Minny's Kitchen

[minnyskitchen]

Korean Fried Chicken

In all honesty, I wasn’t 100% happy with how the wings came out. It just wasn’t crispy enough after the sauce went on. I did a little more searching and came upon this recipe:

http://tastewithtristan.com/bon-chon-chicken-korean-fried-chicken/

Give it a try and tell me your results! I’m going to give it another go maybe in 2 weekends.

[minnyskitchen]

Korean Sweet Pancakes Recipe (호떡; Hotteok)

Ingredients

2 CUPS All Purpose Flour

1 CUP Sweet Rice Flour

1 PACKAGE of Active Dry Yeast (7g to 11g)

2 TSP Sugar

1 TSP Salt

1.5 CUPS Whole Milk (Lukewarm)

1 TSP Canola Oil and more for frying

1/2 CUP Light Brown Sugar

1 CUP Chopped Nuts (I used pine nuts, walnuts and pistachios)

2 TBSP Honey

Method

Heat 1.5 CUPs of Whole Milk in the microwave or stove, just lukewarm. You should be able to touch it without burning yourself. Mix in your 1 PACKAGE of yeast and 2 TSP of Sugar. Set aside to let it bubble.

Mix 2 CUPS All Purpose Flour, 1 CUP Sweet Rice Flour, 1 TSP Canola Oil, 1 TSP Salt in a large bowl. 

Pour in your yeast mixture. The dough will be very sticky but don’t give up! Once mixed well, pour out onto your work surface and begin kneading. This will take 10-15 minutes. The dough will become less sticky and more smooth and elastic over time.  

Once the dough has turned elastic and smooth, check for the gluten by stretching a small amount of dough, it should pull apart and create a thin see through skin like layer. If it breaks apart easily you must knead longer.

Once the kneading is done, put in a clean bowl, put a clean kitchen cloth or cling wrap on top and set aside somewhere warm such as your microwave, oven, or stove top (heat off of course). Let rest for at least 30 minutes, it will double in size.

While waiting for your dough to rest, work on your filling in a small bowl. Chop your nuts into smaller pieces and mix with 2/3 CUP of light brown sugar and 2 TBSP of honey. The texture should be like wet sand. You can get creative with this and experiment with all kinds of fillings such as cheese or japchae.

After your dough has doubled in size, prepare a cookie sheet. Divide dough into 12 even balls. Smooth it out and space it out evenly on the cookie sheet, cover with a clean towel or cling film. Set aside and let it rest for 20-30 minutes.

After resting, take a dough ball and flatted on your palm, take 1-2 tbsp of stuffing and begin pushing it into the flat dough ball. It should be no bigger than the size of your hand, 4″-5″. Like a dumpling, grab and pinch the ends to close up the ball completely. No water or flour should be needed, if it’s sticking too much try rubbing your hands with canola oil. Place back onto cookie sheet and repeat until all balls have been stuffed.

Bring your stove to high heat. You will be using a large frying pan. Pour about 1/4 CUP of canola oil as you will be frying the dough. Use a wooden chopstick to check for bubbling so you know if your oil is ready for frying.

Sealed side down, place 2-3 balls onto the pan. Depending on how large your fry pan is I think only 2 will fit. Let it first brown and crisp up. As soon as the edges look golden flip the ball and press it down using your spatula in your dominant hand and a spoon or another spatula in your off hand for maximum pressing power. 

Let it cook until edges are golden, then flip again and cook till outer edges are golden. Remove from heat and repeat until all balls are done. Do not store on paper towels since it’s sticky, you will need wax paper or parchment paper, something smooth. Enjoy! 

NOTE: Fresh hotteok will always taste better but you can store in an air tight container for 1 week. To reheat you may recook it on the frying pan, microwave it, or stick it in the toaster for 3-4 minutes. The inside will be very hot so be careful. 

[minnyskitchen]

Bibimbap (비빔밥) Recipe

. 

Ingredients:

Cooked Rice

12 Ounces (1 package) Mung or Soy Bean Sprouts

1 Bunch Spinach

1 Zucchini

1 English, Korean, or 2 Persian Cucumbers

2 Green Onions, sliced

1 Small Eggplant, sliced into 2″ matchsticks

4 Shiitake Mushrooms, sliced

1/2 LB Sliced Rib Eye

1 Egg

Gochujang

Fish Sauce

Salt

Pepper

Red Pepper Flakes

Sesame Seed Oil

Sesame Seeds

Vinegar

Garlic

Oyster sauce or Worcestershire Sauce

Honey, Plum Extract, or Sugar

Method:

Get your rice started. 1 cup of cooked rice is enough for 1 bowl. 

