04
Jan 12

Galbi (Korean Beef Short Ribs) in Slow Cooker

I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?

Galbi in Slow Cooker

Ingredients:

  • 4 lbs beef short ribs
  • 12 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tbsp minced ginger
  • 1/4 brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup cooking sake
  • 2-3 tbsp red pepper flakes
  • toasted sesame seeds

Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.

What do you think? How easy was that?

Galbi (Korean Beef Short Ribs) in Slow Cooker

Ingredients

◦ 4 lbs beef short ribs
◦ 12 cloves garlic, crushed
◦ 6 green onions, chopped
◦ 3 tbsp minced ginger
◦ 1/4 brown sugar
◦ 1 1/2 cups soy sauce
◦ 1/4 cup sesame oil
◦ 1/4 cup rice wine vinegar
◦ 1/4 cup cooking sake
◦ 2-3 tbsp red pepper flakes
◦ toasted sesame seeds

Instructions

Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions.
http://cynthiakim.com/2012/01/04/galbi-korean-beef-short-ribs-in-slow-cooker/


28
Dec 11

Bulgogi (Korean Marinated Beef) and Mashed Sweet Potato Pizza

I think I have a new favorite pizza. This was seriously one of the best pizzas that I’ve ever made at home, and the hubby couldn’t agree more. He was literally thinking about it for days. It takes a little bit more effort than the usual “throw on the toppings and pop it in the oven” kind of pizzas, but it was so worth it. Plus, a hubby who loves something you make is priceless.

Bulgogi and Mashed Sweet Potato Pizza

Ingredients:

  • bulgogi
  • mashed Korean sweet potatoes (gogooma)
  • pizza dough
  • grated mozzarella cheese
  • mushrooms
  • chopped green onions
  • black pepper
  • crushed red peppers

Directions:

Pre-heat oven to  450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!

I would have to say that this was the star of the show, good ol’ Korean mashed potatoes or gogooma. My mother-in-law gave me so much gogooma to take home, and I was wondering what to do with them. I definitely put them to yummy use!

I quickly mashed them with some butter, milk, salt and pepper.

I had my bulgogi marinating for a few hours, and cooked it up on the stove.

Then let it cool, and chop into pieces. I was too impatient, and chopped them immediately after cooking. I wouldn’t recommend this. Hot.

Roll out the dough (hubby’s job), and spread a layer of the mashed sweet potatoes right on the dough. Mashed gogooma is dangerously good.

Then grate some mozzarella cheese (also hubby’s job). Be very generous.

Now top with bulgogi and mushrooms…

And black pepper and some more mozzarella. Mo’ cheese mo’ betta.

After baking for somewhere between 10 and 15 minutes, it should look like this, minus the green onions. Immediately sprinkle on chopped green onions. I like to chop diagonally. It looks fancier.

What do you think? Would you try mashed sweet potatoes on your pizza?

Bulgogi (Korean Marinated Beef) and Mashed Sweet Potato Pizza

Ingredients

◦ bulgogi
◦ mashed Korean sweet potatoes (gogooma)
◦ pizza dough
◦ grated mozzarella cheese
◦ mushrooms
◦ chopped green onions
◦ black pepper
◦ crushed red peppers

Instructions

Pre-heat oven to 450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!
http://cynthiakim.com/2011/12/28/bulgogi-korean-marinated-beef-and-mashed-sweet-potato-pizza/


14
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

So where did I leave off in Part 1? That’s right. Hubby finished deep frying the 40 wings. Believe me…I would have been just as happy to eat them like that, but then it wouldn’t be Korean Sweet & Crispy Chicken Wings. They would just be Crispy Chicken Wings. Not that there’s anything wrong with that!

While these wings rest, it’s sauce time!

Slice about 1 cup of ginger, while you wait to get 1 cup of water boiling. This is a must. Do not leave the ginger out.

Add the ginger slices, 2 tbsp of soy sauce, 1 cup of brown sugar, and ¼ cup of vinegar to the boiling water. Then boil it over medium heat. It’s starting to smell good already!

After  5 minutes, add 1 cup of mool yeot (corn syrup). Then the tedious part: boil it for another 30 minutes or more over medium heat. It seemed like an eternity for me, but finally it started to thicken. Finally!

