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Olympic appetizers ... or dinner.

To get into the spirit of the Olympics, offer Korean specialties while you watch the games, September 17 through October 2. Serve the disbes separately, or put them all together and present a rich ethnic eating experience.

To start, offer a classic Korean appetizer

of nine elements. The traditional platter, left, has sections for savory tidbits of vegetables, meat, and seafood. All get wrapped in tiny pancakes stacked in the tray's center; they're eaten plain, or spiced with fiery bean paste, a Korean favorite.

The paste, of chilies and fermented beans, is often used in robust Korean foods. In the following meal of salad, barbecued pork or squid, and noodles, tbe paste is part of each dish; for medium-hot results, use the lowest level noted in recipes.

Korean hot bean paste is sold in Korean and some Asian markets. If you can't find it, use Chinese or Japanese hot bean paste. Flavor varies with the brand, but the Korean paste is the most incendiary.

Our recipes come from Koreans who have settled in the West. The appetizer is from Booja Park of Irvine, California; the other dishes are from Young-Ran Hong, owner of the Sorabel Restaurant in Oakland.

Korean Nine-treasure Dish

Fillings (directions follow)

About 4 tablespoons Oriental

sesame oil

Salt and pepper

Crepes (recipe follows)

Hot bean paste (optional)

Prepare fillings in consecutive batches as follows. Keep warm or serve cool. If made ahead, cover and chill until next day. Let warm to room temperature to serve.

Place a 10- to 12-inch frying pan over high heat. When pan is hot, swirl 1 teaspoon sesame oil in it, then add cucumber. Stir-fry until hot and tender-crisp, 2 to 3 minutes. Lift from pan and set aside. Repeat for zucchini, bamboo shoots, and carrot. Cook fresh mushrooms the same way only slightly longer, stir-ftying until lightly browned and liquid evaporates, 4 to 5 minutes. Repeat with shiitake mushrooms, cooking until lightly browned, about 2 minutes. Season each vegetable with salt and pepper to taste.

Add 1 tablespoon oil to the same pan over high heat. Stir-fry the shrimp mixture until shrimp are opaque in center (cut to test), about 3 minutes. Add salt and pepper to taste.

Add 1 more tablespoon oil to pan over high heat. Cook beef mixture until meat is lightly browned, 2 to 3 minutes.

On a platter, mound vegetables, shrimp, and beef individually around stack of crepes. Put bean paste in a small bowl. Guests fill crepes with choice of condiments, adding bean paste to taste; roll up to eat. Makes 36 crepes, 9 to 12 appetizer servings.

Per serving:42cal.;2.3g protein;4.6g carbo.; 1.4 g fat,- 20 mg chol.; 121 mg sodium.

Fillings. Keep each mixture separate.

Trim ends off 1 small cucumber and 1 large zucchini (1/2 lb. each). Cut vegetables in half lengthwise. Scrape out and discard seeds. Cut each vegetable into matchstick-size pieces 2 to 3 inches long. Mix each with 1/2 teaspoon salt; let stand about 15 minutes. Rinse, drain, and press out excess liquid.

Drain 1 can (7 oz.) bamboo shoots. Cut into matchstick-size pieces. Peel and trim ends from 1 large carrot (5 oz.). Cut into matchstick-size pieces. Thinly slice 1/2 pound fresh mushrooms.

Soak 10 medium-size (2-in.) dry shiitake

mushrooms in hot water to cover until soft, about 20 minutes. Drain. Cut off and discard stems. Cut caps into thin slivers, Mix with 1 tablespoon soy sauce, 2 tablespoons dry sherry, and 1/2 teaspoon sugar. Peel and devein 1/2 pound medium-size shrimp (43 to 50 per Lb.). Add 1 1/2 teaspoons wine vinegar and 1/2 teaspoon sugar. Trim fat from 1/2 pound boneless lean beef sirloin steak. Cut meat into thin slivers. Mix meat with 1 tablespoon soy sauce, I teaspoon sugar, I tablespoon thinly sliced green onion, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger, and 1 teaspoon Oriental sesame oil. Cover and chill at least 30 minutes or up to 2 hours.

