Seafood and Green Onion Pancakes (Haemul Jeon)

Posted on 05. Sat, 2010 by grace in Appetizers/Dim Sum, Korean

By Taekyung Chung & Debra Samuels, The Korean Table

Large pieces of shrimp and squid nestle between long threads of scallion, making this almost a meal on its own. These pancakes are best eaten hot but are delicious even at room temperature.

Kimchi Pancakes (Kimchi Jeon)

Posted on 03. Fri, 2010 by grace in Appetizers/Dim Sum, Korean

By Taekyung Chung & Debra Samuels, The Korean Table

Bits of pork, potato and onion are mixed into the batter making this a very hearty pancake, while the addition of Kimchi gives it a spicy kick. Make sure you cook the pancake a good long while as there is raw pork in the batter. For a vegetarian option, simply omit the pork. It takes a little practice to turn a large pancake. Feel free to make several smaller ones until you get comfortable.

Tofu and Clam Hot Pot (Sundubu Chigae)

Posted on 03. Sun, 2010 by grace in Korean, Soup

By Taekyung Chung and Debra Samuels, The Korean Table

The type of tofu used for this hot pot has a texture so smooth it is almost like custard. A spoon is used to scoop irregular chunks of tofu into the very spicy soup. It is sold in thick tube-shaped packaging in Asian grocers. We used soft or silken tofu that is available at any market. You will find this on the menu on almost every Korean restaurant menu. The clams cooked in the fiery broth add a briny component to the stock. This is the equivalent of Korean comfort food.

Daikon Radish Kimchi(kakdugi)

Posted on 03. Wed, 2010 by grace in Condiments, Korean

By Taekyung Chung & Debra Samuels, The Korean Table

Daikon radish is the base for the easiest of all the Kimchi we made. The daikon is cut into cubes, mixed with the slightly bitter green leaves that top the vegetable, and sprinkled with salt and sugar. In just 2 hours they are all set for the Kimchi Paste. Grated apple sweetens the spicy mixture and in 1 day the crunchy pickles are ready to eat. If you can’t find daikon with the greens attached, the kimchi is equally delicous without it.

Glass Noodles with Beef and Vegetables (Jap Chae)

Posted on 03. Tue, 2010 by grace in Korean, Rice/Noodles

By Taekyung Chung & Debra Samuels, Co-Authors, The Korean Table

Made from sweet potato starch, these dense and chewy “glass” noodles easily absorb the sweet soy and sesame oil sauce. The seasoned transparent noodles are tossed with a variety of vegetables and meat in this Korean classic.

Cucumber Kimchi(Oi kimchi)

Posted on 03. Mon, 2010 by grace in Condiments, Korean

By Taekyung Chung & Debra Samuels, The Korean Table

Cucumbers are split and stuffed with a spicy daikon radish mixture and then packed snugly for an overnight stay.

Cabbage Kimchi (Yangbaechu Kimchi)

Posted on 03. Mon, 2010 by grace in Condiments, Korean

By Taekyung Chung & Debra Samuels, The Korean Table
A salt-water soak helps to soften the green cabbage leaves and in a matter or hours this kimchi goes from raw to crunch. It’s delicious with or without the chives, and goes great with a bowl of hot rice

Seasoned Red Pepper Paste (Gochujang Yangnyum)

Posted on 03. Mon, 2010 by grace in Condiments, Korean

By Taekyung Chung & Debra Samuels, The Korean Table
This deep red velvety paste provides the signature kick to Korean cooking with two types of pepper. It should be called double pepper paste! The variety of ingredients added to the base of ready-made pepper paste and coarse red pepper flakes softens their bite and adds depth of flavor to this paste.

Soy Scallion Dipping Sauce (Yangnyum Ganjang)

Posted on 03. Mon, 2010 by grace in Condiments, Korean

By Taekyung Chung & Debra Samuels, The Korean Table

Salty, spicy and sour, this simple-to-make sauce enhances everything from pancakes to tofu dishes. For the freshest results, we suggest that you add the green onions (scallions) when you are ready to use the sauce. The green onions wilt and darken in color if left in the sauce for too long.

Kimchi Paste (Kimchi Yangnyum)

Posted on 03. Fri, 2010 by grace in Condiments, Korean

By Taekyung Chung & Debra Samuels, The Korean Table

Making kimchi becomes an easy task with a jar of this on hand. In many cases, all you are doing is salting the vegetables, discarding liquid and mixing in a few spoonfuls of this paste.