Tag: Korean Recipe

Spicy Pork Bulgogi (Dwaejibulgogi)

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Korean Recipe

Pork Recipe

Pork Bulgogi, photo by PH Morton

Spicy Pork Bulgogi (Dwaejibulgogi)

Whenever we go to a Korean restaurant, we always order this pork bulgogi, because it is much love by all the family.  It suits everybody’s taste.

It is actually easy to make your own bulgogi at home especially that pre-made sauces are widely available in mainstream supermarkets.

But if you really want to make authentic bulgogi then here is a pretty straight forward recipe.

Ingredients:

  • 1 lb Pork Belly or pork shoulder or pork loin

For the Marinade:

  • 1 large ripe pear, peeled and quartered
  • 1 large onion, quartered
  • 4-5 cloves garlic, peeled
  • 1/2 inch ginger, peeled and sliced
  • 1 stalk of spring onion
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar or 1 tbsp sugar and 1 tbsp golden syrup
  • 1 pinch of ground black pepper
  • 2 tsp of toasted sesame oil
  • 3 tbsp Gochujang (hot pepper paste), can be bought at any oriental shop and most large supermarkets.

Preparation:

  1. Using a food processor blitz the pear, onion, garlic, ginger, and spring onion until they have turned into a smooth paste.
  2. Pour the paste into a large bowl, then add stir in the soy sauce, sugar (& golden syrup if using), black pepper, toasted sesame oil, and Gochujang.
  3. Add the pork and mix it well.
  4. Cover the bowl with cling film and leave in the fridge for at least half an hour or overnight.
  5. The pork can then be grilled, barbecued or pan-fried.
  6. Serve with steamed rice or with wrap them in lettuce leaves in bite size with some kimchi and hoisin sauce.
  7. Super delicious!!!!!

 

 

 

Saewoo Twigim (Korean Deep Fried King Prawns)

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Saewoo Twigim, photo by JMorton

Saewoo Twigim (Korean Deep Fried King Prawns)

I could eat and eat fried king prawns all day.   They are so delicious especially served with some spicy sauces.

Ingredients:

  • 1/2  shrimp, peeled (but leave the tail intact) and deveined
  • 2 large eggs, beaten
  • 2 cups Korean deep-frying mix powder (this is available in Asian/Oriental/Korean food store near you) 🙂
  • Oil for deep-frying

Method of Preparation:

  • Using a deep fryer or a pan with high sides like a large wok or casserole, heat enough oil for deep-frying.
  • Ensure that the oil is hot at 375 degrees, essential for quick crisping of the battered shrimps. (It is useful to invest in an oil thermometer for kitchen use, some are not very expensive)
  • Spread the two cups of Korean deep-frying mix powder on a plate.
  • Dip each peeled shrimp into the beaten eggs and then cover and coat with the mixed powder.
  • Give each a gentle quick shake and then carefully lower down over the hot oil.
  • Fry in batches; do not overcrowd the pan to maintain the hot temperature of the oil.
  • Remove from oil when prawns are golden brown all over.
  • Paper towels should be at the ready to drain off excess oil.

Serve with some salad and favourite dip.

Ginseng Chicken Soup Recipe

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Chicken Recipe
Korean Recipe

Ginseng Chicken Soup Recipe

Ginseng Chicken

This is a delicious Korean recipe much love even in Korean dramas!

This recipe is Korea’s version of the cure-all chicken soup recipe.

Ingredients:

  • 1 whole chicken (600g)
  • ½ cup glutinous rice (malagkit)
  • 2 l water
  • 1 root ginseng
  • 4 pieces jujube, peeled (dried Chinese dates can be used)
  • 3 cloves garlic
  • 3 pieces chestnuts, peeled
  • Salt
  • Freshly ground black pepper
  • Spring onion. Spinach or wild rocket to garnish

Method of Preparation:

  • Prepare the chicken by removing and discarding the innards.  Wash off the blood inside of the chicken.  Drain.
  • Wash the glutinous rice and plenty of water and then soak for a couple of hours.
  • Clean and wash the ginseng.
  • Stuff the chicken with the glutinous rice, ginseng, jujube, garlic and chestnut.
  • Fastened the opening of the chicken with cotton string or be adventurous with some toothpicks to secure it tightly. ?
  • Using a large casserole pan, put the chicken and cover it with 2 litres of water.
  • Bring to a boil and then lower down the heat and leave to simmer until the water had turned white
  • Serve, garnish with spring onion, spinach or rocket.
  • Add salt and pepper according to your taste.

Wilted Spinach a la Korean

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Wilted Spinach, iphone photo by JMorton

Wilted Spinach a la Korean

I have seen Korean dramas where the obedient daughter in law making the mother in law tastes her wilted spinach called sigeumchi-namul.  I must admit the stringy wilted spinach looked so appetising! And not only that, spinach is a superfood as it contains a multitude of vitamins and minerals.

Below is an easy recipe to follow and enjoy.

Ingredients

  • 500g spinach, cleaned and washed
  • 1-2 garlic cloves, finely minced
  • 1 stalk green onion, chopped
  • 1½ teaspoon soy sauce
  • 1½ teaspoon sesame oil
  • 2 teaspoon sesame seeds, lightly toasted

Directions

  1. Boil 10 cups of water in a large casserole or sauce pan.
  2. Drop in the spinach into the boiling water and blanch quickly for a minute, stirring  continuously using a wooden ladle.
  3. Remove from heat and drain the spinach using a colander, then rinse in cold water.
  4. Squeeze into a ball to remove excess water
  5. Mix the spinach with garlic, green onion, soy sauce, sesame oil, and sesame seeds by hand.  Korean dramas show the lady/ladies of the house covering their hands with transparent plastic gloves.  (gloves are available in most supermarkets in the West)
  6. Transfer into a serving bowl and sprinkle with the roasted spinach.
  7. Serve as a side to rice and meats.
  8. Enjoy.

Egg Rolls Recipe

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I have been seeing lots of egg rolls as a side dish in many Korean and Japanese drama.  It looks so good that I thought I should try making some.

It is fairly easy to make and quite quick as well.  Just remember to cook these under very low heat to give you a chance to maneuver the egg pancake into a fairly neat roll without burning it.

Egg Rolls Recipe

Ingredients
  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon green part of spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning
Instructions
  1. Crack the eggs into a mixing bowl, beat in the milk, and season with salt and freshly ground black pepper.  Whisk until combined and no lumps are left, otherwise, run into a sieve to remove any remaining lumps.
  2. Add in the carrot, onion, and spring onion and stir until combined.
  3. Lightly oil a medium-size frying pan or a pancake pan over a low heat.
  4. Pour in half of the egg mixture into the pan, when half-way cooked, slowly and carefully fold the omelette into a roll using a flat spatula and a pair of chopsticks (if available) and push it into the left side of the pan. As a space is created from the omelet roll, pour in half of the remaining egg mixture to it.  When the consistency starts to set, connect it by rolling it to the first batch, thus creating another layer.  Finally pour in the remaining egg mixture; do the same, roll in to make a stack.  Just imagine making a Swiss Roll. 🙂
  5. Transfer to a chopping board and slice into bite size pieces.

Enjoy!