Ssam

 

 

Today's memu is bulgogi ssam. As you know, ssam is a way of earing with various veggies wrapped with lots of ingredients. Here, I cooked bulgogi with Korean beef. Yes, a piece of bulgogi, garlic, pepper, onion and small rice all gathered on this ssam. Now, wrap it all and put it into your mouth. Taste wonderdul!

I really enjoy this ssam thesedays. After bunch of ssam, I feel that digestion and circulation are so good and body condition got refreshed on the next morning. ÷) I believe that you will feel the same. I guess green veggies and gerlic help body recovering so much.

I think ssam is one of the best way that you can enjoy meat and veggies at the same time with great taste.

How do you enjoy ssam in your country? Same way or different? How do you enjoy your meat and veggies?

#쌈[ssam] = wraps with veggies and meat

Let's enjoy delicious #ssam, #Koreanfood today.

Ddeokboggi

 

 

Yes!!!!! In this hot summer time, fight heat with heat. What about hot and spicy ddeoboggi in this weekend? I had this for dinner in the day before yesterday. It was very very good to over the hot weather. Easy to cook and enjoy. What is your favorite menu in summer time? Spicy too?

Let's enjoy delicious #Korean #ricecake #ddeokboggi

Dakjuk

One morning in Fortuna, Costa Rica, I asked my travel agent to find shuttle bus tickets for Quepos. He called a shuttle bus company and said all the tickets were sold out for the day. So I had to book tickets for the next day. Consequently I had a whole free day.

What shall I do? Hmm, a few seconds later, an exciting idea came up in my mind. How about cooking some Korean food for my friends I made there? Ooh whoo, it made me very excited! Then what shall I make without using special Korean ingredients? The recipe should be very easy! Yes! I had some leftover rice in my backpack from making gimbap lunch box the other day. Dakjuk! Yes, yes! Yayee! Let’s go to the supermarket!

I picked up a whole chicken, garlic, watermelon, and some other fresh vegetables and seasoning sauce to make Korean style salad (geotjeori); chicken soup for main dish, geotjeori for side dish, and watermelon for dessert! Oh my! Fuji mama! Perfect! : )

Do I have any memories about dakjuk? Are you joking to me? Lol yes, of course I do! I can’t forget watching my late grand mother (father side) killing a chicken. The chicken was running around her yard just before it got killed! My grand mother was kind of a tough woman. She picked one chicken among the dozens of her chickens running and playing in her yard.

I watched her twisting its neck and waiting until it died. Then she put the chicken in hot water to remove all its feathers, and cut its stomach with a knife and took out all guts! It sounds horrible, but I never felt scared or disgusted at the time. Even though I felt sorry for the chicken, I remember, we were going to have delicious dakjuk soon for dinner, that’s all I was dreaming. When the chicken was boiling with lots of garlic, the smell spread in the village!

Her chickens were her live food resources just like her vegetables grown in her patch! : )

In Korea, sons-in-law are treated very well by their mothers-in-law. So when a son-in-law visits his mother-in-law’s house, he will expect her to cook chicken to welcome him. These days the custom may be changing.

My dakjuk in Costa Rica turned out great! All of my friends enjoyed the soup. They liked my geotjeori, too.
 
 
When you have many unexpected visitors, make dakjuk. You can feed so many people! If you want to add more side dishes, I recommend vegetable pancake or green onion (or Asian chives) pancake. What else? Of course don’t forget to serve kimchi.

Yield: 8-10 servings

Cooking time: 2 hours
Ingredients

:
A whole chicken (about 3 pounds), 1½ cups of garlic cloves, 1½ cups of rice, 2 eggs, 3 green onions, salt, water.

For 2 kinds of dipping sauce:
Salt and pepper, soy sauce, vinegar, hot pepper flakes, green onion, sesame seeds, sugar.
Directions
Soak 1½ cups of rice in cold water for 1 hour.
*tip: if you like thinner soup style, use 1 cup of rice; if you like thicker porridge style, use 1½ cups rice
Wash and drain the whole chicken.

Trim the fat from the chicken’s stomach area with scissors; cut off the tip of bum part. : )
Place the chicken in a large pot and add 12-13 cups of water.
Add 1½ cups of garlic cloves and bring to a boil over high heat for about 40 minutes.
Turn down the heat to low-medium and cook 20 more minutes.
Rinse and drain the rice, and add to the boiling chicken porridge.