Mix 3 TBSP soy sauce, 2 TBSP sesame seed oil, 2 TSP minced garlic, 1 TSP sugar in a dish. Adjust taste for sweetness/blandness. Dice meat and marinade in sauce while preparing other toppings.

Rub down the cucumber with coarse salt for 5 minutes. This will help keep the cucumber crispy and skin thin.

Peel the zucchini, egg plant, cucumber in a zebra pattern (as in 1/4 inch peel, 1/4 leave peel, repeat). Rinse sprouts and spinach, set aside to drain water. 

Cut zucchini and cucumber in half. Slice thin half circles, keep separated of course. Eggplant I recommend in matchstick shape, 2″ long, completely peeled, no skin. Slice shiitake mushrooms thinly.

In 1 dish, mix 4 TBSP of vinegar, 1 TBSP sesame seed oil, 1 TSP salt, 1 TSP red pepper flakes, 1 TSP sesame seeds. Mix in cucumber slices, set aside. Taste as you go.

On medium high heat, with a fry pan, add 2 TSBP sesame seed oil, 2 TSP minced garlic. Let it bubble, then saute zucchini slices for a couple of minutes. Add a dash of salt, 2 TSP sesame seeds. Before the zucchini turns translucent, remove from heat, set aside.

On medium high heat, with a fry pan, add 3 TBSP sesame seed oil, 2 TSP minced garlic and fry egg plant until cooked well. Add 1 TBSP oyster sauce OR 3 TBSP Worcestershire or oyster sauce. Add 1/4 water to the pan to help the egg plant cook thoroughly. This process may take 5-8 minutes as the water evaporates. 

On medium high heat, with a fry pan and sesame seed oil, stir fry the shiitake mushrooms in 1 TBSP of Worcestershire or oyster sauce, 1 TBSP of soy sauce.

In a stock pot, fill halfway and bring water to a rolling boil. Place in spinach until leaves have wilted and look cooked. Rinse under cold water, gently squeeze excess moisture and set aside.

In a stock pot, fill halfway and bring water to a rolling boil. Place in bean sprouts until wilted and look cooked, it should be semi translucent and not crisp. Rinse under cold water and drain water.

Mix 3 TBSP soy sauce, 3 TSBP sesame seed oil, 2 TSP garlic, 1 TBSP sesame seeds, pinch of salt, dash of fish sauce. Mix in cooked spinach gently.

Mix 1 TSP fish sauce, 1 TBSP sesame seed oil, 1 TBSP sesame seeds and sliced green onions. Mix in sprouts. 

Fry egg. 

Cook beef. 

Mix 2 TBSP sesame seed oil and 4 TBSP gochujang, 1 TBSP of plum extract or honey, 1 TBSP of sesame seeds. This is bibimbap sauce.

Scoop 1 cup of rice into a bowl. Top with your toppings, lay egg on top and add 1-2 TBSP of gochujang sauce. Mix well and enjoy!

[minnyskitchen]

Chashu Miso Ramen

Ingredients for Chashu

1 LB Pork Belly Slab

1 TSP Salt

1 TSP Vegetable Oil

1 Inch Ginger Sliced

2 Green Onions Sliced 2 inches long

1 cup water

1/2 cup mirin

1/4 cup soy sauce

2 tbsp granulated sugar

Method for Chashu

Sear Pork Belly Slab on a pan with vegetable oil. All sides should be crispy.

In a large stock pot, mix salt, ginger, green onions, water, mirin, soy sauce and granulated sugar. Bring to a boil.

Place in pork belly slab. Place a drop lid or aluminum foil disc on top to prevent evaporation. 

Bring heat down to low heat simmer. Put lid on for 1.5 hours. Check every 20-30 minutes and flip pork to ensure even cooking. If water is getting low, add more water so it doesn’t burn. Meat should be tender and fall right off the bones.

