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Cheon - Seafood And Vegetable Omelette

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:25:52

Serving Size : 4

8 lg Shrimp
8 lg Oysters
5 oz White meat fish fillets - (such as cod swordfish)
6 oz Firm tofu
4 oz Pumpkin
Salt and pepper
1/2 c Flour, for dusting
2 Eggs
1 Egg yolk
1 t Salt
1 t Crushed garlic
MSG (optional, of course)
-----FOR FRYING-----
Salad oil

Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices.
Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices.

In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides.

When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce.


Shin Sul Ro - Korean Hot Pot

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:27:19

Yield: 6 servings

8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black - Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded
-----------------VINEGAR SOY DIPPING SAUCE-----------------
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted - And Ground
2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares.

Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned.

Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added.


Korean BBQ Tofu

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:29:59

Yield: 1 servings

1-1 1/2 lbs firm tofu
1/2 c Soy sauce
5 6 T sugar or sweetener
2 t Dry mustard
4 Cloves garlic or 1/2 tsp Garlic powder
2 t Onion powder
a little water

Cut tofu in strips 1/2 inch thick and marinate for at least 2 hours, then fry and garnish with vegetables of your choice. I like to cut tofu in squares and throw in a vegetable stir-fry. Enjoy! -


Korean Malgun Sigumchi Kuk - Spinach Soup

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:30:55

Serving Size : 4
1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
4 c Water
1/2 lb Ground beef
1 t Soy sauce
1 tb Salt
Dash pepper

1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic.
2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately.


Korean-Style Cucumber Salad

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:31:32

Yield: 6 servings

3 lb Pickling cucumbers; peeled
1 md Onion; peeled
1 tb Kosher salt; plus...
1 ts Kosher salt
3 1/2 tb Lemon juice
1/4 ts Cayenne pepper (or more)
2 tb Crushed roasted sesame seeds
1 1/2 tb Sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Sprinkle with salt, mix well, and set aside in a bowl for an hour.
Drain all the accumulated liquid and discard. Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.


Hot Cucumbers Phreelee

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:32:26

Serving Size : 1

3 Cucumbers
5 Chopped green onions
4 large Cloves of garlic
Sesame oil
1/4 cup Soy sauce
1/4 cup White vinegar
1 teaspoon Korean chile powder -- (Mexican won't do, get from Asian food shop)

Slice ends off the cucumbers and rub against the ends to get the bitterness out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th inch slices. Add finely chopped garlic and green onions.
Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1 tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more for taste. Marinate, chill and serve. Recipe can be doubled easily.


Kim Chee (Made With Nappa Cabbage)

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:34:36

Kim Chee is a pickled salad/condiment type food served at virtually every Korean meal. It is often compared to saurkraut. It can be made not only with nappa cabbage, but with types of raddishes, greens, or cucumbers. It is salty, (spicy) hot, temperately cold, garlicy and tangy.
Here is a short cut version. My mom usually makes a bushel at a time. If you are new to kim chee, I doubt you would want to deal with that much on the first try. It is a short cut version for a second reason which has to do with how the pepper paste/sauce is added to the cabbage. In the long version, not given, the pepper mixture is layered between whole leaves of quarted cabbage pieces. In this version the mixture is tossed like a salad instead. The seasonings are the same. THERE ARE THREE MAJOR STEPS TO MAKING KIM CHEE: 1. Salting the cabbage 2. Making the pepper paste/sauce. 3. Combining the pepper with the cabbage and putting it into jars. YOU WILL NEED:

1/2-1 c pickling salt
1 ea Head Nappa Cabbage
1 ea daikon raddish (one third to one half the size of the cabbage)
1 ea head of garlic, minced
1-2 Tb ginger, minced
2-8 Tb Korean red pepper flakes, or fresh hot red pepper to taste, or a combination.
2 ea green onions, julienned
1 tb sugar
X A new pair of latex gloves are handy for handling hot pepper mixture.
X A large bowl for soaking the cabbage in brine solution.
X Large glass containers to put the finished kim chee into.
X Especially handy for large batches is a food processor and/or a contraption for shredding vegetables into julienne strips.

First, the cabbage must be salted in brine solution. Cut the cabbage in half lengthwise. Then cut a second time lengthwise to form quarter cabbage chunks.
Mix the salt with enough water to cover all the cabbage in a large bowl.

Soak the cabbage in the brine solution, making sure that all parts are submerged. If they are not, you can restack the cabbage half way through the soaking process, moving bottom chunks to the top, and vice versa.

