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Stews & Soups

Spicy Korean Dumpling Hot Pot – Mandu Jeongol

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Spicy Korean Dumpling Hot Pot (Mandu Jeongol). Lately, I’ve had a lingering craving for Mandu (Korean Dumplings). I think it’s because we’re in the middle of the rainy season here in Seoul. For today’s hot-pot, I want you to head down to your local Korean or Asian Market. Go straight to the frozen section and take a look at the dumplings. At Korean markets, you’ll most likely see two different types of Mandu: The first is Jjin Mandu 찐만두 which are round in shape and steamed. The second is the regular Mandu which looks like a gyoza and tastes best when pan-fried. For Korean stews and hot-pots, choose the Jjin Mandu. The skin is a bit thicker and doesn’t break apart easily when boiled. Grab a few bags and race back home. Then pull out all of the leftover veggies in your fridge – its time for Mandu Jeongol!

Hot-Korean-Spicy-Dumpling-Soup

For the stock broth, you have two options. The first is Anchovy-Kelp broth. This creates a lighter, more refreshing broth. The second is Korean Beef Bone Broth (Sagol Yuksu). This produces a more savory, deep-tasting broth – similar to Seolleongtang. (P.s. We have Anchovy-Kelp Broth Packets and Sagol Yuksu available at Gochujar.)

The broth in every hot-pot will taste better as it boils and reduces. In our recipe. make sure to allow at least 15 minutes of boiling before you start serving. This is the most important step!

Also, this hot-pot is very spicy! If you can’t handle spicy foods well, add-in only 3/4th of the spicy marinade sauce. Since you added less marinade, you may want to season the hot-pot with a few shakes of salt at the very end.

That’s it! If you try making this hot-pot, throw in a few extra dumplings for us. 🤠🤗🕺

Daniel-out!

Hot-Korean-Spicy-Dumpling-Soup
Print Recipe

Spicy Korean Dumpling Hot Pot - Mandu Jeongol

Ingredients

Anchovy-Kelp Broth

  • 10-12 Dried Anchovies
  • iPhone sized-piece of Dried Kelp
  • 5 cups Water

Spicy Marinade Sauce

  • 2 Tablespoons of Gochugaru
  • 1 Tablespoon of Fish Sauce
  • 2 Tablespoons of Soup Soy Sauce
  • 2 Tablespoons of Mirim
  • 1 Tablespoon of Minced Garlic
  • 1 Tablespoon of Spicy Chili Oil

Hot Pot Fresh Ingredients

  • Handful of Dumplings Use a mix of two varieties
  • 1/2 a whole Baby Napa Cabbage
  • A handful of Oyster Mushrooms
  • 4-5 Shiitake Mushroom
  • 2-3 Bok Choy
  • 1 stalk Spring Onion
  • 1 Cheongyang chili pepper (Optional)
  • 1 Red Chili Pepper (Optional)
  • Small bundle of Crown Daisy (Optional)
  • 1 package of Silken Tofu (Optional, okay to use firm tofu too)

Instructions

Make Anchovy-Kelp Broth

  • Use your finger and split open 10-12 dried anchovies - remove the innards from them. Next, place a pot on medium-high heat. Once its hot, place the dried anchovies in and stir-them around (without any oil) for 30 seconds. This step will minimize any fishy smell in the broth. (Be careful that you do not burn the anchovies - just a light toast). Then pour-in 5 cups of water. Add in the dried kelp pieces. Place a lid-on and wait until the pot comes to boil. Once it starts boiling, use your chopsticks and take out the kelp pieces. Now reduce the heat to a medium. Place the lid the back on and let it gently simmer for 10 minutes. After 10 minutes, strain the broth and set it aside.

Make Spicy Marinade

  • Thoroughly mix: Gochugaru (2 Tablespoons), Fish Sauce (1 Tablespoon), Soup Soy Sauce (2 Tablespoons), Mirim (2 Tablespoons), Minced Garlic (1 Tablespoon), Spicy Chili Oil (1 Tablespoon)

Prep Veggies

  • Cut Baby Napa Cabbage into bite-sized pieces. Cut the stems off the Oyster Mushrooms and split it into individual pieces. Then dice Shiitake Mushroom into semi-thick pieces. Cut Bok Choy in half. Cut Spring Onion into thin pieces. Cut Chili Pepper into thin slices. And trim the ends off the Crown Daisy.
  • Carefully cut the Silken Tofu out of the package. Slide it out into a bowl. Then use a knife and cut into smaller sections.
  • Grab a handful of dumplings (mandu) and set them aside.

Make Hot Pot

  • Place a layer of Napa cabbage pieces at the bottom of the pot. Then place a few scoops of the spicy marinade over it. Then add the rest of the fresh ingredients into the pot - including the dumplings. Pour the anchovy-kelp broth into the pot. Then put the remainder of the spicy marinade on top.
  • Place the pot on high heat and bring it to boil. Once its boiling, reduce the heat to a medium. Let the broth gently reduce now for 10-15 minutes. After 15 minutes, the broth will taste great and is ready to eat. (Here, you can sprinkle a few shakes of salt if you think that it tastes slightly bland). Serve with a bowl of rice!

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Korean Spicy Beef & Radish Soup! (Gyeongsang-do Style)

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Korean Spicy Beef & Radish Soup. It’s one of my Top-3 favorite Korean stew! The original version is actually more popular throughout Korea. But in Gyeonsang-do province, they add-in a few scoops of Gochugaru as well as handful of soybean sprouts and mushrooms. The result is a wholesome stew that is packed with protein, flavor and a deeply-satisfying broth! In Gyeonsang-do, this stew is served at hole-in-the-wall restaurants as a hangover remedy. But tonight, we’ll make at home. Ya’ll ready for this killer recipe?! 😛

Korea Spicy Beef Radish Soup-2

There are 4 key steps in building deep-flavor:

  • Make anchovy-kelp broth. We need a base stock to build flavor on. (You can buy broth tea bags here)
  • Before adding the broth, stir-fry the beef and radish pieces in sesame oil and garlic. Stir it around until the radish pieces start to turn translucent and the beef has lost its red color – all the natural juices will pool at the bottom of the pot.
  • After adding the broth, gently boil the beef and radish pieces for at least 30 minutes. This will give enough time for the radish to release its natural juices into the broth – amazing flavor!
  • Don’t forget to do the final seasoning: Soup soy sauce, fish sauce and a few pinches of salt.

This will create enough soup for 4-5 people! You can leave the leftover soup on the stove overnight and re-heat the next morning. It’s tastes best when  eaten alongside a bowl of hot rice.

If you want to serve it extra-hot, consider getting a Ttukbaegi Serving Bowl (as shown in the video).

Enjoy the recipe — and your life! 🙂🙃

 

Korea Spicy Beef Radish Soup-2
Print Recipe

Korea Spicy Beef & Radish Soup (얼큰소고기무국)

Ingredients

Anchovy Kelp Broth

  • 5 cups Water
  • 1 packet Anchovy-Kelp Broth Bag (Or 8-10 gutted, dried anchovies & few dried kelp pieces)

Broth Ingredients

  • 3 cups Korean Radish (1/3 of a whole radish)
  • 300-400 grams Beef Brisket
  • 3 stalks Spring Onion
  • 2 handful of Soybean Sprouts
  • 3 handful of Oyster Mushroom
  • 3 Shiitake Mushroom

Broth Seasoning (Before Adding Broth)

  • 2 Tablespoons of Sesame Oil
  • 1 Tablespoon of Minced Garlic
  • 2 Tablespoons Gochugaru
  • 2 Tablespoons Soup Soy Sauce

Final Seasoning

  • 1 Tablespoon of Fish Sauce
  • 1 Tablespoon of Soup Soy Sauce
  • 2-3 pinches Salt (Don't forget!)

Instructions

Make Anchovy Kelp Broth

  • Take out a large pot. Fill with 5 cups of water. Place in an Anchovy-Kelp Broth Bag. (Or you can add-in 8-9 pieces of dried, gutted anchovy & a few pieces of dried dashima). Bring it up to boil. Once it starts to boil, reduce the heat to a medium-low heat. Gently simmer for 10 minutes with a lid-on. Afterwards, throw out the broth packet and set the broth aside.

Prep Fresh Ingredient

  • (1) Peel the skin off the Korean Radish. Chop into bite-sized pieces - we'll need about 3 cups worth. (2) Cut Spring Onion stalks into finger-length pieces. (3) Wash 2 handfuls of soybean sprouts and set them aside (4) Cut the stem off the oyster mushrooms and split them apart with your hands. (5) Slice the Shiitake Mushroom with your hand. (6) Cut the Beef Brisket into bite-sized pieces.

