February 19, 2015 – Korean Flavors at Home Korean Cuisine RECIPE: Galbi (Barbecued Beef Ribs) Essential Korean Cooking Flavors RECIPE: Yachae Gooksu (Vegetable Mixed Noodles) RECIPE: Gaji Namool (Sautéed Eggplant) Cookbook Review “Great Korean Flavors at Home” INTRO TEXT Food is a universal experience that involves each of us every day. One of the best ways to learn about another culture is through food. Cooking is a wonderful expression of generational traditions, a product of the geography that supports unique, local ingredients, and a wonderful amalgam of overlapping cultures integrated through time and events. IN THIS ISSUE, we’re on a culinary adventure to Korea. It’s one of the “it” trends in food these days. We’re bringing the flavors that we’ve been enjoying at Korean restaurants home to our kitchen with Barbecued Beef Ribs (galbi), Vegetable Mixed Noodles (yachae gooksu), and Sautéed Eggplant (gaji namool). Thumbnails “Quick, Easy, Delicious” MAIN BODY Korean Flavors One of many Asian cuisines, Korean cooking holds many similarities to others in the region, yet many distinct differences. With China to the north and west, and Japan to the east, flavors overlap while still being defined by geography and climate. As a peninsula, Korean dishes are frequently based on the sea and its offerings. As well, the mountainous typography (70%), and productive farmlands contribute to the regional foods available to the Korean cook. Our guide for our Korean cooking exploration, Cecilia Hae-Jin Lee, states in the introduction to her cookbook, “Contrasts and complements are prevalent in Korean meals. Hot dishes are paired with cool liquids; spicy noodles are eaten with mild vegetables. As in their everyday lives, people strive to create a balance, yin and yang, on their dining table.” A good Korean dish offers sweet, sour, salty, sour and umami in balance; each bite activates all the mouth’s tastebuds. A Westerner’s introduction to Korean food is often through a “barbecue” dish or the now ubiquitous condiment, kimchi (pickled, fermented cabbage or vegetables). Rice holds a central role in a Korean meal and may be served individually while main dishes and side dishes (banchan) are served communally. [Separate block 600 px for just blog clients] KIMCHI – Are you new to kimchi, or already a big fan? Don’t miss our next blog post where we show you the step-by-step for making your own kimchi. You haven’t lived until you’ve made your own kimchi! Galbi (Barbecued Beef Ribs) These well-marinated ribs are often the signature dish on Korean menus here in the States. Meat-eating is not strong feature of Korean cuisine, but rather plays more of a condiment with seafood taking a larger role as a protein source. So, this dish takes on a special occasion meaning. The thin beef strips easily absorb the marinade, then grill quickly with high heat. The two-step preparation results in a delicious outcome, bites that are succulent, full of beefy, umami-rich flavors. Reprinted with permission from Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee. Copyright 2009. Published by Chronicle Books, San Francisco, CA. All rights reserved. Recipe Tips: Choosing the Right Cut -- The key to this dish is choosing the proper cut of meat. Several different beef cuts work well for this preparation, just make sure the meat has a thickness of less than one-half inch and is well-marbled. Typical Beef Short Rib – (raw short rib cut with some “no” symbol applied) Typical American-cut beef short ribs feature a thick layer of fatty meat on top of a portion of rib bone. This sort of cut benefits from braising, a slow and low cooking method, where it has a chance to become tender. Despite the similarity in name, this particular American cut will not fare well in this recipe. Korean Cut Beef Short Rib A Korean-cut beef short rib is thin, about 3/8-inch in thickness, with three bone pieces. It is nicely marbled and free of large pieces of fat. The thin cut allows the marinade to permeate the entire piece and to grill quickly. If not available from your butcher, other thin beef cuts such as skirt steak, provide a good alternative. Pineapple Magic – The pineapple juice called for in this recipe does not impart much flavor. But rather, fresh, pineapple possesses a naturally-occuring enzyme, bromelain, that helps to tenderize the meat by breaking down its collagen, the sturdy fibers that help hold the muscle together. Essential Korean Cooking Flavors Many Korean flavors and dishes can easily be recreated in Western kitchens. A small group of familiar items, which you probably already have, and a few terms will get you started. Soy Sauce (Ganjang) Sesame Oil (Changileum) Sesame Seeds (Ggae) Garlic (Maneul) Ginger (Saeng-gahng) Korean Chile Powder (Gochu Galu) Korean Chile Paste (Gochujang) Rice Vinegar (Cho) Rice – a short-grain variety Noodles – a wide variety, most notably versions known as kalguksu and naengmyeon Mixed Bowl (Bibimbap) – a mixed bowl of rice, meat and vegetables What is soy sauce? Common to many Asian cuisines, soy sauce is brewed from soybeans, wheat, water, salt, and specific bacteria and molds. It ages for several months developing unique flavors in the fermentation process. The mix is pressed and the extracted rich brown liquid bottled. Embued with umami flavors, soy sauce enhances many East Asian dishes. Yachae Gooksu (Vegetable Mixed Noodles) Popular across many different Asian cuisines, noodle bowls have taken the country by storm with some restaurants specializing in only this sort of dish. In this version, a delicious mix of carrots, scallions, and zucchini are quickly stir-fried while the noodles cook. The noodles form the