Mul-Naengmyeon (물냉면-2servings)

 

*** Mul-Naengmyeon (물냉면) ***

~ Korean traditional cold buckwheat noodles in cold broth ~ 

- Ingredients -

* 6 oz beef brisket (I used the lean meat of beef chuck roast)

* 1.5 cups Dongchimi liquid

* 3 oz Dongchimi radish (or fresh radish) 

* 3 oz cucumber

* 1/2 Asian pear

* 1 egg (hard boiled, peel and cool) 

* 18~20 pine nuts (optional)   

* 3~4 cloves garlic, minced  

* 1/2 thinly sliced ginger (optional) 

* 1/2 medium onion, sliced  

* 1~2 green onions  

* grind black pepper 

* salt      * vinegar      * sugar

* Asian hot mustard paste (or hot mustard oil : included inside the noodle package) 

** 12 - 13 oz Naengmyeon Noodle  (8 cups water, 1/6 tsp salt, 2 tsp vegetable oil)

 
-- Spicy red paper paste (optional) --

(1/2 Tbsp red hot pepper powder, 1/2 tsp soy sauce,   1/8 tsp sugar, 1/4 tsp baked sesame seeds (half crushed), 1/3 tsp sesame oil, 1/4 tsp minced garlic, 1/4 tsp chopped green onion) 

   
   - Ingredient Preparation & Cooking Instruction -

1. Naengmyon Broth

A. Beef broth 

a. Blanch the beef in boiling water and rinse in cold water.

b. In a pot, bring 3 cups of water, 1 tsp minced garlic, half a sliced ​​onion, half a green onion, and 1/3 tsp salt to a boil.

c. Close the lid and when the broth starts to boil, reduce the heat to medium and simmer for 40 minutes.

d. Remove the meat from the pot, when the meat cools, cover with plastic wrap.

e. Cool the meat and broth and store in the refrigerator to cold.

f. After few hours, pour the cold broth through a strainer and strain the oil and vegetables to make 1.5 cups of clear beef broth.

 

B. Dongchimi broth 

: Strain the dongchimi broth, make 1.5 cups of clear dongchimi broth. (If you don't have dongchimi, make plenty of beef broth and use it.)

 

C. Mul-Naengmyon Broth ( A+B )

a. In a bowl, add 1.5 cups of beef broth and 1.5 cups of dongchimi broth. 

b. Add 2 tsp sugar, 5 tsp vinegar, 1~1 and 1/2 tsp salt, and stir well. (Season to your taste. ~ ^v^)

c. Place in the refrigerator until very cold.

 

2. Naengmyon Toppings

a. Egg
* Peel one boiled egg, when it cools, cut it in half lengthwise or into flower shapes. 

* Cover with plastic wrap and store in the refrigerator.

 

b. Pickles

* Half slice the pickles and remove 2/3 of the seeds with a small spoon. 

* Slice thinly cut into long rectangular pieces. 

* Soak the sliced pickles in salt water(1/2 tsp sea salt, 1/4 cup water) for 8 minutes, squeeze out the water.

* Marinate in seasoning.

 (1/5 tsp red hot paper powder, 2/3 tsp soy sauce, 1/5 tsp minced garlic, 2 tsp chopped green onions, 1/4 tsp half crushed baked sesame seeds, 1/4 tsp sesame oil)

 

 c. Radish

* Slice the radish thinly and cut into long rectangular pieces. (sliced cucumber-shaped) 

* Soak the sliced radish in salt water(1/2 tsp sea salt, 1/4 cup water) for 10 minutes, squeeze out the water.

* Marinate in seasoning. 

(1/5 tsp red hot paper powder, 1/2 tsp soy sauce, 1/5 tsp minced garlic, 2tsp chopped green onions, 1/4 tsp half crushed baked sesame seeds, 1/4 tsp sesame oil, 1tsp sugar, 1 tsp venegar) 
(If you use dongchimi radish, you don't have to pickle it in salt water and you use less vinegar.)

