Boneless Kalbi with soy sauce(Yakiniku Style)-뼈없는 양념갈비 구이

There are a lot different way of cooking beef in Korea.
Most of the time, we use pear juice and soy sauce for marinade beef and wait at least 3hours. When I make Bulgogi(Korean style beef) I also wait that long for better taste.
However, today, I will give you easier recipe. You can eat this 15 minutes after you marinade as long as you use fresh beef.
You can cook it on a pan or a small gridiron with portable gas burner.
I cook it on the gas burner with a regular pan.
Sometimes it is more fun than grilling.
Let's try this!!!

Half marinade/Half salt and pepper

Time to turn it over

Let's eat!!!!

Ingredients>
1.5lbs of fresh boneless kalbi(boneless beef rib)
Mirin-2T (sweet cooking rice wine)
Shoyu(Say sauce)-3T
Honey(or sugar)-2T
Sesame oil-2T
Minced garlic - 5t
Pepper
Sesame seed(fried)-4T, optional
Ponzu sauce(for dipping)

How to?>
-Cut and slice beef carefully
-Put the sliced meat in the bowl with all the other ingredient. Mix it
-Leave it 10-15min
-Eat it while you are cooking. Ponzu sauce dipping gives you a nice citrus touch.
-Kimchi can not be optional. Kimchi is always good with any kind of meat.

Now you don't need spend so much money on yakiniku restaurant.
It is easy as it looks.

However if you don't have sesame oil or soy sauce, you might feel this recipe is just impossible for you. You may still struggling with buying korean ingredients.

I absolutely understand your feeling.
To make you feel better and capable for making Korean food, I will go to a Korean supermarket and will take basic ingredients pictures(price too) in a few weeks.

Once you buy 3-5 ingredients, you can make literally a lot different kind of Korean food. Can't wait to show a real grocery shopping post to you guys.

Magic Sauce Vol.03 회덮밥(Huidubab)-Korean style chirashi sushi rice

One of the reason why I love living in Hawaii is Fresh Ahi(wild tuna) sashimi.
In Korea and Japan, we usually eat frozen tuna. In the contrast, here in Hawaii, Fresh tuna is really cheap and easy to get.
We are going to make Korean style chirashi sushi today. The differences between nigiri sushi and chirashi sushi is just the way you eat. Nigiri sushi is small rice piece with a piece of sashimi and chirashi sushi is sushi rice topped with sashimi. However, Korean chirashi rice is a little bit different. It is more like a kind of bibimbab(vegitable mixed rice with chili pepper sauce). I think it is just because Korean always need vegitables and spicy sauce with their meal. Anyway, this is a really fresh and yummy food and it only takes 5-10 minutes if you still have your magic sauce.
Whenever you have steamed shrimp or steamed calamari or any kind of sushi, you can make it real quick!
Let's start.

Tuna Huedubab-Tuna chirashi sushi

Ingredients>
T-Table spoon
t-tea spoon

Cooked rice-1bowl
Vegetable shred - carrot and romain lettuce recommended(soft and crunch)
Sashimi - any kind. not seasoned
Magic sauce - 2~3T
http://krecipe.blogspot.com/2011/05/magic-sauce-vol01-dukbokispicy-rice.html
Vinegar - 3t


How to?>
-Shred cut all vegitables
-Cut sashimi into sushi size
-Mix the magic sauce and vinegar. If your sauce is dried, you may add some water to make it smoother. (it should be ketchup thickness)

How to eat?>
-Prepare big bowl and put warm rice.
-Vegetable shred on the top of the rice.
-Put the sashimi and mix everything with the sauce.
-Eat it right after you make it so that the fish can still fresh.

This is one of my favorite meal. If you like bibimbab and sashimi, you will definetly like this one. Easy and fresh and healthy. Do I need to say more?
Just try it, do not hesitate any more.

Magic Sauce Vol.02 참치 비빔밥(Tuna Bibimbab)-Tuna Vegitable Rice

Have you tried to make my magic sauce?
I hope you have enough sauce to try 5 more new recipes with the sauce.

Bibimbab is very yummy and famous Korean food. However, cooking namul(steamed vegitables) takes long time because you must cook and season each namul seperately.
Even for me, it takes about two hours to preparing all the ingredients.

Here is a better recipe for us. I am going to use fresh vegitable instead of steamed and seasoned one. No wonder I use my magic sauce. Now it only takes 15 minutes to make yummy fresh bibimbab!!!!!!

