Tag: korean

Minimalist Korean mixed rice (bibambap)

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We tossed together the simple meal based on our pantry, including still-warm cooked rice. First, heat a large frying pan, add 1-2 tsp vegetable oil, and cook some eggs sunny side up (we made two eggs per serving), letting the albumin crisp up but yolks stay relatively runny. Second, in a separate pan, heat 1-2… Continue reading Minimalist Korean mixed rice (bibambap)

Korean zucchini and potato stew (kochujang jjigae)

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We tried this recipe, using a bone-in pork chop: https://www.koreanbapsang.com/hobak-gochujang-jjigae-korean-spicy/ We liked the use of rice water (2 cups), which added a satiny texture. Our only modification was to add 1 tsp fish sauce at the end for briny balance. This was simple and very tasty. (Oct. 2021) Note: With only 2 cups of liquid,… Continue reading Korean zucchini and potato stew (kochujang jjigae)

Korean stirfried root vegetables

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I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½" thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼"… Continue reading Korean stirfried root vegetables

Korean wakame seaweed soup with shiitake and minced pork

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We made this on the fly: first, soak about ½ oz dried wakame, broken into 1" shards (about 1.5 dry cups) in room temperature water for 30 mins; leave soaked until ready to use. At the same time, soak 7-8 dried shiitakes in hot water for 20-30 mins; drain, trim off and discard stems, and… Continue reading Korean wakame seaweed soup with shiitake and minced pork

Korean soybean soup with vegetables

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We tried this Maangchi recipe: https://www.maangchi.com/recipe/baechu-doenjang-guk Our modifications: we didn’t have napa cabbage, so we used one Idaho potato and three types of fresh Asian mushrooms (shiitake, bonapi, and enoki) and 1 scallion. We did not need to parboil any vegetables, and the potato already has starch. We combined dried anchovies, soybean paste, one chopped… Continue reading Korean soybean soup with vegetables

Korean-Chinese sweet and sour sauce (for tang soo yook)

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We ordered chicken tang soo yook from a restaurant far from our neighborhood. When we got home, we discovered to our dismay that the restaurant forgot to include the sauce. We made our own sauce following this Maangchi recipe: https://www.maangchi.com/recipe/tangsuyuk. Our modifications: we omitted the wood ear mushrooms and cucumber. We used ½ yellow bell… Continue reading Korean-Chinese sweet and sour sauce (for tang soo yook)

Korean dumpling soup (mandu guk)

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This is a supreme shortcut version. We took inspiration from this recipe: https://mykoreankitchen.com/manduguk-korean-dumpling-soup/ Our modifications: first, for the broth, we combined 6 cups water with 1.5 tsp Better Than Bouillon beef concentrate (from a jar). When that came to a boil, we added 1.5 tsp soy sauce, 1 minced garlic clove, ½ tsp black pepper,… Continue reading Korean dumpling soup (mandu guk)

Korean pan-fried tofu (goon dubu)

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I grew up eating this dish, and it always brings back happy childhood memories. Cut a 16 oz block of tofu in half vertically, and then crosswise into ½" thick slices. Blot each piece with paper towels until bone-dry; this will minimize splattering and help the tofu brown instead of steam. Heat 1 Tbsp vegetable… Continue reading Korean pan-fried tofu (goon dubu)