Archive for Korean

Yaki Mandu

Have I mentioned that I love Korean food?  No?  Okay then — I LOVE Korean food.

I have lots of favorites when it comes to Korean cuisine, but this easy appetizer stands out, not just for its flavor, but because of how simple it is to make.  Why buy the frozen stuff when you can make these right in your very own kitchen?

I use ground pork in my recipe, but you can easily substitute the pork with ground beef or chicken, shrimp, or even tofu.

Give my recipe a try — it’s delicious, I promise!

Enjoy!

YAKI MANDU

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Ingredients:

  • 2 pounds ground pork
  • 1 bunch green onions, sliced thinly
  • 6 shiitake mushrooms, diced
  • 2 tablespoons Dashida Korean beef seasoning
  • 2 tablespoons soy sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon accent, optional
  • 1/2 teaspoon black pepper
  • About 50-75 wonton wrappers

Directions:

1.  Place the pork in a small mixing bowl.

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2.  Wipe any dirt off the mushrooms using a damp paper towel.  *Do not rinse fresh mushrooms.  (If using dried shiitake mushrooms, soak in hot water until soft.)  Slice/dice the mushrooms then add to the mixing bowl.

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3.  Thinly slice the green onions then add them to the mixing bowl; mix together.

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4.  Add the garlic, black pepper, sesame oil, Dashida, and soy sauce.

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5.  Place a scoop of filling in the middle of the wonton wrapper.

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6.  Moisten the edge with water.  Fold over, squeezing any air pockets out.  Press the edges together to seal.

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7.  Add a little bit of vegetable oil to a skillet; place over medium heat to heat the oil.

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8.  Turn the heat to medium low.  Fry the yaki madu in the heated oil, turning after a few minutes to ensure even browning.  Fry for about 10 minutes on each side to ensure the raw pork filling is cooked.  Cooking over low heat is key to ensure they don’t burn.

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9.  Drain on paper towels and ENJOY!

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Japchae (or Chapchae), Korean Stir-fried Noodles with Vegetables

I love Korean food.  Japchae is one of my favorites because it has noodles, beef, and a lot of my favorite vegetables like mushrooms, onions, carrots and spinach leaves.

During my first tour to Korea (I served there twice), I remember ordering Japchae and rice from the Korean place on base.  About 15 minutes after placing my telephone order, I’d listen intently for the revving of the Adashi’s moped as he tried to climb the hill to my BOQ (Bachelor Officer’s Quarters).  The sound of the overworked moped meant dinner was about to be served!

This is a quick dish to make, but as my former Korean nanny told me, there is an art to putting it together.  The ingredients must be layered, then gently mixed (by hand) to evenly distribute them without mashing anything.  This is how I make my japchae all the time–cooking each type of ingredient separately (the meat is cooked separate from the vegetables) then layered and mixed.  It is, after all, how Ajima did it, and that’s how it shall be done.

The japchae pictured below was actually cooked by my teenaged daughter.  She whipped it up so quickly that she forgot to take photos of the step-by-step process.

We WILL make this again, however.  When we do, I’ll be sure to take photos of each step and update this recipe.

Don’t let that stop you from making this dish.  It’s so easy–if my teenager can do it, so can you.  Give it a try.  I know you’ll like it.

ENJOY!

JAPCHAE

Japchae

Japchae

 

INGREDIENTS:
  • 2 pounds beef, sliced thinly
  • 2 tablespoons minced garlic
  • 1/4 cup soy sauce
  • 1/8 cup sugar
  • 6 tablespoons sesame oil
  • 1 small bag of carrots, pre-cut into strips (or 1 large carrot, julienned)
  • 1 medium onion, sliced
  • 1 package button mushrooms, sliced
  • 1 package shitake mushrooms, sliced (see note below)
  • 1 bag of fresh spinach leaves
  • 10 stalks green onions, cut into 2-inch pieces
  • 1 bag Korean vermicelli (sometimes called starch noodles, glass noodles or sweet potato noodles), called Dangmyun in Korean

This is what one brand of Dangmyun looks like:

dangmyung

I also use this brand a lot:

dangmyung 2

 

NOTE:  If you’re using dried shitake mushrooms, soak them in a bowl of warm water until soft.  Squeeze all the water out of the rehydrated mushrooms then slice thinly.

 

DIRECTIONS:

1.  Fill a large pot half-full with water and bring to a boil.  Add the bag of vermicelli noodles.  Cook for 4 minutes or until the noodles are soft. Drain then place in a large mixing bowl.

2.  In a large pan or wok, place the beef, sugar, soy sauce and 2 tablespoons sesame oil.  Stir fry over medium heat until the meat is done.  Stir often to prevent scorching.  Remove the meat from the pan when it’s cooked through; place it in the large mixing bowl, on top of the noodles.  Leave any sauce or drippings in the pan.

3.  Add 2 tablespoons of sesame oil to the pan.  Add the carrots and onions.  Stir fry over medium heat until the carrots are slightly wilted and the onions have begun to caramelize.  Once done, remove from the pan and add to the mixing bowl, on top of the cooked meat.

4.  Add the remaining 2 tablespoons of sesame oil to the pan along with both types of mushrooms.  Stir fry for a couple of minutes until the mushrooms have wilted and browned.  Add in the spinach leaves and green onions.  Cook for another couple of minutes, just until the spinach leaves have wilted slightly.  Remove from the pan and add to the mixing bowl, on top of everything else.

5.  Using your impeccably clean hands (I wear cooking gloves–you can buy this in any drug store; they’re the thin, plastic, disposable kind), mix all of the ingredients together.

