Saturday, November 30, 2013

Korean Radish Soup (Muguk)

Serve 6       Prep: 10 minutes         Cook: 30 minutes


  • 8 oz. lean beef (brisket), cut into bite size pieces
  • 1 small Korean radish (about 1 lb), peeled, cut into 1 to 1 1/2-inch square, about 1/4-inch thick
  • 10 cups water
  • 20 dried anchovy
  • 2 pieces of 2 inch square dried kelp (dashima)
  • 1-2 Tbsp Guk-ganjang (soysauce for soup)
  • 1 Tbsp minced garlic
  • 1 daepa or 2 scallions, cut diagonally into thin slice.
  • salt and black pepper
  • a dash of sesame oil (about 1/4 tsp)
  • 1 green onion, thinly sliced for garnish


  1. In a medium pot, pour about 10 cups of water and add the dashima, dried anchovy and bring up the heat to high.
  2. Remove the dashima when the broth starts to boil, then reduce the heat to medium high and cook the broth 10 more minutes with anchovy. 
  3. Remove the anchovy; add sliced radish into the broth and boil, covered, until the radish turns translucent and soft, about 15 minutes. 
  4. In a mean time, cut the meat into bite size pieces and rinse them with cold water.
  5. Stir in meats, minced garlic, Gukganjang, cook for another 4-5 minutes;scoop out the brownish foam from the surface of the soup until it gets a clear broth; then taste for salt and pepper, daepa or scallions; cook for a couple of minutes.
  6. freshly cracked black pepper and a dash of sesame oil at the end and garnish with green onion. serve with a bowl of rice.




Tuesday, November 19, 2013

Dogani Tang (Knuckle Bone Soup)


  • 2.5 - 3 lbs Ox Knee Bone with meat attached.
  • water
  • 1 head of garlic
  • 1 stalk Korean leek (dae-pa), washed, cut into 3 large pieces for soup 
  • 10 black peppercorn
  • 1 bay leaf
  • 1 stalk green onion, thinly sliced
  • salt, pepper to taste
  • noodle, Korean red pepper flakes - optional 
  • 1 lb beef brisket -optional  


  1. Immerse the bones and any meat in cold water for 2 hours to take out the excessive blood from the bones. 
  2. Remove the bones, meat and put in a deep large pot; adding enough cold water up to cover bones.
  3. Bring up to a rapid boil (about 10 minutes), uncovered, then remove pot from heat; take the bones out from the pot, then drain the water and rinse the bones in cold water.
  4. Put the bones in a cleaned pot again; add cold water (about 12 cups) again until the bones is submerged. 
  5. Add daepa, bay leaf, black peppercorns, garlic. Bring to a boil then simmer for 4 hours. During boiling, skim the impurities and fat that rise to the top once in a while.
  6. Turn the heat off , then remove the bones and any meats from the broth and put in a container. Discard vegetables then strain and reserve the broth to the pot.
  7. Remove any meat and cartilage attached to bones - it should be soft enough to be manually taken off from the bones. Reserve the meat and cartilage and put the bones (no meat attached) back into the pot.; bring to a boil, then simmer for another 3 hours or more, keep adding water a couple more times; each time when you add water, turns up the heat to medium high to boil the broth again, then simmer again to maintain at least 1 gallon (16 cups) of broth in the pot. repeat this step until the broth becomes rich and milky.  Skim the top often. 
  8. In mean time, slice the meat thinly against the grain and cartilage to chunk size. 
  9. Remove from heat.  and discard the bones, cool down to room temperature then chill it in the refrigerator overnight. Remove the fat that rose and solidified on top. Underneath the fat layer, you should find gelatinous broth, which is caused by collagen extracted from the bones.
  10. for serving, heat up the broth with the reserved meat and cartilage. Serve with rice, sliced green onion, salt and pepper, red pepper flakes with kimchi.
Noodles are optional, but if you like, boil the noodles for 5-8 minutes, drain and set aside
If you wish you can also serve the extra meat pieces separately with a dipping sauce (Mix 1 tsp wasabi, 1 tsp soy sauce, 1 tsp vinegar).

Sunday, November 3, 2013

Super Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)


  • 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)
  • 6 oz tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 3 cups sodium reduced beef broth
  • 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)
  • 4 carrots, sliced
  • 2 stalk celery, chopped
  • 1/4 cup flour
  • 1 cup frozen peas
  • 1 cup frozen corn


  1. Place cubed beef in crock pot (no need to brown it first). Combine bay leaf, celery, carrots, onions, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, 2 1/2 cup beef broth, and tomato paste in the crock pot. I used a 3.5 qt crockpot for this stew.  Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done). 
  2. Cover and cook on low for 10-12 hours, or on high for 6-7 hours.
  3. About 20 minutes before serving, add the peas, corn (no need to defrost first). In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes). Remove the bay leaf before serving.
  4. Serve over rice or buttered noodles.