Korean Food Archives - Page 7 of 10

Buchu Jeon {garlic chive blossom pancake}

Buchu Jeon

부추전

{garlic chive blossom pancake}

A popular Korean ahn-joo (snack enjoyed while drinking), Buchu Jeon is a savory garlic-chive pancake often paired with makkoli (rice wine) and served with a soy dipping sauce. My unusual addition of pungent chive blossoms makes for a pretty presentation while enhancing the garlic-onion flavors of the jeon.

I’ve heard that the invitation to go enjoy buchu jeon on a rainy day is synonymous with “let’s go have a drink” for Korean adults. Hopefully this crispy-chewy pancake with petite white flowers will help brighten your stormy days…Cheers!

Buchu Jeon Recipe

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LA Galbi and Pickled Korean Pear

LA Galbi and Pickled Korean Pear
Seasoned Chiffonade of Perilla, Ssamjang, Rice, Kimchi, OB

LA Galbi are grilled flanken-style (cut across the bone) beef short ribs in a Korean marinade. Curiously, this cut of short rib was popularized by Korean cooks – not in Seoul – but right here in Los Angeles, hence the name.

The magic of Galbi 갈비 is in the marinade. Asian pear tenderizes the meat and adds a hint of sweetness. Pear – combined with garlic, onion, and ginger, plus soy sauce, mirin, honey and sesame oil result in a full Korean flavor explosion. This entire marinade is made in a food processor, it couldn’t be easier.

Hours of marinating result in the tender yet chewy texture. Grilling imparts a wonderful smoky note to the already complex flavors of the marinated meat while the honey and sugar caramelize into a slightly sweet glaze – making this an absolutely irresistible barbecue dish.

LA Galbi Recipe

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A Rejuvenating Chicken Soup for Summer’s Sweltering Days

Samgyetang 삼계탕

A Rejuvenating Korean Soup
Whole Chicken Stuffed with Sweet Rice, Pine Nuts, and Garlic
In a Broth Simmered with Ginseng, Ginger, Red Dates, and Gingko Nuts

At first it might seem counter-intuitive to serve a pot of hot steaming soup on summer’s most sweltering days. But if one considers the ingredients in samgyetang, the popular Korean ginseng chicken soup, the choice starts to make sense.

Ginseng’s properties are said to be rejuvenating and revitalizing, a booster for the libido as well as the immune system. Hot soup is said to help regulate body temperature in oppressively hot weather. The energy promoting quality of ginseng plus the soup’s rich nutrients help to regain the loss of stamina on super sultry days.

Medicinal attributes aside, I instantly fell in love with this soup. I adore the presentation, where a whole chicken fits snugly into a pot surrounded with mysterious-looking vegetables, fruit, and nuts. Sweet short-grain rice with pine nuts and garlic cooks inside the chicken, a technique I had never seen before.

After an hour of simmering, an intriguing chicken soup is served in its own pot. The sweetness of the jujubes, the earthy slightly-bitter ginseng, and the glutinous rice produce a uniquely flavored somewhat cloudy soup. Diners can place pieces of chicken, rice, and all the accompaniments into their own bowls, then ladle the hot broth over the top. Salt, pepper, and scallions are served on the side so each diner may season the soup to his liking.

Samgyetang – Korean Ginseng Chicken Soup Recipe

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K-POP {Korean Popcorn} A Thank You, A Celebration, and A Giveaway

upodate

K-POP {Korean Popcorn}

Fresh Popped Corn, Sesame Oil, Gochugaru,
Sesame Seeds, Korean Roasted Sea Salt, Seasoned Seaweed

Last month Taste With The Eyes turned six years old, the date came and went without any fanfare. But I simply cannot let the milestone go by without thanking you, my dear friends and readers. With your encouragement and inspiration I cooked, created, photographed and wrote over 700 posts since 2007.

That’s worthy of a little celebration. So I want to share something really good and really simple. Something you can enjoy with your friends! This popcorn was dreamt up on the spur of the moment when guests stopped by unexpectedly one evening while I was in the middle of cooking a Korean dish. I poured some Hite beers and popped some corn. With the ingredients that were sitting on my counter, I dressed the popped corn. It was an instant hit! A sweet, savory, spicy snack. And thanks to my friend Michelle, it has a name: K-POP!

The K-POP Kit

Gourmet Popcorn
Toasted Sesame Oil
Gochugaru (red chili powder)
Roasted Sesame Seeds
Korean Roasted Sea Salt
Seasoned Seaweed (sugar, salt, sesame)

Heat a heavy-bottomed medium-sized pot over medium-high heat. Add 3 T. canola oil and 1/2 cup corn kernels. Swirl pot to coat the kernels with oil. Cover and cook until the popping stops, about 5 minutes. Place the popcorn in a serving bowl. Sprinkle the popcorn with roasted sea salt, drizzle with sesame oil, season with spicy gochugaru, shake with sesame seeds, toss with the crispy crunchy seaweed. There are no exact measurements, just season according to your taste.

K-POP Kit Giveaway

As a small token of my appreciation, I would love to send one of you a K-POP Kit. The Kit includes everything you need (except canola oil) to make many batches of this sweet, savory, spicy snack for your friends and family. Simply leave a comment on this post, and I will choose a winner randomly on August 31st. Thanks to you, it has been and continues to be an absolute pleasure to be the author of this culinary anthology…

UPDATE 8/9/2013:

K-POP Korean Popcorn is now a featured recipe in the Korea Herald Business.
Kamsahamnida K-Herald!

UPDATE 8/31/2013:

Congratulations to K-POP Winner ~ Brandon @ Kitchen Konfidence!

Stuffed Cucumber Kimchi with Shrimp and Minari

Stuffed Cucumber Kimchi
Oi Sobaegi 오이소박이
With Shrimp, Minari, Sesame Oil, Sesame Seeds, Gochugaru

Jupiter has aligned once again with Mars, in the blogging universe that is. Food Network’s Summer Fest features cucumbers this week. Our monthly cooking group, the Creative Cooking Club’s theme is “stuff-it.” And I planned to create another seasonal Korean fusion dish this week celebrating the honor of having my recipes featured in the Korea Herald Business.

Korean + Summer + Cucumber + Stuffed = Oi Sobaegi

My recipe for stuffed cucumber kimchi came from studying 5 Korean cookbooks in my collection, plus researching many recipes online. One thing I kept noticing, especially on google image – the final dish was not very attractive; green logs with all this stuffing hanging out. No doubt they were delicious, but my challenge was to make the dish pleasing to the eye as well as the palate.

Pairing with shrimp was a natural combination, as the kimchi recipe contains tiny dried white shrimp. My recipe also contains a good deal of ginger, it is quite zippy. Minari is a bright herb sometimes called Korean watercress which adds a fresh note. I also used the thicker Chinese chives to hold the sliced cucumber together, making for a neat pretty presentation. This, my first attempt at oi sobaegi was surprisingly successful, so I am sharing the original recipe here.

Cookbook Resources:

Korean Cooking by Young Jin Song
Seoultown Kitchen by Debbie Lee
The Korean Table by Taeyung Chung
The Kimchi Cookbook by Kim Man-Jo
Aeri’s Korean Cookbook 1 by Aeri Lee

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