Biji Jjigae

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Jon Ngo

Ingredients

The Broth

  • 700
    ml Water
  • 2
    Pieces Dasima
  • ¼
    Cup Myeolchi

The Ingredients

  • 1
    tbsp. Soy Sauce
  • 200
    grams Pork Belly
  • 350
    ml Water
  • 1
    Green Chili Pepper
    diagonally
  • 1
    Korean Leek
  • 2
    tbsp. Sesame Oil
  • 200
    grams Kimchi
    chopped
  • 1.5
    tbsp. Gochugaru
  • 1
    tbsp. Saeu-jeot
  • ¾
    Cup Dried Soybeans
  • 1
    tbsp. Garlic
    minced
  • 1
    Red Chili Pepper
    diagonally

Instructions

1
This is the recipe for one of my favorite Korean stews: Biji Jjigae. To me, it’s the ultimate comfort dish.
2
Rinse and soak ¾ Cup Dried Soybeans for at least 3 hours (or overnight). When ready, rub the beans with your fingers to remove the husks and pour out the husks that rise to the top. Repeat this process to remove as many husks as possible. Then, finely grind the soaked beans in350 ml Water until it becomes creamy.
3
Pour 700 ml Water into a small pot. Add ¼ Cup Myeolchi (Dried Anchovies) and 2 Pieces Dasima (Dried Kelp). Increase the heat to high then bring to a boil. Once boiling, reduce heat to medium and simmer. After 8 minutes, remove Myeolchi and Dasima then set aside. About 500ml of broth will remain.
4
Prepare 1 Korean Leek by chopping off the green leaves and slicing off the end of the white part. Then, slice the remaining stem (diagonally) into thin strips. If using Green Onion or Scallions, follow the same steps but since these are smaller than Korean Leeks, you can use 2-3 stalks.
5
Slice 1 Red Chili Pepper (diagonally) and 1 Green Chili Pepper (diagonally) into thin strips.
6
Prepare 1 tbsp. Garlic (minced)
7
On a stovetop, pour 2 tbsp. Sesame Oil into a 4 quart pot over medium heat.
8
Once the oil starts to heat up, add 200 grams Pork Belly into the pan. Grill the pork for 3mins until it is mostly white and no longer raw (pink) on the outside.
9
Add 200 grams Kimchi (chopped) and continue to cook for 5mins or until the Kimchi softens.
10
Add 1.5 tbsp. Gochugaru (Korean red pepper powder)
11
Add 500ml of Anchovy Kelp Broth. Increase the heat to medium-high and bring to a boil.
12
Add Ground Soybeans. Reduce the heat to medium-low and simmer for 10mins.
13
Add 1 tbsp. Saeu-jeot (Salted Fermented Shrimp), 1 tbsp. Soy Sauce, 1 tbsp of Minced Garlic
14
Add the slices of Red Chili Pepper, Green Chili Pepper, and Korean Leek into the broth and mix well. Continue to cook for 1min.
15
Serve in a stone bowl or clay pot (if available) and enjoy! Biji jjigae is best enjoyed with rice and kimchi.
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This is the recipe for one of my favorite Korean stews: Biji Jjigae. To me, it’s the ultimate comfort dish.

Hobak Namul (Seasoned Zucchini)

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Jon Ngo

Ingredients

The Ingredients

  • 1
    Red Chili Pepper
    diagonally
  • 1
    Zucchini
  • 25
    ml Water
  • ½
    White Onion
    long, thin strips
  • 1
    tsp. Salt

The Seasoning

  • 1
    tbsp. Garlic
  • 1
    tbsp. Sesame Oil
  • 1
    tsp. Sesame Seeds
  • 1
    tbsp. Olive Oil
  • 1
    tbsp. Shrimp Paste (Saeu-jeot)
  • 1
    tsp. Sugar

Instructions

1
Korean cuisine is full of delicious and colorful side dishes called banchan. One of my favorites is Hobak Namul (or Seasoned Zucchini)! Here’s the recipe.
2
Slice ½ White Onion (long, thin strips).
3
Slice 1 Red Chili Pepper (diagonally) into thin strips.
4
Mince 1 tbsp. Garlic (about 3 cloves).
5
Cut 1 Zucchini into ½-inch thick pieces in the shape of half crescents (semi-circles). Place Zucchini slices in a bowl and sprinkle 1 tsp. Salt. Let stand for 10mins to draw out excess moisture.
6
Add 1 tbsp. Olive Oil to a large pan over medium heat. When the pan starts to warm, add the minced garlic to the pan. Stir-fry for about 1 minute (or until slightly golden brown).
7
Add sliced onions and zucchini then continue stir-frying for 1 minute.
8
Add 25 ml Water
9
Add 1 tbsp. Sesame Oil
10
Add 1 tsp. Sesame Seeds
11
Add 1 tsp. Sugar
12
Add 1 tbsp. Shrimp Paste (Saeu-jeot)
13
Reduce heat to Medium-Low and mix well. Stir-fry for 5 minutes until the main ingredients are cooked. The zucchini will start to look transparent when it is almost done cooking.
14
Add the Red Chili Pepper and stir-fry for 1 minute.
15
Serve and enjoy as a side dish!
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Korean cuisine is full of delicious and colorful side dishes called banchan. One of my favorites is Hobak Namul (or Seasoned Zucchini)! Here’s the recipe.

