Cucina coreana 1 e 2

  Title: Korean Dipping Sauce

 Categories: Vegetarian, Appetizers, Sauces, Korean

      Yield: 4 servings

  •       4 tb Soy sauce
  •       4 ts Rice vinegar
  •       1 ts Sesame oil

  Mix all ingredients.  Serve with sauteed bean curd.

   Title: Korean Beef Barbecue

 Categories: Beef, Korean, Beverages

      Yield: 4 servings

  •   1 1/2 lb Boneless Beef: Cut 1 1/2"
  •            Thick
  •       1 tb Sesame Seeds
  •       1 c  Scallions; Chopped, 2 Lg
  •       2 lg Cloves Garlic; Minced
  •     1/4 c  Soy Sauce
  •       2 tb Sugar
  •       2 tb Dry Sherry
  •       2 tb Vegetable Oil

Freeze the meat until firm, about 2 hours.  Meanwhile, in a heavy iron  skillet, spread the sesame seeds and toast over moderate heat until  golden. Stir the seed once or twice to toast evenly. With a mortar  and pestle or with the back of a spoon against a board, grind the  seeds until powdery. Place in a large bowl with the scallions, garlic  to taste (if you like garlic, up to 3 cloves may be used), soy sauce,  sugar, sherry, and vegetable oil, blending well.  With a very sharp  knife, cut the semi-frozen meat (beef chuck, round or sirloin),  across the grain, into strips about 1/4-inch thick.  Add the meat  strips to the sauce, stirring to coat well, cover, and marinate at  room temperature for 1 to 2 hours. Let the fire in a hibachi or small  grill burn down ot glowing coals. If the grill rack is widely spaced,  place the meat strips in a hinged wire broiler. Broil about 1 minute  on each side until browned but still rare. Serve with rice and  vinegary coleslaw or cucumber salad.

     Title: Rice Juice

 Categories: Korean, Beverages

      Yield: 6 servings

  •       8 oz Malt flour
  •       2 lb Glutinous rice
  •   1 1/2 ga Water
  •       1 c  Sugar
  Here are the two English language recipes that were on the Malt Flour  package from the Korean market. The stuff is distributed by Hanmi,  Inc and packed in the USA, so it may be widely available in oriental  markets. I haven't tried these, but they looked interesting.  Put malt flour into luke warm water and set aside for more than 1  hour. (Don't stir). Pour the upper clean water into electric rice  jar, add steamed rice and sugar, and keep warm for about 4 hours (Do not boil). When a few rices begin to float, boil the juice and then  cool.

Title: Bindaetuk

 Categories: Bakery, Korean, Breads

      Yield: 8 pancakes

  •       2 tb Glutinous rice
  •       1 c  Whole mung beans
  •       1 c  Mung-bean sprouts
  •       2 ea Scallions, thinly sliced
  •     1/3 c  Green pepper, chopped
  •     1/3 c  Finely chopped onion
  •     1/4 ts Baking soda
  •       2 ts Sesame oil
  •       1 tb Sesame seeds
  •            -- toasted & lightly crushed
  •       2 ts Japanese soy sauce
  •       1 ts Salt
  •     3/4 c  Vegetable oil (about)
  •       4 tb Japanese soy sauce
  •   2 1/2 tb Rice vinegar
  •       1 ts Sugar
  •       1 tb Minced scallion
  •       1 ea Garlic clove
  •            -- peeled & mashed

Wash and drain rice.  Pick over mung beans; wash and drain.  Place  rice and beans in a bowl and cover wtih 5 cups of water.  Let soak  for 10 hours.  Remove skins from beans by rubbing between your hands.  Drain off  floating skins now and then, replacing water with fresh water, until  most all of the skins are removed and drained away.  Drain off  remaining water and blend rice and beans in a food processor until it  becomes a thick paste. With machine running, gradually add 3/4 cup  water to mixture; blend in thoroughly.     Blanch bean sprouts in boiling water for 2 minutes; drain.  Squeeze  out as much moisture as possible, then stir sprouts into the batter  along with the scallions, green pepper, onion, baking soda, sesame  oil, sesame seeds, soy sauce and salt.  Mix well.     Have all cooking paraphernalia ready and at hand.  You will need to  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or  bowl with a small spoon, a larger spoon to spread the batter, the  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula  for turning the pancakes, and a plate on which to place the finished  dosas after they are cooked.     Pour 1 teaspoon of oil into the skillet and tilt to distribute  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3  cup of the mixture onto the center of the hot skillet.  Use the large  spoon to spread the batter in a spiral motion, until the pancake is  about 6-7 inches in diameter.  Turn pancake after 2-3 minutes and  cook another 2-3 minutes on the other side. Remove pancake to plate  and repeat with remaining batter, adding only enough additional oil  to the skillet as needed to keep surface evenly greased.  I found  that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your  mileage may vary.

