A rugged land of mountains, forests, and jagged coastline has produced an equally robust, and delicious, cuisine.
Many factors have contributed to the evolution of Korean cooking over the centuries, and the most important of these are the geography and climate, the importance of medicinal vegetables and herbs, and the various influences that have presented themselves throughout the history of this Land of Morning Calm.
Mountains’ Forests, and Seas
The Korean peninsula juts out like a spur from the Asian mainland, just below Manchuria in northeastern China, and eastern Siberia. To the west lies the Yellow Sea and China; to the east the East Sea and Japan. Scattered off the jagged coastline are some 3,000 islands. But apart from the encircling sea, Korea is a land of mountains. Only 20 percent of the country consists of arable land, and of this a large proportion is represented by the rice-growing Honam plain in southwest Korea.
Korea is also rich in forests with mountain parks full of juniper, bamboo, willow, red maples, and flowering fruit and nut trees such as apricot, pear, peach, plum, cherry, persimmon, chestnut, walnut, ginkgo, and pine nut. Korea has four distinct seasons: spring and autumn are temperate, winter and summer verge on the extremes. Winter is particularly cold, with temperatures dropping to 24°F (-15°C) or less, and it often lasts from November until late March. This climate, in combination with the mountainous interior, has given Koreans an appetite for hearty, stimulating food, which helps to keep out the cold and produce energy—meat, soup, chilies, garlic, ginseng, and many medicinal vegetables, berries, and nuts. At the same time, the four seasons have guaranteed the Koreans a steady flow of seasonal produce. The lowland fields provide excellent grains and vegetables, while the uplands grow wild and cultivated mushrooms, roots, and greens.
The surrounding seas produce a host of fish, seafood, seaweed, and crustaceans. However, it is the sense of food as medicine and long-term protection that has governed the evolution of the Korean diet. Even raw fish sashimi is given extra vitality by being seasoned with red chili. Most meals are served with a gruel or a soup, as well as the ubiquitous, fortifying kimchi and a range of vegetarian side dishes collectively known as namul, which are delicately seasoned with soy, sesame, and garlic.
Medicinal Foods
Koreans often look to herbal remedies for illnesses, the result of their grounding in Chinese medical belief about the yin-yang balance of the body and the warming-cooling properties of certain foods. The most common medicinal foods used in cooking are dried persimmon, jujube (red dates), pine seeds, chestnut, ginkgo, tangerine, and ginseng. The sapodin in garlic, which Koreans often eat raw wrapped in a lettuce leaf round barbecued meat, is said to cleanse the blood and aid digestion. Chicken and pork are considered the first steps to obesity, so are largely avoided. Nuts are supposed to be good for pregnancy as well as the skin; jujube and bellflower root for coughs and colds; raw potato juice for an upset stomach; while dried pollack with bean sprouts and tofu is said to be good for hangovers.
In the past, close to the forests and mountain streams, Buddhist monks studied the scriptures; they also developed a “mountain cuisine” that has become the foundation of Korean cooking today. For example, meat, which is forbidden to the Buddhist monk, and anything that is strong smelling, such as garlic and green onion, did not feature in temple cuisine. While modern Korean Buddhism is not so rigid about garlic, this cuisine has retained its traditional dependence on roots, grasses, and herbs. Other stalwarts of the Korean table originate from the mountains, too, such as vegetable pancakes or jeon, which are usually filled with lentils or leeks and are sometimes fashioned in the shape of a flower.
Kimchi, Spices, and Ginseng
Even today it is virtually impossible to find a Korean house, apartment, or monastery without rows of big, black enameled kimchi pots on the porch or balcony, or, in the snowy months, beneath the earth. Kimchi can be preserved for a long time. Its hot and spicy taste stimulates the appetite, and it is nutritious, providing vitamins, lactic acid, and minerals otherwise lacking in the winter diet. The introduction of chili into the pickling process of vegetables in the 17th century, a process that dates back a thousand years or more, was an important innovation in Korean food culture. Using chilies in combination with vegetables and fish resulted in a unique method of food preservation and led to the adoption of kimchi as a Korean staple. Red chili and garlic are the mainstays of the basic kimchi formula, which calls for heads of fresh cabbage to be cut open, salted, placed in brine with lots of red chili and garlic and set to ferment. In summer, when fermentation is rapid, kimchi is made fresh every day. In winter, the big kimchi pots are packed in straw and buried in the earth to prevent freezing, then left to ferment for months. There are literally hundreds of kimchi types.
