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KOREA Becoming very popular internationally: Korean cuisine is varied, fascinating and exotic with many flavours coming from a combination of sesame oil, soybean paste, soy sauce, salt, garlic, ginger, and not unimportantly chilli peppers. The Korean cuisine is based on typical Korean seasons (very hot summers and ice cold winters) and relies a lot on fermented vegetables which can be preserved for years. A well-known example is kimchi. Korean cuisine has been influenced by its’ geography, climate, and neighbouring countries like China, as well as the Japanese occupation of Korea from 1910 to 1945. However, Europeans also made their mark on Korean cuisine when Portuguese traders introduced them to chilli peppers in the 17th century. This ingredient is currently indispensable in many Korean dishes. p.2
The base of this kitchen revolves around rice, vegetables, fish, and tofu. Very typical for Korean meals is the number of side dishes (banchan) that are served with rice, soup, and most often kimchi.
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KOREAN BBQ Where it is customary in Western culture to eat (mostly) one dish from your own plate. In Korea it is normal to share a lot of small dishes with the entire table! An example is Korean BBQ, where there’s one grill/ pot for the entire table. There is one person who is responsible for grilling and stirring, dividing the food among all courses. Which is considered an honour. This Korean custom is very different from Dutch gourmet, where everyone is responsible for their own pan or piece of meat. Sharing is caring! In this booklet you will find a few recipes that go well with Korean BBQ. E.g.: Make your own delicious kimchi, simple bulgogi or sweet pancakes as a dessert. In the rare case you are still hungry, because Korean BBQ can last several hours...
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Art. 19115 - Korean BBQ p.3
“The older it gets, the stronger it will become.�
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KIMCHI In Korean cuisine, Kimchi is a famous traditional side dish of salted and fermented vegetables, usually cabbage and radishes, made with a varying selection of seasonings including chili powder, spring onions, garlic, ginger, and more. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. In summertime the in-ground storage kept the kimchi cool enough to slow down the fermentation process. Nowadays, kimchi refrigerators are more commonly used to store kimchi. Don’t know what to do with family during Christmas? November and December in Korea are traditionally the time of year people begin to make kimchi; women often gather together in each other’s homes to help with winter kimchi preparations!
TIP: Convenient and authentic Korean taste: A+ Kimchi.
Art. 9335
HOMEMADE KIMCHI Ingredients
11/2-3 KG napa cabbage 2 bunches green onions, trimmed of the root bits 2-3 large carrots peeled, thinly julienned 150 G kosher salt 50 G korean chilli powder 15-20 cloves garlic, peeled 10-15 cm ginger peeled, chopped 1 Tbsp fish sauce unsweetened pear juice or unsweetened apple juice 4 Tbsp white miso paste
Preparation
1. Cut the cabbage in half longways, then in half again longways. Cut out the cores. Cut the cabbage into 6cm squares, add to a bowl with the carrots. 2. Sprinkle with salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold water to cover it well and let soak for at least 1 1/2 hours. Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away. 3. Put the white bits of the green onions, garlic cloves, ginger, miso paste and korean pepper powder in a food processor and turn on high ‘til it’s smooth-ish. Add the fish sauce and a bit of pear juice. Process again for 30 seconds. 4. Put the brined cabbabe/carrots in a big glass bowl. Rough chop the green parts of the onions and add those to the cabbage/carrots. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the mix until everything is completely covered. 5. Pack super tight in canning jars. CRAM it in there! Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place. Let it sit at room temp. for 72 hours. Once every day, insert a clean chopstick or butterknife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged. Store on a rimmed sheet in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time.
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BULGOGI Bulgogi is undoubtedly one of the most wellknown Korean traditional BBQ dishes thanks to it’s sweet taste. Eat it rolled in a lettuce leaf with some Korean rice and kimchi. On a bun or taco just as tasty! Literally translated, bulgogi (불고기) means “fire meat”. It is often made with tender parts of beef, pork or chicken. However, in general terms, unless specified, bulgogi is made with beef. The secret of frying the meat is heating up the skillet high before you add the meat, so that as soon as the meat touches the pan, it starts sizzling, searing and caramelizing. Hmmm, this additional flavour make the bulgogi even more tasty!
