Korean beef patty

Tteok galbi a tasty and delicious korean beef patty made from minced beef ribs and marinated  in a sweet, salty, and savory sauce before it is grilled. Tteok balbi is usually made with beef ribs, som chop and mince the meat on the bone. You can also cut the meat off the bone before mincing, then marinate and then pack the meat around the bone again.

This is a third of the recipe, for one person pluss:)

This time I made quick version and made it with ready-made minced beef and fried it a cast iron frying pan. This dish is really nice with my previous post, water kimchi and as I said in that post it is my favorite kimchi served at my favourite lunch place. Yes you guessed right this beef patty was one of the side dishes served. I eat this as I would eat galbi, wrapped in lettuce and with side dishes.


INGREDIENTS
1 pound ground beef, the more fat the better
4 tablespoons soy sauce
1 tablespoons sugar
1/4 cup toasted sesame seeds
1/4 cup  chopped green onions or regular onions
1 tablespoon finely minced garlic
Optional: to taste black pepper

Combine all ingredients and mix well, let the meat marinate for about 30 minutes.

Form into balls and flatten them then grill or pan-fry.

Serve the meat water kimchi and other side dishes.

Give the taco meat a rub

One of my favorites in college was the steak taco from Taco Bell. Actually Taco Bell was my first Tex Mex experience in the US and it was a lot different from when I got it served for the first time. I think it was 1986 or was it 87 and some friends of my parents served a meat sauce made with salsa in taco shells with lettuce, grated cheese and sour cream, it was not a hit.

30 years later there has been a lot of taco experiences since the taco Bolognese and Taco Bell is but a fond memory from the past. This recipe is my adaptation of the steak taco from Taco Bell.

Nice rib eye steaks rubbed with Fajita spice mix, use a ready made spice mix or make your own

Fajita spice mix

1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3⁄4 tsp crushed chicken bouillon cube
1⁄2 tsp onion powder
1⁄4 tsp garlic powder
1⁄4 tsp cayenne pepper
1⁄4 tsp cumin

Mix the spices, rub them on your steaks and grill them to your liking.

I served this with tortillas, lettuce, red onion, sour cream, avocado and pebre a chilean version of salsa.

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Kare kare, oxtail and peanut stew

Kare kare recipe

Kare-kare is a Filipino stew with a thick savory peanut sauce. It can be made from a stock made with different types meats and parts of the cow, but it is common to just use oxtail and a mix of vegetables. This stew is flavored with ground roasted peanuts and peanut butter, onions, garlic and shrimp paste(bagoong). It is colored with annatto (extracted from annatto seeds in oil or water) and can be thickened with toasted sticky or plain ground rice. Its name derived from the word “kari” from the word “curry”. However, kare-kare is far different from Indian curry. Kare-kare has a similar flavor to satay because of the peanuts in the sauce.

There are several stories to the origins of kare-kare. The first one is that it came from Pampanga. Kare-kare is a well-known dish in Pampanga, which is often hailed as the culinary capital of the Philippines. Another has it coming from the regal dishes of the Moro (muslims) who settled in Manila pre Spanish colonization. Another is from Sepoy conscripts from Southern India that settled in Philippines during the British occupation of Manila 1762-1764. Longing for their home cooking, they improvised and used available ingredients. They called it kari-kaari, curry, and now, kare-kare.

Some enjoy this with extra shrimp paste on the side. With their spoon they take a spoon full of stew and rice, then a tiny bit of the shrimp paste to give it a bit of umami. To be honest it is a bit too much umami for my taste.

Karekare recipe

Dinner for 4:

3 lbs oxtail
1 large chopped onion
Water to cover the meat in your pot
2,5 dl peanuts, ground
1 dl sticky rice toasted and ground
1 tsp anatto oil or powder
1 tsp minced garlic
1 banana bud, peel and separate the banana flowers and slice the rest thin
bok choy
string beans
1 tsp shrimp paste(optional)and salt and pepper to taste

4 servings of rice

 

Brown the meat in a pot, add the onion and cover the oxtail and onions with water. Bring to a boil,urn down the heat and let it simmer for 2.5 to 3 hrs or until tender.

Filipino ox tail stew recipe

Once the meat is tender, add the ground peanuts, peanut butter, ground sticy rice and annatto simmer for 5 to 7 minutes.
In a separate pan, saute the garlic then add the banana flower, bok choi and string beans and cook 5 minutes
Transfer the vegetables to the large pot, add shrimp paste, salt and pepper to taste.
Serve hot with rice and enjoy this with shrimp paste or not:D

Stir fried beef, quick and easy dinner

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During a busy week you want a quick and easy dinner, this dish took me no more time than it takes to cook rice.

