Korean Food

  1. Squid, Take II

    June 1, 2013 by The Squishy Monster

    Daddy grew up on the water so naturally, he ate a lot of seafood growing up.  There isn’t much that he won’t consume if it comes from the sea and I followed suit and am a huge fan of seafood myself.  One of his favorites has got to be squid.  Growing up, we had a deep freeze full of them, among mackerel, anchovies, shrimp, and so forth.  I always made jokes about how I could just go fishing in the freezer so it’s to go without saying, we eat squid often and when we do it’s as a squid stir fry or this bright and vibrant squid soup.

    How to Clean Squid {Squid Soup Recipe} 오징어국

    5.0 from 1 reviews

    Squid Soup 오징어국
     
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    Ingredients
    Stock
    • 3-4 c water
    • 2 c shrimp shells
    Soup ingredients
    • ½ c Korean radish
    • ½ sliced onion
    • ½ c cabbage, bell pepper, carrots, leeks, etc
    • 1 cleaned/cut squid
    • 2 tb fish sauce
    • 1 ts sesame oil
    • 1 tb Korean red pepper flakes
    • 3 cloves garlic
    • ½ ts ginger
    • 3 green onions

    Instructions
    1. To make the stock, bring your water and shells to a rolling boil for about 15-20 minutes. Strain it through to collect the shells and set your broth aside.
    2. In the same pot, toss in your veggies, squid, fish sauce, sesame oil, pepper flakes, garlic, and ginger. Give everything a mix and set aside for 15 minutes.
    3. Set your pot on medium-high and re-introduce the broth to the pot. Just bring it to a bubble (you don’t want to over cook squid). It’s ready when the squid slightly curls and turns completely white.
    4. Turn off the heat and scatter in your green onions.

    Wishing you a fabulous weekend!

    Love,

    Your Squishy Monster ^.~

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Videos | 29 Comments

  2. April 19, 2013 by The Squishy Monster

    Chicken?  Check.  Veggies?  Check.  Rice cakes?  Check.  Delicious sweet and spicy sauce?  Check.

    If the above sounds appealing to you at all, you’ll be in love with this Korean marinated chicken dish that offers a little bit of everything.  It totes a variety of flavors and textures and comes together as a complete meal under an hour and you probably already have everything, save the rice cakes so why not give this one a try?

    How to Make Korean Chicken DakGalbi 닭갈비

    5.0 from 5 reviews

    Korean Stir Fried Chicken 닭갈비
     
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    Ingredients
    • 1½ lbs chicken
    • 4 tb Korean red pepper paste
    • 2 tb Korean red pepper flakes
    • 2 tb soy sauce
    • 1 tb sesame oil
    • ½ tb curry powder
    • 1 tb minced garlic
    • 1 ts minced ginger
    • 2 tb honey
    • Optional: 2 tb sake
    • Sesame oil
    • 2 c veggies of your choice (I used zucchini, onions, bell peppers, Korean peppers, cabbage, carrots and scallions but sweet potatoes and sesame leaves are nice too).
    • 1½ c rice cakes (or plain ramen noodles if you can’t find rice cakes)
    • ½ c chicken stock or water
    • Salt and pepper

    Instructions
    1. In a large bowl, combine your chicken, paste, flakes, soy, sesame, curry, garlic, ginger, honey, and sake (if using) and massage everything together.
    2. In a separate bowl, steep your rice cakes in water. Set both bowls aside for 30 minutes.
    3. Begin stir frying your veggies in sesame oil, seasoning with salt and pepper. You only want to begin to soften them.
    4. Lay your marinated chicken on top of your veggies along with your drained rice cakes. Give everything a toss with the stock/water and cook until the rice cakes are tender and the chicken is cooked through.

