A Merc, by Any Other Name, would still be Redd’s.

After the settling of pioneers in Bluff, in 1880, by 1882 one cabin had been set up as a co-op where goods and supplies were sold to the people in the Fort and/or traded with the Navajo. The pioneers bought Navajo wool, pelts, and blankets which were taken to Durango, Colorado for sale. Returning from Durango, they brought other necessary goods to be sold from the co-op. 

By 1889, the co-op became housed in a brick building and became known as the San Juan Co-Op, being named after the San Juan Mission, not the river.  It was destroyed during a robbery attempt by the Fred Starr gang, and blown up.  Being diligent, the residents rebuilt the store and it is now the Bluff Fort Welcome Center and Museum.

North of White Mesa, Walter C. Lyman founded a small community, in 1905, which was named Grayson, after the maiden name of the wife of Bluff leader, Joseph Lyman.  The renaming of the community occurred in 1914 when a hefty library donation, from wealthy Easterner, Thomas W. Bicknell, was given.  His wife’s maiden name was Blanding, so followed the pattern of the first naming of the area.

Three years prior, the Grayson Co-Op had been established, but it was not until 1918 that it became housed within the ZCMI building.  The ZCMI (Zion's Co-operative Mercantile Institution) building featured a cast-iron and stamped sheet metal façade; the materials shipped in from Philadelphia.  The main structure was constructed with brick masonry and heavy timber frame, with elements of pine pillars and stamped metal ceilings, and remains a prominent iconic feature along Blanding’s Main Street.

 

 

When the co-op was first established in 1911, Parley Redd was hired as manager, and continued to do so until 1939, when he purchased the business.  Being a hard worker, and having business “smarts”, he was able to buy out other stockholders and changed the co-op to a private business, the Parley Redd Mercantile.  “The store carried clothing, food, shoes and just about everything a pioneer needed right down to baby diapers (cloth of course) and coffin

…ice cut from the ponds in winter and buried it in a big sawdust-filled pit in back of the store to be dug out in the summer and sold. (sounds like Parley took a lesson from Hans Jensen).

…goods were purchased from traveling salesmen called “drummers” and shipped in by horse-drawn wagons.

The Co-op store was a gathering place for many of the town’s people. They would sit around the old stove in the middle of the store and catch up on all the latest gossip and news. Parley was, by nature, a friendly, gregarious individual who loved to play practical jokes on people. They say he rigged an auto coil under the counter and when an old-timer or anyone else sat on the counter Parley would wind up the coil and shock the person perched thereon. His good humor made it work and it curtailed men sitting on his counter.”  (from San Juan Record, July 6, 2011, Parley Redd and his Ruth: A San Juan romance)

 

In 1952, Parley sold the business to his three sons, Vint, Gordon and Kent, but retirement was very short for Parley, as he died, from illness, April 1955.  The mercantile eventually joined forces with the Ace Hardware corporation, and became known as Redd’s Ace Harware; and yes, the Redd’s still own the business to this day.

So, where does food come into all this?  Well, while Parley Redd ran the merc, and the modernization of refrigeration began, he was able to offer more then just cut up blocks of ice, or dried and canned goods.  He installed frozen food lockers that could be rented, and residents were able to come in, store fresh food in the lockers, and pick up their goods whenever needed.

Weekly, Parley would have cattle slaughtered, prepped for sale, and that would be a way for local cooks to have more than pork, mutton/lamb, or wringing the necks of their own chickens.

However, the hardware store doesn’t offer up much in the way of edible goods any longer, unless you count the candy, snacks and soft drinks available near the main checkout counter.  Or, you can always pop into the Subway housed in the same building complex, or walk one street over to Smoke Pizza Company, if you’re hungry after all that hardware shopping.

Now for a recipe that would honor Parley fresh cut beef, but I’m not one for the Dutch oven, over an open fire, way of cooking.  No, low and slow in the crock pot does me just right.

