Korean side dishes

We usually have a variety of classic Korean side-dishes on stock at all times. It just so happened that the other morning we ran out of a bunch of stuff and we spent all morning replenishing our stash. (Yes, we have a whole other fridge in our garage just for kimchee and other smelly foods we would rather not have inside…) This is what we made:

Bean Sprout Kimchee (Kong Namul)

Beansprout Kimchee

1 1/2 lbs beansprouts
3 medium cloves garlic, minced
2 green onions, sliced thinly
2 tsp sesame seeds
1/2 tsp sesame oil
1 1/4 tsp salt
3 tbsp hot red pepper flakes

Rinse the bean sprouts and remove any empty husks.
Fill a large shallow pot half with 2 cups of water and 1 tbsp salt. when boiling, put bean sprouts into pot and put lid on. When you see steam coming out of the top (2 min) turn heat off and steam for an additional 30 sec-1 min. You want the bean sprouts to be tender but still remain firm. If you overcook them they will turn into mush when you try to mix them. Remove them from the pot and fan them to cool them quickly (My mom and I take turns fanning them with a newspaper, this leads to much laughter). Add the remaining ingredients and toss to coat evenly. Refrigerate.

Spinach (Sigumchi Namul)

spinach

2 heads spinach rinsed, tough ends cut off (if preferred)
2 tsp roasted sesame seeds
2 green onions, sliced thin diagonally
2 large cloves garlic minced
2 tsp sesame oil
1 tsp salt
1 tbsp soy sauce

In a tall pot bring 4 cups of water to boil with 1 tbsp salt. Dunk all the spinach in the boiling water 1 minute to blanch. Drain and rinse in cold water.
Squeeze all excess water out and put in a small mixing bowl. Add the additional ingredients, toss to coat. Refrigerate.

Shredded Radish Kimchee

radish kimchee

2 medium size daikon radish, peeled and julienned finely*
4 large cloves garlic minced
1 tsp minced fresh ginger
2 tbsp roasted sesame seeds
2 tbsp salt
1 1/2 tsp of salted shrimp sauce
2 green onions, sliced thin diagonally
1 tsp artificial sweetener (like splenda)
4 heaping tbsp red chili pepper

*(If you have a mandolin that makes matchstick size or smaller pieces that is easiest)
Salt the radish with 2 tbsp of salt and let it soften for 10 minutes(if it is too salty, rinse and drain a little). Drain the excess liquid by squeezing the radish lightly. If it is not salty enough, add additional salt as well as the rest of the ingredients. Mix well and refrigerate.

I realize these are not exact but korean cooking is largely your own personal taste,
and also my mother doesn’t have exact measurements, it’s all to taste, so I apologize. I would suggest salting first and adjusting this until it suits you, then adding the other ingredients.
If you have any questions feel free to comment and I’ll try to answer them…

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