This is one of my favorite dishes, but I haven’t had it in years. This is my first time making the recipe at home. Recipe from Maangchi: http://www.maangchi.com/recipe/dak-kalguksu (Aug. 2015)
Tag: korean
Korean-Chinese black bean sauce over noodles (jja jang myun)
This dish brings back many childhood memories of eating at Korean-Chinese restaurants with my family. My family’s recipe never tasted like the restaurant version. Thanks to Maangchi, I finally found the restaurant version that I loved so much: http://www.maangchi.com/recipe/jjajangmyun (Aug. 2015)
Korean sweet rice pancakes with sweet red bean filling (bukkumi)
Recipe here: http://www.maangchi.com/recipe/bukkumi. This was my first attempt using sweet rice flour. (July 2015)
Korean hand-torn noodle soup (sujebi)
This brings back a lot of happy childhood memories for me. We used a recipe from Maangchi’s Real Korean Cooking. I had only tiny anchovies, so I used about 40 tiny ones rather than 12 large ones (about ½ cup). We also have used 1 potato (instead of 2) and replaced the second potato with… Continue reading Korean hand-torn noodle soup (sujebi)
Korean seasoned acorn jelly (dotorimuk muchim)
I simplified this recipe from Maangchi: http://www.maangchi.com/recipe/dotorimukmuchim. I used store-bought acorn jelly, cut it into bite sized pieces, and then tossed with 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, ½ tsp sugar, a few minced garlic cloves, and 1 tsp sesame seeds. Garnished with 1 tsp chopped scallion greens. (June 2015)
Korean potato-soybean paste soup (gamja-doenjangguk)
Place in a large Dutch oven: 8 large dried anchovies (heads and guts removed), 6 cups water, 1 onion (sliced), 4 minced garlic cloves, and ¼ cup Korean soybean paste (doenjang). Cover and cook over medium-high heat for 40 mins. Add 4 scallions (cut into 1 ½ inch straws), 1-2 Korean green chili peppers (cut… Continue reading Korean potato-soybean paste soup (gamja-doenjangguk)
Korean spicy stir-fried pork (dwaejigogi-bokkeum)
Recipe from Maangchi’s Real Korean Cooking cookbook. Nearly identical recipe on Maangchi’s blog: http://www.maangchi.com/recipe/dwaejigogibokkeum. We used thinly sliced pork loin and white sugar instead of brown. (June 2015)
Korean persimmon punch with cinnamon and ginger (sujeonggwa)
After having this dessert beverage at Korean restaurants for years, I finally tried making it at home. Recipe from Maangchi’s Real Korean Cooking cookbook. Similar recipe on her blog: http://www.maangchi.com/recipe/sujeonggwa. The directions were the same, with only slight differences in ingredient proportions. Her cookbook calls for 10 cups water, 5 cinnamon sticks, 3 oz ginger,… Continue reading Korean persimmon punch with cinnamon and ginger (sujeonggwa)
Korean noodle soup in anchovy broth (guksu)
This involves two separate steps:Anchovy Broth: Place 3 ½ cups water, 8 oz daikon radish (peeled and cut into ¼ inch rounds), and 1 large onion (sliced) in a large stock pot, cover, and bring to a boil. Cook over medium-high heat for 45 mins. Add 20 large dried anchovies (heads and guts removed) and… Continue reading Korean noodle soup in anchovy broth (guksu)
Korean three-mushroom rice with minced pork topping
We had some leftover enoki and bunashimeji mushrooms, so we tried this recipe: http://www.beyondkimchee.com/mushroom-rice-bowl/. Because the amount of heat was higher than expected and the sauce very salty, we recommend reducing the pepper flakes and fresh pepper by half and reducing the soy sauce from 7 Tbsp to 4 Tbsp. Other modifications: first, to make… Continue reading Korean three-mushroom rice with minced pork topping
Cooking Adventures 