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korean

My Mom’s Hamburger – She Still Does Not Care

So I have talked before about my mom’s “hamburger” dish. It is not actually a hamburger, nor is it anything like japanese hambagu or hamburg. It is just something my mom came up with a long time ago. So here’s another non-recipe!
For whatever reason, we have a mix of meats this time. Typically, I think she does all beef, but in this instance, we have a half a pound of ground beef and a half a pound of ground pork.
Take a few carrots, peel them, and then chop them into very fine bits. Here, my mom, with her fine fine knife skills, has julienned the carrots first into really thin juliennes, and then chopped those even further.
Here are a few small onions. Chop these really finely too!
Add some plain breadcrumbs.Finally, add a couple of eggs! Mix it all together! That’s it. Then you can make them into little patties and pan fry them. This also freezes well so you can freeze the mixture and then defrost it for whenever you’re ready to cook them up. I think this is something that kids would definitely love!

Oxtail Soup – More Who Cares Cooking

Let’s move onto another of my mom’s non-recipe dishes. This time, we’re making oxtail soup. What’s oxtail soup? Well, it’s exactly like it sounds. It’s soup made from the oxtail. Again, no recipes! No measurement! Just more of who the heck cares? Get a package of oxtails from your local grocer, it’s probably easier to find at asian groceries, and soak it in cold water for awhile to let the blood out. It will become considerably less deep red than before. You can also get rid of any obvious fat.
Eventually, throw these into a big pot with water and boil, boil, boil!
After a good hearty boil, dump all of the water out and leave the oxtails in. Wipe away any of the foam that may be left behind.
Fill the big pot back with water and put it back on the burner. And start heating.
While it’s heating up, add a whole raw onion. Nothing else, just add an onion.
Cover and let it simmer for hours and hours and hours. Just let it cook and cook and cook. And eventually, it will be ready! You can tear the meat off of the oxtails and then discard the bone bits. Remember, this has nothing in it except water, oxtail, and a whole onion. So whoever is eating it can add salt, pepper, and scallions to their liking. It’s really up to the eater to add what they want. Typically, it’s eaten with rice. It takes time, but it’s beyond simple to make!

Yukgaejang – Who Cares Cooking With My Mom

One of my favorite korean dishes is yukgaejang, which is a spicy soup/stew with beef. It’s something that my grandmother used to make really well. I really miss hers. So when were in Columbus, my mom made some. So my mom is a lady who doesn’t know recipes and who doesn’t measure anything. So I can’t really help you there either. But you can get a general idea from this post. For actual recipes, google it!
In a large pot, combine a whole lot of blanched bean sprouts, some packaged fernbrake (that’s the brown stuff), and a lb of beef brisket that’s also been blanched a bit in hot water and cut into big hunks.
Cut up a handful of stalks of green onion into one inch pieces and blanch those. Add to the previous large pot.
Add in a handful of chopped garlic cloves.
Next up, slice an onion into thin slices and add. Then add some sesame oil. I’m not sure how much… maybe just a good dash?
Next up, add some korean hot pepper flakes, kochukaru. I think how much depends on how hot the flakes are and how hot you want the yukgaejang. I would guess it was like a heaping wooden spoonful.
Start mixing!
Add water to cover everything and start heating.
Add a bunch of chicken broth.

Add a dash of fish sauce,  a little bit of salt, and then heat this sucker on low heat for a long time. I’m talking hours. The meat will become really tender and you can shred it anytime along the cooking process.
Once ready to serve, you can heat up some clear noodles and then put a little bit of that in the bowl along with the yukgaejang. Then eat away along with some rice!

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