Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

This recipe uses 오뚜기® 카레 (Ottogi® Kare) Powder. This Kare Raiseu is a very easy dish, just fry meat and vegetables, boil with water, and add the Kare powder to make a perfect Korean Curry Rice.^^

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

1 packet (100 g) 오뚜기® 카레 (Ottogi® Kare) Powder

130 g Meat (Pork/Beef/Chicken), cut into bite-sized pieces

2 small Yellow Onions, (270 g) cut into bite-sized pieces

1/2 large Potato, (100 g) cut into bite-sized pieces

1/2 medium Carrot, (60 g) cut into bite-sized pieces

2 tbsp Cooking Oil (25 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them in cooking oil.

Add-in 700ml (3 1/2 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off and dissolve the 오뚜기® 카레 (Ottogi® Kare) Powder into the boiled water with meat and vegetables little by little.

Stir for 2~3 minutes until completely dissolved.
Turn the heat back and cook until the curry thickens a bit.

Serve with steamed rice.

Happy Eating!!

Note:

This Kare Raiseu recipe is so convenient to cook; you do not have to fry vegetables and curry separately, and buy starch additionally.

Dak Galbi 닭갈비 (Spicy Stir-fried Chicken)

Dak Galbi 닭갈비 (Spicy Stir-fried Chicken)

Ingredients:

1 lb Boneless Chicken Thighs, skinless if desired
6  oz Tteokbokki Rice Cakes (Mini Garae Tteok) or 4 oz Garae Tteok, sliced
1 small (5 oz) Goguma (Korean Sweet Potato)
1/2 medium White Onion, sliced
1 small Carrot, thinly sliced

1/4 medium Green Cabbage, thinly sliced

6 pcs Kkaennip (Perilla Leaves) or Shiso Leaves, thinly sliced

2 stalks Scallions 0r 1 stalk Leek, thinly sliced
2 Green Chili, seeded and sliced *optional
1 tbsp Canola Oil for stir-frying

Sauce Marinade:
2 1/2~3 tbsp Gochujang (Korean Red Chili Paste)
3~4 tsp Gochukaru (Korean Chili Flakes)
2 tbsp JinGanjang (KOrean Soy Sauce)
2 tbsp Maple Syrup
4~4 1/2 tsp White Sugar
2 tbsp Mirin (Cooking Wine)
1 tbsp MInced Garlic
2 tsp Grated Ginger
2 tsp Asian Sesame Oil
1 1/2 tsp Karekaru (Korean Curry Powder)
1 tbsp Roasted Sesame Seeds

Instructions:
In a large bowl, combine all the ingredients for the source. Mix thoroughly.

Set aside. (Reserve a tablespoon of the sauce for DakGalbi fried rice. - optional)

Cut the chicken into bitesize pieces, and add them to the marinade.
Coat the chicken pieces thoroughly with the mixture, and leave to stand for 30~60 minutes to marinate.

Wash the tteokbokki rice cakes with a clean, cold running water.

Pat dry with a kitchen towel. Set aside.

Slice the sweet potato in half lengthwise, then thinly slice them crosswise, and slightly diagonal.
Slice the cabbage, kkaennip, and scallion thinly.

Heat the canola oil in a wok over medium heat, and add-in the rice cake and sweet potato. Stir-fry, then add-in the marinated chicken, stir-fry for 5~6minutes.
Add-in the onion, carrot, and cabbage. Stir-fry for 3 more minutes.

Adjust heat to low, and add-in the perilla leaves, scallions, and green chili (optional).
Cook for a few seconds more, or until the rice cakes and sweet potatoes turn soft, and the chicken cooked through. Turn off heat.
Transfer on a plate, and sprinkle roasted sesame seeds on top before serving.

Dak Galbi is best served hot or warm with a bowl of rice, salad, and water kimchi.

Happy Cooking!!

MaeunTang 매운탕 (Korean Spicy Fish Soup)

MaeunTang 매운탕 (Korean Spicy Fish Soup)

Ingredients:

1 Cod Fish or Red Snapper, fresh or frozen

1 bunch Water Dropwort (Minari)

1 bunch Enoki Mushroom

1 bunch Edible Chrysanthemum (Ssukgat)

3 stalks Green Onions, sliced

1 Green Chili Pepper, sliced

1 Red Chili Pepper, sliced

a dash of Salt to taste

For the Broth:

6 cups Water

300 g Korean Radish, sliced thinly (3×4cm size, 0.3cm in thickness)

2 (2.5x2.5cm) dried Kelp

For the Sauce:

6 Garlic Cloves

1 small Yelow Onion

1 thumb Ginger

2 tbsp Red Pepper Flake (Gochukaru)

1 tbsp Red Pepper Paste (Gochujang)

2 tbsp Fish Sauce

2 tbsp Cooking Wine (Mirin)

Instructions:

Thaw the cod fish or red snapper if frozen.

