Here we are for another Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick.
Since arriving in Korea almost ten years ago I have embraced Korean food. I’ve eaten it on the streets and in the many restaurants. Until recently I have seldom cooked Korean, but that has all changed with the cooking classes that are now being offered in Daejeon. I’ve taken cooking classes in many countries, but none quite like what is being offered here in Daejeon. The instructor speaks no English. The predominantly English class must rely on an interpreter to provide the ingredients and recipes in English. There is no English cookbook. One has to hope that nothing gets lost in translation. Sometimes it takes a few tries ( and a few laughs) to get the English translations just right.
Last week we made Goong Joong Dokboki and Steamed Mandu. (I apologize if my translation spelling is not quite right.)
Goong Joon Dokboki is a dish that was eaten by the royalty. The dish is a savory combination of rice cake, vegetables, meat (pork, beef, or chicken).
Here’s the recipe,……
Rice cake (Here in Korea they are usually found in the frozen food section) (You can probably find them in any Asian supermarket). Cut up the rice cake and mix it with some soy sauce and sesame seed oil to flavor.
Cabbage; green pepper; shataki mushroom
Meat : (pork, beef, or chicken)
Meat Marinade: 1 tbls. soy sauce; 1 tbls. oyster sauce; 11/2 tsp. salt; 11/2 tsp. corn syrup (mix all marinade ingredients together)
Heat oil in fry pan.
Add cabbage and vegetables
Add rice cake
Pour in marinade.
Pour in same amount of water as marinade,
Stir and cook until all liquid has evaporated.
Remove from fry pan, and sprinkle with sesame seeds.
We also learned how to make steamed mandu. Here in Korea mandu is served steamed with soy sauce for dipping, or as mandu soup. Both are delicious.
Meat (pork, beef or chicken) (If you are a vegetarian, try a mixture of dice veggies)
Firm tofu –squeeze out the water and dice
Kimchi — squeeze out the water and dice (You can buy kimchi in an Asian supermarket)
Bean sprouts — parboil for 2 minutes in salted water. Rinse and dice.
Mix meat/veggies, tofu and kimchi together.
Add the following …..chopped onions and garlic; pinch of salt and black pepper; sesame oil and sesame seeds.
(As far as amounts go…….that will depend on how many mandu you are making. Our amounts were small since we were making for one. Each mandu contains about 1 tbls. of the mixture).
Now you’re ready to make the mandu.
You will need mandu skins (called mandu pea). Koreans buy them frozen. (Check your Asian supermarket.)
Flour your counter and roll out each skin with rolling pin. Dab water around the edges of each mandu skin. Spoon on the filling and pinch shut. Lastly, form a circle by pinching the ends together.
Steam for 8-12 minutes. You can make these in large batches and freeze.
There you have two delicious fast and easy Korean dishes to try at home. When we cook at school we are given ingredients for one serving. You will have to increase the meat, veggies, etc. according to the number you are cooking for.
If anyone tries either of these recipes, please let us know how they turned out.
BTW………These cooking classes are easy on the budget at ten dollars per class.