DOCSLIB.ORG

Celebrity Chef Stephanie Izard

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Celebrity Chef Stephanie Izard Celebrity Chef Stephanie Izard Pork Mandu (Korean Dumplings) Shrimp Scallion Pancakes with Korea-spiced Mayo This Little Goat Went to Korea Marinated Skirt Steak Ssam Shopping List: Equipment List: • 8 oz. ground pork • Cutting board • 8 oz. raw shrimp, peeled and deveined • Chef’s knife • 1 - 2 lb. skirt steak • Side towels and/or oven mitts • 1 large (or 2 medium) carrots • 5 medium-large mixing bowl • 1 daikon radish • 3 small mixing bowls • 1 lemon • Gloves (optional for mixing Mandu filling by • 2-3 Persian or pickling cucumbers hand) • 2 medium apples • Non-stick pan with lid (or other pan or baking sheet to serve as a lid) • 1 head Butterhead lettuce • Griddle, grill-pan or large skillet • 1 cup mung bean sprouts • Large spoon or ladle (for pouring pancake • 1-inch knob fresh ginger batter) • 1 head fresh garlic • Small whisk or fork • 2 bunches fresh scallions • Large spatula • 1 bunch fresh mint • Tongs • 1 bunch fresh cilantro • Serving plates and utensils • This Little Goat went to Korea sauce (could substitute Gochujang if unable to find TLG Korea sauce, or purchase it here!) • Kewpie mayo (or regular mayo if unable to Prep List: find Kewpie) • 1 package store-bought potsticker wrappers • Gather all ingredients and equipment (the round ones!) needed (listed above)! • Soy sauce or tamari (1/3 cup) • Make sure your shrimp are peeled, deveined • Sesame oil (1 Tbsp) and butterflied. To butterfly, cut the shrimp in half, lengthwise, down the back of the • Seasoned rice wine vinegar (1 cup) shrimp. • Granulated sugar (2 tsp) • Prep your veggies for pickling: • All-purpose flour (½ cup) • Peel the carrot and daikon and cut into thin • Rice flour (½ cup) matchsticks. • Cornstarch (½ cup) • Thinly slice the cucumber into rounds. • Baking powder (2 Tbsp) • Chop about 2 tablespoons of fresh mung • 2 large eggs bean sprouts for your Mandu filling • Cooking oil (such as canola or vegetable oil) • Remove the ends from the scallions and seperate the greens and whites. Thinly-slice • Kosher salt the scallion greens into rounds and set the whites aside. • Pick some leaves of mint and cilantro and give the herbs a rough tear. • Fill a small bowl with cold water (you need about 2 tablespoons of water). First, make your Mandu filling: In a mixing bowl, combine Pork Mandu the pork, ginger, garlic, scallions, mung beans, Korea sauce, sesame oil and a pinch of kosher salt. Mix well (Korean Dumplings) until combined and sticky (at this point your filling mixture should resemble the texture of sausage). Remove potsticker wrappers from the packaging, unstack For dumplings: them and place on a clean work surface. Fill a small bowl with cold water. • 8 oz. ground pork Scoop about a tablespoon of the pork filling in the • 2 tsp freshly-minced ginger center of each potsticker wrapper, leaving a small border • 1 Tbsp freshly-minced garlic around the edges. Dip your finger in the water and wet • ½ cup thinly-sliced scallion greens (reserving one half of the outer edge of the wrapper (do not wet the whites for your scallion pancakes and the entire outer edge or your wontons will get soggy). Fold the edges of your dumpling into one other, enclosing