 

Crock Pot Beef Stew

Ingredients:

2 and ½ lbs. sirloin or eye round roast

½ cup flour

4 Tbsp. olive oil, divided in half

6 medium potatoes

1 lb. package baby carrots

1 large onion

1 and ½ cups beef broth

½ tsp. ground black pepper

1 tsp. garlic powder

 

Preparation:

Spray a 6-quart crock pot with nonstick spray.

 

Cut roast into 1-inch-thick slices, the slices into 1-inch-thick strips, the strips into 1-inch cubes.

 

 

 

 

 

 

 

Coat the cubes in flour; heat 2 tablespoons oil in large skillet, medium-high heat, add half the cubes and brown on all sides; drain on paper towels. Repeat with second half of cubes; place browned and drained cubes in bottom of crock pot.

 

 

Cut potatoes in half lengthwise, cut into 1-inch strips, the strips into 1-inch cubes. Place into 5- quart pot with the baby carrots, cover with water; parboil for 15 minutes.  While these are parboiling, cut the onion into ¼ inch strips; place over the beef in crock pot.  Drain potatoes and carrots; spread out over the onions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, mix together beef broth, black pepper and garlic powder; pour over ingredients in crock pot.

 

 

 

 

 

 

 

Set pot on low; cook for 8-10 hours until meat, potatoes and carrots are fork tender.

Makes 8 servings.

Mary Cokenour 

 

 

 

Rolling With the Beef.

This article will be visiting the countries of Germany, France and Italy, and the technique of rolling beef.  Now if beef is not on your household menu, yes, you can use pork or chicken.  As to “plant based” or “fake” meat, sorry, we don’t use it, don’t eat it, and can’t help with adjusting any recipes including it.  So, back to beef…

In the 1700s, a savory dish, called Rinderrouladen, became popular within the German Empire, especially in the state of Prussia (area which is now Berlin).  “Rouladen” is the German variation of the term “roulade”, meaning “to roll”, from the French.  Thin beef slices were rolled around a filling of mustard, bacon, onions, and pickles; then braised in a sauce or gravy.  Surprisingly, this recipe was often used by the lower classes as it helped to stretch out the amount of food available.  In Italy, this technique became known as Braciole with a stuffing of bread crumbs, cheese, herbs and pine nuts; braised in a tomato-based sauce. The French, however, took their roulades to higher levels by, either baking the beef rolls in pastry and serving with gravy as a side, or creating decadent desserts.  Have you ever had the traditional “Yule Log” cake?  This is actually the Bûche de Noël, a sponge cake rolled around a filling of cream, jam or fruit filling; served as is, or outwardly decorated for the holiday.

When I consider making a recipe, I will often ask Roy’s opinion, “Did you like this dish last time?”, “Do you think I should change anything?”.  After finding thinly sliced round steak (sometimes labeled as Milanese), I asked hubby, “Do you want Braciole, or something entirely different?”, and he wanted the different.  So, this is when we start throwing around ideas, like, “Remember the side of sauteed mushrooms and onions made with ribeye steaks once before? What if I made up some cornbread stuffing and mixed in the mushrooms and onions with it?"  Well, he thought about it, and thought about it, and decided that rolling the steak around that type of mixture sounded really good.  Wow, a married couple that actually discuss dining ideas!

It wasn't difficult to put together, however, rolling the steak the traditional "Braciole" way wouldn't do, as the stuffing was too bulky this time.  It was better to just draw one end over the stuffing, pull over the other end and then seal the sides with toothpicks.  Basically, I was making an enchilada type roll using steak instead of tortillas.   Beef broth was used as the cooking liquid, strained and then made into a rich gravy.  I did not season the steak before I began working with it; the inside will pick up flavors from the stuffing, while the exterior will be absorbing flavors from the broth.  Yes, I keep boxes, or bags, of stuffing mix or seasoned stuffing cubes in the home; it works great for those spontaneous recipes that call for it.  However, if you have an awesome cornbread stuffing recipe of your own, use it!