    Wishing everyone a very happy weekend…

    Love,

    Your Squishy Monster ^.~

     

    Categories: Korean Food Korean Food Meats Meats Spicy Spicy Videos | 41 Comments

  3. *Burgushi!*

    March 22, 2013 by The Squishy Monster

    I’m all about some fusion.  Korean bbq pizza anyone?  How about some gochujang shrimp tacos?  Kimchi & bulgogi quesadillas?

    Whichever the case may be, I find that with food, spreading the love is the best case scenario.  Take what you love and attach it to another and remember to share with your loved ones and you’re guaranteed one delicious, helluva time!

    How to Make Cheeseburger Sushi

    5.0 from 3 reviews

    Cheeseburger Sushi
     
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    Ingredients
    • Sheets of nori/dried seaweed paper
    • 3 c cooked sticky rice
    • 6 slices of cooked bacon
    • 1 lb hamburger
    • 2 c shredded cheese
    • Toasted sesame oil

    Instructions
    1. On the bottom portion of your nori, spread out your rice in a thin layer.
    2. Begin layering on your bacon, meat, and cheese.
    3. Starting from the bottom, roll upwards, tightly and securely (a sushi mat helps with this). Smear a bit of rice on the top to help seal everything together.
    4. Rub your entire roll down with a bit of toasted sesame oil.
    5. Serve with sriracha aioli/ketchup/soy.

    Wishing everyone a most fun and delicious weekend!

    Love,

    Your Squishy Monster ^.~

     

    Categories: Fusion Fusion Korean Food Korean Food Meats Meats Rice Rice Videos | 33 Comments

  4. Another Edition of “Weird Things”

    February 26, 2013 by The Squishy Monster

    When we were itty bitty, Mama would put something on your plate and you knew not to gripe or pout and stomp.  You ate it or you didn’t eat.  An array of ruby colored salads would be paraded before us but really, as a kid, it all kind of bled together into one heap and this salad was just another I gnawed on, not appreciating it for what it was.  Today, it sits high on the shelf labeled “delicious delicacy” though, many would disagree.  One could say it has a distinct smell.  We eat it cartilage and all (its entire skeletal structure is comprised of it) with not a single complaint.

    What in the world is Skate?

    It belongs to the shark family and resembles a sting ray (sort of).  We consume the “wing” portion and often serve the “mottled skate” variety.

    I’ve actually never had it prepared any other way but raw.

    Here’s mama’s recipe for fermented Skate fish salad.

    5.0 from 5 reviews

    Skate Fish Sashimi Salad 홍어
     
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    Cuisine: Korean

    Ingredients
    • 2 chopped skate wings
    • 2 ts salt
    • 3 tb apple cider vinegar
    • 2 tb minced garlic
    • 1 ts finely minced ginger
    • 2 ts sesame seed
    • 3 tb sugar
    • ½ chopped Korean pear
    • ½ c julienned Korean radish
    • ½ c chopped cucumber
    • 3 tb red pepper flakes (Gochugaru)
    • 2 chopped green onions
    • Optional: watercress

    Instructions
    1. In your first bowl, combine your wings and vinegar. Set aside for 30 minutes.
    2. After this time has elapsed, squeeze out all the excess moisture.
    3. In a second bowl, sprinkle the salt on your radish and cucumber. Let this sit for about 15 minutes and squeeze out the excess moisture from them as well.
    4. In your third bowl, combine the rest of your ingredients and add in your first and second bowl as well. Mix and toss to combine.
    5. Garnish with green onions.

    My hope is that you’ll at least give this a try once in your life but then again, your Squishy friend also adores durian so it’s all up to how brave you are.

    Are you up for the challenge?

    Love,

    Your (loves stinky foods) Squishy Monster ^.~

    Categories: Appetizers Appetizers Korean Food Korean Food Seafood Seafood Spicy Spicy Veggies or Vegan Veggies or Vegan | 66 Comments

  5. Kimchi & Bulgogi 4eva

    January 22, 2013 by The Squishy Monster

    In my house, we always have Kimchi.  If not anything else, I’m at least rich in Kimchi.  Taste buds dragging?  Craving heat?  Zombie apocalypse?  Come to my house.  I can feed you Kimchi!

