Pa Kimchi - Spicy Green Onions - (파무침)

Ingredients:

• 5 dans of jjook pa
  
• 1 CUP red pepper powder
• 1.5 TB sugar
• 2 TB honey powder
• 3 TB gga-nari fish sauce
• 1 TB fish sauce
• 3 TB rice wine
• 6 TB water
• 1 TB sesame seeds
• 0.5 TB salt
  

Take a look at the ingredients page to see a picture of the item.

Wash and clean 5 dans of jjook pa. Jjook pa is basically the same as regular greens onions, but they are thinner.



Mix together the ingredients listed above: 1 CUP red pepper powder,1.5 TB sugar, 2 TB honey powder, 3 TB gga-nari fish sauce, 1 TB fish sauce, 3 TB rice wine, 6 TB water, 1 TB sesame seeds, 0.5 TB ginger powder, and 0.5 TB salt.



Work the pepper mixture into the pa in thirds. Get 1/3 of the pa and 1/3 of the mixture and mix, and so on...



Once everything is mixed in well, let it sit for about 10-15 minutes. This will make the pa soft and much more easier to store.

Finally, store in a container overnight and then let it ferment inside the fridge for a few days.

After a few days it will be ready to serve!

Spicy Penne

Spicy penne pasta will be up shortly!

Pickled Peppers

I make a batch of these jalapenos for whenever we grill gogi at home. It's a great dipping sauce for various meats.


First wash and clean 8 jalapenos and 8 serrano chiles.


Use a mandolin to quickly slice all of the peppers into thin slices, then transfer the peppers into a pickling jar.


In a bowl mix together 3 cups water, 3/4 cup soy sauce, 1/2 cup vinegar, 2 TB rice wine, and 1 TB honey powder. Mix this together well and then pour it into the pickling jar with the jalapenos.


Let it sit out overnight and then transfer it into the fridge. Let it ferment inside the refrigerator for about a week before serving.



Just before serving, add some minced garlic and sliced onions onto a plate and then scoop up some sauce with the the jalapenos. This is a perfect dipping sauce for chadolbegi at home! Enjoy~

This is very similar to THIS.

Tang Soo Yook - (탕수육)

Needed:

• 0.75-1 LB. of pork (or beef)
  
• 1 TB rice wine, 1 TB corn starch, 1 TB tempura powder, 1 TB flour, 1 TB gook ganjang, 1/2 TB minced garlic, dash of salt and pepper
• 3/4 cup corn starch, 1/4 cup tempura powder (or flour), 1 egg, 1/4 cup water, and 3 TB oil
  
• Sauce: 1/2 cup of soy sauce (I used a mix of dark and light soy sauce), 1/2 cup sugar, 1/4 cup vinegar, 3 TB honey powder, 1/2 TB sesame oil, and 1.5 cups hot water.
• Vegetables: Whatever you would like! I used mushrooms, napa, onions, pineapples, and frozen garden vegetables.

Prep Time: 1 hour

First go and get some pork loins.

This step is purely optional! But I like to beat my meat with a tenderizer to make sure it's nice and soft.

Then use scissors to cut your meat up into thin 2-3 inch pieces.

Transfer the pork to a bowl.

Add 1 TB rice wine, 1 TB corn starch, 1 TB tempura powder, 1 TB flour, 1 TB gook ganjang, 1/2 TB minced garlic, and a dash of salt and pepper.

Mix it really well and set it inside the fridge while you ready everything else.

Prepare your vegetables like so. I used about 2 cups of frozen vegetables, 1/2 small onion, 4 napa leaves, and 3 mushrooms.

Retrieve your pork from the fridge and add 3/4 cup corn starch, 1/4 cup tempura powder (or flour), 1 egg, 1/4 cup water, and 3 TB oil.

Mix it really well together and you're ready to fry it.

Heat a pan full of oil and wait until it gets REALLY hot. Add your pork pieces one at a time and fry them.

Once you're done set this aside...you will be frying it again! (and again!)

Add some oil to a pan, let it get hot and add your fresh vegetables first and stir fry it for awhile.

Add a can of pineapples (I buy the Dole 8 oz. pineapple chunks) and keep stirring.

Finish off by adding your frozen vegetables and keep stirring!

In a cup mix the following: 1/2 cup of soy sauce (I used a mix of dark and light soy sauce), 1/2 cup sugar, 1/4 cup vinegar, 3 TB honey powder, and 1/2 TB sesame oil.

Add that mixture PLUS 1.5 cups of hot water to the vegetables and bring to a boil.

Mix together 5 TB of corn starch and 5 TB of water.

 
Add the mixture to the sauce and let it thicken up.

Keep cooking until the sauce is nice and thick. At this point do a taste test and add more vinegar if you like it more tangy. I ended up adding 1 TB of vinegar! Experiment and find your taste!

As for the pork pieces? Fry it again (and again) before serving. Fry it at least two times (even more times if you want to) to make sure it's nice and crispy!

Plate the pork with some sauce on top and you're ready to serve!  I just did this for the picture, but in actuality I like to keep everything separate and just dip the pork pieces in as I eat. That way, it stays crispy until the very last bite! =P

If you have the time...you should enjoy this with a nice bowl of Jja Jang Myun.

Jang Jorim -(장조림)

I decided to make jang jorim for the home and office.

Needed:

• 2.5-3lbs of beef (I used chuck roast)
• 2 serrano chiles (or more, that's all I had in my fridge)
• 2 jalapenos
• 10-15 cloves of garlic
• dae pa (large green onion/leek)
• small white onion
• dried Korean red pepper
• 6 hard boiled eggs
• 8 cups water, 1 cup soy sauce, 4 TB rice wine, 3 TB sugar, 1 TB honey powder, and 1 TB corn syrup

Total Prep Time: 2 hours



Begin by preparing your meat. Remove it from the plastic and use a large knife to cut it up into 3-inch chunks.



Let it sit in cold water for about 15 minutes to drain it of it's blood.



Meanwhile, wash and prep all your vegetables.



Hard boil some eggs for about 15 minutes, then remove from heat, peel them and set aside.



After the meat has been drained for a while, add enough water to cover and boil it for about 10 minutes until the gunk rises to the top.



And then........wash and clean both the meat and the pot.



In the pot add 8 cups water, 1 cup soy sauce, 4 TB rice wine, 3 TB sugar, 1 TB honey powder, and 1 TB corn syrup and turn up the heat. Note: If you don't have honey powder you can just add 1 more TB of sugar. I just LOVE the sweetness of honey powder so I tend to add it to everything.



Finally add your meat, and all the vegetables except the garlic cloves.



Let everything boil together for about 50 minutes and then remove all the vegetables that you used until this point and discard.



Add your eggs first and let it boil for about 20 minutes.



Then finally add your garlic cloves and some more sliced jalapenos and let it boil for about 15 minutes.



You're almost done! Let it sit until it cools down.



The beef should be really tender and very easy to shred using your hands.



Pour the leftover sauce into the meat through a strainer...



Slice the eggs and you can store them separately or together. I just stored this one together since I will be taking it into the office today.



This was Munchkin's breakfast this morning. He doesn't like egg yolk. =)



Tada! All ready to serve. Enjoy!

PS. For those of you who are non-Korean and have never seen this dish before. This is a side dish. Enjoy it with rice because it is quite salty and would most definitely give you a sodium overload if you eat it just by itself. =P