HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE) -Myeolchi Bokkeum is large amount to preserve so that this dish is always available and ready the time they are having their meals. Sometimes this dish  is kept in a fridge for a long time that it can even stay good for weeks even month. The secret to making Myeolchi Bokkeum to preserve is the saltiness. Its taste is good even it is salty because the sweetness of this dish compliments the saltiness. Another good thing about this food is that it can be served without the need for reheating. In tropical countries, this side dish is good for lunch because it gives refreshment when it is eaten right out of fridge. What I am going to share with you is the simple and easy way to make Myeolchi Bokkeum.

                                image source: wikipedia.org
HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

Prep Time: 2 minutes
Cook Time: 9 minutes
Yield: 8 servings

Ingredients:
2 cups anchovies (dried)
1 tablespoon oil
1 small size bell pepper (cut into strips)

3 teaspoon low sodium soy sauce
2 teaspoon honey
1 teaspoon sesame oil
2 teaspoon rice wine
1 teaspoon sesame seeds (toasted)

Preparation and procedure:
1. In a pan, heat oil, saute anchovies and bell pepper.
2. In a saucepan, combine together soy sauce, honey, sesame oil, rice wine and sesame seeds. Stir and bring to a boil slowly.
3. In the pan, combine together the sauce and anchovy mixture and saute for 3 minutes.
4. Let rest and cool down. Transfer in a container and refrigerate.

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

HOW TO COOK BULDAK (RECIPE)

HOW TO COOK BULDAK (RECIPE) -Buldak is a Korean chicken dish that has become popular for its hot and spicy taste. Many young people like this dish especially to those Soju lovers because this dish is very good to accompany alcoholic beverages. Its name derived from the Korean term 'Buk' that literally means 'fire' in English and the term 'Dak' is for the chicken. It is really like fire chicken because from the very first bite, you'll feel the very hot and spicy character of this dish. The industry for this dish is rapidly growing because this dish is not old as Kimchi but has earned its very good reputation. Many restaurants and food carts are serving this dish because they find this Buldak thing as a considerable contributor to their growing sales. Soup and stews are served with this dish to suit the taste of the customers. Many restaurants offer many kinds of combo dishes to choose from which the Buldak is the main dish. Almost any part of chicken are used in making this dish. The most common part used is breast and drumstick. Wing is also abundantly used depending on how much per serving the Buldak is offered. Also, many variations of sauce are offered in the market, from super hot and spicy to sweet and sour that kids always love. To me, Buldak is similar to chicken barbecue only this dish is always served with the touch of hot chili from many degrees of hotness. In Korea this days, you can barely find bars that do not offer this dish. Here is the recipe:

                               image source: wikipedia.org


HOW TO COOK BULDAK (RECIPE)

Cook Time: 20 minutes
Yield: 6 servings

Ingredients:
3 small chicken breasts (cut in halves)
cooking oil

For the marinade
3 tablespoon low sodium soy sauce
2 teaspoon brown sugar
1 tablespoon pure honey
2 tablespoon rice wine
1/4 bundle spring onions
2 teaspoon black pepper (freshly ground)
sesame oil

For the sauce
3 tablespoon hot chili powder
2 jalapenos
1/2 cup Asian pear
1 small onion
4 cloves garlic
3 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoon brown sugar
2 teaspoon pure honey

Preparation and Cooking procedure:
1. Prepare the chicken by washing through running water.
2. In a bowl, combine together the ingredients for the marinade.
3. Marinade the chicken for 1 hour.
4. In a pan, pour cooking oil. Fry the chicken until golden brown.
5. In a blender, combine together all the remaining ingredients including the marinade. Puree the mixture.
6. In the same pan, combine together all the ingredients and cook for another 4 minutes or until the sauce thickens.
7. Transfer in a serving plate and serve with rice or beer.