Wrapped kimchi (bossam kimchi), comprising seafood such as octopus, shrimp, and oyster; white cabbage kimchi (baek kimchi), mainly made in the south and containing pickled fish, and sometimes eaten with noodles in winter; stuffed cucumber kimchi (oisobaegi), made with cucumbers stuffed with seasonings; hot radish kimchi (kkaktugi), made with Korean white radishes cut into small cubes, seasoned and fermented; “bachelor，，radish kimchi (chonggak kimchi), made with small salted white radishes and anchovies; and sliced radish and cabbage kimchi (nabak kimchi), with small pieces of white radish or cabbage pickled in seasoned brine, mixed with whole green or red chilies, and served chilled.
There are also many fermented pastes and sauces for dipping, called chang. Every restaurant and home has its own formula for making chang. Based on a fermented mash of soybeans, the three most common varieties are kan chang (dark and liquid), daen chang (thick and pungent), and gochu chang (fiery and hot).
Ginseng (insam) is also a staple of the Korean diet; it is also one of Korea's most universally recognized symbols. The roots are grown in long, neat rows protected from the elements by thatched shelters. After harvesting, they are washed, peeled, and dried, then sorted according to age and quality into white ginseng types. Red ginseng, which is regarded by Koreans as the very best, is steamed before being dried in the sun, which is believed to increase its medicinal powers. Koreans consume an enormous amount of ginseng—as root, pills, capsules, candies, chewing gum, cigarettes, tonics, and beauty products. Ginseng tea (insam-cha) is a national drink, and is available in tea shops everywhere. Perhaps the most famous ginseng dish is ginseng chicken soup (samgyetang). The chicken is stuffed with ginseng, jujube, sticky rice, and garlic, then stewed. The result is a sweet, tender, flavorsome dish that is sublimely cooling on hot summer days.
Table Settings and Etiquette
Korean table settings are classified into 3-cheop, 5-cheop, 7-cheop, 9-cheop, and 12-cheop, according to the number of side dishes served at a meal. For an everyday Korean meal, the average family takes about four side dishes, along with rice—traditionally the center of all table arrangements—soup, and kimchi. The main meals include breakfast, which is the most fortifying meal of the day, a lighter lunch (called jeomsin, which means “to lighten the heart"), and a not-too-heavy dinner.
The basic bansang setting includes seven side dishes with boiled rice, soup, three seasoning sauces—such as red chili paste, kimchi, and hot radish kimchi—and two heavier soups, such as hot pollack or rib stew. These soups are considered an accompaniment to the meal and not a starter. Except for the individual bowl of rice and soup, the dishes are shared. Rice, soup, and stews are eaten with spoons, and the rather dry side dishes are eaten with metal chopsticks, but spoon and chopsticks are not used at the same time. Bowls and plates are also not raised from the table.
The Korean barbecue is well-known throughout the world and in Korea it is a popular way of cooking beef in restaurants and in street stalls. At home, families usually use a table-top grill on which to cook bulgogi and galbi ribs.
The ceremonial aspect of Korean dining has been greatly influenced by Confucianism and the royal court. There are abundant archives of royal dishes in Korea, and some of them can still be experienced in their entirety. For example, gujeolpan (nine-sectioned royal platter) is served in an octagonal lacquered platter with nine compartments. Delicate pancakes are placed in the center, surrounded by eight other treasures to be carefully interwoven into the pancakes. Another royal delicacy is shinseolo, which comes in a brass pot with a chimney.
Many families also own a special pot used in steamboat or fire-kettle meals. This unusual vessel has a central chimney surrounded by a moat which is filled with morsels of food and kept in the fridge until ready to eat. An hour or more before mealtime, coals are lit in an outside barbecue so that when the vessel is removed from the fridge and placed at the dining area, the glowing red coals can be inserted into the chimney. A hot broth is poured into the moat and is kept hot by the chimney. Diners are then able to select food items from the hot broth—this is a delicious and very social way of dining!
