Mom's Kfood Recipes

Annie Made yukehjang this week. She followed a recipe online which told her to put gochujang in it. (red pepper paste). I don't think you are supposed to put gochujang in any kind of soup. The only reason I say this is because one time I asked my mom if I put gochujang in this soup I was making and she just laughed at me. A Lot.

I told Annie not to follow online recipes for Kfood and just ask Mom.

I don't know how I learned to cook korean food. I just watched mom and after I left home when I craved mom's cooking I would call and ask how to make something. As a side note, there is no such thing as measuring in Korean Food. You just pour stuff in. I think this goes for all asian food. My roommate in Italy was Thai and she always made good food. She did the same thing as me, pour stuff in and then taste.

This is probably why I can't bake or cook american food. Too much measuring. I just recently found out that the measuring cups for powdered ingredients and liquid ingredients are different! You can't interchange the measuring cup for liquids and powders. WHAT? No wonder why my baking is horrible.

So here are some of Mom's recipes. Annie said I should blog them. Some are straight from Mom's emails and some are from my memory of what she told me.

*the red pepper she is talking about is gochu garu. Korean hot red pepper powder.

Yukehjang:
1) Put meat with water in the pot with Med. Temp (first 10 min. Med-high). until the meat gets soft.
take the meat out, and make them like a shredded beef. Don't throw out the broth marinate with Soy sauce(2 spoon) , sesame seed,and garlic
2) Need to cut in 5 cm each for green scalion (? Pa ), and put in the boiling water for 3 minutes. Take them out, and drain the water.
3) Make the redpepper sauce: put redpepper and sesame oil into the fry pan, and mix it.
4) Put 1) ,2),and 3) into the broth.
5) add Sogogi Dasida, and salt.

Chicken Legs in soy sauce:
Put chicken legs in the pot, and pour water to just cover the chicken. boil it with med-high temperature.
Add Oinion , Potato, Carrot when it starts boiling.
When the chicken is cooked , and the water should be about 1/4 from the start. (If too much water, get rid of some)
Put soy souce same amount of water or less, Add sugar, garlic, black pepper, sesame seed, and red pepper.
Boil them one more time.

Gutjuhri (a type of kimchi):
Clean and pull apart cabbage
soak in salt for a few hours
wash it off
add red pepper powder, sesame oil, and sugar.

Soondubu:
Cut up kimchi and fry with pork pieces with sesame oil
Add tofu (the very soft silken kind). No need to cut the tofu. break it up lightly as you mix it in with the meat and kimchi
Add red pepper powder
Boil
Add dashida if it needs more flavor
no water! the water will come out of the tofu

Kimchi Jjigae:
Boil kimchi with the kimchi juice in water.
Make sure water is double the amount of kimchi so it boils out
Add more red pepper powder if you want it spicier
add butter (this is key!)
Add spam, canned tuna, or pork. you can also add some tofu.
Add dashida if you want some more flavor
Done!

Omoorice:
In a pan add diced onions, corn, peas, spam, potatoes
Add rice
Add loads of ketchup
some salt and pepper
Fry an egg to put on top
put more ketchup on top of the egg
DONE!

Samgaetang (korean style chicken soup):
Stuff a small hen with sweet rice and garlic
Boil in water for a long time.
you can add garlic, ginger, and daechoo in the water.
(I don't know what daechoo is in english. dried red thing)
add salt for taste
DONE!

ENJOY MOM'S KFOOD!