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)