 

 

Beef Roulade aka Stuffed Steak Rolls

Ingredients:

4 Tbsp. olive oil

1 large onion, chopped

1/2 tsp. each salt, ground black pepper, garlic powder

1 lb. sliced mushrooms (if large slices, cut in half)

1 (6 oz.) box of cornbread stuffing

2 and 1/2 lbs. (8 pieces) thinly sliced round steak

2 cups (16 oz.) beef broth

2 Tbsp. cornstarch

Preparation:

Heat olive oil in a large skillet, medium-high heat; spread out onions, sprinkle seasoning over them, spread out mushrooms over the onions.  Let cook for 3 minutes before mixing the onions and mushrooms together; let cook another 3 minutes before removing from heat.  At the same time, prepare the cornbread stuffing according to package directions; add the sautéed mixture to stuffing and mix together thoroughly.

Cornbread Stuffing

Mushrooms and Onions

 

Stuffing Mixture

 

 

 

Preheat oven to 350F; spray a 4-quart baking dish with nonstick cooking spray.  Onto the center of each slice of steak, put a half cup of stuffing keeping it in a mound.  Any extra stuffing can be served as a garnish to the side of the rolls when served.

 

 

 

 

 

 

  

Fold one end of the steak over the stuffing; fold the other end over the first; seal the ends with toothpicks and place the roll into the baking dish.  Once all the rolls are done, and in the dish, pour the beef broth over the rolls; cover the baking dish with aluminum foil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 30 minutes covered; uncover, spoon broth over rolls; bake for an additional 10 minutes.  Remove rolls from baking dish; strain liquid and pour into a small saucepan.  On high heat, whisk in cornstarch and bring to a boil; continue to boil for 3 minutes before serving over the steak rolls.

 

Makes 8 servings.

 

Side Dish Suggestions: take two large zucchini and cut ¼-inch slices; either round, or hold the knife at an angle to make oval slices; lightly season both sides of the slices with ground black pepper.  Heat four tablespoons of olive oil in a large skillet on medium-high heat; place the zucchini into the skillet and brown both sides; about 3 to 5 minutes per side.  Remove the slices to a serving bowl and season with medium crushed sea salt; it will give a salty surprise crunch to the zucchini.

 

 

 

 

 

 

 

 

Makes 8 servings.

~ Or~

Roasted Vegetables

Ingredients:

1 head of cauliflower, broken up

1 head of broccoli, florets split apart, stems cut up

2 lbs. Brussel sprouts (remove stem ends and cut in half if very large)

1 small onion, diced

1 cup olive oil

¼ cup minced garlic

1 tsp. ground black pepper

2 tsp. fine sea salt

Preparation:

Preheat oven to 400F; spray 4-quart baking dish with nonstick spray.

In a large bowl, combine all ingredients; spread out evenly inside baking dish; cover dish with aluminum foil.  One hour into baking, remove foil, mix vegetables up from bottom to top.  Replace foil and bake for another 15 minutes; mix again before serving.

Makes 8 servings.

 

Option: Substitute cut up yellow or red potatoes for one of the vegetables, or add in 2 lbs. to make the side dish more substantial.  If the latter, add ½ cup olive oil to the mix. Increase heat to 425F, add 15 minutes to final baking without foil to ensure potatoes are thoroughly baked.

For a brighter mixture, add sliced carrots and/or red bell peppers; two cups plus 1/4 cup olive oil.  Keep temperature at 400F, unless potatoes are being used as well, then 425F.

Mary Cokenour

 

 

 

 

 

 

 

 

Eating Rosemary, No It’s Not Cannibalism.

