How to make Samgyepsal?
Samgyeopsal can be literally translated as “3 layered flesh”! Whose flesh? yes, it’s pork bacon. Samgyeopsal gui is never eaten by itself, it always comes with a variety of vegetables.
Nobody can resist the taste of samgyeopsal gui (except vegetarians)! When she or he eats the grilled pork belly and garlic, green onion salad and soybean paste dipping sauce (ssamjang) in fresh lettuce, they will be hooked! In Korea, the price of pork is much cheaper than beef, so this dish is enjoyed by many people who can’t afford to buy good cuts of beef.
To enjoy this dish, the main 4 components will be needed
- pork belly(without this, what are you going to grill? : ) )
- pajori (green onion salad)
- ssamjang (soybean paste dipping sauce)
- grill plate (optional): It’s devised so the grease from the meat flows into a trough.
Ingredients:
for 4 servings
3 pounds of pork belly (fresh or pre-sliced frozen), green onions, carrot, green chili peppers, garlic, lettuce, mushrooms, hot pepper flakes, soy sauce, sugar, honey, hot pepper paste, soybean paste, sesame seeds, and sesame oil.
Directions:
First, slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.
Make “pajori” (green onion salad)
- Shred about 3 bunches of green onions to make 5 cups. Soak it in cold water.
- In a large bowl, combine 1/4 cup soy sauce, 2 tbs hot pepper flakes, 2 ts sugar, 1 tbs sesame seeds, and 1 tbs sesame oil. Set it aside.
- Drain the shredded green onion.
- Add the green onion to the bowl and mix it with the sauce. Set aside.
Make ssamjang (soybean paste dipping sauce)
Combine these ingredients in a small bowl with a spoon until mixed well:
- 1/4 cup soy bean paste
- 2 tbs hot pepper paste
- 1 stalk of chopped green onion
- 1 clove of minced garlic, 2 ts honey (or sugar)
- 2 ts sesame seeds
- 1 tbs sesame oil.
Prepare vegetables
- Wash and drain a head of lettuce.
- Cut a carrot, a green chili pepper, some mushrooms into bite size pieces and put them on a plate.
- Slice 2 dozen pieces of garlic and put them next to the carrot strips.
*tip: cut each garlic lengthwise a few times
How to cook:
- Heat up your grill plate.
- Put a little sesame oil on the hot plate so your pork belly doesn’t stick.
- Cover the grill plate with belly, turn it over often so it doesn’t burn.
- As it gets ready to eat, take it off the plate and set it aside, or keep eating and grilling!
How to eat:
- Put a piece of belly on a lettuce leaf.
- Add a piece of garlic, some ssamjang, and a little pajori.
- Fold the lettuce leaf over so you have one little package.
- Pop it into your mouth in one shot.
*tip: don’t bite it in half, it will break open
EnJoy your Samgyepsal Now!! ^_^
Ingredients:
Makes 4 servings.
How to prepare your ingredients before stir frying:
- Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
- Slice a package of white mushrooms (2 cups’ worth).
- Cut a carrot into thin matchstick-shaped pieces 5 cm long.
- Cut 7 -8 green onions into 7 cm long pieces.
- Slice one onion thinly.
- Slice 150 grams of beef into thin strips.
Now let’s start!
- Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
- Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
- In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
- Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
- On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
- Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
- Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
- Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
- Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
- Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
- Serve with rice and Kimchi, or as a side dish.
Korean Pancake is not usually made for Breakfast like Pancake you may know. It's usually an appetizer, sidedish, or snack. But you decide what it could be. And you decide what size you want it to be. If you order this in the restaurant, it's usually the size of a whole pizza. I guess you could also say this is Korean pizza. This time we made it smaller just because.
So shall we start?
Ingredients: Makes about 15 palm(your hand) sized pancakes
Ok, so clean whole squid and save the body part and the tentacles, clean shrimp (peel off and take out the vein from the top by cutting slightly and pull out the vein), shred crab meat, and cut scallions to 3-4 inches long. Pajeon means Scallion Pancake so Scallions are supposed to be a significant part of this recipe so don't be afraid to cut them big and long!
Mix them together and no need to add salt. It's all premixed in to the pancake and frying mix.
Pour enough oil to fry this pancake. Scoop and spread out as thin as possible and make it into about a palm (your hand) size. Fry at about 7-8 stove temperature knob (DON'T use the Highest (Temperature).
Don't forget to flip to cook both sides! And you are DONE!
Enjoy!
*NOTE: If you want Pajeon to be more crispy, add more frying mix than pancake mix and if you want it the other way, then use the opposite proportion.
http://www.kimchibulgogi.com/korean-seafood-pancake-haemul-pajeon-recipe/
How Do I Cook Delicious Ramyun?
How Do I Cook Delicious Ramyun?
This question sounded strange to me first - how to cook delicious ramyun? To me, ramyun is tasty no matter what, and it’s very difficult to screw up with ramyun. You don’t need a lot of special skills to cook ramyun. To most Koreans, cooking ramyun is the easiest thing in the world.
