Tteok-kkochi Gui (grilled skewered rice cake stick with assorted vegetables)

Tteok-kkochi Gui (grilled skewered rice cake stick with assorted vegetables) and Tteokjjim Tteok-kkochi Gui :



Rice cake sticks, green bell pepper, and mushrooms are skewered and grilled after seasoned with red pepper soybean paste or ketchup, sugar, diced green onions, and garlic.Tteokjjim : Rice cake sticks are incised in the middle with a knife and stuffed with stir-fried ground beef. Then those are tied with parboiled watercress or small and thin green onions. These can be pan-fried or grilled.


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Green bell pepper is a western pepper rich in vitamin A(carotene). It is not spicy but has the texture of pepper.

Tteokjjim (rice cake stew)

Tteokjjim (rice cake stew)

Beef for soup is boiled, drained, ripped along the texture, and seasoned. This seasoned beef is then mixed with rice cake sticks and boiled together in the beef stock. Carrots, shiitake mushrooms, onions, watercress, gingko nuts, chestnuts, and pine nuts are added and simmered until all ingredients become tender.
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Carrots are very rich in carotene that can function as vitamin A in the body. The nutrient is found to have anti-cancer effect. It is also rich in minerals and vitamins.
Ingredients
rice cake sticks 500g, beef shank 300g, ox-stomach 300g, water 10cups, beef borth 1cup, radish 300g, carrot 200g, beef (rump or round) 100g, 3 shiitake mushrooms, 10 gingkos, 2 eggs, pine nuts 1 Tbsp





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Meat seasonings : soy sauce 1 Tbsp, sugar Tbsp, chopped green onions 2 tsp, chopped garlic 1 tsp, sesame oil 1 tsp, crushed sesame seeds 1tsp, black pepper


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Stew seasonings : soy sauce 6 Tbsp, sugar 3 Tbsp, chopped green onions 4 Tbsp, sesame oil 2 Tbsp, crushed seasame seeds 2 Tbsp, black pepper
Directions
1)
Black membrane of ox-stomach is removed, and whole beef shank is rinsed. It is boiled with 10 cups of water in a thick pot until it becomes tender. Radish and carrot are put as a whole in boiling water.
2)
Beef round is finely minced and soaked shiitake mushrooms are squeezed and thick-sliced, and then all are seasoned with meat seasonings.
3)
Rice cake sticks are sliced into 5cm length, incised lengthwise, parboiled, cooled, and stuffed with seasoned meat.
4)
Radish and carrot are sliced to 4cm and rounded, and beef shank and stomach meats are sliced, too.
5)
Gingkos are roasted and skinned. Eggs are separated into yolk and white, pan-fried to make sheets, and then sliced in diamond shapes.
6)
Put boiled shank, radish, and carrots in a pot; season it with stew seasonings. Pour seasoned broth and boil on a medium heat until softened to make stew.
7)
When meats and vegetables are seasoned, put rice cakes and remaining seasonings and mix well. Boil slowly until the liquid is almost disappeared; add gingkos. Then Boil a little more.
8)
When serving, garnish it with egg strips and pine nuts.

Janggukbap (steamed rice with beef soup)

Janggukbap (steamed rice with beef soup)

Janggukbap, or mugyotangban, of Seoul has a long history. King Hyeonjong (1834-1849) is said to have this food while travelling incognito. On a market day, boiling janggukbap in a large kettle on a firewood burner was a familiar scene in any tavern in the market. One bowl of janggukbap along with makgeolli was enough for marketers, who walked miles to be there, to regain strength.Janggukbap is made of beef boiled in water with radish and then the meat is drained, sliced, and seasoned. This is a dish a la carte in which steamed rice is put in the soup and seasoned beef, radish, seasoned bracken, seasoned roots of Chinese bellflower, and seasoned bean sprouts are placed on top of the rice.
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The soup stock can be made with either beef or chicken. Either steamed rice or noodles can be used. To eliminate a rancid smell, bouquet garni is put in the boiling pot and drained later. Also, parsley, celery, carrot, and onions are put in the boiling pot and drained later. Depending on one's preference, bracken can be omitted.

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The roots of Chinese bellflower are rich in fibers, iron and vitamin B2. In Oriental medicine, they are used in treating respiratory problems because saponin has effects as cough remedy and expectorant.
Ingredients
beef brisket 600g, radish 200g, water 20 cups, bracken 100g, roots of Chinese bellflower 100g, bean sprouts 100g, beef (rump or round) 150g, warm, cooked rice 5 cups

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Beef seasonings : soy sauce 1 Tbsp, green onions 1 Tbsp, garlic Tbsp, sesame powder 1 Tbsp, sesame oil Tbsp, black pepper Tbsp, clear soy sauce 5 Tbsp
Directions
1)
Beef brisket is rinsed with cold water and boiled as a whole with radish until it is tender.
2)
Radish is drained and sliced, and beef is thick-sliced and these are seasoned with green onions, garlic, and soy sauce, put into the soup to boil.
3)
Brackens and roots of Chinese bellflower are trimmed and stir-fried with seasonings.
4)
Beansprouts are boiled and seasoned.
5)
Beef round is minced, seasoned, flattened, grilled and cut in squares.
6)
Cooked rice is put in the earthenware and hot soup is poured on it, and then beef squares and seasoned vegetables are arranged on top of it.
7)
When eating, green onions, sesame powder, or red pepper powder is added according to the preferences.