Soondubu Stew and Stew Paste recipe

 Soondubu Stew and Stew Paste 

another great recipe I'm putting here for my personal quick access from Futuredish.com They have a great video so head over there to watch the video and get the recipe from them. This is a quick meal and is especially great for hangovers when the paste is easy on hand in your freezer. 

Soondubu Stew Paste

1/2 cup diced onion

1/4 cup diced green onion

1/4 cup minced pork

1/2 cup gochugaru (yes 1/2 cup)

2 TBS kosher salt

1 1/2 TBS sugar

3 TBS minced garlic

3 TBS shoyu

2 TBS veg oil

1/2 TBS sesame oil

Add oils to wok or frying pan. once hot add green onion. Stir until it sizzles then add pork. Stir fry so it doesn't' clump then add regular onion. Fry until onion is translucent. 

Add garlic. Stir well, then add gochugaru flakes. The chili flakes will absorb all of the moisture. So reduce heat to medium low. 

Add sugar, salt, mix well. Then add shoyu and mix. Turn off heat and put paste into a bowl. Spread it out and let it cool for 15 minutes. Carefully put into plastic bag. Then another ziplock bag. Store paste in freezer for up to 4-6 weeks. 

Soondubu Stew

1/2 cup water

2 TBS paste

1 whole shiitake mushroom (I've used enoki or button in a pinch)

350 grams of silken tofu (the tube kind)

l egg

garnish with green onion chopped and black pepper

Slice mushroom thin and also green onion greens if desired. 

In ttukbaegi (clay pot or small saucepan) add water and paste over medium high heat. 

Once boiling add mushrooms and stir. Add tofu carefully and break it up with a spoon into large curds. 

Carefully crack the egg into stew. Garnish with green onion and pepper. Eat with loads of hot rice. 

KUJIRAI RAMEN New Shin Ramen recipe

 KUJIRAI RAMEN! The new way to eat ramen for sure. SOOOOO GOOD

This is from the futuredish.com website. The recipe is from a manga they were reading and they put it together so nicely. It's the bomb!

1 package of Shin Ramen (or another spicy K ramen)

1 whole egg

1 slice american cheese (I've used shredded cheddar and it's still amazing)

few handful chopped green onion

1 1/4 cup of water (important)

Put water into frying pan. Not your usual ramen pot. Bring to a boil

add dried ramen and veggies packet.

Next add in only 1/2 the seasoning packet. HALF seriously. Believe me on this. 

Let the noodles boil until they start to loosen. Use your chopsticks (wooden if you are using a nonstick pan or your family will disown you for putting metal to the nonstick) anyways 

Use chopsticks to loosen the noodles. Then make a small circle in the middle of the pan. Drop in the egg. 

Cover, reduce heat to low and let it cook for 1 minute. 

After 1 minute, lift lid and add cheese on top and green onion. Take pan off heat and place on table. Eat out of the pan, it's okay. It's the best way. 

Honestly I'm putting this in my blog (and another of their recipes) so I have quick access to it. For the full wonderful video of the best new way for delicious ramen on a cold day go to their website and watch the video. Do IT. 

Spicy Korean Zucchini Stew

 Hoban Gochujang Jjigae  Korean Spicy Zucchini Stew

Korean Babsang recipe

1 each medium zucchini and potato cut into 1/2 inch bite size pieces. 

1 or 2 scallions or green onions

1-2 green or red chili peppers

1 tsp minced garlic

3 oz pork slices

1 1/2 TBS gochujang (pepper paste)

1/2 TBS Doenjang (soybean paste)

2 cups rinse rice water (ssalddeummul) or 2 cups veg or anchovy broth

Saute pork in a little bit of oil. Add gochujang and doenjang. Sauté for 3-4 minutes. Add a bit of water to keep it from burning. Then add rest of water and bring to boil. Add potatoes, boil for a few minutes then add rest of ingredients. Cook until potatoes and zucchini turn soft. Serve with rice (of course) 

Spicy stir fried pork and kimchi (Maangchi recipe)

 Spicy Stir Fried Pork and Kimchi  Dwaeji-kimchi duruchigi

From Maangchi website: can also use chicken breast or lean beef instead of pork

1 lb pork belly cut into 1/4 inch bite size pieces

1/4 tsp kosher salt

1 lb kimchi chopped

2 tsp plus 1 TBS sesame oil

1 medium chopped onion

1 dae-pa (korean large green onion) or 4 green onions cut into 1 inch pieces

1 carrot small, sliced

1 bunch of enoki mushrooms trimmed and washed

Lettuce or inner part of napa cabbage leaves, washed and drained

One sunny side up egg per bowl or plate

Seasoning Paste:

2 TBS gochujang (pepper paste)

2 TBS gochu garu (pepper flakes)

2 TBS rice syrup (oligodang)

1 TBS shoyu

2 TBS water

4 cloves minced garlic

1/2 tsp ground pepper

Mix together well and set aside.

Stir fry pork, 2 tsp sesame oil, salt and stir for about 5-6 minutes at medium heat. Add kimchi and stir for 6-7 minutes more. Add onion, carrot, green onion and seasoning paste with 1 1/2 cups water. Cover and cook for 12-13 minutes, stir a few times well. 

