Tuesday, September 29, 2009

Baby Mushrooms

Here's a quick and easy banchan. I tend to take whatever vegetables I have in my fridge at the time and just mix them all up together. 
   

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I bought some baby mushrooms and decided to make it for a breakfast side dish one lazy Sunday morning.


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Heat up a pan with 1/2 TB sesame oil and about 1/2 TB of minced garlic.


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Wash and cut your mushrooms.


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Add the mushrooms along with some sliced onions to the pot and saute it it with about 1/4 TB of dwen-jang.


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Season it with some sesame seeds and you're ready to serve! A quick and easy banchan. =)

Monday, September 28, 2009

Clear Ojinguh Gook - (맑은 오징어국)

 

I know I've been gone a long time and I'm going to cheat and not even give a new recipe but something that I should have finished up long ago. It's crazy because I'm not working and my son is in preschool which means I have a LOT of time to myself. Yet, I feel busier than ever just going around and doing random things. I'm supposed to go back to work soon, but taking this last year off has been a blessing in disguise. I feel so much better and re-energized!

I keep saying how I wish there was a way that I never had to work again. Wishful thinking. In this economy, I guess I should be happy that I have something to go back to. =P 
 
Anyhow, here we go! Clear ojinguh gook. I have no idea what else to call it! All the women in my family make this soup for special occasions like choo-suk or my Grandpa's jae-sah. I think the reason is because it's quite time consuming because there are a lot of steps. It's a "special" gook that we eat once or twice a year. 


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First go and grab some book-uh.  This is the brand my MIL sent from Korea.  It’s great.  I don’t know if they sell it here.  =/


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Anyhow, grab about 1/2 cup of book-uh with some dashima (sea kelp - thanks to whoever pointed that out!) and boil it in about...oh let's say 8 cups of water. Boil it for about 20 minutes or so while you're getting everything else prepared. I didn't measure anything yet again. Sorry. Am I becoming a Korean mother on you? A little bit of this and a little bit of that! =)


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Wash and clean your squid and bring a pot of water to a boil.


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Drain about 1/2 cup of beef...


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Slightly boil the squid. This really helps in getting the fishy smell out and it also gets rid of all the excess liquid from the squid.


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Chop up about two cups of moo.


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In a pot, heat about 1 TB of sesame oil, 1/2 TB of minced garlic, and 2.5 TB of gook ganjang.


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Add the beef and saute until done.


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Chop up your squid like so....


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And add the squid and moo and mix it for a little bit.


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Then add the book-uh broth and some tofu and let it boil for about 30 minutes on low heat. The broth will eventually turn white.


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The finished product! Munchkin *LOVES* ojinguh so this is one of his favorite gooks. =)

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