Leave the cabbage for 2-4 hours. At the end of this time, the cabbage should be wilted, supple, limp and salty in taste. (optional: A trick from my grandmother is to lightly salt each stalk of each leaf which is much thicker than the leafy part in order that the leafy part and stalk are evenly seasoned. So to do this you must rub pickling salt sparsely on each of the stalks. This is done midway through the soaking when the leaves are manageable wilted. )

Reserve some of the brine solution. Rinse the cabbage and then cut into bite size pieces about an inch and a half long and drain the cabbage. Discard the centre core.

In the mean time, prepare the daikon raddish and the pepper sauce/paste.

The daikon must either be shredded into julienne strips. Add to the daikon: red pepper flakes, red pepper, minced garlic, minced ginger, julienned green onion, salt to taste (1 Tbsp) and sugar, then toss. If you are using your hands, beware of the the hot pepper. This is where gloves come in handy.

Finally, thoroughly mix the pepper mixture with the cabbage by tossing. Then check for salt and red pepper and seasoning in general and adjust if necessary. Then pack into glass jars. The mixture should have a liquid sauce in the jar and more will form as it sits. It is important that the mixture is in a sauce. Should you need to add more liquid, take some reserved brine and rinse the final mixing bowl and add to bottles so that all the cabbage pieces are just submerged in liquid. You can keep a bottle outside for a day to help it ripen more quickly, otherwise store in the refrigerator, tightly capped.

The taste changes as it ripens. It is initially like a salad and then ferments to taste more sour. Kim chee compliments meals served with rice. It is a Korean staple. It is also good fried with butter or sesame oil, or stir fried with pork and tofu.


Mongolian Lamb

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:38:37

Yield: 4 servings

1 lb Boneless lamb -- leg or shoulder
3 tb Soy Sauce; divided
1 tb Cornstarch
2 Garlic cloves; pressed
2 1/2 ts Cornstarch
1 ts Sesame seed; toasted
1/2 ts Sugar
1/8 ts -to... 1/4 ts Crushed red pepper
2 tb Vegetable oil; divided
2 Carrots; cut diagonally -- in thin slices
1 bn Green onions
-- cut into 2-inch lengths
-- separating whites
-- from tops

Cut lamb across grain into thin slices. Combine 1 Tbsp. _each_ soy sauce, cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens.


Mongolian Barbecue

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:39:58

Yield: 6 servings
3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed, -And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And -Drained
Salad Or Peanut Oil

Boiled White Rice
Crisp Sesame Seed Buns, -Warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French -Bread

1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped -And Divided
3 c Chinese Parsley Or Cilantro, -Minced,Divided

Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.

Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)

To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness for each guest.


Mongolian Beef

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:40:52

1 lb beef flank steak, sliced thin across the grain
4 cups peanut oil for deep frying
1 Tbsp light soy sauce
1 Tbsp dry sherry or rice wine
1/2 tsp freshly grated ginger
1 Tbsp peanut oil
2 cloves garlic, sliced thin
4 green onions, sliced Chinese style
1 tsp hoisin sauce
1/4 tsp ground white pepper

Marinate cut meat in marinade for atleast 15 min. Drain marinade well and separate meat into individual pieces.
In a wok or deep pan, heat deep frying oil to 375 degrees(Farenheit). Add meat all at once and stir to separate. Remove after 1 min. and allow meat to drain.

Heat wok again (after removing oil) and add oil for chowing**. Add garlic and green onins and chow for just a moment. Add Hoisin sauce, pepper and meat. Chow until all is hot then serve.

** "Chowing" is food is tossed about in hot pan with very little oil; like sauteing.


Mongolian Hot Pot

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:41:52

Yield: 6 servings

3 lb Boneless lean lamb
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro

2 tb Sesamepaste-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water

Using a cleaver or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces.
Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.

Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.

This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.


Huushuur (fried meat pasties)

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:42:56

Recipe makes about 32 pasties

For the filling:
1 kg minced mutton or beef, with fat included
3 teaspoons salt
1 onion, chopped
2 cloves garlic, crushed
water to mix
Mix the filling ingredients together into a firm paste.

For the dough:
4 cups flour
teaspoon salt
water to mix

Mix the dough ingredients together and knead into a dough. Divide into smaller pieces and roll these into cylinders about 3 cm in diameter. Cut the cylinders into 4cm lengths.

To assemble:
Take one length of dough and squash it into a circle. Roll it out until it is 8 to 10cm wide. Roll more at the edges than in the middle, so the dough is slightly thinner around the edges. Put 2 dessertspoons of meat mixture onto one side of your circle, leaving a space around the edge. Fold the other side over, pinching the edge flat. Leave one corner open and squeeze out the air, then seal the corner. Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern. Repeat the process with the rest of the filling and dough pieces.

To cook:
Using 2 litres cooking oil, heat the oil in a wok (make sure the oil comes no higher than 5cm below the top). Fry three or four pasties at a time for two minutes each side, until they are brown and the meat is cooked. Eat with tomato ketchup or soy sauce.


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