Wednesday, October 21, 2009

Anchovie Dwen-jang gook - (멸치 된장국)

Tap. Tap. Tap. Are you still there? It seems just as I start to build up site traffic on this blog, I go on a hiatus. It's tough trying to keep up this blog sometimes...especially when I don't step foot into the kitchen for two weeks at a time. =P Also, I realized that every since I upgraded my camera (50D baby!) that I'm afraid to take it into the kitchen for fear it might get splashed on, dropped, etc.

Anyhow, here goes a simple dwenjang gook using anchovy broth.    


I add roughly 7 cups of water to a pot along with 5-6 dried anchovies and some dried sea kelp.

After everything comes to a boil, add 1TB dwenjang, 1/2 TB minced garlic, 1TB gook ganjang, 1/2 TB minced garlic and let boil on low heat.

I decided to use bokchoy today. I washed and cut up 3 bunches of it.

Toss the bokchoy in and continue to boil.

I also threw in a handful of chopped up moo (daikon radish).

A handful of sliced onions...

And finally some kongnamool.

Let everything boil together for about 30 minutes.

And you're ready to serve! It's a fresh and light gook perfect for picky little Korean toddlers. =)

Sunday, October 4, 2009

Chuseok Rice Cakes - 송편

I warned you, there are absolutely NO measurements so this 'recipe' might be a little useless. However, I wanted to put this up so that it can jog my memory when I attempt to make it one day (hopefully soon). When I make it, I promise to write down the measurements I use. =)          

MIL (my friend's) started off with some rice flour. She said the flour was FRESH straight from Ktown. I guess there are places that sell fresh rice flour like this. Who knew?

She took some HOT water and seasoned it with a little salt. The water was salty enough that I could taste the salt, but not overwhelmingly salty. "A little bit of salt" is what you need in the hot water she said. =P You then add "just enough" hot water to bring the rice flour to a dough consistency.

You don't want it too firm, nor too pliable. You want it JUST RIGHT.

MIL made three wonderful fillings. Too bad I can't tell you what they were because she said it in Korean and I forgot. Yeah, I'm beginning to think this recipe is REALLY useless. =)

I know this one! It's red beans! She said all you have to do is soak the beans and then boil it. After it's boiled, you season it with a dash of salt and some sugar.

I don't know what this was, but it was SOOOO good. It's some type of bean.

Then you just take the dough and flatten it out. The key was to keep it a bit thick. I tried to make it thin like a mandoo and all the insides popped right out. =P

Make them all like so...(aesthetics was obviously not our strong point). I think the UGLY ones were made by my dear friend Y. =P

Then place them in a steamer for about 15 minutes. It was interesting because she just stacked them on top of each other. I thought they would stick to each other, but they didn't.

After 15 minutes, the dduks were done!

She washed them in a bit of water mixed with sesame oil.…

After letting them dry for a while...

We were ready to devour them. My pictures aren't that great because I was too busy popping these suckers into my mouth. They tasted wonderful all warm and sticky. Happy belated Korean Thanksgiving!!!


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