THE ESSENTIAL FLAVORS OF KOREAN COOKING
Ingredients common to the Koeran pantry include Korean chili in its many guises: fresh red chili is used in the preparation of kimchi, chili flakes, chili powder, and chili threads are all made from dried red chilies and are used as garnishing items and to add heat to a dish. Chili paste is available from Korean stores. Korean medium grain rice would be ideal but Japanese rice is an acceptable substitute (do not use long or short grain rice.) If you are not making your own kimchi, then keep a steady supply on hand for every meal.
Classic Chinese (Napa) Cabbage Kimchi
Kimchi—a fermented vegetable condiment—is served with every Korean meal. This classic kimchi is made with Chinese cabbage, chives, daikon radish and leek, and is seasoned with chili, garlic and ginger. For a sour kimchi, cover and store in a cool place for 1-2 days to ferment, then keep refrigerated for up to 3 months. Kimchi can also be eaten fresh.
1 large Chinese or Napa cabbage
¾ cup (210 g) sea salt, coarse salt or pickling salt
8 cups (2 liters) water Kimchi Spice Mixture
4 tablespoons glutinous rice flour
1½ cups (375 ml) water
3 tablespoons crushed garlic
½ in (2 cm) ginger, crushed
4 tablespoons fish sauce
8-10 tablespoons ground red pepper
½ tablespoon sugar
8 oz (250 g) daikon radish (about 4in/10 cm), sliced into strips
1½ cups (90 g) Chinese chives, sliced into lengths
½ leek, thinly sliced diagonally
Rinse the cabbage, remove two outer leaves and set aside. Halve the rest of the cabbage lengthwise. Rub ¼ cup of the sea salt between all the leaves and place the cabbage in a large plastic tub or container. Add the remaining salt and the water. Place a big plate on top of the cabbage to weigh it down and keep the cabbage immersed in the brine. Soak for 4 to 6 hours or more, until the stems soften and bend without breaking.
To make the Kimchi Spice Mixture, first make a glutinous rice flour paste by heating the flour and the water in a small saucepan. Stir constantly until it thickens, about 4 minutes, then set aside to cool. Once it has cooled, combine with the garlic, ginger, fish sauce, red pepper and sugar in a large bowl and mix well. Add the daikon, chives and leek, mix gently and set aside.
After the cabbage has finished soaking, rinse the leaves thoroughly under running water. Fill a container with water and shake the two halves of the cabbage backwards and forwards vigorously to remove the salt. Squeeze the cabbage firmly to remove excess water and set aside to drain.
Rub the Kimchi Spice Mixture all over the cabbage and in between leaves. Press the leaves together and place into a large airtight container. Top with the reserved outer leaves and cover. Leave to stand unrefrigerated overnight, then refrigerate.
To make fresh kimchi, first cut the cabbage into bite-sized pieces, then sprinkle the sea salt and soak in the water for 2 hours and continue with the recipe. Never use a reactive metal to store kimchi; use porcelain, stainless steel or sturdy plastic.
Seafood Pancakes
Pancakes are very popular in Korea. As seafood is widely available in most parts of the country, pancakes made with oysters, fish or mixed seafood are often found. Plenty of green onions add extra flavor to this version.
1/3 cup (40 g) glutinous rice flour
1/3 cup (40 g) rice flour
1/3 cup (50 g) flour
1 large egg, lightly beaten
1 teaspoon salt
½ teaspoon ground white pepper
¾ cup (185 ml) water
8 teaspoons oil
12-16 green onions (scallions), cut into lengths, or length of the skillet
½ cup (100 g) fresh oysters, rinsed and drained or
¾ cup (150 g) mixed seafood—fish, clams, shrimp and squid—cut into small pieces
1 red finger-length chili, deseeded and sliced into long, thin strips
Garlic Soy Dip
3 tablespoons soy sauce
½-1 tablespoon rice vinegar
1 teaspoon minced garlic
½ teaspoon sesame oil
1 teaspoon toasted sesame seeds
¼ teaspoon ground black pepper
Mix all the Garlic Soy Dip ingredients in a bowl. Set aside.
