Spicy Korean Beef Stew (Yukgaejang) Recipe & How to Cook Guide

INGREDIENTS:

1 1/3 lb (600g) beef brisket

1 large onion or 1 leek sliced

6-7 garlic cloves

2 Asian leeks cut into 2" slices, each slice quartered and the core removed

1 daikon radish, sliced into 4-5 pieces

1 tablespoon black peppercorn

10 cups water

1/2 lb (200g) Korean fiddle head, re-hydrated, and well rinsed, cut into 2" slices

1/2 lb (250g)mung bean sprouts

1/2 lb (200g) oyster mushroom torn into bite size pieces

4 tablespoon Korean chili flakes

1 tablespoon sesame oil

5 tablespoon Korean soy sauce for soup, gookganjang

1 tablespoon finely minced garlic

salt and pepper to taste

For the chili oil

1 tablespoon canola oil

1/2 tablespoon Korean chili flakes

HOW TO COOK:

1. In a large pot combine beef, onion (or 1 leek), garlic cloves, peppercorn, radish and water. Bring to boil and simmer over low heat for 45 minutes. Reserve the beef and the 5-6 cups of stock. Discard the rest.

2. Shred the beef and set aside.

3. In a pot boil water. Blanch mung bean sprouts with a little salt for 2 minutes. Using a strainer remove the sprouts from the water and rinse in a cold water, squeeze out the excess water and set aside.

4. Blanch the mushroom in a same manner. Set aside.

5. Blanch the sliced leeks in a same manner and rinse in the cold water, drain. Set aside.

6. In a large bowl combine shredded beef, fiddleheads, bean sprouts, mushrooms. Add the 4 tablespoon Korean chili flakes, sesame oil, Korean soy sauce for soup and minced garlic. Using a hand mix them all together until all the ingredients are well mixed with the seasoning.

7. In a large heavy bottom pot, heat 1 tablespoon oil over low heat.

8. Add the 1/2 tablespoon of Korean chili flakes and gently stir well. You will see the oil is changing its color to red. Becareful not to burn the chili flakes.

9. Add the beef mixture and toss well with the oil. Pour the 5 cups of reserved stock in the pot. The stock should cover every ingredient in a pot.

10. Add more stock if needed. Bring to gentle boil, cover with a lid and then simmer for 1 hour over low heat. Add the reserved blanched Asian leek in the pot and cook for additional 15 minutes.

11. Season the stew with salt if needed and sprinkle lots of freshly grated pepper.

12. Serve hot with rice.

Source: Beyond Kimchee

Comments

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Curry Rice Gratin – Curry Doria Recipe & How to Cook Guide

INGREDIENTS: 1/2 pound ground beef, pork, or a mix of the two 1 onion 1 carrot 1 tablespoon oil 1 clove garlic 1 cup chicken broth 1 tablespoon curry 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 3 cups cooked rice 1 tablespoon butter 1 cup mozzarella cheese 2 tablespoons parsley HOW TO COOK: 1. Preheat your oven on the broiling setting. 2. Prep your veggies by chopping the onion into a small dice and the carrot into thin slices. 3. Place a large skillet on the stove over medium high heat. 4. Add the oil to the pan, then add the garlic and onion. Cook for 5 minutes, stirring occasionally, until the onion starts to brown. 5. Add the meat to the pan and cook, stirring occasionally, until the meat has browned. Drain any excess fat from the pan, then return to the stove. 6. Add the carrot, chicken broth, curry, ketchup, salt, pepper, and Worchestershire sauce to the pan. ...

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Food Recipe Notebook

Search This Blog