koreancooking

KOREAN COOKING

KOREAN SALADS

A.) BAE SAENG-CHAE - (Pear Salad):

1/2 lb. carrots; 10 green onions; 2 cucumbers; 2 Asian pears;
2 celery stalks; 3 lettuce & 3 cabbage leaves:

DRESSING:

1 tbl. white vinegar; 3 tbls. lemon or lime juice; 1 tbl. sugar;
2 tbls. sesame oil; 2 tbls. toasted sesame seeds; 1 tsp. salt:

1.) Julianne all of the vegetables into fine strips 1 3/4" long.
2.) Combine all of the vegetables with the dressing and sprinkle the top with
the toasted sesame seeds.

B.) KIMCH'I - (Hot Pickled Cabbage Salad)

1 lrg. Bok Choy or Napa cabbage (cut into bite-size pieces);    3 1/2 lbs. daikon
(white raddish);    3 cucumbers, sliced;    2 lrg. onions, sliced;    1 cup salt;
8 tbls. powdered red pepper;    8 1/3 cups of water;    4 whole fresh chili peppers;
1 cup of dried shrimp:

MIXTURE A:

4 cloves minced garlic; 3 tbls. minced fresh ginger; 4 green onions, chopped;
5 tbls. salt; 4 tbls. sugar; 1 cup dried shrimp:

MIXTURE B:

2 tbls. white radish juice, *see note at end of the Kimch'i recipe; 1/2 cup chicken
broth; i tbl. salt.

   1.)   In a lrg. pot, place the cabbage and half of the sliced onions. Pour in 8 1/3 cups of water
and 1 cup of salt. Cover and let soak for 8 hrs.
    2.)   When the cabbage has wilted, place it in a colander to drain, then rinse under cold run-
ning water 2 or 3 times.
    3.)   Mix the shredded white radish with the 8 tbls. of powdered red pepper and let stand for
10 mins.
    4.)   Mix together the other half of the sliced onions, the sliced cucumbers, the white radish
and Mixture A.
    5.)   Place the above mixture between layers of the cabbage, packed tightly into a crock or a
jar and pour in Mixture B. Cover tightly and let stand at room temperature for a week or
longer. The longer it sits, the spicier it becomes. Then store in the refrigerator.

                                     *NOTE: To obtain the white radish juice, grate
                                   the radish, then using your hands, squeeze it through
                                   a fine mesh strainer into a bowl.

C.) SHIGUMCH'I NAMUL - (Spinach Salad):

1 cup water; 2 lbs. fresh or frozen spinach; 4 tsps. soy sauce; 2 tbls. sesame oil; 3 cloves minced
fresh garlic; 2 tbls. toasted sesame seeds:

   1.)   In a lrg. saucepan, bring the water to a boil over high heat. Add the spinach. Cover and reduce the heat to medium. Cook for2 to 3 minutes or until bright green. Drain in a colander.
    2.)   When the spinach has cooled, gently squeeze out any excess water, then cut into 2" len-
gths and place in a lrg. bowl.
    3.)   Add remaining ingredients and mix well. Serve at room temp.
                                                                                                      Serves 8.

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We have left Japan far behind and are
about to land in South Korea, a land of
beautiful people, colorful clothing, and
mouth-watering food.

Once again, I want to wish you happy
cooking and good eating. So, fasten your
apron strings, grab your cooking utensils,
we have just landed.

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