Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts

April 29, 2018

SIN SUL LO

Ingredients:
Sesame seed - 1/4 cup
Soy sauce- 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil - 2 tbsp
Lean, tender beef such as sirloin or
tenderloin - 1 pound (thinly sliced)
Ground pork - 1 pound
Pine nuts, pistachio or walnut pieces - 45
Cornstarch
Eggs - 2 (slightly beaten)
Salad oil for frying
Spinach  - 1 pound
Fresh mushrooms - 1/4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling salted water
Regular strength beef broth - 8 cups

Method:

  • Toast the sesame seed by stirring them in a dry pan over medium heat until browned; combined with soy sauce, garlic and 2 tablespoons salad oil.
  • Cut the beef slices into 2 or 3 " wide strips, marinate for one to two hours in half of the sesame soy mixture.
  • Combine the remaining sesame soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
  • Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
  • Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
  • Remove stems from the spinach, blanch leaves in boiling water just until lump.
  • Carefully place leaves to make stacks about 1/2 " deep; dip in cornstarch, coating the stacks all over, then dip in beaten egg.
  • Saute the spinach stacks in salad oil until lightly browned , then cut each into slices about 1 1/2"  wide.
  • Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling salted water just until tender.
  • Thinly slice the turnips and cut to fit the width of the moat if the hot pot is used.
  • Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices - each slice should resemble a flower blossom.
  • Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls.Repeat until cooker is filled.
  • Arrange your choice of garnishes alternately on top.
  • Set the cooking pot in the middle of the table.Pour in the beef broth, which has been re-heated in the kitchen.Cover the cooker and allow to simmer for several minutes then remove the common pot, using forks.After all foods have been eaten, ladle broth into soup bowls for sipping. Serves 4-6.
Garnishes:
  • USe a small amount of several of these: Slices of hard cooked eggs, green onion tops, pine nuts, blanched walnuts, sliced steamed fish cakes called Kamaboko or mushroom slices, spinach slices, or pork balls saved from the cooking ingredients.
This dish, always reserved for special occasions in Korea, in historically an even more elaborate creation than the relatively simplified version.

March 27, 2018

MA NL JANG AH JJI (PICKLED GARLIC IN SOY SAUCE)

Ingredients:
Garlic - 3/4 lb
Soy sauce - 1/2 cup
Sugar - 1/4 cup
Rice vinegar - 1/4 cup
Salt - 2 tbsp

Method:
  • Peel and wash garlic cloves. Drain, dry completely.
  • In a jar, add soy sauce, sugar, salt, vinegar and garlic.
  • Place in refrigerator for 3 weeks.

January 03, 2018

KOREAN STYLE NOODLES WITH VEGETABLES (CHAP CHAE)

Ingredients:
Cellophane or glass noodles - 200 gms
Soy sauce - 1/2 cup
Sesame oil - 3 tbsp
Sugar - 3 tbsp
Garlic cloves - 3-4 (finely chopped)
Sesame oil - 1 tbsp
Onion - 1 (cut into slices)
Carrots - 2 (peel and cut into thin long pieces)
Mushrooms -200 gms
Baby spinach - 4 cups
Sesame seeds - 1 tsp (roasted)
Salt and pepper powder

Method:

  • Heat 250 ml of water and add salt to taste. Drop noodles into the boiling water and put off the flame.
  • Allow the noodles to remain in the water for 10 minutes and then drain out all the water.
  • Rinse the noodles under cold water.
  • Blend together the soy sauce, sesame oil, sugar, and garlic in a blender until smooth. Keep this sauce aside.
  • Heat the oil in a deep skillet over high heat until it just begins to smoke, then stir fry onion and carrots until onion is softened.
  • Add mushrooms and stir fry for 2 minutes.
  • Add spinach and stir fry for 1/2 minute, then add noodles and the sauce mixture and toss to coat. 
  • Simmer. stirring occasionally, until most of liquid is absorbed.
  • Transfer to a shallow serving dish, garnish with roasted black sesame seeds and serve warm or at room temperature.


August 29, 2017

SIN SUL LO

Ingredients:
Sesame seeds - 1/4 cup
Soy sauce - 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil -2 tbsp
Lean, tender beef - 1 pound
ground pork - 1 pound
About 45 pine nuts, pistachio nuts, or pieces of walnut
Cornstarch
Eggs - 2 (sightly beaten)
Salad oil for frying
Spinach -1 pound
Fresh mushrooms - 1 /4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling, salted water
Regular-strength beef broth - 8 cups
Garnishes

Method:

  • Toast the sesame seeds by stirring them in a dry pan overr medium heat until browned; combine with soy sauce, garlic, and 2 tbsp of salad oil.
  • Cut the beef slices into 2 or 3" wide strips; marinate for one to two hours in half of the sesame- soy mixture.
  • Combine the remaining sesame-soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
  • Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
  • Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
  • Remove stems from the spinach; blanch leaves in boiling watr just until limp.
  • Carefully place leaves to make stacks about 1/2 " deep, dip in cornstarch, coating the stacks all over, then dip in beaten egg.
  • Saute the spinach stacks in salad oil until lightly browned, then cut each into slices about 1 1/2" wide.
  • Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling. salted water just until tender.
  • Thinly slice the turnips and cut to fit the width of the moat if the 'hot pot' is used.
  • Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices-each slice should resemble a flower blossom.
  • Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls. Repeat until cooker is filled.
  • Arrange your choice of garnishes alternatively on top.
  • Set the cooking pot in the middle of the table. Pour in the beef broth, which has been reheated in the kitchen.
  • Cover the cooker and allow to simmer for several minutes, then remove the cover.
  • After all the food have been eaten, ladle broth into soup bowls for sipping.
Garnishes: Use a small amount of several these: slices of hard cooked eggs, green onion tops. pine nuts, blanched walnuts, sliced steamed fish cakes or mushroom slices, spinach slices or pork balls saved from the cooking ingredients.