    So one day, as I stood with my head in the fridge, eying all this bountiful glorious Kimchi, I wondered how I could slip it into something else to eat something more and this is how these quesadillas were born.  I for one, am not a huge fan of just cheese quesadillas.  Something about it seems so lonely and it leaves me wondering about more so if you’re willing to be adventurous and try something new with me, c’mon!

    How to Make Kimchi & Bulgogi Quesadillas

    {Bulgogi & Kimchi}

    5.0 from 8 reviews

    Kimchi & Bulgogi Quesadillas
     
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    Ingredients
    Tortillas
    • 2 c flour
    • ½ ts salt
    • ¾ c water
    • 3 tb oil
    Bulgogi
    • 2 ribeyes
    • ½ Asian Pear (or Bosc or Fuji apple)
    • 4 cloves minced garlic
    • 1 onion halved
    • ¼ c soy sauce
    • 2 tb sesame oil
    • 2 tb brown sugar
    • 2 ts sesame seed
    • 2 green onions, chopped
    • S & P
    1 c chopped Kimchi
    2 c shredded cheese

    Instructions
    1. To make your tortillas, sift together all your dry ingredients and begin adding in your water and oil. Knead for 10 minutes, rest for 10 minutes.
    2. Portion your dough out into 8 pieces and roll our thing circular sheets (they don’t have to be perfect).
    3. Take each one and toast/cook them on a greased skillet. They’re ready to turn when they slightly bubble and turn golden brown.
    4. Thinly slice your steak (popping it in the freezer to firm a bit aids in this process).
    5. In a food processor, blend together your pear, garlic and half your onion.
    6. In a bowl, whisk together your soy, sesame oil/seeds, and brown sugar. Add in your blended pear/garlic/onions.
    7. Massage this marinade into your meat, top with your green onions and the other half of your sliced onion.
    8. Marinade for at least an hour (the longer it sits the better).
    9. Allow your meat to come to room temperature before grilling and cook off in small batches (you don’t want it to steam).
    10. To assemble your quesadillas, lay down your meat on a tortilla, tuck on your chopped kimchi, and sprinkle liberally with cheese. Place another tortilla on top and grill (just to melt the cheese).

    Love & a delicious zombie apocalypse,

    Your Squishy Monster ^.~

    Categories: Fusion Fusion Korean Food Korean Food Meats Meats Videos | 59 Comments

  6. No Syrup Required

    January 14, 2013 by The Squishy Monster

    When I was little, sometimes we’d have these savory Korean pancakes for breakfast and boy was it difficult to explain to my friends that these were thin and crispy, filled with vegetables or seafood, not the fluffy variety where golden stacks required sticky syrup.  I hope that despite being unconventional, you’ll give these glorious crispy bits a try.  The edges brown as it sputters in its drizzle of oil and the seafood swells up as the green onions spread their mild aroma around in the pan.  Each mouthful lends you a bite of this, that, and more.

    How to Make Korean Seafood Pancakes 해물파전

    5.0 from 7 reviews

    Seafood Pancakes
     
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    Ingredients
    • 2 c unbleached all purpose flour
    • ½ c rice flour (not sweet rice)
    • 1¼ ts fine salt
    • 2¼ c cold filtered water
    • 1½ c seafood of your choice
    • 3 chopped green onions
    Dipping Sauce
    • ¼ c soy sauce
    • 2 ts toasted sesame seeds
    • 2 ts sesame oil
    • ½ ts minced garlic
    • 1 chopped green onion
    • 1 ts red pepper flakes
    • 1 ts vinegar

    Instructions
    1. In a bowl, sift together your dry ingredients. Begin whisking in your water.
    2. Fold in your seafood and green onions.
    3. In a hot pan with at least 1 tb of peanut/canola/veggie oil, fry your pancakes individually and flip only once when it achieves a golden brown color.
    4. For the dipping sauce, bring all your ingredients together and stir.

