Duk Guk soup is a rice cake soup traditionally eaten on New Years day in Korea.
It's a hearty and delicious soup, great for cold winter days.
It's made with oval shaped rice cake in beef broth served with scallions, eggs and roasted nori as
garnish. I didn't add the nori because I ran out.
Easy to make, hard part is getting the ingredients.
Ingredients, serves 2
*2 cups of rice cake
*1/3 of dried anchovies (optional)
1/2 pound of beef brisket thinly sliced.
3 garlic cloves
1/3 cup of scallion, diced
3 eggs, 2 of the eggs yolks separated, whip both.
3 Tbsp of fish sauce.
6 cups of water
1 sheet of nori (roasted seaweed used for wrapping sushi)
6 cups of water
* Available in Korean markets.
Soak rice cakes in cold water. Enough water to cover the rice cakes.
In a large pot bring 6 cups of water to boil.
Prepare eggs. ( yolk only)
- On a medium heat, add 1 tbsp vegetable oil or cooking spray on a non-stick pan.
- Pour the egg yolk mixture into the pan and spread it thinly. Flip cook both sides. Like making a crepe.
- Transfer to cutting board let it cool and slice thinly. Julienne. Set it aside.
1. roast 2 sheets of nori on gas burner lights. crush in to small pieces and set it aside,
Soup
In a pot with boiling water, add sliced beef brisket and cook for 30 minutes.
Add garlic, fish sauce and drained rice cakes.
Simmer for until rice cakes are floating. taste the rice cake to chewy but silky smooth texture.
Add green onions and drizzle remaining egg mixture in to boiling soup. Do not stir the eggs.
Salt and pepper to taste.
Serve in a large bowl and garnish with sliced egg yolk and crushed nori.
(Beef brisket is very lean meat and there wont be any fat to skim)
Kimchi Fried Rice !!!!!
The ultimate Korean comfort food. My mom and my grandma used to make this for me after school.
Every Koreans have their own version. Some use butter, some add some leftover meat, some even use lunch meat, (Spam is always good) additional vegetable and etc. This is very basic version. Add to it whatever turns you on.
Recipe
1 cup of kimchi with some of the juice. ( I use Kitchen shears to cut kimchi in to small bite size)
11/2 cup of left over rice.
1 fried egg
1 scallion chopped
1 tbsp of canola oil. (I prefer canola over olive oil. less flavor. Most Korean dishes are finished off with drizzle of sesame oil which has a very strong flavor and aroma.
Splash of soy sauce. (Its like salt, add to taste.)
drizzle of sesame oil.
Directions
On a non stick frying pan heat canola oil.
Add kimchi and let it fry till kimchi is toasted looking.
About 5 minutes.
Add rice and stir well and cooked thru. 6 to 8 minutes.
Add splash of soy sauce and drizzle of sesame oil.
Garnish with scallion move to plate or bowl.
Finish off with 1 fried egg on top.
Its great with miso soup on the side.
One of popular Korean dishes are savory pancakes. This one is one of my favorite. The star of this dish is Mung beans/or Lentils. So its also very healthy.
This is what Mung Bean/Lentils look like
Recipe.
1 cup of Mung beans soaked in water for 2 hours in 1 1/2 cup of water.
1/3 cup of flour
1tsp of kosher salt or 2 tsp of table salt
4 stalks of scallion chopped
1 small zucchini julienned.
1/2 cup of kimchi chopped
!/4 cup of pork diced. (This is optional for those who want to keep it healthy)
1/4 cup of water
Olive oil.
Grind the Mung beans including the water its been soaking in. Grind to paste.
Put into large bowl and add all the ingredients and mix well.
Just like making pancakes add oil to pan on medium heat.
cook 3 to 5 minuets on each side.
serve with dipping sauce.
2tbsp of soy sauce
1 tsp of rice vinegar
1tso if sugar
mix well.
Kimchi
Of course I have to do a post on kimchi. This post is for all Korean's in Korea suffering kimchi shortage. It is true. Country is in a turmoil.
Ingredients
2 heads of Napa cabbage (quartered)
1/2 Daikon radish.
1 bunch of green onions.
2 cups of sea salt or kosher salt, enough to coat the cabbage inside and out.
Water, enough to cover the cabbage while brinning.
Prepare cabbage.
Coat the cabbage inside and out with salt.
Cover with water and let it sit in cool spot in your kitchen for at least 4 hours.
Rinse well, at least 3 to 4 times squeeze all the water out.
Coat the cabbage inside and out with salt.
