Shabu Shabu

May 28th, 2008 at 10:26pm

Shabu shabu is a Japanese hot pot, but commonly served in Korea. Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water. It is cooked and eaten at the table.
dried anchovy 10
dried kelp (tashima) 5×5″
1t pepper
thin sliced beef sirloin 1.5 lbs
Chinese cabbage 1/4
mushroom
mugwort
green onion
soy sauce 6T
lemon juice 3T
sugar 1T
ground radish 1T
water 6T
washabi 1T

1. Boil water with dried anchovies and dried tangleweed in a big pot for 30 minutes and make soup.
2. In a big plate, place thin sliced beef, nicely cut Chinese cabbage, mushroom and green onion.
3. Add 3 cups of soup to an electric pot and warm it. If you don’t have an electric pot, you can use any portable cooker to keep the soup warm.
4. Mix soy sauce, lemon juice, sugar, ground turnip, and water and make the sauce.
5. Simply take veggie and beef, swish them around in the hot soup from a few seconds for beef to a few minutes for vegetables.
6. Take them out and eat with sauce. You can serve with rice.
7. Repeat this.

*Shabu Shabu may have originated in the 13th century as a way for Genghis Khan to efficiently feed his soldiers. Mongol troops would have gathered around large pots and cooked together. Thinly sliced meat was used for its short cooking time, which allowed the Mongolian army to conserve its limited supply of fuel.

No comment

Chili Prawns

May 11th, 2008 at 10:11pm

There are several dishes that Koreans think from China, but only found in Chinese restaurants in Korea. Chili prawn is only of those dishes. A bit spicy, sweet and delicious!
20 Prawns
Potato Starch 2/3 Cup
1 Egg
Onion 1/2
Carrot 1/2
Chinese Chili Oil 3 T
Ketchup 1/2 Cup
Sugar 2 T

1. Peel off and wash prawns.
2. Make batter with starch, egg and water.
3. Add prawns to batter and fries them.
4. Mix Chinese chili oil, ketchup, sugar in the heated pan and cook them.
5. Cook sliced onion and carrot and mix with the sauce.
6. Add 5 and 6 to the prawns and mix them well.

2 Comments

Kim Chi Jeon

May 5th, 2008 at 10:13pm

Kimchi jeon is pancake made with Kimchi. If you have kimchi in your fridge and get hungry at night, you can make this kimchi jeon with just flour and egg.

1/2 cup of chopped Kimchi
1/3 Kimchi soup
1 Cup of flour
1 egg
2/3 cup of water
1 tb of salt

1. In a big bowl, mix chopped Kimchi, flour, an egg and salt.
2. Add water and mix them well.
3. Heat the pan, add some oil, scoop the mix and spread the mix over the pan.
4. Cook it until it turns to nice orange color.

No comment

Korean Cucumber Salad

April 18th, 2008 at 10:18pm

Cucumber salad is one of most loved side dishes in Korean dining. Enjoy fresh cucumber and sweet and spicy mix.
3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
2 teaspoons kosher salt
2 tablespoons minced green onions
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil

1. Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
2. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.
3. Serve chilled or at room temperature.

No comment

Korean Fried Tofu

March 1st, 2008 at 11:54pm

Fried Tofu is a wonderful side dish and quite easy to make. It doesn’t require a lot of ingredients or time, so it’s a perfect dish for a beginner in Korean cooking.
Tofu 1
Chopped Green Onion 1T
Soy Sauce 2T
Chopped Garlic 1t
Sesame Oil 1t
Red Pepper Powder 1t
Sugar 1t

1. Slice tofu 1/2-inch thick.
2. Pan-fry both side of Tofu on medium-high heat until browned.
3. Mix chopped green onion, chopped garlic, sesame oil, red pepper powder, and sugar.
4. Spread the sauce on the fried tofu and saute for 3-4 minutes over low heat.
5. Server as a side dish