Jang Sujebi

 

 

 

Ingredients 
- Dough 
  Flour 
  Salt 
  Water 

- Anchovy stock 
  Dried Anchovy 
  Dried kelp slice 

- Seasoning 
  Red chili peppers paste 
  Soybean paste 
  Garlic 

- Vegetable 
  Onion 
  Potato 
  *Zucchini (Option)

Making dough

• Put flour in a bowl and put some salt to season.
• Pour water in and dough it.

 

Anchovy stock

• Roast anchovies (watch out for burning.)
• Pour water in and add dried kelp.
• After boiling for 5 minutes, take every ingredient out.

 

“Jang Sujebi”

 

1. Cut every vegetable into bite size.
2. Boil the stock, add pepper paste and soybean paste, and stir it well.
3. Put every vegetable in the pot.
4. Tear off the dough into bite size and put it in the stock.
5. Put chopped garlic.
6. Boil it until every ingredients cooked.

Budae jjigae(Army stew)

At first, you may wonder why the name of stew is army. It is not wrong translation. Korean name “Budae jjigae” means literally “Army stew”. Actually, this stew related with U.S. army which based on South Korea. Right after truce the Korean War in 1953, Korean people had little to eat. So, people around U.S. military area like Uijeongbu, started to make a soup with leftover Spam, sausage, and can beans from U.S. military. At that time it called ‘Johnson soup’ named for President Lyndon B. Johnson.

It made from sad history but it became popular because it is quite delicious and easy to make. This soup is representative food of Uijeonbu city. It tastes spicy and clear. The point of making this soup is you can put whatever you want. Any vegetable and any meat can make this soup better. Today, I will introduce simple version of Budae jjigae.

Main ingredient (5 serving) 

2 1/2 cups of Water 
1 bottle of Kimchi 
1 can of Spam 
A half pack of sausage 
1 onion 
1/4 can of beans 
1 Chili pepper 
1 pack of instant ramen noodle 
1 green onion 
2 spoons of oil 

–Seasoning 

1/2 spoon of salt 
1/2 spoon of black pepper 
1 1/2 spoons of chili powder 
1 spoon of chopped garlic

Let’s Yori!

“Budae jjigae”

    1. Slice Spam and onion.

2. Heat the pot and oil it.

3. Put Kimchi in the pot and stir it. (Watch out for burning.)

4. Pour water in the pot and Put onion and Spam.

5. Boil it and add chili pepper.

6. Add chopped garlic.

7. Put all the seasoning.

8. Add sausage, beans, and instant ramen noodle.

9. Boil it until every ingredient cooked. (About 15~20minutes)

10. Put greens onion and boil for 3 minutes.

11. Enjoy with rice!

Beef onion soup

Do you remember “Dried Pollack soup“? It is a Korean famous hangover soup. Today, I will introduce one more hangover soup. Ingredients of today’s soup are easier to find around you. It is also good as a daily soup.

Ingredients 

1 spoon of oil 
4 cups of water 
200g of beef 
1 onion 

-Seasoning 

Chopped garlic 
2 spoons of soybean sauce for soup 
1/4 spoon of salt 
Little bit of black pepper 
(*option: chili pepper powder)

Let’s Yori!

“ Beef onion soup”

1. Put beef in the cold water to remove the blood for 20-30 minutes

2. Cut the beef as a bite size.

3. Slice onion to be little bit thick.

4. Heat and oil the pan and stir the beef.

5. When beef turned to brown, put onion, and stir again.

6. Before beef turn into golden brown, add water, and boil it until onion get transparent color.

7. Put all the seasonings, and boil 20 minutes. (If you want more spicy taste, add chili pepper powder.)

Soybean paste soup

I think there are two most popular soups in Korea. One is Kimchi soup the other is soybean paste soup. But when I cook them in dorm, I am afraid of smell. The smells of those soups are can be thought as stink to western people. However, if you taste it, it beyond your imagination! It is really good! So, if you were brave enough, let’s try it!

 

Ingredients 

5 cups of water 
1 potato 
1 onion 
5 mushrooms 
1/2 zucchini 
1/2 firm tofu  

-Anchovy Stock 

1 slice of dried kelp 
5 dried anchovies 

-Seasoning 

3 spoons of soybean paste 
1/2 spoon of red pepper paste 
1 spoon of chopped garlic

 

Let’s yori!

Anchovy stock

1. Heat a pot and roast anchovies.

2. Put the sliced kelp and add 5 cups of water and boil.

3. Bring to boil, remove kelp and anchovies from the stock.

Soybean paste soup

 

1. Slice onion and mushrooms, cut zucchini and potato as a half circle, and cut the tofu as a bite size.

 

 

 

2. Put all the vegetables in the boiling anchovy stock.

 

3. Put soybean paste and red pepper paste, and soften with water.

4. Add chopped garlic.

5. Add tofu in the soup.

 

6. Boil it for 20 minutes and eat with rice!

 

Beef seaweed soup

What you usually eat on birthday? In Korea, we try to never skip ‘미역국(Seaweed soup): Miyeokguk’. In Korea, we also recommend to eat this soup for post-pregnancy mothers because it has lots of folic acid and iodine so it can metabolize and make good condition after giving birth. Also this is kind of simple soup to make.

 

Ingredients 

A handful of dried seaweed 
Beef (recommend 350g)
Oil (sesame oil)
1 spoon of chopped garlic 
Water 

-Seasoning 

2 spoons of Soy sauce for soup 
Salt

Let’s Yori!

“Beef seaweed soup”

1. Put beef in the cold water to remove the blood
for 20-30 minutes and cut it into bite size.

2. Put dried seaweed into the cold water to make it soft and cut it into bite size.

3. Heat the pot and oil it enough.

4. Stir bite-sized beef until the red color disappear.

5. After beef stirred enough, put cut-seaweed and stir it.

6. Before seaweed soup get burning, put water to cover all the ingredients.

7. When it boils, season it with soy sauce and put the chopped garlic.

8. Boil it about for 30 minutes and if it is not salty enough, put salt.

Dried Pollack soup

After Thursday night drinking, what do you usually eat? I heard some countries drinking tomato juice or soup, taking pill to get over the hangover, or eat pizza and bread. In Korea, we usually eat hangover soup. Today, I want to introduce Dried Pollack soup which is one of famous hangover soup. It is called 북어국(Buk-uh-guk) in Korean. It is a mild soup so you can eat it whenever you soothe your stomach even without hangover.

Ingredients 

 A handful of dried Pollack slices
 Sesame oil or vegetable oil
 2 eggs
 1 green onion (chopped)
 20oz (600ml) of water

 *Option: ½ onions (sliced)

 -Seasoning
 ½ spoon of salt
 ½ spoon of black pepper
 1 spoon of soy sauce
 1 spoon of chopped garlic

Let’s Yori!

“Dried Pollack soup”

1.Heat and oil the pot.

2.Put dried Pollack slices on the pot and stir.
2-1. If you want, you can add sliced onion.

3.Before Pollack is burnt, put water and boil.

4.Mix eggs and chopped green onion in the bowl.

5.When soup is boiling put ‘step 4’.

6.Put salt, soy sauce, black pepper, and chopped garlic to season.

7. Boil it and plate!