean recipe(s) you'd like to see here at Korean Bapsang in the future. If you can't think of any, just tell me your favorite Korean dish.

BONUS ENTRIES:

Share this post through your favorite social media platform (Facebook, Google Plus, Twitter, etc.) leave a comment below on where you have shared. You are allowed to enter up to 2 bonus entries.

Leave a separate comment for each entry. Each person can have 3 entries in total. Please identify yourself. Entries from "unknown" or "anonymous" will be disqualified.

This giveaway is open to USA addresses only.

Disclosure: This giveaway is sponsored by Sempio Food. All opinions expressed in this post are my own.

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Thank you so much for all your participation and support! Special thanks to Sempio for sponsoring this giveaway!

And the winners are:
1. Aaron Soo
2. Kobemiso (Sandy)
3. Wendy Nishie

Please contact me at koreanbapsang@gmail.com with your U.S. address.

See numbered entries.