Crepes. In a blender, whirl until smooth 1 1/2 cups water, 2 large eggs, 1 1/2 cups allpurpose flour, and 1/4 teaspoon salt. Place a griddle or 10- to 1 2-inch frying pan with nonstick finish over medium-low heat. When pan is hot, brush lightly with salad oil. Drop batter, 1 tablespoon at a time, onto griddle, spreading it quickly and lightly with the back of a spoon into thin 4-inch rounds (be careful not to scrape up cooked batter). Cook until dry on top, then turn and cook other side (I to 1 1/2 minutes total; crepes should be pale white, not brown). Stack as done. Serve warm or cool. If made ahead, cover and chill up until next day. Warm to room temperature. Makes 36.

Korean Radish Salad

2 tablespoons distilled white vinegar

1 tablespoon Oriental sesame oil

1 clove garlic, minced

4 cups peeled, coarsely shredded,

lightly packed daikon radish


2 to 3 tablespoons hot bean paste

2 tablespoons sliced green onion

In a bowl, mix vinegar, oil, garlic, radish, and salt and bean paste to taste. Garnish with onion. Serves 4 to 6.

Per serving: 41 cal; 1 g protein; 3.9 g carbo.; 2. 6 g fat,- 0 mg chol. ; 53 mg sodium.

Korean Barbecued Pork

Have the pork sliced at the market.

1 to 1 1/2 pounds boned pork shoulder

or butt, sliced into 1/4-inch-thick strips about 8 inches long and 2 1/2 inches wide

Basic Korean hot sauce (recipe


Sliced green onions

In a bowl, mix pork strips and hot sauce. Cover and chill 2 hours or until next day. Lay strips on a greased grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Turn often until no longer pink in center (cutto test), about 8 minutes. Sprinkle with onions. Serves 4 to 6.

Per serving: 224 cal; 13 g protein; 3.8 g carbo.;

17 g fat,- 53 mg chol.; 422 mg sodium.

Basic Korean hot sauce. Combine 1 tablespoon Oriental sesame oil; 1 tablespoon mirin (rice wine) or dry sherry; 2 to 3 tablespoons hot bean paste; 2 tablespoons soy sauce; 3 tablespoons water; 3 tablespoons sliced green onion; I clove garlic, minced; 1 teaspoon each sugar and pepper; and 2 teaspoons minced fresh ginger.

Korean Noodles with Hot Sauce

Buy the noodles in Asian food stores.

Prepare basic Korean hot sauce (recipe precedes), using only 1 to 2 tablespoons hot bean paste. Also, omit wine and water; add 3 tablespoons distilled white vinegar; set aside. Prepare toasted sesame seed, following; set aside.

In a 5- to 6-quart pan, bring 2 1/2 quarts water to a boil over high heat. Add 12 ounces dry thin buckwheat noodles (or spaghetti) and boil, uncovered, until just tender to bite, 4 to 11 minutes. Drain; mix in pan with sauce and sesame. Garnish with thin cucumber slices. Serves 4 to 6

Per serving:260 cal; 8.3g protein; 46g carbo.; 4.6g fat,-O mg chol.;365mg sodium.

Toasted sesame seed. In a 7- to 8-inch tying pan, toast 2 tablespoons sesame seed over medium heat, shaking pan often, until golden, 3 to 5 minutes.

Spicy Stir-fried Squid

3 tablespoons soy sauce

2 to 3 tablespoons hot bean paste

1 teaspoon sugar

1 tablespoon sesame seed, toasted

as directed, preceding

1 medium-size onion, slivered

3 tablespoons salad oil

1 medium-size carrot, shredded

1 pound cleaned squid mantles

(tubes), cut into 1 -inch rings

In a small bowl, mix soy sauce, bean paste, sugar, and sesame; set aside. In a 10- to 1 2-inch frying pan over mediumhigh heat, cook onion in 2 tablespoons oil until golden; stir often. Add carrot; stir until carrot is tender-crisp to bite, about I minute. Lift out vegetables and set aside. Add remaining oil and squid to pan. Stirfry until squid is opaque, about 2 minutes. Add bean paste and vegetables; stir until bubbling. Pour into a bowl. Serves 4.

Per serving : 244 cal ; 20g protein; 11g carbo.; 13g fat,- 265 mg chol.; 890 mg sodium.
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Title Annotation:recipes
Date:Sep 1, 1988
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