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Rice

400 g thinly cut sirloin steak

1 onion, sliced

1 clove crushed garlic

200 g Mushrooms

150 g green beans

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp toasted sesame oil

Salt and pepper to taste

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Start by cooking rice.

Then prepare your ingredients.

On high heat saute onions and garlic and when the onions are glossy add mushroom and beans stir fry a bit more. Put the vegetables in a bowl or a plate.

Fry the beef on high heat quickly and add the vegetables, and the rest of the ingredients.

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By now the rice should be done, eat and enjoy:)

Eat this with stir fried vegetables, a salad or some other side dish.

I had some bean sprouts with a little sesame oil and salt and kimchi.

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Japchae, Sweet potato starch noodles with stirfried beef and vegetable, 잡채

Japcheae

Last summer, a few other previous Korean ex-pat ladies and I was invited to the Korean embassy in Oslo to learn to cook korean dishes, they had set up an outdoor kitchen with gas burners and all the ingredients we needed. Before we started, we got an introductiom from the embassys chef in how to cook korean.

K em me agj

In this potato starch noodle dish it is about colors and uniformity, all the ingredients should be cut the same length and the vegetables are supposed to be cooked by color, so not to stain the lighter vegetables with the darker.

Stir frying each ingredient separately seems like a lot of work, but each vegetable requires a different cooking time and a bit of care.

The photo above is of me, taken before I reeked havoc in the embassy garden, because if accidents would happen, it happens to me. First I managed to spill soy sauce all over my work space and by trying to save the recipes I quickly moved the papers away and managed to light them by accident on my gas burner. Oh, the horror. I managed to pull myself together and finish with dignity.

Japchae Korean noodle dish

Japchae means mixed vegetables, and this dish is often served at Korean parties and special occasions, with seasonal vegetables added. Japchae is most commonly served as a side dish, though it may be a main dish.

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This recipe is from the embassy.

2 eggs

200 g potato starch noodles

150 g beef, sirloin steak cut into ¼ inch wide and 2½ inch long strips

1 onion

white mushrooms

1/2 cucumber

1 red bell pepper

1 carrot

2 to 3 green onions, cut crosswise into 2 inch long pieces

2 tbsp toasted sesame seeds

Marinade:

2 tbsp soy sauce

2 tsp sugar

1 clove minced garlic

Ground pepper

Seasoning sauce:

2 tbsp soy sauce

2 tsp sugar

1 tbsp toasted sesame oil

 

Season the beef with the marinade in a bowl and set a side while you prepare the rest of the ingredients.

Make the seasoning sauce and set a side.

Make the egg garnish (jidan):

Japchae egg agj

  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff from the yolk and the thick glob in the egg white. Stir in a pinch of salt with a fork, do not beat, you do not want bubbles in the eggs.

Add 1 teaspoon of vegetable oil to a heated non stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

Turn off the heat and pour the egg yolk and egg white mixture on each side of the pan. Tilt the pan carefully around so the mixtures spreads thinly, but hold them separate. Let it cook using the remaining heat in the pan for about 1 minute. Flip them over and let them sit on the pan for 1 more minute.

Cool and slice it into thin strips.

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Boil water for the noodles.

Prepare the vegetables by cutting them into strips.

Put the noodles into the boiling water, cover and cook for about 8 minutes, until the noodles are soft and chewy.

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Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl and add the sesoning sauce and mix. This process will season the noodles and also keep the noodles from sticking to each other.

Heat up a skillet over medium high heat, add 2 teaspoons vegetable oil with the onion and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

Repeat this with all the vegetables one by one, from white to red..

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Then fry the beef and stir fry for a few minutes until the beef is no longer pink, transfer to the noodle bowl.

Mix everything together and transfer it to a plate, add the egg garnish and  sesame seeds, and serve.

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Slow cooking short ribs while playing in the snow.

bibringe gryte

Me: You have to help me out, I need to take a few pictures of kids, snow and cooking.

Brother: Sure I just need to ask her mum if it is alright that you take pictures of her.

So off we went playing in the snow by the beach, while the base for the evenings dinner was simmering on the stove.
KjelketurSlow cooking meats for stews is easy, just let everything simmer for a long time while you do other things, the result is flavourful and tender.  This time I have used short ribs and a few vegetables to make a hearty meal to look forward to after a long day out in the cold.

