Cucina coreana 1 e 2

  Title: Casual Kimchi (Korean Mak Kimchi I)

 Categories: Vegetables, Salads, Korean

      Yield: 16 servings

  •       4 lb Chinese cabbage (the long-  Straight leafed variety)
  •     1/4 lb Chinese turnip
  •       2 cn Flat anchovies
  •       4    Cloves Garlic (or 5)
  •       3    Scallions
  •     1/4 c  Salt
  •       4 tb Hot pepper flakes
  •       2 tb Cayenne pepper
1.  Remove the large outside leaves of the cabbage. Cut them in half  lengthwise, then cut across the grain into 2-inch lengths. Cut all the  inside leaves into 2-inch lengths at the same time. Place the cabbage  in a very large pot.
2.  Quarter the turnip, then slice across the grain holding the 4  quarters together for more speed and convenience in slicing.
3.  Pour the oil from the anchovies over the cabbage and turnip.  Slice the anchovies across the grain. Crush the garlic. Cut the  scallions into 2-inch lengths, then slice thin lengthwise. Add these  ingredients to the pot. Season with salt, pepper flakes and cayenne  pepper, and mix thoroughly. Cover the pot and let the mixture stand  at room temperature for 2 days. Casual kimchi will keep at least 10  days. Refrigerate in a jar.

  Title: Turnip-Water Kimchi (Korean Dong Chimi)

 Categories: Salads, Vegetables, Korean, Vegetarian

      Yield: 4 servings 

  •       1 lb Chinese turnip
  •       1    Scallion
  •       1 tb Fresh ginger
  •       2 c  Water
  •       2 tb Salt
  •       2    Cloves garlic
  •       1 ts Sugar

1.  Slice the turnip into finger-shaped pieces, 1 1/2 inches long and  1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice  fine lengthwise. Repeat the same process for the ginger and garlic.  Place these ingredients in a bowl, sprinkle with 1 tablespoon of the  salt, mix well and leave, covered, overnight.
2.  Mix 2 cups water with 1 tablespoon of the salt and the sugar in a  separate bowl.  Let this mixture stand overnight, then pour it over  the kimchi. Keep at room temperature for 24 hours. Transfer to jars  and refrigerate. It will keep for at least 1 week.

     Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk)

 Categories: Korean, Soups/stews

      Yield: 4 servings

  •     1/2 lb Fresh spinach
  •       1    Scallion
  •       1    Clove garlic
  •       4 c  Water
  •     1/2 lb Ground beef
  •       1 ts Soy sauce
  •       1 tb Salt
  •            Dash pepper

  1.  Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. 

  2.  Bring the water to a boil. Add the meat and bring to a second  boil. Skim off the froth. Add the spinach, scallion, garlic, soy  sauce, salt and pepper. Lower the flame and simmer for 10 minutes.  Serve immediately.

   Title: Cold Cucumber Soup - Naing Kuk *

 Categories: Korean, Soups/stews

      Yield: 4 servings

  •       2 md Cucumbers
  •       2 tb Light Soy Sauce
  •   1 1/2 tb White Vinegar
  •       1 tb Chopped Green Onions
  •     1/2 ts Sugar
  •     1/2 ts Chili Powder
  •   1 1/2 ts Sesame Oil
  •       5 c  Chicken Stock
  •       2 ts White Sesame Seeds
Peel the cucumbers and slice very thinly.  Place in a dish and add  the soy sauce, vinegar, green onions, sugar, chili powder and sesame  oil. Set aside for 1 hour, then add the chicken stock.    Toast the sesame seeds in a small pan over medium heat until they turn  golden and begin to pop, then grind finely.    Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve  at room temperature or slightly chilled.

   Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk *

 Categories: Korean, Soups/stews, Spices/etc., Chili

      Yield: 6 servings

  •       1 lb Braising Beef
  •       8 c  Water
  •   1 1/2 tb Hot Chili Powder
  •       2 tb Sesame Oil
  •      12    Green Onions
  •       2 ts Crushed Garlic
  •       1 tb White Sesame Seeds, Toasted
  •            - And Ground
  •       1 ts Sugar
  •     1/2 ts White Pepper
  •   1 1/2 tb Dark Soy Sauce
This chili-red soup is exceptionally hot.  It is said that the time to  serve it is in the hottest months, when the perspiration it induces  has a cooling effect on the diner.  It is equally effective  ammunition against winter cold.    Cut the beef into cubes and place in a saucepan with the water. Bring  to a boil, then reduce the heat and simmer gently for 1-1/2 to 2  hours until the meat is falling apart.     Mix the chili powder with the sesame oil.  Trim and shred the green  onions. Heat the chili powder and sesame oil in a pan and fry the  green onions with the garlic for 2 minutes.  Add the sesame seeds,  sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium  heat.    Lift out the meat, drain well and toss in the pan for a few minutes.  Return the contents of the pan to the stock and bring to a boil,  simmering until the soup is well flavored.