But I realized that we could cook more delicious ramyun when I had ramyun in a restaurant specialized in ramyun only for the first time. Maybe ramen places had been popular in Japan much longer, but it’s been less than two decades since ramyun-specialized restaurants got popular in Korea, as far as I can remember.
The point is there ARE ways to cook more delicious ramyun!
Here are some tips about how to cook more tasty ramyun. I wasn’t initiated in the secrets from anybody in any way, so these are totally my ideas!
1. Add some more ingredients if possible.
There are tones of things that you can add to ramyun depending on your preference and imagination: mushrooms, potato, sausage, curry, milk, cheese, seafood, tuna from can, rice cakes, bean sprouts, garlics, spinach, hot pepper powder, vinegar, and so on.
The most common ingredients are eggs, dumplings, spring onions and kimchee. Obviously, these are additional ingredients, so pick whatever is available or whatever you’d like to. I usually add spring onions and eggs.
2. Get recently made ramyun if possible.
It’s said ramyun made within two weeks tastes the best because it absorbs water best. Unless you live in Korea, it’s very difficult to buy ramyun that recently made. But if possible, check the date when it’s made and get one made earlier. If you have ramyun that’s relatively old, it’s not a big deal as long as it’s within the expiration date. Just add more water when you cook old ramyun.
3. Turn the gas up to the highest and keep it like that while cooking ramyun.
The strength of heating power is very important. When you cook ramen, keep the gas at its highest. If you want to put the lid on after it’s boiled once, turn it down to the second highest. But it’s recommended not to put the lid on and keep the gas at its highest.
4. The amount of the water is important, too.
When I cook other Korean dishes, I usually use eye-ball measurements. But with ramyun, it’s a different story. Follow the directions of the package about the amount of the water, and it will make it more tasty.
Let’s cook delicious ramyun now!This is for one serving.
(1) Boil 550ml water at the highest gas.
(2) Add the powder soup before the water boils. Stir it once or twice.
(3) When the water boils, put noodles in it. Once the noodles get loose, massage them by lifting with chopsticks a few times and stirring after. This will make the noodles more chewy.
(4) Boil the noodles for about 2.5 or 3.5 minutes without the lid on. This can vary depending on personal preferences. I like ramyun a little bit undercooked. But some people prefer to cook 4 minutes or more.
It’s said they cook for 2 or 3 minutes at a lot of ramyun restaurants. Another important thing is to keep the same heating power while boiling. Keep the gas at its highest!
(5) Egg! When and how to add an egg can vary as well depending on personal preferences. Some like to add it when they put the noodles and break it all the way. Others don’t want to break it to have a nicely-shaped yellow yolk.
If you like an undercooked egg, separate the white and yellow yolks, stir the white yolk and add it 2 or 3 minutes after you add the noodles. Then boil it whatever time you want. Add the yellow yolk at the end before you turn off the gas.
(6) Add some spring onions if you have 1 minute or 30 seconds before you turn off the gas.
(7) Serve it in a large bowl. Kimchi is the most recommended side dish for ramyun. Enjoy!
Other ingredients
You can add some red pepper powder (gochu-garu) for spicier taste.
You can add a drop of vinegar for more fresh taste.
You can add some milk for softer taste.
* Some of most popular ramyun in Korea
Shinramyun, Ansung Tangmyun, Neoguri, Kimchi Ramyun and so on
Longjing shrimp, by definition, is accompanied by Longjing tea buds from the shrimp cooking is full of local characteristics of Hangzhou dishes. White jade shrimp, fresh; shoots green, fragrance, color Zeya Li, unique taste, clean mouth after eating an appetizer, food for thought, in Hangcai in a must. "Longjing Shrimp, " a large selection of live shrimp, coupled with the Ching Ming Festival new Longjing tea before and after cooking, shrimp, white meat, tender shrimp, 1 Longjing tea green, fragrance, color Zeya Li, unique taste, is an outstanding traditional flavor dishes in Hangzhou .
Materials: living large shrimp 1,000 grams, 1.5 grams of new Longjing tea, 1 egg, 1.5 grams of Shaoxing wine, salt 3 grams. Monosodium glutamate 2.5 g, starch 40 grams, 1,000 grams of lard (about consumption of 75 grams.)
Steps:
First, the shrimp shell, shrimp out, changing the water wash. This repeated washing three times, the white shrimp washed out, drained (or with a clean dry towel and water), into the bowl, add salt, MSG and egg white, stirring with chopsticks until a sticky when dry starch into the mixing sizing . Production of materials (14)
Second, take a cup, put a tea, soaked in boiling water 50 grams (not stamped), place 1 minute, filter out 40 grams of tea, tea and juice the remaining stan
Third, the frying pan get angry, with slick pan, the next lard, till forty-five into a hot, add shrimp and quickly find scattered with chopsticks, about 15 seconds, remove, pour into colander and drain. Longjing shrimp 2
Fourth, stay a little oil in wok set the fire, the shrimp into the pot, and quickly pour the tea and the tea, cooking wine, salt and MSG, Britain fried a few, you can pan plate.
