I had this recipe for breakfast eggs and beef wrap brewing in my head for a while now. However, it something else happens and I forgot to blog about it, Life, I guess! Sometimes we plan one thing but end up doing something completely different. read more
Spring is in the air and I am so ready, even though the weather is not that bad here. My eyes are in need of green and colorful scenery. With that being said, what better way to bring Spring into my home than to start read more
Korean cuisine is delicious plus very healthy and convenient— and if you couldn’t tell already, I am a huge fan of this cuisine.
Korean recipes aren’t intimidating at all. They’re easy, packed with flavor, spice, and nutrition, and every dish warms your heart in some way, especially soups, stews, and casseroles.
Many times I have leftover vegetables and/or meat that I just put together with a few local household ingredients. I ate a homemade meal in no time.
It took me a few months to realize that it wasn’t difficult even though you see a long list of ingredients. However, in reality, it’s not that you have to have everything listed- the most critical ingredients in Korean cuisine are:
Gochugaru(chili powder), Gochujang (chili bean paste), Doenjang(bean paste), Sesame Oil, and Soy sauce(but also garlic, green onions, and several more).
Along with that, you have banchan which are side dishes served with rice and a main meal. This is also very significant in Korean cuisine. After reading so much about it, and educating myself, I became confident answering questions and talking about Korean dishes.
Kimchi has become a staple in my house. I eat it even when I am working late at night.
Well, chocolate is not far away either but… 🙂 Shin Ramyun or Ramyeon (or Korean Ramen noodle soup) is a must-have, especially on cold, gloomy mornings or nights— it’s so comforting.
I add my own zest, making it more gourmet using delicious Korean ingredients.
That will be one of the next recipes that is extremely easy, but after you try it you will be addicted.
Now let’s talk about Bulgogi.
What is Bulgogi?
I’ll probably get that question just like I get the question of what is Kimchi.
Bul in Korean means fire and gogi meat {together called Pulgogi}. Honestly, I can’t resist anything coming from the grill, but this marinated beef can be pan-cooked or grilled, and after cooking it becomes so tender and flavorful.
It’s usually served with a side of lettuce, spinach, or other leafy vegetables, which is then wrapped with a slice of cooked meat, oftentimes along with a dab of ssamjang (spicy paste), kimchi, and/or another side dish, and then eaten.
Those wraps are called Ssam or often ssambap-wrapped rice.
Added leftover bulgogi is a fantastic addition to soups/stews and today we are making Bulgogi Jungol. I really can’t explain. It’s thick, but also soupy.
Adding kimchi, a dab of gochujang, and everything just balances out which leaves you with that much more flavor, and let me tell you straight, everything tastes better with kimchi.
Basically, you add in the pot all the veggies next to each other, on top you put cooked meat with its marinade that you reserved, and over it, you pour hot pre-boiled homemade broth or store-bought.
You cook it for a little bit under the closed lid and it is absolutely delicious once you take the lid off and try this rich broth.
I went to the International market last weekend and stocked my fridge and pantry with new items, however, all the ingredients are available in most local grocery stores.
I checked and found everything, even bulgogi(BBQ) marinade, so if you want to save time you can use marinade from the jar.
Also, I want to mention that you can add what you like and what you have. You can add seasonal ingredients, or if you have leftover veggies that are just sitting in your fridge.
That’s why I don’t find Korean cuisine so intimidating, just because you add what you like, what you have and you adjust the spices and the sodium level, although if you want to eat Korean style it’s got to be pipping Hot and Spicy.
Before I start writing the recipe I want to say that this actually can be a vegetarian. If you take the meat out.
I know it’s not the same thing but if you prefer it meatless just use tofu and mushrooms as a meat substitute and perhaps put a few spoons of bulgogi marinade in there to get that flavor in. I use both because I love the taste of tofu in the stew as well as meat, but it is optional!
If you are private you can DM me a pic. I would love to see your creations!
Where to get Korean Cooking Premium Ceramic Stone Bowl (Dolsot or Ddukbaegi? I got mine on Amazon here.
Also, I am in love with this Dansk Wood Classics 3-Piece Salad Bowl Set
Happy Cooking!
FYI! Links are affiliated with Amazon and Food52
Simple and delicious Korean stew with complete instructions.
1. Mix all ingredients in the blender or food processor(except meat, soy sauce, green onion, and sesame seeds). For 1 lb of meat usually 1/2 cup of light soy sauce, but you can use less or taste. After it’s blended add chopped green onion, and sesame seeds and season with soy sauce.
2. Pour Marinate over meat, mix it a bit with your hands so it can code every piece, and place in refrigerator for at least 30 minutes and
3. up to 2 hrs in the fridge {I don’t like to keep it overnight because after even 30 minutes meat is pretty nicely tender}.
4. Cook over medium heat until meat is just nicely browned-You can grill it or pan stir-fries it with 1 Tbs. Vegetable/or Canola oil.
5. Bulgogi is not spicy, but I like to add red hot chili powder just to boost it up a bit.
1. Boil everything for 20 min. take off the heat, cover with the lid, and let it stand for 10 more minutes.
2. Drain the liquid in the other pot and boil again just before pouring it over the Vegetables and bulgogi.
1. In a pan cook marinated beef{or you can grill it} until beef is nicely browned, add onions at the last minute just to get loose and give even more flavor–once browned put it on the plate. {Reserve the Marinade for the Broth}
2. Arrange all the sliced/chopped vegetables in the pot and in the middle add marinated beef and onions.
3. Pour over the water, and hot Broth that you mixed prior with soy sauce and salt to your taste; You can add a few teaspoons of bulgogi marinade if you desire, it does taste better.