TIP: Make the simplest bulgogi with Asian Home Gourmet Marinade for Korean Barbecue Meat
EASY BULGOGI
4 servings
Ingredients 700 G beef sirloin steak, cut very thin 1/4 yellow onion, thinly sliced 2 green onions, chopped, (dark green parts separated from white and light green parts) 1/3 cup soy sauce 3 Tbsp white sugar 2 Tbsp sesame seeds, roasted 3 cloves garlic, minced 1 Tbsp sesame oil p.6
Art. 15331 Preparation
1/4 tsp Korean red pepper flakes 1/4 tsp minced fresh ginger 1/8 tsp ground black pepper 1 tsp honey, or to taste
1. Combine the yellow onion, white and light green parts of the green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. 2. Add the steak slices to the marinade. Cover the bowl and refrigerate (1 hour to 1 day). 2. Heat a skillet on medium heat. Work in batches, to cook the steak and stir the marinade together in the hot skillet. 3. Add honey to caramelize the steak. Cook the steak through. (+/- 5 min.) 4. Garnish bulgogi with green parts of green onions and sesame seeds (optional).
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SWEET PANCAKES Hotteok (Korean Sweet Pancakes) is a popular winter street food. It’s crispy on the outside and the inside is filled with sweet gooey indulgence! Korean pancakes are made from a simple yeast dough with a sweet syrupy filling made with brown sugar, cinnamon and walnuts. It makes the pancakes a tasty snack or dessert and could even be enjoyed at breakfast. Hmmm, hello monday morning!
HOMEMADE HOTTEOK Ingredients 240 G Flour 235 G water 2 Tbsp yeast ½ Tbsp salt 1 Tbsp vegetable oil 2 Tbsp white sugar
For the filling 200 G brown sugar 2 Tbsp walnuts, chopped 1 Tbsp cinnamon powder Pancakes are popular Korean street food
Preparation 1. Pour 1 cup of lukewarm water into a mixing bowl. Add the sugar, yeast, salt and vegetable oil, and stir well. 2. Add 2 cups of all-purpose flour and mix with a rice scoop, or by hand. 3. Cover the dough with a lid or foil and let rise for 1 hour at room temperature or until the dough is doubled in size. 4. Knead it to remove the air bubbles in the dough. Let it rise for another 10 to 20 minutes. 5. For the filling mix the brown sugar, cinnamon powder and walnuts in a bowl. 6. Knead the dough again to remove the last of the air bubbles. 7. Place and spread about ½ cup of flour on your cutting board or other surface. Put the dough on the cutting board and knead it into a lump. Cut into 8 equal-sized parts. 9. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball. Repeat this until you have 8 stuffed balls. 10. Medium heat a non-stick pan and add vegetable oil. Place 1 ball in the pan and fry for 30 sec. 11. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a wide thick pancake. Let it cook for about 1 minute until the bottom is golden brown too. 12. Flip again and turn the heat on low. 13. Place the lid on the pan and cook for 1 more minute. The brown sugar filling mixture will be melted to syrup. Serve hot! Bon appetit or 맛있게 드세요!
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DID YOU KNOW...
...that nearly all chopsticks in Korea are made of metal. History goes that silver chopsticks would change colour if the food was poisoned. But silver was not affordable by everyone...
Metal chopsticks
Besides being extremely strong and durable, titanium chopsticks are totally inert, tasteless, odorless, heat resistant, and non-corrosive. They are also easier to clean and keep sanitary than bamboo or wooden ones.
...not too long ago, everyone still sat on cushions on the floor at a low table? And this is still the usual way of dining in many Korean households.
On the fl
oor
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...dining in Korean company, the eldest (male) at the table has the highest rank, is seated in the chair of honour and is served first. He determines the pace of eating for the entire table and when he’s finished, everyone is finished.
Rank at the table
...Korea is one of the largest consumers of garlic. It is used in almost all their dishes, from soups to marinades, and even some drinks. Data shows that Koreans eat an average of 7,5 KG of garlic per person per year!
7,5 KG of
garlic
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