Dak galbi (spicy stir-fried chicken)

Dak galbi (spicy stir-fried chicken) (Korean Bapsang)

Dak galbi is very popular all over Korea, especially in Chuncheon, a city in Gangwon Province, where the dish originated in the 1960’s. It is a spicy stir-fried chicken dish made with boneless chicken pieces, rice cakes (tteokbokki tteok), green cabbage, sweet potato and other vegetables. Dak means chicken, and galbi means ribs. But, there are no ribs in this dish. Back in the day, pork ribs (dweji galbi) were too expensive for everyday grilling, so a restaurant cook created a similarly flavored dish with chicken instead and called it dak galbi.

The sauce for dak galbi is made with staple Korean ingredients, such as gochugaru (red chili pepper flakes), gochujang (red chili pepper paste), garlic, ginger, etc. It sometimes contains Korean curry powder, which is a premade mixture. Dak galbi is typically not served with rice, but it’s customary to mix some rice into the leftovers at the end to make fried rice. 

This popular restaurant dish is easy to make at home. You can double the sauce recipe and keep the other half in the fridge. You will definitely want to make it again soon.

3 to 4 servings

Ingredients:

● 450 grams boneless (and skinless if desired) chicken thighs

● 170 grams tteokbokki tteok (rice cakes)

● 140 grams green cabbage

● 1 small Korean sweet potato (goguma; about 5 ounces)

● 6-8 kkaennip (perilla leaves)

● 2 scallions

Sauce:
● 1 1/2 to 2 tablespoons gochugaru (Korean red chili pepper flakes)

● 1 tablespoon sugar

● 1 to 2 teaspoons Korean curry powder (optional)

● 1/2 teaspoon salt

● 1 tablespoon soy sauce

● 2 tablespoons rice wine

● 1/2 tablespoon corn syrup (or more sugar)

● 1 tablespoon gochujang (Korean red chili pepper paste)

● 1 tablespoon minced garlic

● 1 teaspoon grated ginger

● 2 teaspoons sesame oil

● 2 tablespoons water

Optional fried rice:
● Two servings of cooked rice

● 1 tablespoon dak galbi sauce

● 1 tablespoon sesame oil

● 1 sheet of gim (dried seaweed)

Soak the rice cakes in cold water for 10 to 20 minutes if hardened. Skip if using fresh rice cakes.

Mix all the sauce ingredients well in a bowl.

Cut the chicken into bite-size pieces. Mix with the sauce (reserving 1 tablespoon if you’re going to make fried rice at the end) and marinate while preparing vegetables.

Cut the sweet potato in half lengthwise and then thinly slice crosswise and slightly diagonally. Cut the cabbage, kkaennip and scallion into small pieces.

Heat a pan over medium-high heat. You can add a tablespoon of oil if you want, but this is not necessary. Add the chicken, sweet potatoes, rice cakes and cabbages. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients (especially the rice cakes) stick to the pan. The steam from the vegetables should keep them from sticking to the pan, but you can also add a couple spoons of water if the pan gets too dry. 

Add the kkaennip and scallion and cook for another 3 to 4 minutes until the rice cake and the sweet potato pieces turn soft. By then the chicken should be cooked through.

Optional Fried Rice:

Add the rice to the pan along with the leftover sauce and sesame oil. Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Scrape up the flavorful brown bits from the pan while stirring. Mix in the dried seaweed and sesame oil. 

Thanksgiving dinners and desserts in Seoul Where to go for turkey, pumpkin pie and more

Thanksgiving is less than two weeks away. 

For those who do not have the time to roast a turkey at home, here are several options for one to enjoy a Thanksgiving meal, complete with turkey, pumpkin pie and all the fixings. 


Dinner specials

Left Coast Artisan Burgers
On Thanksgiving Day, Left Coast Artisan Burgers, a popular burger spot located in Seoul’s Itaewon-dong, will be hosting its second annual Thanksgiving Dinner Buffet. 

The buffet will feature turkey, ham, mushroom herb stuffing, mashed potatoes, cornbread and more. 

