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MyAngmong's Journal


MyAngmong's Journal

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7 entries this month

 

Kalbi (Korean Marinated Short Ribs)

02:15 Feb 07 2019
Times Read: 511





Ingredients
9 h 28 m

10 servings

347 cals

3 pounds beef short ribs
1/2 cup soy sauce
1 Asian pear, cored and diced
1/2 small onion
2 tablespoons finely chopped garlic
1 tablespoon chopped ginger
2 green onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons brown sugar


2 tablespoons toasted sesame seeds
1 tablespoon honey
1/4 teaspoon ground black pepper


Directions:

Prep
20 m
Cook
8 m
Ready In
9 h 28 m

Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
Preheat an outdoor grill for high heat and lightly oil the grate.
Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.



Cook's Notes:
You can use an apple in place of the Asian pear.
If using a stove top, add the short ribs to a nonstick skillet over medium-high heat. Cook about 5 minutes on each side or until slightly charred.
Nutrition Facts

Per Serving: 347 calories; 28.6 g fat; 8 g carbohydrates; 14.2 g protein; 56 mg cholesterol; 753 mg sodium.

COMMENTS

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Jap Chae (Korean Glass Noodles)

02:11 Feb 07 2019
Times Read: 514





Ingredients
20 m

4 servings

363 cals

1 pkg. (8 serving size) sweet potato vermicelli
Sweet Potato/Yam/Kumara Loose Red (Garnet) / Jewel Sweet Potatoes/Yams 1 Lb
$0.69 for 1 item - expires in 6 days

1/2 cup reduced-sodium soy sauce
1/4 cup brown sugar
Domino Premium Pure Cane Dark Brown Sugar 16 Oz
$5.00 for 4 item - expires in 6 days

1/2 cup boiling water
3 tablespoons vegetable oil
1 teaspoon toasted sesame seeds
Add all ingredients to list

Directions

Prep
15 m
Cook
5 m
Ready In
20 m
Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.



Per Serving: 363 calories; 10.7 g fat; 65.2 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 1073 mg sodium.

COMMENTS

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Cong You Bing (Chinese Scallion Pancakes) and Makgeolli (Korean Rice Liqour)

02:05 Feb 07 2019
Times Read: 517




This dish goes well with makgeolli which is a traditional milky Korean liquor.

https://www.allrecipes.com/recipe/234472/chinese-scallion-pancakes/

2 cups all-purpose flour
1 tablespoon salt, divided


3/4 cup boiling water
1/2 cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Prep
30 m
Cook
15 m

Ready In
1 h 45 m

Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Per Serving: 366 calories; 14.3 g fat; 51.8 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 1757 mg sodium. Full nutrition




Makgeolli:



https://www.maangchi.com/recipe/makgeolli

Makgeolli is a traditional Korean alcoholic beverage made by combining rice, yeast, and water with a starter culture called nuruk. It’s milky-white, fizzy and refreshing. It’s also called “nongju” which means “farmer liquor” because it’s made with a lot of rice, it’s full of carbohydrates and was traditionally served to farmers as part of a midmorning snack or with lunch, giving them the strength and energy to work the rest of the day.


Ingredients (Make 4 quarts)
5 cups short grain rice, washed and soaked in cold water for at least 2 hours
1½ cups nuruk (starter culture)
1 package of dry yeast
5 quarts of water (20 cups)
¼ cup sugar (optional)


5 cups Korean short grain rice
Special items that I use to make makgeolli
Electric food dehydrator
7 to 8 quarts earthenware crock
Directions
Drain the rice and put it into a heavy pot. Add 4 cups of water. Cover and cook over medium high heat for 15 minutes. Stir and turn the rice over with a wooden spoon. Cover and simmer it for another 15 minutes over low heat.
Remove from the heat. Transfer the rice to a basket of your electric dehydrator. Spread the rice evenly, and fill as many baskets as you need. Cover, set the temperature to 160° F, and dry for 3 hours, until the outside of each grain is hard, but the inside is still moist. If you don’t have an electric dehydrator, you can dry your rice for several hours in a shallow basket set in breezy, sunny place.

