Oh well, it was another fun class last Saturday! The menu was Bulgogi, Japchae and Miyeok guk(Shirley's special request). Every ingredients were divided into 3 portions. Lots of chopping has started again.
또 한번의 즐거운 토요일 오전시간을 보내고 왔어요! 메뉴요? 불고기, 잡채 그리고 미역국입니다(Shirley의 특별요청 메뉴). 모든 재료를 삼등분 하구요, 썰고 다지고 계량하고..... 바삐 움직였지요.
Voila! Everything was done and we were ready to taste them!
짠! 모든 음식이 다 되었어요. 이제 시식을 할 차례지요!
I hope all these ladies enjoyed the cooking, tasting and talking about Korean food. Looking forward to see all again in June, Korean Kitchen session # 2! Menu? I already planned them but always open for special requests!
다들 지난 두 토요일을 즐겁게 보냈기를 바라며 6월에 다시 만나 두번째 세션을 또 함께 하기를 바래요. 메뉴요? 벌써 다 정해 놨지만 특별요청이 들어오면 언제라도 반영합니다!
Here are recipes that you can make your own Korean food for tonight!
오늘 저녁 한식을 원하는 분들을 위해 조리법을 알려드려요!
Bulgogi (Korean BBQ)
1 lb thinly sliced beef (rib eye, sirloin or tenderloin)
Soy sauce 3 Tbs
Sugar 2 Tbs
Honey 1 Tbs
Cooking wine 2 Tbs (Sake or Mirin)
Sesame oil 1 Tbs
Crushed garlic 3-4 cloves
Chopped green onion
Thin sliced onion 1
Roasted sesame seeds
Grated Asian pear 1 Tbs (optional-This will tenderize meat)
Mix all ingredients in a bowl and add meat; marinate for 30 min.
In a medium heat pan, add a little vegetable oil and stir-fry meat.
Dangmyun (Cellophane noodles) 4 oz
Shitake mushroom 3
Oyster mushroom 4
Spinach 1/3 bunch
Bell pepper 1/2 regular sized one or 2-3 mini
Green onion 1-2
Crushed garlic 3 cloves
Roasted sesame seeds
Julienne mushrooms, onion, bell pepper and stir-fry them separately (1tsp vegetable oil and a dash of salt)
Blanch spinach and rinse with cold water. Squeeze out water and cut into 2” long pieces (season with salt and pepper).
Cook dangmyun in a boiling water with 2 Tbs soy sauce and 1-2 vegetable oil for 8-10 min.
Drain noodles, cut them into 5-6” and mix with sesame oil (1-2 tsp), sugar (1 tsp) and soy sauce (1-2 tsp).
In a medium heat pan, pour 1-2 tsp oil and crushed garlic. Add dangmyun and all the ingredients.
Mix them well and taste first! Then season with soy sauce (1 Tbs), sugar (1 Tbs), sesame oil (1 Tbs) and sesame seeds.
Miyeok Guk (seaweed soup)
Miyeok 1 cup (soaked)
Beef brisket- 2-4oz
Crushed garlic-3-4 cloves
Sesame oil-1-2 Tbs
Gukganjang (soy sauce for soup) or Fish sauce 1-2 Tbs
Soak the dried miyeok for 10-15 min (cut miyeok needs less time).
Drain and cut into 1” pieces.
In a large pot, sauté crushed garlic, sesame oil, gukganjang (can substitute fish sauce), chopped meat and miyeok for 3 min.
Add water (1 cup at a time) and boil.