Okonomiyaki - an almost no-recipe recipe!

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Nancy Cho

Instructions

1
An almost No-recipe okonomiyaki recipe! Prepare okonomiyaki batter according to package instructions. Then add all the fillings or toppings you want!
Nancy Cho's avatar
An almost No-recipe okonomiyaki recipe! Prepare okonomiyaki batter according to package instructions. Then add all the fillings or toppings you want!

Pajeon (Scallion Pancake)

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Nancy Cho

Ingredients

  • 2
    tablespoons Rice Vinegar
  • 1/4
    cup Soy Sauce
  • 1
    teaspoon Roasted Sesame Seeds
  • 1
    teaspoon Kosher Salt
  • 1
    teaspoon Garlic Powder
  • 1
    cup All-Purpose Flour
  • 1
    teaspoon Baking Powder
  • 1/4
    cup Potato Starch or Cornstarch
  • 1
    teaspoon Onion Powder (optional)
  • 1/2
    teaspoon Sugar
  • 1
    cup Cold Water
  • 1
    Large egg
    beaten
  • 2-3
    Jalapeños (optional)
  • 8-12
    Scallions
    Roots trimmed
  • Vegetable Oil

Instructions

1
1/4 cup Soy Sauce 2 tablespoons Rice Vinegar 1 teaspoon Roasted Sesame Seeds In a small bowl, add soy sauce, rice vinegar, and roasted sesame seeds together and mix well. Set aside.
2
1 cup All-Purpose Flour 1/4 cup Potato Starch or Cornstarch 1 teaspoon Baking Powder 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon Onion Powder (optional) 1/2 teaspoon Sugar In a large bowl, whisk together flour, potato starch, baking powd
3
1 Large egg (beaten) 1 cup Cold Water Beat egg. Add egg and water to the flour mixture and use a fork or whisk to combine until the consistency is similar to pancake batter. Do not over-mix. Lumps in batter are okay. Wrap bowl with plastic wrap and place
4
8-12 Scallions (Roots trimmed) 2-3 Jalapeños (optional) Cut scallions into 2 to 3-inch lengths. If scallions are thick, slice them down the middle lengthwise and then cut them into 2 to 3-inch lengths. Slice jalapeños (if using), into thin slices.
5
Place scallions in a bowl and take the batter out of the refrigerator. Gently stir batter with a ladle. Ladle a few scoops of batter onto the scallions and mix until the scallions are coated.
6
Vegetable Oil Heat 2-3 tablespoons of vegetable oil in a medium frying pan over medium heat until the oil is shimmering.  With a ladle or by hand, add batter to the pan and spread the batter evenly in a thin layer. If needed, use the back of the ladle o
7
If using jalapeños, add jalapeños to batter with scallions and mix together. Then follow previous step.
8
Transfer pajeon on cutting board and cut into roughly 2-inch squares. Transfer to a plate and serve pajeon immediately with dipping sauce.
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Kongnamul (Soybean Sprouts)

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Nancy Cho

Ingredients

  • 14
    ounces Kongnamul (soybean sprouts)
  • 1
    teaspoon Kosher Salt
  • 1 1/2
    cups Water
  • 1
    teaspoon Garlic
    minced
  • 1
    Scallion
    thinly sliced
  • 1
    teaspoon Roasted Sesame Seeds
    crushed
  • 1 1/2
    teaspoon Sesame Oil
  • 1/2
    teaspoon Kosher Salt (plus more to taste)
  • 2
    teaspoons Gochugaru (Korean red pepper flakes)
  • 1
    teaspoon Fish Sauce or Soy Sauce

Instructions

1
14 ounces Kongnamul (soybean sprouts) To wash soybean sprouts, fill a large bowl with cold water and add soybean sprouts. Discard floating soybean skins and kernel shells, and remove rotten or browned soybean sprouts. Drain and repeat until soybeans are c
2
1 1/2 cups Water 1 teaspoon Kosher Salt In a large pot, add water, kosher salt, and soybean sprouts. Cover the pot and bring to boil over medium heat. Cook for about 7 minutes and do NOT open the lid during cooking time.
3
When cooking is done, drain the sprouts into a large colander and rinse thoroughly with cold water. Drain well.
4
1 Scallion (thinly sliced) 1 teaspoon Garlic (minced) Chop scallions, and mince garlic.
5
1 teaspoon Roasted Sesame Seeds (crushed) Crush sesame seeds to release more flavor and aroma. You can also leave the seeds whole if you want to skip this step.
6
1 1/2 teaspoon Sesame Oil Transfer soybean sprouts to a large mixing bowl. Add scallions, garlic, sesame seeds, and sesame oil. Mix together by hand or with tongs to evenly coat the sprouts.
7
1/2 teaspoon Kosher Salt (plus more to taste) For the non-spicy version, add 1/2 teaspoon kosher salt (or more to taste) and mix well.
8
2 teaspoons Gochugaru (Korean red pepper flakes) 1 teaspoon Fish Sauce or Soy Sauce For the spicy version, add gochugaru and fish sauce (or soy sauce), and mix well. If needed, add salt to taste.
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Sogogi Mu Guk (Beef Radish Soup)

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Nancy Cho

Ingredients

  • 12
    ounces Brisket
    cut into bite-sized pieces
  • 1
    teaspoon Sesame Oil
  • 3
    tablespoons Guk Ganjang (soup soy sauce)
    divided
  • 3
    teaspoons Garlic
    minced
  • 1
    pound Mu
    peeled
  • 3
    Green Onions
  • Salt
    to taste

Instructions

1
12 ounces Brisket (cut into bite-sized pieces) Trim excess fat and cut into bite-sized pieces.
2
3 tablespoons Guk Ganjang (soup soy sauce) (divided) 3 teaspoons Garlic (minced) 1 teaspoon Sesame Oil In a bowl, combine beef with 1 1/2 tablespoon guk ganjang, 2 teaspoons garlic, and sesame oil. Mix well and set aside.
3
1 pound Mu (peeled) Cut my into 1 to 1/2-inch squares, about 1/4-inch thick.
4
Heat a large pot to medium-high heat. When the pot is hot, add the marinated beef and sauté until the meat is browned on all sides.
5
Add 8 cups of water and cover with a lid. Simmer on medium heat until the beef becomes tender, about 10 minutes. Remove any scum that froths on the top with a skimmer or spoon.
6
Add mu. Cover and cook until mu is tender, about 10 minutes.
7
3 Green Onions Roughly chop green onions into 1/2-inch lengths.
8
When the mu is tender, add remaining garlic (1 teaspoon), guk ganjang (1 1/2 tablespoons), and green onions. Add salt to taste. Cook for another 3 to 5 minutes for the flavors to develop together.
9
When the soup is done cooking, turn the heat off.
10
Ladle soup into bowls and serve with side of rice and your favorite banchan.
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