Clean, remove scales, and cut off the fins, tail, and head.

Make a slit from the top to the vent and clean its guts.

Cut the fish across into 2"~3” a piece.

Rinse in cold running water, drain, and set aside.

Make the broth.

In a large pot, pour-in the water.

Add-in the radish and the kelp, cover and boil over high heat for 20 minutes.

Prepare the sauce.

In a blender or food processor, add-in the garlic, onion, ginger, hot pepper flakes, hot pepper paste, fish sauce, and cooking wine, blend it for a minute. Set it aside.

Clean and wash the edible chrysanthemum and the water dropwort; cut them into 2.5” long pieces. Set aside.

Cut out the bottom part of enoki mushrooms, and wash and split them. Set aside.

After boiling broth for 20 minutes, remove and discard the kelp.
Add the fish into the broth.

Pour-in the maeuntang sauce, close lid and boil over medium heat for 30 minutes. *Remove the foam from the top and then close the lid halfway.

Add-in the enoki mushrooms, water dropwort and chrysanthemum, green chili pepper, red chili pepper, and season with salt to taste. Boil again for 5 more minutes before turning off heat.

Serve hot, and enjoy with a bowl of steamed rice and other side dishes.

Happy Cooking!!

Kimchi GalbiJjim 김치 갈비찜 (Korean Kimchi Pork Ribs)

Kimchi GalbiJjim 김치 갈비찜 (Korean Kimchi Pork Ribs)

Main Ingredients:

500g Short Pork Ribs

350g Fermented Kimchi

1 large Yellow Onion, chopped in big slices

1 stalk Leek, chopped in big slices

1/4 cup of Kimchi Juice

For the Broth:

6 Cups Water

1 medium Yellow Onion, halved

6 Garlic Cloves

1 (15cm) Leek

1 thumb Fresh Ginger, peeled

1 Dried Hot Pepper

1 Tbsp Soybean Paste (Doenjang)

1/2  tsp Black Peppercorns

2 Dried Laurel Leaves

For the Sauce:

1 tbsp Chilli Powder (Gochukaru)

1 tbsp Brown Sugar

1 tbsp Garlic, minced

1/2 tbsp Asian Sesame Oil

2 tbsp Cooking Wine (Mirin)

1/4 tsp Black Pepper

Instructions:

Soak the pork ribs in a bowl of cold water for 30 minutes. *Constantly change the water if the water becomes bloody.

Make the broth.

In a large pot, add-in the pork ribs. Pour-in the water, and the rest of the broth ingredients. Cook it on medium-high for an hour, until the meat is completely cooked.

Occasionally remove the foam from the surface of the broth.

When the pork ribs are a little tender, remove them from the broth. Set aside.

Strain the broth in a bowl, and discard the other ingredients from the broth.

Meanwhile, prepare the sauce and kimchi.

Mix-in all the sauce ingredients into a small bowl. Set aside

Lightly squeeze the kimchi to remove the juice out; save about 1/4 cup of the kimchi juice in a small bowl. Set aside.

Place the kimchi at the bottom of a large pot.

Then place the pork ribs on top of the kimchi.

Pour the sauce over the kimchi and the pork ribs, and pour-in about 3 cups of prepared broth.

Pour-in the kimchi juice.

Cover the pot and boil for 15 minutes on high, then boil it down for 30 more minutes on medium-low. (You may add 1/2~2/3 cup of broth more if needed.)

Add the chopped onions and spring onions. Boil for 15 minutes more.

Serve hot, and enjoy with a bowl of steamed rice.

Happy Cooking!!

Maechurial JangJorim 메추리얼 장조림 (Quail Egg Side Dish)

Maechurial JangJorim 메추리알 장조림 (Quail Egg Side Dish)

Ingredients:

25 pcs Quail Eggs, hard-boiled, and peeled
1/2 tsp Garlic, minced
1 cup Kelp Broth
2 1/2 tbsp Soy Sauce
1/2 tbsp Cooking Wine (Matsul)
1/2 tbsp Brown Sugar

Instructions:

In a medium pot, pour-in the kelp broth and add-in the soy sauce, cooking wine, brown sugar, and garlic; add-in the quail eggs into the mixture and boil for 8 minutes on medium high. Then reduce it to medium low, cook for additional 5 minutes. Turn off heat, set aside to cool down.

Transfer into an airtight glass container; cover and refrigerate before serving. Serve chilled, and Enjoy!!

