anju

How to make Acorn Jelly (dotorimuk) from dried acorn powder. It&#x27;s easier then you might think and tastes wonderful with my sauces (I have 2 sauce versions so you are bound to like one!). This jelly is low calorie and healthy - makes a great side dish or good as a salad meal.

Acorn Jelly (Dotorimuk)

acorn flour

water

tsp sea salt

vegetable oil

Tbsp soy sauce

water ((or anchovy stock))

tsp korean red chili powder ((gochukaru))

tsp sugar

tsp sesame seeds

tsp sesame oil

onion

soy sauce ((jin ganjang (sempio or kikkoman)))

Korean red chili powder

vinegar

sake

sesame oil

sugar

Measure acorn jelly (dotorimuk) powder in a bowl and add cold water. Mix well.

Add salt and mix again.

Transfer acorn mixture into a pot and turn on heat to medium. Stir occasionally the first 3-4 minutes to make sure it heats evenly. At about 4 min, you will see tiny bits of gelatin forming and the mixture starting to thicken. Stir now continuously for another 4 min or so (total of 8 -9 min) while it becomes thick and peaks are formed (much like whipped cream) and holds shape.

Add oil and cook for another 1 minute. Keep stirring so oil is all mixed in. Don&#x27;t stop right away after it forms peaks, make sure you cook 9-10 min in total or more to ensure it&#x27;s fully cooked. See video.

Prepare a rectangular glass container or a baking pan (8"x 5" x 2(H)"works for my basic 4 servings recipe).

Transfer the cooked, hot dotorimuk mixture from the pot onto the container in 3. Jiggle the container a bit to evenly spread the mix. With a spatula smooth out the top as much as you can.

Loosely cover the muk with wrap or parchment paper. Cool for 5 hrs or overnight until it's firm and bounces back when touched. It should be firmer than jello. The longer you cool, the firmer it will get up to a certain point of course. If the temperature is warm where you are, you can also let it cool in the fridge but it's better not to if you can.

Make Acorn Jelly

While it's cooling, make Yangnyeomjang sauce. I share 2 recipes so choose one. Sauce 1 is more simple, less sweet, spicy and not tangy - more traditional flavors. Sauce 2 is more modern and stronger tasting, sweeter, spicier, garlicky and tangy. Sauce 2 works well if you add more fresh veggies like lettuce, perilla, chrysanthemum leaves and escarole. See recipe card and make them ahead.

In a bowl, add soy sauce, water or anchovy broth, Korean red chili pepper powder, sesame seeds, sugar, sesame oil, chopped green onions.

Make Yangnyeomjang (Sauce)

When the acorn jelly is firm, loosen it by tilting the container to one side, the opposite side should start to come away from the walls. When you have done this with all 4 sides, place a plate or cutting board on top and turn it over (like how you do with baked cakes when you want to get it out of the pan). And VOILA! You should have the muk on your cutting board now.

Cut muk into thick (1/2 inch) slices across and then again into smaller squares. Plate them and pour Yangnyeomjang sauce over them when you are ready to eat.

Assemble

Gochujang Pancake with Chives is a very traditional Korean pancake that goes back over 300 hundred years. A great simple recipe that allows you to enjoy the deep flavors of gochujang. Ready in 15 minutes!

Gochujang Pancake with Chives (Korean Jangtteok) - Vegan

flour

Tbsp gochujang

chives

Wash and rinse chives. Cut into roughly 2 inch (5 cm) lengths. *Because gochujang is strong in flavor, the stronger flavored Chinese chives or Korean chives will work better. American chives may be too weak in flavor but you can try it!

Make batter by mixing flour, water and gochujang. Use a whisk to make it easier. Mix until there are no lumps. Batter will be thicker than your usual Korean savory pancake (jeon) consistency.

Add chives to batter. Optionally, add julienned zucchini, green chili pepper slices and other vegetables. Just make sure you julienne them or slice thin.