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Ingredients for Boiled Egg

4 Large Eggs

1/4 Cup Soy Sauce

8 TBSP Water

4 TBSP Mirin

Method for Boiled Egg

Boil eggs for 6 minutes. This varies greatly on your stove and pot. For me 6 minutes is perfect.

At 6 minutes, remove from heat. After 1 minute add cold water to stop the yolk from cooking.

Mix soy sauce, water, and mirin in a sandwich bag. Peel eggs and place in this mix. The longer it’s in the more it will soak into the egg.

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Ingredients for Bean Sprouts

2 Cups Bean Sprouts, rinsed

4 TBSP Sesame Oil

1 TSP Soy Sauce

Black Pepper to taste

Salt to taste

Method for Bean Sprouts

Blanche the bean sprouts, they should be translucent but not soggy.

Drain well, mix in sesame oil, soy sauce and dash black pepper and salt to taste. 

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Ingredients for Fresh Ramen Noodles

400g All Purpose Flour

1 TSP Salt

1 TSP Baking Soda

2 Eggs, Beaten

1/2 Cup Warm Water

Method for Fresh Ramen Noodles

In a large bowl, mix flour, salt, baking soda.

In the middle, create a well. Pour in eggs. Mix well then add warm water and begin kneading process.

The dough will initially be sticky. Keep hands and surface well floured while kneading. This process will take 8-12 minutes. Gradually the dough will become more elastic. 

Roll up dough into a ball and keep in a floured bowl with a damp cloth covering it. Keep in a warm location such as next to the stove. Rest for 30 minutes ~ 1 hour.

Remove dough ball, divide into fours.

Flour the surface, dust both sides. Use a rolling pin to flatten the dough into a round flat disc. The more thin the better otherwise your noodles will be thick. 

Roll both sides of the disc inward while dusting with flour.

Using a heavy knife such as a cleaver, dusting the knife, begin cutting strands.

Tussle the strands apart, keeping it well floured.

Bring a pot of water to a boil, then place in noodles. Keep stirring well with chopsticks. Your dough will go from being pale to more of a yellow color. Water will foam and rise so keep an eye on it! If you don’t keep stirring it will stick  to the bottom.

When completed, rinse in a strainer with cold water to stop it from cooking. 

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Ingredients for Miso Broth

4 Cloves of Garlic

1 Inch of Ginger

1/2 Small White Onion

1 TBSP Sesame Seeds

2 TBSP Sesame Oil

2 TSP Chili Bean Sauce

2 TBSP Miso (I used Koji Miso)

1/4 Cup Mirin

4 Cups Chicken Broth

1 Cup Dashi Stock

TOPPINGS: Chashu, Bean Sprouts, Boiled Egg, Canned Corn, Nori, Chopped Green Onions

Method for Miso Broth

Mince garlic, ginger, white onion, sesame seeds.

On a sauce pan on medium low heat, cook paste in the sesame oil. Once it becomes cooked/translucent, mix in chili bean sauce and miso paste for 1 minute.

In a large stock pot, bring chicken broth and dashi stock to a rolling boil. Mix in the paste. Keep on a low simmer white working on other ingredients, serve ramen piping hot.

Place noodles in a wide bowl, pour on piping hot broth. Place toppings on and enjoy.

[minnyskitchen]

Made katsudon yesterday. Check out the recipe here: https://www.justonecookbook.com/baked-katsudon/

[minnyskitchen]

Buchujeon (부추전; Asian Chive Pancake)

This one is a very simple pancake, it relies on the flavor of the chives and nothing else. 

Ingredients:

1/2 Cup of Flour

6-8 OZ of Light Beer (Adjust with more water or more flour if it’s too dry/wet)

1 Large Egg

1 TSP Salt

1 Bunch of Asian Chives (a.k.a. “Garlic Chives”)

Vegetable Oil for Frying

Method:

In a medium mixing bowl, whisk together your flour, beer, egg, and salt. Your batter should be like a thick pancake batter, add more flour if it’s too wet or more water if it’s too dry.

Chop your chives into 2″ slices. Gently fold into your batter. OR if you prefer a more clean look do not fold into batter yet. 

Heat your frying pan to a high heat with 1 TBSP of oil. Wait till it’s hot enough before putting batter in, it should sizzle. Pour batter in and quickly place in your sliced chives in a nice fashion. If you are not quick enough, just mix in the chives with your batter. 