Tuna Bibimbab

Ingredients>
T-Table spoon
t-tea spoon

Rice, cooked - 1small bowl
Lettus(any kind) - shred
Cabage - shred
Carrot - shred
Egg - fried-1

Tuna sauce ingredients>
About 2Ts of Magic Sauce (http://krecipe.blogspot.com/2011/05/magic-sauce-vol01-dukbokispicy-rice.html )
Sesame oil - 1T
1 Small Tuna can-squeezed
Kimchi - chopped and squeezed 3T

Preparing>
-Cook the rice.
-You can add any kind of vegitables for this recipe. Just wash it and shred it.(you may use fresh coleslaw salad mix)
-Put tuna and kimchi and sesame oil into the magic sauce and mix it. Don't forget to  squeeze kimchi and tuna.
-fry an egg.

How to eat?>
Put the cooked warm rice in the big bowl. Add vegitables as many as you want.
Egg on the top. You may add nori(sushi sea weeds) slice as a topping.
Mix it with the tuna sauce. Try it while you mix it. You may add more sauce(if it is blend) or more rice(if it is salty).

This is  soooooo easy as long as you have the magic sauce.
And I garantee the good taste!
When you have no idea for the dinner and you have some vegitables in your freezer, you can make this. You always have eggs and canned tuna, right?
I am telling you this just in case. You only can make it with tuna. please don't try salmon...:)

Nom nom nom!!! My mouth is watering!!!

홍합 부추전-Jun /Jijimi with chive and sea mussel

If you like Korean food, you must love this amazing food.
We call it jun and/or jijimi.
We can make a lot different kind of jun and today I used asian chive and sea mussel. You can use green onion instead of chive. You also can use shrimp or clam instead of the sea mussel.
I used Korean pancake mix because it is easy for the beginner to make yummy jun. (made from flour, starch, salt...)
A lot of Japanese friends who tried to make jun told me that it was really difficult to make "right, crunch" texture. When I first made it I also faced the same problem.
Now! I know how we can make it "right".
Let's start!

jun

Ingredients>
 Korean pan cake mix - 1cup (see the link below and see the brand name "Beksul")

http://krecipe.blogspot.com/2011/05/how-to-korean-grocery-shopping.html







Egg-1
Cold water - 4/5 cup (with the egg, 1 cup of liquid)
Asian chive - 1bunch (this 1 bunch is way more than the green onions)
Mussel - 1cup -without shell, chunky chopped. Frozen one is fine(shrimp or any kind of clam is fine)
Carrot and chilli pepper - if you have, a little bit (shred)

How to?>
-Prepare a big bowl and mix the water and pancake mix and egg really well
-Cut the chive into 1.5 inch and put into the mix
-Put the chunky chopped mussel into the mix
-If you feel the mix is enough to coating all the ingredients, it is right amount of vegitables.

Put it in the refrigerator and wait 'till it's chilled.(It is not necessary but it gives perfect crunch texture)

-Put some oil on heated pan and spread the mix. (Thinner jun is more crunch)
-When the middle and outside of the top looks dry, it is time to turn it over(just once)
-Once you turn it over, press hard with a spatula for squeeze water and make it thinner.
-When both side is golden brown, DONE!!!!
-Serve with sour shoyu dip (shoyu2:vinegar1)

Don't forget 5things.
The liguid ingredients(water+egg) and the pancake mix should be 1:1
Mix the dough really well and put it in the refrigerator
PRESS hard with a spatula
Use medium and lower heat to prevent burning however, if the heat is really low, jun absorb all the oil which is not yummy and not crunch.
Try to count how many jijimies you eat. You may lose your control!!! :)

I usually make the dough a lot and store it into the refrigerator and cook it whenever I want. (Be careful to not freeze it) It is really easy and yummy snack. Once you make the dough, it is almost as easy as frying the egg. You can store it 3~4days with the cover in the refrigerator.
Enjoy Korean authentic jun!!

Magic Sauce Vol.01 떡볶이(Dukboki)-spicy rice cake

Hello everyone~
You guys might curious about the title-Magic Sauce.
Although it's embarrassing to say my recipe is 'magical', but once you make this sauce, you can make various different sauce in no time by adding roasted sesame oil or ketchup or vinegar.

My Korean blogger friends(I have a Korean blog) who tried this sauce told me that it was magical and they really liked it. Hope you like this as much as Korean does.
Let's begin with the basic, Dukboki.

Right one is the Dukboki .

Ingredients>
T-Table spoon
t-tea spoon

Dukboki mochi 200g
Fishcake(flat oden) 2slice
Onion 1/4 -long slice
Carrot(if you have) thin slice, a few pieces
Cabbage(if you have) a little bit more than onion

for the Magic Sauce
Gochujang(Korean pepper paste) 2Ts
Sugar 1Ts
Shoyu 1ts
Minced garlic 1ts
Sesame seed(if you have)

I recommend you to make the sauce 10~15 times more than the recipe so that you can use it for other recipes. It tastes better after 24hour in the refrigerator and can be stored up to 3weeks.

