gingered pear

a pear in love with food

Month: April, 2012

korean sidedishes (반찬) #2

Still on a korean phase of my cooking…

Marinated sesame leaves and garlic stems!

Marinated sesame leaves (깻잎장)

4 bunches of sesame leaves (ggaennip 깻잎)
1 + 3 tablespoon cup soy sauce
1 teaspoon sugar
2 teaspoons minced garlic
1 teaspoon Korean chili powder (go choo ga roo 고추가루)
1 teaspoon sesame seeds

Wash the sesame leaves under running water and gently pat dry. Dip each leaf lightly in soysauce (about 1 tbsp). In a small pan add soy sauce, garlic and sugar. Add chili powder and  and seame leaves. Let it come to a boil then reduce to low.  Add sesames leaves into the pot. Rotate the layers until all the leaves get some of the marinade. The leaves should now be wilted by still holds shape.  Store in a glass or ceramic container. Pour remaining sauce on top and store in the refrigerator.

Garlic stem (마늘쫑)

1 package of garlic stems (ma nel jjong)
vegetable oil
3/4 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon salt
toasted sesame seeds

Heat the pan and add oil. Saute the garlic stems for few minutes under tender. Add soy sauce, sugar and salt. Finish with sesame seeds.

sichuan-style braised eggplant

Delicious and simple to make for a weeknight meal, from seriouseats.

tips on cleaning skinned fruits & vegetables

To clean the pesticides of skinned fruits and vegetables rub some baking soda and rinse! Cool tip from beyondkimchi. The baking soda will help clean the lingering pesticides on the surface!

claypot miso chicken

claypot miso mushroom chicken from momofukufor2

My chicken turned out bit dry from the oven….will need to add more liquids or use a smaller pot as I used my dutch oven. Serve with rice and some greens!

cupcakes

I had some lefover icing from the cakepops and I wanted to try piping so I made some cupcakes for the fishies. Cupcake recipe from CakePops. Not too sweet but bit dry as cupcakes. It will be a better recipe of making cakepops as that is mixed together with icing.

korean sidedishes

I never made korean side dishes (반찬) before but there’s a first for everything. From left to right: pickled lotus roots, cucumber and carrot, pickled mini cucumbers 오이소박이, soy marinated beef, mushroom and egg 장조림.

Remember to leave the cucumber out on the counter if you want it to “age” faster. Pack the cucumbers in a tall jar so that all your cucumbers are covered (or it will mold on parts that are not covered by the liquid). If you lack liquid add old kimchi water (to age faster) or bit of salt water!

Marinated beef: add shitake mushroom and eggs to add more variety to the dish. Remember to buy more tender meat with some fat to get  juicer and tender pieces!

korean bean paste soup

Quick soup for brisk fall days or when spring just hasn’t got here yet.

Korean Bean Paste  Soup (된장 찌개)
serves 2

5-6 anchovies (멸치)
2″ rectangular piece of konbu (da shi ma 다시마)
1 tablespoon bean paste (dwen jang 된장)
1 teaspoon chili paste (go chu jang 고추장)
1/2 white zuchinni, sliced into 3/4″  and quartered
1/2 pack of enoki mushroom
1/2 pack of tofu, cubed
1/4 onion, sliced
1 shitake mushroom, rehydrated
1/2 jalapeno, sliced diagonally

Boil about 2 cups of water with anchovies and konbu. When it comes to a boil fish out the anchovies and konbu. Add the bean paste and chili paste until dissolved. Add the zuchinni, enoki and onion.  Cook on medium-high for about 5-10 minutes.  When almost cooked add the tofu, mushroom and jalapenos, and let it come to a boil. Remove from heat and serve with rice.

This is an anchovy base version. You can also make it with a beef base and potatoes.