Korean dinner (Namul and Bibimbap)

I have mentioned in my introduction post that I have this weird love for Korean food. I think (if I remember well) that it started some years ago in Abu Dhabi where my host family introduced me to the Korean version of Sushi (Gimbap) and my first Korean restaurant (where you sit on the floor around a low table into which a charcoal grill is built in). 

In London, I then extended my knowledge of Korean food mostly through eating in two restaurants around Holborn: Naru and Asadal. To make your mouths water, here some pictures of Bulgogi (grilled marinated beef) at Asadal:

So, what does this Korean food consist of? 

First, there are the side dishes, "Namul". According to Wikipedia, Namul "is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul." Voilà, you learn something every day ;-). The Korean national dish is "Kimchi": a (red) fermented vegetable side dish (most famous is the fermented cabbage). 

Then there are the main dishes, like Bulgogi, mentioned above or Bibimbap, literally "mixed rice" (with vegetables and beef). Of course there are many other dishes. Oh, and if you happen to ever go to a Korean restaurant, try a cinnamon drink for dessert, if they have it, it's delicious! Also, ask to be shown how a Bibimbap is properly mixed and how (and with what side orders) to eat Bulgogi!

Now, if you don't happen to be in the closest vicinity of a Korean restaurant (I wonder if there even is one in Bern...), here come the recipes to make the dishes yourself:

Namul (bean sprout, spinach and cucumber)

Ingredients (for some small side portions):

3 handful fresh spinach

½ cucumber

50g bean sprouts

2 cloves of garlic

½ spring onion 

Sesame oil

Sesame seeds

Soy sauce

Rice vinegar

Salt

For the cucumber namul (which is effectively a cucumber salad), slice the cucumber into thin circles. Then spread the circles on a plate and sprinkle salt on them. Leave for at least half an hour and every now and then, cover the cucumber slices with paper towel and squeeze out the water. The less watery the cucumbers, the better the taste of the dish. Heat sesame oil in a frying pan and sauté the cucumber slices for about 1-2 minutes. Season with pepper (and if needed, more salt) and if you like, add some rice vinegar. Sprinkle some sesame seeds over the cucumber salad.

Blanch the spinach leaves in boiling water for 2 minutes for the spinach namul. Then remove the leaves and rinse in cold water. Wrap the spinach in paper towel and gently squeeze to remove excess water. Mix 2 tbsp. soy sauce, 1 tbsp. sesame oil, 1 clove of finely chopped garlic and 2 tsp. sugar in a bowl and add the spinach. Sprinkle with sesame seeds.

And last but not least, parboil the bean sprouts in boiling water for 2 minutes. When done, rinse in cold water and wrap them in a paper towel to squeeze out the excess water. Finely chop one clove of garlic and the spring onion. Mix in 1 tbsp. sesame oil and 1 tsp. soy sauce and season with salt. Toss the bean sprouts into the sauce and serve immediately (or refrigerate, but not for too long as the bean sprouts will perish quickly).

I have to admit that the Kimchi shown in the photo comes out of a can – maybe I’ll make it myself one day and then I'll post the recipe.

For the Bibimbap, here come the ingredients:

300g short-grain rice (Risotto rice is fine)

200g beef fillet

120g bean sprouts

1 small carrot

½ a courgette

200g baby leaf spinach

As many eggs as there are persons eating

1 garlic clove

6 dried shiitake mushrooms

1 tsp. sesame oil

1 tbsp. soy sauce

Sunflower oil

Sesame seeds

Korean hot pepper paste

Preparation:

1. The shiitake mushrooms: put the dried mushrooms in a bowl, then pour over boiling water and let the mushrooms soak for about 30 minutes (until they are soft). When done, squeeze off any excess liquid and trim off the stems.

2. The beef: rinse the beef under cold water, then pat dry it with a paper towel and wrap it in cling film. Freeze the meat for about 30 minutes (until it is firm to the touch, but not frozen solid). When ready, remove the beef from the freezer and unwrap the cling film. With sharp knife, cut the beef into thin slices. Heat 1 tbsp. sunflower oil in a frying pan over a medium-high heat. Add the garlic and stir-fry for 1 minute, then add the beef and stir-fry for 5-6 minutes (or until brown and cooked through). Add the soy sauce and season with pepper.

3. The rice: wash the rice in a saucepan until the water is no longer cloudy (3 to 4 rounds of fresh water). Drain the rice into a sieve and let it dry. Then put the rice back into the saucepan and add 350ml water. Leave the rice to soak in the cold water for about 10 minutes, then bring the water to the boil over a high heat and give the rice a quick stir. Reduce the heat to low, cover the saucepan with a lid and let the rice simmer gently for about 10 minutes (or until the liquid is absorbed). Remove the pan from the heat, remove the lid and quickly loosen the grains with a wooden spatula. Replace the lid and leave the rice to steam for 15 minutes until fluffy.