Combine the flours, egg, salt and pepper in a mixing bowl, gradually stirring in the water to make a smooth, thin batter. Keep 4 tablespoons of the batter aside, divide the rest into 4 portions.
Heat 2 teaspoons of the oil in a skillet (diameter of 6 in/15 cm). When the oil is moderately hot, add 1 portion of the batter and spread it over the base of the skillet to make a thin pancake.
Lay the green onion sections in neat rows on the batter, then scatter the oysters and sliced chili on top. Drizzle 1 tablespoon of the reserved batter over the green onions and oysters to secure to the pancake. Cook for 2 to 3 minutes over medium heat until the pancake is golden brown underneath and the top starts to set. Turn the pancake over and cook for another minute. Repeat with the remaining portions of batter to make 4 pancakes. Serve hot with little bowls of the Garlic Soy Dip.
Tofu with Spicy Sauce
A deliciously simple way of serving tofu. A light side dish, perfect on a hot summer night.
1 lb (500 g) silken or soft tofu, chilled and cut into 4 pieces
1 green onion (scallion), minced
½ red finger-length chili, deseeded and minced
Spicy Sesame Sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, finely minced
½ red finger-length chili, minced
1 teaspoon ground red pepper
1 teaspoon water
2 teaspoons toasted sesame seeds, crushed
2 green onions (scallions), minced
To make the Spicy Sesame Sauce, combine all the ingredients, mix well and set aside.
Place the 4 pieces of tofu into individual serving bowls, or into one large bowl if using a whole piece of tofu. Drizzle the Spicy Sesame Sauce over the tofu and garnish with the green onion and chili. Serve as an appetizer or as a side dish with steaming hot rice.
Spicy Beef Soup
1 lb (500 g) beef flank or shin beef, halved
6 cups (1½ liters) water
1 portion Prepared Bracken (see recipe below) or
3 cups (150 g) chopped spinach, blanched in boiling water to soften
2 cups (100 g) bean sprouts
2 leeks, halved lengthwise and cut into lengths
2 eggs, lightly beaten
Seasoning
1 tablespoon soy sauce
½ teaspoons crushed garlic
4 teaspoons ground red pepper
1½ teaspoons chili bean paste(gochujang)
1 teaspoon sesame oil
½ teaspoon sugar
½ teaspoon salt Prepared Bracken
1½ cups (20 g) dried bracken Pinch of salt
1 teaspoon soy sauce
1 teaspoon garlic, finely diced
1 teaspoon oil
¼ cup (60 ml) water
½ teaspoon sesame oil
To make the Prepared Bracken, first rinse the dried bracken and soak in water overnight. Alternatively, dried bracken can be rinsed and boiled in water for 30 to 40 minutes to soften. Drain and season with the salt, soy sauce, garlic and oil. Mix well. Heat a small skillet and stir-fry the seasoned bracken for 2 minutes. Add the water and stir-fry on medium heat until dry, about 3 minutes. Remove the bracken from the heat. Drizzle the sesame oil and mix well.
Combine all the ingredients for the Seasoning and set aside.
Place the beef and water in a pot and bring to a boil. Cover, then reduce the heat and simmer for about 1½ hours until the beef is tender. Remove the beef from the pot, to cool and thinly sliced.
Bring the beef broth to a boil, then cover and simmer over low heat.
If using spinach instead of bracken, mix the softened spinach with ½ teaspoon soy sauce and 1 teaspoon peeled and crushed garlic, mix well and set aside.
Combine the Seasoning with the bracken and shredded beef. Add the beef, bracken, bean sprouts and leeks to the simmering broth and allow to heat through, about 5 minutes. Just before serving, pour the beaten eggs slowly into the soup, stirring gently at the same time. Remove from the heat immediately and serve with bowls of steaming hot rice.
