tag:blogger.com,1999:blog-67065715785015776622024-10-24T07:25:03.465-07:00Unknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6706571578501577662.post-75938534791988531762008-03-07T00:52:00.000-08:002008-12-12T22:25:48.344-08:00

Serve 4Preparation time: 15 minutesCooking time: 15 minutesMuch like western casserole, this fast and easy Korean dish is a favorites at home, bringing together leftover rice and whatever bits of meat or vegetables remain in the fridge to create a substantial and flavorful meal.INGREDIENTS:200 g pork/beef, minced4 tsp soy sauce1 tbsp sesame oil1 tsp Korean chili powder1 tbsp oil400 g kimchi,

Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6706571578501577662.post-2930882908730784312008-03-07T00:30:00.000-08:002008-12-12T22:25:48.507-08:00

Serve 4Preparation time: 30 minutesCooking time: 20 minutes This highly nutritious Korean meal combines all the major food groups in a single delicious dish. Bibimbap is traditionally served in red-hot stone bowls that allow the ingredients to continue cooking right up until the time they reach the diner’s table, but a bit of stir-frying allow cooks to serve it in standard crockery without

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-62770299446817637712008-03-07T00:11:00.000-08:002008-12-12T22:25:48.632-08:00

Serve 4-6Preparation time: 30 minutes + 30 minutes to marinadeCooking time : 10 minutesA piquant marinade not only makes the chicken in this dish succulent and tender but also lends it a bold, peppery flavor that will prove a spice-lover’s delight.INGREDIENTS:500 g boneless chicken breasts, thinly sliced1 tsp oil150 g cabbage, cut into strips1 onion, sliced1 carrot, peeled and cut into

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-9624636967264716932008-03-06T23:55:00.000-08:002008-12-12T22:25:48.862-08:00

Serve 4-6Preparation time: 30 minutesCooking time: 5 minutesThis light and healthy stir-fry shows that not every Korean dish has to be fiery hot. Fresh vegetables give it color and substance, while the mild seasonings allow the flavor of the fresh shrimp to shine through.INGREDIENTS:1 tbsp sesame oil5 cloves garlic, minced1 tsp fresh ginger root, minced500 g fresh shrimp, peeled and deveined100 g

Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6706571578501577662.post-61043378626902050602008-03-06T23:39:00.000-08:002008-12-12T22:25:49.274-08:00

Serve 4Preparation time : 30 minutesCooking time : 65 minutes Korean traditionally eat this hearty soup in the scorching days of summer, believing that ginseng helps the body cope with heat and fight off fatigue. In addition to its rumored medicinal properties, the famous root lends a slight bitterness that compliments the sweet red dates and chestnuts, resulting in a dish that’s flavorful as

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-35863067003967966182008-03-02T04:56:00.000-08:002008-12-12T22:25:49.497-08:00

Serve 4 Preparation time: 20 minutes Cooking time: 15 minutes Though its origins are from China, this rich noodles with black bean sauce (jajangmyon) is so ubiquitous in Korea that the country can now claim the dish as its own. The salty-sweet black bean sauce that give Jajangmyon its name has made it a perrenial of Korean kids. INGREDIENTS: 4 tbsp Korean jajang or Chinese black bean paste 2

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-46617029417177582232008-03-02T04:51:00.000-08:002008-12-12T22:25:49.610-08:00

Serve 4-6Preparation time: 20 minutesCooking time: 35 minutes This rich beef rib soup (kalbi tang) forgoes the bold spices in many Korean dishes and has a smooth, almost milky texture, making it the perfect comfort food on a chilly day.INGREDIENTS:3 litters water1 kg beef ribs, cut into bite-sized lengths4 cloves garlic, minced2 ½ tbsp soy sauce1 tbsp sesame oil1 tsp ground white pepper150 g

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-5675037489894950492008-03-02T04:16:00.000-08:002008-12-12T22:25:49.791-08:00

Serve 4Preparation time: 20 minutesCooking time: 20 minutes This light and savory noodle dish is often served as an accompaniment to more substantial fare in Korean restaurants. But, as it’s packed with tender beef and fresh vegetables, japchae can serve as a well-balanced meal in its own right.INGREDIENTS:150 g dried glass noodles (tangmyon)1 tbsp oil3 clove garlic, minced150 g sirloin beef, cut

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-56902425467932703672008-02-26T08:33:00.000-08:002008-12-12T22:25:50.028-08:00

