Egg Jjim - Version 2.0 - (계란찜)

Not really a recipe, but I decided to make egg jjim today. You can make it a variety of ways. I used 2 whole eggs and 1 egg white. I then added about 1/2 tsp of salt and 3/4 cup of water.



I then chose to add some onions, carrots and mushrooms. I would normally add some green onions as well but didn't have any on hand.



Beat it well until it's mixed.



Then pour the mixture into a pot (preferably a dol sot) and let it cook on medium heat.



Put the lid over like this. WATCH IT! Make sure to keep an eye on it because once it starts boiling, you're going to have to turn down the heat.



Once it starts bubbling over, turn down the heat to LOW.



Close the lid and let it simmer for about 10-15 minutes.



Pretty soon it's done and you're ready to enjoy! Sorry for the lack of presentation. I have to make do with the rented house offers me. =P This type of egg jjim is best when served right away. Otherwise it flattens out with time.

Brown Rice Vegetable Rolls

I had some veggies leftover from the Jengban Gooksoo below, so I decided to make some vegetable rolls. I used perilla leaves, red leaf lettuce, carrots, cucumber, and avocados.



Get about two cups of cooked brown rice and season it with 1 TSP of sushi vinegar, 1 TB of sesame oil, and 1 TB of sesame seeds.



Spread the brown rice on a seaweed wrap and PRESS DOWN as hard as possible. Brown rice doesn't stick as well as white rice, so give it some good pressure.



Then just load it up with generous amounts of the veggies and start wrapping.



Use a sharp knife to cut them into pieces and serve. Enjoy~~~

Ojinguh Moochim - Cold Squid with Cucumbers - (오징어 무칩)

I went to the K-market yesterday and was originally planning to make some ojinguh gook, but last minute decided to just make ojinguh moochim instead. This goes really well with choong-moo kimbap (basically just rice and gim).



First wash and cut two squid. I don't know why some people get so freaked out about squid but can eat calamari. =P



Cut up the squid into two inch pieces like so and then throw some salt on it and give it a thorough wash.



Meanwhile bring a pot of water to a boil and then add the squid and let it boil until fully cooked. This usually takes 3-5 minutes.



After it's all cooked, rinse it thoroughly under cold water and set it aside to drain.



In a small bowl mix together the following: 2 TB red pepper powder, 1 TB red pepper paste, 1 TB sesame seeds, 1/2 TB minced garlic, 1 TB vinegar, 3/4 TB honey powder, 3/4 TB soy sauce, 2 TB rice wine, 1 TB corn starch, dash of pepper and ginger powder.



Then slice up 1/2 onion, 1 green onion, and 1 small cucumber.



Add the squid and sauce and mix it thoroughly.



You're now ready to plate and serve!



You can eat it immediately or store it in the fridge for later. ENJOY!

Jengban Momil Gooksoo - Buckwheat Soba Noodles in Spicy Sauce - (모밀 쟁반 국수)

I realized I hadn't updated the recipes on this blog in a while, so I came up with one of my fave dishes for a warm day.


Needed Ingredients:

• Buckwheat Noodles
• 1/2 cup julienne red cabbage
• 1/2 cup julienne cucumber
• 1/2 cup julienne carrot
• 1/2 cup julienne onion
• 1/2 cup julienne Asian pear
• thinly sliced perilla leaves
• thinly sliced red leaf lettuce
• thinly sliced dried seaweed (geem)
• sauce: 4 TB 7-up, 2.5 TB vinegar, 1 TB honey powder, 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 TB sesame seeds, 3/4 TB sesame oil
  

As always if you have any questions about any of the ingredients, please check out Korean Cooking 101.

First mix together the sauce: 4 TB 7-up, 2.5 TB vinegar, 1 TB honey powder, 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 TB sesame seeds, 3/4 TB sesame oil and set it aside in the refrigerator.



Get a pot of hot water going and then add your buckwheat noodles and boil it according to the instructions. It usually ends up being about 5-10 minutes of boiling time.

Then rinse your noodles under cold water and set aside.



Just use a mandolin to slice all your vegetables. Left to right: Asian pear, cucumber, carrot, onion.



Perilla leaves and red cabbage.



Sliced red leaf lettuce.



Now we are going to start assembly. Start off getting a fairly large plate and centering about 2 cups of noodles into the middle.



Add some thinly cut dried seaweed (seasoned) place it in the middle.



Add the vegetables on opposite ends like this. You will be using two small bunches of each vegetable.



Just keep going...

...until you use all the vegetables up. (You can also add sliced boiled eggs).



Then go to the fridge and grab the sauce mixture and add as much as your tastebuds can handle. YUMMY!



Mix it around thoroughly and you're ready to eat!



It was just what I needed for today's hot weather. ENJOY!!!

Dwenjang Jjigae - Soy Bean Soup - Version 2.0 - (된장 찌개)

Cooking is such an interesting thing. Trying to cook in someone else's kitchen is quite a challenge. Trying to find Korean ingredients in a small town proved to be even a greater challenge. I didn't want to buy EVERYTHING, so I only bought the bare minimum ingredients and have been improvising in the kitchen.

Today I made dwenjang jjigae with a beef broth instead of my usual fish broth. You can go and see Version 1.0 here.

Things needed:

• Veggies: Onions, squash, mushrooms, pepper, potato
• Dwenjang
• Tofu
• 1/4 cup of beef
• small piece of daikon radish (moo)
• 1/2 TB of minced garlic
• 1/2 TB of sesame oil

I first started by chopping my veggies and draining a bit of beef.



I then added 1/2 TB of sesame oil and 1/2 TB of minced garlic to a pot.



Saute the beef until cooked...



Then add 4 cups of water and a small piece of moo to make the broth. Bring it to a boil.



Then add 3TB of dwenjang and bring to a boil again.



Then add your squash, potatoes, and onions...



Throw in your mushrooms and tofu...



Throw in a pepper if you have one on hand.



I didn't have gochugarui, so instead I just added a dash of cayenne pepper. =P



Top it off with some green onions and let everything boil until the potatoes are done. Enjoy!!!



I'm currently making gom tang. I'll show you how to make some yummy moo gook with the broth tomorrow! =)