HOW TO COOK BULDAK (RECIPE)

HOW TO COOK JEONBOKJUK (RECIPE)

HOW TO COOK JEONBOKJUK (RECIPE) -Jeonbokjuk is a very thick rice porridge from Korea. It is very similar to Jook of China only Jeonbokjuk is way thicker which is more like risotto. There are many rice porridge in Asia that I put in my favorites list and one of them is this Jeonbokjuk porridge. There are many kinds of ingredients used in this dish. From simple carrots to cilantro, green onions to black pepper. Many street food carts and food shops in Korea offer this dish. We know that many street food carts roam in downtown Seol and most of them serve Jeonbokjuk. I would like to share with you this recipe because the winter is coming and one of the best dishes to eat during winter is this food. It can warm you up especially when you ate the hot and spicy version. But what I am going to share with you is the simple yet delicious version. It is not that spicy so everyone would love it even the small kids but if you want a hot and spicy one, there is no problem at all, just add chili powder or freshly ground pepper to the recipe. We are going to add Laver but this is just optional. You can remove it from the ingredients according to your preference. Here is the recipe.

                                image source: wikipedia.org


HOW TO COOK JEONBOKJUK (RECIPE)

INGREDIENTS
1 cup glutinous rice
3 small abalone (chopped)
3 teaspoon sesame oil
8 cups water
1 teaspoon rock salt
1 teaspoon fish sauce (patis)
4 cloves garlic (minced)
5 stalks spring onions (chopped)
4 tablespoon minced carrots
1 bundle cilantro (chopped)
1 pc laver (roasted)

Preparation and cooking procedure
1. In a bowl, wash the glutinous rice and soak up in the water for 1 1/2 hours. Drain after.
2. In a pot, add sesame oil. Add garlic and minced until light brown.
3. Add carrots and abalone. Saute for half a minute.
4. Add the rice and saute. Stir until the rice is almost translucent.
5. Add the water, close the lid, bring to boil and simmer for half an hour. Stir from time to time to keep it from burning at the bottom.
6. When almost cooked, lower the heat. Add the fish sauce and salt. Stir so that the salt and fish sauce mix perfectly with the rice.
7. Pour in the individual serving bowls and garnish with spring onions, cilantro roasted laver sheet.
8. And serve while hot.

HOW TO COOK JEONBOKJUK (RECIPE)

HOW TO MAKE SOJU

HOW TO MAKE SOJU -Soju I think is the most popular wine in Korea. It is very abundant that you can find it from almost every food carts in the city of Seoul. I am not a drinker but I could observe that when the sun sets in the evening, many Koreans are gathering all around the downtown eating some food and drinking Soju. Brewing your own Soju is advisable because you can have the power of controlling the amount of alcohol and sugar content of your Soju according to your personal preferences. Making Soju is not that hard. All it takes is only  less than a month for the wine to be brewed completely. There are few things to remember when making Soju: First, when brewing, make sure the content is undisturbed to guarantee its higher alcohol content. Secondly, you can adjust the amount of sugar if you want to make it a bit sweeter than usual. Thirdly, you can add water to the finished product if you want to lower its alcohol content. Lastly, check for gas build-up in the container, if this happens, lightly open the lid to release the pressure. Here is the procedure:

                              

HOW TO MAKE SOJU

INGREDIENTS
water (cold)
1/2 cup Nuruk enzyme
1 regular pack beer yeast
1/4 cup sugar
2 cups rice

Preparation and procedure for brewing Soju
1. In a colander, put the rice and wash thoroughly with running water.
2. Transfer in a bowl and add the cold water. Soak for an hour.
3. Using rice steamer, steam the rice for an hour. Remove from steamer and let rest for 6 minutes.
4. Put the rice in a container with sealable cap. Add 4 cups of cold water, Nuruk enzyme and yeast.
5. Stir perfectly to dissolve yeast and nuruk enzyme. Put the cap and seal.
6. During the first 5 days, stir the mixture two times each day and put back the cap and reseal.
7. After the first five days, make sure the mixture is undisturbed until the last day of brewing.
8. After 25 days of brewing, the mixture is ready to be filtered.
9. Using a cheesecloth, filter the mixture to separate the wine from the rice.
10. Add sugar to the wine and stir until the sugar is perfectly dissolved.
11. And serve.