My friend, Marsha Birch Frank, in Minnesota, and I were discussing recipes and she sends me a recipe calling it “meatloaf”.  Now I was thinking about making meatloaf, so that’s funny right there that she gives me her recipe.  Well, the story gets funnier.  I follow all her directions, but for the life of me cannot figure out how this becomes a meatloaf.  Even Roy is saying, “It’s beef stew, just not as much gravy as you make with your recipe.”  I let Marsha know though that the final result was delicious, but I must have done something wrong as it did not resemble a meatloaf no matter what I did to it.

Now here’s the funniest part of the story, “Oh, that’s my stew recipe; I’ll send you my meatloaf recipe.”  So, Roy was correct (don’t let him know I said that) in saying it was stew, but this story leads me to writing about rosemary, as the house was filled with its scent for six hours.  In fact, the scent was so wonderfully calming and cleansing to the mind, body and soul that I think it works better on cleansing the home than burning sage.

First off, a bit of information on rosemary and what makes it such a wonderful herb to use in so many ways, not just culinary.

 

Folktale and Legend:

The botanical name Rosmarinus is derived from the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. It is a symbol of remembrance and friendship, and is often carried by wedding couples as a sign of love and fidelity. Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad dreams. The wood was used to make lutes and other musical instruments.

The ancient Greeks believed that rosemary strengthened memory; both scholars and students wore it in their hair to remember their studies; it was burned to help inspire the students. Rosemary became a symbol, not just of remembrance, but of fidelity, hence its use at weddings and funerals.

Cultivation:

Rosemary is an attractive evergreen shrub with pine needle-like leaves. It's trusses of blue flowers last through spring and summer in a warm, humid environment. It will grow to a height of between 3 and 5 feet.

Propagate from cuttings of the twisted wood of non-flowering branches in early summer, or layer established branches. Rosemary can also be grown from seed. Choose a sheltered position and well-drained soil, and allow the plant lots of sun. The thick shrub tolerates clipping so that the size can be kept in check. In hot weather it will appreciate a good hosing down. In a warm climate it can remain in the same location for up to 30 years, but in climates where freezing temperatures are expected it is best grown in pots so that it can be brought indoors in winter.

Medicinal Uses:

Rosemary contains a compound called rosmaricine that seems to relieve headaches the same way aspirin does, but without irritating the stomach. The oil should not be taken internally; even small doses can cause stomach, kidney and intestinal problems, and large amounts may be poisonous. Use a tea instead by placing one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes. Pregnant women should not use the herb medicinally as it can cause stomach cramping. Rosemary is a stimulant, so can increase blood pressure as well.

Rosemary contains primarily borneol, camphor, eucalyptol and pinene in its essential oils which can be irritating to the skin, yet it is used in rheumatic liniments and ointments for its soothing effect.

Culinary Uses:

Rosemary is pungent and should be used sparingly. If adding to a recipe, strip the leaves from the stem and chop up finely; this would be best for chicken, fish, soups and stews. For roasting and grilling, place the whole stem on top of the food, or put the springs directly onto the coals; this would be best if using lamb or deer.

 

Here is Marsha Birch Franks’s recipe for her rosemary infused beef stew.

 

Beef stew – Marsha Birch Frank

Ingredients:

1 lb. sirloin or round steak cut into bite size pieces

1-quart canned tomatoes

1 onion chopped (1 and ½ cups)

2 cloves garlic, squished (2 tsp. minced)

2 medium carrots cut into coins  

2 medium potatoes peeled and cut into chunks  

1 tsp. brown sugar

salt and pepper to taste (1/4 tsp. each is sufficient)

1 tsp. parsley (dried leaves)

1/2 tsp. red pepper flakes (aka cayenne flakes)

1 Tbsp. rosemary (dried)

Preparation:

Preheat oven to 225F.

 

In an oval roaster pan (like the old-fashioned ones that were used to roast chickens and turkeys), 13-inch size is best, but larger size will still work; place all ingredients inside and mix together thoroughly.  The meat does not need to be browned, nor the potatoes or carrots parboiled.  Place uncovered pan in oven, and let it cook for six hours; no peeking or additional stirring.