While I waited for the sauce to thicken, I got the other ingredients ready, because I like to plan ahead. Not really, but I just get really scatterbrained in the kitchen. So every bit of preparing helps. Other ingredients: roasted sesame seeds, dried red peppers, dried and crushed red chili peppers, and peanuts.

I had to transfer the sauce to a big pot to mix in the chicken wings, so plan accordingly. Perhaps use a big pot to begin with?

Toss in the wings…

Then the other ingredients, and mix, mix, mix! After mixing, turn off the heat.

Let them cool on a baking sheet (or anything, really) in one layer so that they don’t stick to one another.

Oh, and these extra goodies are so money! They’re practically a dessert! I let them cool in the pot and threw them on top of the chicken later…with my hands! Sneaking some into my mouth, of course.

Ready to go to the potluck! It was very much appreciated. Success!

Wait!

Remember the Korean Pickled Radish I made recently? How perfect is this combo??? Too bad, I ate all of the radish before I made the chicken. I wouldn’t have had enough for the potluck anyways. Oh well, next time!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/14/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-2/


13
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

I made this a couple of weeks ago for our church Married Couples Fellowship potluck. I didn’t post it sooner though, because I was too lazy (lots of photos). So I found a solution to my laziness and decided to make it a two-part post. If you haven’t noticed, “Daily Dose” hasn’t been very daily lately, because I’ve been busy working on applications and what have you. OK, so I guess I haven’t been lazy. I’ve been busy.

So like I was saying, I made this for a potluck for about 20 people plus some half-people (kids). I was nervous, because it was my first time making this, and I didn’t want to screw it up for a potluck. Or else, I would have had to make a trip to the Korean market and pick up some ready-made food. It was an Asian-themed potluck. To my surprise, it turned out to be a hit at the potluck. I think. Either that, or everyone was being really nice.

And as usual, Maangchi never fails. Here is her recipe.

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings)

Ingredients:

  • 40 pieces of chicken wings
  • 2 tsp salt
  • 1/2 cup flour
  • 1/2 cup starch powder
  • 2 eggs
  • 1 tsp ground pepper
  • vegetable oil
  • 1 cup sliced ginger
  • 2 tbsp soy sauce
  • 1 cup brown sugar
  • 1 cup corn syrup (mool yeot)
  • 1/4 cup vinegar
  • 1 cup peanuts (or any kind of nuts)
  • 1/2 cup roasted sesame seeds
  • dried red chili pepper or dried and crushed red hot chili peppers
Directions:
  1. Bread and deep fry: Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
  5. Sauce for coating: Prepare a big wok or pan.
  6. Place 1 cup of water in the wok, and heat it up.
  7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
  9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
  10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
  11. Mix it up: Reheat the sauce.
  12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.

For vegetarians: Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

  1. Place plastic wrap on your cutting board.
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
  3. Cut it into bite size pieces, and enjoy!

I bought two packages of about 20 wings each. Rinse them in cold water and drain. So bare and naked.

Transfer the wings into a large mixing bowl and add the breading ingredients: salt, pepper, flour, starch powder (I used corn starch), and 2 eggs.

Go ahead. Don’t be afraid. Mix them by hand. I always use disposable gloves for stuff like this. No need to scrub your hands after.

Get the vegetable oil all hot and ready to go.

***Note: All of the deep frying was done by my hubby. Thank you.***

He wanted a little shout-out.

There he goes, frying away! He doesn’t trust me to handle things like this. I mean, he worries that I’ll burn myself.

Fried once…

Fried twice…

Look how beautifully crispy they look!

We had wings laying around everywhere!

And here we have the twice deep fried 40 wings (minus a couple). They were yummy enough to eat as-is! As-was?

But you’ll have to wait until tomorrow to see the rest! Trust me! It’s worth it!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/13/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-1/


06
Oct 11

Korean Pickled Jalapeños

I remember loving this side dish since I was little. It’s called go-choo jang-ajji. It’s the perfect combination of sour, sweet, and salty that complements any meal. I eat it with just about everything…honestly. My mouth is watering just looking at it!

