Korean Ginseng Chicken Soup (Samgyetang)

Posted on 02. Fri, 2010 by grace in Healthy Asian, Soup

This is a one-of a kind traditional Korean soup. It originated in royal and upper-class kitchens. In recent years, as ginseng has become more widely available, many restaurants have begun serving it under the name “samgyetang.” Revered as medicinal soup, there are many specialty houses where it is the sole item on the menu. Traditionally, each whole spring chicken is boiled in its own clay pot, then is served, boiling hot, directly from the hissing flames to the table.

Korean Rice Cake Soup (Duk Guk)

Posted on 01. Sun, 2010 by admin in Korean, Korean New Year, Soup

Photo courtesy of Larry Hepinstall

Korean Cuisine

Posted on 01. Thu, 2010 by grace in Korean

By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook A Korean meal generally includes rice, vegetables, a wide variety of meat and seafood, and is almost always accompanied by a big bowl of hot soup or stew. Unlike Chinese food which is usually deep-fried, Korean food is usually boiled, blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil. Thus, Korean food is in general, a low-fat diet. “When asked about the taste of their food, Koreans eagerly recite the phase Hanguk umsikun saek’om, dalk’om, maek’om hago olk’un, tchabtchal, ssubssul, kkosohan masida: Korean food is pleasingly sour, sweet, hot, burning hot, salty, bitter and nutty. It is a happy marriage of intriguing tastes, often in subtle harmony, sometimes [...]

Kimchi

Posted on 01. Thu, 2010 by grace in Korean

By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook Kimchi is a tasty small side dish, but it is still an integral part of everyday Korean meal. Typically, three or four different kinds of kimchi are offered at every Korean meal. The Korean kitchen used to make more than one hundred kinds of kimchi, using everything from cabbage to watermelon skin and even pumpkin blossoms in summer. Each family’s kimchi had its own unique flavor, but the basic process is to salt the vegetable, firming it up by extracting its liquid, locking in the original flavor. A mixture of spices is then introduced and the vegetable is fermented, creating its distinctive character. The most important spices are [...]

Korean Seaweed Soup (Myokguk)

Posted on 01. Thu, 2010 by grace in GF-Adaptable, Healthy Asian, Korean, Soup

Korean Seaweed Soup (Myokguk) By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook Serves 4 15 minutes to prepare and cook 1 tablespoon sesame oil 5 cloves garlic, crushed and finely chopped 2 large sweet green onions, or 4 green onions, white and pale green part only, sliced into ¼-inch cubes 1 tablespoon toenjang (Korean fermented soybean paste) ½ tablespoon koch’ujang (Korean hot red pepper paste) 6 cups Clear Chicken Stock or Beef Stock 1 ounce dried kelp (sil myok), rehydrated for 5 minutes and cut into ½-inch pieces (about 2 cups) 1 tablespoon light soy sauce Freshly ground black pepper 1 teaspoon toasted sesame seeds, for garnish  Place ingredients in a blender and blend until smooth. [...]

Chicken and Vegetable Skewers (Tak Sanjok)

Posted on 01. Thu, 2010 by grace in Appetizers/Dim Sum, Healthy Asian, Korean, Poultry

Leaf Lettuce Salad (Sanghu Kotjori)

Posted on 01. Wed, 2010 by grace in GF-Adaptable, Healthy Asian, Korean, Salad

This salad is one of the ancient Korean ways of fixing fresh baby finger size leaf lettuce. The classic recipe for the dressing was simply a delicious mixture of green onions, garlic, hot peppers and grain syrup in soy sauce, danjang (fermented soybean paste) or koch’ujang (red hot pepper paste). This is a childhood family recipe, except for the olive oil. – Hisoo Shin Hepinstall

Stuffed Cucumber Kimchi

Posted on 10. Thu, 2009 by grace in Condiments, Korean, Vegetable/Tofu

Photo Credit- Larry Hepinstall