Wednesday, January 28, 2009

Korean Dried Pollack Soup (Book-eo Guk)

Serve: 4 Prep: 5 minutes Cook: 15 minutes

This is a popular soup in Korea. It's commonly called HaeJangGuk = 'hung over soup' because its very soothing after drinking alcohol. This soup is extremely light on the stomach, and cleans all the alcohol toxins from the previous nights fever. It is cheap and healthy soup. ...


  • 1.5 oz dried pollack (book eo),torn into strips*
  • 1/3 medium radish, sliced-same size of pollack strips
  • 2 green onions,chopped
  • 1 egg, lightly beaten
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 6 cups water
*You can buy whole dried pollack and tear the meat out, or purchase a prepared package from Korean market.

  1. Put a medium size pot on a low heat stove.
  2. Add pollack slices and radish slices, sesame oil, stir constantly for about a minute.
  3. Pour 6 cups water, turn the heat on to high.
  4. Add onions, bring to a boil, reduce heat to simmer for about 10-15 minutes until the fish releases the flavor and the soup gets milky.
  5. Add green onions, cook for another minute or so. Season with salt.
  6. Drizzle an egg, stir gently in one direction so the egg doesn't get lumpy. Turn the heat off .
  7. Serve with rice.

Steamed Egg With Salted Pollack Roe (Gyeran Jjim)

Serve: 4 Prep: 5 minutes Cook: 20 minutes


  • 2 large eggs
  • 1 roe of salted pollack roe (Myeongran Jeot )
  • 2 green onions, chopped
  • 1 tsp sesame seed
  • 1/2 Tbsp Mirin ( Sweet Rice Wine)
  • 4-6oz. combination of water & milk; depend on texture-more water, more softer


  1. In a heat resistant glass, add 1 roe of salted pollack, cut into 3 or 4 pieces.
  2. Mix eggs, water, Mirin, then stir well.
  3. Pour unto the roe and add green onions, sesame seed.
  4. Cover and steam 20 minutes or until no liquid coming out from inside.

Korean Bean Sprouts over Rice (Kongnamul Bab)

Serve: 4 Prep: 10 minutes Cook: 60 minutes


  • 3cups of water soaked short grain rice (4 servings)
  • 12 - 16 oz of washed & end trimmed bean sprouts
  • 6 oz rib eye beef, diced
  • 3 shitake, stemmed & diced
  • 1 Tbsp Sake (Japanese wine)
  • 2 2/3 cup water
  • Beef Seasoning: 11/2 Tbsp of soy sauce, 1/2 tsp of sugar, 1/2 tsp of minced garlic, ground pepper, 1/2 tsp sesame seed oil, 1/2 tsp sesame seed, 1 green onion, chopped.
  • Rice Seasoning: 3 Tbs of soy sauce, 1 Tbs of chopped green onion, 1 red pepper, chopped, 1 chili pepper, chopped, 1 Tbs of whole sesame seeds, 2 Tbs of sesame seed oil, 1/2 tbs of minced garlic.


  1. Wash rice and soak in water for 30 minutes.
  2. Meanwhile, make beef seasoning; marinate beef & mushrooms
  3. Preheat the oven at 500 F degrees.
  4. Place marinated meat on the bottom of the 9x13 pyrex baking dish and put bean sprouts and rice over it. Pour Sake & water then, cover with foil tightly and cook 40 minutes..
  5. Reduce the heat to 400 F degrees and mix all ingredients, then cook the rice 20 more minutes. Mean time, make rice seasoning.
  6. Remove rice mixture from the oven; do not open the foil about 10 minutes or more. Then open the foil and mix well.
  7. Serve rice and rice seasoning separately.
  8. Put spoonfuls of the sauce onto the kong namul bab and mix.
  9. Serve with kimchee. Yum!
you can cook in the pot or electric rice cooker. When you use electric rice cooker, you need to put the rice, water, then seasoned beef & mushrooms, bean sprouts. And cover and cook.It takes less than 30 minutes and much easier than baking the rice. That's the another way to cook.

Korean Soft Tofu Soup with salted pollack roes

Serve: 4 Prep: 5 minutes Cook: 8 minutes

  • 1 pack extra soft tofu
  • 3 rows of salted pollack row
  • 1 Tbsp Sake (Japanese rice wine)
  • 1 Red pepper, diced
  • 1 Chili pepper, diced
  • 1 green onion, diced
  • 1 egg york (optional)
  1. Mix Sake, peppers, green onions- make a seasoning mixture
  2. In a small sauce pan, put 1/2 pack of tofu.
  3. Add 2 rows of salted Pollack row and cut in 3 pieces.
  4. Add 1/2 of seasoning mixture.
  5. Add the rest of tofu, then 1 row of salted pollack row and the rest of seasoning.DO NOT ADD WATER
  6. Cook at the medium heat about 5-8 minutes. Ready to eat!
  7. Right before serving, add egg york if you desire.
* The soup tastes more smooth if you add a egg york

Tuesday, January 27, 2009

Korean Bai-Top Shell Salad (Golbaengee Muchim)

Serve: 4 Prep: 10 minutes
  • 1 can bai-top shell, drained, slice 1/2 inch thick
  • 4 persian cucumber, half in lengthwise, slice in a bias
  • 1 carrot, slice in a bias (optional)
  • 1/2 onion, slice thinly
  • 2 green onions, slice in a bias
  • 1 red pepper, seeded & chopped
  • sauce : 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1 tablespoon Korean red pepper flakes.
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon pepper
  • 1 teaspoon sesame oil
  1. Mix sauce ingredients.
  2. Just before serve, combine all ingredients.