According to Left Coast co-owner Angela Shin, more sides have been added to the menu this time around, which will include apple crumb pie for dessert. The buffet will be an all-you-can-eat affair. 

Reservations are a must with times running from 5-7 p.m., 7-9 p.m. and 9-11 p.m. for Nov. 27. The buffet costs 35,000 won per person and 20,000 won for children aged 12 and under. 

To make reservations call (02) 6223-5338, email leftcoastkorea@gmail.com or visit Left Coast’s official Facebook page. 

Left Coast Artisan Burgers; 2F, 130-43 Itaewon-dong, Yongsan-gu, Seoul


The Beastro

The Beastro, a Hongdae-based restaurant that specializes in “New American” cuisine, will be featuring a special set dinner menu that will include turkey and sides from Nov. 27 to 30. 

The Beastro general manager Catherine Chung divulged plans to serve “turkey with a twist” as part of a menu has been posted on its official Facebook page. The Beastro will also be whipping up seasonal cocktails, said Chung. 

The Beastro; 2F, 358-32 Seogyo-dong, Mapo-gu, Seoul; (02) 334-2500; opening hours are weekdays from 5:30-11 p.m., Fridays and Saturdays from 11:30 a.m. to midnight, Sundays from 11:30 a.m. to 10 p.m.


The Paris Grill
The Paris Grill, located at the Grand Hyatt Seoul in Yongsan-gu, will be serving a four-course Thanksgiving dinner on Nov. 27. 

The menu will feature a variety of dishes including slow-roasted turkey with bacon, apple and walnut stuffing and pumpkin creme brulee. 

The dinner will cost 116,000 won. For more information call (02) 799-8161. 

Grand Hyatt Seoul; 322 Sowolno, Yongsan-gu, Seoul; seoul.grand.hyattrestaurants.com


Dinner to-go

Vecchia e Nuovo
Vecchia e Nuovo, a bistro located inside the Westin Chosun Seoul, will be selling takeaway roast turkey, prime rib, sides and pumpkin, pecan and apple pies until Dec. 31. 

The roast turkey comes with chestnut stuffing, giblet gravy, cranberry sauce, mashed potatoes and brussel sprouts for 275,000 won for a 13 pound and 297,000 won for a 15 pound turkey. 

Orders need to be made at least three days in advance and can be delivered for an additional fee. For more information call (02) 317-0033. 

The Westin Chosun Seoul; 106, Sogongno, Jung-gu, Seoul; www.echosunhotel.com


The Deli

The Grand Hyatt Seoul’s the Deli will be serving Thanksgiving fare to-go, including roast turkey, apple-walnut stuffing and mashed potatoes till Nov. 28. Prices range from 22,000 won to 212,000 won. Also, starting today, the Deli will be selling pumpkin pie, apple pie and pecan pie until Nov. 30. For more information call (02) 799-8167. 

Grand Hyatt Seoul; 322 Sowolno, Yongsan-gu, Seoul; seoul.grand.hyattrestaurants.com


The Deli Shop

From Nov. 20 to Dec. 26, the JW Marriott Seoul’s Deli Shop will also be selling takeaway roast turkey dinners. 

Dinner includes a 5 to 6 kilogram turkey with mashed potatoes, roast pumpkin, brussel sprouts, stuffing, cranberry sauce, gravy and beans for 160,000 won. Turkey dinner sets need to be ordered a day in advance.

For more information call (02) 6282-6737. 

JW Marriott Seoul; 176, Sinbanpono, Seocho-gu, Seoul; www.jw-marriott.co.kr

The Ritz Deli

The Ritz-Carlton Seoul’s Ritz Deli will be selling takeaway Thanksgiving dinners featuring roast turkey, sides that include sage cornbread and apple stuffing along with one’s choice of pumpkin, sweet potato or potato pie. 

Dinners cost 300,000 won for a whole turkey and 200,000 won for a half turkey and will be available through Nov. 30. Orders must be placed at least three days in advance. For more information call (02) 3451-8278. 

