recipe: seaweed soup (miyeok gook)

I have previously posted about miyeok gook here using beef but I’m trying to eat less meat right now and my husband came back from Mexico with an upset stomach so I decided to make miyeok gook without beef. If you want vegitarian version, use the sea kelp broth (sea kelp is dashima in Korean, kombu in Japanese). In this recipe I use the enhanced anchovy soup stock which is made with sea kelp and dried anchovies.

ingredients:
2-3 cups soaked, rinsed, and drained seaweed
4-6 oz beef (brisket or stew meat)
1 tablespoon sesame oil
2 teaspoons chopped/minced garlic
2 tablespoons soup soy sauce (gook ganjang)
8 cups water used to wash rice and enhanced anchovy soup stock (I used 1 part rice water and 2/3 anchovy soup stock)
1 tablespoon roasted sesame seed (ground with mortar and pestle)
salt to taste

directions:

  1. cut meat and seaweed into bite size pieces
  2. in a large pot, sauté the beef seaweed, 2 teaspoons of minced garlic, and 1 tablespoon 2 tablespoons of Korean soup soy sauce in 1 tablespoon of sesame oil over medium-high heat until meat is no longer red.
    add the seaweed 1 tablespoon of Korean soup soy sauce and sauté for few more minutes
  3. pour 8 cups of water rice water and anchovy soup stock and ground sesame seed and bring to a boil. skim off the foam
  4. reduce to medium-low heat and continue to simmer, covered with a lid for about 20 to 30 minutes 40 minutes.

 

recipe: korean curry rice

This curry dish uses the same vegetables as the spicy chicken stew (dakdoritang). So with the left over vegetables I made curry the next night.

ingredients:
1 tablespoon sesame oil
1/2 pound beef cubed
1 large or 2 small carrots, 1-1.5″ pieces
1/2 large onion, diced
1 potato, big chunks
3 cups water
1/2 box, or 4 cubes of S&B Golden Curry Hot Sauce Mix

directions:

1. heat sesame oil in a medium pot, sauté beef cubes and onion in medium-high heat.
2. add carrots, potatoes, water and curry mix and bring to a boil, then cook for 10 minutes in medium boil.
3. serve over steamed rice with side of kimchi.

recipe: spicy chicken stew (dakdoritang)

Homemade food is best… so what can I cook today? I took this week off from work to clean my junk out in the garage. So the least I can do is have homemade dinner ready for the hubster when he gets home from work. There was a packet of drumsticks frozen in the freezer leftover from our last bbq. I defrosted it over night in the fridge and now it’s ready to be used!

ingredients:
1-1.5 cups sea kelp stock (bring 1 piece of sea kelp in water to boil and simmer for 5 minutes) or use 1-1.5 cups of water
4-5 chicken drumsticks
1 large or 2 small carrots, 1-1.5″ pieces
1/2 large onion, diced
1 potato, big chunks
1 green pepper
1 green onion, cut diagonally
2 garlic cloves, whole
*2 garlic cloves, minced
*1/2 teaspoon on puréed ginger or 1 thinly sliced ginger

sauce:
1-1.5 Tablespoon gochujang
1-1.5 Tablespoon gochugaru
2 Tablespoon soysauce
1 Tablespoon honey
1 Tablespoon gukganjang (optional)
1 Tablespoon rice wince (optional)
pinch of pepper (optional)
*minced garlic
*puréed ginger

seasoning:
1 teaspoon sesame oil
1/2 teaspoon sesame seeds (optional)

directions:

1. in a medium pot, make the sea kelp stock
2. combine the sauce ingredients together, coat the chicken with the sauce
3. in a heated saucepan or a pot, place the drumsticks and pour sea kelp stock and bring to boil. Let it simmer in medium heat for 15 minutes, covered.
4. add the vegetables (all ingredients except green pepper and green onion), carrots, onion, potato, garlic cloves, and ginger slices. Continue to cook in medium heat for another 15 minutes, covered.
5. remove the lid and cook for another 10 minutes or so to reduce the stock.
6. add the green pepper, green onion, sesame oil and sesame seed right before removing from heat.
7. serve with a bowl of rice.

recipe: chicken rice porridge (jook/juk)

Our friend had made us jook on multiple occasions, after Thanksgiving with the turkey carcass and whenever he gets rotisserie chicken from Costco with the chicken carcass. Isn’t he sweet? That’s  when he was our roommate. Now that we don’t live with him anymore, my husband misses his jook. So the last time we went to Costco, we picked up a rotisserie chicken, made super spicy spaghetti with half the meat and made jook with the rest. Our friend doesn’t strain the stock but I like to since I don’t like chewing on little bones and other chicken parts.

image

Chicken rice porridge topped with green onions, soy sauce and sesame oil

ingredients:
1 chicken carcass
10 cups of water
1-2 inches of ginger
1-2 green onion (white part)
2-3 cups of chicken pieces

1 cup of rice (soaked for an hour)

toppings:
green onion (green ends chopped)
cilantro (chopped)
salt
white pepper
soy sauce
sesame oil

directions:

1. in a stock pot or Dutch oven over medium-high heat bring carcass in water with ginger and white part of green onion to a boil. skim off  the foam. reduce heat and simmer for 2-3 hours
2. strain the stock through a mesh strainer lined with moistened paper towel and discard the solids
3. add rice to stock and cook over low heat for about an hour (either stir occassionally or not at all)
4. add 2-3 cups of chicken pieces and simmer for 30 more minutes
5. serve in a bowl with toppings

