Pressed Boiled Pork (Twaejigogi Pyonyuk)

Pressed Boiled Pork (Twaejigogi Pyonyuk)

Ingredients: 1 1/3 lb. pork, 2 tbsp. soybean paste, 2 knobs ginger, 1/2 lb. kimchi, tiny soused salted shrimp seasoning: (4 tbsp. salted shrimp juice, 2 tbsp. chopped green onion, 1 tsp. chopped garlic, sesame salt, 1 tbsp. red pepper powder, black pepper, sesame oil, water), lettuce leaves

Method:

1. Wash the pork in cokld water, cutin it into larfe piece and tie them together tighty with string.

2. Slice the ginger thinly.

3. Dissolve and boil the soybean paste in water. Add the meat and ginger when boiling and simmer until tender.

4. Remove the excess fat and from which have floated to the top.

5. When the meat is well-done, drain and rinse in cold water and wrap in a clothe and press it with heavy weight.

6. When the meat becomes firm, cut it into thin slices. Arrange the slice meat on lettuce leaves on plate and serve with the kimchi.

7. Mix the salted shrimps with the seasoning and serve. Add some water if the soused shrimp is salty.

Hint: Pressed boiled pork very tasty served with garland chrysanthemum, green pepper and vinegar-red pepper sauce.

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Deep Fried Chicken in Soy Sauce (Taktwigimjorim)

Deep Fried Chicken in Soy Sauce (Taktwigimjorim)

Ingredients: 1 lb. chicken, 1 tbsp. rice wine, 1 tbsp. soy sauce, 1 green onion, 1 knob ginger, 1 cup corn starch powder, 1/2 round onion, 2 Korean green peppers, 1/2 carrot, 2 cloves garlic, 1/3 cup sweet sauce, 2 oz. cabbage, 1/2 cucumber, 4 olive, tomato

Method:

1. Halve the whole chicken. Sprinkle the chicken with the rice wine and soy sauce and top it with the sliced ginger and round onion and steam it in a steamer.

2. Cut the steamed chicken into pieces. Dip them in flour and deep-fry them in oil.

3. Cut the round onion and green peppers into large pieces. Cut the carrot into crescent-shaped pieces and the garlic in flat pieces.

4. Fry the #3 vegetables in an oiled pan. Add the chicken and sweet sauce and simmer until glazed.

5. Place the cabbage, cucumber, and carrot cut into thin strips in a glassware dish and garnish with the olives and tomato. Serve this salad with the chicken.

Hint: To make the sweet sauce: Combine 1 cup nicely aged soy sauce, 1/2 lb grain syrup (like dark corn syrup), 1/2 cup sugar, 2/3 cup water, 1 oz. ginger cut in flat pieces, 1/4 cup rice wine, 1 tbsp. black pepper and MSG in a pan and simmer on low heat until thick.

Agujim (Steamed Marinated Goose Fish with Vegetables)

Agujim steamed marinated goose fish with vegetable. The agujim--chunks of monkfish in a thicket of bean sprouts--is a two-sauce dish: The fish is coated in a spicy red sauce, then dipped into a second bath of wasabi and soy sauce.

We ordered the food and it's too much for us. We ate all the fish and there's too much bean sprouts left. I put it in the refrigerator and tried to serve again but we didn't touch it so I threw it away.



These side dishes is included you order food in Korea. Except from the main dish, it always comes with different kinds of side dishes and sometimes drinks, too!

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Stir-Fry Pork (Twaejigogibokkum)

Stir-Fry Pork (Twaejigogibokkum)

Ingredients: 2/3 lb. pork, 1 round onion, 2 Korean green peppers, 2 Korean red peppers, 3 tbsp. oil, 1/4 cup water, seasoning sauce: (2 tbsp. soy sauce, 1 tbsp. green onion, 1 tsp. garlic, 2 tbsp, red pepper paste, 1 knob ginger)

Method:

1. Chop the ginger finely.

2. Cut the pork into 1 2/3" thick, flat pieces and mix it with the seasoning sauce.

3. Halve the green peppers, remove the seeds and cut them into piece 1/3"x1/2". Cut the round onion into the same-sized pieces.

4. Fry the marinated pork in a heated oiled pan, add the above vegetables and stir-fry lightly.

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