Potsticker Soup (만두국)

This is a great meal when you don’t feel like putting much effort into cooking!

What I Use:
§ Potstickers (I always use kimch’i potsitckers, but any will do!)
§ Scallions and/or yellow onions (to taste)
§ Soy Sauce
§ Beef Soup Base
§ Salt
§ Egg

I cook this in either a 3 or 4 quart pot, so you can adjust my estimates according to personal taste and how much you are cooking.

Step 1: Fill a pot (size depends on how much you would like to cook) with water about 3/4 of the way.  Add salt  and soup base to help with boiling and flavor.  For a 3 or 4 quart pot, I usually put in a little less than one spoonful of salt to start with and about the same for the soup base.  Add the potstickers (frozen is certainly okay).  How much?  If using a smaller size variety, I usually add in about 7 for my pot size.  If your pot is 3/4, you’ll be adding enough to make it look like you’ve basically filled your pot with water.  This is main portion of the soup, so be fairly generous!  You can also choose to add just under one spoonful of soy sauce now or after it boils.  While it is boiling, cut up the onions whatever way fancies you.

Step 2: Bring the soup to a boil and allow it to continue cooking until the potstickers have softened.  Break a couple of potstickers open to release some of the flavors inside, and continue to allow the soup to cook.  If you did not add the soy sauce earlier, add some now.

Step 3: Add the onions a couple of minutes before you are ready to turn off the heat and enjoy.  After that, crack one egg open and whisk it.  Now is a great time to taste the soup and add more salt or soy sauce or soup base to taste.  Then, slowly pour it into the soup, mixing the soup after you have finished pouring it in.  Allow the egg to cook briefly.  After it is done, you are ready to turn off the stove and enjoy!

**We like to use potstickers that differ from your typical image of one.  If you look closely in the picture, you can see that I cooked it using a more circular variety.  My personal favorite is a larger variety shaped similarly to the “typical” kind stuffed full of goodness.  You really just have to just try different brands to see which has the best kind of flavor for you!  The type of potstickers you use can really make or break the entire flavor of the dish.**

Spicy Korean Chicken (닭볶음)

★★This recipe is also great with pork!★★ 

This is one of my favorites to cook and one of my husband’s favorites to eat!  Like most of my Korean recipes, I discovered how to make them on accident.  This recipe evolved from non-spicy one I had learned called “Broiled Chicken” (닭구이) into what it is today!  Yay!  It begins very similarly to how I started off for General Tso’s Chicken.

What I Use:
↕ Boneless, Skinless Chicken Breast (I generally cook a pound or more–I like to prepare extra for other days)
↕ Soy Sauce
↕ Sesame Oil
↕ Korean Fermented Red Chili Pepper Paste (“Goch’ujang”)
↕ Sugar
↕ Toasted Sesame Seeds
↕ Garlic (I use the minced garlic you can buy in stores)
↕ Scallions (Long Green Onions)
↕ Yellow Onion
↕ Veggies to Taste! (Completely optional, but it can add some really great additional flavor.  Slices of zucchini are great for this, and you also often see it prepared with carrots.)

Step 1:
Cut the chicken into thin slices and score.  Add to a container (I like to use our extra sherbet bins!).  I always add the soy sauce first so that I can fairly just the amount I am using.  I pour in enough so that after mixing it in with the chicken, there is still a thin layer left on the bottom because this will get absorbed by the red pepper paste and other items.

Step 2:
Add the sesame oil, garlic, sugar and sesame seeds.  For the sesame oil, I pour in what I feel is enough to coat each piece.  Too much sesame oil will give it a stronger sesame taste, so it does not require a whole lot.  I add enough garlic so that you can see pieces of it here and there.  It usually ends up being just under a spoonful.  For the sugar, it’s roughly 3 spoonfuls for the pound.  This is also to taste and to diet.  It adds a great sweetness to the dish that truly compliments the spiciness of it (which, made this way, is not overly spicy).  Sesame seeds are basically whatever you feel looks good.  ^.~

Step 3:
Time to add some spice!  I always start out with a rounded spoonful of the spicy chili paste (goch’ujang).  After I mix it in, I look to see if I can see a hint of red or if it is still more brown.  Once I see a hint of the red color, I know we are good to go!

