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!!

Homemade (Microwave) Potato Chips

Homemade (Microwave) Potato Chips

Ingredients:

2 medium Potatoes, washed, peeled (or unpeeled) and thinly sliced

Kosher Salt and freshly Ground Black Pepper

1 tbsp Olive Oil

Instructions:

On a square of parchment paper, evenly spread the olive oil, and sprinkle with some salt and pepper.

Arrange some potato slices in a single layer onto the paper, making sure there is no overlap; and sprinkle again with salt and pepper.

Microwave uncovered about 2~3 minutes (depending on the thickness of the slices and microwave power), then turn the slices over and continue cooking in the microwave until they start to crisp and brown around the edges, about 2~3 minutes more. *Check frequently and rearrange slices as needed to prevent scorching.

Transfer the cooked chips to a bowl (*They will crisp more as they cool), and repeat process with the remaining potato slices.

Serve and Enjoy!!

Note:

They will stay crispy for a few days if kept in an airtight container or zipper bag.