Burnaby Community Kitchens

  Spicy soft tofu stew with beef Get Recipe Gogi sundubu-jjigae  고기 순두부찌개 serves 2-3   Today’s recipe is an all-beef version of Korean spicy soft tofu stew called sundubu-jjigae. This stew is savory, spicy, comforting, delicious, and easy to make, which is why it’s so popular with Koreans and non-Koreans too. If you are a vegetarian or vegan, use vegetable stock and chopped mushrooms (or broccoli or cauliflower instead of beef) and skip the egg. When I lived in Toronto I took my Canadian friend to my favorite sundubu-jjigae restaurant. She had never had it before, and was really surprised by the raw egg in the stew. “Is it ok??” she asked. I was surprised because I’ve been eating raw eggs all my life, and feeding them to my children too. I had to reassure her that it was ok and not to worry, it would be half cooked by the stew. I like to wait until I eat a third of the stew before I dig into the egg, by that time the yolk is set nicely and half cooked. Enjoy the ...

  Homestyle chicken noodle soup Get Recipe Dak-kalguksu  닭칼국수 serves 4   I’m sharing my family’s all-time favorite food with you today, chicken noodle soup – dak-kalguksu in Korean. The word  kal  means knife and  guksu  means noodle soup, indicating that the noodles in this soup are made by cutting them from the dough. There are many kinds of kalguksu, but this version is made with chicken ( dak  in Korean). The noodles are made from scratch, which makes this dish very special and welcome in any home. You can picture a housewife kneading dough, the chicken broth boiling in a huge pot on the stove behind her, giving off a great aroma, filling the whole house, and her family excited about the upcoming noodle soup. “Mom, is it ready yet??” “Can I help you knead the dough?” This dish always reminds me of good times with my relatives, siblings, parents, neighbors, and friends. Kalguksu is a very social dish and this is something we u...

  Yields about a gallon 7 lbs of napa cabbage About 1/3 cup kosher salt 1/2 cup sweet rice flour (Mochiko is a popular brand) * 1 cup water 3/4 cup red pepper powder , medium coarseness 1/4 cup chopped saewoo jjut (salted shrimp) ** 4 T. of fish sauce A scant 1/2 cup sugar 5-7 green onion stalks, chopped 2 oz. ginger (2-inch long, 1-inch diameter piece), minced 8-9 medium garlic cloves, minced 3 medium carrots, julienned 1 medium-sized daikon or 1 small mu (Korean radish), thinly sliced in 2-inch sections Water Preparing the sweet rice flour paste: Whisk together the sweet rice flour and water in a small saucepan. Keep whisking the mixture until bubbles form on the surface. Once this occurs, take the saucepan off the heat and set aside to cool. Preparing the cabbage: Discard any wilted or discolored leaves. Starting at the base of the stem, cut the cabbage about one-third of the way down. Then pull apart the cabbage halves to completely separate them. Do the same with the halve...