Build Broth

  • Take out a large pot. Place on medium-high hot. Place in Sesame Oil (2 Tablespoons). Add in the beef pieces. Then add in Minced Garlic (1 Tablespoon). Stir everything around until the beef loses most of its red color.
  • Then add the Korean Radish Pieces (3 cups), Gochugaru (2 Tablespoons), Soup Soy Sauce (2 Tablespoons). Mix it together and stir-around for 1-2 minutes. Then add in the anchovy-kelp broth.
  • Place a lid-on and gently simmer on LOW heat for 30 minutes.
  • After 30 minutes, the radish pieces should be soft. (If not, boil for a little longer) Add the Oyster Mushrooms, Shiitake Mushrooms, Soybean Sprouts and Spring Onion Pieces. Close the lid and let it boil for another 2 minutes.
  • After 2 minutes, let's do the final seasoning. Add-in Fish Sauce (1 Tablespoon), Soup Soy Sauce (1 Tablespoon) and Salt (2-3 big pinches). Let the soup cook for a final 2 minutes. Turn off heat and serve with a bowl of hot rice! Bon Appetit!

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Dak Hanmari – Korea’s One Chicken Soup

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Dak Hanmari. It’s a famous local chicken stew that you’ll only find in Korea! So what is it? It’s one whole chicken that is slowly cooked to render a deep-tasting chicken broth. A handful of potato and rice cakes are added. Then served with a flavorful soy dipping sauce topped off with garlic, chili pepper and thinly sliced cabbage. The stew is served to your table like a hot-pot – blowing savory steam into your face. After you’re done munching on all the chicken pieces, you can boil the leftover broth to cook some fresh Kalguksu Noodles. It’s like a set menu made with one whole chicken! Now, allow me to show you how to bring out that restaurant flavor at home.

Dak-Hanmari-HeroImage

A few cooking notes:

  • Use a 1kg of mixed chicken pieces (drumstick & thighs). But they should have the skin-on! (That’s where the flavor comes from)
  • After cooking the broth, don’t forget to season it with salt, black pepper and minced garlic.
  • The soy dipping sauce is key! The recipe below includes asian chives – but it’s optional. Tastes great with just the sliced green cabbages!
  • This will be enough for 2 hungry people.
  • This recipe – which was originally made by Chef Baek Jong Won – came out perfect! The broth tastes exactly like my favorite Dak Hanmari restaurants near Sinchon, Seoul.

If you try it out at home, tag us on Instagram. (We really enjoy seeing your dishes!)

That’s it folks – see you next week with anuh-duh recipe! Dan-yul out! 🕺

Dak-Hanmari-HeroImage
Print Recipe

Dak Hanmari - One Chicken Soup

Ingredients

Chicken Broth

  • 1 kg Chicken (Mix of Drumsticks & Thigh, Skin-On)
  • 1 whole Onion
  • 1 stalk Spring Onion (Use the white portion)
  • 6.5 cups Water
  • 2 Tablespoons Mirim (Or any white cooking wine)
  • 1 teaspoon Ginger (Optional)
  • 6-8 Whole Black Pepper

Stew Ingredients & Flavoring

  • 1/2 Tablespoon Salt
  • 6-7 shakes Black Pepper
  • 1 Tablespoon Minced Garlic
  • 2 Medium-Sized Potatoes (Each size of your palm)
  • 2 stalks Spring Onion (Include some of the green part)
  • 1 handful Rice Cake (Tteok)
  • 3 Jujubes (optional, skip if you don't have)
  • 1 serving Kalguksu Noodles (optional, if you're extra hungry)

Dipping Sauce Fresh Ingredients

  • Handful of Cabbage
  • Handful of Asian Chives (Optional)
  • 1 clove Garlic

Base Soy Sauce

  • 1/4 cup Soy Sauce
  • 1/2 Tablespoon Sugar
  • 2 Tablespoons of Vinegar
  • 1/2 cup Water

Gochugaru Sauce

  • 1/2 cup Chicken Broth
  • 1.5 Tablespoons Gochugaru

Instructions

Make Chicken Broth

  • Trim off any extra fat from each of the chicken pieces. Get out a large pot. Place in 1kg of chicken pieces. Then cut your onion in half. Add them into the pot. Then add a spring onion stalk (the white portion) in as well. Then add in 6.5 cups of water (1500 ml). Add Mirim (2 Tablespoons), Minced Ginger (1 teaspoon) and Whole Black Pepper (6-7). Place the pot on a high heat and bring it up to boil.
  • Once it comes to boil, use a soup ladle and scoop-off the scum that rises to the top. Then place a lid on and reduce the heat to a MEDIUM-HIGH. Set a timer for 20 minutes (note: if it boils too violently, reduce heat to a MEDIUM)

Prep Fresh Ingredients & Make Sauce

  • In the meanwhile, cut the cabbage into thin slices. And chop the asian Chives into small pieces as well.
  • Now we'll make our sauce. Let's start with the first one: Mix Soy Sauce (1/4 cup), Sugar (1/2 Tablespoon), Vinegar (2 Tablespoons) and Water (1/2 cup). Set it aside.
  • Next make the second sauce. Scoop out some chicken broth from your pot (1/2 cup) and add it to a bowl. Then add in gochugaru (1.5 Tablespoons). Stir it throughly and set it aside.

Build Chicken Stew

  • After 20 minutes of boiling, turn the heat off. Remove the soft veggies from the pot and toss them out. Carefully move the chicken pieces to a large serving wok or a frying pan with high walls. Then transfer the broth as well.
  • Next, let's season the chicken broth: Add Salt (1/2 Tablespoon), 6-7 shakes of Black Pepper and Minced Garlic (1 Tablespoon).
  • Next, let's add fresh ingredients to the stew: Cut the 2 potatoes into bite-sized pieces. Add them in. Then chop your spring onion stalk into smaller pieces (includes some of the green parts of the stalk). Add that in as well. Next, add in a handful of Korean Rice Cakes (tteok) and three jujubes (optional) if you have them. Place the heat on a Medium-High and bring it up to boil when you're ready to serve.

Prep Dipping Sauce

  • Place a small handful of sliced cabbage, asian chives into a dipping tray. Then mash-up 1 clove of garlic and add that in as well. Pour in the Base Soy Sauce. Then add a few spoonfuls of the Gochugaru Sauce. Now your sauce is ready.

Enjoy Stew & Make Noodles Afterwards

  • Once the soup is boiling and the potatoes turn soft, dig in! Bon Appetit.
  • Remember to save some of the broth if you want to make noodles afterwards.
  • To make Kalguksu Noodles: Bring the leftover broth back up to a boil. Wash-off the extra flour from the fresh kalguksu noodles. Then add it into the leftover broth. (Feel free to add in some water if you're low on broth.) Then season-to-taste with a few pinches of salt and black pepper. Plate and enjoy!!

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5 minute Tteokguk ft. Sagol Yuksu (Korean Bone Broth)

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Sagol Yuksu. In Korea, Sagol means beef leg. Yuksu means broth. Together, it is beef leg bone broth. Sagol Yuksu is sold in individual packets at most Korean supermarkets. Purchase a few bags and store it in your pantry or refrigerator. And next time you’re craving a comforting bowl of soup, put it to use! Today, I’ll teach you how to make Tteokguk (rice cake soup) in under 5 minutes. We’ll toss-in some fat dumplings to make it extra tasty. It’s hands-down my favorite Tteokguk recipe!

This recipe is super simple – so whip it up anytime. I’ll leave a few cooking notes:

  • The recipe will make enough for 2 people
  • If you don’t have Tteok, use only dumplings – tastes just as good.
  • If you’re vegetarian – you can skip the beef
  • If you see that the soup has reduced by too much, simply add more sagol yuksu. Add a touch more of minced garlic and salt.

If you like this recipe, I’ll show you how to make Seolleongtang too with Sagol Yuksu!

Good night ya’ll! 🙌

 

5 Minute Tteokguk (with Sagol Yuksu)
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5-minute Tteokguk (using Sagol Yuksu)

Ingredients

Sagol Tteokguk

  • 2 cups of Sagol Yuksu
  • 2 handfuls of Rice cakes (tteok)
  • 150 grams of Minced Beef
  • 4 Dumplings
  • 1 stalk of Spring Onion (length of forearm)
  • A drizzle of Sesame Oil (for cooking beef)
  • 2 cloves of Garlic
  • 1/2 Tablespoon of Salt
  • Few sprinkles of Crumbled Seaweed Flakes (optional, garnish)
  • Few shakes of Black pepper (optional, garnish)

Instructions

Sagol Tteokguk

  • Thaw your frozen Tteok in warm water. (This will help them cook faster later)
  • Chop the spring onion stalk into thin pieces. Place them into a mixing bowl. Break two eggs in. Now slightly mix the egg into the spring onion pieces (don't over-mix it).
  • Place a large pot on medium-high heat. Add a drizzle of sesame oil. Throw in the meat pieces and stir-fry until the outside turns slightly brown. Now add in the Sagol Yuksu (2 cups).
  • Once the broth comes to boil, use a soup ladle to remove the scum at the surface. Now drain the water out from the soaking Tteok. Add the soft Tteok into the boiling broth. Then add-in your frozen dumplings.
  • Add minced garlic (2 cloves worth) into the broth. Then add the salt (1/2 Tablespoon). Let it all boil for 2 minutes. Check that the rice cake is soft. If it is, turn off the heat.
  • Plate and garnish with a pinch of diced spring onion, crumbled seaweed flakes, and black pepper. Bon Appetit!

