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.
Posts Tagged ‘Korean cuisine’
The spirit of the Culture and Cuisine Club was in evident at the recent dinner.
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.
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