Cover with water and let it sit in cool spot in your kitchen for at least 4 hours.
Rinse well, at least 3 to 4 times squeeze all the water out.
Mean while julienne the radish and chop green onions.
1 whole garlic peeled and roughly chopped
2 inch piece of ginger peeled and roughly chopped.
Korean pepper flakes. 1 cup. depending on hot spicy you like it.
1 large Korean pear or 2 Bosc pears peeled and roughly chopped
1/2 onion roughly chopped.
2 TBSP of kosher salt.
1/4 cup of sugar
1/2 cup of fish sauce (preferably 3 Crabs brand)
Add all the ingredients and puree them in blender or food processor till it
becomes and paste. Should be slightly watery paste. Taste. It should taste like good kimchi.
Add the julienned radish and chopped green onions.
Here is the important part. Use you hands. ( I wear rubber gloves)
Add all the ingredients except for the cabbage and mix well.
in a large bowl coat the cabbage with the kimchi mixture inside and out.
Make sure to add to every layer of the cabbage.
After done rolled the cabbage (liked cradled) with all the sauce put them in a sealed container and let it sit on the kitchen counter for 2 days.
Refrigerate for 1 week.
It should be ready to eat once it is refrigerated.
Gets better as it ages.
*note. There are many options to making kimchi. You can add salted shrimp, more chili powder, some traditional recipe's call for making the paste with rice flour.
Korean pork BBQ/Daeji Gui
I am big fan of pork. This is my favorite pork dish. It's also delicious as a sandwich.
Ingredients.
1 Pound of Pork thinly sliced. (pork tenderloin is usually a good option)
1/2 Cup of gochujang. (Korean red pepper paste)
1/3 Cup of soy sauce
1 1/2 Tbsp of rice wine vinegar
1 Tbsp of sesame oil
1/2 Inch of ginger grated
3 Garlic cloves finely chopped
2 Tbsp of sugar
1/4 Tsp of black pepper.
1/4 Cup of green onions for garnish.
Mix all the ingredients together well and marinate in the refrigerator for 1 to 2 hrs.
Grill on a med/hot charcoal grill for 2 to 3 minutes each side or until it cooks.
Serve with steamed rice, red leaf lettuce, and other popular Korean side dish of your choice.
* If you are wondering about my grill in the photo, it's a bakers rack for cooling cookies and cakes.
It works great for vegetables as well. It keeps your food from falling into the charcoal between the wires.
Korean Cucumber side dish
This is a delicious and easy side dish.
You can skip the salting the cucumber part. Reason for salting is to get all the liquid out of the cucumber. That way the dish not too watery.
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Ingredients
1 English cucumber sliced 1/4 inches thick.
1 Tbsp of salt
1 scallion chopped
1/2 Tbsp of grated ginger
1 clove of garlic chopped
1/2 Tsp of sesame oil
1 Tbsp of soy sauce
1/2 Tbsp of sugar
Pinch of red pepper flakes
Salt the sliced cucumber and let sit for 1/2 hour to an hour. (This is optional)
Rinse well and pat cucumbers dry.
Add all ingredients and chill in refrigerator for 1 hour.
This dish is great for many cuisines.
Great on sandwiches, add to your favorite salad, Also great side dish for seafood.
Korean soybean paste stew/Danjahng Jiigae
This a Korean staple served often in Korean homes.
Unlike Japanese miso soup which is light and delicate in flavor,
Danjahng jiigae is deeper, richer and stronger in miso flavor.
It is a Korean staple for many families. It is also available in many Korean
restaurants. There are many ingredients you can add to this simple stew. Here is one option.
Ingredients
1/2 cup of miso paste or Soybean paste.
1 Large zucchini or yellow squash
1/2 onion sliced
1 Soft tofu diced to bite size
2 Jalapenos diced. (seeded for less heat)
1/3 cup of diced scallion for garnish
Soup Stock
5 Cups of water
2 Cloves of garlic.
2 Tbsp of dried anchovies. (available at most Asian markets)
Stock
Wrap garlic and anchovies in a cheese cloth (or my nifty mesh strainer from Korean market)
and add to water. Bring to boil and simmer for 10 minutes.
Add zucchinis, onion, and jalapenos to stock. Add miso paste to stock stir well to incorporate the paste. Simmer till vegetables are translucent.
Remove garlic and anchovies.
Add tofu and simmer for another 3 to 5 minuets.
Garnish with scallions and serve hot.
*You can also add potatoes, seaweed, mushroom to this recipe.
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