Dipping Sauce: Mix together all ingredients and serve with hot Bindaetuk.

   Title: Garlicky Pork and Asparagus Pancakes

 Categories: Korean, Pancakes, Breakfast

      Yield: 4 servings

  •     1/3 c  Sifted all-purpose flour
  •     4 ts Sugar
  •     1/4 ts Salt
  •     1/4 ts Pepper
  •     5 lg Eggs; beaten until frothy
  •     1/2 lb Ground pork shoulder
  •     6 md Scallions; trimmed
  •            - sliced thin
  •            - (include some green tops)
  •     3 lg Garlic cloves
  •            - peeled and minced
  •     2 ts Oriental sesame oil
  •     1/2 lb Tender young asparagus
  •            -trimmed of coarse stem ends
  •            - peeled and cut into
  •            - moderately fine julienne
  •      2 tb Vegetable oil
  •     1    1" cube ginger
  •            - peeled and minced
  •     1/3 c  Soy sauce
  •     1 tb Cider vinegar
  •     1 tb Mirin (sweet rice wine)
  •     1 ts Hot sesame oil

SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large  bowl. Make a well in the center and pour the eggs into it. Stir just  enough to combine the ingredients. In a medium skillet set over  moderate heat, stir-fry the pork, scallions, and two-thirds of the  garlic in the sesame oil for 8-to-10 minutes, until the pork is no  longer pink; do not brown the meat. Add the asparagus, toss for  1-or-2 minutes over moderate heat, then allow the mixture to cool to  room temperature. In a separate bowl, combine the remaining  ingredients, except the vegetable oil, to make a dipping sauce. When  the pork mixture is cool, stir it into the reserved batter. Heat the  vegetable oil in a large skillet over moderately high heat until  ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup  with the batter and drop the batter into the hot oil, evening up the  ragged edges of the pancake. Add 3 more pancakes to the skillet,  smoothing the edges as before, and brown them for 1-to-1 1/2 minutes  per side. Drain them on paper towels, then keep them warm on an  uncovered platter in a 250F oven. Fry the rest of the pancakes,  adding more vegetable oil to the skillet if needed. Serve the  pancakes hot with the dipping sauce.

Title: Mung Bean Pancakes - Bindae Duk *

 Categories: Korean, Pancakes, Breakfast

      Yield: 18 servings

  •   1 1/4 c  Hulled Split Mung Beans *
  •   1 1/2 c  Finely Diced Ham Or Salt
  •            - Pork
  •   1 1/2 c  Chopped Kim Chee
  •       3 tb Chopped Green Onions
  •       2 ts Crushed Garlic
  •       1 ts Salt
  •     1/2 ts Black Pepper
  •       2 lg Eggs
  •            Vegetable And Sesame Oils
  * Mung beans which have been peeled and split in half.  Substitute soy  beans, canned chickpeas (garbanzos), or yellow lentils.  Soak the mung beans overnight in cold water, then drain well.  Place in a food processor, blender or mortar and grind to a fairly  smooth paste, adding about 1 cup cold water.  Stir in the remaining ingredients except the oils, beating until well  mixed.  If you don't have any kim chee you can use finely chopped  Chinese cabbage.  In this case, add a little chili powder to the  pancake batter.  Heat a heavy skillet and oil lightly with a mixture of vegetable and  sesame oils.  Drop spoonfuls of the batter onto the skillet and cook  until golden underneath, with small bubbles appearing on the surface.  Flip over and cook the other side.  As they cook, stack the pancakes  under a cloth until the remainder are done.  Serve hot or cold with  chili and soy sauce dips.

