Tuesday, October 21, 2008

Bulgogi Hot Pot Stew

Bulgogi is probably one of the top three most famous Korean foods that is loved by not only native Koreans but also by anybody and even by those who are trying out Korean food for the first time. Bulgogis that I have seen are basically in two different forms: one that is dried and grilled on fire, and the other in soupy base. This version of bulgogi is with soup and I am calling it bulgogi stew. I know that I should have included a bulgogi recipe a long time ago but I just wasn't able to get thinnly sliced ribeyes around where I live. I had to drive 45 minutes out to a city to get some of those. I'm very glad I made the trip and how this dish ended up tasting. This was so delicious that I couldn't stop eating. Perhaps, you can cook it in a larger pot if you're to feed a lot of people. Try this recipe and I'm confident that you will love this one!

Ingredients: thinnly sliced ribeye cuts (beef), carrots, onions, green onions, dried sweet potato noodles, shiitake mushrooms, enoki mushrooms, 2tbps soy sauce, 1tbsp sugar, 2tsp sesame oil, 2 tsp chicken base, 1 tbsp rice wine

1. Place your rib eye slices into a container where you add soy sauce, sesame oil, and sugar.
2. Add sliced onions, carrots, and green onions.

3. Mix them around well.

If you want, you can also sprinkle toasted sesame seeds although I believe it does not make much difference.

4. The marinated beef and vegetables into a refrigerator for about an hour or two.

5. Now, you put the dried sweet potato noodles into water and leave them for 20 minutes. They will turn soft as being soaked in water. Later when they turn soft, drain the water and be ready to put them in the stew.

6. I do the same for dried shiitake mushrooms. If you use fresh ones, it's much better but I think they're way too expensive. I bought a big bag full of dried shiitake mushrooms for only $2.00 at an Asian supermarket.

7. Slice the vegetables (soaked shiitake mushrooms, enoki mushrooms, and green onions) and make them ready to be put into the stew pot later.

8. Now take out an earthen bowl and heat the pot in high heat for 30 seconds before putting the marinated rib eyes and heat them up for a minute.

9. Add 1 1/2 cup of water into the pot. You can add more water if your pot is bigger. Just make sure later that you add approproate amount of chicken base later in that case.

10. Add chicken base. This is when you add some rice wine too.

11. When the stew boils, add the soaked sweet potato noodles and the mushrooms.

12. Usually, green onions are added at the end so its freshness will be preserved.

Enjoy your bulgogi stew!

Add To Google BookmarksStumble ThisFav This With TechnoratiAdd To Del.icio.usDigg ThisAdd To RedditTwit ThisAdd To FacebookAdd To Yahoo

Salted Squid Bibimbap

This is another bibimbap variation dish with spicy salted squids. You can pick up a jar of salted seafood from a Korean market and this spicy squid kind is so popular that every Korean market should have one. The recipe is pretty simple. I did not use any sauce or dressing although I assume you could if you do not use as much salted squid.

1. First prepare the ingredients below. Mostly, they're vegetables. You also need some flying fish roe and the salted spicy squid.

This is what the salted spicy squid jar looks like. There are other brands of this that look different.

2. Prepare a bowl of steamed rice.

3. Put vegetables on top of your rice.

Including sliced carrots, alfalfa sprouts, and cucumbers...

4. And of course put some of the salted spicy squids.

5. For the garnish, use chopped green onions, toasted sesame seeds, and thinly sliced dried nori sheets.

This is when you mix it altogether! Enjoy.

Add To Google BookmarksStumble ThisFav This With TechnoratiAdd To Del.icio.usDigg ThisAdd To RedditTwit ThisAdd To FacebookAdd To Yahoo

Sam Gyup Sal - Pan Fried Pork Belly

Sam Gyup Sal aka pork belly is one of the most popular types of Korean barbecue. It's cheap (at least in Korea) and delicious and therefore is eaten mostly by younger generation. Ironically, when I observed the price for the pork belly at the meat section of a big Korean supermarket in the United States, I no longer believe this could be eaten as commonly even without deep pockets. There is really no "cooking" involved in making this dish other than heating up some pork belly pieces and slicing garlics. You probably need "Ssam jang", which is spicy miso paste.

1. Prepare the pork belly and slice garlic cloves.

2. In high heat, cook the meat and garlic slices.

3. Flip them over to the other side and thoroughly cook.

I used some sliced green onions for the garnish.

4. When wrapping, my favorite is sesame leaves. I just put a slice of garlic, pork belly and little bit of spicy miso paste.

Mmm... mouth watering!

Add To Google BookmarksStumble ThisFav This With TechnoratiAdd To Del.icio.usDigg ThisAdd To RedditTwit ThisAdd To FacebookAdd To Yahoo

Pollack Roe Bibimbap

Experimenting with the idea of bibimbap in a different version using seafood such as Hwe Dup Bap aka sushi bowl, I decided to use Korean salted seafood. Salted seafood is one of the most traditional foods in Korea, which has been very dominant on dinner table in the west and the south side of sea towns in Korea. Above picture shows salted pollack roes. Pollacks are the most frequently used fish in Korean cuisine as none of its part is wasted. Even pollack intestines are used for salting purposes. Pollack roes are very popular in Korea and Japan and they're always in demand. Let's make this dish now by following the simple steps below.

1. Prepare the following ingredients: salted pollack roes, flying fish roe, alfalfa sprouts, mixed veggie, carrot.

When you just get the salted pollack roes, they're usually frozen. Keep in in the refrigirator for a while to defrost it.

2. Now, prepare a bowl of steamed rice.

3. Rinse the veggies and put them on top of your rice.

Along with some alfalfa sprouts and sliced cucumbers and carrots.

4. Put pollack roes on top of everything. As for dressing, you can try the spicy Korean dressing on the sauce section of this site but I believe there is enough salt in the pollack roes if you're using this much shown in the picture below.

Add To Google BookmarksStumble ThisFav This With TechnoratiAdd To Del.icio.usDigg ThisAdd To RedditTwit ThisAdd To FacebookAdd To Yahoo