Sunday, January 25, 2009

Memilmuk-Muchim (Korean Buchwheat Jelly)

Memilmuk, made from buckwheat starch. Muk has little flavor on their own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled gim (Korean laver), and chili pepper powder, and mixed with leaf vegetables or kimchie... Buckwheat has rutin that can reduce blood pressure so it is good for hypertension. Also, it is used as diet food item because its caloric content is low.

Serve: 8 Prep: 10 minutes Stand: 2 hours Cook: 30 minutes


  • 2 cups buckwheat powder
  • 8 cups water
  • 1 cup chopped kimchi
  • 1 Tbsp toasted sesame seed
  • 1 Tbsp sesame oil
  • 1/4 cup chopped green onions.
  • 1 Tbsp minced garlic
  • 1 1/2 Tbsp soy sauce


  1. Mix buckwheat power and water in large sauce pan.
  2. Keep it for 2 hours in room temperature.
  3. Mix well, then start boil with high heat. keep stir starch mixture until it gets more thicker. - stir in one direction.
  4. Keep stir in one direction until the bubble starts to form, add salt; keep stir about 13-15 minutes not to scorch.
  5. Turn the heat to very low, then cover the lid and steam 7-8 minutes until Muk is ready.
  6. transfer the jelly into a 9x13 baking dish, and let it cool about 3-4 hours.
  7. Cut the buckwheat starch jelly in half. Cut into 0.7cm-thick slices.
  8. Chop the kimchi (shake off its stuffing); Squeeze the liquid out. Mince the green onions and garlics finely.
  9. Add chopped green onions, garlic, crushed sesame seeds, and sesame oil to soy sauce to make seasoned soy sauce.
  10. Put the sliced jelly and squeezed kimchi in a large bowl and mix with seasoned soy sauce. Serve on a plate and sprinkle with crushed laver.

Sunday, January 18, 2009

Ham & Broccoli Soup

Serve: 4 Prep: 5 mins Cook: 20 mins

  • 2 cup frozen country style hash brown potatoes

  • 3/4 cup water
  • 2 cups cubed ham

  • 2 cups frozen chopped broccoli

  • 2 cups milk

  • 6 slices ( 3/4 oz.) American cheese

  • Dash coarse groung pepper

  1. In medium pot, combinepotatoes and water. Bring to a boil. Reduce heat to medium; cover and cook 4 to 5 minutes or until potatoes are tender.

  2. Stir in ham, broccoli and milk; cook 10-15 minutes or until throughly heated, stirring occasionally.

  3. DO NOT BOIL! Add cheese; stir until melted. Sprinkle individual servings with pepper.

Saturday, January 17, 2009

Hobak Jun - Zucchini Fry

Serve: 4 Prep: 10 mins Cook: 20 mins

  • 1 Medium zucchini

  • 1 large egg

  • salt & ground black pepper

  • 1/2 cup flour

  • 1 Tbs of vegetable oil

  • 1 Tbsp of soy sauce

  • 1 drop of vinegar

  1. Clean zucchini, and slice (coin shape) with 1/5-inch thickness.

  2. Sprinkle salt and pepper over sliced zucchini.

  3. In a small bowl, beat the egg well.

  4. Place flour on a dish.

  5. Coat zucchini slices with flour and dip it into egg and coat egg well.

  6. Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.

  7. Serve with soy sauce with a drop of vinegar.

Sunday, January 11, 2009

Red Snapper with Orange-Plum Sauce

Serve: 4 Prep: 5 mins Marinade: 30 mins Cook: 10 mins


  • 4 red snapper fillets
  • 2 Tbsp soy sauce
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 to 3 Tbsp plus 1 tsp peanut oil
  • 1/2 cup orange juice
  • 1 tsp cornstarch
  • 2 Tbsp minced garlic
  • 1 jalapeno pepper, seeded & minced
  • 1/2 cup plum sauce
  • 2 Tbsp rice wine
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp minced green onion, green part only (optional)
  • 1 lemon, sliced
  1. Combine snapper fillets and soy sauce in Ziploc; turn to coat all sides. Let stand 30 minutes

  2. Combine flour, salt & pepper on shallow plate. Remove fish from soy sauce; coat with flour mixture

  3. Heat 2 Tbsp oil in large nonstick skillet. Place fish and cook over medium-high heat 4 to 5 minutes per side.

  4. Remove fish from skillet and keep warm.

  5. While fish is cooking, stir orange juice into cornstarch in small bowl; mix well.

  6. Heat 1 tsp oil in small saucepan over medium-high heat. Add garlic & jalapeno pepper; cook and stir 1 to 2 minutes.

  7. Add cornstarch mixture, plum sauce, rice wine and chili garlic sauce; cook and stir a couple minutes or until slightly thickened.