 

meals: rotisserie chicken

day 1: chicken and vegetables
enjoy leg and thigh with vegetable sides (ex: roasted brussels sprouts or baked asparagus)
* shred the rest of the chicken meat to use for other recipes 

day 2: spaghetti
1 large yellow onion (sliced thin)
1 teaspoon of oil or fat
2 jars of spaghetti sauce
1 can of corn
3 jalapeno (sliced thin)
some pepper, salt and sugar to taste

Saute sliced onion with oil or fat (my roommate brought home some organic pork fat so I used that to saute the onion). Add spaghetti sauce and simmer. Once the sauce has reduced a bit, add can of corn and sliced jalapeno. Add pepper, salt and sugar to taste.

day 3: chinese chicken salad
here’s a great chinese chicken salad recipe from our friends at numnums and their blog hellonumnums

day 4: enchilada, taco or burrito
use the shredded chicken to make enchilada, taco or burrito

day 5: chicken stock, rice porridge or risotto
use the carcass to make chicken stock, rice porridge or risotto

recipe: beef seaweed soup (miyeok gook)

This is one of the first soups I tried making because my sweet college roommate had made it for me on my birthday, so I wanted to make it for her on her birthday. Why do we make this soup on birthdays? In Korea, new moms consume this soup after giving birth as seaweed contains high content of nutrients good for nursing and recovery. For this reason, it is eaten on birthdays.

ingredients:
2-3 cups soaked, rinsed, and drained seaweed
4-6 oz beef (brisket or stew meat)
1 tablespoon sesame oil
2 teaspoons chopped/minced garlic
2 tablespoons soup soy sauce (gook ganjang)
8 cups water and/or soup stock
salt to taste

directions:

  1. cut meat and seaweed into bite size pieces
  2. in a large pot, sauté the beef, 2 teaspoons of minced garlic, and 1 tablespoon of Korean soup soy sauce in 1 tablespoon of sesame oil over medium-high heat until meat is no longer red.
  3. add the seaweed 1 tablespoon of Korean soup soy sauce and sauté for few more minutes
  4. pour 8 cups of water and bring to a boil. skim off the foam
  5. reduce to medium-low heat and continue to simmer, covered with a lid for about 20 to 30 minutes

 

recipe: kimchi stew with pork (kimchi jjigae)

This is a basic kimchi jjigae that you can whip up in about 30 minutes when you have some old kimchi sitting in your fridge. I like to use stock from jangjorim for this recipe. And I normally don’t put tofu in my kimchi jjigae as I’m don’t really like tofu in my jjigae.

ingredients:
4-6 oz fatty pork or pork belly
2 cups fermented kimchi
1 teaspoon Korean red chili pepper flakes
1 teaspoon minced garlic
1/2 cup kimchi juice
2 cups stock or water
1 green chilli, sliced diagonally
1 scallion, sliced diagonally
6-8 oz tofu

directions:

  1. cut pork and kimchi into bite size pieces
  2. in a pot, over medium high heat, cook the pork and kimchi with the red pepper flakes and garlic for about 10 minutes
  3. add the kimchi juice and stock or water and reduce the heat to medium, and boil for about 20 more minutes
  4. add the pepper, scallion, and tofu and increase heat to high, boil for 5 more minutes

 

recipe: radish soup (moo gook/mu gook)

This is one of the simplest Korean soups to make. Some recipes marinade the beef but I’m a lazy cook so…

moo gook

4 servings

ingredients:
7-12 ounces Korean radish (moo/mu, daikon)
6 ounces beef brisket or chuck
1 tablespoon sesame oil
4 teaspoons minced garlic (garlic cloves vs. minced garlic)
2 tablespoons Korean soup soy sauce (gook ganjang)
8 cups water
2 scallions
salt and pepper to taste

directions:

  1. cut beef and radish into thin bite size pieces. (1 to 1.5 square inches, for the radish 1/4 inch thick). also cut the green onions at this time at 45 degrees.
  2. in a medium pot, sauté the beef, radish, 2 teaspoon of minced garlic, and 1 tablespoon of Korean soup soy sauce in sesame oil over medium heat until meat is brown. (you can add the radish after you bring the water to a boil in step 3) but I find this way, radish gets a head start)
  3. Pour 8 cups of water and bring to a boil. skim off the foam. (add radish here if you are using the marinade option and didn’t cook it with the meat)
  4. reduce to medium-high heat and continue to boil, covered with a lid for about 15 to 20 minutes until the radish is soft and translucent-ish.

add the cut green onions, the rest of minced garlic and one tablespoon of Korean soup soy sauce. add salt and pepper to taste. boil for another 5 minutes.

beef marinade option:

instead of adding 1 tablespoon of Korean soup soy sauce, 2 teaspoon of garlic and sesame oil in step 2 above, use it for beef marinade with a pinch of pepper. use 1 tablespoon of sweet Korean rice wine (Mirin, or regular rice wine with pinch of sugar) if available. set aside for about 20 minutes.

alternative to beef:
if you do not want to use beef, you can use vegi broth, chicken broth or sea kelp broth (dashima in Korean, kombu in Japanese). You can also use the sea kelp broth in addition to beef.

in a medium pot, saute the radish, 2 teaspoon of minced garlic, and 1 tablespoon of Korean soup soy sauce in sesame oil over medium heat for a couple of minutes.