Dduk Gook (떡국)


Dduk Gook
A Korean ritual to ring in the New Year is 떡국. A dish that can be eaten anytime of the year but definitely on New Years day.
Ingredients:
1-2 handful – 떡 | Oval sliced dduk (rice cakes)
2 cups – 곰탕 | Oxtail Soup Broth & Meat
1 egg
2 pieces – 김 | Korean Laver (seaweed)
Sesame Seed
Green Onion – sliced
Salt & Pepper to taste
Directions:
  1. Put the rice cakes in cold water for 20 minutes to soak
  2. Add the oxtail broth and meat to a pot and boil
  3. Add rice cakes
  4. Mix up the egg and fry it, eventually cutting to thin strips and set aside
  5. Using scissors, cut the seaweed pieces into thin strips as well and set aside
  6. Tasting the broth along the way, add salt and pepper to taste
  7. Once the dduk rises to the top of the soup, you are ready to serve the bowl
  8. Add the sliced egg, seaweed, green onion and sesame seed as preferred

Dduk Gook 2




Gye Ran Jjim


Gye Ran Jjim (계란찜) – Steamed Egg 

Gye Ran JjimIn our house, we always have a staple of organic cage free eggs. 🙂 On a busy week when there is no side dish (ban chan 반찬) to eat at home, I can always cook this up in a hurry.

Gye ran jjim (계란찜) is one of my favorite Korean egg dishes. It is served as a side dish at many Korean restaurants, but they just don’t give you enough of it… right?? Simple to make, but timing and technique is everything. Now you can enjoy this silky fluffy texture of the steamed egg as often as you want, which might be everyday.

Servings: 2

Ingredient list:

  • 2              Large Eggs
  • 2              Pieces of Dry Kelp (다시마) 2″ x 3″ (or roughly the size of a credit card)
  • 1              Clove of Garlic (minced)
  • 1/2 tsp     Sesame Seeds
  • 1/2 tsp     Sesame Oil
  • 1 tsp        Fish Sauce (or 1 tbsp Salted Shrimp Liquid 새우젓)
  • 1 cup       Water
  • 1 tbsp      Green Onions (sliced)
Gye ran jjim ingredients
The jar on the far right with the red lid is the Salted Shrimp (새우젓). You can find this at any Korean market, but sadly…. my sister does not like shrimp, so I don’t use it as often as I would like. The salted shrimp adds good flavor to gye ran jjim, although, I prefer to use the liquid and not the actual shrimp chunks.
Korean Earthen PotWhen making Gye ran jjim, it is important to use the right pot. This is the traditional Korean earthen pot made out of clay called ddook beh gi (뚝배기). It retains heat for much longer than a regular pot, and that is why it’s used for stews, soups, & Gye ran jjim to keep it hot and steamy until it’s all eaten up. The diameter of the pot I used for this recipe is 4.5 inches.
Kelp BrothFirst step is to make the broth. Add 1 cup of water to the pot, along with the 2 pieces of dry kelp. Bring to a boil. (I leave the lid off for this step, just in case I forget about it and the water over flows… happened to me before…  >.< )
Egg Mixture
While you wait for the water to boil, in a small bowl, add the following ingredients: 2 Large Eggs, 1 tsp Fish Sauce or 1 tbsp Salted Shrimp Liquid, 1/2 tsp Sesame Seed, 1/2 tsp Sesame Oil, 1 clove of garlic minced (I used 2 because I ♥ garlic!), and a small pinch of salt. Whisk away with a fork or chopsticks and set aside.
Sliced Green Onions
Slice up the green onions…
Egg Mixture in BrothThen once the water starts to boil, take out the kelp and dispose. Continue to boil the broth for 2 more minutes, then reduce the heat to low. After another 2 minutes, grab the egg mixture and give it one last quick whisk, now dump it all into the hot broth.
Immediately, start stirring the egg broth mixture with a spoon. Be sure to stir thoroughly reaching the bottom of the pot (this prevents the egg from burning on the bottom).
After stirring for about 15 seconds, cover with lid. Please try to refrain yourself from peeking for the next 18 minutes!
Green onions on egg
After 18 minutes has gone by, open the lid, sprinkle the sliced green onions over the steamed egg, then close the lid again. This process should be done as quickly as possible so there is little heat loss~ Now, wait 2 more minutes then turn off the heat. Remove the pot to a trivet or any other heat safe surface. Serve immediately! 🙂
Geh ran jjimGeh ran jjimPlease don’t mind the blurriness… I’m still learning. ^_____^
Geh ran jjimEnjoy! ♥



Jab Chae


Jab Chae (잡채) – Korean Vermicelli Noodles

Jab Chae (잡채) is a traditional Korean side dish prepared with vermicelli noodles (made from sweet potatoes) mixed with various vegetables and meat. Although it is a side dish, many times I eat it as a whole meal by itself. ^__^

Servings: 8-10 as a side dish or 4-6 as a main dish    

Ingredient list:                                                                  

