Ginisang Monggo with Dilis (Sautéed Mung Beans with Dried Anchovies)

Ginisang Monggo with Dilis (Sautéed Mung Beans with Dried Anchovies)

Ingredients:

1/2 cup of Monggo Beans (Mung Beans)

4 cups of Water

1 tbsp Canola Oil

2 cloves Garlic, crushed

1 small Onion, thinly sliced

1 Tmall tomato, diced

1/2 Bouillon Cube

1/2 tbsp Fish Sauce

1 tsp Ginger, thinly sliced

1 tsp Sugar

Salt and Ground black pepper to taste

12 Shrimps, shelled and deveined

1/4 cup small Dried Anchovies

Instructions:

Wash monggo beans thoroughly.

Then soak them in a clean tap water for 6 hours to soften.

Rinse them thoroughly, and place in a pot.

Add-in water, and boil on medium low heat for about 20 minutes, or until soft but not mushy.

Drain the monggo beans stock in a separate bowl, and set aside.

Set boiled monggo beans aside.

In a heated shallow pan, pour-in a little oil, and sauté the dried anchovies until brown and crunchy. (Do not burn!)

Remove from heat and set aside.

In the same shallow pan, add-in oil and sauté the garlic until fragrant.

Then add-in the onions and cook them until translucent.

Add-in the tomatoes, and the bouillon cube. Sauté for about a minute.

Then add-in the shrimps, and let it cook for another 2 minutes.

Add-in the boiled monggo beans along with the sautéd dried anchovies. 

Pour-in the monggo beans stock. Let it simmer for 5 minutes.

Add-in the fish sauce and ginger.

Sprinkle a dash of ground black pepper, and salt to taste.

Add-in sugar.

Cover and let it simmer for 5 minutes more on medium low heat.

Stir to avoid scorching.

Taste, and add adjust seasoning if needed.

Turn off heat. Transfer in a serving bowl, and serve hot with plain rice.

Happy Cooking!!

Banchan 반찬 (Side Dishes)

Today, I made five Korean "Banchan" with these...

Packages of Dried Pollack, File Fish, Small Anchovies, Dried Shrimp, and Dried Shredded Squid

Banchan are assorted sides served alongside a main course in Korean cuisine.

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Mareun Saewoo Bokkeum 마른새우 볶음 (Stir-fried Dried Shrimps)

Ingredients:

100 g Dried Pink Shrimps

2 Ttbsp Canola Oil

1 tbsp Sugar

1/2 tbsp Starch Syrup (Mulyeot)

1/2 tsp Sesame seeds, roasted

Sauce:

1 tbsp Soy Sauce

1 tbsp Sugar

1 tbsp Cooking Wine (Mirin)

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, sugar and cooking wine. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

In a heated frying pan, Add-in oil in a frying pan over medium high heat.

When the oil is hot, add-in the shrimp and sauté for 3 minutes.

Lower heat to medium and sprinkle sugar and sauté for another 3 minutes.

Lower heat to low, and add-in the the sauce mixture all over the shrimp. Mix well.

Continue mixing and sautéing for 3 more minutes.

Drizzle starch syrup on the shrimp mixture.

Turn heat up to medium and continue stirring and frying for 2 minutes, until they look nicely browned. 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.

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Myeolchi Hodu Bokkeum 멸치 호두 볶음 (Stir-fried Anchovies and Walnuts)

Ingredients:

1 cup Small Anchovies (Jan Myeolchi)

1/2 cup Walnuts

1 tsp  Garlic, minced

1 1/2 tbsp Canola Oil

Sauce:

2 tbsp Sugar

2 tbsp Cooking Wine (Mirin)

1 tbsp Sake (Cheongju)

1 tsp Soy Sauce

Seasoning:

1 tbsp Sesame Oil

1 tbsp Starch Syrup (Mulyeot)

1 tsp Sesame Seeds, roasted

Instructions:

In a heated pan, Add-in the achovies. Roast them lightly without oil. Remove from pan, and set aside.

Add-in oil to the pan, and stir-fry garlic; then add the walnuts and the roasted anchovies.

Stir-fry for a few minutes. Set aside.

Make the sauce.

In another pan, Boil the sugar, cooking wine, sake, and soy sauce.

Then add-in the walnuts and anchovies into the sauce mixture. Mix well.

Drizzle with starch syrup, then add the sesame oil and sesame seeds. Mix thoroughly.

Store in an airtight glass container.

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

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Ojingeochae Muchim 오징어채 무침 (Seasoned Dried Shredded Squid)

Ingredients:
75 g Dried Shredded Squid
1 tsp Canola Oil

1/2 tsp Sesame Seeds, roasted

Sauce:
2 tsp Red Pepper Paste (Gochujang)
2 tsp Soy Sauce
2 tsp Honey
1 tsp Garlic, minced
1 tsp Cooking Wine (Mirin)

Instructions:

Make the sauce ahead.

