Korean beef patty

Tteok galbi a tasty and delicious korean beef patty made from minced beef ribs and marinated  in a sweet, salty, and savory sauce before it is grilled. Tteok balbi is usually made with beef ribs, som chop and mince the meat on the bone. You can also cut the meat off the bone before mincing, then marinate and then pack the meat around the bone again.

This is a third of the recipe, for one person pluss:)

This time I made quick version and made it with ready-made minced beef and fried it a cast iron frying pan. This dish is really nice with my previous post, water kimchi and as I said in that post it is my favorite kimchi served at my favourite lunch place. Yes you guessed right this beef patty was one of the side dishes served. I eat this as I would eat galbi, wrapped in lettuce and with side dishes.


INGREDIENTS
1 pound ground beef, the more fat the better
4 tablespoons soy sauce
1 tablespoons sugar
1/4 cup toasted sesame seeds
1/4 cup  chopped green onions or regular onions
1 tablespoon finely minced garlic
Optional: to taste black pepper

Combine all ingredients and mix well, let the meat marinate for about 30 minutes.

Form into balls and flatten them then grill or pan-fry.

Serve the meat water kimchi and other side dishes.

Stir fried beef, quick and easy dinner

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During a busy week you want a quick and easy dinner, this dish took me no more time than it takes to cook rice.

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Rice

400 g thinly cut sirloin steak

1 onion, sliced

1 clove crushed garlic

200 g Mushrooms

150 g green beans

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp toasted sesame oil

Salt and pepper to taste

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Start by cooking rice.

Then prepare your ingredients.

On high heat saute onions and garlic and when the onions are glossy add mushroom and beans stir fry a bit more. Put the vegetables in a bowl or a plate.

Fry the beef on high heat quickly and add the vegetables, and the rest of the ingredients.

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By now the rice should be done, eat and enjoy:)

Eat this with stir fried vegetables, a salad or some other side dish.

I had some bean sprouts with a little sesame oil and salt and kimchi.

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Japchae, Sweet potato starch noodles with stirfried beef and vegetable, 잡채

Japcheae

Last summer, a few other previous Korean ex-pat ladies and I was invited to the Korean embassy in Oslo to learn to cook korean dishes, they had set up an outdoor kitchen with gas burners and all the ingredients we needed. Before we started, we got an introductiom from the embassys chef in how to cook korean.

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In this potato starch noodle dish it is about colors and uniformity, all the ingredients should be cut the same length and the vegetables are supposed to be cooked by color, so not to stain the lighter vegetables with the darker.

Stir frying each ingredient separately seems like a lot of work, but each vegetable requires a different cooking time and a bit of care.

The photo above is of me, taken before I reeked havoc in the embassy garden, because if accidents would happen, it happens to me. First I managed to spill soy sauce all over my work space and by trying to save the recipes I quickly moved the papers away and managed to light them by accident on my gas burner. Oh, the horror. I managed to pull myself together and finish with dignity.

Japchae Korean noodle dish

Japchae means mixed vegetables, and this dish is often served at Korean parties and special occasions, with seasonal vegetables added. Japchae is most commonly served as a side dish, though it may be a main dish.

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This recipe is from the embassy.

2 eggs

200 g potato starch noodles

150 g beef, sirloin steak cut into ¼ inch wide and 2½ inch long strips

1 onion

white mushrooms

1/2 cucumber

1 red bell pepper

1 carrot

2 to 3 green onions, cut crosswise into 2 inch long pieces

2 tbsp toasted sesame seeds

Marinade:

2 tbsp soy sauce

2 tsp sugar

1 clove minced garlic

Ground pepper

Seasoning sauce:

2 tbsp soy sauce

2 tsp sugar

1 tbsp toasted sesame oil

 

Season the beef with the marinade in a bowl and set a side while you prepare the rest of the ingredients.

Make the seasoning sauce and set a side.

Make the egg garnish (jidan):

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  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff from the yolk and the thick glob in the egg white. Stir in a pinch of salt with a fork, do not beat, you do not want bubbles in the eggs.

