Beef Soup (4 servings)

 

*** Beef Soup ***

~ Ebba's Korean Gomguk ~

 

- ingredients -

 

(soup)

* 1.5 pounds beef chuck roast

* 12 oz Korean radish

* 5 Tablespoons of minced garlic

* 1 thinly sliced ginger (optional) 

* 2 medium onions (sliced)

* 4~5 green onions (chopped)

* 1.5 teaspoons salt

* 1~2 Tbsp mirin (optional)

* 1~1.5 Tbsp Beef Dasida (optional) 

 

* ground black pepper

 

(side dishes)

* cooked white rice

* Kimchi or Kkakdugi (Korean pickles - optional)

 

- Cooking Instructions -

 

1. Trim excess fat from the beef and cut into 2x2x2 inch sized cube.

2. Soak the beef pieces in cold water for 1 hour. Then rinse in cold water and drain.

 

3. While the beef pieces are soaking, mince garlic and slice the medium onions.

4. Cut radish into small pieces about 1/2 inch long.

5. Chop the green onions.

 

6. Store prepared vegetables until ready for use.

6. Bring 6 cups of water to a boil under high heat. 

 

7. When it starts to boil, place the rinsed beef cubes into the pot

8. Boil for 2 minutes.

9. Then remove beef cubes and rinse under cold water and drain. 

10. Clean the pot and pour 9 cups of fresh water.  Place the beef back into the pot.

11. Cover and bring to boil under high heat. Reduce to medium heat and boil/simmer for 50 minutes.

12. Add the minced garlic, ginger, onions and radishes and salt.  Bring to a boil under high heat.

13. Optional - add in the Mirin and dashida

14. After it starts to boil, reduce to medium heat and boil/simmer for another 25~ 30 minutes.

15. Remove all beef pieces and cut them into smaller pieces.  Return the pieces into the soup, cover and boil for another 5 minutes.  Then turn off the heat.

 

16. Skim any fat at the surface and the soup is ready to serve.
(Garnish with chopped green onion and black pepper) 

 Wow~~ !  Yam~~~ ^v^

Spicy Codfish Stew (4 servings)

 

*** Spicy Codfish Stew ***

~ Ebba's Korean Spicy Codfish Stew (대구 매운탕) ~

 

- ingredients -

* 24 oz (1.5 lb) skinless cod fillets, (cut to 2.5x4 inches, or any sizes)

* 8 large whole shrimps (12 medium),  (devein and cleaned)

* 14 oz tofu, (cut to 2/3 x 2/3 x 2/3 inches)

* 4 green onions, (cut to 4 inches)

* 6 oz zucchinis, (cut long vertical cross and cut 1/2 inch horizontally)

* 6 oz radish (peeled)

* 2 medium onions, (sliced)

* 8 cloves large garlic, (minced)
* 1 thin sliced ginger

* 8 dried medium anchovies (removed intestines)

* 1/2 piece of dried shiitake mushrooms

* 2 small pieces of dried kelf

(seasonings)

* 5 Tbsp soy sauce

* 2 Tbsp dried red hot pepper power

* 1~2 tsp sea salt

* 2 Tbsp milin

* 1 Tbsp Beef Dasida (optional) 

* 1/4 tsp ground black pepper

* 8 cups water

- Cooking Instructions -

 

A. Base Soup

1. Pour 8 cups water into large pot.

 

2. Add 4 cloves minced garlic, 1 sliced of onion, 1 thin sliced ginger, 1 cut green onion, 8 anchovies, 1/2 dried shiitake mushrooms, 2 small pieces kelf and 6 oz whole radish.

 

3. Add 3 Tbsp soy sauce, 2 Tbsp dried red hot pepper power and 1 tsp sea salt.

4. Cover the lid and bring to a boil high heat.

 

5. When it starts to boil, cook it over medium heat for 30 minutes and than turn off the heat.

6. Move the radish to cutting board, place the soup in large bowl through a sieve and filter only the soup. (Very hot!! Be careful~)

 

 

B. Spicy Codfish Stew

1. Cut radish, long vertical cross and cut 1/2 inch horizontally

 

2. Pour the base soup into a large pot.

 

3. Add 4 cloves minced garlic, 1 sliced onion, cut zucchinis, cut tofu and boil it 10 minutes.

 

4. Add cut cods, cut radishes, 2 Tbsp soy sauce, 1 Tbsp beef dasida, 2 Tbsp milin and boil it 8~10 minutes.

 

5. Add cleaned shrimps, cut 3 green onions and boil it 4~5 minutes.

6. Turn off heat, add 1/4 tsp black peppers.

 

 

WOW~~ !  Enjoy~~~ ^v^

 

Shrimp Dumpling (30~35pcs)

*** Ebba's  Shrimp Dumpling ***
  ~ Shrimp & Vegetables Dumplings (mandu) ~

- Ingredients-

* 6 oz of shrimp (peeled and deveined)
* 2 cloves of large garlic
* 1 small zucchini (10 oz)
* 1 medium onion (6 oz peeled)
* 1/4 hot pepper (optional)
* 1 egg (or water)
* 30~35pcs Dumpling Skin

 (Seasonings)
* sea salt
* 1 tsp mirin (optional)
* 1/10 tsp black pepper 

(Dipping sauce for dumplings)
2 Tbsp soy sauce, 3 Tbsp vinegar, 2 Tbsp sugar, 1 tsp sesame oil, 1Tbsp sesame seed, 1/4 tsp red hot pepper powder, 3 Tbsp minced green onion

- Direction -

1. Rinse the shrimp and drain off water.
2. Add 2 large garlics, 1 tsp mirin, 1/8 tsp sea salt (or pinch of salt) and grind it in a food processor.