Classic Kimchi Stew with Beef and Tofu
The liberal amount of ground red pepper in this satisfying soup is excellent for clearing the nasal passages, and is regarded by many as a remedy for the symptoms of the common cold in Korea. Eaten with steamed rice, it's a meal on its own. The stew is usually served in a cast iron, clay or stoneware pot which can be placed over direct heat.
2 teaspoons oil
8 oz (250 g) beef sirloin, thinly sliced or boneless pork ribs, sliced
½ large onion, thinly sliced
1-2 teaspoons minced garlic
2 cups (350 g) sliced kimchi and
¾ cup (185 ml) kimchi juice
3½ cups (875 ml) beef stock 8 oz (250 g) firm tofu, thickly sliced
2-4 teaspoons ground red pepper
1 tablespoon soy sauce
1-2 teaspoons sugar
1 leek, sliced diagonally
2 green onions (scallions), sectioned
1 red finger-length chili, sliced
Heat the oil in a pot and stir-fry the beef until it changes color. Add the onion, garlic, kimchi and stir-fry for 2 to 3 minutes. Add the beef stock and bring to a boil, then reduce the heat and simmer for another minute.
Add the kimchi juice, tofu, red pepper, soy sauce, sugar and leek. Return the soup to a boil and cook for 2 minutes, then sprinkle the green onions and sliced chili. Serve hot.
Seafood Hotpot
2 lbs (1 kg) fresh crabs/crab claws
20 clams, soaked in lightly salted water for
20 minutes, and scrubbed with a brush
2 tablespoons soybean paste deonjang
1 tablespoon chili bean paste (gochujang)
7 cups (1¾ liters) water
7 oz (200 g) daikon radish (about 3 in/8 cm), halved lengthwise and quartered
1 tablespoon soy sauce
2 slices ginger, minced
1 tablespoon ground red pepper
1 tablespoon minced garlic
1½ teaspoons salt
1-2 red or green finger-length chilies, deseeded and sliced
1 small leek, white part only, thinly sliced
2 bunches chrysanthemum greens (tung ho) or Chinese celery leaves, sliced
Clean and quarter the crabs. Crack open the crab claws to allow the flavors to penetrate.
Mix the soybean and chili bean paste with 1 cup (250 ml) water, then mash and strain into a large pot. Add the remaining water to the pot and simmer over medium high heat for 5 minutes. Add the daikon, crab, soy sauce and ginger to the boiling stock, and simmer for 7-10 minutes on medium high heat.
Add the red pepper, garlic, salt and clams, stir and simmer for 3 more minutes, until the clams are opened.
Add the chilies, leek and chrysanthemum greens or Chinese celery leaves, and leave to cook for another minute. Remove from the heat and serve with rice and pan-fried sweet green chili or other fried foods.
Substitute fresh crabs with precooked crab claws or jumbo shrimp. If using, add this into the pot during the last 3 minutes of cooking.
Ginseng Chicken Soup
2 spring chickens (about 1 lb/500 g each), or
1 large chicken (3 lbs/ 1½ kgs)
2 pieces finger-thick fresh ginseng roots, washed or
3 tablespoons dried ginseng shavings or
4 tablespoons dried ginseng roots and tails
1teaspoon salt
¼ teaspoon ground white pepper
2 dried red dates
2 thin slices ginger 8 cloves garlic, peeled and left whole
1 leek, green part only, or green onions (scallions) sliced diagonally, to garnish
Stuffing
½ cup (100 g) uncooked glutinous rice, soaked in boiling water for 30 minutes, then drained
4 dried red dates
4 chestnuts (optional)
½ teaspoon saltSalt and Pepper Dip
1 tablespoon salt
1 teaspoon ground black pepper
Combine the ingredients for the Stuffing and mix well. Divide into two portions and set aside.
Combine the Salt and Pepper Dip ingredients. Set aside.
Rinse the chickens inside and out, then pat dry with paper towels. Stuff the chickens with the Stuffing, but do not pack the mixture too tightly as it will swell during cooking. Close the cavity of the chicken by threading a skewer in and out of the flap.
