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>Discover Korean Food #52: Dr. Sook-Ja Yoon’s "Domimyeon, Stuffed Sea-bream Casserole with Vegetables"

1 Apr

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Domimyeon is a casserole made of fried sea bream fillets, vegetables, and potato starch noodles in boiling broth. This dish is served and eaten while it is simmering. Domimyeon is unique in taste, luxurious-looking, and easy to eat since it uses boneless fish fillets.
[Ingredients & Quantity]
500 g (small 1 body) sea-bream : 0.8 g (1/5 tsp) salt, 0.1 g ground white pepper 
10 g (2 ea) brown oak mushrooms, 1 g stone mushrooms, 2 g Jew’s ear mushrooms 
20 g (1 ea) red pepper, 40 g potato starch noodles, 20 g crown daisy 
3.5 g (1 tsp) pine nuts, 8 g (4 ea) gingko, 10 g (2 ea) walnut 
15 g watercress, 180 g (3 ea) egg, 21 g (3 tbsp) wheat flour, 26 g (2 tbsp) edible oil 
800 g (4 cups ) broth, 9 g (½  tbsp) clear soy sauce, 4 g (1 tsp) salt 

60 g beef (top round, sirloin)

* Broth : 150 g beef(brisket, shank), 1.2 kg (6 cups) water 
* Dumpling : 20 g minced beef, 10 g tofu

* Seasoning sauce① : 3 g (½ tsp) clear soy sauce, 1 g (¼ tsp) sesame oil

* Seasoning sauce② : 6 g (1 tsp) clear soy sauce, 4.5 g (1 tsp) minced green onion, 2.8 g (½ tsp) minced garlic, 0.1 g ground black pepper, 1 g (¼ tsp) sesame oil 
* Seasoning sauce③ : 2 g (⅓ tsp) soy sauce, 2.3 g (½ tsp) minced green onion, 1.8 g (¼ tsp) minced garlic 0.1 g ground black pepper, 2 g (½ tsp) sesame oil

[Preparation]
1. Remove the scales, fins and internal organs of the sea-bream and rinse (450 g). Slice fillet from both    sides of the fish and cut it into 4 cm-wide and 5 cm-long (170 g). Sprinkle salt and ground white pepper, let it sit for 10 min. pad dry with cotton cloths. 
2. Clean blood of the beef for broth with cotton cloths (145 g). Clean blood of top round with cotton cloths (50 g), and shred it at intervals of 0.3 cm-wide, season with seasoning sauce②.
3. Clean blood of the minced beef with cotton cloths (17 g). Wrap the tofu with dry cotton cloths, squeeze water out (9 g) and mash. Season the mixture of minced beef and tofu with seasoning sauce③, shape dumplings into 1.5 cm-diameter (4 g). 
4. Soak the mushrooms in water for 1 hour, remove the stems of brown oak mushrooms and wipe water with cotton cloths, cut it into 2 cm-wide and 4~5 cm-long (20 g). Wash the stone mushrooms by rubbing, wipe water with cotton cloths (2 g), chop it finely and mix it with egg white. Trim the Jew’s ear mushrooms and  separate it sheet by sheet (24 g).
5. Trim & wash the crown daisy (15 g). Halve the red pepper lengthwise and cut it into 2 cm-wide and 4~5 cm-long (10 g). Soak the potato starch noodles in water for 1 hour (85 g).  
6. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths. Soak the walnuts in warm water and skin.  Stir-fry the gingko and skin.
7. Panfry egg for garnish. Panfry the stone mushrooms and watercress with coatings of wheat flour liquid and beaten egg, cut them into same size of brown oak mushrooms. 
[Recipe]
1. Put water and beef in the pot and heat it up for 7 min. on high heat. When it boils, reduce the heat to medium and simmer it for 30 min.  Strain the broth through cotton cloths (800 g). Take out the beef, slice it into 2 cm-wide, 1.5 cm-long and 0.3 cm-thick, season it with 40 g of seasoning sauce①.
2. Coat the beef dumplings with wheat flour and beaten egg, panfry for about 3 min. on medium heat.
3. Coat the slices of sea-bream with wheat flour and beaten egg. Preheat the frying pan and oil, panfry it on medium heat for 2 min. and for another 2 min. after turn over (185 g).
4. Place the boiled and sliced beef, seasoned beef and potato starch noodles in the simmering pot, and put the sea-bream’s head & bones on it. Then place the fried sea-bream, egg garnish, vegetables and nuts around the pot. Add broth and boil it for 4 min. on high heat. When it boils, season with diluted clear soy sauce and salt. Bring it to a boil and finally put the crown daisy on top. 
[Tips]
* The head and bone of sea-bream may be used after slight steaming before adding to the pot.