 

Makes 4 to 6 servings.

Just in case beef stew is not to your liking, but lamb (yes, mutton can be used instead) is, here’s a recipe for rosemary infused lamb stew.  This recipe uses the crock pot method, so will cook on low and slow similar to the beef stew recipe just given.

 

Lamb Stew with Rosemary

Ingredients:

4 lbs. lamb, cut into 1-inch pieces

3 Tbsp. flour

4 large onions, peeled and roughly chopped

1 Tbsp. minced garlic

1/2 cup dry white wine

2 cups diced tomatoes

3 large sprigs fresh rosemary, or 3 tsp. dried

1/2 lb. baby carrots

1 lb. potatoes, peeled, cut in half; quarter each half

1/2 tsp. ground black pepper

2 Tbsp. finely chopped parsley

Preparation:

Spray a large skillet with nonstick cooking spray; lightly brown lamb on medium-high heat; drain off excess oil. Mix flour with the meat, covering evenly.

Place meat in a 6-quart crock pot, and add all other ingredients, except the parsley. Put setting on low and let cook for 6-8 hours; stir occasionally. Test meat, carrots and potatoes for tenderness; when ready, serve with a sprinkle of parsley.

Serves six to eight.

With either recipe, prepare yourself, and the atmosphere of your home, to be infused with the calming scent of rosemary.

Mary Cokenour 

 

Mexico Does Sandwiches, Who Knew?

Inspiration for my culinary articles can come from the simplest of places: a novel, television show, movie, anime series, manga series, even commercial ads while playing a game on a cellphone.  Recently, an ad for “Get Your Guide” popped up and it was about Mexico.  Set the scene: Woman on an elevator is using her cellphone to book activities for her Mexican vacation.  She is suddenly pushed out of the elevator onto a hot air balloon ride, but then falls through the bottom to land upon a seat at an outdoor café.  She picks up a sandwich…wait, a what?  Oh, but then a Lucha Libre wrestler picks her up, and while being spun around on his shoulders, begins to eat her sandwich.  Wait, what, a sandwich?

Now hubby and I have been to many a small, and large, Mexican restaurant, and not once have sandwiches been a featured special, nor listed on the menu at all.  I have several Mexican cookbooks and, you guessed it, no mention of sandwiches.  Alright Google, do your thing!  Surprise, surprise, yes, sandwiches are common place, and depending on the region, there are specialty varieties. 

The Spanish for the word sandwich is torta with the simple definition of, “a sandwich made with a crusty bread roll, served hot or cold”.  However, there is a slang meaning for this word as well, “an overweight Mexican woman”.  So, let’s combine both definitions to get the full meaning of torta, “an overweight aka fat sandwich which can be served hot or cold”.  This way, no one gets offended, right?  When I begin explaining the different types of ingredients that go into the sandwiches, the term overweight aka fat will have more clarity. We had loads of fun creating different sandwiches, and feeling like the slang of torta ourselves.

 

First off, let’s go into the basic ingredients.

 

What kind of breads are used for tortas? The two most common breads used for Mexican tortas are telera and bolillo.

Telera is a soft, round roll with a slightly flattened shape and a crusty exterior that is not too hard. It's a good choice for holding the fillings of a torta without being too difficult to bite through.  Bolillo is an oblong, torpedo-shaped roll with pinched ends, also with a crusty exterior and soft, chewy interior.  It is similar to a baguette as it is longer in shape.

What kind of cold meats are used for tortas?

For a classic Mexican torta, common cold meats include ham (jamón), mortadella, and salt cod. Other options, especially for cold tortas, can include roast pork (pierna), turkey ham, or even deli ham.  Since beef and chicken can be fried (milanesa) for hot sandwiches, sliced cold beef or chicken are options for cold sandwiches as well.

