jincha...anyone else notice how many koreans are on chowhound?
glad to see we all like food so much - we must have all had the same kind of awesome korean-mom-home-cook growing up
have you ever tried to write down your mom's recipes? it's quite a task! maybe we should split up the big task and all share...
like soon doobu jigae? (btw i can't spell korean words in english)
it's hard to spell in korean...it's either soon doobu jigae or soon dubu jjigae or chigae....anyways
here's my mom's recipe (cause korean mom's are amazing) stir fry some pork with some garlic, gochugaru, and some sour kimchi + it's juices, add water, soft tofu, and garnish with green onion
my mother's recipe is very easy and simple so you might want to see someone else's recipe for something more flavorful. My mom also likes to add mixed frozen seafood when there isn't any pork around.
unfortunately it's hard to find korean recipes, because there isn't a huge demand out there for korean recipes (unfortunately ): )
do you have any other recipes out there that you want?
or sundubu. korea used a specific system of romanization that included accent marks and other phonetic symbols, and then switched to another system that doesn't make sense to me. some do make sense. pulgogi became bulgogi, pusan became busan. but the vowels are all weird.
anyways i find online sources for korean recipes to be troublesome. many are written by americans, or a lot by koreans, but explained poorly in english. i have a lot of korean cookbooks, but i just reference them and end up doing things my way, based on memory and my own sense of know-how. asking mom is often frustrating, because she sort of furrows her brow and mutters something not very useful. "but how much?" "oh, you know...little bit. and this and that." "for how long?" "mm..what about cookbook i send you last year?" "well, it's about as clear as you are."
plus she gets experimental sometimes. "mom, did you change your marinade?" "no." five minutes later. "maybe i put a little wine." "WINE? WINE? mom, i love you, but no." (i'm talking a heavy, oaky red wine in her kalbi marinade. no)
that said, i don't do a bad job on my own. but my mom still gets mad at me when i don't laboriously pluck the tails off every single little soy bean sprout before cooking them.
I have the same problem with my mom! She doesn't have any written recipes, she just "does it". Makes it near impossible to replicate her dishes!! Oh, but she makes the most awesome gogee gook(er, oxtail soup. It's really difficult typing these things out in English) that I easily forgive her these transgressions.
I'm not Korean, but my ex was and his mom shared some tips. For soondoobu chigae i just heat some vegetable oil in the bottom of a pan and put a ton of korean red pepper flakes in the bottom and some garlic. Stir it over med. heat until fragrant (maybe 30 seconds-1 minute, just don't burn it), and then I put in a ton of broth (I make it with dashi powder, but you can make your own from those little dried korean fish and seaweed). Bring it to a boil, then I put in whatever seafood and veggies I want. Onions, daikon, zucchini, green onions, carrots, whatever, and usually scallops and some kind of shell fish. Then I add a package of extra soft tofu crack and egg in and stir it so it cooks and then I wilt in a bunch of spinach and eat it. mmmmm, it's even better the next day. I know my little brother makes it almost the same way but adds gochujang too.
anyway, check out this site for recipes:
i actually thought of posting that site, and i should have. but that site has slowed to a snails pace. i believe the woman who runs it moved to australia and is busy with classes and work, so she's much less prolific. but you're right, there is a wealth of information there for english speaking fans of korean food.
i'm supposed to make this mountain of korean food in a week for this dinner party. the other cook is making persian food. we figured good food works with good food, no matter where it comes from. so i'll report back and tell you all how it went, and i'll try to document my recipes. or rather, my methods...in the meantime, if anyone has tips for making kalbi jjim, bindaettok, or kimchi puchimgae, i'd be obliged. or...what would you serve at a korean/persian (or whatever) dinner? what showcases korean cooking? this might seem off-topic, but if i reported back with recipes/methods, i think it would fit, right?
There is such a wide range of Korean dishes that could "showcase" Korean cooking.
Any of the pancakes - seafood, onion, vegetable.
Kai Bi (traditional butterfly cut).
