Maneuljjong hodu bokkeum (Stir-fried garlic scapes with walnuts)

Published : 2013-05-24 20:30
Updated : 2013-05-24 20:30

Maneuljjong hodu bokkeum (Stir-fried garlic scapes with walnuts) (Korean Bapsang)

Garlic scapes (maneuljjong) are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes become sweeter with a subtle garlic undertone and have a texture similar to that of thin asparagus. In this recipe, the garlic scapes are stir fried with walnuts in a soy sauce-based sauce. It’s a simple and delicious spring side dish. The scapes only appear in markets for a short period of time, so grab them while you can.

Ingredients:
● 300 grams garlic scapes (maneuljjong)

● 1/2 cup shelled walnuts, broken into quarters

● 2 teaspoons vegetable oil

For the sauce:● 2 tablespoons soy sauce

● 1 tablespoon rice wine

● 1 tablespoon water

● 1 teaspoon sugar (or brown sugar)

● 1 to 2 teaspoons corn syrup (or more sugar)

● 1 teaspoon sesame oil

● 1/2 teaspoon sesame seeds

Rinse and cut the garlic scapes into 5-centimeter lengths. Mix all the sauce ingredients well, except the sesame oil and seeds.

In a heated pan over a medium low heat, roast the walnuts for 2 to 3 minutes. Remove from the pan.

Add 2 teaspoons of vegetable oil to the pan, and increase the heat to medium-high. Saut the scapes for 2 to 3 minutes, stirring constantly.

Reduce the heat to medium low. Return the walnuts to the pan, and pour the sauce into the pan. Cook until the garlic scapes are tender and the sauce is almost gone, 3 to 4 minutes. Finish with the sesame oil and sesame seeds.

Gogi wanja jorim (glazed meatballs)

Published : 2013-05-03 20:36
Updated : 2013-05-03 20:36

Gogi wanja jorim (glazed meatballs) (Korean Bapsang)

In this recipe, meatballs are braised in a soy sauce-based sweet and savory sauce (jorim jang) commonly used in Korean cooking. For the meatballs, I like to use a mixture of beef and pork. You can use all beef or all pork depending on your preferences.

Mushrooms, onions and scallions add a lot to the flavor and texture of the meatballs without being overpowering. Make sure to take the time to finely chop the ingredients for a smoother texture. Then your children will never know there are mushrooms and onions in their meatballs. These meatballs are very tender and packed with lots of great flavors!

Makes about 30-32 meatballs

Ingredients:
For the meatballs:

● 250 grams ground beef

● 250 grams ground pork

● 5-6 fresh shiitake (or any)

mushroom caps, finely chopped

● 1/2 medium onion, finely chopped

● 2 scallions, finely chopped

● 1 egg yolk

● 2 tablespoons corn starch (more for dredging)

● 1 tablespoon soy sauce

● 2 teaspoons minced garlic

● 1 teaspoon finely grated ginger

● Salt (about 1/4 teaspoon) and pepper to taste

For the sauce (jorim jang):

● 3 tablespoons soy sauce

● 1 tablespoon sugar

● 2 tablespoons corn syrup

● 3 tablespoons rice wine (or mirim)

● 3 tablespoons water

● 2 garlic cloves, thinly sliced

● 2 pieces thinly sliced ginger

Optional garnish:

Copped peanuts or pine nuts

Combine all the meatball ingredients well by hand until evenly blended.

Shape the mixture into about 3-centimeter balls. Dredge the meatballs in the cornstarch or flour to lightly coat.

Heat a tablespoon of oil in a pan over medium heat. Add half of the meatballs to the pan. Turning as necessary, fry until all sides are golden brown but not cooked through, 5-7 minutes. The meatballs will finish cooking in the sauce. Remove from the pan and repeat with the remaining meatballs.

Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3-4 minutes.

Add the meatballs to the sauce and simmer until the sauce becomes a thick glaze, turning to coat evenly, about 5 minutes. Sprinkle with the optional garnish. Serve warm with your choice of vegetables.

Kongnamul guk (soybean sprout soup)

Published : 2013-04-26 20:23
Updated : 2013-04-29 11:59

Kongnamul guk (soybean sprout soup) (Korean Bapsang)

Kongnamul (soybean sprouts) is a staple Korean vegetable that is used in many Korean dishes. It’s 
cheap and available all year around. Kongnamul guk is one of the most frequently eaten soups in Korean homes. It can be made with any type of broth such as beef broth, anchovy broth or simply water. Often some gochugaru (red chili pepper flakes) is added for a spicy kick. This light and refreshing soup, with its subtle nutty flavor, goes well with any Korean meal.

2 or 3 servings

Ingredients:

● 250 grams kongnamul (soybean sprouts)

● 6-8 medium to large dried anchovies for broth

● 1 garlic clove, thinly sliced

● 1 scallions, chopped

● Salt and pepper

● 6 cups of water

In a medium-sized pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium-high and boil, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.

Rinse the soybean sprouts a couple of times, discarding any floating skins. If you like, you can snip off the roots, but it’s not necessary. 

Add the bean sprouts and 1 teaspoon of salt and boil, covered, for 7-8 minutes (longer if using cold broth) over medium-high heat. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once kongnamul is cooked, taste for salt and pepper. Add the scallions and serve.