[CH] Quick hot lunch / Korean Chilebeanpaste 2
Jim Weller (Jim.Weller@salata.com)
03 Sep 01 22:29:19 -0800
More recipes:
---------- 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
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)
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
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Korean-Style Tako Poke (From "The Choy of Cooking")
Categories: Seafood, Korean, Rice, Hawaiian
Yield: 6 Servings
2 lb Fresh ogo (edible seaweed)
1 lb Tako (octopus)
1 Maui onion, diced
1/2 c Chopped green onion
1 c Rice vinegar
1/2 c Soy sauce
1/2 c Sugar
3 tb Roasted sesame seeds
2 tb Bottled Korean kochu jang
(hot chile paste)
1 ts Minced fresh ginger
2 Cloves garlic, minced
Cut ogo in 2-inch lengths. Cook tako and slice . In a mixing bowl,
combine all ingredients. Serve very cold at tailgate and back yard
barbecues. Makes 6 servings, each 1/2 cup.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kochujang Dip
Categories: Dips, Bbq, Korean, Spice, Chilies
Yield: 1 servings
1/4 c Chinese chili paste
1 lg Garlic clove
3 tb Dry sherry
2 tb Soy sauce
1 tb Ginger; chopped
1 tb Sesame oil
1 tb Granulated sugar
2 Green onions; sliced
Place all the ingredients in a blender or food processor and puree until
smooth.
Recipe by: Ron West
-----