Korean Steamed Dish (Beef)

Galbijjim 갈비찜

Galbijjim or kalbijjim is a variety of jjim or Korean steamed dish made with galbi (갈비, short rib). Beef galbi is sometimes referred to as "gari" (가리), so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).

In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings (밤단자), chicken jjimand autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.

Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat till the bone to allow seasoning to seep in. Surplus fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt (깨소금), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring from time to time. When the meat is almost cooked additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts and boiled once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of the dish. Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap(합, bowl with cover).

There is a galbijjim street in the district of Dongin-dong, Daegu, in South Korea. It is known as the original home of hot and spicy galbijjim (매운갈비찜), as a restaurant owner served the first plate of hot and spicy galbijjim as anju for makgeolli in 1972. The district still maintains its reputation as being the place to go for tasty galbijjim.

Jong-galbijjim (종갈비찜) is a variety of pork galbijjim from the Gyeonggi-do region. Pork ribs are marinated in ginger juice, soy sauce, minced garlic, sesame oil, ground sesame with salt, and pepper. The dish is cooked on a high flame and the sauce is reduced accordingly.

Ingredients:

2 lbs (about 1 kg) of beef short ribs

water

cooking wine

soy sauce

black pepper

brown sugar

garlic

green onion

onion

sesame oil

carrots

radish

shiitake mushrooms

mulyeot (corn syrup)

Directions:

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
5. Throw away the boiling water and clean the pot.
6. Place the clean  beef short ribs in the pot.
7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.Add it to the short ribs in the pot.
8. Boil it over medium heat for 20 minutes.
9. While it boils, you can prepare the other ingredients:
• Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
• Cut the soaked shiitake mushrooms into bite size.
  *tip: You can add several skinned chestnuts and gingko nuts
10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
13. Transfer galbijjim to a platter before serving.

~~~≧◠●◠≦~~~

Korea's Pork Belly Barbeque

Samgyeopsal-gui 삼겹살구이

Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is often dipped into a spicy pepper paste.

The literal meaning of the word is “three (sam; 삼) layered (gyeop; 겹) flesh (sal;살)”, referring to what appears to be three layers that are visible in the meat. One can also find ogyeopsal (오겹살), with o meaning “five”.

According to a 2006 survey by Agricultural Cooperatives in Korea (농업협동조합), 85% of South Korean adults surveyed stated their favorite pork issamgyeopsal. The survey also showed 70% of recipients eat the meat at least once a week. The high popularity of samgyeopsal makes it one of the most expensive parts of pork. South Korea imports wholesale samgyeopsal from Belgium, the Netherlands, and other countries for the purpose of price stabilization as imported pork is much cheaper than domestic.

The South Korean government planned to import 70,000 t of samgyeopsal with no tariff in the second half year of 2011. Thus, importation of samgyeopsalwas expected to expand.

Samgyeopsal is popularly consumed both at restaurants and at home, and also used as an ingredient for other Korean dishes, such as kimchi jjigae.

The most common accompaniments for samgyeopsal are lettuce (sangchu; 상추) and sliced raw garlic, but very often the meat is served with other accompaniments, such as perilla leaves (kkaennip; 깻잎), sliced green chili peppers, shredded green onions, sliced raw onions, and aged kimchi (mugeunji; 묵은지). Garlic, onions, and kimchican be either grilled with the meat or consumed raw with the cooked meat. Mushrooms, such as button mushrooms or oyster mushrooms, are also grilled with the meat.

Samgyeopsal is almost always served with at least two kinds of dipping sauces. One is ssamjang (쌈장), a paste consisting of chili paste (gochujang; 고추장), soybean paste (doenjang; 된장),sesame oil (참기름), and other ingredients; the other is gireumjang (기름장), made with salt and sesame oil, sometimes also with a small amount of black pepper. Usually ssamjang is used when a diner eats samgyeopsal with vegetable accompaniments, and gireumjang when a diner wants to taste the cooked meat itself.

Prior to consumption, the large slice of the pork belly is cut into smaller pieces with scissors. A common way to consume samgyeopsal is to place a slice of the cooked meat on a leaf of lettuce or a perilla leaf or both, with some cooked rice and ssamjang, and to roll it up in the leaf and eat it. It is usually called sangchu-ssam (상추쌈). Cooked rice and other foods wrapped in Korean lettuce can also be called sangchu-ssam. Any combination of the vegetable accompaniments mentioned above can be added to the roll according to preference, the most popular is sliced garlic. Many people also add in kimchi, mushrooms, bean sprouts, and grilled onions. Usually, different types of banchan are added. Part of the reason so many people enjoy this food is they can customize it to their liking.

Ingredients:

3 pounds of pork belly (fresh or pre-sliced frozen)

Green onion salad (pajeori):

• 14-16 green onions (about 5 cups), sliced thinly
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoon hot pepper flakes (gochugaru)

Doenjang-gochujang dipping sauce (my special kind of ssamjang I make for samgyeopsal-gui):

• ¼ cup doenjang
• 1 green onion, chopped
• 1 garlic clove, minced
• 2 tablespoon gochujang
• 2 teaspoons sugar
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil

Vegetables:

• 1 bunch of lettuce, washed and drained
• 2 dozens of perilla leaves (optional), washed and drained
• 2 carrots, cut into bite size sticks
• 1 English cucumber, cut into bite size sticks
• 7-8 green chili peppers, chopped
• a dozen of raw garlic, sliced
• 1 large onion, cut across into ¼ size pieces

Directions:

1. Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.

Make green onion salad

1. Soak shredded green onion in cold water for 5 minutes. Rinse and drain.
2. Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside.
3. Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.

Make ssamjang (dipping sauce)

1. Combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and sesame oil in a bowl and mix well. Set aside.

How to cook:

1. Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
2. Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little crispy. Keep cooking and turning them over until both sides are crispy.
3. As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can take the pieces from this plate, or if they’re too hungry they can take them right off the grill!
4. Eat, but keep cooking!

Jigeum yoli 지금 요리

Korea's Stir Fry Marinated Chicken

Dak Galbi 닭갈비

