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mama Hwang Recipes

Experience the warmth and flavor of Mama Hwang's kitchen with our authentic home-cooked Korean recipes. Straight from our mother's heart to your plate! You'll want to add these dishes to your list of comfort food. The secret lies in the love and care Mama Hwang puts into each recipe, using only the freshest produce cultivated on our farm. 

farm to table

Recipes

spicy shrimp teriyaki 

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Preparation & Cooking Time: 30 min

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Ingredients:

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For the Teriyaki Sauce:

  • 1 teaspoon Garlic minced

  •  1 teaspoon Ginger minced 

  •  ¼ cup Light Soy Sauce

  • 3 tablespoons Honey

  •  1 teaspoon Rice Vinegar

  • ½ teaspoon Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • 2 teaspoons Cornstarch Cornflour or Potato Starch can be substituted

  • ¾ cup Water

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For the Stir Fry:

  • 1 tablespoon Vegetable oil

  •  3 Garlic Cloves finely chopped

  • 1 Whole head Broccoli cut into florets

  • 1 cup mixed vegetables (mushrooms, bell peppers, etc.)

  • 1 lb shrimp deveined and cleaned

  • Salt to taste

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Direction:

  • Mix together all the ingredients under sauce and set aside.

  • Heat half the oil in a wok or pan, and add the chopped garlic.

  • Saute for a minute and add shrimp.

  • Stir fry the shrimp on high heat for 2-3 minutes until it starts turning pink.

  • Add the broccoli and vegetables and stir fry again for 2-3 minutes.

  • Once the shrimp is cooked through and the veggies start looking bright, add the sauce and keep stirring until it comes to a boil.

  • Add a little more water if the sauce is too thick.

  • Simmer for a minute or two.

  • Check for seasoning and add salt or red pepper flakes if desired.

  • Stir well and switch off the flame.

  • Serve and enjoy!

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Kimchi pancakes

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(김치전-​Kimchijeon) 

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Preparation & Cooking Time: 

  • 30-40 min

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Ingredients:

  • 1 Tablespoon – Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • ½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine

  • 3 scallions, chopped

  • ½ teaspoon sugar

  • ½ cup all-purpose flour

  • ½ cup water

  • 4 tablespoons vegetable oil

Direction:

  • Combine the kimchi, kimchi brine, scallions, Lakehouse Farms Pepper Flakes,sugar, flour, and water in a medium bowl and mix well with a spoon.

  • Heat a 12-inch nonstick skillet over medium heat.

  • Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.

  • Using a ladle, pour the batter into the pan and spread it with making two small circles.

  • Cook until the bottom is golden brown and crisp, 3 to 5 minutes.

  • Carefully turn the pancake over, cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.

  • Repeat until all the batter is gone.

  • Serve and enjoy!

Kimchi pancakes

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(김치전-​Kimchijeon) 

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Preparation & Cooking Time: 

  • 30-40 min

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Ingredients:

  • 1 Tablespoon – Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • ½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine

  • 3 scallions, chopped

  • ½ teaspoon sugar

  • ½ cup all-purpose flour

  • ½ cup water

  • 4 tablespoons vegetable oil

Direction:

  • Combine the kimchi, kimchi brine, scallions, Lakehouse Farms Pepper Flakes,sugar, flour, and water in a medium bowl and mix well with a spoon.

  • Heat a 12-inch nonstick skillet over medium heat.

  • Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.

  • Using a ladle, pour the batter into the pan and spread it with making two small circles.

  • Cook until the bottom is golden brown and crisp, 3 to 5 minutes.

  • Carefully turn the pancake over, cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.

  • Repeat until all the batter is gone.

  • Serve and enjoy!

Spicy Stir-fried squid

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(오징어볶음 - Ojingeo-bokkeum)

Serves 2 to 4

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Ingredients:

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  • 1 pound cleaned squid, cut into bite size pieces (about 2″ x ½”)

  • 2 tablespoons of vegetable oil

  • 1 tablespoon potato starch

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For seasoning paste:

  • 6 garlic cloves, minced

  • 1 teaspoon minced ginger

  • 3 tablespoons of soy sauce

  • 3 tablespoons Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • 2 teaspoons of sugar

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Vegetables:

  • 12 green onions, cut into 2 inch long

  • 1 green chili pepper, sliced

  • 1 medium onion (about 7 ounces), sliced

  • 1 small carrot (about ½ cup worth), sliced into thin strips (about 2″ x ½”)

 

Directions:

Make the Slurry:

  1. Combine the potato starch and ¼ cup water in a small bowl and mix well.

Make seasoning paste:

  1. Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well

Stir fry!

  1. Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent.

  2. Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque.

