Pa Jon
Korean-Style Pancake serves 4 Chef Tip For crispy pancakes, use very cold water in the batter.
PROCEDURE
Korean-Style Pancake serves 4 Chef Tip For crispy pancakes, use very cold water in the batter.
PROCEDURE
- 1 Sift salt and flours together; add water a little at time, mixing until it is the consistency of thin pancake batter.
- 2 Add vegetables and mix.
- 3 Over medium-high heat, coat griddle or frying pan with just enough oil to thinly cover.
- 4 Cook batter in two batches, creating two large flat circles. Distribute the batter and vegetables evenly around the pan. Cook to golden brown, 3 minutes. Flip and cook other side, 2–3 minutes. Adjust heat if necessary to prevent burning; add oil as needed. Smaller pancakes are acceptable.
- 5 Cut pancake into 4 or 8 pieces and serve hot with Yangnyum Ganjang (seasoned soy sauce) or Cho Ganjang (vinegar soy sauce).
Twigim Mandu
Fried Meat Dumplings yield: 24 dumplings
Fried Meat Dumplings yield: 24 dumplings
PROCEDURE
- 1 Blanch mung bean sprouts in boiling water, shock in ice water, and squeeze out all excess moisture. Chop fine.
- 2 Combine chopped sprouts and remaining ingredients except dumpling wrappers and vegetable oil; mix well.
- 3 To make each dumpling, place 1½ teaspoons (7.5 ml) filling in the center of a wrapper. Fold the wrapper over the filling in a semicircle for a round wrapper or a triangle for a square wrapper. Seal the edges by moistening them with a little water and pinching them. (To form a hat-shaped mandu, moisten the corners for the semicircular dumplings and bring them together, pinching them so that the dumpling forms a sort of fat tortellini.) Keep both wonton skins and dumplings moist under plastic or damp towels as you work. Repeat until all filling or wrappers are used.
- 4 Over medium-high heat, added enough oil to a frying pan to cover the bottom surface. Place dumpling in hot pan, filling but not crowding; you don't want the dumplings to touch and stick together.
- 5 Fry until golden brown and crispy on one side. Flip (long wooden chopsticks work great), cooking on all sides until golden and crispy all over. Continue cooking, adding oil as needed.
- 6 Serve with warm Cho Ganjang.
Bulgogi (Boolgogi)
Fire Meat serves 4 While literally translated as “fire meat,” bulgogi is a nonspicy dish. Traditionally, it is eaten wrapped in green lettuce with gochujang (bean-paste hot sauce), but it may also simply be placed over a bowl of rice.
PROCEDURE
Fire Meat serves 4 While literally translated as “fire meat,” bulgogi is a nonspicy dish. Traditionally, it is eaten wrapped in green lettuce with gochujang (bean-paste hot sauce), but it may also simply be placed over a bowl of rice.
PROCEDURE
- 1 Combine all ingredients except the beef; stir well to dissolve.
- 2 Add beef to marinade and toss; marinate for at least 3 hours.
- 3 Drain meat, discarding marinade.
- 4 Cook beef on a bulgogi grill pan or grill over hot charcoal or stir-fry over high heat.
- 5 Dip broiled, grilled, or stir-fried meat slices in bulgogi sauce.
Bulgogi Sauce serves 4
PROCEDURE
PROCEDURE
- 1 Crush garlic with sugar and salt to make a smooth paste.
- 2 Combine remaining ingredients.
Dubu Jolim
Simmered Tofu serves 4
Simmered Tofu serves 4
PROCEDURE
- 1 Rinse tofu in cold water. Cut into ½ inch (1.2 cm) cubes. Set aside to drain on paper towels.
- 2 Combine soy sauce, garlic, green onions, and red bell pepper. Set aside.
- 3 Heat oil over medium high heat and add tofu; make sure a flat side of each piece is in contact with the pan. The tofu will still have moisture, so be careful of splatters. Cook until first side is light brown, 2 to 4 minutes. Turn over and brown the opposite side, 2 to 4 minutes.
- 4 Reduce heat to medium; add soy mixture, spooning over the top. Cover and cook 2 to 3 minutes until infused with the seasoning.