Korean snacks: deconstructed tteok-bogi and kimchi pancakes

Since moving to DC, most of my cooking has fallen into two camps: recipe testing for the newsletters I'm continuing to write for The Cooking Club and lots of Korean food. 

Jake made some baked tofu recently with a sweet and spicy gochuchang-based sauce. We used the leftover to make a tteok fondue of sorts. I had these extra long rice cakes in the freezer and I made them the Momofuku way for dipping in the red sauce. 

The rice cakes went into a very hot cast iron grill pan with vegetable oil until they started smoking. Once they were browned on all sides, I brushed them with sesame oil and took them off the heat. I served them with grilled odeng (the fish cake) and dipped them in the warmed gochuchang sauce.

The gochuchang sauce includes brown sugar, grated ginger, minced garlic, soy sauce, sesame oil and gochuchang. It's a bit stronger and sweeter in flavor, I think, that your typical tteokbogi sauce.

There comes a point in every jar of kimchi when you take a sniff and there's only one word to describe your result: funky. It's that point where the sharp, pungent taste of kimchi has ripened a bit over the edge. It's not that you can't eat the kimchi any more, it's just not as delicious as when you first break open a brand new jar.

Thankfully, there are plenty of options for extra ripe, funky kimchi. One option, great for the fall and winter months is to make a steaming, bubbling pot of kimchi chiggae. Better for the summer months, I'm a fan of kimchi pajeon (above).

I also had some homemade Korean radish pickles in the fridge that had also gotten a little funky, so I chopped it up with the kimchi and mixed them into the pancakes. It's always hard to get these crispy enough (as soon as you put them on a plate, the steam trapped between the hot pancake and the plate condenses), but they are fabulous dipped in soy sauce and sprinkled with toasted sesame seeds.

Korean snacks have definitely been one of the highlights of moving back to DC this summer. Enjoy!

LetsLunch: Lucky recipes edition

OK, I'll admit I *knew* it was LetsLunch week at some point last week but when Friday came around I totally spaced...

We decided our February LetsLunch date would be "lucky" foods, in honor of the lunar new year celebration during the first-ish week the month.

 

The lunar new year is kind of a weird thing for me. In the last couple of years, I have learned more about my Korean heritage, so I know the basics of  traditions during the Korean New Year (Seollal)-- I've just never actually put them into play. 

What's definitely clear to me is the importance of eating tteok guk for luck in the new year. This suits me perfectly, since tteok guk (Korean rice cake soup) is one of my very favorite Korean foods.

Some Korean recipes call for beef stock (I used my pho broth last January) but I really like to make mine with a mix of kelp, bonito flakes and dashida (Korean beef stock powder).

I forgot to take photos this month when I made tteok guk last week, but there are step by step photos here and here.

Korean Rice Cake Soup - (2 big bowls or 4 appetizer size)
Ingredients:
1 pack bonito flakes (about 2 TBS)
4-6 pieces kelp
2 TBS dashida (Korean beef stock powder)
1/2 to 1 cup sliced beef (marinate in 1/4 cup soy sauce, 1 scant TBS each: sesame oil, rice vinegar, sugar)*
2 cups sliced rice cake** (tteok guk tteok -- as opposed to tteok bogi tteok, which are shaped like tubes)
3-4 eggs, beaten
2 tsp sesame oil
1 tsp toasted sesame seeds, divided
2 sheets kim/nori (seaweed sheets -- the kind for sushi or kimbap), cut into matchstick size strips
2 green onions, sliced thinly

Directions:
- Bring 8 cups of water to a boil. Add bonito flakes and kelp. Boil 10-15 minutes.
- While broth is boiling, fry bulgogi until rare to medium rare (the meat will continue cooking in the soup).
- Strain the broth to remove the bonito and kelp. Return to stovetop and whisk in dashida.
- Bring the broth back up to a boil and slowly add the rice cake. When the rice cakes float they are done (about 3-6 minutes, longer if they were frozen)
- Use a slotted spoon and remove the tteok (if you do not think you will have leftovers, you may skip this step). Toss the tteok with the sesame oil to keep from sticking.
- Keeping the broth at a boil, slowly pour in the beaten egg. Count to 10 (seriously, all the way to 10) then use a fork or chopstick to make egg ribbons. Cook 1-2 more minutes.
- Split the tteok and beef into bowls, then ladle the broth over. If you did not remove the tteok from the broth, split the sesame oil in each bowl too.
- Garnish the tteok guk with strips of nori, sesame seeds, green onion and lots of freshly cracked pepper.

Notes:
* I often use leftover bulgogi I already have, so the amount varies. But each person should have 1/4 cup of meat at the minimum up to as much as you have (no more than 1 cup... be reasonable!)
** I like a lot of tteok in my tteok guk! You might increase this to 3 cups if you like a lot too.

--
LetsLunch is a monthly meeting for food bloggers and is the brain child of Cheryl Tan. Our group chooses a date and a theme, then we all post our recipes on the same day (or at least we try to... mine is 3 days late this month).

If you'd like to join us, we'd love to have you! send a Tweet to us using #letslunch (I'm @emmacarew).

Find the other posts on Cheryl's blog or by searching #Letslunch on Twitter.


See you next month for "Thank Goodness It's Spring!" recipes.

Korean soup broth -- tteok guk

I've written about my deep love for Korean rice cake soup, tteok guk, before. But, I've struggled over the past few years to replicate the broth exactly as I've had it in *real* Korean kitchens.

Well, the mystery is solved. The broth I made last night was pretty spot on to the real thing. The secret ingredients? Dashida and Bonito flakes.

Dashida is ones of those things I learned about in Korea, when I was working in the kitchen at Ae Ran Won. The cook kept hers in a jar, so I never saw it in a bag, which, like this one, labels it as "soup stock beef flavor." I just knew that it definitely went into soups.

Now, I still don't actually know what bonito flakes are made of (something fishy, I suspect, based on the smell when I opened them), but I saw them being used in a Korean cooking video and decided I should give them a try.

Voila! It worked. I took 8 cups of water, 4 heaping teaspoons of dashida and 1 of those packets of bonito flakes (also about 1 tsp of garlic powder) and this was the result: a beautiful, pale broth with a lovely flavor.

I also managed to get my hands on some actual tteok-guk tteok. So yes, I now have 2 huge bags of tteok in different shapes. I also have a 6 kilo brick shaped box of gochuchang -- maybe I really *am* Korean!! The tteok gets boiled in the broth for just a couple of minutes, until they float, and mixed with some sliced beef and green onions.

Last steps: drizzle in the beaten eggs (2 eggs + 1 egg yolk for this soup), and slice the nori sheets (3) into the soup, crack an obscene amount of black pepper over the top, and drizzle with sesame oil.

But, really, you can do whatever the heck you want. The broth is the star of the soup, and it's a great thin, clear broth with a ton of flavor. Go forth, and soup like a Korean.

Dreaming? of Star Wars cookie cutters, thanks to Bakerella