Saturday, December 20, 2008

Mandoo w/pork - Korean style pork dumplings - (돼지 만두)

This is not like a traditional Korean Cuisine recipe. I wasn't able to take as many step-by step pictures as I would have liked. Here goes...

First get about 1.5 cups of ground pork and 1 TB of minced garlic. Saute the pork on a frying pan with about 1 TB of sesame oil.

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Chop up about 1 cup each of green onions, chives, and bean sprouts. Make sure to boil the bean sprouts and squeeze out all the excess liquid.

Then add about 1 cup of chopped up onions, 2 cups of chopped up glass noodles, 1/2 cup of chopped up carrots, and mix it around well.

Mix everything well like this and add a dash of pepper and some salt to taste.

Get some white egg wash and begin stuffing your mandoos. There are many ways to do this. We chose to stuff them in this form. When you're finished using all the stuffing you can take these and freeze them for later use. Steam them or fry them!

This is a picture of mandoo I made before. These came out much prettier so I thought I would post them up as well. =P

Saturday, December 6, 2008

Food Index


Al Tang – Fish Egg Soup – 알탕


Anchovy Bokeum - Stir Fry Anchovy - 멸치 볶음

Andong Jjim Dak – 안동 찜닭


Baby Mushrooms

Baked Ziti


Beh-Choo Gook – Napa Soup - 배추국

Beef Bones 101

Beef Round Cakes – 동그란땡


Beef with Broccoli

Dol Sot Bibimbap - 돌솥 비빔밥


Will continue to add to the list as I have time…

Wednesday, November 12, 2008

Kimbap - Korean Style Rice Rolls - (김밥)

There are many ways to make kimbap and you can pretty much put whatever you want into them. Tuna, kimchi, beef, etc. This is my version of kimbap and it's always a hit in our household.

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First gather your ingredients. Here I have dan-moo-ji (which is precut for kimbap use), sushi nori (gim), fish cakes, imitation crab, spinach (I cheated and got store-made), carrots, pickles...

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Get some type of seasoned beef and slice it up thin - again I cheated by using pre-marinaded galbi from the store. You can use boolgogi or even ground beef marinaded lightly in soysauce and sugar.

And lastly some fried eggs and slice it up thinly like so. The key to frying an egg like this is using LOW heat. Just pour the egg onto the frying pan on low heat and leave it there until it's firm and easy to flip over.

Begin by using a mandolin to thinly slice your cucumber.

Do the same with your carrots and lightly sautee it with some sesame oil.

Lightly heat your fishcakes on a frying pan and slice it up thin also.

Eventually you will have your ingredients ready like this...

Get as much rice as you want to use and season it with some sesame oil and sesame seeds and let it cool down to room temperature. You don't want the rice o be hot or else it will just crumple the gim.

After the rice and all the other ingredients have cooled down, create a work station like this...

Start by placing your gim on a sushi roller.

Spread the rice out as thinly and evenly as possible. Leave a little room at the bottom without rice because this makes wrapping it a lot easier.

Add whatever ingredients you have towards the bottom like this.

The MR was kind enough to take a picture from the other side of me wrapping up the gimbap. Fold the empty part over everything as tightly as possible and use the roller to roll up it tightly.

Use your roller to make the roll firm.

When you're done rolling set aside and continue until you run out of ingredients.

I ended up making A LOT of gimbap today. This isn't even all of it because both the MR and Munchkin were eating as I was making it so they probably ate at least 5 rolls amongst the two of them. LOL.

Take a sharp knife and cut it up like this.

You're now ready to serve!!!

I ended up with tupperwares full of kimbap. I'm going to drop some off to my parents at work tomorrow!

Tuesday, October 21, 2008

Boo Dae Jigae - Base Soup - (부대찌개)

I finally went ahead and made boo-dae jjigae today.


  • 1/2 can spam
  • 3 sausages
  • 1 cup dduk
  • 1 green pepper and 1 red pepper
  • 1/2 small squash
  • 1/2 small onion
  • 1 cup kimchi and lots of kimchi juice
  • 2 mushrooms
  • 1 ramen
  • sauce: 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 Tb rice wine, 1 TB gook ganjang, 1/2 TB shrimp jut, 1 TB beef flavoring, 1 TSP salt, 1 TSP pepper

First cut up everything you need like so. I used about 3 sausages, 1/2 can of spam, 1/2 small onion, 2 mushrooms, 1/2 small squash, 1 jalapeno, 1 red pepper, and a fistful of green onions.

Add roughly 4 cups of water into a pot and bring it to a boil with some anchovies and dashima. Let the broth cook for about 15 minutes or so until the water is tinted slightly yellow.

Mix together the following: 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 Tb rice wine, 1 TB gook ganjang, 1/2 TB shrimp jut, 1 TB beef flavoring, 1 TSP salt, and 1 TSP pepper for the sauce and set it aside.

In a pot, add the kimchi and bring it to a boil and saute it for about 5-10 minutes. I used a jungol pot on our dining room table, but if you don't have one just cook it in a large pot on the stove and serve immediately while piping hot.

Then add your spam and sausages and let it cook for another 5 minutes.

Add all your remaining vegetables and mix well.

Throw in the mushrooms last and then add the boiling anchovy/dashima broth from earlier.

Add the peppers and green onions....

Along with the sauce and bring everything to a boil.

Add your dduk...

...and your ramen.

And enjoy as soon as the ramen is done! It's extra spicy so be careful!

PS. You can add pretty much anything to this soup that you have on hand such as tofu, udon, different varieties of mushrooms, etc. Use your imagination and get creative!


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