Add 1 teaspoon of vegetable oil to a heated non stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

Turn off the heat and pour the egg yolk and egg white mixture on each side of the pan. Tilt the pan carefully around so the mixtures spreads thinly, but hold them separate. Let it cook using the remaining heat in the pan for about 1 minute. Flip them over and let them sit on the pan for 1 more minute.

Cool and slice it into thin strips.

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Boil water for the noodles.

Prepare the vegetables by cutting them into strips.

Put the noodles into the boiling water, cover and cook for about 8 minutes, until the noodles are soft and chewy.

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Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl and add the sesoning sauce and mix. This process will season the noodles and also keep the noodles from sticking to each other.

Heat up a skillet over medium high heat, add 2 teaspoons vegetable oil with the onion and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

Repeat this with all the vegetables one by one, from white to red..

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Then fry the beef and stir fry for a few minutes until the beef is no longer pink, transfer to the noodle bowl.

Mix everything together and transfer it to a plate, add the egg garnish and  sesame seeds, and serve.

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Kimchi jjiggae, Kimchi stew, 김치찌개

 

Kimchi jjiggae  is one of the most popular all the stews in Korean cuisine and is made from mature kimchi, tofu, and meat or seafood. It is a warm, hearty, spicy and savory dish. When ever we were out eating korean bbq we often got a bowl of this stew and a bowl of rice at the end of the meal.

There are many variations of this dish as each household uses their own favorite ingredients.

This is my version and I used what I had available.
It is not always easy to make Korean food in Norway although many immigrant stores are pretty well stocked with exotic food, but Korean products are sadly scares.
I was out of gochujang, so I have replaced it with something called kimchi base that I have found in one of the local immigrant shops.

400 g thinly cut rib eye or the type of meat you want to use
1 tablespoon sesame oil
5 dl kimchi
0.5 dl kimchi brine
1/2 chopped onion
2 cloves crushed garlic
1 tbsp gochujang/kimchi base
1-2 tsp gochugaru or cayenne pepper
7.5 dl water
1/2 package tofu
2 sliced scallions

In a heavy bottomed saute the beef, garlic and the onions, when the onions are glossy add kimchi and keep sauteing until the mixture is very fragrant.
Add the kimchi juice, water, chili paste, chili flakes and drizzle sesame oil, stir everything together to combine.
Bring to a boil and taste for spiciness, adjust with gochugaru to increase the heat to where you want it. Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the beef and kimchi are tender.
When you’re ready to serve the kimchi jjiggae, add the green onions. Put the pot on the tablet and serve it with rice.

Kaldereta, Filipino stew

This dish with Spanish influence is a popular in the Philippines and often served on special occasions and a regular in every Filipino cookbook.

My family loves Beef Kaldereta and this was my dad speciality. This stew as with any stew it takes time and patience but it is worth the wait.
According to Wikipedia this was originally made with goat meat. Today it is more common to use beef, but you can use chicken or pork too, my dad used to hunt elk and made the stew with self caught meat. I prefer beef and I must admit that when I heard that you had to use liver pate to make the sauce nice and smooth, I was a little skeptical, but I’ve never noticed any liver taste before, so why should I react now. It’s actually the first time I make it, my mother made one on the top and bottom picture and mine is in the middle.
Kaldereta comes from the word caldero meaning cauldron

You need

 

 

1 kilo beef, cubed
1 large chopped onion
3 crushed garlic cloves
4 tbsp olive oil
1 dl soy sauce
2 tbsp white wine vinegar / lemon juice
4 bay leaves
2 cans crushed tomatoes
4 tablespoons tomato paste
2 Red bell pepper cut into strips
1,5 dl liverspread
5 dl potatoes cubed
2 dl green olives
2 dl green peas
2-3 chilli pepper (optional)
A handful of chopped parsley for garnish
Saute beef, onion, garlic in olive oil, add the bay leaves, soy sauce and white wine vinegar and bring to a boil, when it starts to bubble, put the heat down to second lowest and let the meat simmer under cover until tender.
I let it simmer for approximately 2 hours
Remove the liquid, but save it for later.
Add tomatoes and tomato paste with the beef , stirring and add the liquid you just drained a little at the time and taste till you get the saltines you want.

Add the rest of the ingredient and let it simmer untill the potatoes are tender.

Eat this with rice.