HOW TO MAKE SOJU

HOW TO COOK GALBITANG (KALBITANG RECIPE)

HOW TO COOK GALBITANG (KALBITANG RECIPE) -Galbitang or Kalbitang is a Korean soup with many variations which are made from beef short ribs. Onions and Daikons are the primary ingredients for this dish. Its name derived from Korean terms 'galbi' which means short ribs and 'tang' means stew. The technique in cooking this dish is slow cooking for a longer period of time that gives the dish a tasty soup and also makes the beef tender. In Korea, Galbitang is commonly served as main course, also served with rice and some grilled fish. Someone told me that Galbitang used to be a very fancy dish in 17th century that only the member of royal families could afford and eat. In Korea, this food is also served in many family occasions such as baptismal, wedding, birthdays and even family reunions. This dish is also commonly cooked with some noodles and vegetables like radish. I have seen many versions of this dish like from clear soup to ones with soy sauce in it. Galbitang is also one of the perfect foods to be eaten during winter and rainy season because the hot soup gives our body warmth. If you are a hot and spicy dish lover, then i suggest that you add some spicy ingredients to your Galbitang but you don't want it to be like that if there is little kid you expect to eat your Galbitang. As always, you can improve my recipe according to your taste and preference. Here is the recipe:

                                image source: wikipedia.org



HOW TO COOK GALBITANG (KALBITANG RECIPE)

Cook Time: 80 minutes
Yield: 4 servings



INGREDIENTS
32 ounce beef short ribs (cut into serving pieces)
1 small Chinese white radish (peeled and sliced into 1 inch thick)
100grams bihon noodles
1/2 tablespoon salt
2 scallions (sliced into thin pieces)
4 cups water

Sauce Ingredients:
6 cloves garlic (minced)
1 tablespoon sesame oil
4 tablespoon low sodium soy sauce
1 teaspoon freshly ground pepper

PREPARATION AND COOKING PROCEDURE
1. Prepare the ribs by washing thoroughly with running water to get rid of blood.
2. In a bowl, combine together the sauce ingredients. Add the radish. Set aside.
3. In a pot, pour 4 cups of water, add the ribs and bring to a boil. When boiling, lower the heat and simmer for 1 hour. Remove the scum as much as possible.
4. Add the radish and sauce mixture and simmer for additional 5 minutes.
5. Add the noodles and simmer for additional 5 minutes.
6. Add the scallions and simmer for another 1 minute.
7. Transfer in individual serving bowls and serve.

HOW TO COOK GALBITANG (KALBITANG RECIPE)

HOW TO COOK DAK BAL (RECIPE)

HOW TO COOK DAK BAL (RECIPE) -it is a popular Korean dish made of chicken feet. Many people especially the Americans do not like the idea of eating it. They find it too disgusting to eat. This dish to me is not disgusting at all depending on how it is prepared. The best way to prepare the feet is to remove the fingertips, rinse with boiling water, then remove the outer layer of skin. The hot water actually keeps the outer layer of the skin from sticking to the main skin. That way, the feet is clean enough to be cooked. We do not eat chicken feet in America but I would like to point out that Korea has very different tradition from US and eating chicken feet is part of it. Like the Buldak, this dish is also prepared and cooked with the intention of making it hot and spicy. In Korea, this dish is also eaten accompanied with Soju or Beer. Dak Bal is easy to make. It does not require too many ingredients. Making the sauce hot is good enough. But what I am going to share with you is how to make Dak Bal in more appealing way so that I can still attract more people to eat this delicious food. Here is the recipe:

                               image source: eastmeetsmacon.wordpress.com

HOW TO COOK DAK BAL (RECIPE)

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings

Ingredients:
30 ounce chicken feet
1/2 cup rice wine
6 tablespoon water
2 thumb-size ginger (grated)
1 small onions (minced)
6 tablespoon soy sauce
4 tablespoon brown sugar
2 teaspoon hot chili pepper
3 teaspoon oyster sauce (I prefer Mama Sita's)
1 star anise bud
2 teaspoon sesame seeds (toasted)
boiling water

Preparation and cooking procedure:
1. Prepare the chicken by washing it boiling water.
2. Remove the fingertips and the outer layer skin (the yellow skin.)
3. In a pan, saute garlic and onion until golden brown.
4. Add the chicken feet and saute until the reddish color is gone.
5. Add the remaining ingredients except the sesame seeds.
6. Bring to a boil and simmer. Toss frequently until the sauce thickens.
7. Transfer in a serving plate, garnish with sesame seeds and serve with Soju.

