Gogalbi, not your ordinary galbi

 I am a southern gal and I have to admit that I really love southern style Korean food.

If you ever visit Busan of South Korea, there is a district called Nampo-dong; very famous for their seafood street vendors and restaurants.
You will smell smoky grilled fishes and other sea creatures on every little ally; Fun hang-out place with friends.

The dish I am introducing today is called "Go-galbi" originated from Busan.
It almost sounds like express take-out Korean BBQ dish but it is not.
Well, it can be..., I guess.
It is actually a mackerel(Go-deong-uh) slobbered in sweet tangy chili sauce.
They call it "galbi" because it is cooked like galbi and meaty like galbi.
I don't own a open flame brick BBQ pit in my cosmopolitan cave, so I will adapt the traditional cooking method into my everyday humble skillet over the gas burner.
It tastes as good as the ones in the restaurants.

Pan Fried Rice Cakes, do you dare a devil?

I am a rice cake lover.
Yes, I know.... It is white food.
But I eat small portion and enjoy every bite of them, and go for a walk, sometimes, to remove the guilt out of my belly.

Anyway...
One of the first thing I do in the morning is to check Korean newspaper via online, usually after CNN.com or FoxNews.com
-- Good thing that I speak two languages. Although neither of them I speak perfectly...

Bibimbap, fit for a king or a farmer?

 

What can I say more about Bibimbap? It is one of the most well known Korean dish, and I never met anyone yet who doesn't like it. I know I should zip up my lips and go straight to the tutorials, but I gotta put my personal opinion on this dish.
I don't like chunks of meat added in my Bibimbap. I am not a vegetarian nor a rabbit but I like my Bibimbap to be herbivore worthy, except a tiny bit of ground beef melted in the sauce which recipe I posted just a few days ago.

Nobody is exactly sure how or where this dish was originated. Some says it was served to the kings as simple lunch in the palace (not so simple work for the royal cooks), the others believe it was for farmers who had to eat their lunch at rice field, mixing everything in a bowl for a quick meal, in order to return to the field.
There are other theories as well, but whichever story is right, whether Bibimbap was for the kings or farmers, it has continued its heritage all the way.

Every region in Korea have developed their versions by using variety of vegetable dishes called "namool (나물)".  Each seasoned separately to bring their unique flavors.

I used 6 vegetables this time. From the red color to clockwise, radish, shitake mushroom, zucchini, mungbean sprouts, fern, cucumber. You can always choose other types of vegetables such as spinach, carrot, lettuce, soy bean sprouts, eggplants, squash, etc. Color is important in the dish. Eat with eyes before eat with mouth. Think of contrast in vegetable colors.
If you want to impress your family and friends, serve Bibimbap for lunch. I occasionally serve this dish to my guests and they all loved it. The good news is that you can prepare these vegetables a day advance so all you need to do on the day of luncheon is to cook rice and fry some eggs if you like.
The dish can feed lots of people depends on how much vegetable you use. No need to worry about other dishes to go with.  This is one dish meal. It takes some time to prepare but impressive yet healthy and delicious.
For the sauce, I recommend to use my chili bibim sauce. And a fried egg on top is an optional which I didn't use this time. (Real authentic bibimbap use raw egg yolk only and I get nervous sometimes when I am not sure of the freshness of eggs I have)

The hardest part of my job is trying to list everyone in the photo. I won't name this time. If you have been following me, you know my cooking crew by now.  Contact me if you have questions on the ingredients. The long brown thingy next to the radish is fern.

고사리(gosari) is dried wild fern. Very typical vegetable in traditional Bibimbap dish. If you can't find it, then forget about it.

Soak mushrooms and ferns in the water. Mushrooms can get out of water in 2-3 hours but the fern has to stay in overnight. They are very, very dehydrated.

Now, it is time to make loads of Namool!

Peel the radish. Slice thinly and cut into 1/8" sticks.

Add 2 tsp salt and 2 tsp sugar. Let it sit for 10 minutes.



You will see some moisture has been extracted. Rinse and drain the radish.

