Korean Barbecue at Home by Unknown

Author:Unknown
Language: eng
Format: epub
Published: 2021-09-27T13:56:39+00:00

HAEMUL PAJEON, SAVORY SEAFOOD PANCAKES; PAGE 63

CHAPTER FOUR

Small

Plates

BAP, STEAMED SHORT-GRAIN RICE 62

HAEMUL PAJEON, SAVORY SEAFOOD PANCAKES 63

DAEGUJEON, BREADED COD FILLETS 64

GYERAN MARI, ROLLED EGG OMELET 65

MANDU, PORK AND KIMCHI DUMPLINGS 66

KOREAN CORN CHEESE 68

KIMCHI JJIGAE, KIMCHI STEW 69

MUL NAENGMYEON, COLD NOODLE SOUP 70

DOENJANG JJIGAE, FERMENTED SOYBEAN PASTE STEW 72

BIBIM GUKSU, MIXED NOODLES 73

BOKKEUMBAP, FRIED RICE 74

61

ë°¥ Bap

STEAMED SHORT-GRAIN RICE

Serves 4 / Prep time: 5 minutes / Cook time: 20 minutes There are many delicious Korean rice recipes that turn the cooked grains purple or add nutrients with vegetables like peas, but the one I always come back to is plain, short-grained, steamed white rice. The grains offer the perfect canvas for all of the full-flavored dishes you’ll be eating with KBBQ. If you eat as much rice as we do in my household, you will want to invest in a rice cooker, which cooks the grains beautifully every time. But knowing how to make rice on the stovetop is a foundational skill. As a rule of thumb, for every 1/2 cup of raw rice, you will need 3/4 of a cup of water.

2 cups short-grain

1. In a medium pot with a lid, rinse the rice with white rice

cold water at least 4 times, swirling the water 3 cups water

around with your fingers to help release the

starch. The water should turn clearer each

time you rinse the rice, but it doesn’t need to be completely clear. Drain the rice water and add 3 cups of fresh water to the rice in the pot.

2. Bring the rice and water to a boil over high heat, then cover the pot with the lid and

reduce the heat to low. Simmer for 10 minutes, then turn off the heat and let the rice steam for 10 minutes more. Don’t be tempted to

open the lid or the steam will escape.

3. Fluff the rice and serve it right away either in a large serving bowl or in small individual bowls.

PREP TIPS: You can save the starchy water that you get from rinsing the rice to use as a binder in soups like Doenjang Jjigae (fermented soybean paste stew, page 72).

Also, most Korean households use a measuring trick for determining the right rice-to-water ratio. Simply put your index finger on the surface of the rice and make sure the water comes up to your first knuckle.

62

korean barbecue at home

해물파전 Haemul Pajeon

SAVORY SEAFOOD PANCAKES

Serves 4 / Prep time: 15 minutes / Cook time: 10 minutes Literally translated, pajeon means green onions (pa) and flour batter (jeon). This version is a savory, fluffy pancake with crispy edges dotted with a variety of seafood—nothing like sweet pancakes smothered in maple syrup. You can buy a frozen seafood medley that has many seafood options already cleaned for you, or you can buy the seafood fresh and prepare it yourself.

For the dipping sauce

1. To make the dipping sauce: In a small bowl, combine the soy sauce and vinegar, and

2 tablespoons soy sauce

set aside.

2 tablespoons

rice vinegar

2. To make the pajeon: In a large bowl, whisk together the flour, potato starch, salt, and club For the pajeon

soda.

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