Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
Put the soybean sprouts into a pot.
Add 2 ts of salt and 1 cup of water. Close the lid.
Bring to a boil over high heat, and boil for 15 minutes.
Drain the cooked soybean sprouts and let them cool down.
Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Bulgogi is a popular Korean dish, which many people translate as “Korean Barbeque.” But it is more than that. There are a lot of vegetables, too.
This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes. If you want to make the stew, first make bulgogi, don’t cook it, and then continue on to the second recipe.
Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey. *tip: Using a food processor is very convenient.
Prepare a large stainless bowl and pour the marinade sauce in it.
Slice the beef thinly, against the grain, to make it tender. *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.
Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.
Bulgogi stew (bulgogi jungol)
Ingredients:
marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.
4-6 servings
Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.
Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
Cook another 5-10 minutes over high heat and serve it. *tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew.
Korean Tofu stew, or “doenjang chigae,” is made with vegetables, tofu, and bean paste. It’s Koreans’ everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. This is the style I’m going to teach you to make today.
Almost all Koreans love this food, and I think you will, too!
Prepare a ceramic pot to put all the ingredients in.
Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot .
Cut zucchini into 2 cups worth of cubes, and put them into the pot.
Cut your onion into chunks, and put them into the pot.
Slice your green chili pepper, and put it into the pot.
Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot.
Chop up 4 shrimp and put them into the pot.
Mince 5 cloves of garlic and put it into the pot.
Your pot will now be 2/3 full with your ingredients.
Submerge everything in water and cook it over high heat. *tip: Don’t put too much water, just enough to cover everything
When it starts boiling, add 4-6 tbs of bean paste, stir the stew, and keep cooking
When the stew is sizzling and all ingredients are cooked, cut your tofu into cubes, chop up 1 green onion, and add them to the stew.
Occasionally stir the boiling stew with a spoon.
Serve it with a bowl of rice and other side dishes. *tip: to check whether or not the ingredients are cooked, taste the potato.
Korean style mixed green salad
Ingredients: a big bowl of mixed greens (you can replace it with lettuce), cucumber, 1 green onion, 1 clove of garlic, soy sauce, sugar, sesame oil, and sesame seeds
Wash a big bowl of mixed greens (5-6 cups) and drain it. If you use lettuce, tear it up into bite sized pieces.
Slice cucumber thinly (cut cucumber in half in length first, and slice it diagonally) and add it into the bowl.
Make the sauce by mixing up 3 tbs of soy sauce, 1 tbs of hot pepper flakes, 1 ts of sugar, and ½ tbs of sesame seeds and 1tbs of sesame oil
Mix the vegetables with the sauce
Transfer the salad to a glass bowl or a big plate and serve it
Serving it all together:
In a big bowl, place rice first, then add a scoop of doen jang jjigae and the vegetable salad (“gutgeorie”). Mix in some hot pepper paste and sesame oil. Wow, it’ll be delicious! : )
"Hi Maanngchi, Today was my Mom’s birthday so I made your eggplant sidedish, microwave egg dish, and served it with rice and kimchi! and hobakjuk..."
- Jihyun in Eggplant side dish (gaji namul) December 27, 2008
"Thank you so much for your advice Maangchi :D"
- Debbie in Kimchi and Kaktugi December 27, 2008
"oh its my plesure actually you are the only one which i have to thank that you show so much nice vds and with details thnks so much and wish you a very very very Happy..."
- Nishu in Black bean paste December 27, 2008
"Debbie, You can skip oysters, but if you don’t add rice flour porridge to your kimchi paste, the paste will be too thick. Then it will be difficult for you to..."
- Maangchi in Kimchi and Kaktugi December 27, 2008
"Nishu, oh, thank you very much. I am going to post the information on the forum then. Thanks a lot."
- Maangchi in Black bean paste December 27, 2008
"lilian Ph, oh, I’m sorry to hear that! Next time, use more water and cook longer. Don’t give up! : )"
- Maangchi in Rice cake (gyungdan) December 27, 2008
"pimky, mostly it’s used in side dishes such as seaplant salads, radish salads…"
- Maangchi in Apple vinegar December 27, 2008
"Hello! Maangchi, I am from Singapore, thank you so much for sharing your Korean recipes… I love love Korean food. I just have a question, I make my kimchi..."
- Debbie in Kimchi and Kaktugi December 27, 2008
"hey maangchi i am not able to send information there so i m sending here adress of korean store in New Delhi ,India {A-Mart korean grocery store} A-1 Mahipalpur..."
- Nishu in Black bean paste December 27, 2008
"i tried making it before but at the end the dough is un-cook in the middle. and it turn out hard"
- lilian Ph. in Rice cake (gyungdan) December 26, 2008
Enjoy it!
