Korean Bean Sprouts and a Perfect Egg

If you've ever eaten at a Korean restaurant, you were probably served lots of side dishes to accompany the meal. One of my favorite Korean side dishes is a bean sprout dish, or 콩나물 무침. I remember sitting with my mom picking off the roots of the sprouts so that she could cook them. It's not essential to pull off the roots- it just makes the dish look prettier. 

I was picky when I was little. There was a number of things I didn't like... and the list of things that I did like was probably shorter that the list of things I didn't like to eat. I loved this dish, but I didn't like the little bean at the top. I plucked off the yellow bean and gave it to my brother, who was far less picky. Since then, I've grown to enjoy the whole sprout, even the little yellow bean. What they say about taste buds changing every 7 years seems to be true, at least for me. 

Korean Bean Sprouts
1 bag of Soybean Sprouts (with the yellow head)
2 cups of Water
1 tsp Salt
1 clove Minced Garlic


1 tsp Salt
1/4 tsp Pepper
1 tbsp Sesame Oil
1 Scallion
1 tsp Sesame Seeds

1. In a medium pot, place bean sprouts, water, and 1 tsp salt. 
2. Boil the ingredients for about 7 minutes, until the bean sprouts are cooked
3. Strain and rinse the sprouts in cold water. 
4. In a large bowl, place sprouts and remaining ingredients. 
5. Use your hand or chopsticks to mix everything well. Taste, and add additional salt if needed. 
6. Place in the fridge for the flavors to set prior to serving. I like these sprouts best after a day of sitting in the fridge.  

Perfect Egg
1 Egg 

1. Heat a small frying pan on low heat with a small amount of oil. 
2. Crack the egg into the pan, and allow it to cook slowly. 
3. Just before the white is completely set, remove the egg from the pan. The residual heat will set the white the remainder of the way. 

I love cooking my eggs this way. Although it's not as quick as if you turn the heat up, it keeps the yolk super soft and runny. A higher temperature would cook the yolk more thoroughly, which makes it grainy and crumbly. Keeping at this low heat and cooking it slowly lets the yolks set slowly, but also keeps the white from taking on color. 

I love to pile these onto freshly made, fluffy rice. It's so simple, but so amazing. This is a must-try recipe, and I encourage you to put it together- it's so quick and easy, and won't disappoint!

Korean Shaved Ice Dessert: Bing-Soo (빙수)

It's Labor Day weekend! Usually this means the end of the summer- and everyone is trying to squeeze in the last of it! I'm celebrating the end of summer with a cool treat! This is a simple Korean dessert that you usually find at every Korean bakery during the summertime. It's a simple classic that never goes out of style!

The best part of this dessert is that it doesn't require measuring! You can really just choose whatever you think would taste good, and put it in there! It works best if you have an ice shaver or snowcone machine, but if you're able to crush the ice into small pieces, it should work too! I'm including a recipe that I used, but you're always able to change it to whatever suits you!

Bing-Soo (빙수)
Ice Cubes
Strawberries
Roasted Grain Powder (미숫가루)
Rice Cake Pieces (Mochi)
Green Tea Ice Cream
Sweetened Condensed Milk

1. Shave the ice using a shaver or snowcone machine. If this is not available, be sure you crush the ice to tiny pieces. 
2. Place the ice into the freezer while you get the rest ready. 
3. Slice strawberries. 
4. Scoop ice cream. 
5. Arrange strawberries, mochi, and ice cream onto the ice. 
6. Sprinkle roasted grain powder. 
7. Drizzle sweetened condensed milk over the dessert. 

This dessert is usually made with sweetened red bean paste also. I'm not a huge fan, so I decided to go without it this round. This dessert is totally up to your own interpretation, which allows you to express your own creativity! Post your creations on Facebook or Instagram and tag @deliciowhso!

Sujebi (수제비)

Sujebi is similar to a Korean dumpling soup. A dough is made then pulled into sheets and torn to make "noodles". The soup is hearty and delicious, with potato, zucchini, egg, and mushrooms. It's a perfect way to warm up this winter!