Title: Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)

 Categories: Korean, Soups/stews

      Yield: 4 servings 

  •     1/2 lb Fresh spinach
  •       1    Scallion
  •       1    Clove garlic
  •       1 tb Sesame oil
  •     1/2 lb Ground beef
  •       1 ts Soy sauce
  •       1 tb Salt
  •            Dash pepper
  •       4 c  Water

  1.  Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. 

  2.  Heat the sesame oil in a heavy-bottomed pot. Brown the ground  beef, separating the particles while stir-frying. Add the scallion,  garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add  the water, then the spinach. Bring the soup to a boil, then lower the  flame. Place a tight-fitting lid on the pot. Do not remove the cover  until soup is ready to be served. Simmer for 10 minutes.

    Title: Korean Bean Thread Sesame Noodles with Vegetables

 Categories: Vegetarian, Pasta, Korean

      Yield: 4 servings

  •       1 oz Chinese dried mushrooms
  •     1/2 oz Chinese dried cloud ears
  •     1/4 lb Bean thread noodles
  •       2 oz Carrot
  •       1    Green pepper
  •       1 sm Onion
  •       2 tb Peanut oil
  •     1/2 c  Water
  •       2 tb Light soy sauce
  •       2 tb Dark soy sauce
  •       3 tb Sesame oil
  •   1 1/2 tb Sesame seeds
  •       1 tb Finely chopped garlic
  •       1 tb Sugar
  •       1 ts Freshly ground black pepper

  Soak the dried mushrooms in warm water for 20 minutes until soft.  Squeeze the excess liquid from the mushrooms and remove and discard  the stalks. Cut the caps into shreds.  Soak the cloud ears in warm  water for about 20 minutes or until soft.  Rince them well in cold  water and drain them thoroughly in a colander.    Soak the noodles in a large bowl of very hot water for 15 minutes.  When soft, drain well.  Cut the noodles into 3-inch lengths, using  scissors or a knife.   Peel and finely shred the carrot.  Finely shred the pepper and onion. Heat a wok or large frying pan and add the oil.  When moderately hot,  add the mushrooms, cloud ears, carrot, onion, green pepper, and water  and stir-fry for 5 minutes or until the carrots are cooked.    Combine the sauce ingredients and add them to the vegetables. Give the  mixture a good stir, then add the noodles.  Stir-fry the mixture for 2  minutes until well heated through. Serve at once or at room  temperature.


      Title: Hot Korean Vegetables & Noodles

 Categories: Korean, Vegetarian

      Yield: 5 servings

  •       2 oz Cellophane noodles
  •       6    Shitake mushrooms, dried
  •       1 T  Sunflower oil
  •       2    In. leek, fine sliced  OR
  •     1/2 sm Onion
  •       1    Unpeeled clove of garlic
  •       1 c  Carrots, thinly sliced OR
  •     1/2 c  Snowpeas
  •       1 c  Spinach or broccoli, chopped
  •       1 c  Yellow summer squash, sliced
  •       1 c  Bean sprouts
  •       2 t  Coriander powder
  •       1 T  Tamari
  •       1 t  Sucanat (organic cane juice)
  •       1 t  Oil
  •       3 sm Cloves garlic, minced
  •     1/2 t  Red chili powder OR
  •       1    Hot red chinese pepper, dry

Soak the cellophane noodles and mushrooms in a medium sized bowl, with  enough water to cover, for 1/2 hour. Wash and chop the vegetables.  Drain the noodles and mushrooms well. Thin slice the mushrooms. Warm  the oil in a large skillet and add the leek or onion with the  unpeeled clove of garlic. Sautee until sweet. Take out the garlic.  Add mushrooms, carrots, spinach or broccoli, and summer squash and  saute until tender and bright in color, 3-5 minutes. Add the snowpeas  and saute another minute. Stir in the bean sprouts and cook over  medium beat about 30 seconds. Add the noodles, coriander, tamari and  Sucanat an toss well.

