May 18, 2009
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Recipe Question
The only thing I know how to make well is lasagna and mac and cheese…Oh and ramyun! And now that Zoe is eating solids I have upped my game in the kitchen and am trying to learn to cook more foods. So far I’ve made miyuk gook, and dduk gook, and jook, and dduk mandoo gook which is the same thing as dduk gook but you just throw in some mandoos but I wanted my list to look longer so shut up.
Tonight I want to make bokeumbap for dinner tonight with dwengjang gook. I got the bokeumbap recipe off of Munckincho’s cooking blog (Thanks Bo! Ur my lesbo if we were lesbos. I know. I say this to a lot of girls. I’m a skanky whore, what can I tell you.). However I don’t have a recipe for dwengjang gook. Any Korean sistas want to help me out?
Oh and I plan on feeding Zoe the soup too so just something very basic por favor.
Comments (19)
I definitely got to up my game on the cooking status also. I don’t know how to cook shiiiiit! mama never taught anything in the kitchen. I was too busy getting high.
there’s a couple of dwenjang gook. Recipes on the blog. Search dwenjang on the search function at the top left next to the blogger icon. Just omit the red pepper paste and powder and it will be Zoe friendly. ;P
Oooh thanks for the blog for more korean cooking!
Is it possible to incorporate a recipe for the dwenjang jiggae and add in rice? That’s what I would do in my lameness.
@munchkincho - oh bo, i don’t care that u have a bff. u are my bff in the kitchen. which one do you recommend that i try for zoe’s first time?
check out http://www.maangchi.com/ .
@Sadhonnie - i knwo but she doesn’t have a recipe for the soup. just the jigae.
i just make dwenjang soup when i make my jjigae. first i take the galbisal and cook it a little bit in garlic, then i throw in some water and wait for it to boil. then you throw in some dwenjang, tofu and hobak and dashida. cover and let it boil for awhile. then i scoop some out, with hobak, tofu and meat – set it aside for logan. then i add in a little gochujang and gochugaru and the jalepeno peppers (i like mine very spicy) and simmer some more for me and hubs. i take the non-spicy soup and mix it with rice to give to L – he LOVES it!
some other korean foods i like to make for him are – miyuk gook, galbi, bokkeum bap, – essentially the same as you. american foods – i make orzo pasta with either spinach or asparagus and cherry tomato – i cook the greens and tomato in a little butter, then throw in some cooked pasta in that butter mixture and he gets easy to eat, one bowl meal. or i will cube up all kinds of veggies into a side dish – like sweet potato, carrots and okra into a side dish full of only good things! i did try that mac and cheese recipe of yours and it was great! i try very hard to keep the “rainbow” in his food as well as a good balance of veggie, fruit, dairy and carbs in his weekly diet. i also use a lot of frozen organic veggies so that the prep time is cut down – i.e. frozen organic peas and corn to go with chicken dinner, etc. he also eats mashed potatos or sweet potatos.
i can’t make dwenjangjjigae anymore because our upstairs tenants will complain that it smells like ddong in their apt!! hahaa!
if you use myulchee (dried anchovies) throw 5 or 6 into a pot of water (3 cups). If you’re using beef, fry it up with oil and garlic and then cover it with 3 cups of water. Add the veggies (squash, potatos, onions). When the potatos are about done, throw in about 1 to 2 (taste with 1 first because dwenjang is always different) tablespoons of dwenjang. After you got the seasoning. Throw in tofu and mushrooms. Let it come to boil, add a dash of seasame oil at the end, take off of the heat and serve.
oh, if you use myulchee, after the water starts to boil and changes to a light golden color, throw out the myulchee and follow the rest.
@PetiteMandoo - the bechoo gook or the spinach gook. J’s favorite was the spinach gook. you can use anchovies to make the broth instead of beef if you’re not a beef person.
http://korean-cuisine.blogspot.com/2008/06/beh-choo-gook-napa-soup.html
or this one
http://korean-cuisine.blogspot.com/2008/06/spinach-dwenjang-gook.html
I use that website too! The recipes are great! Looks like you already have lots of suggestions for dwenjang soup, but give me a ring if you need some help!
FYI…if you add like 2TBSP of oyster sauce to fried rice or any stir fry it adds more flavor and its super yummy…. thats how the chinese do it!
Sorry I hardly do Korean, I’m more of a Osso Bucco type
, but when I do cook it I like this website: http://www.maangchi.com/
She’s got some kickass korean recipes
http://www.maangchi.com/recipes she’s my favorite
I love how she says everything is so de-ri-shush! 
oh, if you want the easiest recipe for miyuk gook, I use swanson’s chicken broth and the little dried miyuk they sell at korean store in a ziplock looking bag, you don’t need to add any flavoring or anything. so fast and easy 
oh and for little kids, my mom used to make up dduk bokki with bulgogi instead of hot pepper paste, the sell the ovalettes? now so you don’t have to cut up the dduk too :) oh and if you have keem, if you crush it up in a ziplock bag and add crushed toasted sesame seeds and a little bit of salt, you can mix it with rice and form them into little shapes or if you’re lazy like me, just make it into a little ball, oh so many things 
I should post…
oops in my excitement, I forgot to add the recipe: my easy way to make it is get dice up pork, potatoes, hobak and onions, *if you aren’t in a hurry, you can cut pretty and add the hobak later, but I’m almost always in a hurry) and satay in sesame oil and add dweng jang and once it’s all mixed, add water and bring to a boil, then add tofu. if the dweng jang is good, you won’t need dashi dah, but if it’s not, add a little bit of beef dashi dah.
here’s a recipe too, but it’s for jigae, not gook… http://www.koreanrestaurantguide.com/recipes/soup_kimchi.htm#dw
I need to start cooking more too. Thank goodness for Bo’s site! I love her recipes~
Your contents are too simple to read and easy to understand.
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