Published May 2nd, 2007
in Seafood and Side Dishes (Banchan).
Have you had these slightly spicy, chewy and sweet stir fried dried squid strips (오징어채 볶음) before? Wow, it is a real long name in English isn’t it?
I remember when I was in primary school, I shared my lunch with other friends. The lunch box usually consisted of steamed rice, a couple of side dishes, and sometimes soup as well. Sharing your lunch box with friends mean sharing various side dishes with each other, so we can have more variety of food.
One day, I tasted these stir fried dried squid strips from one of my friend’s lunch box and it was so delicious. After school, I had to mention about this food to my mom and also asked if she can make some for my lunch box as well.
I don’t know what it is so special about this side dish but I am sure every kid loves it. I have to say it is very morish too.
(AU$4.10 - available at a Korean grocery shop )
By the way, plain dried squid strips are often served as a drinking snack, especially with some beer at a bar in Korea. However I prefer to have this as a side dish with rice. I love the sweet and spicy taste. Do you?
Ingredients (takes less than 15 minutes total)
Note : The ingredients are enough to make 5 to 7 single side dishes.
- 141 g dried squid strips
- 2 tsp vegetable oil
-Sauce (mix these in a bowl)
- 4 tsp Gochujang
- 2 tsp soy sauce
- 2 tsp honey
- 1 tsp minced garlic
- 1 tsp red wine (or rice wine)
Methods
- Soak the dried squid strips in cold water for about 10 minutes.
- Drain the water and slightly squeeze the squid strips.
- Pre heat the wok for 10 seconds on high heat and add the vegetable oil.
- Turn the heat down to medium heat and add the sauce.
- When the sauce is heated, add the dried squid strips.
- Mix the sauce and the dried squid strips well.
- Simmer it for about 20 seconds (until the sauce nearly disappears).
- Serve it on a plate (you can sprinkle some roasted sesame seeds on top).
Dried Squid Strips, Korean Food, Ojingeochae Bokkeum, Seafood, Side Dishes (Banchan)
I don’t like receiving phone calls around meal time, especially when I am busy preparing food. It might sound strange but I believe the more attention the food gets, the tastier it gets. Unfortunately I was on the phone while the eggs were steaming in the pot. It was my sister from Korea, you know what happens then. The long chit chat and giggles.
Nevertheless, I couldn’t concentrate much on the conversation. My mind was with the steaming eggs. Hang up, sis! I need to check my babies. I returned to the kitchen. Da da~! I opened the lid and I saw real gems in pretty cups. I didn’t expect the eggs to rise yet they looked so adorable!
I think the eggs have a joker face. You never know what it is going to be until you serve it. Do you agree? I was so happy to see the well transformed eggs but slightly sad that I missed how they transformed. I hope you don’t miss this.
Ingredients (to serve 3 people)
- 6 large eggs (~70g each)
- 15cm by 15cm kombu (dried seaweed)
- 1 cup of warm water
- 2 tbsp anchovy sauce
- 1 stalk of finely chopped shallot (green part only)
- 1/3 of finely chopped medium size carrot
Prep
- Soak the kombu in warm water for 15 minutes.
- Beat the eggs and sieve them two times.
- Add the kombu water into the beaten eggs (discard the kombu).
- Add the anchovy sauce, shallots, and carrot.
- Mix them well.
- Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.
Method (It makes it easier if you have a big steamer)
- Boil the water in a steamer (high heat).
- When the water starts to boil, add the bowls.
- Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
- Serve them.
The raised eggs sink slightly as time passes. Though they still look pretty. It was a perfect match with plain rice. Michael thinks it can be a good entree as well. However eating it on its own can be salty, so you might want to reduce the amount of anchovy sauce to 1 tbsp if you don’t like too much salt taste.
For a variation, you can add other kinds of vegetables or even some meat. I will do another post with those some other time. In the mean time, I also think plain steamed egg would be a good baby’s formula.
egg souffle, Eggs and Poultry, Gyeran Jjim, Korean Food, Side Dishes (Banchan), Simple Steamed Egg
Published April 13th, 2007
in Red Meat and Side Dishes (Banchan).
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
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Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
Jangsanjeok, Korean Food, Red Meat, Side Dishes (Banchan)
