Haemul Jeongol (Korean Bouillabaisse)

adapted from Kimchi Chronicles 

Korean Radish (Moo) 

Soju, Yamasa (Low-sodium) Soy Sauce & Gochujang

Marja's "Umma Paste" 

Little Neck Clams

Extra-Sour Kimchi

Best Tasting Soju - Chamisul Fresh (Jinro brand)

Ingredients:

• 3 Cups kimchi, coarsely chopped (extra-sour is best)
• 1 onion, coarsely chopped
• 4 cups white radish (moo or daikon), thinly sliced
• 1/2 cup Umma Paste (see below)
• 10 Little Neck Clams, scrubbed & soaked for 45 minutes
• 2 fillets of Cod (2 lbs)
• 6 scallions, cut into 2-inch pieces
• 2 handfuls of watercress or parsley
• 1 dozen mussels, scrubbed & soaked (optional)
• 1 dozen shell-on medium shrimp (optional)

Umma Paste:

Makes 3/4 cup

• 4 large garlic cloves, peeled and smashed
• 3 tbsp gochugaru (red pepper powder)
• 3 tbsp soy sauce
• 3 tbsp gochujang (red pepper paste)
• 3 tbsp soju
• Mix all the ingredients to make the paste, set aside

Method:

1. Bring 2 quarts (8 cups) of water to a boil in a wide pot.  Add the kimchi, return to a boil, and cook for 5 minutes.
2. Add the onion, radish, and Umma paste and cook for 10 minutes.
3. Add little neck clams and cover.  Cook for 1 minute.  Add scallions, cover, and cook for 1 minute.  Then add Cod (and mussels and shrimp - optional), cover, and cook until the clams and mussels are open and the shrimp is cooked through, 6-8 minutes.
4. Discard any unopened clams or mussels.  Serve and Enjoy!

Cucumber & Chive Banchan (Korean)

adapted from my Mother-in-law 

Chives

gochugaru - Red Pepper powder

BEST VINEGAR - essig essenz, Product of Germany

Ingredients:

• bunch of chives, cut in 2 inch pieces
• 3 Persian cucumbers or 1/2 English cucumber, sliced lengthwise
• 1-2 tbsp. gochugaru (Korean dried red pepper)
• 1-2 tsp. sea salt
• 1-2 tsp. SURIG brand - essig essenz vinegar
• 1 tsp toasted sesame seeds (optional)
• 2 stalks scallions, chopped (optional)

Method:

1. In a medium bowl, combine chives, cucumbers, gochugaru, and sea salt.  Hand mix and set aside for 5 minutes.
2. Start with 1 tsp. vinegar (add another tsp. to taste) mix well.  Enjoy immediately!

Notes:

• Persian & English cucumbers can be found at Trader Joe's.
• Buy your chives at the Korean/Asian Market, you'll find that most grocery stores will sell them in fancy packages and it'll be double the price. (at Max $3 for a bunch)
• SURIG brand essig essenz vinegar is a WORTHY addition to your kitchen pantry.  You can find this at most Korean/Asian grocery stores.  It comes concentrated so you'll need to DILUTE it with water, wine, etc. before consuming.  However, using it in small amounts (such as this recipe) it is safe to eat!
• As I mentioned in a previous post: FOR the SAKE of AUTHENTICITY, buy all your Korean products at a Korean/Asian grocery store.  I know you may be able to "find" gochugaru in the "international section" of the grocery store, but the quality of the product and the taste of the dish WILL NOT be the same.
• There are MANY many brands of gochugaru.  My advice, if you're going to make KOREAN food and you want it to taste as authentic as possible, buy products made in Korea NOT CHINA.  (No Joke, of the 10 brands of gochugaru at Galleria Market, only ONE was made in Korea).  I would also ask the store owner his/her recommendation for the top quality and best tasting product.

The pictures below are from Christmas 2012, when my mother-in-law was "teaching me" (without words) how to make Chives & Cucumber banchan.

Doenjang jjigae (Korean Soybean Stew)

Store-bought Doenjang and Gochujang

Korean hot pepper - gochu 

home-made Doenjang

tofu

Ingredients:

• 2 Zucchini, chopped
• 1 cup of mushrooms, sliced (Baby Bella, Enoki, King Oyster, Oyster)
• 3 - 4 tbsp Doenjang paste 
• 1 tbsp Gochujang paste 
• Korean pepper (gochu), sliced
• tofu (medium or firm)
• green onions, chopped, 2 stalks
• 3 cups of water

Method:

1. In a medium pot on high heat, add zucchini and mushrooms to 3 cups of water. Once boiled, cook for 8-10 minutes.
2. Then turn heat to medium, add Doenjang and Gochujang pastes along with gochu and tofu (add as many pieces of tofu as you would like).  Cook for 5 minutes.
3. Turn heat up to high and add green onions.  Once it boils, stew is ready to be served. Enjoy!

Notes:

• For the sake of authenticity, buy the korean products (Doenjang, Gochujang, gochu, tofu) at a korean/asian grocery store.  
• Ann Arbor: We like shopping at: Galleria Market and Manna
• Troy, MI: E-Mart Asian Grocery   
• Germantown, MD: Lotte Plaza
• Grand Rapids, MI: Lee's Oriental Market and Asian Delight Market Place

LA Galbi (Korean)

LA style Marinated short rib 

I use tap water

We don't eat red meat as often, therefore chicken breast is a great substitute.

Clockwise from chicken: acorn jelly, ingredients for lettuce wraps, our version of ssamjang 

Ingredients (Marinade):

• 3 tablespoons soy sauce (Yamasa, Japanese brand, less sodium: 510mg)
• 6 tablespoons brown sugar
• 5 tablespoons water
• 4 tablespoons korean rice wine (Kikkoman Aji-Mirin, Japanese brand)
• 1 tablespoon minced garlic
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon Asian sesame oil (Kadoya, Japanese brand)
• pinch of ground black pepper
• 2-3 chicken breasts or 8 ounces of short rib

Method:

1. Make the marinade.  Mix all the ingredients in a bowl and whisk.  
2. Pour the marinade into a plastic bag (or keep in the bowl).  Add chicken breast.  Refrigerate for at last 4 hours before baking. (Can be marinated for up to 12 hours).
3. When ready to bake, preheat the oven to 350 degrees F.
4. Transfer the chicken to a baking sheet or pyrex pan.  Bake for 15-20 minutes then flip the chicken to the other side.  Bake for another 15-20 minutes until thoroughly cooked.
5. Allow the chicken to rest for at least 10 minutes.  Slice and serve.  

Notes:

• We make lettuce wraps with the chicken.  First take a piece of lettuce, add some rice, then a slice of chicken, a bit of the ssamjang paste, raw garlic slice, and pea shoots.
• Our version of the ssamjang paste is mixing doenjang paste with gochujang.  You can find these products at the local korean markets.
• The tastiest method to cook the chicken or short ribs is via the grill.  I have yet to buy a grill.  Therefore, I use my cast iron pan for red meat and the oven for chicken.