What's Cooking Hawaii S4-E3: Winning Global Taste of Korea Recip - KFVE, K5-Hawaii News, Weather and Sports

February 3, 2016

What's Cooking Hawaii S4-E3: Winning Global Taste of Korea Recipes

Global Taste of Korea Recipes for Chef Grant Sato

 

Beef and Radish Soup

Soegogi miguk

 

Ingredients:

8oz beef brisket

8oz long radish

3 stalks green onion cut on a bias

5 cloves garlic thinly sliced

1T soy sauce(I will bring)

1tsp salt

8 cups water

 

1)    Place the water, radish, and salt in a pot, cover with a lid, and bring to a boil for 10 min

2)    Add in the beef and garlic and simmer for 20 minutes with the lid on

3)    Season with the soy sauce and add in the green onion and simmer for an additional 5 minutes with the lid off

***Equipment needed

Medium sized pot with a lid

 

 

 

Cold Seaweed and Tomato Soup

Naeg guk

 

Ingredients:

2oz dry seaweed(I will bring)

4 cups water

1 large tomato, skinned, seeded, and julienne

1tsp salt

1tsp sugar

2T vinegar

1tsp grated garlic

1tsp sesame seeds

3 cups ice water with ice cubes

 

1)    Soak the seaweed in the 4 cups water for 10 min then squeeze dry and cut into thin strips and set aside

2)    Place the tomato, salt, sugar, vinegar, garlic, and sesame seeds in a small bowl and mix well to combine

3)    Add in the seaweed and lightly toss and place in the center of a small bowl and pour in the ice water just before service

***** Equipment needed

Metal mixing bowls

 

Stuffed Cucumber Kim Chee

Oisobagi

 

Ingredients:

1lb small short cucumbers

1T salt

1cup Asian Chives cut into 1.5" lengths

3 cloves garlic grated

1 small carrot fine julienne

1 small onion fine julienne

¼ cup red chili flakes(gochigaru I will bring)

2tsp water

2T fish sauce

2tsp sugar

1T sesame seeds

 

1)    Slice each cucumber in half ¾ of the length to make sure 1 end is fully intact

2)    Then slice each cucumber again in half ¾ of the length to yield 4 fingers and 1 solid end

3)    Rub the salt around all of the cucumbers and set aside for 10 minutes

4)    Combine the remaining ingredients in a bowl and mix well to combine

5)    Rinse the excess salt off the cucumbers and the stuff each cucumber with a portion of the mixture and serve immediately

****Equipment needed

Metal mixing bowls

 

 

 

 

Seasoned Cooked Eggplant

Gaji Namul

 

Ingredients:

1lb long eggplant

3 cloves garlic grated

1T fish sauce

1T soy sauce(I will bring)

1tsp red chili flakes(Gochigaru, I will bring)

2tsp sesame seed oil

1T crushed sesame seeds

½ cup chopped green onion

 

1)    Split the eggplant in ½ and sear in a saute pan on high heat and set aside to cool

2)    Combine the remaining ingredients in a bowl and mix well

3)    Peel the cooked eggplant into bite sized strips and toss with the seasoning mixture and serve immediately

*****Equipment needed

Large or Medium sauté pan

Metal mixing bowls

 

 

 

Soybean Paste Seasoned Bok Choy

Cheonggyeongchae Doenjang Muchim

 

Ingredients:

8oz bok choy

1 stalk green onion chopped

2T doenjang(I will Bring)

2tsp pineapple gochujang(I will Bring)

2tsp sesame seed oil

2 tsp sesame seeds

 

1)    Blanch the bok choy in boiling water for 30 seconds and shock in an ice batch and squeeze dry

2)    Combine the remaining ingredients in a bowl and mix well, then mix in the blanched bok choy and serve immediately

****Equipment needed

Small pot

Metal Mixing Bowls

 

 

Cooked Marinated Soy Bean Sprouts

Kong Namul Muchim

 

Ingredients:

8oz raw soy bean sprouts

½ cup water

1tsp salt

2cloves garlic minced

1stalk green onion chopped

1tsp fine chili pepper flakes(gochigaru-I will bring)

½ tsp fish sauce

1tsp roasted sesame seeds

2tsp sesame oil

 

1)    Place the sprouts in a small pot, add in the water and salt and bring the liquid to a boil, cook the sprouts until the head is tender, then shock them in ice water

2)    Drain the sprouts well and place them in a bowl and add in the remaining ingredients and mix well

****Equipment needed

Metal mixing Bowls, small pot with lid, ice

 

Braised Chicken with Noodles and Vegetables

Dakjjim

 

Ingredients:

2T salad oil

2pcs dried chili peppers

1lb boneless chicken thighs

4oz fine julienne ginger

5 cloves garlic thinly sliced

3 cups water

2 potato cut into rounds

1 carrot cut into oblique

1 onion large dice

1 zucchini cut into ¼" thick bias

4oz potato starch noodle(same as jopchae noodle)

1pc fresh red chili pepper cut on a bias

1pc fresh green chili pepper cut on a bias

¼ cup shoyu(I will bring)

¼ cup oyster sauce

¼ cup brown sugar

¼ cup corn syrup

1 bunch green onions cut into thin slivers

1T roasted sesame seeds

 

1)    Cut the chicken into bite sized pieces and gently rinse under water and pat dry

2)    Heat a medium sized sauté pan or wok on high and add in the salad oil, add in the dried chilies and remove before the oil lightly smokes, when the oil lightly smokes, add in the chicken and sauté for a minute

3)    Add in the garlic and ginger, stir well and deglaze with water and continue to cook on medium heat with the lid on

4)    Soak the noodles in tap water and set aside

5)    After the chicken cooks for about 5 minutes, add in the potatoes and carrots and cook for another 5 minutes

6)    Add in the seasonings, zucchini and peppers and noodles and cook another 5 minutes

7)    When everything is to its proper doneness, plate the dish and garnish with the green onions and sesame seeds

***Equipment needed

Metal mixing bowls

Medium sized saute pan or pot with a lid

 

 

 

Green Onion Pancake with Dipping Sauce

Pajeon

 

Ingredients:

2T salad oil

7 stalks young green onion cut into 5" lengths

½ cup flour (I will bring)

½ cup water

1tsp doenjang(I will bring)

½ tsp sugar

 

2T soy sauce(I will bring)

1T vinegar

1tsp Hawaiian Honey(I will bring)

1pc medium onion thinly sliced

1pc fresh red chili pepper thinly sliced

1tsp sesame seeds

 

1)    Heat a medium sized non stick saute pan on medium and add in the oil

2)    Place the green onions neatly in the center making sure not to overlap

3)    Mix the flour, water, doenjang, and sugar together into a smooth batter and drizzle over the green onions

4)    Once the bottom is golden brown, flip the pancake over and cook until it is crispy  golden brown on the opposite side and remove from the pan

5)    Combine the shoyu, vinegar, honey, onion, pepper, and sesame seeds in a small bowl and mix well, serve on the side

***Equipment needed

Metal Mixing bowl

Non stick saute pan

 

 

 

 

 

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