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 !!)