The Ritz-Carlton Seoul; 120 Bongeunsano, Gangnam-gu, Seoul; www.ritzcarltonseoul.com

The Grand Hilton Seoul’s Alpine Deli turkey dinner to-go to be sold until Dec. 31 (Grand Hilton Seoul)

Alpine Deli
The Grand Hilton Seoul’s Alpine Deli will also be selling takeaway turkey dinner sets for 200,000 won to 250,000 won until Dec. 31. For more information call (02) 2287-8989. 

Grand Hilton Seoul; 353 Yeonhuino, Seodaemun-gu, Seoul; www.grandhiltonseoul.com


Desserts

Bewitch
Bewitch, a dessert bar located in Seorae Village, is serving pumpkin pie. Owner-chef Shin Ji-min divulged that she makes her pie with fresh roasted pumpkin and molasses. 

Pies cost 9,500 won by the slice or 85,000 won whole. Orders for whole pies need to be made three days in advance. 

Bewitch; 76-10 Banpo 4-dong, Seocho-gu, Seoul; (02) 3445-0529; open from 11 a.m. to 10:30 p.m. daily, closed Sundays


Canvas Cake

Canvas Cake, a dessert shop in Seoul’s Cheongdam-dong, will be selling pumpkin tarts and pumpkin cheesecake from Nov. 24 to 29. 

Pastry chef Choi Yoon-young revealed that instead of pumpkin, she will be using roasted kabocha squash. Her pumpkin cheesecake, she further divulged, will feature a pecan shortbread crust.

Pumpkin tarts cost 7,000 won by the slice and 65,000 won whole, pumpkin cheesecake costs 9,000 won by the slice and 70,000 won whole. Whole tarts and cakes need to be ordered three days in advance. 

Canvas Cake; 113-13, Cheongdam-dong, Gangnam-gu, Seoul; (02) 548-3374; open 11 a.m. to 9 p.m. daily, closed Sundays

By Jean Oh (oh_jean@heraldcorp.com)

Baek kimchi (white kimchi)

Updated : 2014-11-14 20:58

Baek kimchi (white kimchi) (Korean Bapsang)

Baek kimchi is a variety of kimchi that’s made without red chili pepper flakes. It is enjoyed for its mild, refreshing taste. Baek kimchi is child-friendly and great for people who have issues with spicy food!

The stuffing for white kimchi varies but usually includes typical kimchi ingredients such as radish, garlic, ginger, scallion, minari, pear, etc. I like to add colorful bell peppers, which are called paprika in Korea, for sweetness and additional colors. Traditionally, other ingredients such as pine nuts, jujubes and chestnuts are added. The brine can be simply water and salt or flavored with grated pear, garlic, ginger or salted shrimp. In this recipe I added sweet rice (aka glutinous rice) powder paste. The rice paste promotes fermentation by feeding healthy bacteria and helps develop the flavors of kimchi.

Ingredients:

● 2 medium napa cabbages (about 2 kilograms each)

● 1 1/2 cups Korean coarse sea salt

● 7 1/2 cups water

Stuffing:

● 1 pound Korean radish (mu)

● 1/2 red bell pepper

● 1/2 orange or yellow bell pepper

● 1/2 large Korean pear

● 3-4 scallions

● 30 grams water dropwort (minari)

● 1 tablespoon pine nuts

● 4 to 5 chestnuts

● 4 to 5 jujubes (daechu), seeded

● 1/4 cup salted shrimp (saeujeot), finely minced

● 1 tablespoon myeolchiaekjeot (fish sauce)

● 2 tablespoons minced garlic

● 1 teaspoon grated ginger

● 1 teaspoon sesame seeds

Brine:

● 1 tablespoon glutinous rice powder* (*Mix with 1/2 cup water, simmer over low heat until it thickens to a thin paste and cool. Yields about 3-4 tablespoons.)

● 4 cups water

● Salt to taste (start with 2 teaspoons)

Cut the cabbage lengthwise into quarters by cutting the stem end in half (only about 4 inches in) and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

In a large bowl, dissolve 3/4 cup of salt in 7 1/2 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the remaining salt (3/4 cup) and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). You can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbages. Set aside for about 6-8 hours, rotating the bottom ones to the top halfway through.

