Dwenjang jjigae (Soybean Paste Stew)

Probably one of the most traditional dishes in Korea, is dwenjang jjigae. A lot of times you get it for free on the side of things (like if you order Korean BBQ, they sometimes give you a bowl of this on the side)! It is delicious and yummy and I can't yet fully do it justice. BUT I did have real pictures this time (I remembered to take one on my phone) so I decided to post the recipe as is and make it better at some other point in time. Also, sorry that I've pretty much only posted soups and stews, but that's what I felt like eating and the ones that weren't soups and stews haven't turned out well enough for me to post yet.. they're coming though! Anyway, on with the recipe.



Ingredients:
1 1/2 Tbsp of Dwenjang (soybean paste-- looks dark brown, kinda smells, and can be found in Korean grocery shops)
1-2 garlic, minced
1/2 Tbsp of dashida (beef broth granules -- optional)
2 Tbsp of water
2 cups of water
1-2 peppers (gochu; I think they're jalapeno?)
1/2 onion, sliced
Soft tofu (not extra soft like the soondubu)
Any other veggies (I added sliced mushrooms and sliced zucchini; potatoes could be good too)
Black pepper and salt

Directions:
1. Mix the following: dwenjang, dashida, 2 Tbsp of water, and garlic.
2. Boil 2 cups of water, then add mix from step 1.
3. Add peppers, onions, any other veggies, and bring back to a boil.
4. After 1-2 minutes, add tofu.
5. Add salt and pepper to taste.

Eat with a bowl of rice and tada! One complete and delicious Korean meal. You can probably tell by the picture but I added way too many veggies for the amount of stew there was.. but I also had a lot to get rid of since I planned to make this multiple times and I hadn't and the veggies were just sitting in my fridge and I was worried about them going bad :\. Horrible run-on sentence. In any case, enjoy!

Miyuk Gook (Seawood Soup)

I'm turning older soon and so to be traditional, I thought I'd make myself some Miyuk Gook (Seaweed Soup). Korean people have this on their birthday.. I'm sure there's a reason why, but I have no idea what that is haha.

Anyway, I think I've come to the conclusion that the following recipe might be good, but I made mine a little differently so I'm not 100% sure how good it is. I'll try making it again sometime to make sure (or if any of you make it, let me know if it turns out well this way!). The reason being that after I made the soup stuff, but before I added the seaweed part, I added more soy sauce etc. into the mix because it didn't taste seasoned enough. Then I added the seaweed and it turned waaaaay too salty. Note: don't mess with the soup stock until after the seaweed is added!


Ingredients:
1 bowl of Miyuk (seaweed); get the kind that says on the package something about the soup, it'll give you directions on how to prepare it for the soup -- mine said to rinse and put in water for 5-10 minutes before draining and then putting in whatever soup.. some prefer dry, mine was more pre-prepared I think

1/4 lb Chuck beef, cut into small pieces
2 tsp sesame oil
2 Tbsp of gook ganjang (soup soy sauce)
1-2 tsp of minced garlic
1 tsp dashida (beef stock granules)
4 cups of water
Black pepper

Directions:
1. Put sesame oil, gook ganjang, black pepper, pinch of sugar (optional), dashida, and garlic in with the small pieces of beef.
2. Saute beef until browned.
3. Add water.
4. Once boiling, add miyuk and boil for 5 minutes.
5. Add salt and pepper to taste.
(About 4 servings)

Usually eaten with rice and kimchi on the side. Bon appetit!