  8. Arrange fish on plates and top with sauce; garnish with green onion, lemon.

Spicy Noodle Soup

            Serve: 4 Prep: 5 mins Cook: 6 mins


            • 5 cups water

            • 2 Tbsp chicken-flavored broth powder.

            • 4 oz uncooked dry vermicelli, broken into halve.

            • 1 carrot, shredded

            • 3 oz. snow peas, cut in half, stems removed

            • 1Tbsp garlic chili sauce

            • 1 to 2 Tbsp Sriracha (hot chili sauce)-depend how hot you want

            • 1/4 cup chopped fresh cilantro or mint

            • 1 bag (12 oz) Bean sprouts

            • 1 lime, wedged

            • 2 tsp soy sauce

            • 1/2 cup chopped green onions

            * Optional - Cooked shrimps or Cooked Chicken

            1. Bring water to boil in a large pot over high heat.

            2. Stir in broth powder and vermicelli. Return to a boil.

            3. Reduce heat to medium-high and simmer 5 minutes.

            4. Stir in snow peas, carrots, and chili sauce, Sririacha. Simmer 2 minutes

            5. Remove from the heat. Add green onions, bean sprouts, cilantro or mint and lime juice, soy sauce.

            6. Serve immediately for best flavor


            Pot Roast with Vegetables

              Serve: 8 Prep: 10 mins Cook: 3 hrs


              • 3 to 4 lbs beef chuck pot roast

              • 1 Tbsp butter

              • 1/3 cup water

              • 1/3 cup red wine

              • 1 Tbsp minced garlic

              • 1 Tbsp onion powder

              • 1 tsp dried turmeric

              • 1/2 tsp each salt & lemon pepper

              • 12 small red-skinned potatoes, halved

              • 2 large carrots, peeled, cut into chuck

              • 2 large parsnips, peeled, cut into chuck

              • 1 small leek, washed, cut into chuck

              • 2 Tbsp cornstarch dissolved in 3 Tbsp cold water

              • 4 oz can - pieces & stems mushrooms


              1. Combine seasoning ingredients (water, red wine, garlic, salt, lemon pepper, onion powder, turmetic) in the 1 gallon Ziploc bag.

              2. Piece meat with folk several times; put into Ziploc bag and add seasoning mixture and keep in the refrigerator about 15 minutes.

              3. Remove meat from marinade. Discard excess marinade.

              4. Heat butter in stockpot medium heat until hot; quickly brown meat on all side.

              5. Add 3/4 cup water or beef broth. bring to a boil. reduce heat;cover tightly and simmer 2 hours.

              6. Add vegetables; simmer, covered 30-40 minutes or until meat & vegetables are fork-tender.

              7. Remove pot roast & vegetables. Skim fat

              8. Add mushrooms and stir in cornstarch mixture (make about 2 cups of gravy). cook and stir 1-2 minutes until thickened and bubbly.

              9. Carve pot roast. Serve on the rice with vegetables and mushroom sauce.

              Mapa Tofu with eggplant

              Tofu with a hot spicy chili and garlic sauce to be served over rice.
              You can make it as hot as you like!

              Serve:4 Prep: 10mins Cook: 15 mins


              • 4-6 oz firm tofu
              • 1/2 pound ground pork
              • 2 Asian eggplants, quartered, cut into chuck
              • 2 green onion, (white part-chopped, green part-sliced)
              • 1 Tbsp minced garlic
              • 1 tsp ground ginger
              • 1 tsp Chinese chili garlic sauce
              • 1 Tbsp Soy Sauce
              • 2 Tbsp peanut oil
              • 1/2 tsp sesame oil
              • 1/2 tsp cornstarch
              • 1/2 tsp sugar
              • 1/2 cup chicken broth


              1. Combine pork, chopped green onion, garlic, ginger and sesame oil in small bowl.
              2. Drain tofu on paper towels, cut into 1/2 inch cubes.
              3. Stir cornstarch into chicken broth in small bowl; set aside.
              4. Trim off cap and stem end from eggplants; cut lengthwise into quarters, then cut into 1 inch thick pieces.
              5. Heat peanut oil in skillet or wok over high heat. Add eggplant;stir-fry 5 to 6 minutes or until tender.
              6. Add tofu; stir-fry 1 to 2 minutes. Remove eggplant and tofu from wok; set aside.
              7. Add pork mixture to wok; stir-fry about 3 minutes or until browned. Add soy sauce, chili sauce & sugar; cook and stir until heated through.
              8. Return eggplant and tofu to wok. Stir in cornstarch mixture until sauce thicken
              9. Garnish with green onion. Serve with hot white rice