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Tag Archive for 'spicy-food'

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Gochujang Sauce

Published September 25th, 2006 in Ingredient Descriptions. 9 Comments

If you have a look at my blog carefully, you will know how often I use gochujang (a type of hot chilli sauce). We use it as often as salt for cooking.

This is a picture of the Gochujang that I am using currently.

Gochujang

It was about 14,900 won (US $15.70) for 3kg. It usually lasts for about 3-4 months, even though I use it a lot.

Tips : If you need some food containers (Tupperware style) just go to the big super market and buy a big gochujang (2-3 kg). Because they give containers free of charge as a promotion thing when you buy a large gochujang. It is nearly all year around.

Related Posts (my random recipes that I cooked with Gochujang Sauce)

Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)

Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)

Stir Fried Calamary Rings on Rice (Ojingeo Deopbap)

Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)

Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)

Yangpun Bibimbap

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Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)

Published September 18th, 2006 in Red Meat. 5 Comments

“Jeyuk-bokkeum” is the Korean name for this meal. It’s marinated with Gochujang sauce so it may be spicy for you (just a warning). If you don’t have much time in terms of preparation (including marinating the meat), you don’t absolutely have to follow this recipe. I just can not guarantee the best result. That’s all.

Ingredients for this meals are (for 2 people)

For Marinating Pork

-Getting rid of smells

  • Pork 360g -You can use Neck bone meat (”Mok sal” in Korean) or Bacon slices from the Belly (”Samgyeopsal” in Korean)marinating pork with gochujang
  • Refined rice wine 15 ml
  • Pepper 2 Sprinkles
  1. Soak the Pork in cold water for about 20-30 minutes to get rid of the blood.
  2. Cut the meat into about mouthful size pieces.
  3. Put the meat in a big bowl and add refined rice wine and pepper. (mix and leave it for about 30 minutes)

-Making Gochujang sauce

  • Gochujang 2 tbsp
  • Soy sauce 1 tbsp
  • Sugar 2 tsp
  • Chili powder 1 sprinkle
  • Ginger powder 1/2 tsp
  • Finely chopped garlic (one medium size)
  • Plum Extract 15 ml -This is good for getting rid of oily tastes of the meat. You can buy it at the local super market. However it is very expensive, so you don’t have to use it, though it makes a very big difference in the meal I noticed.
  1. Get a bowl ready. Pour in all the ingredients I mentioned above.
  2. Mix them well. Then add this on to the meat.

For side vegetablesVeggies and adding

  • 1/5 of a medium cabbage (If you use too much of this, it will make too much water in the wok.)
  • 5 Sesame leaves
  • 1/2 a medium onion
  • 1/2 a medium carrot
  • 1 stalk of big spring onion

-Preparation

  1. Thin slice the cabbage, onion, and carrot.
  2. Slice the sesame leaves and spring onion.
  3. Put all these vegetables into the meat bowl (with the meat).
  4. Mix them throughly.

For wraps

  • Ssamjang
  • 1/5 of a medium size cabbage (I ‘m very fond of cabbage wraps. It’s soft and apparently helps digestion.)
  • 5 Sesame leaves
  • 10 Lettuce leaves

-Preparation

  1. Carefully wash the leaves. Since they are fragile and hard to scrub, I recommend to use organic leaves.
  2. Steam the 1/5 cabbage (unseparated) for about 10 minutes.

-Cooking-pan frying meat

  1. Pre-heat the wok for about 20 seconds.
  2. Put some olive oil in the wok.
  3. Add the veggies and meat mix.
  4. Stir them and cook it thoroughly.
  5. Serve it on the plate.
marinating pork with gochunjang work

-Eating-

  1. To eat it, hold a lettuce, sesame, or steamed cabbage leaf on your hand.
  2. Put a mouthful of the meat and veggies on top.
  3. Add some Ssamjang.
  4. Wrap the leaf around it and then eat it.

Related Posts

Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)
Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)

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Korean Kimchi fried rice with squid and tuna

Published September 11th, 2006 in Rice Meals. 3 Comments

People in Korea usually cook fried rice when they don’t have many ingredients left in the fridge (because it is quite simple to make with a few things), or when they need to get rid of left over vegetables.

This meal may look difficult to cook if you looked up the ingredients, however you can use minimum ingredients such as Kimchi, half an onion, some rice and oil, and Gochujang sauce to make “Kimchi fried rice”.
(Warning - This food can be spicy to people who aren’t used it.)

Ingredients for 2 people are :
(Expected preparation time: 5 min, cooking time:10 min)

fried kimchi ingredient

  • 1/2 a medium size onion
  • 1/2 the tuna from a 250g can
  • Kimchi 40g
  • Legs from 2 small squids (or 1/2 squid flesh)
  • 1/5 of a zucchini
  • Steamed rice for 2 people
  • Some oil (I used oil from the tuna can)

– Preparation –

1. Cut some squid legs into medium size pieces.

2. Add seasoning to the squid and mix it well. marinating squid

-Seasoning squid with

  • Soy sauce -1 tsp
  • A sprinkle of pepper
  • Sugar -1 tsp
  • Gochujang (chili paste) -1 tsp (heaped)

3. Cut onion and zucchini into small cubes.

4. Slice Kimchi into small pieces.

–Cooking–

1. Put some oil into a wok.

2. Pan fry onion first, then add the other ingredients about every 2 minutes in the following order: zucchini, Kimchi, squid, tuna.

frying process

3. Put the rice into the wok. Stir it thoroughly with vegetables and meat. Then add the following sauce and mix it. This sauce is optional but it tastes better if you do so.

  • Sesame oil 1/2 tsp
  • Gochujang (chili paste) 1 tsp

4. Serve it on the plate.

fried kimchi work

Related Posts

Stir fried Kimchi and Rice (Kimchi Bokkumbap in Korean)

Stir Fried Calamari Rings on Rice (Ojingeo Deopbap in Korean)

Yangpun Bibimbap

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