korean recipes!!!!

My love likes to cook this one….(dukboggi)

 

Rice Cake with Vegetables

떡볶이

Tukbokki is one of Korea’s popular snacks that are loved by teenagers as well as adults.  It is made from garaetuk, a chewy long cylindrical rice pasta (or “rice cake”) that is cut into many pieces and cooked with various ingredients.  It is a stir-fry dish which is cooked with kochujang (hot chili pepper paste) along with garaetuk, seasoned beef, fish cakes and assorted vegetables such as green onions, carrots and onions.

A spicy version of tukbokki is very popular but less spicy ones can be also requested to meet everyone’s taste buds.  In Korea, this snack is commonly purchased from street vendors much like hotdog vendors in New York City. However, it can be found in Korean fast food venues as well as some restaurants outside of Korea.

Recipe Ingredients

• 300g of garaetuk
• 1/3 of an onion
• 100g of carrots
• 1 tsp of kochujang or more, depending on how spicy you want the dish to be
• 1 tsp of sugar
• 1 green onion
• 1 tsp of garlic
• Sesame seeds

Cooking Directions

1. For preparation, make sure the garaetuk is soft and chewy for cooking.
2. Cut the onion and carrot into widths of 1cm and lengths of 3cm.
3. Mix the ketchup and hot pepper paste in a pot, then boil it with added sugar, lastly sprinkle in some sesame seeds.
4. Pour oil into a pan with garlic and green onions then fry the onions, carrots, and cabbage.
5. When the vegetables are lightly fried, put the garaetuk with the mixed sauce for 5-8 minutes.
6. Serve hot.

BIBIMBAP…

 

Beef & Mixed Vegetable Rice

비빔밥

Bibimbop literally means “mixed rice” or “mixed meal” in Korean. It’s a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and kochujang (Korean chili pepper paste). Kochujang is usually served separately to control its spiciness of this rice dish.

A variation of this dish, dolsot bibimbop (“dolsot” meaning “stone pot”) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.

Vegetables commonly used in bibimbap include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver, as well as spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sauteed, may also be included in the dish. Within both types of bibimbops, all ingredients are typically stirred together thoroughly before eating.

Recipe Ingredients:

• 1/4 lb of chopped beef (ground beef is acceptable)
• 100 grams of bellflower roots (doraji)
• 50 grams of bean sprouts
• 1 lettuce leaf
• 3 shiitake mushrooms
• 1 sheet of vegetable jelly
• 1/3 carrot
• 1 cucumber
• 1 egg
• 3 cups sticky rice grain
• 4 tbsp kochujang
• 1 tbsp sugar
• 1 tbsp sesame seeds
• sesame oil

Cooking Directions:

1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
2. Season beef and stir-fry lightly until cooked.
3. Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).
4. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
5. Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*For hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
6. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*For hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
7. To make seasoned kochujang paste, combine 4 tablespoons of kochujang, 1 tbsp of sugar, 1 tbsp of sesame seeds and 2 tsp of sesame oil.  Mix all ingredients well.
8. Add seasoned kochujang to taste and mixes it thoroughly with the rice and vegetables before beginning to eat.

 

 

Bean Paste Stew with Beef and Vegetables

된장찌개

Dwenjang Chigae is a stew made from Korean dwenjang.  This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes. Usually, it contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and/or large anchovies.

Recipe Ingredients

• 8 oz beef – sliced
• 1/2 squash – cut in half, slice 1/2 inch thick
• 4 oz carrot – sliced, 1/2 onion – sliced
• 1 medium potato – quartered, then slice 1/2 inch thick
• 2 green onions – chopped, 2 chilies – sliced
• 10 oz tofu (cubed)
• 4 tbsp dwenjang (fermented soybean paste)
• 1 tbsp kochujang (Korean chili paste)
• 1 tbsp kochukaru (Korean chili powder)
• 1 tbsp minced garlic, 1 tsp sesame oil
• Shellfish – mussels, shrimps, etc. (optional)
• 3 – 3.25 cups of water

Cooking Directions

1. In a pot, add sesame oil, saute beef. Add water, bring to a boil
2. Mix around dwenjang, kochujang, kochukaru.
3. Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
4. Add rest of the vegetables and tofu. Cook for another 1-2 minute.
5. Serve with rice.

KImChi Chi Gae

 

Fermented Chili Pepper Cabbage Soup

김치찌개

Kimchi Chigae is a very popular soup made with kimchi and kochujang. It is normally served in a stone pot and still boiling when served on the table. It contains kimchi as well as other ingredients such as green onion, onion, tofu, and beef as well as some seafood. The specific ingredients, aside from kimchi, vary widely. Typically kimchi chigae is eaten with a bowl of rice.

Recommended restaurant: Kum Gang San

Recipe Ingredients

• 1 cup kimchi, 16 oz meat
• 2 green onions, slice in a bias
• 1/2 pack dooboo (tofu)
• 2 kochu (hot green chili), chopped
• 2 tbsp kochujang (Korean chili paste)
• 1 tbsp kochukaru (Korean pepper powder)
• 2 tbsp minced garlic, 1 tsp soy sauce
• 3 cups water, salt, pepper

Cooking Directions

1. Place a pot on the stove, turn the heat on. Add pork belly (or bacon), saute for a minute or so.
2. Add kochujang and cook until meat becomes white.
3. Pour the water, add kimchi. Bring to a boil, reduce to simmer.
4. Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
5. Add chilies, green onions, salt and pepper. Cook for another minute.
6. Serve with rice.

Omo. Where am I gonna find the ingredients?????

I just hafta.