Galbi Jjim (Korean Braised Short Ribs)

Galbi jjim was traditionally prepared and served during special occasions or celebrations only as meat was very expensive back in those days. Today it can be part of regular dinner menu.  Galbi jjim is very nutritious and the sauce is simply delicious that makes you want to have another bowl of rice! :)
It's originally use beef short ribs for this recipe but I substitute with pork ribs...

 

 

Serving size: 2 person

 

Ingredients:

Pork Ribs                                               1.5kg

Radish (medium size)                          1/2

Potato (medium size)                             2

Carrot (medium size)                             1

Onion (medium size)                             1

Garlic (minced)                                      2 tbsp

Soy sauce                                               5 tbsp

Black pepper                                          1/2 tsp

Honey                                                     2 tbsp

Sesame oil                                              1 tbsp

Water                                                      4 liter (2 liter - boiling pork ribs, 2 liter - make sauce)

Sesame seeds                                         for garnish

Spring onion                                          for garnish

 

Step by step photos:

 

 

 

1. Cut radish, potato, carrot and onion into large bite size.
2. Boil water in a large pot.  Put in the pork ribs and boil for 5-10 minutes over medium heat.
3. Take out the ribs from the boiling water and put aside.  Throw away the boiling water.
4. Wash the pot and place the ribs in.
5. Add in 2 liter of water, miced garlic, onion, soy sauce, and honey.  Stir in over medium high heat.
6. After 10 minutes, add in the radish, potatoes, carrots and black pepper.  Stir in, close the lid and let it simmer for another 1 hour over low heat. (* Stir all the ingredients from time to time to prevent they stick at the bottom and all ingredients are well soaked with sauce).
7. After one hour, open the lid and add in sesame oil. Stir and let it boil over high heat until the sauce thickens.
8. Serve on on plate and garnish with some sesame seeds and spring onion~

 

 



 

Ojingeochae-muchim (Seasoned Dried Shredded Squid)

The first time my family tried this side dish, the comments was quite good especially my brother who requested me try to make this dish every time he pays a visit ^^  He loves the chewiness plus some sweet and spicy after taste.  This is a super easy to make side dish and it is also one of the popular items in doshirak (Korean lunch box).  This side dish can be kept for long time in the fridge, so it's ok to make a big batch if you would like to.... My husband told me this is a great side dish with alcohol too.... >.<

 

Ingredients:

Dried squid                                                                            100g

Cooking oil                                                                            3 tbsp

Gochujang (Korean hot pepper paste)                                  4 tbsp

Honey                                                                                    3 tbsp

Minced garlic                                                                        1 tbsp

Sesame oil                                                                             1 tbsp

Sesame seeds                                                                         sprinkle for garnish

 

Step by step photos:

 

 

1. Cut dried squid into bite size pieces, about 5cm~8cm length.
2. Prepare a pan on low heat, add in cooking oil, gochujang, minced garlic and honey.  Saute and keep stiring for about 2 minutes to mix well.
3. Add in the cut squid and off the heat.
4. Mix thoroughly.
5. Drizzle with some sesame oil and serve on plate.
6. Sprinkle some sesame seeds on top~

Once it's cool down, keep in fridge in an air-tight container and it will last for long :)



 

Daktoritang/Dak Bokkeumtang (Korean Spicy Braised Chicken)

Daktoritang is a spicy chicken dish that is very easy to make and I find it a bit similar like our curry chicken dish without coconut milk :)
If you are busy and would like to make a dish that is quick and all-in-one (well balance of meat and vegetable), this would be a perfect dish! Have a try~ ^^

 





Serving size: 2 person

Ingredients:
Chicken                                                        1/2 chicken                                                    
Potatoes (medium)                                       2                                        
Carrot (medium)                                          1
Onion (medium)                                          1/2
Spring Onion (chopped - for garnish)         1 stalk
Sesame seeds (for garnish)                          sprinkle
Gochujang                                                    2 tbsp
Gochugaru                                                    1 tbsp
Honey                                                           1 tbsp
Minced garlic                                                1 tbsp
Soy sauce                                                      1 tbsp
Sesame oil                                                    1 tsp
Cooking oil                                                   2 tbsp
Water                                                            250 ml

Step by step photos:

 

 

1. Wash and cut the chicken, potatoes, carrot and onion into bite pieces and set aside.
2. Prepare the sauce by mixing gochujang, gochugaru, honey, minced garlic, soy sauce and sesame oil in a small bowl.
3. Heat a pot with cooking oil on medium heat. Add in the cut onions, carrots and potatoes and stir fry for 1 minute.
4. Add in the cut chicken and fry for another 1 minute on medium heat.
5. Add in the sauce and water, keep stiring to mix in the sauce.  Bring it to boil over medium high heat and let it simmer with lid closed for another 20 minutes on low heat.  Stir occasionally to prevent the chicken and veggies stick on the pot.
6. Open the lid and let it cook for another 10 minutes until the chicken is tender and the broth is slightly thicken.
7. Turn off the hear.  Serve on a plate and garnish with chopped spring onion~