HOW TO MAKE DAK BAL (RECIPE)

HOW TO MAKE YUKHOE (RECIPE)

HOW TO MAKE YUKHOE (RECIPE) -it is a traditional Korean dish made of raw ingredients especially the meat. Beef is commonly used in making Yukhoe. Not just beef but the most soft part of the meat since this dish is prepared as raw food. Some of the ingredients commonly used in making this dish are garlic, ginger, onions, sugar, salt and sometimes julienned pear. Fat must be removed because it is unpleasant to eat as raw. In korean, Hoe means combination of raw ingredients mixed with some spicy seasonings. In some Korean restaurants, raw meats such as liver, kidney and heart are used for Yukhoe but since not all of use like the idea of using those meats, I would advice you to use beef or pork. Cleaning the meat thoroughly is very crucial in the preparation because we do not want the unpleasant odor and substance be eaten that is why the meat must be cut very thinly and washed thoroughly with running water then dry with clean paper towel. Using spicy sauce is very common in making Yukhoe so you can use your favorite chili sauce for this dish or you can combine all the hot and spicy ingredients you have. The idea of using spicy sauce is that we know it can remove the slimy odor so that the food would not be disgusting to eat. Here is the simple and easy Yukhoe recipe:

                                image source: wikipedia.org

HOW TO MAKE YUKHOE (RECIPE)

Prep Time:
Yield: 4 servings


Ingredients:
16 ounce beef fillet
5 cloves garlic, minced
3 tablespoon ginger, shredded
1 cup minced red onions
1/2 bundle spring onions, chopped
1 tablespoon hot chili powder
1 tablespoon brown sugar
1 teaspoon sesame oil
1 piece Nashi (Asian pear)

Preparation and Procedure:
1. Prepare the beef by slicing it as thin as possible. Remove the fat.
2. Transfer in a colander and wash thoroughly with running water.
3. Dry the meat with paper towels. Set aside.
4. In a bowl, combine together all the ingredients except pear and spring onions. Mix well.
5. Remove the core of the pear and slice into strips.
6. Combine meat and spices mixture, mix well. Transfer in the serving plates.
7. Garnish with pear and spring onions and serve.

HOW TO MAKE YUKHOE (RECIPE)

HOW TO MAKE SAMGYEOPSAL (RECIPE)

Samgyeopsal is a dish made of pork belly which is served and prepared like galbi. It is sometimes cooked in grill and also served with kimchi. The most common ingredients for this dish are onions, garlic and sesame oil. Lettuce is used for wrapping to make more presentable. If you are going to make this dish but you do not have a grill, you can use skillet or pan. The Koreans like to accompany this dish with their favorite drinks like Soju. If you are having a party in your backyard, I suggest to use the outdoor grill so that you can cook as many as possible since grill can accommodate more than what a pan can. Here is the simple recipe of Samgyeopsal:

                                image source: wikipedia.org


HOW TO MAKE SAMGYEOPSAL (RECIPE)
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 10 servings


Ingredients:
1 kilo pork belly (sliced into thin strips)
romaine lettuce, amount depends on the size
6 cloves garlic, minced
1 tablespoon sesame oil
cooked rice
salt and pepper to taste
cooking oil
Lettuce

For the sauce
2 cloves garlic, minced
1 tablespoon Chili paste
1/2 teaspoon doenjang or miso
1 tablespoon sesame oil
1 stalk green onions, minced
2 tablespoon water

Preparation and step by step cooking procedure:
1. In a bowl, pour the sesame oil. Add salt, pepper and pork belly.
2. Mix well and set aside.
3. On a skillet, spread a little bit of cooking oil to prevent the meat from sticking to the pan.
4. Put the pan on heat. When the oil is smoking, fry the meat until browned.
5. In a saucepan, combine all the sauce ingredients and heat until all the ingredients are dissolved. Do not boil.
6. Wash the lettuce perfectly.
7. On a plate, assemble the lettuce, scoop cooked rice and put on the lettuce, add meat and sauce.
8. Roll the lettuce into a ball or log, repeat the process for the rest of the ingredients.
9.And serve.