Heat good amount of oil (1~2 Tbs) in frying pan on medium high heat. Ladle the batter into the pan to make 3 inch pancakes. You can make one large one too but normally jangtteok is made in smaller sizes. Because the batter will be thick, make sure to spread it out a bit with a spoon or ladle so it doesn't come out too thick.

Fry gochujang pancake for 2 mins or so until the edges are cooked. Turn it over and cook another couple minutes until they are slightly browned.

Serve warm or at room temperature (which is also yummy). No sauce needed but you could serve with some fresh garnish of chives or green chili pepper slices.

Golbaengi-muchi is a cripsy, spicy, sweet, sour side dish that is typically drinking food but can be enjoyed any time at all.

Spicy whelks with noodles (Golbaengi-muchim)

soy sauce

sesame seeds

somyeon (thin wheat noodles)

worth pear

green chili pepper, sliced

cucumbers (about 1½ cups), sliced into bite-sized pieces

¼ cup gochujang (Korean hot pepper paste)

rice syrup (or honey, sugar)

salt

Prepare the ingredients

Combine green onion and onion in a bowl. Soak in cold water for 10-30 minutes to reduce the spiciness. Rinse the green onion and onion under cold water until it’s curly and crisp. Drain well. Combine garlic, ginger, gochu-garu, gochujang, vinegar, rice syrup, salt, and soy sauce in a large bowl. Mix well and set aside. Open the can of golbaengi and drain well, reserving ⅓ cup of the brine. Cut golbaengi into bite-sized pieces. Set aside.

Cook the noodles

Bring a medium pot of water to a boil over medium high heat and add the noodles. Stir gently with a wooden spoon to prevent them from sticking to each other. The noodles will float to the surface in 2 minutes. Stir them gently with a wooden spoon and cook for another minute. Remove from the heat and strain the noodles in a colander. Rinse them in cold running water, rubbing them with your hands to remove the starch. Drain well. Divide the noodles into 4 roughly equal portions. Roll each portion into a nice ball and place them together on a large plate.

Put it all together

Add the golbaengi, cucumber, green chili pepper, sliced onion and green onion to the seasoning sauce in the large bowl. Keep some shredded green onion behind to use as a garnish later. Add the sesame oil and mix well. Pour everything over top of the noodles on the plate. Add the pear over top and then the shredded green onion on top of the pear. Sprinkle the sesame seeds over top and serve right away.

Let’s serve!

Everyone should get their own plate. Add some of the noodles, sauce, and golbaengi to their plates, toss with chopsticks, and enjoy!

