Title: Casual Kimchi (Korean Mak Kimchi I) Categories: Vegetables, Salads, Korean Yield: 16 servings
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.
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. |
Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk) Categories: Korean, Soups/stews Yield: 4 servings
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
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Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk * Categories: Korean, Soups/stews, Spices/etc., Chili Yield: 6 servings
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Title: Rich Spinach Soup (Korean Ginchang Sigumchi Kuk) Categories: Korean, Soups/stews Yield: 4 servings
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
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.
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Title: Hot Korean Vegetables & Noodles Categories: Korean, Vegetarian Yield: 5 servings
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
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.
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Title: 39th Parallel Pheasant - Korea Categories: Game, Spice, Korean Yield: 1 servings
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Title: Pasta with Korean Sesame Sauce Categories: Side dish, Vegetarian, Korean Yield: 4 servings
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Title: Korean Marinade Categories: Marinade, Korean Yield: 3 servings
* = 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
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Title: Rice with Red Beans (Korean Pat Bab) Categories: Korean, Rice/grains Yield: 4 servings
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
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Title: Kochu Jang (Hot Sauce) Categories: Condiments, Korean Yield: 4 gallons
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Title: Korean Barbecue - Bulgogi Categories: Beef, Bar-b-q, Korean Yield: 6 servings
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. |