Archive for the ‘: KOREAN’ Category
Potato & Soy Sauce Side (Gamja jorim / 감자조림)
July 8, 2019 Lee
Leave a comment

Potato & Soy Sauce Side (Gamja jorim / 감자조림)

Adapted from an internet recipe.
This is a Korean side dish and it sounds very good, on my to make list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine Korean
Servings 4 servings

Ingredients
  

  • 2-3 medium potatoes
  • 2 cloves garlic, smashed and minced
  • ½ cup onion, diced
  • 1 tablespoon extra light olive oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar, or honey
  • ½ cup water, and as needed
  • 1 tablespoon sesame oil
  • white sesame seeds, as desired, for garnish

Instructions
 

  • Wash and peel the potatoes, and slice into ¾ inch cubes until you have about 2½ cups of cubed potatoes. Place the potatoes in a strainer and run under colder water, and toss them around. Rinse the potatoes for 30 seconds or so to remove some of the starch, set aside to drain.
  • Heat a non stick pan on medium heat with the olive oil, when hot, add the onion and saute until the onion is translucent.
  • Add the potatoes to the pan and saute until the potatoes start looking translucent, stirring often.
  • Add the water, soy sauce, and sugar and stir to mix into the potatoes. Stir often so the potatoes do not burn, and cook until the potatoes are form tender and the liquid is evaporated. Adding more water as needed.
  • When the potatoes are tender and cooked through, remove from heat and drizzle on the sesame oil and mix in.
  • Pour the potatoes into a serving bowl and sprinkle with sesame seeds as desired for garnish.
  • Serve as a side with any meal or enjoy as is.
: KOREAN,POTATOES,SIDES
Mayak Gyeran (Korean Marinated Eggs)
June 15, 2019 Lee
4 Comments

Mayak Gyeran (Korean Marinated Eggs)

Khanthary Singnhoth, United States.
This recipe comes from a good Lao friend and sounds like an excellent side dish. Now for that name, the literal translation is Drug Eggs, and the drug part is tacked onto recipes that have an 'addictive appeal' to them, certainly no drugs are used in this, but that is a catchy name if one speaks Korean. I look forward to testing this recipe out. This recipe assumes you have hard or soft boiled eggs on hand, if not, there is shortcuts for basic stove top and steamed eggs. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Passive Time 1 day
Total Time 1 day 10 minutes
Course Side
Cuisine Korean
Servings 6 servings

Ingredients
  

  • 6 hard or soft boiled eggs, peeled, Shortcut
  • 1 red Bird's Eye chili, sliced, optional
  • 1 green Bird's Eye Chili, sliced, optional
  • 3 spring onions, sliced
  • 3 cloves garlic, smashed and minced
  • ½ cup water
  • ½ cup light soy sauce
  • ½ cup honey, or rice syrup if you have it
  • white sesame seeds, as desired

Instructions
 

  • For the eggs, when peeling the eggs, make sure the whites stay intact with no tears or yolk exposed. An exposed yolk will normally turn to mush when marinated, and no one likes that. Once the eggs are peeled, set them aside.
  • For the chilies, these are Thai chilies, you can just cut off the stem and slice as is or you can slice lengthwise and remove the seeds, totally up to you.
  • In a quart jar or other sealable container, add the chilies, spring onion, garlic, water, soy sauce, honey or rice syrup, and a spoon or two of sesame seeds and whisk together.
  • Lower the eggs carefully into the jar, making sure all the eggs are covered with the liquid. If not covered, just add some more water until they are fully covered. Place the lid on the jar and place in the fridge to marinate for 24 hours.
  • After 24 hours, serve as a side dish with any Asian meal.

Notes

Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Eggs (Rice Cooker).
: KOREAN,EGGS - ALL,Eggs - Chicken,SIDES
Omurice (오므라이스)
May 4, 2018 Lee
Leave a comment

Omurice (오므라이스)

Adapted from an internet recipe.
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Korean
Servings 2 servings

Ingredients
  

  • ½ medium onion, finely diced
  • 1 spring onion, finely chopped
  • 1 small carrot, finely chopped
  • 120 grams ground pork, or beef, or chicken, or shrimp, (4 oz)
  • 1 tablespoon soy sauce
  • 1½ tablespoons ketchup, plus more for garnish
  • salt and pepper
  • olive oil, for frying
  • 1¼ cups cooked rice, average ¾ cup per serving
  • 4 eggs

Instructions
 

  • Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  • Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  • Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  • When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  • Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  • Drizzle some ketchup on the top of each and serve.

Notes

Low cost.
* Best Value $1 or Less per Serving,: KOREAN,EGGS - ALL,Eggs - Chicken,Eggs - Duck