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)