Bruce's Blog

a handful of dimes and a jukebox

After all of the Korean food I’ve been talking about in my My Thursday Lunch blog, my lovely wife D decided to buy me a Korean cookbook. Yesterday was my first chance to try it out. In the afternoon, D, my son Jeff and I went to one of the local Korean markets, called Han Kook Market. It’s always fun going to an ethnic market and Han Kook is pretty nice. On the weekends there are always ladies cooking things for demonstration (I opted not to try the snail soup, but I’m sure it was delicious).

I hadn’t actually selected a recipe from the book, I just went to pick up a few supplies. I was surprised how little I actually needed to get, because of my ventures into other types of Asian cuisines. The only thing I really needed was some Korean red bean paste. I did pick up some little cucumbers with the intent of making panchan with them. I did buy a little container of pumpkin salad at Han Kook. I’d had some pumpkin salad at a restaurant and was surprised how wonderful it was, and Han Kook’s was great.

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At home I had some beef tri-tip steak which needed using. It’s not the cut of beef normally recommended for making Korean beef bulgogi, but it’s tasty and very marbled, so I thought I’d see how thin I could slice it, and I was pleasantly surprised to find I could easily slice it thin enough. I made a marinade with soy sauce, light brown sugar, red wine, minced garlic, minced scallions, dark sesame oil and black pepper. It cooked up very nicely.

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I made some shredded leeks to be used as a topping for the lettuced wrapped bulgogi, which was matchstick-sliced pieces of leek marinated with sesame oil and Korean red pepper flakes.

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I decided to make the cucumbers spicy. The book had me salt them for five minutes, like you’d do with eggplant and then gently squeeze them to drain the water. Then season them with a sauce of Korean red pepper paste, rice vinegar, honey, apple juice, dark sesame oil and sesame seeds.

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Of course I had to make rice, and I’d purchased some seasoned nori cut into handy little sheets which you can use to make a little personal hand roll of the rice.

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Every good Korean meal, I’m told, should have rice and soup, but I didn’t make any soup. I’ve not been Korean very long, so you’ll have to cut me some slack. And worst yet, I forgot to put out the kimchi for panchan! What was I thinking???

But everyone loved the meal. My son Jeff actually asked me for photocopies of the recipes from the book, which I took as high praise indeed.

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Tonight I’m making a chicken and cabbage dish from the book, and you can bet I’ll put out the kimchi too. I’m thinking about making apple pie for desert. Why apple pie? Just because. 🙂

Categories: Cooking

3 Responses so far.

  1. Jasmin says:

    That looks great! Seems terribly authentic, and I’m impressed with the attention to detail. Also sounds absolutely yummy 😉

  2. D. says:

    This is great, I can find out what we’re eating before we actually eat it!

  3. Waffeln says:

    Thanks for the tips! Your blog really assisted me.

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