HOW TO MAKE SAMGYEOPSAL (RECIPE)

HOW TO MAKE SAENGSUN GUI (RECIPE)

                               image source:  bapstory.blogspot.com

Saengsun Gui- Saengsun litterally means fresh fish in Korea and Gui means grilled. Saengsun Gui is a quick recipe to cook because you won't need tricky methods to prepare and cook this dish. The most common kinds of fish used in cooking Saengsun gui are sardines and mackerel because they are cheaper and easy to find in the market. There are kinds of recipe for this dish that I have seen and tried but what I am going to share with you is the easiest and simplest but if you want to try the tricky one, just leave your comment below of this post and I will give you the recipe. Technically, almost any kind of fish can be used for this dish because this is just a grilled fish seasoned with salt and pepper or some other seasoning. The point here is that you just need to grill your fish or cook it in an oven. Saengsun Gui is best served with hot rice or Soju. Sometimes it is served with soy sauce to give more appeal to the taste. In this version I am going to share with you, only 4 ingredients is necessary but delicious enough for your lunch accompanied with cooked rice. Here is it is:

HOW TO MAKE SAENGSUN GUI (RECIPE)

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:
1 whole mackerel (about 1 pound)
soy sauce
2 pieces calamansi (or 1 tablespoon lemon extract)
chili powder to taste

Preparation and step by step cooking procedure:
1. Prepare the mackerel by removing the bones and head.
2. Wrap with foil or banana leaves.
3. Grill until cooked.
4. In a saucer, combine soy sauce, calamansi and chili powder.
5. Serve the fish accompanied with soy sauce.
6. And serve with rice.


HOW TO MAKE SAENGSUN GUI (RECIPE)

HOW TO MAKE OISEON (RECIPE)

                               image source: wikimedia.org

Oiseon is a traditional Korean dish made of cucumbers stuffed with meat and some vegetables and sometime with eggs. The appearance of this dish is like of the kimbap only Oiseon is housed with cucumber. Stir-frying is involved in the process. In both North and South Korea, this dish is commonly served as appetizer but I find this food to be appealing that I even enjoy it as snack. From the looks, making Oiseon is very difficult but believe me it is not. All you need is a basic knowledge on stir-frying and a heart to make this mouth-watering dish. The recipe I am going to share with you used beef but maybe some of you can be skeptical because not all of us prefer beef over pork so I would like to say that you can replace the beef with pork, even chicken would be fine. Here is the simple Oiseon recipe:

HOW TO MAKE OISEON (RECIPE)

Cook Time:
Yield: 4 servings

Ingredients:

for the fillings
1 whole cucumber
1 ounce beef
12 grams shiitake mushroom

for the seasoning
1 tablespoon brown sugar
1 tablespoon low sodium soy sauce
1 teaspoon spring onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/2 teaspoon olive oil
1 tablespoon vegetable oil
1 pc egg
1 tablespoon bell pepper, shredded

for the sweet and sour vinegar
1/4 cup white vinegar
1 teaspoon salt
4 teaspoon brown sugar
2 teaspoon water


Preparation and Cooking Procedure
1. Wash the cucumber, cut both ends then cut into four equal pieces crosswise.
2. Remove the inner part of the cucumber (the one that holds the seeds.)
3. Make some slits on the skin. Set aside.
4. Cut the beef and mushroom into thin strips. Set aside.
5. Separate the egg's white and yolk and fry. Cut into strips. Set aside.
6. In a pan, stir-fry beef until golden brown. Add the mush room and stir-fry. Add the sauce mixture and continue frying until the sauce becomes almost dry.
7. In another pan, stir-fry the cucumber for 1-2 minutes.
8. In a bowl, combine all the vinegar mixture and stir until the salt and sugar dissolve.
9. In a serving plate, arrange the cucumber with the hole facing upward.
10. Insert the fillings into the hole
11. Scoop some vinegar mixture and pour over the cucumbers.
12. And serve.