Korean Pickled Jalapeños

Ingredients:

  • jalapeños
  • white vinegar
  • soy sauce
  • sugar

Directions:

  1. Fill a jar with sliced jalapeños.
  2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
  3. Let it sit at room temperature for a day and 1-2 days in the refrigerator…if you can’t resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!

That’s it!

Korean Pickled Jalapeños

Ingredients

◦ jalapeños
◦ white vinegar
◦ soy sauce
◦ sugar

Instructions

1. Fill a jar with sliced jalapeños.
2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
3. Let it sit at room temperature for a day and 1-2 days in the refrigerator...if you can't resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!
http://cynthiakim.com/2011/10/06/korean-pickled-jalapenos/


04
Oct 11

Korean Pickled Radish

I’ve been dying to try Korean-style fried chicken at home! But I know I wouldn’t be 100% satisfied no matter how good the chicken turned out, if I didn’t have the moo (radish) to complement it. You see, I always need my extras…all the sides, condiments, whatever. Fried chicken without the pickled radish is like pizza without toppings. My hubby would be fine with that. But not me.

Korean Pickled Radish

Ingredients:

  • Korean radish (moo)
  • vinegar
  • white sugar
  • water

Directions:

  1. Peel moo and chop up into 1/2 to 1 inch cubes.
  2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
  3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
  4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
  5. Enjoy with fried chicken or with anything else as a side!

Here is my 5 pound moo in all its glory. The best part about it was that it was under $1!

Cut the ends off…

Then peel…

Then cut into 1/2 to 1 inch thick slices…

And finally into cubes. And you can go ahead and clean up your knife and cutting board. I always clean as I go. It’s an OCD tendency of mine.

In a mixing bowl, mix a 1:1:1 ratio of vinegar, white sugar, and water. I almost never use white sugar, but I have it just in case. You don’t want brown pickled radish…weird. Also, I used about 2/3 cup of each for my 5 pound moo.

Put the moo cubes into the mixture and mix them around.

Transfer the moo and juice to a container.

And make sure that all of the moo is submerged in the liquid. If you need more liquid, just remember 1:1:1.

Just let it sit on your kitchen counter for a full day and then in the refrigerator for another day or two.

Then it’s ready to go! The sweet and sour crunch of this side is the best. I prefer it over cole slaw with my fried chicken. But maybe that’s just the Korean in me.

What about you? What do you prefer?

Korean Pickled Radish

Ingredients

◦ Korean radish (moo)
◦ vinegar
◦ white sugar
◦ water

Instructions

1. Peel moo and chop up into 1/2 to 1 inch cubes.
2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
5. Enjoy with fried chicken or with anything else as a side!
http://cynthiakim.com/2011/10/04/korean-pickled-radish/


22
Sep 11

Kimchi Gooksoo (Kimchi Noodles)

When you’re feeling really lazy in the kitchen (seems to be a common theme for me these days), and you want something quick but still yummy, kimchi gooksoo to the rescue! It’s so easy, Kuma can almost do it! And it sure beats ramen (at least for me). It’s perfect for a quick lunch, or even dinner, especially on a hot summer day (which is nowhere to be seen these days :( ).

Kimchi Gooksoo

Ingredients:

  • well fermented kimchi, 1 cup chopped
  • thin Asian noodles (somyun, soba, rice noodles, etc.)
  • sesame oil, 1 tbsp
  • sugar, 2 tsp
  • hot pepper flakes, 1 tsp
  • kimchi juice, 1 tbsp
  • white or wine vinegar, 1 tbsp
  • hot pepper paste to taste (optional)
  • soy sauce to taste (optional)
  • chopped green onion
  • roasted sesame seeds

Directions:

  1. Cook noodles until al dente. Rinse with cold water, and make sure noodles are cold and drained well.
  2. Add kimchi, sesame oil, sugar, hot pepper flakes, kimchi juice, and vinegar. Hot pepper paste and soy sauce are optional. Mix well, taste, and add anything according to taste.
  3. Sprinkle with green onions and roasted sesame seeds.

Disclaimer: The measurements stated above are estimates. Please listen to your heart, and add ingredients accordingly.

