Thursday, November 29, 2012
Cooking Korean in the Sweet Home Kitchen
During my almost half century of marriage to my Korean husband I learned to cook the dishes he loved as a child. I apprenticed under a master chef -my mother-in-law who didn't speak much English but I managed to learn quite a few Korean words from her. When all my other Korean sisters-in-law were gathered out my home for a feast she would pat me on the back and tell them how good a cook I was because I listened to her, unlike her daughters-in-law who had their own methods. Of course I listened and followed because I didn't know anything about it. Thank goodness Korean food is different from Chinese in its complexity and the number of recipes and dishes.
I'm happy that Korean food's popularity has finally taken told in America. Kimchee, bulgogi, Korean Fried Chicken, and Korean beef tacos are now household words. In addition to its delicious taste, it's also healthy. And, contrary to popular belief, it's not all spicy hot. I also see many articles on healthy eating advocating kimchee ( fermented cabbage ) because it's a probiotic like yogurt. Kimchee may also be the only vegetable dish in the world to have a museum dedicated to it.
Staples for the Korean pantry are rice, noodles, kimchee, turnips, soy sauce, tofu, bean sprouts, sesame oil, sesame seeds, garlic, ginger, green onions, beef stock made from shank, soy bean paste, laver, seaweed and hot pepper sauce, most of which can now be found in major supermarkets.
Below are the ingredients for a simple, nutritious soup that will make a meal when served with rice and kimchee.
To make this bean sprout and spinach soup bring about 6 cups of beef broth flavored with 2 tablespoons of soybean paste ( miso ) and 1 tablespoon sesame oil to a boil. Cut the tofu into 1-2 " cubes and add them and about 3 cups bean sprouts and spinach to the soup stock . Lower the heat to a simmer and cook for about 8 minutes. Lightly beat 3 eggs to which a tablespoon or two of water is added , then mince the green onions ( about 2 ) and add them to the eggs. Bringing the soup to a boil , drizzle the egg mixture on top the soup and let it cook until they're set.
Unlike Chinese rice which is very dry and tasteless, Koreans eat sticky rice. During my many years of cooking I've never under or over cooked the rice using this simple method : 1 cup short-grain rice to 1 1/2 cup water. Bring to a rolling boil, stir the rice. Cover with lid and let steam for 20 minutes. Open lid and stir to fluff up. Cover and let sit for 5 minutes. Perfect moist rice every time.
When my children were young they were fortunate to have their Korean grandmother care for them while I worked and as a result that have a love of Korean food and cook it as well.
at 3:38 PM