  3. Mix in the slurry and cook for 30 seconds.

Serve

  1. Serve right away as a side dish for rice.

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Korean spicy seasoned chives 

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(부추김치- Buchu-kimchi)

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Preparation & Cooking Time: 20 min

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Ingredients:

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  •  1 teaspoon soy sauce

  • 1 teaspoon green plum extract or honey

  • 1/2 teaspoon sugar

  •  1/2 teaspoon garlic powder

  • 1 teaspoon vinegar

  • ½ teaspoon Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • 2 cloves minced garlic

  • 1 tablespoon sesame oil

  • 1 teaspoon red wine

  • 1 tablespoon Gochugaru pepper paste

  • 1 lb fresh chives

  • 1 teaspoon toasted sesame seeds (optional)

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Direction:

  • In a large bowl, mix together the soy sauce, green plum extract/honey sugar, garlic powder, vinegar, red wine, pepper flakes, minced garlic, sesame oil, and pepper paste

  • Add in the chives and combine well

  • Sprinkle toasted sesame seeds on top

  • Serve and enjoy!

Korean Spicy Chicken Stew

 

(닭도리탕- Dak Do Ri Tang)

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*One of the Most Popular Korean Comfort Food

Preparation & Cooking Time: 40 min

Serving: 4-5

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Ingredients:

  • 10 drumsticks

  • 2 Idaho Potato

  • 2 Carrots

  • 1 Onion

  • 4 Scallion

  • 2 Korean Red Chili Pepper (optional)

  • SPICY SAUCE:

  • ½ Cup – Soy Sauce

  • ¼ Cup – Korean Rice Wine or Mirin (맛술 optional)

  • 3-5 Tablespoons – Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • 2 Tablespoons – Sesame Oil

  • 2 Tablespoons – Korean Green Plum Extract (매실청)

  • 1.5 Tablespoon – Minced Garlic

  • 1 Tablespoon – Honey (or Korean Corn Syrup 물엿)

  • 1 Tablespoon – Teriyaki Sauce

  • 1 Tablespoon – Fish sauce

  • 1 Tablespoon – Korean Chili Paste (Gochujang optional)

** This sauce is very versatile and can be used with any vegetable, meat and seafood (especially with pork ribs)

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Direction:

  • Rinse the chicken and cut into bite size

  • Prepare the spicy sauce

  • Mix the sauce and chicken with 4 cups of water, close the lid and boil for 10 min in high heat

  • While the chicken is cooking, wash and chop other ingredients – potato (into quarters), carrots, and onion

  • Mix the other ingredients into the pot and cook until the potato is fully cooked (approximately 15 – 20 minutes)

  • Occasionally stir the pot to prevent burning in the bottom layer

  • Open the lid and add the chopped scallion and red chili pepper and cook for 2 more minutes

  • Serve with rice and enjoy!

SPicy jajangmyeon/korean spicy black bean noodles 

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(매운 자장면 - Spicy Jajangmyeon)

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Preparation & Cooking Time: 20 min

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Ingredients:

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  • 3 to 4 servings fresh jajangmyeon/udon noodles (about 6 ounces per serving)

  • 5 tablespoons Chunjang (춘장), Korean black bean paste some may be labeled as jajang (짜장)

  • 2 tablespoons cooking oil

  • 1-2 tablespoon of Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)

  • 1 tablespoon sugar

  • 1 tablespoon oyster sauce - optional

  • 1 cup chicken stock or water 

  • 1 tablespoon potato or corn starch dissolved in 1/4 cup of chicken stock or water

  • Meat

  • 8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.) or lean cut if preferred

  • 1 tablespoon rice wine (or mirin)

  • ⅛ teaspoon each salt and pepper

  • 2 tablespoons cooking oil

  • 1 tablespoon soy sauce

  • 1 fried egg (optional)

  • Vegetables

  • 1 extra large onion (or 2 medium, 12 to 14 ounces)

  • 8 ounces zucchini

  • 1 small cucumber for garnish - optional

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Direction:

  • Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.

  • Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.

  • Add the black bean paste to a small saucepan with the oil, sugar, pepper flakes, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.

  • Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through. 

  • Add the onion and cook until soft, stirring occasionally. Add zucchini and stir fry until the vegetables are softened.

  • Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.

  • Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.

  • Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.

  • Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber or fried egg.

Korean spicy tofu stew

 

(순두부- Sundubu-jjigae)​

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Preparation & Cooking Time: 40 min

Serving: 2-3

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Ingredients:

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  • 12 ounces Korean soft tofu (sundubu)

  • 3 ounces clams or shrimp (optional)

  • 3.5 ounces enoki mushrooms

  • 2 small shiitake mushrooms 

  • 1 egg

  • 1 stalk of green onion (10g/0.4 ounces), thinly sliced

  • 1.5 cups dried kelp and anchovy stock

  • 1 Tbsp neutral cooking oil

  • 2 tablespoon of Lakehouse Farms 100% Organic Korean Chili Pepper Flakes

  • 1 tsp minced garlic

  • 1/2 Tbsp fish sauce

  • 1/2 Tbsp Korean soup soy sauce or regular kikkoman soy sauce

  • fine sea salt, to taste

  • A few sprinkles of ground black pepper

  • A dash (about 1/2 tsp) of sesame oil​

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Direction:

  • Heat the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.

  • Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.

  • Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).

  • Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.

  • Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).

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