hi! I'm sorry for having you all wait for so long! My Korean friend Lauren might be a bit busy at the moment, but I managed to find some authentic Korean recipes for you all!
The two recipes below were recommended by my Korean professor! Though she said shyly she isn't good at cooking (which I don't truly believe!^^), the following recipes were ones my professor and her mother use for their daily cooking! :
조개탕 'Jo-Gae-Tang'
{ Clam Soup with Assorted Vegetables }
Jogaetang is a refreshing stew made with fresh clams and assorted vegetables in a mild broth. The stew contains some portions of neck clams, soybean sprouts, tofu, and hot pepper. It is a popular dish in Korean bars and restaurants, and my professor said it would be best served with 청하 (a kind of Korean liquor which is sweet and refreshing) - it goes really well with 조개탕 she said!:)
RECIPE INGREDIENTS
• 12 little necked clams
• 1 stalk of green onion
• 1 red pepper or jalapeño
• 1 clove garlic
• Salt
• Black pepper
• Water
COOKING DIRECTIONS
1） Thoroughly wash and clean the clam shells and remove any visibile sediments.
2) In a large bowl/pot, add water and 2-3 teaspoons of salt. Place the clams in water and let it soak for at least 3 hours.
3) Cut green onion into 1-inch long pieces.
4) Cut the red pepper or jalapeño into match-stick sizes approximately 1-inch long.
5) Mince the garlic. Set all vegetables aside.
6) Discard the salt water and rinse clams once more. Put the clams into a pot and add 6 cups of water.
7) Bring pot to boil on high heat. When the clam shells start to open, lower heat to medium.
8) Add in green onion, red pepper, and minced garlic.
9) Season the stew with salt and black pepper, and bring it to boil once more. Serve hot!:)
Ojinguh Bokum is a spicy squid dish. Fresh squid are cut into bite-sized pieces then pan-fried with spicy gochujang (Korean red chili pepper paste) and gochugaru (Korean red chili pepper powder). Mushrooms, green onions, and carrots can also be added. Some may find Ojinguh Bokum spicy even when diluted with rice - a combination of Ojinguh Bokum and steamed white rice is also known as Ojinguh Dupbop, which is 'spicy squid over rice'.
RECIPE INGREDIENTS: SAUCE
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp gochujang (Korean red chili pepper paste)
• 1 tsp sugar
• 6 fresh garlic cloves, peeled and puréed
• 1 inch fresh ginger root, peeled and puréed
• 1 tbsp gochugaru (Korean red chili pepper powder)
• 1 tbsp sesame oil
• Salt and pepper
RECIPE INGREDIENTS
• 1 large or 2 small whole squid
• 4 stalks of green onions
• 2 large green/red chili peppers (jalapeño can be used as a substitute)
• 1 tbsp olive/vegetable oil
• 1 large carrot
• 3 large mushrooms
• Water, as needed
COOKING DIRECTIONS
1) Mix all sauce ingredients and set aside. Dilute with water as needed to control its spiciness.
2) Clean squid and wash well in cold water.
3) Cut head wing and tentacles from the squid's body cavity. Slit the squid body cavity open and flatten.
4) Cut squid into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2-inch sections.
5) Slit tentacle ring, flatten, and cut into desired biting pieces including head wing.
6) Wash vegetables in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables.
7) Preheat a large stir fry pan over high heat and add cooking oil.
8) First add carrots and onions and stir fry for around 1 minute.
9) Then add squid and green onions. Stir fry for 30 seconds.
10) Add sauce and stir fry for additional 2 minutes.
11) Sprinkle ground pepper to adjust taste.
12) Remove the pan from heat and toss around with sesame oil.
13) Serve hot!:)
For this Ojinguh Bokum recipe, my professor said her mother always loved adding some Korean rice cakes (떡볶이), and when cooking this dish, she would often put in more water so that she can make enough soup for everyone. After they've finished eating the squid and vegetables, her mother would also add some boiled noodles (소면) in the soup - that way, they will be able to enjoy the seafood and noodles together with the soup, which is nice!
For more Korean food recipes, my professor recommends this site: trifood.com
Sorry for the long post! I hope they will be of use some day...when there is a chance for you to cook some nice Korean food for your friends and family!:)
Both of these sound so delicious! I can't wait to try them out! Thanks for posting this or should I say kamsahamnida (I hope I spelled that right lol) :D
I recently found out about maangchi (I'm not sure if that's her real name) on youtube. She has some really good Korean recipes which are easy to follow!