Any version of Bi bim bop, although with things starting to cool down Dol Sot would probably be best.
Any Sangjju Ssam (sp?) style meat dish.
The thing that says Korean to me though is the Banchan.
Here is one version of the kimchi pancake.
Kimchi Buchimgae (Kimchi Pancake)
1/2 cup kimchi
1/4 pound pork loin, loin chop, picnic shoulder, blade roast, or even ham
1 bunch of scallions, spring, or green onion
2 fresh red chili or jalapeno peppers
1 small white onion
Vegetable cooking oil as needed for frying
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar
Slice the pork into long thin strips, lightly salt, and let stand for 15 minutes
Slice larger scallion/green onion in half lengthwise, then cut to 1 inch lengths.
Slice the onion, then cut each slice in half and separate the layers.
Slice the peppers (discard seeds, or save for drying) into thin slivers.
Press excess moisture from kimchi. Save about 2 teaspoons of the juice to add to batter.
Toss together in a medium bowl
In a small bowl, mix all dip ingredients.
Stir well and set aside.
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture, kimchi juice, and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Lightly oil griddle or skillet.
Add pork strips and lightly brown them. (30 to 45 seconds) Add to bowl with veggies and toss.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter cake) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal. Unused cooked pancakes may be frozen for later use.
To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
Ok, came up with this old fashioned recipe. I would actually try with a smaller batch than what this recipe calls for to start with - maybe only one or two cups of rice - and experiment a little. I also got a more modern recipe that I will finish working up in the next day or so. Will post that as soon as I finish it.
Ddeok (Rice Cake)
Mortar and Pestle
Wooden pounding mallet that fits the mortar
wooden prep board
Lint free cloth or cheesecloth
3 pounds uncooked glutinous rice (sweet rice, Japanese mochigome もち米, Korean chapssal 찹쌀)
(sugar or honey to taste - for "sweet" rice cake)
water as needed
Potato Starch as needed
Place the rice in a large pot and add water to about 2 or three inches over the rice level.
Soak at least 12 hours.
Drain the rice and place in a large capacity steamer (Line the steaming tray with cloth). Steam the rice for 2 to 2 1/2 hours. The rice should be mushy soft throughout.
Transfer the steamed rice into the mortar and mash completely with the pestle. Add sugar or honey to taste during the mashing for "sweet" rice cake.
Form the mashed rice into a mound at the bottom of the mortar and pound with the mallet, kneading occasionally, until a smooth dough-like consistency is achieved.
Dust the wooden prep board with potato starch.
Place the dough onto the board, pinch off a small piece, and roll it into a ball. Repeat until all dough is used.
For coated Ddeok - Roll the Ddeok balls in any of the following;
Soy Bean Flour
Ground Toasted sesame seed
Any ground nut
Ddeok balls may be eaten now or placed in a warm oven (just long enough to warm) and served warm.
Uncoated Ddeok may also be quickly fried in hot sesame or vegetable oil.
Finally finished the other rice cake recipe. This one took a little more time than I thought it would. I haven't tried it yet but it's on my "to do" list. If you or any one else uses it I would appreciate a report back on how it went.
Variety Filled Rice Cake
Special Tools Needed:
Blender or coffee/nut grinder, and mortar and pestle
Large capacity steamer
Lint free cloth or cheesecloth
Rice cake shell
5 cups rice
1 tablespoon salt
food coloring (yellow, pink)
Boiling water as needed
2 tablespoon sesame oil
Mug wort Paste (used in making green colored shell)
2 ounces mugwort leaves
1 teaspoon sugar or brown sugar
Red Bean Paste
1 cup sweet bean flour
2 tablespoon honey
1/2 cup brown sugar
1/2 teaspoon salt
2 tablespoon vegetable oil
Jujube (Red Date) Paste
10 pitted jujubes (Chinese Red Dates)
1 tablespoon sugar or brown sugar
1/2 cup toasted sesame seeds
1/2 teaspoon salt
2 tablespoon sugar
2 tablespoon brown sugar
1 tablespoon honey
Place the rice in a large strainer basket and wash well in cold water.
