Dwenjang Jjiigae

ingredients

1 X big potato (quartered, thinly sliced)

1 X firm tofu (cubed)
1 X paengee beosut (enoki mushrooms, optional)
4 X dried anchovy
1 X red chili (sliced)
1 X zucchini (quartered, sliced)
3 X scallion (sliced)
3 X garlic clove (quartered)
1 X dasima (dried kelp, optional)
150 G pork (5.25 oz, thinly sliced, optional)
6 CUP water
1-2 CUP cooked rice
3-4 TBSP dwenjang (bean paste)
1 TBSP gochujang (red chili paste)
1 TBSP gochugaru (red chili flakes)
2 TBSP sesame oil (pressed from roasted seeds
Miyuk gook
N. Imatome-Yun

Known as the “birthday soup” in Korea, seaweed soup is also given to post-partum mothers
recovering from childbirth. Naturally low in calories and fat and high in calcium, iron, and protein, it is
a light and healthy soup good for any meal of the day.

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 85 minutes

Ingredients:

 1 oz dried seaweed
 1 Tbsp sesame oil

 3 cups soup stock*

 2 Tbsp soy sauce

 2 cloves garlic, finely chopped

 Salt to taste

Preparation:

1. Rehydrate seaweed by placing in a large bowl and covering with water for 30 minutes. (Note:
1 oz of dried seaweed looks very small, but it rehydrates to about 2 cups)

2. Drain seaweed, squeeze out excess water, and cut into 2-inch pieces.

3. In soup pot over medium heat, sauté seaweed in sesame oil for 2 minutes.

4. Add garlic and soy sauce and sauté for another 2 minutes.

5. Pour stock into pot and turn heat to high.

6. When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup
looks milky. (Serves 4)
 *Beef or anchovy stocks work well and vegetarians can use 1.5 cups vegetable stock and 1.5
cups of water.

Dashi - Japanese Soup Stock

By Setsuko Yoshizuka, About.com Guide

See More About:

 japanese soup
 japanese recipes

 japanese noodles

Making Katsu Dashi

Photo (c) Setsuko Yoshizuka

Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping
sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to
know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp),
katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake
mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good
vegetarian stocks. It might take extra effort to make dashi, but good dashi makes your Japanese
dishes taste much better. Let's learn to make different kinds of dashi.

Step-By-Step Instructions :
 How to Make Katsuo Dashi
 How to Make Niboshi Dashi
 How to Make Kombu Dashi
 How to Make Kombu and Katsuo Dashi

Recipes:
 Kombu Dashi Recipe - for clear soup, nabe (hot pot dishes), and more.
 Katsuo Dashi Recipe - for nimono, clear soup, miso soup, and more.
 Kombu and Katsuobushi Dashi Recipe - for clear soup, nimono, noodle dipping sauce, and more.
 Niboshi Dashi Recipe - for miso soup, nimono, and more.
 Hoshi-shiitake Dashi Recipe - for nimono, and more.

Japanese dashi is best used on the day it was made. If you have some leftover dashi, keep it in a
covered container. It can be kept in the refrigerator for a couple of days.

Pah Jook is is similar to Louisiana's dirty rice. Rice n Beans is everyday cooking, something that
country people subsists on and will be serving frequently.

Korea considers the fox as its God of Rice. Legend has it that it was this animal that carried the
first rice seed in his tongue into Korea from Japan. Most native dishes are based on white rice
and fish.

The chicken recipe is broiled in oil but since it is barbecue season, one can throw them on top of
the grill and cook it in that manner.

These recipes are copied straight from handwritten notes by a friend of mine who is married to a
Korean. She learned these from her mother-in-law who happens to be a good cook. Now my
friend, though she claims she is far from being an expert,can cook dishes like a native and even
gives background stories to those dishes she serves whenever we visit.

Pah Jook or Rice and Beans

1 cup kidney type beans

1 cup rice

salt to taste

water to cover

1 onion

1 clove garlic

2 T. peanut oil

Serves 6.
The beans are soaked overnight and the next day they are simmered with onion, garlic and salt in
the same water until soft enough to mash through a colander.

This puree is then fried in peanut oil.

The rice is washed and cooked in 2 cups boiling , salted water, then simmered with cover on for
about 20 minutes , or until rice is tender and dry.

The bean puree and rice are mixed together with a little beef stock (or canned consomme).

Serve hot.

Chapchae

N. Imatome-Yun
Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that
Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and
sesame oil. Because mung bean or sweet potato noodles both absorb tons of flavor, you can mix and
match the vegetables or meat to your liking. I used broccoli, red peppers, shiitake mushrooms,
bulgogi, and onion in the version pictured here, and that flavor and color combination is one of my
favorites.Prep Time: 30 minutesCook Time: 40 minutes Total Time: 70 minutes Ingredients:

 8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or
Chinese vermicelli)
 1 sweet onion, sliced into thin strips

 2 cloves garlic, finely chopped

 1/2 pound baby spinach, parboiled

 2 carrots, julienned

 3 scallions, chopped

 1/2 cup chopped Napa cabbage

 5 shiitake mushrooms, rehydrated if dried and then sliced

 2 Tbsp vegetable or olive oil

 2 Tbsp sesame oil

 3 Tbsp soy sauce

 1 tsp sugar

 Salt to taste

 Sesame seeds (optional)

 6 oz. beef or pork (optional)*Preparation:

1. Cook noodles according to package directions.

2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.

3. Add onion slices and garlic and sauté for about 1 minute.

4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still
a bit crispy.

5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the
remaining sesame oil.