Put the rice into the earthenware crock. Add nuruk, yeast, and 8 cups of water and mix well with a wooden spoon.
Place a cotton cloth under the lid when you close it, to let some air circulate in and out.
Let sit for several hours, then uncover and mix well with a wooden spoon. At this point, the rice will have absorbed a lot of the water to create a thick paste. Cover and let sit overnight.

Open the crock and you’ll see a lot of bubbles popping to the surface, and the mixture will be a lot thinner than yesterday. Stir it well with a wooden spoon and cover again. Stir it a few times a day for the next few days.

On day 4 or 5, it will be bubbling a lot less and will have separated to a clear liquid on top and a milky mixture on the bottom. Mix well, and keep mixing a few times a day for a few more days.

On day 8 or 9, there will hardly be any bubbles at all. The liquid on the top will be clearer and more amber. It’s now perfectly fermented and ready to drink.

Strain the makgeolli into a large bowl, pressing on the solids with the back of a wooden spoon to squeeze as much liquid as possible out of it. Discard the solids. Add 8 cups of water to dilute. Add the optional sugar and mix well.

Strain the makgeolli one more time and put it into glass jars or BPA free plastic beer bottles.

Serve cold, and stir or mix well before drinking. Serve with kimchi or some side dishes. It can keep in the fridge up to 2 to 3 weeks.

COMMENTS

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DAK GALBI (KOREAN SPICY CHICKEN STIR FRY)닭갈비

20:23 Feb 04 2019
Times Read: 524




https://mykoreankitchen.com/dak-galbi/

Some of you may try recipes from other sites, but I prefer MyKoreanKitchen because she breaks everything down to make it easier, and I have found they are much tastier than most other recipes. But that is just my preferences. These recipes, other than a comment here or there from me, are all owned by MyKoreanKitchen and came directly from the site. I have not altered them in any way. If you notice, these recipes that I borrowed are all credited to the sites they came from.

Typically, Dak Galbi is cooked and served in a large round cast iron pan at a restaurant. And I personally think it is essential that you eat it this way because it tastes so much better! Trust me! I use this cast iron skillet (12 inch) for my cooking and it’s just perfect. But you could also use a cast iron wok instead. (A Portable stove/gas burner works as well)

Prepare some lettuce, perilla leaves, sliced garlic, ssamjang (spicy dipping sauce) to make a wrap just like you would with other Korean BBQ.

When you are nearly finished the meal (make sure you leave some meat, vegetables and the sauce in the skillet), you can add some (cooked) udon noodles or rice and stir fry them. I typically use 1 cup of steamed rice, some chopped Kimchi, a dash of sesame oil and some shredded seasoned seaweed. Some restaurants also crack an egg over the rice but I personally prefer without it. Also I/The restaurant don’t/doesn’t normally add additional sauce to cook the noodles or rice.


INGREDIENTS FOR DAK GALBI, 2 TO 3 SERVINGS

MAIN
500g/1.1 pounds chicken thigh fillets (you can use a whole chicken or chicken breast instead), cut into bite size pieces
1/2 medium sweet potato (180g/6.3 ounces), cut into long thick sticks (like English chips)
1/2 small carrot (60g/2.1 ounces), diagonally sliced
1/4 small cabbage (320g/0.7 pounds), shredded
10 Korean perilla leaves (35g/1.2 ounces), thinly sliced
18 fresh Korean rice cakes pieces (175g/ 6.1 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
Some cooking oil (2 to 3 Tbsp) – I used rice bran oil
MARINADE SAUCE (MIX THESE WELL IN A BOWL)
3 Tbsp gochujang (Korean chili paste)
2 Tbsp rice wine
1 Tbsp gochugaru (Korean chili flakes)
1 Tbsp soy sauce
1 Tbsp raw sugar
1 Tbsp minced garlic
1 tsp minced ginger
1 tsp Korean curry powder
1/2 small onion (35g/1.2 ounces), grated or minced
A few sprinkles of ground black pepper
* 1 Tbsp = 15 ml


HOW TO MAKE DAKGALBI



Marinate the chicken in the marinade for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs and if you can afford more time for overnight for better flavored chicken. However if you are really short of time, 30 mins is OK.)