 Stop here and serve if you ar working with any Pitta* at all. If not,  cover and set the dish aside for a moment, and in a small skillet  warm 1 teaspoon oil (1 tablespoon if you are working with Vata*  alone) and saute the minced garlic until tender. Stir in the red  pepper, crumbled if it is whole. Serve as a garnish on the side for  Vata and Kapha, or mix into the noodles if there is not an ounce of  Pitta* in the company. Goes well with Miso Tofu.     from The Ayurvedic Cookbook quoted in the Hampden Park Coop  newsletter *From the Ayurvedic perspective, the body-mind types  balance witht the natural changes of the seasons. In regard to food,  the different body-mind types have general needs as well as some  specifics. In the fall, we are moving from the summer's heat or  Pitta, to fall's cool, crisp nights and mornings or Vata. This is a  time when we can handle and actually yearn for heavier foods. "It is  a time for warm, cooked grains, especially rice and oats, soups,  heavier protein foods, more beans, hot teas, honey, and warm milk",  according the the Ayurvedic Cookbook. Minnesota 'hot dishes' are  perfect for this season, as are tubers or things that grow  underground.

     Title: Steamed Pheasant - Korea

 Categories: Game, Korean, Rice

      Yield: 1 servings

  •       2    Pheasants-disjointed
  •       3 c  Water
  •       1 ts Salt
  •     1/4 ts Chili peppers
  •       2 tb Flour
  •     1/2 c  Scallions
  •       1    Garlic clove-minced
  •       3 tb Sesame seeds

  Cook the pheasant with the water, salt and chili peppers until tender,  about forty five minutes. Remove the pheasant. Mix the soy sauce and  flour, stir into boiling stock. Cook over low heat, until it reaches  the boiling point. Return the pheasant pieces and add the scallions,  garlic and sesame seeds. Cook ten minutes and serve on rice.


      Title: 39th Parallel Pheasant - Korea

 Categories: Game, Spice, Korean

      Yield: 1 servings

  •       2    Pheasants-disjointed
  •       1 lb Bok Choy or Chinese cabbage
  •       3 tb Fresh ginger
  •       4 oz Soy sauce
  •       6 oz Rice wine
  •       6    Cloves garlic-minced
  •       2 tb Pepper chopped in one inch Pieces
  •       4 oz Peanut oil
  •       3 oz Fermented black beans
  Put Bok Choy and pheasant in a large sauce pan and add enough water to  cover. Add all remaining ingredients and bring to a boil. Cover and  simmer forty minutes or until tender.

Title: Pasta with Korean Sesame Sauce

 Categories: Side dish, Vegetarian, Korean

      Yield: 4 servings

  •      10 oz Angel hair pasta
  •       1 tb Dark sesame oil
  •       3 tb White vinegar
  •       2 tb Hot bean paste
  •       2 tb Soy sauce
  •       3 tb Green onions -- sliced
  •       2    Cloves garlic -- finely Chopped
  •       2 ts Ginger root -- grated
  •       1 ts Sugar
  •       1 ts Pepper
  •       1 md Cucumber -- thinly sliced
  Cook pasta according to package directions until al dente.  Drain.  Combine sesame oil, vinegar, bean paste, soy, onion, garlic, ginger,  sugar and pepper in medium-size bowl.  Heat large skillet over medium  heat. Add sesame seeds; cook, shaking skillet occasionally, 2 to 3  minutes or until toasted and golden.  Add pasta along with vinegar  mixture to skillet, tossing to coat.  Garnish with cucumbers and  serve. 172 calories and 8 grams fat.

    Title: Korean Marinade

 Categories: Marinade, Korean

      Yield: 3 servings

  •       2 tb Sesame oil
  •       6 tb Soy sauce
  •       1    Green onion, chopped
  •       1 cl Garlic, minced
  •         ds Pepper
  •       2 tb Toasted sesame seeds*
  •       1 tb Flour
Mix all ingredients together.  Marinade for at least 1/2 hour or  overnight at maximum.  Baste meat with marinade while cooking.    This is enough marinade for approximately 2 lbs. meat.  It can be  used on beef, ribs, chicken etc.

 * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc.

     Title: Stir-Fried Cucumbers and Beef

 Categories: Korean, Misc., Beef

      Yield: 4 servings

  •       4 sm Cucumbers
  •   5 1/4 oz Lean beef
  •       1 ts Salt
  •       1 tb Salad oil
  •     1/4 ts Crushed garlic
  •            Salt and pepper
  •       1 tb Finely chopped green onion
  •       1 ts Roasted sesame seeds
  •       1 ts Sesame oil
  •     1/2 ts Soy sauce
  •     1/2 ts Ground chili pepper
  •     1/4 ts Salt
  • Chili pepper; shredded
  Cut off both ends of cucumbers and slice thinly.  In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes.  When cucumbers are flexible, wrap in a cloth or paper towel and  squeeze out water.    Cut beef into julienne strips.    Heat salad oil.  Quickly stir-fry beef over high heat and season with  Mixture A.     Add cucumber slices and stir-fry briefly.  Season with Mixture B.  Transfer to serving plate and garnish with shredded chili pepper.

