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Cooking western food in Korea
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Darashii



Joined: 08 Jan 2008

PostPosted: Sun Dec 28, 2008 4:21 am    Post subject: Reply with quote

I use EzShopKorea, the Underground Market and HomePlus in Gwangju and my Momma for ingredients. If I don't have the right ingredients, I usually just don't make it.

For Christmas, I made, using authentic and exact ingredients for...

Spanish String Beans (http://allrecipes.com/Recipe/Spanish-String-Beans/Detail.aspx)
Baked Salmon with Almond Crunch Coating (http://allrecipes.com/Recipe/Alaska-Salmon-Bake-with-Pecan-Crunch-Coating/Detail.aspx) I used almonds because I had them already and pecans are expensive.
Turkey and Colby Jack Stuffed Shrooms (http://allrecipes.com/Recipe/Bacon-and-Cheddar-Stuffed-Mushrooms/Detail.aspx) I used turkey because I don't eat pork and Colby Jack Cheese is yummy.
Candied Yams. Mom randomly sent me sweet potatoes. WITH AMERICAN DIRT STILL ATTACHED.

And the finale..................................

OLD FASHIONED GINGER BREAD WITH LEMON SAUCE!!!!

No, really. I have molasses.


Razz
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Crockpot2001



Joined: 01 Jul 2007

PostPosted: Mon Dec 29, 2008 6:20 pm    Post subject: Reply with quote

Mint wrote:
Anybody can make pancakes or sauerkraut at home.
Pancakes:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/4 cups milk
1 egg

Mash up some bananas for extra flavor.

Sauerkraut:
Get a kimchi jar from your local ajumma.
Wash a cabbage.
Dice it, then rub it with salt water.
Add carrots, apples, whatever you like.
Toss in one small slice of kimchi for bacterial starter.

Place a plate in the jar with something heavy on top. The idea is that the salt will pull the water out of the cabbage and you want to apply pressure so the water squeezes out consistently.
Set it aside for a day or two.
Once the cabbage is submerged in juice remove the weight. Check it every so often, as it's flavor will change. When it's about right just scoop some into a container and toss in the fridge.

If you have an upset stomach, take a teaspoon of the juice. Believe me, it's fantastic.

Fry it up with some sausagies, boil it with apples and onions.
Strangely, I haven't met a Korean that likes it, although they do eat Hong-o.


I subsititute cheap beer for the milk in pancakes. It has to be fresh and cheap (an easy find in Korea). It makes the cakes lighter, taller, and gives them a slightly different taste that is great but hard to discribe. Good stuff!
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Crockpot2001



Joined: 01 Jul 2007

PostPosted: Mon Dec 29, 2008 6:33 pm    Post subject: Curry tuna salad Reply with quote

All ingredients are approximate and should be taylored to your taste. I made this last night out of despiration since I surfed the net all day and did not make dinner for the squaw in a timely fashion.

3 cans drained water packed tuna (Costco)
1 can drained salmon (adds flavor and inproves mouthfeel)
2 cups diced celery (available at some E-marts)
1.5 cups diced onion
1/2 cup minced garlic
1/2 cup or more of minced cilantro (Gosu) I have dried stuff from Penzies but sometimes I see it from street venders or halal stores.
1 cup light Ottogi mayo (green cap from E-mart-UH)
1 Tablespoon crushed red pepper
1/2 cup of minced red bell pepper
4 boiled eggs chopped (remove yolk for less Sat fat/chol)
75 grams (3/4 package) of Ottogi Bekse curry Hot. Hell, use the whole thing if you want.

Add everything but the eggs and mix 'er up good. Then add the eggs and fold gently to reduce their destruction. Let sit over night in fridge to mellow. If you are brave you can comence with eating immediatly, as we did, but trust me that it's better the next day. Pack into a meaure cup to form and place on top of spinach salad with sprouts, nuts and junk. Looks fancy, tastes great. It would also be good made into a burrito or as a wrap.

