Korean pear/ persimmon tea

Korean pear/ persimmon tea

The Koreans enjoy drinking a variety of fruit and spice infusions as a digestive after a meal. Generally sweetend with honey, they can be drunk hot or chilled.

700 ml water
2 tbsp palm or granulated sugar
2 tbsp honey
30 g fresh root ginger, peeled and sliced

1 asian pear, peeled, cored and sliced
2 dried persimmons
1 tsp pink peppercorns

Pour water into a pot and remaining ingredients. Bring water ti the boil, stirring until sugar has dissolved. Reduce heat and simmer gently for 35-40 minutes until mixture is fragrant.

Thanks: www.ghilliebasan.com

Korean stirfried potatoes

Korean stirfried potatoes

This dish, potatoes is often served on its own as a snack with pickled vegetables. It is also a tasty accompaniment to a number of curries and grilled dishes.

2 tbsp sesame of peanut oil
2 cloves garlic, finely chopped
225 g potatoes, peeled and cut into bite-sized cubes
1-2 fresh chillies,seeded and finely chopped

2-3 tbsp sor sauce
2 tsp honey
small bunch fresh coriander, finely chopped
1 tbsp roasted sesame seeds

Heat oil in a wok or heavy-based saucepan and add garlic, string until it just begins to turn golden. Toss un potatoes with chillies and stirfry for 5-6 minutes, Add honey and stirfry for a further 1-2 minutes. Toss in coriander and serve immediately with a sprinkling of sesame seeds on top.

Thanks: www.ghilliebasan.com

Korean grilled chicken in lettuce leaves

Korean grilled chicken in lettuce leaves

For this recipe, the chicken can be grilled on the barbecue or under the grill. Like the Vietnamese, the Koreans like to serve grilled dishes with lettuce leaves for wrapping and accompanied by their pickled vegetables, kimchi.

2 whole chicken breasts, cut into 2-cm pieces
2-3 tbsp soy sauce
1 tbsp palm or granulated sugar
30 g fresh root ginger, peeled and grated

2 cloves garlic, peeled and crushed
2 spring onions, trimmed and finely chopped
1 fresh green chilli, seeded and finely chopped 
1 tsp sesame oil
8-12 lettuce leaves, washed and drained

Using the flat side of a cleaver or a butcher’s mallet, flatten chicken pieces. In a bowl, whisk together soy sauce and sugar, until sugar has dissolved. Beat in root ginger, garlic, spring onions, chilli and sesame oil. Toss in chicken pieces. Cover and refrigerate for 1-2 hours.

Cook marinated chicken pieces for 3-4 minutes over a barbecue or under the grill, turning over to cook both sides. Serve with lettuce leaves for wrapping, kimchi and Korean dipping sauce.

Thanks: www.ghilliebasan.com

Korean braised beef with gingko nuts

Korean braised beef with gingko nuts

Traditionally this dish is prepared with short ribs, but you can use a cut of meat of your own choice. 

For the marinade
generous 120 ml soy sauce
120 ml sake
2 tbsp palm sugar
2 tbsp honey
1 tbsp sesame oil
4 cloves garlic, crushed 
4 spring onions, trimmed and finely chopped
freshly ground black pepper

1 kg beef, cut into 2 or 3 pieces 
about 12 gingko nuts, shelled
about 12 shiitake mushrooms, trimmed and quartered
1-2 tbsp roasted sesame seeds

In a bowl, mix together soy sauce, sake and sugar until sugar has dissolved. Beat in honey and sesame oil, the stir in garlic and spring onions. Add generous grinding of black pepper. Place ribs in shallow dish and pour marinade over them, rubbing it into incisions. Let marinate for at least 2-3 hours. Transfer ribs and marinade to a wok or heavy-bottomed pot and pour in roughly 800 ml of water. Bring liquid to the boil, then reduce heat, partially cover pot and simmer ribs for 2-3 hours, topping off with more water if necessary. Add gingko nuts and cook for 30 more minutes, then add mushrooms and cook for 15 minutes. Transfer ribs to a serving plate and sprinkle with toasted sesame seeds.

Thanks: www.ghilliebasan.com

Korean spicy fish braised with daikon だいこん

Korean spicy fish braised with daikon 
だいこん

In this traditional recipe the fish is braised until it practically falls apart, so you need to use a firm, fatty fish such as mackerel, sea bass or trout.

120 ml soy sauce

1-2 tbsp sake

2-3 tbsp palm sugar

2 tsp sesame oil

45 g root ginger, peeled and grated

4 spring onions, trimmed and finely sliced

4 cloves garlic, peeled and crushed

1 fresh red cilli, seeded and finely chopped 

450 g fresh daikon, peeled and thickly sliced

900 g mackerel fillets, halved or cut into large chunks

475 ml fish stock

small bunch fresh coriander, finely copped

In a bowl, mix together soy sauce, sake , palm sugar and sesame oil, until sugar has dissolved. Beat in root ginger, spring onions, garlic and chilli, and let stand for 30 minutes.

Place slices of daikon in a heavy-based pot. Place fish fillets or chunks, skin-side down,on top of daikon, then pour soy and ginger mixture over them. Add fish stock to pot and bring liquid to the boil. Reduce heat, cover pot and gently braise fish in liquid for about 20 minutes.

Lift fish and daikon out of pot and transfer to individual plates. Spoon a little cooking liquid over each portion and garnish with coriander. Spoon remaining cooking liquid over an accompanying bowl of steamed rice, or serve.

Thanks: www.ghilliebasan.com

Korean pickled cabbage soup

Korean pickled cabbage soup

This unique pickled cabbage, kimchi (きみち）is served as an accompaniment to almost any dish in Kore, and it is also a popular snack. Some cooks combine the pickling liquid with water and heat it up as the stock for this soup. 

1 litre chicen stock

225 g drained kimchi, cut into bite-sized pieces

30 g fresh root ginger, finely sliced

2 tbsp soy sauce

sea salt and freshly ground black pepper

Bring stock to the boil in a deep pot. Stir in kimchi and ginger with soy sauce. Reduce heat and simmer for about 30 minutes. Season stock with alt and pepper and ladle it into bowls. Serve soup on its own to with steamed rice.

Thanks: www.ghilliebasan.com

Korean Dipping Sauce さうす

Korean Dipping Sauce そうす

This vinegary dipping sauce enhances the taste of grilled foods or raw vegetables. It can also be used as a marinade for meat, poultry or seafood to be grilled or as a dressing for salads. This sauce keeps well in the refrigerator.

12 ml Chinese white rice vinegar
30 g fresh root ginger, peeled and grated
2 tbsp soy sauce
2 tbsp sugar
2 tsp sesame oil
2 cloves garlic,peeled and crushed
2 spring onion bulbs, trimmed and finely chopped
1 tsp chilli powder

In a bowl, whisk together rice vinegar, root ginger and soy sauce. Beat in sugar until it has dissolved. Stir in sesame oil, garlic, spring onions, and chill powder, and pot aside for 1-2 hours to allow flavours to mingle before serving.

Thanks: www.ghilliebasan.com

略称 Seoul 서울;ソウ

 

 

淸凉里・竜山・永東と共に数えられるソウルの4大副都心圈の一つ。

 

昌徳宮