Today&#039;s recipe is golbaengi-muchim, one of the most popular side dishes for drinking alcohol (anju) in Korea. Golbaengi-muchim is a sweet, sour, and spicy whelk salad that is enjoyed by many. Whelks are a type of edible sea snails that are high in protein and low in fat. Koreans typically use canned whelks (golbaengi) because they are pre-cooked and soaked in a sweet and savory brine, making them very convenient to use. The chewy texture of the whelks, when mixed with sweet, sour, and spicy seasonings and vegetables, creates a delicious flavor that is really amazing! Canned golbaengi is widely available in Korean grocery stores worldwide, indicating its popularity among Koreans. However, many non-Koreans also enjoy this dish. Recently, I met a non-Korean American man who told me that golbaengi-muchim was his favorite dish at Korean bars. He was crazy about it! I posted this recipe years ago, but this is a newly updated version. I&#039;ve reduced the sweetness and added some of the brine from the can to the seasoning sauce. I used to discard the brine, but I found that it enhances the flavor of the dish. Enjoy the recipe and let me know how yours turns out! Ingredients. 1 can of golbaengi (whelks) 1 large green onion (dae-pa, or 4 to 5 regular green onions), cut into inch long pieces, then sliced thinly lengthwise. about 1 ounce onion &frac14; cup, sliced. 2 garlic cloves, minced. &frac12; teaspoon peeled ginger, minced. &frac14; cup gochu-garu (Korean hot pepper flakes) &frac14; cup vinegar. &frac14; cup gochujang (Korean hot pepper paste) 2 to 3 tablespoons rice syrup (or honey, sugar) &frac12; teaspoon kosher salt 1 teaspoon soy sauce 1 to 2 tablespoons toasted sesame oil 1 tablespoon toasted sesame seeds 6 ounces somyeon (thin wheat noodles) 1 cup worth peeled Korean pear (or any sweet and crispy pear), cut into matchsticks. 1 green chili pepper, sliced. seedless cucumbers (about 1&frac12; cups), sliced into bite-sized pieces. Directions (for 2 servings) Prepare the ingredients. Combine green onion and onion in a bowl. Soak in cold water for 10-30 minutes to reduce the spiciness. Rinse the green onion and onion under cold water until it&#039;s curly and crisp. Drain well. Combine garlic, ginger, gochu-garu, gochujang, vinegar, rice syrup, salt, and soy sauce in a large bowl. Mix well and set aside. Open the can of golbaengi and drain well, reserving ⅓ cup of the brine. Cut golbaengi into bite-sized pieces. Set aside. Cook the noodles. Bring a medium pot of water to a boil over medium high heat and add the noodles. Stir gently with a wooden spoon to prevent them from sticking to each other. The noodles will float to the surface in 2 minutes. Stir them gently with a wooden spoon and cook for another minute. Remove from the heat and strain the noodles in a colander. Rinse them in cold running water, rubbing them with your hands to remove the starch. Drain well. Divide the noodles into 4 roughly equal portions. Roll each portion into a nice ball and place them together on a large plate. Put it all together. Add the golbaengi, cucumber, green chili pepper, sliced onion and green onion to the seasoning sauce in the large bowl. Keep some shredded green onion behind to use as a garnish later. Add the sesame oil and mix well. Pour everything over top of the noodles on the plate. Add the pear over top and then the shredded green onion on top of the pear. Sprinkle the sesame seeds over top and serve right away. Let&rsquo;s serve! Everyone should get their own plate. Add some of the noodles, sauce, and golbaengi to their plates, toss with chopsticks, and enjoy!

Kimchi Pancake or Kimchi Jeon is an easy and simple recipe that uses old and fully fermented or too sour kimchi. It is great as a side dish but also is great as snack with makgeolli.

Kimchi Pancake (Kimchi Jeon)

cabbage kimchi ((chopped))

Tbsp kimchi liquid

tsp gochujang

cornstarch

tsp sugar ((up to 1 tsp))

garlic powder

onions

Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.

Cut onions into thin slices. Cut green onions.

In a bowl, add kimchi, onions and green onions.

Add gochujang, sugar and garlic powder and mix.

Add flour, cornstarch, water and kimchi liquid.

Mix until everything is well blended. Should be like a loose pancake batter consistency.

Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.&nbsp;

After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.

Serve warm!

Unlike the common, everyday Korean Pajeon (Green Onion Pancake) which is made by just mixing everything together – batter, seafood, vegetables and all – Dongrae/Dongnae Haemul Pajeon is made in several steps or layers which is more work but definitely worth the effort. 

Haemul Pajeon - Korean Seafood Scallion Pancake

oz onions

oz minari

oz small shrimps ((frozen is fine))

oz bay scallops and/or chopped clams

C regular flour

C rice flour

C sweet rice flour

anchovy stock

beef

plum syrup

tsp mirin or rice wine

tsp chopped garlic

Tbsp vinegar

Tbsp Korean Gochujang ((red pepper paste))

Tbsp vinegar ((rice wine lemon

Make Chogochujang sauce by mixing gochujang, vinegar, sugar and sesame seeds.

Make Chokanjang sauce by mixing soy sauce, vinegar, sugar and water. Set aside.

Clean green onions and minari. Cut green onions 6 in (15 cm) long or 1/2 of the full length of green onions sold in US. The green onions used for Pajeon should be young and tender - called (shilpa) in Korean. If your green onions are any thicker than 1/2 in (1 cm) then cut it in half or smash the white part with the side of your knife to make it tender.

