Seaweed soup and baked salmon - 7/20/20

Typical Korean seaweed soup which I made many times.  This week I learned a 2 things:  covering the salmon with foil locks in the flavor and keeps it moist.  I used the foil before but did not cover it.

2nd thing:  rosemary, 1st time using it and I see why white people love it.  It gives the salmon that extra flavor I didn't know it can have.

Well, next week's soup is Al tang.





Comments

Post a Comment

Popular posts from this blog

Korean Oxtail soup center cut - 1/4/21

Image
   I made oxtail soup (only boiled for about 3 hours) using center cut oxtail from HMart Los Angeles.  I went to 3 different Korean markets here and only HMart sells it with only the center cut. Also, I boiled short ribs, this time I baked it in the oven at 450 degrees for about 10 minutes before boiling.  It was just slightly better than just boiling. I bought some sliced tongue and had 3 different meats in my oxtail soup.  How do you prepare your oxtail soup? Of course, Korean oxtail soup is  not complete without the dipping sauce and kimchi.
Read more

Sashimi and al tang - 7/27/20

Image
I used mostly Maangchi recipe for the seasoning paste , except I substituted the fish sauce and added salted shrimp and added some minced ginger. I wanted it extra spicy so I considered using the Korean extra spicy powder, but instead I went the natural route and used sliced jalapenos and sliced Thai peppers.  This turned out great;  extra spicy with flavor.  This al tang as good as my dad used to make. I bought some frozen salted pollack roe from HMart for $18.99 for about 8 pieces.  Also, added Korean radish, squash, littlekneck clams, Korean green peppers, tofu, some sliced unions, and large green onions. There is no fishy smell to this pollack roe (al tang) soup, but when I made it with black cod fish a few days later, the soup was a little oily and definitely a slight fishy smell.
Read more

Secret to good cooking...

Image
Oct 2, 2020  What is the secret to making good food?  Following directions?  Fresh ingredients? I've cooked at home at least once a week (mostly on Mondays, my "Sunday") and made the best spicy beef and spicy pollack roe soup because of this one ingredient. Growing up, I enjoyed home cooking so I learned some recipes from my mom.  Washing vegetables, meat several times, cleaning them well.  I made great soy stewed beef following these directions. What's the secret?  For the Korean spicy beef or pollack roe soup, it's the sauteing of LARGE GREEN ONIONS and watching Chef Paik Jon Won,  Make some green onion soup and stay strong!   helped a lot.  (Thank you Steve Lee for the link)  These green onions really brings out the flavor.   For the pho soup, charring the onions gives the soup that extra kick and caramalizing the onions is a must for great curry which is not listed on the directions on Japanese curry box.  Although I don't believe, "Caramalized onions
Read more