You can make a large disc or small one. Use the bottom of your spoon or ladle to distribute the batter evenly. You’ll know when to flip when your pancake is looking less glossy and edges crispy. 

Serve with soy sauce mixed with vinegar on the side in a dipping dish. 

[minnyskitchen]

Pajeon (파전; Green Onion Pancake)

This is my favorite out of the ones we made! Here is how my mom does it.

Ingredients:

8 Green Onions, 1″ Slices

1 Cup White Flour

6-8 OZ Light Beer, adjust batter with water or dashi stock

1 Large Egg

1 TSP Salt

4 Pieces of Fish Cake (Imitation Crab Cake, this is optional if you can’t find it)

1/2 Medium White Onion, Slices

1 King Oyster Mushroom, cut into 4s and slice thinly (Optional if you can’t find it)

1/2 Paprika, Sliced Thinly

Method:

Mix flour with egg, salt, and beer in a medium bowl. Adjust batter with more water/dashi stock if it’s too dry or add more flour if it’s too wet. It should be a thick like pancake batter.

Fold in your ingredients, onion, fish cake, oyster mushroom, paprika slices. Don’t stir or beat, you want to be gentle here.

 Heat up your pan on a high heat with 1 TBSP of oil, pour batter in using a large spoon or ladle. 

Spread batter evenly using bottom of your spoon. Your pancake should be crispy, it will become less glossy on the side facing up, that will mean it should be flipped.

You can make small discs or a large one. Serve with soy sauce mixed with vinegar and enjoy! 

[minnyskitchen]

Bindaetteok (빈대떡, Mung Bean Pancakes)

Out of the pancakes we did last night, this one will be the most complicated because of the mung beans. 

Ingredients

1 Cup Dried Mung Beans (Skinned if possible)

1/2 Cup Flour

1/4 Cup Sweet Rice Whole Grain (or 1/2 Cup Sweet Rice Flour)

1/4 Cup Water

6 OZ Bottle or Can of Light Beer

1/2 Cup Cabbage Kimchi, fermented well (aka old kimchi), diced

1 Cup Fresh or Soaked Fernbrake (Optional if you can’t find)

2 Cups Mung Bean Sprouts

1 Large Egg

1/2 Medium White Onion, Sliced

2 Green Onions, 1″ Slices

1 TSP Salt

1/2 TSP Black Pepper

1 TBSP Sesame Oil

Method

The night before, soak your dried mung beans in water. If they aren’t peeled already you will need to soak them for at least 24 hours. The skins will need to be rubbed off. It’s troublesome and best to find it peeled already. Another method is to soak for 30 minutes only, pulse in the blender with water and scoop out the skins. Repeat until majority of skin has been removed then sift through a colander.

After your mung beans have been soaked and peeled, combine in blender with the whole grain of sweet rice. Blend into a fine powder with 1/4 cup of water, it should be thick like paste but not clumpy. 

After your mung bean sweet rice paste has been made, place into a medium bowl. Mix in your egg well, then add the beer. Adjust with water. Your mixture should be thick like pancake batter and not runny. If you find it too runny, add in white flour to adjust. 

Dice the old kimchi, slice your onions, green onions, fernbrake, mung bean sprouts into 1″ slices.

Heat a large fry pan to the highest heat. Use a high heat oil such as canola, grape seed, or vegetable. It will require at least a TBSP of oil for each pancake. You can either do small discs like mine or a huge one.

Scoop your batter onto the pan, use the bottom of your ladle or spoon to spread evenly, the pancake should not be very thick, maybe about 1/4″ thick with the ingredients not stacked on each other.

Bring the heat down to a medium high, look at the edges for crispness. It should be a golden red color thanks to the kimchi. 

Flip once the side is crispy and golden. Reapply oil as you go. 

Serve on a plate with a 1:1 ratio soy sauce and vinegar mix in a small dish to the side.  

