Baechu doenjang guk (Napa cabbage doenjang soup)

Baechu doenjang guk (Napa cabbage doenjang soup) (Korean Bapsang)

Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup. As with doenjang jjigae (stew), doenjang guk (soup) is also one of the most representative Korean home-cooked dishes. While the stew version is typically hearty, thick and pungent, the soup is light and mild and has more broth. 

The doenjang-based soup made with baechu (Napa cabbage) is called baechu doenjang guk. Koreans cooking at home usually save the water used to rinse rice, ssalddeummul, and use it for this soup. The rice water adds starch to the soup and works as a binding agent between the doenjang and the broth, while enhancing the flavor of the doenjang. The hint of gochujang (red chili pepper paste) in this recipe also brings out the flavor of the doenjang without overpowering it. If you have this classic soup along with a bowl of rice and some kimchi, you’ll have a satisfying meal!

3 to 4 servings

Ingredients:
● 12 medium-size dried anchovies 

● 1/4 head medium-size baechu (Napa cabbage) ― about 450 grams

● 2 tablespoons of doenjang (Korean soybean paste)

● 1 teaspoon of gochujang (Korean red chili pepper paste)

● 1 tablespoon of guk ganjang (soup soy sauce) 

● 1 teaspoon of minced garlic

● 2 scallions, cut into 5-centimeter pieces

● Salt and pepper to taste

Make anchovy broth by boiling, uncovered, about 12 medium-size dried anchovies in 6 cups of water (or water used to rinse the rice) for 8 to 10 minutes. Fish out the anchovies and discard.

While the broth is being made, cut the cabbage into 5- to 7-centimeter pieces.

Stir the soybean paste and red pepper paste into the broth, or run them through a strainer in the broth. The latter process helps dissolve the pastes easier and catches any big chunks of beans remaining in the soybean paste. Add the soup soy sauce to the broth.

Add the cabbage pieces, cover and bring it to a boil. Reduce the heat to medium and cook until the cabbage becomes soft, 15 to 20 minutes. Stir in the scallions and garlic, and continue to cook for an additional 5 minutes. Add the salt, if necessary, and pepper to taste.

Gungjung tteokbokki Stir-fried rice cake with beef and vegetables

Gungjung tteokbokki (Korean Bapsang)

Gungjung tteokbokki is the traditional version of tteokbokki. Gungjung means “royal court” in Korean, and this version dates back to the Joseon Dynasty (1392-1910). As the name suggests, it was part of the royal cuisine and regarded as a high-class dish ― an interesting contrast to the modern spicy version which is pretty much street food. 

One story behind the origin of this royal dish is that it was inspired by japchae (stir-fried starch noodles with vegetables) and created to help regain the king’s appetite. In fact, gungjung tteokbokki is also known as tteokjapchae perhaps because it is made in a similar fashion to japchae. Unlike today’s spicy version, the traditional version is mildly flavored with soy sauce and stir-fried rather than braised, which is why it’s also called ganjang (soy sauce) tteokbokki. This deliciously colorful dish will be a great addition to your Gujeong (Lunar New Year) feast!

Ingredients:
● 450 grams thin garaetteok or tteokbokki tteok (5-centimeter-long pieces)

● 1 tablespoon soy sauce

● 1 teaspoon sesame oil

● 100 grams lean beef (sirloin, eye round or rib eye)

● 3 or 4 shiitake mushrooms (fresh or soaked if dried)

● 1/2 medium-size zucchini

● 1 medium-size carrot

● 1/2 medium-size sweet onion

● 1 to 2 scallions

● Salt

● Vegetable or canola oil

Sauce:
● 3 tablespoons soy sauce

● 2 teaspoons rice wine (or mirim)

● 1 tablespoon sugar

● 2 teaspoons sesame oil

● 1 teaspoon sesame seeds

● 2 teaspoons minced garlic

● A pinch of pepper

Optional garnish:
● Ginkgo nuts or pine nuts

Bring water to a boil in a medium-size pot. Add the rice cake pieces. Boil until all the pieces float to the top. The time required will vary depending on the condition of the rice cakes. The rice cakes will be very soft when cooked, but they will become harder as they cool. Drain them out with a sieve. Do not rinse. Mix with a tablespoon of soy sauce and 1 teaspoon of sesame oil. Set aside.

Mix the sauce ingredients well and set aside.

Thinly slice the beef into 5-centimeter-long strips. Cut stems off the mushrooms and slice into thin strips. Place the beef and mushrooms in a bowl, and mix in a tablespoon of prepared sauce. Marinate while preparing the other ingredients.

Cut the zucchini in half lengthwise and then thinly slice crosswise and slightly diagonally to make the cuts longer. Generously sprinkle salt over zucchini slices, and set aside for 10-15 minutes. Squeeze out excess liquid from the zucchini by hand. Slice the onion and carrot into thin, 5-centimeter-long strips. Cut the scallion into similar lengths.

