Korean

Korean.food-Japchae-03
Japchae, a kind of Korean noodle dish made with
marinated beef and vegetables in soy sauce and sesame oil.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes gochujang (fermented red chili paste) and cabbage.
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.

RECIPES:

Casual Kimchi (Korean Mak Kimchi) Recipe.

Free Recipe Casual Kimchi (Korean Mak Kimchi).

Recipe Type: Free Korean Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 16.

Ingredients for Casual Kimchi (Korean Mak Kimchi) Recipe.

4 lb Chinese cabbage (the long- Straight leafed variety) 1/4 lb Chinese turnip 2 cn Flat anchovies 4 Cloves Garlic (or 5) 3 Scallions 1/4 c Salt 4 tb Hot pepper flakes 2 tb Cayenne pepper.

Casual Kimchi (Korean Mak Kimchi) Preparation.

1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar.

Kimchi #2 Recipe.

Free Recipe Kimchi #2.

Recipe Type: V Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 1.

Ingredients for Kimchi #2 Recipe.

6 lb Celery or cabbage or green -cabbage 3 tb Salt (not iodised) 2 c Scallions; sliced 2 Cloves garlic; minced 1 tb Ginger root; minced -or- 2 ts Powdered ginger 3/4 ts Chili peppers; dried, ground.

Kimchi #2 Preparation.

Kimchi (from The Complete Book of Oriental Cooking, Myra Waldo,1965) Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently — if not, let stand 2 more days. Chill and serve.

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