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Jjamppong – Spicy Korean Seafood Noodles

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Jjamppong… or Jajangmyeon? They’re the two most popular dishes at Korean-Chinese restaurants. I think these two dishes account for more than 90% of total sales. In fact, if you go with Koreans, you never ask for the menu. Just count the number of hands that want Jjamppong or Jajangmyeon. Occasionally, you get that one guy (or girl) that wants Shrimp Fried Rice. I personally am more of a Jjamppong guy. That’s because I love seafood and spice! And this dish brings the two elements together. My one complaint is that restaurants give 1-2 shrimps and maybe 4-5 mussels. It forces you to strategically eat the seafood pieces – you know, save one one the side so it lasts… hah! Today, I’ll show you how to make it at home, so you can splurge on the ingredients 🙌

Jjamppong

This specific recipe is from Chef Baek Jong Won. He has a large chain of Korean-Chinese restaurants in Korea (and even a few in the US) that specialize in Jajangmyeon and Jjamppong. I like this recipe because it’s simple to make and includes a good ratio of vegetable to seafood. Now, allow me to add a few cooking notes:

  • This will make enough broth for 4-5 people
  • For a deeper-tasting broth, I highly recommend replacing water with anchovy-kelp broth!
  • If the broth turns out too spicy for you, dilute with more water or broth. Then season-to-taste with more salt and black pepper.
  • Traditionally, mussels are used when making Jjamppong. The black shells provide a good visual balance to the redness of the soup.
  • Feel free to thrown in any other seafood into the soup.
  • If you don’t have a Korean mart nearby, try making flour noodles at home!
Jjamppong
Print Recipe

Korean Jjamppong

Course: Medium

Ingredients

Fresh Vegetables

  • 2 stalks Spring Onion each, length of your forearm
  • 1 whole Onion
  • 1 piece of Carrot length of your pinky
  • 1 piece of Zucchini length of your pinky
  • A small piece of Cabbage similar size to your julienned carrot & zucchini
  • 1/2 teaspoon Grated Ginger
  • 1 Whole Chili Pepper (optional, for garnish)

Fresh Seafood

  • 15-20 Clams (or Mussels)
  • 10-15 Shrimp
  • 1 whole Squid
  • 150 grams Pork use any cut

Making Broth

  • 3-4 Tablespoons of Cooking Oil
  • 2 Tablespoons of Soy Sauce
  • 1/2 Cup of Gochugaru
  • Enough Water to cover ingredients
  • 2 Tablespoons of Salt add more to taste
  • 10-13 shakes of Black Pepper

Noodles

  • 1 servings of Flour Noodles

Instructions

Prep Ingredients

  • Cut spring onion into small thin circles. Julienne onion, carrot, zucchini and cabbage into thin slices. Grate a small piece of ginger. (Optional: Slice chili pepper into thin slices)
  • Fill a large bowl with cold water and a few shakes of salt. Then place in your clams (or mussels). Cover the bowl with a plate and set aside for 15-20 minutes. The clams will purge themselves during this time. 
  • Peel, devein and wash shrimp.
  • Next, clean-out the squid and cut it into bite-sized strips.
  • Also, cut the pork into small bite-sized strips.

Cook ingredients

  • Place a large pot (or wok) on high heat. (You want high heat!) Then add-in a good amount of oil (3-4 Tablespoons). Once the oil turns hot, place in the diced spring onion pieces and the minced ginger (1/2 teaspoon). Stir both around for 1 minute or until you can smell the aroma of the spring onions.
  • Now add in the pork pieces. Stir it around until most of the pink in the meat is gone.
  • Then add in the squid pieces. Stir it around for 30 seconds.
  • Then season the stir-fry with Soy Sauce (2 Tablespoons). Then immediately add-in the sliced onions, cabbage, carrot and zucchini. Mix everything around for 1 minute. 
  • Now, add in 1/2 cup of gochugaru. Mix it around and get everything evenly coated. Then immediately add in water so the gochugaru doesn't burn. Pour just enough water to cover the top of your ingredients.
  • Once the pot comes up to boil, place in your shrimp and clams (or mussels). 
  • Let the stew boil away until the clams (or mussels) start to open. Then season the stew with some salt (2 Tablespoons). Take a sample of the broth and add more salt - if needed. 
  • Next, add 10-12 good shakes of black pepper into the broth. Our master pot is now finished - all we need is noodles!

Cook Noodles

  • If you'll use flour noodles, give the noodles an initial soak in cold water. This will remove the extra flour that is covering the noodles.
  • Next, briefly boil your noodles according to the package instructions. 

Serve-a-bowl

  • Place the freshly cooked noodles at the center of your bowl
  • Then add a few scoopfuls of the Jjamppong broth over your noodles.
  • Now, enjoy life. Bon Appetit!

 

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Yukgaejang – Korean Spicy Beef Stew

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Yukgaejang. It’s easily one of my Top-3 favorite Korean Stews. And my go-to dish at Incheon International Airport. A few sips of it and the spice reminds me that I’m back in Korea. What I love about this stew is the use of fernbrake and taro stems. When simmered for extended periods, these wild mountainous veggies turns soft and chewy. It reminds me of carnitas. Coupled with shredded beef brisket, the stew is a foodie’s dream dish.

Yukgaejang

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The first challenge will be procuring Korean Fernbrake and/or Taro Stems. I would recommend visiting a Korean supermarket for these ingredients. When you’re there, ask for Gosari (고사리) or Toran-dae (토란대). Typically, Korean markets will sell them dried or pre-soaked. I would go with the pre-soaked ones if you’ll make the stew in the same day. Otherwise, go with the dried kind and soak them overnight. (Note: If you can’t find Taro Stems, just skip it – it’s optional)

In my YouTube video, I add-in Korean glass noodles (Dangmyeon) at the last step. (As they taste very good with this stew). But I didn’t pre-soak the Dangmyeon noodles. Instead, I just tossed them into the stew and let it boil. It took about 4-5 minutes of boiling for the noodles to turn soft. I would recommend doing it a better way: Soak the Dangmyeon noodles in cold water (for about 30 minutes) before adding it to the stew. This way, it cooks much faster (~1 minute)

I was very (very) happy with the result of this stew. In fact, I think it could compete with the best restaurants in Seoul! If you want a more challenging Korean recipe to make this winter, consider making this Yukgaejang at home!

As always, share a few pics with me on IG. Love to see them!

-Alrighty, Dan-yul Out! 🕺

Yukgaejang
Print Recipe

Yukgaejang

Spicy Korean Stew made with chili oil, shredded brisket and fern 
Course: Medium
Servings: 4 people

Ingredients

Beef Broth

  • Beef Brisket - 400 g
  • Water - 3L 13 cups
  • Dashima - iPhone-sized piece
  • Ginger - small piece size of your thumb 

Stew Ingredients

  • Korean Fernbrake Gosari- 150 g 
  • Korean Taro Stems Torandae- 150 g
  • Oyster mushrooms - 1 handful 
  • Onion - 1 whole
  • Red Chili Pepper non-spicy - 2 peppers
  • Cheongyang Chili Pepper spicy - 2 peppers (can substitute with 1 Jalapeno pepper)
  • Spring Onion - 3 stalks forearm-length
  • Dangmyeon noodles - small handful optional

Fern Brake Marinade

  • Soup Soy Sauce - 2 Tablespoons
  • Minced Garlic - 1 Tablespoon
  • Sesame Oil - 1 Tablespoon

Taro Stem Marinade

  • Soup Soy Sauce - 2 Tablespoons
  • Minced Garlic - 1 Tablespoon
  • Sesame Oil - 1 Tablespoon

Chili oil 

  • Vegetable oil - 1/2 cup
  • Gochugaru - 1/3 cup
  • Minced garlic - 1 Tablespoon

Shredded Beef Marinade

  • Soup Soy Sauce - 1 Tablespoon
  • Minced Garlic - 1 Tablespoon
  • Sesame Oil - 1 Tablespoon

Soup Marinade

  • Gochugaru - 2 Tablespoons
  • Minced garlic - 1 Tablespoon
  • Soup Soy Sauce - 2 Tablespoons

Instructions

  • Pre-Soak Fernbrake and Taro Stems
  • If you buy the dried fernbrake or taro stems, hydrate them in a bowl of cold water. Soak overnight - bore you start cooking the stew. 