Transfer to a large container and soak for at least one hour, then drain well.
In a blender, grinder, or mortar with pestle, grind the soaked rice into a very fine mush.
Add the salt, mix, and strain pressing gently to extract excess moisture.
Bring a fresh pot of water to a full boil, add mugwort leaves, and boil for two minutes.
Rinse in cold water then squeeze out excess moisture. Place all mugwort paste ingredients into the mortar, and mash into a paste.
Transfer paste into a small container.
Bring a medium sized pot of water to a full boil.
Peel the chestnuts, add to the boiling water, and cook until tender.
Remove from pot and discard water.
Place all chestnut paste ingredients in the mortar and using the pestle, mash into a paste.
Transfer paste into a small container.
Toast the sesame seeds in a pan over medium to high heat until lightly browned.
Add all sesame paste ingredients to the mortar and mash into a paste.
Transfer paste into a small container.
Place jujubes and sugar in blender with just enough water to blend into a paste.
Transfer paste to a small container.
Red Bean Paste
Place all bean paste ingredients in a small bowl and mix into a paste. If needed, add very small amounts of oil to the mix to achieve a thick paste.
Transfer to a small pan and cook over high heat for two or three minutes.
Remove from heat, transfer to a small container, and let cool.
Making Rice Cake
Bring 3 cups of water to a boil.
Divide the ground rice into 4 equal parts.
Place one portion of the ground rice into a mixing bowl.
Add boiling water a little at a time while kneading with a spoon, until the mix is dough-like in texture.
Repeat with the next two portions, adding one or two drops of food coloring to each.
Mix the mugwort paste with the final portion, then repeat the above step.
Arrange the dough and paste in the following order:
White dough with the red bean paste.
Green dough with the chestnut paste.
Yellow dough with the sesame seed paste.
Pink dough with the jujube paste.
Fill the steamer with water and bring to a boil.
Line steamer basket with cloth or cheesecloth.
Do the following with each dough/paste combination:
Pinch off a piece of the dough and roll it into a ball.
Flatten the ball until you have a thin round skin about 1 1/2 to 2 inches in diameter.
Place a small amount of the paste in the center and fold the edges of the skin together.
Pinch the edges together firmly to seal.
Place the filled skin into the steamer tray.
When the steamer tray is full, place into the steamer and steam for about fifteen minutes.
Remove rice cakes from steamer and brush lightly with sesame oil.
Repeat until all dough is used.
Serve rice cakes warm or at room temperature.
Edit: Mug wort is a traditional medicinal herb, so if any one has concerns about possible drug interactions, pregnancy risks, or any other potential problem, I would just use green food color instead.
Just a note on Korean cooking -
It is hard to come up with a sure fire recipe that has exact quantities of ingredients that will work every time.
Korean cooking is mostly done "by sight" and "by taste". The ingredients themselves will have different tastes depending on where and how they were grown/raised/manufactured. The taste of fresh meats and vegetables will vary by season and climate.
One example that has been commented on in different threads here on Chowhound is the variations in spice levels of xx peppers. One pepper will be fine and the next from the same batch will knock your socks off.
Another is the difference between grass fed and corn fed beef (with all the variations between).
What tastes really good when prepared today may be just average next week if you follow a precise "formula" recipe.
Any Korean recipe should be used as a guideline and adjusted by taste as needed.
Edit: All cooking should be done this way as the variables apply to any cuisine unless it's all "from the box".
OK, here is my question. I am not Korean and now that I've mastered grilled kalbi I am working on kalbi chim. I've made it a few times using recipes that don't call for ginko or chestnuts because I never have them in the house. I can get chestnuts and ginko, though I won't know what to do with them once I get them if any processing is involved, so my question is: can I make decent kalbi chim without using those ingredients?
The short answer is yes. Some areas in Korea, pine nuts are used instead of chestnuts. Ginko nuts are traditional, but are often omitted due to availability.
