My name is Lori Keaton, and if you couldn’t tell by the name, I am Anna Leigh’s daughter. She and Kate Austin invited me to guest blog today, and I’m so excited to share my Korean recipes!
Currently I am going to school full time to become a hairstylist and working hard at it. With any spare time that I do acquire I spend it watching dramas, eating, cooking and annoying my mom in any way possible. What would she do without me?
In regards to cooking I hope that I can one day take the family title of “Best Cook” away from my mom and keep it for myself. I know there are a lot of daughters, and sons, out there that have this aspiration, and this was my first full meal to try and prove myself. It’s most definitely not an easy task, and there was tons of preparation needed for me to do this. An example of my preparation would be sleeping in until 1 pm (It was a weekend). Much sleep was necessary before venturing forward throughout this day.
I absolutely adore anything to do with Korea. I watch Korean dramas, eat Korean food, listen to Korean music and one day hope to travel to Korea. All the food that I have decided to make is Korean in its origins. Most of these recipes can be made quickly and would be great as an appetizer to any meal. When sitting down to a Korean family-style meal, it’s all about sharing. So steal a taste from anyone’s plate, it’s expected and makes the experience more authentic.
Mung Bean Sprout Side Salad (sukjunamul)
original recipe: http://www.maangchi.com/recipe/sukjunamul
- 12 oz (about 3 ½ cups) mung bean sprouts
- ½ long English cucumber – julienned
- 2 green onions (green part only) finely chopped
- 1 tsp sesame oil
- 2 tsp low-sodium soy sauce
- sesame seeds
- Wash and drain bean sprouts in cold water. Put in a pot with ½ cup water and ¼ tsp salt.
- Cover pot and bring to a boil. Boil for 5 minutes.
- While the sprouts are cooking, julienne the ½ of cucumber, peel and all.
- Put in bowl and sprinkle with ½ tsp salt. Mix and let rest for 10 min.
- When the bean sprouts are done, dump them into a strainer and let drain. Add the cucumber and rinse well with cold water. Squeeze dry by hand and put in a mixing bowl.
- Add the sesame oil and soy sauce and mix well by hand.
- Place in serving bowl and sprinkle with sesame seeds.
This recipe is considered a side dish, and will usually be given to you complimentary at Korean restaurants. No charge, but usually still made with lots of care. The same goes for quite a few things on the list like the Korean stewed potatoes and the green beans.
Korean Stewed Potatoes (gamjajorim)
original recipe: http://realkoreanrecipes.com/korean-potatoes/
- 2 Tblsp olive oil
- 2-3 potatoes, peeled and diced
- ½ Tblsp onion powder
- 1 clove garlic, minced
- 2 ½ Tblsp low-sodium soy sauce
- 1 Tblsp honey (or corn syrup)
- 1 Tblsp Splenda (or sugar)
- ½ cup water
- Peel potatoes and rinse well to remove starch. Cut into bite-sized cubes.
- Heat deep fry pan and add oil.
- Add potatoes, garlic and onion powder and cook until the potatoes look a little translucent – about 15 min…maybe a little more. Don’t cook on high heat; don’t want to brown the potatoes, just slowly cook.
- Add water, soy sauce, sugar, honey, and stir.
- Put lid back on and simmer for about 15 minutes. Then take the lid off and simmer until the liquid evaporates and there is a nice light syrup coating the potatoes, stirring often.
- When the potatoes are cooked, take off stove. Transfer to serving dish.
This one was personally my favorite. The recipe above has been adjusted by reducing the amount of garlic used. To feed my family I doubled the recipe, including the garlic, and ended up with an edible outcome, but the garlic was very overpowering.
Korean Sushi Rolls (kimbap)
original recipe: http://www.maangchi.com/recipe/kimbap
A variety of veggies and meats. This is the recipe I made, but the possibilities are endless.
- 1 can tuna (drained)
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp Splenda (or sugar)
- Sushi sticky rice, cooked and cooled
- Nori seaweed sheets
- Sushi roll mat (Helps but not completely necessary)
- English cucumber
- Green onion
- Pickled radish
- Drain tuna, place in warm fry pan and stir-fry until it’s well shredded and most moister is gone. Add sesame oil, soy sauce and Splenda. Stir until well blended. Remove from heat and cool well.
