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Sunday, September 1, 2013

Hobak bokkeum (stir-fried zucchini)

This is a simple summer side dish that goes well with meat dishes such as bulgogi, galbi or jeyuk bokkeum. You can use any variety of zucchini, which happens to be plentiful this time of the year. The classic seasoning for this dish is saeujeot which is tiny salted and fermented shrimp. Its distinct, savory flavor works wonderfully with zucchini. If unavailable, substitute it with fish sauce or simply season with salt to taste.

Ingredients:

● 1 medium zucchini (about 300 grams) 

● 1 tablespoon oil for stir-frying

● 2 or 3 teaspoons saeujeot 

● 1 teaspoon minced garlic

● 1 teaspoon sesame oil

● 1 teaspoon sesame seeds

● 1 scallion, finely chopped

Cut the zucchini in half lengthwise (or in quarters if using a thicker zucchini). Then cut crosswise into 2/3-centimeter thick slices. You can use saeujeot as is or finely chopped. 

Heat a pan with the oil over medium high heat. Add the zucchini and 2 teaspoons of saeujeot to the pan. Cook for 1-2 minutes, stirring well. Add more saeujeot if needed.

Add the remaining ingredients and 2-3 tablespoons of water. Cook for an additional 1-2 minutes, stirring, until the zucchini is softened and turns translucent.

Oi sobagi (stuffed cucumber kimchi)

Oi sobagi is stuffed cucumber kimchi. It is best made in the summer time when cucumbers are in season. Always look for cucumbers that are firm and slender. For the kimchi, the cucumbers are first salted in boiling hot salted water before being stuffed with the filling. Don’t worry, the hot water won’t cook the cucumbers. This is the method traditionally used for Korean pickled cucumbers, called oiji, to keep the cucumbers crisp and crunchy for a long time. Hope you get a chance to make this quick and refreshing summer kimchi before the summer is over. 

Ingredients:
● 5 Korean cucumbers (10 kirby/pickling cucumbers)

● Salting water:

● 6 cups water

● 6 tablespoons coarse sea salt

Stuffing:
● 110 grams Korean garlic chives (buchu)

● 80 grams Korean radish (mu) or carrots

● 5 tablespoons Korean red chili pepper flakes (gochugaru)

● 1 tablespoon salted shrimp (saeujeot)

● 1 tablespoon fish sauce

● 1 tablespoon minced garlic

● 1 teaspoon finely grated ginger

To clean, rub each cucumber with a little bit of salt and rinse. If using long Korean cucumbers, cut in half crosswise.

Add 6 cups of water with 6 tablespoons of salt in a medium-size pot. Bring it to a rapid boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit for about 2 hours.

Meanwhile, cut the chives into about 1 centimeter lengths. Julienne the radish, and then cut into the same lengths.

Combine all the stuffing ingredients and mix well. It should taste a bit salty.

Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave about 1.5 centimeters uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving about 1.5 centimeters uncut at both ends. Repeat with all the cucumbers.

Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all four slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for half a day or so. Then, store in the fridge.

This cucumber kimchi can be eaten right away and will keep well for a few days. This is a quick kimchi not intended for weeks of storage.

Gaji namul (steamed eggplant side dish)

Gaji namul is a popular summer side dish that is made with steamed eggplants. The traditional way of making this dish is to steam the eggplants and then tear them into small strips. It’s very easy to overcook eggplants, resulting in mushy vegetables that fall apart during the tearing process. You can avoid this by cutting the eggplants into bite sized pieces before steaming them quickly. 

The key is to steam the eggplants until they are tender but still slightly firm. Eggplants are in peak season now. Look for slender eggplants with a rich purple color and shiny skin, and without any soft or brown spots. Gaji namul is easy to make, plus tasty and healthy.

Ingredients:

● 2 medium size Korean/Asian eggplants

● 1 scallion, finely chopped

● 1 teaspoon minced garlic

● 1-1/2 tablespoons soy sauce

● 2 teaspoons sesame oil

● 1/4 teaspoon sugar

● 1/2 teaspoon *gochugaru *(Korean red chili pepper flakes)

● 1 teaspoon roasted sesame seeds

● pinch pepper

Cut the eggplants lengthwise in quarters. Then cut crosswise into 4 to 5-centimeter pieces. Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes. Set aside to cool. Add all remaining ingredients and gently toss everything together. Add more soy sauce to taste if needed.

Kongguksu (chilled soy milk noodle soup)

Kongguksu is a cold noodle soup that’s served in creamy soy milk. Making soy milk is less work than you might imagine. Soaked soybeans are cooked, then pureed and filtered through a sieve. 

The secret to making delicious soy milk for kongguksu is not to overcook the beans so that they retain their natural flavor. More often than not, a small amount of sesame seeds and/or nuts (such as pine nuts, peanuts, almonds and walnuts) are pureed with the soybeans for an extra-nutty flavor. 