Place the chickens in a pot large enough to hold them, then add enough water to cover. Add the ginseng, salt, pepper, dried red dates, ginger and garlic, and bring to a boil. Cover, then reduce the heat and simmer gently. Turn the chicken and continue to cook until the chicken is very tender and the flesh is almost falling off the bone; about another 40 to 50 minutes for 2 spring chickens or 1 hour for a large chicken.
To serve, remove the chicken from the pot and cut into halves or quarters. Return the chicken to the soup and serve in bowls. If preferred, serve the soup in small bowls and the chicken on a separate platter and garnish with the leek. Serve with the Salt and Pepper Dip, and bowls of kimchi on the side.
Barbecued Beef
Beef Bulgogi
Traditional bulgogi is made by cooking very thin strips of marinated beef over a charcoal fire using a special domed griddle with holes. These days, it is more likely to be cooked on a tabletop gas grill or in a cast iron skillet in the kitchen. If possible, barbecue the beef over wood or charcoal to get that good old-fashioned flavor. Thanks to the excellent marinade, the meat will still taste good when cooked in a skillet or frying pan.
1 ½ lbs (750 g) sirloin or rib eye beef, thinly sliced
1 onion, sliced
1 leek, diagonally sliced into very thin strips
8 fresh shiitake mushrooms, stems discarded and caps sliced (optional) Toasted sesame seeds, to garnish
Bulgogi Marinade
1½-2 tablespoons minced garlic,
4-5 tablespoons soy sauce
2 tablespoons soft brown sugar
2 tablespoons corn or sugar syrup
½ teaspoon ground black pepper
2 tablespoons rice wine or sake
1 tablespoon sesame oil
1 large nashi pear, grated
2 green onions (scallions), finely sliced
½ cup (125 ml) beef stock
Mix all the Bulgogi Marinade ingredients together and combine with the beef in a large bowl. Cover and marinate for 2 hours.
Heat a large skillet or frying pan, add the beef, onion, leek and mushrooms, and stir-fry over high heat for about 4 minutes, or until the beef is cooked.
Garnish with the sesame seeds. Serve with the chili bean paste (gochujang), lettuce leaves, sesame leaves, sliced raw garlic and sliced green chili on the side.
Arrange these ingredients and the meat on a leaf, then wrap and dip the parcel in a spicy sauce before eating.
Wrap the beef in plastic wrap and chill in the freezer for 30 minutes. Remove the plastic wrap and slice the beef very thinly, and then into strips. Alternatively, heat a barbecue or grill and cook the beef over high heat.
Grilled Beef Ribs
2 lbs (1 kg) beef short ribs, cut into
1½-in (4-cm) lengths
Marinade
2 tablespoons garlic, peeled and crushed
1 teaspoon grated ginger
¼ cup (60 ml) soy sauce
1 tablespoon honey
4 tablespoons soft brown sugar
½ teaspoon ground black pepper
2 tablespoons rice wine or sake
1½ tablespoons sesame oil
1 large nashi pear, grated
2 green onions (scallions), minced
If using frozen ribs, the bones may be dark red in color. If so soak the ribs in cold water for 20 minutes. Drain and squeeze gently to remove excess water.
Combine all the Marinade ingredients together, except the green onions. Add the Marinade to the beef ribs and mix well. Then add the green onions and toss lightly. Cover and marinate for at least 4 hours.
Heat a grill or broiler and grill the ribs for 3 to 4 minutes on each side, or until browned and cooked through. Serve with lettuce, perilla leaves, raw garlic and chili bean paste on the side.
Seasoned Korean Vegetables
Side dishes of blanched vegetables, delicately seasoned and prepared with minimum oil, are almost invariably served as part of a main Korean meal. All kinds of vegetables like spinach greens, mushroom, eggplant, daikon radish, cucumber and fresh bean sprouts can all be prepared in this fashion.
