cure for all - salted dried pollack soup Bukeo ghuk

Salted and dried pollack-which has several name depending on how and where it was dried- is hard as a rock. How hard? Well, it can be used as weapon or something that you can take all of your frustrations - such as a husband who was too busy hanging out with his friends and totally forgot about anniversary - out.
This soup is well-known as hang over cure.

Now back to the bad husband and his poor wife. The next morning, the poor wife goes to kitchen, finds the poorer dried cod, and beats the heck out of it. The beating tenderizes the fish and may also soothes the mood of wife. Wife serves the bowl of soup to now regretting husband. When he comes back from work that day, he may buy flower or little gift for his wife. No, I am not talking about my parents.... or am I?

Some times you don't need word. :)

These days, you can buy already well prepared and flaked fish in Korean market. The recipe is simple.

Perilla oil (deulgireum*) 1/2 T, salted, dried and flaked Korean cod (Bukeo or Hwangtea) 1/2 C, Half package of firm tofu cut into 6-7 pieces, one half package of soy bean sprout, 3 cups of water, one 2 by 2 inch piece of Konbu, Chinese leek (or green onion) halved and chopped in 2 inch length 1/4 C , salt and pepper, hot green chili pepper (optional)

1. Heat oil in the sauce pan and fry the cod flake little bit, add and soy sauce, and saute it little bit more.

2. Add water and konbu and boil. Skim over any foam. Boil about ten minutes.

3. Take out konbu and add leek (if you use green onion, add just white part now and set green part aside), tofu and soy bean sprout. Boil about five minutes or till the leek is tender.

4. add pepper and salt up to taste.

5. if you want to enjoy spicy soup, add halved green chili pepper just before serving. Add green part of green onion as garnish.

* you can find it in most of Korean market. If you can't you can substitute it with little bit of dark sesame oil.

My kind of fast food - Dubukimchi (Tofu & Kimchi)

Hot long summer day does not just drag its legs, it drains my energy, too.
And there goes my desire to eat leaving screaming stomach behind.

I crave something quick and easy; this is good time to have somebody cooking for you but I am alone. Besides, that someone would have gone through same day with me.

Heat up sliced firm-tofu in microwave for 1 or 2 min. Add cut kimchi. Now you have my kind of fast food, Dobukimchi.

Dobu is comforting temperture and crisp cool Kimchi gives salty spicy bite. All the desire of life comes back.
Also it is guilty free since the half package of firm dobu and kimchi would not exceed 400Kcal.

...Well, it will be different story if you stir-fry Kimchi with pork and eat it with a cold beer. Almost all beer place in Korea have this manu.

Even forget about guilt-free part, it tastes so simple and good.

Speaking of guilt, have you watched Korean movie, Lady Vengence? There are two scens that features dubu; one with real dubu, and the other with dubu-shaped cake.
I don't know when it has begun, but in Korea, after realising from the prison, one eat plan dubu. Friends and family (if any one left to wait the prisoner outside) will bring a hunk of dubu. The white color of dubu simbolize furification, forgiveness, and new begining.

Dubujoen

I have told you stories about this flat fried pancakes called joen. Here is my favorite.

It can not be simpler than this; the tased of soft dobu, egg, and green onion.

Good comfort food it is.


I don't like to use flour in this recipe, even though you certainly can. In my opinion, flour add tough texture which ruins the delicate taste this joen can offer. So, please do resist the temptation of flour.
It may be harder to make without flour, but your patience and anticipation will be fully rewarded when you feel the light fluffy texture!


recipe

Firm tofu 1/2 package, one large egg, green onion finely chopped 1 T, pinch of salt & black pepper, vegetable oil 1 T

Sauce: soy sauce 1 T, rice vinegar 1 T, spicy green chili finely chopped 1/2 t (optional)

1. Crush tofu as well as you can.
2. Beat egg, and add it to crushed tofu. Add green onion, salt and pepper, mix well.
3. On skillet heat oil on medium heat. Add one table spoonful of tofu mixture and flatten it little bit. Leave enough space in between them. Wait for 3-4 minutes or till the bottom is harden enough to flip before flipping.
4. Drain the excess oil well on the paper towel and serve hot with deeping sauce

Dubu or Tofu?

They are same thing. It is the name of our humble yet glorious food.
Dubu is how tofu is called in Korea. Firm or silken, it is essential part of Korean diet.

It is very versatile food. It can take whatever you though at it. It is up to you.
You can be bad (fried dubu cake)

or

you can be very good (Soondubu Jjigea silken dubu pot stew).

Either way, dubu never fails you. At least, it has never failed me.

Firm dubu that stewed with small bits of meat or dried anchovy is my comfort food.