Thursday, July 8, 2010

Korean Tofu Ssamjang Sauce

Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)

Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Tuesday, July 6, 2010

Korean Egg Custard (Gyeran Jjim)

Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

  • 3 eggs
  • 1 cup water
  • 2 tsp fish sauce
  • 1 Tbsp minced carrots
  • 2 Tbsp minced green onions

  1. Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.
  2. Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
    When the water starts to boil from the steamer, add the bowl into the steamer.
    Cook the eggs at the medium heat about half way 10 ` 15 mins)
    Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.
  3. When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.
  4. Enjoy!
* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Sunday, July 4, 2010

Korean Sweet Black Beans (Kongjaban)

Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

  • 2 cups black soy beans, washed
  • 3 ~ 4 cups filtered water
  • 1/2 cup soy sauce
  • 3 Tbsp sugar
  • 4 Tbsp Corn-syrup
  • 2 Tbsp Maesil Extract
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • Pinch of salt
Note: To shorten cooking time and make it easier to digest, washed black beans should be presoaked - simply soak the beans in drinking water for 6 hours or overnight, placing the bowl in the refrigerator so that the beans will not ferment.

  1. In a pan add the black beans and presoaked water & add salt. (add more water if needed).
    Boil them on high for about 20 to 25 minutes – until the water is reduce in half.
  2. Add soy sauces and reduce the temperature to medium high, then cook them for 10-20 minutes until the sauce is reduce in half. Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your taste. You can skip the corn syrup and use sugar or honey instead. Add sesame seed oil.
  3. Cook them for 20 to 25 minutes – until the liquid is almost gone. Watch carefully not to burn them.
  4. Sprinkle 1 tsp of sesame seeds in them, and cook them 5 more minutes on low. Turn off the heat.