 Add 1 Tbsp anchovy sauce, garlic, chili flakes, sesame seeds, chopped green onions(optional).

 Toss well with hand. Set aside. #1 done!

Cook mung bean sprout in boiling water for 3 minutes, drain. Toss with salt, sesame oil, sesame seeds, garlic, Korean soy sauce and shrimp powder (optional). Set aside. #2 done!

Slice the cucumber very thinly.

Sprinkle some salt and let it sit to wilt for 10 minutes. Rinse and drain.

Saute in a little bit of oil, add pinch salt and sesame seeds. Make sure you keep their vibrant green color.  #3 done!

Cut zucchinis into 2" logs and peel the green part of the skin carefully from the side. Discard the white part. 

 

 Slice them into about 1/4" sticks. If you are not comfortable peeling off the skin, just slice the whole zucchini into whatever size you like.

 Saute them in oil, add salt, garlic, sesame oil, and sesame seeds until they get softened yet still green. #4 done!

Remove the stem of mushrooms and slice them into strips.

Saute them in oil with 1 tsp Korean soy sauce, garlic, sesame seeds and some chopped green onion. #5 done!

Once the ferns are re-hydrated, you need to cook them in simmering water for 40 minutes to soften.
Drain and cut off about 2" off from the stem ends part. They are too woody!

Place them in a bowl, add 1 Tbsp Korean soy sauce, garlic, and shrimp powder (optional), and sesame oil. Toss them well with hand.

Saute them as well until slightly tender. Add some green onion and sesame seeds. #6 done!

Whew!!!! That's all for the vegetables. You can make these ahead of time and store in the fridge. Just bring to the room temperature before you serve.
Don't forget to make the "Chili bibim sauce" to go with!

To assemble: Place hot rice in a individual serving bowl, then arrange Namools in contrasting color manner. Dot with sauce, and put fried egg on top if you like.

Tip #1: If you would like to eat as Dolsot Bibimbap (the sizzling hot stone pot), use any individual stove proof cast iron, stone, or clay pot. Just grease the pot with some oil, assemble the dish, and place on the high heat. You will hear the sound of rice sizzling in it. Remove from heat and serve asap.

Tip #2: I know some people have trouble mixing the dish. Use chopsticks to toss all the vegetables and sauce with rice together first. Then use a spoon to finish up.

 I ate it all, every single one...  and I ate it again for dinner with my family. I ate it next day as well for lunch. And I still crave my bibimbap.

Who says America is a big melting pot?

I say she is like a big bowl of Bibimbap.

The rice is like the constitution.
It becomes the foundation to support each vegetable.

The vegetables represent each of us.
With unique diverse cultural backgrounds and social values,
it is hard to harmonize into one.
That's why we need a good sauce to bind the vegetables.

It is the leadership,

inspired and motivated with correct vision for the future...

Blah, blah, blah...

 Just random words of the day.

I happened to eat my Bibimbap when I was watching TV news.

My thoughts and prayers are with the families of victims of Arizona gun shootings.

My heart was aching to hear the death of a 9 yr old girl.

She happened to have the same birthday as mine.

Longing for the peaceful world to live in...
The End!

 

Bibimbap

(비빔밥,  rice with mixed vegetables in spicy sauce)

serves 6-8

#1 : 1 1/2 lb Korean radish (moowoo)
2 Tbsp Korean chili flakes + 1 Tbsp anchovy sauce + 1 tsp chopped garlic + 1 Tbsp chopped green onion (optional) + 1 tsp sesame seeds

#2 : 1 lb mung bean sprouts (sookju-namool)
2 tsp Korean say sauce + 1/4 tsp salt + 1/2 tsp garlic + 1/4 tsp shrimp powder (optional) + 1/2 tsp sesame oil + 1 tsp sesame seeds

#3 : 1 English cucumber
2 tsp oil + pinch salt + 1/2 tsp sesame seeds

#4 : 2-3 zucchini or 1 if whole piece is used
2 tsp oil + 1/2 tsp shrimp powder or shrimp sauce (optional) + 1 tsp Korean say sauce + 1tsp garlic + 1/2 tsp sesame oil + 1 tsp sesame seeds

