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!

Stirred potato

Ordinary Korean meal contains rice, soup, and three side dishes. Today, I want to introduce simple and common Korean side dish. It is stirred potato in Korean it is called Gamja-bokeum. The ingredients are simple and it takes only about 5-10 minutes.

Ingredients

- Vegetables
1 potato
½ onion
½ carrot

- Seasoning
1 spoon of salt
½ spoon of black pepper
1 garlic

Let’s Yori!

“Stirred potato”

1. Cut potato, carrot, and onion into the thin strips about 0.5~1cm.
2. Chop the garlic.

3. Put the potato into cold water or salt water to remove starch about 5 minutes.
4. Heat the pan and oil it.

5. Stir the potato and carrot first with medium heat and add onion when the potato and carrot got little bit soft.

6. Put salt, black pepper, and garlic to season.
7. When every vegetable fully cooked, plate it.

 

 

 

Beef fried rice

Sometimes I want to eat the famous Korean food ‘Bulgogi’ which is made of seasoned beef with soy sauce, sugar, pair juice, and vegetables. But it is quite difficult to cook and I don’t have thinly sliced beef which is needed for Bulgogi. So I made a beef fried rice which taste similar with Bulgogi and easy to cook.

Ingredients (1 serve)
 A handful of beef ( I used stew beef)
 ½ onion
 2 green onions
 5 mushrooms
 4 garlic
 Cooked rice (1 cup per person)

-Sauce
 2 table spoons of soy sauce
 1 table spoon of sesame oil
 1 table spoon of honey or sugar
 4 table spoons of water

- Option  
  2 eggs

Before you start cooking,

• Garlic : 2 for chop and the others for slice
• Beef : Put meat in a bowl and cover with cold water to remove the blood. 20-30 minutes is enough. After removing blood, chop it in bite size.
• Vegetables : Chop it in bite size.

• Sauce : Add all sauce ingredients in one bowl and mix it.

Let’s Yori!

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Beef fried rice

1. Heat the pan with high temperature.
2. Oil the pan and add green onion and all the garlic.

3.  Stir it until you can smell
(watch out for burning the ingredients or it will be bitter).
4. Add and stir meat and onion until onion to be transparent.

5. Add mushroom and stir it.
6. Add rice and mix well with the other ingredients.
7. Pour sauce in the pan and spread it evenly.

8. Check the seasoning weather it is too salty or too flat.

   9. Plate in dish.
10.If you want to put omelet on, make it and cover on the rice.

List of ingredients that you need to make Korean foods but most Americans are not using

   To make Korean foods there are some ingredients that I think you have to prepare. Some of them are unable to purchase from normal supermarket in the USA. So I have gotten those from oriental markets or from my mother in Korea. I categorized those in 3 fields and picked the best 5.

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1. Soy sauce
   For soup
   For general cooking (as a dipping sauce and for fried rice)
2. Sesame oil
3. Red pepper paste
4. Soy bean paste
5. Red pepper powder (chili powder)
   : There is chili power in usual mart but Korean one tastes different with it.

1. Dried anchovy
2. Dried kelp (sliced one is convenient)
3. Radish
4. Root of green onion
   (you can just cut and save in fridge the root when you cook other dishes)
5. Seeds of hot pepper
   (we rarely use it but it is useful to make spicy taste of soup)

1. Rice
2. Kimchi
3. Laver
4. Dried seaweed
5. Dried Pollack slices

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 Here are some places I recommend you to get upper ingredients.

Online
H-mart (http://www.hmart.com/index.asp)

Near Thibodaux
Oriental Market
3324 Transcontinental Drive, Metairie, LA 70006

Egg and vegetable porridge

When you ate too oily food as a last dinner or when you sick, Koreans often eat porridge. There are many kinds of porridge in Korea. Today I prepared most simple and quiet delicious porridge from various porridges. It named Egg and vegetable porridge (Gyeran-yachae jook in Korean). It takes about 30 minutes to 40 minutes. It is also good for vegetarians because you can just skip the egg.

Let’s Yori the porridge!

Ingredients (Serves 4)
 
- Anchovy stock
  1 slice of dried kelp
  5 dried anchovies
  5 cups of water

- Vegetables
  ½ carrot 
  ½ onion 
  ½ potato 
  2 green onions
  4 mushrooms
  ⅓ zucchini

- Seasoning
  1½ spoon of salt
  ½ spoon of black pepper
 (A slice of dried laver)

- The other
  3 eggs
  2 spoons of sesame oil
  rice 3cups(if you don’t have any way to cook rice, you can buy   instant rice from internet) 

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 from the heat and put it other bowl or bottle

Egg and vegetable porridge

 1. Chop vegetables into small pieces
2. Cook the rice (proper amount of cooked rice per person is 210g)
3. Put 2 spoons of sesame oil on the heated pot
4. Stir chopped vegetables (order to stir the vegetables: solid to soft )
5. Add anchovy stock and boil it until vegetables are boiled

6. Put the rice in the pot and mix well
7. Beat eggs in the bowl and put it in the pot in a circle
8. Control the heat high to lower (5-6 level)and stir the porridge often to do not stick on the pot.
9. Season the porridge with salt and black pepper

10. After 10 minutes put the porridge into the bowl
11. If you have dried laver, crush it and put on the porridge

Welcome to Korean Yori

   Hello, I am a student who is studying in Thibodaux. However, I am an exchange student from Korea. The most difficult thing to adapt to if you go abroad is the food. I am enjoying gumbo, beignets, and crawfish here, but still want to eat Korean food as a meal.

   It is hard for me to make Korean food here. The Oriental market is in New Orleans which is one hour from my place and I don’t have a car to go there often. So I needed to get ingredients from near places and I found them! I know there are many Korean exchange students who want to eat Korean food in the USA and I saw some American people interested in Korean food. I am not a professional, but want to share my simple Korean recipes you can make easily. In Korea, we call cooking ‘Yori’.

Let’s Yori!