Korean Job Discussion Forums

[khyber]

and the food you ate from it.


Do not, I repeat DO NOT pass this up come watermelon season!!!


Watermelon Gazpacho: (taken from allrecipes.com)
INGREDIENTS
2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
DIRECTIONS
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
______

When I made it I changed it slightly:
1) Lemon instead of lime juice (and only 2 Tbl)
2) No onion or pepper
3) More watermelon LESS orange juice
4) One (or two if I felt saucy) extra garlic cloves

This recipe:
a) doubles well!
b) Is freezable
c) is just about the most refreshing thing you could eat on a summer's day.

do yourself a favor and make this next year!

[canuckistan]

Sounds yummy!....duly noted in "Save" box

[khyber]

please folks...!
Post some recipes...

I'd LOVE a good Beef Stew recipe (NO not a jjim or jun gol...a back home stew)....ANd a recipe for "Yakbab" if anyone has one.

[periwinkle]

[migooknom]

easy and delicious kimchi chigae:

ingredients:

kimchi
pork (samgyupsal, moksal, whatever you like)
sesame oil
minced garlic
soy sauce
sugar
water

1. put a tablespoon full of sesame oil in a sauce pan.
2. next put generous portions of kimchi and pork and stir fry on high heat till the pork is about half cooked (it should lose it's pinkness and be light grey)
3. fill the saucepan with water just enough so that ingredients are covered (remember this is chigae which is a stew not a soup)
4. add 1 tablespoon each of minced garlic, soy sauce, and sugar
5. simmer on low/mid for 10 minutes.

eat with rice and enjoy![/b]

[Jasobang]

I'm all over that kimchi chiggae. Thanks


Chicken curry

Boneless chicken breast
vegetables- (your preference)
mushrooms
brocoli
bell peppers (for color)
minced garlic
2 cans of coconut milk
whole milk
1 tablespoon of peanut butter
Korean curry powder mix


Dissolve the curry powder in water/milk. Add to pot along with coconut milk. Bring to a slow bowl stirring often. Chop vegetables and add with garlic. slice up chicken and add to slowly boiling pot. Stir in peanut butter. Cook for additional 10 to 15 min.

Enjoy with rice and a sidedish of kimchi

*I'm sure there are many better curry recipes than this, but it's easy and quick.

[khyber]

[Yo!Chingo]

Chicken Galbi

450 kilos boneless diced up chicken with or without skin
6-10 sesame leaves
1/4 head of cabbage
4-6 small - medium green onions
1/2 of a medium slightly blanched and skinned sweet potatoe cut up into quarter inch thin slices
1 tablespoon sugar
1/2 tablespoon cinnamon
1/2 cup hot water
4 teaspoons gochujang

Put it all in a big wok and cook until no water is left...Great Korean!!!

Chicken Adobo (Filipino Barbeque)
You can also use pork!

450 kilos chicken breast cut up into quarter sized pieces
3 cloves of minced garlic
3 bay leaves
1/2 of an onion minced
6 tablespoons soysauce
6 tablespoons brown sugar
1/2-1 cup water

Put it all into a pot and cover for 10 minutes while cooking on high heat. Then stir and remove the cover. Simmer until most of the liquid is gone. Serve over rice

[OiGirl]

http://allrecipes.com/Recipe/All-American-Apple-Pie/Detail.aspx

All American Apple Pie
SUBMITTED BY: Amy

PHOTO BY: pantagrapher
"Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up..."
Original recipe yield: 1 - 9 inch pie
PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 10 Min

US METRIC
SERVINGS About scaling and conversions

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

[deadman]

Chilli Mussels

You need:
1 frying/sauce pan for the sauce (or wok)
1 large covered pot for the mussels

Mussels 0.5-1kg per person
Tomato paste 1Tb
Tinned tomatoes
Onion (1 small)
Garlic (to taste - more is better)
Parsely (to taste - more is better)
Oil
Crusty fresh bread
Chilli
Pepper
White wine for cooking.

Directions.
Wash and clean the mussels. Set aside to drain.

Chop and fry the onion in the frying pan. Add chopped garlic.
When the onion is glassy, add one table spoon of tomato paste, one tin of tomatoes, chilli to taste, any other flavorings you wish, and then leave to simmer to reduce it a bit.

Heat the big pot on the stove with a generous splash of white wine (1 cup?). Add the mussels and cover. The mussels will steam in the boiling wine. Pour yourself a glass while you wait.

When the mussels are done, pour them and the broth they are steaming in into the large saucepan the sauce is cooking in (or vice versa if it's too small). Mix it up with most of the parsely and its ready to serve. Serve in bowls with a sprinkle of parsely on top and ground black pepper. Have plenty of nice bread to dip in the broth while you eat. Messy, but tasty!

Notes:
The parsely give nice texture and freshness to the dish. Since there's no other greenery, go wild with it!
Be careful with the mussels. they are filtration feeders so are prone to contamination by pollution in the water.
Also check the net for advice on how to spot bad ones in the batch (I usually err on the side of caution when throwing out suspicious ones)
Once you get the mussels, the rest is simple. Good for dinner parties.

Enjoy!

[Woland]

[theatrelily]

**DISCLAIMER: this recipe is in no way, shape or form "healthy"....and we like it that way...**

These measurements aren't exact...this recipe is the combination of two or three different ones. I just happen to like it this way and have not measured out any of the ingredients since finding the combinations that work for me 2 years ago.

Creamy Caesar Salad Dressing

2 cups mayo (I told you this wasn't healthy....)
4-6 cloves of garlic, minced
1/4 cup lemon juice (if using fresh and not from "REalLemon" use a little
less juice and more Worchestershire sauce since it
tends to turn out sweeter)
1 capful of Worchestershire sauce
1/2 cup of Parmesan cheese (or to your liking)

Mix everything together (except for the cheese) until smooth, mix in the cheese last.

If you can, this is much better made a day ahead of time to allow the flavours to blend properly.

And if you do make it, send me off a quick pm and let me know how it turns out...I'm proud of this baby, took a long time to get right (as simple as it is...) and I would like to know if it works for you....

[Ya-ta Boy]

Vegetable Beef Soup

1 lb beef
1 T oil

1 c water
1 t bouillon
1 1/2 t salt
1/4 t marjoram
1/4 t thyme
1/8 t black pepper
1 bay leaf

4 c water
1 c potato cubes (or more)
1 stalk of celery, sliced
1/2 c onion, diced
8 oz tomato sauce

1. Brown the beef in the oil

2. Add water and spices and simmer for an hour until the meat is tender

3. Add the rest and cook on low 30 minutes.

(I add 1/2 c barley with the potatoes and green beans, peas, corn and/or macaroni the last 10 minutes.)

When I have it, I also add some Kitchen Bouquet (it's the stuff that makes stew savory. I don't know what it's called in other countries. It's dark brown and is worth its weight in gold.)

[Yo!Chingo]

[Ya-ta Boy]