    Nutrition Facts

    Calories 407 Calories from Fat 42

    % Daily Value*

    Total Fat 5 g7.5%

    Saturated Fat 0.75 g3.7%

    Trans Fat 0 g

    Cholesterol 57.3 mg19.1%

    Sodium 1555.1 mg64.8%

    Total Carbohydrates 70 g23.4%

    Dietary Fiber 3.6 g14.2%

    Sugars 0.8 g

    Protein 20 g39.3%

    Vitamin A 17% Vitamin C 11.5%

    Calcium 11.3% Iron 23.9%

    *Based on a 2000 Calorie diet

     

    Lots of love and big hugs from me and my mama,

    Your Squishy Monster ^.~

    Categories: Appetizers Appetizers Fried Fried Korean Food Korean Food Seafood Seafood Videos | 65 Comments

  7. Simple Sustenance

    January 5, 2013 by The Squishy Monster

    I rave about soup because it’s merely broth with a jumble of this and that but somehow, when you’re bundled up in a fuzzy blanket that matches your fuzzy socks and you’re comfortably curled up in your favorite nook, it can be a phenomenal experience to sip and slurp such a soothing concoction.  Not to mention, it’s a great way to stretch the dollar, which is a perfect post to follow up with my previous cost cutters.  I chose to use ribeye here (because I’m partial to the cut and it was on sale at my market) but truly, you can use whatever you have/like.  Muguk (this radish/beef soup) was a way to stretch beef during the period my parents were growing up because it was so rare to have.  Which again, is why soup is such a winner.  What you don’t have or can’t afford more of, you can really make go the extra mile with the distraction of fresh green onions and the beautifully tender bulk that the Korean radish brings.

    How to Make Korean Radish & Beef Soup Muguk

    5.0 from 6 reviews

    Korean Radish & Beef Soup
     
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    Recipe type: Soup
    Cuisine: Korean

    Ingredients
    • 3 tb fish sauce
    • 1 ts sesame oil
    • 2 c roughly chopped Korean radish
    • 1 ribeye (or whatever else you’re using)
    • 2 cloves minced garlic
    • 1 ts grated ginger
    • 1 tb Korean red pepper flakes (can omit)
    • 5 c cold filtered water or beef/mushroom broth
    • 4 green onions

    Instructions
    1. In a large pot, glaze the bottom with your fish sauce and oil.
    2. Toss in your radish, meat, garlic, ginger, and pepper flakes. Give everything a mix. If you have the time, allow this to set on your counter for 15-20 minutes.
    3. Begin cooking your pot on medium, pepper to taste and when your meat begins to sizzle a bit, pour in your water/broth.
    4. Bump up the heat to medium-high and bring the entire pot to a bubble until your radish gets nice and tender. Top with green onions and serve with steamed rice and Kimchi.

    This is wonderful on a cold night.  Paired with hot and fluffy steamed rice and some zing from crunchy and refreshing Kimchi, it’s really a meal that you can really cuddle up with that will provide an endless soup bowl of comfort.

    Love & warmth,

    Your Squishy Monster ^.~

    Categories: Korean Food Korean Food Soups Soups Videos | 29 Comments

  8. Things I Find Amusing +

    December 6, 2012 by The Squishy Monster

    Things I found amusing today: at a business luncheon, the gentlemen stood up for me when I went to use the restroom.  Tickled pink, I was!  It’s so rare to find organic gentlemen anymore and my friend calls a replacing phenomenon as “overt chivalry,” where now, when men display manners, they also bring with them a neon green highlighter, nearly screaming “look what I did!!”  I found more amusement when I went to refill my prescription.  I don’t know about you, but I just don’t own a fax machine so, in the end, I was actually able to text a picture of my prescription and it sufficed.  They even sent a  “thank you, have a great day” reply text.  The thing I find even more amusing is the fact that I’m amused.  My friends who are much more tech savvy than I’ll ever be are on digital clouds, streaming music that came out tomorrow and I’m not even sure what streaming is, exactly which is all the more funnier considering The Squishy Monster lives on the internet.  All I know is that her house is pink.  Last thing I found amusing today: I woke up mighty perturbed having been jolted out of my slumber by a dream of pops being chased by a vicious dinosaur.  Random much?