10 oz (300 g) spinach, washed and drained
8 oz (250 g) bamboo shoots, slivered
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds, crushed
1 teaspoon salt
20 fresh shiitake mushrooms (about 5 oz/150 g), stems discarded and caps sliced
1/3 cup (80 ml) water
1½ tablespoons soy sauce
2 tablespoons rice wine or sake
1 teaspoon sugar
Toasted sesame seeds, to garnish
Cover the bottom of a large saucepan or pot with water and bring to a boil. Blanch the spinach. Drain and roughly chop the spinach and squeeze out any excess liquid. Combine the spinach with 1 teaspoon of the sesame oil, 1 teaspoon of the crushed sesame seeds and a ½ teaspoon of the salt. Arrange the spinach neatly on a serving dish. Repeat with the bamboo shoots and arrange them neatly beside the spinach.
Place the mushrooms in a small saucepan and add the water, the remaining sesame oil, soy sauce, rice wine and sugar. Bring to a boil, cover, and simmer for 5 minutes, or until the mushrooms are cooked.
Arrange the mushrooms beside the other vegetables on the serving dish. Sprinkle the toasted sesame seeds and serve warm or at room temperature.
If fresh shiitake mushrooms are not available, substitute 15 dried black Chinese mushrooms. Soak for 30 minutes before use.
Transparent Noodles with Beef and Vegetables
Japchae
A delicious and simple recipe, this popular party dish is also ideal for lunch or as a light meal.
10 oz (300 g) rib eye or other beef fillet, cut into thin strips 3 tablespoons vegetable oil
1 large egg, lightly beaten
Marinade
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
3 cloves garlic, peeled and crushed
5 green onions (scallions), cut into lengths
Noodles
1 packet (10 oz/300 g) dried sweet potato starch noodles or thick Chinese glass noodles
1 tablespoon soy sauce
1-2 tablespoons sugar
1 tablespoon sesame oil
1 teaspoon salt
¼ teaspoon ground white pepper
Vegetables
1 onion, thinly sliced
4 dried black Chinese mushrooms, rinsed, soaked in hot water for 30 minutes to soften, stems discarded and caps thinly sliced
½ cup (15 g) small dried wood ear mushrooms, rinsed, soaked in hot water for 10 minutes to soften, then cut into thin strips
1 carrot, cut in sections, then into thin strips
1 medium zucchini, cut in sections, then into thin strips
1 bell pepper, cut into thin strips
1 tablespoon soy sauce
½ teaspoon salt
½ cup (125 ml) water
Combine the beef and the Marinade, mix well and set aside for 30 minutes.
Bring a pot of water to a boil and cook the noodles for 8 minutes (see packet instructions). Drain well, season with the soy sauce, sugar, sesame oil, salt and pepper, and set aside.
Heat ½ tablespoon of the oil in a skillet and add the egg. Swirl the egg to make a very thin omelet. Slice the cooked egg into long, thin strips.
Heat 1 tablespoon of the oil in the same skillet over high heat and stir-fry the beef until cooked, 2 to 3 minutes, then set aside.
To prepare the Vegetables, heat the remaining oil in a wok over medium heat. Add the onion and stir-fry until transparent. Add the mushrooms and stir-fry for 2 minutes. Then increase the heat slightly and add the carrot, zucchini and bell pepper. Stir-fry for another 2 minutes. Add the soy sauce, salt and water. Stir-fry until the Vegetables are tender and the liquid has evaporated.
Toss the Noodles, Vegetables and beef together. Garnish with the fried egg and serve.
Rice Bowl with Beef and Vegetables
Bibimbap
Bibimbap is a healthy and hearty everyday dish of steamed rice, vegetables and meat. It is a meal on its own. Add a dollop of gochujang, mix it all up, and enjoy!
