Spicy Kimchi Hand-torn Noodles Soup (Kimchi Sujebi)

Time:

Prep Time: 1 hour and 30 minutes

Cook Time: 30 minutes

Ingredients:

Dough:

2 cups of flour

2/4 cup of water

1/3 cup of Kimchi juice

1 tsp vegetable oil

1/2 tsp salt

soup:

2 cups of kimchi, roughly chopped

1/2 zucchini

1/2 onion

1 tbsp garlic, minced

1 scallion, chopped

2 tbsp kimchi juice

7 cups of water

Combine 2 cups of flour with 2/4 cup of water, 1/4 cup of Kimchi juice,1 tsp vegetable oil, and 1/2 salt in a large bowl.

knead by hand for 10 to 15 minutes until the dough gets softer and sticks together firmly.

Wrap the dough or put the dough in a plastic bag and keep it in a refrigerator for 1 hour.  

While waiting for the dough, prepare other ingredients. 

Chop 2 cups of kimchi roughly. 

Prepare zucchini, onion, garlic and scallion. 

Put 7 cups of water with Kimchi, Kimchi juice, zucchini, onion and garlic in a large pot. 

Bring it to a boil for 15-20 minutes over medium high heat. 

Take the dough out of the refrigerator. 

Cut the kelp into bite sized pieces. 

Boil it for another 5-7 minutes to cook the dough. 

(Specifically speaking, put the dough in your left hand and pull and stretch it with your right hand. 

Get it as thin as you can. 

Then tear it into bite sized pieces with your right hand. 

Drop it into boiling soup. 

Repeat it until the dough runs out)

Before turning the heat off, add chopped scallion. 

Add salt or not to taste. 

It is unique because it is made of Kimchi. 

I would like to say it is more like Korean food, which is actually Korean food. 

Spicy kimchi soft tufu stew (kimchi soondubuchigae)

Time:

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 pack of soft tofu (almost 1 1/2 cups of soft tofu)

1 1/2 cups of kimchi, roughly chopped

1/2 onion, chopped

2 cloves of garlic, minced

1 scallion, chopped

1/2 jalapeno, chopped

1 tbsp soy sauce

1 tbsp dried red pepper powder

1 tsp black pepper

2 tbsp olive oil

2 cups of water

Prepare onion, scallion, jalapeno and garlic.

Make red pepper oil by frying red pepper power with olive oil.

When red pepper oil begins turning to red brown, add kimchi and fry it for 2-3 minutes.

Add water, onion, garlic and jalapeno.

And then, reduce to simmer for about 15 minutes.

(Add soy sauce or not to suit your taste.)

At last add soft tofu, and scallion over it and boil it for 2-3 minutes. 

How does it look like?

It tastes like kimchi stew. But it is softer and nuttier because of soft tofu. 

When you feel like spicy but deep savoring food,

I for sure recommend this spicy kimchi soft tofu stew!!!!

Feast Noodles (Janchi Gooksu)

Time:

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients: (Serves 2)

4 oz thin, white noodles(somen or somyeon)

1 cup of kimchi, chopped

1/3 zucchini

1/4 carrot

1/2 egg

1/2 of onion

3 scallions

1 tsp sesame 

2 1/2 tbsp soy sauce

1 tbsp red pepper power

1/2 tbsp garlic, minced

1 tbsp sesame oil 

1/2 tsp black pepper

1 tbsp green chilly pepper, chopped

1 tsp salt

Prepare egg, carrot and zucchini like the picture above. 

First, whisk 1/2 egg until evenly yellow and fry into flat omelet and then cut it into short strips.

Cut carrot and zucchini into short strips like fried egg and the fry it lightly. 

Season chopped kimchi with 1/2 tbsp sesame oil and 1 tsp sesame.

(Before seasoning it, squeeze kimchi to drain kimchi water.)

Make spicy sauce with 2 1/2 tbsp soy sauce, 1 tbsp red pepper power, 1/2 tbsp minced garlic, 1/2 tbsp sesame oil, 1/2 tsp black pepper and 1 tbsp chopped green chilly pepper and 1 chopped scallion.  

It is to make anchovy stock.

Boil onion, 2 scallion and 10 dried anchovies for 15 minutes. 

Salt to your taste.

Now, boil noodles and drain them completely. 

(I forgot taking a picture of boiling noodle;;)

Arrange noddles in a dish and then pour anchovy stock into it. 

At last, add prepared egg, zucchini and carrot. 

Season with spicy sauce to taste.

It had really deep and savory taste.

One of my favorite noodles. 

For additional information,

It was popular in feasts in Koren because it was not to hard to make huge amounts. 

That is why it is called feast noodles. 

