georgia
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georgiaParticipantThis is a Chinese recipe. Click on the CC icon and you will have english subtitles. I love these, they taste great with some red bean ice cream!
georgiaParticipantHere is another recipe to try.
http://www.mykoreandiet.com/healthy-korean-food/dubu-kimchi-recipe-tofu-with-kimchi-diet-food.html
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.
georgiaParticipantI buy low sodium Yamasa soy sauce from the Korean market. It tastes much better than kikkoman. Yamasa has a much richer, full bodied flavor that is missing in kikkoman and other sauces that I have tried. If you can find Yamasa at the korean market, then give it a try. I can’t use any other soy sauce becuase I notice the lack of flavor in all other sauces.
The low sodium yamasa sauce is delicious! My grandson who is only three will drink the whole dipping bowl of yamasa low sodium soy sauce, so we have to put only a few drops into his dipping bowl!
Yamasa Less Salt 45 Soy Sauce
Yamasa Less Salt 45 soy sauce is naturally brewed using the exclusive Yamasa desalting method. Yamasa Less Salt 45 has the same flavor and taste as our regular soy sauce with 45% less salt; the perfect alternative for those interested in reducing sodium intake.
http://www.yamasausa.com/pages/products/food-service-products.php
Soy bean sprouts have a nice nutty flavour. Mung bean sprouts don’t taste as nice as soy bean sprouts.
georgiaParticipantHere are Maangchi’s recipes for side dishes.
georgiaParticipantYes, of course you can make anchovy stock.
Here is Maanchi’s recipe. Just add another cup of water and a couple more anchovies.
In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.
georgiaParticipantHere is a recipe that you can try while we wait for Maangchi’s.
Spinach Clam Soup Recipe (Jogae Sigumchi Gook)
20 littleneck clams (less if you are using large clams), rinsed and scrubbed
1 pound fresh spinach, rinsed with thick stems trimmed. Chop coarsely or keep leaves intact
5 cups water
4 Tbsp daenjang (soybean paste)
1 tsp myulchi karu (anchovy powder, myeolchi garu)*
1 bunch scallions, chopped
2 Tbsp minced garlic
1. Blanch spinach for 30 seconds in boiling water.
2. Drain spinach.
3. Put 5 cups of water into large pot over high heat.
4. Add bean paste to water gradually, using a whisk to dissolve if necessary.
5. Add anchovy powder*, garlic, and scallions to broth and bring to a boil.
6. Add spinach and clams and cook until clams open. Remove from heat.
(Serves 4).
*If you don’t have or can’t find anchovy powder, then you can also use a traditional Korean anchovy broth1 instead of the water. If you don’t have the ingredients for that broth either, you can substitute beef broth.
http://koreanfood.about.com/od/soupsandstews/r/Spinach-Clam-Soup-Recipe-Jogae-Sigumchi-Gook.htm?p=1
georgiaParticipantKoreans eat short to medium grain rice. Long grain rice doesn’t have the same taste or texture as short/medium grain rice. I’m not korean and even I don’t like the taste or texture of long grain rice and never eat it, so if you serve it to the korean seniors, they probably won’t eat it, and if they do, they most likely won’t enjoy it.
My mother is a senior in a home because she can’t walk and the food there is horrible. Many times while I visit during dinner time, I taste it and then go out and buy her some take out. The food is disgusting!
September 10, 2011 at 3:27 pm in reply to: Korean Spicy Braised Chicken and Potatoes (Taktoritang) #54220georgiaParticipantUpdated recipe.
The black pepper should be 1/4 teaspoon instead of 1/4 tablespoon.
Korean Spicy Braised Chicken and Potatoes (Taktoritang)
1 whole chicken, chopped, or whatever chicken pieces you prefer
2 cups onions, chopped
2 cups potatoes, chopped into big pieces
1 cup carrots, chopped into big pieces
2 tablespoons minced garlic
1 1/2 cups water
2 tablespoons red pepper paste (gochujang)
4 tablespoons rep pepper flakes (gochugaru)
1 tablespoon korean soybean paste (doenjang)
2 tablespoons soy sauce
1 tablespoon cooking wine
1 tablespoon honey
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/4 teaspoon black pepper
green onions, chopped, for garnish
Place all the above ingredients in a pot, except for the green onions. Bring to a boil, then lower the heat to low and simmer for about 45 minutes, stir occasionally while simmering.
Serve in individual bowls, garnish with green onions, a sprinkle of sesame seeds and a splash of sesame oil.
Serve with steamed rice and kimchi.
