Godeunguh Jorim (Spicy Braised Mackerel with Radishes)

Korean Fusion

Ingredients

Parboil radishes

12
ounces Daikon radish
sliced into 1/2-inch-thick half-moons
1
tablespoon low-sodium soy sauce (Kikkoman preferred)
1
tablespoon granulated sugar
1
cup water

Marinate mackerel

1
Large mackerel
cleaned and gutted, cut into 4 steaks
1
tablespoon low-sodium soy sauce
1
tablespoon Mirin
(or leftover soju/sake)

The Sauce

1-2
tablespoons gochugaru
2
tablespoons gochujang
1
tablespoon doenjang (or miso)
1
tablespoon mirin
1
tablespoon low-sodium soy sauce
1
tablespoon garlic
minced
1
teaspoon ginger
grated or minced

Aromatics

1
bunch watercress
(or other greens such as radish greens, chrysanthemum leaves, minari, swiss chard, and etc)
1/2
onion
quartered lengthwise
3
green onions
sliced into 3-inch lengths
2
fresh chiles (such as Serrano, Fresno, or Jalapeño)
sliced

Braising liquid

0.5
cup water (or broth)

Instructions

Parboil radishes in 1 cup water mixed with 1 tablespoon low sodium soy sauce and 1 tablespoon granulated sugar, about 15-20 minutes.

While the radishes are boiling, marinate 1 large mackerel (cleaned and gutted, cut into 4 steaks) with 2 tablespoons low sodium soy sauce and 2 tablespoons mirin, cover and set aside for about 15-30 minutes

Combine 1 to 2 tablespoons gochugaru, 2 tablespoons gochujang 1 tablespoon doenjang (or miso), 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon garlic (minced), and 1 teaspoon ginger (grated) and set aside.

Using the same pot that the radishes were cooking in, add the mackerel on top of the radishes. Using a spoon smear the sauce on to the mackerel. Pour the remaining marinade of mackerel into the pot. Use about 1/2 cup water (or broth) to rinse off the remaining sauce from the bowl and pour over the liquid on the mackerel. Add 1/2 onion (quartered) and 3 green onions (chopped in 3-inch lengths). Cover the lid, bring to boil, then simmer for 15 mins.

Add 1 bunch watercress (or any greens like radish greens, minari, or swiss chard) and 2 serrano chiles (sliced) and cook for another 5 mins until the watercress has been fully cooked.

Occasionally spoon over the broth onto the fish as it boils. Turn the heat down and let the braise rest for at least half an hour to a few hours (this is my dad’s secret). Reheat before serving with rice and banchan.

Parboil radishes in 1 cup water mixed with 1 tablespoon low sodium soy sauce and 1 tablespoon granulated sugar, about 15-20 minutes.

Kimchi Bacon Mac & Cheese

Korean Fusion

Ingredients

Pasta

1
pound Short pasta, such as penne rigate, elbow macaroni, or fusilli

Kimchi bacon base

3
tablespoons all-purpose flour
1
tablespoon unsalted butter
8
ounces Bacon
diced
1
tablespoon unsalted butter
if needed
14
ounces Kimchi (store-bought is fine)
drained and chopped

Cheese & milk

2
cups milk
whole or partly skimmed
12
ounces cheese
(grated cheddar, comté, or a combination of both )

Garnish

cheese
freshly grated
black pepper
freshly cracked
green onion
chopped

Instructions

Cook 1 pound Short pasta, such as penne rigate, elbow macaroni, or fusilli, per packaging instruction.

Prepare 8 ounces Bacon (diced) and 14 ounces Kimchi (store-bought is fine) (drained and chopped).Cook the bacon over medium-high heat in a large heavy bottom pot, such as dutch oven, for about 7 minutes, until the bacon is cooked through and starting to crisp. If there’s more than 3 tablespoons of rendered fat, omit adding the butter. Otherwise, add 11 tablespoon unsalted butter (if needed)

Cook the bacon over medium-high heat in a large heavy bottom pot, such as dutch oven, for about 7 minutes, until the bacon is cooked through and starting to crisp. There should be about 2-3 tablespoons of rendered fat. If not, add 1 tablespoon of butter. Otherwise, add chopped kimchi and sauté, stirring occasionally, for 5 to 8 minutes.

When the kimchi has caramelized, add 1 tablespoon unsalted butter and 3 tablespoons all-purpose flour, sauté for about a minute until the flour absorbs the fat and becomes thick.

Add 2 cups milk (whole or partly skimmed), stirring constantly, bring to a boil, then lower the heat to medium-low and cook, stirring, until the sauce is slightly thickened (about 2 mins). Add 12 ounces cheese ( (grated cheddar, comté, or a combination of both )) and stir until cheeses are fully melted. Stir in the cooked pasta.

Turn off the heat. Garnish with cheese (freshly grated), green onion (chopped), black pepper (freshly cracked) and serve at once.

Cook 1 pound Short pasta, such as penne rigate, elbow macaroni, or fusilli, per packaging instruction.

