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Category Archives: Korean

Korean Pan Fried Tofu with Spicy Sauce

Tofu itself has a very mild taste so the sauce is really important.  In this recipe, the tofu is crispy on the outside and soft inside.  With the combination of the spicy sweet soy sauce, this is one of the best fried tofu dish I’ve had. 🙂

Ingredients:

  • 6 slices of firm tofu (each about 1/4 inch thick)
  • 1 clove garlic, minced
  • 1 tablespoon Japanese style soy sauce (kikkoman)
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili flakes
  • 1 stalk scallions, finely chopped
  • sesame seeds

Directions:

  1. Slice tofu into 1/4 inch thick rectangles.
  2. Heat oil in a skillet over high heat.  Add the tofu, pan fried for 1 minute, then lower the heat.  Cook over low heat on each side for 6-8 minutes or until golden brown.
  3. In a bowl, mix the garlic, soy sauce, honey, chili flakes, and sesame oil.
  4. Pour the sauce over the tofu. Sprinkle sesame seeds and serve.
 

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Jap Chae – Korean Stir Fry noodles (Vegetarian)

Other than Soon Dubu, Jap Chae is another dish I ordered a lot at Korean restaurants.  Jap Chae is composed of noodles made with sweet potatoes, and combined with mushrooms, spinaches, peppers, carrots and scallions.  Beef can be added or left out as a vegetarian dish.  It can be served as a side or a main dish, hot or cold.

Ingredients:

  • 2 rolls of starch noodles
  • 1 bunch of spinach, sectioned (about 5 cm long)
  • 1/2 red pepper, thinly sliced
  • 1/2 carrot, thinly sliced
  • 1 medium size onion, sliced lengthwise into eighths
  • 3 scallions/green onions, sectioned
  • 3 shiitake mushrooms, thinly sliced
  • 5 white mushrooms, thinly sliced
  • 6 tablespoons soy sauce
  • 2 tablespoons sugar
  • 6 tablespoons sesame oil
  • Sesame seeds
  • Black pepper to taste

Directions:

  1. Soak shiitake mushrooms in warm water for 1.5 hour or until soften.  Remove stems and slice.
  2. Cook noodles in a pot of boiling water for 5 minutes. Drain and cut the noodles with scissors.  Stir in 2 tablespoons sesame oil and 2 tablespoons soy sauce and mix well. Place noodles in a large bowl.
  3. In a pot of boiling water, cook spinach for 1-2 minutes.  Drain and rinse with cold water.  Squeeze the water out and mix with 2 tablespoon sesame oil and 2 tablespoons soy sauce. Add spinach to the large bowl.
  4. Heat oil in a skillet over high heat.  Stir in garlic and scallions, cook until fragrant (about 1 minute). Stir in onions and carrots, cook for 3 minutes.  Stir in mushrooms, shiitake mushrooms and peppers for a few minutes or until everything is cooked.
  5. Mix all vegetables into the large bowl.  Add sugar, 2 tablespoons soy sauce and 2 tablespoons sesame oil.  Mix well.  Add sesame seeds and pepper to serve.

 

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Baked Mackerel in Korean Spicy Sauce

Baking fishes in foil keeps the juice in and it’s easy to clean afterward. This recipe also goes well with sanma (Pacific saury).

Ingredients:

  • 2 mackerels (about 1 lb)
  • 2 cups Chinese cooking wine
  • 4 tablespoon of spicy pepper paste
  • lemon
  • salt

Directions:

  1. Clean and rinse fish; allow to drain. Sprinkle with salt.
  2. Soak in wine for 30 min on each side
  3. Apply pepper paste on fishes
  4. Wrap the fishes in aluminum foil, sealing the edges carefully
  5. Bake at 375 degree for 20 minutes.
  6. Unwrap, and serve with lemon juice.


 
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Posted by on February 20, 2011 in Fish Recipes, Korean, Seafood Recipes

 

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Korean Soon Dubu Jigae with Pork and Mussels

For the Stock/Soup base –

Ingredients:

  • 15 medium size dried anchovies
  • 1 small onion
  • 4-5 shiitake mushrooms
  • 3-4 inches or 1/3 cup of dried kelp

Directions:

  1. Remove innards from 15 medium size dried anchovies.
  2. Place the kelp, anchovies, onion and shiitake mushrooms in the pot with about 5 bowls of waters. Bring it to boil, then reduce the heat and simmer for 30 min.
  3. Remove Shiitake mushroom from the pot; chop into slices.

For the Stew:

Ingredients:

  • 1/4 lb of meat (any meat you prefer)
  • 3 cloves of garlic, minced
  • 1 tablespoon of miso
  • 2 tablespoons of fishsauce
  • 1 tablespoon of spicy pepper paste or chili flakes
  • 10 mussels or any seafood you like
  • 1 box of 12oz silken tofu
  • 1 scallion
  • 2 eggs ( 1 for each stoneware)

Directions:

  1. In a separate pot, add some oil, stir fry the meat with garlic and add the chopped shiitake mushrooms.
  2. Transfer the strained soup base into the pot (without the fish/onion/kelp).
  3. Stir in one tablespoon of miso, two tablespoons of fishsauce, one tablespoon of spicy pepper paste. **adjust spiciness by your preference
  4. Add mussels or any seafood you like.
  5. Add Tofu and Scallions.
  6. Bring it to boil, then turn off the heat and crack the egg on top.
 
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Posted by on February 15, 2011 in Korean, Seafood Recipes, Soup Recipes

 

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