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.

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.

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

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.


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.


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.


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

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

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

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.

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

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

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

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

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

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

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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