6. Mix to combine and cook for another 2 minutes.

7. Add salt or more soy sauce if needed.

8. If using sesame seeds, add them at finish.

(Serves 4)

4 servings. Total cooking hours: 1-1½ hour

Ingredients:
a red snapper (25 cm long), 4 clams, 4 large shrimp, Korean radish, 2 shiitake
mushrooms, water, kelp, fish sauce, salt, minari (water dropwort), enoki
mushroom, ssukgat (edible chrysanthemum), green onions, green chili pepper,
red chili pepper, half an onion, cooking wine, ginger.

Make stock first!

1. Soak 2 shiitake mushrooms in warm water for 3-4 hours and cut them
into bite size in length.
2. Soak 4-5 clams in cold salty water (2 cups of cold water +1 tbs salt)
for at least 3-4 hours and wash them and set them aside.
3. Cut radish thinly into about 3×4 cm size, 0.2-0.3 cm in thickness.
4. Place the sliced radish (about 1 cup), the pieces of mushroom, and
some kelp in a pot.
5. Pour 6-7 cups of water into the pot cnd boil"it over high heat for 20
minutes.

Make maeuntang sauce:

1. Place 7 cloves gclic, ½ medium size onion, ½ tbs gingmr, 2 tbs

cooking wine (or soju), 2 tbs hot pepper flakes, 1 tbs hot pepper paste,
2 tbs fish sauce in the food processor and grind it for about 1 minute.
2. Set it aside.

Prepare fish:
 1. Put a red snapper on a0cutting board and clean out guts, remove
scales and fins. Wash it in cold water, cut it into chunks, and set it
aside.
*tip: to save time, you can ask your fishmonger to do this for you
2. Prepare 4 large shrimp: remove the heads and intestines, wash them,
and set aside.

Prepare vegetables:

1. Clean ssukgat (edible chrysanthemum) and cut it into 7 cm long

pieces.
2. Clean minari (water dropwort) and cut it into 7 cm long pieces.
3. Cut out the bottom part of enoki mushrooms and wash and split them.
4. Slice some green onions, 1 green chili pepper, 1 red chili pepper,
5. After boiling stock for 20 minutes, open the lid of the pot and take out
kelp.
6. Place chunks of the fish, shrimp, clams in the boiling stock.
7. Add the maeuntang hot sauce and boil it all over medium heat for 30
minutes.
*tip: It might boil over from time to time. Open the lid and remove the
floating foam from the top and then close the lid halfway
 8. Add ½ ts of salt, enoki mushrooms, minari (water dropwort) and
ssukgat (garland chrysanthemum), green chili pepper, red chili pepper,
and boil a few more minutes before serving.

Your maeuntang is done!

Serving:
Put some fish soup in a bowl for each person and provide each person with a
bowl to collect fish bones and serve with rice and other side dishes.

kimchi jjigae with pork ribs - take 3

I made this when M-- came back from America...it

was DELICIOUS! yum. I'm getting hungry thinking
about it. =)

ingredients: pork ribs, EVOO, black peppers,

kimchi, kimchi juice and water. That's it!
This photo has notes. Move your mouse over the photo
to see them.

BUTA NO SHOGAYAKI/GINGER FRIED PORK

Monday October 03rd 2005, 5:48 pm

Filed under: Recipes

With a side of rice, pork fried with ginger and soy sauce is a filling meal. Add a bowl of
miso soup and a salad, and you’ll be satisfied for the rest of the day.

Ingredients

1/2 lb pork loin or pork belly, thinly sliced and excess fat removed (if you prefer it less fatty)
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp toasted white sesame seeds
3 tbsp grated ginger, stringy parts removed

Method

Combine the oil, soy sauce, sesame seeds and ginger together in a large bowl. Let it rest for 10 minutes,
then add the pork. Marinate for 5 minutes, then fry it in a skillet on medium until cooked. Serve on top of a
bowl of rice, drizzling some of the sauce left in the pan over it (without the oil) and call it Buta no
Shogayaki Don.
But ggori-gook, Korean oxtail soup, is one where Dad and I will meet in the middle.

oxtail meat tendril with fatty striations

tail bones after a delicious feeding frenzy

I’m not sure what it is about ggori gook that turns us into five year olds at the dinner table. We snatch bones out of
the soup bowl with our bare hands, tear at the tendrils of meat and fat, splash broth and bits of beef and garlic all
over the tablecloth, slurp broth, and let out a noisy mmm with every bite. When we look up from our bowls, Mom
and the Twins are staring wide-eyed and horror-stricken at our delightful feeding frenzy. Dad and I just ask for
seconds.

As incredibly flavorful and delicious as the broth is, ggori gook is probably the simplest Korean soup to make with
respect to ingredients. Aside from enough water to cover two times deep, it requires only two to three pounds of
oxtails and four to five lightly crushed whole garlic cloves to cook. Salt, pepper, and chopped green onions for
individual seasoning are served alongside the soup at the table. But though the ingredients are few, the effort comes
in the long, watchful simmering. The oxtails, garlic and water simmer for at least two to three hours, with occasional
skimming of foam from the surface. If you have the time, simmering longer creates a richer, darker soup, and the
meat will fall away from the bones.

season with salt, pepper to individual taste

Tonkatsu (deep-fried pork cutlet)

Ingredients:
 4 slices pork loin or tenderloin, about 1/2 inch (1.5 cm) thick and 4-6 ounces (115-180g)
 freshly ground black pepper
 salt
 flour
 2 eggs, lightly beaten
 2 cups fresh or dried bread crumbs
 oil for deep-frying
 shredded cabbage
 lemon wedges (optional)
 commercially prepared tonkatsu sauce, or a combination of the follwing mixed to taste:
o ketchup

o Worcestershire sauce
 o dark soy sauce

o prepared mustard

o sake

4 servings