Kongnamul guk (Soybean sprouts soup)

Korean Fusion

Ingredients

Broth

1.5
ounces dried kelp
or 1 large 8 x 8 sheet
6
cups water
1.5
ounce dried anchovies
about a handful

Sprouts

2-3
cups soy bean sprouts
approximately 6-8 ounces
1/2
cup kimchi
optional

Seasoning

1/2
cup green onions
chopped
1
teaspoon gochugaru
optional
1
tablespoon garlic
minced
1
tablespoon fish sauce
or soup soy sauce

Instructions

Kongnamul guk is a known hangover cure for many Koreans, but also a simple but soul warming dish that can be had any time of the meal. I prefer making my own kelp & anchovy stock, but feel free to use store bought chicken or veggie broth. This recipe can be easily modified to be vegan. Check it out!!

In a large stock pot, soak 1.5 ounces dried kelp (or 1 large 8 x 8 sheet ) in 6 cups water, for 30 minutes.

While kelp is soaking, prepare 1.5 ounce dried anchovies (about a handful) by removing its head and guts. This extra step prevents the broth from potentially becoming bitter.

Boil the kelp on medium-high heat and then simmer for 15 mins. Add trimmed anchovies and simmer for another 15 mins. Remove kelp and anchovies. Here I used tongs but a small skimmer/spider to remove contents or strain over a colander and reserve the broth.

Bring the broth to boil. Add 2-3 cups soy bean sprouts (approximately 6-8 ounces), immediately cover with lid. When the contents start boiling, reduce the heat to low and cook for another 2 minutes. Do NOT open the lid during this process.

While the sprouts are simmering, prepare 1/2 cup green onions (chopped) and 1 tablespoon garlic (minced). When the sprouts are done cooking, add scallions, garlic, 1 teaspoon gochugaru (optional), and 1 tablespoon fish sauce (or soup soy sauce) Adjust seasoning to taste.

Oi muchim (Crispy & spicy cucumber salad)

Korean Fusion

Ingredients

Cucumbers

3
Persian cucumbers
or 1 English cucumber; if the skin is thick, partially peel and remove seeds (8oz)
2
teaspoons Kosher salt
Diamond Crystal brand preferred, other kosher salt or sea salt, reduce to 1.5 teaspoons

2
scallions
white and green parts, thinly sliced
1
clove garlic
minced
1 1/2
teaspoon vinegar
apple cider or rice
toasted sesame seeds
garnish
1
teaspoon granulated sugar
2
teaspoons toasted sesame oil
1/2
teaspoon gochugaru

Instructions

Thinly slice 3 Persian cucumbers (or 1 English cucumber; if the skin is thick, partially peel and remove seeds (8oz)) in a bowl. Sprinkle with 2 teaspoons Kosher salt (Diamond Crystal brand preferred, other kosher salt or sea salt, reduce to 1.5 teaspoons) toss gently to coat, and let sit for 15-minutes.

Rinse the cucumbers well under cold water two to three times, then, using your hands, gently squeeze out any excess water. It is okay if some of the cucumbers break.

In a medium-sized bowl, place the squeezed cucumbers, 2 scallions (white and green parts, thinly sliced), 1 clove garlic (minced), 1 teaspoon granulated sugar, 1/2 teaspoon gochugaru, 1 1/2 teaspoon vinegar (apple cider or rice), 2 teaspoons toasted sesame oil and mix well. Adjust seasoning to taste. Garnish with toasted sesame seeds (garnish). Best consumed immediately. Can be stored, in an airtight container, in the refrigerator for 1 to 2 days.

This is a banchan that is absolutely crips and refreshing - perfect addition to any meal! Persian cucumbers work well, but if you can find Korean cucumbers, go for it!! If using any large cucumbers, be sure to remove seeds, and peel the skin if using any thick-skinned or waxed cucumber varieties. This dish can be made without gochugaru, if you want to keep the spice level to a minimum.

Jat jook (pine nut porridge)

Korean Fusion

Ingredients

2
cups water
or chicken broth, or vegetable broth
1
cup cooked rice
preferably short-grain, such as Koshihikari or sushi rice
1/4
cup pine nuts
1
cup water
pine nuts
garnish
salt
to taste

Instructions

Pine nuts are considered one of the most luxurious ingredients in Korea. Here, we make silky and creamy porridge with leftover cold rice. A perfect predinner bite or a soothing meal for anyone who needs comfort. Try replacing half of the water with milk for an even richer version. Makes about 2 servings

In blender, combine 1 cup cooked rice (preferably short-grain, such as Koshihikari or sushi rice) with 2 cups water (or chicken broth, or vegetable broth). Pulse for a coarse texture or puree for a smooth texture.

Pour the mixture in a medium-size pot, bring the mixture to a boil over medium-high heat, cook, stirring occasionally, for 3-5 minutes, until the mixture thickens like gravy.

Meanwhile, pulse 1/4 cup pine nuts with 1 cup water to a consistency similar to that of the rice.

Pour the mixture into the porridge. Stir well. Cook for another 2 minutes. Add more water to attain your desired consistency. Garnish with pine nuts (garnish).

Serve with a side of salt (to taste) for individual seasoning and spicy banchan (such as oi muchim) for a savory experience. The porridge stores well in the refrigerator, in an airtight container, for up to 3 days.