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Posts Tagged ‘Korean’

Golluhm’s Mom’s Bulgogi (Korean Beef Barbeque) Recipe

Monday, April 6th, 2009

Notes:
My mom’s recipe! <proud>

Thinly sliced sirloin tip marinated in a ginger/garlic/vegetable mixture.

NOTE:  I substituted the honey and sugar in this recipe with a medium/large pureed Asian pear.

Servings: 8

Ingredients:
2 lb Sirloin Tip/”Beef Round Tip Roast Cap Off” Chopped thin, at angle
1-2 carrots, shredded
6 green onions (+ maybe a bit more white onion to supplement), chopped fine, at angle
1 ½ forefinger length peeled ginger root (can be as plump/round as forefingers, no worries)
12 garlic cloves
MSG (1/8 to ¼ tablespoon) (aka aji-namoto or Accent – steer away from the American Accent, if possible)
1 tsp black pepper
¼ - 1/3 cup sesame seed oil
½ cup light soy sauce
2-3 tablespoons honey
Just under ½ cup sugar
1 tablespoon sesame seeds (preferable roasted)

NOTE: I substituted the honey and sugar with a medium/large pureed Asian pear.

Directions:
a) Slice beef thinly, at an angle (like \\\\\\) and place in large mixing bowl
b) Chop onion, thin, and at an angle
a. Add onion on top of beef
c) Add finely sliced (or shredded) carrot to the meat
d) With a meat tenderizer or mortar and pestle, crush the ginger root (chopped into manageable chunks) into a rough “smoosh”
a. Fold the ginger over itself, to make sure it doesn’t get too spread out – fold it like batter
e) Add a garlic clove or two at a time to the ginger, crushing it open and smooshing it into the mix. Do this until small chunky paste remains
f) Add ginger-garlic mixture to the meat
g) Add just under ½ cup sugar
h) Sprinkle some MSG on top of the meat
i) Add black pepper
j) Add ¼ cup sesame seed oil
k) Add ½ cup light soy sauce
l) Add 2 tablespoons honey, according to taste
m) Add 1 tablespoon sesame seeds (roasted)

Again, instead of steps G and L, you can add one medium-large pureed Asian pear. If it's not sweet enough, add some splenda.
By hand, mix the beef concoction until the ingredients are well mixed and the meat is completely coated

Taste the mixture. If too sweet, add a bit more soy sauce.

Let mixture marinate in refrigerator for at least a couple of hours, preferably overnight.

Fry or bake or grill on aluminum! Serve with brown rice and, if you like, light greens (look up BANCHAN on google to get an idea of the various kinds of salads and kimchees you can try!)

Submitted by:
Golluhm
Popularity: 8% [?]

Korean Bean Paste Stew (Daenjang Chigae) Recipe

Saturday, February 21st, 2009

Notes:
This is a thick, fragrant Korean stew, used with Korean bean paste (daenjang).  Daenjang chigae is very hearty, and the recipe is very flexible - use whatever vegetables you like.  More common vegetable combination is with zucchini, potato, and pepper, but is equally good with turnips, other squashes, and carrots.

I’ll be using my own modified recipe here, but remember, you can also add 1 small potato cut into cubes - that will thicken the soup to a nice hearty consistency.

(Note: for the soup stock, I had a tough time making the broth, as I preferred to use anchovy powder, instead of regular anchovies, which makes for a bigger mess, in my opinion.  I used around 2 tsps for 3 cups of water - you can adjust for taste)

Servings: 4

Ingredients:
6 oz beef or shrimp, sliced
3 cups of soup stock (beef or anchovy, or a low sodium store bought version) (approx 1 tsp powder per 1.5 cups water)
***if you don't have homemade or store-bought stock, use water, but increase the amount of bean paste you use, and salt to taste toward end of cooking time

1/2 onion, chopped
2 tsp chopped garlic
1/2 large zucchini, cut lengthwise then sliced
1 green chili pepper or jalapeno pepper, thinly sliced
4 Tablespoons Soybean paste (daenjang)
1 tsp chili pepper flakes (optional)
1 cake of tofu (firm or extra firm), cut into small chunks
1 or 2 scallions, chopped

—might want to use some arrowroot to thicken the stew, especially if not using a potato

Directions:
1) If using beef, saute beef until slightly browned in soup pot. If using shrimp, skip to step 2

2) Add stock, onion, garlic, zucchini, and pepper (and shrimp, if using) and bring to boil over high heat

3) Add Bean paste, pepper flakes, and tofu

4) When stew begins boiling again, turn off heat and add chopped scallions. Might want to add arrowroot or some other thickener, if you want the stew thicker. It WILL thicken a bit more, as it cools, however.

Submitted by:
Golluhm
Popularity: 11% [?]