The cabbages for white kimchi should be ready to be washed when the white parts are soft and flexible, but not totally bendable. Rinse thoroughly three times, especially between the white parts of the leaves to wash off any lingering salt. Drain well, cut side down.

Cut the vegetables and pear into matchstick-size, collecting them in a bowl. Thinly slice the chestnuts and jujubes. Cut scallions and minari into 1-inch long pieces.

Combine the vegetables with the seasoning ingredients. Mix well by hand. Taste ― it should be a bit too salty to eat as is. Add salt if necessary. Let sit for 30 minutes to an hour.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, 1 to 2 tablespoons for large leaves.

Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, firmly press down to remove air pockets.

Make the glutinous rice paste and cool. Add 4 cup of water to the bowl that contained the radish mix. Stir in the rice paste and salt to taste (start with 2 teaspoons). Stir well. Pour over the kimchi.

Leave it out at room temperature for a full day. Then, store in the fridge. Wait 5 to 7 days before eating. White kimchi doesn’t keep well as long as red spicy kimchi because it’s seasoned lightly and lacks chili peppers, which help keep the kimchi from softening. Thus, it’s best eaten within a few weeks.

SPC to open 30 Paris Baguettes in Malaysia

SPC Group, best known for its Paris Baguette bakery franchise, is planning to launch the artisan bakery in Malaysia starting with an initial opening in the first half of next year, SPC officials said Friday.

The country’s leading confectionary brand, in partnership with Naza Corporation Holdings ― one of the largest privately owned conglomerates in Malaysia ― is planning to open up to 30 outlets in the country by 2019. 

“We are confident that Malaysians will be receptive to new food and beverage concepts such as Paris Baguette,” said Nur Nadia SM Nasimuddin, director of Naza’s F&B team.

Customers shop at SPC Group’s Paris Baguette outlet in Singapore. (SPC Group)

“This is due to the recent ‘cafe culture wave’ which is rising at a rapid rate locally, presenting opportunities for our collaboration with SPC Group,” she added. 

SPC, however, said that the details of the location and the target number of stores it is planning to open in Malaysia have subject to change since the two sides have yet to ink a final contract. 

An SPC spokesman said the agreement marks the first time for the group to export the bakery brand through a master franchise contract. The contract will give Naza the control of franchising activities while SPC benefits from lower initial investments and will gain royalty fees. 

SPC currently operates 180 stores in five countries, including a Paris shop that opened in July. The move comes as part of its drive to grow into the world’s leading confectionary giant by 2020. 

The Seoul-based bakery chain opened its first overseas outlet in Shanghai in 2004. 

By Suk Gee-hyun (monicasuk@heraldcorp.com)

Sesame Broccoli

Sesame broccoli

Broccoli is one of those vegetables you either love or hate, but we all know it’s incredibly healthy. Sesame broccoli is a family favorite. Blanch (or steam) the broccoli, and dress it with generous amounts of sesame oil and sesame seeds. There you have it -― a quick side dish that’s nutty, crunchy and delicious! Eat your broccoli!

Ingredients:
● 450 grams broccoli

● 1 tablespoon sesame seeds, roasted and crushed*

● 1 tablespoon sesame oil

● 1/2 teaspoon minced garlic

● Salt to taste (about 1/2 teaspoon)

(*In a pan, roast sesame seeds over medium-low heat for 4 to 5 minutes. Stir occasionally. Then, crush the seeds in a blender or grinder by pulsing them a couple of times.) 

Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut them into pieces.

Bring a large pot of water to a boil. Add 1 teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness. 

Drain, and immediately shock in cold water to stop cooking. Drain well.

Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

5 Most Innovative Korean Restaurants in NYC

NEW YORK -- The demand and enthusiasm for Korean food in New York City have been recently growing steadily among New York foodies. 

Kimchi, the quintessential Korean side dish, pickled and spiced cabbage, is now being sold in common bodegas as well as at larger supermarkets such as Whole Foods Market and Trader Joe’s. 