apple kimchi) the filling and creating a half-moon shape. Gently pinch • 2 Tbsp chopped fresh mung bean sprouts the center together, then fold in from the sides, crimping • 2 Tbsp This Little Goat went to Korea sauce to enclose the filling. Repeat with remaining filling and (or Gochujang if unable to find TLG Korea dumpling wrappers. sauce) Grab a non-stick pan with a lid (if you don’t have a lid • 1 tsp sesame oil you can use another pan or even a baking sheet). Coat • 1 package store-bought potsticker wrappers with a drizzle of cooking oil (canola or vegetable oil are (the round ones!) preferred) and heat over medium-high heat. Once heated to medium heat, place your potstickers in an even layer • Kosher salt in the pan, making sure they aren’t touching or they may stick. Cook, undisturbed, until the bottoms begin to turn golden brown, about 1 minute. Once beginning to brown, For dipping sauce: cover with your lid, leaving a small gap for the steam to escape. Pour about 2 tablespoons of water into the pan, • ¼ cup soy sauce being careful of any oil that may splatter, then cover completely. (At this time the bottoms of your potstickers • 2 tsp sesame oil are continuing to crisp up while the water is steaming • 1-2 tsp freshly-minced ginger them). • 1-2 tsp freshly-minced garlic Steph’s Note - the amount of water needed can vary • 2 Tbsp thinly-sliced scallion greens based on the weather, humidity levels, etc. So, make sure to keep a close eye on your potstickers. If the water • 1 tsp This Little Goat went to Korea sauce has evaporated before they are browned and cooked • ¼ tsp granulated sugar through, add in a few more drops. Continue cooking until the bottoms of the potstickers are crisp and deep golden brown and the wrappers turn opaque and are cooked through, about 2-3 minutes more. Transfer to a serving plate. Make your dipping sauce by whisking together all dipping sauce ingredients in a small bowl. Season to taste with additional sugar, soy sauce or sesame oil, as desired. Top warm dumplings with any additional sliced scallion greens and serve alongside your delicious dipping sauce! First, make your pancake batter: In a large bowl, whisk Shrimp Scallion together the all-purpose flour, rice flour, cornstarch, baking powder, sugar and salt. Whisk in the eggs, soy Pancakes with sauce and 1 ½ cups cold water until incorporated and Korea-spiced Mayo smooth. Slice the white parts of your scallions in half, lengthwise, For pancakes: then cut into 1-inch chunks. Thinly slice the scallion greens and set aside for topping. • ½ cup all-purpose flour Heat a medium nonstick skillet over high heat and coat • ½ cup rice flour with a drizzle of cooking oil. Once hot, add in about a quarter of your shrimp and scallions and sprinkle with • ½ cup cornstarch a pinch of kosher salt. Sauté until shrimp begin to turn • 2 Tbsp baking powder opaque and scallions begin to color, about 2 minutes. • 1 tsp sugar Add 1 additional tablespoon of canola oil to the skillet, • ½ tsp kosher salt followed by about 1 cup of batter (just enough to cover • 2 large eggs, beaten the shrimp and scallions). Swirl your pan around to ensure the shrimp and scallions are completely coated in • 1 Tbsp soy sauce a thin layer of batter. Cook until the edges are bubbling • 8 