Sea Food

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		GAE-JANG Seasoned Blue Crabs 양념/간장 게장

Yangnyum or ganjang gaejang is a Korean seafood cuisine which is made by marinating fresh raw crabs either in soy sauce or in gochujang (hot pepper paste). The term consists of the two words; gae, meaning crab, and jang which means condiment in Korean. Although gaejang originally referred only to crabs marinated in soy sauce, it has begun to be called ganjang gaejang these days to differentiate it from yangnyum gaejang. To prepare, crabs are first thoroughly cleaned using a brush while submerged in a bowl of cold water and then rinsed thoroughly to remove the excess fishy smell. For its sauce, a mixture of soy sauce is boiled briefly along with sesame oil, lemon, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded chili peppers. The hot soy sauce is poured onto the crabs in a large bowl and then cooled -- this step may be repeated multiple times by draining, re-boiling and re-pouring the sauce sauce content to enhance its flavor. As for yangnyum gaejang, raw crabs are marinated with a mixture of gochujang sauce, ground Korean pear, onions, ginger and garlic, sesame seeds, and sesame oil. For optimal taste, marination should be for half a day to 3 full days to have its spicy, sweet and sour taste get fully intact to crab meat. Fact: Jeju Island is famous for their own signature gaejang dish.

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		HWEH Sashimi 회

Hweh is a Korean dish made from thinly sliced raw fish. It is served fresh on a platter along with many other side dishes to balance out the delicacy and texture of this meal. Unlike the Japanese sashimi, the fish is usually dipped in sweet & spicy chojang sauce and then wrapped in ssam (vegetable leaf wrap), usually with kketnip (sesame leaves). To see a visual illustration, click here. Other seafood such as octopus and squid can also be found on the platter to compliment this dish. Fact: Soju is widely known to be consumed while eating hweh.

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		JANG-UH GUI Broiled / Grilled Eel 장어구이

Jang uh gui is a great Korean seafood dish using fresh water eel as the main ingredient.  This dish can be prepared in various ways in which can be broiled and/or grilled to achieve its distinctive tastes & flavors.  Some may choose to do both, first broiling the eel then grilling it to achieve the ultimate perfection in texture and color. To prepare the dish, bones are removed from the eel then marinated with a sweet and tangy sauce which includes rice wine,gochugaru (red chili pepper flakes), sesame oil, soy sauce garlic, sugar and ginger.  When cooking, additional sauce may be consistently brushed onto the fish to add extra flavors & aroma. This meal is rich in protein, calcium, vitamin A and E and enjoyed especially during the hot summers to avoid heat exhaustion.  It is also believed to be good for stamina. Fact: Eel have high content in protein and fat so it can take a long time to fully digest this fish.

RECIPE INGREDIENTS

1 large/medium sized fresh water eel 2 tbsp hot pepper paste 1 tbsp soy sauce 1 tbsp chopped green onion 1 tbsp chopped garlic 1 tbsp sesame salt 1 tbsp ginger juice 1 tbsp rice wine 1 tsp starch syrup 1 tsp sesame oil 2 tsp sugar 1 tsp gochugaru Skewers (wooden or metal)

COOKING DIRECTIONS: BROILING

Mix all ingredients other than the fish into a saucepan and cook. Once the sauce thickens, set aside and let it cool, ready to be brushed onto the eel. Place eel on chopping board and remove the head. Insert knife through the belly side of the eel and open its abdomen and spread wide. Remove tail along with intestines and bones. Freshly rinse eel in cold water to remove any leftover particles. Vertically cut large eel into 3-4 pieces and small eel to 2 pieces. Insert skewers vertically into the eel to prevent it from curling while cooking. Once preparation of the eel is complete, apply sauce to marinate. Broil 15-20 minutes until fish is fully cooked. Brush additional sauce while broiling if desired.

COOKING DIRECTIONS: GRILLING

Follow steps 1-8 from directions above. For grilling, marinate fish for 1 hour. Place eel on a grill until fish is cooked. Brush additional sauce while grilling if desired.

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		NAK-JI BO-KUM Spicy Stir-Fried Octopus 낙지볶음

Nakji bokum is a very spicy octopus dish enjoyed by many Koreans.  Octopus tentacles are cut into bite-sized pieces then pan stir-fried with spicy gochujang (red chilli pepper paste) along with gochugaru (red chili pepper flakes), sesame oil, red/green chili peppers, green onions, carrots and onions. Different variation of this dish does exist as the octopus can be substituted with squid for less chewy texture and taste.  Non-Koreans may find this dish too spicy even diluted with rice that may come with this dish. Mixture of nakji bokum and steamed white rice is common to make nakji dupbop which is a dish known as octopus mixed rice.

RECIPE INGREDIENTS: SAUCE

4 shiitake mushrooms, quartered (optional) 2½ tbsp gochujang (red chili pepper paste) 2 tbsp gochugaru (red chili pepper flakes) 1 tbsp soy sauce 2 tbsp sesame oil 1 tbsp sesame seeds 2 tbsp minced garlic

RECIPE INGREDIENTS

1 lb octopus (squid can be used as a substitute) ½ onion, sliced to make o-rings 2 green onions, sliced on the bias ¼ carrot, slice thinly 2 red or green chili peppers (jalapenos can be used as a substitute), sliced on the bias

COOKING DIRECTIONS

Wash and rinse octopus, cut the legs into 2"-3" lengths, open head and take out inside, quarter the head. Drain well. Prepare and mix all ingredients for sauce. Combine final sauce with octopus and marinate for 10 minutes. Heat pan on a medium high heat, cook for 8-10 minutes or until done.

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		O-JING-UH BO-KUM Spicy Stir-Fried Squid 오징어볶음

Ojinguh bokum is a spicy squid dish very similar to nakji bokum. Instead of using octopus tentacles, fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujangalong with gochugaru. Assortments of vegetable can include green & red chili peppers, mushrooms, green onions, carrots and onions. Some may find ojinguh bokum spicy even diluted with rice that may accompany this dish. Combination of ojinguh bokum and steamed white rice is common to make ojinguh dupbop which is a dish known as spicy squid over rice.

RECIPE INGREDIENTS: SAUCE

1 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp gochujang, red chili pepper paste 1 tsp sugar 6 fresh garlic cloves, peeled and puréed 1 inch fresh gingerroot, peeled and puréed 1 tbsp gochugaru, red chili pepper flakes 1 tbsp sesame oil Salt and pepper

RECIPE INGREDIENTS

1 large or 2 small whole squid 4 stalks green onions 2 large green or red chili peppers (jalapeño can be used as a substitute) 1 tbsp olive or vegetable oil 1 large carrot 3 large mushrooms Water, as needed

COOKING DIRECTIONS

Mix all sauce ingredients and set aside. Dilute with water as needed to control its spiciness. Clean squid and wash well in cold water. Cut head wing and tentacles from its body cavity. Slit the squid body cavity open and flatten. Cut into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2 inch sections. Slit tentacle ring, flatten and cut into desired biting pieces including head wing. Wash vegetables in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables. Preheat a large stir fry pan over high heat and add cooking oil. First add carrots and onions and stir fry for about 1 minute. Then add squid and green onions. Stir fry for 30 seconds. Add sauce and stir fry for additional 2 minutes. Sprinkle ground pepper to meet taste. Remove from heat and toss around with sesame oil. Serve hot.

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