4. Turn the heat on high until it boils, take the lid off, and mix slightly everything; then cover the pot again and on the low heat simmer for the next 20 minutes.
5. Just a note that I do add Tofu 2-3 minutes before I take it off, but you can add it from the beginning.
6. Garnish it with more green onions, red chilies and or Gochujang.
Serve it with Noodles-cellophane{dangmyun}, Steamed Rice, and other Banchan {side dishes}.
You can use any vegetables-preferably different colors for this stew. Adjust the spiciness and sodium to your taste. I used soy sauce instead of the salt, but just add one teaspoon or a few pinches of salt at a time, until it tastes salty enough for you.
I think every household has their favorite dishes that end up on their dining room table on a weekend when a family gathers.
Mini Meatless Frittatas are light and extremely. It is important to me that these mini frittata cups fill you up with a nutrition, healthy fats, and proteins. Oh, also just to mention that it’s an easy, warm and comforting breakfast. I am back now and read more
Thai Chicken Lettuce Cups is a tasty, easy, and super simple recipe to make especially if you are looking for something lower in carbs.
Getting healthier, fitter, and energetic before my upcoming birthday. I usually never stick to my New Year Resolutions, most people I think do not but I wanted to change my sleeping habits, and I actually did.
Just to mention a few changes, going in bed way before midnight, turning off everything and getting up with the roaster, around 5 am, stop eating before 6 pm, etc.
That is all part of changing my lifestyle. If your body is screaming for a change most definitely it should not be ignored.
So, back to this delicious recipe. This would make an amazing addition to your Superbowl menu. If your man starts to fuss “oh I do not wanna eat lettuce” just put the chicken in between the buns and I am sure he will love it (please, clear your naughty thoughts).
The flavor is spicy, bit sour from the lime, and a fantastic balance between each and every bite of this Thai Chicken.
I wish you could smell my kitchen now. Who needs an air freshener when we can cook a homemade meal because nothing smells better in my opinion?!
If you make Thai Chicken Lettuce Cups please tag me on Instagram @SandrasEasyCooking using the hashtag #sandraseasycooking
Thank you so much for all your love and support!
A tasty recipe for Thai Chicken Lettuce Cups
Like any seasoning, you should add to your taste and preferences. If you find it too salty you can certainly add a bit of water to adjust, but please when you mix together soy sauce, fish sauce, red curry paste pour a little bit at the time over the chicken and taste each time. That way you will truly reach what you like.
Spinach and Tofu Soup is such a soothing soup. I truly enjoy this kind of soup. Also, this is probably the easiest recipe right after miso soup ever. All you need is a few ingredients to make this broth delicious and spicy if you wish. You read more
Cashew Chicken is one of my favorite comfort foods when the weather is gloomy and I need something to hug me on the inside. It’s been raining for the last 4 days, and today is nothing different because it’s mixed with ice. As much as read more
Cheesy Beef Chili Cups made in a muffin tin are absolutely amazing. They are delicious, flavorful, comforting and packed with protein.
This week have been tough because when the kids have a break from school we always get too relaxed.
Then it gets hard to get back to our daily routine. One thing that I am trying to change is going to sleep earlier.
Oh, but that is sometimes impossible especially when I am catching up on my works.
Maybe binge watch shows, or start cooking late at night, which is therapy got my periodical acute insomnia.
Bad idea… but what can I do? While I was going through the magazines one late night, recipes for savoury cupcakes or muffins came up.
My mouth started to water so I just had to try it out.
I said many times to myself that I will not read food mags or go on the food blogs at night because then I have to eat.
Well, the other option is to put the biggest lock on the pantry and my fridge, but neither of those options going to happen.
So, I have to stick to the exercising program, which is not going as well as I anticipated! Ugh!
Are you tempted to try cooking late at night? If you do, what is the most recent recipe that you made?
I love testing recipes late at night. It is so therapeutic. Well, nobody is bugging so I am able to fully enjoy it.
Hey, if you make my Beef Chili Cups, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
POTATO AND BEEF EVERYTHING BAGEL CROQUETTES
CHORIZO CHILI TATER TOTS CASSEROLE
Beef Chili Cups are the perfect treat to serve for Superbowl, party or pack in your lunch box. They are so delicious and super easy.
Look at the instructional pictures bellow.
You can also bake this without crust, in the regular baking pan just by spreading the mixture evenly, bake it and then tossing the cheese on top. Same taste...made it for my family and everybody loved it!
You can use powdered Onion and Garlic if you wish not to use the real thing.
For the lighter version, I am suggesting ground chicken or turkey, and plain Greek yoghurt instead of the sour cream.
For vegetarian version skip the beef and use tofu scramble and mushrooms, and vegetable stock.
If you wish to use store-bought chilli beans go ahead. I am not judging at all. However, saute ground beef because you will love it. That is my suggestion.
ADDITIONAL TIME: It is time to make chilli and prep dough.
If you’re craving something cozy, comforting, and just sweet enough, these cranberry scones are a must. They’ve earned a permanent spot in my top five favorite baked treats—for good reason. Lightly crisp on the outside, soft and fluffy on the inside, and loaded with tart read more
