Wednesday, September 29, 2010

Korean Short Rib Tacos - (Galbi Tacos)

I love tacos! It's like the only thing I'll order whether its at the mexican restaurant or from a roach coach.  I've always thought that korean bbq could make a mean taco and whatayaknow someone thought the same and decided to run with it with major success!  Chef Roy Choi, creator of Kogi truck based in LA, who I think started this whole roach coach craze has created this wave, new movement of food on wheels, serving quick, affordable, cheap good eats on the go.  Since I live in northern california and can't try Choi's tacos, I've decided to make my own! 

Korean Short Rib Tacos - (Galbi Tacos)
Serve 4.

1 lb. short rib, boneless
4 T. soy sauce

2 garlic, crushed
1 T. rice wine or sake
1/2 t. salt
1 t. rice wine vinegar
1/2 t. sesame oil
1 T. brown sugar

Combine all the ingredients for the marinade, toss the short ribs together.  Marinate in the refrigerator for 3 hrs., but if your in a rush you can shorten the time to 30 mins.

Cilantro-onion salsa
1/4 onion, chopped
1/2 t. rice wine vinegar
1 T. cilantro
pinch of salt

Toss the ingredients together.

Korean-style shredded lettuce
1-1/2 c. romaine lettuce/ cabbage, shredded
1 lime wedge, juiced
1/2 t. sesame oil
1 t. soy sauce
1 t. kochukaru (korean redchili pepper flakes)

Toss the ingredients together.

Sweet-spicy chili sauce

3 T. sriracha
2 T. sambal oelek chili-garlic sauce
1 T. honey
1 t. sesame oil

To assemble the tacos you will need:

corn tortilla shells, toasted

lime wedges
red radishes, sliced
korean pear, julienne
toasted sesame seeds
pickled jalapenos


Monday, September 27, 2010

Chicken Bean Sprout Soup - (Kong Na Mul Guk)

Chicken Bean Sprout Soup - (Kong Na Mul Guk)
Serves 2-3.

3/4 c. water
6-8 pieces of dried anchovies
1 piece of dried kelp, 2-3
2 handful of bean sprouts, washed
3 garlic, crushed
1/2 t. kochukaru (Korean red chili powder)
1/2 t. salt, to taste
1 t. fish sauce
1/4 lb. chicken, ground
2 T. green onions, chopped

1.  In a small pot, over med-hi heat add 4 c. water with dried anchovies and kelp, boil for 20 mins.  Take out the dried anchovies and kelp out leaving out the broth for the soup.  Add the bean sprouts and crushed garlic, boil for 15-20 mins. with the lid covered.  (Note: Do not open the lid while its boiling)

2.  In the meantime, season the ground chicken with salt and pepper.  With a dash of oil cook the chicken until golden brown to add to the soup later.  I bought a chicken breast and ground it up with a knife, but you can use ground chicken to save time.  Instead of chicken you can put ground pork, which I originally planned on doing, but wasnt available at the time.  After the ground chicken is cooked set aside for later.

3.  Add 1/2 t. salt, 1 t. fish sauce and 1/2 t. red chili powder.  If you dont have the fish sauce, you can just add more salt to your liking.  If you dont have the Korean red chili powder you can either omit it or add sliced jalapenos instead.  Boil for 3 mins.

4.  At last, add the green onions and ground chicken into the soup, cook for 4 mins.  Serve hot with a bowl of rice.

Enjoy! :)

Spicy Chicken & Potato Stew - (Dak-Toritang)

Spicy Chicken & Potato - (Dak-Toritang)
Serves 4

1 lb. chicken breast, cut into bite size pieces
3 garlic, crushed
1 potato, cubed
1 carrot, chopped
1/3 onion, chopped
2 T. kochujang (Korean red chili paste)
2 T. soysauce
1 T. sugar
dash of sesame oil (optional)
3/4 c. water
1 T. corn syrup

1.  Prepare all the vegetables and poultry.  For a vegetarian meal you can omit the chicken and its just as good without it!

2.  In a small-medium size pot, cook the chopped carrots and potato with a little bit of olive oil over medium-high heat.  Cook until somewhat translucent, about 4 mins.  Add the chicken and chopped onion, cook for an additional 3 mins. stirring occasionally.

3.  Prepare the sauce for the stew, in a small bowl combine the korean red chili paste (Kochujang), soysauce, sugar, corn syrup and a dash of sesame oil (optional).  Add the sauce and stir to coat evenly then gradually add the water.

4.  Bring to a boil reduce the heat to medium-low, simmer for 20-30 mins. until the chicken is thoroughly cooked and the liquid has thickened.  Check and test out a piece of the chicken, you dont want to overcook the chicken or it will become dry.  Ready to serve with steam rice.

Enjoy! (:

Tuesday, September 21, 2010

Kimchi Chigae (Stew) - 김치 찌개

What is kimchi
It's a fermented napa cabbage made with sea salt, korean red chili peppers, brined shrimp or anchovy and sometimes with raw oysters.  A traditional side dish called panchan, it's an essential side dish koreans eat at every meal.

I've made kimchi chigae several times in different variations, but I like this one the best.
Enjoy!  ^ ^

Kimchi Chigae
Serves 4

1 1/2 c. water
1 1/2 - 2 c. kimchi
1/4 lb. pork tenderloin

6-8 slices of firm tofu
salt to taste

1.  In a small pot, cook the sliced pork tenderloin over medium heat with a dash of olive oil (optional).  Cook halfway until its lightly pink and brown.
For a vegetarian stew you can omit the pork and skip to step 2.  To make good kimchi stew you need the right fermented kimchi, you can tell by the smell, check for a pickled mild sour smell.  You can purchase kimchi at a korean market or your local asian market.

2.  Add the 1 1/2 - 2 c. kimchi, even better with a little bit of the kimchi juice.  Cook for 6-10 minutes.  The key to good kimchi stew (chigae) is the kimchi and the longer it's cooked.  After it's been cooked 6-10 minutes they should look somewhat translucent. 

3.  In high-medium heat gradually add the 1 1/2 c. water, not all at once so the flavors can meld together slowly.  Stirring occasionally, cook for 5 minutes.  Add salt if neccessary, salt to taste.  I added a pinch of salt since the kimchi already has salt.
4.  Add the sliced tofu on top, pour some of the soup over the tofu.  Cook for an additional 6-8 minutes.   Serve with steam rice! 

Enjoy! (: