Kimchi Chigae (Version 2)


Improvised version of Kimchi Chigae. This recipe is slightly different from my previous post “Kimchi Chigae” posted in Jan 2011

Korean Kimchi Soup (Kimchi Chigae)

Korean Kimchi Soup (Kimchi Chigae)

Korean Kimchi Soup (Kimchi Chigae)

  • Servings: 4
  • Time: 45mins
  • Difficulty: easy
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INGREDIENTS

  • 1 tbsp minced garlic
  • 1 cup kimchi (squeezed dry, chopped and retain juice)
  • 1 tbsp Korean red pepper powder (adjust according to spice)
  • 1/2 block of medium-firm tofu, cut into small cubes
  • 1 cup mushrooms
  • 1/4 cup of flaked tuna
  • 3 cup of stock (anchovy stock is preferred)
  • Seasoning:  little salt, black pepper, & sesame seed oil
  • green onion, chopped
 

METHOD

  1. In a pan or wok, heat 1 tsp of vegetable oil.  Add garlic and stir fry for a minute.  Add mushroom and stir fry.
  2. Add kimchi and red pepper powder.  Stir fry till fragrant about 3 minutes.
  3. Add 3 cups of stock and reserved kimchi liquid.  Bring it to a boil.
  4. Once boiling, gently add tofu and tuna.  Let it boil for 5 to 10 minutes.
  5. Add seasoning and taste to preference.
  6. Garnish with green onion, and serve HOT.
 

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Korean Fish Cake soup


INGREDIENTS

1/2 bag of Korean fish cake mix (about 2 cups)
1 tsp Korean dried seaweed, soaked
1 egg, beaten
3 cups homemade anchovy stock
2 stalks of green onion, minced
1 tsp sea salt
1/2 tbsp soy sauce
 

METHOD

(1)  Bring anchovy stock to a boil. 
(2)  Add fish cakes and seaweed, and let it boil for 10 minutes.
(3)  Add sea salt and soy sauce. 
(4)  Once the soup is boiling, add green onion and egg.  Stir for 10 seconds, and turn off the heat.
(5)  Serve hot and enjoy!

Korean Spicy Beef Stew (YukGaeJang)


INGREDIENTS  (SERVES 4)

1 whole beef brisket, fat trimmed and washed  (use Korean Kosari for vegetarian version)
1 large onion
2 large leeks or 4 medium leeks
1/4 of Korean radish, cut into few slices
1/2 lb bean sprouts
few shiitake mushrooms, cleaned and cut into slices
2 stalks green onion, cut into 3 inches long
1 small pack of sweet potato vermicelli (dang myun), soaked in water till softened
2 eggs

Sauce ingredients
1 clove garlic, minced
1 tsp grated fresh ginger
1 – 2 tsp Korean fine pepper powder (adjust to your spice level)
2 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp sesame seed oil
1/2 tsp sesame seeds, toasted
dash of black pepper

METHOD

(1)  Remove the green tops and root ends of the leeks.  Halve each leeks, and take out layers of leeks.  Wash and rinse in water, to remove all dirt.  Cut into length wise and
(2)  Fill a pot of water to about half full.  Add beef and onion into the pot.  Boil over high heat for 30 minutes, then reduce to medium heat.  Let simmer for about 2 hours.
(3)  Take the beef out, and discard the onion.  After the beef is cooled down, shred into pieces with your hands. Use only 2 cups of beef shreds for this recipe.  Freeze the remaining beef shreds, can be kept up to 1 week.
(4)  Combine all sauce ingredients, and reserve 1 tbsp of sauce aside.  Add remaining sauce to beef, and leave aside.
(5)  Bring the beef stock to a boil again.  Add mushrooms, leeks and radish except bean sprout. Boil for 10 minutes or till vegetables are soft.
(6)  Add bean sprout and green onion.  Stir to combine, and let boil for another 5 minutes.
(7)  Add beef with sauce, Korean sweet potato vermicelli, reserved sauce, and 2 eggs into soup.  Stir with spoon, and boil for 1 minute.
(8)  Serve in a large bowl.  You can also add cooked rice to soup.  Delicious!

