#26 ~ : Korean Home Meal : Beef Mu-guk and Pork Jangjorim Honeykki

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The chilly weather got me craving some hearty, brothy meals.
So, I cooked up some beef mu-guk (radish soup).

When whipping out a simple version, I just stir-fry small pieces of beef and add radish and water to it
But today Im going to start with making a rich broth our of a whole beef chunk.

I also got out some common banchan (side dishes) we get at a typical Korean household.
Especially, no Korean meal is complete without Kimchi!
Kimchi must really be going global lately; I saw so many people from all over the world trying kimchi making!
So, I also made something you can cook up when your kimchi has turned too sour.
Bokkum kimchi can be fried as is with the sauce,
but long-aged kimchi is quite tart and sour, so usually we wash the sauce away before cooking it.
I hope you have a warm and cozy winter!

* : Beef mu-guk (radish soup)

Ingredients ( 8~10, serves 8 to 10)
400g, 3, 1, 1,
1/2, 3, , 1/2, 1, 1,
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400g beef brisket, 3 liters water, 1 stalk green onion, 1 onion, whole black pepper
1/2 radish, 3 stalks green onion, 1/2 tbsp doenjang (fermented soybean paste)
1~2 tbsp guchu-garu (red pepper powder), 1 tbsp chopped garlic, pepper
Soup soy sauce or tuna extract, salt

Directions
1. 1 .
1. Soak beef chunk in cold water for 1 hour to draw out the blood.

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Preferably, change to clean water a few times.

2. 5~10 .
2. In boiling water, blanch the meat for 5~10 mins
and scoop away the foam that forms on top to remove impurities.

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3. In a pot, add water, (1) beef, green onion, onion and whole pepper and boil for 50 minutes.

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4. Take out the meat and cool for a bit; strain the beef stock before use.

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5. Cut the radish and green onion in bite-sized pieces.

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6. Once the beef has cool, shred into small pieces.

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This shredded beef can be used to garnish the tteok-guk on Lunar New Year holiday,

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7. Oil the pot with sesame oil and stir-fry the radish.

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8. Add shredded beef, gochu-garu, doenjang and chopped garlic and fry up.

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9. Add the trained broth to the pot and bring to a boil.

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10. When it starts to boil, add green onion, and keep boiling.

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11. When the radish is cooked and soft, season with soy sauce or tuna extract and salt.

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12. Finish off with black pepper for even better flavor.


* : Pork jangjorim (soy-sauce braised pork)

Ingredients (1cup = 200m, 3~4, serves 3 to 4)
300g, , , ,
500g, 6~10 , 3, 50ml(1/4), 2

300g pork tenderloin, water, onion, green onion, whole pepper
500g boiled quail eggs, 6~10 kkwari-gochu (shishito peppers)
3 cups(600ml) meat broth, 1/4 cup (50ml) soy sauce, 2 Tbsp sugar

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I used pork here, but you can make this with beef or chicken too.

Directions
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1. In a pot, bring water, pork tenderloin, onion, green onion, and whole pepper to a boil.

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Its quite similar to the beef mu-guk recipe.

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2. Once the pork is cooked completely, take it out on a tray and cool.

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Strain the meat stock and set aside.

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3. Shred the pork.

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4. In a pot, bring pork, boiled quail eggs, broth, soy sauce and sugar to a boil.

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5. When the broth has reduced to about 1/3, add shishito peppers and bring to one last boil.

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