#5 : 8-10 dried shitake mushrooms, need to soak in water for 2-3 hours
1 Tbsp oil + 2tsp Korean soy sauce + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp chopped green onion

#6 : 3 oz dried wild fern (gosari), need to soak in water overnight
1 Tbsp Korean soy sauce + 1tsp garlic + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp oil + 1 Tbsp chopped green onion
  
Freshly cooked short grain rice (Korean or Japanese) : about 1 cup per serving 
6-8 eggs (optional) :  fried, sunny side up

Chili Bibim Sauce : about 1 Tbsp or more per serving
  (recipe: http://beyondkimchee.blogspot.com/2011/01/chili-bibim-sauce-doctor-up.html)


#1 : Peel radish, slice thin and cut them into 1/8" sticks. Place them in a mixing bowl, add 2 tsp salt and 2 tsp sugar. Toss and let it sit for 10 minutes. You will see some liquid extracted. Rinse the radish with water once and drain well. Place them back in the bowl and add its seasoning ingredients. Toss well and set aside.

#2 : Cook the mung bean sprouts in boiling water for 3 minutes, drain and place in a mixing bowl. Add the seasoning ingredients and toss. Set aside.

#3 : Cut the cucumber in half lengthwise and slice each half very thin half moon shape. Place them in a bowl and add 1 tsp salt and let it sit for 10 minutes. Rinse with water once, drain and squeeze out a little. Heat oil in a skillet over medium heat and stir quick, sprinkle salt and sesame seeds, for 1-2 minutes. Remove from heat and set aside.

#4 : Cut zucchini into 2" logs. Using a knife cut off the green part around the zucchini from the side, discard the white part. (If you are not comfortable of doing this cutting, just use 1 whole zucchini) Slice the green part of zucchini into 1/4" sticks. Heat oil, add zucchini and stir fry for 1 minutes. Add the seasonings and fry until it gets soften keeping the green color.

#5 : Soak the mushrooms in water for 2-3 hours. Remove from water and squeeze out excess water. Slice them thin and cook in the oil with its seasoning until soft,  about 3 minutes. Set aside.

#6 : Soak the fern in water overnight. Cook them in a simmering water for 40 minutes until it gets re-hydrated. Drain and rinse. Cut off the woody end part (about 2-3") and discard. Cut the fern 2" slices. Place the fern in a bowl and add Korean say sauce, garlic, sesame oil. Toss with a hand. Heat oil in a skillet, add seasoned fern and stir fry for 2-3 minutes. Add sesame seeds and green onion. Set aside.

To serve, place rice in individual serving bowl or pot. Arrange vegetables contrast in color manner on top of the rice. Place fried eggs on top and dot with sauce. When ready to eat, mix like crazy!

Note: You can prepare each vegetables ahead of time and keep in the fridge. Bring to the room temperature before you serve.

Printable recipe

Chili Bibim Sauce, doctor up!

If I ever forced to live in deserted island....,

And I'm allowed to take only one Korean condiment with me...,

It will be Gochujang, the Korean chili paste.

Koreans can't live without this divine spicy paste, and I am one of them.

Gochujang is a father condiment of all spicy sauce in Korean cooking along with gochugaru (chili flakes).  I am so happy to share with you a very special recipe today. It is chili bibim sauce, doctored up gochujang sauce for dishes like Bibimbap.

I like Bibimbap, the Korean rice bowl with loads of vegetables. I would pay extra money for a good Bibimbap if I have to. What makes good Bibimbap? The secret is in the sauce. 

It has a little bit of ground beef and honey in it. It is not only good sauce for Bibimbap, but excellent to top the plain rice. You can substitute the beef for mushroom instead if you are vegetarian. The beauty of this sauce is that you can store for quite a long time. I often use as topping on my rice and wrap with lettuce. Perfect for easy quick lunch!

Let's doctor up this Korean goddess. It is super easy ans you will LOVE it! 

