This is a recipe from my childhood and one of Daniel’s favorite soups. Soak about 1 lb frozen sliced Korean rice cake in water for 15 mins, then drain, making sure no slices are stuck together. Sauté ¼ lb julienned beef in sesame oil until browned, then add about 8 cups water. Season to taste… Continue reading Korean rice cake soup (dduk guk)
Tag: korean
Korean-style clear beef soup
I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste.… Continue reading Korean-style clear beef soup
Korean spicy beef soup (yuk gae jang)
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)
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)
Cooking Adventures 