Other options:
Add 1 cup of cooked, drained, rinced black beans or other legums
Add dill pickles but this was strange with the curry, moreso than the beans
Add a bit of mustard of you like but I skipped it.
Add raisins. Who the hell would eat that but it actually might be good.
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DrOctagon



Joined: 11 Jun 2008
Location: Chicago

PostPosted: Tue Dec 30, 2008 7:33 pm    Post subject: Reply with quote

xpat wrote:
Here's a quick, easy and delicious meal you can make.

Spaghetti alla carbonara

The ingredients are:
Olive oil
An onion, cut into thin strips
500g of bacon, cut into strips
A clove of chopped garlic
Your choice of pasta
3 egg yolks
120 ml heavy cream or milk
Parmesan cheese
Salt and pepper to taste

Here are the directions

Heat olive oil in a large heavy saucepan over medium heat. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.

In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

How many people does this recipe serve? How much pasta?
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xpat



Joined: 13 Mar 2008
Location: Kangnam baby

PostPosted: Tue Dec 30, 2008 10:05 pm    Post subject: Reply with quote

DrOctagon wrote:
xpat wrote:
Here's a quick, easy and delicious meal you can make.

Spaghetti alla carbonara

The ingredients are:
Olive oil
An onion, cut into thin strips
500g of bacon, cut into strips
A clove of chopped garlic
Your choice of pasta
3 egg yolks
120 ml heavy cream or milk
Parmesan cheese
Salt and pepper to taste

Here are the directions

Heat olive oil in a large heavy saucepan over medium heat. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.

In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

How many people does this recipe serve? How much pasta?


4 to 6 servings depending on how much pasta you eat Very Happy
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blade



Joined: 30 Jun 2007

PostPosted: Wed Dec 31, 2008 9:31 pm    Post subject: Reply with quote

Chop Suey My mother was taught how to make this by a Chinese lady who she once knew in Australia.

You need:
1. Half pound of ground beef
2. Half a head of cabbage shredded
3. One small table spoon of curry powder (medium)
4. One pint of chicken noodle soup
5. Half an onion chopped finely.
6. White/brown rice
7. two cloves of garlic chopped finely

Directions:

Heat wok and add oil. When oil is ready, add the ground beef and chopped onion, also add in the curry powder.
When the beef is browned add in the pint of chicken noodle soup followed by the shredded cabbage.
Stew mixture for about 25 minutes.

Serve mixture over a bed of brown or white rice.
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sojusucks



Joined: 31 May 2008

PostPosted: Wed Dec 31, 2008 11:29 pm    Post subject: Reply with quote

It would be nice if someone added alternatives for not having an oven, etc.
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i4NI



Joined: 17 May 2008
Location: Seoul

PostPosted: Thu Jan 01, 2009 12:48 am    Post subject: Reply with quote

anyone found a foreman grill?
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mishlert



Joined: 13 Mar 2003
Location: On the 3rd rock from the sun

PostPosted: Thu Jan 01, 2009 1:49 am    Post subject: Reply with quote

I've seen them at Costco.
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hugekebab



Joined: 05 Jan 2008

PostPosted: Thu Jan 01, 2009 8:21 am    Post subject: Reply with quote

Mint wrote:
Anybody can make pancakes or sauerkraut at home.
Pancakes:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/4 cups milk
1 egg

Mash up some bananas for extra flavor.

Sauerkraut:
Get a kimchi jar from your local ajumma.
Wash a cabbage.
Dice it, then rub it with salt water.
Add carrots, apples, whatever you like.
Toss in one small slice of kimchi for bacterial starter.

Place a plate in the jar with something heavy on top. The idea is that the salt will pull the water out of the cabbage and you want to apply pressure so the water squeezes out consistently.
Set it aside for a day or two.
Once the cabbage is submerged in juice remove the weight. Check it every so often, as it's flavor will change. When it's about right just scoop some into a container and toss in the fridge.

