Duck Barbecue in Mokpo

Koreans believe that ducks are very nutritious food so last time when we visited my hubby's uncle, he took us to the duck restaurant in Mokpo. He said it was delicious and nutritious food so he brought us there. Although my hubby doesn't like duck much, he couldn't oppose the invitation.

I can't see anything special with the menu but it's so expensive. It's just fresh duck in sticks or in short just normal barbecue duck. Oh well, except from the luxurious restaurant, there's nothing that I could like more. It was just expensive but there's nothing special with the taste. I prefer to eat samgyeopsal because the meat is more tender than duck's meat.

The cooking style is special but it suffocates me. It takes long time to wait for the meat to be done.



Finally, it is done. It takes long time to wait but this one stick doesn't take minutes to eat.



Here's the rest of the whole duck. When can we finish cooking it? Everyone was awkward while waiting for the meat to be cooked. I guess everyone was already hungry before cooking the three sticks again.

Picnic with In-laws

Since we are living here in Jejudo, my in-laws came to visit us. First, my mother in law, next my sister in law and her family, then my brother in law and his family, and last my hubby's cousin and his wife. There are still coming on the list. It's a good chance for them to visit the famous place which is now one of the N7W. YES! Jejudo won the N7W that has just announced last week.

It's a little bit uncomfortable to have visitors but also enjoyable. We have to bring our visitors to some famous places. We recommended some good attractions to them and we guide them.

When we have visitors, we always have barbecue on the porch in a lodge that we are renting now. It's big and it's a great place for barbecue because there are lights surrounded to it. Well, here we are having barbecue. That's my hubby's hands cutting samgyopsal (korean barbecue).



My hubby again cutting sausages and my sister in law holding the plate.



We also had rawfish and maeuntang (fish soup) that my sister in law bought. She's also the one who cooked the delicious soup. She's really a good cook. I learned on how to cook from her.

Pulgogi (Korean Barbecue)

Pulgogi (Korean Barbecue)

Barbecued beef in Korean style called Pulgogi is the most favored worldwide.

Here's how to make pulgogi (bulgogi):

1. Slice the beef thinly and score lightly with a knife to make it more tender. Cut it into bite-sized pieces and marinate it in the sugar and rice wine.

2. Mix the marinated beef thoroughly with the soy sayuce, chopped garlic, sesame salt, and sesame oil.

3. Broil the seasoned beef over hot charcoal on a grill or in a fry pan. Otherwise, you may use an oven-broiler heated to 570 degree F for ten minutes. Pulgogi is delicious served with lettuce leaves, sesame leaves, garland chrysanthemum and minced garlic.

Broiled Beef Ribs (Soegalbigui)

Broiled Beef Ribs (Soegalbigui)

Ingredients: 4 lb. beef ribs, garlic, 6 tbsp. rice wine, 5 tbsp. sugar, 9 tbsp. chopped green onion, 3 tbsp. soy sauce, chopped garlic, 6 tbsp. sesame salt, 6 tbsp. sesame oil, lettuce leaves, green onion strips, round onion, pine nuts

Method:
1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
2. Sprinkle the ribs with the sugar and rice wine and mix well.
3. Mix the soy sauce with the chopped green onion, farlic, sesame salt and sesame oil to make the seasoning sauce.
4. Add the seasoning sauce to the #2 ribs and let them stand for 1 hour.
5. Place the ribs on a hot grill and broil turning them several times.

Broiled Beef Ribs (Seogalbigui)

Broiled Beef Ribs (Seogalbigui)

Ingredients: 4 lb. beef ribs, garlic, 6 tbsp. rice wine, 5 tbsp. sugar, 9 tbsp. chopped green onion, 3 tbsp. soy sauce, chopped garlic, 6 tbsp. sesame salt, 6 tbsp. sesame oil, lettuce leaves, green onion strips, round onion, pine nuts

Methods:
1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
2. Sprinkle the ribs with the sugar and rice wine and mix well.
3. Mix the soy sauce with the chopped green onion, garlic, sesame salt, and sesame oil to make the seasoning sauce.
4. Add the seasoning sauce to the #2 ribs and let them stand for 1 hour.
5. Place the ribs on a hot grill and broil turning them several times.

