Tag: asian

Korean sliced rice cake soup (dduk guk)

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This is a favorite from my childhood. I made this recipe from Maangchi, but I used skirt steak instead of brisket: http://www.maangchi.com/recipe/ddukguk. I modified by sautéing the beef strips before adding the hot water and garlic (but see Note below). I also used black sesame in lieu of toasted nori. We also have added a… Continue reading Korean sliced rice cake soup (dduk guk)

Korean slow-cooked beef bone soup (seolleong tang)

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It took nearly all day to make, and the broth isn’t as milky-white as at restaurants, but it still is tasty. The secret, I learned midway, is to keep the soup at a roiling boil, not at a simmer. We served this with short-grain rice and thin wheat noodles (Korean somyun or Japanese somen), garnishing… Continue reading Korean slow-cooked beef bone soup (seolleong tang)

Korean cucumber salad (oi namul)

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Slice two cups of cucumber lengthwise, then into ¼ inch diagonal slices. Mix with 1 ½ tsp salt and let sit for 30 minutes, then rinse and drain well. Combine the drained cucumber with 1 Tbsp each sugar and rice wine vinegar, ½ tsp each toasted sesame seeds and red pepper powder (kochu garu), 1/8… Continue reading Korean cucumber salad (oi namul)

Chinese pickled broccoli stems and carrots

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I had pickled broccoli stems at a Chinese restaurant many years ago, and they were delicious - tangy and crunchy. I recently purchased a sprouting broccoli with lots of side shoots as well as the main stem, so I decided to try this recipe for Chinese sweet and sour pickles. I peeled the broccoli shoots… Continue reading Chinese pickled broccoli stems and carrots

Uncle Tun’s grilled soy-marinated salmon

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I learned this recipe from Waimar and her father. Marinate four salmon fillets (about 24 oz) in approximately ¼ cup low sodium soy sauce, 1/3 cup mirin, 2 tsp honey, and 1 tsp black pepper for about 30 mins. (Oct. 2015) Note: I did not measure the marinade ingredients, so these measurements are approximate. Grill… Continue reading Uncle Tun’s grilled soy-marinated salmon

Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)

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I love Maangchi‘s original recipe from 2011, which is now available only on video now: https://youtu.be/WuNrLgh2Vw0?si=DgqBSTmaXmOdFyAt The ingredients are: 1.5 cups chicken broth, 3 eggs + 1 egg yolk, 1 chopped scallion, and 1 tsp fish sauce. I use the smallest burner on my range to prevent the temperature from getting too high. I have… Continue reading Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)