짜장밥과 백합탕 Jjajang-Rice and Clam Soup


Today’s menu is brought to you by maknae KyunSang! (It may be delicious but it puts Chef in yet another dilemma.)

Original Page: 짜장밥과 백합탕 

짜장밥 (Jjajang Rice):

Ingredients:

  • 2 Potatoes
  • Minced Garlic
  • Green Onion (파)
  • Onion
  • Chunjang (a kind of black bean sauce)
  • Oil
  • Meat
  • Starch
  • Salt
  • Sugar
  • Pepper
  • Water

Instructions:

  1. Peel the potatoes and cut them into cubes that you can boil (what?).

2. Slice the (half-)onions in 4 equal parts.

3. Slice the wide piece of meat into stir-fry-able sizes.

4. Slice the green onion a lot.

[Tip: If you use Scallion Oil when you stir-fry, it’ll add an insatiably delicious taste.]

5. As if you’re going to deep fry something, add a lot of boil and ramp up the heat.

6. To the heated oil, add Chunjang!

7. In order not to burn it, stir/agitate the bottom of the sauce like you’re frying it. Continue frying until it smells savoury.

8. To the oil to fry the Chunjang sauce, in order to make Scallion oil , fry the scallion in oil until the scallion produces oil.

9. When the scallion oil is ready, add pork and stir fry.

10. Add the previously prepared potatoes and onions too.

11. Season with salt and pepper.

12. Add the Chunjang onto the ripen (partially-cooked) vegetables.

13. Add a little water and mix the sauce in with the ingredients well.

14. Later when it look a little like Jjajang, add the starch (and water solution). Please check that the concentration is right.

15. Boil (and reduce) until the taste of Jjajang infuses into the ingredients then add salt to taste.

16. Lastly, add sugar to reduce/catch the bitter taste.

Shiny, glossy Jjajang-bap is done!

 

백합탕 (Clam Soup):

Ingredients:

  • Clams
  • Dashima
  • Scallion (Soup-use) (대파)
  • (Green) Chilli Peppers
  • Water
  • Salt

Instructions:

  1. Wash the clams that reek of mud.

2. Make broth for the Clam soup using Dashima and the roots of the green onions.

3.Cut scallions for soup-use in large pieces and add to the broth.

4. Remove the Dashima that has released all it’s taste.

5. When the broth boils, add the clams and continue boiling until the clams open.

6. Scoop out the clams when they open.

7. Remove the meat of the clams.

[Tip: If you boil clam-meat for too long, they become too chewy (learnt from a book)]

8. Return the shells back to the broth and add two huge teaspoons of minced garlic.

9. Add (cut) chilli peppers into the soup for added spicy taste.

10. Lastly, season with salt to taste.

[E-cipe: Whether it’s clams or meat, if you season beforehand, due to osmotic pressure, the broth may lose it’s taste and that’s why seasoning is done at the end – important point!]

11. Cut the plump clam meat into halves.

12. If you add the clam meat into the soup, Clam Soup is completed!

 

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