HOW TO MAKE OISEON (RECIPE)

HOW TO MAKE SINSEOLLO (RECIPE)

                               image source: wikipedia.org

Sinseollo is a Korean traditional dish. It is said to be food for the gods in the higlands or montains. I am not sure why it is called like that because I am not a Korean. I want to blog about Korean food because I found many delicious dishes that are popular in that country and one of those dishes is this Sinseollo. I looked it up on the internet and I found out that is dish is part of the Korean Royal Cuisine Recipes. You can tell by its name that this food is served for the royal families but I am not sure about that because I have tried this dish several times eventhough I do not have a royal blood in me. Here is the cooking tutorial on this recipe:

HOW TO MAKE SINSEOLLO (RECIPE)

Prep Time: 1 hour
Cook Time: 1 hour
Yield: 4 servings

Ingredients:
1 bundle Korean parsley, leaves removed, cut into short sticks
1 carrot, cut into strips
1 small size onion, chopped
120 grams beef, cut into strips
120 grams cod, sliced
4 eggs
5 leeks
13 pieces shiitake mushrooms, cut into strips
14 pieces Ginkgo nuts, removed shells
cooking oil

For the meatballs
120 grams corned beef
1 egg
3 tbsp all-purpose flour
salt and pepper

For seasoning
 2 tbsp all-purpose flour
2 eggs, yolks and white are separated
salt and pepper

For stock/broth
120 grams beef, thinly sliced
1 small size onion, chopped
2 cups chicken stock
4 cloves garlic, minced

Preparation and step by step cooking procedure:
1. In a bowl, combine beef, cod, salt and pepper.
2. In another bowl, combine all the meatballs ingredients. Mix well until solid dough forms. Solid enough to make balls.
3. Make meat balls about 14-16 pieces.
4. In a skillet, pour some oil and fry the meatballs until browned.
5. Fry the beef until browned.
6. In a bowl, combine together cod and all the seasoning ingredients except yolks.
7. Fry the cods until golden brown.
8. Whisk the yolks and fry. Cut into strips.
9. In a pot, combine all the broth ingredients and bring to a boil.
Simmer until the beef is cooked.
10. In a pot, combine all the ingredients then pour the broth.
11. Bring to a boil then lower the heat when boiling.
12. Simmer until mushrooms are cooked.
13. Remove from heat and serve.

HOW TO MAKE SINSEOLLO (RECIPE)

HOW TO COOK MAKCHANG GUI (RECIPE)

Makchang Gui is another kind of grilled dish from Korea. But unlike samgyeopsal, Makchang Gui is not made of pork belly but instead, pig's large intestine is used. Sauce is important for this dish since it is a grilled one thus some things are similar to what we call barbecue in the west. This Makchang gui is commonly served with chopped scallions or green onions. I am not sure about the sauce because I have not tried Makchang Gui from Korea because I haven't been there but as i looked up for it in the internet, your ordinary barbecue or hot chili sauce can be just right for this dish. On making this dish, we are going to use the intestine so I wold like to say that preparing the intestine thoroughly is a necessary because the intestine has unwanted smell and the inside is slimy so turn it inside out when cleaning it to get rid of those. Here is the recipe:















image source: wikipedia.org

HOW TO COOK MAKCHANG GUI (RECIPE)


Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 5 servings

Ingredients:
1 1/2 pounds pig's large intestine, cleaned
3 tablespoon sesame oil
salt and pepper to taste
4 cloves garlic, minced
3 stalks spring onions, finely chopped
barbecue sauce

Preparation and step by step cooking procedure:
1. Slice the meat into 1 cm rings.
2. In a bowl, combine the meat, salt, pepper, 2 tablespoon sesame oil and garlic.Mix well.
3. Using a charcoal grill, cook the meat. If you do not have the grill, you can use skillet. Spread a little bit of oil on the skillet to prevent the meat from sticking, put on heat and fry until golden brown.
4. Put in the serving plate with the sauce on the side.
5. Serve with cooked rice or Soju.