Eomuk Tteok Bokkeum 어묵떡볶음 (Stir-fried Fish Cake with Rice Cake)

Eomuk Tteok Bokkeum 어묵떡볶음 (Stir-fried Fish Cake with Rice Cake)

Ingredients:

150 g Fried Fish Cakes
12 pcs Tteokbokki Rice Cakes (Mini GaraeTteok)

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

1 Yellow Bell Pepper, julienned

1 tbsp Canola Oil

1 tsp roasted Sesame Seeds (for garnish)

Sauce:

1 tbsp Soy Sauce

1 tbsp Red Pepper Powder (Gochugaru)

1 tbsp Acacia Honey

1 tbsp Cooking Wine (Matsul)

1/2 tsp Minced Garlic

1/2 tsp Brown Sugar

1/2 tsp Asian Sesame Oil

a dash of ground Black Pepper
Roasted Sesame Seeds

Instructions:

Wash the rice cakes with a clean, cold running water.

Pat dry with a kitchen towel. Set aside.

In a small bowl, Add-in soy sauce, red pepper powder, honey, cooking wine, garlic, brown sugar, sesame oil, and back pepper. Mix well, and set aside.

In a heated wok, pour-in the canola oil over medium heat.

Add-in the onion, carrots, and bell pepper. Stir-fry for 2 minutes.

Add-in the fish cakes and rice cakes, and cook for 3~5 minutes.

Then pour-in the prepared sauce. Mix well to coat.

Let it cook for a few seconds, and turn off heat.

Pace in a serving bowl; sprinkle some roasted sesame seeds on top.

Serve, and Enjoy!!

Sigeumchi Namul 시금치나물 (Korean Seasoned Spinach)

Sigeumchi Namul 시금치나물 (Korean Seasoned Spinach)

Ingredients: 

300g fresh Spinach Leaves

1 clove Garlic, minced
1 tbsp Soy Sauce 
1 tsp Asian Sesame Oil 
pinch of Salt 
Roasted Sesame Seeds 

Instructions:

Wash the spinach with clean running water. Remove the worn out leaves and roots.
In a large pot with boiling water, add-in a teaspoon of salt, then add-in the spinach; blanch for 20~30 seconds on high.
Drain and rinse the spinach in cold water. Squeeze the water out gently, and place the spinach in a mixing bowl.

Add a pinch of salt and mix well before adding the soy sauce and sesame oil.

Add-in the garlic; mix well by (clean) hand.

Place the seasoned spinach in a serving bowl, and sprinkle roasted sesame seeds on top.

Serve, and Enjoy!!

Mini GaraeTteok TteokGalbi 미니 가래떡 떡갈비 (Mini Rice Cakes wrapped in Beef Patty)

Mini GaraeTteok TteokGalbi 미니 가래떡 떡갈비 (Mini Rice Cakes wrapped in Beef Patty)

Ingredients:

200 g Ground Beef

15 pcs Tteokbokki Rice Cakes (Mini GaraeTteok)

Beef Patty Seasoning Sauce:

1 1/2 tbsp Soy Sauce

1/4 tsp Asian Sesame Oil

2/3 tbsp Sugar

1/2 tbsp Onion, minced

1 small Garlic Clove, minced

2 pinches Roasted Sesame Seeds

a pinch of Black Pepper

Instructions:

Wash the rice cakes with a clean, cold running water.

Pat dry with a kitchen towel. Set aside.

In a medium bowl, add-in the soy sauce, sesame oil, sugar, onion, garlic, sesame seeds, and black pepper. Mix well.

Then add-in the ground beef, mix well with your clean hands.

Wrap each rice cakes with the beef mixture (about 1 1/2 tbsp).

In a heated pan with a little oil, fry the mini beef patty-wrapped rice cakes until nicely brown.

Serve warm.

Happy Cooking!!

Note:

This recipe is best paired with Kimchi (cabbage kimchi, radish kimchi, cucumber kimchi) or any other pickled vegetables.

GamjaTang 감자탕 (Korean Pork Bone & Potato Soup)

GamjaTang 감자탕 (Korean Pork Bone & Potato Soup)

Ingredients:

1.5 kg Pork Bones

3 medium Potatoes, peeled and quartered

1 bunch Radish Tops (Siraegi), cut in 5 cm length

2 bunches Perilla Leaves, washed and halved

1 stalk (10cm) Leek, sliced diagonally

4 tbsp ground Perilla Seeds (Deulkaetkaru)

Sauce:

4 tbsp Red Pepper Flakes (Gochukaru)

2 tbsp Red Pepper Paste (Gochujang)

2 tbsp Fermented Bean Paste (Doenjang)

2 tbsp Shrimp Paste, minced (SaewooJeot)

2 tbsp Cheongju (Korean Rice Wine)

1 1/2 tbsp Soy Sauce (Jin Ganjang)

2 tbsp Garlic, minced

1/8 tsp ground Black Pepper

Pork Bone Stock:

3~4 liters Water

1/2 cup Soju

1 medium Yellow Onion, halved

1 stalk (10cm) Leek

1/2 thumb Ginger, peeled

Ingredients for making this GamjaTang recipe...

