OOriYOri

We pack lunch for work and when we are out of sandwich meat we make egg salad the night before so we can make a quick sandwich in the morning.

The following recipe makes three (3) sandwiches.

You will need, six (6) slices of bread (i like the white/wheat square bread for this), six (6) eggs, one (1) cup of ham of any type of salty meat (i love spam), two thirds (2/3) cup of carrots for crunch and color, a half (1/2) cup of bell peppers (here I used a quarter (1/4) cup of green onions and a quarter (1/4) cup of serrano peppers since I was out of bell peppers – again this is for crunch and color), a third (1/3) cup of diced and squeezed pickle. You will also need three (3) tablespoon of mayonnaise, one (1) tablespoon of dijon mustard (or any other type of mustard you like), a little it of pepper and maybe salt if want more salt (I usually don’t need to put more salt because I am happy with the saltiness that comes from the ham).

1. Boil six (6) eggs and peel them. Put eggs and cold water on the stove bring it to boil, and when it starts to boil set your timer for 15 more minutes. You will have perfect hard boiled eggs every time! When eggs are done immediately drop them in cold water – this makes it easier to peel them.

Once the eggs are peeled you want to dice them. I use this Egg Slicer and it makes dicing the eggs a snap.

2. Chop Carrots, Bell peppers (here green onions and serrano peppers), ham, and pickle. After you dice them all, you will need to squeeze the pickle in a cheese cloth to squeeze out the juice.

3. Once all your ingredients are chopped up and ready, add them all in a big bowl. Then you will add 3 tablespoons of mayo, 1 tablespoon of dijon, add some pepper then mix. You got yourself an awesome egg salad! You can eat them just the way it is if you prefer, but what I like to do is to put them overnight in the fridge then make a sandwich for lunch for next day.

I cut them in triangle pieces for this picture, but for lunch, I just cut it in half and put them in a sandwich container and they are ready to go!

Mani deuseyo!!

We made dumpling(mandu) stew for dinner, since it was cold and it was yummy. This particular dumpling doesn’t use meat so this dish can be converted to a vegetarian dish if you substitute beef stock to vegetable stock.

1. Make beef stock.

To make this beef stock you will need one (1) pound of Beef brisket, one (1) whole onion, three (3) stalks of green onion, four (4) cloves of garlic, a small piece (size of your thumb) of ginger, and one(1) table spoon of whole pepper.  Add them all together in a big pot with about 3 quarts of water. Bring it to boil without the cover until the meat looks half way cooked, then cover the pot and simmer for about 2 hours. Not peeling the onion helps the broth to taste a little less meaty.

After stock has been simmering for 2 hours, strain the stock and just save the liquid and the beef. When beef cools down, rip the beef into bite size pieces.

2. While stock is simmering make the dumplings.

This dumpling uses same portion of green onions, kimchi, tofu (firm kind), and bean sprout.

First you will need to boil some water and blanch bean sprout for about 2 minutes. Cool it down when you take them out and squeeze the water out so dumpling stuffing isn’t watery.

Then dice green onion, squeezed kimchi and bean sprout. Also squeeze the firm tofu to get rid of water.

Then in a big mixing bowl add pepper, sesame seed oil, chili flakes, brown sugar, soy sauce, garlic, and corn starch and mix them all together. (Amount of spices would depend on how much dumpling you are making.)

Make the dumpling like the picture.

3. Chop up any types of green onions, and any type of mushrooms and peppers you prefer. Here we used enoke, shitake mushrooms and green and red serrano peppers we grew in our garden. (serrano peppers are super hot so if you are not a fan of spicy food, you can leave the pepper out)

4. Assemble all ingredients (dumpling, stock, mushrooms, beef, green onion, peppers) together in a pot and cook them all together. Dumplings at the bottom of the pan, add the stock, then mushrooms, beef, green onions, and peppers on top. Season the soup with soy sauce to taste.

When dumplings are all cooked, they are ready!

5. Mani deuseyo!!