HOW TO COOK MAKCHANG GUI (RECIPE)

HOW TO MAKE GYERAN JJIM (RECIPE)

                                image source: wikipedia.org

Gyeran Jjim is a steam egg dish that is very popular and traditional in both North and South Korean. This food is very easy to prepare and cook since it is just an egg dish. The ingredients are not even expensive so everyone can make this dish. There are many ways to cook the egg. You can steam it when you cook rice or yo can boil it in a pot. Some people cook the egg in a microwave but the result could not be perfect because the cooking can be uneven so isuggest that yo cook it either steaming or boiling. The Koreans serve this dish with cooked rice and sometimes kimchi and can be eaten in almost every meal. The most common ingredients used in cooking Gyeran Jjim are eggs, green onions, water and salt but in the recipe I am going to share with you requires 6 to make the taste more appealing. Think of any ingredients you like that you think would give the egg a compliment because Gyeran Jjim is not limited to only using ingredients 4 ingredients. We just have to steam the egg because that process is the reason why it is called Jjim since it is actually the Korean term for "steamed". Here is the recipe for Gyeran Jjim:

HOW TO MAKE GYERAN JJIM (RECIPE)

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 3 servings

Ingredients:
3 eggs, whisked
8 tablespoon water
5 stalks spring onion, chopped
2 small size tomatoes, diced
1/4 tsp salt
1/2 cup corned beef, or diced hotdogs 

Preparation and step by step cooking procedure for Gyeran Jjim:
1. In a bowl, combine together whisked egg, water, spring onions, tomatoes, salt and corned beef. Mix perfectly.
2. Put the mixture in a microwave-safe tupperware and cover with the lid.
3. Steam the mixture for 10 minutes. If you are going to microwave it, 5 minutes is the time to cook it.
4. Remove from the tupperware and serve with rice while hot.

HOW TO MAKE GYERAN JJIM (RECIPE)

HOW TO COOK GALBI JJIM (RECIPE)

                               image source: wikipedia.org

Galbi jjim is a Korean version of braised ribs. It is cooked slowly to make sure the meat is tender and bones are almost falling off. Galbi Jjim is very popular in Korea and you can eat this food in almost all the restaurants in the country. You can use boneless beef but it won't be an original one so using the short ribs cut is the perfect meat for this dish. The point on using the rib cut is that the bone marrow has the touch of flavor that it can give richer taste to it. This food is similar to the Filipino style caldereta and since this one is stew, I can still think of several dishes that are very similar to Galbi Jjim. I have tried this recipe with goat's meat and even with rabbit's meat. The outcome was good so If you don't like the beef, you can replace it with meats that you want, just do not remove the bones. Here is the recipe:

HOW TO COOK GALBI JJIM (RECIPE)

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 servings

Ingredients:
1 kilo of short ribs, cut into serving pieces
6 tablespoon brown sugar
5 tablespoon soy sauce
2 tablespoon Japanese sake
5 cloves garlic, minced
2 stalks spring onion, chopped
1 small size sweet onion, thinly sliced
1 tablespoon sesame seed, roasted and ground
1 tablespoon sesame oil
1/2 cup asian pear, diced
2 pieces kartoffel or potatoes, peeled and quartered
2 carrots, peeled and cut into cubes
1 cup of water
oil

Preparation and step by step cooking procedure:
1. Prepare the ribs by washing it with running water.
2. In a skillet, pour 1 tablespoon of oil, saute garlic until browned.
3. Add the ribs and saute and the reddish color is gone.
4. In a pressure cooker, combine all the ingredients except pear, carrots and potatoes.
5. Bring to a boil. Lower the heat when boiling. Simmer for about 1 hour.
6. Add potatoes, asian pear and carrots.
7. Simmer for another half an hour.
8. Transfer to a bowl and serve with rice.


