powerplantop

When I make ssamjang I don't really follow a recipe but the one that Maangchi has posted with her 쇠고기 구이 / Soegogi gui recipe is close to what I do.

This Jjamppong 짬뽕 turned out great (and spicy). I started out with chicken stock then loaded it up with seafood and veggies. I did make one big mistake I put the red pepper flakes in to a hot pan. The pepper gas almost ran me out of the hotel. I finished making it but could not continue filming.

Doenjang Jjigae 된장 찌개

Fettuccine Alfredo I cooked Fettuccine Alfredo Ingredients: 1 pound Fettuccine 1 stick butter (browned) 1/2 cup heavy cream 2/3 cup Parmigianino Reggiano Pinch of Nutmeg

Thank you. Some times it is the simple details that make the plate.

I saw it again and snaped a pic.

Hamburger steak, fried spam, fried rice, fried egg mushroom gravy and macaroni salad.

Baked Cheesy Rice I used pork, kimchi, mushrooms, red pepper and cheese.

Gyeran Jjim 계란찜 I made this Korean version of steamed egg custard. 3/4 cup water, 2 eggs, whip and strain into bowl. Add green onion, green pepper, red pepper and 1/2 tablespoon salted shrimp (could just use salt or fish sauce). Cover with plastic wrap and steam for 15 min.

Made up a diet plate. Hamburger steak, fried spam, fried rice, fried egg mushroom gravy, macaroni salad with kimchi on the side.

I think more traditional is round or chuck. I prefer the tenderloin but do think a strip steak would be nice.

Lentils with Lamb and Spinage

I love creamed or sauteed garlic spinage but tonight I did Asparagus.

I had some Beoseot jeongol 버섯전골 left over from last night. I added chili powder, sake, kimchi and more garlic. Cooked until the alcohol cooked off then added somen noodles.

One of them is Cucumber Pickle and the other is a fresh kimchi form a nice looking green I saw at the market. Honestly I don't know what kind of green it is, but it made a nice kimchi.

It takes a lot of work to make it for such a small amount so I am sure that is why its not normal at restaurants. I ate it with Beoseot jeongol 버섯전골

I made this Perilla leaf kimchi 깻잎김치 Used the recipe found here.

I wanted a great photo of Yukhoe so I made it again. To make this Yukhoe I used tenderloin, black pepper, sesame oil, sesame seeds a touch of chili oil, elephant ear garlic, green onion, egg and asian pear. It is sitting on Korean perilla leaves.

I used a plain eye of round roast. I did not have a good meat source so bought a big chunk. I seared it on the out side using high heat (to kill bacteria). Cut off the cooked part and had a "safe cut of meat" to use. When I can get some good safely handeled meat I will try it again with some tenderloin or strip steak. This was good but the Yukhoe at the Tree House in Dallas, TX a few weeks ago was way better. I think that mine did not have enough fat content.

I made this Yukhoe 육회. The yolk broke just as I put it on the meat.

Without the heat I am sure that the kids will like it.

If you go to a Chinese restaurant in Korea this is a a common dish on the menu.

Its from Korea but you get in Chinese restaurants. 1 pound shrimp (shelled and deveined) 1 egg white 1 cup corn starch water Mix shrimp, egg white and just enough water (if need) to turn them from dry and into a batter. Lightly fry shrimp and set aside. Sauce: 2 tablespoon chili oil 4 or 5 dried peppers Add dried peppers to hot chili oil cook a few seconds then add: 1 tablespoon garlic 1/2 tablespoon soy sauce 1/2 tablespoons rice vinegar 1/2 tablespoons sugar 1 tablespoon ginger juice Pinch of salt. 3 tablespoons finely chopped onion 2 Finely chopped red pepper 2 Finely chopped green pepper Cook 2 or 3 minutes. Mix 1/4 cup water with 1/2 tablespoon corn starch add to pan and mix. When mixed and hot add shrimp. Coat shrimp and serve.

These Spicy Garlic Shrimp 깐풍새우 were great but very spicy. This is a Chinese Korean dish.

"Thit kho" Vietnamese Caramelized Braised Pork Belly and Eggs I got the idea from here. Thik kho