In a small bowl, Add-in red pepper paste, soy sauce, honey, garlic, and cooking wine. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

Soak the dried squid strips in cold water for about 10 minutes.
Drain the water and slightly squeeze the squid strips. Set aside.

Preheat the wok for 10 seconds on high heat and add-in the canola oil.
Turn the heat down to medium heat and add-in the sauce mixture.
When the sauce is heated, add the dried squid strips. Mix well to coat.

Let it simmer for about 20 seconds (until the sauce nearly disappears).

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.

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Hwangtaechae Muchim 황태채 무침 (Seasoned Dried Pollack)

Ingredients:

60 g Dried Pollack

1/2 tbsp Cooking Wine (Mirin)

1/2 tbsp Water

Sauce:

1 1/2 tbsp Red Pepper Paste (Gochujang)

1/2 tbsp Cooking Wine (Mirin)

1/2 tbsp Sugar

1 tbsp Soy Sauce

1/2 tbsp Honey

Seasoning:

1/2 tbsp Garlic, minced

1 tbsp Sesame Oil

1/2 tsp Sesame Seeds, roasted

1 tbsp Green Plum Syrup (Maesil Chung)

Instructions:

Make the sauce ahead.

In a small bowl, Add-in red pepper paste, cooking wine, sugar, soy sauce, and honey. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

Sprinkle the dried pollack with the cooking wine and water to soften.

Tear each softened dried pollack strip by hand, and set aside.

Preheat pan, and add-in the sauce mixture.

When the sauce is heated, add the dried pollack. Mix well to coat.
Let it simmer for a few seconds.

Add-in garlic, and sauté for a few seconds more.
Drizzle with green plum syrup, then add the sesame oil and mix thoroughly.
Sprinkle 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.

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Jwipo Muchim 쥐포 무침 (Seasoned File Fish)

Ingredients:

1 Cup File Fish

1/2 tsp Sesame Seeds, roasted

Sauce:

1 tbsp Canola Oil

1 tbsp Red Pepper Paste (Gochujang)

1/2 tbsp Red Pepper Powder (Gochugaru)

1/2 tbsp Starch Syrup (Mulyeot)

1/2 tbsp Cooking Wine (Mirin)

1 tsp Sugar

1/4 tsp Soy Sauce

1/2 tbsp Onion, grated

1/2 tsp Garlic, minced

Instructions:

Make the sauce ahead.

In a small bowl, Add-in the canola oil, red pepper paste, red pepper powder, starch syrup, cooking wine, sugar, soy sauce, onion, and garlic. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

Rinse the fish in cold water and drain the water. Pat them dry with paper towel.

In a well-heated pan, sauté the file fish for about 3 minutes on medium-high until lightly brown. (Do not burn!) Set aside.

In the same pan, Add-in the sauce. Allow to boil for a few seconds.

Add-in in the file fish. Mix well to coat.

Let it simmer for about 2-3 minutes on medium high.

Turn off the heat. Sprinkle 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.

Ginisang Monggo with Dilis (Mung Beans Stew with Dried Anchovies)

Ginisang Monggo with Dilis (Mung Beans Stew with Dried Anchovies)

Ingredients:

1/2 cup of Monggo Beans (Mung Beans)

4 cups Water

1 tbsp Cooking Oil

2 Cloves Garlic, crushed

1 small Onion, sliced thinly

1 small Tomato, diced

1/2 Bouillon Cube

1/2 tbsp Fish Sauce

1/2 tsp Ginger Powder

1 tsp Sugar

10 Shrimps, peeled and deveined

a handful of small-sized Dried Anchovies

salt and ground black pepper to taste

Instructions:

Wash monggo beans thoroughly, and soak in a clean tap water for 6 hours to soften.

Rinse well, and place in a casserole dish.

Boil in monggo beans in 4 cups of water on medium low heat for about 15-20 minutes, or until soft but not mushy.

Drain the stock in a separate bowl, and set aside.

Set boiled monggo beans aside.

In a shallow pan, wipe a little oil and sauté the dried anchovies until brown and crunchy. (Do not burn so it will not give a bitter taste!) Remove from heat and set aside.

In the same shallow pan, put oil and sauté the garlic until fragrant.

Add the onions and cook them until translucent.

Add tomatoes. Add the bouillon cube, and cook for a minute.

Add-in the shrimps, and let it cook for another 2 minutes.

Add-in the monggo beans along with the dried anchovies. 

Pour-in the stock. Let it simmer for 5 minutes.

Add the fish sauce and ginger powder.

Sprinkle ground black pepper, and salt to taste. Add sugar.

Cover and let it simmer for an additional 5-10 minutes on medium low heat.

Stir it from time to time to avoid scorching.

Taste, and season more if needed.

Serve hot with plain rice. Enjoy!!