Banchan are the small side dishes that accompany every Korean meal.
1 tbsp vegetable oil
2 medium carrots, julienned
1/2 tsp salt
In a skillet, heat oil. Add carrots and stir-fry for another 2-3 minutes (until carrots soften, but not lose their color). Add salt, toss.
Set aside for Bibimbap OR eat with steaming rice as banchan.
From _Eating Korean_ (C.H. Lee), slightly modified.
Saturday, September 29, 2007
Banchan : Fern Bracken (Gosali Nammol) (FOR BIBIMBAP)
2 tbsp vegetable oil
1 garlic clove, minced
1/2 lb fern bracken
1 tsp salt
In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add fern bracken and stir-fry for another 2-3 minutes. Remove from heat. Add salt, toss.
Set aside for Bibimbap OR eat with steaming rice as banchan.
From _Eating Korean_ (C.H. Lee), slightly modified.
1 garlic clove, minced
1/2 lb fern bracken
1 tsp salt
In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add fern bracken and stir-fry for another 2-3 minutes. Remove from heat. Add salt, toss.
Set aside for Bibimbap OR eat with steaming rice as banchan.
From _Eating Korean_ (C.H. Lee), slightly modified.
Banchan : Korean Zucchinis (Or use in BiBimbap)
1 tbsp vegetable oil
1 garlic clove, minced
2 med. Korean zucchinis julienned (I just use any zucchini I can find).
1/2 tsp salt
In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add zucchinis and stir-fry for 2-3 minutes until zucchinis are slightly limp. Remove from heat. Add salt, toss.
Set aside for Bibimbap OR eat with steaming rice as banchan (side dish).
From _Eating Korean_ (C.H. Lee), slightly modified.
1 garlic clove, minced
2 med. Korean zucchinis julienned (I just use any zucchini I can find).
1/2 tsp salt
In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add zucchinis and stir-fry for 2-3 minutes until zucchinis are slightly limp. Remove from heat. Add salt, toss.
Set aside for Bibimbap OR eat with steaming rice as banchan (side dish).
From _Eating Korean_ (C.H. Lee), slightly modified.
BanChan : Soybean Sprouts (in BiBimbap)
for 5.
1 lb soybean sprouts, washed and trimmed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt
In medium pot, bring 1/2 c of water to a coil.
Add soybean sprouts and cover. (yes, only some of sprouts are in water. they are cooked by steam)
Reduce heat and simmer for 10 mins. Remove from heat and set aside.
In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add sprouts, remove from heat. Add salt, toss. Set aside for Bibimbap OR eat with steaming rice as banchan.
From _Eating Korean_ (C.H. Lee), modified.
1 lb soybean sprouts, washed and trimmed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt
In medium pot, bring 1/2 c of water to a coil.
Add soybean sprouts and cover. (yes, only some of sprouts are in water. they are cooked by steam)
Reduce heat and simmer for 10 mins. Remove from heat and set aside.
In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add sprouts, remove from heat. Add salt, toss. Set aside for Bibimbap OR eat with steaming rice as banchan.
From _Eating Korean_ (C.H. Lee), modified.
Banchan : Mushrooms (for BiBimbap)
for 5.
10 shiitake mushrooms, sliced
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt
1. If using dried mushrooms, soak them in water for 1 hr. before slicing.
2. In skillet, heat oil. Add garlic and mushrooms, stir-fry for 2-3 mins. Add salt.
Eat as a banchan (side dish) with steaming rice OR in BiBimbap.
From _Eating Korean_ (C.H. Lee)
10 shiitake mushrooms, sliced
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt
1. If using dried mushrooms, soak them in water for 1 hr. before slicing.
2. In skillet, heat oil. Add garlic and mushrooms, stir-fry for 2-3 mins. Add salt.
Eat as a banchan (side dish) with steaming rice OR in BiBimbap.
From _Eating Korean_ (C.H. Lee)
Banchan : Spinach (Shigumchi Namool), also used in BiBimbap
Serves 5.
