Mandoo w/pork - Korean style pork dumplings - (돼지 만두)

This is not like a traditional Korean Cuisine recipe. I wasn't able to take as many step-by step pictures as I would have liked. Here goes...



First get about 1.5 cups of ground pork and 1 TB of minced garlic. Saute the pork on a frying pan with about 1 TB of sesame oil.



Chop up about 1 cup each of green onions, chives, and bean sprouts. Make sure to boil the bean sprouts and squeeze out all the excess liquid.



Then add about 1 cup of chopped up onions, 2 cups of chopped up glass noodles, 1/2 cup of chopped up carrots, and mix it around well.



Mix everything well like this and add a dash of pepper and some salt to taste.



Get some white egg wash and begin stuffing your mandoos. There are many ways to do this. We chose to stuff them in this form. When you're finished using all the stuffing you can take these and freeze them for later use. Steam them or fry them!

This is a picture of mandoo I made before. These came out much prettier so I thought I would post them up as well. =P

Dweji Boolgogi - Spicy Marinaded Pork - (돼지 불고기)

I decided to make some dweji boolgogi today. This is a really simple marinade for about 1 lb. of pork.


Just mix together the following ingredients:

• 1 Tb sugar
• 2 TB red pepper powder
• 1 Tb honey powder
• 2 TB minced garlic
• 1 TB gook ganjang
• 3 TB rice wine
• 1 TB corn starch
• 4 TB red pepper paste
• 3/4 TB soy bean paste
• dash of pepper and ginger powder

I bought sliced pork butt. Yes, I know I have 2 lbs. I just doubled the recipe.



Marinade the meat in small portions and make sure to thoroughly coat each piece. I also threw in about a cup of green onions.



Once it's marinated, you can transfer it into storage containers.



I left a little for dinner tonight (with some onions). All you need to do is pan fry it until it's cooked.



Then I took the rest and put them into ziplock bags to freeze for later use.

UPDATE: June 3, 2010 -

I left one of the dweji boolgogi packets I froze over the weekend in the fridge last night to defrost.

Turn up the heat and drizzle some oil on a pan and let it get HOT.

Meanwhile, cut up some veggies. I used 1/2 onion, 5 cloves of garlic, 1 red pepper, and 5 mushrooms.

Add the pork along with the pepper, garlic and onions and start cooking!

Once it’s about halfway cooked…

Throw in the mushrooms and some green onions.

Keep stirring away until all the meat is fully cooked.

And then plate it…

…you’re ready to serve! EAT. Eat. EAT!

We enjoyed it with some dwenjang jjigae tonight! (Yup, ran to the market and bought the dooboo AKA tofu!)

If you have some ssam jang in the fridge, bring it out! This is a quick, easy, and absolutely delicious dinner. Yay! Lakers won. =)

Tang Soo Yook - (탕수육)

Needed:

• 0.75-1 LB. of pork (or beef)
  
• 1 TB rice wine, 1 TB corn starch, 1 TB tempura powder, 1 TB flour, 1 TB gook ganjang, 1/2 TB minced garlic, dash of salt and pepper
• 3/4 cup corn starch, 1/4 cup tempura powder (or flour), 1 egg, 1/4 cup water, and 3 TB oil
  
• Sauce: 1/2 cup of soy sauce (I used a mix of dark and light soy sauce), 1/2 cup sugar, 1/4 cup vinegar, 3 TB honey powder, 1/2 TB sesame oil, and 1.5 cups hot water.
• Vegetables: Whatever you would like! I used mushrooms, napa, onions, pineapples, and frozen garden vegetables.

Prep Time: 1 hour

First go and get some pork loins.

This step is purely optional! But I like to beat my meat with a tenderizer to make sure it's nice and soft.

Then use scissors to cut your meat up into thin 2-3 inch pieces.

Transfer the pork to a bowl.

Add 1 TB rice wine, 1 TB corn starch, 1 TB tempura powder, 1 TB flour, 1 TB gook ganjang, 1/2 TB minced garlic, and a dash of salt and pepper.

Mix it really well and set it inside the fridge while you ready everything else.

Prepare your vegetables like so. I used about 2 cups of frozen vegetables, 1/2 small onion, 4 napa leaves, and 3 mushrooms.

Retrieve your pork from the fridge and add 3/4 cup corn starch, 1/4 cup tempura powder (or flour), 1 egg, 1/4 cup water, and 3 TB oil.

Mix it really well together and you're ready to fry it.

Heat a pan full of oil and wait until it gets REALLY hot. Add your pork pieces one at a time and fry them.

Once you're done set this aside...you will be frying it again! (and again!)

Add some oil to a pan, let it get hot and add your fresh vegetables first and stir fry it for awhile.

Add a can of pineapples (I buy the Dole 8 oz. pineapple chunks) and keep stirring.

Finish off by adding your frozen vegetables and keep stirring!

In a cup mix the following: 1/2 cup of soy sauce (I used a mix of dark and light soy sauce), 1/2 cup sugar, 1/4 cup vinegar, 3 TB honey powder, and 1/2 TB sesame oil.

Add that mixture PLUS 1.5 cups of hot water to the vegetables and bring to a boil.

Mix together 5 TB of corn starch and 5 TB of water.

Add the mixture to the sauce and let it thicken up.

Keep cooking until the sauce is nice and thick. At this point do a taste test and add more vinegar if you like it more tangy. I ended up adding 1 TB of vinegar! Experiment and find your taste!

As for the pork pieces? Fry it again (and again) before serving. Fry it at least two times (even more times if you want to) to make sure it's nice and crispy!

Plate the pork with some sauce on top and you're ready to serve! I just did this for the picture, but in actuality I like to keep everything separate and just dip the pork pieces in as I eat. That way, it stays crispy until the very last bite! =P

If you have the time...you should enjoy this with a nice bowl of Jja Jang Myun.

Kimchi Jjigae - Version 2.0 - (김치 찌개)

Total Cooking Time: 1 hour

I didn't really want to think of dinner last night, so I resorted to kimchi jjigae again. This time I made it with pork galbi and thought I would post it up. Next time I'm going to make it with canned mackerel. =P



In a separate pot, place your pork galbi (pork ribs basically) into just enough water to cover it and add 1 TB of soy bean paste. Bring this to a boil and let it boil for about 20 minutes.



Meanwhile, prepare your jjigae. Add 1 TB sesame oil and 1 TB minced garlic to your pot.



Throw in some chopped onions and 1 TB of red pepper paste.



Put in some kimchi (about 2 cups) and add about 6 TB of kimchi juice. Stir-fry this for about 5 minutes or so and then add about 3 cups of water.



Bring the jjigae to a boil.



Clean your pork under cold water.....



Add it to the jjigae and let it boil for about 30 minutes. If you boil it long enough, the meat will tenderize and will fall right off the bones when you're eating it.



You can add some jalapenos and sliced garlic (I happened to have some leftover in the fridge).


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Some mushrooms and tofu...



And then finish it off with some green onions. All done!



I also made the leftover boolgogi meat I had in the fridge. I pan-fried it with some of the cabbage, onions, and green onions that I had already chopped up for the pancit.