oz. shrimp, peeled, deveined and and beginning to brown, about 2-3 minutes. Using a butterflied spatula, carefully flip the pancake and continue cooking until well-browned on both sides and cook through, • 1 bunch scallions, greens and white parts about 1 - 1 ½ minutes more. separated • Cooking oil (such as canola or vegetable oil) Transfer to a cutting board and repeat with remaining batter, shrimp and scallions. If desired, keep cooked • Kosher salt pancakes warm in a 300 degree oven until ready to • ½ cup fresh Mung Bean sprouts, for topping serve. • Fresh mint leaves, for topping Make your dipping sauce by whisking together 1/3 cup • Fresh cilantro leaves, for topping Kewpie mayo, juice of ½ lemon (about 1 tablespoon fresh lemon juice) and 2 tablespoons This Little Goat went to Korea sauce. For Korea-mayo dipping Steph’s Note: This delicious Korea-spiced mayo dipping sauce: sauce tastes great with your pancakes, pork mandu and skirt steak ssam. Feel free to mix, match and enjoy this tasty meal however you wish! • 1/3 cup Kewpie mayo (or regular mayo is unable to find Kewpie) Slice scallion pancakes into wedges and top with mung bean sprouts and torn leaves of fresh mint and cilantro. • 1 Tbsp fresh lemon juice (juice of ½ lemon) Drizzle with Korea-spiced mayo, or serve it on the side for • 2 Tbsp This Little Goat went to Korea sauce dipping. First, make your quick pickled veggies: In a large bowl, This Little Goat combine your carrots, Daikon and cucumbers. Pour over 1 cup seasoned rice wine vinegar and 1/3 cup water, making Went to Korea sure your vegetables are completely submerged. Set aside, allowing your veggies to achieve a quick pickle, Marinated while you prepare the rest of your dish. Skirt Steak Ssam Season both sides of your skirt steak with salt. Place in a large mixing bowl or baking dish and toss with about ¼ • 1 large (or 2 medium) carrots, cut into thin cup This Little Goat went to Korea sauce. matchsticks • 1 daikon radish, cut into thin matchsticks Preheat a griddle, grill-pan or large skillet to medium- high/high heat. Once hot, place steak on the grill (you • 2 Persian or Pickling cucumbers, thinly sliced should hear it sizzle) and grill until well-charred on both • 1 cup seasoned rice wine vinegar sides and cooked through to desired doneness. (I prefer my steak cooked to medium, which takes about 4 minutes • 2 medium apples per side. But, every grill is different so cooking times may • 1 ½ - 2 lb. skirt steak vary). If the meat is getting too dark before it’s cooked • Kosher salt through, reduce the heat or move over indirect heat to finish cooking. • This Little Goat went to Korea sauce • 2 apples, thinly sliced Transfer steak to a cutting board and let rest for at least 5 minute before slicing. • 1/3 cup Kewpie mayo, or regular mayo if unable to find Kewpie Meanwhile, make your quick apple kimchi: Remove the • 1 Tbsp fresh lemon juice (juice of ½ lemon) core from the apples and thinly slice.
Load more

Recommended publications
  • MODERN KOREAN DELIVERY MENU BIBIMBAP AVOCADO BOWL KOREAN FRIED CHICKEN SASHIMI B1 Bulgogi 13.5 A1 Bulgogi 11.5 K1 K.F.C