In a lightly heated and oiled skillet, stir-fry the onion, carrot and zucchini over medium-high heat for about 2 minutes. Add the scallion at the end. Transfer to a plate. 

In the same skillet, cook the beef and mushrooms over medium-high heat until the meat is cooked through, 1-2 minutes. Reduce the heat to medium-low. Add the rice cakes and stir-fry for another minute or two. Turn the heat off. Add the vegetables, including optional ginkgo or pine nuts, and the remaining sauce. Stir well. Adjust the seasoning with additional soy sauce or sugar as necessary. Serve warm.

Bukeoguk (dried pollack soup)

Bukeoguk (dried pollack soup) (Korean Bapsang)

Bukeoguk is a soup made with dried pollack. Depending on the process used to dry the fish, dried pollack is usually called bukeo or hwangtae. You can use either one for this soup. Dried pollack keeps well for a long time and can be rehydrated very quickly by soaking it in warm water. Keep a bag of shredded bukeo (or hwangtae) in your pantry. It comes in handy for a quick soup or side dish. 

The unique flavor of the dried fish makes the soup very flavorful but not fishy. Dried pollack is a rich source of proteins and amino acids and is known to have detoxifying effects. This explains why bukeoguk is very popular as a hangover remedy in Korea. 

You can make a simple version with eggs and scallions, but it’s common to add Korean radish, potatoes, soybean sprouts or dubu (tofu). Bukeoguk is a quick and easy soup that’s perfect for cold winter days! 

Ingredients:
● 60 grams of dried pollack (bukeo or hwangtae) strips ― 1 cup packed after being soaked and squeezed 

● 1 medium-sized potato (or equivalent amount of Korean radish) 

● 150 grams of dubu (tofu) 

● 2 scallions

● 2 teaspoons of sesame oil

● 1 teaspoon of minced garlic

● 1 tablespoon of soup soy sauce (gukganjang)

● 1 egg, lightly beaten

● Salt and pepper to taste

Rinse and soak the dried pollack strips in warm water until they become softened, about 20 minutes. Drain, setting aside the water used for soaking. Lightly squeeze out the water, and tear the strips into bite-size pieces. 

Cut the potato in half lengthwise, and slice into thin half-moon shapes. Cut tofu and scallions into bite-size pieces.

In a heated medium pot, saute the pollack in the sesame oil (about 2 to 3 minutes) over medium-high heat. Lightly season with salt. (If using Korean radish, saute it with the pollock.) 

Add 6 cups of water, including the water used to soak the pollack, and soy sauce to the pot. Bring it to a boil, covered. Reduce the heat to medium, and continue to boil for 7 to 8 minutes. Add the potatoes, tofu and garlic. Increase the heat to medium-high, and cook until potatoes are cooked, about 5 minutes. Be careful not to overcook the potatoes. Salt and pepper to taste.

Add the scallions, and drizzle the beaten egg over the boiling soup. Turn the heat off as soon as the scallions are slightly wilted.

K-food expands in select foreign markets

A host of Korean food items have made headway in overseas markets this year, despite little knowledge overseas of Korean cuisine.

According to foreign media, CJ Foods saw its exports of Korean food to Britain jump 135 percent this year, with big chain supermarkets such as Tesco and ASDA offering more Korean products. 

Foodies can now find kkakdugi, a cube-shaped radish kimchi, in a trendy steakhouse chain in London called Hawksmoor, as its chefs serve main dishes with typical Korean side dishes.

The Guardian ran a column on the advantages of dolsot bibimbap, a mix of rice and various condiments and vegetables, explaining how it is served in a stone pot with red pepper paste. The New York Times also praised the Korean style beef-rib stew as easy to cook at home. 

The making of “somaek” (mixture of soju and beer), popular among Koreans, is also drawing attention from foreigners interested in Korean drinking culture. 

By Yoon Ha-youn, Intern reporter
(yhayoun@heraldcorp.com)

Saeu mandu (shrimp dumplings)

Saeu mandu (shrimp dumplings) (Korean Bapsang)

Saeu mandu, as the name suggests, is a variation of Korean dumplings made with shrimp as the main ingredient. This recipe is simply made with shrimp and some vegetables, but you can mix in some ground pork or beef for another layer of flavor and texture. I’m also showing you how to make homemade dumpling wrappers. It’s really not that hard to make wrappers at home. All you need is good old all-purpose flour, salt and water. Homemade wrappers are more resilient and durable to work with, and taste much better. Once you try homemade wrappers, it will be hard to go back to store-bought wrappers. I hope you and your family gather around the table to make some mandu during this holiday season. Happy New Year!

