AL CHI-GAE - Fish Egg Stew W/ Vegetables

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		AL CHI-GAE Fish Egg Stew W/ Vegetables 알찌개

Al Chigae is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing, spicy broth. The main ingredient is its fresh fish roe, usually from Codfish, which is deep and rich in flavor as well as texture. Assortment of vegetables usually include enoki mushrooms, zucchini, green onions, green/red chili peppers and it is normally served in a ceramic bowl which continues to heat the stew during consumption. Many enjoy this meal with a bowl of steamed rice to compliment its spiciness. Other side dishes can be found along with this meal but eating it alone with rice will surely satisfy your hunger.

RECIPE INGREDIENTS

1 package tofu 6 oz seasoned roe (available at your local Korean market) 2 tbsp toasted sesame oil 4 green onions, cut into ½ inch pieces 5 cloves of garlic, minced 1 tsp of gochugaru, red chili pepper flakes 4 cups of water 14 oz pack of medium firm tofu, cut into cubes

COOKING DIRECTIONS

In a pot, fill enough water to cover the whole block of tofu and bring it to boil. In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili pepper powder. Cook until garlic is fragrant, but not brown. Add water and bring it to a boil. Add fish roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through for approximately 3 minutes. Serve with steamed rice.

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CHA-DOL BA-KI

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		CHA-DOL BA-KI Sliced Beef Brisket 차돌박이

Chadol Baki is a thinly sliced beef brisket meal that is also popular at homes or at Korean restaurants. The meat is not marinated whatsoever and it’s simply cooked on portable or built-in gas or charcoal grills. The meat is usually fattier than other parts of the beef, yet it’s thin enough that each slice doesn’t contain too much fat. And because of its thinness, each slice cooks very fast over open grills for quick bite after bites. Cooked chadol baki can be dipped in a sauce made up of sesame oil, salt, and pepper and eaten together with shredded scallion salad (pa muchim). Additionally, lettuce, spinach, or other leafy vegetable(s) can be used to wrap to all contents altogether along with a dab of dwenjang or ssamjang. To see visual illustrations, click here. Fresh packages of chadol baki meat can be purchase at Korean supermarkets or local meat markets. Pa muchim is also available for purchase but can be easily prepared at home.

RECIPE INGREDIENTS: PA MUCHIM

4 bunches scallions 2 tbsp sesame oil 2 tbsp rice vinegar 1 tsp gochugaru (red chili pepper flakes) ¼ tsp salt 1 head green leaf lettuce

MIXING DIRECTIONS

Cut scallion pieces lengthwise into very thin strips and also leaf lettuce into thin, mouth-sized pieces. Whisk sesame oil, vinegar, red chili pepper flakes and salt in a large bowl. Add scallions and lettuce to the bowl and toss well to combine.

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