CAT | Korean
Kim Chi (Korean)
6 pounds Chinese cabbage (bok choy)
3 tablespoons salt
2 cups sliced scallions
2 cloves garlic, minced
3/4 teaspoon dried, ground chile pepper
1 tablespoon ginger
Shred cabbage into 1-inch wide strips.
Mix with half the salt
and let stand for 30 minutes.
Wash and drain.
Add remaining salt
and other ingredients.
Pack into a crock or glass jar.
Add enough
cold water to cover vegetables.
Cover and refrigerate for 5
days.
Korean Barbecued Beef (Bulkokee)
1 pound beef boneless top loin or sirloin steak
1/4 cup soy sauce
3 tablespoons granulated sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
3 scallions, finely chopped
2 cloves garlic, chopped
Trim fat from beef; cut beef diagonally across grain into
1/8-inch slices.
Mix remaining ingredients; stir in beef until well
coated.
Cover and refrigerate 30 minutes.
Drain beef; stir-fry in
10-inch skillet or wok over medium heat until light brown, 2 to 3
minutes.
Serve beef with hot cooked rice.
Yields 4 servings.
Korean Braised Short Ribs
Serve this with cooked cellophane noodles, dipped into the
cooking sauce.
4 pounds beef short ribs, cut into pieces
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons ground sesame seed*
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon pepper
Trim fat from beef ribs; place beef in shallow non-reactive
dish.
Mix remaining ingredients; pour over beef.
Cover and
refrigerate, turning occasionally, 24 hours.
Drain beef, reserving marinade.
Cook beef in 4-quart Dutch oven
over medium heat until brown; drain.
Pour marinade over beef.
Cover
and bake at 350 degrees F until tender, about 2 hours.
Yields 4 to 6 servings.
* Ground sesame seed is available in Oriental food specialty
stores and some supermarkets.
Whole sesame seed can be ground in
the blender: 1 tablespoon whole sesame seed yields 2 tablespoons
ground sesame seed.
Korean Pickled Vegetables (Kimchee)
1 cup 1/4-inch slices carrot
1 cup 1-inch pieces bok choy
1 cup cauliflower florets
2 teaspoons salt
3 scallions (with tops), minced
1 thin slice ginger root, minced
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
Sprinkle carrot, bok choy and cauliflower florets with 2
teaspoons salt; toss.
Let stand 20 minutes; rinse with cold water
and drain.
Toss drained vegetables with remaining ingredients.
Cover tightly and refrigerate at least 48 hours but no longer than
4 days.
Yields 3 or 4 servings.
Dipping Sauce for Spring Rolls (Korean)
This is a sauce served in many Korean restaurants with scallion
pancakes.
But it works equally well for any kind of egg or spring
roll, and best of all if you serve the spring rolls on top of some
baby lettuce:
3 tablespoons seasoned rice wine vinegar
3 tablespoons light soy sauce
1 clove garlic, mashed
1 teaspoon cayenne pepper, ground
Mix it up.
Dip and drizzle.
It’s spicy! If you want it less so,
decrease the amount of cayenne pepper.