The radishes used in this kimchee are common in Korea; small with a pinned-in waist and long, fluttery stems and leaves, thus the description of ponytail. Normal radishes can be substituted. INGREDIENTS: 7 radishes (about 3.5kg) 230 g coarse sea salt 5 liters water 6-8 scallions, trimmed and left whole 10 cured green, hot chilies ½ cup thinly sliced garlic 1/3 cup thinly sliced fresh ginger 1

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-14514451993011686052008-02-26T08:29:00.000-08:002008-12-12T22:25:50.162-08:00

Bamboo shoots are grown mainly in the central and southern parts of Korea, and the shoots are highly prized. If you cannot find the fresh shoots in your Asian grocer, use the canned variety, but drain and boil them for 10 minutes in water to remove any metallic flavor. Serve this mellow pickle as a side dish.INGREDIENTS:2.5 kg fresh young tender bamboo shoots, peeled140 g coarse sea salt2.5

Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6706571578501577662.post-30564332417226765822008-02-26T08:22:00.000-08:002008-12-12T22:25:50.343-08:00

This is a traditional Korean pickle that is made in the summer, and serve as a fruit snack during the cold winter months (after a period of 3-4 months of fermentation). Use small ( 5-7.5cm diameter), hard, green persimmons, and keep the sepals on. The cinnamon adds a distintive flavor. The alum is added to prevent discoloring, not flavor.INGREDIENTS:3 kg fresh green hard persimmons85g salt3 cups

Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6706571578501577662.post-27439241210832464592008-02-26T08:15:00.000-08:002008-12-12T22:25:50.681-08:00

The kodulppaegi is a dark-green, tough-textured, wild leafy vegetable that looks like spinach, and grows in the southern part of Korea and on Cheju island. It has a bitter taste and is reputed to assist digestion. This kimchee is usually prepared in the fall for serving in the winter.INGREDIENTS:2 kg kodulppaegi (wild lettuce), whole, or spinach255g salt5 liters water1 kg radish170 g scallions,

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-73771122897138862192008-02-26T08:00:00.000-08:002008-12-12T22:25:50.895-08:00

A dish characteristic of the Korean ability to use with thrift what nature has provided. Technically this is not a fermented pickle, but it comes under the kimchee category. It is one made of young spinach, including the roots.INGREDIENTS:3 kg fresh, tender, young spinach with roots attached60 g chopped garlic30 g chopped ginger60 g red hot chili flakes30 g red chili powder60 g fish sauce60 g

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-22405047815727594452008-02-14T22:56:00.000-08:002008-12-12T22:25:51.151-08:00

An all season style kimchee with a light, crunchy texture, this pickle may be compatible with most Asian and Western foods.INGREDIENTS:2 large Napa Cabbages, about 4 lb (2kg)7 oz (200g) coarse sea salt1 gallon (5 liters) water2 julienned radishes2 cups scallions, cut into 1 ½ in (4cm) strips1 medium-sized carrot, julienned5 large cloves garlic, finely shredded1/3 cup finely shredded fresh ginger1

Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6706571578501577662.post-6011226290172319312008-02-14T22:51:00.000-08:002008-12-12T22:25:51.337-08:00

KAJI SOBAEGI The slender Asian eggplant is chewy rather that having the crunch of a cucumber. The stuffing of carrot, radish, and scallions provides additional texture to this popular kimchee.INGREDIENTS:5 lb (2.5kg) slender eggplant5oz (140g) coarse sea salt½ cup chopped garlic¼ cup fresh chopped ginger½ cup fish sauce, fermented anchovy, or shrimp extract2 oz (60g) red chili powder2 quantities

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-10347224839601997652008-02-14T22:45:00.000-08:002008-12-12T22:25:51.575-08:00

KYE SSAM KIMCHI This is a gourmet kimchee that makes use of cleaned crab shells for presentation purposes.INGREDIENTS:12-15 large fresh crabs5oz (140g) coarse sea salt1 Napa cabbage, about 2 lb (1kg), cut into 1 ½ in (4cm) pieces1 radish, about 1 lb (500g), julienned1/3 cup crushed garlic¼ cup crushed fresh ginger3oz (85g) red hot chili powder1oz (30g) red hot chili flakes½ cup fish sauce4

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-84735394638230178232008-02-14T22:38:00.000-08:002008-12-12T22:25:51.785-08:00

TÓNG MU SOBAEGI A solid-fleshed radish does not lend itself to stuffing as would individual cabbage leaves. Yet the Korean, in this extremely artful kimchee, have devised a method of stuffing one half of a radish with unique flavors.INGREDIENTS:4 radishes, about 7lb (3.5kg), well scrubbed8oz (230g) coarse sea salt1 gallon (5liters) water2 quantities rice porridge2/3 cup fish sauce1/3 cup red hot