March 09, 2017

WATERCRESS SALAD

The Korean salad relish, called Namul, may be made with various vegetables. it is usually flavored with such things as green onion, soy sauce, sesame, and red chilli.

Ingredients:
Watercress - 2 bunches
Small green onions and tops - 2 (chopped)
Pepper - 1/4 tsp
Salt - 3/4 tsp
Sugar - 1 1/2 tsp
Soy sauce - 2 tbsp
Vinegar - 1  1/2 tbsp
Dry red chilli -  1 (crushed)
Toasted sesame seed - 1 tsp (crushed)

Method:

  • Wash watercress; drain, then cut into 2" lengths.
  • Mix together the green onions and tops, pepper, salt, sugar, soy sauce, vinegar, and crushed chilli.
  • Pour over watercress, then sprinkle with sesame seed.
  • chill for one hour, if you like, but serve at room temperature.


January 25, 2017

KOREAN PORK KABOBS

Ingredients:
Lean boneless pork - 1 1 /2 pounds
Unsweetened pineapple juice-  1/2 cup
Soy sauce - 1/4 cup
Sliced green onion with tops - 1/4 cup
Sesame seed - 4 tsp
Brown sugar  - 1 tbsp
Garlic clove -1 (minced)
Pepper -1/8 tsp
Cornstarch -1 tsp
Green pepper -1

Method:

  • Cut pork into 18 pieces. In large bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.
  • Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.
  • Drain meat, reserve marinade.
  • In saucepan blend cornstarch and two tbsp water; stir in reserved marinade.
  • Cook and stir till thickened.
  • Cut green pepper into 1" squares. Thread pepper on six skewers alternately with meat.
  • Grill over medium coals 6-8 minutes. Turn kabobs; grill till done, 6-8 minutes more, brushing with sauce occasionally.
  • Pass remaining sauce.



July 29, 2016

CRAB AND PORK FRIED RICE

Ingredients:
Peanut oil-2 tbsp
Garlic clove-1
Grated fresh ginger-1 teaspoon
Flaked crab meat-1/2 cup
Chopped pork-1 cup
Cooked rice-4 cups
Spring onions-1/2 cup
Salt to taste

Method:

  • Heat oil in a wok and fry garlic,ginger,crab and pork together,stirring.
  • Add rice and continue to stir and toss until rice is fried.
  • Add spring onions and sprinkle salt over.
  • Toss to mix thoroughly,taste for seasoning.
  • Serve hot.

March 09, 2016

RICE AND BEAN SPROUTS

Ingredients:
Hot cooked rice - 2 cups
Soya sauce - 2 tbsp
Bean sprouts - 1 1/2 cups
Garlic clove - 1 (minced)
Green onions - 2  (minced)
Sesame seeds - 3 tbsps(toasted and crushed)
Salt to taste
Sesame oil - 1 tbsp

Method:

  • Combine sesame seeds with onions and garlic and saute in the oil for 3 minutes.
  • Add the bean sprouts ad saute until thoroughly hot. (it may be necessary to add a few drops of water to keep ingredients from sticking)
  • Add the hot rice and soy sauce and gently mix, being careful not to mash rice grains.


February 27, 2016

KIM CHEE (CABBAGE PICKLE)

Ingredients:
Celery cabbage 1 (large head) 
or White cabbage - 1 (small)
Salt
Green onions ad tops - 4
Garlic pod - 1 (miced)
Dried red chilli - 1 (crushed)
Fresh ginger root - 1 tsp (grated)

Method:

  • Cut cabbage in pieces 1" long and 1" wide. Sprinkle 2 tbsp salt on, mix well, and let stand 15 minutes.
  • Cut green onions and tops in 1 1/2" lengths, then cut lengthwise i thin slices.
  • Wash salted cabbage three times with cold water; add the onion, garlic, chilli, ginger, 1 tbsp of salt, ad enough water to cover; mix well.
  • Cover and let it stand for a few days.
  • Taste mixture every day. When it is acid enough, cover and refrigerate up to 2 weeks.

March 23, 2015

KHIMCHI

Ingredients:
Cabbage - 250 gms (chopped roughly into chunks)
Radish - 2 (peeled and cut into small pieces)
Turnips - 2-3 (peeled and cut into small pieces)
Garlic pods - 3-4
Ginger - 1" piece
Dried chilli flakes - 2 tsp
Spring onions - 2-3 (cut into small pieces with green portion)
Salt to taste

Method:

  • Chop garlic and ginger.
  • Wash the vegetables and sprinkle salt and keep aside for at least 2-3 hours.
  • While the vegetables are softening, make a paste with the dried chilli and water. Leave the paste aside too for 30 minutes.
  • When the vegetables have softened, rinse them well and place in a very large bowl. Mix all the other ingredients with watery chilli mixture.
  • Once the vegetables are well coated, pack them firmly into the jars if you want to store the khimchi.
  • Mostly khimchis are put in the fridge to ferment for atleast a few days.
  • It will last upto a few weeks, and the flavour will grow stronger with the age.
  • Serve chilled as a condiment, toss it in Miso stock for a tasty instant soup.



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