Adjust the spiciness of the dish by adding more or less red pepper paste (gochujang).
https://www.maangchi.com/ingredients/hot-pepper-paste-gochujang
https://www.maangchi.com/ingredients/hot-pepper-flakes
(I use the less spicy pepper flakes. They are not hot but full of flavor.
Maewoon gochugaru (매운 고추가루): spicy hot pepper flakes
Deol Maewoon gochugaru (덜매운 고추가루): less spicy hot pepper flakes)
georgiaParticipantHere is another recipe that you can try while waiting for Maangchi’s.
https://www.maangchi.com/talk/topic/korean-spicy-braised-chicken-and-potatoes-taktoritang
georgiaParticipantTable salt contains iodine and an anti caking agent. Iodine can react with some foods and some people complain that it interferes with fermentation. It also changes the colour of food and causes brine to go cloudy. It is better to use pickling salt or kosher salt or sea salt.
Here is an example of someone who used iodized table salt for kimchi, it didn’t ferment.
2. No iodized salt, please. I learned this in very hard way. Somehow when I made Kimchi with iodized salt, it ruined fermentation.
http://koreanfoodlife.blogspot.com/2007/06/kimchior-gimchi-basics.html
• Do not use table salt for pickling and canning. The additives can darken the pickles and affect fermentation. Use pickling salt for best results.
georgiaParticipantHere is a recipe to try while waiting for Maangchi's.
Yongeun Jorim (Seasoned Lotus Root)
연근 조림
SERVINGS: 3-4
PREPARATION TIME: 30 minutes
This is a recipe for a sweet and savory lotus root banchan (side dish). Lotus root is supposedly rich in nutrients and good for inflammation. I like the crispiness and unique flavor of the lotus root.
RECIPE INGREDIENTS:
150 gram fresh lotus root
1 tsp vinegar
4 tbsp soy sauce
1 cup water
3 tbsp cooking wine
2 tbsp brown sugar
2 tbsp corn syrup (mulyeot 물엿)
1 tsp roasted sesame seed (kaesogum 깨소금)
RECIPE STEPS:
Peel the lotus root and cut into thin round pieces (about 1/4” thickness), and sprinkle lightly with vinegar to prevent discoloring or the cut root.
Bring ½ pot of water to a boil and dunk in the cut root pieces briefly. Take them out, rinse with cold water and drain.
Put soy sauce, water, wine, and brown sugar in a pot, bring to a boil and add the lotus roots. Cook on a medium high heat for about 20 min, or until the sauce gets down to the bottom. Mix with a spoon 2-3 times in between.
When almost all the sauces are absorbed by the root, then add the corn syrup and coat it evenly; garnish with the roasted sesame seeds.
Serving Size: 3-4
Preparation Time: 30 minutes
http://asiansupper.com/recipe/yongeun-jorim-seasoned-lotus-root
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georgiaParticipantI have a grandson who would not eat meat if it is not put through the food processor and mixed in with potatoes and vegetables (also pulsed in the food processor) and made easy to eat. He is two and half now and eats chicken and other meats that are tender and chopped up finely. When his parents give him a big piece of meat and don’t chop it up finely, then the meat ends up being fed to the dog!
georgiaParticipantHere is another buldak recipe to try.
Ingredients
1 Chicken
I don't have ready access to all the traditional Korean ingredients so I don't generally use them, but for those that can, I've included the Korean ingredients in italics.
Chicken Marinade
2 tbsp Sake or Cheong Ju
1 tbsp Soy Sauce
1 tbsp Olive Oil
1 tbsp Sugar
1 tbsp Honey or Mul Yut
Fresh Ground Black Pepper
Sauce
3 tbsp Kochukaru (Korean Chili Powder)
1 tbsp Kochujan (korean chili paste)
2 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Honey or Mul Yut
1 tbsp White Sugar
2 tsp Karashi Mustard (or other hot mustard)
Hot Chillies (to taste)
3 cloves Garlic
1/2 large Onion (peeled and cut into chunks)
1/2 large Nashi Pear (peeled and cut into chunks)
How to make Fire Chicken
Let me start by saying that this is one of my favourite things to eat in the entire world. My friends and I would often start our weekend unwind by meeting in Shin-Okubo (Tokyo's Koreatown) after work on Friday nights and sinking a few beers and chamisuls while working over a big plate of this chicken. This would be the meeting point and the chicken was always an appetizer before heading out to another restaurant for a meal.
The dish is called Buldak in Korean (bul = fire, dak = chicken), and while it's a really old dish, I'm told it's been gaining popularity in Korea at the moment as a beer snack. I can definitely see why.
