Korean Food Made Simple With Judy Joo

Copyright, 2014, Judy Joo, All rights reserved

Cucumber Kimchi
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.
Ingredients:
• 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:

1. Using a small knife, cut each cucumber crosswise into 2-inch (5-centimetre) pieces.
2. 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.
3. Sprinkle the cucumbers with salt, making sure to stuff inside the cuts of the cucumbers.
4. 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.
5. Meanwhile, prepare the chili paste mix.
6. 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.
7. Rinse the salted cucumbers very well under cold water, making sure to evacuate the crevices, and shake dry.
8. Spread open the cucumbers and using plastic gloves, stuff the chili mix into and around each piece generously.
9. Place into a container, packed somewhat tightly, and press in any remaining chili paste and liquid. Seal tightly.
10. Allow the cucumbers to ferment at room temperature for 24 hours. Refrigerate until ready to serve.

Radish Pickle
Yield: 4 to 6 servings

Ingredients:
• 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
Recipe:

1. In a medium sized bowl, mix all of the above ingredients together and stir to coat the radish well.
2. 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.
Ingredients:
Tip: Add crushed ice to each bowl of noodles to keep it well chilled.

Noodles:
• 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
Salad:
• 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
Garnish:
• 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
Recipe:

1. For the noodles: In a medium saucepan heat the beef stock with the sugar over low heat, stirring, until the sugar is dissolved.
2. Stir in the salt and the vinegar. Remove from heat, pour into a freezer proof bowl and place in the freezer.
3. While the soup is chilling, make the noodles according to the instructions on the package.
4. Rinse well with cold water and massage to remove excess starch. Drain and set aside.

For the salad:

1. Mix all of the ingredients together.

To serve:

1. Divide the noodles between two large bowls.
2. Pour the cold broth over the noodles.
3. Top each bowl with a handful of the salad.
4. 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.

"Korean Food Made Simple" airs Saturdays at 12:30/11:30c on the Cooking Channel.

Please visit judyjoo.com.