Spicy Tofu and Eggs Soup Recipe

Spicy Tofu and Eggs Soup Recipe

Serves 4

Ingredients
    1 package (1 lb) firm tofu
    2 tablespoon canola or grape seeds oil
    ½ teaspoon salt
    ½ medium onion, chopped
    1 cup water
    2 tablespoons Korean chili flakes
    2 tablespoons sou sauce
    2 tablespoon Korean soy sauce for soup
    2 cloves garlic, minced
    ½ teaspoon sugar
    black pepper
   1 teaspoon sesame oil
   1-2 green onion chopped
   3-4 eggs

Directions

1.  Drain the tofu from the package and slice into ⅜-inch thickness. Sprinkle salt all over the tofu and let them sit for 5 minutes. Heat 1-2 tablespoon of oil in a large skillet over medium heat. Press tofu with a piece of paper tower to remove excess moisture and add the tofu to the skillet. Fry for 3-4 minutes until golden brown. Flip to the other side and fry another 3-4 minutes. You might need to do this in 2-3 batches. Keep the tofu in the skillet.

2. Combine all the rest of the ingredients except the green onion and eggs in a bowl and mix well. Pour the sauce over tofu. Bring the mixture to gentle boil, cover loosely with a lid of foil and let it simmer for 10 minutes. When the tofu is very soft and the sauce is simmered, crack the eggs on top, cover again and simmer for 2 minutes or until the egg white is no longer translucent but the yolk is still loose.

3.  Taste and season with salt and pepper if needed. Sprinkle with green onion and serve hot with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Tofu and Eggs Soup

Soy Bean Paste Stew with Beef Recipe

Soy Bean Paste Stew with Beef Recipe
Beef Doenjang Jjigae

Serves 4

Ingredients
    2 cups rice starch water
    2 tablespoon Korean soybean paste, doenjang
    1 teaspoon Korean chili paste, gochujang
    ¼ lb thinly sliced beef with some fat attached
    ½ onion, diced
    1 small yukon potato, diced
    4 small shitake mushroom, stem removed and diced
    ½ small zucchini, sliced
    1 clove garlic, finely minced
    1 teaspoon Korean chili flakes, optional
    1 green chili, sliced
    1 green onion, sliced

Directions

1.Pour ½ cup of rice starch water in to a small pot. Smear the soybean paste to breakdown all the big chunks of the paste to incorporate with the water. Add the Korean chili paste in a same manner. Add the rest of the rice starch water to the pot and mix well.

2. Add the the beef slices and bring the pot over med-high heat to boil. What the stock is boiling add the onion, potato, mushroom and continue to boil for 2 minutes.Add the zucchini, tofu and garlic, green chili. Add the red chili flakes at this stage if you wish. When the potatoes and zucchinis are tender, remove the pot from heat and sprinkle green onions.

    Serve and enjoy this delicious Authentic Korean Food Recipe – soy bean paste stew with beef

Spicy Fish Soup Recipe

Spicy Fish Soup Recipe
Maeuntang 매운탕

Serves 4

Ingredients
a red snapper (25 cm long)
4 clams
4 large shrimp
Korean radish
2 shiitake mushrooms
water
dried kelp
minari (water dropwort)
enoki mushroom
 ssukgat (edible chrysanthemum)
green onions
green chili pepper
red chili pepper
cooking wine
garlic
onion
ginger
hot pepper flakes
fish sauce
salt

Directions
1. Stock: Soak 2 shiitake mushrooms in warm water for 3-4 hours and cut them into bite size in length. Soak 4-5 clams in cold salty water (2 cups of cold water +1 tbs salt) for at least 3-4 hours and wash them and set them aside. Cut  radish thinly into about 3×4 cm size, 0.2-0.3 cm in thickness. Place the sliced radish (about 1 cup), the pieces of mushroom, and some kelp in a pot. Pour 6-7 cups of water into the pot and boil it over high heat for 20 minutes.

2. Sauce: Place 7 cloves galic, ½ medium size onion, ½ tbs ginger, 2 tbs cooking wine (or soju), 2 tbs hot pepper flakes, 1 tbs hot pepper paste, 2 tbs fish sauce in the food processor and grind it for about 1 minute. Set it aside.

3. Prepare fish:  Put a red snapper on a cutting board and clean out guts, remove scales and fins. Wash it in cold water, cut it into chunks, and set it aside. Prepare 4 large shrimp: remove the heads and intestines, wash them, and set aside.

4. Prepare vegetables: Clean ssukgat (edible chrysanthemum) and cut it into 7 cm long pieces. Clean minari (water dropwort) and cut it into 7 cm long pieces. Cut out the bottom part of enoki mushrooms and wash and split them. Slice some green onions, 1 green chili pepper, 1 red chili pepper,

5. After boiling stock for 20 minutes, open the lid of the pot and take out kelp. Place chunks of the fish, shrimp, clams in the boiling stock. Add the maeuntang hot sauce and boil it all over medium heat for 30 minutes. Add ½ ts of salt, enoki mushrooms, minari (water dropwort) and ssukgat (garland chrysanthemum), green chili pepper, red chili pepper, and boil a few more minutes before serving.

6. Serving: Put some fish soup in a bowl for each person and provide each person with a bowl to collect fish bones and serve with rice and other side dishes.

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy fish soup

Lomi Recipe

Lomi Recipe

Serves 4

Ingredients

1 package (14 ounces) lomi noodles
½ pound boneless, skinless chicken breast or thigh meat, cut into thin strips
1 cup chicken liver, cut into cubes
2 medium carrots, peeled and julienned
2 eggs, lightly beaten
1 small napa cabbage, end trimmed and sliced into 1-inch thick strips
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 package (1.4 ounces) crab and corn soup mix
1 tablespoon fish sauce
2 tablespoons oil
1 tablespoon corn starch
8 cups water
salt and pepper to taste

Directions

1.In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1 minute. Drain and rinse in cold water. In a pan over medium heat, heat about 1 tablespoon oil. Add liver and cook until just about done. Remove from pan and set aside.

2. In a large pot, heat remaining 1 tablespoon oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook until lightly browned. Add fish sauce and cook, stirring occasionally, for another 1 to 2 minutes. Add water and bring to a boil. Lower heat and simmer until chicken is cooked through. Add noodles and cook for about 5 minutes or until tender yet firm to bite. Add crab and corn soup mix and stir to dissolve. Season with salt and pepper to taste.

3. In a small bowl, combine corn starch with about ¼ cup cold water and stir to dissolve. Add to pot, stirring to combine. Continue to cook for about 1 to 2 minutes or until slightly thickened. Add liver. Add carrots and cook for about 1 minute. Add napa cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp. Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.

Serve and enjoy this delicious Authentic Filipino Food Recipe – Lomi

Misua Recipe

Misua Recipe
Serves 2

Ingredients
1 tbsp. oil
1 clove garlic, minced
1 onion, thinly sliced
3 cups chicken stock or water
patis (fish sauce), salt and pepper, to taste
1 oz. misua (fine threadlike egg noodles)
4 eggs
green onions, for garnish

Directions
1. In a medium saucepan, heat oil over medium heat. Sauté garlic and onion. Add chicken stock or water and bring to a boil.

2. Stir in misua noodles and then lower the heat to simmer. Season with patis, salt and pepper.

3. Break the eggs into the simmering stock. Cook until eggs are set for about 2-3 minutes. Remove from heat. Serve hot and garnish with green onions.

Serve and enjoy this delicious Authentic Filipino Food Recipe – Misua