    MODERN KOREAN DELIVERY MENU BIBIMBAP AVOCADO BOWL KOREAN FRIED CHICKEN SASHIMI B1 Bulgogi 13.5 A1 Bulgogi 11.5 K1 K.F.C. Original 24 M1 Salmon Sashimi 10pcs 15 B2 Chili Chicken 13.5 ☆ spicy A2 Chili Chicken 11.5 ☆ spicy K2 K.F.C. Sweet Chili 24 ☆ M2 Salmon Sashimi 20pcs 25 B3 Teriyaki Tuna 13.5 A3 Teriyaki Tuna 11.5 K3 K.F.C. Half&Half 24 B4 Butter Shrimp 13.5 A4 Butter Shrimp 11.5 K4 1/2 K.F.C. Original 16 SOUP & SIDE DISH B5 Tofu 13.5 A5 Tofu 11.5 S1 Rice 2 +Fried Egg 1.5 A6 Teriyaki Salmon 12.5 K5 1/2 K.F.C. Sweet Chili 16 Kimchi 5 ☆ +Miso Soup 4 A7 Salmon Sashimi 13.5 K6 Boneless Original 16 S2 +Miso Soup 4 K7 Boneless Sweet Chili 16 S3 Pickled Radish 3 DOSIRAK +Pickled Radish 3 S4 Pickled Pumpkin 4 D1 Bulgogi 14.5 CURRY S5 Caramelized Baby Potato 4 D2 Chili Chicken 14.5 ☆ C1 Tofu 13.5 ☆☆ KOREAN GRILL S6 Miso Soup 4 -Rice is not included D3 Teriyaki Tuna 14.5 C2 Chicken 13.5 ☆☆ S7 Tomyam Shrimp Soup 6 D4 Donkatsu 14.5 C3 Seafood 14.5 ☆☆ G1 Bulgogi 12 D5 Tteokgalbi 14.5 G2 Tteokgalbi 12 DRINK -Grilled Patties with rice cake KOREAN STREET FOOD G3 Pork Belly 12 R1 Coca Cola 3 D6 Salmon Filet 18 F1 Tteokbokki 12 ☆☆ G4 Pork Neck(Boston Butt) 12 R2 Coca Cola light 3 +Miso Soup 4 -Spicy Stir-fried Rice Cake G5 Pork Platter(Belly&Neck) 13 R3 Fanta 3 F2 Gunmandu 8 G6 Kimchi Pork Belly 13 ☆ -fried Dumplings with Cabbage Salad R4 Sprite 3 JJIGAE -Rice is not included G7 Ojingeo-bokkeum 13 ☆ R5 Stiegl 4 J1 Beef Miso 12.5 F3 Gimmari 8 -Spicy stir fried squid -Korean Fried Seaweed Spring Rolls G8 Chicken Galbi 14 ☆ R6 Kaltenhauser Kellerbier 4 J2 Pork Kimchi 12.5 ☆ F4 Korean Egg Roll 10 R7 Edelweiss Hofbraeu 4 J3 Seafood Silktofu 14 ☆☆ G9 Pork Galbi 14 +Rice 2 F5 Mini Donkatsu 10 G10 Ssam SET 8 R8 Zipfer Limetten Radler 4.5 F6 Gimbap 10 -Ssamjang, Ssam(Lettuce wraps), Sliced Garlic R9 Zipfer Alkoholfrei 4 WOK F7 Bulgogi Gimbap 11 R10 Kloud(korean beer) 4 F8 Tunamayo Gimbap 12 K-GRILL D.I.Y.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Temple Food Ebook
    TEMPLE FOOD PDF, EPUB, EBOOK Janet L. Doane | 208 pages | 03 Apr 2013 | Seed Publishing | 9780964951075 | English | United Kingdom Temple Food PDF Book This is not a place for idle chitchat and boisterous behavior. She has no customers. Flights Vacation Rentals Restaurants Things to do. Temple cuisine forsakes these flavors, as well as the bloat and delirium that are usually associated with the party-down, soju-dizzy, every-dish-comes-at- once mode of Korean feasting. Healthy and Tasty! Is This Your Listing? The Green Monster roll is my favorite. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. New snacks on sale now for a limited time! Murasakino Daitokuji- shitamonzen-cho 53, Kita-ku, Kyoto-shi; , and accepts customers until 6 p. Freebirds World Burrito S. Date of experience: March We have been going to this restaurant since it opened several years ago and were great friends with the owners. It also means a comfortable atmosphere where you can gather with friends, take a break from studying or just hang out and relax. You can try enabling it or visiting the website with a browser that supports Javascript. Whether you want a coffee, some dessert, or a hearty meal, use Uber Eats to order something scrumptious in Temple. At least the light was low. Maximum products to compare. Skip to content. No more stressing over meal time. I sat in one of those low tables on the floor and enjoyed a beautiful traditional Korean dance in the center of the place. Get food delivered.
