Wednesday, December 17, 2008

Vegetable-Beef Simmered Dish (Seogogi Chongol)

Vegetable-Beef Simmered Dish (Seogogi Chongol)

Ingredients: 1/2 lb. beef, 7 dried brown, oak mushrooms, 1/4 carrot, 1/3 lb. mung-bean sprouts, 2 oz. small green onion, 3 red peppers, 1 round onion, 1 tbsp. sugar, 1 tbsp. rice wine, 3 tbsp. soy sauce, 1 tbsp. sesame salt, 2 tbsp. chopped green onion, 2 tsp. garlic, black pepper, salt, MSG

1. Cut the beef into thin strips, mix with the seasonings and let it stand. Slice the round onion into thin strips.
2. Soak water and remove the stems. Slice thinly and fry them lightly with the sesame oil, soy sauce and sugar.
3. Remove the beans and hair-like tips from the ming-bean sprouts and scald them slightly. Drain and mix them with the salt and sesame oil.
4. Cut the carrots into thin strips 2" long. Cut the small green onion into the same lengths.
5. Halve the red peppers, remove the seems and cut the peppers into thin strips.
6. Place the sliced round onion, 1/6 dried mushroom and 1/6 beef in the center of the pot.
7. Pile the beef and bean sprouts n the center of the pan and colorfully arrange the carrot, small green oinon, mung-bean sprouts, dried mushrooms, red peppers and beef around them.
8. Make meat broth and season it with the salt, black pepper and MSG. Add the meat broth to 37 and boil briefly at the table.

Hint: By marinating the beef in the sugar and rice wine first, the meat will be tender and will not give off an odor. Mung-bean sprouts do not remain tasty if rinsed in cold water.

Wednesday, December 10, 2008

Beef Rib Stew (Soegalbitchim)

Beef Rib Stew (Soegalbitchim)

Ingredients: 4 lb. beef ribs, 4 1/2 tbsp. sugar, 3 tbsp. rice wine, 1/2 cup chopped green onion, 1 tbsp. garlic, 9 tbsp. soy sauce, 2 tbsp. sesame salt, 2 tbsp. sesame oil, black pepper, MSG, 2 carrots, 15 chest nuts, 20 gingko nuts, 10 jujubes, 1 Korean white radish, 2 round onions, 3 cups water, 3 tbsp. pine nuts

1. Have the butcher cut the ribs into pieces 2 1/3" long. Wash and score them diagonally at 1/3" intervals. Marinate them in the sugar and rice wine for 10 minutes.
2. Mix the garlic, green onions, soy sauce, sesame salt, sesame oil, black pepper and MSG to make seasoning sauce.
3. Cut the carrots and white radish into chestnut-sized pieces.
4. Peel the chestnuts and clean the jujubes.
5. Peel and fry the shelled gingko nuts in an oiled pan until they turn green. Rub off the top-skins.
6. Fry the #3, #4, and #5 ingredients lightly in an oiled pan.
7. Cut the remaining carrot and round onions into thin strips.
8. Place the #7 ingredients in the bottom of a pan and make a second layer with the ribs dipped into the seasoning sauce, leaving the center empty. Add 3 cups of water and cover. Boil hard for 20 minutes and then simmer for 30 minutes on medium heat. Add the prepared gingko nuts and simmer for 10 minutes more.
9. When the ribs and other ingredients become tender, remove the lid and simmer them on high heat until glazed.
10. Arrange the #9 food attractively on a plate and sprinkle with the finely chopped pine nuts.

1. Though you cook a large quantity of ribs, 3 cups of water should be sufficient.
2. When the gingko nuts are cooked, add the broth and simmer on high heat.

Are you moving?

It's too exciting to move in a new place but too tough at the same time because you have to do lots of things. We have to pack the stuffs and if we made mistake in choosing the moving agency, then it's possible to ruin the things that we valued the most. So if you are moving, make sure that you got the best moving agency. To all Denver Movers and San Diego Movers, I recommend Johnson storage, the moving company with great service that most people trust!

Tuesday, December 9, 2008

kotgejang (곷게장)

Kotgejang (곷게장), a fresh spicy crab dish is one of our favorites in winter. My hubby looked for a restaurant on the net and found one so he invited me to have lunch there. The restaurant isn't too far from my apartment so go there everytime we feel like eating kotgejang. Besides it's not expensive and the food is delicious. Here's the food.

Like the other restaurants, they just put the food on the table with the tray. That makes the serving and putting away the dishes easier.

Help yourself with this delicious kotgejang. The next time that i'll go there again, i'll order some more and take it home. Yes, they also sell take home kotgejang.

Wednesday, December 3, 2008

Gingko nuts

These are the gingko nuts that I always mentioned in some recipe that I posted here.

Every fall season you'll see many hajumas (old woman) shaking and picking some gingko nuts under the trees. I sometimes help them when I wait for the bus. The most delicious gingko nuts that I have tasted was when I went to the restaurant and they served us sweetened gingko nuts. It was really delicious. I need that recipe. But i'm afraid that if I learned on how to make that menu then I have to pick some gingko nuts in the street with some old woman. hehehe...

I've never seen someone selling gingko nuts because people are just picking them in the street. You'll see every trees on the road so it's not hard to get some specially in this fall season.