Teriyaki Sesame Chicken - (태리야끼 닯날개)

Sorry for the delay! I've finally updated and posted the step by step for the teriyaki chicken I made earlier this week. Here's what you need:

• 1.5 LBS of chicken drumettes
• 1/2 CUP soy sauce, 1/2 CUP water, 5 TB sugar, 3 TB honey powder, 1 TB sesame oil, 2 TB rice wine, 2 TB corn starch
• 3 TB sesame seeds
  

First wash and clean about 1.5 LBS of chicken.



In a cup mix the following together:

• 1/2 CUP soy sauce
• 1/2 CUP water
• 5 TB sugar
• 3 TB honey powder
• 1 TB sesame oil
• 2 TB rice wine
• 2 TB corn starch
  

Mix the chicken with the sauce thoroughly and let it sit for about 15 minutes.



Throw the chicken and sauce into a pot and turn up the heat.



This is a picture about 15 minutes later...



Continue to boil on medium heat. This is what it should look like about 25 minutes later...



Keep boiling and making sure to stir it around for about 45 minutes total until most of the liquid is gone and it thickens into a teriyaki sauce.



Throw some sesame seeds on top...



Mix it around and you're ready to serve!



This was Munchkin's dinner.

Jang Jorim -(장조림)

I decided to make jang jorim for the home and office.

Needed:

• 2.5-3lbs of beef (I used chuck roast)
• 2 serrano chiles (or more, that's all I had in my fridge)
• 2 jalapenos
• 10-15 cloves of garlic
• dae pa (large green onion/leek)
• small white onion
• dried Korean red pepper
• 6 hard boiled eggs
• 8 cups water, 1 cup soy sauce, 4 TB rice wine, 3 TB sugar, 1 TB honey powder, and 1 TB corn syrup

Total Prep Time: 2 hours



Begin by preparing your meat. Remove it from the plastic and use a large knife to cut it up into 3-inch chunks.



Let it sit in cold water for about 15 minutes to drain it of it's blood.



Meanwhile, wash and prep all your vegetables.



Hard boil some eggs for about 15 minutes, then remove from heat, peel them and set aside.



After the meat has been drained for a while, add enough water to cover and boil it for about 10 minutes until the gunk rises to the top.



And then........wash and clean both the meat and the pot.



In the pot add 8 cups water, 1 cup soy sauce, 4 TB rice wine, 3 TB sugar, 1 TB honey powder, and 1 TB corn syrup and turn up the heat. Note: If you don't have honey powder you can just add 1 more TB of sugar. I just LOVE the sweetness of honey powder so I tend to add it to everything.



Finally add your meat, and all the vegetables except the garlic cloves.



Let everything boil together for about 50 minutes and then remove all the vegetables that you used until this point and discard.



Add your eggs first and let it boil for about 20 minutes.



Then finally add your garlic cloves and some more sliced jalapenos and let it boil for about 15 minutes.



You're almost done! Let it sit until it cools down.



The beef should be really tender and very easy to shred using your hands.



Pour the leftover sauce into the meat through a strainer...



Slice the eggs and you can store them separately or together. I just stored this one together since I will be taking it into the office today.



This was Munchkin's breakfast this morning. He doesn't like egg yolk. =)



Tada! All ready to serve. Enjoy!

PS. For those of you who are non-Korean and have never seen this dish before. This is a side dish. Enjoy it with rice because it is quite salty and would most definitely give you a sodium overload if you eat it just by itself. =P

Roasted Beets

I apologize for the lack of updates. Like I mentioned before, contrary to what you see on this blog, I really do not cook that often. Often I cook in spurts. I'll make 2-3 things in one night and then take the next few days off. Tonight I made the following...and then I also made beef curry for tomorrow's dinner. =P This means no cooking tomorrow. Yay!



I was at Whole Foods today to buy some lamb chops and happened to see some fresh beets. I couldn't pass them up, so I brought a bunch home and chopped it up for dinner.



Generously pour some olive oil on top and season it liberally with some thyme, tarragon, and rosemary. Add a little salt and mix everything around.



I also splashed some truffle oil on top and then popped it into the oven at 375 degrees for about 35 minutes. Make sure to mix it up every 10 minutes or so to ensure even cooking.



You can just serve as a side or you can even throw it into a salad.



I chose to serve it with the lamb chops tonight.



Do you like lamb?

Dduk Bbok Ggi - Rice Cakes with Soy Sauce - (간장 떡볶기)

As I've mentioned before, every time I take Munchkin to the K market with me we end up buying a package of dduk. This week was no exception. While you can make dduk gook or spicy dduk bbok ggi, today I decided to make a simple soy sauce dduk bbok ggi for Munchkin to enjoy.

Here's how you can make it at home...



In a cup mix together the following:

• 1/4 CUP soy sauce
• 1/4 CUP water
• 2 TB honey powder
• 1 TB sugar
• 1 TB corn starch
• 1 TB rice wine
• OPTIONAL: dash of beef bullion (pictured below)
  

I was at the K-market the other day and they were selling this powdered beef bullion (Korean style). I normally choose to avoid any beef or anchovy dashida since my Hubby is super health conscious and doesn't enjoy the preservatives packed in those products. But the lady selling this said that it's 100% organic with absolutely no MSG so I thought I would try it out this time.



First take 1 TB of sesame oil and 1/2 TB of minced garlic and saute about 1/4 cup of beef until well done.



Then add the soy sauce mixture to the beef and bring to a boil. Let it boil for about 15 minutes to ensure the beef is nice and tender.



Finally add your dduk (this is fresh dduk) and let it boil for about 5-10 minutes.



Once the liquid is almost gone you're ready to serve and enjoy!

Boo Dae Jigae - Base Soup - (부대찌개)

I finally went ahead and made boo-dae jjigae today.

Needed:

• 1/2 can spam
• 3 sausages
• 1 cup dduk
• 1 green pepper and 1 red pepper
• 1/2 small squash
• 1/2 small onion
• 1 cup kimchi and lots of kimchi juice
• 2 mushrooms
• 1 ramen
• sauce: 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 Tb rice wine, 1 TB gook ganjang, 1/2 TB shrimp jut, 1 TB beef flavoring, 1 TSP salt, 1 TSP pepper
  

First cut up everything you need like so. I used about 3 sausages, 1/2 can of spam, 1/2 small onion, 2 mushrooms, 1/2 small squash, 1 jalapeno, 1 red pepper, and a fistful of green onions.



Add roughly 4 cups of water into a pot and bring it to a boil with some anchovies and dashima. Let the broth cook for about 15 minutes or so until the water is tinted slightly yellow.



Mix together the following: 1 TB red pepper paste, 1 TB red pepper powder, 1/2 TB minced garlic, 1 Tb rice wine, 1 TB gook ganjang, 1/2 TB shrimp jut, 1 TB beef flavoring, 1 TSP salt, and 1 TSP pepper for the sauce and set it aside.



In a pot, add the kimchi and bring it to a boil and saute it for about 5-10 minutes. I used a jungol pot on our dining room table, but if you don't have one just cook it in a large pot on the stove and serve immediately while piping hot.



Then add your spam and sausages and let it cook for another 5 minutes.



Add all your remaining vegetables and mix well.



Throw in the mushrooms last and then add the boiling anchovy/dashima broth from earlier.



Add the peppers and green onions....



Along with the sauce and bring everything to a boil.



Add your dduk...



...and your ramen.



And enjoy as soon as the ramen is done! It's extra spicy so be careful!

PS. You can add pretty much anything to this soup that you have on hand such as tofu, udon, different varieties of mushrooms, etc. Use your imagination and get creative!