Tag: Korean
Fish Cake Soup
Fish Cake Soup (Eomuk Guk)
Fish cake soup is great to have on a cold winter day. What are Korean fish cakes? Known as Eomuk in Korea and Odeng in Japan, they are processed ground fish, mostly surimi, with other ingredients such as wheat, carrots, onion, salt, and sugar, pressed, and rolled flat in sheets, then either fried or steamed. They are really inexpensive. I payed $3 for a 1lb package, found in the freezer section at your asian grocery store.This soup is very simple to make, taking only 20 minutes in total to make, if you have the anchovy stock already on hand. If you just made the anchovy stock before making the fish cake soup, save the shiitake mushroom from the stock and use them in this recipe.
Servings: 4
Ingredients
- 8 cups Anchovy Stock
- 12 oz eomuk fish cake
- 8 oz korean radish 1″ thin squares
- 4 dried shiitake mushrooms use the ones that where used in making the anchovy stock
- 1 tbsp garlic minced
- 1/2 tbsp light soy sauce
- 1/2 tbsp soup soy sauce
- 1 green onion chopped
- salt and pepper to taste
Instructions
- Blanch fish cake in boiling water for 1 minute. This helps remove extra oil from the fish cake.
- Prep your ingredients.
- Bring 8 cups of anchovy stock to a boil. Add the korean radish. Boil for 5 minutes. Add the garlic, shiitake mushrooms, and soy sauces. Cook for another 2 minutes.
- Add the fish cakes and salt and pepper to taste. Cook for 2 more minutes.
- Add the green onions in while turning off the heat.
Dakbokkeumtang (Spicy Chicken Stew) (Instant Pot)
Dakbokkeumtang (Spicy Chicken Stew) Instant Pot
This was the first recipe I made in my Instant Pot pressure cooker. Other than browning the chicken pieces, it took a whole 10 minutes to make. The chicken came out extremely tender and flavorful. It had the right amount of spice to it. Not overpowering whatsoever. The main ingredients in the sauce are gochugaru red pepper flakes, gochujuang red pepper paste, and doenjang soybean paste. The gochugaru and gochujang give it the heat while the doenjang adds a savory element. All 3 of these ingredients are used in a lot of Korean cuisine and can be found at all Asian markets.When purchasing chicken for this recipe, I recommend either using a whole chicken or just drumsticks and thighs. I bought a 10lb bag of whole chicken legs for $6.99 and processed them myself. You can ask your butcher to cut up a whole chicken for you into little pieces. I suggest learning how to do this by yourself and not being so dependent on everyone else doing the preparation for you. It’s a lot more fulfilling. Once you understand how to cut a whole chicken, which I will demonstrate in another segment, this will only take you a minute.
Can you use boneless skinless chicken. Sure. If you’re a little bitch that doesn’t like flavor and can’t spit a bone out onto your spoon. Bet you’ve never seen shit talking in a recipe before.
Can you use boneless skinless chicken. Sure. If you’re a little bitch that doesn’t like flavor and can’t spit a bone out onto your spoon. Bet you’ve never seen shit talking in a recipe before.
Servings: 4
Ingredients
Chicken and Vegetables
- 3 lbs bone in chicken pieces cut into small pieces
- 1 small potatoes 1″ cubes
- 1 large carrot 1/2″ chunks
- 1/2 onion quartered
- 3 green onion chopped
- 1 tbsp canola or vegetable oil
Sauce
- 3 tbsp gochugaru red pepper flakes
- 3 tbsp sugar
- 2 tbsp gochujang red pepper paste
- 1/2 tbsp doenjang soybean paste
- 2 tbsp rice wine
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp garlic minced
- 1 tsp ginger grated
- 1/2 cup chicken stock
Garnish
- sesame oil
- sesame seeds
- green onion
Instructions
Sauce
- Mix all sauce ingredients together in a bowl. set aside.
Chicken
- Separate whole chicken legs into drumsticks and thighs.
- With a cleaver, cut drumsticks into 3 parts. If they are small drumsticks, cut in half.
- With a cleaver, cut chicken thighs into quarters.
- In the instant pot on the sauté function on medium heat, add cooking oil and brown the chicken pieces in a couple of batches.
- Mix in the sauce and the remaining veggies. Make sure that everything is coated in the sauce. Turn the instant pot to the pressure cooker function and set for 10 minutes. Yes, that’s right. 10 minutes.
- Release the pressure and remove the lid. If you’d like for the sauce to be a little thicker, turn the instant pot to the sautée function on medium heat and cook for another 10 minutes.
- Garnish with sesame oil, sesame seeds, and green onion.
Beef Bulgogi
Beef Bulgogi
Beef bulgogi is the most recognized Korean dish to the Westerner’s eyes and is considered one of the most popular in Korea. When you eat a a Korean BBQ restaurant and order Bulgogi, it is either being brought to you all ready prepared or you can grill it yourself at a table side grill. Bulgogi is traditionally beef, usually thinly sliced ribeye. You can also use NY strip or top sirloin as well. If you can’t find razor thin sliced beef, you can definitely slice it yourself. If using ny strip or top sirloin, make sure the fat cap is removed from the top of the meat. Partially freeze the meat to make slicing a little easier. The meat should be consistently sliced, less that an 1/8th”. When cooking the meat, use either a sauté pan, grill pan, or a griddle. Make sure that the pan is really hot. This is meant to cook very fast, hence why the meat is sliced thin. Do not overcrowd the pan when cooking. It will make the meat braise in it’s own juices instead of browning it. Using 1.5lbs of meat, I cooked this in 3 batches on a griddle.What really stands out to me in flavor is the use of Asian pear. It adds a nice sweetness to the meat, as well as being a natural tenderizer. If you can’t find asian pears, you can substitute an apple. I’ve seen recipes that use pineapple juice or mashed kiwi. Thai all have the same enzyme that is used in tenderizing meatBulgogi is traditionally served with rice. It is also great in a lettuce wrap with a little bit of soybean paste. I think I’m going to enjoy a wrap made with the devil’s lettuce right about now.
Servings: 4
Ingredients
- 1 1/2 lbs ribeye, ny strip, or top sirloin sliced 1/8″ or thinner
- 1/4 cup shallots diced
- 1/4 cup carrots julienne
- 2 tbsp vegetable or canola oil
Bulgogi Marinade
- 5 tbsp light soy sauce
- 3 tbsp suger
- 2 tbsp rice wine
- 1 tbsp garlic minced
- 1 tsp ginger grated
- 1 tbsp sesame oil
- 1/2 asian pear grated
- 2 tsp sesame seeds
- 1/4 tsp black pepper
Garnish
- green onions finely diced
- sesame seeds
Instructions
- Mix all marinade ingredients together.
- For this recipe, I am using sliced NY strip that I purchased from my local Asian market. You can use ribeye or top sirloin as well.
- Add the meat to the marinade. Marinate for 6-8 hours, preferably overnight.
- Before you are about to cook the meat, add the julienne carrots and diced shallots.
- Preheat a sautée pan, stove top grill, or griddle over high heating add the cooking oil. Start adding the meat to the pan. Make sure to not overcrowd the pan. You don’t want the meat to braise in it’s juices. Cook for no more than a minute on one side.
- Flip meat to the other side and cook for another minute.
- Garnish with green onion and more sesame seeds.
- Beef Bulgogi is also is great in lettuce wraps!
