Wednesday, January 26, 2011

Korean Spicy Seafood Noodle - (Jjambong)

Korean Spicy Seafood Noodle - (Jjambong)
Serves 2-3.


2 individual packages of udon (the package contained 3 servings)
4 1/2 c. water -or- you can omit the water, kelp and dried anchovies for 4 1/2 c. of mussle broth
3 pieces of dried kelp
4 pieces of dried anchovies
1-2 T. korean hot pepper flakes
1-2 T. hot chili oil
1-2 garlic, minced
1 T. soysauce
1 T. mirin
1 T. fish sauce, to taste
1 t. seasoning sauce
3-5 bundles of boy choy, trimmed and seperated
1/4 c. cabbage, chopped
5 baby carrots, sliced diagonally
less than a quarter of half an onion, sliced
8 mussles, scrubbed and cleaned
3 button mushrooms, sliced
1 small squid, sliced into strips
8 large shrimps, deveined and shelled, but leaving the tails on -(optional)


1.  To make the broth, in a medium pot boil 4 1/2 c. of water with the dried anchovies and kelp pieces.  Boil for 10-15 minutes on medium high.  Remove the kelp and anchovies.  Set the broth aside in a large bowl for later.  What I used was 2 1/2 cups of this broth and 2 cups of the mussle broth, which I got from the 2 lb. bag of live mussles I boiled because I couldn't find fresh ones to buy for only 8 pieces, you can save the mussle broth for other future dishes.

2.  In the same medium pot over high heat add 1-2 T. of hot chili oil and garlic, cook for 8 seconds.  Then pour the 4 1/2 c. of broth into the pot, add the chopped onion, cabbage and carrots, cook for 5 minutes.  Adjust the heat to medium-high and add the korean hot pepper flakes, hot chili oil, mirin, soysauce, seasoning sauce and fish sauce, boil for another 5 minutes.

3.  In the meantime cook the udon noodles in hot water according to instructions.  The ones I had you only had to cook for 2-3 minutes.  Once you finish cooking the noodles, drain and rinse them with cold water.  Seperate the noodles into bowls and set aside.

4.  After boiling the soup for 5 minutes, add the seafood ingredients: squid, mussles and shrimp, cook for 5-8 minutes.  Add the mushrooms and bok choy, boil for 3 minutes or until the vegetables have soften.  Serve the seafood broth over the udon noodles.  Perfect for a chilly night!


Tuesday, January 25, 2011

A Hearty Crab and Pork Daikon Vegetable Soup

Crab and Pork Daikon Vegetable Soup
Serves 3-4.


4 1/2 c. water
3-5 bok choy, seperated
1/5-1/6 c. baby corn, cut into 1" pieces
2-3 chicken bullion cubes
1 garlic, minced
less than 1/4 lb. ground pork
1-2 T. fish sauce, to taste
2 sticks of imitation crab, chopped
3/8 c. sliced bamboo shoots
2 T. green onion
1/2 c. daikon radish, sliced and chopped into quarter moons


1.  In a medium pot heat 1 T. of cooking oil and add 1 minced garlic, cook for 5-8 seconds on medium high.  Add the ground pork and cook until browned.  Break it up with a wooden spoon.

2.  After the pork has browned add 4-1/2 c. of water and gradually add all the ingredients into the pot.  Add the chicken bullion cubes to make the broth, make sure the cubes are fully dissolved.  Add the quarter sliced 1/2 c. of daikon radish, cook for 8 minutes. 

3.  After the cubes have been dissolved, add the chopped crab, bamboo shoots, baby corn and bok choy.  Boil the soup for 5-8 minutes on medium high.  Add a tablespoon of fish sauce to taste.  Remember the soup will get saltier everytime you reheat the soup.

4.  For the final touch, turn off the heat and add the chopped green onions.  Served with rice or by itself.  Dinner is served!


Tuesday, January 18, 2011

Korean Spicy Fish, Potato, Daikon Stew

Korean Spicy Fish, Potato, Daikon Stew
Serves 2-3.

1 can of mackerel fish, drained and deboned
1 (2-3 inch) dried kelp
3-6 dried anchovies
1/4 onion, sliced
1/3-1/2 c. potato, peeled and chopped
1/3 c. daikon raddish, peeled and chopped
1 T. fish sauce
1/4 t. soysauce
1 t. ginger, grated
5-6 cups water
1 T. soju or sake
1 T. red pepper flakes
1/2 T. korean red chili paste
2 garlic, minced


1.  Make the stock, boil 5-6 cups of water with kelp and dried anchovies over medium-high heat for 10-15 minutes.

2.  In the meantime prepare the ingredients.  Peel the potato and daikon raddish, chop into cubes and set aside.  Open a can of cooked mackerel, drain and deboned the mackerel pieces and set aside.

3.  Make the sauce, combine all the ingredients: 1 T. fish sauce, 1 t. grated ginger, 1 T. soju or any cooking wine, 1 T. red pepper flakes, 1/2 T. korean red chili paste, 2 minced garlic, 1/4 t. soysauce and 1 T. of fish sauce.  Set aside for later.

4.  Toss out the dried kelp and anchovies from the broth and add the potatoes and daikon raddish, cook for 5 minutes.  Add the sauce and stir it all together in the pot.

5.  Adjust the heat to medium-low, add the mackerel and cook until the potato and daikon raddish are cooked through.  Serve with rice.