Kimchi Gooksoo (Kimchi Noodles)

Ingredients

◦ well fermented kimchi, 1 cup chopped
◦ thin Asian noodles (somyun, soba, rice noodles, etc.)
◦ sesame oil, 1 tbsp
◦ sugar, 2 tsp
◦ hot pepper flakes, 1 tsp
◦ kimchi juice, 1 tbsp
◦ white or wine vinegar, 1 tbsp
◦ hot pepper paste to taste (optional)
◦ soy sauce to taste (optional)
◦ chopped green onion
◦ roasted sesame seeds

Instructions

1. Cook noodles until al dente. Rinse with cold water, and make sure noodles are cold and drained well.
2. Add kimchi, sesame oil, sugar, hot pepper flakes, kimchi juice, and vinegar. Hot pepper paste and soy sauce are optional. Mix well, taste, and add anything according to taste.
3. Sprinkle with green onions and roasted sesame seeds.
http://cynthiakim.com/2011/09/22/kimchi-gooksoo-kimchi-noodles/


09
Sep 11

Dweji Bulgogi (Spicy Pork) Tacos!

Instead of carne asada tacos, and instead of rice and dweji bulgogi, I decided to mix it up and make dweji bulgogi tacos! The best of both worlds! I think I love tacos more for the cilantro and onions than for anything else.

Remember this?? *stomach growls*

All you need to do is get some veggies ready, and you’re ready to eat! I know what you’re thinking about the perilla leaves and mint. They don’t belong here. Oh, but they do! For a low-carb meal, use the perilla leaves instead of tortillas. But if you want it all (like I do), try this…

Yum yum!!! So many fragrant veggies and more importantly, so many flavors!

Taco without a perilla leaf.  Still good, but I love me some perilla leaves!

Hungry yet?

Dweji Bulgogi (Spicy Pork) Tacos!

Ingredients

◦ pork belly (pork shoulder), 1 1/2 lbs
◦ hot pepper paste, 1/3 cup
◦ onion, 1 medium sliced
◦ garlic, 4 cloves minced
◦ ginger, 1/2 tsp minced
◦ green onions, 3 chopped
◦ green chili pepper (optional)
◦ hot pepper flakes, 2 tbsp
◦ brown sugar, 2 tbsp
◦ soy sauce, 1 tbsp
◦ black ground pepper, 1/2 tsp
◦ sesame oil, 2 tsp
◦ roasted sesame seeds
For tacos:
◦ small corn tortillas
◦ onions, cilantro, mint, perilla leaves, radish, limes

Instructions

1. In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
2. Heat up the pan over high heat.
3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
For tacos:
4. Assemble tacos by with dweji bulgogi, tortillas, and your choice of veggies.
http://cynthiakim.com/2011/09/09/dweji-bulgogi-spicy-pork-tacos/


08
Sep 11

Spicy Stir-Fried Pork (Dweji Bulgogi)

I don’t know about you, but I have a love-hate relationship with pork. I love pork and everything it stands for…like yummy, fatty, greasy deliciousness. But I feel so guilty, because it’s so yummy, fatty, and greasy! What’s a girl to do??? When in doubt, just enjoy. Life’s too short.

I usually make this when I don’t feel like making such a mess in the kitchen and can’t think of anything else. It’s super easy and quick! Almost too easy! Recipe is from Maangchi, of course. Thanks, Maangchi!

Dweji Bulgogi

Ingredients:

  • pork belly (pork shoulder), 1 1/2 lbs
  • hot pepper paste, 1/3 cup
  • onion, 1 medium sliced
  • garlic, 4 cloves minced
  • ginger, 1/2 tsp minced
  • green onions, 3 chopped
  • green chili pepper (optional)
  • hot pepper flakes, 2 tbsp
  • brown sugar, 2 tbsp
  • soy sauce, 1 tbsp
  • black ground pepper, 1/2 tsp
  • sesame oil, 2 tsp
  • roasted sesame seeds

Directions:

  1. In a thick bottomed wok or  pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
  2. Heat up the pan over high heat.
  3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
  4. Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi.

Watch how easy this is!

I always have some pork belly in the freezer for those “in case of emergency” days. You know…those “don’t feel like cooking”/”don’t have much time”/don’t have much in the kitchen” days.

You can get the chunks of pork belly that are not sliced up like this. I like the chunks even better, but I’m just working with what I have. Plus, it was more appropriate for what I did with this dish (which will be a later post…hint hint).

I know this will be frowned upon by many of you, but I did trim the fat off of some of the pieces. Hey! I have three weddings to attend in the next month! But as you can see, there is still plenty of fatty goodness left.

These are all the veggies you need. So easy and you should have all of these in your kitchen anyways! I used a jalapeño instead of green chili pepper. And yes, I used 75% more garlic than Maangchi’s recipe calls for. But you expected that, right?

Prepare all your veggies…

And throw them into the pan with the pork.

Then add all of the other ingredients: hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil. Beautiful, isn’t it?

Take one more look.

Mix, mix, mix over high heat continuously for about 10 minutes or until the pork is cooked. I’m so hungry now!

Transfer to a plate, sprinkle some sesame seeds, and dig in! Check back tomorrow, and I’ll show you what I did with this!

Spicy Stir-Fried Pork (Dweji Bulgogi)

Ingredients

◦ pork belly (pork shoulder), 1 1/2 lbs
◦ hot pepper paste, 1/3 cup
◦ onion, 1 medium sliced
◦ garlic, 4 cloves minced
◦ ginger, 1/2 tsp minced
◦ green onions, 3 chopped
◦ green chili pepper (optional)
◦ hot pepper flakes, 2 tbsp
◦ brown sugar, 2 tbsp
◦ soy sauce, 1 tbsp
◦ black ground pepper, 1/2 tsp
◦ sesame oil, 2 tsp
◦ roasted sesame seeds

Instructions

1. In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
2. Heat up the pan over high heat.
3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
http://cynthiakim.com/2011/09/08/spicy-stir-fried-pork-dweji-bulgogi/


07
Sep 11

Soy Sauce Marinated Eggs


I came back home after a fun and long Labor Day weekend and remembered that I had these eggs marinating away! And it was oh-so-tasty! I think I just ate about 5 of these right now.

I always thought I could only have these yummy eggs in jangjorim (a Korean beef side dish). Whenever I see jangjorim at a restaurant, I’d rather go for the eggs than the beef. They’re just so good…so much more fun than regular hard-boiled eggs.

Soy Sauce Eggs

Ingredients:

  • 15 hard-boiled eggs
  • 1 cup soy sauce
  • 1/2 cup cooking sake
  • 1/2 cup water
  • 4 tbsp brown sugar
Directions:
  1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
  2. Add soy sauce, sake, water, and sugar.
  3. Simmer for 20 minutes over medium heat. Mix around occasionally.
  4. Keep eggs in soy sauce when storing.

Get a large pot of eggs and get them boiling! Might as well make a large batch, if you’re gonna do it. I used 15 eggs. It’s not that much.

After boiling, peel all the eggs. I love hard-boiled eggs. They’re healthy and cute.

I can’t hard-boil eggs and not give any to Kuma. She loves eggs. She’ll get her lazy butt up and trot over to the kitchen whenever she hears the egg shells cracking…funny girl.

Put all the eggs back into the pot, and add the soy sauce, sake, water, and sugar.

To pepper or not to pepper…

Of course I peppered. I don’t think it made much of a difference in taste, but it sure does make it look more like a party.

After simmering for a few minutes, they start to get a happier glow. And it smells so good!

This is Day One of soy sauce marination. Good thing I had to leave for the Labor Day weekend, or else I never would have seen Day Five.

And Day Five…soy sauce has successfully permeated through the whites. Delicious!

Soy Sauce Marinated Eggs

Ingredients

◦ 15 hard-boiled eggs
◦ 1 cup soy sauce
◦ 1/2 cup cooking sake
◦ 1/2 cup water
◦ 4 tbsp brown sugar

Instructions

1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
2. Add soy sauce, sake, water, and sugar.
3. Simmer for 20 minutes over medium heat. Mix around occasionally.
4. Keep eggs in soy sauce when storing.
http://cynthiakim.com/2011/09/07/soy-sauce-marinated-eggs-egg-jorim/