Korean Job Discussion Forums

[Jane]

I love cooking and I'm always looking for new or old recipes to bring to my dining table. Particularly in Korea, without having an oven, half of my recipes are useless.
Feel free to share your favourite recipes below. Even better if the ingredients are easily obtainable in Korea.

I have made this perogi recipe twice now, and both times they have turned out good. Oftentimes, perogies call for sour cream in the dough, but this one does not. Bon Appetit!

[NYC_Gal]

Zachug: (Sometimes it's spelled "shug," but it's pronounced zachug (ch as in Chanukah) by Arabic Jews.)

1 head fresh garlic (skin removed)
1 lb fresh hot peppers

Grind both until fine. I find that it's easier to do the garlic first.

add:

1/2 t ground cloves
2 T black pepper
1 T cardamon
2 T cumin
2 T coarse salt

Some people add a pound of Chinese parsley, ground up, but my family leaves it out, and also only uses 1 T salt.

Store it in a glass jar in the fridge. It lasts for years. I use it on toast with an egg or cheese, in tomato sauce for dipping, in tomato soup to spice it up, and my family adds it to chicken soup. It's fantastic stuff.

[madhusudan]

I would add my pizza dough recipe, which I use for a lot more than pizza, but since some may not have an oven I 'll put up a pasta salad recipe. It's pretty basic, but good for summer. Not that you really need my recipe if you're into cooking, but only to put it in your mind...

Ingredients:
Pasta
Raw onions
Raw garlic ( a lil)
Raw bell pepper
Olives
Hard boiled eggs
"Ham"
Cubed cheddar
Herbs: fresh is better if you have a few months and a rooftop, otherwise can be bought these days in supermarkets or the internet.
Balsamic vinegar
Olive oil
Salt
Pepper
Anything else you like

I think most people can figure it out from here. Pretty much boil the pasta and eggs, then combine everything else to taste. Of course, it's best prepared in advance to chill. A day or two in advance is best, in fact, to let the flavors really mesh.

[Jane]

Thanks all for your recipes so far...

I'll add another recipe for couscous, that I found in an old Canadian Living magazine.

Here are 4 variations on how to prepare couscous (yields 4 servings):

Citrus Ginger Couscous

Vegetables:
1 sweet red pepper, chopped
1 tsp grated ginger
1 tsp grated lemon or lime rind
Liquid:
vegetable stock
Add-in:
1/2 cup chopped cucumber
1/4 cup peanuts
2 green onions, chopped

Chickpea, Feta and Raisin Couscous

Vegetables:
1 cup drained, rinsed, canned chickpeas
2 tbsp raisins or currents
1/2 tsp ground cumin
Liquid:
vegetable stock
Add-ins:
1/2 cup crumbled feta cheese
2 tbsp chopped fresh parsley

Almond Cranberry Couscous

Vegetables:
1 cup chopped celery
1/2 tsp dried rosemary
Liquid:
cranberry juice
Add-ins:
1/3 cup each slivered almonds, toasted, and dried cranberries

Orange Broccoli Couscous

Vegetables:
1 cup sliced broccoli florets and stems
1 carrot, diced
1 tsp grated orange rind
Liquid:
orange juice
Add-ins:
1 tbsp soy sauce
2 green onions, chopped


Follow these directions for all the above variations:

In a small saucepan, heat 1 tbsp of vegetable oil over medium heat; cook 1 onion, chopped; 2 cloves of garlic, minced; 1/4 tsp each salt and pepper and vegetables stirring often, until softened, about 4 minutes.

Pour in 1 & 1/2 cups of liquid; bring to a boil. Stir in 1 cup of whole wheat or regular couscous. Remove from heat. Cover and let stand for 5 minutes.

Add add-ins; fluff with a fork.

[NYC_Gal]

A few more family favorites:

Shakshuka:
1 large can crushed tomatoes
2 red peppers
1 onion (optional)
2 eggs
black pepper to taste
sheep/goat (not feta) cheese in cubes (optional)

Chop peppers and onions into small pieces and saute in a bit of olive oil.
Before they can caramelize, add the tomatoes and black pepper and bring to a low simmer.
Cover and let stew for anywhere between 20 to 40 minutes.
My mother says that when she was little, she always had it served with one sliced hard-boiled egg and one fried egg on top.
It's also often served with cubed cheese mixed in, but as an extra.

Hummus:
2 cans chick peas, rinsed
the juice of 1 small lemons
olive oil or tahini
chopped parsley
1 to 3 garlic cloves

Grind up garlic in food processor.
Add chick peas a little at a time while continuing to grind in pulses.
Once the entire can is in and ground, it will be pretty dry and need lemon juice. Add one lemon's worth and pet puree for a while until uniformly smooth. Sometimes more is needed. If you don't love lemon, use some olive oil or water to thin it a tad more. I keep it a bit thicker than store bought, because I pack sandwiches, but thinner is best for dips.
Add chopped parsley once desired consistency is achieved.

Baba Ganouj:
1 large or 2 medium eggplants cut lengthwise
4 Tbsp tahini
the juice of 1 or 2 small lemons

Bake eggplant open face up at 400F for 30-40 minutes, until center is soft.
Once cooled, scoop out insides (or use skin by cutting them into cubes, if you so desire) and grind in food processor.
Add lemon juice and tahini.

Yemenite Green Beans:
1 lb trimmed green beans
1 can tomato sauce (I like thinner sauces, so sometimes puree my homemade marinara, but any canned no-salt-added tomato sauce is fine)
lots of black pepper

Bring sauce with green beans to a simmer and add 1/2 as much black pepper as you think you can stand�you'll add more as it cooks so you don't overdo it.
Cover and let simmer for 20-40 minutes, stirring occasionally and adding pepper.
*This recipe also works well with cauliflower or broccoli, but I recommend shorter cooking times, as they mush. Beans are the best, though.

[snowysunshine]

[Hardy Boy]

Stirfry chopped up beef in a bit of olive oil and add onions and garlic when the meat is half done, add cut up hot and sweet peppers when three-quarters done, mushrooms sliced and in when almost done - then add some boiled potatoes cut into cube-like pieces, red kidney beans that were cooked earlier, salt, black pepper and a small can or half-can of corn, mixing the lot together and bringing to high heat for a moment before serving with a loaf of french bread alongside.

Cooking is an art, not a science. Then again, experiment! Trial and error is great.

(But then again, I don't bake, so maybe measurement and exact timing is important for that.)

[maryjanes]

Puttanesca sauce for pasta

Serves 2

Ingredients
400g canned chopped tomatoes
6 anchovy fillets (canned), roughly chopped
150g pitted black olives, quartered
1 tbsp capers, roughly chopped
3 garlic cloves, thinly sliced
1 tsp finely chopped red chilli (more if you wish)
5 tbsp olive oil
� tsp sugar
2 tbsp fresh parsley, chopped
black pepper

Method
1. Fry the garlic in the olive oil and just as it gets golden add the anchovies, capers and olives and fry for a minute or so. Add the chilli and fry for another minute.
2. Stir in the tomatoes. Add the sugar, and black pepper to taste.
3. Cook for about 5 minutes, covered if possible. Add the parsley and serve immediately, tossed through freshly cooked pasta and with grated parmesan. It's also good on top of grilled fish or chicken.

[Big_Bird]

Beans on Toast.

Ingredients:
2 slices of bread
Half a tin of baked beans
Add butter to taste.

Method:
Heat up the beans in an old battered sauce pan.
Slap a bit of butter on the bread.
Scoff it down with a cup of English Breakfast.

[NYC_Gal]

Don't forget the poached egg!