Boil beef 

  • Place the piece of Beef Brisket in a large pot. Add 3L (15 cups) of water. Cut the ginger piece into thin slices and add into pot. Add dashima pieces as well.
  • Put on a high heat and it bring up to a boil - without the lid. Once the water comes to boil, pick out the dashima pieces. Use a soup ladle to skim the scum off the top as well.   
  • Now, reduce the heat to a low and let the pot gently simmer for 1 hour. In the meanwhile, lets prep other ingredients for the stew. 

Prep Stew Ingredients

  • After soaking the fern and taro stems overnight, drain the water out. Give them a thorough wash. Then use your hands and squeeze the water out of them
  • Next, cut the fern and taro stems into small pieces (about the length of your pinky finger - as they will get bigger once they boil). 
  • Now place each into a separate bowl. Marinate both of them with the following marinade: Soup Soy Sauce (2T), Minced Garlic (1T) and Sesame oil (1T). Mix with your hands and get them thoroughly coated. 
  • Cut the onion into thin slices. Cut the red and green chili peppers into small pieces. Then chop the spring onion stalks into small pieces (finger-length size). Cut the stem off the oyster mushroom and give them a quick wash. 
  • Next, make chili oil by mixing: Vegetable oil (1/2 cup), Gochugaru (1/3 cup) and Minced Garlic (1 Tablespoon). Place in microwave for 2 minutes. Take it out the microwave (be careful) and pour the mixture through a strainer (or cheese cloth). Use a spoon to squeeze out the last bits of oil. It should produce a little less than 1/3 cup. Set aside for use later. 

Shred beef

  • After 1 hour of gently boiling, turn the heat off. Pick out the ginger pieces. Take out the boiled brisket and let it cool down on a cutting board - for at least 15 minutes.
  • Cut the beef chunk in half with a knife. Then use your hands to shred each half into into bite-sized pieces. 
  • Place all of the shredded beef into a mixing bowl. Then add Soup Soy Sauce (1T), Minced Garlic (1T) and Sesame Oil (1T). Mix and coat together with your hand.

Make stew

  • Place your broth back on a high heat. Add the chili oil (1/3 cup) into the broth. Then, add in all of the prepped ingredients: Shredded Beef,  Marinated Fern, Marinated Taro Stem, Oyster Mushrooms, Onion, Red & Green Chili Peppers and Spring Onion pieces. 
  • Season the broth by adding-in: Gochugaru (2T), Minced Garlic (1T), Soup Soy Sauce (2T). 
  • Once the stew comes to boil, continue to cook on a high-heat for 30 minutes - without the lid. 
  • After 30 minutes, reduce the heat to a low. Cook for final 20 minutes - with lid on.  

Add Dangmyeon noodles to individual servings (optional)

  • Soak Dangmyeon noodles in cold water (best to soak for 30 minutes, so start this step in the previous section)
  • Pour a few ladles of the finished stew into a smaller pot. 
  • Add-in the soaked dangmyeon noodles into the small pot. 
  • Cook for a few minutes until noodles turn soft and translucent.
  • Eat straight out of the pot or transfer to a bowl ... and Bon Appetit!
  • Remember to eat with a bowl of hot rice

Notes

  • I would recommend using fernbrake, but taro stems are optional - may be harder to find
  • You can replace soup soy sauce with regular soy sauce.
  • If you'd like to add Dangmyeon noodles, remember to soak them for at least 30 minutes before cooking. 
  • Remember to serve with a bowl of rice (as the stew is spicy)
  • See video below for more details

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Doenjang Bibimbap & Dotorimuk (Korean Acorn Jelly)

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Doenjang Bibimbap. This has been our go-to lunch for the last few weeks. It’s a simple meal that is quick, healthy and best of all, light on your stomach. In this recipe, we will simmer doenjang paste in a light broth until it turns chunky. Then toss in fresh tofu and spread it over a bowl of hot rice. Ultimate Korean comfort food!

Doenjang Stew - Simple

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This dish reminds me of lazy summer days in the early 90’s. My mom would leave for work and I would find nothing in the fridge. But there would be a pot of leftover doenjang stew on the stove from the previous night. I would put the leftover stew on high heat and throw-in a spoonful of rice. Then fry up an egg and throw that into the pot as well. Then mix everything together and make a quick-and-dirty bibimbap. With some Kimchi on the side, it’s the very definition of comfort food to me.

The key step in this Doenjang Bibimbap is to give the deonjang stew enough time to simmer and reduce. That’s because we’ve added alot of strong, complex flavors: pungent doenjang, fresh minced garlic and spicy gochujang. If you taste the soup in the beginning, you’ll be like “ahh, what is this?”. But after 10-15 minutes of boiling, you’ll be like “ahh, exactly this!”

(Note: In Korea, the proper name for this dish is gang-doenjang-bibimbap (강된장비빔밥).  The gang (강) means “strong”)

Alrighty, enjoy ya’ll! Dan-yul out 🕺

Doenjang Bibimbap
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Doenjang Bibimbap & Dotorimuk Banchan

A simple, hearty bibimbap that brings out the flavors of fresh doenjang. 
Course: Easy
Servings: 1 people

Ingredients

Doenjang Bibimbap

  • Tofu - 1/2 block 150 grams
  • Zucchini - 1/3 length of your pointer finger
  • Onion - 1/2 
  • Shiitake Mushrooms - 2
  • Spring onion - 1 stalk length of your forearm
  • Cheongyang chili pepper - 2 peppers or use 1 Jalapeno

Doenjang Seasoning

  • Doenjang - 2 Tablespoons
  • Gochujang - 1/2 Tablespoon
  • Minced garlic - 4 teaspoons not Tablespoon!
  • Anchovy-Kelp Broth - 1 cup

Dotorimuk Banchan

  • Dotorimuk acorn jelly - 400 grams 
  • Soy sauce - 2 Tablespoons
  • Vinegar - 2 Tablespoons
  • Sugar - 1 Tablespoon
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - 1 Tablespoon
  • Seaweed sheets - 5-8 

Instructions

Prep Bibimbap:

  • You'll want to eat with rice, so get some rice started.
  • Now for prep: Cube tofu piece into small blocks. Then cube the zucchini, onion and shiitake mushrooms into small pieces. Next, cut the chili peppers and spring onion into thin slices as well.
  • Place a pot on medium heat. Then place in the zucchini, onion, and Shiitake mushrooms pieces. Stir around and sweat the vegetables for 1 minute. 
  • Then add-in the Doenjang (2 Tablespoon), Gochujang (1/2 Tablespoon), Minced Garlic (4 teaspoon). Mix it all around in the pot. 
  • Then add in the anchovy-kelp broth (1 cup)
  • Raise the heat to a medium-high and let the stew simmer and reduce for at least 10 minutes. Stir the pot once in a while as it reduces.
  • Once lot of the liquid has reduced (you'll see larger bubbles), add in the tofu cubes and chili peppers slices. Let it reduce for 3 more minutes. 
  • Once the soup turns chunky, it's finished. Get a ladle and scoop over a bed of hot rice. Bon Appetit!

Make Dotorimuk

  • Put water into a pot and bring up to boil. Blanche the dotorimuk for 1 minute. Then slice into bite-sized squares.
  • Use your hands and shred-up the seaweed sheets.
  • Make dressing by mixing: Soy Sauce (2T), Vinegar (2T), Sugar (1T), Sesame Oil (1T), Sesame Seeds (1T) and Seaweed Sheets (5-8 sheets). Thoroughly mix everything together.
  • Use your chopsticks to place some of the seaweed sheets over the dotorimuk. Then drizzle the dressing over all the pieces. Bon Appetit!

Notes

  • Feel free to add some beef or seafood into the stew
  • If stew tastes too salty, add some water or broth. If it tastes too bland, add more doenjang paste.
  • See video below for more details

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Samgyetang – Ginseng Chicken Soup

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Samgyetang. It’s regarded in Korea as a soup with medicinal properties. That’s because we its made with wild roots/plants that are used in traditional herbal medicine. The most common herbal is ginseng. Ironically, I didn’t use it in this recipe. I mistakingly thought the Samgyetang herbal kits included it. But the soup came out incredibly delicious without it. Let me show you the basics of samgyetang.

