So today, we decided to have some real deal home cooked meal in a long time. I have cooked the soup in advance 2 days ago which is called ‘yookgaejang’ in korean. It has shredded beef shank meat, korean vegetable bracken, mushrooms, big green onion and onion. I have saved shredded beef shank meat from the beef bone broth soup I had made 2 weeks ago which I put in the freezer for storage. I thawed it in the fridge the day before.
First prepped the vegetables: washed the big green onion, peeled and washed one big onion, rinsed the bracken, oyster mushrooms and bean sprouts (sukjoo namool as there is another type of brean sprouts called kongnamool in Korean).
Cut the green onion in big long pieces same size as the shredded meat. Cut the long pieces of bracken up a little and sliced the oyster mushrooms into strips all equal length to the meat. Sliced the onion also keeping the lenght consisten to the meat.
First added in oil and sesame oil 3:1 ratio and stir fried the green onion and the meat first. Then added in 6 tablespoons of korean red chili powder to make hot chili oil. Once it is made, add in about 6 cups of water or at least the ingredients are covered in water. Add in 2 tablespoons of minced garlic, 4 tablespoons of Korean soup soy sauce, and bit of salt to taste. Then bring it to a boil and add in the vegetables except the bean sprouts which will be added in last. Once everything is cooked through add in the bean sprouts to cook down for a little bit. If you need more water you can add in water.
On the day of today, I added in some Korean potato glass noodles (dangmyun). I presoaked it in some cold water before adding it to the soup while prepping other side dishes. I then added it in when reheating the soup. It only needs a few minutes for it to cook through.
Sausage stir fry is really simple: Just cut each regular beef franks into four pieces, dice 1/4 of an onion, 3 korean hot green peppers and 1 red pepper (you can omit this if you can not eat spicy food), slice some garlic (I sliced about 7 cloves, you can slice as many garlic to your taste) and diced scallions. First add in some oil to a pan to stir fry the onions, hot peppers, sliced garlic and 1 tablespoon of minced garlic. Once they are parcooked about halfway, add in the sausage, 1/2 tablespoon of korean red pepper paste (gochujang) and 3 tablespoons of ketchup. Stir fry until all ingredients have cooked through and serve!
Korean squash stiry fry is also simple: Wash and cut the green squash (quarter it and then slice it thinly about 1/4inch thickness) and slice half an onion. (for the three side dishes I used one onion) Rinse, peel and julienne one medium sized carrot. First add in some oil and 2 tablespoons of sesame oil to the pan to stir fry the onion and carrot first. Once they are somewhat cooked through add in the green squash, add in 1 tablespoon of korean salted shrimp (saewoojut), salt to taste, 2 tablespoons of korean anchovy sauce (fish sauce) and sliced scallions. Stir fry until all cooked through.
Korean style veggie egg roll: dice into really small pieces of one small carrot, dice 1/4 of an onion and beat 4 whole eggs well. Add in the veggies and some diced scallions into the beaten egg mix. Add in oil to a heated pan and pour the egg mix into the pan making a circle. Once the bottom is cooked start rolling it into a roll. Cook through and you are done. Place it on a cutting board and slice it into pieces and plate to enjoy!
There you have it, a home cooked meal. Of course served with korean sticky white rice ^^.