cookbook_eng_chapter5.pdf

92 Sundubu-Jjigae Soft Tofu Stew

94 Eolkeun-soegogiguk Spicy Beef Soup

90 Bukeoguk Dried Pollack Soup

96 Sagol-gomtang Beef Bone Soup

88 Soegogi-miyeokguk Seaweed Soup with Beef

Guk/JjigaeSoup/Stew

/

104 Naengi Doenjangguk Soybean Paste Stew with Shepherd's Purse

100 Doenjang Jjigae Soybean Paste Stew 98 Dwaejigogi Kimchi-jigae Kimchi Stew with Pork

102 Godeungeo Kimchi-jigae Kimchi Stew with Mackerel

89

Soegogi-miyeokguk Seaweed Soup with Beef

5

4

3

2

1

6

| 4

25g

150g

8

1

2

1/2

1/2

1

1. 4cm .

2. .

3.

, .

.

Tip! .

.

.

.

, .

INGREDIENTS | 4 portionsMareun miyeok (dried seaweed) 25g

soegogi (beef) 150g

8 cups of mul (water)

1 ts of dajin maneul (minced garlic)

2 Ts of gukganjang (soup soy sauce)

some sogeum (salt)

Gogi yangnyeom (beef seasoning)

1/ 2 Ts of gukganjang (soup soy sauce)

1/ 2 ts of dajin maneul (minced garlic)

1 Ts of chamgireum (sesame oil)

some huchuggaru (pepper)

RECIPE

1. Soak the seaweed in water. Wash it clean, and cut

them into pieces about 4cm long.

2. Slice the beef, and then season it.

3. Oil a pot, stir-fry the seasoned beef in it, and then boil

it with the soaked seaweed, water, and garlic. Season

with salt and soup soy sauce.

Tip!Seaweed is very good for pregnant women to eat. When serving

it to her, cook with big seaweed with the stems not chopped up.

We also tend to eat it on birthdays.

When students take tests, however, they do not eat this soup.

They say that eating it will cause them to fail exams because

miyeok is slippery.

91

Bukeoguk Dried Pollack Soup

5

4

3

2

1

6

| 4

1(150g) 80g

8

1

1

4

1

1

10 ~15

(1010cm) 1

1/4

4

1. .

, 5~10

.

2. ,

3cm .

3. 2 ,

.

4. .

1. .

2.

.

3. ,

.

INGREDIENTS | 4 portions1 bukeo (dried pollack) 150g or bukeo chae (torn

pollack) 80g


some gukganjang (soup soy sauce)

1 Ts of milgaru (flour)

1 dalgyal (egg)

4 silpa (chives)

Bukeo yangnyeom (dried pollack seasoning)



some huchuggaru (pepper)

Myeolchi-gukmul (anchovy broth)

10~15 gukmulyong myeolchi (big sized anchovy)

1 sheet of dasima (kelp) (1010cm)

1/ 4 piece of yangpa (onion)


RECIPE

When using whole pollack

1. In a pot, boil the anchovy broth with its ingredients and

water. After it is well boiled, scoop up the kelp. Keep

boiling the anchovies and the onions for about more 5~10

minutes. Afterwards, strain the ingredients out with a

sifter, and put the broth aside.

2. After wrapping the pollack in a wet cloth, remove its skin

and bones, tear it into 3cm long pieces, and season.

3. Coat flour on the pollack from step number 2. Dip it into

the whipped egg (egg that has been broken and stirred),

and then put them into the boiling broth.

4. When it boils up, add diagonally sliced chives, and boil

one more time.

When using shredded pollack

1. Make the broth in the same way as in the method for

whole pollack.

2. Lightly wash the shredded pollack. Squeeze out the water,

put it into the broth, and boil together.

3. Add the green onions. Stir in the whipped egg.

93

Sundubu-jjigae Soft Tofu Stew

5

4

3

2

1

| 4

400g

150g

150g

1

2

1

1/2

1

1

1

1.

.

2. .

3. .

4. ,

.

5. .

.

Tip! .

,

. ,

.

INGREDIENTS | 4 portionsSundubu (soft tofu) 400g

jogae (clam) 150g

gul (oyster) 150g

1 root of daepa (green onion)

2 cups of ssalddeumul (used water from washing rice)

Jjigae yangnyeom (stew seasoning)


1/ 2 ts of sogeum (salt)

1 Ts of gochutgaru (red chili powder)

1 Ts of dajin maneul (minced garlic)


RECIPE

1. Remove the debris from the clams in salt water. Wash

the oysters in lightly salted water by shaking them.

Strain the water by using a sifter.