- Make rice according to directions on rice package. Keep covered and cool until it’s easily worked with hands without burning.
- Either julienne or make matchstick size pieces of veggies. The pickled radish I just cut the rounds in half. Make sure all your ingredients are prepared ahead of time because once you start, you have to move pretty quickly in order to keep the rice sticky and the nori from getting damp.
- Have a bowl of cold water at hand, because it’s important to keep your fingers/hands wet so the rice sticks to the seaweed, not your fingers.
- Lay nori on sushi mat and press a thin layer of rice, from edge to edge on the bottom and up three-quarters of the way.
- Starting at the bottom working up, layer first the meat, then veggies. Then roll using the mat.
- Squeeze so that it is tight, then remove mat. Cut into bite-size widths (about an inch). Lay on end on a plate for serving.
I highly suggest you check out a “how to make a sushi roll” video or two on YouTube. That’s how I learned. It’s not that hard once you get the hang of how much rice/filling ratio is needed
I officially win the title for the best sushi or kimbap chef in the household. It was easily given up on by my mom, because I achieved a perfect roll on the first try. Success!
Sweet & Spicy Green Beans or Asparagus
This recipe works well for either vegetable.
- 2 lb fresh green beans, trimmed or 2 lb fresh asparagus, tough bottoms removed
- 4 Tblsp low-sodium soy sauce
- 1 cloves garlic, minced
- 1 tsp chili paste (optional)
- 2 Tblsp honey
- 1-2 Tblsp olive oil
- Place green beans in a basket steamer and steam covered 5 minutes.
- In a bowl, mix soy sauce, garlic, chili sauce and honey.
- Heat oil in skillet over medium heat. Add beans and stir fry for 3 minutes.
- Add the soy sauce mixture over the beans and stir fry until liquid is nearly evaporated.
- Serve immediately.
These were delectable!
Spicy Stir-Fried Chicken with Veggies (Dakgalbi)
Original recipe: http://www.maangchi.com/recipe/dakgalbi
I changed the original recipe because I nearly tripled it in size and used different vegetables than the recipe called for. This made a very large, family-sized batch, and this is how I made it:
- 2 lb boneless skinless chicken breasts – filleted to no more than ½ inch thick
- 4-6 Tblsp low-sodium soy sauce
- Hard boiled eggs
- 6 oz low sodium chicken broth
- 6 Tblsp low sodium soy sauce
- 4 Tblsp minced garlic
- 4 tsp ginger paste
- ½ cup hot pepper paste (mom bought hot chili pepper sauce)
- 1 cup mirin (sweet cooking wine)
- ½ tsp fresh ground black pepper
- 1 ½ lb cabbage, shredded
- 3 heads baby bok choy, cut into bite-size pieces
- 2 small white cooking onions, sliced in strips
- ½ lb rice cake cut into 2” pieces
- 8 oz chopped mushrooms
- 2 sweet peppers (yellow and orange)
Place chicken in a large Ziploc bag and add a few Tblsp soy sauce. Let marinate 2 hrs up to 24 hours.
When you’re ready to cook the chicken…
- In a 6 quart soup pot, throw in all the veggies.
- In a small mixing bowl, make the sauce by mixing the garlic, ginger, hot pepper paste, and mirin.
- Pour the sauce over the veggies, and then add the chicken broth. Cover and cook on high 3-5 minutes. Then lower the heat to simmer for 20 minutes.
- While the veggies are cooking, add 2 Tblsp oil to fry pan and heat. Remove chicken from Ziploc and season with fresh ground pepper and fry till golden brown on both sides. About 7 minutes each side.
- Serve chicken over veggies with a sliced egg on top.
This was the main course for the entire dinner. It has a very enjoyable and unique taste. Mentioned above was the replacement of red pepper paste with red chili pepper sauce. The tastes are very similar but the sauce is slightly thinner than what you would get with a paste.