Mi-yeok-guk : Korean Seaweed Soup

Mi-yeok-guk : Korean Seaweed Soup
Korean Recipe Ingredients:

•     1 - 1½ ounce package dried seaweed
•     ¼ pound beef top sirloin, minced
•     1 tbsp sesame oil
•     2 tbsp soy sauce
•     1 tsp salt
•     6 cups water
•     2 cloves minced garlic
•     Ground black pepper & salt to taste

Korean Recipe Instructions

1.     First of all soak seaweed in cold water for approximately 5 minutes until it becomes soft.
2.     And then drain and rinse seaweed in cold running water couple of more times. Then cut into 2 inch pieces and set aside.
3.     Heat a cooking pot over medium heat and add sesame oil, soy sauce, minced beef, garlic, and salt. Stir and cook for 1 minute.
4.     Add seaweed and stir occasionally for another minute. Pour water, cover pot and bring to a boil.
5.     Reduce heat and simmer for 20 minutes. Season to taste with ground black pepper and/or salt.
6.     Serve in individual bowl and with steamed rice.

Mae-un-tang : Korean Hot Spicy Fish Soup

Mae-un-tang : Korean Hot Spicy Fish Soup
Korean Food Ingredients

•     2 trouts whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish
•     ½ cup radish, thin sliced
•     2-3 red chilies, cut in a bias
•     3 green onions, cut in a bias
•     3-4 crown daisy, cut top part into 3 inches
•     4-5 parsley, take out leaves and cut into 3 inches
•     6 tbsp gochujang
•     1 tbsp soy sauce
•     2 tbsp gochugaru
•     3 tbsp minced garlic
•     3 tbsp salt
•     6 cups water
•     ¼ squash, thin sliced (optional)
•     10 oz bean curds (optional)

Instructions

1.     First of all scale and wash the fish, then vertically cut into several pieces.
2.     And then put water in a pot, start boiling.
3.     Next is to add gochujang, gochugaru and soy sauce. Bring to a boil.
4.     Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
5.     Add fish and garlic.
6.     Heat until fish is completely cooked.  Add salt to taste.
7.     Add green onions and parsley.
8.     Cook for another 1-2 minute and add crown daisy.
9.     Serve hot with white rice.
   Mi-yeok-guk-korean-seaweed-soup

Korean Rolled Egg

Korean Rolled Egg

Korean Recipe Ingredients

• 3 eggs; beaten very well
• 1 (w/ 1 tbsp water added)
• 1 salt to taste; (beaten into
• -egg)
• 1 half pinch of msg; if you
• -like
• 1/2 ts real sesame oil (not the
• -light-colo; red, to 1
• 1 peanut oil blend)
• 1 sliced scallion; if you wish
• 1 oil for fry pan

Korean Recipe Instructions
First of all heat oil in pan at medium to medium high heat. Beat all ingredients into egg. Pour egg into hot pan and allow to spread out. As edges and center begin to firm, GENTLY start lifting and folding egg with spatula (you’ll be folding/rolling into several 1.5 inch [approx.] folds). As egg gets
firmer, keep folding/rollin g like a jelly roll until completely rolled. Turn off heat and gently flip rolled egg over, then let sit for half minute or so to make sure it is cooked through. Remove to plate and let sit for 3-5 minutes or so. With sharp knife, slice rolled egg into 1/3 inch pieces (cut width-wise, not length wise). Arrange egg slices to look pretty on a plate. Serve with white rice and kimchee, if you have it. Enjoy it !
Mae-un-tang-korean-hot-spicy-fish-soup.

Korean Recipe : Japchae – Noodle with Beef and Vegetables

Korean Recipe : Japchae – Noodle with Beef and Vegetables
Korean Recipe Ingredients

• 1 pack transparent noodle (dangmyun),
• (soaked in hot water for 30 minutes, drained)
• 1 medium onion, thin sliced
• 1/2 carrot, thin julienne
• 1 bunch spinach, blanched, cut into 3 inches
• 10 oz thin slice beef
• 5 green onions, cut in a bias
• 7 shiitake mushrooms, rehydrated, thin sliced
• oil to saute
• salt and pepper
• 2 tbsp sesame seeds

Beef marinade

• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 tsp minced garlic,
• 1/4 tsp pepper
• 1/2 tsp sesame seeds

Shiitake marinade

• 1/2 tsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

Noodle seasoning

• 1 and 1/2 cup water
• 1/4 cup sugar
• 2 tbsp soy sauce
• 4 tbsp vegetable oil