IT’S TIME FOR….BULGOGI! (불고기)

Everyone I ask knows about Korean BBQ! The problem arises when you ask them how its eaten. Alas some brilliant Youtuber uploaded a save all.

Its easy as 1,2,3,4!

I’m a big fan of eating out. And bulgogi is a perfect food to eat with friends. Unfortunately, its not always cost effective to dine out. So for those of you who cant go to a local Korean restaurant (or don’t have one to begin with) here an easy recipe! The best part is that you can eat this with a some rice and kimchi and have a complete, filling meal.

Ingredients:

• 2 pounds of tenderloin beef
• 1 cup of soy sauce
• 1/4 cup of sugar
• 12 cloves of garlic
• Asia pear
• 1 whole onion
• sesame oil
• sesame seeds
• 1 tbsp. of honey
• Lettuce leaves
• 2 cups of cucumber
• 2 cups of carrot
• 2 cups of green onions
• red pepper paste

Instructions:

1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbsp. of honey.
   *tip: Using a food processor is very convenient.
2. Prepare a large stainless bowl and pour the marinade sauce in it.
3. Slice the beef thinly, against the grain, to make it tender.
   *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.
4. Place the sliced beef into the marinade and add 1 or 2 tbsp. of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.                                                                                          *Note: After 3 hours, you can grill the meat on charcoal BBQ, broil it in oven, or grill it on pan.
5. Cut the carrots, cucumbers, and green onions into thin long strips  (about 2 inches in length)
6. In a hot pan add a bit of sesame oil, soy sauce, and your cut vegetables. Stir fry for about 2 minutes.
7. Grill the meat right before you eat.

How to eat:

1. Take a lettuce leaf and add some red pepper paste.
2. Add meat
3. Add veggies
4. ENJOY!

 

 

 

THE STIR FRY NOODLE SUPREME- JAPCHAE(잡채)

Ingredients:

• Starch noodles (“dangmyun”)
• 150 grams of beef
• 1 bunch of spinach
• 1 medium size carrot
• 1 medium size onion
• mushrooms (5 dried shiitake and 1 package of white mushrooms)
• 3 cloves of garlic
• 7-8 green onions
• soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbsp. of soy sauce and 1 tbsp. of sesame oil. Mix it up and set aside.
   *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbsp. soy sauce and ½ tbsp. sesame oil and mix it and place it onto the large bowl.
   *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbsp. soy sauce and ½ tbsp. sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbsp. of soy sauce, 3 tbsp. of sugar, 2 tbsp. of sesame oil, and 1 tsp. of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbsp. of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

TOFU AS A SIDE DISH (두부)

Ok, so I am by no means a vegetarian but I did live with one for a about a year and in doing so I learned to really love tofu. Because of her I began my search for recipe’s we could both enjoy. Thankfully, I found this on Maangchi’s site (the Gods must have blessed her with quite a gift), and so made something we both enjoy to this day!

Two tofu side dishes.

Pan-fried tofu with spicy sauce
(두부 부침 양늄장)

Ingredients:

• Half package of tofu (about 10 oz.: 280 grams)
• soy sauce
• hot pepper flakes
• sugar
• green onion
• garlic
• sesame oil
• roasted sesame seeds

Instructions:

1. Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
2. Heat a pan with 1 to 2 tbsp. of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
3. When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
4. Transfer the cooked tofu to a serving plate.
5. Make your sauce in a small bowl by mixing these ingredients:
   1 clove of minced garlic, 1 chopped green onion, 1 tsp. hot pepper flakes, 1 tsp. sugar (or honey), 2 tbsp. soy sauce, and 2 tsp. sesame oil
6. Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds just before serving.
7. Serve with rice as a side dish

Pan-fried tofu in soy sauce
(도보 간장 조림)

Ingredients:

• Half package of tofu (about 10 oz.: 280 grams)
• garlic
• soy sauce
• corn syrup
• black sesame seeds.