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>Discover Korean Food #51: Dr. Sook-Ja Yoon’s "Gungjung-tteokbokki, Rice Cake Pasta and Vegetables, Royal Style"

13 Mar

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Gungjung-tteokbokki is a dish made of white rice cakes, beef and various dried and raw vegetables stir-fried with soy sauce for seasoning. Tteokbokki was not spicy and only made with soy sauce until the 18th century. But nowadays, it is cooked with a spicy red bean paste, which had been seen in recipes since the 1950s.

[Ingredients & Quantity]
300 g white steamed rice cake, 13 g (1 tbsp) sesame oil
100 g beef (top round)
15 g (3 sheets) brown oak mushrooms
20 g dried pumpkin strips
50 g (⅓ ea) onion, 15 g (1 ea) green pepper, 20 g (1 ea) red pepper
60 g mung bean sprouts, 400 g (2 cups) water, 4 g (1 tsp) salt
60 g (1 ea) egg, 13 g (1 tbsp) edible oil
Seasoning sauce ① : 9 g (½ tbsp) soy sauce, 6 g (½ tbsp) sugar, 4.5 g (1 tsp) minced green onion, 2.8 g (½ tsp) minced garlic, 0.3 g (⅛ tsp) ground black pepper, 4 g (1 tsp) sesame oil
Seasoning sauce ② : 18 g (1 tbsp) soy sauce, 6 g (½ tbsp) sugar, 6 g (1 tsp) honey, 4.5 g (1 tsp) minced green onion, 2.8 g (½ tsp) minced garlic, 4 g (1 tsp) sesame oil, 50 g (¼ cups) water

[Preparation]
1. Cut the white rice cake into 4~5 cm-long, shred them into 4 pieces lengthwise, mix them with sesame oil together (250 g).
2. Clean blood of beef with cotton cloths, cut into 5 cm-long, 0.3 cm-wide/thick. Soak the brown oak mushrooms and dried pumpkin strips in water for 1 hour. Cut them into 5 cm-long, 0.7 cm-wide and 0.3 cm-thick (beef 80 g, brown oak mushrooms 45 g, pumpkin strips 80 g).
3. Shred the onion, green/red pepper into 5 cm-long and 0.7 cm-wide.
4. Remove the heads and tails of mung bean sprouts, wash in water.
5. Panfry egg for garnish, shred into 5 cm-long and 0.7 cm-wide.
6. Blend seasoning sauce ① and ②.

[Recipe]
1. Pour water into the pot, heat it up for 2 min. on high heat. When it boils, scald the mung bean sprouts with salt for 2 min. drain water (43 g).
2. Preheat the frying pan and oil, stir-fry the onion and pumpkin strips for 2 min. respectively on medium heat. Stir-fry the green/red pepper for 20 sec. Season the beef and mushrooms with seasoning sauce ①, and stir-fry for 2 min. on medium heat.
3. Preheat the frying pan, stir-fry white rice cake with seasoning sauce ② for 3 min. on medium heat. Add the beef, mushrooms, pumpkin strips, onion, green/red pepper and mung bean sprouts, then stir-fry for 30 sec. Turn the heat off, mix them with egg garnish thoroughly.