 

d. Meat

: Slice the meat 1/4-inch thick pieces and cover with plastic wrap.

 

e. Pear

* Peel the pear, cut it in half, remove the core.

* Slice it lengthwise into 1/5-inch pieces.

 

f. Pine nuts

Remove the tips from pine nuts and wipe them clean.

  

3. Boiling Naengmyon noodles

a. In a large pot, bring water 7 C (4 times the amount of noodles), 1/8 tsp salt, and 1/2 tsp cooking oil to a boil.

b. When the water boils, spread the noodles evenly, stir well, and cover the lid.

 

c. After boiling the noodles for 2 minutes, stir well with chopsticks.

 

d. Add 1 cup of cold water and boil for another 2 minutes.

e. Drain the noodles in a strainer and rinse them in cold water several times to remove the excess starch. 

-💖  Mul - Naengmyeon  💖-

1. Place one serving of noodles in the center of the bowl. 

2. Arrange the meat, pear, radish, and cucumber in a circular shape on the inner 2/3 of the surface of the noodle surface.

3. Very slowly pour the cold broth along the edge of the bowl.

4. Place an egg in the top of center.

5. Sprinkle pine nuts on top.

6. Serve with salt, vinegar, mustard, and spicy red paper paste. 

*** Enjoy~ ( ^v^) ***

Cod and Shrimp Vegetable Stew (4 servings)

* Cod & Shrimp Vegetable Stew *
      ~ 💖 Grandma Ebba's Favorite Stew 💖~ 

- Ingredients –

* 12 oz cod fillets (frozen cod - 1 pound)

* 12 oz raw shrimp with heads

 (jumbo, large, medium-sized, you can use headless or frozen shrimps too.)

* 8 oz tofu

* 1.2 oz garlic (7–8 cloves)

* 6 oz onion (1 medium)
* 2.5 oz green onion (3~4 stalks)

* 5 oz bell pepper 

* 3 oz carrot (1 small)

* 5 oz King oyster mushroom

* 5 oz zucchini

* 5 oz cauliflower 

* 5 oz tomato (1 medium)

 

* 5 Tbsp olive oil

* salt

* 2 Tbsp beef dasida (optional)

* 1 and 1/2 cups water

 

- Ingredients Preparation -

A. Vegetables and Tofu

1. Garlic: Chop coarsely.

 
2. Onion: Peel, cut in half lengthwise, then slice into 0.4-inch pieces.

 

3. Green onions: Rinse, slice in half lengthwise, then cut into 3-inch pieces.

 

4. Bell pepper: Rinse, cut in half, remove seeds and stems, then cut into 0.4-inch pieces.

 

5. Zucchini: Rinse and cut into cuboids 3 x 0.4 x 0.4 inches.

 

6. Cauliflower: Rinse and cut into bite-sized.

 

7. Carrot: Peel and cut into cuboids 3 x 0.25 x 0.25 inches.

 

8. King oyster mushrooms: Peel very thinly using a peeler. rinse the caps. Slice into 0.4-inch lengths, then cut into 0.4-inch cuboids.

 

9. Tomatoes: Cut in half, remove stems, and slice into 0.6-inch pieces.

 

10. Tofu: Cut into 0.6 x 0.6 x 0.6-inch cubes. Pat dry with paper towels.

 

B. Cods and Shrimps

 

1. Cod: Drain thoroughly and cut into 1.5 x 1.5-inch pieces.

2. Wash the shrimp cold running water. 

 

3. Trim off under the eyes and remove the legs from the head.

 

4. Cut off the heads. (Don't throw it away!! ^^)

 

5. Peel the shells from the body and remove the intestinal vein (devein).

 

6. Rinse again.

(Use heads and bodies.)

 

-- Cooking Directions –

1. 5 Tbsp olive oil in large skillet (I used 12 x 12 x 2.5 inches) over medium high heat.

 

2. Add the chopped garlic, sliced onions and stir well 1 minute.

(Adjust the cooking temperature from high to medium-high while cooking.)