Nothing beats the summer heat better than a bowl of this icy cold kongguksu!

Ingredients: (4 servings)
● 1 cup dried soybeans (meju kong)

● 4 tablespoons roasted pine nuts (or any other nuts of your choosing) 

● 2 teaspoons roasted sesame seeds (more for garnish)

● Salt to taste 1 small cucumber, julienned

● 1 small tomato, sliced (or watermelon) ― optional

● Somyeon (thin wheat flour noodles) ― about 120 grams per serving

Rinse and soak 1 cup of dried soybeans for 5 to 6 hours or overnight. (Yields a little more than 2 cups of soaked beans.)

Place the beans in a pot. Add enough water to cover the beans. Bring it to a boil over medium-high heat, and cook for an additional 3 minutes. 

Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water, and repeat this process until most of the skins are removed. 

In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than 1 cup) to adjust the thickness of the liquid.

Run the puree through a fine sieve for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)

Stir in salt to taste. Refrigerate to chill.

Bring a pot of water to the boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.

Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and sesame seeds. Drop in a few ice cubes and serve very cold.

Any leftover soy milk can be refrigerated for 2-3 days. 

Hobak gochujang jjigae (spicy zucchini stew)

Hobak gochujang jjigae (spicy zucchini stew) (Korean Bapsang)
I love having a constant supply of sweet and tender Korean zucchinis (aehobak) from my garden this time of the year. This gochujang jjigae (stew) is one of my favorite ways to eat them. If you like rich and pungent Korean stews, such as kimchi jjigae and doenjang jjigae, this stew is for you. Gochujang adds lots of spicy, robust flavors to this simple stew which is made with a few ordinary ingredients such as zucchini and potato. Tofu, mushrooms, onions, and radishes would all be great additions to this stew as well.

Ingredients:
● 1 medium zucchini 

● 1 medium potato 

● 1 scallion

● 1-2 green or red chili peppers

● 1 teaspoon minced garlic

● 3 ounces clam meat (fresh or canned)

● 1-1/2 tablespoons gochujang (Korean red chili pepper paste) 

● 1/2 tablespoon doenjang (Korean soybean paste)

● 1 tablespoon gukganjang (soup soy sauce)

● 2 cups water used to rinse rice, ssalddeummul*

(*The water used to rinse rice is commonly used in Korean stews and soups. Use the water from the second round of rinsing.)

Cut the zucchini into about 1.5-centimeter bite sizes and the potatoes into slightly thinner pieces as the potato takes longer to cook. Roughly chop the scallion. Thinly slice the peppers.

Add the water to a small pot. Add the red chili pepper paste, soybean paste, and soup soy sauce. Stir well to dissolve. Bring it to a boil.

Add the potatoes, zucchini, clam meat, chili peppers and garlic. Cook until the potatoes and zucchini become soft, about 10 minutes. Throw in the scallion with 2 minutes remaining. Serve hot with a bowl of rice.

Yangbaechu kimchi, (green cabbage kimchi)

Yangbaechu kimchi (Korean Bapsang)
In the summer, when traditional napa cabbages are not in their prime season, Yangbaechu (green cabbage) comes in handy for making kimchi. Yangbaechu is naturally sweet and crunchy, which makes it a good source for kimchi. 

Unlike napa cabbage, which requires many hours of salting, yangbaechu doesn’t need to be salted for very long. All you need is about two hours to soften the cabbage and bring out the flavors. Lightly seasoned, this yangbaechu kimchi is light and refreshing! 

Ingredients:
● 1 head green cabbage (about 1.2 kilograms)

● 4 tablespoons coarse sea salt (less if using table salt)

● 3 scallions, roughly chopped

● 1/4 cup gochugaru (Korean red chili pepper flakes)

● 2 tablespoons saeujeot (salted shrimp), finely chopped 

● 1 tablespoon minced garlic

● 1/2 teaspoon finely grated ginger (or juiced)

Cut the cabbage head into quarters, and remove the core from each quarter. Cut each quarter into 4- to 5-centimeter bite-size pieces. Rinse the cabbage and drain.

Place the cabbage in a large bowl. Sprinkle with the salt, and toss well to coat evenly. Let it sit for about 2 hours, flipping over once halfway through. Rinse the salted cabbage once. Drain to remove excess water.

In a small bowl, mix the gochugaru with the next three ingredients along with 1/2 cup of water. 

Add the chopped scallions and the gochugaru mix to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix. 

Store the kimchi in an airtight container or a jar. Leave it out in room temperature for half a day or so. Then refrigerate.