Dak galbi, also romanized dalk galbi, is a popular Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions, perilla leaves, and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chunchŏn dak galbi.

It is said that dak galbi appeared after the late 1960s as an inexpensive anju (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the comparatively expensive gui dishes which are grilled over charcoal. The dish has spread to Chunchŏn's main districts, where the livestock industry thrives and offers fresh ingredients with no need for refrigeration. There is a street known as dak galbi golmok (dak galbi alley) which has a high concentration of dak galbi restaurants. Due to the city's northern location, it is a common destination for conscripted soldiers on leave.

It is also a popular dish for university students who are on a low budget, as dak galbi is relatively cheap and served in abundance. It earned the nickname "commoners' galbi" or "university student's galbi" back in the 1970s.

Despite the fact that its name means chicken ribs, there is no rib meat in dak galbi.

The city of Chunchŏn has held an annual autumn festival dedicated to dak galbi since 2005.

Ingredients:

1 pound of deboned drumsticks (the video shows how to debone them), or chicken breast
3 tablespoons of soy sauce
10 cloves of peeled garlic, minced
1 tablespoon minced ginger
¼ cup hot pepper paste (gochujang)
⅓ cup hot pepper flakes (gochugaru)
½ cup cooking wine (mirim) or water-sugar solution (½ cup water and 1 teaspoon sugar)
½ teaspoon ground black pepper
1 pound cabbage, rinsed, cut into bite sized pieces
1 medium onion (about 1 cup), sliced
5 oz (1cup) rice cake (garaeddeok), cut into 2 inch long pieces
5 oz (1 cup) sweet potato, peeled and sliced into bite sized pieces
1 small carrot (½ cup), sliced
2 green chili peppers, sliced
2 dozen perilla leaves

Directions:

1. Cut the chicken into bite size pieces and put them into a bowl. Mix with 1 tablespoon soy sauce and  ground black pepper by hand or a spoon. Set aside.
2. Prepare the sauce by combining garlic, ginger, hot pepper paste, hot pepper flakes, 2 tablespoons of soy sauce, and cooking wine in a bowl. Mix it well with a spoon. If you  use a food processor, blend it until creamy for about 1 minute.
3. Prepare a large, shallow, and wide pan or a grill for the dak galbi. Spread the cabbage on the bottom of the pan. Add the onion, green chili pepper, carrot, rice cake, and sweet potato.
4. Add the perilla leaves on top. You can cut them a few times or place the leaves whole. The leaves will shrink when cooked, so don’t be afraid to be generous!
5. Put the marinated chicken in the center of the pan, on top of the vegetables. Put the sauce on top.
6. Cover and cook over medium high heat for 2 to 3 minutes. Stir with a wooden spoon so the pan doesn’t burn and the ingredients and sauce mix evenly.
7. Lower the heat to medium and cover. Cook for another 20 minutes, or until it’s done. Keep stirring with a wooden spoon.
8. Now you can eat. The cabbage will cook first, followed by the rice cake, chicken, and sweet potato, so eat in that order. Keep the heat low during the meal. Cook, stir, eat, and talk. The pieces will be hot, so be careful! If the dakgalbi becomes totally cooked, turn off the heat.
9. When it’s almost totally finished, add some rice and chopped kimchi to what’s left on the grill and stir with a wooden spoon over medium heat for a few minutes. Serve in separate bowls, or give everyone a spoon and let them eat from the pan together.

Delicious~ (─‿‿─)

Korean Beef Barbeque

Bulgogi 불고기

Bulgogi is a Korean dish that usually consists of grilled marinated beef. It is listed at number 23 onWorld's 50 most delicious foods readers' poll compiled by CNN Go in 2011.

The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated meat, cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.

Bulgogi is believed to have originated from Goguryeo, when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani (너비아니), meaning "thinly spread" meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.

Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten together.

Bulgogi is served in barbecue restaurants in Korea, and there are bulgogi flavoured fast-food hamburgers sold at many South Korean fast-food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese. It is similar to a teriyaki burger in flavour.

The October 2011 issue of Jamie magazine featured a stall selling bulgogi steak baguettes outside Arsenal FC's Emirates Stadium. The same stall was featured in Nicholas Lander's food column in the Financial Times in October 2012. Texas Rangers outfielder Shin-Soo Choo endorsed bulgogi in an advertisement in the March 12th, 2014 issue of The New York Times.

Ingredients:

1 pound of beef tenderloin

sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

Marinade (for 1 pound of beef):
½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 teaspoon minced ginger
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot

Directions:

1. Mix all the marinade ingredients in a bowl.
2. Add the sliced beef and mix well.
3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.

For Vegetarians:
Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.

1. Soak the dried shiitake mushrooms in warm water for several hours until they’re soft.