One of the reasons for Korean food’s success is contributed to its appeal to both vegetarians and meat-lovers alike -- with the healthier, vegetarian dishes and with famous barbecue experience. 

This growing awareness for Korean food allows chefs and restaurateurs in New York to experiment with different approaches, and now New York City offers a wide variety of Korean food, ranging from authentic to the more nouveau styles.

As a Korean-American who cannot live a single day without kimchi, being able to experience this trend of nouveau Korean food has been a real treat. 

If you love Korean food and are open to more unique experiences in NYC, here are the five most innovative Korean restaurants in NYC you do not want to miss.




1. Jungsik


Jungsik Yim, chef-owner of Jungsik, is a Culinary Institute of America graduate who has spent his apprentice in the kitchens of Bouley and Aquavit. Here, Chef Yim introduces a reconstructed Korean cuisine through a more modern and French style.

Located between Hudson St. and Staple St. in the heart of Tribeca, the restaurant’s symmetrical, minimalistic, white decor allows for a more structured focus on experiencing the food itself, and with the immaculate service provided by the staff, and also by the general manager, Kyungmoon Kim, also a CIA alumni, the overall 9-course meal is truly a fascinating experience. 

Many chefs run into the challenge of plating Korean food in a simple, elegant way, and Chef Yim has brilliantly overcome this challenge by deconstructing the realm of classic Korean plating, and has recreated his dishes in a French infused style, yet retaining the essential Korean flavors of every dish. 


The most popular dish is the Sea Urchin Rice which sits on a seaweed puree resting on top of the lightly fried quinoa. The chopped kimchi along with the seaweed puree balance the thick flavors of the fresh sea urchin and the crispy quinoa. 


Also, make sure to try Jungsik’s signature dessert, “Jang dok”, a very thick hazelnut cremeux that is shaped like the jangdok earthenware commonly used in Korean homes to be buried underground or left outside in a cool area for food to be kept fresh and well-preserved.

If you are looking to have a rare fine-dining experience at a Michelin two-star restaurant in New York City with your loved ones for a special occasion or if you just want to treat yourself, this restaurant is highly recommended for your next visit in NYC. For those who live in Korea, do not worry -- Chef Yim’s first restaurant is located in Seoul, which also has been nominated as one of the best restaurants in Asia.




2. Danji

Chef Hooni Kim, currently a celebrity judge on the third season of Master Chef Korea on Olive TV, is the chef-owner of Danji, a one-star Michelin restaurant located in Hell’s Kitchen.

Danji is the name of a common earthenware used among the more traditional Koreans, a smaller form of hangari. The restaurant’s name reflects the tapas style of smaller portions, and also to the overall theme of the coexistence of modern and traditional Korea. 

The decor inside also resonates to this theme, with warm brown tones and modern lighting, with hints of traditional Korean remnants -- danji jars that sit above the polished wooden bar and the walls of the wooden and silver spoons used as room dividers. 

The menu is also distinguished to meet this theme. On one side is a list of modern Korean dishes, such as the bossam and bulgogi beef sliders, and the other is a list of the traditional Korean dishes such as the steak tartare (yook hwe) and poached sablefish (eun-dae-gu jjo-rim). The modern dishes carry sweeter flavors, perhaps to appeal to a wider range of people who may be a little shy to explore the bolder Korean flavors. The traditional dishes preserve the Korean ingredients and also way of cooking -- the steak tartare (yook hwe) is served cold, seasoned with sesame oil and topped with lean rectangular slices of Korean pear, and also the sablefish is boiled with Korean radish in soy sauce with Korean red peppers.

If you want to experience dishes that transcend the boundaries of modern and traditional Korean cuisine in NYC, this is the restaurant for you. However, it does not take any reservations (unless you are a party of 6 or more) in advance. Don’t be alarmed to wait for a good 20 minutes upon arrival, especially on a Friday or a Saturday night.




3. Hangawi


As you walk east, away from the busiest area on 32nd St. between Broadway and 5th Ave., you will be pleasantly surprised to find Hangawi, a hidden vegetarian gem in Koreatown.