6.  Do a taste test — if you think it needs more soy sauce or needs a little more sugar, add it in at this time, then mix some more.

7.  Serve as a meal, or alongside Korean BBQ Short ribs (or Galbi, in Korean).  Enjoy!

Japchae

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Bean Sprout & Cucumber Kimchi

This is a very light and tasty side dish that can double as your salad.  I love it served alongside my Kimchi Soup as well as with Korean Ssambap (lettuce wraps filled with rice, seasoned beef or pork and ssamjang).

Hmmmm….Ssambap….I think I’m going to make some of that for dinner, now that I’ve made myself drool thinking about it!

Give my recipe a try…I think you’ll like it.  🙂

 

Click on the photos below to open up a larger version of the photo.

 

Bean Sprout & Cucumber Kimchi
 
A delicious and healthy spicy salad made with bean sprouts, cucumbers, and Korean seasonings
Ingredients
  • 16oz mung bean sprouts
  • 2 English cucumbers
  • ½ teaspoon salt (for wilting the cucumbers)
  • ½ teaspoon salt (for cooking the bean sprouts)
  • ½ cup water (for cooking the bean sprouts)
  • 2 tablespoons Dashida Korean beef flavored seasoning
  • 1 teaspoon sugar
  • 2 tablespoons sesame oil
  • 5 stalks green onions (thinly sliced)
  • 1 tablespoon Korean ssamjang hot bean paste
  • 1 tablespoon pepper flakes
Instructions
PREPARE THE CUCUMBERS
  1. Cut the cucumbers in thirds or quarters, depending on how long it is. Cut each piece in half then remove any seeds.
  2. Thinly slice the cucumbers then cut the slices into very thin strips.
  3. Sprinkle a teaspoon of salt over the cucumber slices. Place the cucumbers in a strainer or colander, then place the colander over a bowl. Let the cucumbers sit for about 5 minutes, allowing the water in the cucumbers to drain into the bowl.
  4. After the cucumbers have drained, squeeze out any excess water then place into a large mixing bowl.
PREPARE THE BEAN SPROUTS
  1. Place the bean sprouts in a mixing bowl that is microwave-safe. Rinse the bean sprouts in cold water then drain.
  2. Mix the remaining teaspoon of salt plus ½ cup water with the bean sprouts. Microwave for 2-3 minutes. Drain and squeeze out any excess water from the bean sprouts.
MIX IT ALL TOGETHER
  1. Add the bean sprouts to the bowl of cucumbers. Add the green onions and garlic to the bowl.
  2. Add the sesame oil.
  3. Add the Dashida and sugar. Stir to combine.
  4. Mix in the Ssamjang and pepper flakes (omit this if you don't want it spicy).
  5. Stir to combine. Cover the mixture then refrigerate about 15 minutes before serving; this will allow the flavors to combine.
SERVE & ENJOY
  1. Serve alongside your favorite dish and ENJOY!
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Kimchi Soup

My name is Annie and I love kimchi.

There…I’ve admitted it, although it really wasn’t such a secret.  🙂  I’ve eaten kimchi since I was a little girl.  I do remember having to rinse it in a cup of water because I couldn’t stand how spicy it was, but I grew to love the spiciness of the fermented cabbage.

Kimchi is an acquired taste for sure, but it’s a staple in Korean homes, and lots of Chamorro homes too as a matter of fact.

Now on to kimchi soup.  I was first introduced to this soup when I was assigned to Korea about 17 years ago.  A group of us went to dinner with our Korean partnership officers and the senior officer placed a bowl of the steaming soup in front of me and insisted I eat.  “Eat, eat!” he told me, and he even placed a soup spoon with rice in it in front of me.  “Eat!  Eat!”  Of course, I didn’t want to offend him, so I ate….and ate….and ate….and ate.  It was so delicious, with pieces of pork, tofu, and lots of tasty kimchi!

Thankfully I have a Korean sister-in-law who is an excellent cook.  She, along with the Korean ajumma (or ajima) who watched my kids (during my second tour to Korea), taught me how to make the Korean dishes I’ll be sharing with you.

This is my version of Kimchi Jigae (or Chigae), one of my favorite Korean soups.

Kimchi Jigae (Kimchi Soup)

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Ingredients:
  • 1/2 pound pork belly
  • 1/2 pound lean pork (umm…lean pork cancels out the pork belly in my book)  😉
  • 6 cloves garlic, minced
  • 1 large onion, cut into large pieces
  • 4 cups of kimchi, cut into small pieces (save the kimchi juice!)
  • 6 stalks green onions, cut into 2-inch long pieces
  • 6 cups water
  • 1 cup kimchi juice
  • 1/4 cup Dashida beef flavored seasoning
  • 2 tablespoons Gochujang (Korean pepper paste)
  • 1 tablespoon sugar
  • Optional:  1 package firm tofu, drained and cut into small pieces

Cut the onions into large pieces

 

Cut the kimchi into small pieces

Save that kimchi juice!

 

Directions:

1.  In a large soup pot over medium heat, sauté the pork belly, lean pork and garlic for a couple of minutes, or long enough for the pork fat to start to melt a little bit.

2.  Add onions to the pot, along with the kimchi, green onions, Dashida, gochujang, and sugar.  Stir to combine.

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3.  Pour in the water and kimchi juice.  Stir then cover the pot and bring to a boil.  Once the soup is boiling, reduce the heat and simmer for about 20 minutes to soften the kimchi.  Add the tofu at this point; cook for another 5 minutes.

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4.  Serve piping hot with a bowl of rice on the side.  Enjoy!

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