Samgyetang

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The key taste variable are those medicinal herbs. If you have access to a Korean mart, ask the staff for Samgyetang jeh-ryo (삼계탕 재료). This translates to ingredients for Samgyetang. They will point you to these packets with wild medicinal herbs. Here’s a few more details about these herbs:

  • Ginseng: It’s the most common ingredient in Samgyetang. It’s rich in both taste and nutritional value. Many people love to eat this root – they save it for the end. (So don’t toss it out after using it for the broth)
  • Milk vetch root: It’s the dried root of Milk Vetch Tree (scientific name is Astragalus propinquus). It has been used for many centuries in traditional Korean medicine to correct ‘spleen deficiency’.
  • Acanthopanax: It’s the outer covering, or peel, of Siberian ginseng. It’s used in Korean herbal medicine to treat conditions such as rheumatic pain and arthritis in the limbs, and weakness or pain in the knees and lower back.
  • Oriental raisin tree: It’s used to treat fever, parasitic infection, as a laxative, and a treatment of liver diseases, as well as hangover treatment. (That’s right – there’s a whole hangover industry made from raisin tree!)
  • Korean angelica: We use the roots of this plant. It’s used in herbal medicine for its anti-androgenic properties.

After reading through those descriptions, you may feel like Samgyetang is a panacea (😅). But don’t expect to cure yourself with one bowl of Samgyetang. (Or else it wouldn’t sell for $9.99). Besides the purported “health benefits”, these medicinal herbs also infuse a unique taste to the chicken broth. At the very least, you will get a burst of endorphins!

Samgyetang
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Samgyetang - Korean Ginseng Soup

Korea's traditional herbal chicken soup. 
Course: Medium
Servings: 1 people

Ingredients

  • Young whole chicken - 500-600 grams
  • Samgyetang herbal kit - 1 package 80 grams
  • Spring onion - 1 stalk forearm sized
  • Ginseng - 1 stalk optional
  • Water - 4 cups

Stuffed Rice

  • Glutinous rice - 1/3 cup
  • Jujubes - 3
  • Korean chestnuts - 3-5 
  • Garlic - 3-5 cloves

Broth Seasoning 

  • Salt - few shakes
  • Black pepper - few shakes
  • Sesame seeds - few shakes

Spicy Chicken Dip (Optional)

  • Gochugaru - 1/4 cup 
  • Minced garlic - 1 Tablespoon
  • Vinegar - 1 Tablespoon
  • Soy Sauce - 2 Tablespoons
  • Sugar - 1 teaspoon
  • Wasabi - small dab 1/2 teaspoon
  • Samgyetang broth -  1/4 cup

Instructions

  • Take out a mixing bowl. Wash the glutinous rice and drain the water. Do this 3x. Then fill with cold water and set it aside for 1 hour.
  • Prep chicken: (1) Snip-off wing-tips. (2) Snip-off the tail (3) Snip-off any visible fat near the cavity of the bird (4) Use a spoon and scrap out any excess debris/blood/etc left in the inside of the bird (5) Thoroughly wash the chicken under running water - including the inside of the bird. (6) Use soap and hot water and wipe down kitchen sink. 
  • Open Samgyetang Herbal kit. Place all of the herbs into the broth pouch.
  • After 1 hour, drain the rice. Set aside to drip off excess water. 
  • Stuff the chicken: Place 2 garlic cloves, 2 chestnuts, 1 jujube & all of the rice into the chicken. Then cut a hole into the side of the chicken skin (reference video). Cross the chicken legs and fit the upper leg through the hole. 
  • Take out a large pot. Place stuffed chicken into the pot. Then place-in the broth bag and spring onion stalk. You can also throw-in extra cloves of garlic (2-3 max), chestnut and jujube (1-2 max) into the water. As well as a ginseng stalk if you have it. 
  • Bring the pot up to boil without a lid. Once it's boiling, let it hard boil (without the lid) for 10 minutes. Then place the lid on. Reduce heat to a medium-low or low - we're looking for a gentle boil. Then let it boil for 50 minutes with the lid on.
  • After 1 hour, turn off the heat. (Note: If the broth has reduced too much, simply add more water and let it reduce for another 10 minutes. No problem!)
  • Then plate the chicken. Now, the soup will taste bland. Before eating, place a small dab of the 'broth seasoning' onto your spoon and mix into the broth. Don't add too much, but season to taste!
  • Optional: Make the spicy seasoning and use it as an extra dipping sauce for the chicken.

Notes

  • If the broth reduces too quickly, add more water. Then, let it reduce for 10 more minutes. 
  • See video below for more details.

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Dinner Banchans 4: Cucumber Beef Stir-fry, Spicy Braised Tofu, Squid Radish Soup

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Dinner Banchans 4. Today, we take on 2 of my go-to banchans and 1 classic soup. (You know, you always gotta fit a soup into a proper Korean meal!) The banchans are Cucumber Beef Stir-Fry and Spicy Braised Tofu. And the soup of the day is Squid Radish Soup. Those three fit the definition of a classic homecooked meal.

Dinner Banchans 4

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You don’t see many recipes that involve cooking cucumber. But don’t dismiss it just yet. If you cook cucumbers properly, they taste marvelous. The crunchy texture is amazing with beef. Now, the key step in our Cucumber Beef Stir-fry (소고기오이볶음) is salting the cucumbers and then squeezing the water out of them. That way, the stir-fry doesn’t release too much liquid when it sits out on a plate.

The spicy braised tofu (두부조림) is also amazing. If you make it at home, I’ll guarantee you’ll be wanting to share the recipe with family and friends. The secret to this recipe is getting the right balance of soy sauce, gochugaru and garlic. Then letting it simmer so the flavors can blend and infuse into the tofu pieces.

The squid radish soup (오징어무국) is also one of my favorite homecook’d soups. I was debating whether to include this in our video as it looks so plain, so humble. But that’s the point! It’s not a heavy stew. Rather, it’s a light and refreshing soup that you eat with a bowl of rice. Eat in the morning for breakfast, or for dinner.

This is my 4th series of Dinner Banchans. Check out the others here…

Dinner Banchans 4
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Dinner Banchans 4: Cucumber Beef Stirfry, Spicy Braised Tofu, Squid Radish Soup

A few more classic banchans to consider for your dinner tonight
Course: Easy
Servings: 1 people

Ingredients

Cucumber Beef Stirfry

  • Cucumber - 1 whole
  • Salt - 1 Teaspoon for salting cucumbers to release water
  • Minced beef - 100 grams
  • Spring onion - 1 stalk forearm-sized
  • Minced garlic - 1/2 Tablespoon
  • Sesame oil - 1/2 teaspoon few drops
  • Sesame seeds - few shakes for final garnish

Minced Beef Marinade

  • Soy Sauce - 1 Tablespoon
  • Sugar - 1/2 Tablespoon
  • Minced pear or pear juice - 1 Tablespoon
  • Mirin - 1 Tablespoon
  • Black pepper - few shakes

Spicy Braised Tofu

  • Tofu - 1 package 300 grams
  • Water - 1/4 cup
  • Salt - few shakes

Soy Sauce Marinade

  • Spring onion - 1 piece forearm-sized
  • Minced garlic - 1/2 Tablespoon
  • Gochugaru - 1 Tablespoon
  • Soy Sauce - 3 Tablespoons
  • Mirim - 1 Tablespoon
  • Sugar - 1/2 Tablespoon
  • Sesame oil - 1 Tablespoon

Squid & Radish Soup

  • Squid - 1 whole
  • Korean Radish - 1 thick section measure length of your thumb
  • Anchovy-Kelp broth - 3 cups

Soup Seasoning

  • Minced garlic - 1/2 Tablespoon
  • Salt- 1/2 Tablespoon
  • Gochugaru - 1/2 Tablespoon
  • Spring onion - 1 piece forearm-sized

Instructions

Cucumber Beef Stirfry

  • Cut cucumber into thin slices. Place the slices in a mixing bowl. Sprinkle some salt (1 teaspoon) over the slices. Then toss the slices so the salt is evenly mixed in. Let it sit for 40 minutes. 
  • In the meanwhile, let's make the marinade: Mix together all of the ingredients under 'minced beef marinade'. Then place the minced beef into it. Stir it around and let it sit. 
  • Cut spring onion into thin slices. 
  • After 40 minutes, bend one cucumber slice with your finger. (It shouldn't snap.) Rinse the slices under cold water 2-3 times and get all the salt off. Then use your hands and squeeze the water out.
  • Then take out a frying pan. Put on medium heat and put in some oil. Once it is hot, place spring onion slices in. Then add in the minced garlic (1/2 Tablespoon). Mix it all around. Then add in the marinated beef. 
  • Stir the marinated beef until there is little liquid left on the bottom of the pan. Then add in the cucumber slices. Stir it around for one minute. Turn off the heat.
  • Now, take a quick sample of the beef. You can add in a few shakes of salt if it tastes slightly bland. Or add a pinch of sugar if it tastes too salty. 
  • Now turn off the heat. Drizzle a few drops of sesame oil (1/2 Teaspoon) to finish it. 
  • Garnish with sesame seeds. Bon Appetit!  

