What should I eat today? Simple Korean recipes using cast iron griddle
The question I ask whenever I open my refrigerator is: what should I eat today?
It is like a never-ending question everyday for every meal.
These days I tend to make a simple Korean meal without making a lot of Korean side dishes.
Today’s video is about making easy home-cooked Korean meals.
Even after 9 years of experience as a housewife, my knife skill just never improves haha 😂
Well, here comes my hero, a julienne peeler. Easy enough! 😋
I bought chives at a local Korean grocery store.
I cleaned and prepared mitra squid, and I wanted chive pancakes so bad last night.
Mixing both Korean pancake mix and fried tempura batter mix in 1:1 ratio makes chive pancakes crispier.
My daughter loves squid so let's add a lot.
Yes, this is the sound I was expecting!
I've waited the whole night to have this 😁
Here we go! One more time!
I use soy sauce from Jjangajji (Korean Soy Sauce Pickles) as a dipping sauce for chive pancakes.
I added spicy chili pepper from Korean soy sauce pickles to give a little spicy kick in the dipping sauce.
I was going to taste a little but all are gone before you know it 🙄
Now that I know this tastes so good, I will let my husband and my daughter know the power of my cast iron griddle 😁
After cutting Bulgogi beef (thinly sliced ribeye beef) into suitable pieces,
Let’s grab all the seasonings to make Bulgogi marinade.
These containers that I used to use for my daughter’s baby food are now perfect size for condiments.
Today I used Mr.Paik’s famous Bulgogi recipe by adding fish sauce along with soy sauce.
2Tbsp Soy Sauce, 2Tbsp Fish Sauce, 2Tbsp Minced garlic, 2Tbsp Minced green onions , 4Tbsp Sugar , 4Tbsp Korean rice wine , A sprinkle of ground black pepper, 1Tbsp Sesame oil
Add the beef to the marinade until the beef is well coated.
Always put away all the seasonings back to their places right away.
IKEA silicone lid creates a vacuum so well that it is so versatile in the kitchen.
You cannot miss dangmyeon noodles in Bulgogi jeongol (hot pot)! While soaking them in lukewarm water, let’s prepare the other ingredients.
Bulgogi jeongol (hot pot) is like a soul food for many Koreans in the cold winter months.
Add the marinated bulgogi on top and that’s it!
I’ve added anchovy broth.
This cast iron griddle is in a concave shape, so it is also good for any types of jeongol (hot pot).
There is no need for other side dishes as jeongol has it all: all the meat and vegetables.
Add dangmyeun noodles at the end, and add soy sauce/salt to the broth as to your liking.
“Eat all the mushroom, sweetie” Here am I nagging again haha😋
Today’s menu is many Koreans’ favorite hot pot dish, Budae-jjigae (Korean Army base stew)
1Tsp Gochujang (Korean hot pepper paste), 1Tsp Minced garlic, 2Tsp Korean chili flakes 1Tsp Soy sauce, 1Tsp rice wine, 0.5Tsp sugar, a sprinkle of ground black pepper
I added plenty of sliced rice cake as my daughter and husband love them.
I’ve been on a diet for last 2 years (well….only in my words and in my heart lol hahaha🤣)
Well at least I blanched the hams and sausages in hot water to get rid of the greasiness. lol 😁
Cut tofu into smaller pieces.
The leftover tofu will last longer in the refrigerator when you keep it in water with a teaspoonful of salt dissolved.
Instant Ramen noodle is a must in Budae-jjigae.
Bean sprouts will make it more delicious.
I cannot give up dumplings. Let’s squeeze them between here.
Korean Kimchi is another must in Budae-jjigae!
Add a spoonful of baked beans and sliced green onion and you are done!
I didn’t have beef bone broth, so I filled it up with anchovy broth (chicken stock is good too)
Add a spoonful of sauce first, and add more later as to your likes.
It already smells delicious from the moment it boils!
I feel so proud that my Korean egg rolls turned out to be perfectly rolled today 😁
Thanks for watching!🙏