Posts Tagged ‘Korean cuisine’

Mung Bean Pancakes

Tuesday, April 30th, 2013

Mung bean pancake.

My friend made mung bean pancakes for our Korean Barbeque C & C dinner. The picture doesn’t do them justice; they were moist and very tasty! She also made kimchi, a staple in the Korean diet. A friend of mine who was born in Korea said it was better than hers! Her notations are in blue.

14oz nok doo (mung beans)  These should be dried mung beans, split and hulled or peeled.  Available in asian food stores.  I used whole dried mung beans with their green skin still on them.
1 medium onion, sliced thin
1 carrot, shredded or julienned
4 scallions, sliced in diagonal
1/4 lb beef, sliced very thin   I might try ground pork next time, although the beef was good, too.
1.2 cup bean sprouts – blanched, drained and chopped coarsely
1/2 cup kimchi – although I made my own homemade kimchi as a learning experience, I would definitely used store-bought next time!! It was a lot of work.
2 Tbsp salt
Soak mung beans in water for 3 hours.  Drain and rinse.  Puree in food processor with some water til a spreadable paste.  (I found that the pancakes need something to bind them.  I’ve seen recipes with 2 eggs and a little flour added, and others with 6 Tbsp of glutinous/sweet rice soaked and ground with the beans.  These would be good ideas as I had trouble with the pancakes falling apart.)

In a large bowl, mix the vegetables, meat, bean paste and salt.  In a non-stick pan with some vegetable oil, spread a 3-4 inch circle of past and cook until brown, turning once.  These took a LONG time to cook.  I ended up using my 2-sided frittata pan from Williams-Sonoma to cook an 8-inch diameter pancake and flip it.  These took about 12 minutes a side, or 24 minutes each.  You should get about 6 8-inch pancakes from the above recipe.

I made up a serving/dipping sauce mixed from these ingredients based on taste:  soy sauce, rice vinegar, mirin, sesame oil, lime juice, red pepper flakes.

The kimchi recipe is here:  http://www.epicurious.com/recipes/food/views/Traditional-Napa-Cabbage-Kimchi-233839
I used Korean chile paste, not powder, but, otherwise, I followed this recipe closely.

Delicious Korean Barbeque

Saturday, February 16th, 2013

A scrumptious plate of Korean fare.


The spirit of the Culture and Cuisine Club was in evident at the recent dinner.
"Yukgejang"
Hot and Spicy Beef Soup  

Ingredients:
1.25 lbs  of Skirt Steak
4-tsp of sesame oil
4-tbsp of chili powder
2 garlic clove finely chopped
2-tbsp of vegetable oil
1 cup of bean sprouts
2 leeks sliced
2 scallion sliced
1- 1 oz  package of Phillips Mushroom Farms dried mixed mushrooms
4-tbsp Asian/Thai Sweet Chili Sauce

1.  Place skirt steak in a medium pot and cover with water.  Bring the water to
a boil, cover, and let simmer for 30-45 minutes until tender.  Skim the surface
of any fat.

2. Remove steak for the pan and strain the stock into a large bowl.  Place the
dried mushrooms into the stock and let reconstitute.  This added more mushroom
flavor to the stock...

3.  Cut the beef into thin strips and place in a bowl.  Add the sesame oil,
chili powder and chopped garlic and proceed to coat the meat.

4.  Heat the vegetable oil in a large pan and add the meat with the bean
sprouts, leek and spring onions.  Stir-fry for 2 minutes.  Strain the stock into
the pan, collecting the mushrooms and the place the mushrooms to the side in a
bowl.  Bring the contents of the pan to a boil, cover and simmer for about 30
minutes or so until tender.

5.  Add the mushrooms and cook for another 2 minutes.  Add the Sweet Chili sauce
to taste and serve.
Prepared by our host, the original recipe is from "The Korean Kitchen."
The adjustments made by the cook are included in the above recipe.

Cocktail: The King of Seoul

Monday, February 4th, 2013

The King of Seoul

The tradition of a yummy cocktail is one of my favorite things about a Culture and Cuisine Club dinner. At our latest celebration, our host invented a fabulous cocktail he aptly named “The King of Seoul” in honor of Korean cuisine. Delicious!




Fill Scotch Tumbler with ice
1 oz of King's Ginger
1 oz  of Sake or Soju
1/2 oz of Pomegranate Juice
Top off with Tonic Water
add one slice of lime
add 3 Pomegranate seeds
Enjoy!