Hangawi is one of the very few, and possibly only authentic Korean vegetarian restaurants in NYC.

The fun part of this restaurant, unlike any other restaurants near the area, is the temple-like decor inside, immediately creating a genuine, spiritual, and authentic atmosphere upon entering. The staff dressed in hanbok, Korean traditional clothing, kindly greet their guests at the door, asking them to remove their shoes. Then, the guests are led to a dimly lit dining area with low tables and cushioned seats. In Korea, it is common for restaurants to have guests remove their shoes, as the act of removing one’s shoes upon entering connotes respect and gratitude for others and their space.

The best dish to try is the crispy mushroom in sweet and sour sauce or mushroom tangsooyook, a vegetarian Korean version of the Chinese sweet and sour pork. Derived from a Chinese dish, tangsooyook is one of the most popular and common dishes at Korean-Chinese restaurants. The savory and juicy mushrooms are crisply fried and bathed in the sweet and sour sauce, and even if you are not a vegetarian, dishes like this along with the quiet, serene and spiritual experience will definitely make you want to come back for more.




4. Gaonnuri


New York foodies are very hard to please. Obviously they look for delicious, high quality food, but they are always on a search to find something unique and exclusive. While many restaurants at Koreatown woo foodies with their authenticity and good food, some fail to provide this unique and exclusive experience due to a lack of good service and the proper ambience.

However, when Andy Sung, former architect, opened Gaonnuri in 2012, he envisioned a need for change -- to set a higher standard for authentic Korean restaurants at Koreatown in NYC.



Located at the entrance of Koreatown on 32nd St., on the 39th floor of the building commonly known as the “Woori Bank building,” Gaonnuri introduces authentic Korean food in a upscale setting.

This restaurant is unique in that it is the only restaurant in NYC that offers high quality authentic Korean cuisine along with a phenomenal view of the Manhattan skyline. Guests can enjoy this view especially at night, with the city lights beaming through the large windows as they enjoy their food. 

The most popular dishes are the Korean barbeque and the “Deconstructed Soo Jeong Kwa”, which as the title indicates, is a creative deconstruction of the traditional Korean punch, soo jeong kwa, made from persimmons, cinnamon and ginger. This dessert captures the essential flavors of the traditional drink from poaching Korean pear that sits below honey ginger ice cream and pear sorbet, decorated with cinnamon Chantilly cream.

This restaurant is highly recommended for first-timers who have never tried Korean food or if you are introducing Korean food to your coworkers for a clean, pleasant, authentic Korean experience.




5. Momofuku Ssäm Bar

As one of celebrity chef David Chang’s restaurants located in the East Village, this Korean-Japanese restaurant first introduced New Yorkers to the idea of “ssäm”, which literally means “wrapped” in Korean.


Ssäm refers to a dish in Korean cuisine in which leafy vegetables such as lettuce or perilla leaves are used to wrap pieces of meat such as pork or beef with or without rice, depending on one’s preference, often added with a condiment known as ssamjang, a mixture of fermented red bean paste, gochujang and fermented soybean paste, doenjang.


Ssämbap or ssäm rice, has become a trendy and healthy way of eating in Korea since the early 2000s, and many restaurants in Korea specialize in ssämbap for customers who look to eat a large variety of vegetables with their meat.

Chang has reinvented ssäm to accommodate a wider range of customers by including different kinds of meat such as lamb, rotisserie chicken, pork, shrimp, rib, fish and duck to be wrapped in ssäm.


The best dish at Momofuku Ssäm Bar is the bo ssäm, which includes a whole slow cooked pork shoulder, a dozen oysters, two bowls of white rice, bibb lettuce, ssäm sauce, kimchi and ginger scallion sauce. Because the pork shoulder is cured overnight, then roasted for 6-8 hours, one must make a specific bo ssäm reservation in advance on the restaurant’s website.

For a one of a kind ssäm experience with your favorite kind of meat, make a stop in the village to Chef Chang’s Momofuku Ssäm Bar.

(Photo credit: Jungsik, Danji, Hangawi, Gaonnuri, Momofuku Ssäm Bar)