Tip:

* I like my potatoes and carrots in mushy texture, therefore they were added in the beginning of the cooking process.  You can add it later when the chicken is half cooked ^^

Ttukbaegi Gyeran Jjim (Earthenware Bowl Steam Egg)

The first time when I tried Korean steam egg in a restaurant, I was surprised why the steam egg was cook inside an earthen bowl instead of a plate or bowl like we used to and the texture is different too??  So, I asked my husband (That time was boy friend :p), why and the answer is this gyeran jjim is boiled on the stove directly and it's a little bit more like a stew or soup where it's fluffy and has a texture like soft tofu.  Today I am gonna share this recipe ( I had tried a few times and it's not as easy as I thought >.<" I feel that our steam egg is easier compare to this...  Anyway, after a few attemps, this is the best outcome so far~ ^^).  Have a try~

 



Serving size: 2 person

Ingredients:
Egg (large)                                                            3 Eggs + 1 Egg yolk
Anchovy/Kelp broth                                             1&1/2 cup
Fish sauce                                                             1 tbsp
Spring onion (chopped)                                        1 stalk
Finely chopped carrot                                           For garnish

Step by step photos:

 

1. Prepare anchovy (8 piece) and kelp [(3cm x 3cm) 2 piece] broth in a pot with 2 cups of water for 20 minutes over medium heat.
2. Crack 3 eggs and 1 egg yolk in a bowl and add in fish sauce and spring onion.  Beat well.
3. After the broth is ready, transfer one and half cup of the broth to earthenware bowl.  Boil over medium high heat.
4. Once the broth starts to simmer, lower the heat to low.  Add the egg mixture and stir with a fork for about 10 seconds.
5. Close the lid and let it simmer over low heat for about 3-4 minutes until the egg mixture sizzle (*Keep an eye while it simmer as the mixture may flow out.  If it starts to flow, open the lid)
6. Once the egg mixture cook and has soft tofu texture, off the heat, garnish with some chopped spring onion and carrot.
7. Scoop out the egg and slurp~

Tips:

• More egg yolk is used in this recipe to get a more yellowish color steam egg :)
• Broth: you can subsitute with chicken/vegetable broth
• Fish sauce: I prefer Korean anchovy fish sauce compare to Thai fish sauce as the Thai fish sauce flavor is too strong...



Eomuk Bokkeum (Spicy Stir-fry Fish Cake)

Another Korean side dish for today! It's Eomuk bokkeum, spicy stir-fry fish cake.  This is an easy to make side dish (banchan) if you want to add some side dish to your main and the spicy, sweet and salty flavor goes really well with white rice!  You can use any type of fish cake for this dish.  The one that I used today is thin fish cake that is commonly use in Korean Tteokbokki (Hot and spicy rice cake).  I was told by my husband this is a doshirak (lunch box) friendly dish that most children love! ^^  This is a dish where you can serve it cold too, it can be kept in fridge up to a week or two.

 

Serving size: 2-3 person

 

Ingredients:

Fish cake                                                                                4 piece

Onion (Medium)                                                                    1/2                                                                                 

Carrot (Medium)                                                                    1/2

Garlic (Minced)                                                                      1 tbsp

Spring Onion (chopped)                                                         1 stalk

Green Chilli (Thinly sliced - For garnish)                              1

Gochujang (Korean pepper paste)                                          2 tbsp

Honey                                                                                     2 tbsp

Sesame oil                                                                              1 tbsp

Sesame seeds (For garnish)                                                   A pinch                   

Cooking oil                                                                            1 tbsp

 

Step by step photos:

 

 

 

 

1. Slice the fish cake into bite size.  You can slice it in any shape you prefer.  I sliced it a bit bigger size as I like to eat it with wrapping rice in it (same as rice with seaweed but substitute the seaweed with fish cake ;p)
2. Slice onion and carrot and heat a pan.
3. Drizzle cooking oil into the heated pan.
4. Add minced garlic and onion into the pan, stir-fry for about 30 seconds over low fire.
5. Add in carrot and stir-fry again for another 30 seconds.
6. Add in the fish cake and stir fry for about 2 to 3 minutes.
7. Add gochujang and honey and stir in to mix well with all the ingredients.
8. After all the ingredients are well mix with the sauce, off the fire and sprinkle some spring onion.
9. Garnish with green chilli slices and serve!