    [Show full text]
  • Tips on Enjoying Korean BBQ Welcome to Faro Restaurant
    Welcome to Faro Restaurant Enjoy table BBQ and world-class Korean cuisine in an attractive and relaxed dining environment at the finest Korean restaurant in Auckland Faro Restaurant Address: 5 Lorne St. Auckland City Tel: 09 379 4040 Web: www.faro.co.nz Tips on enjoying Korean BBQ Become a BBQ master by learning these fun & easy steps! Choose Choose from our wide selection of meat, Seafood & veggies. Grill Grill depending how you like your steaks done! 30~60 seconds for sliced beef, 3~4 minutes for pork & chicken, 2~3 minutes for all other items. Dip Dip into our delicious sauce! Galbi-Jang: best with marinated beef Roast Salt: best with fresh beef & pork Ssam-Jang: best with vegitable wrap. Love Mmm! Enjoy freshly grilled BBQ right off the grill! CAUTION: All the epuipment can get very hot! Please also use the tong provided for cooking! WINE 와인 * All wine is subject to availability [ Methode Traditionnelle & Champagne ] Deutz Marlborough Cuvée $49.00 Lindauer Brut Cuvée $27.00 Lindauer Special Reserve Brut Cuvée $32.00 Moet & Chandon Brut NV $119.00 [ White Wine ] Sauvignon Blanc Oyster Bay – MARLBOROUGH $9.00 / $39.00 Corbans white label - Hawke’s Bay $6.50 / $21.00 Chardonnay Church Road – HAWKE’S BAY $9.00 / $39.00 Riesling Villa Maria – MARLBOROUGH $39.00 [ Red Wine ] Pinot Noir Roaring Meg $55.00 Stoneleigh – MARLBOROUGH $8.50 / $35.00 Matua Road - Australia $6.00 / $21.00 Merlot Corbans - Hawke’s Bay $6.00 / $20.00 Villa Maria – HAWKE’S BAY $8.00 / $30.00 Stoneleigh – MARLBOROUGH $8.00 / $39.00 Shiraz Penfolds Bin 128 $55.00 Penfolds Koonunga Hill $8.00 / $29.00 [ House Wine ] Medium Dry White / Red / Rice Wine $5.00 KOREAN SPIRIT 전통주 Bokbunja 복분자 - Black Raspberry Wine $18.00 Takju 막걸리 - Rice Wine $17.00 Bek Se Ju 백세주 - Herbs Wine $15.00 Maesil Maul 매실마을 - Plum wine $14.00 Soju 소주 - Traditional Sprit $14.00 BEER 맥주 Amslte Light $5.00 Export Gold $6.00 Steinlager $6.50 Heineken $6.50 Hite (Korean) $5.00 Cass (Korean) $5.00 SOFT DRINK 음료 Coke / Sprite / Fanta $3.00 Orange / Apple / Pineapple $4.00 [Entrée & Salad] v Available in Vegetarian Option E1.
    [Show full text]
  • ALL YOU CAN EAT KOREAN BBQ Oakland, California
    Gogi .Time ALL YOU CAN EAT KOREAN BBQ Oakland, California $31.95 PER PERSON NO TAKE OUT FOR ALL YOU CAN EAT MENU. $16.95 PER CHILD (AGES 4-10) any left over meat will be charged as an additional person. ALL PARTIES MUST HAVE SAME DINING OPTION TO SIT TOGETHER 18% SERVICE CHARGE FOR 5 OR MORE PEOPLE APPETIZERS MEATS & SEAFOOD ∙ Kimchi Pancake ∙ Vegetable Pancake ∙ Beef Potstickers PORK BEEF ∙ Kimchi Potstickers ∙ Spicy Pork ∙ Bulgogi ∙ Vegetable Potstickers Kimchi Pancake ∙ Pork Belly ∙ LA Short Ribs (Galbi) ∙ Corn Cheese ∙ Garlic Pork Belly ∙ Brisket ∙ Nacho Corn Cheese ∙ Spicy Pork Belly ∙ Beef Belly ∙ Japchae Noodles ∙ Garlic Sesame Pork Belly ∙ Tongue ∙ Steamed Egg ∙ Hot Link Sausage ∙ Fried Fishcake ∙ Small intestine ∙ Fried Tofu ∙ Neck SEAFOOD ∙ Fried Lobster Balls ∙ Cheek ∙ Mussels Corn Cheese ∙ Shrimp ∙ French Fries ∙ Spam ∙ Garlic Shrimp ∙ Garlic Fries ∙ Garlic Sesame Shrimp ∙ Cheese Fries CHICKEN ∙ Baby Octopus ∙ Furikake Fries ∙ BBQ ∙ Fresh Squid ∙ Onion Rings Chicken ∙ Fish Fillet ∙ Spicy Chicken STEWS ∙ Garlic Sesame ∙ Kimchi Stew Chicken ∙ Soybean Stew ∙ Soft Tofu Stew - White, Mild, Spicy, Beef Brisket and Extra Spicy to customize! Soft Tofu Stew Spicy Pork VEGETABLES WRAPS/RICE/CONDIMENTS ∙ Corn ∙ Banchan (an assortment of small Korean side dishes) ∙ Zuchinni In order to prevent waste, we will no longer serve banchan ∙ Red Bell Pepper [ automatically to tables. Please order Banchan with your server! [ ∙ Yellow Onion Grilled Vegetables ∙ White Button Mushrooms ∙ Ssam Platter The ssam platter includes: - Sliced Garlic - Lettuce Wraps - Fermented Soybean Dessert - Sliced Jalapeno Paste (Ssam Jang) Tiramisu $9 ∙ Cheese Dip Creme Brulee $9 ∙ Spicy Cheese Dip = Spicy = Vegetarian New York Cheesecake $9 ∙ White Rice ∙ Multigrain Rice ∙ Rice Wraps (Dduk Bo Ssam).