    Ok, enough random nonsense, let’s talk about Kimchi…

    What is Kimchi? 

    Spicy, fermented Napa cabbage.  It is on every Korean table for every meal.

    We grew up poor.  No bones about it.  Many immigrants breathlessly arrive in the States with little more than a dream in their left pocket, a photo of their loved ones in the other.  Often times, meats lined in tin cans served as our main protein.  Spam, vienna sausages, tuna?  We had it all.  Both pops and mama had a knack for making things stretch.  I attribute my resourcefulness to them.  We never threw anything away, certainly not food but they had a way of making it so delicious, we were fain to devour it.

    This jjigae (stew), is a vibrant marriage of old kimchi, scraps of veggies, and whatever potted meat that’s been left lonely in your pantry.  I hope y’all can appreciate it for what it is.  To us, kimchi is as primary as the rice that we eat it with.

    How to Make Kimchi Jjigae (Soup/Stew)

    5.0 from 4 reviews

    Kimchi Jjigae (with Tuna)
     
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    Recipe type: Soup/Stew
    Cuisine: Korean

    Ingredients
    • 4 strips of chopped Bacon
    • 2 ts minced Garlic
    • ½ tb Korean Pepper Flakes
    • ½ sliced Onion
    • 1 c roughly chopped well fermented Kimchi
    • 1 can Tuna (packed in Olive Oil)
    • 1½ c Water (or Chicken Broth) + 1 c Kimchi Broth
    • ¼ block of cubed Tofu
    • Green Onions (to scatter)
    • Optional: Glass Noodles

    Instructions
    1. Fry your bacon.
    2. Stir in your onion, garlic, and pepper flakes.
    3. Add your kimchi and allow it to soften a bit.
    4. Tumble in your tuna.
    5. Tip in your liquids. Allow it to bubble.
    6. Top with tofu and sprinkle with lots of green onions.

    Notes
    Additionally, you could boil this together with pork neck bones, brisket, seafood (really anything you’d like).

     How to make Kimchi

    How to make a different kind of Kimchi

    How to make Radish Kimchi

    How to make Kimchi Braised Chicken

    How to make Kimchi Fried Rice

    How to make Kimchi Pancakes

    How to make Kimchi Sausage Potstickers

    How to make Kimchi Soba Noodles

    Love & lots of Kimchi!

    Your Squishy Monster ^.~

    Categories: Comfort Foods Comfort Foods Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | 36 Comments

  9. Gochujang FAQ

    November 24, 2012 by The Squishy Monster

    Q: What is Gochujang?
    A: Fermented red chili paste used for everything from Bibimbap to Meuntang or Pizza…(as well as dips, marinades, stocks…) It primarily consists of Gochugaru (red chili powder), glutinous rice/powder, a bit of cultured soybeans, salt, and sometimes sweetener.

    Q: Where can I purchase it?
    A: Everywhere from Asian Markets to Amazon.

    Q: Is it very spicy?
    A: Different brands produce a range of flavors. I find that most of my tubs produce a milder level of heat. Its distinctive deep ruby color should not be associated with the likes of Sriracha but, if you find the kick to be too much, you can always try incorporating it into mayo/yogurt/ketchup/bbq sauce, or even sweetening it up with your favorite natural sweetener (i.e., coconut nectar, agave, honey). I would say it’s a nice blend of savory, spicy, and sweet.

    Q: Why is it so important?
    A: Dare I say it’s our mother-condiment?  It’s literally the trinity of sauce bases in my home, along with Daenjang (soybean paste), and Soy Sauce. It’s been around since the 1700′s and goes into everything (it seems)…even noodles. I love it on burgers, too.

