Resep Masakan Korea: Budae Jjigae

Following the Korean war, American army bases became a permanent fixture in South Korea, to assist the South against any possible skirmishes with the North.
The Americans brought a number of foods that had never been seen in Korea such as Spam, frankfurter sausages and baked beans to name a few. In true Korean Fashion we took these ingredients and mixed with our own to make a spicy stew named Budae Jjigae which literally translates as the 'army stew'
Its a spicy dish, normally cooked in a big pan and served from the middle of the table, containing noodles, western ingredients and plenty of vegetables Budae Jjigae is a great example of Koreans putting there own mark on foods. My mother who lives in Uijeongbu where there are a couple of army bases is able to get this army stew at most restaurants as its very popular.
In addition to the ingredients I have used this stew is often made with Baked beans and sliced cheese which you can add if you wish.
I have used the Following ingredients:
150g of Spam
3 Frankfurter sausages
1 handful of Beansprouts
150g of Tofu
1 Instant Noodle (don't use flavouring)
handful of Rice cakes (if you have)
1/2 Onion
2 Mushrooms
2 spring onions
800ml of Water with Chicken Stock
Sauce
1 Tablespoon of Gochujang
1 Tablespoon of Red Pepper Powder
2 Cloves of crushed garlic
3 Tablespoons of Soy Sauce
1 Tablespoon of Sugar
1 Tablespoon of Sesame Oil


Start by putting about 800ml of water in a pan, add to this about 4 cubes or 2 tablespoons of chicken stock and mix well. Cut the Spam, sausages and tofu in to slices and cut all the vegetables. In a bowl add all the ingredients for the sauce and mix well, Place the sauce in to the pan and add the other ingredients around it, keep the noodles to on side for now.


Bring the entire mix to boil and cook well, this should take about 15 minutes, the easiest way to check is to see if the onion is soft. At this point add some noodles it is common to use some instant noodles like shin Ramyun, you could though use any supermarket noodle. This will take a further 3-5 minutes to cook.



Serve in a bowl and enjoy, there should be plenty for up to 5 people and you could serve with rice and some side dishes if you like, however with the noodles there is enough to fill you up.

Resep Gochujang (Sambal Khas Korea)

Habis googling akhirnya nemu resep gochujang a.k.a sambal khas Korea yang lumayan susah nyarinya di supermarket.
Tapi ini resepnya dalam bahasa inggris, jadi ku translate gitu deh.. namun source aslinya masih kecantum, soalnya step by stepnya lumayan jelas banget...

Oke, langsung saja yaaa ^__^ (btw resep ini cukup untuk membuat 5-6kg sambel lohh...bisa sekalian jualan nih )

Bahan:
Air 6 liter
Bubuk gandum (bisa pakai tepung terigu, kalau bisa sih cari yang whole meat) 450 gr
Tepung beras ketan 450 gr
Tepung kedelai 450 gr
Cabai bubuk (merah) 1 kg
Garam 350 gr
Madu 600 gr

Cara membuat:
Masak air hingga mendidih. Masukkan tepung terigu ke dalam kain, lalu celupkan terus menerus (seperti membuat teh celup) ke dalam air hingga semua tepung terigu larut sepenuhnya ke dalam air. Aduk sesekali.
Tuang tepung beras ketan ke dalam campuran ini, aduk hingga rata dan kental. Matikan api
Setelah 30 menit, nyalakan kompor kembali, aduk terus hingga adonan ini berkurang setengahnya, menjadi hanya 3 liter saja. Jangan lupa, suhu kompor sebaiknya tinggi, dan proses ini kira-kira memakan waktu hingga 45 menit.
Matikan api. Diamkan adonan semalaman.
Setelah semalam, tambahkan bubuk cabai dan tepung kedelai, aduk rata adonan liat ini. Diamkan 30 menit.
Terakhir, tambahkan madu dan garam, aduk rata kembali. Gochujang pun sudah siap disajikan :)

Sambal ini bisa bertahan tahunan. Dan semakin lama disimpan, aromanya akan semakin kuat dan memikat. Selamat mencoba.. ^__^

Here is my home made gochujang recipe, as requested. It took me about a day and half to make but there is probably a year’s supply of gochujang for a light user, about 3-4 months for a Korean. I remember when I was young my Grandma spending one day a year making gochujang, she would make enough for a year and keep it in traditional Korean pots which helped it to age.
Korean Red pepper paste is a staple sauce used throughout Korean cooking, It is used in most Korean dishes that are spicy such as Jeyuk bokkeum, Bibimbap and ddukbokki. It is warm, sweet and spicy and goes well with most meats and also has a lot of health benefits to.
This Recipe makes about 5-6 Kg of Gochujang Sauce, it is easier to make it in this sort of quantity than say 500g amounts.
Homemade gochujang recipe Ingredients:
6 Litres of water
450g of Malt Powder
450g of Glutinous Rice Powder
450g of Soy Bean Powder
1kg of Fine Red Pepper Powder
350g of Salt
600g of Honey