Step 4:
Here, you can see that I have cut up and added the onions (both kinds).  You can also add the veggies at this time (I did not use any this time around).  Mix it all together, and you can more easily gauge whether or not you have too little or too much chili pepper paste in there.  In the picture of everything mixed up, you can see that there is a hint of red on the yellow onions in particular–perfect!

Step 5:
Meat needs time to soak in the flavor.  I like to let this sit covered in the fridge for at least 30 minutes before cooking.  You can let it sit for 30 minutes, one day…either way, you’ll get a great tasting dish!

 
Step 6:
Cook!  (Shown in the back with Kimch’i Beansprout Soup in the front)  I like to use a medium heat and always use a nonstick pan, letting it heat before I put the chicken on it.  Some people say never heat a pan without putting something in it first, but I don’t bother too much with that.  It doesn’t take too long to cook because the pieces are thin and scored.  If in doubt, just check the thickest piece to see.  I usually make sure that I only cook what covers the bottom of the pan, not piling it up a whole lot.  I apparently forgot to take a picture of the finished product up close, so sorry about that!

Kimch’i and Beansprout Soup (김치 콩나물국)

I’ve been a little busy, but I have been taking photos!  This is one of my favorite soups.  It is so easy to make, healthy and delicious!  I will also note how to simply make it a “Beansprout Soup” for those who can’t handle the heat.  ^.~  Beansprouts may not be one of your top favorite veggies, but both the kimch’i version and plain version of this soup might change your mind!

What I Use:
♪ Beansprouts
♪ Salt
♪ Soy Sauce
♪ Soup Broth (Korean Beef Soup Broth – Dashida)  (Many prefer to use the anchovy broth, but my husband and I just love this one so much.)
♪ Kimch’i

Step 1:
Fill a pot with hot water (depending on how much soup you care for).  Rinse a generous amount of beansprouts and add it to the water.  You don’t want to overload the water with beansprouts, but it should be enough that you can get some with every bite, if you so desire.  Also add salt to help the water boil.

Step 2:
This can be done before or after the beansprouts boil, but I like to do it before so they really soak in the flavor.  I add usually around one spoonful (1/2-3/4 for Beansprout Soup) of soy sauce and one spoonful of the beef soup broth (pictured a couple of steps down).  For Beansprout Soup, this is basically all you need to do!  For either soup, let it come to a boil and cook roughly 10-15 minutes so the veggies can soften. 

☆If you are stopping here, and it tastes a little plain, you may just need to add more salt than you originally did to allow it to boil.  Yum!☆

–Beansprouts do have a pronounced smell while they are cooking, though it isn’t a bad one by any means.  You may want to cover the pot while you are bringing it to a boil to keep in the smell, but be sure to keep an eye so that the water doesn’t start spilling out.–

Step 3:
After the soup boils for a bit, it’s time to add the kimch’i!  (Which does have a strong smell, of course.  ^.~)  This is really to taste.  Again, I like to add enough where I know I won’t run out of bites to eat after three spoonfuls.  You may need to cut some pieces up if they are large.  The second pictures shows me running some under water.  I like to “wash off” some of the spice for some of the pieces I add to control the spiciness.  That way, I am add more kimch’i without setting on fire while eating!

–The best kind of kimch’i to use for this is kimch’i that has gone a little “sour,” so-to-say.  Fresh kimch’i tastes great, too, but the “sour” kimch’i just adds a little something!–

Step 4:
I mentioned that this can be done is step two, but in the particular instance, I did it after I added the kimch’i.  This is the soup base I added.  When making Kimch’i Beansprout Soup, I like to add a very full spoonful because it mixes with the spices so well.  For simple Beansprout Soup, I add a bit less than this so it does not overpower the overall taste of the soup.

Step 5:
Let it boil some more and taste to see if you feel it requires more salt, soup base or what have you.  You have to be careful on how much salt you add to start with this because some kinds of kimch’i that you can buy already have a lot of sea salt in them which will certainly enhance the saltiness of the soup.  Other than that, you’re done and ready to enjoy!!  (Shown here with my famous Spicy Korean Chicken.  ^.~)