    [Show full text]
  • K -FOOD Com Bining Flavor, H Ealth, and N Ature
    Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher.
    [Show full text]
  • Korean Diet: Characteristics and Historical Background
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector J Ethn Foods 3 (2016) 26e31 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Korean diet: Characteristics and historical background Soon Hee Kim a, Myung Sunny Kim a, b, Myoung Sook Lee c, Yong Soon Park d, Hae Jeong Lee e, Soon-ah Kang f, Hyun Sook Lee g, Kyung-Eun Lee h, Hye Jeong Yang a, * * Min Jung Kim a, Young-Eun Lee i, , Dae Young Kwon a, b, a Korea Food Research Institute, Songnam, South Korea b Department of Food and Bio-technology, University of Science and Technology, Songnam, South Korea c Department of Food and Nutrition, SungShin Women's University, Seoul, South Korea d Department of Food and Nutrition, Hanyang University, Seoul, South Korea e Department of Food and Nutrition, Gachon University, Songnam, South Korea f Department of Conversing Technology, Hoseo University, Asan, South Korea g Department of Food and Nutrition, Dongseo University, Busan, South Korea h Department of Food and Nutrition, Seoul Women's University, Seoul, South Korea i Department of Nutrition, Wonkwang University, Iksan, South Korea article info abstract Article history: Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, Received 16 January 2016 interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are Received in revised form insufficient resources and research available on the characteristics and definitions of Korean cuisine. 23 January 2016 Methods: Researchers and professors of the food and nutritional sciences in Korea began working Accepted 2 February 2016 together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue Available online 15 March 2016 related to the Korean diet (K-diet).
    [Show full text]
  • Crispy Shrimp Buns "Bo Ssam"
    Crispy Shrimp Buns Makes about 12 buns ½ lb large shrimp (about 20 shrimp) ½ cup buttermilk 1 cup cornstarch Canola oil, for frying Shredded cabbage Sriracha Mayo 12 Chinese-style steamed buns 1. Dredge and fry the shrimp: Heat 3 inches of canola in a deep pot to 375°F. Season ​ shrimp with salt. Dip into buttermilk to coat, then transfer to the cornstarch and toss to coat. Shake off excess cornstarch. 2. Working in batches, fry shrimp in the oil until lightly golden and cook through, about 4 minutes. Transfer to a paper towel lined tray. 3. Steam the buns: line a bamboo steamer with perforated parchment and spray with ​ nonstick spray. Arrange buns in a single layer without letting them touch. Place the steamer over a wok with summering water. Steam until heated through, about 2 minutes. 4. Assemble the buns: spoon a bit of sriracha mayo on to each bun and top with 1-2 ​ shrimp. Finish with a little shredded cabbage and serve immediately. "Bo Ssam" Recipe by David Chang from the NY Times Serves 6-10 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar 1 tablespoon apple cider vinegar Serve with white rice, bibb lettuce, kimchi, ginger scallion sauce, and ssam sauce ​ ​ ​ 1. Brine the pork: Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of ​ the salt together in another bowl, then rub the mixture all over the meat.
