This is one of my favorite Korean dishes that I would like to share with you guys.

Ingredients

Blue crab (This is best done, when you buy them frozen. That way, they are already clean and cut in half. Perfect to make Gae jang. Make sure to buy the wild crab. They are healthier.)

6 big spoons of sesame oil
3 big spoons of kikkoman soy sauce
8 big spoons of nemmi sauce (similar to soy sauce)
8 big spoons of brown sugar
1/2 sweet big onion
1 green pepper cut in slices
1 big spoon of korean cooking syrup
8 garlic cloves tiny chopped
1 ginger

When you take out the crab defrost it a little. Put it in the microwave for about 1 - 1.5 minutes. Make sure, when you check them, that there is actually water coming out when you slightly squeeze them. The crab should be still cold and not warm.

Now we make the marinade:

Mix all ingredients except for the ginger and the onion in one bowl. Slice the ginger and put it in a mixer and chopp it. Now use your hand to squeeze out the juice of the chopped ginger into the marinade. Try the marinade. Be aware that these are just rough instructions so you may want to vary it based on your taste.

Take a stainless steel mid size pot and lay down the sliced onion on the bottom. Before marinating the crab make sure you squeeze out as much water as you can by squeezing the shell cautiously between two fingers before you put it into the marinade. Make sure you cover it well with the marinade and put it into the pot one by one. Once it is done put a lid on it and let it stand overnight before putting it into the refridgerator. Make sure to open it up once in a while and pour the liquid from the bottom over the crab to ensure that it marinates well. After 2 days, the crab should be ready to eat!

Dough
1 cup milk
3/4 cup white sugar
4 cups of flour
dried yeast

Filling
1/2 lb barbecued pork
2 lbs ground pork
2 Chinese sausages
5 hard-boiled eggs,
6 woodear mushrooms
1 onion, finely chopped
Fishsauce
Paper cut into squares

1. Soften the mushroom by putting them into hot water. Slice them and throw away the chunk part.
2. Stir fry onions in a heated skillet with oil and add remaining filling ingredients except for eggs and BBQ pork. Now season with fish sauce and pepper.
3. Warm the milk until it is lukewarm. Add the sugar together with the yeast and put aside. Add flour one cup at a time and kneed well. Put dough into a large mixing bowl and cover with a damp cheese cloth. Put the dough at a warm place. Let stand for at least 30-45 minutes.
4. Take the dough and make a large roll. Cut it into 2 cm thick slices. Add a spoonful of filling, abit of chinese sausage, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of paper underneath the bun. Steam buns for about 15 minutes.

Galbi means literally ‘ribs’ in korean. This meat dish is one of my favorites so I would like to share the recipe with you guys. It’s juicy, flavorful and soo yummy. You will get easily addicted to it. The key of the recipe is the use of the asian pear juice. The meat is normally cooked over a charcoil grill which gives it it’s extra taste. Try it and tell me how you like it.

Ingredients

14 ribs
1 cup soy sauce
3/4 cup sugar
1/2 cup water
1 Asian pear
1 onion
3 tbsp minced garlic
6 tbsp sesame oil
1 tbsp ground pepper
1 tbsp tiny chopped ginger

Cooking

- Soak the meat in water for ~ 1 hour, drain
- Chop the onion and the pear and process it finely in a food processor
- Add all ingredients together and mix well
- Now marinate the ribs well overnight
- Cook over charcoil or a gas grill

Galbi usually comes with kimchi, lettuce and other korean side dishes.

This is definetly one of my current favorite dishes. It’s very easy and simple and tastes just great. The perfect dish for a romantic candle light dinner

Ingredients
1 Young rooster/chicken
Red wine (1 bottle) -> burgundy preferably. A good Merlot will do too
Cognac (10 big spoons)
Bacon lard de poitrine (250 g = 1/2 lbs)
Butter (4 tablespoons)
Small red onions (1kg = 2 lbs)
2-3 bay leaves
A few fresh thyme sprigs
A few fresh parsley sprigs
2 small spoons of sugar
500g (=1 lbs) button mushrooms

The cooking part
1. Cut the coq/rooster into pieces.
2. Stir fry the lardon in a big pan
3. Add the red onions in whole and the thyme sprigs - set the whole aside
4. Now melt the butter and brown the coq on all sides.
Once this is done add the initial mixture with the onions and lardon to it.
5. Now add the cognac and the red wine together with the bay leaves and the sugar and cover the pan.
6. Cook it under medium heat for ~ 30 minutes
7. Before you finish add the chunked and trimmed mushrooms to it and cook for another 10-15 minutes. Now garnish with the fresh parsley and enjoy your meal.

This dish goes well with noodles, potatoes or rice

Just made two big jars of kimchi at home. Got to survive somehow eh?
I must had been a korean in my previous life
This is a great preparation for my trip to Seoul next week. Yummy.
One of the best korean cookbooks is called ‘The food of Korea’. The recipes are from the chefs of the Shilla hotel in Seoul. I bought it during my last trip there. It’s very authentic.

I had two friends visiting me during the weekend and I made some very delicious Goi Cuon for them. I thought about posting the recipe on my site so that you guys can give it a try…

Good Luck!

Ingredients for the rolls

Rice paper sheets
Small package rice vermicelli
Cooked lean pork loin
Cooked shrimps
Bean sprouts
Cilantro
Basil leaves
Lettuce
Cucumber

Ingriedients for the sauce

Hoi Sin sauce (you can buy the sauce at your local asian food store)
Coconut milk
Rice vinegar
Crunched roasted peanuts

Preparation of the filling
1. Cut the cooked pork into small strips
2. Heat up the shrimps over water vapor. Peel them, remove the head, legs and the intestine part (black part when you slice the shrimp carefully along the back)
3. Cut the cucumber into halfmoons
4. Cook and drain the vermicellli
5. Wash the herbs and put everything on a big plate

For the sauce

Mix about 2/3 cup of the hoisin sauce with 1/3 cup coconut milk. Add a sprinkle of rice vinegar. For the serving garnish with the roasted peanuts.

Now wet the rice paper and put it on your plate. Add a bit of the vermicelli, herbs, meat, shrimp, cucumber and bean sprouts on your sheet and start to roll it carefully. Fold it from both sides and roll it again.

Now dip it in your hoisin sauce and enjoy!
Some people like to eat it spicy. So for those who like it spicy you can add to the hoisin sauce some of the hot chili sauce.