If you can get them by all means use them. The only prep is to peel/shell them.
Here is a link to a very good version of Galbi Jjim. The steps are laid out nicely with some pretty good pictures.
Ok, I am Korean but make kalbi chim in this completely American way with a recipe from the Washington Post (originally from Rozanne Gold's 1-2-3 book where everything has 3 ingredients. My mom says it's great. It doesn't have the complexity of a recipe with many ingredients, but it's very delicious all the same. My whole family likes it.
You take short ribs and marinate then overnight in a cup of prune juice and a cup of bottled teriyaki sauce. The next day, add a cup of water to this and about 15 black peppercorns and let it come to a boil, and then simmer for 2 hours or until falling off the bone.
I also add onions and potatoes. If you add a lot of onions, you have to decrease the amount of water so the sauce won't be too diluted. Half a cup would be fine if you add one large onion. I add the onions at the beginning. For the potatoes, I'll take the meat out of the sauce when it's done, and then boil the potatoes, which I've cut into smaller chunks in the sauce for about 15-20 minutes. This thickens the sauce and the potatoes really absorb the flavor (and a lot of the fat). So it's really good.
i'm making a batch now, and i am adding chestnuts, but not gingko nuts. they're not necessary. i always add carrots, korean radish or potatoes, and taechu, the dried chinese dates. but even the dates aren't necessary if you don't have them.
someday, it would be worthwhile to source all of the traditional ingredients, but don't fret about it.
Kalbi jim is my absolute favorite-it is listed on my profile as my comfort food-my mom seasons short ribs and adds carrots, moo (giant Korean radish) or potato and boils the heck out of it until it all melts in your mouth
I will get a better idea of a real recipe from her and post it
And I say chestnuts are a nice garnish addition but not necessary
Now i am craving it!
Augustiner, Here is one version Bossam (this is the one used for the wedding banquet. We did not use the lettuce/Ssamjang)
Bo Ssam - Korean Pork Belly with Kimchi
1 pound Pork Belly
1 large white or yellow onion
3 green or spring onion
2 green chilies
1 inch knob fresh ginger
1 teaspoon coarse Black Pepper
4 cloves fresh garlic
1/4 cup soy sauce
2 tablespoon Soy bean paste (Doenjang)
Water 8 cups
8 cloves fresh raw garlic
5 Green chili or jalapeno peppers
6 or more whole leaves of Fresh Napa Kimchi
Red or Green loose leaf lettuce
Ssam Jang* See below for recipe if needed
Peel Onion and cut in quarters
Wash ginger and cut into about 1/8 inch slices
Trim top and bottom of green spring onion and cut into thirds
Slice green chilies in half lengthwise
Mix soy sauce, soy bean paste, and pepper with 1 cup of water.
Put remaining water into a large pot, add all boil ingredients, and bring to a rolling boil over high heat (Watch the pot for boil over).
Reduce heat to medium, cover, and cook for 1 1/2 to 2 hours (Watch pot for boil over).
If needed, add more water to maintain slightly more than 1/2 original volume.
wash garlic and pepper in cold water then thin slice.
Cut Kimchi leaves (if narrow leaves cut lengthwise, if wide leaves cut crosswise) into rougly 1 inch by 3 inch strips.
Remove Pork Belly from pot and discard everything else
Slice the Prok Belly into bite size pieces
Place on piece of pork belly on one end of a strip of kimchi, top with garlic slice and pepper slice, and roll the kimchi.
Repeat for each piece of pork belly.
(You can secure the wraps with toothpicks - make sure they can be seen though - no accidents please)
Serve at room temperatureas part of a Korean meal, as a drinking snack, or as an appetiser.
