Wednesday, December 30, 2009

Cucumber Kimchi - (오이 소박이)

You're probably going to hate me for this, but I have a recipe without measurements for you. Another reason I haven't updated this blog as much is because it's SUCH a pain to 'measure' ingredients when you're a person who isn't used to measuring. =/ Even when cooking non-Korean foods, I hardly ever bust out the measuring utensils. I'm a taste as you go type of person.

Anyhow, I had a little free time today so I decided to make some cucumber kimchi.  My husband loves all types of cucmber based banchans, so I have an arsenal of cucumber recipes to keep him happy.


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First Cut a bunch of pickling cucumbers in half and then quarter them ALMOST all the way to the bottom. Let it sit in some salt water for a couple of hours like so.  I forgot to take pictures of a few steps, but after about 3-4 hours, rinse all the cucumbers under cool water.


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Meanwhile, prepare the *sok* - the insides were made with the following: (this is the closest you'll be getting to real measurements...sorry!)

  • 1 julienne carrot (I use my Japanese brand mandolin for this - it's the best!)
  • 2 cups of julienne moo
  • 1 bunch of buchoo cut into 1-inch sections
  • 1/2 cup of sliced green onions
  • 1 red pepper sliced thinly
  • 1/4 onions slice thinly (you don't really have to do this, I just used leftover onions from the ddukbokki I made today)
  • 1/2 cup of red pepper powder
  • 2 TB minced garlic
  • 3-4 TB of cooking wine
  • 1 TB sugar
  • 1 TB honey powder
  • dash of ginger powder and pepper and salt
  • 2 TB sesame seeds
  • 1 TB shrimp jut or just use fish sauce
  • a splash of sesame oil


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After you have each and every cucumber stuffed, leave it out for a night before placing inside the fridge.  You can start eating this about 3-4 days later.

 


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Enjoy! The MR said it turned out great and he devoured the last batch within a week.  In case I don't get back in time, HAPPY NEW YEAR everyone!  I truly hope you and yours have a wonderful, fabtabulistic, awesome, dreamy NEW YEAR!  Hug and kiss the ones you love and cherish every moment you have. =)

Monday, December 14, 2009

Spicy Oxtail Jjim - (매운 쇠꼬리 찜)

I know it's been such a long time since I did a food update. It partly has to do with the fact that I'm not cooking much these days and also when I do cook, I'm in such a hurry that I don't have time to pause and take pictures every step of the way.

The cold weather (can't deny that I'm a SoCal girl) has been quite annoying so I haven't been leaving the house much lately.

        

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After lounging around and doing absolutely nothing all morning, I finally got my butt in gear and headed over to the K-market. I bought a package of ox tails and decided to step outside the box a little.  I have yet to taste the *spicy kalbi jjim* I hear everyone raving about, so I thought I would make my own version of it at home.

 


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As always drain the blood for about 30 minutes, then boil the meat until all the gunk rises.



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Meanwhile, get your sauce ready. Mix together the following:

  • 1.5 cup water
  • 1 cup soy sauce
  • 1 TB minced garlic
  • 3 TB cooking wine
  • 3 TB sugar
  • 3 TB honey powder
  • 1 TB red pepper powder
  • 1/4 minced Asian Pear
  • dash of pepper
  • dash of ground ginger



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After the meat boils, give it a rinse under cool water...


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Add it back to the pot with the sauce and bring it to a strong boil. Once it's boiling, close the lid and let it simmer on medium/low heat for about 1.5 hours.


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I then prepped baby white potatoes, baby carrots, and dried daechus (jujubes).


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I also decided to add some mushrooms – just because I had them.



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After an hour, it should start looking like this...


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Add the potatoes, carrots and daechus and continue to let it boil for another 30 minutes.


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Finally, add the mushrooms and let it simmer for an additional 10-15 minutes.


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After about two hours of simmering, you're ready to serve!


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If you've cooked it long enough, the meat should just fall right off and melt in your mouth!  Enjoy.  The little guy loved it today.  =P  Hopefully I will find time to be back sooner than later.

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