Tag: childhood

Japanese grapefruit jello 

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During my childhood, a Japanese family friend, Mrs. Otsuka, made grapefruit jello, which she served in grapefruit shells (similar to lemon sorbet being served in a hollowed-out lemon).  A few years ago, I finally tracked down a Japanese recipe for this dish, which turns out to be quite simple.  First, lightly spray the inside of the gelatin mold(s)… Continue reading Japanese grapefruit jello 

Korean egg-dipped flounder (saengsun jun)

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Cut ½ lb flounder filet (boneless, skinless) into bite-sized (1 ½ inch) pieces. Lightly season with salt and black pepper. Set up two bowls next to the stove: one small bowl with 3 Tbsp flour, another with 1 egg, ½ tsp water, and a little Korean beef bouillon seasoning (sogogi dashida). Heat a large skillet,… Continue reading Korean egg-dipped flounder (saengsun jun)

Korean kimchi stew with pork (kimchi jigae) 

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This is a dish from my childhood.  Using a large Dutch oven, heat some neutral oil and then saute bite-size pieces of pork (here, 1.5 lb boneless pork loin).  When browned, add 1 onion, roughly chopped, andabout 3-4 cups of kimchi (here, a mix of radish and cabbage).  Mix well, then add water - enough to… Continue reading Korean kimchi stew with pork (kimchi jigae) 

Oven-roasted Korean sweet potato (gogoma)

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Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (gogoma)

Korean marinated perilla leaves (gget nip)

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Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week.  Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds.… Continue reading Korean marinated perilla leaves (gget nip)

Korean puréed soybean stew with kimchi and pork, family version (kong beejee)

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Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside.  Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned.  Season lightly with salt and black pepper.  Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio).  The… Continue reading Korean puréed soybean stew with kimchi and pork, family version (kong beejee)

Korean soy-braised beef with mushrooms and hot peppers (jang jo rim)

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This is one of my childhood favorites, something that always reminds me of my mom. Cut 2 ½ to 3 lbs of boneless stewing beef (such as flank or beef chuck) into bite-sized cubes (1.5-2") and place in the bottom of a large pressure cooker. Cover with 1 ½ cups soy sauce and ½ cup… Continue reading Korean soy-braised beef with mushrooms and hot peppers (jang jo rim)

Korean wakame seaweed soup with beef (miyuk guk) 

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Soak about 1-2 oz dried wakame seaweed in room temperature water and set aside.  Saute 1/2 lb lean beef (cut into bite-sized pieces) in a little oil.  When browned, add 5-6 shiitake mushrooms (fresh or reconstituted dry), cut into ½" slices  Sauté until fragrant, then add 2 large Yukon potatoes (or 1 large Russet potato) cut into large, bite-sized chunks (here,… Continue reading Korean wakame seaweed soup with beef (miyuk guk)