Jja Jang Myun 짜장면

Ingredients
1/3 pound ground beef (or pork or regular beef)
1 tablespoon minced garlic
Chopped vegetables (onion, carrot, mushroom, zucchini, potato)
2 teaspoon corn or potato starch + 1 TB water
3/4 cup water
1 tablespoon sugar
Noodles
4 tablespoons jja jang

First, I cut up all the vegetables in small cubes that are bite size pieces... use any vegetable you want!

Heat up your wok, and add the minced garlic with a little olive oil

I used ground beef, but you can use pork or other type of beef if you like

Add on top of the garlic and cook~

Cook the beef until it's about half way cooked

In the meantime, start to boil water in a separate pot for the noodles

Go back to your wok while thewater is heating up.  Add the potatoes (you can use sweet potato instead too) and the onions

Cook for about 3-4 minutes... make sure to stir it around so nothing sticks to the pan

Add the rest of your vegetables

Mix it around and make sure it doesn't stick!

I ended up adding mushrooms too

Cook until the vegetables are cooked... then add the jja jang 

Then add 3/4 cup of water and mix it around. Make sure it doesn't burn

Mix together the starch and 1 TB of water in a separate small bowl

Then pour it into the wok + 1 TB of sugar

Mix everything around.  The water in the other pot should be boiling so add your noodles and cook them according to the directions.  I used these

Make sure to keep stirring the wok occasionally while the noodles cook... taste the sauce and adjust to your liking! I ended up adding a splash more water and corn starch.... you might like yours sweeter and add more sugar etc.... so taste and adjust!

Then plate the noodles and put the sauce on top!

Pork Stir Fry 재육볶음

Ingredients
Sliced pork
Chopped onion
(other chopped vegetables if you like, such as carrot)
Dduk
Kimchee
Marinade: 2 TB soy sauce, 2 TB kochujang, 1 TB sesame oil, 1 minced garlic, dash of pepper, dash of ginger powder, 1 TB sugar, 1 TB kochukaru

I didn't have any of the regular dduk, only these small balls, but I left them in water while I prepared

I had some of the sliced pork they sell at H Mart, so I used that and soaked it in water to get the blood out.  I'm not a big pork person, but my husband is...  use as much as you like

Mix the marinade together in a small bowl

Heat up your wok, add some olive oil and about 1 teaspoon of minced garlic

After it starts to sizzle a bit, add the onions and pork

Cook the pork until it's about half way done ie still half pink and add your other vegetables if you like (I didn't have any!)

Next add in the marinade and mix everything around.  It depends on how spicy you like things... I only put in about a little more than half for now (especially since I ended up using less pork that I thought I would)

Add kimchee on top - about 2/3 the amount of pork you have

Mix it around and fry for about 2 minutes.  Then drain the dduk and add (again you usually add the regular dduk)

Mix it around again

Cook for about 3-4 more minutes and taste to make sure everything is cooked.  If you want it more spicy, add more kimchee or the marinade... if it's too much, you can add more vegetables or dduk

Then plate and serve

Ate it with some bin dae dduk on the side (will post later, yum)

Sam Kae Tang 삼계탕

Ingredients
two cornish hens
15-20 daechu
4 ginseng root
15-20 peeled garlic cloves
10 chestnuts
sweet rice

I have such ADD - I ended up buying cornish hen that was already cut in half!! Hopefully you won't =)  You might have to clean out the guts if they already aren't - I am a weakling, I bought one that was cleaned~!  Then soak it in water for about 30 minutes to drain the blood out or you can boil it once and then cool it off

I soaked the sweet rice in water for about 30 minutes as well~  you want enough to be able to stuff about 2/3 of the each chicken

I started to boil the water with the ginseng for now

Next stuff everything inside each chicken~ i put about 8-10 garlic cloves, 5-6 daechus and chestnuts and the rice inside.  Since I bought mine sliced, I came across a big problem!! Usually you can stuff the chicken, and then cross / tie it's legs... but since mine was actually cut in half, I had to improvise =) ended up wrapping it in cheese cloth and using sticks to keep it together =).

 I put the extra daechu in the water with the chicken

You have to just boil it on low / medium heat for a couple hours~ so you have a couple bubbles popping... 

I cooked it about 4 hours~

Spicy Kal Guk Soo 칼국수

Ingredients
kalguksoo noodles
2-3 pieces of dashima
~10 dried anchovies
5-6 clams
5-6 shrimp
2 TB soy sauce
2 cup kimchee + kimchee juice
1/2 zucchini chopped


Start to boil the water with the dashima and anchovies, like you do for the dwen jang ji gae recipe~

In a separate pot, cook the noodles for about 3 minutes, you don't want them fully cooked only about half way done.  Take them out and put them in a strainer and put them aside for now

I didn't have any clams today, but normally at this point you add the clams and shrimp.  Wait about 1-2 minutes then add your vegetables

Have you kimchee ready - cut into bite size pieces... and make sure you get about 2 TB of kimchee liquid too!

Add the kimchee to the broth

Boil for about 1-2 minutes and then add the noodles and the soy sauce.  Cook about 1-2 minutes more and then taste to make sure everything is cooked~ also adjust any taste as needed. Then dish it out!

Mackerel JoRim 고등어 조림

It's been awhile. I need to update this website - it looks like a ten year old made it ha.  AhhhH!!
Anyway here is a recipe for mackerel, yum~ I just got a new wok so I was very happy to use it =)

Ingredients
2 yellow potatoes
1/3 sliced onion
green + red kochu
2 mackerel fillets
3 pieces of dashima
1 sliced green onion

Sauce: 3 tb soy sauce, 2 tb gochu ka-ru, 1 tb gochujang, 1 tp minced garlic, dash of pepper, dash of sesame oil

I bought mackerel that was already cleaned / fillet... but make sure you clean it, use a paper towel to dry it and salt it a bit. Put it to the side for now.

I used the wok and heated a small bit of olive oil.  Meanwhile I cut up my vegetables

I didn't have any red ko-chu, but if you do you can add them.  Make sure to clean out the seeds and slice it then.  I had two potatoes which I peeled and sliced, and then sliced about 1/3 an onion.

Mix together the ingredients of the sauce~ "play" with it as you want ~ if you want it more spicy, add more gochujang etc. Leave it to the side for now...

Next I put the dashima and onions on the wok to start cooking.  I put it on low-medium heat

Next I layered on the potatoes

Next layer, the fish~

The green peppers (and red if you have)

Next pour the sauce you made on top

Add the pa / green onion

Then pour enough water so everything is about covered so you can cook it~

I put the lid on and then cooked it on medium heat for about 20-25 minutes

It should start boiling and cooking everything~ yum

Taste it to make sure everything is cooked.... then plate and eat =)

I swear, I am the WORST at plating... i promise it tastes better than it looks =)