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

 

 

 

Another Asian Chicken in the Crock Pot Recipe.

First it was Hawaiian Chicken in the Crock Pot recipes that kept popping up on the sidebar or newsfeed of Facebook. Now it's Asian chicken recipes; just because you add soy sauce to a recipe, that doesn't necessarily mean its an Asian recipe.

So here I go creating my own version, but while the others use boneless, skinless chicken breasts; I used bone-in chicken legs and thighs.  I tried to remove as much skin as possible, but the 10 hours cooking time took care of what did remain.

 

Savory Pineapple Chicken

 

Ingredients:

 

8 chicken legs, skin removed

8 chicken thighs, skin removed

1/2 cup light soy sauce

1 (15 oz.) can pineapple chunks, reserve juice

1 Tbsp. minced garlic

1 tsp. ground ginger

2 Tbsp. Hoisin sauce

 

 

Preparation:

 

Spray the inside of a 6 quart crock pot with cooking spray; layer the chicken legs and thighs inside.

 

 

 

 

 

 

In a small mixing bowl, combine soy sauce, reserved juice from pineapple chunks, garlic, ginger and Hoisin sauce.  Pour over the chicken; top with pineapple chunks; cover, set crock pot on low and cook for 10 hours.

 

 

 

If the sauce is too thin, remove the chicken and whisk in a tablespoon of cornstarch; add more until your desired thickness achieved.  I left mine just the way it was after cooking; next day's leftovers, the sauce had thickened on its own.  The chicken does come right off the bone, so makes it easier to serve over rice.

Makes 8 servings.

Mary Cokenour

 

 

 



Comfort Cooking, British Style.

Now I happen to be a fan of recipes originating from the United Kingdom, and I am generally referring to England, Ireland, Wales and Scotland (some areas that the Utah pioneers were from); not all the other countries that were invaded and/or annexed while the Brits were out conquering the world. Many times I have heard that the food from these countries is boring and bland, but I do not happen to agree. One huge mistake many Americans make when traveling to foreign countries is to compare "American food" with that country's food. It is a big mistake for what we refer to as “American food” is a mixture of so many cuisines, so how can we really judge our food against the common food of another country? I have even met people who refuse to eat the food when in a foreign country and will only eat "Americanized" food prepared in their hotels. Ridiculous! They might as well have just stayed at home and gone to the local diner for vacation, saving money on airfare.

I have a friend who would make authentic scones for us whenever we visited her back in Pennsylvania. How were they authentic? She is from Yorkshire, England, so I believe she knows what she is doing in the respect of English cooking. I am also a big fan of many of the British chefs, so not only do I have cookbooks, but I watch their shows intently to make sure I get a recipe correct.  While they may often delve in the realm of “haute cuisine”; the basis of their recipes is the comfort cooking they were raised on.

Onto scones which originated in Scotland, made from unleavened oats and cooked on a griddle. With the invention of baking powder, scones could now be baked; the Brits sweetened them up a bit with the inclusion of sugar and fruits. Nowadays, scones can be sweet, savory, herbal and/or cheesy; they can be served at any meal, or just make a handy little snack. The traditional wedges are still popular, but they can also be baked much like a drop cookie; they are not as pretty as the wedges, but still taste wonderful.

 

Pumpkin Cranberry

 Cold weather, while invigorating, also brings images of being bundled up in a warm blanket, perhaps a mug of hot chocolate soothing the trembles. For hubby and me though, we enjoy hot cups of tea with warm scones to munch on at our leisure. We put on our English accents, which we do quite well, and pretend to be in our lovely cottage in a quaint little village. Oh, you might be saying, "that is too silly for me" or "seriously?", but for us, the role play keeps the relationship fresh, new and adventurous. If more married couples indulged in each other, instead of everyone and everything else around them, the rate of divorce would certainly decline.  However, I digress once again, this post is about scones, not relationship counseling. 

Cinnamon Oatmeal with Raisins

 
I am going to be giving you a basic recipe for scones including a few ideas for different flavorings. What you do for your taste is exactly that, for your taste; so play with the basics and enjoy the results.

Scones

Basic Mix

Ingredients:

2 and ¾ cups all-purpose flour

2 tsp. baking powder
 ½ tsp. baking soda
½ tsp. salt
½ cup cold, unsalted butter, cubed
1 large egg, beaten
2/3 cup milk

Preparation:

Preheat oven to 400F; spray a large baking sheet with nonstick baking spray; or use a nonstick baking sheet.  Parchment paper works well is you do not want to use the spray, or do not have nonstick baking sheets.

In a large bowl, sift together the flour, baking powder, baking salt and salt; work butter, with fork, pastry cutter or hands, into the dry ingredients until it becomes crumbly.

In a small bowl, mix together the egg and milk; make a well in the dry ingredients and pour liquid into the well. Mix together thoroughly until the dough can be shaped into a ball.

On a lightly floured board, roll out the dough to ½” thickness; mark out wedges with a knife or use pastry or biscuit cutters for rounder scones.  An ice cream scoop can also be used with the dough for a more rustic look to the scones.  Bake for 20-25 minutes, or until golden brown.

Makes 12 scones.

Chocolate Chip Before Baking.

  
 

Chocolate Chip After Baking

Variations

Cheese: Add ½ tsp ground black pepper and a ¾ cup of shredded cheese (Fontina, Cheddar or Swiss) to the dry ingredients.

Sun-Dried Tomato: Add ½ cup diced sun-dried tomatoes and 1 Tbsp. Italian herb mix to the dry ingredients.