Instructions:

In a large bowl with clean, cold water, add-in the pork bones; let soak 1.5 hours to remove blood. (Change the water every 30 minutes if it becomes too bloody.)

Heat a large pot with water (just enough to cover the pork bones), bring to a boil. Add-in the pork bones, and boil for 10 minutes.

Remove the pork bones, and discard the water. Clean the pork bones with cold running water to remove any impurities. Set aside.

Prepare the sauce.

In a small bowl, add-in all the ingredients for the sauce. Mix well.

Mix half the sauce with the radish tops and potatoes. Set aside to marinate.

Reserve the other half of the sauce for later.

Prepare the pork bone stock.

In the same large pot, add-in the pork bones,  and pour-in 3~4 liters water.

then add-in the soju, onion, leek, and ginger.

Bring to a boil on high; once boiling, turn heat to medium. Boil for 1.5 hours, uncovered.

After an hour and a half of boiling the stock, remove the vegetables (onion, leek, and ginger) from the pot, and discard. (The pork bones should be soft by this time.)

Add-in the potatoes and radish tops, and cook with the pork bones for 10 more minutes, or until the potatoes are almost done.

Add-in the leek, perilla leaves, ground perilla seeds, and the remaining sauce (Do not add-in all the sauce, just do so according to your taste.) Boil for 3~5 more minutes, until the potatoes are done, but not mushy; and the pork bones are completely cooked and very soft.

Turn off heat. Serve hot with steamed rice, and Enjoy!!

Happy Cooking!!

SoGogi Maechurial JangJorim 소고기 메추리알 장조림 (Soy Beef & Quail Eggs Side Dish)

SoGogi Maechurial JangJorim 소고기 메추리알 장조림 (Soy Beef & Quail Eggs Side Dish)

Ingredients:

700 g Beef Brisket

30 pcs Quail Eggs, hard-boiled, and peeled

8 tbsp Soy Sauce (Jorim Ganjang)

8 tbsp Rice Wine

2 tbsp Brown Sugar

1 Red Chili Pepper, sliced

1 Green Chili Pepper, sliced

6 Cloves Garlic, peeled

Beef Broth:

5 cups Water

10 Cloves Garlic, peeled

1 stalk Leek, halved

1 dried Red Chili

½ Tbsp Peppercorns

1 thumb Ginger, peeled

Instructions:

Soak beef in cold water for 30 minutes, to remove the blood.

Prepare the beef broth.

In a large pot, add-in the beef with all the ingredients for the broth. Boil for 15 minutes on medium-high.

Remove the foam from the surface of the broth occasionally.

After boiling the beef, add-in the soy sauce, rice wine, and sugar. Boil for 10 minutes more.

When the beef is done, remove it from the broth; strain the broth into a bowl, and discard the vegetables.

Tear the beef thinly with your fingers. Set aside.

In the same pot, Pour the broth back in. Add-in the beef, and quail eggs into the broth and boil for 10 minutes on high. Then reduce it to low, add-in the garlic and chili peppers, and cook for additional 8 minutes. Turn off heat, set aside to cool down.

Then transfer into an airtight glass container; cover and refrigerate before serving. Serve chilled, and Enjoy!!

Oi Kimchi 오이김치 (Pickled Cucumbers)

Cucumber Kimchi 오이김치 (Pickled Cucumbers)

Ingredients:

2 medium Cucumbers, sliced

1 tsp Kosher Salt

2 cloves Garlic, finely chopped

1 Leek or Scallion (white and light green parts only), finely chopped

1/4 tsp Ginger Powder

2 tbsp Brown Rice Vinegar

1 tbsp Gochugaru (Korean Red Pepper Powder)

2 tsp White Sugar

1/2 tsp Fish Sauce

Instructions:

In a medium bowl, add-in the sliced cucumbers and sprinkle with salt. Mix thoroughly with your clean hand. Let stand at room temperature for about 15~20 minutes.

In another medium bowl, combine garlic, leeks/scallions, ginger, vinegar, gochugaru, sugar, and fish sauce. Mix well.

Drain and discard the liquid from the cucumbers.

Stir the cucumbers into the vinegar mixture. Mix thoroughly with your clean hand.

Transfer into an airtight glass container; cover and refrigerate for 12~24 hours before serving. Serve chilled.

Happy Eating!!