HOW TO COOK GALBI JJIM (RECIPE)

HOW TO COOK ANDONG JJIMDAK (RECIPE)

Andong Jjimdak is a Korean steamed dish. The Korean word "Jjimdak" literally means steamed and the word "Andong" means chicken. This dish is very popular in seoul as well as in many regions in South Korea. Many restaurants in that country serve this dish. There are many kinds of Jjimdak dishes and not limited to  only using chicken. Fish can also be used. Steamed food in Korea is traditional but it does not necessarily mean that steaming ends only by cooking using the steam but using seasoning and vegetables are necessary. In this recipe I am about to share with you, Andong or chicken is braised so that it can give good texture when steaming the chicken. The commonly used ingredients for this dish are not hard to find because we are going to use the most abundant ingredients like the potato, carrot, onion and even garlic. Jjimdak can be cooked as spicy or can be sweet, it depends on the preference of the cooker. Soy sauce is also present in this recipe and also we are going to use the trademark of the Asian cultures -the noodles. This is the recipe:

HOW TO COOK ANDONG JJIMDAK (RECIPE)

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings

Ingredients:
3/4 kilo chicken wings
3 cups water
40 grams Korean cellophane noodle
2 medium size potatoes, cubed
2 medium size carrots, cubed
3 stalks spring onion, chopped
1 teaspoon red chili powder

Ingredients for the sauce
1/2 cup low sodium soy sauce
3 tablespoon japanese sake
3 tablespoon sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1/4 teaspoon grated ginger
freshly ground pepper to taste

Preparation/Andong Jjimdak Cooking Procedure:
1. In a pot, boil water and add the chicken, simmer for 3 minutes.
2. Remove the chicken and set aside.
3. In a flat-bottomed skillet, place the chicken.
4. Add soy sauce, sake, sugar, garlic, sesame oil, ginger and pepper. Pour water.
5. Mix well.  Bring to a boil and simmer for 15 minutes.
6. Add all the remaining ingredients except noodles.
7. Simmer for another 15 minutes.
8. Add the noodles and continue simmer for 4 minutes until the noodles and the rest of the vegetables are cooked.
9. And serve with rice.


HOW TO COOK ANDONG JJIMDAK (RECIPE)

HOW TO COOK AGUJJIM (RECIPE)

Agujjim is a Korean dish made of fish called Agu or monkfish. This dish is so spicy and commonly prepared with bean sprouts. The process involved in cooking Agujjim is steaming like many other Korean dish. Actually, the name "Jjim" means steamed, but not just steamed because traditionally, in Korea, steaming requires vegetables to be added in the dish. This food is actually not so old because Agujjim was first cooked only in the 1960's. In most of Korean restaurants, it is commonly served and very abundant like rice. There are many ways to make this, from selection of vegetables to preparation of the sauce. Agujjim is a family-size dish because large fish are used in making it. A regular size fish could yield 4-5 servings. This dish is also a good for people suffering from fatty liver because the fish is not like the pork nor chicken and it has vegetables in it especially when you add green leafy vegetables. If there is no monkfish that can be bought in your town or place, you can use some other sort of fish because the point of doing this recipe is the process and not the kind of fish we are going to use. Just be careful to choose the combination of fish and vegetables because sometimes the taste of the fish doe not compliment the taste of vegetables. Here is the simple and easy recipe of Agujjim:



HOW TO COOK AGUJJIM (RECIPE)

Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients:
2/3 kilo of monkfish
2 tbsp sake wine
1 tsp rock salt
8 pieces green mussels, boiled
4 cloves garlic, minced
1 thumb ginger, minced
1/4 red chili paste/sauce
1 tsp honey or sugar
freshly ground pepper
4 tsp water
1/2 pound bean sprouts
1 stalk spinach, or minari
2 tbsp cornstarch, dissolved in 2 tablespoon water
1 tsp sesame oil
2 tsp sesame seed, toasted

Preparation and step by step cooking procedure:
1. Clean and prepare the fish by removing the head and bones. Cut into 4 pieces.
2. Steam the fish for 10 minutes or until cooked.
3. In a pot, bring water to a boil. Add the sprouts and cook for 3 minutes.
4. Transfer the sprouts in a bowl of ice-cold water right after removing from heat.
5. Steam the spinach for 5 minutes.
6. In a saucer, combine sesame seeds, sesame oil and starch mixture. Mix well.
7. In a deep skillet, combine all the ingredients and simmer until the sauce thickens.
8. And serve with cooked rice.

HOW TO COOK AGUJJIM (RECIPE)