Skewered Boiled Beef (Hwayangjok)

Skewered Boiled Beef (Hwayangjok)

Ingredients: 1/3 lb. pressed meat, 6 dried brown, oak mushrooms, 5 bellflower roots, 1 cucumber, 2 carrots, 2 eggs, 1 tbsp. chopped pine nuts, 1/2 tbsp. sesame salt, 1 tsp. sesame oil, 1 tbsp. chopped green onion, 1 tbsp. chopped garlic, 1/2 tbsp. sugar, black pepper, red raddish, 2 tbsp. soy sauce

Method:
1. To make the pressed meat: Boil the beef or the pork. Wrap the boiled meat in a cloth and pressed it with a heavy weight. When the meat is cooled, slice it into strips 2 1/3" long and 1/4" thick.
2. Soak the dried mushrooms in water and remove the stems. Slice them into 2 1/3" lengths.
3. Shred the bellflower roots into strips 1/4" thick. Cut the carrot into strips 2 1/3" long and 1/4" thick. Scald them in boiling water.
4. Choose a thin, tender cucumber and cut it into strips 2 1/3" long and 1/4" thick. Sprinkle with salt.
5. Separate the whites and yolks of eggs and beat gently. Mix the beaten egg whites, and also the yolks with 1 tbsp. cornstarch flour, 1 tbsp. water and salt each. Fry these mixtures in a square pan in thick sheets and let them cool. Cut the egg sheets into strips 2 1/3" long.
6. Season all the ingrediensts except the egg strips with the soy sauce, sesame salt, black pepper, sesame oil, green onion and chopped garlic and fry lightly.
7. String the ingredients on skewers alternating the colors. Sprinkle the top with powdered pine nuts on a plate. Garnish with red radish and parsley.

Hint: Bellflower root is a tasty addition to this dish. It is an alkaline food containing sugar, fiber, calcium and iron.

Deajigalbi restaurant

There's a newly opened restaurant here in front of our apartment building. That was used to be a seafoods restaurant but didn't run well so it was sold out and now became a daejigalbi (grilled pork ribs) restaurant. When you enter the gate of the building, you can smell the delicious food from that restaurant so last weekend, hubby and I went there to try their menus. We ordered daejigalbi. Now I knew the reason why there are always many people there.




After meal, they also served noodles for free. It's up to you if you want mulnaengmyun or bibimnaengmyon. I had the mulnaengmyun and hubby had the other one. Here's my mulnaengmyun.

Skewed Beef and Kimchi (Soegogi Sanjok)

Skewed Beef and Kimchi (Soegogi Sanjok)

Ingredients: 1/2 lb. beef, 1/4 lb. small green onion, seasoning sauce: (1 tbsp. sugar, 2 tsp. rice wine, 2 tbsp. soy sauce, 2 large green onions, 3 cloves garlic, 1 tbsp. sesame salt, 2 tsp. sesame oil), salad oil

Method:
1. Select lean beef and cut it into thin sleices about 1/4" thick.
2. Score the beef slices to tenderize and cut thyem into 3" long, pencil wide strips.
4. Marinate the beef in the seasoning sauce.
5. Trim the wooden or bamboo skewers with a knife and rinse them in water.
6. String the seasoned meat and small green onion strips alternately on skewers and beginning and ending with the meat. Then baste the filled skewers with th seasoning sauce.
7. Fry the skewered food in a hot oiled pan until the meat is browned on both sides.

Hint:
1. Cut the meat intotips longer than the vegetables, as the meat shrinks when cooked.
2. When you string the food on skewers, stick the skewers into the ipper part of the food.