From a cook's perspective, this is a really interesting dish too. The sweetness and hotness each come from a number of different elements – sugar, honey, kochujan and nashi for the sweet, and chili powder, fresh chili and karashi for the hot. When layered together, this diversity of sweet and hot flavours creates a really complex and delicious combination. This dish also really illustrates the way heat itself adds to the flavour of a dish. I love chili, but I'm not usually one to test my machismo by eating the hottest curries or most fiery hot sauces. With this dish though, the chili really turns on the flavour. Anyone who tries it admits that the hotter it gets, the more tasty it is. For that reason, when I make this I make it as hot as I can. It hurts, but it hurts good.
Now for the method…
First joint the chicken and cut into small pieces. Choose an older chicken if you can, as the flavour is much better and the toughness of older birds really suits the dish. Of course, you can use simple breast meat or thigh meat as well, but personally I like to cook this on the bone. With meat only it tends to be a little soft in my opinion. To joint the chicken I take off the wings and drumsticks (halving the drumsticks) and then take the whole chicken in half, discarding the neck, spine and bum. Then I halve each half again to a breast portion and thigh portion before chopping each to pieces about the same size as the wings. Sorry if this doesn't make much sense, I don't really know the butchery terms. Then marinade the chicken pieces in the chicken marinade ingredients for at least 1/2 an hour.
While the chicken is marinading, make the sauce. There's quite a lot of ingredients but the method is simple – just blend it all together. Korean chili powder is not particularly hot, so the main source of heat is in the fresh chilies that you add. As I said, I like this to be really hot and so I generally use about 5 really hot small chilies. If you don't think you can stand the heat, you can use less either in number or intensity, but I do recommend bumping the spiciness up above what you're used to. This is Fire Chicken after all.
To cook everything, take a large frypan and start the chicken pieces over medium heat. The chicken will blacken quickly as the sugar and honey caramelise but don't get concerned; this really adds to the flavour. Reduce the heat a little and cook for about 10 minutes until the chicken is maybe two thirds done. Then add in the sauce, stir it together and cook a further 5 minutes. The sauce will darken to the deep red you see in the picture. When it's all finished transfer everything to a plate and scatter the chicken with some chopped spring onion, sesame seeds or – my preference as in the picture – a good amount of aonori.
Serve this with some simple pickled daikon (cubed pieces of daikon pickled in a simple brine of salt, sugar, white vinegar and water) and a kind of coleslaw (shredded cabbage and onion shaved on a mandolin, with a big dollop of mayonnaise swirled with kochujan. I'd suggest going to the extra effort to make these traditional accompaniments, as they match with the chicken perfectly. Also, you're going to need them to cool down your mouth if you've made the chicken as spicy as you should.
The easiest way to eat this off the bone is with 2 forks that you can use to tear away the meat. I prefer this as the sauce makes eating this with fingers a pretty messy prospect.
I think this would also make a great BBQ dish, maybe just using drumsticks. To do that I would cook the sauce separately for about 10 minutes or so and marinade the chicken before leaving. Then the chicken could be done on the BBQ and then mixed with the sauce in a large aluminium foil packet and then baked right on the BBQ top. I'm definitely going to try doing that next time I go to a BBQ.
http://www.nibbledish.com/people/theory/recipes/fire-chicken
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georgiaParticipantBuldak
Hot & Spicy Chicken
불닭
Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.
Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Also, most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.
An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with cheese as well as various herbs. It’s usually enjoyed as an appetizer while drinking a cold mekju or soju at popular bars or restaurants.
RECIPE INGREDIENTS: CHICKEN PREPARATION
6 chicken drum sticks (de-boned) or 2 chicken breasts
2 tbsp soy sauce
1 tbsp sugar
1 tbsp traditional corn syrup (substitution honey)
2 tbsp cheong ju (clear rice wine similar to Japanese sake)
1 stalk green onion
Black pepper ground to taste
Olive oil
Roasted sesame seeds (optional)
RECIPE INGREDIENTS: MARINATING SAUCE
3 tbsp kochukaru (red chili pepper flakes)
2 jalapenos
½ cup Korean pear (substitution Asian pear)
¼ onion
3 cloves garlic
2 tbsp soy sauce
1 tsp spicy yellow mustard
1 tbsp sesame oil
1 tbsp sugar
1 tbsp mul yut (substitution honey)
2 tbsp soy sauce
1 tbsp sugar
COOKING DIRECTIONS
Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces.
In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.
Marinate in refrigerator for 30 minutes.
Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.
On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.
Take out chicken only and leave excess ingredients in frying pan or skillet.
In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.
In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.
Serve hot on plate.
http://www.trifood.com/buldak.asp
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georgiaParticipantMaangchi already has a recipe for this one.
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