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!!

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!!

TteokGuk 떡국 (Korean Rice Cake Soup)

TteokGuk 떡국 (Korean Rice Cake Soup)

Ingredients:

Beef Broth or Anchovy-Kelp Broth

3 cups Rice Cakes (Garae Tteok), sliced

6 Dumplings *optional

1/2 tsp Garlic, minced (for the soup)

1/2 tsp Asean Sesame Oil (for the the soup)

1/2 tsp Garlic minced (for beef)

1~2 tbsp Soup Soy Sauce

Salt and ground Black Pepper

1 Egg, lightly-beaten

Garnish:

1 stalk Leek, sliced diagonally

1/2 sheet Laver, shredded or crushed

roasted Sesame Seeds

Asean Sesame Oil

Beef Broth:

250 g Beef Brisket

1/2 medium Yellow Onion

2 stalks Leek

5 cloves Garlic, peeled

3 liters Water

Instructions:

Rinse the rice cakes with cold running water twice; then soak them cold water for 10~20 minutes.

Drain and set aside.

In a large pot, add-in 3 liters water, and the all the ingredients for the broth.

Cover and bring to a boil on high for 5 minutes, then reduce to medium low. Skim of scum and foam.

Let it simmer for an hour, or until beef is cooked through and is tender enough for shredding.

Remove the beef from the broth, and let cool. Discard all the vegetables.

Stir-in soup soy sauce into the broth, and season with salt and black pepper to taste.

Shred the beef into strips, and mix well with sesame oil, garlic, salt, and black pepper

Boil the broth again over medium low heat. Add-in garlic. Mix well.

Drop the dumplings if you like, and cook for 2 minutes. Stir gently so they won't stick to the bottom of the pot.

Add-in the rice cakes, and cook for 5 minutes, or until soft. Turn heat to low.

Drizzle beaten egg in a stream stir over the boiling soup before turning the heat off.

Ladle the steaming soup into individual bowls, and garnish with shredded beef, sliced leeks, shredded laver, and some sesame seeds; add a few drops of sesame oil (optional) before serving.

Serve and Enjoy!!

YukGaejang 육개장 (Spicy Beef & Vegetable Soup)

YukGaejang 육개장 (Spicy Beef & Vegetable Soup)

Ingredients:

250 g Beef Brisket

1 medium Yellow Onion, sliced

4 stalks Green Onions, sliced (5 cm length)

2 handful Mung Bean Sprouts, washed and roots removed

1 handful Enokitake, washed

1 large Egg, well-beaten

Beef Broth:

10 cups Water

5 Garlic Cloves, peeled

1 small Yellow Onion, halved

1 Leek, halved

1/2 tsp Black Pepper Corns

Sauce:

3 Tbsp Red Pepper Powder

2 Tbsp Soy Sauce (JinGanjang)

1 tbsp Soup Soy Sauce (GukGanjang)

3 Tbsp Red Pepper Oil

1 1/2 Tbsp Asian Sesame Oil

1 1/2Tbsp Garlic, minced

1/4 tsp ground Black Pepper

dash of salt to taste

Instructions:

Make the beef broth.

In a stockpot, pour-in water. Add-in garlic, leek, onion, and pepper corns. Bring to boil for 45 minutes on medium-high.

Occasionally, remove the foam from the surface of the broth. When the beef is completely cooked, remove the beef from the broth.

Drain the broth, and set aside. Discard the vegetables.

Tear the beef thinly with your fingers. Set aside.

In a separate pot with boiling water, add-in mung bean sprouts. Cover, and allow to boil for 5 minutes. Drain, remove the mung bean sprouts, and discard the water. Set aside.

Make the sauce. 

In a large mixing bowl, combine all the ingredients for the sauce, and mix well.

Add-in the beef, the sliced onions, green onions, boiled mung bean sprouts, and enokitake.

Lightly mix to coat the meat and vegetables completely with the sauce.

Cover with a plastic wrap, and set aside to marinate for 15 minutes.

In a large heated pot, Add-in the marinated beef and vegetables.

Stir-fry for 3 minutes on high.

Then, pour-in the prepared broth. Bring to boil on high, and let simmer and cook for 25 minutes on medium heat.

Turn off heat, and stir-in beaten egg in a stream stir with chopsticks. Do not over-stir!

 Cover for 5 minutes, to allow the heat and steam to cook the egg.

Serve hot in a bowl with rice. Enjoy!!!

Broccoli Cream Soup

Broccoli Cream Soup

Ingredients:

1 small Broccoli

1/2 medium Yellow Onion, finely chopped

1 clove Garlic Flakes, finely minced

1 tbsp Butter

4~5 cups Vegetable Stock (Vegetable Broth)

1 cup Milk

1/4 cup Cream

Salt & Pepper to taste

Corn Flour Mixture (1 tbsp Corn Flour dissolved in 2 tbsp cold water)

  

Instructions:

Chop the broccoli head and finely, and set aside.

In a pan, heat the butter. Add-in the garlic, and sauté until light golden.

Add-in the onion, and sauté over a medium till light golden.

Pour-in the vegetable stock, and add-in the broccoli. Cover and cook for 10 minutes, or until the broccoli becomes tender.

(*For a smoother soup, cool the stock completely, and blend it into smooth puree without any lumps.)

Pour-in milk, and sprinkle salt and pepper to taste. Let simmer for a few minutes; Keep stirring the soup that the milk doesn’t curdle.

Stir the cornflour mixture to remove any lumps, and pour slowly to the soup.

Stir the soup to prevent formation of lumps.

Add-in the cream. Simmer and cook for 5~10 minutes more, or until the soup thickens, and bubbles are formed on the surface.

Serve hot and Enjoy!!

Note:

If you prefer thick soup, just increase the amount of corn flour used.

Adding fresh cream gives extra smoothness and body to the soup. If you don't prefer heavy soups, leave out the cream.