Korean Recipe : How to Make Soon Du Bu Jji Gae

Soon Du Bu is a form of traditional Korean soup that is made with tons of tofu. There are many variations of making this dish, and every one of them is immensely popular in the Korean community. Probably the most famous variation of soon du bu consists of lots of tofu, some mushrooms, and shrimp. There are many ways to prepare this dish with the same ingredients, but here's a good method I found out.

First you'll need to get the ingredients. Most Soon du bu consist of tofu. In this recipe, we will use silken tofu. Silken tofu is a softer type of tofu with a much smoother texture. For this recipe, we will also need: onions, red pepper powder, red pepper paste, shrimp (peeled or unpeeled, it's up to you), anchovies(dry), a couple eggs, and mushrooms.

First, get a large pot and fill it at least halfway with water. Then add your anchovies and boil the water for a good ten minutes. Then take the anchovies out. This will be the starting broth for our soon du bu.

Next, while the broth is boiling, add the red pepper paste and the tofu. We need to add these first so that they're fully mixed and fully cooked. Bring the heat down to a simmer for about 5 minutes.

Next, add in all of the other ingredients except the eggs. Cook these for a good 10 minutes so that all the ingredients are fully cooked.

Once these ingredients are done cooking, add in the eggs and mix it completely so that in every serving, there is some egg.

Then cook it briefly, and you're done! Now, simple serve it with rice and enjoy. It's a simple dish that doesn't take that long to make, but if made correctly, it'll be one of the best soon du bu jji gae's you'll have eaten outside of Korea.

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12 dried anchovies
1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
100 grams of beef, 1 cup of mixed seafood, 3 shrimp
2 green onions, 1 green chili pepper
2-5 tbs of hot pepper flakes
olive oil, sesame oil, 2 tubes of soon du bu
2 tbs of fish sauce, and 2 eggs
Prepare stock to make tasty sundubu:

Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
Set aside the stock and take out the mushrooms and chop them into small pieces.
Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
Chop 100 grams of beef and put it into the pot and stir it.
Add the chopped shiitake mushroom and stir it.
Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
*tip:
2 tbs—mild
3 tbs—medium
4 tbs—hot
5 tbs (1/4 cup)—suicidal hot ! : )
Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
Add 1 cup of mixed seafood and 3 shirimp.
Add 2 tbs of fish sauce.
Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
When it boils, add 2 chopped green onions and 1 green chili pepper.
Crack eggs and drizzle some sesame oil before serving.
sundubu

Enjoy it!

How to Make Galbi Jjim- Korean Recipes

This is another classical dish in the Korean recipe books. Galbi Jjim is a variation of Korean beef stew. It doesn't contain as much liquid as the other stews and can take only half an hour to make. Galbi Jjim is made from short ribs, and it doesn't require many ingredients, so it's simple to cook as well. Here's how to make Galbi Jjim.

To make Galbi Jjim, you're going to need: short ribs, soy sauce, sesame oil, potatoes, carrots, a bit of garlic (or a lot, depending on your taste buds), and a bit of sugar.

First, we're going to have to prepare all the ingredients. We'll start off with the short ribs. Shave off as much of the fat that you can from the short ribs, rinse it in water, and pat it dry. Next, we're going to chop up the potatoes and carrots into chunks. For this dish, it's better for the potatoes to be a relatively large size and the carrots relatively small.

After you are done preparing the ingredients, it's time to start cooking. Get a large pot and put in all of the listed ingredients with water. Put enough water to cover most of the ingredients, but not all. The meat and the vegetables will absorb the surrounding heat and will get cooked in due time. Also, we're able to put in all the ingredients at once because they all take about the same time to get thoroughly cooked.



Main ingredients
2 lb 3 oz Beef Short Ribs for Braising, Jjim Galbi 찜 갈비 (includes bone weight)
1 Potato 감자
5 oz Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
½ Onion (Medium) 양파
4 Green Onion 파
6 clove(s) Garlic Clove (whole) 통마늘
6 tbs Soy Sauce (regular) 왜간장
3 cups Water 물
½ tsp Black Pepper 후추
3 tbs Mul Yeot / Malt (Maltose) Syrup 물엿 (can use sugar or honey instead)

optional garnish
½ tsp Sesame Seeds 깨 (optional)
1 tbs Chopped Green Onion 다진파

optional ingredients to kick it up a notch
3 tbs Cheongju, Korean Rice Wine 청주 (can use white wine instead)
4 oz Korean Radish 무
2 oz Shiitake mushroom 표고버섯
4 Dried Red Chili Pepper 마른고추

Bring the heat to a medium to medium high and let it cook with the top on. This lets the meat get moist and absorb all of the flavors in the pot.