[Tips]
*Pumpkin strips may be replaced by gourd strips and/or carrot.
*If white rice cake is dried hard, scald slightly in boiling water.

>Discover Korean Food #50: Dr. Sook-Ja Yoon’s "Tteokjjim, Braised Rice Cake Rod Stuffs"

21 Feb

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Tteokjjim is a dish of rice cake rods, beef, and vegetables braised with seasonings. It is said that in olden days, the court kitchen ladies prepared tteokjjim for the king, who lacked physical exercise and sometimes suffered from indigestion, because it was thought to ease stomach troubles.

[Ingredients & Quantity]
300 g white rice cake rod, 40 g beef (top round)
60 g carrot, 400 g (2 cups) water, 1 g (¼ tsp) salt
60 g (4 ea) chestnut, 5 g (1 sheet) brown oak mushrooms
3.5 g (1 tsp) pine nuts, 16 g (4 ea) jujube, 25 g (12 ea) gingko
60 g (1 ea) egg, 15 g watercress, 2.3 g (1 tsp) wheat flour, 4 g (1 tsp) edible oil
100 g beef (shank), 800 g (4 cups) water
* Sesame soy sauce : 3 g (½ tsp) soy sauce, 4 g (1 tsp) sesame oil
* Seasoning sauce ① : 6 g (1 tsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp), minced green onion, 1.4 g (¼ tsp) minced garlic, 1 g (½ tsp) sesame salt, 0.1 g ground black pepper, 4 g (1 tsp) sesame oil
* Seasoning sauce ② : 27 g (1½ tbsp) soy sauce, 12 g (1 tbsp) sugar, 7 g (½ tbsp) minced green onion, 5.5 g (1 tsp) minced garlic, 2 g (1 tsp) sesame salt, 6.5 g (½ tbsp) sesame oil

[Preparation]
1. Cut the white rice cake rod into 6 cm-long, and put knife slits on 4 places, taking care not to apart both ends. Season them with sesame soy sauce (280 g).

2. Clean blood of beef (top round, shank) with cotton cloths. Mince the top round finely and season with half of the seasoning sauce ①.
3. Cut the carrot into 2.5 cm-square and trim the edges (46 g). Skin the chestnuts (40 g). Stir-fry the gingko and skin. Soak brown oak mushrooms in water for about 1 hour, remove stems, wipe water with cotton cloths and cut it into 2~4 pieces (12 g).
4. Remove tops of the pine nuts, wipe the nuts with dry cotton cloths. Wipe the jujube with damp cotton cloths, cut the flesh and roll up (14 g).
5. Panfry egg for yellow/white garnish. Pan-fry watercress after coating with wheat flour liquid and beaten egg, then cut into 2 cm-long of diaper shape.

[Recipe]
1. Insert the seasoned beef into the slits of the rice cake rods.
2. Put the shank and water in the pot and heat it up on high heat. When it boils, reduce the heat to medium, simmer it for 30 min. Take out the meat and cut then into 2 cm-wide, 3 cm-long and 0.7 cm-thick. Mix them with remained half of the seasoning sauce ①. Strain the broth through cotton cloths (300 g, 1½ cup).
3. Pour water in the pot and heat it up for 2 min. on high heat. When it boils, scald the carrot with salt for 2 min.
4. Put the shank, carrot, chestnuts, brown oak mushrooms, broth and half of the seasoning sauce ② in the pot. Boil it for 5 min. on high heat, add the rice cake rods, jujube and remained seasoning sauce ②, reduce the heat to medium and boil it for 13 min. Put the gingko and pine nuts.
5. Place in a dish, garnish with yellow/white egg strips and fried watercress.

[Tips]
* If the rice rod is dried hard, scald it in boiled water to be soft.
* Do not put the rice rods in the pot from the beginning, or it may be burst.

