Super Bowl Wrap-up

So stoked that the Saints won!  This was the first time I had so many people over at my place.  It was a great turnout with lots of food!  Here is what I made:

Korean spicy chicken wings (I used a recipe from recipezaar):

To get a crispy skin, I used Alton Brown’s method of steaming and baking the wings.  Before the last 20 minutes of baking, I brushed the marinade on the wings.  mMmm, it was pretty tasty (although it was a huge pain in the ass to make due to the multiple steps to cook it).

Process of assembling the s’more cupcakes (you can get the recipe here):

cut a well

fill with chocolate ganache

put piece back in place

top with marshmallow meringue and toast it up!

Korean Food Roundup

I had a craving for dduk mandoo guk back in November and this is how it turned out:

I don’t have a recipe for this as I just throw in whatever I have with whatever proportions I feel like putting in, but you can use Maangchi’s recipe.  It’s almost fail-proof and very easy to make.  This is good all year round and it’s definitely my type of comfort food.

Gamjatang:

I used a modified version of Maangchi’s recipe.  It didn’t turn out as well as I hoped and it’s probably due to the fact that I didn’t use the bones to make the broth.

I loooooooove my mom’s hobak juk.  I have to have it every fall/winter.  I had some when I went back home for thanksgiving, but I was craving more.

Pumpkin Porridge aka hobak juk (호박죽)
1 lb peeled kobacha, cut into small chunks
4 – 5 cups water
1/2 tsp of salt

Sweet Rice Balls
2 cups sweet rice flour (I used Mochiko brand.)
1/4 tsp salt
3/4 cup of hot water

1. Place the pumpkin in a pot with water and salt. Bring to a boil, cover, then reduce the heat and simmer for 25 minutes until the pumpkin is very soft and breaks up completely when stirred with a wooden spoon. (This may take longer than 25 minutes, but eventually it will happen.)
2. Mix sweet rice flour,  salt, and hot water in a separate bowl with a wooden spoon at first, and then knead it for a few minutes with your hand after it cools down.
3. Roll the dough into small balls (size of a grape).
4. Add the rice balls into the pumpkin mixture and simmer until the balls float to the surface. **Make sure you keep an eye out during this process and stir the mixture occasionally to prevent the balls from sticking to the bottom of the pot and burning**
5. You can add some sugar, depending on the sweetness of the pumpkin and your own tastes.