Nutritional value:
shrimp rich in collagen, amino acids and calcium, phosphorus, iron and other minerals, delicious and nutritious; green tea Longjing shrimp 3
Vitamins, and soften blood vessels, lower cholesterol and other functions, is a health food, it is suitable for children and the elderly eat.
Fish brain contains a comprehensive and rich in nutrition. Casserole casserole with technology, tastes salty flavor. Flavor fragrance, fresh meat, thicken the sauce delicious, fresh and not fishy, fatty but not greasy, cream soup, such as juice, pure as snow. Before 1982, head casserole or "hidden boudoir human did not know " the Xiaojiabiyu, 75 October 1982 until the country came to foreign diplomats and Mrs Lake, try this dish for its tasty deep Deeply moved by unspeakable excitement is difficult, have a toast to Tom on behalf of the wine, that is, that after dinner, head casserole universally famous in one fell swoop. Casserole its meaning harvest enough rain, more than wealth. It is said that casserole has been a lot of party and state leaders have high praise and celebrities, and foreign guests of all ages.
The shory about the dish:
Fish head casserole is still a legendary origin of the story, only in the Lake in 1975 Zhushun a canteen cook, he saw the natives eating fish caught after a large bighead carp, the head is thrown, is a pity. Later, he brought other people discarded fish head soup. He found the fish boil out with more exotic delicious soup. He found himself pleasantly surprised of this, and determined to further explore the choice of materials, seasoning and heat. After a variety of condiments with, into the home-made Yixing vessels, but cultural heritage of the casserole, simmer 2 hours or more fire. The rich, the type of plain natural, graceful; However, in 1982, before the casserole or "hidden boudoir human did not know " the Xiaojiabiyu, 75 October 1982 until the country's ambassadors, and his wife came to Lake, try this dish, impressed for its delicious, the excitement is difficult to form words, have a toast to Tom on behalf of the wine, that is, that after dinner, head casserole universally famous in one fell swoop. Casserole its meaning harvest enough rain, more than wealth. Stands in the Lake Hotel Lake head casserole before the statue of the founder Zhushun only master. It is said that only by the Zhushun master cooking the casserole and the development of many of the party and has received high praise from national leaders and celebrities, and foreign guests of all ages.
Ingredients: 1 pork skin about 500 Ke Shao Xing rice wine, 400 ml dark soy sauce 2 tablespoons ginger 1 green onion 1 shallot 2paragraph 50 grams of sugar
Practice:
1, pot a pot of boiling water, cook the pork into a Xuemoout after 10 minutes and let cool, not hot will be cut into 5 cm square block
2 peeled and slice the ginger, green onions cut into diagonalslices, onion cut into sections after the knot
3, in the casserole into a small ladders, and then covered withginger and green onions in the above piece, then cut the piecesskin down pork. On onion ginger chip (I do not have small ladders, so instead ofusing metal framework, we adapted to local conditions Ha!placed small ladders aims to prevent sticky casserole pork skinand, when we choose a more low shelves as well, the best Dipinto the wine can stay after the meat is best)
4, the crystal sugar, 200 ml rice wine, 1 tablespoon soy sauceinto the pan, preferably cast into a little scallion; cover, paper orfoil seal with peach casserole's lid edge, high heat for 3 minutesto boil Turn the minimum post-fire stew about 50 minutes (must be the smallest minimum fire yo!)
5, later, turn off the heat to open the lid, turn over the meat surface (ie pork skin side up), then pour the remaining 200 ml rice wineand soy sauce, cover, seal edges, the minimum fire simmered for half an hour
6, a good stew meat into the bowl (pottery else to cover the lidcan be), put the casserole together with the remaining soup bowlpoured into the meat, cover and steam impermeable for 30 minutes with the fire again Then, before the dish can be sprinkled with a little scallion for decoration
The story about the dish
Northern Song Dynasty, Lushan Temple were owned by MasterFor Yin and Su, Huang is very good friends, traveling frequently,pay to sing a lot. Su Yu Chang Lu Shan, the inside of a living in the Foyin is a half months. One day, Su is to change the studypoetry, suddenly lunged at a Chen Yi Xiang. Looking from a distance along the east slope of smell to find meat going to seeFoyin reach for taste, suddenly grabbed him, and it can be toFoyin startled, looked back and is the eastern slope, only calm down, and Dongpo led into the bedroom, very much love to drinkeat meat. Dongpo feel
For Yin burning flesh was especially tasty, and praised endless, and often find Foyin pork to eat. Foyin will simply pass on his wayout east slope of pork. Later, this method can then be made publicDongpo, so the community is to follow up, which makes a widely held one Pork dishes.