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Samgyetang (Korean Ginseng Soup)


 

INGREDIENTS 材料 (Serves 2)

1 whole cornish hen (available in most market, frozen section)
1/4 ounce Korean ginseng or ginseng roots (cheaper)
3 cloves peeled garlic
3 fresh or dried chestnuts
3 red dates
1/3 cup sweet rice (washed and soaked overnight)
Water or chicken stock (enough to cover chicken)
salt to taste
click how to do it

Soon Doo Boo (Korean soft tofu soup)


INGREDIENTS 材料 (Serves 4)

2 soft tofu (Korean soon tofu available in Korean market)
thinly sliced beef (optional)
4 raw oysters (raw or frozen)
8 clams (fresh or frozen)
4 prawns (shelled, leave tail on)
1/2 cup Kimchi (for extra Oomph!)
2 shitake mushroom (sliced)
1/2 cup bean sprouts (rinsed)
1 jalapeno (sliced)
1 cup Anchovy stock or water (stock is preferred for good flavor)
1 tbsp salted shrimps (available in Korean market) optional
1/2 green onion (sliced thinly)
1/2 tbsp gochujang (add if prefer 5 stars hot)
1/8 tsp sesame seed oil
1 tsp fish sauce
2 tbsp sauce for Korean spicy soup (see below)
 
 
Sauce for Korean spicy soup
1 tbsp fine hot pepper powder
1 tbsp coarse hot pepper powder
1 tbsp soy sauce
1/4 tsp salt
1 tbsp minced garlic
1 tbsp anchovy stock
 
Mix all ingredients in a bowl.  Sauce can be kept up to 3 days in refrigerator.
 

METHOD

(1)  In a Korean soup pot, add 1 cup anchovy stock (do not use too much water!) and sauce.  Boil over high heat for 10 mins.  Add all ingredients except jalapeno, green onion, egg and tofu.
(2)  Boil until everything is cooked.  Add tofu and break it up with spoon.  Add jalapeno and boil for another 3 min.
(3)  Taste to liking.  Add fish sauce and sesame oil.
(4)  Crack an egg in the soup, and turn off the heat.
(5)  Stir the egg before serve.  Enjoy hot!

 

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GamJaTang (Korean pork bone soup)


Spicy korean soup made with pork neck bones, potatoes, cabbage, bean sprouts, sesame seed leaves, onion, hot peppers, and perilla seeds powder.  Deep-flavor soup that build up your energy level.


INGREDIENTS 材料 (Serves 4)

1 lb pork neck bones
2 shiitake mushrooms
1/2 lb cabbage
1/2 lb bean sprouts (washed)
6 perilla leaves (slice in half)
2 potatoes (peeled)
2 green onion (cut into 3 inches)
1 onion (peeled and slice in half)
2 slices ginger
2 tbsp soy bean paste
 
Sauce:  2 tbsp fish sauce, 1 tbsp gochujang, 2 tbsp perilla seeds powder, 3 tbsp minced garlic, 1 tsp Korean red pepper powder, 1 tbsp soy sauce, 2 tbsp cooking wine.  Mix well into paste.
 
 

METHOD

(1) Rinse pork neck bones and soak in water for 1 hour.
(2)  Blanch pork neck bones in boiling water for 3 mins.  Drain and set aside.
(3)  Rinse cabbage and cut each leaf into bite size.
(4)  Bring a pot of water (about 5 cups) to boil.  Add pork neck bones, shiitake mushrooms, onion, 2 tbsp soy bean paste, and ginger.  Boil for 2 hours.  If using high pressure cooker, cook for 1 hour.
(5)  After the soup is finished cooking, add all vegetables and sauce ingredients.
(6)  Boil under medium heat for another 30mins.
(7)  Transfer the soup to the traditional Korean soup pot and keep it hot over stove (optional)
 
 

Korean Bean Sprout Soup (코나물국)


INGREDIENTS 材料 (Serves 4)

1/4 lb beansprouts
1/4 sliced yellow onion
1 tbsp minced garlic
sliced green onion, green part only
4 cups Anchovy soup
1 tbsp korean red pepper powder (reduce to 1/2 tbsp for milder spice)
1 tbsp korean soy sauce
1tsp salt
1 tsp sesame oil
 

METHOD 做法

 
 
(1)  Soak and wash bean sprout thoroughly.
(2)  Boil soup in pot.  Add minced garlic, onion and bean sprouts.
(3)  Add all seasoning except sesame seed oil and green onion.
(4)  Boil over medium high heat for 15 mins.
(5)  Lower heat and add green onion.
(6)  Boil for another minute and drizzle sesame seed oil.
(7)  Serve hot and enjoy!