4. The sesame seeds: heat a frying pan and dry-fry the sesame seeds for a few minutes until the seeds begin to pop. Put aside.

5. The vegetables: heat the frying pan and add a little bit of sunflower oil. Add the shiitake mushrooms to the pan and stir-fry for 2 minutes, then drizzle over the sesame oil. Then stir-fry the bean sprouts and the carrot (without adding sesame oil). Steam the courgette for 5 minutes (until soft) and steam the spinach for 2-3 minutes. Drain the spinach leaves of any water and squeeze out any excess water.

6. The eggs: heat more sunflower oil in frying pan. Prepare “sunny-side-up” eggs – with the yolk still running.

To assemble, divide the rice into serving bowls (either as many as there are eaters or in one common bowl), add the vegetables and beef and put the fried egg on top. Sprinkle with the sesame seeds and serve with the Korean hot pepper paste and the namuls.

Voilà! 

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Aubergines Szechuan

This dish is a very tasty starter or side dish and very easy and quick to prepare! Not much more introduction is needed, hence let’s get started immediately:

Ingredients:

2 tbsp. peanut oil

800g aubergines

1 tbsp. raw cane sugar

2 tbsp. ginger

3 cloves of garlic

1 red chilli (or dried chilli flakes)

1 dl vegetable stock

4 tbsp. dark rice wine, sherry or Marsala

2 tbsp. light soy sauce

1 tbsp. dark rice vinegar or Aceto balsamico

If available in your household: Szechuan pepper

Preparation:

Cut the aubergines into cubes (about 3 cm x 3 cm) and finely chop the ginger, garlic and chilli (of which you remove the seeds first). Heat the peanut oil in a Wok or frying pan and when hot, add the aubergines, sugar, ginger, garlic and chilli. Stir-fry for 3 minutes. Add the vegetable stock, rice wine, soy sauce and the vinegar (i.e. all the liquids) and let everything simmer (with the lid on) for 6 minutes. Add the Szechuan pepper (crushed) or some dry chilli for decoration. Ready!

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Risotto with pomodori secchi

Normally, when winter doesn't last until June, it would be way too hot to still be eating risotto at this time of the year. But lucky us, it’s still cold and rainy and so we can experiment a bit more and come up with fun new combinations for this Italian rice dish. Here’s today’s version: with dried tomatoes and nuts. Buon appetito!

Ingredients (for 4 reasonably well-eating adults):

2 cups of Risotto rice (Arborio or Carnaroli)

25g butter

1 large onion (red or white)

2l chicken broth

A glass of cooking white wine

1-2g of saffron

100g dried tomatoes in oil

80g walnuts

50g grated Parmesan cheese

Preparation:

Soak the saffron in a glass of hot water and keep aside.  Bring the broth to a boil in a saucepan. Finely chop the onion and sauté it in the butter in a separate, medium-sized, deep pan, until the onion is soft (do not allow the onion to go golden or sweeten!). Add the rice and toast it until it’s glassy. Add the wine and stir continuously until it evaporates. Now add a ladle of broth and continue stirring. Repeat this until the rice is soft on the outside, but still very slightly hard at the centre. Add the saffron (with the water), the chopped dried tomatoes (drained) and crushed walnuts, as well as the last two ladlefuls of broth. When the rice is cooked, turn off the flame and stir in the grated Parmesan. Serve immediately. 

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Sticky rice with mango

As previously mentioned, I have this unexplained passion for Asian food – and especially Asian desserts. I do like cakes and some of the patisserie, but somehow I get much more excited about fried bananas or daifuku (a Japanese rice cake – “mochi” – filled with sweetened red bean paste). In this spirit, here comes a recipe for one of my favourite desserts: sticky rice with mango!

Ingredients (for 6 portions):

150g sticky rice

4dl coconut milk

50g raw cane sugar

½ tsp salt

1 mango

Peppermint leaves

Preparation:

Soak the rice in water for at least an hour then rinse it in a sieve with cold water until the water is no longer cloudy.

Mix the coconut milk with the sugar and salt and put ¼ of the mixture away. Put the rest of the liquid with the rice into a (glass) bowl. Place the bowl into a bamboo basket or in a pan with “steam pan” (pan with steaming basket), with about 2cm of water. Cover the bowl with the lid and steam for 30-40 minutes (until the liquid is absorbed and the rice is tender). Cut the mango into slices, decorate a plate with mint and add the sticky rice. Then pour the coconut milk sauce (previously put away) over the rice. 

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Summer beef salad (with pomegranate)

This summery and very yummy beef salad is a creation of my own, inspired by Asian beef salads (with mango for example). The fruits used here can be exchanged, or others added.
Bon appétit!

