Korean Bean Curd Stew (Daenjang Chigae)

Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients: serves 2

1/4 cup daenjang (soybean paste)

1/2 cake of tofu, cut into small chunks

1/2 small potato, cut into small chunks

1/3 zucchini, cut into small chunks

1/2 pack of mushrooms

1/3 onion, chopped

1 green chili pepper, thinly sliced

1 scallion, chopped

1 tsp garlic, minced

2 cups of water

Prepare daenjang, tofu, potato, zucchini, onion, green chili pepper, scallion and mushrooms like the picture above.

Add daenjang to 2 cups of water and keep stir to a boil over high heat.
(If you don't like beans in the stew, )

When the stew begins boiling, add potato first and then zucchini, onion, green chili pepper in order.
After boiling it again, add mushroom, tofu and scallion.
It is done in 2 minutes!!!

I could't help but to eat it forgetting taking a picture of the completed Daenjang Chigae.
Actually you can enjoy juicy tofu with the pleasantly earthy taste.

Tuna Sushi Roll (Kimbap)

Time:

Prep Time: 40 minutes

Cook Time: 30 minutes

Ingredients: (Serves 3)

4 sheets of dried seaweed

3 cups of cooked rice

2 tsp sesame oil

1 carrot, julienned

2 eggs

1 canned tuna

6 sesame leaves

4 pickled radish, cut into  long and thin strips

4 imitation crap, cut into  long and thin strips

2 tsp mayonnaise

1tsp salt 

Stir fry carrots and imitation crab briefly with a dash of salt. (Do it individually)

Whisk eggs until evenly yellow and fry into flat omelet and then cut it into long strips.

Prepare sesame leaves and pickled radish. 

Mix cooked rice with sesame oil and salt. 

Spread about 1/2 cup of rice onto 4/5 of the seaweed, leaving the 1/5 bare.

(If you moisten your fingers or a spoon with sesame oil to pat down the rice, 

you will get less of a sticky mess.)

Lay egg, imitation crab, pickled radish and carrot. 

Lay the tuna covered with sesame leaf on the top. 

I did not mention how to prepare it. 

After marinating tuna with mayonnaise, cover it with sesame leaf and roll it. 

(I used two leaves for one sushi because they could not cover all of tuna.)

Roll from the left  to the right, pressing down to make the fillings stay in. 

Spread a tiny dab of sticky rice along the end of the right side to hold the roll together. 

Cover sesame oil lightly on the surface of sushi to look shiny. 

Cut each roll into 7 ~8 pieces. 

Spread sesame on the top of cut piece if you want more nutty taste. 

This is my finance's lunch today:)

Spicy Kimchi Stew(Kimchichigae)

Time: 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total time: 40 minutes

Ingredients: Serves 2

3/4 lb pork or canned tuna (soy meet for vegetarians)

2 cups kimchi, roughly chopped

1/2 onion, chopped

2 cloves garlic, minced

1 scallion, chopped

1/2 jalapeno, chopped

1 Tbsp soy sauce

1 Tbsp kochukaru

1/2 Tbsp black pepper

2 Tbsp olive oil  

2 cups of water

Prepare onion, jalapeno, garlic and scallion. 

It is soy meat for my vegetarian fiance:)

You can use beef or tuna according to your preference.

Make kochu oil by boiling olive with kochukaru. 

(Unless you keep string it, it could be burned instantly.)

If you smell spicy, 

 Put roughly chopped kinchi and stir it. 

When you see kimchi going yellow, pour water and onion, garlic and jalapeno. 

Boil it until water reduces 1/3.  

It is almost done.
Put salt , soy sauce and black pepper for your taste.
Two minutes before turning off the burner,  put chopped scallion.