margaret’s new year’s dishes

A couple of weeks ago, I posted a slideshow featuring some of the Korean dishes typically served at my family’s New Year’s celebrations in Hawai’i (and as featured in my picture book, Dumpling Soup).

Several of you asked for recipes, which my mom was happy to provide. Keep in mind these quantities are her best guestimates; feel free to adjust according to your taste and needs. Enjoy!

KOREAN KALBI (Grilled Shortribs)

Marinade Sauce for approximately 3 lbs. shortribs:

1 cup shoyu
1/4 cup brown sugar
1 T garlic, crushed fine
2 T ginger root, crushed fine
1 tsp black pepper
2 T toasted sesame seed
5 T green (spring) onions, chopped fine
1 T sesame oil
2 T Wesson oil

 

Marinate shortribs in sauce for about 3-4 hours. Grill or broil to desired doneness.

Notes: 

1) This same marinade sauce can be used for vegetable namul (bean sprouts, fern root, watercress, etc.), using the sauce sparingly in lesser amounts).

 


Soybean sprout namul.


Fern root namul.

2) This marinade sauce can also be used with lean slices of beef to make bulgogi.

3) If you are using a strong soy sauce like Kikkoman, you may wish to add more brown sugar.

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JAP CHAE
(makes one medium size mixing bowl)

1/2 lb. beef sirloin, sliced thin and tossed in Kalbi marinade sauce
1/2 lb. string beans
3 medium size carrots
3 stalks celery
1 medium yellow round onion
5 dried shiitake mushrooms, soaked in water for about an hour
1 bunch Korean long rice, cooked according to package instructions
Salt and pepper to taste

1. Slice vegetables and mushrooms into thin julienne pieces.
2. After long rice is cooked, drained and cooled, cut into 6″ lengths.
3. Sauté marinated sirloin in frying pan or wok.
4. Add vegetables to beef mixture in the following order: string beans, carrots, celery, and remaining items. Add salt sparingly as needed. 
5. Combine beef and vegetable mixture with the cooked long rice, top with chopped spring onions or cilantro.

Note: Korean long rice is available in most Asian food stores. It is typically thicker than Japanese long rice.

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VEGETABLE OR SHRIMP CHUN


Shrimp chun shown above.

3 or 4 eggs, depending on how much batter you need

Zucchini, eggplant, or other similar vegetables of your choice
Medium or large shrimp, tails and veins removed

1. Beat eggs together, then season with salt and pepper.
2. Slice vegetables about 1/4 inch thick (or clean shrimp and pat dry)
3. Coat with flour.
4. Dip in egg batter.
5. Add a little vegetable oil to your pan and fry.
6. Serve with shoyu or hot pepper sauce.

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**No Korean meal is complete without kimchee. Click here for Margaret’s Cucumber Kimchee recipe, my favorite!



** Of course, the Dumpling Soup recipe is available on the home page of my website, and in the paperback edition of the book.

Here are a few more photos of Margaret at work:


I wonder how many spring onions she’s chopped in her lifetime!


The all-important ginger crushing.


Trimming and scoring the shortribs.

      
           Dipping the shortribs in the marinade.

♥ Let me know if you make any of the recipes!

♥ More 2011 Comfort and Joy posts here.

Copyright © 2011 Jama Rattigan of jama rattigan’s alphabet soup. All rights reserved.