Season 4 Recipes
Recipe 1: Whe Dop Bop (Sashimi Bibimbap)
Ingredients: 3 oz fresh salmon, 3 oz tuna, 3 oz capelin roe (masago), 1 cup shredded carrot, 2 cups of lettuce sliced, 1/2 english cucumber, 4 sesame or perilla leaves, 2 bowls of cooked rice, toated sesame seeds
Cho gochujang sauce: Mix 3 tbsp gochujang paste with 1 tbsp of rice vinegar and 1 tsp of sugar
- Julienne the cucumber into thin strips
- Roll the sesame leaves tightly and cut into long thin strips (chiffonade)
- Dice raw salmon and tuna into ¼ inch cubes.
- In a large serving bowl, put 1 cup of warm, cooked rice.
- Add sliced lettuce, sesame leaves, cucumber, carrot, raw fish, and fish roe on the rice in this order
- Drizzle chogochujang sauce and sesame oil
- Lastly garnish with strips of roasted seaweed (Kim) and sprinkle toasted sesame seeds
- Tip: raw fish kept in the fridge should be cut just before serving
- For vegetarians:
You can make “spicy tofu bibimbap” using this same recipe by replacing raw fish with pan fried tofu
Recipe 2: Altang
Main ingredients: 3 oz fresh fish roe (or frozen), 2 oz goni (optional), minari watercress, sookgat crown daisies, 2 oz fresh inoke and 3 pcs dried shitake mushrooms, 3 oz daikon radish, green onion, 1 green chilli pepper(Optional), 1 red chilli pepper (Optional), 1 tsp cooking oil
Sub ingredients: 1 tbsp gochugaru chilli flakes, 1 tbsp gochujang sauce, 1 tbsp dwenjang paste, 1 tsp sesame oil, 1 tbsp minced garlic, 1 tbsp minced ginger, 2 tbsp cooking wine, ¼ cup anchovy seakelp base (optional), 6 cups water
- Soak the dried shiitake mushrooms in warm water for about a half hour.
- Remove the stem and slice up the mushrooms in thin strips. Keeping the brown liquid for the soup base.
- Cut the ends off the enoki mushrooms and leave them aside
- Cut up the daikon radish in thin strips
- Combine the sub ingredients in a bowl and mix well.
- Cut up the minari watercress and sookgat crown daisies into an inch in length.
- Slice up some green onions, a green and red chili pepper.
- Heat up a clay pot or regular pot, then add a tsp of vegetable oil.
- Sautee the daikon radish with a teaspoon of minced garlic for 2-3 minutes
- Add the sauce with 3 cups of water and stir
- When it comes to a boil, add the fish roe, enoki and shitake mushrooms and let it boil for an additional 5 minutes in medium heat with the lid open.
- Lastly, add all the sliced up vegetables into the clay pot –
- Sprinkle chopped green onions before turning off the heat
Recipe 3: Nakji Bokkeum
Main ingredient: 6 pieces of baby octopus, 1 ½ cups shredded carrots, ½ red pepper, ½ green pepper, ½ brown onion
Sub ingredients: 3 tbsp gochugaru chilli flakes, 2 tbsp minced garlic, 1 tbsp minced ginger, 2 tbsp white cooking wine, 2 tbsp light soy souce, 1 tbsp sesame oil, cooking oil, toasted sesame seeds
- In a bowl, combine all the ingredients, stir well with a spoon and set it aside.
- Cut up the octopus in smaller pieces.
- Chop up the red and green peppers and half a brown onion
- In a pot, boil some water and add a teaspoon of vinegar and salt.
- When it starts boiling, add the octopus, cook for about 2 minutes and then move them into a bowl.
- Pour half the sauce over the octopus and give it a light toss
- Heat up a skillet or wok, drizzle a tablespoon of olive oil and the remaining sauce.
- Add the chopped up onion and let it sweat for about a minute in medium high heat.
- Add the octopus and Give it a good stir for a couple of minutes.
- Lastly, add the chopped green onions, red and green peppers.
- Mix a tablespoon of corn flour with two tablespoons of water and drizzle it over the stirfry.
