Korean Clear Noodles with Mixed Vegetables

RECIPE

Notes: Use the hard-to slice end pieces saved from the uncooked Korean Barbecued Beef steak for this recipe.

Yield
Makes 6 servings

Ingredients
6 ounces dried bean threads (saifun)
8 dried shiitake mushrooms (1 oz.)
About 6 ounces beef flank steak (see notes)
4 tablespoons Asian sesame oil
5 tablespoons soy sauce
2 tablespoons sliced green onion, plus 3 whole green onions
1 tablespoon sugar
1 clove garlic, peeled and pressed or minced
1 yellow onion (8 oz.), peeled and sliced into 1/4-inch-thick slivers
1 cup coarsely shredded carrots
1 cup diagonally sliced (1/4 in. thick) green beans
About 1/4 teaspoon pepper
Salt
1 tablespoon toasted sesame seeds

Preparation
1. In a 3- to 4-quart covered pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water and stir to separate; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths.

2. Rinse mushrooms and place in a small bowl with enough hot water to cover; let stand until soft, about 15 minutes. Lift mushrooms from soaking liquid (reserve liquid for another use or discard) and squeeze dry. Cut stems off mushrooms and discard. Cut mushroom caps into 1/4-inch-wide strips.

3. Rinse beef and pat dry. Chop beef into 1/4-inch pieces. In a bowl, mix meat with 1 teaspoon sesame oil, 2 tablespoons soy sauce, sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill at least 30 minutes or up to 2 hours.

4. Meanwhile, trim root ends from green onions; cut into 2-inch lengths, including green tops.

5. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, stir 2 teaspoons sesame oil and the yellow onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl. Return pan to medium-high heat, and add 1 more teaspoon sesame oil, the carrots, and the green onion lengths. Stir until green onions are slightly wilted, about 1 minute; add to bowl. Return pan to medium-high heat and add 2 more teaspoons sesame oil, the mushrooms, and the green beans; stir until mushrooms are lightly browned, about 2 minutes. Add to bowl.

6. Return pan to medium-high heat; add 1 tablespoon sesame oil and the beef mixture. Stir until lightly browned, 2 to 3 minutes; add to bowl. Return pan to heat and add drained noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/4 teaspoon pepper; stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding salt and pepper to taste. Pour into a bowl; sprinkle with sesame seeds.

Nutritional Information
Calories:299 (39% from fat)
Protein:8.2g
Fat:13g (sat 2.7)
Carbohydrate:39g
Fiber:3.3g
Sodium:892mg
Cholesterol:15mg

Korean cooking@home
by cooking lover

Seasoned Spinach

RECIPE

You will need to steam the raw spinach in two batches, since there is so much of it. Combining the cool ingredients with your hands is easiest.

This recipe goes with Bibimbop (Rice and Vegetable Medley)

Yield
6 servings (serving size: 1/4 cup)

Ingredients
2 (10-ounce) packages fresh spinach, divided
1/4 cup finely chopped green onions
1 teaspoon sesame seeds, toasted
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon kosher salt
2 garlic cloves, minced

Preparation
Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.

Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.

Nutritional Information
Calories:31 (26% from fat)
Fat:0.9g (sat 0.1g,mono 0.3g,poly 0.4g)
Protein:2.9g
Carbohydrate:4.2g
Fiber:2.8g
Cholesterol:0.0mg
Iron:2.7mg
Sodium:214mg
Calcium:96mg

Korean cooking@home
by cooking lover

Seoul-ful Chicken with Minted Cucumbers

RECEPE

Yield
4 servings

Ingredients
Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted

Preparation
1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

Wine note: Serve an herbaceous sauvignon blanc to echo the crisp freshness of the dish's cucumber and mint. Chilean versions, like Veramonte Sauvignon Blanc Reserva 2007 ($11), strike a balance between the crisp, green flavors of the New Zealand–style wine and the juicy tropical fruit and melon of California versions in an affordable package. —Jeffery Lindenmuth

Nutritional Information
Calories:262 (31% from fat)
Fat:8.9g (sat 1.9g,mono 3g,poly 2.8g)
Protein:29.9g
Carbohydrate:14.9g
Fiber:1.5g
Cholesterol:115mg
Iron:2.7mg
Sodium:502mg
Calcium:40mg

Korean cooking@home
by cooking lover

Korean Sesame Beef with Lettuce Wraps

RECIPE

Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi. Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket's produce section.