Start by filling a large Saucepan (I have used a pasta one) with 6 litres of boiling water. Let the water cool a bit so it doesn’t burn but you want it to be hot, place 450g of malt powder in to a tea towel or Muslim cloth and make this in to a ball. You will need to put this ball in to the water and start swirling it around, every 30 seconds or so you will need to squeeze the tea towel ball hard. Continue doing this until the water is light brown in colour about 10 to 15 squeezes.













Once complete the malt powder ball can be binned, add the glutinous rice powder to the water and bring to boil whilst stirring, keep on boil for a couple of minutes then turn off the heat and leave to stand for 30 minutes stirring occasionally.













After about 30 minutes come back to the mixture and bring to boil, you need to reduce it by about half to 3 litres. Keep the heat as high as you can, if it bubbles up remove from heat for a couple of seconds and then put back on again, Keep stirring occasionally so the mixture doesn’t settle and it should reduce is about 45 minutes, don’t worry if it takes longer.
Turn off the heat and leave to cool down for a couple of hours or overnight, once cooled it is time to add the soy bean powder and red pepper powder, mix this well. The mixture will go quite thick and stiff like glue, keep stirring and it should start to resemble a red pepper paste. Leave again for about 30 minutes.













Finish the sauce of by adding the salt and the honey, the salt helps with preservation and the honey gives it its unique sweetness. Mix this all together well and your home made gochujang is complete, you can use it straight away and I would leave it to stand in your saucepan for another 24 hours before bottling it up.

In South Korea gochujang is stored in our famous pots which help it to breath and age, but you can keep it in whatever you have spare I have used old jars and sauce pots that I have left over. The sauce should keep for well over a year and the taste will improve in time as well, Keep in a cool dark place and have an open jar in the fridge when in use.

I would love to hear from you if you have successfully used this gochujang recipe!

Resep Masakan Korea: GoGi BoKKEUM

GoGi BoKKEUM

Bahan:

a. 600 gram daging sapi / ayam / tuna kalengan.
b. Saus cabai korea (di sogo mustinya ada) VINEGARED RED PEPPER PASTE
c. Minyak wijen secukupnya.
d. Wijen sangrai secukupnya.
e. 2 siung bawang putih yang dirajang halus.
f. 1 butir bawang bombay kecil, potong sesuai selera.
g. 1 daun bawang besar, iris tipis serong
h. 1/4 kol putih potong sedang.
i. 1 buah wortel ukuran sedang potong bentuk korek api.
j. wijen sangrai.
k. Garam dan Merica secukupnya.
Cara Membuat :

a. campurkan daging dengan saus cabai, minyak wijen, garam, dan merica. Aduk rata. Kemudian masukkan bawang2 dan daun bawang. Pastikan semua terlumuri dengan saus.
b. Beri sedikit minyak wijen di wajan. KEmudian sapukan minyak ke seluruh permukaan wajan sambil dipanaskan.
c. Setelah wajan panas, masukkan adukan daging, kol, dan wortel.
d. Diamkan sebentar kemudian aduk, diamkan lagi, aduk lagi. Jangan terlalu sering diaduk2, biarkan matang.
e. Beri sedikit air dan masak hingga air surut.
f. Masukkan dalam pinggan atau piring kemudian taburi wijen sangrai.
g. Hidangkan bersama nasi putih hangat dan kimchi...

Resep Masakan Korea: Godeungeo Gui

Called Godeungeo Gui in South Korea, this is one of the most common and popular fish dishes particularly because mackerel is a very cheap fish, and in ancient Korea it was one of the few meats enjoyed by everyday Koreans.
Often served as a side dish but also easily eaten as a main dish with some sides, It's basically grilled mackerel with some Korean styled flavouring. This grilled mackerel recipe is very easy to make at home and tastes great, my kids love it and its very good for you.
As a side dish this would serve 2-4 people, if I was serving as a main I would use 1 fish per person.
I have used the following Ingredients:
1 Mackerel
2 1/2 tablespoons of Soy sauce
1 clove of crushed garlic
1/2 tablespoon of sugar
1/2 Spring onion
1/2 teaspoon of Sesame Oil

Take the mackerel and remove the head and tail, I normally get my fish monger to do this for me as its easier otherwise a sharp knife will quickly do this. Split the mackerel vertically and place on a grill pan. Season with a pinch of salt and place under the grill.
In a small bowl crush the clove of garlic and put the spring onion after slicing it finely, add to this the soy sauce, sesame oil and sugar then mix this together well.

