THE KOREAN INFLUENCE
KOREAN MENUS
|
Maahn Doo (a meal in itself) |
Seasoned Chicken with Vegetables |
|
Rice |
|
|
Tea or Coffee |
Korean Pickled Cucumbers |
|
Rice |
|
|
Tea or Coffee |
|
|
Short-Ribs, Korean |
Korean Hamburgers |
|
Korean Vegetable Fritters |
Lobster Tails |
|
Rice |
Korean Pickled Cucumbers |
|
Tea or Coffee |
Rice |
|
Naomi's Orange-Date Cake |
Tea or Coffee |
Our charming Korean friend, Naomi Kiehm, gave us her treasured recipes and even "proved 'em up" for us. We wholeheartedly vouch for them—they're terrific!
2 lbs. shin meat cut into 2 inch squares
½ cup water
½ tsp. monosodium glutamate
½ cup soy sauce
1 tbsp. sugar
4 green chili peppers
Place meat in pan with above ingredients, except peppers, and bring to a boil. Lower fire and simmer until meat is tender. Wash chili peppers and add them during the last 15 minutes of cooking. Do not cut or break peppers open or meat will be too hot. If there are any left-overs, freeze them and use later as snacks. In this recipe, Naomi uses shin meat because she's found it is more flavorful, but other cuts may be used. (Serves 8)
KOREAN PICKLED CUCUMBERS
3 cucumbers
2/3 cup soy sauce
1 tsp. sugar
2 small cloves garlic, mashed well
1/3 cup vinegar
Do not peel cucumbers. Slice them lengthwise into ¼ inch slices then place in bowl with other ingredients. Let stand for 30 minutes. Drain and serve with meat dishes. (Serves 4-6)
3 lbs. short ribs, cut into squares, sliced open and scored
Dash of pepper
1 tsp. any salad oil
1 "finger" fresh ginger root, mashed (or 1 tsp. powdered ginger)
½ cup soy sauce
1 tsp. monosodium glutamate
2 green onions, chopped fine
Marinate meat, a few pieces at a time, in solution for 15 minutes. When all squares are marinated, place them on broiler rack and broil about 10 minutes, or until thoroughly done, depending on heat. (Serves 6-8)
MAAHN DOO: Korean Ravioli
The Dough
3 cups flour
1 egg
1 tbsp. salad oil
Milk, as needed
½ tsp. salt
Combine flour, egg, oil and salt. Add milk sufficient to make stiff dough. Knead thoroughly. Pinch off dough in approximately tennis ball size, roll paper thin. Cut into circles 4 inches across (we use a Texas Jigger for this purpose, but that is not a requirement—a No. 2 can may also be used). Place a heaping teaspoon of the following filling in center of each circle, fold dough over and pinch edges together lightly. Drop into boiling stock (chicken stock, preferrably) and cook until "ravioli" rises to surface. Serve immediately with individual dish of sauce given below. Dip bite-size pieces into sauce as you eat this heavenly concoction. (Makes about 4 doz.)
The Filling
2 lbs. bean sprouts, chopped
1 lb. block tofu (oriental soy bean curd)
1 lb. ground pork
2 green onions, chopped
1 egg
3 tbsp. soy sauce
1 tsp. sugar
½ tsp. monosodium glutamate
Dash black pepper
Put chopped bean sprouts and tofu in fine mesh cloth (such as mesh dishcloth—not cheesecloth). Squeeze out all moisture possible, then add to other ingredients, mix thoroughly with hands, and the filling is ready.
The Sauce
1 green onion, minced, including tops
¼ cup vinegar
1 tsp. sugar
¼ cup soy sauce
Mix ingredients and serve in small sauce cup. If a hot sauce is preferred, add one finely chopped hot pepper or a few drops of Tabasco sauce. (Serves 4)
HAMBURGERS, KOREAN
1 lb. ground round steak
½ cup chopped bell pepper
1 cup corn flakes
1 tbsp. soy sauce
¼ tsp. monosodium glutamate
¾ cup white onion, chopped
3 green onions, chopped
2 eggs
1 tsp. sugar
Combine ingredients, form into patties and broil, fry or barbecue, as desired. (Serves 4)
SEASONED CHICKEN WITH VEGETABLES
1 box frozen chicken wings, or equivalent
¼ cup water
2 green onions, chopped fine
¼ cup soy sauce
1 tbsp. sugar
2 cloves garlic, chopped fine
Bean sprouts
Chinese peas
Cabbage
Other green vegetables
Brown chicken in salad oil, then add water, onions, soy sauce, sugar and garlic. Cook slowly until chicken is tender. Meanwhile, parboil bean sprouts, Chinese peas, cooked cabbage, or other green vegetable. Drain and place in bowl. When chicken is done, arrange it artistically on vegetables, then pour on sauce chicken was cooked in.
KOREAN VEGETABLE FRITTERS
1 cup chopped white cabbage (also called napa, wong bok or long cabbage)
1 cup zucchini, sliced thin
3 green onions, chopped fine
2 tbsp. salt
1 cup celery sliced thin
1 cup water
Put above ingredients together and let stand ½ hour. Then rinse and drain in colander. Add the following:
¼ lb. sirloin tip or other tender beef cut into thin strips 1 to 2 inches long
½ tsp. monosodium glutamate
4 tbsp. soy sauce
¾ cup flour
4 eggs
Mix thoroughly, shape into thin patties and fry. Cut into bite-size pieces and arrange on plate. (Serves 6-8)
LOBSTER TAIL
¼ lb. pork, thinly sliced
2 tbsp. salad oil
1 clove garlic
2 lobster tails
1 egg, lightly beaten
2 green onions, chopped fine
1½ tsp. soy sauce
Fry pork in salad oil with clove of garlic. Remove meat from lobster tails and cube. Add to pork and cook 10 minutes. Stir in lightly beaten egg, onions, and soy sauce and cook 1 minute. Remove from fire and serve in small platter or bowl. (Serves 4)
NAOMI'S ORANGE-DATE CAKE
This is not Korean, but it's Naomi's secret recipe—and it's the MOST! We had to let you in on it. It's as easy as 1, 2, 3. As a matter of fact, that's the way she gave it to us, in 3 sections.
Section 1
2 cups cake flour
1 cup sugar
1 tsp. baking soda
8 or 9 dates, chopped fine
Section 2
2/3 cup buttermilk
½ lb melted butter or margarine
2 eggs
Section 3
2 orange rinds, grated
Juice of 5 oranges (use fresh fruit)
1 to 5 tbsp. sugar, depending on sweetness of orange juice and individual taste
Sift dry ingredients in Section 1, and mix in the dates. Mix items in Section 2 thoroughly, and add to Section 1. Blend thoroughly. Pour batter into 9" square pan lined with wax paper, and place in cold oven. Set regulator at 350° and bake 40 to 45 minutes. Test with toothpick in center. When it comes out clean, the cake is done. Remove from oven and pour Section 3 evenly over cake while it is hot. This cake is delicious served either hot or cold, but our preference is hot.