    Q: How is it produced?
    A: It’s blended and stored in a traditional clay (earthenware)  pot to age for at least a month in lots of sunlight.

    Q: What should I be looking for when purchasing store bought Gochujang?
    A: A deep, dark color, a smooth (almost creamy texture)…a great Gochujang isn’t only about the spice, it’s pungent and complex, with just a note of sweetness and should never contain MSG or high fructose corn syrup–those are just fillers and will muddy the purposeful delicate balance of great Gochujang.

    How to Make Shrimp Tacos with Gochujang & Mango Salsa

    5.0 from 3 reviews

    Gochujang Shrimp Tacos
     
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    Cuisine: Korean Fusion

    Ingredients
    Mango Salsa
    • 1 ripe diced Mango
    • ¼ c chopped Red Onion
    • 1 chopped Jalapeño
    • ⅓ c chopped Cilantro
    • Juice of ½ Lime
    • S & P
    Gochujang Shrimp
    • 1 dozen large Shrimp
    • ½ tb Sesame Oil
    • 2 tb Gochujang (Korean Pepper Paste)
    • 1-2 tb Brown Sugar (depending on how sweet your paste is)
    • 2 ts minced Garlic
    • 2 ts toasted Sesame Seeds
    • 2 chopped Green Onions
    • S & P
    Warmed Corn Tortillas

    Instructions
    1. In your first bowl, toss everything together for your salsa and set aside.
    2. In your second bowl, massage everything together into your shrimp and allow it to steep in the sauce for 30 minutes-1 hour.
    3. Grill your shrimp and after it’s cooked, layer your salsa and shrimp together on your tortillas.

    Love & great Gochujang!

    Love,

    Your Squishy Monster ^.~

     

    Categories: Korean Food Korean Food Seafood Seafood Spicy Spicy Videos | 39 Comments

  10. Craving Heat?

    November 9, 2012 by The Squishy Monster

    You’re in the right place!  This soup delivers heat in two ways.  First, it’s hot and bubbly and then, it’s red and spicy (but not so much that you’ll double over).  As always, you can tailor fit this to your own personal taste.  Don’t like that kick?  Remove the jalapeños and scale back the pepper flakes (though Korean flakes are without the seeds and much milder).

    For me, it’s like an aphrodisiac.  I love spicy and hot dishes and seafood is my favorite, and there’s something so subtly seductive about a personal pot of fierce aromatic bubbles that almost has a lulling effect on you as you slurp your way through.  It’s like the food version of a roaring fire and that’s always sexy ;)

    How to Make Silken Tofu Soup with The Squishy Monster

    5.0 from 1 reviews

    Silken Tofu Seafood Soup 순두부찌개
     
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    Ingredients
    • 6 c Mushroom Broth (or Water)
    • ¼ c dried Anchovies
    • 2 Kelp pieces
    • 4 Garlic Cloves
    • 2 Jalapeño Peppers
    • 1 Onion
    • 1 tb Fish Sauce
    • 2 tb Korean Red Pepper Flakes
    • 2 ts Sesame Oil
    • 2 c Seafood (of your choice)
    • 12 oz Silken Tofu
    • 3 Green Onions
    • 1 Egg

    Instructions
    1. Simmer your broth, anchovies, and kelp for 15-20 minutes on medium/low.
    2. Toss in your garlic, peppers, onion, fish sauce, pepper flakes, and sesame oil and allow it to reach a fierce boil.
    3. Carefully slide in your seafood, crumble in your tofu, and crack in your egg.
    4. Sprinkle with your chopped green onions allow it to bubble just until your seafood is cooked and your egg is set.

    Wishing you a hot & steamy weekend (I’ll be over there, cuddling with a box of cookies, haha)

    Love,

    Your Squishy Monster ^.~

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Videos | 49 Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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