Anthony Bourdain has a great episode that highlights some of the great things about Korea and Korean food on his ‘No Reservations‘ show.
Here’s two typical common side dishes: spicy and non spicy.
Gye Ran Jjim (egg custard):
Ingredients:
3 eggs, beaten
1/2 cup water (or equal parts water to eggs)
2 green onions
1 tsp salt
1 tsp roasted sesame seeds
There’s about 3 ways to cook this.
Easiest: In a microwave safe bowl add all the ingredients, cover with saran wrap and cook for 5 minutes.
Easier: Steam bath. Cover the bowl with plastic wrap, place in a large pot filled with water and boil on medium high for about 15 minutes, then reduce to medium low and cook for another 5 minutes.
Easy: Heat oven to 450. Bake for 10 minutes, lower heat to 350 and heat for 20 more minutes.
Tofu Kimchi: (this traditionally is served as ‘anju’ (a dish consumed with alcohol, like soju – Korean rice liquor) rather than as a side dish.
Ingredients:
1 block of medium firm tofu
half head of kimchi, chopped
2-3 uncured bacon (aka pork belly – ask your butcher to cut it for you), sliced into 2 inch pieces
1 tbsp of butter
1 tsp of sesame seed oil
1/2 tsp of roasted sesame seeds
1) In a sauté pan, cook the bacon for about 2-3 minutes. Then add the chopped kimchee and butter. Stir fry for about 5 minutes. Add the sesame seed oil stir fry for another 4-5 minutes or so.
2) Meanwhile, steam the tofu for about 10 minutes.
3) Cut the tofu into bite size pieces and place the kimchee next to the tofu. Top with roasted sesame seeds.
4) Wrap a piece of kimchee, bacon and tofu to eat 🙂 mmmm
Betty Who? 