Spicy Braised Tofu

  • Take tofu out of package. Pat-down the tofu block with a paper towel to get rid of excess liquid. Cut the tofu into small bite-sized blocks. Then pat-down the pieces once more. Finally, salt each piece with a few shakes of salt (not too much).
  • Cut spring onion into thin slices. Place into a small mixing bowl. Then add all of the other ingredients listed under "soy sauce marinade". Mix well. 
  • Take out a large frying pan. Put in oil and place on a medium-high heat. Then add tofu pieces in and let it develop a slight crisp on one side. (Give the frying pan a quick swirl to make sure the pieces are not sticking). Then flip each piece over and let it cook on the otherside.
  • Once they get a crisp on both sides, place spoonfuls of the sauce onto each tofu piece. 
  • Next, put water (1/4 cup) into the frying pan. This will braise the tofu pieces. Let them gently simmer for 3-5 minutes. 
  • Once the sauce reduces down, turn off the heat. Plate the tofu and eat with rice. Bon Appetit!

Squid Radish Soup

  • Clean the squid. Cut into small bite-sized pieces. (Reference video for more details.) 
  • Peel Korean radish. Then cut into thin, small pieces. (Cut it thin, so it can boil quickly)
  • Cut the spring onion into thin, small slices.
  • Take out a pot. Place in the anchovy-kelp broth (3 cups). Then add-in the sliced radish pieces. Place on medium-high heat and bring it up to boil. Then, let it boil away for 5 minutes. 
  • After 5 minutes, add in the minced garlic (1/2 Tablespoon), salt (1/2 Tablespoon) and gochugaru (1/2 Tablespoon). Let the soup gently simmer for another 3-5 minutes (or until the Korean radish turns soft). 
  • Then finally add in the squid pieces. Let it boil for 2 minutes.
  • Skim the residue off the top of the broth. Add-in the spring onion pieces. 
  • Bon Appetit!

Notes

  • See video below for more details

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Korean Breakfast Banchan 4: Siraegi-guk, Korean Steamed Egg, Spinach Tofu Muchim

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Today’s Korean Breakfast Menu is Siraegi-guk, Korean Steamed Eggs and Spinach Tofu Muchim. During my stay, my mom has been routinely cooking these banchans for breakfast. And I’ve been enjoying them so much! I put the recipes on film so I could replicate it back in Korea. Each of these dishes (besides the steamed eggs) are vegetarian-friendly and packed with deep flavor. Try them out! They’re filling but won’t make you feel heavy.

Korean Breakfast 4: Siraegi-guk, Korean Steamed Egg, Spinach Tofu Muchim

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Here are a few cooking notes about each recipe.

Siraegi-guk: At Korean markets, you will find radish greens. These are the leaves and stems that sprout out of Korean radishes (see below). For this soup, you can use either the fresh or dried ones. The fresh greens are called moo-chung (무청) in Korean. The dried ones are called Shiraegi (시래기). I prefer to the fresh ones. But if you do buy the dried version, soak them in water for a couple of hours.

Korean Steamed Eggs: My mom likes to make her steamed eggs using anchovy-kelp broth (vs. plain water). It makes the dish taste so much better. (I made a simpler version here). Also, she likes to put the egg mixture through a strainer which makes it taste more silky and smooth.

Spinach & Tofu Muchim: This recipe is fail-proof. Well, the only thing to avoid is over-boiling the spinach. Boil them for only 30 seconds. That way, the spinach has chewing texture.

Also, here is a quick link on how to make anchovy-kelp broth. Happy eats ya’ll!

Korean Breakfast 4: Siraegi-guk, Korean Steamed Egg, Spinach Tofu Muchim
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Korean Breakfast 4: Siraegi-guk, Korean Steamed Eggs, Spinach Tofu Muchim

Siraegi-guk, Korean Steamed Eggs, Spinach Tofu Muchim
Course: Easy
Servings: 3 people

Ingredients

Siraegi-guk

  • Fresh Radish Greens or Siraegi - 2 stalks
  • Anchovy-Kelp Broth - 5 cups
  • Doenjang paste - 2 Tablespoons
  • Tofu - 250 grams
  • Minced garlic - 1 Tablespoon
  • Green onion - 2 Tablespoons
  • Salt - 1 teaspoon

Korean Steamed Eggs

  • Eggs - 5
  • Mirim - 1 Tablespoon
  • Anchovy - Kelp Broth - 2 cups
  • Salt - 1/2 Tablespoon
  • Green onion - 3 Tablespoons

Spinach Tofu Muchim

  • Spinach - 2 large fistful
  • Tofu - 250 grams
  • Soy sauce - 2 Tablespoons 
  • Sesame oil - 1 Tablespoon
  • Sugar - 1/2 Tablespoon
  • Sesame seeds - 1 Tablespoon
  • Salt - 1-2 shakes optional, to taste

Instructions

Siraegi-guk

  • Give the radish greens an initial rinse. Then bring a pot of water up to boil. When boiling, put the radish greens in (put them in stem-side first). Blanche them (with lid on) for 2-3 minutes. 
  • Put blanched greens through a strainer. Wash them under cold water. Then give them 2-3 good squeezes and take out the excess water. Chop the radish greens into small bite-sized pieces. Set aside
  • Put 5 cups of anchovy-kelp broth into a large pot. Bring it up to a boil. Once the broth is boiling, place in 2T of deonjang paste. Then put the diced radish greens in. Place lid on. Once broth starts to boil again, start your timer for 7 minutes. 
  • In the meanwhile, chop up the green onion into small pieces. And cut tofu into small cubes. 
  • After 7 minutes, place in 1T minced garlic into the soup. Place lid back on and let it boil for 2 minutes so the garlic can infuse into the broth.
  • After 2 minutes, place the tofu pieces in. Let it cook for a final 2-3 minutes (or until the radish greens turn soft). 
  • Finally, use a soup ladle and skim the bubbles off the top. Give it a taste - if slightly bland, place in about 1 teaspoon of salt. Finish off with some green onions.
  • Serve and enjoy! 

Korean Steamed Eggs

  • Crack 5 eggs into a microwave-safe bowl. Thoroughly beat the eggs.
  • Pour 1 Tablespoon of mirim in the egg mixture.
  • Then pour in 2 cups of anchovy-kelp broth. Mix it together.
  • Put in 1/2 Tablespoon of salt. Put 3 Tablespoons of green onions. Mix it again.
  • Place plastic wrap over the bowl. Poke a few holes into it so it will steam.
  • Cook into the microwave for 7 minutes. 
  • Take out and serve (be careful, its hot!)

Spinach Tofu Muchim

  • Start by grabbing 2 fistfuls of spinach: Wash and take the stems off them
  • Place tofu into a kitchen towel and squeeze the water out. Then use a knife and smoosh down on the block. Turn it into small crumbles (refer to video).
  • Make marinade: Mix 2T soy sauce, 1T sesame oil, 1/2T sugar, and 1T sesame seeds. 
  • Place frying pan on medium heat. Place teaspoon of cooking oil in. Once its hot, put tofu crumbles in. Then place half of the marinade in. Stir around until there is no more liquid in the pan. Take out of pan and set aside. 
  • Then bring a pot of water up to a boil. Season the water with some salt. Once water is boiling, blanche spinach in for 30 seconds. After 30 seconds, strain them and run under cold water. Strain them once more. Then gently squeeze the water out of the spinach.
  • Place the squeezed spinach into a large mixing bowl. Use your hands and de-tangle them. Then place the seasoned tofu crumbles in.  Add the other half of the sauce in. Mix it around. Give it taste. If it tastes slightly bland, add 1-2 shakes of salt (don't add too much). Give a final mix. 
  • Plate and enjoy!

Notes

  • I didn't end up using all of the seasoned tofu - only about 1/2 
  • Click here for the anchovy-kelp broth recipe. 
  • Refer to video below for more details

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Korean Oxtail Soup – Kkori Gomtang

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Korean Oxtail Soup (‘Kkori Gomtang’ in Korean). If I had to choose my last meal, this would be it. It’s a wonderfully light soup with morsels of fall-off-the-bone meat. Many people are not familiar with oxtail meat. But its cheap and perfect for slow-cooking!

Korean Oxtail Soup - Kkori Gomtang

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Every Korean Thanksgiving, my family gathers at my grandma’s place in the Jeolla-do countryside. She loves to serve this soup as a welcome meal. And now, I look forward to seeing that large steel pot of Korean Oxtail Soup simmering away in the kitchen. The light beefy aroma reminds me that I have come home.

My grandma (who is sitting next to me now) insists that I write that she usually slow-simmer this soup for half-a-day 🙃 (not only for 5 hours). As the oxtail boils for longer, the broth turns milky (almost sticky) and richer in flavor. It remind me of pho broth.

