Spicy Pork BBQ Recipe

Spicy Pork BBQ Recipe
Dwaejibulgogi 돼지불고기

Serves 4

Ingredients
1 pounds of pork belly (fresh or pre-sliced frozen)
    ½ cup of crushed pear
    ¼ cup onion purée
    4 cloves of minced garlic
    ½ ts of minced ginger
    1 chopped green onion
    1 tbs soy sauce
    1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
    a pinch of ground black pepper
    2 ts of toasted sesame oil
    3 tbs hot pepper paste

Directions

Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well. You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes. Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper. Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Pork BBQ

Korean Spicy Fried Chicken Recipe

Korean Spicy Fried Chicken Recipe
Serves 4

Ingredients
    2-3 lb chicken drummettes and wings
    1 tablespoon rice wine
    ½ teaspoon grated fresh ginger
    salt and pepper to taste
    ½ cup cornstarch
    canola oil for frying
    2-3 tablespoon chopped walnut, peanut, or almond for garnish

Sauce
    ½ medium onion diced
    2 garlic cloves
    ¼" slice fresh ginger
    4 tablespoon Korean chili paste
    2 tablespoon soy sauce
    2-3 tablespoon ketchup
    2 tablespoon rice wine
    3 tablespoon sugar
    2 tablespoon strawberry jam
    2 tsp white vinegar
    2 tablespoon corn syrup

Directions
1.  Season chicken pieces with rice wine, ginger, salt and pepper. Set aside. In a small blender or processor, puree onion, garlic, ginger together until smooth. In a saucepan, pour the onion puree and add the rest of sauce ingredients, mix well. You might need to smash the chunks of strawberries, if there are any, with the back of a spoon.

2. Bring the pot of sauce over medium heat and boil, reduce the heat to low and simmer for 3-4 minutes until it gets thicken slightly. Set aside. Place the chickens in a ziplock bag and add cornstarch. Shake the bag well to coat the chicken thoroughly.

3. Heat oil in a heavy skillet until it reaches 175 degree. Drop the chicken and fry for 5 minutes until it gets lightly golden. Take them out and place on a plate with paper towel. When all the chicken pieces are fried, go back to the first batch and fry for second time, about 3 minutes or until they get nicely golden brown.

4. Put fried chicken pieces in the pot of sauce and toss well to coat evenly. Transfer the chicken to a serving platter and sprinkle chopped nuts over. Enjoy

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Korean Fried Chicken

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

Spicy Korean Chicken Stew Recipe

Spicy Korean Chicken Stew Recipe
Dakdoritang

Serves 4

Ingredients
    1 whole chicken cut up to pieces, skin removed
    2 large carrots, diced to 1 to 1-1/2 inch size piece
    1 onion, diced
    1 lb potato, pealed and diced to large bite size chunks
    2 green chilies, sliced
    2 green onion, chopped
    2-3 cups sea kelp stock

To make the sea kelp stock, put a piece (about the size of your hand) of dried sea kelp (aka konbu) in a small pot with 4 cups of water. Bring to boil first, then simmer for 5 minutes over low heat. Discard the sea kelp and you will get golden sea kelp stock ready to use.

For the seasoning paste:
    3 tablespoons Korean chili paste
    3 tablespoons Korean chili flakes
    4 tablespoons soy sauce
    2 tablespoon Korean soy sauce for soup
    1 tablespoon oyster sauce, optional
    1 tablespoon honey
    3 garlic cloves, minced
    1 teaspoon pureed ginger
    2 tablespoon rice wine, optional
    2 teaspoons sesame oil

Directions

1.  In a large mixing bowl, mix all the seasoning paste in. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet. Pour the sea kelp stock over the chicken to barely cover them,about 2-3 cup. Bring to med-hot heat and let them boil first, then cover and simmer over low heat for 20 minutes.

2. Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes. Add the potatoes to the chicken and vegetable mixture and simmer together for 10-15 minutes. Cooking time will vary depends on the size of your vegetables.

3. If you see there are too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Tossing occasionally but very carefully without breaking the carrot and potatoes. Add the green chilies and green onion at last to toss. Serve hot with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Korean Chicken Stew

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