Sunday, August 25, 2013

South Koreans protest alleged presidential election interference

Policemen detain a student protester near the venue where President Park Geun-hye was attending celebrations observing the anniversary of Liberation Day, which marks the end of Japan's 1910-45 colonial rule of the Korean Peninsula, in central Seoul August 15, 2013. (Photo: Reuters)

POLITICS

South Koreans protest alleged election interference



As a parliamentary investigation into alleged election interference by a state agency limps along, some South Koreans are protesting for their country’s democracy to finally come to full maturity.

Citizens continue to gather in cities across South Korea to protest a scandal that began as a covert attempt by a state agency to sway public opinion ahead of an election, but has grown into a larger debate over the state of the country's democracy.
The scandal revolves around actions allegedly taken by the state intelligence agency, the National Intelligence Service (NIS), in the run-up to the presidential election in December of last year. The NIS is accused of having had its agents post thousands of comments in online message boards supporting ruling party candidate and eventual victor Park Geun-hye and disparaging her opponent, liberal candidate Moon Jae-in, as a shill for North Korea.
The protesters are seeking a thorough investigation of the scandal, a formal apology from President Park and for those responsible to be punished. Song Mi-rin, 23, a university student who came out to a protest in central Seoul on Friday, August 23, feels it's important for South Koreans to speak out on this issue: "The government did something wrong in this case, but they're trying to keep it quiet. Their silence won't solve anything," the student said.
Political interference
An important issue is that the NIS is meant to be an explicitly non-political organization and its agents are constitutionally barred from any political involvement.
South Koreans take part in a candle-light demonstration demanding resignation of South Korean President Park Geun-Hye and calling for reform of national spy agency in central Seoul August 14, 2013. According to local media reports, the spy agency's former chief Won Sei-hoon, who served under the regime of former President Lee Myung-Bak, was indicted on June 14, 2013 on charges of ordering an online smear campaign to sway public opinion in favor of the ruling Saenuri Party candidate Park Geun-hye before last December's presidential election, in violation of the country's election law. (Photo: Reuters)

More than 100,000 people gathered for protests across the country
In June, Won Sei-hoon, who was NIS director at the time of the alleged infractions, was indicted on charges of orchestrating the online campaign, and former Seoul police commissioner Kim Yong-pan was accused of impeding early efforts to investigate the case. The two men are currently being questioned in parliament over possible involvement. At the beginning of the hearing, both men refused to take an oath swearing to tell the truth, and their uncooperative attitudes only fed the public's displeasure.
On August 15, Seoul police used a water cannon to disperse protesters who had rallied on National Liberation Day. Organizers estimated the crowd at 5,000; the police spoke of 3,500 demonstrators. Two days later, more than 100,000 people gathered for protests held simultaneously in several cities across the country.
Experts say that citizens have been motivated not just by the alleged online comments prior to last year's presidential election, but by the fact that these kinds of abuses of power have taken place many times in South Korean politics, and no lasting solution to them has yet been found. From the 1960s through to the late 1980s, South Korea was ruled by military dictatorships. There were many cases of leaders using state agencies, such as the police or intelligence services, to maintain the regime's power through the suspension of constitutionally guaranteed freedoms and other anti-democratic measures.
The protesters are demanding a reform of the agency involved in the latest scandal. "There needs to be real reform of the NIS and election violations need to end," said Kim Yong-min, a former journalist and current adjunct professor at Hanyang University. He added that many people are gathering out of worry and anger. "They worry that scandals like this will keep happening again and again."
A hushed response from the President
Park was inaugurated as South Korean president in February this year. Since the alleged events took place before she was elected, Park has argued that she is not responsible, and that it is the duty of parliament, not the president, to get to the bottom of the scandal. She has also said the alleged online comments wouldn't have been enough to sway the election, meaning she saw no political benefit and that the legitimacy of her government was not in question.
To many of the protesters, however, it is not the soundness of Park's reasoning that is at issue, but her refusal to make an apology or acknowledge the legitimacy of the protesters grievances.
Democratic deficit
South Korean President Park Geun-Hye delivers a speech duirng a ceremony marking the 68th anniversary of the liberation from the Japan's 1910-45 colonial rule, in Seoul on August 15, 2013. (Photo credit should read JUNG YEON-JE/AFP/Getty Images)Park says the alleged online comments wouldn't have been enough to sway the election
The ongoing crisis indicates that in light of South Korea's impressive development, its anti-democratic legacy has still not been eradicated. "Despite having been democratic for more than two decades, South Korean democracy is in some ways still not fully mature. Many citizens feel like Park herself and her government don't have a firm commitment to governing in a democratic way," said Kim Soo-jin, a professor of political science at Ewha Womans University in Seoul.
"These protests are growing because people don't feel like they can trust politicians to maintain democracy. They feel like they have to go out and protect it themselves."

http://www.dw.de/south-koreans-protest-alleged-election-interference/a-17041363