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Oct 15, 2007 07:07 PM

korean recipes

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)

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  1. I'm not Korean but I'd love to see some recipes!

    1. it's hard to spell in'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?

      2 Replies
      1. re: bitsubeats

        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.

        1. re: augustiner

          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.

      2. 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:

        2 Replies
        1. re: taryn

          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 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?

          1. re: augustiner

            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

            Batter Ingredients

            1 egg
            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

            Dip ingredients

            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.

        2. If anyone on this thread could tell me how to make sweet dduk, or anything similar, I would be really excited :) I can't find a recipe in English anywhere.

          9 Replies
          1. re: Adrienne

            Are you looking for a recipe for the actual rice cake or the one similar to dduk bokki (sweet stir fry without the spice)?

            Edit: or the semi sweet balls, similar to mochi in appearance, but firm/chewy? Often colored and coated?

              1. re: Adrienne

                OK, I'll see what I can find for you. My wife or her mother may have a recipe for them.

                1. re: Adrienne

                  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)
                  Traditional method

                  Tools Needed

                  Mortar and Pestle
                  Wooden pounding mallet that fits the mortar
                  wooden prep board
                  Steaming pot
                  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;
                  Powdered Sugar
                  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.

                  1. re: hannaone

                    Wow, other than finding the glutinous rice, this sounds completely doable! Thank you so much for your efforts, I will definitely post the results when I've tried this.


                    1. re: Adrienne

                      Most Asian markets will carry some type of glutinous rice. If not in your area there are several on-line sources.

                  2. re: Adrienne

                    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

                    Sesame Paste
                    1/2 cup toasted sesame seeds
                    1/2 teaspoon salt
                    2 tablespoon sugar

                    Chestnut Paste
                    10 chestnuts
                    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.

                    Mug wort:
                    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.

                    Sesame Seeds:
                    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.

                    1. re: hannaone

                      Thank you so much for putting this together! It will probably take me a few weeks to get the ingredients together but I will definitely post back when I've tried making these. Thanks!

                1. re: alkapal

                  Thanx for the rec. Guess I'm going to have to get busy and convert some more recipes.:-)

                  1. re: hannaone

                    yes, hannaone, you have a very nice site! so, allez.....translation!

                    1. re: hannaone

                      I love your site, and anytime I'm looking for anything Korean food related, it's the first place I check (and I'm glad you're in the Seattle area now so you can chime in on discussions of local Korean places!) Thanks for putting the time into it!

                        1. re: hannaone

                          Unfortunately, I can only get to the appetizers. The javascript popup menu disappears as soon as the mouse gets close to Site Map which is under the Ban Chan. I would love to get to some of the other recipes.

                          1. re: smtucker

                            Try the links in the left nav column.

                            1. re: hannaone

                              Duh! I only tried that after I was on the appetizer page... oh well. I hang my head in shame, and yet I am smiling because I can get to the rest of your recipes. Thanks!