Chocolate Chip: Add ½ cup chocolate chips and 3 Tbsp. light brown sugar to the dry ingredients.

 

Chocolate Chip Wedge Scone

 

Mary Cokenour      

Pies Aren't Always Sweet.

When you hear the word pie, often times your mind thinks of something sweet such as fruit pies or perhaps a rich cream pie with a mile high meringue topping.  Pies can be savory too containing some type of meat and vegetables like Shepherd's or Cottage Pie or even sausage with peppers and onions can make a great filling in a pie crust.

Now how about taking an American classic sandwich, such as the Cheeseburger, and making that into a pie? Yes, it can be done; just check out online recipe sites or basic American cookbooks such as those put out by "Taste of Home" magazine.  Trying to come up with something new for dinner one night, I decided to try my own version of a cheeseburger pie.  Roy and I discussed what we like on a typical cheeseburger; simple items like cheese, of course, lettuce, tomatoes, ketchup, mayonnaise, horseradish mustard, grilled onions and/or mushrooms.  Now how to make this into a pie of some sort and have it be edible; however we both didn't like all the items on one burger, so needed to compromise.

The first attempt wasn't very successful, too bland and if reheated, it was worse.  The filling was also too mushy, so the addition of a binder was needed.  The second attempt came out much better by adding some leftover ingredients from an Italian meal I made, plus using eggs as a binder...sort of like you would with a quiche.  I do intend to play more with this recipe eventually, so don't be surprised if you see an update at a later time.

Cheeseburger Pie

Ingredients:
2-9 inch, deep dish pie crusts (frozen in pans, refrigerated or homemade)
2 lbs lean ground beef
2 Tbsp Italian herbal mix
1 Tbsp minced garlic
1 medium onion, diced
1 (4 oz) can sliced mushrooms, drained
1 cup diced tomatoes
1 (8 oz) can tomato sauce
1 cup ricotta cheese
1 (12 oz) bag shredded sharp cheddar cheese, divided into thirds
3 eggs, beaten
½ tsp each salt and ground black pepper
1 can Pillsbury Grands biscuits

Preparation:
Preheat oven to 350F; if refrigerated or homemade crusts, place in 9 inch pans; place pie crusts in oven for 5 minutes to set dough.

In large skillet, medium-high heat, brown beef; add Italian herbal mix, garlic, onion and mushrooms halfway through browning. Drain excess grease.

In large bowl, mix together beef mixture with tomatoes, tomato sauce, ricotta, 2/3 of the cheddar cheese, eggs, salt and pepper; mix thoroughly. Divide between two pie pans. Divide 6 of the Grands biscuits to form 12 thinner biscuits; press the 1/3 of the remaining cheddar cheese onto one side of the halved biscuit dough. Place 6 on top of each pie (1 in center, 5 around), cheese side up; bake for 20 minutes; let rest for 5 minutes before serving.

Makes 2 pies; 6 servings in each.

Mary Cokenour

Life is like a quiche.

We all start out life as a simple, basic human being.  As we grow and learn, little facets of the world around us, and other people, add to our own lives.  We accept or reject what we want to, and allow ourselves to be molded into an independent individual, or we just become one of the crowd.  Everyday we learn something new; that is, if we have open minds and want to see beyond our own little worlds.

Personally, I enjoy traveling down the road less taken.  That poem, by Robert Frost, has much meaning, if one cares to really read it and understand the concept of being an individual, not just a clone.

"The Road Not Taken"

Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;

Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,

And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.

...and that is what makes life like a quiche. 

Quiche

A quiche is egg custard with savory additions like meat, cheese or vegetables, baked in an open pastry shell. The quiche is a favorite and traditional dish, as it is usually served at room temperature or chilled, so the custard has time to set up; but it makes a simple dinner also. It is quite simple to make, and additions of savory ingredients can vary: cheese (Swiss, Gruyere, Cheddar, Goat), meat (bacon, ham, sausage) and vegetables (raw or cooked).  Quiche is a versatile meal, and can be adjusted to suit any taste.

Basic Quiche

Ingredients:

1 ½ cups half n’ half

4 eggs, beaten

1/8 tsp salt (can be adjusted up or down dependent on ingredients added in)

1/8 tsp ground black pepper

 1 – 9” unbaked deep dish pastry shell

Preparation:

Preheat oven to 350F.  Combine half n’ half, eggs, salt and pepper.  Pour into pastry shell; bake for 45-50 minutes, or until egg mixture is golden brown and set.

Notes: The above is the simple egg custard; the adventure is what is added.  Add 2 cups shredded cheese (your choice) to the bottom of the pastry shell, before pouring in the egg mixture, for a simple cheese quiche.  Reduce the cheese to 1 cup if adding meat and/or vegetables to not overwhelm them.

For meats, distribute a ½ cup of cooked meat (crumbled bacon, diced ham, crumbled ground sausage) with the cheese.

For vegetables, ½ cup of sautéed onion, peppers, leeks, zucchini or yellow squash distributed with cheese, or cheese and meat.  If using a root vegetable (potato, sweet potato, Jerusalem artichoke), peel, dice and boil in water till tender before adding inside the pastry shell. A raw vegetable, such as spinach, should be chopped before adding.

Depending on the salt content of the cheese and meat, it can be adjusted prior to adding to the egg mixture.  Herbs, fresh or dried, can be incorporated into the egg mixture. 

Mary Cokenour       January 18, 2011