After about 5 to 10 minutes under the grill remove the mackerel and add the sauce to the fish spreading well over the meat and then grill for a final 10 minutes. After this remove from the grill and serve on a plate and enjoy.

resep masakan korea Bul Kogi (barbecue daging)

Bahan:
1 kg daging (sapi) iris tipis-tipis.
3 batang green onion (yang di akarnya ada semacam bawang merah)
4 siung bawang putih
5 sendok kecap asin
2 sendok makan minyak wijen
50 gr gula
2 sendok makan sherry (anggur merah untuk masak) --> untuk yang muslim ga usah pake
Lada/merica hitam bubuk secukupnya.

Cara membuat :
Haluskan semua bumbu, lalu masukan daging yang sudah dipotong tipis-tipis. Rendam di kulkas 3 jam. Panaskan penggoreng tanpa minyak lalu masukan rendaman daging sampai matang.
Sebaiknya pakai penggoreng baja yang berat bukan non stick untuk pengganti grills.

Selamat mencoba. Ini masakan Korea yang sangat KHAS, cocok untuk lidah kita. Bulkogi ini enak untuk dimakan dengan nasi.

Screenshoot :

green onion

Masakan Korea Kong Namul (acar taoge)

Masakan korea tidaklah serepot yang kita bayangkan.

gag percaya? coba saja simak resep Kong Namul berikut ini.

Bahan-bahan :

1/2 kg taoge
250 ml air
2 sendok minyak wijen
1 sendok kecil garam
1 sendok makan gula
2 sendok makan air kaldu.

Cara membuat:
Cuci taoge, taruh didalam 250 ml air lalu direbus dengan tutup rapat, setelah mendidih selama 10 menit angkat dan tiriskan.(jangan sampai lembek).
Lalu panaskan minyak wijen didalam penggoreng masukan taoge yang sudah ditiriskan, aduk-aduk sedikit lalu masukan garam, gula setelah 1 menit masukan air kaldu ratakan. Siap dihidangkan.

Resep Kimchi

Yang sering nonton film korea tentu hapal kan dengan makanan paling khas dari korea?

Yup..benar sekali, kimchi...

Berikut kami sajikan cara membuat kimchi :

Resep 1:
bahan :

2.3 kg sawi putih belah 2
100 gr garam
Rendam sawi dengan garam (usahakan agar semua sawi terendam dengan sempurna), selama semalam.


Bahan pencelup :
50 gr daun bawang potong kecil2
100 gr bawang putih, haluskan
40 gr chili powder
2 cm jahe dihaluskan
250 cc light soysauce/kimchi sauce
50 gr gula pasir
(bahan-bahan ini dicampur bersama sawi yang sudah diasinkan nantinya)

beberapa tetes minyak wijen, pada saat penyajian.

bubur tepung beras :
100 gr tepung beras
1200 cc air hangat (panas)
campur tepung dengan air, biarkan dingin


Campur bubur tadi dengan cabe bubuk/halus, bawang putih, jahe yang sudah dihaluskan, gula , garam.
Tiriskan sawi yang sudah semalam direndam.
Olesi dengan campuran bubur tadi setiap lembarnya.

Atur rapi dalam wadah, tambah dengan bahan pencelup, biarkan semalam diudara luar sampai terlihat airnya menjadi banyak, lalu masukkan dalam lemari es semalam lagi, baru dapat disajikan.
Sajikan dengan ditetesi minyak wijen...

Jika disimpan di kulkas, kimchi ini bisa bertahan sampai 6 bulan loh...

Klo komchi yang lebih maknyus biasanya daun sawi dibuang, jadi cuma tinggal batang putihnya doang.

Sedangkan buat yang kesulitan mendapatkan kimchi sauce bisa menggantinya dengan kecap asin


Resep 2:
1 sawi putih potong melintang 2 inchi.
10 Garlic
15 Red chili
1 cup White Vinegar (cuka)
Salt.

Setelah sawi putih dicuci dan dipotong keringkan lalu ditaburi garam sampai merata. Diamkan semalam diluar kulkas.
Sementara siapkan cabe merah dan bawang putih ditumbuk sampai halus lalu masukan kedalam air cuka.
Kemudian setelah sawi putih layu karena terendam garam.semalaman masukan jadi satu dengan ramuan bumbu dari air cuka tersebut. Siap makan malam hari.


Selamat mencoba ^^

Screenshoot :


Kimchi


Sawi putih

kimchi sauce