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Food
Kimchi
Recipes
Restaurants
KOREAN
FOOD INFORMATION BRIEF
Koreans
use red bean paste (gochujang), and bean paste (doenjang) for
cooking many dishes. Doenjang is like Japanese miso, but doenjang
has a stronger bean taste. Doenjang and gochujang are essentials
for Koreans, as much as Kimchi. Doenjang and gochujang are made
of soy beans, so without a lot of explanation, they are good for
you! Recently, I heard that gochujang has special enzyme that
helps people to lose weight. If you are trying first time, get
the smallest jar or plastic container of gochujang and doenjang.
Roasted sesame seeds (Cham ke) and sesame seed oil (Cham girum)
are also essential ingredients in Korean cooking. I noticed that
there are some brand of sesame seed oil that does not have the
distinctive smell. That is useless for Korean cooking. Get them
either at a Korean market or at a Japanese market. Many times,
Korean dishes call for green onion and garlic. Be sure to brush
your teeth after meal. Eat a lot of Kimchi. It does not control
breath smell, but it supposed to help control body odor. (Did
you know Koreans have the least body odor because of Kimchi?)
When you cook rice, try adding some other grains. In a Korean
market, you can find pressed barley, black rice.. and so on. Try
mix 1/4 of other grains in everyday rice cooking. It will be good
for you, if you eat them often. Black rice will make everything
else black, so if you want to make Korean roll, it is not a good
idea to put black rice. I don't recommend any kind of beans to
cook with, because you have to soak beans at least for a day before
cooking. Soy sauce is called ganjang in Korean, and soy sauce
for soup is called kook ganjang. I recommend people to get kook
ganjang at a Korean market, because when it comes to soup making,
kook ganjang really bring out the tastes. (for example, seaweed
soup).
Seafood Soup
Recipes
BEAN
SPROUT SOUP This recipe requires the following supplies: 7
oz of bean sprouts, 6 cups of water (serves 4), 1 red or green
chilly pepper, 1 green onion, 15 dried anchovy or 10 dried shrimp,
1 Tbs. of chopped garlic, 1 tsp. of salt Directions: Clean bean
sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of
water and boil dried anchovies or dried shrimps for about 15 minutes.
Take out anchovies or shrimps. Add bean sprouts and chilly pepper
and boil for about ten minutes with lid on. *If you like it hot
and spicy put about 1 Tbs. of ground red pepper with bean sprouts.
This will be very good when you have cold. Add salt, and chopped
garlic. Boil five more minutes, and add green onion. Turn stove
off right away, and serve in soup bowls.
FRIED DUMPLINGS
This recipe requires the following supplies: Frozen dumplings
(potstickers), oil, 1/4 cup of water. Did you have the time to
make these by hand? We thought so. Seasoning: 1 Tbs. of soy sauce,
ground red pepper, few drops of vinegar. Directions: Coat skillet
with enough oil, and put frozen dumplings. On a medium heat setting,
pour water into the skillet, and cover the skillet completely.
Shake the skillet with the cover on from time to time. Lift the
cover carefully, and make sure all the sides are cooked light
brown and water vaporized. Mix up the seasoning, and put it in
a small dish. Place the cooked dumplings on a dish, and serve
with the soy sauce seasoning.
OX TAIL
SOUP This recipe requires the following supplies: 1 package
of ox tail bones with meat (any supermarket), lots of water, pepper
and salt for taste, 1 chopped green onion per person for garnish.
Directions: Place ox tail bones in a large bowl of cold water
for about 1 hour. (This is to take out excessive blood.) Put cleaned
ox tails in a large pot with about 1.5 gallon of water. On a medium
heat setting, boil for about 6 to 10 hours. During the boiling
time, check the pot from time to time and take out oil floating
on surface with a big serving spoon. Pour more water to maintain
at least 1 gallon in the pot. When it is done, it should be close
to cream color. Serve soup with couple of bones with sides of
chopped green onion, salt and pepper. This dish needs special
attention because of its cooking time. Don not leave your home
or fall asleep while preparing this soup. After the first batch,
you can add more water into the pot if you still have bones, and
boil for a while depending upon the water amount to get the same
result again.
VEGETABLE
PORRIDGE Ingredients: ?carrot, ?onion, 1 cup of rice (serves
2), 1 Tbs. of sesame seed oil, sesame seed, raw egg yolk (optional),
2 ?3 cups of chicken broth (water) Directions: (1) Wash rice and
soak in water for more than 1 hour. Drain well. (2) Chop carrot
and onion finely. (3) Put 1 Tbs. of Sesame seed oil into a large
pot and stir in carrot and onion. During stir frying, add salt
and pepper. (4) Add soaked rice and stir together. (5) Stir until
rice is cooked or color of rice turns white. (6) Add Chicken broth
and wait until it boils. Lower the heat and let it shimmer until
contents become pasty. (7) Put it in a bowl and add sesame seeds
and a raw egg yolk (optional) on top.
Korean Barbecue
KOREAN
BBQ SAUCE Makes 2 1/2 cups; enough to serve 6 to 8 Korea's
barbecue sauce is not so much a slather as a dip, a delicate blend
of sake (rice wine) and soy sauce, with a dollop of honey for
sweetness and a sprinkle of toasted sesame seeds for crunch. To
my knowledge, this is the world's only barbecue sauce that contains
pear (although surely someone in Kansas City has tried it). Asian
pear is remarkable for its crispness and succulence; it's sweet,
but not quite as sweet as an American pear, which makes it perfect
for serving with beef. Look for this singular fruit in your supermarket
and buy the firmest one you can find. (Asian pears lose their
goodness when they go soft.) If unavailable, use a firm bosc or
anjou pear. 2 tablespoons sugar 1 scallion, white part only, trimmed
and minced 1 clove garlic, minced 1/2 teaspoon freshly ground
black pepper 1/2 cup soy sauce 1/2 cup sake 2 tablespoons honey
4 scallions (green parts only) 2 tablespoons toasted sesame seeds
1 small or 1/2 large Asian pear, peeled, cored, and cut into the
finest dice possible Combine the sugar, scallion whites, garlic,
and pepper in a bowl and mash to a smooth paste with the back
of a spoon. Add the soy sauce, sake, and honey and stir until
the sugar and honey are dissolved. Stir in the scallion greens,
sesame seeds, and pear. Correct the seasoning, adding honey for
sweetness or soy sauce for salt. Serve within a few hours of making.
Try This! Ladle the sauce into small bowls, providing one for
each person. The traditional way to eat Korean barbecue is to
wrap the grilled beef in a lettuce leaf, then dip it in the sauce
with your chopsticks.
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