make you sweat – Yuk Gae Jang

I first tried this tasty soup when my husband and I began dating nearly 8 years ago and were partying quite a bit. We don’t quite live that lifestyle anymore, but I still love this dish. Yuk Gae Jang is a Korean spicy beef soup that makes a great meal during the winter months (breakfast, lunch or dinner) or to cure a hangover (you know what I’m talking about!). For me, it’s the Korean equivalent of another one of my other favorite soups – Vietnamese Bun Bo Hue! When made correctly, it will surely make you sweat!

Yuk Gae Jang cooked in a pressure cooker

Ingredients:

• 1/2 lb lean beef eye round (make sure to remove any white tissue)
• 6 garlic cloves roughly chopped
• 6 green onions cut into 2″ strips
• 4-5 tbsp gochujang (sweet/spicy Korean chili paste)
• 2 tbsp soy sauce
• 1 tsp ground pepper
• 1 tsp garlic powder
• 1 tsp sesame seeds
• 1 small lump of rock sugar
• bean sprouts (optional)
• cooked sweet potato vermicelli noodles (optional)
• kosari, soaked and cleaned (optional)
• cooked white rice (to serve on the side)

Directions:

This is a very simple dish to make that is even simpler if you have a pressure cooker to quickly cook the meat and continue to cook the soup.

1. Cut the eye round in quarters lengthwise and crosswise so each section is about 2″ long.
2. Place into the pressure cooker and completely cover with water.  Make sure the lid is on securely, then set to cook for 20 minutes. (At this point you can cook your rice and noodles).
3. Once the cooker has cooled, remove the meat and immediately tear with tongs or a fork until you have strips about the thickness of a straw (not too thin, not too thick).
4. In a medium bowl, mix the meat with the chopped garlic, gochujang, soy sauce, pepper, garlic powder and sesame seeds.
5. Keep the pressure cooker turned on with the lid off. Once the water boils, add all the items from your bowl to the broth and cook for 10 minutes so all the flavors seep into the soup. If you like kosari (a form of Korean mushroom, this is the time to add it).
6. Add the green onion strips (add more if you like more, less if you like less), then add to the soup to cook for another 5 minutes.
7. (Optional) When you put in the green onions, you can also add bean sprouts and cooked noodles to add more texture, but no more than handful or it will overpower all the meat and broth. This is not a stew, so there should definitely be a lot of water and not all ‘stuff’ inside.
8. Season to taste. If it’s not salty/spicy enough, add more gochujang. If it’s too spicy and your mouth is on fire, (you probably shouldn’t even be eating this soup!) add some water. You can also add a small lump of rock sugar to heighten the sweetness of the broth. Let simmer for 5 minutes, then ladle into bowls.
9. Serve with a side of white rice. We usually take a spoonful of rice and dip it right into the soup to help cut the spice. Repeat.
10. Enjoy!

Prep time: 10 minutes

Cook time: 40-45 minutes = 1 tasty meal in under an hour

Serves: 4

Yuk Gae Jang served with white rice

When you’re feeling blue…all you have to do…is make a little soooup.

Winter, spring, summer or fall, I love soup.  That’s probably one of the major things that my husband and I disagree on.  I can eat it all the time. He can eat it…well, only if he has to.  However, here’s a soup that we both like — Oxtail soup.

It’s actually so simple to make, and even easier and faster if you have an electric pressure cooker (courtesy of my mother-in-law). If you don’t, add on about 2 1/2 hours of cook time!

Oxtail soup

Ingredients:

• 1 package of Oxtail (approx 1.5- 2 lbs)
• 3 cups of beef broth
• 1 tsp Kosher salt
• 1 tsp fresh ground pepper
• 1 tsp garlic powder
• 1 small lump of rock sugar
• 2 green onions, sliced 2 inches long

For dipping sauce:

• 1 equal part vinegar
• 1 equal part soy sauce
• Dash of chili powder

Directions:

1. Clean and dry the meat
2. In a large mixing bowl, quickly toss the meat with salt, pepper & garlic powder.
3. Place the meat into the pressure cooker and fill with broth. (Do not overfill, as the steam will also collect inside).
4. Set to cook for 20 minutes.

Once it’s done, the meat will be very tender and almost fall off the bone. But, hold your horses! Let it cool, then put it in the fridge overnight.  The next day, the soup will become a gelatin. Scrape out all the yucky fat that has collected on the surface. (Your heart will thank me later.)

Now you’re ready to heat this baby up.

1. Put it in a pot with rock sugar and heat on medium until it boils.
2. Stir, remove from heat and pour into bowls.
3. Toss in the green onions. Season with salt and pepper to taste. Serve immediately.

What you’ve got is a steaming hot, flavorful bowl of yum! Dip the the meat into the soy/vinegar sauce (which helps to cut the fatty flavor of the oxtail). Some people also like to add the rice ovalettes for extra heartiness.  Either way, it’s some good stuff. Happy slurping!

This recipe serves 2 normal people or 1 hungry husband.

P.S. The leftover bones make great treats for your little four-legged friend. Just one or two is enough!

You, me and a little kalbi

One of my favorite things to make for family and friends is kalbi a.k.a. Korean bbq. My mother-in-law taught me how to make her marinade recipe, and it sure does make a difference. I usually keep a batch of this stuff frozen and pull it out whenever we get the hankering. But since the summer began,  I haven’t been able to keep it in stock.  My favorite way to eat it is with some simple white rice, kimchi, and dried seaweed. Add an ice cold Asian beer, like Hite or Kirin Light, and you’ve got a meal fit for a king. Whether you marinade it on your own or get the pre-marinaded kind, use short rib or LA cut, the trick is in the grilling. Make sure you leave it on there long enough to let the sugar in the sauce and fat in the meat caramelize and create a bit of a crust. Oooh, so good!

Kalbi -- gotta get you some!

Top Chef Inspired

For my birthday this past year, a family member gave me the Top Chef cookbook.  I love watching this show (although haven’t gotten a chance to watch Top Chef Masters yet).  The book is fantastic, with great photos and fun tidbits from the Season and Contestants. Plus, the recipes are yuuummmmy.  With hubbie as guinea pig, I tried out a few, putting a little of my own spin in the mix. My little sister also came in town and got in on the action, providing for some fun sibling bonding time.

Bon Appetit!

Check out the results below:

Steamed Snapper with Butternut Squash Puree and Sauteed Shrimp and Mushrooms

3 hour Slow Braised-Korean Pork with Wasabi Mashed Potatoes and a side of Kimchi

Coq au Vin with Garlic Mashed Potatoes and Lemon Dill Asparagus