Eomuk Jeongol (Fishcake Hot Pot)

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Jon Ngo

Ingredients

The Broth

  • 1
    Korean Leek
  • 5
    Whole Black Peppers
  • 1
    White Onion
  • 1/2
    Korean Radish
  • 40
    ml Soy Sauce
  • 40
    ml Cooking Wine
  • ½
    Cup Myeolchi (Dried Anchovies)
  • ½
    Cup Katsuobushi (Bonito Flakes)
  • 3
    Liters Water
  • 2
    tbsp Garlic
    Minced

The Ingredients

  • Ice Water
  • 1
    Red Chili Pepper
  • ½
    Cup Quail Eggs
  • ¼
    Cup Sliced Scallions or the Green Leaves from the Korean Leek
    for garnish
  • 40
    ml Vinegar
  • 1
    King Oyster Mushroom
  • 1
    Cup Shiitake Mushrooms
  • 1
    tbsp Salt
  • 1
    Cheongyang Pepper (or Green Chili Pepper)
  • ½
    Pound Assorted Fishcakes
  • 4
    Pieces Thin Square Fishcakes

The Materials

  • Wooden Chopsticks or Skewers

Instructions

1
Have you ever tried Eomuk Jeongol (Fishcake Hot Pot)? This is a popular street food in Korea and you can make it in the comforts of your own home. Here's the recipe!
2
Peel and slice 1/2 Korean Radish into bite-sized chunks.
3
Peel and slice 1 White Onion in half.
4
Prepare 1 Korean Leek by chopping off the green leaves and slicing off the end of the white part. You can save the green leaves to use as garnish later. Then, slice the remaining stem (diagonally) 2-inch pieces. If using Green Onion or Scallions, follow the same steps but since these are smaller than Korean Leeks, you can use 2-3 stalks.
5
Prepare 2 tbsp Garlic (Minced).
6
Prepare 40 ml Cooking Wine, 40 ml Soy Sauce, a ½ Cup Myeolchi (Dried Anchovies), a ½ Cup Katsuobushi (Bonito Flakes), and 5 Whole Black Peppers.
7
Pour 3 Liters Water in a large pot (>4 quarts). Add sliced radish and onions. Microwave the Myeolchi (Dried Anchovies) for 1min. Then, are the Myeolchu and Cooking Wine To the broth. Increase the heat to high and boil for 10min.
8
After the broth has boiled for 10min, reduce the heat to medium and continue boiling for 8min. Add Soy Sauce to the broth. Place the Minced Garlic, Katsuobushi, and Black Pepper in a sieve and dip into the broth so the flavors infuse into the broth.
9
After 8min, turn off the heat and set aside the radishes. Remove the rest of the ingredients and you should be left with a clear broth. Taste the broth. If it’s too salty, you can add water. If it’s too bland, add some salt to taste.
10
In a small pan or pot, submerge ½ Cup Quail Eggs in cold water with 1 tbsp Salt and 40 ml Vinegar then boil for 5min. Immediately after, submerge Quail Eggs in an Ice Water bath for an additional 5min. This process makes it easier to peel the Quail Eggs. Peel off the shells and set the eggs aside.
11
Optional: Slice the tops of 1 Cup Shiitake Mushrooms. You can cut x’s or various shapes into the tops of the mushrooms, so they look attractive when served.
12
Slice off the bottom of the Enoki Mushrooms. If there is any remaining dirt, you can wash it off under cold water.
13
Slice 1 King Oyster Mushroom in half lengthwise then into thirds lengthwise.
14
Slice 1 Red Chili Pepper and 1 Cheongyang Pepper (or Green Chili Pepper) diagonally into thin strips.
15
Take Wooden Chopsticks or Skewers and poke them through 4 Pieces Thin Square Fishcakes. Most packs come with 4 pieces. If the fishcakes are too wide, fold them in half before skewering. Skewer a ½ Pound Assorted Fishcakes and alternate each piece to create a nice design. Ideally, you may want 3 fishcake sticks per person.
16
Place the fishcakes, Korean Leek, Radish, Mushrooms, Quail Eggs, Red Chili Pepper, Green Chili Pepper, Kelp, and Crown Daisy into a wide pan (at least 3-quarts).
17
Pour the broth into the wide pan with the ingredients. Boil for 10min or until the fishcakes are soft.
18
Place the Red Chili Pepper and the Cheongyang (or Green Chili Pepper) on top of the broth.
19
Place the ¼ Cup Sliced Scallions or the Green Leaves from the Korean Leek (for garnish).
20
Prepare individual bowls for each person then serve hot!
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Have you ever tried Eomuk Jeongol (Fishcake Hot Pot)? This is a popular street food in Korea and you can make it in the comforts of your own home. Here's the recipe!