Ingredients:
2 bundles of spinach, trimmed and washed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt
1. Blanch spinach by quickly dunking leaves in boiling water. Rinse immediately in cold water to stop cooking
2. In skillet, heat oil. Add garlic and stir fry for 1-2 mins. Add spinach. Remove from heat. Add sal and toss.
Eat with hot rice as banchan. Or add to Bibimbap.
From _Eating Korean_ (C.H. Lee)
Ingredients:
2 bundles of spinach, trimmed and washed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt
1. Blanch spinach by quickly dunking leaves in boiling water. Rinse immediately in cold water to stop cooking
2. In skillet, heat oil. Add garlic and stir fry for 1-2 mins. Add spinach. Remove from heat. Add sal and toss.
Eat with hot rice as banchan. Or add to Bibimbap.
From _Eating Korean_ (C.H. Lee)
Bibimbap (Mixed Rice Bowl)
For 5.
This recipe is simple. Chop all vegetables used in the banchan before hand. Stir-fry them in same skillet, setting aside each ingredient as they are done. Rice should be served hot, but toppings can be at room temperature.
Prepare Bulgogi (according to blog posting in September)
Prepare the Banchans (Recipes are found in the blog for September) : Spinach, Mushrooms, Soybean Sprouts, Zucchinis, Fern Bracken, Carrots).
NOTE: You don't have to use all these different banchans. It is also possible to add different stir-fried vegetables
Additional Ingredients:
5 c. short grain rice, cooked
5 eggs, fried sunny side up
Seasoned Chili Paste (See recipe for Yangnyum gochujang in blog for September 2007)
Sesame oil and soy sauce to taste (I personally never put these seasonings in separately)
ASSEMBLY AND PRESENTATION
1. Place 1 c rice in each of 5 separate bowls. Arrange vegetables and meat on top of rice in a circle by color. Make sure there are no similar-colored vegetables next to each other. Place a fried egg in each bowl. Serve immediately with Seasoned chili Paste (Yangnyum Gochujang.
For those who can't eat spicy foods, season with sesame oil and soy sauce.
For vegetarians, use tofu instead of meat in the bulgogi recipe.
From _Eating Korean_ (C.H. Lee), slightly modified.
This recipe is simple. Chop all vegetables used in the banchan before hand. Stir-fry them in same skillet, setting aside each ingredient as they are done. Rice should be served hot, but toppings can be at room temperature.
Prepare Bulgogi (according to blog posting in September)
Prepare the Banchans (Recipes are found in the blog for September) : Spinach, Mushrooms, Soybean Sprouts, Zucchinis, Fern Bracken, Carrots).
NOTE: You don't have to use all these different banchans. It is also possible to add different stir-fried vegetables
Additional Ingredients:
5 c. short grain rice, cooked
5 eggs, fried sunny side up
Seasoned Chili Paste (See recipe for Yangnyum gochujang in blog for September 2007)
Sesame oil and soy sauce to taste (I personally never put these seasonings in separately)
ASSEMBLY AND PRESENTATION
1. Place 1 c rice in each of 5 separate bowls. Arrange vegetables and meat on top of rice in a circle by color. Make sure there are no similar-colored vegetables next to each other. Place a fried egg in each bowl. Serve immediately with Seasoned chili Paste (Yangnyum Gochujang.
For those who can't eat spicy foods, season with sesame oil and soy sauce.
For vegetarians, use tofu instead of meat in the bulgogi recipe.
From _Eating Korean_ (C.H. Lee), slightly modified.
Radish Kimchi Soup (Dongchimi)
The broth from this kimchi is used for Mool Naengmyun (Recipe coming soon). This kimchi is white and does *not* require rubber gloves in preparation.
Makes 4 quarts.