>Discover Korean Food #49: Dr. Sook-Ja Yoon’s "Dasik, Traditional Pressed Sweet"

30 Jan

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Dasik is a traditional pressed cookie, made by kneading fried grain powder, Oriental medicinal herbs or flower pollen with honey. The dough is pressed with dasik molds that have carvings of birds, flowers or Chinese characters. Dasik has a unique taste that harmonizes well with the sweet honey and other ingredients. It was named ‘dasik,’ which means tea and food, because it is usually served with tea.

[Ingredients & Quantity]
20 g green bean flour, 13 g honey
20 g yellow bean flour, 13 g honey
25 g black sesame powder, 9 g honey
10 g pine pollen, 13 g honey
25 g mung bean starch, 13 g honey
25 g mung bean starch, 11 g honey
Strawberry liquid : 7.5 g (½ tbsp) water, 3 g strawberry powder
13 g (1 tbsp) edible oil

[Preparation]
Dissolve strawberry powder in water to make strawberry liquid.

[Recipe]
1. Add honey to the green bean flour, yellow bean flour, black sesame powder, pine pollen, mung bean starch respectively.
2. Add 1.7 g of strawberry liquid to the mung bean starch, rubbing by hand and sieve finely, then add honey.
3. Knead each stuff strongly.
4. Oil over the press mold, put small amount of the dough into the mold and press down (48 ea).

[Tips]
*The amount of the honey for the dough will be varied upon the moisture level of the ingredients. Knead the dough neither too hard nor too watery.
*Traditionally, Omija water (Omija : water = 1:2) has been used for pink color.

>Discover Korean Food #48: Dr. Sook-Ja Yoon’s "Mandutguk, Dumpling Soup"

10 Jan

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Mandutguk is a soup made of dumplings simmered in beef broth, often served in the winter. The dumplings have wheat flour wrappers stuffed with fillings such as meat, tofu, Kimchi and other vegetables. People enjoy mandutguk on lunar new year’s day because it represents fortunes wrapped in the dumplings.

[Ingredients & Quantity]
Broth: 300 g beef (brisket·shank), 2.2 kg (11 cups) water
Fragrant seasoning : 50 g green onion, 20 g (4 cloves) garlic
Dough for dumpling skin : 143 g (1½ cups) wheat flour, 2 g (½ tsp) salt, 75 g (5 tbsp) water
160 g minced beef (top round)
160 g cabbage kimchi
160 g (⅓ cake) tofu
200 g mung bean sprouts, 1 kg (5 cups) water, 4 g (1 tsp) salt
10 g watercress, 7 g (1 tbsp) wheat flour, 13 g (1 tbsp) edible oil
Seasoning : 4 g (1 tsp) salt, 9 g (2 tsp) minced green onion, 5.5 g (1 tsp) minced garlic, 6 g (1 tbsp) sesame salt, 0.3 g (⅛ tsp) ground black pepper, 13 g (1 tbsp) sesame oil
9 g (½ tbsp) clear soy sauce, 4 g (1 tsp) salt
vinegar soy sauce : 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water

[Preparation]
1. Clean blood of beef with cotton cloths. Wash and clean fragrant seasoning. Put the beef and water into the pot, heat it up for 10 min. on high heat. When it boils, lower the heat to medium, continue to simmer it for 30 min. Add fragrant seasoning, simmer for another 20 min. Take out the beef from the broth, cool the broths down and filter through cotton cloths (1.6 kg).
2. Sprinkle salt on the wheat flour and knead with water. Wrap it with damp cotton cloths and let it sit for 30 min. (220g).
3. Remove the inside stuffs from cabbage Kimchi,, chop the Kimchi finely, squeeze the Kimchi juice out (85 g). Wrap the tofu with cotton cloths, mash by squeezing (100 g). Wash the mung bean sprouts.
4. Panfry the watercress after coating with wheat flour and beaten egg. Panfry egg for garnish, cut them into 2 cm diaper shape.
5. Blend vinegar soy sauce.