Cut minari 3 " (7 cm) long. About 1/2 length of your green onions from 3. Reason for cutting minari shorter is because they are quite fibrous and will be too chewy if left too long. Normally, only minari stems are used but these minari  are quite young and tender so use the leaves too.

Chop scallops and shrimp roughly into big chunks.

Season ground beef with soy sauce, mirin, maesil syrup or sugar, chopped garlic and sesame oil.

Whisk egg in a small bowl.

In another bowl, make batter by mixing flour + rice flour + sweet rice flour + anchovy stock + salt. Rice flour likes to settle to the bottom so stir it well and be sure to stir right before you use it.

Now we are ready to make the pancake! You should have all the prepared ingredients next to your pan.

Heat a nice thick pan (cast iron is great) on med-high heat. Pour about 2 T oil into pan.

Layer green onions in pan and then minari on top.

Pour batter over green onions and minari. DO NOT try to cover all the green onions with the batter - you will end up adding too much batter. Pancake will taste doughy if you have too much batter.  Pour about 2-3 Tbs per pancake - just enough for green onions to hold together.

Quickly (lower heat to med. if you think it's burning) dot the pancake with ground beef + scallops + shrimp. Using your hands works best - just be careful!

Top with 1/3 of whisked egg (pancake on the right). If you like eggs, you can use up to 1 whole egg per pancake.

Turn the pancake over to cook the other side.

Let it cook for another 2 min or so until pancake is nicely browned.

This is the BEST Korean fried chicken recipe! Follow our recipe with step by step photo reference to make the crispiest, juiciest, and most flavor Korean fried chicken at home with two sauce options - soy garlic and sweet and spicy gochujang.

Korean Fried Chicken

chicken wings

onion powder ((optional))

garlic powder ((optional))

Oil (for frying)

Korean fry mix (store-bought

cornstarch (or potato starch)

all-purpose flour (fluffed, spooned, and leveled)

salt ((preferably fine salt or table salt))

baking powder

ginger ((optional))

black pepper (finely ground (optional))

gochugaru (fine ground)

soy sauce (low sodium)

corn syrup

garlic (minced (about 12 cloves))

gochugaru (coarse) (both coarse of fine ground works (optional))

gochujang ((Korean red pepper paste))

honey

soy sauce (light sodium)

garlic (minced (about 6 cloves))

ginger (peeled and minced)

Marinate the wings:In a large mixing bowl, combine the wings, water, salt, sugar, onion and garlic powder. Mix well until well combined and the water is mostly absorbed. Set aside until needed.*If you have time, allow the wings to marinate for 30 minutes at room temperature or overnight in the fridge.*

Make the homemade fry mix (if making):Combine all of the ingredients for the fry mix in a mixing bowl and whisk until well combined. Set aside until needed.

Make the wet batter:In a mixing bowl, whisk together ¼ cup of the store-bought or homemade fry mix, cornstarch, and water until smooth. It will be a very loose batter. Set aside until needed.

Prepare the fry station:Heat the oil to 335°F for the first fry. Feel free to use a fryer or a pan. If using a pan, make sure to use at least 2 to 3 inches of oil. Also, prepare a sheet pan lined with paper towels or a cooling rack for resting the wings. Lastly, Place about 1 cup of store-bought fry mix or the remaining homemade fry mix in a wide mixing bowl for dry dredging.

Batter the wings:Place the marinated wings into the prepared bowl of wet batter. Make sure to not pour any excess liquid from the marinade into the wet batter and batter in batches if needed. Mix and coat the wings well.

Place the battered wings into the bowl of dry fry mix. A few or one at a time is recommended and try to let excess wet batter drip off. Dredge the wings well with fry mix. Gently press the fry mix onto the wings if needed. Dredge in batches if needed.