1/4 cup of soybean paste (Korean-doenjang/Japanese-Miso)
1/2 cup gochujang (Korean chili paste) **
1 fresh red chili pepper
1 fresh green chili pepper
4 cloves garlic
2 green/spring onion
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
water as needed
1 teaspoon rice wine
** gochujang substitute
**1/3 cup fine or medium ground dried red chili pepper
**6 cloves fresh garlic
**1/4 small white or yellow onion
**1 teaspoon sugar
**1 tablespoon of sesame oil
**1 tablespoon rice wine
**3 tablespoon soy sauce
**water as needed
[**Mix gochujang substitute if needed
Place onion, peeled garlic cloves, and soy sauce in a blender and blend until liquified (add a small amount of water if needed).
Mix all ingredients in a medium mixing bowl and mix well.
Add just enough water to be able to mix. The result should be a very thick paste that must be spooned from the bowl.]
Finely chop (mince) the garlic, chili peppers, and green onion.
In a small mixing bowl, add all Ssam jang ingredients and mix well.
Add a small amount of water if needed to maintain a mixable paste.
Cover and let stand at room temperature for 1 hour.
I'm thrilled with this thread!
I live three blocks from the border of Koreatown in Los Angeles, and have been shopping at the large Korean grocery for years.
But I still am stymied by a lot of the vegetables they sell. Is there anywhere online to get a picture/description of Asian/Korean produce?
And any great vegetable recipes would be wonderful!
That's too funny! I just made soon dubu jjigae last night. I learned how to cook from my grandmother (dash of this, pinch of that, taste as you go), but received the nod of approval from my grandfather (who has had ~60 years of my grandmother's food) a few New Year's ago. The one thing I can't seem to get right is her spicy potato jjigae. It seems simple, but is always missing an ingredient or two I can't put my finger on. Any ideas?
I really don't recommend making the soy bean paste at home. It is very time and labor intensive, and your home will smell for a long time.
When my MiL lived with us, she would make the Korean Miso (Doenjon) and my sons would threaten to move away, the neighbors would be searching for missed garbage, and the dog would disappear for weeks. (It wasn't THAT bad, but close).
The commercial doenjon available in Korean markets is pretty good and not very expensive so making the paste at home is getting rare. My MiL is the only one I know that still makes her own.
Having said that, I will see if I can come up with something for you. My MiL won't give me her recipe (she makes a tidy little income from selling it) so I will have to do some research.
In response to this thread:
Oi Kimchi - Stuffed Cucumber Kimchi
6 medium unwaxed cucumbers
2 tablespoons salt
1 bunch chives
6 green onions
1 small Daikon radish
4 cloves garlic
1/2 small white or yellow onion
1 inch fresh ginger
1 tablespoon salt
3 tablespoons medium ground red chile pepper
1 tablespoon fine ground red chile pepper
1 teaspoon sugar
1 teaspoon shrimp paste
Prepare the Cucumbers:
Cut cucumbers in half across the middle.
Slice the cucumber sections in half lengthwise, leaving the last 1/4 inch uncut.
Turn the cucumber section half way and repeat.
Lightly salt the inside surfaces and let stand for at least twenty minutes. Rinse, drain, and place in a large non metallic mixing bowl.
Prepare the vegetables:
Grate or shred the Daikon and lightly salt.
Fine chop the green onion
Mix the Seasoning Paste:
Place the garlic, onion half, and ginger into a blender with just enough water to blend into thick smooth paste. Pour into a medium non metallic mixing bowl.
Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.
Add chive, daikon, and green onion, mix well.
Let stand fifteen to twenty minutes.
Carefully stuff the seasoning paste into the slotted cucumber. Be careful not to break the uncut ends.
Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.
Refrigerate and serve cold with your favorite Korean meal.
Ahh, one of my favorite kimchis! I love cucmber kimchi.
