Tag: Korean
Corn Cheese
Corn Cheese
Known as cheesy corn in Korea, corn cheese is a popular side dish that you will find at every Korean bbq. Corn, onion, chilies, mayo, and seasonings are cooked in a cast iron skillet for a couple of minutes, then topped with cheese, and broiled until bubbly. To enhance the flavor even more, you can add bacon, shrimp, crab, bell peppers, or peas to the corn before you add it to the skillet.
Equipment
- cast iron skillet
Ingredients
- 1 can corn drained
- 1/4 cup white onion finely chopped
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 pinch black pepper
- 1 red chili finely chopped
- 1 tbsp butter
- 1/2 cup mozzarella
Instructions
- Mix together the corn, onion, mayo, sugar, salt, pepper, and red chilies.
- Melt the butter in an 8” cast iron skillet over medium high heat. Pour the corn mixture into the skillet. Cook for 3 minutes.
- Top the corn with mozzarella cheese.
- Turnnon your oven’s broiler. Place the skillet under the broiler for 2-3 minutes to brown the cheese until it is bubbling.
Japchae
Japchae
Japchae is a popular Korean dish using glass noodles, which are made out of sweet potato starch. The noodles are stir fried and tossed with beef, vegetables, and egg in a sweet and salty sauce. All of the ingredients are cooked separately instead of stir frying together.
Ingredients
- 8 oz sweet potato starch noodles
- 1 carrot julienned
- 1/2 medium onion sliced
- 2 green onions chopped
- 4 oz sirloin julienned
- 4 oz oyster mushrooms sliced
- 6 oz spinach
- vegetable oil for frying
Sauce
- 4 tbsp soy sauce
- 3 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tsp garlic minced
- 1/4 tsp black pepper
Garnish
- 2 large eggs beaten
Instructions
- Mix together the sauce ingredients. Set aside.
- Bring a pot of water to boil. Add on the noodles. Boil for 8 minutes. You will want these noodles cooked through, not al dente.
- Drain the noodles. Shock in cold water to stop the cooking process. Place in a large bowl and toss with 2 tbsp of the sauce.
- In the same pot, blanch the spinach for 1 minute. Shock in cold water. Squeeze out any excess water and give the spinach a rough chop. Set aside.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Stir fry the noodles for 4 minutes. Return the noodles to the bowl.
- Heat up another tbsp of vegetable oil. Stir fry the carrots for a minute. Add in the onion and green onion. Stir fry for another minute. Place on top of the noodles.
- Heat up another tbsp of oil. Stir fry the mushrooms and beef for 1 minute with 2 tbsp of the sauce. Place on top of the noodles.
- Heat up a tbsp of oil in a small skillet over medium heat. Pour in the eggs. Let firm up for a minute or two, then flip.
- Roll the omelette and cut thin ribbons. Add 2/3 of the egg to the noodles.
- Add the spinach and the rest of the sauce to the bowl. Gently toss all of the ingredients together.
Sanjeok (Beef, Asparagus, Mushroom Skewers)
Sanjeok (Beef, Asparagus, Mushroom Skewers)
In Korean, sanjeok refers to skewered meat and vegetables. These mini skewers were traditionally eaten at special occasions and gatherings, but are now casually eaten at anytime of the year. The sanjeok cook quickly in under 5 minutes; either being broiled or pan fried.
Equipment
- toothpicks
Ingredients
- asparagus cut into 4” pieces
- trumpet mushrooms thinly sliced
- salt and pepper to taste
For The Beef
- 1/2 lb sirloin, flank, or strip loin
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1 tsp mirin
- 1 tsp garlic grated
- 1 tsp ginger grated
Instructions
- Cut the beef into 1/4” thick, 5” long pieces.
- Mix together the marinade ingredients.
- Marinate the beef for 30 minutes.
- Using a toothpick, skewer in the following order: asparagus, beef, mushroom, asparagus, mushroom, beef, and asparagus.
- You should yield 10-12 skewers.
- Turn on your oven’s broiler. Place the skewers on a rack on a baking pan lined in foil.
- Broil for 2 minutes a side. Alternatively, you can pan fry the skewers over medium high heat for 2 minutes a side.
