Boiling Crab knock off

I tried making it at home a couple times and it tastes just like the original.  There are so Many recipes out there but i changed it a little to match the authentic taste. 

Ingredients:

-2 sticks of butter 

-2 tbs Cajun spice

-2 tbs paprika

-2 tbs lemon pepper

-2 tbs cayenne pepper

-2 tbs old bay seasoning

-2 tbs louisiana hot Sauce

-4 tbs ground garlic

-1 lemon

-1 pound of desired seafood (i used shrimp because they dont sell crawfish in korea)

Instructions: 

 

Squeeze a lemon in a large pot of water enough to cover 1 pound of shrimp and put in the lemon in the pot.

Let it boil and at the shrimp.

Let it cook for about 5 minutes or until it changes color. 

 

On another pot, melt the butter in low heat and add the garlic, dry spices and hot Sauce. Once the butter is completely melted add the strained seafood n mix it in. 

Place in plastic bags. Eat and enjoy. 

You can add sausages to the sauce if desired. 

This recipe is for one pound of seafood. 

For every pound you must duplicate accordingly. 

Enjoy! 

Salvadorian pupusas with curtido

I was craving salvadorian pupusas that I had back in LA, but since they do not sell it in Korea, I tried making my own. 

Here is the recipe. It was so delicious and tasted just like back in LA. Enjoy! 

Pupusas: 

Ingredients:

-3 cups masa harina (corn flour for making tortillas)

-1 1/2 cups warm water

-1/2 teaspoon salt (optional) 1 cup grated quesillo (Salvadoran cheese), or substitute queso fresco, mozzarella, or farmer's cheese)

Instructions: 

1. In a large bowl, mix the masa harina with the water and salt, stirring well. Add more water if necessary to obtain a soft dough that does not crack around the edges when flattened. 
   
   
   
   
2. Let the dough rest, covered with plastic wrap, for about 15 minutes. 
   
   
   
   
3. Divide the dough into about 6 pieces. Form a ball of dough, then make an indentation in the ball. Place filling of choice in the indentation, and carefully wrap dough around the filling to seal. Flatten ball into a disk, about 1/4 inch thick, being careful to keep filling from leaking out of the edges. (this takes a little practice)
   
   
   
   Wipe a very small amount of oil onto the surface of a heavy skillet (cast iron works well). Heat the skillet over medium heat, and place the pupusas in the skillet. Allow to brown on each side, like a tortilla, flipping as necessary. (About 3 minutes each side) Remove from heat and serve warm.

Curtido:

Ingredients:

• 
  
• -1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)
• -1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)
• -2 carrots, peeled and shredded (about 1/2 cup)
• -3 tablespoons apple cider vinegar
• -2 teaspoons sugar
• -1 teaspoon kosher salt

Instructions:

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

Kohdungoh (mackerel) jorim

My husband loves this dish. He even said it's the best he had so far.  

Ingredients: 

1 mackerel cleaned and cut

Korean radish

Slices of kimchi (tastes best with old kimchi)

1 large scallion

1 red pepper

1 cup of water

Sauce: 

5 tbs soy sauce 

2 tbs perilla oil (you can replace with sesame oil if you do not have perilla oil) 

3 tbs hot pepper powder (kochukaru)

2 tbs sesame seed

4 garlic cloves (ground the garlic) 

*i used a home made soy Sauce which is a little Sweet, so if you use store bought soy Sauce I would add 1 tbs Brown sugar

1 chopped scallion

Instructions:

Cut the radish about 1/2 thick and layer at the bottom of the pot as shown. 

Then layer kimchi on top as shown so that you cover all the radish. 

Then layer the cut fish ontop.

Mix all the Sauce ingredients and then pour the Sauce ontop and add the 1 cup of water after. 

Slice the scallion and red pepper ontop and cover.  I used leeks instead of scallions. 

Boil on high for 5 minutes. Then on low heat for 30 minutes. I then half convered the pot by Moving the lid and let it cook for another 20 minutes. I used a spoon to    Carefully flip the fish and moved things around so the Sauce is all over the dish and let it cook for another 10 minutes. 

Then it is ready to eat. Enjoy! 

