Vegetarian Korean Hearty Soup – Doenjang Chigae

Ingredients

1/2 oz dried shiitake mushrooms (2-4, depending on size)
1 vegetarian yuksu or dashi bag
1 tbsp sesame oil
1-3/4 oz onion
1 large garlic clove, peeled
4-1/2 oz medium tofu
1/2 zucchini, about 5 oz
1-3/4 oz shimeji mushrooms
1-3/4 oz enoki mushrooms
1 red or green banana chili
1/2 tsp gochugaru (Korean chili flakes), or to taste
1-3/4 oz doenjang
1 egg
1 spring onion

Method

  1. Rinse the dried shiitake mushrooms in cool water, then put them in a bowl and add 1-1/4 cup warm water. Leave to soak at room temperature for about two hours, until soft. Squeeze the water out of the mushrooms, reserving the soaking liquid. Remove and set aside the mushroom stems and thinly slice the caps.
  2. Pour the soaking liquid into a small saucepan, add the reserved mushroom stems, then bring to the boil over a medium flame. Turn off the heat, add the yuksu or dashi bag and leave to infuse while preparing the other ingredients.
  3. Mince the onion and slice the garlic. Cut the tofu into bite-size cubes. Quarter the zucchini lengthwise, then slice it thinly. Trim off the woody lower part of the enoki mushroom stems. Break the enoki and shimeji mushrooms into small clumps. Slice the banana chili on the diagonal into pieces about 1/8-inch thick.
  4. Over a medium-low flame, heat a pot (preferably a stone pot) that holds about 3 cups and add the sesame oil. Add the chopped onion and garlic and cook until the onion starts to soften, stirring frequently. Sprinkle the chili flakes into the pot and stir constantly for about 30 seconds.
  5. Remove the mushroom stems and yuksu/dashi bag from the soaking liquid and pour 1 cup into the pot, then add the doenjang. Bring to the boil, stirring often, making sure the doenjang is dissolved. Add the sliced shiitake mushroom caps, tofu and zucchini and simmer until the squash starts to soften. Stir in the shimeji mushrooms and banana chili and simmer for about two minutes. Add the enoki mushrooms and simmer until they start to soften.
  6. Crack the egg into a small dish. Move the ingredients in the pot to the sides to create a deep crater and slide in the egg, making sure to not break the yolk. Simmer for a few minutes until the egg is softly set.
  7. Mince the spring onion and, when the egg is cooked, scatter it over the ingredients. Serve immediately with steamed rice and banchan.

Makes 1 serving.

Source: SCMP

Grilled Pork Belly in Korean Barbecue Style

Ingredients

800 g pork belly, skin and bones removed, sliced into long strips about 1 cm thick
salt and pepper, to taste
1 large onion, peeled and cut into thick slices (but not separated to rings)
2 cups kimchi, to serve
8 leaves Korean sesame leaf (perilla), to serve (optional)
1 head butter lettuce, to serve
1 large green chilli, sliced, to serve
3 cloves garlic, peeled and thinly sliced, to serve

Salted Sesame Oil

2 tbsp sesame oil
1/2 tsp salt flakes

Soy Sauce and Vinegar

2 tbsp soy sauce
1 tbsp rice vinegar
pinch of caster sugar
1/2 tsp toasted sesame seeds, lightly crushed

Ssamjang

3 tbsp white miso (or doenjang, Korean fermented soy bean paste)
2 tbsp gochujang (Korean chilli bean paste)
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
2 tsp garlic paste or 2 cloves garlic, peeled and minced
1/4 cup grated onion
2 spring onions, trimmed and finely chopped
1 tsp honey
1 tsp caster sugar

Method

  1. Lightly season the pork with salt and pepper and grill until well browned on a hot, oiled barbecue with the onion slices, making sure the onion slices soak up some of the fat from the pork.
  2. Cut the pork into short lengths with a pair of kitchen scissors.
  3. Serve the pork with the fresh ingredients and the condiments. Dip the pork into the sauce of your choice, wrap it in a lettuce leaf with a little kimchi and any other ingredients you like, and enjoy.

Makes 4 servings.

Source: Adam’s Big Pot

Korean-style Roasted Pork Belly Wrap

Ingredients

3.3 pounds pork belly, skin on, boneless
cooked rice and lettuce leaves for serving

Poaching Liquid

8 cloves garlic, crushed
7 spring onions or scallions, roughly chopped, roots on
4 1/2-by-1-1/2-inch piece ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tablespoons dwengjang paste

Pickled Daikon (Moo Sang Che)

6 ounces daikon, julienned into long strips
4-1/2 teaspoons Korean apple vinegar or rice wine vinegar
1-1/2 tablespoons white granulated sugar
1-1/2 teaspoons Korean chili flakes (gochugaru), or to taste
1 small clove garlic, grated
1 teaspoon salt, or to taste

Rub

2 tablespoons Korean soy bean paste (dwengjang)
2 tablespoons honey
1-1/2 tablespoons grated ginger
1 teaspoon Korean chili paste (gochujang)

Bossam Sauce

2 tablespoons Korean soybean paste (dwengjang)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger

Method

  1. In a heavy pot, place the pork belly in and all of the ingredients for the poaching liquid and add water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, 2 hours.
  2. Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. Once cooled enough to handle, carefully cut off the skin of the pork and discard.
  3. Preheat the oven to 350ºF/180ºC.
  4. In a medium sized bowl, mix all of the pickling ingredients together and stir to coat the daikon well. Cover and chill for 1 hour before serving.
  5. Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly. Place the pork in the oven, rub-side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char.
  6. Make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.
  7. Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
  8. Transfer the pork to a cutting board and thinly slice into two-bite pieces. Serve the pork with the rice, lettuce leaves, bossam sauce and pickled radish. Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork and finish with some pickled radish. Wrap it all up together and take a bite. You’ll love it.

Makes 4 to 6 servings.

Source: Judy Joo

Korean-style Pork Belly Rice Bowl

Ingredients

2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped

Method

  1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
  2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
  3. Add the gochujang and cook for another minute.
  4. Serve over rice, and garnish with green onion.

Makes 2 servings.

Source: The Wok of Life

Korean-style Spicy Pork Bone Soup

Ingredients

3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced

Method

  1. Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
  2. Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
  3. Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
  4. Stir in perilla leaves. Add salt to taste.
  5. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.

Makes 4 servings.

Source: Hong Kong magazine