pickyfrench

 

New: Jan 2024

Ingredients

1 pound lean ground beef 90% lean
3 garlic cloves minced
1 onion, thin sliced
1/4 napa cabbage, thin sliced

2 T cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

Instructions
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.


originall from: https://therecipecritic.com/korean-ground-beef-rice-bowls/

Haemul Pajeon (해물파전, Korean Seafood Pancakes)
New: April 2020

Ingredients
1-1/2 to 2 cups assortment of seafood squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
 (used 1/2 lb (or a little less) of squid, shrimp, and bay scallops each, scallops left whole)
2 bunches scallions (9-10 stalks)
1 red chili pepper (used red jalapeno)
2 eggs lightly beaten


Batter - makes 2 large pancakes (use 8 inch frying pan)
1C all purpose flour (used korean brand noodle flour)
1/4 C glutinous rice flour
1 T corn starch
1/2t salt
1/2t sugar
1/4t white pepper
1/2t garlic powder


Dipping Sauce (doubled from original)
2 T soy sauce
2 T white vinegar
2 T water
2 pinch of white pepper
2 pinch sesame seeds
2 pinch of gochugaru Korean red chili pepper flakes
2 T chopped scallion - optional


1. Cut seafood into bite sized pieces
2. Quickly fry at med heat, drain in sieve, save liquid, let seafood & liquid cool separately in the fridge
3. Wash and dry scallions, cut length to fit pan (basically in half), half white parts
4. Make dipping sauce
5. Mix batter with cooled seafood juice and enough icy cold water to equal about 1.25-1.5 cup total
6. Mix half the seafood into batter
7. Heat 3-4 T of oil in non-stick pan over media high heat (used setting 6, then turned down to 5)
8. Ladle in 1/2 the batter (I spooned, it was thick)
9. Arrange 1/2 of the scallions on top, press into batter. Get the pancake as flat as possible.
10. Add 1/2 the left seafood an red pepper slices
11. Spoon on half of the beaten egg (don't pour it'll all come out at once)
12. Cook for 3-4 min
13. Flip pancake adding 2-3 T oil around the edges and cook for 3 minutes more.
14. Serve hot


from:
https://www.koreanbapsang.com/haemul-pajeon/
https://www.justonecookbook.com/korean-pancake/
http://www.beyondkimchee.com/seafood-pancakes/

Japchae
new: feb 2018

Japchae
Serves 8

Ingredients
~12 ounces (400 grams) Korean potato starch noodles (dangmyeon, 당면)
3 small carrot
3 small sweet onion
1-2 bunch scallions
1 lb lean beef (sirloin or rib eye)
24 dried shiitake mushrooms, soaked until plump - see note
20 ounces fresh spinach
vegetable oil for stir frying
salt and pepper

Sauce
8 tablespoons soy sauce
3 tablespoons sugar
5 tablespoons sesame oil
1 tablespoon minced garlic
5 teaspoons roasted sesame seeds
Egg garnish (jidan) - optional

Instructions
1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.
9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
10, Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes
Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh/dried mushrooms such as oyster or button mushrooms.
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.


from: https://www.koreanbapsang.com/2010/01/japchae-korean-stir-fried-starch.html

Jjajangmyeon

k noodles

(This is a double+ recipe)

1 pound ground pork
10 oz pound raw shrimp, peeled and diced (1 bag at QFC)
Cooking oil
2 large onions (about 1 cup, finely diced)
8 cups napa cabbage (green parts roughly cut, white parts 1/4″ dice) (or the whole thing)
3 medium zucchini (about 1 cup, 1/4″ dice)
4 slices ginger (optional)

Sauces
2/3 cup chunjang (fermented black bean paste; found in Korean markets)
4 tablespoons ground bean sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
4 tablespoons hoisin sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
2 tablespoon miso paste

4 tablespoons soy sauce (leave out!! too salty!)
1/2 cup chicken broth
1 cup water
6 tablespoons cornstarch, mixed with 3 tablespoons water
1 teaspoon pure sesame oil

Cucumber for garnish
Fresh zha jiang noodles



1. Wash and dry napa cabbage leaves. Green leafy parts may be left in larger pieces (2″ or so), but white parts must be diced small (cut white parts vertically into 1/4″ wide sticks, then cut sticks into 1/4″ dice).

2. Cut zucchini in 1/4″ dice also (slice lengthwise intro 1/4″ strips, then strips into 1/4″ sticks, then sticks into 1/4″ dice).

3. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add onion and cook until softened; remove to a bowl. Add a bit more oil and cook cabbage until edges look translucent; remove and add to bowl. Add zucchini and cook briefly, just to coat with a bit of oil; remove and add to other vegetables.

4. Heat a bit more oil and cook ground meat, breaking it up well with a spatula. When all traces of pink are gone, remove meat to a separate bowl.

5. Heat 3 tablespoons of oil in the skillet with the ginger slices. Add ground bean sauce and hoisin sauce (also chunjang and miso, if using) and cook, stirring, until the sauces are bubbling hot and mostly mixed into the oil.

6. Add meat back in (try and leave out any juice that may have accumulated), and mix well with sauce. Cook for another minute, then remove ginger slices. Add back vegetables and stir.

7. Add soy sauce, water and chicken broth (you may substitute 3 tablespoons water plus 1 tablespoon soy sauce if you don’t have chicken broth) and stir. Cook to heat.

8. Mix cornstarch with water, then stir into the skillet. Cook until sauce thickens. Add sesame oil to finish.

9. Slice cucumber thinly on the diagonal. Then take one little stack of cucumber slices at a time and cut thin matchsticks. Set aside for garnish.

10. Cook fresh noodles in boiling water (if you can’t read the directions, just know that fresh noodles cook quickly, so taste it after 3 minutes and check). Serve immediately, as the noodles get gummy and stick together as they cool. Top with meat sauce and garnish with slivered cucumber.



From:
http://chinesegrandma.com/2014/09/zha-jiang-mian/

aka zhájiàngmiàn (炸酱面)