Mom's Chicken Soup (A)

*** Mom's Chicken Soup (A) ***

- ingedients -

* 1 small chicken (5 pound)

* 15~20 cloves of garlic, peeled

* 2 green onion 

* water

* salt

* black pepper

- dipping sauce (optional) -

* 1/3 tsp salt 

* 1 tsp sesame seed

* 2 tsp sesame oil

- Cooking Instructions -

1. Wash and rince the chickens in cold running water.

  ( Remove the innards, fats and skin. )

2. Put the chickens in a pot. 

3. Pour 4 cups water into the pot and boil it over high heat. 

4. When it starts boiling, turn chicken upside down and wait 2 minutes.

5. Turn off the heat and drain hot water. 

6. Pour 6 1/2 cups water, 1 1/2 tsp salt, 1 green onion(3 inches sliced) into the pot and bring to a boil over high heat.  
(cover)

7. Reduce to medium heat and boil for 25 minutes.

  (Skim fat from the surface.)

8. Add the garlic cloves and boil it for 35 minutes. (medium heat)

9. Before serving skim fat from the surface.

10. Serve the soup with diced green onions, salt and pepper. 

   (Also serve with steamed rice or cooked noodles and sauce : optional) 
 

Chicken Fried Rice

*** Chicken Fried Rice ***

- Ingredients -

* 2 cups steamed rice

* 2/3 cup chicken breast, diced into 1/2 inch cubes

   (1/2 inch x 1/2 inch)

* 1 thinly sliced fresh ginger root
* 2 cloves garlic, peeled and sliced
* 1/4 cup onion, diced  (1/2 inch x 1/2 inch)
* 1/3 cup carrot, peeled and diced
* 1/3 cup broccoli cut into florets
* 1/3 cup bell pepper, diced
* 1/4 cup green onions, diced

* 3 Tbsp olive oil

* 3 Tbsp teriyaki sauce
* 2 tsp soy sauce

* 1/8 tsp black pepper
* 1 tsp sesame seed

 - Cooking Instructions -

1. Heat 3 Tbsp olive oil in a large skillet.

2. Add the ginger and garlic.

3. Add the carrot and chicken breast and stir-fry until the chicken breast have fully cooked.

4. Add the broccoli, bell pepper, onion, green onions and stir-fry 1 minute.

5. Turn down the heat to medium and add the steamed rice and stir to combine.

6. Turn down the heat to medium low and add the teriyaki sauce and soy sauce and stir to combine.

7. Add the black pepper and turn off.

8. For finishing touch, sprinkle sesame seed and serve.

Yangnyeom Ganjang 1 (seasoned soy sauce)

*** Yangnyeom Ganjang 1 ***
(yang - nyeom - gan - jang)
~ seasoned soy sauce ~

- Ingredients -
*  3 Tbsp   soy sauce
*  1 tsp     baked sesame seeds
*  l/2 tsp  sugar (optional)
* 1 tsp     sesame oil
* 1 Tbsp   chopped green onion
* 1 Tbsp   chopped onion
* 1/2 Tbsp   red and green hot pepper or jalepeno
  (optional)

 

Mix well all ingredients and serve in a small dipping bowl.

(For baked tofu, fresh soft tofu, muk, jeon, mandoo-dumpling etc.)

Kimbap ( Korean Sushi )

*** Kimbap ( kim - bob )***
             ( Korean Sushi ) 

- Ingredients ( 3-4 servings ) -

A

* 4 cups steamed rice

  (1/3 tsp salt, 1 1/2 tsp baked sesame seeds, 1 1/4 tsp sesame oil)

B

* 4 sheets unsalted noris 

  (nori = kim: black dried sea vegetables) 

* 2 beef sausages

* 3 imitation crabmeats

* 2 eggs

* 2 medium   carrots

* 2 small fresh pickle

* 1 small bunch   spinich

  (1/4 tsp garlic, 3/4tsp green onion,1/6 tsp salt, 1/2 tsp sesame seeds, 1/4 tsp sesame oil)

* 1 yellow pickled radish

* olive oil

* salt

 - Cooking Instructions (1) -

1. Mix A and cover with wrap. 
  (Poke 3-4 holes to let steam out)

2. Cut each sausage into 4 long strips and fry under low heat.

3. Cut each imitation crabmeat into 2 long strips and fry under low heat.

4. Beat the 2 eggs with a pinch of salt and cook them into an omelet style. Then slice into long strips about 0.3 inches wide.

5. Shred carrots to about 2 inches long. Stir-fry it with salt and olive oil for 1 minute.

6. Shred fresh pickles to about 2 inches long.

7. Place cleaned spinach into boiling water for about 10 seconds. Then strain out the spinach and rinse with cold water. Completely strain out the water and season it with ingredient.

8. Cut the yellow pickled radish into (1/3 X 1/3) inches long strips.

 - Cooking Instructions (2) -

1. Place one nori sheet (gim) on the dull side of the bamboo sheet on a flat surface .

2. Spread the 1 cup of steamed rice evenly on the nori sheet (kim) .

3. Add 1/4 of the spinach, 1/4 of the carrot, 1/4 of the 1/4 of the pickle, 1 yellow pickled radish strip, 1 1/2 of the sausage strips and 1 strip of the egg on top of steamed rice.

4. Roll the bamboo sheet to tighten the ingredients together.

5. Remove the bamboo sheet and slice the roll (kimbop) into 2/3 inches using a wet knife.

6. Cover kimbop with wrap to prevent from drying.