Tag: Korean
Steamed Egg
Steamed Egg
Steamed eggs are eaten as a side dish for breakfast, lunch, and dinner in Korea.I just recently tried a steamed eggs at the Bulgogi Hut in L.A. Absolutley delicious. So I had to learn how to make it.You pretty much beat the eggs with the fish stock and salted shrimp and steam it in a ramekin. They eggs puff up quite a bit. The salted shrimp cooks away with no visable trace to be seen in the egg custard, but give it a nice brininess. On the very bottom of the steamed egg is some of the remaining stock that you eat with the egg. If you can't find fish stock or salted shrimp, regular chicken stock and fish sauce are a suitable replacement. Other additions you can add to this dish are grated carrot, zucchini, onion, and a single larger sized shrimp.
Ingredients
- 2 large eggs beaten
- 1/2 cup anchovy stock or dashimi
- 1 tsp salted shrimp or fish sauce
- 1 green onion finely chopped
- gochugaru to taste
Instructions
- Beat the eggs together thoroughly. Whisk in the stock and salted shrimp.
- Grease 2 ramekins. Evenly distribute the egg mixture into each ramekin.
- Place the ramekins in a steamer on the stove top. Cover and steam for 8 minutes.
- After the 8 minutes are up, give the eggs a stir.
- Sprinkle the chopped green onion on top of the eggs. Cover and steam for 4 miore minutes.
- Carefully remove the ramekins fromt the steamer. Sprinkle a little gochugaru over the eggs if you want a little heat.
Jjimdak (Korean Braised Chicken)
Jjimdak (Korean Braised Chicken)
In Korean, jjim translates into braised and dak translates into chicken. This Korean dish is extremely easy to make and doesn’t require any out of the ordinary ingredients. Another 1 pot meal by 1 pothead!
Servings: 4
Ingredients
- 2.5-3 lbs whole chicken legs
- 2 cups water
- 2 medium potatoes 1″ cubes
- 2 medium carrots 1’2″ pieces
- 1/2 medium onion diced
- 4 mushrooms sliced
- 2 green onion chopped
- 4 whole Thai chilis
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
Braising Liquid
- 1/2 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice cooking wine
- 2 tbsp brown sugar
- 4 tbsp corn syrup or 3 tbsp of honey
- 1 tsp black pepper
Garnish
- toasted sesame seeds
Instructions
- Time to cut up some chicken! With a cleaver, cut the bone in thighs into 3 pieces.
- Cut the drumsticks into 3 pieces.
- Now that’s a fuckpile of chicken pieces!
- Mix all of the braising liquid ingredients together.
- In a large pot, add the chicken pieces, water, and braising liquid. Bring to a boil and cook for 10 minutes.
- Stir in the potatoes, carrots, onion, mushrooms, garlic, ginger, and Thai chilis. Cover and cook for 10 minutes.
- Add in the green onions and sesame oil. Cook for another 5 minutes, uncovered.
- Bowl it up. Garnish with toasted sesame seeds.
Chive Flower Pancake
Chive Flower Pancake
Another great Korean savory pancake recipe; this time using chive flower. Chive flower are like a cross between green onion and a thin green bean. The difference between these and garlic chives is that the chive flower has the little bud on the end. Garlic chives are a little flatter with more of a garlic flavor. Either work well for his recipe if you can’t find one or the other.
Servings: 1
Ingredients
Korean Pancake Flour
- 1/2 cup minus 2 tbsp wheat flour
- 1 tbsp sweet rice flour
- 1 tbsp corn starch
- 1/4 tsp salt
Chive Flour Pancake Batter
- 1/2 cup korean pancake flour
- 1/2 cup ice water
- 1 tsp soup soy sauce
- 1.5 oz chive flower 2″ pieces
- 1/4 cup onion sliced
Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1/4 tsp gochugaru pepper flakes
Instructions
Korean Pancake Flour
- Mix all pancake flour ingredients together. This is enough flour to make 1 pancake. If you plan to eat korean savory pancakes on a regular basis, make a large batch of the flour for later use.
Chive Flower Pancake
- Mix the pancake flour with the ice water and soup soy sauce. Stir in the chive flower and onions.
- In a large skillet or griddle, heat up 1 tbsp of cooking oil over medium high heat. Pour the pancake batter into the skillet, evenly distributing the batter into a circle. Cook for 4 minutes.
- Flip the pancake. Flatten with a wide spatula by pressing down across the pancake. Cook for 4 more minutes.
- Serve with dipping sauce.