Prepare the wings:

For the first fry:After dredging in the fry mix, shake the wings to dust off the excess fry mix. Carefully place them into the hot oil and fry for 5 minutes. If needed, occasionally turn the wings to get an even fry. Make sure to not overcrowd the oil and maintain the heat at 335°F. Fry in batches if necessary.

After 5 minutes, remove the wings and let them rest for 5 minutes on the prepared sheet pan.

For the second fry:Increase the oil temperature to 350°F and maintain it. After the wings have rested, carefully place them back into the oil and fry for another 4 to 5 minutes, until the wings are cooked through (registering 165°F internally) and the outside is golden and crispy. Remove the wings from the oil and let them rest on the prepared sheet pan for a couple of minutes.

Enjoy the wings while they are hot, as they are, or tossed in soy garlic sauce or the sweet and spicy gochujang sauce.

Fry the wings:

Combine all the ingredients for the soy garlic sauce in a fry pan (soy sauce, corn syrup, sugar, and garlic).

Over medium heat, bring the mixture up to a simmer and let it cook for about 3 to 4 minutes, or until the sauce has thickened and is sticky. Stir occasionally.

Add the wings to the sauce and toss until the wings are evenly coated with sauce. Garnish with sesame seeds if desired. Enjoy!

(Optional) Soy garlic sauce:

Combine all the ingredients for the gochujang sauce in a frying pan (gochujang, honey, sugar, soy sauce, garlic, and ginger).

Heat the mixture over medium heat and bring to a simmer. Stir occasionally. Let the sauce cook for about 2 to 3 minutes, until the sugar has dissolved and the sauce thickened.

Add the wings to the sauce and toss until the wings are evenly coated. Garnish with sesame seeds and sliced green onions if desired. Enjoy!

(Optional) Sweet &amp; spicy gochujang sauce:

Our budae jjigae/ Korean army stew for one person is super simple and easy to make - takes only 10 minutes! It&#39;s a super comforting and hearty stew, filled with all the classic ingredients like spam, sausages, kimchi, and instant noodles, completed with a mild spicy soup.

Simple Budae Jjigae for One (Korean Army Stew)

Korean style Vienna sausage (sliced

spam (sliced)

kimchi

¼ block firm tofu (drained and sliced (optional))

mushrooms mushrooms

gochugaru (coarse) ((Korean red pepper flakes))

garlic (minced (1 large clove))

water (or stock)

pack

American cheese cheese

green onion (sliced (or Korean leeks))

Add the ingredients for budae jjigae in a medium pot, except for the water, instant noodles, cheese and green onion. Feel free to nicely arrange all the ingredients if you&#39;d like.*We like to have our main ingredients around the pot and save the center for the &quot;soup base&quot; (gochujang, gochugaru, garlic, etc).*

Pour the water over the ingredients and bring the stew to a boil over medium high heat and cook for a minute or two.

Add the instant noodle into the pot and cook for 2-3 minutes or until the noodles are loosened.

Finish the budae jjigae with the slice of cheese and sliced green onions. Cook for another 30 seconds to a minute, or until the noodles are just cooked.

Serve the stew immediate and enjoy while it&#39;s hot. You can also eat the budae jjigae with a small side of steamed white rice.

Top 7 anju recipes from across the web

The most viewed anju recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Acorn Jelly (Dotorimuk)

Gochujang Pancake with Chives (Kore...

Spicy whelks with noodles (Golbaeng...

Kimchi Pancake (Kimchi Jeon)

Haemul Pajeon - Korean Seafood Scal...

Korean Fried Chicken

Simple Budae Jjigae for One (Korean...

Top 7 anju recipes from across the web

The most viewed anju recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Acorn Jelly (Dotorimuk)

Gochujang Pancake with Chives (Kore...

Spicy whelks with noodles (Golbaeng...

Kimchi Pancake (Kimchi Jeon)

Haemul Pajeon - Korean Seafood Scal...

Korean Fried Chicken

Simple Budae Jjigae for One (Korean...

The most viewed anju recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine