Mac-Jeok, the Royal Korean Pork

I am a Korean, 100% inside and out, but I hardly watch Korean dramas nor listen to K-pop.

I guess I must be a mutant or something.

Well..., I just don't have time and patience to sit and watch 50+ episodes of much complicated human relationship.

Then, one day about 3 years ago my sister, who is another mutant in the family, told me about a drama called "Daejanggum (a jewel in palace)" and said I must watch that since I am a foodie.

It is about a palace girl in an olden time in Korea who was a cook, then became a first female doctor to the king. The drama was made over 10 years ago and became a huge hit all over in Asia.

I finished the entire 54 episodes (which is very unusual) not only because of the great story line, but also the many interesting palace foods that I've never heard of.

Yangzhou Style Fried Rice, and trip to Yangshuo

"Oh my! Look what I got?"
To my surprise, I found these gorgeous royal blue rice bowls hidden in a box that I abandoned in the storage.
I totally forgot about these beautiful bowls for a few years.
The memory started to flow and I remembered that I got them somewhere near Yanzhou Yangshuo, China.

I traveled Guilin and Yanzhou Yangshuo, two of the most scenic old town of China, several years ago. The scenery along the Li-river supposed to be stunningly beautiful and I was excited to enjoy it, but alas! It was raining and foggy when I took the cruise. All I saw was the misty fogs and the silhouettes of gorges behind.
With disappointment, I was walking on rural streets of unknown town near Yangzhou Yangshuo without much expectation after I landed.
 It was quiet and peaceful to wander around. I peaked at local's daily life, seeing them playing Mahjong, many sitting on their front door smoking...

Bindaetteok - Savory Mung Bean Pancakes

 

I am very excited to present a special recipe today.

A while ago I was contacted by "Kimchi Chronicles", the sentational PBS series on Korean food. 

Marja Vongerichten, the wife of famous chef, Jean-Georges Vongerichten, shared true beauties of not only many Korean delicacies but the cultures that follows. I have been a big fan of the show and enjoyed many episodes.

It is my honor to be as their first guest blogger to present a post.

So here I am, presenting a wonderful savory mung bean pancakes called Bindatteok.

Kimchee Tofu Dumpling, Our New Year Tradition

If you come to my house, you will find at least one or two packages of frozen dumplings stored in my freezer any time of the year. I purchase them from the grocery stores, of course.

But during the New Year, I like to make home-made dumplings with my family.

It is a fun activity that you can do with anyone - young or old, and you can store them in the freezer for later use if you can't finish them all at once.

Koreans love dumplings. We steam them, pan-fry them, deep-fry them, boil them, and throw them into soups and stews. Yes, some even juggle with them (?). 

What can I say more?

Kimcheese Rice Patties, Kimchee + Cheese = ^.^

When Kimchee meet cheese, it is heaven on earth. I call it Kimcheese.

As you know they both are fermented food, one is from cabbage and the other from milk of cow, goat, and/or sheep. I don't think Mr. Cow ever eats cabbages but perhaps he wouldn't mind having a blind date with Ms. Cabbage in the rice park. Kaboom! You won't believe how divinely delicious they are together.

My brilliant inspiration of putting these two fermented god and goddess together came from the Italian risotto ball I had at my local Neapolitan pizzeria called Pupatella. The true Neapolitan style pizza I love.

When I bite into a risotto ball as an appetizer, something just clicked me as an light bulb. "Why don't I mix Kimchee with cheese to make rice balls?" So I did.

Ooooh! you will love it, my dears... 

They are so meant to be together. Why on earth did I not try that before?

 So here I am... urging you to try this recipe. I will give you two options to choose from.

One is deep fried and the other pan seared. They both are good. The deep fried one offers irresistible crispness while pan seared one offers more aromatic substance to overall flavor. You will need well fermented cabbage Kimchee to bring out the full flavor.
I will share with you my East meets West version of rice patties. Kimchee rocks!

*****

Revealing my glorious ingredients!

Mozzarella cheese, Feta cheese, Kimchee, ground pork, parsley, green onion, eggs, flour, and panko crumbs. 

 

You will also need some cooked short grain rice and Parmesan cheese.

Squeeze your Kimchee to death to remove their juice.

Parental discretion advised. Looks a little R-rated on this scene. Scary...

 Chop Ms. Cabbage as fine as you can.

Saute the piggies in the hot oil until they are no longer shy in pink...

Chop the greens...

 

Add the chopped Kimchee and fry until it gets softened, about 6-7 minutes over medium heat.

When the Kimchee gets nice and soft, add green onion and parsley. 

Remove from the heat. Let it cool down for a few minutes.

 

 Add Mozzarella cheese and feta cheese, stir well.

 Add Parmesan cheese and pinch salt to rice and mix well.

Take some rice onto your hand and flatten it. Scoop the Kimchee mixture over rice.

Take more rice and cover the top. Gently squish it to mold into shape

My brain was tuned to a play-mode that moment so I made into triangle shape. 

If you want some fun, try star shape to see if it works...

 Prepare your coatings for deep frying.

 

 Coat with flour, egg, and panko crumbs.

Deep fry them, babe!  about 170ºC until NGB (Nice and Goden Brown).
Version 1 finished.

Version 2 : Want to know how you can pan sear these patties? Super easy...

 Just press onto Parmesan cheese on both sides.

Sear with a little bit of oil over hot skillet until NGB. You better serve these patties when hot.
Leftovers aren't that great unfortunately.

"Pretty Darn Good!"

A praise from my NOT so Kimchee-lover husband.

"You can totally sell these!"

He cheered me as he was devouring the patty.

I felt good and accomplished, then, made me wonder...

If a man ever tells the truth in regards of food his wife made.

Hmmmmm...

"Did he really like it or did he just say that to make me feel better?"

I hope someone can tell me the real truth.

Hope you like them...

Kimcheese Rice Patties

(김치즈 주먹밥, Kimcheese jumuk bap)

makes 6-8 patties

1/2 lb fermented cabbage kimchee

1 Tbsp olive oil

1/3 lb ground pork

1 green onion, chopped

3 Tbsp parsley, chopped

1/2 tsp freshly ground black pepper

3/4 C shredded mozzarella cheese

1/2 cup crumbled feta cheese

3 cups cooked short grain rice

1 cup grated Parmesan cheese, divided

pinch salt

flour, eggs, and panko bread crumbs for coating

oil for deep frying and/or pan sear

Squeeze out the kimchee to remove its juice, chop finely. 

Heat the skillet over medium heat, add oil and saute ground pork until brown. Add kimchee and continue to saute until kimchee gets softened, about 6-7 minutes. Remove from heat, add black pepper, green onion and parsley, toss. Rest the mixture to cool down for a few minutes. Add mozzarella cheese and feta cheese, mix well, and set aside.

In a mixing bowl, combine rice with 1/3 cup Parmesan cheese and pinch salt.

Grease your hand with a little oil.  Scoop some rice, about 2 Tbsp, on the palm of your hand and flatten it with the other hand. Put 1 1/2 Tbsp of kimchee mixture on top of the rice. cover with more rice over the kimchee and make sure to cover the kimchee completely. Gently squish the rice patties to make into desired shapes.

For Deep frying, coat the patties with flour, egg and panko breadcrumbs. Deep fry in 170ºC oil until golden brown.

For pan seared, press the patties onto the rest of the grated Parmesan cheese both sides. Heat a little oil in the skillet and sear the patties until it creates golden crust, about 3 minutes on each side.

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 Note : I don't mind sharing my personal recipe with anyone but I would love to know whom I am sharing with.  Please, leave a comment if you are printing this recipe. Thank you.

Kimchee Stew, what goes around comes around

Kimchi, Kimchee, I love Kimchee.

Fresh or rotten (?), hot or cold...

When I was in the college once upon a time in the far far west, one of my roommate threw away my precious bottle of Kimchee one day telling me that my cabbage was rotten. She did not apologize. Next day I threw away her cheese telling her that her milk went rotten and stinky. It was.
No questions were asked. We didn't fight but I made my point.
Life is funny sometimes.
Several years later I bumped into her at the mall. It turned out that she married to someone who loves Korean food and keeps a bottle of Kimchee in the fridge all the time!
And I married to a guy who has to nibble on cheese and crackers pretty much every night.
We laughed...
What goes around comes around.

 If you have the stinky rotten Kimchee (Kimchi) in the fridge, don't throw away. Make a pot of stew.

Important: Your Kimchee needs to be VERY, VERY FERMENTED. If you are starting with store bought jar of Kimchee let it sit on the counter for at least couple of days. You want the Kimchee to be so old that you don't want to eat as is.

You will need; Kimchee of course, pork belly or butt, tofu (I use firm), onion, garlic, kimchee juice, Korean soy sauce, rice wine, rice cake (optional), anchovy and sea kelp (optional).

 

I must be an anchovy in my previous life. I love them. If you don't care for it, forget about them. Use water instead. I won't be offended.
For the stock, boil first and let it simmer for 10 minutes, strain the stock and discard the anchovy and the sea kelp.

Season your pork with Korean soy sauce, rice wine(Mirim), and garlic. Set aside.

This is Ms. Kimchee, a lady in red. Shake her bum bum gently to remove some stuffing inside over the sink.

Slice any way you like.

Slice the onion.

In a small bowl, combine some chili with some kimchee juice and rice wine.

In a somewhat shallow pot, spread onion on the bottom and place kimchee slices on top.

Scatter the oink-oink, I mean the pork...

Place tofu slices on top and smother the chili flake sauce on anywhere you like.

Pour the reserved kimchee juice all over,

 

and the anchovy stock or water.
I forgot to take a picture but you can add some rice cake slices if you happened to have. (I always save a few slices whenever I make rice cake soup for this purpose. Helps thicken the stew)

Now, my lady in red is totally immersed. Cover and boil.

When it gets boiling like this, reduce the heat to low.

 

Cover and simmer for 25-30 minutes.  You want your lady to be nice and tender.

February and March are the month when Kimchee stew is eaten the most in Korea.

Why?

Because all the Kimchee which has been made during Nov/Dec to last through the winter finally comes to an end of their shelf life. 

April brings the spring cabbages. The new Kimchee will be born in a glory.

 But my old fermented Kimchee will never go out of spotlight.

She will not step down to a clearance rack.

 Let it shine!

in the name of STEW...

Kimchee Stew

(김치찌개, Kimchee Jjigae)

makes 4-6 servings

1/4 head of fermented cabbage Kimchee (about 1 lb), stuffing removed and sliced

2 1/2 cup anchovy stock or water

1/3 lb pork belly or pork butt diced

8 oz firm tofu, sliced

1/2 large onion, sliced

1 garlic, chopped

 2 tsp Korean soy sauce

2 Tbsp rice wine, divided

1/2 cup Kimchee juice

1 Tbsp Korean chili flakes

6-8 rice cake slices (optional)

Anchovy stock:

5-6 large dried anchovies

3 dried sea kelp squares

3 cup water

In a bowl toss pork slices with Korean soy sauce, 1 Tbsp rice wine, and garlic. Set aside.

In another small bowl, combine Korean chili flakes with 2 Tbsp of Kimchee juice and 1 Tbsp rice wine and set aside.

In a shallow pot, spread onion on the bottom, layer Kimchee slices, the pork, and the tofu slices on top. You can add rice cakes if you want to. Drizzle the Korean chili flake mixture over. Pour the rest of Kimchee juice and the stock (or water) over everything.  Cover and bring to boil over high heat. Reduce the heat to low and let it simmer for 25-30 minutes, covered, until the cabbage gets soft and tender. Garnish with green onion if you wish. Serve hot with rice. 

Anchovy stock: Bring anchovies, kelp, and water to boil, reduce the heat to low and simmer for 10 minutes. If you let it rest for a few minutes the stock will have better flavor. Strain the stock and discard anchovies and kelp.

Printable recipe

Tonkatsu (Pork Cutlet), praise to the pig, oink-oink!

Have you tried Japanese style pork cutlet, the Tonkatsu?
The crisp coating outside with tender and juicy meat inside, ummmmm....  For some reason I was craving this Tonkatsu the other night. Don't you just hate that the thought of food coming to your mind when you are ready to go to bed?...  Of course, when the sun rise on the east next morning I drove to my handy-dandy Korean market to get the supplies.  :p

As far as I know, Tonkatsu in Japan was originated from European's pork cutlet. "Ton" means pork and "Katsu" means cutlet. The sound of cutlet has transformed into " Katsules". They just dropped the "..les" sound and became "katsu" instead. While European's pork cutlet is coated with bread crumbs and pan fried with a little bit of butter, Japanese Katsu is deep fried in vegetable oil which yields irresistible crunch texture while keeping the meat so moist inside.

Anyway, this Tonkatsu was introduced in Korea via Japan a long time ago and became very popular among many Koreans.  We call it "Donkas, 돈가스". The sauce that goes with this Katsu is slightly different. Japanese use very condensed thick syrupy sauce that just drizzle over the cutlet, and Koreans use tomato based gravy over the top. I like them both but I am going to make Japanese version this time.