3. In a bowl shred zucchini and add 1 tsp sea salt and mix well. (let it 5 minutes) Squeeze it 2 times.
 

4. Fine shred onion.
5. Fine sherd hot pepper. (optional)

6. Into large bowl add ground shrimp, squeezed zucchini, sherd onions and sherd hot pepper.
7. Add 1/8 tsp sea salt, 1/10 tsp black pepper.
8. Mix well all together.

9. Other small bowl stir egg. (or water)

- How to make dumplings -

1. Brush the eggs(or water) to along the edge of  ½ of dumpling skin. (do not brush the center)
2. Put 1~ 1 and 1/2 Tbsp of the filling into the center of the dumpling skin.
3. Fold skin over in half and press edges together.

- Steaming -

1) Put the wet bounty on the steamer, place the dumplings.
2) When the water boils, steam for 7~8 minutes.

3) Rub 1/2 tsp water and 1/2 tsp sesame oil on a large plate.

4) Take out the dumplings.

 

** You can steam, boil(ramyon soup) and deep or pan fry.

* uncooked dumplings(mandu) : can be wrapped and stored in the Freezer. (up to 1 months)

** Wow~ ! (Yam Yam !!)

Chicken Dumpling (45~50 pcs)

*** Ebba's  Mandu (45~50 pcs) ***
      ~ Chicken Dumpling ~

- Ingredients-

* 1 pound of chicken breast(16 oz-fat trimmed)
* 2~3 cloves of large garlic
* 2 small zucchinis
* 1 medium onion
* 1/2 hot pepper (optional)
* 1 egg (or water)
* 45-50 pcs Dumpling Skin

 (Seasonings)
* sea salt
* 1~2 tsp mirin (optional)
* garlic power
* black pepper
* cooking oil

*** soy sauce for dipping (optional)                 

- Direction -

1. Cut the chicken breast small pieces.
2. Add 2~3 large garlic, 1~2 tsp mirin, 1/4 tsp sea salt (or pinch of salt) and grind it in a food processor.
3. In a bowl shred zucchini and add 2 tsp sea salt and mix well. (let it 5 minutes) Squeeze it 3 times.  
4. Shred onions.
5. Fine sherd hot pepper. (optional)

6. Into large bowl add ground chicken, squeezed zucchini, sherd onions and sherd hot pepper.
7. Add 1/4 tsp sea salt, 1/4 tsp black pepper and 2 tsp garlic powder
8. Mix well all together.

9. Other small bowl stir egg.

- How to make dumplings -

1. Brush the eggs to along the edge of  ½ of mandu skin. (do not brush the center)
2. Put 1~ 1 and 1/2 Tbsp of the filling into the center of the mandu skin.
3. Fold skin over in half and press edges together.

- Cooking -

Place cooking oil on heated pan, add mandu and fry until golden brown. (time to time cover the pan)

 

** You can steam, boil(ramyon soup) and deep or pan fry.

* steam : place mandu inside the steamer after water starts to boil cook  6~8 minutes. 

* uncooked mandu : can be wrapped and stored in the Freezer. (up to 1 months)

** Enjoy~ ! (YAM !!)

Mom's Chicken Pancakes

*** Chicken Pancakes ***
    



- Ingredients-

 A.

* 16 oz (1 lb) ground chicken breast (or any ground chicken meat)

* 1 Tbsp minced garlic

* 1/2 cup  onion, chopped
* 2 Tbsp green onions, chopped 
* 2 Tbsp carrot, chopped 

* 2 Tbsp red or green bell pepper, chopped
* 2 tsp jalapeno, chopped 

* 2 egg whites

 

B. Seasonings

* 2/5 tsp salt
* 1/8 tsp black pepper
* 1 tsp beef dasida or garlic powder

 
C. For pan frying oil
* 2 Tbsp olive oil
* 2 Tbsp sesame oil 

D. Soy sauce (optional)


E. Directions 

1. Cut the chicken breast into small egg-sized pieces. And grind it in a food processor.

2. Chop all the vegetables.

3. Separate egg whites.

4. In a large bowl,  add A ingredients + B seasonings and mix well 1 minute.

(Put on disposable plastic gloves on your hands and mix well.)

 

5. Place 1 Tbsp olive oil and 1 Tbsp sesame oil on medium heated pan, and scoop 2 Tbsp each of the mixture into a pan.

 

6. When the bottom is cooked, turn it over. Press on the top with a spatula.

7. The bottom is cooked, turn the chicken over and cook it over until well cooked. (medium heat)

 

*** Yummy!  ^v^