Fried Rice (Bokumbob)

Time:

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

1 1/2 cup of cooked rice

1/3 cake of tofu, cut into small cubics

1/2 cup of onion, chopped

1/2 cup of potato, cut into small chunks

1/2 cup of zucchini, cut into small chunks

1/4 cup of carrot, cut into small chunks

1/4 cup of each bell pepper (green and yellow)

1 tsp of garlic, minced

2 tsp of olive oil

1/2 tsp of salt 

Prepare potato, onion, bell pepper and garlic like the picture above. 

Also there are small cubics of tofu. 

(Cut it according to your preference.)

Over medium heat, fry tofu with olive oil until it turns to yellow. 

Do not forget to turn it over and fry the other side too. 

When it is done,

Stir fry prepared vegetable. 

When it starts turning to light brown , add cooked rice and turn heat off.

But keep pan on burner.

At last salt to taste. 

Put fried rice into a container and top with fried tofu. 

It is easy to make but pretty tasty. :

That is way I make it whenever I want to make a lunch box fast in the morning :)

If you like spicy food, eat it with hot sauce. 

Dried Pollack Soup (Buguh Gook)

Time: 

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 cup of dried and shredded pollack, cut into 1 inch strips

1 tsp garlic, minced

1/2 potato, cut into small chunks

1/2 onion, cut into long strips

1 tsp sesame oil

1 tsp salt

1 tbsp scallion, chopped

1/2 tsp black pepper

2 eggs,  beaten (option)

Prepare potato, onion and garlic, cut into the shapes like the above. 

Rehydrate pollack for one minute and drain it. 

Stir fry pollack and garlic in sesame oil for 1~2 minutes over medium heat. 

Add 4 cups of water and bring it up to a boil.

When it begins boiling, reduce to simmer for about 10 minutes. 

Before turning off the burner, add chopped scallion. 

(If you want to add beaten egg, do it at this time.)

Adjust taste to with salt ad black pepper and then boil it for one more minute.

It is done well. 

It really hits the the spot as hangover remedy. 

When I was little, I did not understand why people say like that. 

Now, I know.........hehe

If you want soft taste, add eggs. 

I could not use eggs because of salmonella outbreak.:(

Spicy Mackerel Boiled down(Godenuh Joliem)

Time:
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:  (serves 2)
1 mackerel, whole with head and tail removed
1 tbsp red pepper paste
1 tbsp dried red pepper powder ( kochukaru)
1/2 white radish, cut into big flat chunks
1/2 Onion, cut into long strips
1/2 green chilly pepper
2 tsp garlic, minced
1 scallion, chopped
3 tbsp soy sauce
1 tbsp starch syrup
1 tsp sesame oil
2 cups of water

Prepare white radish, green chilly pepper and scallion and onion. 

(I forgot to take a picture of onion.) 

Make season with 1 tbsp red pepper paste, 1 tbsp dried red pepper powder, 3 tbsp soy sauce, 1 tbsp starch syrup, 1 tsp sesame oil and 2 tsp minced garlic. 

Put white radish into 2 cups of water and boil until it gets tender. 

As you can see in the picture the above, white radish should be covered with water. 

When white radish gets smooth, add mackerel.

Over it, put onion and then spread seasoning all around. 

Boil it over medium heat. 

When it begins boiling, add green chilly pepper.  

It looks like it is almost done. 

Before turning off the burner, add scallion on the top. 

It is very important to keep spreading seasoning on the mackerel with using a spoon.

(It makes mackerel seasoned well.)

It is spicy mackerel boiled down. 

When I want spicy fish, I eat it with cooked rice. 

Thanks to its addictive spicy taste, it is not fishy. 

Manila clam Seaweed Soup (Miyuk gook)

Time: 

Prep Time: 1 hour

Cook Time: 30 minutes

Ingredients: (Serves 4)

1 oz dried seaweed

1 tsp sesame oil

3 tsp soy sauce

2 tsp garlic, minced 

1 scallion, chopped

1/2 cup Manila clam

4 cups of water

salt to taste

Rehydrate seaweed by placing in a big bowl covering with water for 1 hour.

While waiting for an hour, prepare minced garlic, chopped scallion and Manila clam. 

(Cover Manila clam with salt water to get rid of sand.)

After an hour drain seaweed, squeeze out excess water, cut into 2-inches pieces. 

Mix it  with garlic, soy sauce and sesame oil well. 

In soup pot over medium heat, stir marinated seaweed for 2 minutes. 

Be careful not to burn it. 

Pour 4 cups of water into it and boil it. 

When the soup begins to boil, turn down to simmer and add Manila clam.

And then, cook for another 20 minutes or util soup looks milky. 

Either add salt or not to suit your taste.