Preparation time: 1 hour
Pickling time: 30 minutes
Curing time: 2-3 days
2-3 weeks to mature
NECESSARY EQUIPMENT : A large glass jar to store kimchi, cheese cloth or coffee filter
2 Korean radishes (Daikon is ok, about 3 inches in diameter, 6 inches long, about 1.5 lbs)
[Use the entire radish, including the green]
2 c. sea salt
6 green onions
1/2 lb. mustard greens
2 cloves garlic, peeled, thinly sliced
2 oz. fresh ginger, peeled, thinly sliced
1 Korean ("Asian" or "Nashi" pear) unpeeled, cored and quartered
2 hot red Korean peppers (any hot asian pepper is fine)
1 green onion, sliced for garnish
1. Wash radishes in cold water and scrub clean. Leave them drenched in water. Sprinkle 1 cup of Salt evenly in a large shallow bowl, and roll each wet radish in it until it is thoroughly coated with salt. Transfer the radishes with water to a sterilized 8 qt jar and cover. *Cure for 2 to 3 days.*
2. Place green onions and the mustard greens in bowl, sprinkling with 1/2 c. of salt, and let sit for 30 minutes. Remove salted radishes from jar and set them aside. Strain the salt water in jar through sieve into 3- or 4-qt saucepan. Dissolve the remaining 1/2 c. salt into 10 c. of water and add it to saucepan. Gently boil for 10 minutes and *let cool*.
3. Place garlic and ginger in cheesecloth pouch (I used a coffee filtered and tied it shut with a green onion) in bottom of jar. Add salted radishes. Place green onions on top of radishes. Then add mustard greens, then pear, red peppers. Pour salt water into jar. Be sure that radishes are completely immersed in juices. Leave 2 inches of space at top of jar (Fermenting will cause gases to be released, leave room or there will be liquid flowing out of your fridge)
4. Close jar lid tight. Let mature at room temperature for 2- 3 weeks (or just put them in fridge to mature). Kimchi soup will stay fresh for several months. Great with a bowl of hot rice for a light dinner.
To serve, slice desired amount of radishes, place in bowl, and ladle out some juice from jar. Taste, then dilute juice with chilled water (a ratio of about 1 c. of original juice to 3 c. water). Add sugar to taste. Let sit for *30* minutes to allow flavor to blend well. Garnish with green onions.
I personally often skip the 30 minutes of sitting time, since I don't drink the juice unless it's summer. Reserve the juice, however, for some tasty mool naeng myun (cold noodle soup).
I loosely followed Hepinstall's recipe in _Growing Up in a Korean Kitchen_
Makes 4 quarts.
Preparation time: 1 hour
Pickling time: 30 minutes
Curing time: 2-3 days
2-3 weeks to mature
NECESSARY EQUIPMENT : A large glass jar to store kimchi, cheese cloth or coffee filter
2 Korean radishes (Daikon is ok, about 3 inches in diameter, 6 inches long, about 1.5 lbs)
[Use the entire radish, including the green]
2 c. sea salt
6 green onions
1/2 lb. mustard greens
2 cloves garlic, peeled, thinly sliced
2 oz. fresh ginger, peeled, thinly sliced
1 Korean ("Asian" or "Nashi" pear) unpeeled, cored and quartered
2 hot red Korean peppers (any hot asian pepper is fine)
1 green onion, sliced for garnish
1. Wash radishes in cold water and scrub clean. Leave them drenched in water. Sprinkle 1 cup of Salt evenly in a large shallow bowl, and roll each wet radish in it until it is thoroughly coated with salt. Transfer the radishes with water to a sterilized 8 qt jar and cover. *Cure for 2 to 3 days.*
2. Place green onions and the mustard greens in bowl, sprinkling with 1/2 c. of salt, and let sit for 30 minutes. Remove salted radishes from jar and set them aside. Strain the salt water in jar through sieve into 3- or 4-qt saucepan. Dissolve the remaining 1/2 c. salt into 10 c. of water and add it to saucepan. Gently boil for 10 minutes and *let cool*.
3. Place garlic and ginger in cheesecloth pouch (I used a coffee filtered and tied it shut with a green onion) in bottom of jar. Add salted radishes. Place green onions on top of radishes. Then add mustard greens, then pear, red peppers. Pour salt water into jar. Be sure that radishes are completely immersed in juices. Leave 2 inches of space at top of jar (Fermenting will cause gases to be released, leave room or there will be liquid flowing out of your fridge)
4. Close jar lid tight. Let mature at room temperature for 2- 3 weeks (or just put them in fridge to mature). Kimchi soup will stay fresh for several months. Great with a bowl of hot rice for a light dinner.