Gamja Gochujang Jjigae (Potato Gochujang Stew)

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Jon Ngo

Ingredients

  • 1
    Potato
  • 1
    White Onion
  • 1
    Red Chili Pepper
  • 1
    Cheongyang Pepper or Green Chili Pepper
  • 1
    Korean Leek or Scallion
  • 1
    Large Cluster of Oyster Mushrooms
  • 1
    Grey Squash or Zucchini
  • 200 grams
    Pork Belly
  • ½
    tbsp Doenjang (Korean Soybean Paste)
  • 1
    tbsp Soy Sauce
  • 1
    tbsp Garlic
    Minced or Chopped
  • 2
    tbsp Sesame Oil
  • 2
    tbsp Gochujang (Korean Red Pepper Paste)
  • 1
    tbsp Fish Sauce
  • 2
    tbsp Gochugaru (Korean Red Pepper Powder)
  • 1
    Liter of Rice Water
  • Rice

Instructions

1
Let's make Gamja Gochujang Jjigae (Potato Gochujang Stew)! This is an easy and hearty dish to make at home. It's best enjoyed with rice and kimchi. To drink, pair this stew with soju or makgeolli.
2
Peel and cut 1 Potato into bite-sized cubes
3
Slice 1 White Onion into long, thin strips
4
Slice 1 Red Chili Pepper and 1 Cheongyang Pepper or Green Chili Pepper diagonally into thin strips
5
Prepare 1 Korean Leek or Scallion by chopping off the green leaves and slicing off the end of the white part. Then, slice the remaining stem (diagonally) into thin strips. If using Green Onion or Scallions instead of Korean Leek, follow the same steps but you can use 2-3 stalks
6
Tear apart 1 Large Cluster of Oyster Mushrooms using your hands
7
Cut 1 Grey Squash or Zucchini into ½-inch thick pieces in the shape of half crescents (semi-circles)
8
Slice 200 grams Pork Belly into bite-sized chunks
9
Prepare the seasonings: 2 tbsp Sesame Oil, 1 tbsp Garlic (Minced or Chopped), 2 tbsp Gochugaru (Korean Red Pepper Powder), 1 tbsp Soy Sauce, 1 tbsp Fish Sauce, ½ tbsp Doenjang (Korean Soybean Paste), 2 tbsp Gochujang (Korean Red Pepper Paste)
10
Prepare the broth: Gamja Gochujang Jjigae is best enjoyed with a cup of Rice. While washing the rice, rinse and drain the rice water once or twice. Then, continue to wash the rice but reserve 1 Liter of Rice Water (or 4 cups) in a separate container.
11
On a stovetop, pour 2 tbsp of Sesame Oil into a deep pan over medium heat. Use a deep pan or a pot that can hold the 1 liter (or 4 cups) of Rice Water.
12
Once the oil starts to heat up, add 200g of pork belly into the pan. Grill the pork until it is mostly white and no longer raw (pink) on the outside. If there is only a little grease in the pan, add one more tbsp of sesame oil to avoid burning the seasoning.
13
Add ½ tbsp of Doenjang (Korean soybean paste), 2 tbsp of Gochujang (Korean red pepper paste), and 1 tbsp of Gochugaru (Korean red pepper powder) into the pan. Reduce the heat to low and combine the pork with the pastes and powder.
14
Immediately after the pork is mixed with seasoning, add 750ml (or 3 cups) of Rice Water to the pan. The remaining 250ml (or 1 cup) of Rice Water will be used later. IncfrZd the heat to medium-high and continue boiling the broth.
15
Add the Potato into the boiling broth. Continue to boil for 3 minutes. The potato is added first because it takes the longest to cook.
16
Add the White Onion, Mushroom, and Grey Squash to the broth and continue boiling for 3 minutes.
17
If too much of the broth evaporates or the ingredients are not submerged, add in the remaining 250ml (or 1 cup) of Rice Water. To avoid diluting the broth, you can add 1 tbsp of Gochugaru (Korean Red Pepper Powder) based on your spice preference.
18
Add the Garlic, Soy Sauce, and Fish Sauce into the broth and then stir into the stew.
19
Add the slices of Red Chili Pepper, Green Chili Pepper, and Korean Leek into the broth and mix well. Continue to boil for 3-5 minutes.
20
Serve in a stone bowl or clay pot (if available) and enjoy!
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Jon Ngo's avatar
Let's make Gamja Gochujang Jjigae (Potato Gochujang Stew)! This is an easy and hearty dish to make at home. It's best enjoyed with rice and kimchi. To drink, pair this stew with soju or makgeolli.