South Korea (4.3.17)
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Recipes contributed by Ahseon Huang.
They say the southern part of South Korea is most famous for its tasty food -- that a dish prepared there will taste better than the same dish prepared farther north. Whether that's true or not, Ahseon is from the southern part of the country, and the food she demonstrated was indeed delicious. Both dishes below were traditionally king's food and took a while to prepare, with all the chopping, marinating, and cooking individual foods separately. But they are now common meals enjoyed widely all across Korea -- and in Central Illinois. Click here to download these recipes. Want to try more South Korean recipes? Click here for the archive from our program in 2013. Ahseon recommends Maangchi's recipes, which you can find on her website, her popular YouTube channel, and in her cookbook, Maangchi. |
Japchae
Jap, "mixture" + chae, "shredded vegetables" = delicious! Traditionally, each component is cooked separately to preserve its unique flavor and texture. This is optional; if you're in a hurry, it's fine to cook them together. You can use any vegetables you have on hand for this versatile dish, but for a traditional taste, stick with veggies found in Asia (eggplant, zucchini, etc.).
Ingredients:
Marinade:
¼ cup soy sauce
2.5 tablespoons sugar
pinch of black pepper
1 teaspoon sesame oil
1 clove garlic, minced
2 Shitake mushrooms
8 oz. Bella mushrooms
4 oz. Dangmyeon (sweet potato noodles)
1 onion
½ carrot
½ red bell pepper
½ yellow bell pepper
vegetable oil (avoid olive oil, which has its own strong flavor)
1 teaspoon sesame seeds
Combine ingredients for marinade.
1. Prepare mushrooms: Slice both kinds of mushrooms and marinate in sauce while preparing other ingredients.
2. Prepare noodles: In boiling water, cook the noodles for 10 minutes. Strain and coat with a little bit of vegetable oil so they don’t stick together.
3. Prepare vegetables: Slice onion, carrot, and bell peppers. In a pan over medium high heat, cook each vegetable separately, one by one, with vegetable oil for about 5 minutes each. Then set it aside.
4. Squeeze the excess sauce from the mushrooms (reserve the sauce) and cook them for about 3 minutes. Set it aside.
4. Place the noodles in the pan and add the mushroom marinate sauce. Cook the noodle until it becomes golden, about 3 minutes.
5. Then add all the vegetables into the same pan and mix. Sprinkle with a pinch of black pepper and 1 tsp. sesame seeds.
Ingredients:
Marinade:
¼ cup soy sauce
2.5 tablespoons sugar
pinch of black pepper
1 teaspoon sesame oil
1 clove garlic, minced
2 Shitake mushrooms
8 oz. Bella mushrooms
4 oz. Dangmyeon (sweet potato noodles)
1 onion
½ carrot
½ red bell pepper
½ yellow bell pepper
vegetable oil (avoid olive oil, which has its own strong flavor)
1 teaspoon sesame seeds
Combine ingredients for marinade.
1. Prepare mushrooms: Slice both kinds of mushrooms and marinate in sauce while preparing other ingredients.
2. Prepare noodles: In boiling water, cook the noodles for 10 minutes. Strain and coat with a little bit of vegetable oil so they don’t stick together.
3. Prepare vegetables: Slice onion, carrot, and bell peppers. In a pan over medium high heat, cook each vegetable separately, one by one, with vegetable oil for about 5 minutes each. Then set it aside.
4. Squeeze the excess sauce from the mushrooms (reserve the sauce) and cook them for about 3 minutes. Set it aside.
4. Place the noodles in the pan and add the mushroom marinate sauce. Cook the noodle until it becomes golden, about 3 minutes.
5. Then add all the vegetables into the same pan and mix. Sprinkle with a pinch of black pepper and 1 tsp. sesame seeds.
Bulgogi
Bul, "fire" + gogi, "meat" = succulent Korean barbeque. If you have the time, plan ahead and marinate the meat overnight; it's even more delicious! Korean pears (also called Asian pears) look almost like and yellow apple and are juicy and crisp. If you can't find them, you can subsititute another kind of pear or even kiwi.
Ingredients:
Marinade:
1/2 cup Korean pear
¼ cup onion
4 cloves garlic
1 teaspoon ginger
1 pound Beef ribeye
1/4 c. carrot
1 green onion
2 tablespoon soy sauce
2 tablespoon brown sugar
a pinch black pepper
1 tablespoon sesame oil
vegetable oil
1. Thinly slice beef ribeye, about 1/8 inch thickness.
2. Thinly slice carrot. Cut green onion into small pieces.
3. In a food processor, process Korean pear, onion, garlic, and ginger.
3. In a bowl, combine beef with the onion mixture, carrot, and green onion. Add soy sauce, brown sugar, black pepper, and sesame oil. Mix together.
4. Let it marinate for at least couple of hours in the fridge.
5. When it’s ready, cook it in a little vegetable oil on a pan over medium high heat.
Ingredients:
Marinade:
1/2 cup Korean pear
¼ cup onion
4 cloves garlic
1 teaspoon ginger
1 pound Beef ribeye
1/4 c. carrot
1 green onion
2 tablespoon soy sauce
2 tablespoon brown sugar
a pinch black pepper
1 tablespoon sesame oil
vegetable oil
1. Thinly slice beef ribeye, about 1/8 inch thickness.
2. Thinly slice carrot. Cut green onion into small pieces.
3. In a food processor, process Korean pear, onion, garlic, and ginger.
3. In a bowl, combine beef with the onion mixture, carrot, and green onion. Add soy sauce, brown sugar, black pepper, and sesame oil. Mix together.
4. Let it marinate for at least couple of hours in the fridge.
5. When it’s ready, cook it in a little vegetable oil on a pan over medium high heat.