[minnyskitchen]

Korean Rice Cake Dumpling Soup (떡만두국; duk man-du-guk)

Thanks for the photo edit Sinistr0! Ingredients

1/2 LB Beef Shank

2″ Slice of Daikon Radish

3-5 Roots of Green Onions

1 Small Yellow Onion, in half

10 Cups of Water

2 Cloves of Garlic, minced

2 Sprigs of Green Onion, sliced 1/2″

1 TBSP Fish Sauce

1 Egg, whisked

1 TBSP Sesame Oil

1 TBSP Vinegar

2 TBSP Soy Sauce

1 TSP Sesame Seeds

1/2 Sheet of Nori

5-8 Frozen Dumplings

1/2 Cup of Rice Cakes (떡; tteok)

Salt and Pepper to taste

Method

The night before, put your beef shank in a stock pot filled with enough cold water to cover the beef shank. Leave for 10-15 minutes, there will be “blood”. Dispose of that water.

Fill large stock pot with at least 10 cups of water. 

Boil your beef shank with the daikon radish, roots of green onions and the 2 halves of yellow onion (I recommend with the skin and root attached, rinse well in water). This will take about 1-2 hours. Bring to a rolling boil for 10 minutes, then bring temperature down to a low simmer. 

Let it chill overnight, skim the fat off the top. Remove shank, roots, onion, and radish. Your broth is ready.

Rinse 1/2 cup of rice cakes in cold water, set aside. 

Depending on how many you are serving, let’s assume 1, bring 2 cups of your broth to a rolling boil in a small stock pot. Place in 5-8 frozen dumplings gently and 1/2 cup of rice cakes. Stir gently every couple of minutes to make sure it’s not sticking to the bottom.

Your dumplings, assuming it was on a high boil the whole time, should be done within 8-10 minutes.

Season your broth with fish sauce, black pepper and a pinch of salt. You want it to be slightly bland as the soy sauce vinegar + dumplings will add flavor. 

Fry the whisked eggs on a fry pan, make a sheet of egg. After cooling off, roll the egg sheet and create ribbons of egg.

Slice your beef shank into slices. Mix 1 TBSP vinegar, 2 TBSP soy sauce, 2 TBSP sesame oil, 2 sliced green onions, sesame seeds into a sauce, then mix in with your beef shank slices in a dish. 

Cut strips of nori.

In a soup bowl, scoop up your rice cakes dumplings and place in gently. Do your best to not break the skin. Pour on the broth and fill to almost the rim.

Garnish with the egg ribbons, marinaded beef shank slices, and nori strips.

Serve with a small plate of soy sauce and vinegar for the dumplings. Enjoy!

[minnyskitchen]

Simple Dumpling Wrappers (만두피; man-du-pi)

Thanks for the photo edit Sinistr0!

Ingredients

2 Cups of White Flour

2/3 Cup of Water

Pinch of Salt

Method

In a medium mixing bowl, use a large spatula or spoon to mix flour, salt and water together. They will be in large clumps, this is ok.

Dust your work surface with a handful of flour. Turn out dough onto work surface.

With the palm of your hand start rolling and pushing the dough into the work surface.

Keep going for about 10 minutes, this will be a workout. Once you feel that the dough has been mixed well, wrap with cling wrap or place in a ziplock bag. Set aside for 30 minutes and let it rest.

After resting, take the dough out and re-flour your work surface. Begin the kneading process described above. You will need to knead for 10 minutes, or even more!

The dough will become soft and elastic, check for the “window”. The gluten must be activated. 

Roll into a log about 1″ thick, pinch off balls evenly, you should have about 15-18 balls that are 1″ round.

With your rolling pin, flatten the balls evenly to 5″ in diameter. That is your wrapper!

Make sure to dust  with flour on both sides and do not overlap without putting cling wrap, foil, or wax paper in between each layer of wrapper, otherwise they will stick.

[minnyskitchen]

Korean Dumplings (만두; man-du)

Ingredients

1 lb Minced Pork

1/2 lb Minced Beef

1/2 Block of Medium Firm Tofu

6 Cloves of Garlic, minced

1/2 Medium Yellow Onion, minced

1/2 Bag of Mung Bean Sprouts*, chopped into 1/2″ pieces

1/2 Bunch of Korean Chives*, chopped into 1/2″ pieces

3 Shiitake Mushrooms*, minced

2 TBSP Soy Sauce

1 TBSP Sesame Oil

1 TBSP Fish Sauce*

1/4 Cup of Cabbage Kimchi*, chopped into 1/2″ pieces

3-4 Packages of Frozen Dumpling Skins, thaw overnight in refrigerator. This varies because it depends on how much filling you put in. 1 TSP ~ 1 TBSP will fit. 