Uncover and add mushrooms and rest of sesame oil. Turn up the heat to medium high and cook for 2-3 minutes. Remove from heat and serve right away

Pine Nut Porridge

 Pine Nut Porridge  Jatjuk    

1/2 cup short grain rice soaked in cold water for 1 hour

1/4 cup pine nuts rinsed and drained

3 cups water

1/2 tsp salt

2 large jujubes and crushed pine nuts for garnish

Drain soaked rice and add to blender. Add pine nuts and water. Blend for 1-2 minutes until smooth. 

Put into pot on stove, medium high heat. Cook for 5 minutes, stirring until bubbly and thick. Add salt and stir for 1 minute until porridge gets thinner and semi-translucent. 

Transfer to a bowl and add jujubes (optional) and pine nuts on top. Serve immediately. 

Kalbi Glazed Pork Belly

 Kalbi Glazed Pork Belly (for Zoa)

5lbs pork belly

1 cup each sugar, soy sauce, Thai sweet chili sauce, mirin

4 cups water

1 small grated onion

1 small asian pear peeled and finely grated

1/4 cup minced garlic and ginger

2 TBS sesame oil

1/4 black pepper

2 green onions 

1 bunch cilantro

Place pork belly fat side up in pan or pot. 

Mix rest of ingredients and pour over pork belly. Bring to a simmer over medium high heat, reduce heat and simmer, covered 2 1/2 hours or until pork belly is soft. 

Carefully remove meat from liquid and place in single layer in pan. Refrigerate uncovered overnight. Strain cooking broth into separate container, cover and refrigerate. 

Next day, remove fat from cooking liquid. Pour into saucepan and bring to boil, reduce heat and simmer until thickened. Eat with meat. 

Korean Banchan #1

 Korean Cucumber Salad Oi Muchim                                        

1lb cucumbers sliced 1/8 thick        

1 tsp salt

1 clove garlic minced    

1 green onion sliced

2 tsp gochugaru (chili flakes)

2 tsp rice vinegar

1 tsp sesame seeds

1/2 tsp sugar

Add salt to cucumbers. Let sit for 20 minutes then drain. Add rest of ingredients. Let chill.

Bean Sprout Banchan

1 lb bean sprouts

2 quarts water

1/2 TBS salt

Rinse and clean sprouts. Blanch in boiling salt water for 1-2 minutes. Rinse under cold water well.  Pat dry then add rest of ingredients: 

1 finely chopped scallion or green onion

2 cloves minced garlic

1 TBS sesame oil

1 tsp sesame seeds

1/4 tsp sugar

1 tsp salt

Ddangkong Jorim Soy Braised Peanuts

1 cup raw shelled peanuts

2 TBS shoyu, mirin, Korean oligodang (corn syrup) or honey

1 TBS sugar

1 cup water or dasima broth

1/4 sesame seeds

Boil peanuts in 2 cups water for 5 minutes. Drain.

Add to pot all ingredients except sesame seeds. Boil then lower to medium uncovered until all the sauce has evaporated about 20 minutes or so. Keep an eye on it closely. Stir occasionally to not burn. Add sesame seeds when done. 

 

Marinades and Sauces

Why you buy that teriyaki sauce in a jar? What is WRONG WITH YOU. Make it yourself. Do it. You'll thank me later. Only thing is, you need to try different shoyus on your own for what you like. Each country or culture has their own soy sauce and they all taste different. Aloha is our usual brand because, well, Hawaii. If you want a sweeter, japanese style the by all means Shoy you, Shoy me KIKKOMAN Kikkoman and he will fly into your home with his cape on as long as you sing the song. Lately I'm liking the Korean brand Sempio Jin Gold S. Either way, you experiment with these sauces for your meats.

Korean BBQ Sauce from Carnation Harvest, Wahiawa, HI

1 cup shoyu

2 tsp ginger

2 chopped green onion

3 garlic crushed

1 tsp sugar

1/4 cup vegetable oil

3 TBS sesame oil
2 TBS toasted sesame seeds

Marinate meat for 30 minutes minimum. 

Teriyaki sauce

1/4 cup shoyu

1/4 cup sugar

1/4 tsp garlic

2 tsp ginger

splash of mirin 

Marinade 2 hours. Good for thin slice beef.

Sato shoyu for bits of chicken

1/4 cup shoyu

1/4 cup sugar

3 TBS mirin

Meat marinade

3 TBS olive oil

1 tsp ginger

1 tsp garlic

1/2 cup red wine

1/4 cup worcestershire

1 cup shoyu

marinade 1 hour


Grandpa Bill Risleys Marinade for steak or pork

1/4 cup cooking sherry
3/4 cup shoyu
1 cup sugar
1 TBS oil
1 tsp ginger

Marinade for a few hours before grilling.

Sesame Sauce

7 TBS shoyu
2 T Vinegar
1/4 t crush garlic
3 chopped green onions
1 tsp sesame oil
1 tsp sesame seed
pinch of pepper

Blend well.

Korean Short Ribs

1/2 cup shoyu
1 TBS sugar
1 tsp ginger
1 tsp sesame oil
1 tsp sesame seed
dash of pepper
clove of garlic crushed

Mix well. Marinade short ribs for 2+ hours.


Marinade for pork chops

3 TBS oil
1 TBS ginger
1/2 cup vermouth
2 tsp each garlic, onion
2 TBS sesame oil
3 cups shoyu
1/4 cup sugar