Dwen Jang Gook Food

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• Combine the beef with rice wine and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won't need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.
• Pour over the rice water and start boiling. Add doenjang (Korean soybean paste) and ssamjang (Korean spicy dipping sauce) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) and garlic. Stir around.
• Once the water starts rolling boiling, add the zucchini and onions. Boil for 1 min. Add the mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Remove from the heat.
• Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows - Korean egg roll, seasoned seaweed, radish kimchi)

DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)

Steps:

• Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
• Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
• Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.

DWEN JANG GOOK

Steps:

• Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
• Add all ingredients to pot and cover on high heat.
• Bring to a boil and reduce heat to a simmer.
• Let cook for 15-20 minutes.
• Add salt and pepper to taste.

DOENJANG-JJIGAE (FERMENTED SOYBEAN PASTE STEW)

Steps:

• Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
• Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
• Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
• Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

JOE GREY SOUP (TRADITIONAL GYPSY RECIPE)

Steps:

• Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
• Cut each bacon slice into 3, add to the pan and cook until browned.
• Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan.
• Continue cooking and add the sliced potato. Cook until the potatoes are soft - you may need to top it up with more boiling water from the kettle.
• Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
• Serve on plates (not bowls) with lots of fresh chunky bread and butter.

YOOK GAE JANG- KOREAN SPICY BEEF AND VEGETABLE SOUP

Steps:

• Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
• Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
• Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
• In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
• Combine shredded beef with the paste mixture and let it marinate overnight.
• Place the beef broth in the refrigerated for 1 day.
• Take the broth out and skim off the fat until the broth is clear.
• Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:.
• Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
• In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
• Add the refrigerated beef mixture (from step 5) into the broth.
• Add the bean sprouts into the broth.
• Add the green onions, or leek into the broth.
• Serve hot with rice.
• Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.

SPICY KOREAN KIMCHI

Steps:

• Separate and wash the cabbage leaves.
• Sprinkle them with the 2 tbsp of salt.
• Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
• The water should cover the leaves if not place a heavy object on them to keep them submerged.
• After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
• Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• Pour 11/2 cups of very hot water over the mixed seasoning.
• Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
• Place in the fridge for two days. Flip the bag every time you open the fridge door.
• To serve cut the leaves into 2" strips and serve as a side condiment.
• To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.