I have been asking her how she gets the broth to taste so good. She always says…pfff! It’s the easiest soup in the world. All you need is time. Never understood what she really meant by it. But seeing her make it from start-to-finsh, I realized that it is indeed just that.

Hours and hours of slow-cooking.

If you’ve never tried oxtail, this is a perfect recipe to sample it! Bon Appetit ya’ll 😋

Korean Oxtail Soup - Kkori Gomtang
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Korean Oxtail Soup - Kkori Gomtang

Oxtail that has been slow-simmered in a light and refreshing broth. Say hello to your new hangover soup. 
Course: Easy
Servings: 3 people

Ingredients

  • Oxtail meat - 1kg ~2 lbs
  • Cow trotter - 1/4 kg ~1/2 lb
  • Water - 25 cups 6 liters

Stew Seasoning

  • Green onion - few stalks
  • Salt - few shakes
  • Black pepper - few shakes

Instructions

Clean Meat & Pre-Boil

  • Wash the meat pieces under running water. Then fill a large mixing bowl with water. Let the meat pieces soak in the water for 30 minutes. 
  • After 30 minutes, drain the residual water. And rinse-off the meat again.
  • Then place each meat piece in a large pot. Fill the pot with just enough water to cover the meat pieces. Bring the pot up to a boil on a high heat.
  • Once it starts boiling, drain out the pot. And give the boiled meat pieces one final wash under running water. 
  • Place each cleaned, boiled meat piece back into the pot. Now fill the pot up with 25 cups of water. (If you're pot is small, reference notes.)
  • Then bring the pot back to boil on a high heat. Once it starts to boil, use a soup ladle and scrape off the residual scum on the surface. 
  • Then reduce your heat to LOW (Important!). Let it gently simmer for at least 5 hours. 
  • Note: Every 2 hours, open the lid and skim-off the residual oil.
  • After ~5 hours, you will end up with a rich and milky broth. And the meat will be pull-apart soft.

Seasoning Soup

  • Dice green onion into small pieces.
  • Mix 1 Tablespoon of salt and pepper in a small dish. 
  • Scoop yourself a bowl of broth, alongside a few oxtail pieces. 
  • Place green onions into your bowl. Season to taste with the salt & pepper. 
  • Optional, but highly recommended: Mix in few scoops of white rice into your bowl. Bon Appetit! 

Notes

  • If your pot is small, start with 4L of water. After 2-3 hours of boiling, add-in 2L of water. 
  • Make sure to season your bowl with salt & pepper before eating. 
  • Scoop in a few spoonful of cooked white rice into your stew - makes it very hearty!
  • See video below for more details

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Korean Mushroom Hot Pot

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Korean Mushroom Hot Pot. Aka Beoseot Jeongol (Jeongol means ‘Hot Pot’). It’s a simple, healthy dish that builds on the earthy flavor of mushrooms. Make it vegetarian. Or if you want to feel sexy, throw in some shabu-shabu beef and udon noodles 🙂

Mushroom Hot Pot

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My mom used to make this dish when we were younger. I remember fighting with my sister about what noodles to drop into the broth. I was always an “udon” guy. My sister preferred “ramen” noodles. I would plead my case … that udon is much better as ramen noodles suck up too much of the broth. But she would rebuttal: “I’m older – so deal with it.”

Its funny that particular dishes brings back so many childhood memories. Just like songs from the 90’s.

(Usher – 8701… anyone?)🕺

Mushroom Hot Pot
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Korean Mushroom Hot Pot

Simmer your favorite mushrooms in a delicious Korean broth. Uh-dic-ting!
Course: Easy
Servings: 3 people

Ingredients

  • King Oyster Trumpet mushrooms - 3 
  • Shiitake mushrooms - 3
  • Oyster mushrooms - 3
  • Button mushrooms - 3
  • Enoki mushrooms - 1 package
  • Spring onion - 1 whole stalk
  • Onion - 1 whole
  • Carrot - 1 piece length of your pointer finger
  • Baby Napa Cabbage or use Bok Choy - 5 large leaves
  • Udon noodles - 1 package
  • Shabu Shabu beef - 1 whole

Broth Ingredients

  • Water - 2 Cups
  • Soup Soy Sauce - 3 Tablespoons
  • Minced garlic - 1 Tablespoon
  • Deonjang - 1/2 Tablespoon
  • Gochujang - 1 Tablespoon
  • Gochugaru - 3 Tablespoons
  • Sugar - 1 Tablespoon

Instructions

Prep Mushrooms

  • Clean each mushroom thoroughly under running water.
  • Slice the trumpet mushroom into thinner pieces (reference video).
  • Split oyster mushroom into smaller pieces with your finger. 
  • Cut Shiitake mushrooms and button mushroom in half. 
  • Cut the stem off the enoki mushrooms and split the bundle in half.

Prep Veggies

  • Cut the entire spring onion stalk into the length of your pointer finger. Then cut the white stem in half again. Repeat for green portion as well. (reference video)
  • Cut the carrot piece into rectangular slices. 
  • Cut onion into thin slices. 
  • Cut napa cabbage into smaller sections. 
  • Measure ~1 cup of shabu shabu beef. Set aside. 

Make Broth

  • Take out a large pot. Place-in all of the listed ingredients under "Broth Ingredients".
  • Place the pot on medium-high heat. Use a spatula and throughly mix-in all of the ingredients.
  • While the broth is still luke-warm, place in the beef pieces. (Boiling them in low-heat prevent them from fusing together). Once the pieces are fully cooked, take them out with chopsticks. Set aside for later.
  • As soon as the broth comes to a boil, turn off the heat. 
  • Then place-in all of the mushrooms and fresh vegetables around the frying pan. Place the boiled beef in the center. 
  • When you are ready to eat, turn the heat back on. When the broth start boiling, throw in the udon noodles (optional)
  • Bon Appetit and enjoy!

Notes

  • See video below for more details
  • The amount of broth my seem small at first, but the veggies will release alot of water. 
  • If however, you want more broth: Take out a small bowl. Mix 2 cups of water with 3 Tablespoons of soup soy-sauce. 
  • Feel free to use any mushrooms you like. 

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Gamjatang – Pork Bone Soup

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Gamjatang. A spicy, hearty soup made from pork bones. It’s a famous stew in Korean, known as an effective hangover food. Yes, – you heard correct! In fact, many gamjatang restaurants are open 24 hours. Many drunk people stumble in late-night to have a bowl before calling it a night. Or crawl-in first thing in the morning to shake off that nasty (soju) headache!

Gamjatang

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There a few special ingredients in this stew:

The first special ingredient is pork spine bones. Pork spine may seem exotic, as its rarely used it western cuisines. But it is simply amazing when making broth. With this specific cut, you can make a light and milky broth. The broth is not overpowering and  harmonizes any flavors or spices you add to it. Pork spine bones also have some of the best-tasting, tender meat stuck to it. The only catch is that you have to poke at it (or suck them out) to eat it. Kinda like eating crabs – get in there with your hands!

The second ingredient is radish greens (무청). Radish greens are the sprouted greens of Korean radishes. I add some images below for your reference.

In Korea, we like to use these fibrous greens as they holds their form and chewing texture well – even when boiled for a long period of time. However, in our recipe, we will use boy choy as a substitute. Radish greens is hard to find outside of Korea.

The third key ingredient is perilla leaf seed powder (들꺠가루).  It’s made by grinding perilla leaf seeds. Gamjatang restaurants in particular will use alot of this in their stew. It help balance out the saltiness of the soup and adds a touch of herbal flavor.

This recipe is rated medium difficulty.  It involves a number of involved steps and special ingredients that are hard to procure. If you see this on a menu at a Korean restaurant, give it a try!

Gamjatang
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Gamjatang - Spicy Pork Bone Soup

We make a rich and umami stock using pork spine. Then add potatoes, veggies and Korean spices to make a hearty stew. For this stew, don't be afraid to get in there with your hands. 
Course: Medium
Servings: 3 people

Ingredients

Stew ingredients

  • Pork spine bones - 1.5 kg ~3 lbs
  • Potatoes - 4 medium-sized each, about the size of your palm
  • Bok choy - 6-10 stalks the more the better
  • Perilla leaves - 10 
  • Spring onions - 2 whole stalks leeks work well too
  • Onion - 1/2 a whole

Stew seasoning

  • Gochujang - 1 Tablespoon
  • Doenjang - 1 Tablespoon
  • Gochugaru - 3 Tablsepoons
  • Minced garlic - 1 Tablespoon
  • Soup soy sauce - 1/3 cup
  • Fish sauce - 3 Tablespoons 

Final Seasoning

  • Perilla Seeds Powder - 4 Tablespoons
  • Salt - 1/2 teaspoon to taste

Instructions

Prep bones

  • There are a lot of impurities in the spine bones. Let's start by cleaning them: Take out your largest pot. Put the bones in. Pour enough cold water to cover the bones. Set aside for one hour. After one hour, change the water out with fresh new water. Then let it sit again for another hour. 
  • After a total of 2 hours, drain the water again. Then put bones in the pot. Refill with enough cold water to cover the bones. Now, we will give the bones a rapid boil: Put your pot on high heat and bring it up to a boil. Once the water starts to boil, turn off the heat and drain the pot (be careful not to burn yourself). 
  • Wash each bone under cold running water. Shake off any visible impurities. Then place each cleaned bone back into the large pot. Fill the pot with 12 cups of water. Place on high heat and bring up to a boil.

