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Improvised Korean Pancakes – See I Told You How Much She Does Not Care

So typically, my mom makes korean pancakes, pajeon, with chives. This time, she didn’t have any, so she made it with zucchini instead. I think there’s some scallions and onions in there too. This one might have some chopped baby shrimp in here too.
So she took a couple of zucchini and diced it into thin short strips. She added some chopped scallion and a handful of very finely sliced onions. Then put in some packaged korean pancake mis and add the recommended amount of water, per the package’s instructions.Yep, that’s it. But really, you can put whatever you want in your pancake. Add your favorite diced vegetables, add seafood, add kimchi, add meat, add oysters, add whatever! You should experiment, you might ending up coming up with a deliciously odd korean style pancake.
Then just pan fry them with a bit of oil. You could make a big one and then cut it into bite sized pieces, or you can just make many little bite sized pancakes. I prefer my pajeon to be thinner and crisp on the outside. Others like them thicker and mushier on the inside. Just cook them the way you like them!

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!

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