Learning to Cook
On the stove: a large skillet or wok
Ingredients you’ll search for: doenjang (soy bean paste), gochujang (fermented hot pepper paste), small ginger root and tilefish
(can substitute whitefish)
What you’re doing: making 2 tasty side dishes (banchan) and one incredible soup to
serve with rice
Fried Green Peppers
servings: 2-4
calories: 77
Ingredients:
1.5 teaspoons sesame oil
2 green bell peppers, cut into thin strips
1 white onion, cut into long, thin strips
1/4 teaspoon grated fresh ginger root
1.5 teaspoons soy sauce
Cook: In your wok/skillet heat oil over high heat. Add green pepper strips, onion
strips, and ginger. Stir-fry for 2 minutes. Add soy sauce and stir-fry 1 minute
more. Serve hot or cold sprinkled with sesame seeds (optional).
Red Pepper Potatoes
serves: 4
calories: 181
Ingredients: 1.5 tablespoons vegetable oil
3 large or 4 medium potatoes, peeled and cut into bite side cubes
1 large red bell pepper, chopped
4 green onions, green and white parts chopped
2 teaspoons sesame seeds
1.5 tablespoons soy sauce
1 teaspoon korean red pepper powder or 1/2 teaspoon cayenne
1/2 teaspooon salt
Cook: In your wok/skillet heat oil over med-high heat. Add potatoes and stir-fry until
the potatoes are a light golden brown. Add onions, bell pepper and sesame
seeds, and stir-fry one minute more. In a small bowl mix together soy sauce,
korean red pepper powder and salt. Add the mixture to the skillet, and cook
until all the liquid has been absorbed, about 1-2 minutes. serve warm.
MaeUnTang (one of Alex’s favorites)
serves: 3-4
calories: ?
Ingredients:
6 cups water
1 cube beef bouillon
2 tablespoons doenjang (soy bean paste)
1 tablespoon gochujang
1 medium-size tilefish, cut into steaks
8 ounces watercress
2 teaspoons crushed garlic
1.5 tablespoons red pepper flakes
1 pkg. extra firm tofu, drained and cut into cubes
1 bunch green onions, green and white parts coarsely chopped
salt/pepper to taste
Cook: In a large saucepan, bring water to a boil and add bouillon and deonjang paste
stirring until both are dissolved. Next add tofu, onion, garlic, watercress, and red
pepper flakes, and bring to a boil. Finally, add fish steaks and bring to a boil,
again. Lower heat to a simmer and cover. cCok another 15 minutes, giving the
fish time to cook through and the flavors to blend. Serve hot, salt and pepper to
taste.
I always add more red pepper for a spicier soup. simple enough, wouldn’t you say? have a nice dinner.
Ingredients you’ll search for: doenjang (soy bean paste), gochujang (fermented hot pepper paste), small ginger root and tilefish
(can substitute whitefish)
What you’re doing: making 2 tasty side dishes (banchan) and one incredible soup to
serve with rice
Fried Green Peppers
servings: 2-4
calories: 77
Ingredients:
1.5 teaspoons sesame oil
2 green bell peppers, cut into thin strips
1 white onion, cut into long, thin strips
1/4 teaspoon grated fresh ginger root
1.5 teaspoons soy sauce
Cook: In your wok/skillet heat oil over high heat. Add green pepper strips, onion
strips, and ginger. Stir-fry for 2 minutes. Add soy sauce and stir-fry 1 minute
more. Serve hot or cold sprinkled with sesame seeds (optional).
Red Pepper Potatoes
serves: 4
calories: 181
Ingredients: 1.5 tablespoons vegetable oil
3 large or 4 medium potatoes, peeled and cut into bite side cubes
1 large red bell pepper, chopped
4 green onions, green and white parts chopped
2 teaspoons sesame seeds
1.5 tablespoons soy sauce
1 teaspoon korean red pepper powder or 1/2 teaspoon cayenne
1/2 teaspooon salt
Cook: In your wok/skillet heat oil over med-high heat. Add potatoes and stir-fry until
the potatoes are a light golden brown. Add onions, bell pepper and sesame
seeds, and stir-fry one minute more. In a small bowl mix together soy sauce,
korean red pepper powder and salt. Add the mixture to the skillet, and cook
until all the liquid has been absorbed, about 1-2 minutes. serve warm.
MaeUnTang (one of Alex’s favorites)
serves: 3-4
calories: ?
Ingredients:
6 cups water
1 cube beef bouillon
2 tablespoons doenjang (soy bean paste)
1 tablespoon gochujang
1 medium-size tilefish, cut into steaks
8 ounces watercress
2 teaspoons crushed garlic
1.5 tablespoons red pepper flakes
1 pkg. extra firm tofu, drained and cut into cubes
1 bunch green onions, green and white parts coarsely chopped
salt/pepper to taste
Cook: In a large saucepan, bring water to a boil and add bouillon and deonjang paste
stirring until both are dissolved. Next add tofu, onion, garlic, watercress, and red
pepper flakes, and bring to a boil. Finally, add fish steaks and bring to a boil,
again. Lower heat to a simmer and cover. cCok another 15 minutes, giving the
fish time to cook through and the flavors to blend. Serve hot, salt and pepper to
taste.
I always add more red pepper for a spicier soup. simple enough, wouldn’t you say? have a nice dinner.
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