Steamed Egg/Gyeran Jjim (계란찜)

Gyeran Jjim is simply steamed egg. Although the process is a little different from actually steaming it. The egg mixture is cooked in an earthenware pot called ddukbaegi. Ddukbaegi is made of ceramic which retains heat for a long time so dishes serve in this pot stays hot.

There are two ways in which you can do this dish. The conventional way is to boil the soup base in the ddukbaegi and pour the egg mixture later. This one is the fluffy kind, without the soup. Some of the egg will stick to the pot and burn but if you do it right, it won't affect the taste.

This egg dish is also a popular banchan. It's usually given for free when you order grilled meat in a korean restaurant.



Gyeran Jjim

Ingredients:
4 med eggs
2/3 - 1cup water
1/2 tsp salt
1/2 tbs minced carrots
1 tbs green onions chopped


Instructions:
1. Heat the earthenware pot on medium high.
2. Crack 4 medium eggs. Add the vegetables, salt, and water to the egg. Whisk the mixture.
3. After 5 - 7 min add the egg mixture in the pot. Put the lid on.
4. Check the egg after 5 min. stick a fork in it to see if its cooked all the way through.
5. If the egg is still a little runny inside, just turn off the heat and leave the cover on. It will cook on its own after a min. or two.

Tofu and Kimchi/Dubu Kimchi (두부김치)

Dubu Kimchi is the combination of boiled tofu and stir fried kimchi. It's almost considered a main dish. Why almost? Because dubu kimchi is actually served in soju bang or places that mainly serve liquors. It is a something we call "pulutan".

The key to many kimchi based food is the old kimchi flavor. It should be sour and not fresh. Otherwise, it's not going to taste like it should. You can also stir fry kimchi with pork belly or beef.


Dubu Kimchi

Ingredients:
2 cups old kimchi with some of juice
1/2 small onion chopped
2 tsp sugar
2 tbs oil for frying
1/2 tsp sesame oil
1 tsp roasted sesame seeds
1/2 block tofu



Instructions:
1. Boil the tofu in water for 5 minutes. Drain the tofu and set aside for a while before slicing.
2. Put cooking oil in a hot skillet.
3. Add the garlic and onion. Saute until aromatic.
4. Add the kimchi. Stir fry until wilted. About 15 min for old kimchi.
5. Turn off the heat and add sesame oil and roasted sesame seeds.
6. Transfer to a plate and serve with the boiled tofu slices.

Zucchini Fritters/Hobak Buchim(호박부침)

Hobak Buchim is another simple Korean side dish. Buchim means fried with batter. Very little effort is required in preparing this food.

This banchan is also a good lunch box component.

Hobak Buchim

Ingredients:

• 1/2 small zucchini
• 1 small egg
• 3 tbs flour
• salt to taste
• oil for frying

Instructions:

1. Slice the zucchini into 1/8 inch thick pieces.
2. Beat 1 small egg. Add a pinch of salt.
3. Put flour in a small bowl.
4. Put oil in a hot skillet.
5. Coat the zucchini with flour and dip it in egg. Put in the frying pan and cook for 1-2 min on each side.

Didn't I tell you it's easy?

Seasoned Soybean Sprout/Kongnamul Muchim (콩나물 무침)

Kongnamul Muchim is a ubiquitous side dish or banchan. It uses soy bean sprouts which is a close cousin of togue. In fact, you can use togue as substitute in this recipe. Togue is less expensive but it's a little different from soy bean (togue is actually mung bean) in taste. For this dish, using mung bean sprouts won't be that far from using soy bean sprouts.

Kongnamul Muchim

Ingredients:

• 2 handfuls soybean sprouts
• 3 cups water
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 1/2 tsp minced garlic
• 1 tbs green onions, chopped

Instructions:

1. Put soybean sprouts in a pot. Add the water and salt.
2. Boil for 10 min without removing the lid.
3. Turn off the heat and drain liquid from the soybean sprouts.
4. Set aside to cool.
5. Combine the remaining ingredients with the sprouts. Mix by hand.
6. Check your seasoning.

Stir Fried Fish Cake in Soy Sauce / Ganjang Ohmuk Bokkeum (간장 어묵볶음)

Ohmuk Bokkeum is another common side dish or banchan. Its main ingredient, ohmuk, is a fried fish cake resembling kikiam but in no means can be substituted.

It can be cooked with soy sauce or kochujang. It can also be used in soup. If you have been to shabu shabu restaurants, you may have met this baby.






Ohmuk Bokkeum

Ingredients:

• 1 sheet fried fish cake
• 1/4 small onion, sliced
• 1/2 tsp sugar
• 2 tsp soy sauce
• 1 tsp minced garlic
• 1 tsp roasted sesame seeds
• 1 tbs green onions
• 1 tbs oil

Instructions:

1. Cut the fish cake into thin strips.
2. Put oil on a hot skillet. Saute the garlic and onion.
3. Stir fry the fish cake strips for 1 min.
4. Add the soy sauce and sugar.
5. Put the green onions and cook for another minute.
6. Turn off the heat and add 1 tsp roasted sesame seeds.

Stir Fried Anchovies/Myeolchi Bokkeum (멸치 볶음)

Myeolchi Bokkeum is the korean version of "dilis na maanghang". It's made of stir fried anchovies or dilis in a thick sweet and spicy sauce. It's a common side dish or banchan in korea. It's very good for lunch box too.

While Pinoys may not see this as "ulam", you may later come to know that a typical korean meal consists of soup, side dishes of various kinds (atleast 3) and rice- the main dish. They consider rice more important than what we call ulam.

Anchovies have variety of sizes. The small ones range from 10-15mm and are white. They are usually cooked without kochujang. The one in the picture are medium sized anchovies that measure 20-25mm. Then, big anchovies measure 40-50 mm. Bdig anchovies are cooked with kochujang since they tend to have a funky smell sometimes.

I buy anchovies from korean grocery stores because unlike the ones they sell in local markets or supermarkets, korean anchovies are well dried and unsalted. They have a clean smell too. But ofcourse, you can use dilis from the market. Just toast it well to rid of the smell if you are bothered by it.


Myeolchi Bokkeum

Ingredients:

• 1 cup dried anchovies
• 2 tsp kochujang
• 2 tsp sugar
• 1 tbs corn syrup
• 1 tsp garlic
• 2 tbs water
• 1 tbs oil
• 1 tsp roasted sesame seeds

Instructions:

1. Put 1 cup of anchovies on a hot skillet. Toast it for about 1 min on low-med. Be careful not to burn.
2. Add 1 tbs oil. Stir fry for 1 min. Push on the far side of the pan to make space for sauce.
3. Add the remaining ingredients on the other side of the pan. Stir well. Wait until the sauce sizzles. It should have a thick consistency.
4. Mix in the anchovies. Coat all the anchovies evenly.
5. Transfer to a container. Add roasted sesame seeds.

This will stay crispy in room temperature.