Korea

Four Seasons of Food

The four distinct seasons of Korea account for the great variety and abundance of natural, fresh ingredients used in their food. It is rich in marine products and also in land produce like mushrooms and wild vegetables. Korean food is known to be healthy and well-balanced. It has lots of fermented food like kimchi, soybean paste, soy sauce, and the very popular Korean chili paste. These sauces and condiments give Korean meat and seafood varied flavors from sweet, spicy, salty and savory.

Bibimbap (Rice with Vegetables and Beef)

Bibimbap is a dish of rice mixed with various vegetables, beef and Korean red chili paste. Bibimbap is very easy to prepare. All you need is a few seasoned or any favorite vegetables.

Ingredients Preparation

pounds or 4 bowls cooked rice ounces beef ounces cucumber ounces carrots ounces shiitake mushroom eggs teaspoon salt tablespoon vegetable oil teaspoon sesame oil tablespoon red chili paste 7 4.2 10.5 7 5.3 2 1 2 4 2

Marinade Sauce for Beef

tablespoon soy sauce tablespoon sugar teaspoon chopped garlic teaspoon sesame seed teaspoon black pepper teaspoon sesame oil 1 1/2 2 2 1/8 1

Korean Chili Paste Sauce

tablespoon Korean red chili paste teaspoon chopped onion teaspoon chopped garlic teaspoon sugar teaspoon sesame oil tablespoon water 2 1 1 1 1 1 Julienne the cucumbers (5cm x 0.3cm), sprinkle salt and set aside for 5 -10 minutes, and then dry water out with kitchen towel. Also, julienne the carrots.

Remove the stems of shiitake mushrooms and julienne them.

Cut the beef into julienne strips. To make the marinade sauce, combine all the ingredients for the marinade for the beef in a small bowl and marinate for 20- 30 minutes.

In a frying pan, lightly brush with a little oil. Pan-fry the yolks and whites separately, and cut into julienne strips.

In a frying pan over medium heat, stir-fry cucumber, carrots and mushrooms separately.

To make the Korean chili paste sauce, put Korean red chili paste, onion, garlic and sesame oil in a pan. Stir-fry on medium heat for 2 minutes. Add sugar and water and then stir-fry for 5 minutes

Place cooked rice in the deep bowl and arrange the pan-fried yolks and whites, cucumber, carrots, mushrooms and beef side by side on top of the cooked rice.

Chisoo Jo, wife of the Korean Ambassador to Saudi Arabia HE Byung Wook JO, loves to cook and serve guests with traditional Korean dishes. While posted overseas with her husband, she loves delighting her guests with the unique tastes of her home country’s culinary gems.

SERVINGS

4

METHOD

PAN FRIED

TIME

1 HOUR

DIFFICULTY

MEDIUM

Tips

Adjust amount of Korean chili paste as desired. Too much may be too spicy. Any seasoned vegetables can be used.

BULGOGI (Grilled Beef)

Bulgogi is a traditional Korean dish of thinly sliced beef, which is pre-marinated with various seasonings and grilled over high heat. Bulgogi means meat grilled on fire.

SERVINGS

4

Ingredients

TIME METHOD DIFFICULTY

55 MIN GRILLED EASY

ounces beef (tenderloin or sirloin) onion stalks green onion 10 1 3

Marinade Sauce for Beef

tablespoon soy sauce tablespoon sesame oil tablespoon sugar tablespoon honey tablespoon chopped garlic ttablespoon sesame seed teaspoon black pepper cup pureed pear or apple 2 1 1 ½ 1 ½ 1/5 ⅓

Preparation

Thoroughly rinse beef under running water and dry excess water and then remove any fat and cut into thin slices.

Cut green onion 4 cm long; and peel, wash and cut onion into long thin slices.

In a bowl, put all ingredients for marinade sauce and mix. Add the beef in the marinade sauce and mix well. And then marinate 30 minutes.

Preheat frying pan and grill beef over high heat.

Tips

Mushrooms may be added and leeks can be used instead of onion. To make beef tendered, pureed fruits such as pears or apples or kiwis may be added to marinade sauce.