So, come on piggies of the world! Let's gather up to make this fabulous Piggy Katsu.
Oink-oink!

Ta-da!

You will need; 

pork slices, salt and pepper, stake sauce, soysauce, Worcestershire sauce, corn syrup, canned pineapple, apple, and white bread.

 Of course, I always forget one or two ingredients as you know.

Please, add flour, egg, and onion to above.

 First, cut off the crust from the white bread slices.

You can use Panko crumbs instead but white bread will give you better texture.

Besides, a good way to get rid of those stale bread...

 Put them in the food processor and pulse a few times,

 until you get the coarse crumbs. Set aside.

Now, the pork slices. 

Give a few slits on the sides to prevent them from curling while frying.

I used pre-sliced and pounded pork loins. 

You can pound the slices yourselves with back of you knife. 

Make sure you don't stretch the meat too much.

The thickness is about 3/8".

 Season with salt and pepper.

 

 Prepare coatings in shallow bowls.

Flour, beaten eggs, and white bread crumbs.

Coat the pork slice with flour very lightly,

 coat with eggs,

and then gently press with bread crumbs all sides.

Remember! Make sure you keep one hand dry!

Because...

BOO!

I got ya!

 Stack'em up on the plate,

 cover with plastic wrap and chill for at least 1 hr.

Cold coating makes crispier crust.

Good news-- you can make this ahead of time and keep in the fridge.

Meanwhile, let's make the Tonkatsu sauce .

You can make this ahead of time as well.

 

 

Chop half onion but don't cry!

 Chop apple of your choice. I use golden delicioso!

 In a sauce pot, combine onion, apple, and rest of the sauce ingredients.

 Bring to boil, and reduce the heat to low and simmer for about 20min,

uncovered, until the sauce gets thickened.

 Drain the syrupy sauce. Press down with spoon to get all the flavors out.

Here is the Tonkatsu sauce.

You can keep it in the fridge until ready to use.

It's dinner time and let's fry those piggies.

Where are you piggies? Oink-oink!

 Heat oil in the heavy pan over medium heat.

Test with bread crumbs.

If it floats right away and bubbles up, then the oil is ready.

About 170 C if you use deep fryer.

 Fry them, babe!

Until lightly golden, about 1-2 minutes on each side.

 I  usually like to deep fry twice to create real crisp texture.

 After the first frying, crisp but still some what soft in the middle.

Make sure you rest them on the rack, so they can keep their crispiness.

 After the second frying.

Only about 30 seconds on each side when frying.

Check it out.

It is out of the world, y'all...

so crispy outside and tender and juicy inside.

Drizzle some sauce over and bite into the world of Tonkatsu or Donkas...

"Dinner time!" I yelled from my tiny kitchen.

I served this piggy with my apple coleslaw and some rice.

Two words...

" Pig rules!"

Tonkatsu

(돈가스,  Japanese pork cutlet)

serves 3-4

3/4 lb pork cutlet slices, 3/8" thick each, gently pounded
salt and pepper to season
8 slices of white bread, or 2C Panko crumbs
1/2C flour
3 eggs
Oil for frying

Tonkatsu sauce:
1/3C soy sauce
1/4C steak sauce, I use Heinz 57
1/2 apple, chopped
1/2 small onion, chopped
1/2 can of 8 oz canned crushed pineapple and their juice
1T Worcestershire sauce
3T brown sugar
2T corn syrup

Season the pork slices with salt and pepper, set aside.
Cut off the crusts of white bread slices. Place them in the food processor and pulse a few times to get the coarse crumbs. Transfer the crumbs into shallow bowl.
Beat eggs in the shallow bowl and pour some flour into a plate as well.
Coat the pork slices with flour, egg, and bread crumbs. Stack them together on a plate and cover them with plastic wrap. Chill them for at least 1 hr.

For frying, Heat oil over medium heat, about 170C. Test with a piece of bread crumbs to see if it bubbles up right away. Drop the pork slices and fry for 1-2 minutes each side. Transfer the meat on to wire rack. Fry again for the second time, only 30 seconds to 1- minutes on each side until they get nicely browned all over. Rest them on the rack.
Drizzle with Tokatsu sauce over and serve immediately.

For the sauce, combine all the ingredients in a sauce pan over medium heat. Boil and simmer over low heat for about 20 minutes until it gets thickened and syrupy. Strain the sauce in the strainer pressing with spoon to get all the juice. Discard the filling and keep the sauce in the fridge until ready to use. Makes about 1/2C

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