Miyuk Guk & Sundubu Jjigae

Lepas balik dari korea hari tu dah teringin nak makan makanan korea ni. Tapi tau je la kan kat malaysia tu mana la nak cari kedai yang jual masakan korea. Ada sekali tu kuar kat rumah aku, area dataran sunway, ternampak satu kedai nama dia "BULGOGI" (bulgogi tu macam daging bakar dalam bahasa korea). Terus excited! Tapi nampak gaya kedai tu macam tak halal je, dah la area tu banyak cina. Pastu abang aku cakap pergi makan kat Seoul Garden je la. Google kat internet, Seoul Garden kat OU je! Owh...!! Tapi time tu aku dah nak balik Adelaide dah, so tak sempat nak gi OU. Dengan baru balik dari korea yang tak sampai seminggu, kemas beg nak balik Adelaide pun belum lagi. Last-last simpan je la hasrat nak makan kat Seoul Garden tu...

Balik Adelaide excited balik nak masak mende mende ni. At least adelaide ni ada banyak asian groceries yang jual barang-barang dari asian countries. Kat kl tu ada kot, tapi nak gi pun susah. Terfikir jugak, boleh tak nanti nak balik malaysia nak borong barang-barang nak masak ni? Haha... Tu kira memang dah saiko la..

Ok, menu kita yang pertama:

Miyuk Guk aka Seaweed Soup

Miyuk guk is made of seaplant and is traditionally eaten on your birthday or after giving birth, but you can eat anytime you like. Miyuk is known to be rich in iodine and calcium and considered as food that helps lower cholesterol in your body.

Ingredients:

• 4 cups of soaked miyuk (1 cup of dried seaplant)
• 16 cups of water
• 4-5 tbs of fish sauce
• 200 grams of beef brisket
• 1 tbs of minced garlic
• sesame oil

Directions:

1. Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
2. Drain the water from the sea plant and cut it into bite size
3. Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)
4. Cut the beef brisket nto bite size pieces.
5. When the water starts boiling (about 20 minutes later), add the beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes over medium heat.
6. Add 4 or 5 tbs of fish sauce(add more or less depending on your taste) and drizzle a few drops of sesame oil before serving.

Aku buat soup ni dah tiga kali dah dalam masa dua hari je. Sekelip mata je abis soup ni housemates aku yang tak pernah kenyang ni makan. Haha. First tu macam tak sedap sangat, second tu tambah kicap sikit jadi sedap sikit. Yang ketiga...dah lupa la!

Menu yang kedua:

Sundubu Jjigae aka Soft Tofu Stew

time dia duk dalam pinggan duk sibuk nak makan, tak sempat nak amik gambar. dalam periuk pun layan la~

Ingredients:

• 12 dried anchovies
• 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
• 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
• 2 green onions, 1 green chili pepper
• 2-5 tbs of hot pepper flakes
• olive oil, sesame oil, 2 tubes of soon du bu
• 2 tbs of fish sauce, and 2 eggs

Prepare stock to make tasty Soon du bu:

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
4. Set aside the stock and take out the mushrooms and chop them into small pieces.
5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
6. Chop 100 grams of beef and put it into the pot and stir it.
7. Add the chopped shiitake mushroom and stir it.
8. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
   *tip:
   2 tbs—mild
   3 tbs—medium
   4 tbs—hot
   5 tbs (1/4 cup)—suicidal hot ! : )
9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
10. Add 1 cup of mixed seafood and 3 shirimp.
11. Add 2 tbs of fish sauce.
12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
13. When it boils, add 2 chopped green onions and 1 green chili pepper.
14. Crack eggs and drizzle some sesame oil before serving.

Sundubu jjigae ialah makanan favourite kitorang time kat korea hari tu. Sebabnya, ni je yang kitorang boleh makan, seafood and tofu. Serious sedap! Tiba-tiba rasa terliur pulak nak makan sundubu jjigae ni ~_~

Tak lupa much thanks to all my housemates yang sentiasa menerima je apa yang aku masak walaupun pelik. Haha.. Sayang korang semua~

Sumber resepi: http://www.maangchi.com/