Mashed potatoes with miso glazed sea bass

For the fish: 

Marinade: 

-1/3 cup sake

-1/3 cup mirin (sweet Japanese rice wine)

-1/3 cup light yellow miso (fermented soybean paste)

-3 tbs  brown sugar

-2 tbs soy sauce

-4 6-ounce sea bass fillets (each about 3/4 inch thick)

Instructions: 

-Mix marinade and place inside the fridge for 2.5 to 6 hrs 

-Preheat broiler

-place fish on a pan w aluminum foil and place in the broiler for 3 minutes

- glaze over some of the marinade on the sea bass and broil for another 3 minutes

- glaze over some more of the marinade and broil for one minute

- serve over mashed potatoes

For the mashed potatoes: 

Ingredients:

-5 large potatoes

-2 tbs of butter

-2 ts of olive oil 

-2 cups of milk

-salt and pepper to taste

Instructions:

-peal and slice potatoes so it is easier to mash

-boil potatoes in cold water until your fork goes through them smoothly, then you know they are done 

-pour out the water and mash the potatoes using a fork

-on a fry pan place 2 tbs of butter with a little bit of olive oil so that the butter doesn't burn in low heat

-when butter starts melting place the mashed potatoes and mix it with the butter

-slowly pour in the milk as you mix the the potatoes while mashing any bits left *stove is still on at low heat

-add salt and pepper to taste (it requires quite a lot of salt for it to not taste bland, so do not be shocked) 

-enjoy! 

I've tried other techniques of making mashed potatoes but this makes the creamiest best tasting potatoes. Put garlic in the butter mixture for garlic mashed potatoes.  You can also decorate with chopped chives.  

Kong guksoo

This recipe is amazing! It is the best soy bean cold noodle dish I've had and my hubby loves it! It is annoying to make because it is time consuming to remove all the peels from the beans. However, I hear you can buy pre peeled beans or there is an easier recipe using tofu, which I will try another day. I usually make a lot and put the rest in the fridge. It lasts for about 1 week in the fridge. 

Ingredients: 

-soy bean (I start with two cups but will need to remeasure after cooking) soy beans are round but change shape when put in water

-4 cups of water 

-2 table spoons of pine nuts 

-1 table spoon of sesame seed

-1 cucumber

-1 tomato

-1 boiled egg (I skipped this, this time)

-salt to taste

-noodles( I used flour hand cut noodles but you can use somyun like the picture below)

Instructions:

1. Put beans in water for 12 hours (cover completely with enough water)

2. Boil beans w 1 teaspoon of salt for 15 mins

3. Wash beans with cold water and rub them to remove all bean peels.

It will look like this after they are all removed. 

4. Toast the pine nuts using a pan for about one minute. 

5. In the mixer put 2 cups of the peeled soy beans, pine nuts, sesame seeds, and 4 cups of water. 

6. Mix for about 15 minutes. Must mic well. If you still see little seeds it is because it needs more time in the mixer. 

7. Add salt to taste.

8. Boil water in a pot and cook the noodles. Taste them to see if they are done. 

9. Rinse the noodles in cold water until noodles are cold. 

10. Cut cucumber and slice the tomato. 

11. Put noodles in a bowl. Pour blended soy milk, ice, and decorate with cut cucumber and tomato. (Put peeled boiled egg on top if wanted)

Enjoy!!

Slow cooker Dak galbi

My friends are always asking me for recipes of what I make.  After high demand of starting my own blog, I just decided to do this so that my friends can have my recipes.  I'm no chef, but I do love cooking.  

The first dish I would like to share is my slow cooker Dak galbi.  I first decided to purchase a slow cooker, since I will start getting busier with a baby coming along.  I try to make things as simple as possible.  Cooking is fun, it doesn't have to be so complicated.

INGREDIENTS:

-1/4 of a cabbage

-1/2 a carrot

-1/2 an onion

-2 sweet potatoes

-2 cups of rice cake

-3 scallions

-1 kilo (2 pounds) of chicken (I just used one of those pre packaged boxes)

*chicken thighs are preferable but I only had breast, so I used that instead

-1 cup of water

SAUCE:

-4 tbs of soy sauce

-2 tbs of kochujjang (hot pepper paste)

-1 tbs of brown sugar (you can use regular sugar)

-1 tbs of kochukaru (hot pepper powder)

-1 tbs of olikodang  (see image below)

*if you do not have olikodang, then you can add 1 more tbs of sugar or use 1 tbs of mool yot instead.

-2 tbs of sesame oil

-2 tbs of mirin (you can use sake or any rice wine)

-1 scallion

-3 ground garlic

-1 tbs of sesame seeds

STEPS:

1. Make the sauce by mixing all ingredients.  Make sure you slice the scallion into small tiny pieces.   No specific order of mixing is necessary. 

2.  Slice the chicken into 2 in long rectangles and then mix the raw chicken with the sauce and set aside.

3.  Slice all the vegetables (cabagge, carrots, onion, sweet potato and scallion) into long slices.

4. Layer on the slow cooker the vegetables on the bottom, except the scallion.

5. Add 1 cup of water.

6. Layer the rice cake, the chicken and then the scallions. One on top of the other.

7. Set the temperature of high for 4 hours. 

ENJOY!! :) 

This is What it looks like after it is cooked. It was so yummy my hubby ate it all!