Tag: Karen

Recipes originally from Karen

Soondubu (Soft Tofu) Stew

Soondubu (Soft Tofu) Stew

Ingredients

  • 1 tube Korean soft tofu
  • 2 oz beef
  • 8 pieces assorted seafood (shrimp, clams, oysters)
  • 1 scallion
  • .25 onion, sliced thinly
  • 1.5 cup anchovy stock
  • 2 Tbsp gochugaru
  • 1 tsp garlic
  • 1 tsp soy sauce
  • Salt and white pepper
  • Cooking oil
  • Egg

Instructions

  1. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
  2. Add and stir fry beef, onion, garlic, and soy sauce until cooked.
  3. Add anchovy stock and salt and boil for 3 minutes.
  4. Add tofu and boil for 3 minutes.
  5. Add seafood until it is cooked
  6. Add salt and pepper to taste.
  7. Top with spring onion and egg and serve.

Notes

original source: Korean Bapsang

Korean Spicy Rice Cake

Ddukbokki

Ingredients

  • 1.5 cup anchovy stock
  • 1 cup Korean rice cake
  • 2 sheets fish cake
  • 1 cup shredded cabbage
  • 1 Tbsp gochujang
  • 1 Tbsp sugar
  • 1 Tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • Toasted sesame seeds

Instructions

  1. Add anchovy stock, gochujang, soy sauce, sugar, gochugaru, and garlic into pan. Bring to a boil.
  2. Add rice cakes. Cook until soft. Stir constantly.
  3. Add fish cake and cabbage. Cook until sauce thickens. Stir constantly.
  4. Remove and serve with sesame seeds.

Notes

Can top with hard boiled egg and/or green onion.

Bulgogi Kimbap

Bulgogi Kimbap

Equipment

  • Bamboo mat

Ingredients

  • 3 cups freshly cooked rice (1.5 cups uncooked)
  • .5 Tbsp sesame oil
  • seaweed sheets
  • roasted sesame seeds
  • bulgogi
  • pickled yellow radish
  • seasoned burdock root
  • spinach
  • 1 julienned carrot
  • rice vinegar
  • salt

Instructions

  1. Cook the rice using a little less water than usual.
  2. Mix rice with rice vinegar and sesame seeds.
  3. Blanch spinach and squeeze water out. Season with sesame oil and salt.
  4. Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  5. Place seaweed sheet on bamboo mat.
  6. Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
  7. Roll up. Brush with sesame oil.

Notes

Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.

Bibimbap

4 servings

Bibimbap

Ingredients

  • 1 Tbsp soy sauce
  • 1.5 Tbsp sesame oil
  • 1 tsp sugar
  • 1.25 tsp garlic, minced
  • .5 tsp salt
  • 2 tsp sesame seeds, roasted
  • 100 g beef
  • 1 carrot, julienned
  • Oyster/dried shiitake mushrooms
  • Spinach
  • Bean sprouts
  • 2 tsp spring onion, finely chopped
  • 4 eggs
  • Rice
  • Seasoned seaweed

Instructions

  1. Mince and marinate beef in 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1 tsp sugar, and 1/4 tsp garlic.
  2. Make bibimbap sauce (recipe below).
  3. Boil salted water and blanch bean sprouts. Drain and run under cold water. Squeeze to remove excess water. Cut into pieces.
  4. Mix with 1 tsp spring onion, 1/2 tsp garlic, 1/4 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil.
  5. Repeat steps 3-4 with spinach.
  6. Add cooking oil and salt into pan. Cook carrots on high for 2-3 minutes.
  7. Repeat step 6 with the mushrooms.
  8. Cook marinated beef.
  9. Make sunny side up eggs.
  10. Plate and serve; top with bibimbap sauce.

Bibimbap Sauce

Ingredients

  • 2 Tbsp gochujang
  • 1/2 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced garlic

Instructions

  1. Mix.