Seoul-ful Chicken with Minted Cucumbers

RECEPE

Yield
4 servings

Ingredients
Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted

Preparation
1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

Wine note: Serve an herbaceous sauvignon blanc to echo the crisp freshness of the dish's cucumber and mint. Chilean versions, like Veramonte Sauvignon Blanc Reserva 2007 ($11), strike a balance between the crisp, green flavors of the New Zealand–style wine and the juicy tropical fruit and melon of California versions in an affordable package. —Jeffery Lindenmuth

Nutritional Information
Calories:262 (31% from fat)
Fat:8.9g (sat 1.9g,mono 3g,poly 2.8g)
Protein:29.9g
Carbohydrate:14.9g
Fiber:1.5g
Cholesterol:115mg
Iron:2.7mg
Sodium:502mg
Calcium:40mg

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Seasoned Spinach

RECIPE

You will need to steam the raw spinach in two batches, since there is so much of it. Combining the cool ingredients with your hands is easiest.

This recipe goes with Bibimbop (Rice and Vegetable Medley)

Yield
6 servings (serving size: 1/4 cup)

Ingredients
2 (10-ounce) packages fresh spinach, divided
1/4 cup finely chopped green onions
1 teaspoon sesame seeds, toasted
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon kosher salt
2 garlic cloves, minced

Preparation
Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.

Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.

Nutritional Information
Calories:31 (26% from fat)
Fat:0.9g (sat 0.1g,mono 0.3g,poly 0.4g)
Protein:2.9g
Carbohydrate:4.2g
Fiber:2.8g
Cholesterol:0.0mg
Iron:2.7mg
Sodium:214mg
Calcium:96mg

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Korean Clear Noodles with Mixed Vegetables

RECIPE

Notes: Use the hard-to slice end pieces saved from the uncooked Korean Barbecued Beef steak for this recipe.

Yield
Makes 6 servings

Ingredients
6 ounces dried bean threads (saifun)
8 dried shiitake mushrooms (1 oz.)
About 6 ounces beef flank steak (see notes)
4 tablespoons Asian sesame oil
5 tablespoons soy sauce
2 tablespoons sliced green onion, plus 3 whole green onions
1 tablespoon sugar
1 clove garlic, peeled and pressed or minced
1 yellow onion (8 oz.), peeled and sliced into 1/4-inch-thick slivers
1 cup coarsely shredded carrots
1 cup diagonally sliced (1/4 in. thick) green beans
About 1/4 teaspoon pepper
Salt
1 tablespoon toasted sesame seeds

Preparation
1. In a 3- to 4-quart covered pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water and stir to separate; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths.

2. Rinse mushrooms and place in a small bowl with enough hot water to cover; let stand until soft, about 15 minutes. Lift mushrooms from soaking liquid (reserve liquid for another use or discard) and squeeze dry. Cut stems off mushrooms and discard. Cut mushroom caps into 1/4-inch-wide strips.

3. Rinse beef and pat dry. Chop beef into 1/4-inch pieces. In a bowl, mix meat with 1 teaspoon sesame oil, 2 tablespoons soy sauce, sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill at least 30 minutes or up to 2 hours.

4. Meanwhile, trim root ends from green onions; cut into 2-inch lengths, including green tops.

5. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, stir 2 teaspoons sesame oil and the yellow onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl. Return pan to medium-high heat, and add 1 more teaspoon sesame oil, the carrots, and the green onion lengths. Stir until green onions are slightly wilted, about 1 minute; add to bowl. Return pan to medium-high heat and add 2 more teaspoons sesame oil, the mushrooms, and the green beans; stir until mushrooms are lightly browned, about 2 minutes. Add to bowl.

6. Return pan to medium-high heat; add 1 tablespoon sesame oil and the beef mixture. Stir until lightly browned, 2 to 3 minutes; add to bowl. Return pan to heat and add drained noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/4 teaspoon pepper; stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding salt and pepper to taste. Pour into a bowl; sprinkle with sesame seeds.

Nutritional Information
Calories:299 (39% from fat)
Protein:8.2g
Fat:13g (sat 2.7)
Carbohydrate:39g
Fiber:3.3g
Sodium:892mg
Cholesterol:15mg

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Korean Recipes

Although many ingredients used in Korean cooking are widely used in surrounding countries like Japan and China the style, preparation, and taste are different. Korean cuisine is known for its variety of fermented vegetables, soups, seafood, and barbequed meats. Like many other East Asian countries, rice plays a dominant role. Although many sweet treats are made in the country, dessert is usually sliced fresh fruit.

For those not familiar with Korean dishes many can be quite pungent and/or spicy. Red chile peppers, sesame oil, and fermented vegetables are used often in many dishes.

Here you can learn how to cook Korean food by yourself from many popular Korean recipes. Just do it and enjoy the great taste now!

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