Maangchi's Korean food and cooking forum » Tag: samgyupsal - Recent Posts

georgia on "Tofu Kimchi Samgyupsal"

georgia — Sun, 11 Mar 2012 00:26:40 +0000

Here is another recipe to try. <a href="http://www.mykoreandiet.com/healthy-korean-food/dubu-kimchi-recipe-tofu-with-kimchi-diet-food.html" rel="nofollow">http://www.mykoreandiet.com/healthy-korean-food/dubu-kimchi-recipe-tofu-with-kimchi-diet-food.html</a> Dubu Kimchi (Tofu with Kimchi Bokkeum) is one of the most popular anju (snacks for alcoholic beverages) for soju lovers. But it can be a great side dish for regular meals, or it can replace a regular meal for those who want to shed extra pounds. It is indeed an excellent “healthy” diet food for those who like kimchi. Dubu (Tofu, soy bean curd), high in protein, low in saturated fat, has low calories and can reduce the risk of heart diseases by lowering the bad cholesterol level. It’s a good source of vitamin E, B-vitamins and calcium. Kimchi is also full of vitamins and minerals. Depending on how you cook and what to add, you can minimize the fat from this dish. I often make this dish for dinner especially when I am not that hungry - usually after a huge lunch or lots of snacks before dinner - and I don’t feel like spending much time for preparing. This is so simple to make, as well as tasty and nutritious. Here is a recipe for dubu kimchi. Ingredients for 2 servings 1 package of tofu 1 cup of kimchi (preferably more aged (sour) kimchi) 1/2 cup of samgyupsal (pork belly) or bacon 1/2 small onion 3 cloves of garlic 1 green onion 1/2 tsp sesame oil 1 tsp olive oil 1/2 tsp sesame seeds soy sauce (optional) sugar (optional) * The amount of each ingredient is subject to personal taste. If your kimchi is already salty or you use bacon, you can probably skip soy sauce. ** You can easily skip pork belly, onions, spring onions or sesame seeds if you don’t have. Directions 1. Tofu: there are three options to prepare the tofu. (a) Steam or boil the tofu for about three minutes. (b) You can slice the tofu into pieces, and pan-fry them with olive oil for more flavor. It usually takes about four to five minutes to cook each side over medium-high heat. (c) Use raw tofu. I usually boil it because I like it cooked and boiling is the simplest! When it’s cooled down from boiling or pan-frying, cut the tofu in half lengthwise. Then, cut each into 1/2 inch pieces. 2. Kimchi Bokkeum Slice the samgyupsal 1 1/2 inches long. Chop the kimchi into smaller pieces. Mince the garlic. Chop the onion and spring onion. Over a pan, add the olive oil over medium-high heat. When the pan is ready, add the minced garlic, onions and samgyupsal. Stir-fry until they’re almost cooked. Add the kimchi. Add soy sauce and /or sugar if you’d like. Stir-fry for about 5 minutes. Add sesame oil and spring onions and cook for one more minute. Turn off the heat and place the kimchi bokkeum in the center of a big dish. Place the tofu slices around the kimchi. Garnish the kimchi bokkeum with the sesame seeds. How to eat Place some kimchi bokkeum on top of a slice of tofu, and eat them together.

patbingsu on "Tofu Kimchi Samgyupsal"

patbingsu — Sat, 10 Mar 2012 16:27:23 +0000

Here's what I do: - 1 package of medium/firm tofu, sliced (I sometimes fry the slices in olive oil, about 4 minutes on each side) -olive oil -1/2 cup thinly sliced pork (tenderloin, or pork belly from the Korean grocery store) -1 white onion, sliced -4 cloves of garlic, minced -1 cup kimchi -2 tsp. soy sauce -1 tsp. sugar (optional) -green onion, sliced -2 tsp. sesame oil -sesame seeds *it's really hard for me to give measurements, because I just add stuff to taste and it changes every time! :) In a pan, heat a little olive oil and fry the onions and pork until it's almost cooked. Add the garlic and fry for another minute or so. Add kimchi. Also add soy sauce and sugar to your taste (I rarely add the sugar unless it tastes like my kimchi needs it). Fry for five more minutes. Add a generous amount of sesame oil, and sliced green onions. Sir and fry until combined. Put it on a plate and sprinkle sesame seeds on top. Serve with sliced tofu.

djjo on "Tofu Kimchi Samgyupsal"

djjo — Tue, 10 Jan 2012 14:24:02 +0000

Hey everyone! At my favorite Korean restaurant, there's a dish called Tofu Kimchi Samgyupsal. I feel it's a creation of this very restaurant, as I haven't seen the recipe anywhere, nevertheless it's extremely delicious and unique in taste. I feel it's just a mixture of kimchi and something similar to Doejibulgogi (simply called samgyupsal at the restaurant, but it's marinated spicily) and heated up. The warm kimchi together with the pork make an exquisit and extraordinary mixture. Alongside goes simple tofu. I wonder if any of you have come across this very dish and if there's a recipe for it? (unless it's really just kimchi and Doejibulgogi mixed up :D)

kumaxx on "Beehive samgyeopsal"

kumaxx — Mon, 26 Oct 2009 21:14:13 +0000

i think i had those. you get real meat chunks instead of slices which i prefer. as i remember, they also had a breaded kind of samgyobsal. basically meat in flour and some seasoning i think. i supposed, it was to make the meat crispier... i didn't taste a difference because i like to leave the meat a little bit longer on the grill. i less and less like those thinny slices... if i want to eat meat, i want to bite into something, so chunks is a must. there are so many great houses in korea which put their own twist on samgyobsal.

stanford on "Beehive samgyeopsal"

stanford — Mon, 26 Oct 2009 14:52:13 +0000

Interesting post on this good little blog on Korea, "Send Me To Korea" <a href="http://sendmetokorea.blogspot.com/2009/10/bee-hive-samgyeopsal.html" rel="nofollow">http://sendmetokorea.blogspot.com/2009/10/bee-hive-samgyeopsal.html</a> He says he found this latest twist on samgyeopsal in a place called 벌집 삼겹살 ("beehive samgyeopsal") which seems to be named such because the samgyeopsal is cut thick, then carved on one side with a honeycomb pattern. I'm going to forgive this blogger for suggesting that samgyeopsal is perhaps not a Korean dish "because it's basically just sliced meat that is grilled or roasted on a pan," (!) because this sounds like a really interesting twist on one of my fave dishes. Here's the restaurant's website: <a href="http://bulzip.co.kr/" rel="nofollow">http://bulzip.co.kr/</a> (franchise opportunities availaible :))