然後按「加至主畫面」
The two recipes below were recommended by my Korean professor! Though she said shyly she isn't good at cooking (which I don't truly believe!^^), the following recipes were ones my professor and her mother use for their daily cooking! :
조개탕 'Jo-Gae-Tang'
{ Clam Soup with Assorted Vegetables }
Jogaetang is a refreshing stew made with fresh clams and assorted vegetables in a mild broth. The stew contains some portions of neck clams, soybean sprouts, tofu, and hot pepper. It is a popular dish in Korean bars and restaurants, and my professor said it would be best served with 청하 (a kind of Korean liquor which is sweet and refreshing) - it goes really well with 조개탕 she said!:)
RECIPE INGREDIENTS
• 12 little necked clams
• 1 stalk of green onion
• 1 red pepper or jalapeño
• 1 clove garlic
• Salt
• Black pepper
• Water
COOKING DIRECTIONS
1） Thoroughly wash and clean the clam shells and remove any visibile sediments.
2) In a large bowl/pot, add water and 2-3 teaspoons of salt. Place the clams in water and let it soak for at least 3 hours.
3) Cut green onion into 1-inch long pieces.
4) Cut the red pepper or jalapeño into match-stick sizes approximately 1-inch long.
5) Mince the garlic. Set all vegetables aside.
6) Discard the salt water and rinse clams once more. Put the clams into a pot and add 6 cups of water.
7) Bring pot to boil on high heat. When the clam shells start to open, lower heat to medium.
8) Add in green onion, red pepper, and minced garlic.
9) Season the stew with salt and black pepper, and bring it to boil once more. Serve hot!:)
오징어볶음 'O-Jing-Uh Bo-Kum'
{ Spicy Stir-fried Squid }
Ojinguh Bokum is a spicy squid dish. Fresh squid are cut into bite-sized pieces then pan-fried with spicy gochujang (Korean red chili pepper paste) and gochugaru (Korean red chili pepper powder). Mushrooms, green onions, and carrots can also be added. Some may find Ojinguh Bokum spicy even when diluted with rice - a combination of Ojinguh Bokum and steamed white rice is also known as Ojinguh Dupbop, which is 'spicy squid over rice'.
RECIPE INGREDIENTS: SAUCE
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp gochujang (Korean red chili pepper paste)
• 1 tsp sugar
• 6 fresh garlic cloves, peeled and puréed
• 1 inch fresh ginger root, peeled and puréed
• 1 tbsp gochugaru (Korean red chili pepper powder)
• 1 tbsp sesame oil
• Salt and pepper
RECIPE INGREDIENTS
• 1 large or 2 small whole squid
• 4 stalks of green onions
• 2 large green/red chili peppers (jalapeño can be used as a substitute)
• 1 tbsp olive/vegetable oil
• 1 large carrot
• 3 large mushrooms
• Water, as needed
COOKING DIRECTIONS
1) Mix all sauce ingredients and set aside. Dilute with water as needed to control its spiciness.
2) Clean squid and wash well in cold water.
3) Cut head wing and tentacles from the squid's body cavity. Slit the squid body cavity open and flatten.
4) Cut squid into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2-inch sections.
5) Slit tentacle ring, flatten, and cut into desired biting pieces including head wing.
6) Wash vegetables in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables.
7) Preheat a large stir fry pan over high heat and add cooking oil.
8) First add carrots and onions and stir fry for around 1 minute.
9) Then add squid and green onions. Stir fry for 30 seconds.
10) Add sauce and stir fry for additional 2 minutes.
11) Sprinkle ground pepper to adjust taste.
12) Remove the pan from heat and toss around with sesame oil.
13) Serve hot!:)
For this Ojinguh Bokum recipe, my professor said her mother always loved adding some Korean rice cakes (떡볶이), and when cooking this dish, she would often put in more water so that she can make enough soup for everyone. After they've finished eating the squid and vegetables, her mother would also add some boiled noodles (소면) in the soup - that way, they will be able to enjoy the seafood and noodles together with the soup, which is nice!
For more Korean food recipes, my professor recommends this site: trifood.com
Sorry for the long post! I hope they will be of use some day...when there is a chance for you to cook some nice Korean food for your friends and family!:)
Have a great day!