Korean

Kimchi (Korean Fermented Cabbage)

April 26, 2012 by The Partial Ingredients

Kimchi is a Korean dish made with fermented Napa Cabbage, Red Pepper, and Garlic. I have heard a lot of good things about Kimchi and I couldn’t wait to try it. The red pepper is a Korean crushed red pepper called gochugaru and can be found in Korean or asian markets. The fish sauce is easy to find and most grocery stores carry it. Kimchi is great as a condiment or a side dish for many different Korean foods. The cabbage needs about a week to ferment and once that’s done you can enjoy it! Kimchi is fairly spicy and has a really unique flavor. The great thing about Kimchi is that the more it ages the better it gets so you can make a large batch and keep it in the refrigerator for about a month.

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Sesame and Ginger Red Salsa

April 25, 2012 by The Partial Ingredients

It has been in my head for a few days to try some tex-mex/Korean fusion dishes. This salsa is a great start because it combines elements of Korean cooking in a standard tomato based salsa. This recipe is anything but standard as the flavors are really dynamic and tasty! It takes a little bit longer to prepare as the tomatoes, jalapenos, and tomatillos roast for about 15 minutes. Gochujang is used in this salsa, giving it a nice spicy/smoky flavor. The garlic, ginger, sesame oil and seeds also provide great flavors in this salsa. After roasting everything, the ingredients are strained and thrown in a food processor or blender to puree.

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Gochujang (Korean Red Pepper Paste)

March 31, 2012 by The Partial Ingredients

Gochujang is a fermented chili paste made from red pepper powder and is used in a lot of Korean dishes. The great thing about this recipe is that it makes a lot and can be stored for up to a year in the refrigerator. It isn’t too hard to make, but it does take some time to acquire the right ingredients. I could not find soybean flour/powder at the local grocery store so I bought it at an asian market instead. Malt powder is the same thing as “malted milk powder” which can be found at the grocery store. Glutinous rice powder is the same as rice flour and I bought the “mochiko” brand which worked nicely. I am letting the jars sit out in the sun for a few days to ferment and age properly. Right away, the gochujang had a nice spicy and sweet flavor so I can only expect it to get better with age.

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Korean BBQ Pulled Pork Sandwich

September 7, 2011 by The Partial Ingredients

There is still time to celebrate summer with this spicy Korean BBQ pork. This recipe has all the elements of a good barbeque with the added seasoning of gochujang and Korean BBQ sauce. The sauces provide the perfect barbeque flavors of sweet, tangy, and savory. The pork is slow cooked for 8 hours so the meat should fall apart from the bone. Pork shoulder has turned into my favorite cut of pork simply because of the transformation it goes through after cooking it slowly. The pulled pork turned out really tender and easily shredded into a delicious BBQ sandwich. Topping with coleslaw is also a must for this recipe!

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Korean BBQ Sauce

August 18, 2011 by The Partial Ingredients

This all purpose BBQ sauce is great for sandwiches, marinades, and grilling. It has a nice balance between spicy, tangy and sweet with some added nutty flavor from the roasted sesame seeds.

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