theme: Korean

Posted on » by Ashley » Theme:

Spicy Potatoes, Scallion Salad and Korean Fruit Soup

Gamja Jorim – Spicy Potatoes
Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles – Allisa Park

½ pound bintje potatoes (or yukon gold potatoes), cleaned and unpeeled
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons corn syrup
1 tablespoon olive oil
¼ teaspoon red pepper powder
¼ teaspoon black pepper
1 teaspoon minced garlic
1 scallion, roots trimmed, finely chopped

Put soy sauce, water, corn syrup, olive oil, potatoes and scallions in a saucepan over high heat and cover with a lid. When the mixture starts to boil, turn down the heat to medium and continue to cook until the potatoes are almost cooked (about 3-4 minutes; poke the potatoes with a fork to test – they should be just a little stiff). Add the red pepper powder, black pepper, and garlic on top (do not stir; just leave them on top of the potatoes). When the potatoes are fully cooked, turn off the heat and mix everything together. Serve as a side dish.

Pa-Muchim – Scallion Salad
Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles – Allisa Park

5 scallions
1 teaspoon red pepper powder
⅛ teaspoon minced garlic
¼ teaspoon soy sauce
¼ teaspoon granulated sugar
½ teaspoon Asian sesame oil

Wash each scallion and pat dry with a paper towel. Trim both ends of each scallion, then cut into 3-inch pieces and then finely cut again lengthwise (scallions are very slippery, so use caution while cutting). Put the scallions in a bowl and add red pepper powder, garlic, soy sauce, sugar, sesame oil, and sesame seeds, and toss to mix. Transfer to a serving plate.

Korean Fruit Soup
CLBB Kayla

This fruit soup is a gorgeous feast of colors, fragrance, and flavors. The fruit is laced with essences of aromatic herbs, spices, and nuts. It should he prepared several hours ahead, or even the day before.

½ cup honey
1 ounce ginger, peeled and grated
2 tablespoons freshly squeezed lemon juice
3 cups grapefruit juice
2 tablespoons ch’ongju (rice wine) or vermouth
1 apple, peeled, cored, quartered,
and cut into 1/2-inch dice
1 Korean or Asian pear, peeled, cored,
quartered, and cut into 1/2-inch dice
15 seedless grapes
1 peach, peeled, pitted, and cut into 1/2-inch dice
1 cup diced seeded watermelon
1 cup strawberries, halved
1 orange, peeled and sectioned
1 tablespoon pine nuts
1 teaspoon ground cinnamon
6 sprigs mint leaves, for garnish

To make the soup base, in a large non-reactive bowl, combine 3 cups of water with the honey, ginger, lemon juice, grapefruit juice, and ch’ongju. Stir, blending well. In a punch bowl, add the apple, pear, grapes, peach, watermelon, strawberries, and orange and toss lightly to mix. Add the soup and stir lightly with a wooden spoon. Wrap the bowl with plastic wrap and refrigerate to chill.

Just before serving, sprinkle the pine nuts and cinnamon over the soup. Garnish with the mint leaves. Serve at the center of the table or in individual bowls.

Posted on » by Loren » Theme:

Bibimbap

Got this from Food Network:

Bibimbap –
Obviously, I switched ribeye for chicken and shrimp, and used the panini press to cook them. There was plenty of blugogi marinade left over.

Ingredients

  • Steamed white rice (I used a bit more little than 3 cups and didn’t bring it all!). Dana then put it in a hot cast iron pan with sesame oil before topping with other stuff
  • Bulgogi, recipe follows
  • 1 carrot, julienned
  • Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
  • Cooked spinach – used cabbage instead, sauteed in a little sesame or peanut oil and seasoned with salt
  • 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
  • 1 egg, cooked over easy(or mixed into hot rice, as Dana did for us)
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark sesame oil
  • Soy sauce, to taste
  • Gochuchang Paste, recipe follows

Directions

*Cook’s Note: This can be done in a regular bowl or a hot stone bowl. If it’s in a hot stone bowl, the rice becomes crunchy because it’s still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.

Bulgogi:

1 pound rib-eye

Marinade:

1/2 cup soy sauce

1 Korean pear or Asian pear, grated with juices

2 tablespoons finely chopped garlic

1/2 small white onion, grated or sliced

1 tablespoon grated fresh ginger

2 tablespoons light brown sugar

1 tablespoon honey

2 tablespoons sesame seeds, toasted

2 tablespoons toasted sesame oil

1 tablespoon ground red pepper

1/4 teaspoon ground black pepper

2 green onions, thinly sliced

1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.

Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar

1 tablespoon sesame seeds

2 teaspoons sesame oil

Combine all ingredients in a small bowl. Mix well.