To serve, slice desired amount of radishes, place in bowl, and ladle out some juice from jar. Taste, then dilute juice with chilled water (a ratio of about 1 c. of original juice to 3 c. water). Add sugar to taste. Let sit for *30* minutes to allow flavor to blend well. Garnish with green onions.
I personally often skip the 30 minutes of sitting time, since I don't drink the juice unless it's summer. Reserve the juice, however, for some tasty mool naeng myun (cold noodle soup).
I loosely followed Hepinstall's recipe in _Growing Up in a Korean Kitchen_
korean red chili paste 고추장 (gochujang)
I'm including this picture as a reference, so that you may find a container of gochujang in an Asian market. It almost always comes in a red container and the last few words should be : 고추장
To use this paste to season Bibim Bap (Mixed Rice Bowl) or as a condiment to bulgogi, or as a dipping sauce for fresh vegetables like cucumbers, Korean green peppers (spicy), and carrots, make SEASONED CHILI PASTE (Yangnyum Gochujang).
+++++++++++++++++++++++++++++
SEASONED CHILI PASTE (Yangnyum Gochujang)
Makes 1/2 c.
Ingredients : 4 tbsp chili paste (gochujang)
2 garlic cloves, minced
2 tbsp sesame oil
1 tbsp soy sauce
2 tsp sugar or corn syrup
2 tsp toasted sesame seeds (optional)
1 green onion, chopped (optional)
1. Combine all ingredients until well mixed
2. When stored in a covered container, this paste will keep in the fridge for over a week.
From Cecilia Hae-Jin Lee's _Eating Korean_, modified.
Saturday, September 22, 2007
Beef bulgogi
[Bulgogi is one of the key ingredents of Bibimbap.]
for 4.
1.5 lbs (750 g) sirloin or rib eye beef, thinly sliced
1 onion, sliced
1 green onion, diagnally sliced into thin strips
8 fresh shiitake mushrooms, stems discarded (optional)
toasted sesame seeds, to garnish
bulgogi marinade
1.5- 2 tbsp minced garlic
4 - 5 tbsp soy sauce
2 tbsp brown sugar
2 tbsp corn syrup or sugar syrup (i.e., sugar dissolved in boiling water)
1/2 tsp freshly ground black pepper
2 tbsp sake or rice wine
1 tbsp sesame oil
1 large nashi pear grated (or substitute equivalent amount of sugar) (Nashi pear is sometimes known as "Korean pear" or "Asian pear")
2 spring onions, sliced
1. mix marinade ingredients and combine with beef in large bowl. cover and marinate for 2 hours
2. heat large skillet, add beef, onion, leek and mushrooms, stir-fry over high heat for 4 minutes or until beef is cooked
3. garnish with sesame seeds.
4. serve with lettuce and rice and chili bean paste (gochujang = 고추장)
(i.e. place spoonful of rice into large lettuce leaf, add some bulgogi and add some chili bean paste)
from _Authentic Recipes from Korea_ p. 78, modified.
for 4.
1.5 lbs (750 g) sirloin or rib eye beef, thinly sliced
1 onion, sliced
1 green onion, diagnally sliced into thin strips
8 fresh shiitake mushrooms, stems discarded (optional)
toasted sesame seeds, to garnish
bulgogi marinade
1.5- 2 tbsp minced garlic
4 - 5 tbsp soy sauce
2 tbsp brown sugar
2 tbsp corn syrup or sugar syrup (i.e., sugar dissolved in boiling water)
1/2 tsp freshly ground black pepper
2 tbsp sake or rice wine
1 tbsp sesame oil
1 large nashi pear grated (or substitute equivalent amount of sugar) (Nashi pear is sometimes known as "Korean pear" or "Asian pear")
2 spring onions, sliced
1. mix marinade ingredients and combine with beef in large bowl. cover and marinate for 2 hours
2. heat large skillet, add beef, onion, leek and mushrooms, stir-fry over high heat for 4 minutes or until beef is cooked
3. garnish with sesame seeds.
4. serve with lettuce and rice and chili bean paste (gochujang = 고추장)
(i.e. place spoonful of rice into large lettuce leaf, add some bulgogi and add some chili bean paste)
from _Authentic Recipes from Korea_ p. 78, modified.
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