2. Squeeze out any excess water and slice each mushroom thinly.
3. Slice some white mushrooms, carrot, and onion.
4. Mix all of it together in the marinade.
5. Grill, pan-fry, or BBQ.

(⊙o⊙(☉_☉)⊙.⊙)"

Kore'as Sweet Pancake

Hotteok 호떡

Hotteok is a variety of filled Korean pancake, and is a popular street food of South Korea. It is usually eaten during the winter season.

The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks. In South Korea, ready-made dry hotteok mix is commercially available in plastic packages. The mix also comes with a filling consisting of brown sugar and ground peanuts or sesame seeds.

It is generally believed that hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. Unlike many Chinese pancakes, which often contain savory meat fillings, hotteok are stuffed with sweet fillings, to suit Koreans' tastes.

The types of hotteok have been changing continuously although many favour the traditional cinnamon and peanut filling. Many variations have developed since the early 21st century, such as green tea hotteok, pink bokbunja hotteok, corn hotteok, and more. Commercial "hotteok" products are developed and sold by companies "Samyang", "Ottogi" and "CJ". The products are designed to be able to cook at home. Hotteok is usually eaten during the winter season. Due to its high sugar content, a single hotteok may have as many as 230 calories.

Ingredients:

Flour

water

dry yeast

salt

vegetable oil

sugar

brown sugar

walnuts

cinnamon powder

Directions:

Make hotteok dough:

1. Place 1 cup of lukewarm water into a mixing bowl.
2. Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well.
3. Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand.
4. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
5. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
6. Let it rise for another 10-20 minutes.
7. Make filling (for 8 hotteok):
   1. Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl.
      *tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients!

Let’s make hotteok!

1. Knead the dough again to remove the gas bubbles.
2. Place and spread about ½ cup flour on your cutting board.
3. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.
4. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball.
5. Repeat this 8 times to make 8 stuffed balls.
   *tip: Use some flour from the cutting board to prevent your fingers from sticking to the dough
6. Heat up your non-stick pan over medium heat and add some vegetable oil.
7. Place 1 ball on the pan and let it cook for 30 seconds.
8. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
9. Let it cook about 1 minute until the bottom is golden brown.
10. Turn it over again and turn down the heat very low.
11. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!

Gunchim O_O 군침

Korean Soup (Ox Bone)

Ox Bone Soup (Seolleongtang) 설렁탕

Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.

Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.

In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Sŏnnongje (hangul: 선농제; hanja: 先農祭, Sŏnnong meaning "venerated farmer"), and the altar for the sacrifice was called Sŏnnong dan (hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.

King Sŏngjong had visited the sacrifice himself, and had eaten a meal with the people of Josŏn. In order to increase the food supply in Josŏn, King Sŏngjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang(tang meaning "soup") was one of these.

Seonnongtang is now called seolleongtang for easier pronunciation. The phonetic values have changed as follows:

• Seonnongtang (선농탕, Sŏnnongt'ang) > Seollongtang (설롱탕, Sŏllongt'ang) > Seolleongtang (설렁탕, Sŏllŏngt'ang)

The first change is a consonant liquidization making the two "N" sounds into softer "L" sounds for easy pronunciation. The second change is a vowel harmonization of the "O" sound affected by the "Ŏ" sound.

Among common mis-beliefs related to the dish, the name may come from its snowy white color and hearty taste, so seolleongtang was named "雪濃湯" in hanja (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the hanja spelling such as 雪濃湯 is an incorrect usage for the dish. Nevertheless, the misspelling is used to refer to the soup in hanja.

Ingredients:

2½ pounds of ox bones

2 pounds beef flank (or brisket or round)

water

Korean radish (or Daikon radish)

onion

green onions

salt

black ground pepper

sesame oil

Directions:

1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood.
2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water.
3. Boil 14 cups water (3 ½ quarts) in a large pot
4. Put the bones and beef into the pot of boiling water. Boil for about 10 minutes.
5. Turn off the heat and take out the bones and beef. Get rid of the water.
6. Rinse and drain the meat in cold water to remove the excess fat.
7. If you only have one pot to use, clean it thoroughly with kitchen soap.
8. Put the bones and the beef back into the pot
9. Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat.
10. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours.
11. Turn off the heat and take the beef and radish out of the pot. Leave the bones behind.
12. Put the beef and radish into a bowl.
13. Pour the brownish broth out of the pot and into a large bowl. We’re going to keep boiling these bones and collect the broth into this collecting bowl as we go along. Keep it in the fridge during this process.
