My Korean KitchenRed Meat | My Korean Kitchen

Bulgogi Kimchi Tacos

sue — Wed, 16 May 2007 06:00:17 +0000

(Bulgogi Kimchi Tacos – Inspired by Eat, Drink & Be Merry)

Although I occasionally wrap Bulgogi with Kimchi on lettuce, wrapping them in a tortilla didn’t cross my mind until I read this post. As I placed those ingredients on top of the tortilla, I felt slightly awkward. It was quite nice for the first time but not long after that, the Kimchi started to overpower the taste. (Maybe I added too much Kimchi or I might losing some of my Korean identity. )

One thing, you need to make sure you drain the juice from the cooked bulgogi, otherwise it can be a soggy taco. Also the Kimchi as well.

A Bulgogi recipe is available from here.
I added BBQ sauce for one taco and honey mustard sauce for the other one.

Tell us if you like the Bulgogi Kimchi Taco and if you know other unique ways to enjoy Bulgogi or Kimchi. We would all like to hear about it from you.

Simmered Meat Patties in Teriyaki like sauce – Jangsanjeok

sue — Fri, 13 Apr 2007 07:14:07 +0000

What is Jangsanjeok (장산적)? As the title describes, it is broiled meat patties (these are called Seopsanjeok) that are simmered in teriyaki like sauce. Well, it may not look like traditional Korean food from the picture (Michael keeps saying that it looks like a rissole), but it is a Korean food. I gave it a slightly different look, which I want to call “fancy”, whether you want to agree or not. I also added extra ingredients for the sauce compared to the traditional methods that were served to the Kings of the Chosun dynasty.

You can serve Jangsangjeok as a side dish, as a main meal, as a filing for a burger or at a BBQ. It is quite convenient, in that unlike other kinds of side dishes it can be frozen, so you can preserve it for later.

Ingredients

For patties (enough to make 8-9 round patties, with a diameter of 9cm)

440g beef mince
440g pork mince
190g tofu (squeeze it in a straining cloth to drain the water)
6 tbsp finely chopped onion
2 tbsp finely chopped shallots
2 tbsp Korean sesame oil
1 tsp minced garlic
1 tsp fine sea salt
1/4 tsp ground black pepper

For sauce (for 4 patties) – mix the following in a bowl

3 tbsp soy sauce
3 tbsp red wine
1 tbsp brown sugar
1 tbsp honey
1/4 tsp ginger powder

Optional

1/2 thin sliced onion
1/2 stalk of chopped shallots (green part)

Prep

Add all the patty ingredients in a big bowl then mix it well.
Think how big you want to make the patty first (in my case, I aimed at medium size patties and got 8 of them) then knead the patty to the size you want.
Leave the patties out that you are going to cook and seal the rest of the patties with plastic wrap and store them in the freezer.

Method

Part 1 (You will need a frying pan)

Pre heat the frying pan on high heat.
When it is heated enough, add some oil (I started using rice bran oil and it works great).
Add the patties and cook both sides on high heat for a short while.
Reduce the heat to medium to low and cook the inside of the patty.

Part 2 (You will need a sauce pan)

Pre heat the sauce pan.
Add the bowl of sauce and onion.
Stir it a little bit then add the patties.
Simmer them well.
Serve them on the plate (if there is any sauce left, pour it out on top of the patties – it is tastier).

Some products I used for this recipe

Related Posts

BBQ Grill Plate

Royal Rice Cake (Gungjung Ddeokbbokki in Korean)

Bulgogi Wrapped in Rice Paper

sue — Tue, 06 Feb 2007 09:55:13 +0000

How well do you make a good looking wrap in rice paper? Well, I used that material for the first time just yesterday and I proved that I am not very good at it, obviously. So the one thing I want to emphasize is that it tastes better than it looks.

This Bulgogi wrapped in rice paper is another way of enjoying the famous Bulgogi. I think it will totally go well to serve your guests at a party. If you can make a good looking wrap that is (If you can make the wraps like Evil Jungle Prince’s one, then it is perfect! ). Or you can skip the wrapping part and enjoy the Bulgogi only. The marinade sauce I used for this meal is the best bulgogi marinade I ever made so far. Though I would love to make an even better marinade in the future.

Either way, I hope you enjoy making it and the food as well.

