Immature garlic stems are tender and edible. They are also known as garlic spears or garlic tops. They have a milder taste than cloves. In Korea, we make some side-dishes with garlic stems. You can fry or pickle them with a spicy sauce or plain pickling spices.
In Korea, the radish (Daikon=Japanese name) is called JoSeonMu (조선무), it is often pickled, and used in a variety of kimchi called kkakdugi (깍두기). One of the most popular varieties of pickled daikon, called danmuji (단무지) in Korean, is usually bright yellow in color and is sometimes used in sushi or kimbap (김밥). Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.
Fried Kimchi Dumplings
Prior to today, I made kimchi dumplings and I was keeping them in the freezer. Today, I am going to make two kinds of dishes with some of those frozen dumplings. The first is fried dumplings, and the other is dumpling soup. Enjoy! 😉
TangSooYook (탕수육) is a Chinese-styled Korean food. You can find this food in Chinese restaurants in Korea. (This is not authentic Chinese food. *^^*) The fried meat tastes really great with the sweet and sour sauce. The onions, carrots, and cucumbers give the sauce a wonderful combination of different flavors for the meat. I hope you will like this.
Yield: 2 Servings
Most Korean soups need dried anchovies to make broth. If somebody doesn’t like strong anchovy flavor, like me, you can use this instead of real anchovies. It looks like a tea bag, but in the bag is dried anchovy powder. When you make broth with it, you can taste that it is milder than real anchovies. It is also convenient to use, because it is individually wrapped, and easy to remove from your broth after boiling.
Korean haddock soup is one of my favorite soups. I learned to make it from my mom. When I moved to America, I missed my mom’s soup badly. I didn’t know what kind of fish to buy for this soup. One day, I found some frozen haddock at Walmart and tried this soup with it. It was almost the same taste as the fish used in my mom’s soup, so I was very happy to find it. Since that time, I often buy haddock and make this soup. I’m glad to share this recipe with you. Thanks!
Yield: 2 Servings
Haddock is a very popular fish for food. It is sold fresh, smoked, frozen, dried, or canned. Fresh haddock has a fine white flesh and can be cooked in the same ways as cod. The freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm. Also, fillets should be translucent, while older fillets turn a chalky hue. It is as an excellent source of dietary protein and contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.
To make GoChut GaRu (고춧가루), remove the stems of red hot peppers and open them to get rid of the seeds inside. Wipe them dry and then grind them to make powder. Depending on the purpose, the coarseness of the crushed flakes is different. You can use real fine hot pepper powder for a spice, or red pepper paste. Medium-fine powder can be used for napa kimchi or radish kimchi. Course powder is used for summer kimchi, 열무김치. Make sure the powder is well sealed to lock in the nutrients. Two big nutrients of hot peppers are vitamins A and B.
Korean pancake mix is a flour mix used to make Korean style pancakes, Jeaon. As the name says, it already has all of ingredients for making pancake batter except the water. Simply mix this powder with some water and add different kinds of vegetables or seafood in it. To make them taste better, I usually mix some normal flour with this, and sometimes add frying mix (when I want to make them more crispy.)