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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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Korean Grilling Recipes

Filed in archive Korean grilling , Korean Recipes on June 4, 2010

Korean Grilling Recipes
Photo Credit
The secret of Korean grilling is in the marinades. Korean grill marinades are lighter and healthier, containing less salt and sugar. Beef or pork is often the meat of choice for grilling, sliced into thin bite-size pieces.

Take note also that Korean grilling is served with healthy "banchan" (side dishes) like kimchi or a kicky salad of shaved radish.

For some classic Korean grill recipes, read on (found via):

GRILLED BEEF SHORT RIBS (GALBI)

Way to grill: Direct high heat, 450 to 550 F

Ingredients

1 Asian pear (baseball size), peeled, cored, and roughly chopped
3 scallions, trimmed and roughly chopped
6 large garlic cloves
2 cups water
Three-fourths cup soy sauce
One-third cup granulated sugar
One-fourth cup rice vinegar
12 flanken-style beef ribs, about 4 pounds total and one-half inch thick
2 tablespoons toasted sesame seeds

Cooking Directions

In bowl of food processor, finely chop pear, scallions and garlic. Add water, soy sauce, sugar and vinegar. Process until well combined. Put ribs in large bowl and pour in marinade. Mix well to coat evenly. Cover and refrigerate 2 to 4 hours.

Prepare grill for direct cooking over high heat.

Brush cooking grates clean. One at a time, lift ribs and let liquid and solid bits fall back into bowl. Discard marinade. Grill ribs over direct high heat, with lid open, until nicely charred on both sides and cooked to medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from grill and sprinkle with sesame seeds. Serves 4 to 6.

BARBECUED PORK SPARERIBS WITH KOREAN CHILI PASTE

Ingredients

1 rack pork spareribs
Salt and freshly ground black pepper
3 tablespoons oil
1 cup ketchup
One-half cup gochujang (Korean red chili paste)
2 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons soy sauce

Cooking Directions

Preheat oven to 400 F. Season spareribs with salt and pepper, then rub with oil. Place on hot grill and mark both sides. Remove, cut into individual ribs, then toss in container with remaining ingredients.

Place ribs in baking dish in 1 layer and cover with foil. Bake 35 minutes, then remove foil and bake 15 minutes more, until well glazed. Serves 3 to 4.

Read more of Korean Grilling Recipes

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Kimchi: Korea's Best Known Food

Filed in archive Kimchi , Korean Recipes on May 20, 2010

Kimchi: Korea's Best Known Food
© isaac'licious
A Korean menu wouldn't be complete without kimchi. What is kimchi exactly, you might ask?

Kimchi is a traditional Korean fermented dish made of vegetables with various seasonings. It is most commonly made with napa cabbage, radish, green onion, chive and cucumber. In Korean cuisine, kimchi is the most common side dish.

In Seoul, the Kimchi Field Museum has documented 187 historic and current varieties of kimchi. Koreans serve kimchi at almost every meal and very few Koreans can last more than a few days before craving for kimchi.

Here's a simple Korean kimchi recipe (found via):

Ingredients:

1 large Chinese cabbage
1/2 cup Sea salt
1/2 teaspoon Cayenne pepper
5 Spring onions, finely chopped
2 cloves Garlic, finely chopped
5 cm Fresh ginger, grated
3 teaspoons Chopped fresh chili
1 tablespoon Caster sugar
2 1/2 cups Cold water

Instructions:

1. Cut the cabbage in half, then into large bite-sized pieces.
2. Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer.
3. Cover with a dinner plate that will fit as snugly as possible over the top of the cabbage.
4. Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.
5. Remove the weights and plate, pour off any liquid, then rinse the cabbage well under cold running water.
6. Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onion, garlic, ginger, chili and sugar.
7. Mix well to combine before spooning the cabbage into a large sterilized jar.
8. Pour the water over the top and seal with a tight-fitting lid. Refrigerate for 3 to 4 days before eating.

Kim Chi is served as a side dish to many Korean main meals and with steamed rice. For an authentic flavor, use 3 tablespoons of chili. Also, bottled chopped chili can be used instead of fresh chili.

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Bibimbap on the Streets

Filed in archive Blogs on April 26, 2010

Bibimbap on the Streets
© Loozrboy

If you live and work in the New Haven, Connecticut area and have a taste for Korean cooking or any other type of international cuisine then you have to check out the huge selection of ethnic choices offered on Cedar Street across from Yale New Haven Hospital.

This place is chock full of delicious delicacies from all over the world, all served from traditional hot dog cart like street vendors. The gathering of so many different types of food in one place is practically unheard of. American food is actually the minority in this hot spot.

What's even better is that the meals are outrageously cheap. You can feed yourself and a friend on a huge helping of your favorite Korean dish for less than $10.00. Why not indulge in some bibimbap when you can get it for the same price a lousy burger and fries combo would cost you anywhere else?

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