Hwe Dup Bap - Rice mixed with Sashimi - (회덥밥)

This isn't really a recipe, but more like a 'how-to' assemble hwe dup bap.



Begin by cutting some fresh sashimi into bite size pieces. Set it aside (inside the fridge) until you need it.



Make some chogochujang sauce. It's 6 TB red pepper paste, 1.5 TB sugar, 2.5 TB vinegar and some sesame seeds. (You can even add a splash of 7up to make it a little sweeter).



Get some greens and wash and cut it up into small pieces. I used radish sprouts, perilla leaves, and red leaf lettuce.



Get a cup of rice and let it cool down. Sprinkle some sesame seeds on top and then drizzle some sesame oil on it.



Arrange your greens on top like so....



Add the cut-up sashimi and then add as much red pepper sauce as you can take. (I added about 3 TB)



Mix it around well and then you're ready to eat! If you have some masago caviar (those orange fish eggs) add that too. I ran out today. =(



This was perfect for the heat today. =) Enjoy!

Filet Mignon Marinaded in a Teriyaki/Pineapple Sauce

This is probably the easiest thing you can ever make. It's not really even a recipe because you're going to be using pre-made sauce, but I assure you it will make your taste buds happy. =P



Now, obviously if you're not feeding that many people...you do not need THIS much meat. I always go to Costco to purchase filet mignon because it's very economical. =P This was enough to feed 6 adults and there were leftovers.



And here's what you need. Lawry's Teriyaki sauce (always available at my local Ralphs) and some crushed pineapple. I used two bottles because of the amount of beef I had, but you can use only one bottle if you have less beef.



Pour the two bottles of sauce, one can of crushed pineapple (half if you're using 1 bottle), and 1 TB minced garlic into a big bowl.



Then begin to prep your beef. I like adding little slits like so. I know some carnivores out there disagree with this method, but this is just my preference.



Then season it liberally with some seasoned salt, lemon salt, garlic salt, regular salt, and pepper. Seems like a lot huh? Trust me, it's not~



Coat each piece of beef thoroughly....



And let it marinate overnight. Make sure to grill it on the BBQ grill because it will taste MUCH better that way. If you want it well done, then just pop it into the oven for about 20 minutes after searing it on both sides on the grill. I don't have a picture of the finished product because we were all too busy eating. =P Enjoy!

Beef with Broccoli

I know that this is not a Korean dish, but Munchkin loves beef and he loves broccoli. So obviously, this is one of his favorite dishes.



Get about 1/2 to 1 LB of beef. Use either flap meat or some other thinly sliced beef.



Cut it up into smaller pieces. Make sure to cut against the grain. Then marinade it with: 1 TB rice wine, 1/2 TB sugar, 1/2 TB soy sauce, 1 TB water, and 1 TB corn starch. You can then set this aside for about 15 minutes or so while you prep everything else.



Wash and cut up one bunch of broccoli.



Make the sauce mixture using 2 TB oyster sauce, 1 TB light soy sauce (gook ganjang), 1 TB dark soy sauce, 1 TB water, 1.5 TB sugar.



When you're ready heat about 1/2 cup of oil in a wok and let it get HOT! Add the beef and cook until the beef is done.



After the beef is cooked, set aside on a paper towel to drain of excess oil.



Meanwhile, clean your wok off with a paper towel and then add some oil and about 1/2 TB of minced garlic.



Throw in the broccoli, sauce mixture, and 1/2 cup of water.



Cover and let the broccoli steam for about 2 minutes.



Add the beef and then add a 1:1 mixture of corn starch and water. I added about 1 TB of each.



Let the sauce thicken and you're ready to serve! You can add carrots and bamboo shoots also if you would like~

Ooh-Guh-Jih Galbi Tang - Galbi Beef Stew - (우거지 갈비탕)

Needed:

• 1 lb. of galbi stew meat (this is the cheaper beef ribs found at the K-market. Don't bother wasting $$ on galbi jjim meat)
• 3 bunches of green napa
• 2 cups of kongnamool
• 1 cup each of green onions and large green onions
• 1 large onion
• 1 whole red pepper
  
• 1/2 bunch of enoki mushrooms
• small piece of moo (daikon radish)
• 6-7 TB dwenjang, 2.5 TB minced garlic, 2 TB sesame oil, 3 TB red pepper powder, 4 TB gook ganjang

Total Cooking Time: 2.5 HOURS


First get about 1 lb. of beef ribs (for stew - 3.5 lbs. of these ribs only cost $1.73) and let it drain in water for about 30 minutes while changing the water a few times.



Add 1 TB dwenjang and 1 TB minced garlic and bring a pot of water to a strong boil.



Add your beef ribs and bring to a boil.



After about 15 minutes, when the gunk starts rising to the top...remove from heat and rinse under cool water.



Clean your beef ribs off and then fill the pot back up with clean water.



Add one large onion, 1 small piece of moo, and 1 stalk of dae-pa (large green onion). Let this boil for about 45 minutes.



Meanwhile wash and cut your green bechoo like so.



Add it to boiling water and let it cook for about 5 minutes.



Remove it from the heat and rinse it thoroughly.



While the beef ribs are still boiling, ready the rest of your vegetables. Get about 2 cups of kongnamool (bean sprouts), 1/2 a bunch of enoki mushrooms, and 1 slice red pepper and set aside.



After the beef ribs have boiled for 45 minutes, ready your soup. Add 2 TB sesame oil, 4 TB gook ganjang, and 2.5 TB minced garlic to a large pot.



Throw in your cooked beef ribs and saute it for a couple of minutes.



Add 3 TB of red pepper powder and mix it around thoroughly.



Then add about 10 cups of the beef broth and add 6-8 TB of dwenjang (depending on how salty you like your stew).



Bring it to a boil and add your bechoo.



Then add your kongnamool and CLOSE the lid and let it boil for about 10 minutes.



Meanwhile, pick out the moo piece in the broth and cut it up into smaller pieces.



Add the mushrooms and moo to the tang.



Finally, throw in some large and regular green onions and let it simmer all together for about 30 minutes.



After almost 2.5 hours of boiling and simmering...



You will be left with a hearty galbi tang with tender beef that will fall right off the bones. Enjoy!!! Right before adding your rice, you can add some more red pepper powder to your taste! =)