      Title: Rice with Red Beans (Korean Pat Bab)

 Categories: Korean, Rice/grains

      Yield: 4 servings

  •     1/2 c  Round red beans
  •     1/2 c  Rice
  •       2 c  Water

  1.  Quickly wash the red beans in cold water. Rinse the rice.

  2.  Bring the red beans to a boil in 2 cups water, then simmer for 20  minutes over a low flame. Add the rice and cook for 20 more minutes or  until dry.

  Variation: For a less pronounced red bean taste, bring a dozen red  beans to a boil in 2 cups water. Then simmer for 20 minutes. Add  slightly less than 2 cups rice, boil a second time, then steam until  dry.

Title: Korean Sesame and Ginger Marinade

 Categories: Condiment, Marinade, Korean

      Yield: 1 servings

  •       4 lg Cloves garlic, crushed
  •       2 ts Grated fresh ginger root
  •       2 tb Sugar
  •       2 tb Peanut oil
  •       2    Scallions, chopped
  •     1/2 ts Crushed, dried hot red  -peppers
  •       2 tb Toasted white sesame seeds
  •       6 tb Soy sauce

      Title: Kochu Jang (Hot Sauce)

 Categories: Condiments, Korean

      Yield: 4 gallons

  •   7 1/2 c  Glutinous rice powder
  •   5 1/2 c  Chili powder
  •   5 1/2 c  Salt
  •       4 c  Yeodkireum powder
  •            - (dried barley sprout malt)
  •       2 c  Meju powder (soy bean malt)*
  •   8 1/3 c  Water
  * NOTE: Available in Korean markets. Consists of soy beans which are  made into dumplings, fermented, dried, and then powdered. In a bowl,  combine YEODKIREUM powder and water.   Mix well, then strain off  liquid into a large pot.  Add glutenous rice powder to liquid and mix  well. Cook over low heat (113F, 45C).  Remove from heat and allow to  stand until rice powder is dissolved. Heat to boiling, then reduce  heat and let cook for 30 minutes. Transfer to a large bowl to cool.  When completely cool, stir in MEJU and chili powder and blend well.  Leave overnight. The next day, mix in 4 cups of the salt and transfer  mixture to a large container. Sprinkle remaining salt over, then  cover with loosely woven cloth such as cheesecloth or gauze.  Leave  in a sunny place to ferment, stirring occasionally, for one month.  ADDITIONAL NOTES: Use a large container, as mixture rises as it  ferments. During fermentation, cover container at night.

  Title: Korean Barbecue - Bulgogi

 Categories: Beef, Bar-b-q, Korean

      Yield: 6 servings

  •       2 lb Lean Beef Tenderloin
  •     1/2 c  Light Soy Sauce
  •     1/4 c  Dark Soy Sauce
  •     1/2 c  Water
  •       3 tb Finely Chopped Green Onion
  •       3 ts Crushed Garlic
  •       2 ts Finely Minced Fresh Ginger
  •     1/2 ts Black Pepper
  •       1 tb Sugar
  •       2 tb White Sesame Seeds, Toasted  - And Ground
  •       1 tb Sesame Oil 

  Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs  respectively, exemplify an age-old tradition of cooking on a curved  iron hotplate - a tradition that is matched in northern China and  neighboring Mongolia as introduced by the Manchurians.  Today this  has been streamlined for table service, with specially built  cone-shaped hotplates fitted over tabletop burners, to provide an  enjoyable and intimate eating experience. Meats of all kinds,  including mutton, pork and poultry, offal and seafood, are cooked in  this way, being first marinated in a spicy mixture encompassing the  characteristic seasonings: soy sauce, sesame oil, garlic, ginger,  pepper or chili, toasted sesame seeds and green onions. The meat is  marinated well in advance so that the flavor is intense. Cooking time  is minimal - just enough to cook through and seal the surface. Serve  Bulgogi with white rice and yangnyum kanjang sauce, together with a  selection of accompaniments such as kim chee (chili pickled cabbage)  and jeot khal (spiced whitefish). 

Cut the beef across the grain into very thin  slices, then cut into narrow strips.  In a glass or stainless steel  dish mix all remaining ingredients together. Add the beef and stir  thoroughly. Cover and let marinate for at least 3 hours.    Preheat a tabletop broiler (griller), protecting the tabletop with an  asbestos mat or other suitable heat shield.    Each diner, or the host/hostess, places a portion of meat on the  broiler (griller) and cooks it quickly on both sides. The meat is  dipped into the sauce before eating. Use wooden chopsticks or small  forks/fondue forks.