- Mix the magic sauce ingredients. You may add some Tbsp of water to loosen Gochujang.

-Wash the mochi with water and soak it into the water for 15-20minutes.

-Cut the fish cake and veggies for bite size.

-Pour 1cup of water in a pan and put a spoonful of magic sauce and boil it.

-When it bubbles turn the stove lower than medium and put all the other ingredients together.

-When the Duckboki is soft, it's done.

You should check 4things

1. If the soup is too thick, you may add several table spoon of water(do not pour too much)

2. Please stir it often to prevent mochies stick on the pan.

3.You need to wait until the mochi become really chewy and soft. If it takes too long, you may cover it with a lid to steam it.

4. Check the taste of the soup. You may add more sauce.

The key of the taste is the garlic and the Fishcake. Those things make this taste really amazing. If it is too spicy for you, you may add some catchup.

Hope you enjoy the best home made Dukboki!

How to - Korean Grocery Shopping

All the friends who are interested in making Korean food told me that it's really difficult to buy "right" Korean ingredients. There are too many brands and too many kinds of spices. Of course they can't understand any Korean character.

Today, I will talk about some reliable brands and products I buy in USA.

Please check the logo images and Korean characters carefully.

I found some copycats from the market and if you can not read Korean, 

you can caught into their trap.

I will update the list often. Please check it once in a while.

Feel free to ask me when you have questions about this.

 1.Pulmuone 풀무원

This brand is the most reliable brand in Korea. 

They provide a lot different kind of organic products.

Tofu is really famous and half cooked products are also popular.

    

2. Sampyo 샘표

This brand makes the best Korean shoyu(soy sauce).

All house moms using this. They almost never use any preservatives and MSG.

However please double check the label. Sometimes product in USA is slightly different.

Korean shoyu is different from Japanese one. More rich and not sweet.

It is always easier when the sauce doesn't have sugar because

you can control the sugar all the time for your health.

 

3.Haechandul 해찬들

This brand if famous for all kind of Korean sauce.

Chili pepper paste(고추장) and soy bean paste(된장). 

When you find "국산" from the package,

it is really a good sign. It means ingredients from Korea.

especially chili pepper in USA taste totally different from Korean one.

For the pepper paste(고추장), I would recommend made from Korea product.

Do you know what this is? This is a mix of garlic and pepper paste and 

soy bean paste(쌈장). We eat it as a sauce for pork belly BBQ. 

Please do not confused with the soy bean paste.

 Nongshim(농심)

This brand is absolutely famous for their ramen noodle.

The most authentic Korean style instant ramen provider.

Ottugi(오뚜기)

This brand is famous for their retort curry(3min curry) and dry ingredients.

Also famous for their oil.(sesame oil). My mom is a really good cook and she always told me dried noodle(국수) and dried long rice(당면) is best of their product. When you make japchae(long rice noodle) and guksu(Korean noodle soup), please buy these items.

I use their sesame oil and seaweeds currently.

CJ / Jeil Jedang (씨제이/ 제일제당)

This company is a huge company which means reliable.

They make all kind of ingredients and the taste is guaranteed(kind of...)

 

BekSul(백설)
This brand was known for their sugar (the company name means "white snow").These days, their cooking mixes are all over the world. Korean pan cake mix(not sweet, salty. you can not make buttermilk pancake with this) and deep fry batter mix are really convenient. They Change their logo from 3 spoons to the red and white recently.

Add caption

These are what I have now.

I will update it soon!!!

Who...Why...What...???

Aloha!

I am Korean who lives in Hawai. I've been living here about one and a half years and every moment, I amazed by a lot of people who like Korean food.



When I lived in Korea, obviously my favorite was Korean food because it was healthy and not blend(spicy) and flavorful. It took some time to figure out how to buy the ingredients for Korean food in Hawaii. However, now I cook it every day and it is so, super easy.


I usually upload my food pictures on my Facebook and a lot of foreigners(it means every races besides Korean;))ask me the recipes. I think it is time to make a blog to share my recipe more conveniently. I hope this can help a lot of people who loves Korean food.



My recipe is special because it is based on understanding why you guys having hard time to make Korean food. You might try to cook Korean food once and realized it is not easy and not tasty so that you stop cooking it and just go to a Korean restaurant and put MSG in your stomach.



My idea is this. I will upload just easy recipes and daily meals which Korean people always eat. Some food can be fusion style. If there is any kind of recipe which is really difficult, I would recommend you to go to a Korean restaurant instead of discourage yourself. You can still cook super yummy easy ones with me.



I am so excited to see your feed back :)