korean

Spicy Sausage And Spinach Congee

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English – Rice Porridge;  Japanese – Okayu;  Korean – Jukin;  Thai – Jok;  Tagalog – Lugao, Burmese – Hsan Pyok.
plain congee/law fu kee
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In  my own experience, there’s no food more simple and more comforting than a bowl of congee, which is basically just rice cooked with a lot of liquid until it forms a soft porridge.
Congee can be enjoyed any time of the day (or night 🙂 and there are as many recipes and methods for making congee as there are restaurants, homes, mothers and grandmothers to prepare them. However, the basics are just water and rice, cooked until thickened to the texture you prefer, anywhere from very liquid to quite thick.
In this basic form, congee has provided a full belly as well as help against minor ailments since ancient times.
Additional ingredients and condiments for congee are limited only to ones fantasy, taste and wallet. (Lobster anyone?)
For some of the more adventurous variations of congee click HERE
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Bon Appétit !   Life is Good !
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Click here for more info on  Congee
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Click here for more  Congee  on  ChefsOpinion
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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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I often  wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. 🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for 🙂
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Bon Appetit !   Life is Good !
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Dwaeji Bulgogi

Dwaeji Bulgogi

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Tteokbokki

Tteokbokki

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Dwaeji Bulgogi, Tteokbokki And Kimchi

Dwaeji Bulgogi, Tteokbokki And Kimchi

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul



Tonight  (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having  just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂


Bon Appetit !   Life is Good !


Click here for  Kimchi  (Kimchee)  recipe


Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

Bulgogi

Bulgogi



Preparation :

rib eye steak

rib eye steak

rib eye steak most fat removed (leave some on)

rib eye steak most fat removed  (leave some on for better taste and texture)

sliced rib eye steak

sliced rib eye steak

sliced beef, scallions, onions

sliced beef, scallions, onions

pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain

Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain again

add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

Sukja namul

Sukja namul

heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

sukju namul

sukju namul

grilling bulgogi

grilling bulgogi

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi

Bulgogi



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