While the beef stew is simmering, occasionally stir the stew so that it doesn't stick to the bottom of the pot and become inedible. You can tell that the dish is done when you're able to pull the meat from the bone easily. Now simply serve it to your friends and family and watch their faces lighten up from eating a delicious Korean beef stew.

If you can, you can teach others to make it as well so that they can make it in their own homes.

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How to Make Nice Korean Kimchee

Korean Kimchi (sometimes spelled kimchee) has become very popular worldwide. It is fairly expensive to buy in stores, however, you can make your own for a fraction of the costs. Best of all, when you make your own you can adjust the flavors to suit your own taste. It is quick and easy to make.

So, what is kimchi? It is fermented cabbage that has been seasoned with salt and hot pepper flakes. Many people add other flavors such as garlic, sugar or fish sauce. Chinese cabbage or Napa cabbage is generally used although I have made it with ordinary cabbage and it comes out very good. But, you really should use Napa cabbage since that is the traditional way. Most all varieties of cabbage are relatively low cost and available year round.

Traditional kimchi is salty and spicy however since you are making your own, you can have it any way you prefer. If you do not like spicy food just eliminate the hot pepper in the recipe. Or if you like a little or lot spicy simply adjust the amount of ingredients.

Here is the recipe:

Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic, minced
* 1/2 inch piece of ginger, peeled and minced
* 1/3 cup Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions, sliced length way

Directions
You will need one large bowl, a smaller bowl, a colander and a glass jar for storage.

1. Put the cabbage in a colander set over a bowl, or in the sink. Toss the cabbage with the salt using your hands. Let the cabbage set undisturbed for one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In the small bowl, mix the remaining spice ingredients.
4. Pour the spice mix over the cabbage in a large bowl and toss the cabbage to coat thoroughly with the spice mix.
5. Pack the cabbage in a large glass jar and seal.
6. Store in the refrigerator

To enhance the flavor you may try adding a teaspoon of sugar into the mix, some Asian garlic Chile paste, and/or a teaspoon of fish sauce.

Your kimchi can be eaten the next day but the longer it sets the more flavor will intensify and some fermentation will develop. Store in the refrigerator below 40 degrees F.

Be aware that this kimchi is not preserved like canned food in a hot water bath. Generally, it will lasts in the refrigerator longer than you can resist eating it all but, as with any food, if an unpleasant odor or off color develops toss it out. Note that kimchi has an unusual odor even when fresh so be sure to familiarize yourself with the normal odor of fresh kimchi.

Finally, do not be afraid to experiment a little. If you ruin a batch, you have not lost a lot. You can make as little as one pint just to experiment with. I have tried adding dill weed, cinnamon, chili powder, fajita seasoning, bread and butter pickle mix and various other concoctions...most of which I threw out. My personal taste favors the recipe above with a pinch of sugar.

Korean Sushi Recipe - How to Make Gimbap

Gimbap is the Korean version of the traditional Japanese dish, sushi. Gimbap is literally "seaweed rice" in Korean. You can have a variety of ingredients and it's simple to make. You can also get a lot of people together to make it. In Korea, it's traditional for mothers to have some quality talk while making gimbap. Here's how to make this dish.

For this version of gimbap, we will use the following ingredients: rolling seaweed (the other type of seaweed is brittle and is not suitable for gimbap, rice, crab meat (in the Korean dish, imitation crab meat is more widely used because real crab meat is too expensive), spinach, pickled radish, sausage(or spam), fishcake, carrots, and a bamboo mat.

Before we start cooking, we need to prepare the ingredients. The imitation crab meat we can leave alone because it's already prepackaged. As for the spinach, blanch the spinach and chop it into small pieces. As for the pickled radish, sausage, fishcake, and carrots, thinly slice them so that you can put a little bit of each into each roll.



Now it's time to actually make the gimbap. Take out a sheet of seaweed and spread rice over it. Leave about and inch and a half on the top of the seaweed so that you can roll it up easily. Put a little bit of each ingredient on a single line and roll it up using your bamboo mat. To keep the ingredients from spilling out, hold them in with your thumb as you are rolling the seaweed.

That's it for making gimbap. It's inexpensive to make and filling. Teach this easy recipe to your friends so that they can each make their own gimbap.

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