Tag: Korean

Korean Potato Salad (Gamja Salad)

Ingredients

  • 3 Medium Russet Potatoes
  • 3 Hard Boiled Eggs
  • 1/2 Cup Uncooked Macaroni
  • 11 oz Canned Sweet Corn
  • 1/2 Cup English Cucumber – Halved, seeded, sliced
  • 1/3 Cup Carrots – Shredded
  • 1/2 Cup Kewpie Mayonnaise
  • 2 Tbs Mustard
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Onion Powder

Directions

  1. Make your eggs. Place the eggs in a small pot, fill with cold water, about 1 inch above the eggs. Bring to a rolling bowl over medium-high heat. Once boiling, cover, turn off the heat and leave for 11 minutes. When the eggs are done, put them in ice water, and let them sit for at least 14 minutes. Peel the eggs and remove the egg yolks from the whites. Chop the whites and set aside, place the yolks in a bag and put in the freezer to shave as a garnish.
  2. Make your macaroni. Bring a small pot of salted water to a boil and cook the macaroni for 8 to 10 minutes, or according to the package instructions. Drain the macaroni and set aside.
  3. Make your potatoes. Peel the russet potatoes and cut them into 1.5 inch pieces. Place them in a large pot and cover the potatoes with water, at least 1 inch above the potatoes. Bring the pot to a boil and boil the potatoes for 15 to 20 minutes. Checking the doneness of the potatoes often. Once tender, drain the potatoes, and let them sit for 5 minutes to cool slightly.
  4. After the potatoes have cooled slightly, place in a large bowl and mash the potatoes. While mashing, add the sugar, salt, white pepper, and onion powder.
  5. Add the kewpie mayo, mustard, chopped eggs, corn (drained), cucumber, carrots, and macaroni. Mix well and place in the refrigerator to cool.
  6. After about 2 hours, taste and adjust seasonings as needed. Serve chilled or at room temperature.
  7. Top with shaved egg yolk.

Egg Soufflé (Gyeranjjim)

Ingredients

  • 4 Eggs
  • 1 Green Onion – Chopped
  • 1 Cup Chicken Broth
  • 1/8 tsp Fish Sauce
  • Pinch of Salt
  • Pinch of Korean Red Pepper Flakes

Directions

  1. In a large bowl, beat the eggs well. Add the remaining ingredient and mix again.
  2. Pour the egg mixture into a small earthenware pot and place on the stove over medium-low heat. Cover and let it cook for 12 to 14 minutes.
  3. Remove from the heat and top with the remaining chopped green onions and a pinch of Korean red pepper flakes.

Kimchi Stew (Kimchi Jjigae)

Ingredients

  • 1 Tbs Vegetable Oil
  • 1 Cup Kimchi – Chopped
  • 2 Green Onions – Chopped
  • 1 1/2 to 2 Cups Chicken Broth
  • 1 Tbs Korean Red Pepper Flakes
  • 1 Garlic Clove – Minced
  • 1 Tbs Soy Sauce
  • 1/8 tsp Fish Sauce
  • 1/8 tsp Sesame Oil
  • 5 oz Tofu – Sliced

Directions

  1. In a large stone bowl, or small pot, heat the vegetable oil over medium-high heat.
  2. Once heated, add the minced garlic and Korean red pepper flakes and sauté for 1 to 2 minutes.
  3. Next, add the kimchi, one of the chopped green onions, and stir to combine. Sauté for another 3 to 4 minutes.
  4. Pour in the chicken brother, fish sauce, sesame oil, and soy sauce and bring to a simmer.
  5. Cover and simmer for 3 to 5 minutes.
  6. Uncover and add the sliced tofu. Cover and simmer for another 5 to 7 minutes.
  7. Remove from heat and uncover the lid. Add the remaining chopped green onion as a garnish and serve with white rice. Enjoy!!

Korean Hot Chicken

Ingredients

4 Chicken breasts – Butterflied into 8 thin breasts

Marinade

  • 3 Tbs Gochujang (Red Pepper Paste)
  • 3 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 2 Tbs Mirin
  • 1 Tbs Rice Wine Vinegar
  • 1 Tbs Ginger – Minced
  • 1 Tbs Gochugaru (Red Pepper Powder)
  • 1 Tsp Oyster Sauce
  • 2 Garlic Cloves – Minced

Directions

  1. In a small bowl, mix the marinade well.
  2. Add the chicken and marinade into a large ziplock bag or a container. Ensure the chicken is well coated and set in the refrigerator for at least 2 hours before cooking.
  3. Pre-heat your oven to High Broil. Let the oven heat-up for at least 10 minutes. Ensure that your top rack is on the highest level.
  4. Line a baking pan with aluminum foil, spray with cooking spray and place the chicken on the foil.
  5. Place the pan in the oven and broil for 7 to 9 minutes. Ensure that the chicken reaches at least 165 degrees (F) internal.

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Spicy Korean Chicken

Ingredients

  • 2 lbs Chicken breasts – thin cut (butterflied in half)
  • 4 Tbs Gochujang (Korean red pepper paste)
  • 4 Tbs Mirin
  • 4 Tbs Soy sauce
  • 2 Tbs Brown sugar
  • 2 Tbs Garlic – minced
  • 2 Tbs Ginger – minced
  • 2 Tbs Korean red pepper flakes
  • 1 Tsp Onion powder
  • 1 Tsp Black pepper

Directions

  1. Combine all of the ingredients besides the chicken in a bowl and mix well.
  2. Place the chicken in a large zip lock bag and cover with the marinade. Close the bag and mix to ensure all of the chicken is coated.
  3. Place in the refrigerator for at least 30 minutes or up to overnight.
  4. Place the top rack in your oven about 4 inches from the heating element. Set the oven to broil and preheat it on high.
  5. Cover a baking pan with aluminum foil.
  6. Place the marinated chicken on the aluminum foil and broil for 3 to 5 minutes per side, until the internal temperature reads 165 degrees (F). Keep an eye on the chicken because it will not take long to cook. Broiling time will vary depending on your oven.
  7. Serve it with rice, kimchi, kimchi fried rice (in photo), whatever else you would like. Don’t forget the fried egg!