[Recipe]
1. Pour water into the pot, heat it up for 5 min. on high heat. When it boils, scald mung bean sprouts with salt for 2 min. chop it into 0.5 cm-long, and squeeze water out (100 g).
2. Mix minced beef, Kimchi, tofu, and mung bean sprouts all together, and season with seasoning (460 g).
3. Roll and press dumpling dough into 0.2 cm-thick and 7~8 cm diameter round disk.
4. Put the filling stuffs (23 g) onto the dumpling skin, fold it into half. Pinch the both edges together roundly.
5. Pour the broth into the pot, heat it up for 6 min. on high heat. When it boils, season with clear soy sauce and salt to make dumpling soup. When it boils again, add dumplings, boil it for 4 min. When the dumplings float on the surface of the broth, lower the heat to medium, continue to boil it for another 4 min. Fill the dumpling soup in a bowl, garnish with watercress and egg strips. Serve with vinegar soy sauce.

[Tips]
*Pork may be an another good meat for dumpling filling stuffs.
*Squeeze the dumpling filling stuffs slightly, or it may become too hard.

>Discover Korean Food #47: Dr. Sook-Ja Yoon’s "JIN-PI JANG-JO-RIM"

27 Dec

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Jin-Pi Jang-Jo-Rim is a shredded Beef (Eye of Round) dish, boiled down with soy sauce and Citrus unshiu Markovich.
The skin of Mandarin is called “Jin-Pi”. The taste is bitter and it keeps the body warm. Jin-Pi contains Vitimin E and it is good for a cold, for digestion, and stopping hiccups. It also prevents from Arteriosclerosis and accumulating cholesterol.

Ingredients
* 200g Beef (Eye of Round), 4cups water, 10g spring onion, 20g garlic, some coriander
* Sauce: 2tbsp soy sauce, 1½tbsp sugar
* 15g Jin-Pi

Recepie
1. Wipe the beef. Cut it 5cm in width and 6cm in length.
2. Place the beefs in a saucepan. Pour water. boil them for 5 minutes at high temperature. Leave it for 15 minutes at a medium temperature. Soak the coriander for 15 minutes. Take out the coriander.
3. Boil them for 15 minutes after adding the sauce. Add Jin-Pi. Boil them for 5 minutes.
4. Shred the beefs 5cm in thickness. Place them on a dish with Jin-Pi. Pour the soup on them.

Tips
1. You can use a Pork filet instead of the Beef (Eye of Round)
2. Add the sauce after boiling the beef, otherwise the beef will get tough.

>Discover Korean Food #46: Dr. Sook-Ja Yoon’s "DANG-GUI SUK-JI-HWANG TEA"

18 Dec

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Dang-Gui Suk-Ji-Hwang Tea is a Korean herbal tea made from Korean angelica root and Rehmannia glutinosa. Drinking this tea three times a day is good for ladies who suffer from Anaemia. The root of Rehmannia glutinosa is used for herbal medicines; dried one is called Gun-Ji-Hwang while the raw one is called Sang-Ji-Hwang; the alcohol-steamed one is called Suk-Ji-Hwang.
The taste of Rehmannia glutinosa is bitter and it keeps the body warm. Therefore, it is good for Backache, Irregular Menstruation, and Dizziness.

Ingredients
20g Korean angelica root
10g Rehmannia glutinosa
7 cups water
Some honey

Recepie
1. Boil the Korean angelica root and the Rehmannia glutinosa for 7 minutes at high temperature, Leave it for 5 minutes at medium temperature. boil them for 30 minutes at low temperature.
2. Strain them.
3. Add some honey before you drink.

YU-GEUN-PI
An elm is called “Yu” in Chinese; the skin is called “Yu-Pi” and the skin of the root is called “Yu-Geun-Pi”. The taste is sweet and it does not contain any poison. Yu-Geun-Pi is used as a herbal tea and it is good for Insomnia, its Diuretic Effect, Tumefaction, and Big Sore.