Dong-Soo´s World

Toenjangchige 된장찌개

Ingredients for 4 people

 

400g tofu

1 small size onion

2 stalks of spring onions

1/2 a zucchini

4 shiitake mushrooms

2 small size potatoes

2 green chili peppers

1/2 tsp minced garlic

2 tsp anchovy powder

1 tbsp soybean paste (Toenjang in Korean)

700 ml Water

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Preparation:

1. Cut the tofu into medium size cubes.

2. Thin slice the zucchini and cut it into quarter moons.

3. Thin slice the potato and cut the slices in half.

4. Thin slice the onions and mushrooms.

5. Make a long cut in the middle of the chili and wash out the seeds

    in cold water. Then slice it.

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Cooking:

1. Pour the water into a pot.

2. Add the anchovy powder and soybean paste. Dilute the soybean paste

    in the water.

3. Boil it.

4. Add the zucchini and potato. Boil it for about 2-3 minutes.

5. Add the onion, mushrooms, and tofu. Boil it for about 2 minutes.

6. Add the garlic, spring onions and chilies. Boil it for 1 minute.

7. Serve it.

If you want you can add some pork or clams to the stew.

 

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Kimchichige  김치찌개

Ingredients for 4 people

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200g pork belly

400 g beachu kimchi

2 stalks of spring onions

1 onion

400 g firm tofu

4 tbsp kimchi juice

1 tbsp red chili pepper paste (gochujang)

3 tbsp red chili pepper flakes (gochugaru)

800 ml water

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Preparation:

Cut the pork, kimchi and tofu in bite size.

Thin slice the onion and spring onions.

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Cooking:

1. Put all the ingredients in a pot.

2. Cook it until the pork is done.

3. Serve it with rise.

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Sundubuchige 순두부찌개

Ingredients for 4 people

 

800g soft tofu

400g (unshelled) little-neck clams

6 shiitake mushrooms

2 stalks of spring onion

4 sheets of dried kelp – 10×7cm size each

2 tsp anchovy powder

3 cups water

2 tbsp red pepper chili powder

2 tbsp olive oil

2 tsp minced garlic

1/2 tsp salt

4 eggs

1 tsp soy sauce

6 sprinkles pepper

2 dash sesame oil

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Preparation:

1. Soak the clams in cold water for about 30 minutes. (Add some salt –

    about 1tsp)

2. Soak the kelp in 3 cups of water for about 30 minutes.

3. Diagonally thin slice the spring onion.

4. Slice the shiitake into 3-4 mm thick slices

5. Drain the clams from no.1 (throw the water away)

6. Drain the kelp from no.2 (keep the water, we will use it as a broth).

 

Cooking:

1. Put the red pepper chili powder, olive oil, and the garlic in a pot.

2. Heat the pot on the stove and stir it.

3. Add the clams.

4. Add the water (we used to soak the kelp) and the anchovy powder.

    Boil it for about 1 minute.

5. Add all the mushrooms, salt, and soy sauce. Boil it for about 2 minutes.

6. Add the tofu and stir it

7. Add the spring onion, pepper and sesame oil.

8. Add the eggs before serving.

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Bibimbap 비빔밥

Ingredients for 4 persons

 

2 cups medium-grain Korean (or Japanese) rice.

1 large cucumber, sliced into thin strips.

1.5 cups bean sprouts, parboiled and squeezed out excess water.

1.5 cups spinach, parboiled and squeezed out excess water (3/4 lb.

   before cooking).

2 carrots, cut into thin strips.

4 shiitake mushrooms, rehydrated if dried and then sliced.

1 zucchini, sliced into thin strips

200 gram meat (optional, both and cooked ground meat work well)

   Fried egg as a topping (optional)

2 tbsp sesame oil

Sesame seeds

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Preparation:

1. Cook rice in rice cooker or on the stove.

2. Give cucumber strips a saltwater bath for 20 minutes and then drain.

3. Season spinach with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.

4. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt, and a dash

    of sesame seeds.

5. Saute carrots with a dash of salt.

6. Saute mushrooms with a dash of salt.

7. Saute zucchini with a dash of salt.

8. Place cooked rice in a large bowl and arrange vegetables on top.

9. If desired, beef or egg can be placed in the centre.

10. Serve each with small bowls of red chili pepper paste (kochujang)

    and sesame oil.

To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

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Korean fried chicken 양념통닭

Ingredients for 4 persons

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1.4 kg chunks of chicken

1 tsp salt 

1 tsp black pepper

1/2 cup potato starch

1/4 cup plain flour

1/4 cup rice flour

1 tsp baking soda

1 egg

6 cup canola oil

1/3 cup ketchup

4 gloves of garlic 

1/3 cup rice syrup

1 tbsp vinegar

1/4 cup red chili pepper paste (kochujang)

sesame seeds

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Preparation:

1. Soak the chicken in cold water.

2. Put the chicken in a large bowl and add salt and black pepper. Mix it well.

3. Heat up a deep frypan and add the canola oil.

4. Add potato starch, plain flour, rice flour, baking soda and the egg in the

    bowl with the chicken and mix it so all the chicken pieces are well coated.

5. Fry the chicken until in is golden brown or about 10 minutes.

6. Take out the chicken from the frypan and let them rest for about 5 minutes.

7. Fry the chicken again for about 10 minute meanwhile you prepare the sauce.

8. Take a pan and heat up some canola oil, mince the garlic and fry it

    add ketchup, rice syrup, red chilli pepper past and vinegar

    mix it well while it's boiling.

9. Take up the chicken and mix it with the sauce and sprinkle sesame seeds.

 

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For more Korean recipes visit Maangchi, Future neighbor

and Seonkyoung Longest

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