Skewered Boiled Beef (Hwayangjok)

Skewered Boiled Beef (Hwayangjok)

Ingredients: 1/2 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 radish, 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 press 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 white 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 and let them cool. Cut the egg sheets into strips 2 1/3" long.
6. Season all the ingredients 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.

Hobakjuk (pumpkin porridge)

My mother in law was hospitalized because of her bad eyesight. When I knew about that, I went to the market even when it was only few minutes left before the closing time so I hurried and bought this condensed milk or else I would blame myself for going out and dined out with my co-workers.


We have pumpkin at home so I thought of making "hobakjuk" (pumpkin porridge) for my mother in law.

Here's how I made hobakjuk-

Ingredients: 2 slices of pumpkin and 1/2 cup condensed milk

Method:
1. Remove the skin and cut the pumpkin.
2. Boil for 30 minutes or until it is soft.
3. Put in a blender and mix with the condensed milk until it is smooth.
4. Cook and stir often for 20 minutes.

My hubby told me to put some flour but I chose not to because I want to make it more delicious. My mother in law doesn't like porridge but she ate some and she said that she was very grateful for making porridge for her.

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Raw fish (sashimi)

After taking a walk for more than 40 minutes, my hubby felt hungry. As soon as we arrived home, he took the booklet, dialed the phone and ordered this.



Even if I didn't hear him talking on the phone and heard what he ordered, I already expected that he would order raw fish because we passed to many seafood restaurants on our way home. Raw fish (sashimi) is delicious in cold weather and we can't eat it in summer so when it gets cold, my hubby enjoys himself eating raw fish and some sea creatures. Of course I join him.

I love cooking

I used to hate cooking but because I got married to a man who loves eating, I tried to learn on how to cook. I always like preparing delicious food for him and I feel good when I see him eating a lot with the food that I prepared. Since then, I started to love cooking and even sometimes think of opening my own hotel and restaurant.

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Stir-Fry Pork with Vegetables (Twaejigogi Yachaebokkum)

Stir-Fry Pork with Vegetables (Twaejigogi Yachaebokkum)

Ingredients: 1/3 lb. pork, 3 tbsp. cornstarch, 1/4 lb. carrot, 1 can of bamboo shoots, 3 dried brown, oak mushrooms, 1 round onion, 1/2 cucumber, 10 quail eggs, 2 tbsp. soy sauce, 1 tsp. green onion, 1 clove garlic, 1 tsp. ginger juice, salt, 1/2 tsp. sesame oil, 1 cup broth, 2 tbsp. cornstarch liquid

Method:
1. Slice the prok thinly into pieces 2"x3/4". Sprinkle it with salt, black pepper and 3 tbsp. cornstarch powder.
2. Halve the carrot lengthwise and cut it diagonally into pice 1/10" thick.
3. Cut the bamboo shoots and cucumber diagonally into crescent shapes.
4. Soften the dried mushrooms in water and remove the stems. Slice them into pieces 1/3" wide.
5. Cut the round onion into thick strips.
6. Heat the oil in a pan. Then stir-fry the carrot, dried mushrooms, bamboo shoots, round onion and boiled quail eggs lightly adding them in order. Place them on a plate.
7. Re-oil the pan and stir-fry the garlic until savory. Then add the #1 pork and fry lightly.
8. Mix the #7 pork and the #6 ingredients. Season it with salt, soy sauce, sugar and ginger juice and fry again.
9. Pour the seasoned broth on this mixture and bring to a boil. Thicken the broth by pouring in 2 tbsp. starch liquid. Add the cucumber and sesame oil last of all.

Hint:
1. Add the cucumber later to keep the color green. It changes to a yellow color if added first.
2. Add the sesame oil last to retain its special flavor and smell.

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