4 cups (800 g) freshly cooked short-grain rice, kept hot
Chili bean paste (gochujang)
Seasoned Vegetables
1 zucchini, sectioned and cut into thin strips
1 carrot cut into thin strips
10 oz (300 g) spinach leaves, sliced
2 cups (100 g) soybean or mung bean sprouts, tails discarded
1 teaspoon crushed garlic
1 teaspoon sesame oil
1 teaspoon salt
1 portion Prepared Bracken (page 113) (optional)
Beef
8 oz (250 g) ground beef or very thinly sliced sirloin beef
2 teaspoons soy sauce 1 teaspoon garlic
1 teaspoon sesame oil
1 teaspoon sugar
½ teaspoon ground black pepper
Simple Daikon Salad
8 oz (250 g) daikon radish halved, sliced into thin strips
¾-1 tablespoon ground red pepper
1 teaspoon minced garlic
¾ teaspoon salt
1 teaspoon brown sugar
1 teaspoon toasted sesame seeds
¼ teaspoon sesame oil (optional)
Prepare the Seasoned Vegetables by bringing a pot of water to a boil and blanching the zucchini. Drain, then toss the zucchini in ¼ teaspoon garlic, ¼ teaspoon sesame oil and V4 teaspoon salt. Repeat with the carrot, spinach and soybean sprouts separately.
To make the Daikon Salad, combine the daikon and ground pepper, and mix well. Toss the daikon gently with the remaining ingredients and set aside.
Combine the ingredients for the Beef and mix well. Heat a nonstick skillet over high heat and dry-fry the ground beef for 2 to 3 minutes until the color changes. Remove from the heat.
Scoop the cooked rice into 4 bowls and top with a portion of the vegetables, Prepared Bracken, seasoned beef and daikon, and serve with chili bean paste.
Fried Kimchi Rice
This is a handy way of using leftover cooked rice, which can be kept refrigerated in a covered container (in fact, rice kept overnight is best for all fried rice dishes, as the rice is completely dry). In this recipe, the rice is stir-fried with shredded beef, spicy kimchi, onion, green onions and garlic, and seasoned with soy sauce and sesame oil for a quick and tasty dish. Ideal for a light lunch or supper.
7 oz (200 g) ground beef or beef sirloin, cut into thin strips
1½ tablespoons soy sauce
2 cloves garlic, peeled and crushed
1 tablespoon oil
½ teaspoon sugar
1 small onion, diced
1 cup (250 g) firmly packed, sliced kimchi
3 cups (600 g) cold cooked rice, preferably short-grain rice
1 small bell pepper, diced (optional)
3 green onions (scallions), thinly sliced
1 green finger-length chili, sliced
1 tablespoon sesame oil Black sesame seeds, to garnish
Season the beef in a bowl with the soy sauce and garlic, mix well and set aside for 5 minutes.
Heat ½ tablespoon of the oil in a wok over high heat and stir-fry the beef with the sugar, onion and kimchi until the onion softens, about 1 to 2 minutes. Remove and set aside.
Reduce the heat to medium, add the remaining oil to the wok and heat until the oil is very hot. Add the rice and stir-fry for 30 seconds, then add the beef, bell pepper, green onions and chili. Stir-fry until heated through, then transfer to a serving bowl and drizzle the sesame oil. Garnish with the black sesame seeds and serve.
Grilled Korean Beef Steak
This recipe for grilled beef couldn't be easier. Start with thinly sliced good quality beef steak, grill it on a tabletop grill, and serve with sesame oil, salt and pepper, and a tangy Mustard and Lemon Sauce. The succulent, tender meat confirms the old saying that simple things in life are often the best.
1 teaspoon oil
4-8 cloves garlic, peeled and thinly sliced (optional)
1 lb (500 g) high quality beef sirloin, wrapped in plastic wrap, chilled in the freezer for 30 minutes, then thinly sliced
4 cloves raw garlic, to serve
Sesame Sauce
½ tablespoon sesame oil
½ tablespoon salt
¼ teaspoon freshly ground black pepper
Mustard and Lemon Sauce
2 teaspoons prepared Japanese or Chinese mustard
1 tablespoon brown sugar
1 teaspoon vinegar
4 teaspoons water
2½ tablespoons lemon juice
Combine the Sesame Sauce ingredients and set aside.
Combine the Mustard and Lemon Sauce ingredients and set aside.
Heat the oil in a nonstick skillet and stir-fry the sliced for 30 seconds. Remove from the heat and set aside.
Place the beef slices in a hot nonstick skillet or on a tabletop grill, and quickly sear it on 1 side. Turn the meat over and quickly sear on the other side. Serve the grilled meat with the Sesame Sauce, Mustard and Lemon Sauce, and both roasted and raw garlic.