    If you have a larger pot, you could keep boiling the bones and adding water over hours and hours, but with a small pot we need to do it in stages and collect in this collecting bowl.
14. Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
15. Turn off the heat, open the lid, and pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it out. 
16. Fill your pot with water again and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
17. Turn off the heat, open the lid, and pour the broth into the collecting bowl. This time it will be really white, but thin.
18. Cool down the collecting bowl and cover it with plastic wrap. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid. This is going to be our bone soup.

Let’s serve!

1. Take the bone soup out of the fridge. Remove the solid fat from the top with a spoon or strainer.
2. Slice the cooked beef thinly, about 1/8 inch thick. Cut radish into ¼ inch thick slices
3. Reheat the bone soup and ladle the soup into a serving bowl.
4. Add a few slices of the beef and radish to the soup. Serve with warm rice and kimchi, along with chopped green onions, minced garlic, salt, and black ground pepper.
5. Add some salt, chopped green onion, and black ground pepper to the soup. Mix it well with your spoon. You can add warm rice to the soup and enjoy!

Tip: The amount of salt you put in depends on your taste, but I suggest starting with 1 ts and adding more if it’s too bland.

Spicy version:

1. Tear about 1 cup worth of cooked beef into thin strips. Put them in a mixing bowl.
2. Add 2 tbs chopped green onion, 2 ts soy sauce, 2 ts hot pepper flakes, a pinch of black ground pepper, and 2 ts sesame oil. Mix it well with a spoon.
3. Ladle the boiling soup into a serving bowl and add a few slices of radish and the mixture of seasoned beef.
4. Serve with warm rice, salt, and kimchi.

Nan junbigadoeeoissda 난 준비가되어있다

Korean Soup (Fish)

Spicy Fish Soup (Maeuntang) 매운탕

Mae-un tang is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), kochukaru (chili powder), and various vegetables. The name is a combination of two words: maeun, which derives from maepda (맵다), meaning "hot and spicy"; and tang, meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with ground beef, green vegetables such as watercres sand garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder, garlic, soy sauce, and additional gochujang may be added once more to taste.

Restaurants that offer this dish often allow customers to select their fish from an aquarium. Many specialty seafood restaurants have several aquariums from which to choose. Popular fish for this dish may include red snapper, sea bass, yellow corvina, codfish, croaker, pollock, and even freshwater fish like carp and trout. In addition, other shellfish such as crabs, clams, and oysters can be also added to this soup to complement and enhance its spicy yet refreshing flavors.

This soup is one of Korea's most popular dishes while drinking soju. If ordered with hoe at a restaurant, the soup is often then made from the leftover parts of the fish.

Ingredients:

a red snapper (25 cm long)
4 clams

4 large shrimp
Korean radish
2 shiitake mushrooms
water
dried kelp
minari (water dropwort)
enoki mushroom
ssukgat (edible chrysanthemum)
green onions
green chili pepper
red chili pepper
cooking wine
garlic
onion
ginger
hot pepper flakes
fish sauce
salt

Directions:

Make stock first!

1. Soak 2 shiitake mushrooms in warm water for 3-4 hours and cut them into bite size in length.
2. Soak 4-5 clams in cold salty water (2 cups of cold water +1 tbs salt) for at least 3-4 hours and wash them and set them aside.
3. Cut  radish thinly into about 3×4 cm size, 0.2-0.3 cm in thickness.
4. Place the sliced radish (about 1 cup), the pieces of mushroom, and some kelp in a pot.
5. Pour 6-7 cups of water into the pot and boil it over high heat for 20 minutes.

Make maeuntang sauce:

1. Place 7 cloves galic, ½ medium size onion, ½ tbs ginger, 2 tbs cooking wine (or soju), 2 tbs hot pepper flakes, 1 tbs hot pepper paste, 2 tbs fish sauce in the food processor and grind it for about 1 minute.
2. Set it aside.

Prepare  fish:

1. Put a red snapper on a cutting board and clean out guts, remove scales and fins. Wash it in cold water, cut it into chunks, and set it aside.
   *tip: to save time, you can ask your fishmonger to do this for you
2. Prepare 4 large shrimp: remove the heads and intestines, wash them, and set aside.

Prepare vegetables:

1. Clean ssukgat (edible chrysanthemum) and cut it into 7 cm long pieces.
2. Clean minari (water dropwort) and cut it into 7 cm long pieces.
3. Cut out the bottom part of enoki mushrooms and wash and split them.
4. Slice some green onions, 1 green chili pepper, 1 red chili pepper,
5. After boiling stock for 20 minutes, open the lid of the pot and take out kelp.
6. Place chunks of the fish, shrimp, clams in the boiling stock.
7. Add the maeuntang hot sauce and boil it all over medium heat for 30 minutes.
   *tip: It might boil over from time to time. Open the lid and remove the floating foam from the top and then close the lid halfway
8. Add ½ ts of salt, enoki mushrooms, minari (water dropwort) and ssukgat (garland chrysanthemum), green chili pepper, red chili pepper, and boil a few more minutes before serving.

Man se! 만세!