This can also be the base for many other dishes, like pie or maybe pulled beef.

bibringe og grønnsaker

Basic stock

1,5 kg/3 lb short ribs

Butter for browning

1 medium onion cut in four

2 carrots cut in four

1 parley root cut in four

3-4 Bay leafs

1 tsp whole Peppercorns

1-2 tps salt

1-2 twig of rosemary

Water

 

Brown ribs in butter in a pan.

Combine browned short ribs and the rest of the ingredients in a large pot. The water should barely cover all the ingredients.

Cook until it barely boils, turn down the heat to low, cover and leave for at least 5 hours.

Go do something else, clean the house or play.

When the meat is done and tender, take the pieces out and put them on a plate and cover.

Strain the liquid and save for later.

Pick out the vegetables, be carefull because they are very tender, rinse them off and put aside.

 

For the dish depicted on top I used the ingredients above plus:

2 cups carrot cubes

1 cup Celeriac cubes

1 cup Swede cubes

Green beans

Rosemary twigs

 

In a pot combine the root vegetables and cover with the broth you just made.

Bring to a boil and let it simmer untill the vegetables are tender.

I used the overcooked vegetables from the stock to thicken the broth, mash the vegetables before you add them to the pot with the root vegetables.

Salt and pepper to taste.

Add the short ribs in the pot to heat them up again

Clean and cut the green beans and saute them in a pan with butter and a twig of rosemary.

Eat this with some nice bread.

 

We had a little picnic by the beach close to the cabin and enjoyed some hot chai spiced cocoa and grilled some twist bread with herbs and cheese.

collage mellom bukta

I took the pictures for my first ever feature in a magasine, a norwegian lifestyle magasine called Feelgood.

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Bulgogi

Bulgogi is a popular Korean dish made with thinly sliced beef that is pre marinated with various seasonings on  a bbq pan and preferably over hot coal. The first time I tasted this dish was the hotel we stayed at when we moved to South Korea back in 2007, it was one of the fixed dishes at their breakfast buffet.

Since it is to cold to barbecue outside, I made this Bulgogi in a frying pan.

1 kg/2 lb thinly sliced sirloin or rib eye

4 stalks of spring onion

2 julienned carrots

Lettuce

Marinade
1 dl pureed pear
1 dl applesauce
1 dl finely chopped onion
4 cloves crushed garlic
1 teaspoon  grated ginger
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 stalks of green onion

1 shredded carrots

Put all the ingredients in a blender/food processor except carrot and green onions and mash all ingredients into a puree.
Cut spring onions and grate the carrot.
Mix the meat, marinade and vegetables except the lettuce in a bowl and let it sit 3 hours or over night in the refrigerator.
If you keep it in the fridge you take the meat out a few hours so the meat has room temperature before bbq it.  Serve the meat on lettuce with carrots and spring onion.

Kaldereta, Filipino stew

This dish with Spanish influence is a popular in the Philippines and often served on special occasions and a regular in every Filipino cookbook.

My family loves Beef Kaldereta and this was my dad speciality. This stew as with any stew it takes time and patience but it is worth the wait.
According to Wikipedia this was originally made with goat meat. Today it is more common to use beef, but you can use chicken or pork too, my dad used to hunt elk and made the stew with self caught meat. I prefer beef and I must admit that when I heard that you had to use liver pate to make the sauce nice and smooth, I was a little skeptical, but I’ve never noticed any liver taste before, so why should I react now. It’s actually the first time I make it, my mother made one on the top and bottom picture and mine is in the middle.
Kaldereta comes from the word caldero meaning cauldron

You need

 

 

1 kilo beef, cubed
1 large chopped onion
3 crushed garlic cloves
4 tbsp olive oil
1 dl soy sauce
2 tbsp white wine vinegar / lemon juice
4 bay leaves
2 cans crushed tomatoes
4 tablespoons tomato paste
2 Red bell pepper cut into strips
1,5 dl liverspread
5 dl potatoes cubed
2 dl green olives
2 dl green peas
2-3 chilli pepper (optional)
A handful of chopped parsley for garnish
Saute beef, onion, garlic in olive oil, add the bay leaves, soy sauce and white wine vinegar and bring to a boil, when it starts to bubble, put the heat down to second lowest and let the meat simmer under cover until tender.
I let it simmer for approximately 2 hours
Remove the liquid, but save it for later.
Add tomatoes and tomato paste with the beef , stirring and add the liquid you just drained a little at the time and taste till you get the saltines you want.

Add the rest of the ingredient and let it simmer untill the potatoes are tender.

Eat this with rice.