Title: Hot Red Snapper Soup (Korean Domi Chigae)

 Categories: Korean, Fish/sea, Soups/stews

      Yield: 4 servings

  •     1/4 lb Lean beef (shoulder)
  •   1 1/2 lb Red snapper
  •       2 ea Scallions
  •       2    Cloves garlic
  •     1/2    Cake bean curd
  •       2 c  Water
  •       2 tb Kochu Chang
  A chigae is usually a hot soup comprised of several ingredients. In  this case, meat has been cooked with fish, the one to impart body,  the other to add flavor. Kochu Chang is red bean paste, which may be  purchased at many Oriental food stores. If it is not available,  Japanese miso sauce may be substituted.   
1.  Shred the beef into 2-inch lengths. Cut the red snapper across  the body into 1 1/2-inch widths, leaving the bones inside. Cut the  scallions into 2-inch cubes.  
2.  Arrange the pieces of fish on the bottom of a pot. Add the  scallions, then the beef. Now add the garlic. Mix the kochu chang  with water and pour it over the other ingredients. Bring to a boil,  then reduce the heat and simmer for 20 minutes. Just before serving  add the bean curd and cook for 3 minutes.

 Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a 1-pound codfish, or 2 small lobsters.

      Title: Jim's Fried Beancurd in Red Chile Sauce

 Categories: Main dish, Vegetarian, Korean

      Yield: 4 servings

  •       2 ts Red chile flakes
  •       1 ts Ginger, grated
  •       2 tb Soy sauce
  •     1/4 ts Chinese 5 spice
  •       1 tb Water
  •     1/2 ts Sugar
  •       1 ts Sesame oil
  •       1    Garlic clove, minced
  •       3    Spring onions, sliced
  •      19 oz Tofu, firm
  •       2 c  Oil, for frying
  •       1 ts Sesame seeds
  In a bowl, combine red chiles, soy sauce, water, sesame oil, garlic,  onions, ginger, 5 spice powder and sugar.  Cut tofu into strips 3" long by 1" wide by 1/2 "thick, and pat dry  with paper towels.  Heat 1-2 " of vegetable oil in a skillet or wok  set over moderately high heat. Fry tofu pieces until golden brown on  all sides, turning once. Remove tofu from oil and place in a serving  dish . Pour chile mixture over tofu, turning pieces to coat evenly.  Sprinkle with the sesame seeds and serve warm with steamed rice, Kim  Chi and assorted vegetable relishes and pickles.

    Title: Bul Kogi (Korean Barbecue)

 Categories: Meats, Korean, Main dish

      Yield: 6 servings

  •       5 lb Beef short ribs
  •       2    Garlic cloves; crushed
  •     1/4 c  Sesame seeds
  •            - toasted and crushed
  •       1 c  Finely chopped green onions
  •       1 ts Pepper
  •       1 ts Sesame oil
  •       2 c  Soy sauce
  •       1 c  Sugar
  •     1/4 c  Oil

 

  Place short ribs in bowl. Add garlic, sesame seeds, green onions,  pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat  well. Cover and let stand at room temperature 2 hours. Barbecue over  coals or run under broiler, turning and basting often with marinade  until meat is tender.

   Title: Spicy Korean Kimchi

 Categories: Korean, Spicy, Relishes, Hom

      Yield: 1 servings 

  •       1 lb Chinese cabbage
  •       2 tb Salt
  •       4 c  Cold water
  •       2 c  Very hot water
  •       1 tb Finely chopped garlic
  •       1 tb Finely chopped fresh ginger
  •       1 tb Finely chopped scallions
  •       2 ts Finely chopped dried chile
  •       2 ts Sugar
  •       1 tb Salt
  SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold  water and allow them to stand in a cool place for 8 hours or  overnight. Rinse the cabbage well and squeeze out the excess liquid.  Boil the water and pour over the pickling mixture. Mix well and  combine with the cabbage leaves. Put the leaves with the pickling  mixture into a large glass bowl. You may have to cut the leaves in  half to make them fit. Cover the kimchi with plastic wrap and leave  in a cool place for about 2 days. Drain and cut the leaves into  bite-size pieces. Pack into a glass jar until ready to serve.  Makes 1 Pound

     Title: Kimchi (Korean Cabbage Relish)

