Dakdoritang (Spicy Chicken with Potatoes)

Dakdoritang (Spicy Chicken with Potatoes)

recipe found: http://www.trifood.com/dakdoritang.html

• 1-2 jalapenos (optional)
• 2 tbsp minced garlic
• 2 tbsp kochujang (hot pepper paste)
• 2 tbsp kochukaru (red pepper flakes)
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 tsp sesame oil
• 2 green onions
• 1 tbsp ginger
• 2 cups of water
• Salt and pepper
• Chicken thighs, drumsticks or wings
  
• 1 1/2 potato
• 1 onion
  
• 1 carrot
  

Cooking Directions

1. Peel potatoes and cut them into eight pieces (cut each potato in half and then cut each half into four quarters)
2. Cut onions the same way as the potatoes
3. Peel carrot and cut it into lengths about the same size as its width. Cut each slice into four quarters.
4. Slice jalapenos (julienne), if desired
5. In a heavy pot, combine all ingredients except green onions.
6. Cover and cook for 30-40 minutes over a medium flame.
7. Sprinkle salt and pepper to taste
8. Chop and add scallions to simmer for 5 additional minutes.
9. Serve hot with rice.

Sundried Tomato and Pepperoni Muffin

Sundried Tomato and Pepperoni Muffin

Spaghetti

Spaghetti




1/2 lb of Ground beef
1/2 lb of Tofu
1/2 Onion
2 Tbsp of Minced garlic
1 Tsp Dried oregano
1 Tsp Dried basil
1 Egg
1 1/2 Tbsp Bread Crumbs

1 1/2 Jar of Tomato sauce (whichever sauce you like)
Mozzarella cheese

1 Box of pasta of your choice
(Thick spaghetti pasta in the picture)

1. In a large sauce pan saute the chopped onion and garlic together in olive oil over a medium/high heat

2. Mix in the beef, egg, bread crumbs, dried oregano, dried basil and tofu together
(I put in tofu because it makes the meat consistency in the sauce a bit silkier..it does not affect the flavor in any way so its optional)

3. Once the onions become translucent and soft, add the meat mixture and let it cook through for a acouple of minutes

• If you like your sauce a little chunky, keep stirring the mixture so that the chunks of meat break down into small pieces. If you don't prefer it chunky like what you see in the picture, leave the meat to cook for a few minutes then gently break down the mixture and make sure the pieces are bite size. The meat will cook through and stay in bigger shapes.
  

4. When the meat is finished cooking, add in your favorite tomato sauce and lower the heat so it can simmer for 8-10 minutes.

5. Add in a good amount of mozzarella cheese and serve it over the pasta of your choice

Enjoy!

Sundried Tomatoes and Mushroom Pasta

Sundried Tomatoes and Mushroom Pasta

(recipe made by my sister)

Butterfly Red Velvet Cupcake

Bacon Wrapped Scallop

Bacon Wrapped Scallop

1 lb. Scallops
1 lb. Smoked Maple Bacon
2 Tbsp of Olive oil
1 Juice from a whole lemon
Toothpicks or bamboo skewers
Fresh Pepper and salt

1. Combine the scallops, olive oil, lemon juice and a little fresh pepper and salt together in a large bowl
Wrap the bowl and let it marinate for about an hour

2. After you've let your scallops marinate for an hour, wrap each one with a strip of bacon and hold them together with a wet toothpick
(If you are using bamboo skewers, place three on each skewer)

3. Turn your oven on to broil, place the scallops into a large pan and put it in the oven.
Leave it in for 8-10 minutes or until the bacon done at your desired crispiness

Serve hot and enjoy!

Soo Jae Bi

Soojaebi (korean potato & dumpling soup)


2 cups Water
4 cups Flour
17 Anchovies
2 Medium potatoes
1 Onion
1 Zucchini
1 Carrot
4 tbsp of Minced garlic
1 tsp of Fish sauce
3 eggs
5-7 Green onions
Salt&pepper to taste

1. For the dough:
Mix the 2 cups of water and 4 cups of flour together with 1 egg in a big mixing bowl
The texture of the dough shouldn't be too gummy or too watery
Continue to knead the dough then wrap it and place it in the fridge

2. The stock:

In a medium pot, fill it halfway with water then add the anchovies an d garlic
Leave it to boil for a half an hour on medium heat

Cut up the carrot, zucchini, potatoes and onion into bite sized pieces
Once the soup has been cooking for a half an hour, add the vegetable pieces in and continue to let it simmer for 5 more minutes

Turn up the heat so that the soup comes to a boil then start adding in the dough
Take the dough and roll it up into small balls then make them as flat as possible
Drop them into the boiling soup and eventually the dough pieces will rise to the top
Cup up the green onions then drop them into the soup

Whisk the 2 eggs in a bowl then pour it into the soup
Then add the fish sauce and as much salt as you think you need

Let it simmer for a minute or so then serve and enjoy!

Stir Fry Squid (Oh Jing Uh Bokkeum)

오징어 볶음



Recipe:

1 Large squid 2 1/2 Tbsp Soysauce 1 Tbsp Sugar 2 Tbsp Hot pepper flakes 1 Carrot Green Onion 1 Medium onion 5 Tbsp Minced garlic 1/2 Tsp Ginger 1 Green chili pepper
1 Tbsp Olive oil

1 Clean and take out the squid's intestines.
Then wash and drain and cut the squid into small strips. Afterwards place it in a bowl.

2. Cut the carrot into small thin and diagonal pieces
Slice the onions
Slice the green chili peppers
Cut up 10-12 green onions (about 2 inches in length)
Separate all of these onto a plate

3. In a small bowl, combine the garlic, sugar, soy sauce and hot pepper flakes together to make a hot paste

4. In a large pan put in 1 tbsp of olive oil and place it on the stove over high heat

5. Add in the vegetables in this order: Carrots, onions, green onions, chili pepper and stir fry for 2 minutes

6. Add the squid and the hot paste mixture then stir fry for a few minutes

7. Then sprinkle a little sesame oil and transfer it to a serving dish over rice or udon noodles

ENJOY!