Dorajimuchim

Spicy bellflower root side dish

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste (gochujang)
3 Tablespoons of hot pepper flakes
1-1.5 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrupn (optional)
1-1.5 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
1 Tablespoon of sesame oil

Directions:

Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are soft.

Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.

Add the dried bellflower roots to the paste and mix it all together by hand.

Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

Source: adapted from http://www.maangchi.com/recipe/dorajimuchim

Mangshor Jhol

Mangshor Jhol – Bengali Mutton Curry


Ingredients:

1.25 lbs mutton with bones (lamb or goat), cut into 2 inch pieces

For marinating:
3 tablespoons strained or Greek yogurt
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 tablespoon mustard oil
salt
2 inch fresh ginger root, peeled and made into a paste or grated
1.5 tablespoon garlic paste
2 green chili pepper, muddled into a coarse paste

For the sauce:
3 medium red onion, sliced in thin half moons (about 4 cups)
1/6 cup oil (prefer. mustard oil)
2 bay leaves
1 red dry chili pepper
3 medium potatoes, peeled and each divided into 4 parts
salt
1/2 teaspoon + 1/2 teaspoon turmeric
2 teaspoons red chili powder/cayenne (Optional or adjust to taste)
2.5 teaspoons coriander powder
2 teaspoons roasted ground cumin
fresh lime – to drizzle on the curry after cooking


Preparation:

Wash the meat well and pat it dry. Whisk all ingredients for the marinade and in a big non reactive bowl, combine well with the meat; let it sit for at least 2 hours, overnight works better.

Peel the potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3 minutes. Remove with a slotted spoon and set aside.

In the same pot/cooker, add the rest of the oil and add the red dry chili pepper and the bay leaves. When the pepper turns dark, add all the sliced onions and fry them at high heat for about 12-15 minutes, while tossing them frequently till they start to brown.

Add the marinated meat to the pan (save if there are any leftover marinades) and add the rest of the turmeric, salt, chili/cayenne powder, coriander powder and roasted cumin powder. Toss well  and cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of braising the meat with the spices. The meat and the onions will be browned (but not burned) and the spice mix will coat meat pieces.

Add 4 cups of warm water, add the potatoes and cover the pot with a tight fitting lid (or pressure cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure cooker, add the potatoes and water to the cooker pan and pressure cook until done as per instructions.

Drizzle with fresh lime juice right before serving.

Serve with hot rice or Naan or any flat breads.

Source: http://www.ecurry.com/blog/indian/curries/gravies/mangshor-jhol-bengali-mutton-curry/

Saag Aloo

1 lb fresh spinach or 10 oz frozen spinach
1 lb fresh mustard, kale, or collard greens
8 small or 4 medium sized potatoes (1 lb)
5 tbsp ghee or oil
1 tsp cumin seeds
1 tsp finely chopped garlic
2 green chilies or 1/4 tsp red pepper
1/2 tsp ginger powder
1 1/2 tsp salt
3/4 tsp garam masala

Pick over, wash, drain, chop greens.
Peel potatoes, cut small ones in half or medium ones in quarters.
Heat ghee in large frying pan. Add cumin, then in 10 seconds add garlic and chili. Stir, add potatoes. Fry until browned, 5-8 minutes. Add 1 cup greens. When they get limp (1/2 minute) add 1 cup more. Continue until all are incorporated. Add a little boiling water, reduce heat, cook until tender, 20-25 min. Uncover, cook until excess moisture evaporates, about 15 minutes. Increase to medium, continue frying, stirring gently until almost dry and the butter begins to glaze the vegetables.
Add garam masala, turn off heat, check for salt, serve. Good with robust dishes like beef or tomato sauces.

Gosht Do-piaza

"Meat with twice as many onions"

1/2 c. light vegetable oil
2 tbsp garlic
3 tbsp ground, grated, or crushed ginger
2 tsp turmeric
1 tsp red pepper
2 lb lamb, in 1-inch cubes
2 1/2 tsp kosher salt
2 large onions (about 2 lb), peeled, sliced into 1/4 inch

Heat oil in a big heavy-bottomed pan, add garlic and ginger. Fry over medium until light golden. Add turmeric and pepper, fry 10 seconds.
Add meat and mix. Reduce heat to low, cover tightly, let meat cook in its juices for 15 minutes or until the moisture is absorbed (leaving oil behind); it'll look dry. Stir often so it doesn't burn.
Add salt and 2 cups boiling water. Stir well and simmer, covered, until very tender and liquid turns into a thick sauce. About 1 hr or 1:15. (can set aside or freeze at this point.)
Add onions, mix. Put heat to high for 15 seconds, then turn off heat. Let steam, undisturbed, don't uncover, for 5 minutes. Check for salt and serve with bread.

Source: Classic Indian Cooking by Julie Sahni, pg. 166-168

Bulgogi

Besides kimchi (pickled vegetables), bulgogi (barbecued beef) is perhaps one of the most popular Korean foods in the West. A soy and herbal marinade is the key to this tasty beef dish, but like many Asian marinades, only a small amount of liquid is used to flavor the meat. Grilled over a hibachi or in a grill pan, or stir-fried, until crisp (or to preferred doneness), the beef is wrapped in a tender lettuce leaf and may be eaten with a dab of pungent fermented Korean bean paste.

You will find thinly sliced beef, chicken, or pork in Japanese, Korean, and Chinese butcher shops. If you do not have these near you, ask your local butcher if he or she can slice the meat for you. If not, buy a large chunk and place it in the freezer for forty-five minutes to facilitate the slicing. Slice against the grain while the meat is still frozen.

INGREDIENTS
1/4 cup Japanese or Korean dark soy sauce
3 tablespoons granulated sugar
1 tablespoon vegetable oil, plus more for grilling
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves, crushed, peeled, and grated
3 scallions, root and dark green ends trimmed, and 6-inch stalks minced
2 pounds marbled sirloin or rib steak, sliced paper thin against the grain (or less, or any kind of beef)

INSTRUCTIONS
Whisk together the soy sauce and sugar in a bowl until the sugar is completely dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until well combined. Add the beef, tossing it with your hands to make sure it is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate it, allowing the meat to marinate for 30 minutes. (not longer than an hour or two.) Drain the beef, shaking off the excess liquid and scraping off the scallion and garlic.

Grill the beef, laying the slices flat on a table hibachi. If using a grill pan, brush a generous amount of vegetable oil on the cooking surface and heat it over medium-high heat. When hot, add the beef slices and grill to your preferred doneness, but no more than 5 seconds on each side, so the beef remains tender. (or just on a hot pan.)

Or even just stir fry or broil it, that works too.

Source: http://www.chow.com/recipes/10098-bulgogi

Kimchi

Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.

What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.

Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.

Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.

INGREDIENTS
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar

INSTRUCTIONS
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Source: http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee

Bibimbap

For 4- 6 servings.

Ingredients:

Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 Shiitake mushrooms
fern brakes (kosari)
200 grams of ground beef (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.

Cook rice. You can use a rice cooker or a stainless pot.

Next, you need to prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter.

Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter

Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.

You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.

Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil.  Put it on the platter.

Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.

Prepare eggs with sunny side up.

Put your rice in a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
Serve it with sesame oil and hot pepper paste.
Lastly, mix it up and eat!

Source: http://www.maangchi.com/recipe/bibimbap