Make Broth

  • Once the pot comes to a boil, add in 1 stalk of spring onion and the onion. Let it boil away on a high heat for 10 full minutes. 
  • After 10 minutes, reduce the heat down to a medium-low heat. Place the lid over the pot and let it gently simmer for another 50 minutes on medium-low. It should be a gentle boil. 

Prep vegetables & sauce

  • While you wait, let's prep the vegetables: Give each bokchoy stalk a thorough wash. Then chop the ends off each. Then, take out a small pot, pour some water in and bring it up to a boil. Then blanche the leaves for 1 minute. Drain and cool the leaves down under cold running water. Then, squeeze the water out of the leaves and set aside.
  • Use a peeler and take the skin off the potatoes. Cut the potatoes in half. 
  • Cut spring onion stalk into smaller pieces. Then roll the perilla leafs and cut them into small strips.
  • Make marinade sauce: Thoroughly mix all of the listed ingredients under 'stew seasoning'. 
  • Take out a small mixing bowl. Drop in a few spoonfuls of the stew seasoning sauce and coat the blanched bok choy. Set aside.

Cook stew

  • After 50 minutes, take the lid off. Take out the spring onion and onion piece out of the broth.
  • Then add in the potatoes. And the seasoned bok choy. 
  • Finally, add in the remaining stew seasoning. 
  • Put the lid back on. Let everything boil together for another 15 more minutes.
  • After 15 minutes, take off the lid. Skim the surface with a ladle and scoop out any oils, impurities. Take a sip of the soup here. 
  • Add salt. Then the perilla seed powder. Then throw-in the sesame leaf and spring onion pieces. Let the soup boil for a final 2-3 minutes. 
  • Congrats! Your done! Pour a few ladle-full into a big bowl. Eat with hot rice. 

Notes

  • Soup will taste even better the next day - the more boils, the better it tastes! 
  • If you can not find pork spine bones, you can also use baby back pork ribs.
  • See video below for more details

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Korean Mussel Soup – Light and Refreshing

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Korean Mussel Soup. Who doesn’t like mussels? It’s light on the stomach and fun to pick at. Perfect for your next Netflix binge. Today, I will show you how to prep mussels the Korean way.

Korean-Mussel-Soup
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Korean Mussel Soup is a very popular type of anju (bar foods) in Seoul. When drinking soju, taking a sip of the mussel soup works well as a chaser. It’s often the first thing that many people order, alongside a few other anju banchans.

One of my favorite dining bars in Seoul also provide a few packets of Spicy Shin Ramen. They use the leftover broth from the mussel soup, throw in the noodles, and instantly make a bowl of spicy seafood ramen. It’s my favorite part! The mussel broth adds a nice layer of umami to the ramen. A few slurps of this spicy ramen and the whole table regains enough energy… for another round of soju 🙂

건배 ya’ll!

Korean Mussel Soup
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Korean Mussel Soup - Killer Broth!

Today, we boil fresh mussels and use its natural flavors to make a light and refreshing broth. Perfect for a light meal. Right before a Netflix binge session!
Course: Easy
Servings: 2 people

Ingredients

  • Fresh Mussels - 1 kg Ok to use less, 500-600 grams
  • Onion - 1/2 a whole
  • Spring onion - 1 stalk forearm piece
  • Korean chili pepper - 1 whole if using Jalapeno, use 1/2 a whole
  • Water - reference notes
  • Salt - 1/2 Tablespoon
  • Minced garlic - 1 teaspoon

Instructions

Mussel Prep

  • Give your mussels a thorough wash under cold water. Then take a quick inspection: Fresh mussels should be tightly closed OR they should close when you tap them. Throw out the shells that are wide-open or unresponsive.
  • Then pull the "beards" off each mussel. (Some may not have one.) If you see barnacles or other debris on the shell, use another shell to scrape it off. 
  • Give the shells a final rinse under cold water.

Make Pot

  • Use a large frying pan with high walls or a wide pot. Place cleaned mussels in. Then pour enough water to almost submerge the mussels (reference video).
  • Cut the 1/2 onion in half again. Then chop the spring onion stalk in half. Use a knife to split the chili pepper. Place all of them into the pot.
  • Put the pot on high heat and bring it up to a boil.
  • Once pot begins to boil, reduce the heat to a medium-high. Add in minced garlic and salt. (Note: You will see alot of foam on the surface. No need to skim that off - it will disappear by itself soon)
  • Once most of the foam disappears, the soup and mussels should be ready to eat. Turn off heat. 
  • Garnish pot with a few slices of spring onion and chili peppers. Enjoy!

Notes

  • If you want to make ramen, save some of the broth: ~2 cups of broth for every package of ramen.
  • For Korean ramen, I would recommend Nongshim Shin Ramen or Neoguri Ramen
  • Reference the video below for more details

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Spicy Tofu Bowl with Samgyeopsal

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Spicy Tofu Bowl with Samgyeopsal (Pork Belly). That’s right! Today, we will fuse together two Korean dishes: Soondubu Stew and Samgyeopsal.

Spicy TofuSkip to Recipe

So what does it taste like?

Well, the stew tastes like Soondubu – spicy, smoky and deep in flavor. Get a few, large spoonfuls of the silken tofu and broth. Pour it over hot rice and mix it together. Take a bite and instantly – your eyes will open up. In fact, you will find yourself smiling from the amazing taste.

But wait, it’s not over! Go back to the stew and pick out a few slices of grilled pork belly. The endorphins in your brain will start flowing 🙂

Ok, perhaps a bit exaggerated. But this is a must-try recipe!

Spicy Tofu Bowl
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Spicy Tofu Stew with Pork Belly Strips

Together, we will bring Soondubu and Samgyeopsal into one dish! Get ready to feel your endorphins flow~
Course: Easy
Servings: 2 people

Ingredients

  • Samgyeopsal Pork Belly Strips - 300 grams
  • Extra soft tofu silky - 1 tube
  • Onion - 1/4 a whole
  • Spring onion - 1 stalk size of your forearm
  • Water - 1/4 cup 
  • Mild chili pepper - 2 optional, garnish
  • Enoki mushrooms - 1/2 a package optional, garnish

Spicy marinade

  • Gochujang Korean red chili pepper paste - 1 Tablespoon
  • Gochugaru Korean red chili pepper flakes - 1 Tablespoon
  • Mirim or any white cooking wine - 2 Tablespoons
  • Soy Sauce - 2 Tablespoons
  • Sesame oil - 1 teaspoon
  • Sugar - 1 teaspoon
  • Black pepper - few shakes

Instructions

  • Cut Samgyeopsal into 2 inch strips. Cut onion, spring onion and chili peppers into thin slices. Then cut the stem off the enoki mushrooms and give them a thorough wash. Set aside. 
  • Make spicy marinade: Take out a large mixing bowl and mix-in all of the listed ingredients
  • Put frying pan on a medium-high heat. Once hot, place the Samgyeopsal pieces in (without any oil). Grill pieces until you get searing on one-side. Turn off then heat.
  • Use tongs or chopsticks to pick out each meat piece and place them into the mixing bowl with the spicy marinade. (Note: Do not pour the meat into the marinade... we don't want all the grease from the frying pan to get into the marinade). Use your chopsticks to coat each meat piece thoroughly.
  • Use a few paper towels to wipe out the grease in the frying pan. Place the frying pan on a medium heat. Once it is hot, place the coated meat pieces back in. Put in the onion slices. Then, put in the water immediately.
  • Next, place the silky tofu in. Use any kitchen utensil to gently break up the very large pieces of tofu. Then, let it boil for 30 seconds - so it can absorb the flavors of the stew.
  • Finally, place enoki mushrooms in. Top it off with chili peppers and spring onions.
  • Eat with a bowl of hot rice 🙂

Notes

  • You can replace pork with beef. Thinly sliced beef (shabu-shabu cuts) would work well
  • If you are vegan, try using king oyster mushrooms (cut into thin sections)
  • Eat with a bowl of hot rice
  • See video below for more details

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