Beef Dukbokki Surprise

Hello tomoyo its been a while!

Today I present you with my dukbokki recipe~ its kind of a mishmash once again, so not traditional, but what do you expect from here? v(￣∇￣)ﾆﾔｯ

This makes about 4 serving.

You basically have 4 parts.

1. Marinade the beef

2. Fry or boil your veggies

3. Boil your dok

4. Create spicy sauce in small pot

Beef: Marinade and then fry separately

Marinade: give it at least 10 min.

- cut beef into thin slices (recently I <3 shoulder)

- 1 garlic sliver sliced thinly

- 1 tea sesame oil

- 2 tbs honey

- 1/3 cup soy sauce

- some water (just turn your faucet on for a second)

- dash of pepper

- dash of sake (green bottle)

Veggies Saute:

Veggies Ingredients :

- julienned carrots

- 2 bunches green onion

- 1 med. white onion

- some broccoli

- daikon or korean radish (sliced into sticks)~ this works well julienned also but add it later then

- zucchini (slices into sticks)

Saute them in a little bit of soysauce and water (remember broccoli and radish first, then onion, zucchini, followed last by green onion & julienned carrots)

Boil your Dok:

- duk (rice cakes, I prefer the thin kind)

- pot of water

- dash of fish sauce or dashi or kelp if you don't have it.

Spicy Sauce:

- 3 big spoonfuls of hot pepper paste (gochujang)

- 1 tbs sesame oil

- 1 tbsp honey

- 1 dash of mirin

- 1 tsp brown sugar (regulate depending on how sweet you like it)

- 1/2 tsp soy sauce

- 2 dashes korean corn syrup (i know i know but its so good....)

When veggies are fried and drained:

- add dok and beef to the wok or pan

- pour on the sauce and mix

- fry lightly for 1 min and serve!

Spicy Fish Soup (maeuntang)

COLD, RAINY, SNOWY, WINDY =

Soup Season!
I know I said I'd do other recipes first, but I realized I forget how I cooked many of them, because I usually cook by hand (ie. no measuring). From now I will try to post within a few days of cooking ^_^;

Now I'm not a big fan of cooked fish, so I was hesitant to make this. But I saw them make it on Family Outing so many times, I just had to try it! To my surprise, it turned out pretty good. Also if you eat it with a grilled cheese sandwich it tastes amazing!

Here is the recipe, keep in mind since I do fusion cooking, some ingredients are excluded, substituted or added (ie. no water cress or chrysanthemum - can't find these greens!)

Soup Base: boil first while you cut veggies.

- half pot water

- 2-3 tbs fish sauce or sub. with katsuo (fish) flakes

- good sprinkling of dashi

- small piece of kombu (you can take this out after it boils for a bit or it will be too strong)

- 1.5 tablespoon sake

- 2-3tbs hot pepper flakes (to taste)

- 1-2 tbs hot pepper paste (gochujang)

- 1 small sliver garlic minced

- ginger is optional but I don't really like it so use at your own risk

- dash of sea salt

The rest in order of cooking: first ones take longer to cook dakara ^_~

- Daikon radish

- Carrots

- Fish (i use fish I have frozen so it takes longer, but if its fresh cook it with the green onion)

- Mushroom

- Soft tofu (the one in the tube)

- Green onion

- Other veggies you like - eggplant or broccoli are good additions

PS. - Clams or snails make great additions (but here they are hard to get so..)

Since this is soup I don't have to tell you, but boil till your daikon can be cut through with a spoon. And Voila you are done, this makes great leftover btw! Only your office may smell (pleasantly) of fish hehe.

Enjoy!