What kind of cheeses are used for tortas? Oaxaca cheese, Cotija cheese, Queso Fresco or Queso Panela.

Fresh cheeses like Queso Fresco are soft, moist, and crumble easily, while aged cheeses like Cotija are firm and crumbly. Panela is a smooth, salty cheese that can be fried without melting. Oaxaca is a string cheese that melts well, similar to, in taste and texture, Italian mozzarella.

What kind of vegetables are used for tortas?

Common vegetables used in Mexican tortas include lettuce, tomato, onion, avocado, and jalapeños as well as shredded cabbage, radishes, and cilantro. For savory flavor, roasted vegetables like zucchini, eggplant, or bell peppers can be added.

When it comes to the cold style sandwich, it is basically anything goes, so long as there is plenty of it. Remember, for a torta, fat is where it’s at.

 

Open Face Cemita and Basic Cold Torta.

A Look Inside the Basic Cold Torta.

There are several types of hot sandwiches, a few specific to a region of Mexico.

Torta Ahogada: This regional specialty from Guadalajara is a torta soaked in a spicy red sauce made from chiles de arbol. It is typically made with pulled pork and various toppings, like pickled vegetables.

 

 

 

 

Torta Ahogada, but used Chicken Milanesa instead of pulled pork.

 

 

 

 

 

 

 

A Look Inside a Torta Ahogada.

Pambazo: A popular sandwich, especially in Mexico City, where the bread is dipped in a raw tomato–based guajillo salsa before being filled with ingredients like potatoes, chorizo, and lettuce.

Cemita: A sandwich from Puebla, often made with a sesame-seed roll made from a brioche-like dough and not toasted. Fillings are milanesa (see note), avocado, and cheese.

Molletes: Open-faced sandwiches featuring toasted bolillo rolls topped with refried beans and cheese.

Guajolota: A unique sandwich made with a tamal (singular for tamales) sandwiched between bolillo bread.

Torta Cubana: A Mexican version of the Cuban sandwich, featuring various meats like ham, milanesa, and chorizo.

Note: What is Milanesa?

Milanesa is a popular Latin American dish that's essentially a breaded and fried meat cutlet. It's a variation of the Italian Cotoletta alla Milanese, Austrian Wiener Schnitzel or Japanese Katsu, with the core ingredient being thin slices of meat, typically beef or chicken, that are breaded, pan-fried, and served hot.

With all this information on Mexican sandwiches, next time a restaurant is visited, perhaps ask if one can be made for you.  I certainly intend to, just to see the reaction.

Mary Cokenour 

Celebrating Korean Cuisine.

According to another “National Food Days” calendar I found, January 13^th is National Korean-American Day.  Which, of course, got me to thinking about my experiences with Korean cuisine, and how few they were.  It was not till the middle to later 2000s that Korean food began to make an appearance in the food truck scene.  Korean “tacos” became all the rage, and suddenly restaurants began opening offering Korean style “barbecue”. 

Korean barbecue is called Bulgogi which translates to “fire meat”, and, originally, it was only a beef dish.  Pork and chicken are now included as folks wanted more of a variety.  The marinade used for beef is also used for pork, and chicken has a more subtle type. Let’s take a step backwards, in time, and see how this recipe originated.

A quote, from an article in Smithsonian Magazine, about Bulgogi, sums up its historical background, “According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty.”  In other words, the recipe began with grilling, turned into a sort of soup, and then returned to being grilled.

 

               Kimchi, Savory Korean Pancakes with Grilled Salmon and Chopped Vegetables.