    [Show full text]
  • Small Korean Fried Chicken Sides Noodle & Fried Rice
    SMALL BURGER & BUNS EDAMAME v, gf 6 BULGOGI STEAK CHEESE BURGER 17 Charred spicy edamame Grilled Angus beef flank steak, Gochujang onion jam, house made pickles, CHEESY CORN (2pcs) v, gf 9 cheese, and fresh lettuce on a brioche bun Grilled sweet corn cob, chili butter, sour cream, cheese, and Asian herbs K.F.C. BURGER 15 KIMCHI TRIO v, gf 8 Korean Fried Chicken, Gochujang aioli, house made pickles, and Korean slaw Baechu, cucumber and Fuji apple Kimchi on a brioche bun HWAYO CURED SALMON cgf 18 BOSSAM BAO BUN (2pcs) 16 Tasmanian salmon, Chojang, Yuja vinaigrette, wild rice puff, and mandarin Twice cooked pork belly, house made pickles, and sweet Ssamjang JEJU GREEN TEA SMOKED DUCK cgf 19 BRAISED BRISKET BAO BUN (2pcs) 16 Duck breast, Jeju Island green tea, beetroot salad, and black sesame dressing 12 hour slow cooked Angus beef brisket, Kimchi, house made pickles, and BEEF TARTARE cgf 19 sweet Ssamjang Korean style beef tartare, Nashi pear, egg yolk, and crispy wontons K.F.C. BAO BUN (2pcs) 14 FEED ME STICKY LAMB RIBS (4pcs) 19 Korean Fried Chicken, house made pickles, Korean slaw, and Yum Yum sauce Sticky soy and honey glazed lamb ribs galbi, coriander, and fresh chili KABOCHA BAO BUN (2pcs) v 14 $50 per person KIMCHI PRAWN MANDU (4pcs) 14 Crunch Kabocha croquette, house made pickles, and spicy aioli House made boiled dumplings filled with prawn, pork, Kimchi, and soy chili Can’t decide? vinegar sauce ADD? SHOESTRING OR SWEET POTATO FRIES 6 Just say “Feed me”, PORK BELLY KIMCHI ARANCINI BALLS (4pcs) 15 We’ll serve you our favourites Pork, Kimchi, mozzarella, spicy aioli, Gochujang onion jam, and Gim (2 Person minimum, or PAN FRIED RICE CAKE v 14 All table members must take part) Tubular rice cake, Gochujang, Tuscan kale, shredded cheese, and crispy shallots MEAT KIMCHI FRIES 15 BRAISED BEEF SHORT RIB (bone-in, each) 29 Loaded fries w.
    [Show full text]
  • General Provisions
    Chapter 1 General Provisions - 1 - Chapter 1. General Provisions 1. General Principles Unless otherwise provided in this Notification, the following general provisions shall apply. 1) The scope and coverage of this Notification shall be as follows: A) Standards for Ingredients of Foods; Standards for Manufacturing, Processing, Using, Cooking or Storing Foods; Specifications for Food Components; and Test Methods for Standards/Specifications pursuant to Article 7(1) of the Food Sanitation Act; B) Standards for Labeling of Foods or Food Additives, Labeling of Apparatus, Containers and Packages pursuant to the provisions of Article 10 (1) of the Food Sanitation Act; and Standards for Labeling of Genetically Modified Foods under Article 12-2(1); C) Standards for Processing, Packaging, Storing and Distributing Livestock Products; Specifications of Ingredients of Livestock Products; and Standards for Sanitation Grade of Livestock Products pursuant to Article 4(2) of the Livestock Products Sanitary Control Act. 2) For the purpose of this Notification, processed foods are classified by Food Group (main category), Food Class (category) and Food Type (subcategory). Food Group : A main category of foods under “Chapter 5. Standards and Specifications for Each Food Product,” such as beverages and seasoning foods, etc. Food Class : A category of foods under a food group, such as teas, fruit/ vegetable beverages, vinegars, and hams, etc. Food Type : A subcategory of foods under a food class, such as concentrated fruit/vegetable juice, fruit/vegetable
    [Show full text]
