My Mother's Day Korean Recipes and Preparations

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mar52
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2011/05/05 14:36:08 (permalink)

My Mother's Day Korean Recipes and Preparations

Getting an early start.  I do as much prior to the event as humanly possible.
 
This is my shopping cart:


 
 
Here is the soybean dish I made last night:
KONGJANG, KONGJORIM
 
1 cup of dry soy beans
½ cup of soy sauce (I used Korean Soy)
1 t. of vegetable oil
2 cloves of minced garlic
½ cup of sugar
½ T roasted sesame seeds
 
Rinse soy beans, drain and place in a pot.
Add 2 cups of water to the pot and soak the beans for 8 hours.
 


 
Boil the beans on the stove over medium high heat for 5 minutes
Watch as it may boil over.  Uncover, turn down the heat to medium and cook another 5 minutes.  Continue watching!
 
Add ½ cup of soy sauce, 1 tsp of vegetable oil, 2 cloves of minced garlic, and ½ cup of sugar.
 
 
 
Boil over medium heat for 30 minutes, covered.  Peak as this is where it can burn!  Burned sugar mixed with soy sauce is something you do not want.
 
 
Uncover the pot and over high heat stir the beans occasionally with a spoon until the beans look shinny and all of the liquid is evaporated.  Okay, I stirred the entire time.
 
Turn off the heat and add 1 T of toasted sesame seed and cool.
 

 
 
Transfer it into a container and keep it in the refrigerator
 
Next up...  Onion pancake. 
 
 

 

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