(Picture above – I just made this for lunch with some left over meat and leaves, I rolled it much better than last night, didn’t I? Please say Yes! It was really delicious even without the dipping sauce )

Ingredients for serving 2 people

Thinly sliced beef – 560g (sirloin)
Perilla leaves – 22 leaves
Lettuces -22 leaves
Rice paper – 22 sheets
1 cucumber
1/2 a medium carrot
A dash of olive oil
Sesame oil – 1 tbsp

For marinade sauce (mix these in a bowl)

Soy sauce – 5 tbsp
Dark brown sugar – 2 ½ tbsp
Refined rice wine – 1 ½ tbsp
Grated onion – 2 tbsp
Grated pear – 4 tbsp
Minced garlic – 1 tbsp
Ginger powder – 1/4 tsp
Pepper – 3 sprinkles

Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)

Soybean paste (Doenjang) – 1 tbsp
Gochujang – 1/3 tbsp
Honey – 1 tbsp
Water – 2 tbsp
Minced garlic – 1 tsp
Minced green chili (not spicy) – 2 tsp
Sesame oil – 2 tsp
Parched sesame seed – 1/2 tsp

Prep

Rinse the beef in cold water a couple of times to get rid of the blood.
Add the marinade sauce to the meat and leave it for 1 hour at room temperature.
In 1 hour, add the sesame oil and stir it well.
Rinse the leaves.
Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat

Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps

Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet).
Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top.
Fold it well and make a wrap.
Repeat steps 1 to 3 for the rest.
Serve it with the dipping sauce.
Enjoy your meal.

My suggestion – By the time I made some bulgogi wraps, the meat got quite cold. As you know, cooked food tastes best while it is still warm. So you can put the wrapping ingredients in the middle of the table and give individuals a plate and some hot water, so they can make their own wraps as they eat.

Bulgogi Flavoured Chicken Burrito

Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)

Marinated Beef (Bulgogi) – Natural Sauce Version 1

Marinated Beef (Bulgogi in Korean) -Instant sauce version

Stir Fried Gochujang and Simple Bibimbap

sue — Mon, 05 Feb 2007 11:40:06 +0000

Today’s post is about a multi purpose condiment “stir fried gochujang”(볶은 고추장). I made this about 3 weeks ago, and since then every time I don’t feel like accomplishing my kitchen duty, it has been a great help. Busy working ladies and gentlemen would love to have this in their fridge, especially if you love Bibimbap. Do you like the idea so far?

Stir fried gochujang is literally stir fried gochujang and you add it on some cooked red meat (pork or beef mince) and cook them together a bit . Once you make fair amount of it, you can store it in the fridge for up to 2-3 months. You can use it as a dipping sauce for wrapped meat in lettuce or ddeokbokki sauce or bibimbap sauce.

In my case, I used it as a bibimbap sauce and it was very convenient indeed.

(My simple Bibimbap – rice with stir fried gochujang and radish sprouts)

Ingredients (as a 15 serving bibimbap sauce)

Gochujang – 3/4 cup
Honey – 1 tsp
Water – 3 tbsp
Minced pork or beef – 200 g
Sesame oil – 1/2 tsp

Sauce for the pork (mix these in a bowl)

Soy sauce – 1/2 tsp
Refined rice wine (cooking wine) – 1 tsp
Minced garlic – 1/2 tsp
Ginger powder – 1/4 tsp
Pepper – 3 sprinkles

Steps

Rinse the pork in cold water.
Marinate the pork with the sauce and leave it for 5 minutes.
Pre heat the wok and add the sesame oil.
Add the pork and stir it well so the meat doesn’t clot.
Add the gochujang, honey, water and stir it well.
Turn the heat off in 3 minutes.

I keep it in a container in the fridge, with the lid on of course (You need to cool it down, before you put it in).

Related Posts

Yangpun Bibimbap

Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)

Pork Bone and Potato Soup (Gamjatang)

sue — Wed, 31 Jan 2007 04:16:00 +0000

It has been nearly 2 months since I got a request for this soup (감자탕) from Sally. What took me so long to make this soup? Well, first of all, I am not a huge fan of bone soup such as Ox-tail soup, Seolleongtang, and this Gamjatang as well. They seem a bit plain for my taste buds (gamjatang is an exception for this matter). I like something crispy, crunchy, chewy, spicy, sweet, or even savory, that has a distinguishing characteristic as a food. But those bone soups don’t quite fit those realms, except that they smell fishy while they are boiling in a pot.

