[CH] Korean seafood (and chilies of course) [1/2]
Jim Weller (Jim.Weller@salata.com)
16 Jan 01 22:16:11 -0800
>>> Part 1 of 2...
-=> Quoting raincrone@juno.com to All <=-
ra> Anybody got any good Korean vegetarian or fish/seafood recipes?
Here's a few for you....
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spicy Stir-Fried Squid (Ojingeo Pokkum)
Categories: Korean, Fish, Squid, Chilies
Yield: 4 servings
2 Squid (4-1/2 oz each)
5 oz Boiled bamboo shoot
1 3/4 oz Mushrooms
3 Green peppers
1/4 md Onion
3 Green onions
1 tb Salad oil
MMMMM-------------------SEASONING INGREDIENTS------------------------
2/3 oz Kochu jang;
-[Korean bean paste]
1 tb Sake
2 ts Soy sauce
1 ts Sugar
1 ts Ground chili pepper
1/2 ts Crushed garlic
Pepper
MSG (optional)
MMMMM------------------------IN ADDITION-----------------------------
1 ts Roasted sesame seeds
1/2 ts Sesame oil
Insert a finger into body of squid and separate the joint. Gently pull
out tentacles and entrails. Be careful not to break the sac. Cut off
entrails. Cut to open out tentacles. Remove eyeballs and beak ball.
Tear off triangular "hat". Rub the end surface with a kitchen cloth
to catch the skin. Peel the skin from the body and "hat". Cut body in
half on skin side, then score in a diamond pattern. Cut into 1 inch
width.
Cut green peppers into quarters lengthwise. Cut bamboo shoot and
onion into 1/8 inch width, green onions into 2 inch length.
Heat oil in a skillet, cook squid, bamboo shoot and onion over medium
heat. Add mushrooms and green peppers. When all ingredients are heated
through, stir in green onion.
Season with combined Seasoning ingredients. Sprinkle with roasted
sesame seeds and stir-fry quickly. Pour sesame oil rolling around the
sides of skillet. Transfer to serving plate.
Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe &
Yukiko Moriyama
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sengsun Meuntang (Spicy Fish with Vegetables)
Categories: Main dish, Fish, Korean, Chilies
Yield: 4 servings
1 lb Cod fillets
4 Scallops
20 Shellfish (eg, cooked
-mussels, prawns etc)
1 md Onion
20 Button mushrooms
1 Red pepper
1 cl Garlic
4 Spring onions (trimmed)
1 Courgette
1 ts Chili powder
1 tb Chili sauce
1 ts Salt
-Garnish:
-cress
-enokitake mushrooms (opt)
Cut the cod into bite sized pieces retaining the skin. Remove the
scallops, mussels and prawns etc. from their shells. Peel the onion
and cut into eighths. Wipe and trim the mushrooms. Halve the red
pepper and remove the seeds, then cut each pepper half into quarters
to make 8 pieces altogether. Peel the garlic then grate or crush it.
Cut the spring onions into 2.5 cm (1 inch) pieces. Trim the courgette
and cut into 8 equal pieces.
Bring 600ml (1 pint) of water to the boil in a large saucepan. Add
the chili powder, chili sauce and the salt, then all of the prepared
fish and vegetables, except for the spring onions and courgette. Bring
the water back to the boil, add the spring onions and courgette then
simmer for 10 minutes or until the ingredients are just cooked. Be
careful not to overcook the stew - the fish pieces should remain whole
and the vegetables should retain their shape.
Divide the ingredients and liquid equally between 4 warmed individual
bowls and serve immediately garnished with small bunches of cress and
enokitake mushrooms (if using). From: Kathryn Cone Date: 01 Oct 97
Home Cooking D
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spiced Whitebait - Jeot Khal *
Categories: Korean, Fish, Chilies
Yield: 4 servings
8 oz Whitebait Or Other Very Tiny
- Whole Fish
3 Egg Whites
3/4 ts Salt
1 tb White Sesame Seeds, Finely
- Ground
1 1/2 ts Chili Powder
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