How to cook Korean Foods best !: April 2013

Friday, April 19, 2013

Worldwide Newspapers anounce : Election Fraud Suspected, South Korea

35. 타일랜드 http://pairsonnalites-th.blogspot.com/2013/04/police-in-south-korea-say-spy-service.html

36.http://south-korea.rsspump.com/?topic=police-in-south-korea-say-spy-service-tried-to-influence-election&key=20130418124139_e32d2c1517d7cc2d657f2fc1c58a0bd9#article

Korean Newspapers :

1. 연합뉴스
http://english.yonhapnews.co.kr/national/2013/04/18/14/0301000000AEN20130418007800315F.HTML

2. 코리아 헤럴드
http://m.koreaherald.com/view.php?ud=20130418000834&ntn=0

3. Koreatimes
https://www.koreatimes.co.kr/www/news/nation/2013/04/116_134180.html

4. 중앙일보
http://koreajoongangdaily.joinsmsn.com/news/article/article.aspx?aid=2970403&cloc=joongangdaily|home|newslist1

Saturday, April 13, 2013

Sanjeok, (skewered beef with asparagus, mushrooms)

Published : 2013-04-12 21:25
Updated : 2013-04-12 21:25

Sanjeok (skewered beef with asparagus and mushrooms) (Korean Bapsang)

Asparagus is in season! Look for bright green stalks that are firm with tight tips. I enjoy this delicious and healthy spring vegetable in any form. Here, I used them in a traditional Korean dish called sanjeok. It is a variety of jeok ― skewered meat and vegetables. Some jeok varieties are egg-battered, but sanjeok is not. As with any skewered or kebab dish, you can have fun with it by mixing up different meats and vegetables.

2-3 servings

Ingredients:
● 9 asparagus stalks (at least medium thickness for easier threading)

● 230 grams lean beef (tenderloin, sirloin, rib eye)

● 4 king mushrooms

For beef:
● 1 tablespoon soy sauce

● 2 teaspoons sugar

● 1/2 teaspoon garlic

● 1/2 teaspoon ginger

● 2 teaspoons sesame oil

● 1 teaspoon rice wine (or mirim)

For vegetables:
● 2-3 teaspoons sesame oil for each vegetable

● Salt and pepper to taste

● Sesame seeds or chopped pine nuts for garnish

● 6 skewers (10 to 12 centimeters long)

Cut the beef into 12-centimeter-long strips to create about 12 pieces. Combine with the seasoning and marinate for about 30 minutes. (You will need to cut the beef and mushrooms a little longer than asparagus, because they will shrink more.)

Remove the tough ends of the asparagus. Cut into about 10-centimeter lengths. Blanch them in salted boiling water just to soften, about a minute. (This will keep them from breaking when threading.) Shock them in cold water, and drain. Cut the mushrooms lengthwise into about 12-centimeter-long strips. Rub each vegetable with the sesame oil and sprinkle salt and pepper.

Thread the meat and vegetables onto the skewers. Heat a large pan with a little bit of oil (1 teaspoon) over medium-high heat. Place the skewers in the pan. Cook each side until the meat and vegetables are cooked through and slightly caramelized, 2-3 minutes each side.

Tuesday, April 2, 2013

Radish soup, (mu guk)

Radish soup (mu guk) (Korean Bapsang)

In this radish soup (mu guk), I used a quick method, common in
Korean cooking, to make a beef soup base. The thinly sliced beef is seasoned with guk ganjang (soup soy sauce) and sauted before being boiled in water. The result is a broth with a deep flavor that deliciously complements the white radish.

4 servings

Ingredients:
● 170 grams beef brisket (or beef chuck)

● 2 teaspoons minced garlic, divided

● 340 grams Korean radish (mu)

● 2 scallions

● 2 tablespoons guk ganjang

(soup soy sauce*), divided

● 1 teaspoon sesame oil

● Salt and pepper to taste

(*Do not substitute with regular soy sauce. It will be too sweet and dark. A better substitute is fish sauce, which is sometimes used in Korean soups.)

Cut the beef into thin, bite-sized pieces. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside.

Cut the radish into thin, bite-sized pieces. Roughly chop the scallions.

In a medium pot, saut the beef until all the pieces turn brown. Pour in 8 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium, and continue to boil, covered, for about 10 minutes. Add the radish pieces and boil, covered, until the radish turns translucent and soft, about 15 minutes. Stir in the remaining teaspoon of garlic, scallions, and the remaining tablespoon of soup soy sauce. The soup should not be too dark. Taste for salt and pepper. Boil for an additional 5 minutes.