Ingredients:
• For the wrappers (makes about 33 wrappers):

• 2 cups all-purpose flour (medium strength) and more for dusting

• 1/2 teaspoon salt

• 2/3 cup hot water 


For the filling: 
• 350 grams raw shrimp

• 280 grams green cabbage

• 110 grams fresh mushroom caps, stems removed (shiitake, button or crimini)

• 1/2 small onion

• 1 teaspoon minced garlic

• 1 teaspoon finely grated ginger (or juiced)

• 1 tablespoon all-purpose flour

• 1 teaspoon soy sauce

• 2 teaspoons sesame oil

• Salt to taste (about 1/4 teaspoon)

• Pinch of pepper 

For the wrappers:
Add 2 cups of flour to a large bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup hot water. Add the water to the flour in a steady stream while mixing quickly.

Keep mixing by hand until the dough comes together.

You can knead in the bowl, or turn it out on a lightly floured surface to knead. Knead with the heel of your hand until the dough is fairly smooth, for 4-5 minutes. The dough should feel slightly stiff. You can adjust the dough by kneading in a little more flour or more water. Cover with plastic wrap, and let it sit for 30 minutes to an hour. (This is a good time to start making the filling.)

When it’s ready, the dough should feel soft and smooth.

Now, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 2 to 2 1/2 centimeters in diameter. Cover the remaining dough to keep it from drying out.

Cut each log into 2 to 2 1/2-centimeter pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 7- to 8-centimeter circle. (You can use a round cookie cutter, if you want.) Make a few wrappers at a time and wrap the filling in. Always cover the dough that’s not being used. 

For the filling:
Peel, devein and rinse the shrimp. Finely chop or pulse several times in a food processor.

Finely chop the cabbage. Mix with 1 teaspoon of salt. (If using a food processor, add salt with the cabbage before pulsing.) Let it sit for 5-10 minutes. Squeeze out excess water. Finely chop the onion and mushrooms.

Combine all the ingredients in a large bowl. Mix well by hand.

To assemble:
Place a tablespoon of the filling on a wrapper. You don’t need to wet the edges of the homemade wrapper. Seal tightly, pushing the air out with your fingers, into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling-wrappers are used.

To cook:
For jjin mandu (steamed), steam the dumplings for about 10 minutes in a steamer. Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

For mul mandu (boiled), bring a pot of water to a boil. Add mandu, stirring gently so they don’t stick to the bottom of the pot, a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two. 

For gun mandu (pan fried), heat the pan with 1 tablespoon of vegetable oil over medium-high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1-2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium-low, and steam for 4-5 minutes. 

Baechu doenjang guk (Napa cabbage doenjang soup)

Baechu doenjang guk (Napa cabbage doenjang soup) (Korean Bapsang)

Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup. As with doenjang jjigae (stew), doenjang guk (soup) is also one of the most representative Korean home-cooked dishes. While the stew version is typically hearty, thick and pungent, the soup is light and mild and has more broth. 

The doenjang-based soup made with baechu (Napa cabbage) is called baechu doenjang guk. Koreans cooking at home usually save the water used to rinse rice, ssalddeummul, and use it for this soup. The rice water adds starch to the soup and works as a binding agent between the doenjang and the broth, while enhancing the flavor of the doenjang. The hint of gochujang (red chili pepper paste) in this recipe also brings out the flavor of the doenjang without overpowering it. If you have this classic soup along with a bowl of rice and some kimchi, you’ll have a satisfying meal!

3 to 4 servings

Ingredients:
● 12 medium-size dried anchovies 

● 1/4 head medium-size baechu (Napa cabbage) ― about 450 grams

● 2 tablespoons of doenjang (Korean soybean paste)

● 1 teaspoon of gochujang (Korean red chili pepper paste)

● 1 tablespoon of guk ganjang (soup soy sauce) 

● 1 teaspoon of minced garlic

● 2 scallions, cut into 5-centimeter pieces

● Salt and pepper to taste

Make anchovy broth by boiling, uncovered, about 12 medium-size dried anchovies in 6 cups of water (or water used to rinse the rice) for 8 to 10 minutes. Fish out the anchovies and discard.

While the broth is being made, cut the cabbage into 5- to 7-centimeter pieces.

Stir the soybean paste and red pepper paste into the broth, or run them through a strainer in the broth. The latter process helps dissolve the pastes easier and catches any big chunks of beans remaining in the soybean paste. Add the soup soy sauce to the broth.

Add the cabbage pieces, cover and bring it to a boil. Reduce the heat to medium and cook until the cabbage becomes soft, 15 to 20 minutes. Stir in the scallions and garlic, and continue to cook for an additional 5 minutes. Add the salt, if necessary, and pepper to taste.