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-35683495105637959472008-02-08T02:40:00.000-08:002008-12-12T22:25:51.923-08:00

TÓNG TAEGU KIMCHI This is specialty kimchee that emphasizes the preservation of the whole stuffed fish. Usually 10 to 20 whole cods are preserved to be eaten during the 3 to 4 month cold season. Here, the whole cod is stuffed and cut into 4 parts.Ingredients:5 lb (2.5kg) fresh cod, left whole8 oz (230g) coarse sea salt1/3 cup crushed garlic¼ cup crushed fresh ginger½ cup red hot chili powder or

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-15445953300031996672008-02-08T02:36:00.000-08:002008-12-12T22:25:52.102-08:00

TÓNG MANUL CHORIM This pickle has been a traditional condiment in Korea for generations and is served with meat of seafood dishes. Its delicious, nutty garlic flavor is very appealing. Choose fresh, young garlic heads, preferably with some of their green leaves attached.Ingredients:5 lb (2.5kg) whole garlic, not peeled and with the leaves attached1 pint (500g) light soy sauce1 quart (1.25liters)

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-30952929499467639592008-02-08T02:31:00.000-08:002008-12-12T22:25:52.326-08:00

YONGUN CHORIM Choose young, slender lotus roots for this kimchee. Serve the type seasoned in soy sauce as a side dish; it is redolent with the flavors of soy sauce, garlic and the bite of chili. The colorless pickle is used as an ingredient in stir-fry or other dishes.Ingredients:5 lb (2.5kg) lotus roots5 oz (140g) coarse sea salt2 ½ cups water2 ½ cups light soy sauce2 oz (60g) ginger1 lb (500g)

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-15273247847480515982008-02-03T07:23:00.000-08:002008-12-12T22:25:52.577-08:00

AL YANGP'A KKAKTUGI This variety of kimchee uses medium-sized pearl (pickling) onions.Ingredients:6 lb (3kg) whole pearl onions, peeled5 oz (140 g) coarse sea salt1 radish, thinly sliced and julienned1 quantity rice porridge4 oz (115 g) fish sauce3 oz (85 g) chopped garlic1 oz (30g) chopped garlic1 oz (30 g) red hot chili flakes2 oz (60 g) red chili powder1 oz (30 g) sugar4 oz (115 g) scallions

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-7428307002426044762008-02-03T07:18:00.000-08:002008-12-12T22:25:52.868-08:00

PPONGNIP CHORIM Mulberry leaves from young trees are used to feed silkworms. This pickle is prepared by collecting the late spring is prepared by collecting the late spring to early summer leaves which are bright green and tender.Ingredients:6 lb (3kg) young and tender mulberry leaves2 gallons (10 liters) water7 oz (200 g) coarse sea salt¾ quantity rice porridge3 oz (85 g) fish sauce3 oz (85 g)

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-24121484503804965752008-02-03T07:13:00.000-08:002008-12-12T22:25:53.156-08:00

SAENGGUL KIMCHIIThis is an autumn specialty, made when the shucked oysters are available. The kimchee is not fermented, but marinated.Ingredients:1 gallon (5 liter) water5 oz (140 g) salt5 lb (2.5 kg) small to medium-sized fresh, whole oysters2 radishes, thinly sliced and julienned3 oz (85 g) chopped garlic3 oz (85 g) chopped ginger4 oz (115 g) fish sauce3 oz (85 g) red hot chili flakes4 oz (115

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-54127981600911919402008-02-01T06:29:00.000-08:002008-12-12T22:25:53.298-08:00

T'ONG PAECH'U KIMCHIThis is the most popular type of kimchee throughout the Korean peninsula and has been for many generations. This kimchee is prepared with a combination of herbs, spices, aromatic vegetables, fermented fish or shell-fish sauce, and fresh oysters. The kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6706571578501577662.post-9460454724138170552008-02-01T06:24:00.000-08:002008-12-12T22:25:53.633-08:00

SUSAM NABAK KIMCHI This is seasonal specialty kimchee-special, uncommon and expensive. Ginseng, considered a pharmaceutical plant, is cultivated and sold under a government monopoly in Korea. Fresh ginseng is impossible to find outside of Korea. It is available dried or bottled from some Asian grocers or from Chinese medicine shops, but is expensive. Use the bottled for this recipes.Ingredients:2

Unknownnoreply@blogger.com0