 

3. Add the carrot, king oyster mushrooms, 1/8 tsp salt and stir well 2 minutes.

4. Add the cauliflower, bell pepper, zucchini, tomato, 1/4 tsp salt and stir well 3 minutes.

 

5.  Open the center of the pot.

6. Add the cod, shrimp and 1/4 tsp salt. Cook the seafood slowly, turning it over. Press the shrimp heads with a spatula to release the juice. Gently stir well until the seafood is cooked.

 

7. Add the tofu, green onion and 1/4 tsp salt. Gently stir well 2minutes. 

8. Add the 1 and 1/2cups water, 2 Tbsp beef dasida. And gently stir well and boil it 3minutes.

 

9. Finally, season with salt so that it is not too salty. 

 

 

Grandma Ebba's Seafood & Vegetable Stew

* Use seafood according to your taste.

** Use vegetables according to your taste too.

*** Put rice in a bowl and stew in another bowl, serve it like curry.

* I hope this stew warms everyone’s body and soul~ ^v^ *

 

Banana Bread (made with cake mix)

    *** Mom's Banana Bread ***

  ~ banana bread made with yellow cake mix (^^) ~

- Ingredients –

* 3 medium-sized bananas

* 1 cup walnuts and pecans (various nuts)

* 4/5 cup raisins 

* 1 box yellow cake mix (13.25 oz - any brand)

* 1 cup almond flour

* 4 eggs
* 1/2  tsp  ground cinnamon
* 1/3  tsp  ground nutmeg

* 1/8 tsp salt

* 4/5 cup water 

 

* cooking oil (for spreading on the pans)

 - Ingredients Preparation -

1. Chop the walnuts and pecans.
2. Peel the bananas and cut them into small cubes.

- Cooking Direction –

1. Prepare a large mixing bowl.
2. Add cake mix, 1 cup of almond powder, 4 eggs, 1/2 tsp cinnamon powder, 1/3 tsp nutmeg, 1/8 tsp salt and 4/5 cup of water.

3. Mix with an electric mixer for 2 ~ 3 minutes.

 4. Add the raisins, small cubed bananas and mix well.

5. Prepare 2 (8x4x2.5) pans. (various pans)

6. Grease the 2 pans with cooking oil and line them with parchment paper. 

7. Preheat the oven to 370~375F.
8. Pour the batter into two pans.
9. Sprinkle the chopped nuts evenly over the batter.
10. Bake for 40 ~ 50 minutes. 
(It is fully baked when a chopstick inserted comes out clean.)

11. Take out a rack.
12. Turn over on a plate while hot and remove the parchment paper.

13. Cut into pieces. 

 

~ Enjoy!! 😊

French Onion Soup

*** French Onion Soup ***
  ~ Grandma Ebba's French Onion Soup ~ 

- Ingredients –

* 5 cups low sodium beef broth (chicken or vegetable broth / water etc.)

* 2 and 1/2 pound onions, peeled and sliced
* 3 Tbsp of minced garlic
* 1/2 cup chopped green onion

 

* 2 Tbsp Butter

* 2 Tbsp olive oil  

* 1/4 cup white wine

* 1 Tbsp flour

* 2 bay leaves

* 1 and 1/2 tsp dried thyme

* dried parsley 

* salt, black pepper

* Olive oil

* beget bread

* Gruyere cheese (any favorite cheese : mozzarella, swiss.... )

  

 -- Ingredients Preparation --

1. Prepare 5 cups of low sodium broth.

    (I used chicken broth.)