Yield
4 servings (serving size: 4 filled lettuce leaves)

Ingredients
3/4 pound flank steak, trimmed
1/3 cup thinly sliced green onions, divided
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon dark sesame oil
2 tablespoons canola oil, divided
1 tablespoon toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves

Preparation
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.

Nutritional Information
Calories:498 (27% from fat)
Fat:14.8g (sat 2.7g,mono 6.8g,poly 3.3g)
Protein:25.2g
Carbohydrate:62.2g
Fiber:3.2g
Cholesterol:28mg
Iron:8.7mg
Sodium:581mg
Calcium:88mg

Korean cooking@home
by cooking lover

Sesame Green Beans

RECIPE

The rich sesame flavor of these green beans reflects traditional Korean cuisine.

Yield
8 servings

Ingredients
2 pounds green beans, stemmed
3 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lemon juice
1 teaspoon fresh grated ginger
2 tablespoons sesame seeds
1/4 teaspoon kosher salt

Preparation
Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.

In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Nutritional Information
Calories:99 (1% from fat)
Fat:7g (sat 1g)
Protein:3mg
Carbohydrate:9g
Fiber:4g
Cholesterol:0mg
Iron:1mg
Sodium:74mg
Calcium:52mg

Korean cooking@home
by cooking lover

Korean-Inspired Sautéed Tofu

RECIPE

Serve this as a first course for an Asian-themed meal, or make brown rice and steamed spinach to go with it for an entrée. Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

Yield
6 servings (serving size: about 1/2 cup)

Ingredients
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/8 teaspoon kosher salt
1/4 teaspoon ground red pepper, divided
1 (14-ounce) package water-packed soft tofu, drained
2 tablespoons canola oil, divided
1 ounce fresh ginger, peeled and julienne-cut
3 tablespoons diagonally sliced green onions
1 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1 teaspoon sesame seeds

Preparation
1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.

2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.

3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sauté 8 minutes or until crisp, carefully turning to brown on all sides. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sauté 30 seconds. Add garlic to pan; sauté 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.

Nutritional Information
Calories:128
Fat:9.1g (sat 0.9g,mono 3.9g,poly 3.7g)
Protein:6.3g
Carbohydrate:4.9g
Fiber:0.5g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:208mg
Calcium:135mg

Korean cooking@home
by cooking lover

Watermelon-Ginger Punch

RECIPE

Loosely based on a Korean watermelon and ginger beverage, this refreshingly sweet drink will maximize lycopene if you allow the whole fruit to ripen at room temperature instead of putting it in the fridge right after purchase. You can chill the punch (and any leftover melon) for up to two days without significantly reducing the amount of antioxidant in the fruit.

Yield
6 servings (serving size: 1 cup)

Ingredients
8 cups seedless watermelon cubes, divided
1/2 cup fresh lime juice
1/2 cup sugar
2 tablespoons grated peeled fresh ginger
18 (1-inch) seedless watermelon balls
1 cup sparkling water, chilled
Cracked ice, optional

Preparation
Put 4 cups watermelon in a blender; process until smooth. Strain through a sieve into a pitcher; discard solids. Repeat procedure with remaining watermelon cubes. Combine lime juice, sugar, and ginger in a bowl; stir with a whisk until sugar dissolves. Add lime juice mixture and watermelon balls to watermelon mixture; stir in sparkling water just before serving. Serve over cracked ice, if desired.

Nutritional Information
Calories:143 (3% from fat)
Fat:0.3g (sat 0.0g,mono 0.1g,poly 0.1g)
Protein:1.6g
Carbohydrate:36.8g
Fiber:1.1g
Cholesterol:0.0mg
Iron:0.6mg
Sodium:11mg
Calcium:22mg

Korean cooking@home
by cooking lover