 Categories: Vegetables, Relishes, Korean, Spicy

      Yield: 1 servings

  •       1    Head Chinese cabbage
  •            - cut into 1/2-in. strips
  •       3 tb Salt
  •       6    Green onions; chopped
  •            - (or less, if desired)
  •       3    Garlic clove; minced
  •            - (or less, if desired)
  •     1/2 ts Crushed dried hot red chile
  •       1 ts Chopped gingerroot
  Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine  cabbage with salt, green onions, garlic, chile and gingerroot. Mix  well and spoon into large jar. Cover and refrigerate 1 to 2 days  before using. Keeps well several weeks. Use as relish or salad.  Makes about 1 quart

Title: Myong's Kim Chee

 Categories: Conserves, Korean, Relishes, Vegetables

      Yield: 1 servings

  •       1    Head bok choi, chopped
  •       1    Daikon radishes, sliced
  •       2    Carrots, shredded
  •       8    Garlic cloves, sliced
  •       2    Garlic cloves, crushed
  •   1 1/2 c  Sea salt
  •     1/2 c  Flaked dried red peppers*
  •     1/3 c  Fresh ginger slices*
  •       1 c  Coarsely chopped scallions
  •       1    Japanese horseradishes *
  •       2 c  Boiling water
  •       2 c  Rice vinegar
  •       3 tb Sesame seeds
Mix all dry ingredients together. Place in a large crockery or glass  container that can be sealed airtight. Pour liquids over them, vinegar  first. If the veggies are not covered by the liquid add more vinegar. Seal jar and place into refrigerator for 2-12 weeks.

Title: Kim Chi

 Categories: Relishes, Korean

      Yield: 12 servings

  •       2    Heads Chinese cabbage  -OR- white cabbage
  •       1 c  Salt
  •       1 lb Daikon
  •       6    Green (spring) onions
  •       4    Garlic cloves
  •       1    Piece fresh gingerroot (1")
  •       1    Celery stalk
  •       1    Hard, semi-ripe pear
  •       4 tb Ground red pepper (cayenne)
  •       1 tb Granulated sugar
1. Remove (do not discard) the outer leaves from the cabbage. Quarter  the cabbage and place together with the outside leaves in a large  bowl. Sprinkle on the salt.  Let stand 3 hours, turning occasionally.  
2. Peel the daikon and cut into long thin strips.  Cut the onions  into 1." strips and then shred lengthwise into slivers.  Mix the  daikon and onion strips together in another bowl and let sit while  the cabbage and salt mixture is sitting.
3. Peel and mince garlic and gingerroot.  Cut celery into 1" lengths  and shred lengthwise.  Peel, core, and slice the pear and then cut  into long strips.  Mix these ingredients together with the cayenne  and granulated sugar and combine into the daikon and onion mixture.
4. The cabbage will have produced a brine after sitting.  Remove the   outer leaves from the brine and set aside.  Take a quarter of the  cabbage head, rinse it under running water then pack the daikon and  onion mixture between the leaves. Set it in the bottom of a crock or  other container. Repeat this procedure with the remaining three  quarters. Any remaining mixture should be layered over the cabbage.   Press down.
5. Place the outer leaves in a layer on top of the cabbage and cover   the crock. Set a small weight on top of the cover and let sit for 3  days. The longer it sits the stronger it gets!  It can be stored for  a month prior to opening. Keep it in a cool (60 degree) place.

After removing the Kim Chi from the crock it can be stored in glass jars and used as needed.

This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy.

    Title: Kalbi Kui

 Categories: Meats, Korean, Usenet

      Yield: 4 servings

  •       2 lb Short ribs
  •       1 T  Bouillon powder
  •     1/4 c  Water
  •       3 T  Olive oil
  •       3 T  Sesame oil
  •       2    Scallions, diced
  Marinate the ribs in the rest of the ingredients for several hours (or  overnight) in a covered dish in the refrigerator.  Turn at least once  half-way through the marinating time. (I put it in the refrigerator  the night before, then turn the ribs in the morning and put them back  in the refrigerator until dinnertime.) Broil 5 minutes each side.

Title: Instant Kimchi (Korean Gut Churi Kimchi)

 Categories: Vegetables, Salads, Korean, Vegetarian

      Yield: 4 servings

  •       1    Chinese cabbage
  •       2    Cloves Garlic
  •       1 ts Hot pepper
  •       1 ts Soy sauce
  •       1 ts Vinegar
  •       1 tb Salt
  •       1 tb Sugar

  1.  Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2  inches wide. Three cups of chopped cabbage are needed.

  2.  Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix  and cover until ready to serve.

 

 

     

 

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