  • 5 oz      Beef (about 1 cup sliced)
  • 1           Spinach Bundle
  • 1/2        Large Onion (sliced)
  • 1           Medium Carrot (sliced in sticks)
  • 6           Mushrooms (about 1 cup sliced)
  • *1/4       Red Bell Pepper (Sliced)
  • 1           Bag Vermicelli Noodle (11oz, 300g)
  • 2           Eggs
  • 1 tsp     Sesame Seed (for garnishing)
  • 2 tbsp   Olive Oil
  • 2 tsp     Sesame Oil
  • 1           Clove of Garlic (minced)
  • 1 tbsp   Water
  • Salt + Pepper

Marinade for Beef:

  • 1 tbsp    Soy Sauce
  • 1/2 tsp   Sesame Oil
  • 1            Clove of Garlic (minced)
  • Pinch     Salt + Pepper

Sauce:

  • 6 tbsp     Dark Soy Sauce
  • 2 tsp       Sesame Oil
  • 1 tbsp     Sugar
  • 1 tsp       Sesame Seed

* Optional

Start off by slicing your beef into thin strips, I used the thinly sliced beef from the Korean market (used for krn bbq), but any chunk of meat will do.Sliced raw beef Add all the ingredients for the beef marinade to a small bowl, mix, pour over the sliced beef, and mix again to make sure all the beef is covered. Put it aside and let the beef soak up the sauce.

Bring a medium sized pot to a boil. While we wait for the water to heat up, get out your bundle of spinach and chop off the ends.Spinach Bundle Now it’s time for blanching~ When the water starts to boil, dump all the spinach into the pot and cover with lid. Turn off the heat, and let the spinach sit for about 5 minutes then drain and rinse with cold water.Blanched Spinach

Leaving it in a strainer is not enough to get the water out, so we are going to squeeze out the excess water. Just grab a handful and start squeezing! Now put the poor squeezed out spinach into a bowl and add  2 tsp Sesame Oil, 1 Clove of Garlic (minced), and a pinch of salt and pepper. Mix and set aside.

Assorted Vegetables plate

Moving on to the rest of the vegetables~ Slice the onions into thin strips, cut the carrots into thin match like sticks, slice up the mushrooms, AND I found a red bell pepper in the fridge so I cut that up too. I think it adds good color to the whole dish. 🙂 You can really add any vegetable you like, or that you have in the fridge that needs to be used up.

Beef Stir Fry

Heat up a pan to medium high heat and add 1/2 tsp of Olive Oil. Finally, we are going to stir fry the sliced beef that has been patiently marinading~ Throw them into the hot pan and stir fry away until the beef is cooked through. Transfer the cooked meat to a large mixing bowl.

Onions Stir Fry

Use the same pan (no need to wash) and heat up again to medium high heat. Add about 1/2 tsp Olive Oil (or you can use Sesame Oil instead) and throw in all the sliced onions. Give it a pinch of salt and pepper and stir fry. Cook them until they are “al dente” (cooked, but still firm) for about 5 minutes.   Beef Onion Bowl

Dump those al dente onions into the same mixing bowl with the beef. Starting a collection here~ Beef Onion Carrot Bowl

Repeat the steps used for stir frying the onions for the carrots, and dump them into the bowl .All Vegetable Bowl

Now repeat again for the rest of the vegetables (except the spinach), and dump all of them into the collection bowl. No need to stir fry the spinach, since we already blanched them. They can just go right into the bowl.

VermicelliYou can buy the vermicelli noodles at any Korean market. Usually the smallest size bag of the noodles will fit this recipe. Now bring a medium pot to a boil. Fried EggsWhile we wait for the water to boil, we are going to fry up some eggs. Take the 2 eggs and separate the yolks and whites into two bowls. I add about 1 tbsp of water to the yolks because they are so thick. Slightly whisk the whites and yolks separately with a fork, or chopstick, or whatever you have on hand. Fry them up in a pan on medium heat with some olive oil. Set them aside to cool. Vermicelli BoilingBack to the vermicelli noodles. Once the water starts to boil, dunk the noodles in and cook for about 8-10 minutes. I always taste a noodle to test for the texture that I want. Drain, rinse, and allow to sit in strainer to remove excess water. Vermicelli Drained

All drained~ ~JapChae MixThrow in the drained vermicelli noodles into the collection bowl along with the other vegetables and beef, then mix away. It’s a lot easier to mix if you wear plastic gloves and use your hands! Sauce

Prepare the ingredients for the sauce, and combine them in a small bowl then mix. Pour this sauce over the noodle, vegetable, beef mix in the collection bowl. Use your hands if you can to incorporate everything!Eggs Thin Strips

Now, fold those fried yolks and whites and cut into thin strips for garnishing.Sesame SeedUse the sesame seeds for garnishing as well, and now Jap Chae is complete! ^.^/All ready to serve & eat ~ ♥JabChae2JabChae3JabChae4

  • Tip 1: Add a little sesame oil to the noodles after draining to prevent sticking.
  • Tip 2: Cut the noodles with scissors after draining for easier eating.
  • Tip 3: You can add any vegetable or exchange beef for pork. You can even omit all meat for vegetarian Jap Chae.
  • Tip 4: Any leftover can be stored in the refrigerator or freezer. Just heat it up on a frying pan before serving.