Preheat a wok/skillet on medium high heat and once heated add some cooking oil.

Put all the vegetables and rice cakes into the wok/skillet and add the meat on top. Cook them on medium high heat initially (until the outer layer of chicken is cooked) then reduce the heat to medium or medium low. Stir them well while it is cooking.

If you’re cooking at the table start eating them as they get ready. Otherwise, serve when everything is cooked.

COMMENTS

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FeverDreams
FeverDreams
02:11 Feb 05 2019

My Fav!





 

Kimchi (traditional side dish)

20:13 Feb 04 2019
Times Read: 526





Kimchi is one of those things that is a side dish at each meal time.

Ingredients
1 Napa cabbage, cut into 2-inch strips
1/4-1/2 cup kosher salt
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 teaspoon sugar 3 tablespoons water
4 tablespoons Korean red pepper flakes
1 large daikon radish, peeled and cut into 1-inch matchsticks
2 bunches green onions, cut into 1-inch pieces



How to Make It
Step 1
Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Step 2
Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Step 3
Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Step 4
Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Step 5
Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

Step 6
After 2-5 days of fermentation, store kimchi in refrigerator.

COMMENTS

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BUDAE JJIGAE (ARMY STEW)

20:06 Feb 04 2019
Times Read: 531





https://mykoreankitchen.com/10-most-popular-recipes-2016/

SOME FACTS ABOUT ARMY STEW (BUDAE JJIGAE)
Army stew or army base stew (Budae Jjigae) is Korean fusion stew that incorporates American style processed food such as spam, sausages, canned baked beans and sliced cheese.
Budae (부대) is a general term for a military base in Korean and Jjigae (찌개) is a term for soup/stew. Hence the word army stew or army base stew was born.
Soon after the Korean war (in the early 1950’s), food was extremely scarce in Korea, so those surplus processed foods from the US military bases were a great supplement for Koreans.
Among the US military base areas in Korea, Uijeongbu, an hour north of Seoul, is most famous for this stew.

The best part about making this delicious stew is that the preparation is really easy – mostly involving cutting and slicing the ingredients. You can omit/substitute the main ingredients per your preference too.

To fit all the ingredients below, you will need at least a 12 inch shallow pot. I used my favourite pot for this recipe and it was just the perfect size. I cooked it on a portable burner so that my family can gather around the table and serve themselves while the stew gently bubbles down. It was so convenient and keeps the soup still hot even when the heat wasn’t on it. It’s really the perfect pot for Korean style hot pot, so you should check it out.

P.S. my friendly warning – As you can imagine from the listed ingredients below, it contains high-calorie food. What’s worse, the stew is very addictive!



INGREDIENTS FOR BUDAE JJIGAE (SERVES 4)
MAIN
4 cups (1 litre) chicken stock* (see note)
200g (7 ounces) SPAM, thinly sliced
4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced
250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness)
200g (7 ounces) enoki mushrooms, base stem removed & stems separated
200g (7 ounces) king oyster mushrooms, thinly sliced length ways
100g (3.5 ounces) shiitake mushroom caps, thinly sliced
1/2 cup ripened bite sized Kimchi
110g (3.9 ounces) instant ramen noodles
50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
30g (1 ounces) green onion, thinly & diagonally sliced
1 or 2 slices of cheese
SAUCE (MIX THESE IN A SMALL BOWL)
2 Tbsp Korean chili flakes (Gochugaru)
2 Tbsp rice wine (mirin)
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp sugar
1/2 Tbsp Korean chili paste (Gochujang)
A few sprinkles of ground black pepper
*1 Tbsp = 15ml, 1 Cup = 250ml

** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!

HOW TO MAKE BUDAE JJIGAE
1.Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).