If you have an upset stomach, take a teaspoon of the juice. Believe me, it's fantastic.

Fry it up with some sausagies, boil it with apples and onions.
Strangely, I haven't met a Korean that likes it, although they do eat Hong-o.


So how long until the sauerkraut is at its best? I reckon you whould mention to sterilise the pot first!! I might try and make that. Does the kimchi affect the flavour; I wouldnt want to ruin it lol!
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hugekebab



Joined: 05 Jan 2008

PostPosted: Thu Jan 01, 2009 8:30 am    Post subject: Reply with quote

Spaghetti Arabiata:

One or two tins of tomatoes or chopped fresh tomatoes or a mix of both. (serves 2-3) for 4-5 you'll need 3 tins min.
Garlic
Chilli (dried is best)
Olive oil
Spaghetti

This is dead simple.

Oil in pan, low heat. Add chilli and garlic (big chunks). Let them slowly infuse into the oil.

Remove the big chunks of chilli garlic or keep them in (I keep them in sometimes)

Add tomatoes. Simmer 30 min - 1 hour (ish) until concentrated (different every time I find)

cook pasta just before the sauce is getting to the thickness you like. Salt the water well. The Italians tend to salt the pasta, not the sauce (this works well, try it.)

bring pasta to the sauce and mix in, or serve as a dollop on top.

Healthy and cheap as chips. You need more tomatoes than you think because all the water is evaporated.

P.S serve with a crusty baguette from paris baguette and red wine (it's made for red wine)


Last edited by hugekebab on Thu Jan 01, 2009 8:45 am; edited 3 times in total
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hugekebab



Joined: 05 Jan 2008

PostPosted: Thu Jan 01, 2009 8:40 am    Post subject: Reply with quote

Spaghetti Vongole.

Cheap fresh Korean clams 2 handfuls.
Garlic (finely diced.)
Chilli (finely diced.)
White wine
Fresh parsley.(I notice it's the only fresh herb they sell)
Olive oil.
Spaghetti.

Spaghetti on. salt the water. stir.

Heat wok medium heat. add oil. add chilli/ garlic 20 seconds. add clams. watch the juices come out (1-3 min) discard closed clams.

Raise heat. Add white wine, evaporate, add chopped parsley turn off heat.

Spaghetti to sauce. toss and serve.

Very quick, very easy to cook, very good flavour on the spaghetti.

There's good access to really fresh cheap clams here, so this is a winner for Korea. The end result isn't at all fishy tasting, if you don't like seafood just don't eat the clams; the sauce isn't fishy.
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ciccone_youth



Joined: 03 Mar 2008
Location: Japan

PostPosted: Fri Jan 02, 2009 1:27 am    Post subject: Reply with quote

Tuna and Chick Pea Salad

1 can of chick peas (Foreign Market in Itaewon, or dept. store)
1 can drained tuna
2 tablespoons olive oil
1 onion, chopped
salt and pepper

Just mix everything together, it's quick, healthy, and tasty. You can spread it on a grilled bagel, or take it for lunch.
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maingman



Joined: 26 Jan 2008
Location: left Korea

PostPosted: Fri Jan 02, 2009 1:33 am    Post subject: ,, Reply with quote

Jamie Olive as someone said to me a day or so ago..


Very Happy
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hugekebab



Joined: 05 Jan 2008

PostPosted: Fri Jan 02, 2009 5:38 am    Post subject: Reply with quote

ciccone_youth wrote:
Tuna and Chick Pea Salad

1 can of chick peas (Foreign Market in Itaewon, or dept. store)
1 can drained tuna
2 tablespoons olive oil
1 onion, chopped
salt and pepper

Just mix everything together, it's quick, healthy, and tasty. You can spread it on a grilled bagel, or take it for lunch.


I like this one, really simple.
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