Second of all, I had a bad experience when I had this soup for the first time about 10 years ago. Korean restaurants, they really should specify the menus. Gamja is potato and tang is soup, I literally thought that it was a soup full of potatoes. I didn’t expect to see some chunky bones that look like they were just cut from a dinosaur. It was a truly intimidating scene for me, as I was young and teenagers are not used to such a surprise, unless they have had that soup in the past.

Now I made my first Gamgatang just yesterday and it wasn’t as bad as I thought. It was slightly spicy, but it had a very deep taste from being simmered for 2 hours, so its spiciness became a mild spicy flavour. I really appreciated the fragrance of crown daisy leaves (ssukgat, 쑥갓) since it diluted the fishy smell of pork.

It is a medium level of difficulty to cook and it also asks for some patience and tolerance. You will see why soon. Make sure you close any accessible door to the rest of the house (pork has a unique smell – I say fishy) and open the kitchen window while you are simmering the pork bones.

Ingredients

(It is enough to serve 3-4 people)

Pork spine or neck bone – 1.4 kg (You need to pick the right one. The bone I bought had hardly any meat. Then why is it so expensive? Is this really free in Australia and USA?)
5 medium potatoes
Crown daisy leaves (ssukgat) – 1 fistful
Mung bean sprouts (sukju) – 1 fistful
12 perilla leaves (so called sesame leaf, ggannip)
6 Chinese cabbage leaves (Baechunip)
2 green chilies
22 cups of water total

Vegetables and spice to get rid of pork smell

1/2 stalk of green onion (just use the white part for this recipe)
1 medium onion (peeled)
5 cloves of garlic (peeled)
1 thumb size piece of ginger (peeled)
10 whole black pepper seeds (un-ground)

Sauce (mix these well in a bowl)

Chili powder (Gochutgaru) – 3 tbsp
Minced garlic – 1 ½ tbsp
Ginger powder – 1 tsp
Refined rice wine – 2 tbsp
Anchovy sauce – 1 tbsp
Water – 1tbsp

Other condiments

Salt -1/8 tsp
Soybean paste (Doenjang) – 2 tbsp
Ground sesame – 4 tsp
Pepper -3 sprinkles

StepsⅠ

1. Soak the bones in cold water for 2 hours (to get rid of blood) . Drain away the water.
2. Put the bones into a big pot and add 7 cups of fresh water, then boil it for 5 minutes.

3. Drain the water (throw it away) and add 7 cups of fresh water – again. Add the all ingredients from the “vegetables and spice to get rid of pork smell” section. Simmer it on medium to low heat for 2 hours. When the water seems to get reduced you need to refill the water to maintain 5 cups of expected broth (I ended up adding an extra 8 cups of water – 1 every 15 minutes.)

4. While you are waiting;

① Rinse the crown daisy leaves, cut off the thick stems.

② Rinse the mung bean sprouts.

③ Rinse the perilla leaves and thin slice them.

④ Rinse the green chilies, take out the seeds, and thin slice them diagonally.

⑤ Clean the potatoes. Boil them in a pot until 90% of them are cooked. Drain the water and cool them down. Peel the skin off.

⑥ Rinse the cabbage leaves. Boil some water for 1 minute and add the salt. Parboil the cabbage. Drain the water. If the leaves are big, you can tear them up length ways.

Steps Ⅱ (after the two hours of simmering)

Sieve the broth into a separate pot. Then put the bones back into this broth but throw away the boiled vegetables.
Add the peeled potatoes, soybean paste, and the sauce (that you previously made) into the the pot.
Boil it until the potatoes cook completely.
Add the crown daisy leaves, mung bean sprouts, perilla leaves, green chilies, and cabbage leaves on top.
Add the ground sesame and pepper sprinkles.
You can start eating when the vegetables are cooked.
Enjoy your meal. (You can adjust the taste with some salt if it is necessary, but I didn’t add any.)

You need to start preparing about 4-5 hours before you are going to start eating. I know! It is a huge time consuming process. I started to prepare from 4 pm and ate it about 9:10pm, so I had to wait 2 more hours to digest before I went to bed. I had to say “You better be delicious”.

Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)