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Best Korean Cooking Only At Your Mother-In-Law!

Filed in archive News on July 22, 2010

Best Korean Cooking Only At Your Mother-In-Law!
© avlxyz

Brooklyn's fine dining has just gotten better with the popular cafe called 'At Your Mother-In-Law'. New York Times recent went out to Brooklyn to investigate why this cafe has been rated one of the best Korean restaurants in the area.

At Your Mother-In-Law serve up the most unique and rich tasting meals influenced by Korean cooking. Althugh half the menu consists of salads, majority of them will be stuffed with lots of common vegetables that are served with Korean cuisines and of course, with Korean BBQ meat.

Having just one dish may not fill you up, but the low prices means that you have the opportunity to try a range of dishes to really get a taste of the quality of At Your Mother-In-Law.

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Korean Recipe: Grilled Flank Steak With Kimchi-Style Coleslaw

Filed in archive Kimchi , Korean Recipes on July 5, 2010

Korean Recipe: Grilled Flank Steak With Kimchi-Style Coleslaw
Grilled Flank Steak with Kimchi-Style Coleslaw
Here's a great idea for a summer dish with a touch of Korea: Grilled Flank Steak With Kimchi-Style Coleslaw (found via).

Ingredients

1 small head Napa or Savoy cabbage, about 1 1/2 pounds
Coarse salt
3 spring onions or 6 large scallions, trimmed and chopped
3 cloves garlic, minced, or to taste
1 tablespoon co chu karo or crushed red pepper flakes, or to taste
1 tablespoon peeled and minced ginger
3 tablespoons fish sauce or soy sauce
2 tablespoons rice wine or other vinegar
1 flank steak, about 1 1/2 pounds
Ground black pepper

Method

1. Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.

2. Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.

3. Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with dressing. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Spoon a little dressing over steak, and serve.

Makes 4 servings.

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Korean Kimchee By ChefMD

Filed in archive Kimchi , Korean Recipes on June 15, 2010

Korean Kimchee By ChefMD
Korean Kimchee by ChefMD
Here's another Korean recipe from ChefMD: Korean Kimchee. As the kimchee ferments, natural beneficial enzymes are produced that help improve digestion and absorption.

Ingredients:

1 large head Chinese cabbage (Napa), 2 to 2½ pounds
1/3 cup coarse sea salt or kosher salt
4 green onions, sliced
1 cup slivered daikon
2 tablespoons rice vinegar
2 teaspoons each: crushed red chili pepper flakes, ground ginger and sugar
4 cloves garlic, minced

Preparation:

Cut cabbage crosswise into1½-inch thick slices. Lay slices down; cut crosswise into1½-inch slices (creating1½-inch squares of cabbage). Combine cabbage and salt in a large bowl, tossing well. Cover; let stand 3 to 4 hours or until cabbage wilts. Transfer to a colander; rinse well with cold water. Drain and repeat rinsing once to remove all excess salt. Transfer cabbage to a clean dish towel; roll up and press to absorb excess moisture. Transfer cabbage to a large bowl; add remaining ingredients and toss well.* Pack mixture into a clean glass jars with tight fitting lids (washed spaghetti sauce jars work well). Store in cool dark place for two to three days. Refrigerate up to two weeks.

*At this point, some of the kimchee may be used as a fresh condiment to serve right away before fermenting the rest.

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The Mystery In Korean Cooking

Filed in archive Kimchi , Korean Recipes on June 11, 2010

The Mystery in Korean cooking
© avlxyz
Spicy Noodle soup or Sujebj is a popular korean cooking recipes.

Following is famous preparation of korean cooking with some basic stock, a few veggies, and a jar of pre-made Kimchi.

One of my favorite winter meals goes as follows:

1. Bring 2 cups of medium grain rice to a boil with 3 cups of water.

2. While you are cooking the rice, heat 2 T cooking oil in a large enamel-covered dutch oven.

3. Quickly brown your choice of main ingredient; pork, chicken, beef, or tofu will work just fine. Thinly sliced pork or 1/2 inch tofu cubes would be your favorite one.

4. When your main ingredient becomes brownish, put in 1-2 cups of stock (chicken, beef, or veggie depending on your taste).

5. Cook for 10 minutes before adding an entire jar of pre-made Kimchi to the pot along with some green onions.

6. Cook for an additional 5-10 minutes for a good finish.

7. To serve, take an ice cream scooper and place a large ball of sticky rice in the center of a bowl. Ladle the Kimchi soup over the rice and enjoy.

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ChefMD's Seoul-Spiked Meatless Stew

Filed in archive Korean Recipes on June 8, 2010

ChefMD's Seoul-Spiked Meatless Stew
Meatless Stew by ChefMD
Here's a Korean recipe from by favorite ChefMD: Korean Tofu Stew

Ingredients:

2 teaspoons extra virgin olive oil
1 large onion, chopped
12 garlic cloves, peeled
3 cups vegetable broth or stock
1 cup bottled kimchee or fermented kimchee (see recipe below)
10 ounces extra firm tofu, cut into ¾-inch cubes*
1 tablespoon reduced sodium gluten-free tamari

*Check the package to make sure the tofu is gluten free (not processed on machines that process wheat).

Preparation:

Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic cloves; sauté 1 minute. Stir in broth and kimchee; bring to a boil over high heat. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender. Stir in tofu and tamari; simmer 5 minutes.

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