2. Peel the onions, cut them in half and slice thinly.

3. Chop the garlic and green onions. 

4. Cut the beget bread. (covered with wrap)

4. Shredded or sliced Gruyere cheese. (covered with wrap)

-- Cooking Directions –

1. Melt 2 Tbsp butter with 2 Tbsp olive oil in large stock pot over medium high heat.

 

2. Add sliced onions, minced garlic, chopped green onions, 1/3 tsp salt and stir well.

 

3. Turn down to medium heat and cover with the lid.

4. After 3~5 minutes, open the lid and stir well and cover the lid. Repeat until the onions are more than half cooked.

5. Open the lid, and stir the bottom with a spatula to remove any moisture until the onions turn brown.

6. When the onion turns brown, lower the heat and add the 1 Tbsp flour and stir well for 1 minute.

7. Add the 1/4 cup white wine, and increase the medium heat and stir well 2minutes.

8. Add the 5 cups beef broth, 2 bay leaves, 1 and 1/2tsp thyme. Cover the lid and boil it 20 minutes at medium to medium high heat.
(season to taste with salt and black pepper)
(it should not be too salty)

9. While the soup is boiling, put the bread coated with olive oil in the oven and bake until golden brown. (few minutes - 400F)

 

 -- French Onion Soup --

1. Put 2/3 of the hot soup in an oven-safe soup bowl, top with baked beget bread and top with cheese.

2. Broiling in an oven for 5 to 8 minutes until the cheese melts.

3. Remove from the oven, sprinkle with dried parsley and black pepper.  

 ( Eat Yam Yam~ !! *^v^* )

## Various ways to eat ##

A. oven safety bowl - soup - baked beget - cheese - oven broil - sprinkle parsley and black pepper

 

B. 1. baking pan - sliced beget - cheese - oven bake

     2. bowl - hot soup - oven baked hot cheesy beget -  sprinkle parsley and black pepper

     

C. microwave safe bowl - soup - beget - cheese - cover - turn microwave - sprinkle parsley and black pepper 

                  

 

Soy Sauce Braised Beef with Egg (Jangjorim : 소고기 장조림)

 

*** Soy Sauce Braised Beef with Egg ***

~ Ebba's Jangjorim ~

 

- ingredients -

 

* 1 pound beef (chuck roast) 

* 2 Tbsp mirin (or cooking wine)

* 1 medium onion (3 oz-sliced)

* 1 green onion

* 4 cups water

* 1/4 cup + 3 Tbsp soy sauce

* 1 Tbsp beef dasida

* 15 ~ 20 cloves garlic (peeled)

* 2 ~ 3 sliced hot pepper

* 8 ~ 10 eggs (hard boiled and peeled)

* Black pepper (optional)

 

 

- Cooking Instructions -

 

1. Trim the excess fat from the beef and cut it into 1.5-inch sized cubes.

2. Sliced the onion and green onion.

3. Sliced the hot pepper. (2~3pcs)

 

4. Soak the beef pieces in cold water for 30 minutes. Then rinse  and drain.

5. Bring 3 cups of water to a boil over high heat. 

6. Once it starts boiling, add the rinsed beef cubes to the pot boil for 2 minutes.

7. Remove the beef cubes, rinse them under cold water, and drain. 

8. Clean the pot and pour in 4 cups of fresh water.  

 9. Place the drained beef, sliced onions, sliced green onion, and 2 Tbsp of mirin into the pot.

10. Cover with the lid and bring to boil over high heat. Once it starts boiling, reduce to medium heat and simmer for 1 hours.

(During this time , boil the eggs, sock them in cold water, and peel them.)

 

11. In a pot, add 1/4 cup plus 3 Tbsp soy sauce, 1 Tbsp of beef dasida, 15 ~ 20 peeled garlic cloves, 2 to 3 sliced hot peppers, and 8 ~ 10 peeled boiled eggs. Cover with the lid and bring to a boil over high heat.

12. Once it starts boiling, reduce to medium heat and simmer for another 30 minutes.

13. Turn off the heat and add 1/4 tsp of black pepper. 
(optional)

 Enjoy~ ^v^

 

 *****

1. The amount of soy sauce is adjusted to taste.

2. After the soy sauce-braised beef with egg has cooled, 

stored it in the refrigerator.

The next day, skim off the white oil floating on top.

3. It is boiled once after 5 to 6 days.

4. If there is leftover soy sauce broth, add boiled eggs and simmer for 2 minutes.
   (If it is too salty, add a little more water.)

5. Soy sauce broth is delicious when added to soups or stews.