Re: Kam Ja Tang (potato pork neck bone soup). My mum makes it with dried "Cole" (the english translation of a Chinese dried vegetable.). I've also seen one package labelled "dried Bok choy". Anyhow, it tastes very good with this dried vegetable in it.
this is an intersting link for asian vegetables information. you can see the veggies' names in different asian languages, including korean.
i have found other exotic vegetable seed/plants sites from sellers on the web, e.g., for caribbean and also indian food. just do some creative googling. i googled korean vegetables pictures and came upon this about 6 or so down on the list (and it is where i found the other sites linked herein to seed companies
hope this helps get you started.
try this, too
i scanned the thread quickly for this blog that i used for recipes. sorry if this is a repeat. this is an australian mostly food blog that has some delicious and fairly easy, homey korean recipes that i used to great success for my korean roommate's bday party. she refuses to cook and i'd only eaten korean a handful of times, but it turned out to be a smashing success.
ok i realy hope someone here can help me. my husband spent some time in Korea with the military. he has talked, and talked about a type of potato snack that he could buy from street vendors. does anyone know what he is talking about, and if so how to make them? i would love some help here, and i know he would love the outcome.
Depends on how long ago he was there
Here is one from when I was in Korea -
Kamjajon - Korean Fried Potato
2 pounds small round red potatos
2 cups all purpose white or wheat flour
2 cups ice cold water
1 bunch Korean chives
1/2 teaspoon salt
1/2 teaspoon pepper
vegetable oil for frying
Fine chop the chives
Mix 1 cup flour with the cold water until smooth
Add most of the chopped chives (keep some for garnish), salt, and pepper, and stir gently.
Wash potatoes in cold water
Slice into 1/4 inch slices
Place potatoes into a small pot with about 1 1/2 cups water
Bring to a slow boil over medium high heat and cook for about five minutes.
Remove from heat, drain, and rinse in cold water.
Dredge potato slices through remaining flour and set aside.
Put 1 tablespoon oil into a skillet and heat to smoking over medium high heat.
Dip flour coated potato slices in the batter and place in skillet in a single layer without crowding.
Cook until edges are crispy and golden brown, about 3 minutes.
Flip the potatoes, adding a little more oil if needed, and cook another three minutes.
Repeat until all potato slices are cooked.
There is another new type of street potato being sold, sometimes called the tornado potato. It is simply a spiral cut russet or baking potato that is seasoned and deep fried, then dipped in or coated with a cheese powder. Picture below.
I think he's talking about a corn dog but fried potato instead of corn. Even I have never seen this thing in the street but everybody recently came from Korea knows it. It is now really famous snack in the street. Unfortunately I don't know how to make it but I guess somebody else can help you. It's a kind of fried potato attached to corn dog. I have no idea what you can imagine.
I highly recommend "Discovering Korean Cuisine, recipes from the best Korean restaurants in Los Angeles." Delicious recipes, each accompanied by a gorgeous photo, which is very helpful when making a dish for the first time. This book was edited by Allisa Park, and was published in 2007. Costs US $19.95.
I think they are pretty much the same. For some reason quite a few restaurants in Korea apparently took to calling it JjimDak (안동찜닭 - Andong JjimDak) and it was a fad for a while with small JjimDak stalls every where..
There may have been some minor differences like being served on a bed of sweet potato starch noodles or rice noodles, and some on a bed of greens like red leaf lettuce and perilla leaves.
The recipe you linked to looks like a good home cooked dak jjim. About the only changes I would make to it is leave out the celery, add some chestnuts, and about 8 more cloves of whole garlic (in addition to the chopped).
Thanks so much for the quick responses, I really appreciate it. i wonder if the andong jjimdak has a different flair to it though, because the pictures to the recipe on the muffintop site don't look like what I ate in Seoul. The dishes I ate in Seoul were covered/cooked in a deeply rich and flavorful sweet/spicy red sauce (and was served with glass noodles, but i am most interested in getting the sauce right). Does that sound familiar to anyone?
the sauce you described makes it sound more like dakdoritang, but i've never had it with glass noodles...still, you may want to try the recipe and see if it's closer to what you're looking for...
the recipe seems a little light on sugar...i would use about 1 - 1 1/2 tablespoons instead.
From the description on this page:
I would guess that the sauce is made from very fine ground red chili powder, sweetener (brown sugar, sugar, corn syrup or honey, or any combination of these) blended garlic, and soy sauce. The very fine ground chili powder would also act as a thickener for the sauce, much like flour or corn starch, causing the sauce to "stick" to the chicken and other ingredients..