* = Optional ingredients. As long as you follow the basic principal of dumpling texture and taste, you can really experiment with all types of ingredients. Close your eyes and imagine the perfect bite of dumpling, what are the sensations you feel? The list above is my idea of the perfect dumpling bite. Powerful in spices and flavor thanks to the Korean chives, moist and springy texture due to the mushrooms and firm tofu, and of course, who doesn’t love meat?

Method

Microwave chopped mung bean sprouts for 3-4 minutes, stir every minute. They should be translucent but not over cooked. Key is to get them to bend but not snap. Set aside, this goes in last.

In a large bowl, combine beef, pork, tofu, mushrooms, garlic, onions.

Mix in soy sauce, sesame oil, fish sauce. Hands work best for mixing the the meat.

Mix in bean sprouts and chives gently.

At this point it’s a good idea to take a small ball and cook on the fry pan raw. This way you can adjust your taste, if it needs more flavor add another dash of soy sauce and/or salt.

If there appears to be a lot of moisture in your filling mix, take a tea towel or cheese cloth, put the meat on top and strain. If you are having trouble, wrap the ends and twist it around a addle handle, so instead of squeezing you are twisting the excess moisture out. 

Set up your workstation, mixing bowl of filling and spoon, small dish of water, thawed dumpling wrappers and a flat tray lined with parchment paper, wax paper, or foil that can fit in your freezer if you plan on storing in the freezer. 

Put the wrapper in the palm of your hand, squeeze your thumb and pinky inwards so there is a small dip. 

Using your other pointer finger, wet the outside edge about 1/2″ inward. This is your glue.

Place a spoonful of filling in the middle, you can either use the spoon or your fingers to shape. You want it to be somewhat of a tight formation.

Fold the dumpling in half, pinch the outside edges hard. The tighter the seal the better.

Put your finished dumpling on the parchment paper that’s on the tray. Do not overlap dumplings or they will be stuck together.

After your tray is filled, place in the freezer. It takes about 20-30 minutes to fully freeze. It is ready to fill in a ziplock bag once the dumpling skin is completely hard and frozen. Repeat until no filling or wrappers are left.

[minnyskitchen]

Yesterday I made budae jjigae (army base stew) for dinner. It’s fairly simple! 

Ingredients

6 Cups of Dashi Stock (Boil 3 anchovies, 1 shiitake, 1 kelp for 20 min or more)

1/2 Cup of Sliced Old Kimchi (if not available, mince 8 garlic cloves, 1 tbsp gochujang, 1 tbsp gochugaru, 1/2 tbsp soy sauce, with 1 tbsp water)

Season to taste with Fish Sauce, Salt, and Black Pepper

1/2 Block of Spam sliced square

1/2 Link of Kielbasa Sausage sliced

2 Blocks of Ramen (throw away or keep seasoning for a rainy day)

3 Green Onions cut long and down the middle

Handful of desired cheese

1 cup of sliced rice cakes

Method

Bring dashi stock to boil, stir in the sauce, kimchi and season to taste using fish sauce, salt and black pepper. Bring to a rolling boil.

Place in sliced meats, ramen, green onions, rice cakes, and top with cheese.

Boil for 6-8 minutes. 

Serve in a bowl or eat out of the pot! If serving in bowl, remove ramen first, then add toppings, then broth. Enjoy.

[minnyskitchen]

Got to show off fathead pizza, highly recommend this recipe if you’re on a low carb high fat diet: https://www.ditchthecarbs.com/fat-head-pizza/

[minnyskitchen]

Tonight I tried my hand at some classic British biscuits. You can buy these cutters as a set on Amazon! https://www.amazon.com/Dexam-Classic-British-Biscuit-Cutters/

Recipes used: Custard Creams: https://www.christinascucina.com/how-to-woo-a-brit-bake-them-homemade-custard-creams/ Bourbon Biscuits: https://www.christinascucina.com/homemade-bourbon-biscuit-recipe/

[minnyskitchen]

hi mom

HELLO SON

[minnyskitchen]

KBBQ Night

Ssamjang (Korean Spicy Dipping Sauce)

Ingredients:

1 tbsp doenjang (fermented soybean paste)

1 TBSP Gochujang (Hot Pepper Paste)

2 TBSP Sesame Seed Oil

OPTIONAL: 1 TBSP Minced Green Onion

OPTIONAL: 1 Clove Minced Garlic

Method:

Mix all ingredients well. Recommended for use on meats without marinade. Or use it! Whatever you like, there are no rules to KBBQ in my books. This should be enough for 2 people. 

