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Hey all, Sorry for the silence. K & J will return with new comics soon, but right now, we are joining the strike against SOPA and PIPA. The site will be unavailable tomorrow, and then we’ll be back. This is important, folks. There is a lot at stake here. Contact your local congressman, senator, or government official and tell them you want a free internet.
Thanks!
-John
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Recipe: Spinach and Den Jang soup (Shee Gum Chee Gook)
Ingredients
- 2 bags of washed spinach or 1 bunch of spinach ( rinsed well and chopped)
- 1-2 tbsp den jang
- 1 cup Manila clams or 1 jar of clams 1/2 onion,
- chopped (or 2 tbsp dried onion)
Instructions
- In 2 qt pot, fill 1/3 with water.
- Bring to boil.
- Add onion and clams.
- Bring to boil. Boil for 15 minutes in medium heat.
- Add den jang. Boil for 10 minutes in medium heat.
- Add spinach and boil for 5 minutes in high heat.
- Turn down heat to medium and boil for 5 minutes.
- Serve with rice.
Meal type: dinner
Microformatting by hRecipe.
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Recipe: Den Jang Cheegae
Ingredients
- 1 tbsp den jang (fermented bean curd paste available in Korean markets)
- 1 onion, chopped 3. one cup dried or fresh shitake or oyster mushrooms (when using dried, be sure to soak them 10 minutes and rinse them at least 3 times)
- 1 jalapeno pepper, chopped (optional)
- 1-2 tsp dried anchovy powder or 1 dried powdered anchovy tea bag or 2-3 whole dried anchovies
- 1/2 Italian or Korean squash, chopped
- 1 package tofu, sliced
Instructions
- Fill 3 quart pot about 1/3 with water.
- Put everything except the tofu in the pot. Bring to a boil.
- Reduce the heat and continue to boil at a medium heat for 10 to 15 minutes.
- Turn the heat up to high and add the tofu. Allow to boil.
- Reduce heat to medium and continue to boil for 5 minutes, no more than 10 minutes. Tofu will taste bitter if cooked too long.
- Turn off heat and serve with Rice.
Cooking time (duration): 30 minutes
Diet (other): Low calorie, High protein
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
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Recipe: Spicy Chicken Stew
Ingredients
- 1 package of chicken breast tenders (may use dark meat instead, or mix.
- 1 potato, sliced
- 1 half jalapeno pepper, sliced
- 1 onion, sliced
- 1 tsp powdered ginger
- 3 tbsp Korean red hot pepper powder (less if necessary)
- 1 tsp coarse salt (or more, if necessary according to taste)
- 1/4 tsp fine black pepper
- 1 tbsp honey
- 1 cup kimchee
- 1 tbsp Gochujang (red hot bean paste available in Korean markets)
- 1 tsp crushed red pepper
- 1 cup chopped cabbage (optional)
- 1/2 Korean or Italian Squash, chopped
- 4-5 cloves of minced garlic
- 1/8 cup of Soju (Korean rice wine)
- 1 tsp rice vinegar (optional)
- 1/2 cup daikon 1-2 green onions, coarsely chopped
- 2 tbsp soy sauce
- 1 tbsp olive oil
Instructions
- Fill a 3 qt pot about 1/2 way with water. Bring to a boil.
- Add ginger powder soju, vinegar and chicken. Bring to a boil.
- Skim fat and foam.
- Add the rest of the ingredients. Bring to a boil, stirring occasionally.
- Reduce heat to medium and continue to boil for 15-20 minutes.
- Taste. Add more seasoning if necessary.
- Serve with rice.
Number of servings (yield): 4
Meal type: dinner
My rating: 5 stars: ★★★★★ 1 review(s)
Microformatting by hRecipe.
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From Sara’s Recipe Box! Delicious Kimchee Cheegae! 8 different ways!
by admin on April 17, 2011 at 8:11 pmPosted In: Blog
Hey all! Here is the first recipe by Sara, Kimchee Cheegae!!! Authentic, spicy and oh so good! Give this recipe a try and then report back to us what you think!!! Send pictures if you want!
Kimchee cheegae Method 1 Ingredients 1 1/2 cup coarsely chopped kimchee (or more according to taste).
The More you add, the stronger the flavor.
1 cup chopped pork 1 tsp salted brine shrimp (available in kimchee isle in any
Korean market) or more according to taste. Can be substituted
with salt and 4-5 small shrimp 1 onion chopped 1 green onion, chopped (optional) 1 tbs vinegar 1 jalapeño pepper, more or less according to taste 3-4 cloves garlic, minced (pre-minced garlic is available in most
Korean market)
3 tbs soju (Korean rice wine. Any unflavored one is fine.
This enhances the flavor and tenderizes the meat)
1 package tofu, cut in squares Fill 1/3 of a 3qts pot with water. When the water boils, put all
ingredients EXCEPT TOFU in the pot. Allow to boil. Skim fat & foam.
Reduce the heat to medium for about 15 minutes. Taste it.
If not salty enough, add more salt or salted shrimp.
If too salty, add more water. Continue to boil at medium heat for
additional 10-15 minutes. Raise the heat to high and add tofu.
Boil for 5 minutes. Serve with rice. Method 2 Refer to method 1, substitute pork for 6 oz Spam cut in
small pieces. Method 3 (variation to method 1 & 2) Add about 1 cup soybean sprouts (rinsed several times; no need to cut) This adds completely different flavor. This is good to add to
leftover cheegae.
Method 4 Ingredients 2 cups Kimchee chopped 2 tbs Ginger powder 1/4 cup brown rice or lemon vinegar 1/4 cup soju 1-2 tbs coarse salt 2 tbs soy sauce (optional) 1 tsp vegetable oil (optional) 2 tsp sugar (optional) 1 jalapeño pepper, sliced (optional) 2-3 fillet of cod, sole, ono, sea bass or any white fish.
(if none of these are available, you may use a can of tuna)
1 onion chopped 1/3 cup chopped daikon (optional) Fill 1/3 of a 3 qts pot with water.Allow to boil.Add all ingredients
into the pot. Allow to boil. Reduce heat to medium and boil for
15-20 minutes. Serve with rice. Method 5 (variation of all of the above) Add various seafood such as shrimp, calamari, scallop, clams.
This is excellent for leftover to add different flavor. Method 6 Add dumplings.You can purchase a frozen, prepared (some even fully
cooked!) in most markets. There are quite few varieties.
I like leek dumplings but any plain one will do.
You don't need rice with this method.
Method 7 Refer to method 1, substitute chicken for pork, salted brine shrimp
for coarse salt, omit tofu, and add 1 sliced potato. Method 8 (army base "Boo Dae cheegae) Refer to method 2. Add the following: 1 can of Vienna sausage, or plain pork sausage, sliced 1 package ramen noodle 1 cup rice cake (optional). This method can be very salty. Always taste it to make sure it's
seasoned right for your palate. In general rule to make great kimchee cheegae is to start with
overripe, sour kimchee and boil it for at least 30 minutes at a
medium heat. The counter effect is that you may lose some of
the nutrients but it will taste great. It tastes even better the
next day.
The left over can be refrigerated up to 3 days.
Freezing will alter the taste a bit but will keep longer.
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