We tried this recipe: https://www.koreanbapsang.com/gamjaguk-potato-soup/ Our modifications: first, the recipe called for garlic, but didn’t specify the amount; we used 4 minced garlic cloves. Second, we doubled the amount of beef to 8 oz (½ lb) but kept the soup soy sauce to 1 Tbsp. Third, we found the soup a little underseasoned, so we… Continue reading Korean potato soup with beef and cellophane noodle (gamja guk)
Tag: korean
Korean shredded potato, carrot, and pepper stirfry
This is a version of a recipe I ate during my childhood. Also, technically the potato is not shredded, but cut into ½" sticks. The carrot and peppers are julienned. We followed this recipe: http://aeriskitchen.com/2011/08/potato-vegetable-bokkeum/ For the pepper, we used a red jalapeño (medium hot) and two green shishitos (mild). (Sept. 2018)
Korean-style salmon bulgogi
We tried this clever version of a Korean soy marinade typically used for beef. https://www.koreanbapsang.com/salmon-bulgogi/ Our modifications: to reduce sodium, we doubled the salmon to 2 lb but kept the marinade amount the same (for 1 lb). We also broiled the salmon pieces on a oil-sprayed baking rack set inside a foil-lined rimmed baking sheet,… Continue reading Korean-style salmon bulgogi
Korean slow-cooked chicken soup (dak gomtang), pressure cooker style
We found this recipe on the Facebook group, Instant Pot Korean recipes, and we made some modifications: Ingredients: For soup: 1 medium whole chicken (we used 2 bone-in, skin-on quarters and 2 bone-in, skin on breasts, about 5 lb total), 3 scallions (trimmed but otherwise whole), 1 garlic bulb (about 10-12 cloves, skin removed); and… Continue reading Korean slow-cooked chicken soup (dak gomtang), pressure cooker style
Korean chive pancake (buchujeon)
We tried this recipe: https://kimchimari.com/korean-chive-pancake-buchujeon-with-chive-flowers/ We found the batter a bit too viscous, so we added a little more (1 Tbsp) water until it was thin, like crepe batter. We also used frozen cut chives, which made the pancake wetter than it should have been. So I would recommend using fresh chives the next time.… Continue reading Korean chive pancake (buchujeon)
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Korean rice cake and dumpling soup (dduk mandu guk)
We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Oven-roasted skirt steak with Korean flavors
We marinated 1 lb skirt steak in my grandmother’s bulgogi marinade (we halved the marinade recipe): http://piglettedc.tumblr.com/post/164274307806/halmonis-bulgogi-we-made-my-beloved. Using a metal skewer, we poked tiny holes in the whole steak and marinated the steak in the fridge for 2 hours. We preheated the oven to 450. We cut the steak in half and then placed it… Continue reading Oven-roasted skirt steak with Korean flavors
Sautéed minced chicken with Korean flavors
We followed this recipe: https://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, for health reasons, we used minced chicken instead of minced beef; because the chicken emitted a lot of liquid, we removed all possible liquid (about ¼ cup) before adding the marinade. Second, to reduce sodium, we doubled the amount of protein, garlic, and ginger (to 2 lb)… Continue reading Sautéed minced chicken with Korean flavors
Halmoni’s bulgogi
We made my beloved grandmother’s recipe for Korean thinly sliced beef. Prepare the following marinade: ½ cup soy sauce, ¼ cup water, 1/3 cup plus 1 Tbsp sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (we used 1 large shallot cut into ¼" crosswise slices), 1 chopped scallion (which we omitted), 2 Tbsp… Continue reading Halmoni’s bulgogi
Cooking Adventures 