Ingredients (for 1 person) :
- 150g beef (preferably filet)
- 1 spring onion
- 1 carrot
- 1/3 of a cucumber
- 6 strawberries
- 1/2 pomegranate
- fresh mint
- fresh coriander
- oil

Sauce :
- rice vinegar or lime juice
- soy sauce (preferably sweet)
- fish sauce

Preparation :
Chop the spring onions and fry them in a pan; add the sliced beef. Season with fish sauce and sweet soy sauce and fry until the beef is no longer pink.
Cut the carrot (either in little dice or with a vegetable peeler into thin stripes); half the cucumber and remove the seeds; cut in dice; also cut the strawberries.
Put the halfed pomegranate into a bowl of cold water and, holding the fruit under water, pull it apart. The water limits the amount of pomegranate juice squirting into all directions and the skin between the seeds floats on the water, making it easier to separate the seeds from it.
Put all the ingredients into a bowl; season with rice vinegar (or lime juice), fish sauce and soy sauce and finely cut the mint and coriander over the salad with scissors. 

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Tarte flambée (or Flammekueche)

The tarte flambée (or Flammekueche in Alsatian, literally "pie of flames") is the Alsatian version of pizza: thin dough covered (typically) with crème fraîche, onions and bacon. I had some of the best Flammekueche in "Les Brasseurs" in Geneva and Migros has quite a good frozen version (the one with the woven crust). However, it is relatively easy to make a tarte flambée at home. Plus: you can choose what to put on top of the dough!

Ingredients (for the traditional tarte; for 1 hungry person):

200g plain flour

1 tsp salt

2 tbsp olive oil

100ml water

1 cup (roughly 100g) crème fraîche (or sour cream)

50g bacon

Grated cheese (about 50g)

1 small onion

Dried herbs

Preparation:

Mix the flour, salt, olive oil and water and knead until the dough is soft. Let it rest for at least half an hour. 

Spread the dough very thinly (mm) onto a baking paper (the dough is a bit reticent to spread - roll out first on the edges and just insist!). Add the crème fraîche, bacon and onions (cut in thin rings) and grate some cheese over them (you can also put the bacon and onions on top if you prefer). Then sprinkle some herbs ("herbes de provence" for example) over the tarte and bake it at 250°C for about 4 minutes (until crispy and slightly brown). Serve immediately - preferably with a good beer. Bon appétit!

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Maki Sushi

I looooove sushi. And I know that I am not the only one. Judging by the worldwide fish stocks, we may have to forget about them again one day.

Before that though, let's enjoy them while they last. Here comes the basic recipe (with some exotic versions to try).

Ingredients (for 10 rolls, i.e. roughly 80-100 maki):

500g sushi rice

7 dl cold water

10 tbsp rice vinegar

2 tsp (!) sugar

2 tsp salt

10 Nori sheets (the dried algae sheet)

Wasabi

Soy sauce

Pickled ginger

For the filling, you are quite free, but here are some basic ingredients:

Smoked (or fresh) salmon

Tinned (or fresh) tuna

Prawns (cooked or fried in batter, i.e. tempura)

Surimi (the crab sticks)

Avocado

Cucumber

Eggs

Capsicum

Spring onions (or chive)

Philadelphia (or sour cream or crème fresh)

Mayonnaise

More possible (some slightly exotic) ingredients are: different vegetables (carrots, courgette, mushroom,...), fish eggs (for Gunkan Maki - the ones that look like little boats), tofu, beef, pickled plum, mango and other fruit (strawberries are yummy!), mint,... the list is endless!

Preparation:

The rice is the most important in sushi. Lucky us, every bigger supermarket these days has sushi rice and rice vinegar on some shelf. 

Before cooking, wash the rice thoroughly (just like Basmati or Jasmin rice) until the water is clear. Then add the 7dl cold water and bring to a boil. Simmer for 10 minutes with the lid on. Turn off the heat, but leave the pan on the stove and DO NOT LIFT THE LID for at least 15 minutes. Meanwhile, heat the rice vinegar with the sugar and salt and once the rice is ready, mix into the rice, gradually "cutting" through the rice with a wooden spoon. Leave to cool out (the rice is better when at room temperature than cold). Cover with a tea towel.

Start making the sushi by lightly spreading rice on the Nori sheet. Wet your hands before grabbing the rice as this prevents it from sticking to them. Also: you can toast the Nori sheet lightly by holding it over a toaster in order to increase its aroma. Do not squash the rice when spreading it. Leave about 3cm at the top edge and about 1 cm at the bottom, left and right. Place a stripe of ingredients on the first third of the roll, then roll the maki sushi according to the pictures and instructions below.

Slowly start rolling the paper around the filling; "tuck" the Nori sheet under to hold the filling in place.











Press evenly (from the center towards the edges, i.e. moving the hands outwards) on the roll. Then open the matt and roll the roll one by one, turn by turn. Put some rice corns on the top edge of the Nori sheet to make it stick.

To cut the roll, hold a sharp knife (most of us don't have a sushi knife readily available so use a cook knife) under cold water, then slice a piece (about 1-1.5cm thick) off in one go. Try to avoid "sawing" through the roll as this will make the filling fall apart. Wet the knife before every cut.



Serve with soy sauce, wasabi and pickled ginger.

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