Bulgogi Beef, Bulgogi Inside Egg Roll Wraps and Deep Fried, Bulgogi Chicken Lettuce Wraps, 

 

I have tried all three meats, in various forms, which gives a variety of taste, texture and scent.  Beef wrapped in egg roll wrappers and deep fried adds crunch to the tender beef while an explosion of sauce bursts forth.  Thinly sliced pork plus the addition of thinly sliced raw, and crunchy, vegetables, wrapped in lettuce leaves has a fresher flavor combination.  Pieces of marinated and grilled chicken, topped over steamed rice, has more of a comfort food aura surrounding it.  If doing the lettuce wrap sounds enticing, use a type of butter lettuce such as Bibb or Boston.  The leaves are smaller than iceberg or romaine, sweeter in taste and more pliable for wrapping around ingredients.

There are various methods to making Bulgogi:

Grills

Tabletop grill or small barbecue is the traditional method.

Wood chip barbecue grill gives a smokier flavor addition to the meats.

Charcoal grill: The marinade, juices, and fats drip onto the coals, burn, and then come back to “smoke” the meats.

Pans

Cast iron pan: Retains heat well which allows for even cooking and a better sear.

Griddle: Can be used on the stovetop or on a grill

Skillet: Can be used to cook thin slices of meat 

 

Bulgogi Beef and Deep Fried Inside Egg Roll Wrappers

 

Now for the marinades, for beef and pork (using 2 lbs. of meat), the ingredients are:

6 Tbsp. soy sauce (low salt is fine too)  

3 Tbsp. brown sugar

2 Tbsp. Japanese rice wine aka Mirin

1 cup of peeled and diced red apple, Asian pear or pineapple.

¼ cup diced onion

1 Tbsp. minced garlic

1 tsp. minced ginger

1/8 tsp. ground black pepper

 

Bulgogi Chicken Lettuce Wraps

The marinade ingredients for chicken (using 1 lb.) are:

3 Tbsp. soy sauce (low salt is fine too)

1 and ½ Tbsp. brown sugar

1 Tbsp. Japanese rice wine aka Mirin

2 Tbsp. lemon juice

1/2 Tbsp. minced garlic

1 tsp. minced ginger

1 tsp. sesame oil

Pinch of ground black pepper

Preparation is similar for all meats:

Thinly slice beef or pork; cut up, into 1-inch pieces, the chicken; place in sealable container. 

Place all ingredients for marinade into blender and blend until smooth.  Pour over meat in container, mix to coat, seal and refrigerate for four hours.  Remove meat from marinade and grill on medium-high heat.

The excess marinade can be put into a small pan, high heat, and reduce to a thicker sauce for the grilled meat.

 

Kimchi

 

A traditional Korean side dish is Kimchi which is a salted and fermented vegetable, usually Napa cabbage or Koran radish.  The seasonings added are Korean chili powder, spring onions, garlic, ginger, and jeotgal (a salted seafood).  Korean chili powder is called gochutgaru which has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to very hot.  In Northern Korean, kimchi is on the milder side of hot, while in Southern Korean, they like it hot-hot-hot.  Kimchi is eaten on a global scale, and can often be found at Asian restaurants offering a buffet menu.  Kimchi is similar to sauerkraut, since they both are typically made within ceramic containers.  However, the kimchi process is shorter in time and is spicy in nature, while sauerkraut is sour.

 

 

Savory Korean Pancakes with Grilled Salmon and Chopped Vegetables.

Leftover bulgogi, if there is any, and kimchi can be used to make Korean pancakes.  These pancakes are of a more savory nature than the typical breakfast pancake we eat in the USA.

A batter of flour and egg is pan-fried with chopped vegetables, meats and seasonings having been added to the batter, and is similar to a fritter.  The dipping sauce for the pancakes is a combination of soy sauce, Japanese rice wine and red pepper flakes.

Pancake Batter with Added Ingredients

 

Fry One Side.

Flip and Fry Other Side

If you are lucky, and happen to live in an area which has Korean restaurants or food trucks, and stores to buy ingredients, do yourself the favor and try this cuisine.  If not, online shopping will provide the ingredients, and making it at home can be a great experience in learning something new.

Mary Cokenour