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!!

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!!

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients:
700 g Brussels Sprouts, trimmed (small sprouts left whole, larger sprouts halved)
3 strips bacon, chopped
1 Shallot, chopped
1 cup Chicken Broth
1 tbsp Extra-Virgin Olive Oil
Salt and Black Pepper, to your taste

Instructions:

In a pan over medium heat, brown the chopped bacon.
Remove bacon, and place onto a paper towel lined plate.
Add olive oil to the pan; add-in the shallots, and sauté 1~2 minutes.
Then add-in the  brussels sprouts and coat in olive oil.
Season with salt and pepper.
Cook the brussels sprouts 2~3 minutes until they started to soften, then pour-in the chicken broth.
Bring the broth to a bubble, cover, and reduce heat to medium-low.
Cook for 10 minutes, until tender.
Transfer the brussels sprouts to a serving dish using a slotted spoon.
Top with cooked bacon bits before serving.

Serve 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!!

Hourensou Goma-ae ほうれん草 胡麻和え (Japanese Spinach Side Dish)

Hourensou Goma-ae ほうれん草 胡麻和え (Japanese Spinach Side Dish)

Ingredients:

250 g Spinach

1 tbsp White Sesame, toasted and coursely pounded

1 1/2 Soy Sauce

1 tbsp Sugar

1 tsp Mirin

Dried Shaved Bonito Flakes *optional

Instructions:

Clean and blanch the spinach by dropping them into boiling water and removing immediately.

Rinse the blanched spinach in a very cold water. Drain well, gently squeeze out excess water. Set aside.

Toast the sesame seeds in a heated skillet for a couple of minutes until brown, and pound them coarsely.

In a small bowl, add-in the pounded sesame seeds, and mix-in soy sauce, sugar, and mirin. Mix well.

In a medium bowl, add-in the blanched spinach, and pour-in the sesame mixture. Toss well to coat.

Serve in a small platter or dish, garnish with bonito flakes on top; or serve with salmon teriyaki.

Happy Eating!!

Ggaetnip Kimchi 깻잎김치 (Perilla Leaves Kimchi)

Ggaetnip Kimchi 깻잎김치 (Perilla Leaves Kimchi)

Ingredients:

50 Perilla Leaves (Sesame Leaves), washed and pat dried

For the Kimchi Paste:

2 tbsp Red Pepper Powder

1 1/2 tbsp Fish Sauce (Aekjeot)
2 tbsp Soy Sauce

3 tbsp Water

1/2 Tbsp Sugar
1/2 Yellow Onion, sliced thinly
1 tbsp Green Onions, chopped

1/2 Tbsp Garlic, minced

1 Tbsp Sesame Seeds

Instructions:

Make the kimchi paste.

In a small bowl, add-in all the ingredients for the kimchi paste. Mix well to thoroughly combine. Set aside.
*Adjust the amount of saltiness, sweetness, and spiciness depending on your taste.

On a plate, place one perilla leaf, and spread kimchi paste evenly on top.

*Repeat this process for the remaining leaves.

Stack and arrange them; Place in an airtight clear glass container.

Cover, and put in the fridge, until ready to serve.

*This is best served chilled.

Serve and Enjoy!!

Eomuk Bokkeum Banchan 어묵볶음 반찬 (Stir-fried Fish Cakes Side Dishes)

In Korea, fishcake is called ‘odeng’ (오뎅) or ‘eomuk’ (어묵); a processed seafood product made of ground white fish and other ingredients such as shrimps and squid, and vegetables. It is one of the popular ingredients used for soups and side dishes.  Street foods like ‘eomukguk’ (어묵국, fish cake soup), and ‘tteokbokki’ (떡볶이, spicy rice cakes with fish cakes) are very popular here in Korea. People of all ages, Korean and non-Korean alike love them! The traditional Korean eomuk is flat, thin, and rectangular shaped; but there are also eomuk of different sizes and shapes, and flavors available; sold at local groceries and street markets all over Korea.

Yesterday, I made two of my favorite Korean fish cake side dishes. They are so easy to prepare. I just stir-fried them with a few simple ingredients on hand. They are really tasty and delicious, especially when served chilled.

