Copyright, 2014, Judy Joo, All rights reserved
Yield: 4 servings
This version of kimchi is one of the most popular. It is fresh and crunchy and makes for a yummy side dish for many a meal.
• 1 pound (454 grams) small Korean, Persian or Kirby cucumbers • 1 tablespoon kosher salt or sea salt • 4 scallions or spring onions, chopped into 2- to 3-inch pieces (5- to 7 ½-centimeters) • 1 medium onion, roughly chopped • 1 small clove garlic • 1-inch (2½-centimetre) piece ginger • 2 tablespoons water • 1 tablespoon Korean chili flakes (gochugaru), or to taste • 1 tablespoon sugar • 1 tablespoon salted shrimp (saewoo jut) • 15 chives, cut into 2-inch (5-centimetre) pieces Recipe:
- Using a small knife, cut each cucumber crosswise into 2-inch (5-centimetre) pieces.
- Stand the pieces on their cut sides. Cut each piece two-thirds of the way down into quarters lengthwise, keeping them attached at the bottom.
- Sprinkle the cucumbers with salt, making sure to stuff inside the cuts of the cucumbers.
- Place in a single layer on their cuts sides in a glass or other nonreactive dish, cover, and let sit at room temperature for 1 hour to soften.
- Meanwhile, prepare the chili paste mix.
- In the bowl of a food processor, combine all of the remaining ingredients except for the chives. Pulse until a coarse paste forms. Stir in the chives.
- Rinse the salted cucumbers very well under cold water, making sure to evacuate the crevices, and shake dry.
- Spread open the cucumbers and using plastic gloves, stuff the chili mix into and around each piece generously.
- Place into a container, packed somewhat tightly, and press in any remaining chili paste and liquid. Seal tightly.
- Allow the cucumbers to ferment at room temperature for 24 hours. Refrigerate until ready to serve.
Yield: 4 to 6 servings
• 6 ounces (175 grams) white radish, mouli or daikon, julienned into long strips
• 4½ teaspoons Korean apple vinegar or rice wine vinegar • 1½ tablespoon white granulated sugar • 1½ teaspoons Korean chili flakes (gochugaru), or to taste • 1 small clove garlic, grated • 1 teaspoon sea salt or kosher salt
- In a medium sized bowl, mix all of the above ingredients together and stir to coat the radish well.
- Cover and chill for 1 hour before serving.
Naeng-Myeon Ice-Cold Noodles
Yield: 2 servings
This dish is one of my dad’s favorite. My mom used to make it for him in the summertime. I can still remember the slurping noises at the dinner table when naeng-myeon was served. These totally addictive cold noodles are from the North of Korea, where my dad is from, so this is a dish dear to his heart. Korean naeng-myeon noodles are the best, as they contain sweet potato and buckwheat that gives them a great springy texture. They are also thinner than regular buckwheat noodles, which make them perfect for slurping. The “salad” that I developed that goes on top is a total crowd pleaser. Make more to serve on the side, if you like.
Tip: Add crushed ice to each bowl of noodles to keep it well chilled.
• 7 ounces (200 grams) Korean buckwheat-sweet potato noodles
• 2 cups (about 500 millilitres) beef stock • 1½ teaspoons rice vinegar • ¼ teaspoon superfine or caster sugar • Pinch sea salt or kosher salt
• ¾ cup (86 grams) julienned Nashi pear (or any hard pear), skin on • 2 tablespoons (13 grams) long juliennes cucumber, skin on • 2 tablespoons (13 grams) julienned red onion, soaked in ice water for 10 minutes • 1 tablespoon rice vinegar • ½ teaspoon superfine or caster sugar • ½ teaspoon English mustard (or Korean mustard) • Pinch sea salt or kosher salt
• 2 ounces (46 grams) sliced roast beef, cut into six 1½ x 3½ inch (4 x 9 cm) pieces • 2 hard boiled egg, halved • Roasted sesame seeds • Dried julienned seaweed
- For the noodles: In a medium saucepan heat the beef stock with the sugar over low heat, stirring, until the sugar is dissolved.
- Stir in the salt and the vinegar. Remove from heat, pour into a freezer proof bowl and place in the freezer.
- While the soup is chilling, make the noodles according to the instructions on the package.
- Rinse well with cold water and massage to remove excess starch. Drain and set aside.
For the salad:
- Mix all of the ingredients together.
- Divide the noodles between two large bowls.
- Pour the cold broth over the noodles.
- Top each bowl with a handful of the salad.
- Divide the roast beef and eggs between the bowls. Grind pepper over each egg and sprinkle with sesame seeds and a bit of seaweed. Serve with the rest of the salad on the side.
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