Bulgogi/Galbi

There’s seriously no difference in bulgogi marinade versus galbi marinade in my opinion. The only difference is that you generally put the green onions on last along with some slices of white onion. So use half the ingredients for your bulgogi and the other half for your galbi. The longer you marinade the better! Recommended at least 1 night. 

Ingredients:

1 LB Thinly sliced or shaved Ribeye and/or 3 to 4 LBS of Short Ribs (Bone in) 

4 TBSP Soy Sauce

½ a Kiwi (OPTIONAL, helps tenderize meat)

½ a Gala Apple

½ a Korean Pear

½ Can of Sprite

½ a Medium White Onion

5 Cloves Garlic

4 TBSP Sesame Seed Oil 

1 TSP Black Pepper

4 Scallions (Green Onions) (Garnish)

2 TBSP Sesame Seeds (Garnish)

Method:

Pulse in a food processor until well mixed, do not over process: ½ a Gala Apple, ½ a Kiwi, ½ a Korean Pear, ½ Can of Sprite, ½ a Medium White Onion, 5 Cloves of Garlic, 4 TBSP Soy Sauce.

OPTIONAL: Taste your marinade before handling raw meat, if you enjoy it with a more sharp sweet taste, add brown sugar or corn syrup a tablespoon at a time. 

In a medium shallow dish, place meat and pour marinade over. Mix gently using hands, do not over handle. Pour in 4 TBSP Sesame Seed Oil and 1 TSP Black Pepper. 

After mixing, let it sit in fridge covered for at least 30 minutes or overnight, longer the better.

Grill or fry pan works. Cook with slices of white onion and/or scallions. Garnish with sesame seeds, serve with bowl of white rice and red leaf lettuce. 

Samgyupsal (Pork Belly)

Ingredients:

2 TBSP Sesame Seed Oil

1 TBSP Salt

1 TBSP Black Pepper

1 TBSP Ssamjang (Korean Spicy Dipping Sauce)

Method:

Fry up pork belly until crispy on both sides, cut into 1″ pieces.

Mix 4 TBSP Sesame Seed Oil, 1 TBSP Salt, and 1 TBSP Black Pepper, this is your dipping sauce or dip in Ssamjang.

Take a red leaf lettuce, put a spoonful of rice, lay your pork belly slice on top, and ENJOY!

Jeyuk Bokkeum (Spicy Stir-fried Pork)

Ingredients:

1 Small White Onion

4 TBSP Gochujang (Red Pepper Paste)

2 TBSP Gochugaru (Red Pepper Flakes)

2 TBSP Honey or Brown Sugar

1 TBSP Soy Sauce

2 TSP Minced Ginger

4 Cloves of Minced Garlic

1 LB of Pork Shoulder (Sliced 1/8″ Thick)

2 TBSP Sesame Seed Oil

3 TBSP Sesame Seeds (Garnish)

2 Scallions (Green Onions) Sliced (Garnish)

Method:

Puree the white onion.

In a medium bowl, mix in the pureed white onion, gochujang, gochugaru, honey, soy sauce, ginger, garlic and sesame seed oil. If marinate is too solid add a dash of mirin and water to get the puree going.

Taste marinade and adjust, if it needs more flavor, add more gochujang. If it’s bland add a dash of soy sauce. If you like it more sweet add more honey or brown sugar. 

Fold in pork slices, make sure it’s all well coated. 

Cover and let it marinade for at least 1 hour or overnight. The longer the better.

Cook well, it will be hard to see due to the marinade so go by texture. It should be a little crispy and tough to the touch. Fry with slices of onion and midway add green onions so the green onions aren’t overcooked. 

Serve on a bed of white rice and/or wrap in red leaf lettuce. 

Gyeran Jjim (Steamed Egg)

Tools:

1 Large Stock Pot

Steamer, crumbled foil, or terry dishcloth

1 Small Earthenware Pot (Clay)

Ingredients:

3 Eggs

½ CUP of Water

2 TSP Salted Shrimp Juice ONLY OR 1 TSP Salt w/ a dash of fish sauce

1 Scallion (Green Onion), Sliced

Method:

Pour water about 2″ high in a large stock pot, bring to a rolling boil while preparing ingredients. Place in a steamer or foil so that the bottom of the clay pot is not touching the bottom of the stock pot.