Edit: Many Korean cooking sauces call for starting with equal amounts of soy sauce, sweetener, chili powder, and water as the base - then add in whatever other ingredients like garlic, asian pear or whatever.
I had Korean food for the first time today and really enjoyed it. My dd ordered tofu bolkoki and I had tofu bibim bap. We didn't really know how to order but were pleased with our selections. some of my favorite things were probably the dishes of sides and condiments we were given. There were beans that tasted like homemade baked beans, very molassesy. I don't know what they were called so I can't find a recipe. Went to H-Mart after lunch and bought a few things, among them a bag of plain dried soybeans hoping that I'll find a recipe. Can you help? Thank you!
Korean Simmered Black Beans - (Kong Jang)
1 pound dried Korean black beans
3 cups water
1/4 cups sugar or 1/2 cup brown sugar
1/2 cups soy sauce
1 tablespoon Korean malt syrup (Yut)
Toasted sesame seeds for garnish
Rinse the black beans in cold water, discarding any debris.
Place water in a pot and bring to a rolling boil over high heat.
Add the beans and reduce heat to medium.
Cover and simmer about one hour or until the beans are slightly softened (should be crunchy but not hard enough to break teeth) and the water has reduced to 1/4 of the original amount. If the beans have softened and there is too much water remaining, cook uncovered another five to ten minutes.
Add sugar and stir until dissolved.
Add soy sauce and simmer until the broth has reduced and thickened to a thin syrup like consistancy.
Remove from heat, add the malt syrup, and mix well.
Place the beans in the refrigerator for at least half an hour before serving.
Sprinkle with white sesame seeds just before serving.
This one is closer to what we use:
INGREDIENTS: Malt syrup, wheat flour, wheat grain, Sweet rice, red pepper powder, soy bean powder, salt, water, ethyl alcohol, garlic, onion, seed malt
Note: I think someone mistranslated or mistyped the ingredients, ethyl alcohol should be rice wine.
I'm pretty sure it's a translation issue. Some of the translations I've seen are pretty out there.
I haven't used that specific brand, but Wang and a couple of others have the gochujang in the plastic tubs.
The one you want is the fermented malt syrup/red pepper/soybean/sweet rice paste mix.
I have used both of these brands as well as Assi brand (could'nt find that one on-line)
I found a cookbook where a Korean mom did write down her recipes for her daughters-in-law, who requested them-it's called A Korean Mother's Cooking Notes by Chang Sun-Young. It was originally written in Korean, but here is translated very well in English.
The good thing about it for me is that the author tries to put in info that might be taken for granted by the experienced Korean cook (I am Anglo-Am, husband is Korean-Am). The recipes are everyday fare, soups and tchigae, pibim bap, mandu, even kimbap, but also include more difficult dishes, and holiday/entertaining dishes.
In fact, I am here trying to find out how to peel raw Korean chestnuts for a kalbi tchim recipe, which isn't explained in the book-I guess that's a little too common in Korea to write about-
Through Amazon.com vendors, this book goes for over $100 (at last I checked), but I found it from Hanbooks.com for 22.45, on sale right now-very good vendor, I received it within two days (but I am in SoCal).
Though probably not perfect (no cookbook is) I think this is a good starting point, where you can adjust quantities to make it more the way your own mother cooked.
Hope this helps-
It was probably chicken breast or rib meat, marinaded, and then either stir fried or grilled. Here is a recipe for a basic marinade - place the meat in the marinade for at least two hours and up to 24 hours. The marinaded meat may also be frozen for future use.
Basic Meat Marinade
This is a basic marinade that can be used with most meats (beef, chicken, pork). Use for either stir fry or grilled meats.
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 each small onion
1 each small Nashi (Asian) pear or semi sweet apple
6 each cloves garlic
2 ounces fresh ginger
1/2 cup sugar, brown sugar, or honey
3 each spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Refrigerate until use.