- Garnish with some toasted sesame seeds
Recipe 4: Gool Bokkeum (Oyster Stir Fry)
Ingredients: 2 eggs, 6 oz fresh farmed oyster meats, ½ cup corn flour, ½ tbsp cooking wine, 2 cups chopped minari water cress, 1 cup chopped green onions, cooking oil and sea salt
- Break the eggs and prepare egg wash in a bowl
- Add a dash of sea salt, cooking wine and give it a gentle whisk.
- Dip and clean the oysters in a bowl of salt water, and then sprinkle a little more salt to season them
- Dust the oysters with some corn flour so they absorb the moisture.
- Heat up a skillet, and pan fry the oysters in some olive oil for a couple of minutes.
- When the oysters are cooked, drizzle a little more oil and then pour the egg wash over it.
- Using a pair of wooden chopsticks, gently fluff the ingredients.
- Finally, add the minari and green onions and mix the ingredients
Recipe 5: Jabgok Bap (Multi grain rice)
Ingredients: 1 cup multi grain rice (barley, millet, mungbean, sweet rice, black rice, red bean) 1 cup jasmine rice, 4 cups of water
- Combine the rice in a pot
- Rinse in running water 3-4 times to get rid of access starch.
- Pour water into the pot and let it come to a boil in high heat
- Close the lid, and let it simmer in low heat for additional 6-8 minutes or until the rice is completely cooked.
- Fluff the rice with a fork 2 minutes before turning off the heat
Tip: Pre-soaking the rice in water for 20-30 minutes will reduce the cooking time by half. For the perfect amount of water, put your hand inside at an angle on the rice. The water level should be right above the knuckles
Recipe 6: Ssamjang
Ingredients: 2 tbsp dwenjang (or Miso), 1 tbsp gochujang chilli paste, 1 tbsp sesame oil, ½ tsp toasted sesame seeds, 1 tsp freshly minced garlic, 3 oz silken or soft tofu, 1 tbsp chopped green onion, 1 tbsp red pepper
- Mix all the ingredients together in a bowl.
- Pour the contents in a small sauce pan or Korean clay pot and cook in medium low heat
- Stir with a wooden spoon
- Cover the lid and let it simmer in low heat for 15 minutes
- Garnish with chopped green onions and chilli
- Serve with steamed rice and a side of leafy green
Recipe 8: Tuna Rice Ssamjang Wrap
Ingredients: 2 low carb tortilla wrap, 4 pieces of romaine lettuce, 4 pieces of sesame leaves, 1 can of tuna, 2 pieces of cheese (preferred choice), 1 cup of cooked multi grain rice, 4 tbsp ssamjang
- Place a tortilla wrap on a cutting board
- Place 2 pieces of sesame leaves and then romaine lettuce on top
- Spoon some rice over the lettuce
- Add 2 tbsp tuna and 2 tbsp of ssamjang sauce on top
- Cover with a piece of cheese
- Roll the wrap tightly
- Slice and serve with a side of cho-gochujang sauce!
Recipe 7: Cabbage Kimchi
Main Ingredients: 1 head Chinese cabbage, sliced, 8 cups water, 1 1/4 cup coarse sea salt, 1extra large green onion sliced, 1 brown onion sliced, half a daikon radish sliced
Kimchi sauce: 1/2 onion thinly sliced, 3 tbsp minced garlic, 2 tbsp minced ginger, 1/2 korean pear grated, 2/3 cup Korean chili flakes, 3 tbsp anchovy or fish sauce, 2 tbsp sugar, 2 cups water
- Dissolve the coarse sea salt with 8 cups of water in a large mixing bowl (or in the sink)
- Add the sliced cabbage and toss to mix
- Soak the cabbage for at least 2-3 hours in the salt water solution, until they soften (Toss every 30 minutes)
- In another bowl, make the kimchi sauce by combining all the ingredients
- Rinse the cabbage, drain and squeeze access moisture.
- Mix sliced onion, daikon radish, green onion and salted cabbage with Kimchi sauce
- Taste and adjust seasoning by adding more anchovy sauce or sugar.
- Transfer cabbage kimchi into a traditional onggi jar or Tupperware
- Pour 1/2 cup of water to the mixing bowl, give it a swirl and pour the liquid over the kimchi.
- Close the lid and leave it out in room temperature for 36 hours to ferment
- Store in the fridge and serve chille
Tip: Kimchi ferments better and last longer in an traditional onggi jar. Aged kimchi is best used for making Kimchi pancakes and soups, so don’t throw kimchi away, no matter how old they are!