What is Budaechigae?

Christy Lee's avatar
Christy Lee

Braised Kimchi Tofu

Christy Lee's avatar
Christy Lee

Ingredients

  • 1
    tablespoon Cooking oil
  • 1
    cup Kimchi
    Ripened
  • 2
    tablespoon Gochujang
  • 1
    teaspoon Sugar
  • 1
    tablespoon Soy sauce
  • 1
    tablespoon Sesame oil
  • 2
    cups Tofu
    Sliced 1/2 inch thickness
  • 1
    Scallion
    chopped
  • 1
    tablespoon Black sesame seed

Instructions

1
Braised Kimchi Tofu
2
Add 1 tablespoon Cooking oil 1 cup Kimchi (Ripened)2 tablespoon Gochujang 1 tablespoon Soy sauce 1 teaspoon Sugar Sauté in medium high heat for 5 minutes
3
Add 2 cups Tofu (Sliced 1/2 inch thickness ) Cook for 10 minutes in medium low heat. 1 tablespoon Sesame oil drizzle before turning off the heat.
4
Sprinkle 1 tablespoon Black sesame seed and 1 Scallion (chopped)
Share
Christy Lee's avatar
Braised Kimchi Tofu

Simple ramen on a rainy day

Christy Lee's avatar
Christy Lee

Chinese Skewer HotPot

Christy Lee's avatar
Christy Lee

Stir Fry Fish Cake

Christy Lee's avatar
Christy Lee

Fresh Strawberry Matcha Milk

Christy Lee's avatar
Christy Lee

Ingredients

  • 1
    pound Strawberry
    chopped
  • 2
    tablespoon Brown sugar
  • 1
    tablespoon Vanilla extract
  • 1
    teaspoon Matcha
  • 1
    cup Milk

Steamed Live Crabs

Christy Lee's avatar
Christy Lee

Ingredients

  • 1
    tablespoon Vinegar
  • 3
    tablespoon Gochujang
  • 1
    teaspoon Sugar

Instructions

1
Buy live crabs from Critters Lobster in San Pedro, CA
2
Wash crab. Soak crab in one can of beer for 30 minutes.
3
Place a trivet inside the Instant Pit. Place crab on top of trivet. Add one cup of beer. Cook for 15 min and do 5 min NPR. Quick release.
4
Let crab cool before breaking it apart. In a bowl, add 3 tablespoon Gochujang 1 tablespoon Vinegar, 1 teaspoon Sugar OR Ottogi bibimsauce and vinegar.
5
Crack it, dip it, enjoy it!
Share
Christy Lee's avatar
Buy live crabs from Critters Lobster in San Pedro, CA

Doenjang Jjigae

Christy Lee's avatar
Christy Lee

Ingredients

  • 2
    tablespoon Doenjang paste
  • 1
    tablespoon Gochujang
  • 1
    Potato
    chopped into small cubes
  • 1/2
    cup Zuchinni
    chopped into small pieces
  • 1
    Jalapeño
    sliced
  • 1
    cup Tofu
    chopped into small cubes
  • 4
    cloves Garlic
    Finely minced
  • 2
    Scallion
    chopped
  • 1/2
    cup Onion
    chopped
  • 5
    Dried anchovies
  • 2
    cups Water

Kkakdugi Kimchi

Christy Lee's avatar
Christy Lee

Ingredients

  • 1
    whole Daikon
    Chopped into small cubes
  • 2
    Red pepper
    Take weed out and cut in half
  • 1/4
    cup Fish sauce
  • 6
    cloves Garlic
    whole
  • 1/2
    Onion
    chopped to quarter pieces
  • 1/4
    cup Salted shrimp paste Saewoojeot
  • 1/4
    cup Korean pear
    peeled and cut in half.
  • 1/4
    cup Pear
    peeled and cut in half
  • 1/4
    cup Water
  • 2
    Scallion
    Cut into 3 parts
  • 1/2
    cup Gochugaru

Instructions

1
Look for this radish at the market for best tasting daikons. The salted shrimp will be in the kimchi section. Adding pear will give a nice refreshing sweet taste. 1 whole Daikon (Chopped into small cubes) 1/4 cup sea salt. Mix the chopped daikon and salt in a big bowl. Let it sit for 1 hour.
2
1/4 cup Pear (peeled and cut in half) 1/4 cup Korean pear (peeled and cut in half.) 1/2 Onion (chopped to quarter pieces) 6 cloves Garlic (whole) 2 Red pepper (Take weed out and cut in half) 1/4 cup Salted shrimp paste Saewoojeot 1/4 cup Fish sauce 2 Scallion (Cut into 3 parts )1/4 cup Water. Mix ins blender.
3
Discard the water from the bowl. Sprinkle 1/2 cup gochugaru and mix well. Add in the remaining gochugaru if you’d like it to be spicier. 1/2 cup Gochugaru Add in the sauce from the blenders. Mix well. Taste and add 1 tablespoon fish sauce if it needs to be saltier.
4
Store the kimchi in a big glass mason jar. Place a plastic over the top before closing it with a lid. Let this sit on the countertop for 18 hours before placing it inside the fridge.
Share
Christy Lee's avatar

Galbi Jjim (Braised Short Ribs)

Christy Lee's avatar
Christy Lee

Ingredients

  • 3
    pounds Short rib
    In a bowl, place the short ribs inside and fill with water until the meats are covered
  • 2
    tablespoon Black pepper
  • 4
    tablespoon Water
  • 1
    Onion
    Chopped into quarter pieces
  • 2
    tablespoon Sesame oil
  • 4
    Carrot
    Cut into 2 inch pieces
  • 3
    Scallion
    Chopped into 2 inch pieces
  • 1/2
    pound Daikon
    Chopped into medium pieces
  • 3
    tablespoon Brown sugar
  • 6
    Cloves Garlic
    Whole
  • 3
    tablespoon Water
  • 1
    Scallion
    Cut into 2 inch pieces
  • 2
    tablespoon Sesame oil
  • 2
    Tablespoon Black pepper
  • 1/3
    Cup Soy sauce

Instructions

1
Braised Short Ribs
2
3 pounds Short rib (In a bowl, place the short ribs inside and fill with water until the meats are covered) Let it sit for 1 hour. Discard the water and set the ribs aside.
3
1/2 pound Daikon (Chopped into medium pieces) 4 Carrot (Cut into 2 inch pieces) 1 Onion (Chopped into quarter pieces) 3 Scallion (Chopped into 2 inch pieces) 2 tablespoon Black pepper 4 tablespoon Water 2 tablespoon Sesame oil
4
6 Cloves Garlic (Whole)1/3 Cup Soy sauce 3 tablespoon Brown sugar 2 tablespoon Sesame oil 2 Tablespoon Black pepper 3 tablespoon Water 1 Scallion (Cut into 2 inch pieces )
5
Add the short ribs into the pot and fill with cover just enough to cover the ribs. Set the timer to 2 minutes on high pressure. Do a full natural release. Carefully take the pot out over to the sink and discard the water.
6
Add the prepped vegetables into the pot. Pour over the puréed marinade all over the veggies and the rib. Set the timer to 15 minutes and do a natural pressure release.
7
Mix the veggies in with the short ribs. If needed, reduce the sauce along with just the short ribs for an additional 5 minutes. Take out the vegetables and set it aside in a bowl. Press the saute and let the sauce come to boil with the short ribs. When it’s ready to serve, place the ribs and vegetables in a large bowl and sprinkle the top with some sesame seeds. Garnish with scallions. Enjoy!
Share
Christy Lee's avatar
Braised Short Ribs