Remove any fat floating on top of the soup with a spoon or ladle.
Keep boiling with the lid closed for another 30 minutes.
*tip: lower the heat if it boils over
Chop 3 stalks of green onion and beat 2 eggs and set aside.
Check if the chicken is cooked tender or not by poking the meat with a fork or chopsticks. It’s usually tender after 1½ hour of cooking, but if it’s not tender enough, cook a little longer.
Add 1 tbs salt to the soup and mix it with your spoon. The amount of salt depends on your taste, so use more or less as you like.

Ok, now time to serve!

Take the chicken out of the pot, transfer to a large plate, and put it on the table to serve.
Make 2 kinds of dipping sauce:
Mix 1 tbs salt and ¼ ts black ground pepper in a small bowl
Mix these ingredients in a bowl (this is my father’s favorite dipping sauce whenever he had this dish):
2 tbs soy sauce, 1 tbs vinegar, 1 tbs chopped green onion, 1 ts sugar, 1 ts roasted sesame seeds, and 1 ts hot pepper flakes.

Now back to the chicken soup!
Add the chopped green onions (from #10).
Add the beaten eggs. Pour them in and wait for 10 seconds before stirring, to let them cook.

Your chicken soup (or porridge) is ready! Turn the heat off and serve.

Dakjjim is braised chicken with vegetables

Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for “braise” or “steam.” So dakjjim is also called jjimdak.

There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used. The popular Andong jjimdak is a special dish from the city of Andong. This dakjjim recipe that I’m introducing to you today is Andong style, which so many people have requested. I’ll post a hot and spicy dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the future.
Ingredients for 4 servings

Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.
Directions

Total preparation time: 50 mins to 1 hour.

Prepare chicken and noodles:
Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2½ inches).
Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
Soak 100 grams (3.5 ounces) of starch noodles in cold water.

Make sauce:
Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside.


Prepare vegetables:
Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
Slice 1 medium sized carrot into slices 1/8 inch thick.
Slice 1 medium sized onion.
Chop up 1 red chili pepper and 2 green chili peppers.
Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
Cut 5-7 green onion stalks into pieces 2 inch long.
Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.


Let’s cook!
Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out.

Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.

Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.

Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.

Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.

Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.


Enjoy it with rice!

Tang-su-yuk

 

 Whenever I go for jjajangmyeon or Jjambbong, I always order this dish, Tangsuyuk, Sweet and sour pork. It is Koreanized chinese style of pork cuisine. I guess it is one of the most popolar one with Jjajang or jjambbong. Yes, I had this a few days ago when I had jjambbong. Have you tried this? How do you enjoy pork in your country?

Let's have some sweet pork today!

#tangsuyuk #pork cuisine in Korea

Dak

 

Dak
Have you tried Korean Fried Chicken, KFC? This is the perfect Chi-Maek(Chicken and Beer) time. Just bring your local beer and enjoy this together. Looks so yummy.

What do you think of this chicken set menu? Any difference compare to your style?

#닭[dak] = #chicken

#KFC #Koreanchicken

Omellet

 

Omellet
Looks good? Smell and taste were very good!!! This was my brunch menu yesterday. I made this special omellet for the Memorial holiday. I only put ham and basil inside and rolled it twice. Then this beautiful omellet was came out. Do you like omellet as morning menu? If so, what is your normal ingredients? Ham and cheese? Or tomato and onion?

If you also had omellet, share me your photo. Let me see it =).

#omellet #brunch menu

Sik tak

 

Sik tak
My favorite gogi time. I was at cooking table of Chadolabgi, Beef brisket last dinner time. Veggies and side dishes all set. We usually cook the meat on the table like this photo. Yes, time to enjoy the meal. Do you like this style?

#식탁[sik tak] = Korean style of table

#siktak #Koreantable

Kimchi-jjim

 

Kimchi-jjim
What about this menu for you today? I stopped by a Korean restaurant for dinner yesterday and ordered this. It's sour smell makes me so watering ^---^. And looks so good. Kimchi-jjim is braised kimchi with veggies. Specially, it is Mukeunji kimchi, long time fermented one in a jar. Can you guess the taste of this? Have you tasted this?