  • Vol.47WINTER 2019
    K O R E A N HERITAGE K O R E A N HERITAGE Cultural Heritage Administration www.koreanheritage.kr ISSN 2005-0151 Government Publications Registration Number 11-1550000-000639-08 KOREAN WINTER 2019 HERITAGE VOL. 47 WINTER 2019 Vol. 47 2019 Vol. WINTER Cultural Heritage Administration Cultural ON THE COVER Quarterly Magazine of the Cultural Heritage Administration CONTENTS WINTER Vol. 47 02 KOREAN Featured HERITAGE 02 CURATOR'S SELECTION Traditional Liquor Infuses Korean Life Date of Publication 08 KOREAN FOOD December 5, 2019 Onggi, a type of Korean earthenware container, serves as storage for traditional Korean Sauces, the Offspring of Fermentation Published by fermented foods such as sauces, alcoholic beverages, and—most importantly— 08 Cultural Heritage Administration Republic of Korea kimchi. By allowing the passage of air through its permeable surface, an onggi 16 HUMAN TREASURES Publication Management container is perfect for fermentation. Koreans used to make a large volume of kimchi at the start of winter and put it up in these earthenware jars. When buried Director of International Cooperation Division Onggi, a Container that Breathes underground, these kimchi jars lasted through the long cold season. The practice Content Coordination of burying onggi jars eventually developed into today’s kimchi refrigerators. Kim Byung-yun, Cho Ha-young This modern technology, however, will never replace the emotional stability and 26 LOCAL HERITAGE GUIDE Translation psychological security people once gained by using containers made from earth. Winter Wonderland: Korea’s Winged Heritage Park Jung-eun Onggi are featured here on the front cover. The back cover shows artworks by Cho Copy Editing Sin-hyun on display at the Clayarch Gimhae Museum.
    [Show full text]
  • Chef's Bibim Guksoo Signature Pork Bulgogi Dried Noodles Bibim Jang, Chef’S Noodle’S Signature Red Chilli JANG (Sauce) for Mixing Noodles
    Chef’s Noodle { A Korean-Japanese Fusion Menu Our CN001 Signature Chef’s Guksoo Our Signature Noodle Dish Soft textured noodles in concentrated, savoury-sweet flavoured beef broth (Chef’s Yuksoo) that comes with a tinge of slight peppery aftertaste. To add depth to the broth, topped with slowly stewed Pork Bulgogi, and a healthy dose of fresh vegetable garnishes. { $13.90 Chef Choi In Sun Celebrity Chef I’m so excited to be here with you today. It’s truly a great honour to be sharing my Asian-fusion of noodle concoctions and culinary fare with you. Being a South Korean native, a celebrity chef, and the personality behind “Chef’s Noodle”, I hope my culinary concoction is instantly relished by you, with the very same kind of warm fervour appreciated by my customers elsewhere in the world. Chef’s Guksoo Beef Broth with Pepper CN004 Mandu Guksoo Seafood Dumplings Noodles Tender and succulent boiled Mandu, or Dumplings in Korean, are compactly filled with chopped seafood and chives, topped the noodles along with a handful mound of healthy sprouts, sliced leeks and spring onions. $11.90 CN002 Bulgogi Guksoo Pork Bulgogi Noodles $12.90 CN005 Bossam Guksoo Pork Belly Noodles This extra-rich version of thinly sliced boiled Pork Belly is impossible to resist. Boiled in CN003 savoury stock before slicing, Bossam, Jaeyook Guksoo or Pork Belly in Korean, is delectably good, Spicy Pork Noodles and is a scrumptious addition to your Marinated sliced pork sautéed with red noodles meal. If you've never had one, chilli pepper paste pack a punch to the you are in for a treat.
    [Show full text]