Ground soybean stew - Kongbiji jigae

When it's chilly in the winter, I always remember my mother's ground soybean stew, because it is always delicious and soybean is a good nutritious food with a lot of protein.
It is a stew that is made with a creamy puree of soaked soybeans, so it's very smooth and easily digested. Because of this, it's enjoyed by children and adults of all ages.
Let's get started!

Ingredients
1 C                                              dried soybean
1/2 C                                           ground pork
1/2 C                                           napa cabbage, sliced bite size
1/2 C                                           dried anchovies
4 inch x 4 inch                              dried kelp
1 t                                               fish sauce
1/2 T                                            minced garlic
1 t                                                sesame oil
1 T                                               chopped green onion
salt to taste

Directions
Clean and soak soy beans in cold water for 6 hours or more.
Rinse and drain soy beans.
Make a broth, take 4 cups water add dried anchovies and dried kelp in a pot, then bring to boil for 15-20 minutes over medium high heat then remove the anchovies and kelp and set aside.
Peel soaked soybeans and blend 1 C soybeans with 2/3 C of water until it turns creamy.
In a clean pan, heat up sesame oil and add garlic then stir for 10- 15 seconds.
Add pork and stir fry for a few minutes.
Add 3 C of broth and cover with a lid and bring to boil over medium heat for 4-5 minutes.
Pour the creamy soybean mixture into the pot and reduce the heat. Do not stir.
Let it cook partially covered for 2-3 minutes.
Season with fish sauce or salt.
Sprinkle with chopped green onion before serving.

Enjoy!

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Sliced Bread Pizza

This recipe can be made with sandwich bread from your freezer, other words, you can make a good dish and use ingredients you have left behind in your refrigerator at the same time.  Also, quick and easy sliced bread pizza is one of my favorite recipes to make for a busy day dinner or snack. You can add any topping to it and it is ready in minutes. 

Try this incredible sliced bread pizza!

Ingredients

4                                               sliced bread

1 C                                            grape tomatoes

1/4                                             bell pepper

2 pieces                                    bacon

2 C                                            mozzarella cheese, grated

1 C                                            parmesan cheese, grated

2/3 C                                         tomato sauce

dried herbs, salt and pepper to taste

Directions

Preheat oven to 400°F.

Clean tomatoes and bell pepper and cut it into bite size pieces.

Heat a pan, cook bacon, not crispy and cut into bite size pieces.

Spray a baking sheet with non stick cooking spray and place sliced bread on it.

Spread tomato sauce on the bread and add tomatoes,bell peppers and bacon.

Season with salt, pepper and dried herbs.

Sprinkle with mozzarella and parmesan cheese.

Bake it in the oven for 8-10 minutes until cheese is melted.

Bacon and egg muffins

These are so easy and very impressive to serve to guests - bacon and egg muffins make a perfect brunch food or snack. I love that these muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. If you want a delicious, fun idea for a quick breakfast, it will cover all the bases. What a fun idea!

Ingredients
6                                              eggs
6                                              slices of bacon
2                                              slices sandwich bread
parmesan cheese to taste
salt and pepper to taste
Dried parsley to taste

Directions
Preheat oven to 400 degrees. 
Cut the sandwich bread into 1/3 inch squares.Spray a muffin pan with cooking spray and lay the bread into the bottom of each muffin cup. Line the inside of each muffin cup with a slice of bacon - If you like crispy bacon, cook over medium heat about 4 minutes in a skillet before putting it into the muffin cup. Crack an egg in each cup and season with salt and pepper to taste. Bake them for 10-15 minutes.Sprinkle the tops with parmesan cheese before serving.

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Rice Bowl with Korean Soy Bean Sprouts

Soybean sprout rice, called kongnamul bap (콩나물밥) in Korean, is a delicious and unique one dish meal. The bean sprout rice has crispy sprouts and warm rice together in good harmony. Also, it is a bowl of food and good to be able to eat more easily. 
Use less water because soybean sprouts release water. 
The original recipe cooks all the ingredients at once, but I cooked it a little differently in order to save the texture of the spicy bean sprouts. Put some soy sauce on the warm bean sprout rice. It will be really delicious!

Ingredients
2 C                                                rice,cleaned and soaked in the water for 30 minutes
2 C minus 3 T                              water
1 lb                                                bean sprouts
1 lb                                                short rib beef, sliced

Soy sauce
1 T                                                  soy sauce
1/4 T                                               water
1 t                                                   Korean hot pepper powder
1/2 t                                                sesame oil
1/2 t                                                sesame seeds

Prepare bulgogi , refer to here...
 http://yhj95sm.blogspot.com/2017/10/blog-post_7.html

Directions
Wash rice several times and soak in the water for 30 minutes then drain.
Rinse and drain sprouts.
Put soaked rice in the cookware and add water and boil to high heat.
When most of the water in the cookware is evaporated add the bean sprouts and cover and reduce to medium low heat and cook until rice is done.
Make bulgogi (Korean BBQ) and set aside.
Mix sauce ingredients.
When it is all cook, mix rice and bean sprouts gently with wooden or plastic spatula and put in a bowl.
Add bulgogi on the top of rice with sauce on the side.

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