2. After washing the green onions, cut them diagonally.

3. Mix all the stew seasonings together.

4. After oiling the bottom of the earthen pot (ttukbaeki)

to prevent sticking, put in the clams, oysters and stew

seasonings.

5. Put in the soft tofu, and then pour the ssalddeumul.

When the stew boils, put in the green onions, boil one

more time, and serve.

Tip!Ssalddeumul is water that was used from washing rice.

It has all sorts of nutrients from the rice including starch, so it is

better to use ssalddeumul for flavor instead of plain water. When

washing rice, throw out the water from the first washing and use

the water from the second washing.

95

Eolkeun-soegogiguk Spicy Beef Soup

5

4

3

2

1

| 4

300g

200g

1

1

100g

1

1

1

7

1/2

1

1/4

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,

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5.

.

6.

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INGREDIENTS | 4 portionsMu (radish) 300g

soegogi satae (beef shank) 200g

1 Ts of Chamgireum (sesame oil)

1 Ts of sikyongyu (oil)

daepa (green onion) 100g

1 cheongyang gochu (spicy green chili)

1 Ts of gulgeun gochutgaru (rough red chili powder)



1/2 ts of sogeum (salt)

1 ts of gukganjang (soup soy sauce)

1/4 ts of huchuggaru (pepper)

RECIPE

1. Slice the radish and the beef into flat squares.

2. Diagonally cut the green onion and cheongyang chili.

3. Oil a pot with sesame oil, and then stir-fry the beef in it.

Add the radishes and stir-fry some more. Add red chili

powder and minced garlic and continue to stir-fry.

4. Boil the cooked ingredients with water and cheongyang

chili.

5. Reduce the heat to low when the soup is boiling. Allow

the soup to brew, and skim off the foam.

6. When the radishes have been cooked so they look clear,

put in the green onions and boil one more time. Season

with red chili powder, soup soy sauce, and salt.

96

106 7 8 9

1 2 3 4 5

97

Sagol-gomtang Beef Bone Soup

INGREDIENTS | 4 portionsSoegogi yangjimeori (beef brisket) 400g

sagol (beef bone) 400g

2 daepa (green onion)

2 roots of tong-maneul (whole bulb of garlic)

somyeon (plain noodle) 100g

Gogi yangnyeom (beef seasoning)


2 ts of sogeum (salt)

4 Ts of dajin pa (minced green onion)


1 ts of huchuggaru (pepper)

some chamgireum (sesame oil)

RECIPE

1. Wash the beef bone and reduce the blood in cold water for an hour.

2. Cut half of the cleaned green onion's root in small pieces, and chop the rest into larger, 6cm

pieces.

3. Put the bones, the bigger pieces of the green onions, and the whole garlic in a large pot. Add

plenty of water, and boil uncovered.

4. About 20 minutes after, turn the heat down, slowly boiling the meat until it is soft and cooked.

5. After many hours, when the broth has been brewed, scoop out and save the ingredients. Cool

the soup and skim off the grease.

6. Thinly slice the brisket, and then evenly season with minced green onion, minced garlic, salt,

pepper, soup soy sauce, and sesame oil.

7. Boil the soup over medium heat for 10 minutes with seasoned beef.

8. Salt with soup soy sauce or salt, keeping it bland.

9. Boil the noodles, and wash them in cold water. Drain the cold water from the noodles and put

them in the bowl with soup and the ingredients from step number 5. Serve.

Tip!It is also good to chop up the brisket and eat it with soup instead of seasoning.

Doing so requires salt and minced green onion that are added separately if you like.

| 4

400g

400g

2

2

100g

2

2

4

2

1

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2. 1/2 6cm .

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99

Dwaejigogi Kimchi-jigae Kimchi Stew with Pork

3

2

1

| 4

350g

50g

10g

1/2

3

2

1. , 2cm

.

2. .

3. .

4.

.

INGREDIENTS | 4 portionsKimchi 350g

dwaejigogi (pork) 50g

pa (green onion) 10g

1/2 ts of dajin maneul (minced garlic)


2 ts of saeujeot (salted shrimp sauce)

RECIPE

1. Remove the kimchi liquid from kimchi. Shake out the

seasoning from the kimchi and cut it into 2cm long

pieces.

2. Cut the pork into chunks, and put them with the kimchi

in a pot.

3. Diagonally cut the green onion, and mince the garlic.

Put these in the pot, too.

4. Add water and salted shrimp sauce into the pot. Boil

until the kimchi turns soft.

