Steamed Shishito Chilies (Kkwari-Gochu Jjim)

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Holly Ford

Ingredients

  • 7
    ounce Shishito chili peppers
  • 3
    tablespoons Rice flour or plain flour
  • 2
    tablespoons Soy sauce
  • 1/2
    tablespoon Korean soup soy sauce
  • 1
    tablespoon Korean chili flakes (gochugaru)
  • 1/2
    teaspoon Sugar
  • 1
    clove Garlic
    minced
  • 1
    tablespoon Toasted sesame seeds
  • 1
    Green onion
    finely chopped
  • 2
    teaspoon Sesame oil

Instructions

1
Rinse shishito peppers. Poke holes on the peppers using a fork.
2
Put flour in a plastic bag. Add peppers and shake the bag vigorously to coat peppers with flour.
3
Place peppers in a hot steamer over medium high heat, and steam for 3-4 minutes until soft.
4
Meanwhile, combine soy sauce, Korean soup soy sauce, chili flakes, sugar, garlic, sesame oil, green onion, sesame seeds in a mixing bowl.
5
Remove steamed chili from the steamer and put them on to the sauce in a mixing bowl. Toss to coat.
6
Garnish with more green onion and sesame seeds. Serve with rice.
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Rinse shishito peppers. Poke holes on the peppers using a fork.

Dried Pollock Soybean Sprout Soup (Kongnamul Bugeo guk)

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Holly Ford

Ingredients

Anchovy stock

  • 7
    cups Water
  • 7
    Large dried anchovies
  • 1
    large piece Dried sea kelp (dashima)

For the soup

  • 1
    tablespoon Sesame oil
  • 2
    cloves Garlic
    finely minced
  • 0.7
    ounce Dried shredded Pollack
    cut into bit size pieces
  • 14
    ounce Soybean sprouts
  • 2
    tablespoons Korean soup soy sauce
  • 1
    tablespoon Korean tuna sauce
    or Korean anchovy sauce
  • 1-2
    pinches Salt
    if needed
  • 1
    Fresh red chili, optional
    sliced
  • 1
    Green onion
    finely chopped

Instructions

1
Make anchovy stock: Simmer dried anchovies and sea kelp in water for 5 minutes. Discard the anchovies and sea kelp, and reserve the stock.
2
Put dried pollock in a bowl of water and take them out right away. Squeeze out firmly to remove excess water.
3
Heat sesame oil in a pot over medium low heat. Add garlic and pollock and stir for 10-15 seconds.
4
Pour the reserved anchovy stock and bring to boil.
5
Add soybean sprouts and cover with a lid. Cook the sprouts for 5-6 minutes over medium low heat.
6
Season the soup with Korean soup soy sauce, tuna sauce. Add salt if needed.
7
Garnish the soup with red chili, if using, and green onion. Serve hot with rice.
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Make anchovy stock: Simmer dried anchovies and sea kelp in water for 5 minutes. Discard the anchovies and sea kelp, and reserve the stock.

Soondubu Jjigae (Korean Soft Tofu Soup)

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Holly Ford

Ingredients

For anchovy stock

  • 3
    cups water
  • 5-6
    Large dried anchovies
  • 1
    dried sea kelp
    medium size
  • 2
    tablespoons oil
  • 1/3
    cup Asian leek or green onion
    chopped
  • 2
    tablespoons Korean chili flakes (gochugaru)
  • 1/2
    small onion
    chopped
  • 1/2
    cup kimchi
    chopped
  • 1
    lb silken tofu
  • 1/2
    zucchini
    sliced
  • 1/2
    lb frozen boiled whole clam
  • 6
    whole shrimp (medium size)
    deveined
  • 1
    tablespoon Korean soup soy sauce
  • 2
    teaspoons Korean anchovy sauce
  • more
    chopped green onion
    to garnish

Instructions

1
Soak frozen clam in cold water for 5 minutes and drain.
2
To devein whole shrimp, stab toothpick between the joint and pull upward gently. Ta-da! Your shrimp is deveined!
3
Cmbine dried anchovies and dried sea keep with water in a pot. Bring to boil and simmer for 4 minutes. Reserve the stock.
4
Heat oil in a pot over low heat. Add leek (or green onion) and korean chili flakes and stir for 1 minute.
5
Add onion, garlic, and kimchi and stir-fry for 1-2 minutes over medium heat until soft.
6
Add tofu and cut into big chunks with a spoon.
7
Add zucchini, shrimp, and clam.
8
Pour anchovy stock until it barely covers the tofu and seafood, about 1-3/4 cup. Stir gently.
9
Bring the stew to boil and simmer over medium low heat for 4-5 minutes.
10
Season the soup with korean soup soy sauce and anchovy sauce.
11
Taste the broth and season more with salt if needed. Sprinkle green onion at last.
12
Sprinkle green onion at last.
13
Serve hot with rice and side dishes (banchan).
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Soak frozen clam in cold water for 5 minutes and drain.

Gyeran Jjim (Steamed Egg Pudding)

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Holly Ford

Ingredients

Equipment

  • 1/2
    quart Korean stone pot or other small pot
  • 6
    extra large eggs
  • 1
    cup chicken stock
    low sodium preferred
  • 2
    pinches Kosher salt
  • 1
    teaspoon Korean salted shrimp (saeujeot)
    liquid only
  • 1
    teaspoon baking powder

Instructions

1
Pour chicken stock in a 1/2-quart stone pot and bring to boil.
2
Crack eggs in a mixing cup or bowl.
3
Add salt, salted shrimp (liquid only), and baking powder.
4
Whisk vigorously with a fork untill well beaten.
5
Slowly pour beaten egg mixture into boiling stock as you stir gently with a long wooden spoon.
6
Stir slowly.
7
Keep stirring! Be patient with it and you will get a reward
8
When the egg mixture reaches 75% cooked, about 2 minutes, cover the pot with a dome shaped heat-proof bowl.
9
Reduce the heat to low and let it simmer for 3-4 minutes.
10
Turn off the heat and remove the bowl (make sure to wear kitchen gloves). Serve immediately.
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Pour chicken stock in a 1/2-quart stone pot and bring to boil.