Instruction:

1. Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
2. Heat a pan with 1 to 2 tbsp. of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
3. When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
4. Add 1 clove minced garlic, 1 tbsp. soy sauce, 1 tbsp. corn syrup and stir it to caramelize the tofu.
5. Turn the heat off and transfer the cooked tofu to a serving plate.
6. Sprinkle some roasted black sesame seeds before serving.
7. Serve with rice as a side dish.
   *tip: you can use this dish as a side dish for your doshirak (Korean lunch box)

 

 

 

 

 

 

 

 

 

BIBIMBAP!! (비빔밮!!)

  HOLY BLAZES….I have never had such amazing food in my life! I went to this quaint little restaurant in my area (if you live in Miami its right off the Palmetto on 7917 NW 2nd St or you can give them a call for directions  at (305) 267-0011). Lo and behold it turned out to be a Korean restaurant run by a such a cute couple. To begin with, the owners themselves served us and their cheer was contagious. We spent quite a bit of time finding out which dishes they considered their specialties and which of them their regular customers usually ordered. In the end we went with a classic, Bulgogi and Bibimbap. I must say that I have had quite a lot of Bibimbap in my life but this was…this was indescribably A-M-A-Z-I-N-G!

The vegetables were super fresh and as we cooked them the scent enveloped you in a cloud of spice and deliciousness. I’m totally in love!  Their sticky rice was really well made as well and, once combined, we all drooled like puppy’s over a rawhide bone! We also had Bulgogi and there was nothing out of the ordinary there… as is customary of all Bulgogi it was PERFECT! The meat was succulent, the lettuce fresh, and the bean paste soup! OMO Now that was like nothing I had ever had. It was like a religious revelation, a spiritual revival!  The taste was classic, but the consistency was thicker than I am accustomed to. I love that as I drank I felt it coat my throat and warm up my insides; made me think of cold winter night snuggled in from of a fire.  Alas, we had to leave and after having spent nearly 4 hours eating and laughing we all didn’t want to go.  A few tears almost escaped me-  though I cant rightly say whether  it was the pepper flakes or the overwhelming orgasm of flavors! I know my friend’s and I can’t wait to go again!!!!!!!!

Now for those who don’t like to go out to eat but really want to try the greatness that is Korean cuisine here is a recipe I live and breath by.  I got the original recipe from online but I have made a few changes since I began making it. Granted its not as fantastic as Korean restaurant but it will definitely hit the spot when your craving good Bibimbap.

Its great for  4- 6 servings.

Ingredients:

• Ground beef (or other meats you prefer- or forgo it all together for a more vegetarian meal)
• Kimchi (any kind you prefer)
• Cooked rice
• a package of bean sprouts
• a bunch of spinach (or lettuce if you prefer)
• 2 small size of zucchinis
• 5-7 Shiitake mushrooms
• fern brakes (kowari)
• 200 grams of ground beef (about half a pound)
• 1 small carrot, eggs
• soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
• Soju in abundance!

Recipe:

1. Put you rice to cook. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on (make sure that when placing them they don’t mix).
3. Rinse your  bean sprouts a few times and put them in a pot with a cup of water. Add 1 tsp. of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
   Put it on the platter.
4. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 tsp. of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
5. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
6. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of Bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 tsp. of vegetable oil. Stir and add 1 tbsp. of soy sauce, 1/2 tbsp. of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
7. Slice shitake mushrooms thinly and sauté with 1 tsp. of vegetable oil. Add 2 tsp. of soy sauce and 1 or 2 tsp. of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
9. Prepare eggs with sunny side up.
10. Put your rice in a big bowl, and attractively display all your vegetables and meat(s)-keep them in their own sections for a more attractive place setting. Place the sunny side up egg on the center.
11. Serve it with sesame oil and hot pepper paste to taste.
12. Lastly, mix it up and enjoy with friends and family…..oh and don’t forget the SOJU !!!!!

*For those who can’t tolerate spicy sauce. : )

Yangnyeomjang sauce:

Chop 4 green onions and put them in a small bowl. Pour in half cup of soy sauce, and add 1 tbsp. of sesame seeds, 2 tsp. of sugar, 1 tbsp. of sesame oil and mix it up.

Egg soup:

1. Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
2. Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Add salt to taste.
3. Chop 2 green onions
4. Serve your soup in a small bowl and sprinkle some chopped green onion over the top.