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Eomuk Bokkeum 어묵볶음 (Stir-fried Fish Cakes)

Ingredients:

200 g Fried Fish Cakes

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

Green and Yellow Bell Peppers, julienned

1 tbsp Canola Oil

1 tsp roasted Sesame Seeds (for garnish)

Sauce:

1 tbsp Soy Sauce

1 tbsp Starch Syrup (Mulyeot)

1 tsp Cooking Wine (Matsul)

1/2 tsp Minced Garlic

1/2 tsp Brown Sugar

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, starch syrup, cooking wine, garlic, and brown sugar. Mix well, and set aside.

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

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

Add-in the fish 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.

Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Note:

This is best served chilled.

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Maeun Eomuk Bokkeum 매운어묵볶음 (Spicy Stir-fried Fish Cakes)

Ingredients:

200 g Fried Fish Cakes

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

Green and Yellow Bell Peppers, 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 Starch Syrup (Mulyeot)

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

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, red pepper powder, starch syrup, 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 peppers. Stir-fry for 2 minutes.

Add-in the fish 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.

Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Note:

This is best served chilled.

KongJorim 콩조림 (Simmered Red Kidney Beans)

KongJorim 콩조림 (Simmered Red Kidney Beans)

Ingredients:

1/2 cup dried Red Kidney Beans, washed

3 cups Water

2 Tbs Soy Sauce (Jorim Ganjang)

2 tbs Corn Syrup (Mulyeot)

1/2 tbsp Brown Sugar

1 tsp Salt

Instructions:

Soak the dried kidney beans in 2 cups of water 5-6 hours or overnight inside the fridge.

After the soaked kidney beans have expanded, drain the water, and rinse the kidney beans with clean running water.

In a large pot with 3 cups of water, add-in the kidney beans.

Cover the pot, and bring to a boil on medium high for 5 minutes; then reduce the heat to low medium, and let it simmer for 15 minutes or just until the kidney beans are cooked and slightly soft inside, but not mushy.

Once the beans are cooked through, add-in the soy sauce, sugar, corn syrup, and salt.

Turn up the heat slightly, leaving the pot uncovered to let the liquid reduce quicker, Continue to simmer until the kidney beans have soaked up the flavors.(If you feel that there is not enough liquid, just add some more water.)

Leaving a good amount of the ‘sauce’ covering the beans prevents them from drying out later.

Turn off heat, and let cool in the pot. Once cooled to room temperature, transfer to an airtight food container and refrigerate, until ready to serve.

Happy Eating!!

Note:

This side dish will last about 1 week in the fridge.

KongJaban 콩자반 (Sweet & Salty Black Beans)

A sweet and nutty side dish; this seasoned black beans are a protein-filled complement to any Korean meal.

KongJaban 콩자반 (Sweet & Salty Black Beans)

Ingredients:

1 cup dried Black Soybeans (Seoritae), washed

2 cups Water

1/2 cup Soy Sauce (JinGanjang)

1/2 cup Sugar

1/2 tbsp Asian Sesame Oil

1 tsp Maple Syrup or Corn Syrup (Mulyeot)

1 tsp Sesame Seeds, roasted (optional)

Instructions:

Soak the dried soybeans in 3 cups of water 6~8 hours or overnight inside the fridge.

Drain and discard the liquid, and rinse the soybeans with clean water.

Soak the soybeans again in 2 cups of water for 1 hour.

In a medium pot, add-in the soaked soybeans with the water. Bring to a boil in high heat. Once it starts to boil, turn heat to medium and cook uncovered for atleast 10 minutes.

Simmer on medium-low heat, and add-in the soy sauce, sugar, and sesame oil. Stir well to combine, and continue to cook for 20 minutes, or until the soybeans are fully cooked, soft but slightly crunchy, and not mushy. (Lower the heat more if you find that the liquid is reducing too quickly.)

Drizzle maple syrup to add shine and additional sweetness to the kongjaban. Stir, and continue cooking for 2 more minutes or so until the sauce is reduced and the color has turned dark brown. (The water should be mostly gone and the beans should be glistening.)

Turn off heat, and stir-in sesame seeds.

Once cooled to room temperature, transfer to an airtight food container and refrigerate, until ready to serve.

Happy Eating!!