Korean army stew (Budae Jjigae) is a Korean fusion hot pot dish loaded with Kimchi, spam, sausages, mushrooms, instant ramen noodles and cheese. The soup is so comforting and addictive! | MyKoreanKitchen.com
Korean army stew (Budae Jjigae) is a Korean fusion hot pot dish loaded with Kimchi, spam, sausages, mushrooms, instant ramen noodles and cheese. The soup is so comforting and addictive! | MyKoreanKitchen.com
2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).

Korean army stew (Budae Jjigae) is a Korean fusion hot pot dish loaded with Kimchi, spam, sausages, mushrooms, instant ramen noodles and cheese. The soup is so comforting and addictive! | MyKoreanKitchen.com
3. Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).

Korean army stew (Budae Jjigae) is a Korean fusion hot pot dish loaded with Kimchi, spam, sausages, mushrooms, instant ramen noodles and cheese. The soup is so comforting and addictive! | MyKoreanKitchen.com
NOTES
I used store bought chicken stock, which saved at least 30 mins or more of potential cooking time compared to making it from scratch. According to the package, it contains chicken stock 98% (water, chicken, carrots, celery, cabbage, onions, sage extract, parsley), salt, sugar, yeast extract.
As I can’t guarantee that every chicken stock you buy will give a result the same as mine, if you’re unsure, I suggest you mix with water (e.g. 2 cups water & 2 cups chicken stock) to ensure the chicken stock does not have too much overpowering taste.
Alternatively, you can use homemade dried kelp & anchovy stock or beef stock. Get the homemade beef stock idea from this recipe. FYI, I didn’t like a store bought beef stock for this recipe as I thought it was a bit too salty.
Noodles soak up a lot of liquid so it’s best to consume them first. Also, you can replenish with spare stock (if you have any) as it boils down. It should be still delicious. (& this is how Koreans eat this dish at a restaurant.)

COMMENTS

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Haejangguk (Korean Hangover Soup)

19:55 Feb 04 2019
Times Read: 536




COOK:
cooking time45Min

SERVINGS:
serving time2 to 4

INGREDIENTS
For broth:

10 cups water

1 (5x5-inch) piece dried kombu, wiped

4 dried shiitake mushrooms

2 green onions, broken in half

1 tablespoon red pepper flakes

15 green outer napa cabbage leaves

For sauce:

6 to 8 cloves garlic, chopped

2 tablespoons doenjang (Korean bean paste)

1/3 cup gochugaru (Korean red pepper flakes)

1 tablespoon sesame oil

2 tablespoons fish sauce

3 tablespoons mirin

1/2 teaspoon black pepper

To assemble:

2 pounds beef chuck, cut into bite-sized pieces

8 ounces mu (Korean radish)

3 to 4 green onions, cut into 2-inch pieces

2 to 3 handfuls of soybean sprouts

INSTRUCTIONS
Prepare the broth:

In a large pot, add water, followed by the kombu, shiitake mushrooms, green onions and red pepper flakes. Stir all ingredients together and bring to a boil.

Once broth is boiling, remove the kombu and discard. Add the napa cabbage to the broth and blanch cabbage in broth for 1 to 2 minutes, then remove to a bowl.

Reduce heat to medium-low and allow broth to simmer for about 10 minutes.

Prepare the sauce:

In a small bowl, add the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin and black pepper. Mix well with a spoon.

In a bowl, add the beef chuck and top with half the sauce. Stir to coat well, and set aside.

Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside.



Assemble soup:

Strain vegetables from broth.

Heat a large pot over high heat; add marinated beef and radish. Cook for 1 to 2 minutes, then add broth and napa cabbage mixture. Stir and bring to a boil. When it starts boil, reduce heat to medium and simmer for 15 to 20 minutes.

Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes, then remove from heat.

Enjoy with a warm bowl of rice, kimchi and some banchan (Korean side dishes)!

COMMENTS

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