NOTE: Careful when adding salt, no one likes salty eggs. This dish is better on the bland side in my opinion. 

Whisk eggs well. Mix in water, salted shrimp juice or salt. Sprinkle sliced scallions on top.

Place clay pot into stock pot, cover and simmer at medium-low heat, refill water as needed. 

Cook for 15~20 minutes. Egg should be well set but not over cooked. 

[minnyskitchen]

Kimbap

Tools:

Makisu (bamboo rolling mat) 

Ingredients:

2 Cups Short Grain Rice

2 Cups Water

5 Sheets of Nori

1 Large Carrot 

5 Strips of Pickled Radish

1 Bunch of Spinach

4 Eggs

4 TSBP Rice Vinegar (OR: Tamanoi Sushinoko)

3 TBSP Sugar

2 TSP Salt

2 TBSP Mirin

2 TBSP Sesame Oil

1 TSP Vegetable Oil

OPTIONAL: Perilla Leaves

OPTIONAL: Bulgogi

OPTIONAL: Strips of Crab Sticks

Method: RICE

OPTIONAL: If possible, rinse and drain rice overnight resting in a strainer. 

2 Cups short grain rice + 2 cups water in a medium stock pot, bring to a boil while stirring, add 1 tsp of vegetable oil to keep from sticking to pot.

Lower temperature to low, keep lid on and simmer for ~20 minutes.

After it’s cooked and you’re ready to assemble, fold in 4 TBSP rice vinegar, 2 TBSP sugar, 1 TSP salt, and 2 TBSP mirin.  OR use sushi seasoning “Tamanoi Sushinoko” and follow packet instructions)

EGG

Whisk 4 eggs with a pinch of salt until eggs are thin.

Oil pan well, create a flat egg layer. Flip and cook other side, should be quick.

Remove from pan, let it cool. Roll egg and then slice into strips. Set aside.

CARROT

Julienne the large carrot into matchstick shape.

Stir fry in 1 TBSP sesame oil with a pinch of salt. Do not over cook. Set aside.

SPINACH

Bring pot of water to a rolling boil.

Place spinach bunch in. 

Remove and rinse under cold water to stop from cooking. Squeeze excess moisture.

Season with 1 TBSP sesame oil and 1 TSP of salt. Set aside.

ASSEMBLY

Lay makisu out, put nori on top with the rough side of the sheet facing you. Have a small bowl of water to wet your fingers/spatula/knife. Water will help the rice stick less. 1 side of the nori will be longer, it should be portrait orientation. You will be laying your ingredients horizontal to you.

Lay out rice using your fingers or with a rice spatula. Recommended to use fingers as it’s more gentle, you want to avoid hard pressure.The more you apply pressure the less sticky it will become. 

About a quarter of the way up, lay spinach down in a strip, followed by carrots, 2 crab sticks, 1 pickled radish strip, and 2 strips of egg. 

Begin rolling sequence! Pick up side closest to you, make sure edge of nori is even/parallel with edge of makisu. Using your pointer finger and thumb of your dominant hand, pick up both nori and makisu, pull over stuffing, meet edge with rice. 

Squeeze using both hands from the center going outward, as if you are massaging someone’s arm! Make sure tension is good towards the end.

Unroll makisu, you should now have a roll that’s not quite done yet.

Pick up your roll and slide it gently down to the edge of the makisu closest to you.

Begin to roll the rest of the way with the makisu. After completing the roll, use same technique, squeeze starting from the center and going outward. Repeat several times while rolling the entire makisu on each side. 

Unroll makisu, you should now have a complete kimbap. Place your knife over the bowl of water, using your finger tips, dab both sides then flick excess water off. 

Start cut in the middle, then middle of the 2 pieces, then middle of the those pieces, middle of those pieces, you should end up with 8 pieces including the tail bits which some people love! Remember to re-wet and clean your knife, about every 2 cuts otherwise it will be come sticky and make ugly kimbap pieces.

Serve with miso soup, kimchi jigae, ramen, you name it. Anything with soup that’s hot and spicy will be delicious. Or even just place a slice of kimchi on top! Enjoy.