 You will need; ground lean beef, Korean chili paste, honey, sesame oil, Asian pear, onion, garlic, sugar(optional), corn syrup(optional), rice wine or Mirim. Add sesame seeds in this group as well.

 

 Cut up onion and pear, put them in the blender with garlic, Puree their lives.

 Pour the puree in the pan, add beef and 1Tbsp sugar (optional).

 Cook the beef in puree, smashing with spatula over medium heat. You don't want any big chunks of beef in the sauce. Well, doesn't look so appetizing at this point...

Now, time to drop the bomb. The gochujang! Only 1/2 cup but add more if you dare. Mix!

 Add honey. The amount is up to you depends on how sweet you want your sauce to be. Don't make it too sweet. Mix well and let the sauce thicken as you stir over medium low heat. They will thicken more as they rest in the fridge.

 Turn off the heat. Drizzle sesame oil and add sesame seeds. Add corn syrup for some shine.

Scary? Do not judge.
Wait until you taste it. You will lick your finger off.

You'd better go cook up some rice.

Dot with the sauce and taste...

If you have some lettuce lingering in your fridge, 

wrap it up.

Mmmmm, who knew that gochujang can be this good?

My next recipe?

Bi Bim Bap!

Of course.

Chili Bibim Sauce

(약고추장, yock gochujang)

1/4 lb lean ground beef

1/4 large onion or 1/2 small onion, cut up

1/2 Asian pear, peeled and seeded, cut up

2 small garlic cloves

1 Tbsp sugar (optional)

1/2 cup Korean chili paste, gochujang

2-3 Tbsp honey

1 tsp sesame oil

1 Tbsp sesame seeds

2 tsp corn syrup (optional)

Put onion, pear, and garlic in a blender and puree until smooth. Pour the puree to the pan, add ground beef and sugar (if you wish). Cook over medium heat. Smash the beef with spatula to remove any clumps as you cook.

When the beef is cooked and the mixture is brownish in color, add gochujang and mix well. Add honey and thicken the sauce over medium low heat for 3-5 minutes. Don't thicken too much. The sauce will get thicken even more as it rest and stored in the fridge.

Remove from heat, drizzle sesame oil, add sesame seeds and corn syrup for shine. Mix well until combined. Store in a airtight container in the fridge for a couple of month.

Note: Serve as Bibimbap sauce or topping for plain rice.

Printable recipe

Kimchi or Kimchee, mastering the art of Kimchee vol 3

No matter how festive Korean meals are, how fancy everything looks, if there is no Kimchee on the table, then, that Korean feast is not completed. That's how important our Kimchee is.

There are over 200 different types of Kimchee. Every region in Korea has developed their unique way of making it with different ingredients. This version of cabbage Kimchee method is good for winter time when the cabbages are in good season so that Kimchee can be stored through the winter. 

In 2008, Health Magazine announced Kimchee (Kimchi) as one of the 5 world's healthiest foods.  According to the recent study the good bacteria called "Lactobacilli" in Kimchee help digestions in the body and prevents yeast infection, even the growth of cancer. However Kimchee has its weakness as well, the sodium intake and the spiciness. Using the solution of 1:10 (salt : water) ratio over a long period time rather than burying the cabbages in the salt directly will keep the sodium level on just right amount.

What is good Kimchee like? The texture. It should be crunch and cool. Good Kimchee should not be too salty nor spicy. Even Koreans won't eat if the Kimchee is too spicy. Sometimes red chili flakes from Mexico yields strong spiciness. Chinese chili flakes tends to be darker in color, which means less appealing in the eyes, and not as flavorful as Korean origin.

Also You should be able to taste the pungent flavor in the mouth that is almost unforgettable if you never tried Kimchee before. Once you get used to the flavor, you are hooked. You will crave the flavor.

Welcome back to my final episode of Kimchee class. We are going to wrap up our cabbages to make scrumptious Kimchee.

Remember the Kimchee filling "soh" from the last session? If you are ready to move on to our last chapter of Kimchee making, there are two important items you need to have before we start. 

First, go to your closet and find your husband's (or boyfriend's) hideous shirt that you hate. If you are a boy, put on the shirt that your grandma or mom gave you last Christmas that you don't dare to wear in the public but can't donate either for emotional reason. This is not a time to wear fancy Dolce and Gabbana silk blouse. Chances are you will get some splashes of chili filling on you and this will make a genius excuse to recycle them. Smart, huh!

Second, get a pair of plastic glove.

Don't you even think about a pair you have in your house that you used to clean the bathrooms. If you do, I won't talk to you! This cost only about $1.60(USD) and you should declare them as the Holy Kimchee glove. They will be your guardian angel of your delicate hands.

Now, are you ready? Let's get to work.

Chapter III : The grand assembly

 If Edward has scissor hands, then, I have Kimchee hands. Put them on proudly.

 Now I am going to have you imagine yourself changing a baby's diaper. Have you done it before? If not, this will be a good practice. With your left hand hold up the cabbage just like you would hold the baby's legs and release the most outside leaf to be flat. (You will need a large somewhat shallow mixing bowl to do this) With right hand spread the filling onto the leaf just like on the photo. Make sure you reach to all the nooks and crannies like you would clean the baby's bottom. Sorry to make you imagine that! :-)

 Repeat the layers one leaf at a time. Do not put too much "soh" on each leaf.

I don't need Picasso on the wall. This is artistically good enough to inspire me everyday.

Fold the end leafy part of cabbage toward the stem holding them together.

Remember the rough green leaves we reserved? Just scrunch it with a little bit of "soh". (It was not easy to do wrapping with only one hand and trying to take a picture with the other)
If my fairy godmother would grant me one wish at that moment I would ask for an extra arm, and then later I will regret rest of my life for not asking a pair of glass slipper.

Tightly wrap around the cabbage. She needs to hibernate. Wrapping will help the cabbage to keep its flavor during fermentation process.

My Kimchee sisters are nicely stacked in an airtight container.

Add about 1 cup of water to your mixing bowl you assembled Kimchee in, swirl around to rinse the "soh" and pour over the Kimchee. This will make some Kimchee juice later on to use in soups and stews. The "soh" amount I gave you in the recipe should be more than enough for 2 cabbages. Keep the leftover in the fridge for later use.

"Behold the power of Kimchee!"



My container comes with airtight seal cover in it. It is better to keep your Kimchee not to contact with too much air. You don't have to have this fancy container, of course. You can put your Kimchee in a ziplock back and let the air out, seal it, and then put in a container. That will help to shut out the air from Kimchee.

Let your Kimchee rest in the room temperature for a day or two depends on the room temperature in your house and how much of fermentation you desire. I left mine for a day and half in a 74ºF room and it was just right for me.
Put them in the fridge. They will continue to ferment in a slower speed than room temperature. Your Kimchee can last several month in the fridge.

Yes, Kimchee making is a work but it pays off. Think of how many dishes you can create; the soups and stews, fried rice, dumplings, noodles, stir-fries, and so on..., the possibilities are endless. I will be enjoying the fruit of my labor throughout this winter.

So next time you go to Korean market and see the gorgeous cabbages? Think hard.

Make it or buy it? That is the question.

The Kimchee class is now officially over.
The recipe is written below.

Thanks for all your kinds words and encouragements.

It is my favorite season of the year.
Hustle and bustle, fun to observe people shopping in the stores...
And
This petite Korean woman is getting in the mood of baking cookies.
Perhaps I will share with you one of my favorite holiday cookie recipe next posting.
I have been spicy for couple of weeks, so
I better show you the sweeter side of mine.
I am a sweet Ajumma after all,
Although I hate to admit that I am an Ajumma...

 Cabbage Kimchee or Kimchi

(배추김치, Baechoo Kimchee)

makes 8 cabbage quarters

For the soaking
2 whole nappa cabbage (about 5 lb or 2.3 kg each)
3 cups Korean coarse sea salt plus 1 cup more for sprinkling
30 cups water

For the rice glue
a handful of each dried anchovy, shrimp, kelp, and Pollock fish
3 cups water
2 Tbsp sweet, glutenous rice flour

For the filling
1 Korean radish (about 3 lb or 1kg) sliced thin and julienne to 1/8" sticks
2 bunch green onion, cut into 1 1/2" long both white and green
4 cups Korean red chili flakes
1/2 large onion roughly diced
10 cloves garlic
2" piece ginger peeled and roughly chopped
4 Tbsp anchovy sauce
4 Tbsp shrimp sauce (salted shrimp)
1 1/2 Tbsp sugar
2 Tbsp toasted sesame seeds

For the soaking;
Remove the most rough outer leaves (about 2-3 leaves) from each cabbage, set aside. Give a 2"
slit to the stem part of cabbage, open up and rinse them. You can give another 2" slit on the center stem part of the cabbage halves.
Sprinkle some salt onto the white stem part of each leaf of the cabbage, make sure you salt each and reach to the tip of the stem. Be careful not to break the leaf. In a deep large container dissolve 3 cups of salt with 30 cups of water. Place the cabbage facing up and press them down so the solution will sip through each layer. It is okay if your cabbages are not completely immersed in the solution at this point.
Cover the cabbage halves with the reserved green leaves, put plastic cover, and place something heavy on top. Let it soak for 8 hours, turn the cabbages to the other side, place the covers and heavy item back to push down, let it soak for another 4 hours. After 12 hours, try to bend the stem part of each cabbage. If they are willing to bend,  it is done. If not, Sprinkle a little more salt on the stem part and soak for 2 more hours.
Remove the cabbages and the rough leaves from the solution and rinse 3 times. Cut the cabbage laves into another half. This will make 8 cabbage quarters. Drain the cabbages in the colander or basket for at least 2 hours so the water will drain out thoroughly. You can cover them with a large bowl or plastic to prevent them from drying out during this step.


For the rice glue;
Bring to boil water with dried seafood in a pot, covered. Reduce the heat to low and simmer for 10 minutes. Remove from heat and let it sit for 20 minutes to intensify the stock. Strain the stock and reserve 2 cups.
In a small pot, whisk 1 1/2 cup of stock with rice flour, bring to boil whisking continuously until it gets bubbly and thickened. Let it cool. Reserve 1/2 cup of the stock for other use later.

For the filling;
In a blender puree onion, garlic, ginger and the reserved 1/2 cup of seafood stock until smooth.
Pour chili flakes in a large mixing bowl, add the garlic mixture puree and the cooled rice glue, anchovy sauce, shrimp sauce, sugar, sesame seeds. Mix well.
Add sliced radish and the green onion to the chili mixture and mix again. It will look like mostly radish and green onion at this point. Let them sit for 30 minutes so the radish will extract their moisture and get wilted. Your filling should be spreadable consistency. You can adjust with more stock in case your filling seems too thick.
Break a little piece from cabbage,  put a little bit of chili filling and taste to see if it is seasoned right. You might need more fish sauce or salt depends on the sodium level in the soaked cabbage.

For the assembly;

You will need large shallow mixing bowl to do this job.

Hold the cabbage quarter upward with your left hand and release the outside leaf to be flat in the bowl. With you right hand take some of the chili filling and spread all over the leaf, put down another layer one at a time and repeat. Don't put too much of filling on each leaf, just enough to cover. When all the layers are spread with chili filling, fold the leafy part of the cabbage toward the stem holding them together and wrap with the reserved rough green leaves tightly. Place each cabbage quarters in the air tight container. Add 1 cup of water to the mixing bowl and swirl around to rinse the filling residue in the bowl, pour it over the cabbage in the container. Seal the container and let it sit in a room temperature for 1-2 days depends on the room temperature or the fermentation level you desire. Keep your Kimchee in the fridge after that. It can store for several month to enjoy.

Note: The filling amount is perhaps more than enough for 2 heads of cabbages. I always keep the leftover in the fridge and make Bean Sprout Kimchee with it.

Printable recipe