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Kimbap- Korean sushi rolls

3/13/2017

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Please refer to this link for the Kimbap recipe. It has detailed pictures and steps by Korean cooking instructor Maangchi :). https://www.maangchi.com/recipe/kimbap
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Korean Birthday Seaweed Soup

3/13/2017

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This soup is traditionally served on someone's birthday. When women in Korean give birth, they are fed seaweed soup, Mi yuk guk [미역국] –Korean birthday soup – as it is seen as the healthiest post-partum food to eat.
​
Ingredients:

  • 1 oz package dried seaweed “wakame”
  • ¼ pound beef tip sirloin, cut into ½ inch pieces
  • 2 teaspoons sesame oil
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon salt, or to taste
  • 1 teaspoon garlic, minced
  • 6 cups water
Method:

  1. Soak seaweed in water to cover, for 10-15 minutes. When soft, drain, and cut into 2 inch pieces.
  2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute.
  3. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.
  4. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt. Enjoy!



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Bulgogi Beef

3/13/2017

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(serves 10 people; recipe can easily be doubled or halved)
Ingredients:

2 lbs beef chuck or rump roast (I used sirloin, but any cut of meat should work. Try to get a piece of beef without too many fat or cartilage veins in it)
½ cup soy sauce
½ cup water
5 green onions, chopped into 2 inch pieces
¼ cup vegetable oil
½ cup sugar (or more depending on how sweet you like it)
7 garlic cloves
1 onion, thinly sliced

Method:
1. Cut the beef into thin slices with a kitchen knife, as thin as you can (don't worry if it's not perfect, it'll still taste good)

2. Crush garlic cloves with side of a knife to remove skin. Chop each clove into small pieces and then mush the garlic against the cutting board with the side of a kitchen knife until it looks more translucent then before (or, use a garlic press!). This helps release flavor from the garlic in order to season the meat. Don't worry about having garlicky smelling hands, it's part of the fun!

3. Combine the oil, sugar, water, soy sauce, and minced/smashed garlic, sliced green onion and sliced regular onion with the sliced meat in a bowl. Mix to coat meat. Marinate for 2-3 hours or even overnight.
4. After marinating the meat, heat a pan to high. Put all of the beef and marinade into the pan and cook quickly. Remove the meat and marinade from the pan immediately after meat is done. Enjoy with rice and pickled vegetables or kimchee.
*Tip on cooking rice: Wash and drain the rice under cold water 3 times, for deliciously moist rice. 
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Homemade Kimchi

3/13/2017

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Easy Kimchi
(serves 15 people at once, or can be kept by 1 person for 2 weeks; adapted from Maangchi)
Ingredients:

  • 10 lbs napa cabbage, cut into bite size pieces
  • korean rock salt, 1 cup (for 10 lbs of cabbage; recipe can be halved if needed)
  • ½ cup sweet rice flour (Mochiko)
  • ¼ cup sugar
  • 2 cups kochugaru pepper flakes (can be obtained at Korean stores. If you like less spicy kimchi, add just 1.5 cups instead of 2)
  • 1 cup crushed garlic
  • 1-2 tbs minced ginger
  • 1 cup minced onion
  • 2 cups julienned korean radish
  • 1/4 cup julienned carrot
  • 2 cups chopped leek
  • 10 diagonally sliced green onion
  • fish sauce (TOTALLY OPTIONAL)
Steps:

  1. Trim the discolored outer leaves of10 pounds of napa cabbage.
  2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
  3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle with ALL of the salt (1 cup for 10 lbs; can be adjusted according to amount of cabbage)
  4. Every 30 minutes, turn the cabbage over by hand to salt evenly (total salting time will be 1½ hours). While cabbage is soaking in salt water, make the kimchi paste.
  5. After 1½ hours of soaking in salt water, rinse the cabbage in cold water 3 times to clean it thoroughly.
Make kimchi paste:
  1. Put 3 cups of water and ½ cup sweet rice flour (Mochiko brand) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
  1. Add ¼ cup sugar. Stir and cook for a few more mintues until the mixture is translucent.
  2. Cool it down in a bowl of ice, or in the fridge.
  1. Once cooled, place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
  2. Using a food processor or blender, add 2 cups of hot pepper flakes (depending on how spicy you want the kimchi), 1 cup of whole-clove garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion, and 1 cup fish sauce (totally optional).
  1. Add 10 diagonally-sliced green onions, the 2 cups of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
  2. Mix all ingredients well and your kimchi paste is done.
  3. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
    *tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
  4. Put the kimchi into an air-tight sealed plastic container or glass jar.
  5. You can eat it fresh right after making or wait until it’s fermented.
Why to try it:
Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer (health.com).

How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.


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Bibimbap

3/13/2017

2 Comments

 
Bibimbap- Rice and mixed vegetables and beef dish
(serves 4; recipe by Maangchi)

Ingredients:

  • 5 cups cooked short grain rice
  • 12 ounces soy bean sprouts, washed and drained
  • 8 ounces of spinach blanched and washed with the excess water squeezed out by hand
  • 1 large carrot
  • 1 large red bell pepper
  • 1 large zucchini
  • 3 to 4 green onions,
  • 1 pound ground beef, seasoned with 1 tsp salt, 2 tablespoons kochujang, and 2 tbsp sugar
  • 4 eggs
  • salt
  • vegetable oil
  • sesame oil
  • sesame seeds
  • garlic
  • soy sauce
  • honey (or sugar)
  • Korean hot pepper paste (gochujang)
Prepare and cook the ingredients for bibimbap

Soybean or mung bean sprouts:
  1. Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.
  2. In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons sesame oil. Put them on the large platter.
Spinach:
  1. Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon sesame oil, ½ teaspoon salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.
Other fresh vegetables:
  1. Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.
  2. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.
  3. Cut the zucchini into matchsticks and mix with ½ teaspoon salt.
  4. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon salt.
Marinate the ground beef for an hour (optional) and cook the seasoned ground beef until done.

Let’s cook!
  1. Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.
  2. Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of sesame oil for 30 seconds. Put it on the platter. Clean the pan.
  3. Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.
  4. Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.
Serve

In a regular, shallow bowls, divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Put the fried egg and the gochujang on top. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste. Serve right away with more hot pepper paste on the side  
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