If you come to Korean restaurant, try Kimchijjim. I am sure that you will like it. =)

#kimchijjim #Koreanfood

Bibim-guksu

\

 

What about this cold spicy noodles? I enjoy this a lot in simmer time to cool down my body. It really helps. Do you enjoy spicy noodles too in summer time? How do you eat?

Two bowls would be perfect!

Hangul tips
#국수[guksu] = noodles*

Let's enjoy #Koreannoodles in this hot summer time #Koreanfood #mytravelstory

Sikpan

 

Sikpan
Korean food plate, Sikpan. I went to a Oakwood food court and paid 4500won (approx. 4usd) for a plate of Korean food. They serve really good buffet style of food with various menu. I put kimchi, pepper pickle, mashed pumpkin, Hambak steak and tomato spagetti. All set!

Do yo eat like this way too? If so, how does it look like?

#식판[sik pan] = Food plate
#delicious #Koreanfood #foodplate

ggoma gimbab

 

 

I am making ggoma gimbab, kid size of Gimbab. This is one kind of Gimbab that comes from Chungmu city. I am trying to make my own style of it with crab meat, slices ham, pickled radish and egg. Have you tasted this small gimbab? I think it is better size to enjoy it by one big bite. Do you want to try it?

#김밥[gimbab] = rice and ingredient wrapped with seaweed

#gimbab the delicious #Koreanfood

Potato Ramyeon

 

 
I bought a pack of potato ramyeon and cooked this for the dessert. Haha... It rained a lot last night. Spicy noodles was the perfect to warm up my body. I want to call 'Rainy day food for this'. What about you? What do you enjoy in chilly rainy day? Warm soup?

#rainydayfood #ramyeon 

Daegu boljjim

 

I ordered four persons size of steamed dish of cod for the family outdining on the day before yesterday. 8th May was parents day in Korea, our special food was this steamed cod. Big sized main dish is in the center and it is surrounded by small side dishes. What do you think this table plating and food? Looks too yummy? =)

bbDaegu boljjim = Cod steamed with spicy sauce.

#daegu #boljjim #cod #Koreanfood #steameddish

Kare-bab

 

 Today's Korean food, Kate-bab, rice toppes with Korean curry. Many of my friends told me that Korean curry looks more yellow color than others. Do you think so? How does your curry look like? Thicker and different color?

#curry #Koreanfood

Hoi deob bab

 

 Have you tried Korean rice topped with rsw fish? This bowl is full of veggies with salmon on top. I think this was the best choice in last week. I want to try this again tomorrow lunch time. I recommend you to put this in your bucket list 'Must-eat menu in Korea'. When you come to Korean restaurant, ask to chef if they serve 'Hoi deobbab'.

회[hoi] = raw fish
덮밥[deob bab] = rice topped with veggies or ingredients

#deobbab #Koreanfood

Deob-bab

 

My deobbab menu today is seafood and veggies. Shrimp and lots of ingredients are stir-fried with soy sauce. Then topped over the rice. What do you think this for your lunch today?

#덮밥[deob bab] = rice topped with veggies and meat/seafood

Enjoy delicious Korean food today!

#Koreanfood #Deobbab

Jjambbong

 

 Do you like spicy noodles? Here is one of the most popular Korean noodles which comes from china. I went to a noodles restaurant and ordered double size of seafood jjambbong. Shrimp, octopus, crap meat and some other ingredient are all harmonized well with spicy soup. Surely, I ate all inside of this bowl. Two thums up!!


What kind of noodles do you enjoy in yout town? Same as here?

#jjambbong the spicy noodles in Korea  #Koreanfood

Kare

Kare

Delicious Korean curry is here do you. I found this in my photo album while backing up prior photos. Looking at this make me watering again. Let me go for curry for dinner tonight. What is your menu today? Same as mine?

Why don't you enjoy some curry today?

Hangul tips
We say #카레[kare] in Hangul. Same word in Korean prounce.

#curry #delicious #Koreanfood

Gimbab

Yes!!! One of my choice for this weekend would be Gimbab. I always thinking to make something new gimbab. What ingredient do you want to put in? Hmmm.. let me try donggass and sausage this time. What else do you want?

Let's grab some Gimbab this weekend !
#delicious #Koreanfood #gimbab