base layer, the stir-fried veggies the second layer. A flavorful “dressing” is poured on top, and garnished with a generous handful of cool cucumber shreds and toasted sesame seeds. Each of the ingredients are simple and simply prepared, but when combined becomes a complex and satisfying dish you’ll repeat again and again. Reprinted with permission from Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee. Copyright 2009. Published by Chronicle Books, San Francisco, CA. All rights reserved. Recipe Tips: Toasting Sesame Seeds – The final garnish for this noodle dish, and for the vegetable dish below, is a sprinkling of toasted sesame seeds. You might be tempted to skip it, but you’d be missing out on a key flavor. You also might be tempted to skip the toasting step – that, too, would be a mistake! Toasting sesame seeds greatly changes their flavor for the better. Here’s how to coax sesame seeds into a “must have” flavor addition: (1) Choose fresh sesame seeds. Sesame seeds, the product of a tropical plant, have a high fat content that can turn rancid if not fresh or properly stored. (Eating rancid seeds, nuts or oils will not harm you, but it won’t be a pleasant taste experience!) (2) Place the seeds in a dry skillet in a single layer; heat over medium-high heat. Stir and toss often for 3-4 minutes or until the seeds begin to turn a golden brown. Stir continuously when the seeds begin to color and watch carefully. (3) Once the seeds are an even golden brown color, and a few seconds before you think they are done, transfer the toasted seeds to a plate. Spread and stir to cool and halt the toasting. Once cooled, any toasted extras may be stored for a few weeks in an airtight container or bag. Noodles – The range and varieties of Asian noodles is mind-boggling. Korean versions, as with their neighbors, may be made from wheat, buckwheat, rice, mung beans, potato starch, or flours from corn, acorn, or kudzu. We used a flat, Asian wheat noodle for this recipe; experiment with the vast number of noodle variations available and find your favorite. Eating Korean Style Fitting in when you’re in someone else’s culture is the polite thing to do. Korean meals are shared, communal experiences with a high importance placed on eating together. A table is set for each guest with a spoon and chopsticks. Use the spoon only for rice or soup; do not use your personal spoon to serve a side dish. The Chopsticks – Korean chopsticks, often made of stainless steel, are shorter than Chinese chopsticks, but longer than Japanese chopsticks. CARBON STEEL WOK SET A traditional wok with a flat-bottom for efficient heat transfer fits with modern stovetops. Carbon steel construction with lid. ZOJIRUSHI NEURO FUZZY RICE COOKER Cooks up to 5.5 cups rice perfectly every time. Computerized logic adjusts to conditions. Plus, a “keep warm” feature. HELEN CHEN 10” BAMBOO STEAMER Two-tiered steamer for making vegetables, dumplings and more. Woven from bamboo, use in a wok or over a stockpot. GARLIC TWIST Asian cooking involves using a lot of garlic. This unique tool minces garlic quickly and efficiently. HELEN CHEN 5” SPIDER/STRAINER Woven from stainless steel and fixed to a bamboo handle, this spider is better than a slotted spoon for straining. PORCELAIN GINGER GRATER Ideal for ginger, nutmeg, or even lemons. The rough surface scrapes while wells on either side collect the result. Gaji Namool (Sautéed Eggplant) What a fabulous way to enjoy vegetables! It’s quick, easy, and so delicious! The eggplants – preferable the long, skinny type, but any kind will do – are cut into half-inch “sticks” about 2-3 inches in length. Over high heat, the veggies are stir-fried for about 6 minutes. A generous helping of scallions are added in the last minute along with a simple soy-based sauce. There won’t be any leftovers! Reprinted with permission from Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee. Copyright 2009. Published by Chronicle Books, San Francisco, CA. All rights reserved. Recipe Tips: Stir-frying Tips – When stir-frying, use a pan with a broad cooking surface. Preheat the pan prior to adding the vegetables. Add only a single layer of food to the pan; this allows the heat to reach each food piece directly for searing. Too much food will cause the food to steam instead of sauté. Wok Magic – A wok is a uniquely designed cooking vessel. The deep bowl shape provides a large cooking surface – key to quick stir-frying. As well, the deep shape is designed for fitting over a smaller burner or heat source. Woks may be made from a variety of materials, but each specializes in efficient heat transfer from the base and up the sides. COOKBOOK REVIEW: Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee. Copyright 2009. Published by Chronicle Books, San Francisco, CA. Bridging the distance between authentic ethnic cuisines and typical American cooking is tricky business. Both ingredients and cooking methods differ from the norm for the home cook. Ms. Hae-Jin Lee has accomplished a great introduction to Korean cooking in this cookbook. A first-generation Korean American, she has written extensively about Korean cuisine for a wide variety of publications, and has been a James Beard Award nominee. She focuses on “everyday recipes” that are easily accomplished by any cook. The recipes are streamlined and “unusual,” hard-to-find ingredients kept to a minimum. Her offerings span soups, hot pots, side dishes, meat features, seafood, rice, noodles, and the popular condiment, kimchi. It’s a book that guides newbies, like us, into the broad subject of Korean cuisine easily and successfully. Closing: Adventure to new places by discovering global cuisines!