This is one of my favorite winter soups, recipe courtesy of my aunt Haeran. Soak (1) 3 lb bone-in beef shank or short rib bones and (2) 2 to 2 ½ lb beef brisket or chuck (see Note 3 below) in water for 10 minutes, then drain and place beef in a stock pot with… Continue reading Korean spicy beef soup (yuk gae jang)
Tag: korean
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Korean soy-braised potatoes (gamja jorim)
Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture… Continue reading Korean soy-braised potatoes (gamja jorim)
Korean braised short ribs (kalbi jjim)
This marked my first time making this dish and using a new kitchen appliance (food processor). First, soak 2-3 lb beef short ribs (about 6 ribs) in water for a few minutes, then pat dry. Score the fleshy part of each rib, then set aside. Second, make the marinade: using a food processor, blend 1… Continue reading Korean braised short ribs (kalbi jjim)
Korean zucchini fritters (hobak jun)
Slice 2 zucchini into ½ inch penny slices. Set up two small bowls on the stove: one with 3 Tbsp flour, the other with 3 eggs mixed with 1 tsp water and a dash of Korean beef bouillon (sogogi dashida); if you use a vegetarian bouillon powder, this can be vegetarian. Dip a few zucchini… Continue reading Korean zucchini fritters (hobak jun)
Korean egg-dipped flounder (saengsun jun)
Cut ½ lb flounder filet (boneless, skinless) into bite-sized (1 ½ inch) pieces. Lightly season with salt and black pepper. Set up two bowls next to the stove: one small bowl with 3 Tbsp flour, another with 1 egg, ½ tsp water, and a little Korean beef bouillon seasoning (sogogi dashida). Heat a large skillet,… Continue reading Korean egg-dipped flounder (saengsun jun)
Korean kimchi stew with pork (kimchi jigae)
This is a dish from my childhood. Using a large Dutch oven, heat some neutral oil and then saute bite-size pieces of pork (here, 1.5 lb boneless pork loin). When browned, add 1 onion, roughly chopped, andabout 3-4 cups of kimchi (here, a mix of radish and cabbage). Mix well, then add water - enough to… Continue reading Korean kimchi stew with pork (kimchi jigae)
Korean steamed ginger infused grouper with zucchini ribbon salad
I saw this on Judy Joo’s new Cooking Channel program, Korean Food Made Simple, and found it on her blog. We couldn’t find sea bass, so we tried grouper (but I had to remove the skin due to scales). The recipe is here: http://www.judyjoo.com/2014/05/06/korean-food-made-simple-weekly-chew-steamed-ginger-infused-sea-bass-with-zucchini (May 2014)
Korean-style rice ball (joo muk bap)
Inspired by my cousin Nam’s photo of a snack she recently enjoyed, I tried my hand at making joo muk bap (literally, fist rice because it is made by hand) withingredients I had in my pantry. Spread 2 cups cooked short-grain rice in a wide plate (I used an 8x8 baking dish), then season lightly with salt, Japanese… Continue reading Korean-style rice ball (joo muk bap)
Korean marinated perilla leaves (gget nip)
Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week. Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds.… Continue reading Korean marinated perilla leaves (gget nip)
Cooking Adventures 