Sujebi (수제비) (Serves 6)
2 cups Flour
1 cup Water
2 tbsp Oil
1 tsp Salt
8 cups Water
3 tbsp Dashima Powder
1 tbsp Salt
1/2 tsp Garlic Powder
2 tbsp Sesame Oil
2 tbsp Soy Sauce
4 cloves Garlic
2 Potatoes
1 Zucchini
2 Onion
2 Eggs
1 package Enoki Mushroom
2 Green Onion

1. In a bowl, bring flour, 1 cup of water, oil, and 1 tsp of salt together. Knead well with your hands until it forms a uniform dough ball.
2. Wrap the dough and place into the fridge.
3. In a large pot, boil water, dashima, garlic powder, salt, sesame oil, and soy sauce on medium-low heat.
4. While the water heats up, peel and julienne potatoes.
5. Add the potatoes, and then julienne the zucchini and onion. Mince the garlic cloves, and add the zucchini, onion, and garlic to the pot when the potatoes are cooked about halfway. They will still be firm in the center.
6. Allow the zucchini and onion to cook about halfway. Then, add the eggs. As soon as you add the egg, you want to stir them into the soup, so that they are evenly dispersed.
7. Clean the ends of the enoki mushroom, and then add them to the stew.
8. Take the dough from the fridge and cut it into quarters. Gently pull the dough into a very thin sheet, and then tear it and put it into the stew.
9. Repeat with each quarter, then cover the pot and cook for about 3-5 minutes.
10. Slice the green onion and stir into the soup.
11. Remove from heat and serve immediately.

This soup is perfect for anyone feeling under the weather, and is not a difficult process to make! Make this traditional Korean stew and share it with your friends! They'll be sure to thank you for the filling, hearty, and delicious soup!

Korean Vegetable and Rice Porridge (죽)

죽 (Jook) is one of my favorite foods. It's a simple, comforting korean-style rice porridge. Whenever I was sick, my mom would always make it for me. It's the perfect food to get over being sick, but is great for whenever you want something plain but flavorful. It's very simple to make- you only need one pot! 

Korean Vegetable and Rice Porridge (Makes 2-3 servings)
1 cup Cooked Short Grain Rice
2 cups Water
1 tsp Beef, Dashi, or Vegetable Bullion
1 tsp Salt
1 tsp Sesame Oil
1/4 tsp Pepper
1/2 tsp Garlic Powder
1 Carrot
1 Scallion
1 Egg 
1tsp Roasted Sesame Seeds

1. Place cooked rice and water in a pot and add all of the seasoning. 
2. Finely dice the carrot and scallion. You only need a handful of each. 
3. Add the carrot and scallion to the pot and then bring it to a boil. 
4. Stir occasionally to prevent burning, and cook until about a third of the moisture is left. 
5. Add the egg and stir quickly so that the egg gets mixed into the porridge. Remove from heat.
6. Pour into serving bowls and then garnish with sesame seeds. 

The porridge is best served immediately, so that a film doesn't develop. I like to eat it with a little kimchi. The spicy and sour flavor provides a wonderful contrast to the simple flavor of the porridge. 

If you want, you can add chicken as well. If you are using uncooked rice, add another 1.5 cups of water so that the rice will cook through completely. If you do not want to add the egg, simply reduce the mixture further, so that the moisture will evaporate out, creating a thick porridge.

If you have a friend who's sick, make them some! It'll definitely make them feel better :)

Spicy Chicken Stew (닭도리탕)

Happy Mother's Day! This recipe is another one of my mom's.When I was making this dish, it reminded me of home- the scent of the stew filled my kitchen and brought back memories of watching my mom make this exact dish. When I was little, I wouldn't ever want to eat this dish, because it was spicy. My mom would always make a separate, non-spicy one for me. This is one example of my mom's selflessness. She wanted to make food that I enjoyed, even if it was inconvenient for her. She was always willing to sacrifice time or anything else to care for her children. This day, this post celebrates all the things that our mothers do for us, and the love they share with us.

Spicy Chicken Stew (닭도리탕- Dak Doh Ri Tang)
6 Chicken Drumsticks
1 Onion
1 Carrot, peeled
1 Green Bell Pepper
2 Potatoes, peeled
1 tbsp Salt
1 cup Water
4 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Red Chili Flakes (고추가루- Go Chu Ga Ru)
2 tbsp Sugar
3 cloves Garlic, minced
1 tbsp Ginger, minced 

1. In a large pot, place chicken drumsticks. 
2. Large-dice the onion, carrot, pepper, and potatoes, and add them to the pot. 
3. Add the remaining ingredients to the pot, and stir gently to incorporate. 
4. Cover the pot, and bring to a boil on high heat. 
5. Reduce to medium, and continue to cook about 30 minutes.
6. As the chicken cooks, use a heat-resistant serving spoon or ladle to pour sauce over the chicken as it cooks. You should do this every few minutes, to ensure that the chicken gets coated with sauce as it cooks. 
7. After about 30 minutes, the sauce will begin to thicken from the starch of the potatoes. When the potatoes are tender, the sauce has thickened, and the chicken is cooked, remove from heat and serve immediately. 

This dish is best served with short grain rice- the sticky rice. You can separate them as pictured, or you can enjoy the stew over the rice, like curry. This dish is homey, delicious, and simple to make. You only need one pot and it takes less than an hour start to finish! Make this for your friends and family, especially for mom :)