100

5 6 7

1 2 3 4

101

Doenjang Jjigae Soybean Paste Stew

INGREDIENTS Yuksu (broth)

2 Ts of mareun saeu (dried shrimp)

2 Ts of myeolchi (anchovy)

dasima (kelp) 10cm


Geondeogi (chunk)

aehobak (zucchini) 50g

gamja (potato) 50g

dubu (tofu) 80g

2 pieces of pyogobeoseot (shiitake mushroom)

soegogi (beef) 50g

2 pieces of cheongyang gochu (spicy green chili)

1 piece of bulgeun gochu (red chili)

pa (green onion) 50g

yangpa (onion) 50g

1/2 ggotge (blue crab)


1 ts of gochujang (red chili paste)

4 Ts of doenjang

1 Ts of cheongju (sake)

RECIPE

1. Cut the zucchini into 1.5cm cubes after removing the seeds. Cut the green onion, spicy

green chili, and red chili into 1cm long pieces.

2. Cut the potatoes, tofu, shiitake mushrooms, beef, and onion into 1.5cm pieces. Divide the

crab into 4 equal parts, and then into bite sized pieces.

3. After boiling the cold water and kelp, scoop them out after 3 minutes. Afterwards, boil the

dried anchovy and shrimp for 5 minutes. Scoop them to make broth.

4. Mash soybean paste and red chili paste in the broth, put minced garlic, zucchini, potato,

tofu, shiitake, beef, spicy green chili, red chili, green onion, onion, and crab. Boil.

5. Turn the heat down when the soup boils up, and then skim off the foam. Boil one more

time, adding sake.

2

2

10cm

3

50g

50g

80g

2

50g

2

1

50g

50g

1/2

1

1

4

1

1. 1.5cm . , ,

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103

Godeungeo Kimchi-jigae Kimchi Stew with Mackerel

5

4

3

2

1

6

1

300g

100g

3

3

1

1

1

1/4

2

1

2

2

10cm

4

1. 3cm .

2. 4cm .

3. .

4. , 3

.

5 .

5 . , ,

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.

6. , ,

, .

INGREDIENTS 1 Kodeungeo (mackerel)

baechu kimchi 300g

daepa (green onion) 100g

3 pieces of cheonghang gochu (spicy green onion)

3 Ts of gulgeun gochutgaru (rough red chili powder)


1 Ts of seoltang (sugar)

1 Ts of cheongju (sake)

1/ 4 ts of huchuggaru (pepper)

2 Ts of deulgireum (perilla oil)

1 Ts of sikyongyu (oil)

Yuksu (broth)

2 Ts of mareun saeu (dried shrimp)

2 Ts of myeolchi (anchovy)

dasima (kelp) 10cm


RECIPE

1. Remove the innards of the mackerel, and then cut the

mackerel into 3cm long pieces.

2. Remove the seasoning in the baechu kimchi and cut it

into 4cm pieces.

3. Diagonally cut the green onion and spicy green chili.

4. After boiling cold water and kelp in a pot, scoop them

after 3 minutes. Afterwards, put in the dried anchovy

and dried shrimp, boiling for 5 minutes. Scoop them up

to make broth.

5. Stir-fry the baechu kimchi, minced garlic, sugar, pepper,

and red chili powder in another pot with perilla oil and

oil. After that, pour the broth and boil over low heat.

6. Put in the mackerel, green onion, and spicy green chili

when the kimchi turns clear. Boil again with sake.

105

Naengi Doenjangguk Soybean Paste Stew with Shepherd's Purse

200g

50g

8(50g)

2

3

2

1/2

1

1

1.

, .

2. 4cm , 4cm

.

3.

.

4. .

.

5.

.

6. , , ,

.

INGREDIENTS Naengi (shepherd's purse) 200g

soegogi (beef) 50g

8 mosijogae (short-necked clam) 50g


3 cups of ssalddeumul (used water from washing rice)

2 Ts of doenjang (soybean paste)

1/ 2 Ts of gochujang (red chili paste)


1 root of daepa (big green onion)

RECIPE

1. Clean the shepherd's purse's roots and stems, and

parboil them in salt water. Squeeze out excess water

from the shepherd's purse after washing with cold

water.

2. Slice the beef into thin 4cm long pieces, and slice green

onion into 4cm pieces as well.

3. Wash the clams by strongly scrubbing them. Remove

the mud by soaking them in salt water.

4. Boil the clams with cold water in a pot until they open.

Scoop them and strain the broth through a cotton cloth.

5. Pour the ssalddeumul in a pot, and add the soybean

paste and red chili paste so they won't be chunky. Add

the beef when it boils.

6. Boil it a little, and then add the clam broth, shepherd's

purse, green onion, garlic, and clam. When it boils

again, skim off the foam.

5

4

3

2

1

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