korean panchan and or tsukemono recipes

[kare_raisu]

will anyone share some tried-and-true great recipes?

[bitsubeats]

I would like some of your takes/variations on these recipes (sorry I don't know the korean names)

crispy nori chips? (taste sweet and salty at the same time)
garlic thats pickled in soy sauce or vinegar (don't remember) with their tops
sweet and spicy dried cuttlefish
pieces of beef that's been simmered in soy sauce, then cooled and shredded afterwards

how about some namul dishes that use springtime namul from the mountains? stuff that you can only get dried or whatnot at the korean grocery store. I have no idea what their names are but I know theres a ton.

[bitsubeats]

that would be crispy kombu chips not nori

[Louise]

Actually, there are most definitely nori chips. They are sweet/salty.

Possibly there are kombu chips as well.

[bitsubeats]

no, the nori isn't crunchy and thick like deep fried kombu. Plus nori is just toasted and brushed with sesame oil...the kombu is more like a potato chip.

[hannaone]

Okay - Squid or cuttlefish

Ingredients

6 oz dried and shredded squid
1 tablespoon blended sesame/soybean or vegetable oil

Stir fry sauce:
2 tablespoon Kochujang *
1 tablespoon soy sauce
1 tablespoon honey **
2 cloves garlic, minced

Garnish:
1 small spring or green onion, finely chopped
toasted sesame seed

* Korean Red pepper(Chile) paste.
** May substitute: 1 tablespoon corn syrup or 1 tablespoon sugar or 1 1/2 tablespoon brown sugar.

Soak the squid in cold water for about fifteen minutes, then drain and pat dry.

Mix the sauce ingredients in a small bowl.

Pre-heat a medium stir fry pan on high heat then add the vegetable oil.
Reduce heat to medium and add the sauce.
Heat the sauce until it just begins to show bubbling, then add the squid and mix well.
Cook over medium low heat, stirring occasionally, until the liquid almost disappears.

Place on serving plate and garnish with green onion and a sprinkle of sesame seed.

[hannaone]

Ban Chan - Nabak Kimchi (White Napa Kimchi, water kimchi)
Ingredients

1 small to medium Daikon radish
1 small "White" Napa cabbage (young Napa or Napa without the outer green leaves)
4 tablespoon kosher or sea salt
1 bunch spring/green onion
10 to 12 cloves fresh garlic, peeled
1 inch fresh ginger, peeled
3 fresh red chili peppers

Brine

1/4 cup kosher or sea salt
2 tablespoon fine ground red chili pepper
3 quarts water

Directions

Prepare the vegetables

Peel, wash, and cut the radish into roughly 1 inch by 1 inch by 3/4 inch pieces (the pieces should be slightly less deep than wide)
Remove outer green leaves (if present) from the Napa cabage and cut the "heart" in half from top to bottom. Remove and discard any solid material at the bottom of the cabbage then cut the "white" leaves into roughly 1 inch by 1 1/2 inch pieces.
Place the cut Daikon and Napa into a large mixing bowl, add the salt and mix well.
Let stand for about thirty minutes then rinse in cold water.
Remove any root from the green onions, rinse, and cut where the white shades into the green (use the green parts in another dish), then slice the remaining "white" portions in half (quarters if large), from top to bottom.
Thin slice the garlic cloves from top to bottom.
Fine shred the ginger.
Cut the peppers in half, remove the seeds and membrane, then sliver.
Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well.
Place into a large sealable container.

Brine

Put water and salt into a large pot, bowl, or jar and shake/stir well.
Place ground red chili pepper into the center of a clean, lint free cloth, then place a chop stick, spoon, or other utensil on the cloth. Form a sack or pocket over the pepper and wrap the end of the cloth around the utensil, forming a rough spoon. Gently stir the cloth wrapped pepper through the brine until the brine is tinted a pale to medium red color. Remove the cloth and discard the pepper.

Final Mix

Pour the brine over the vegetables and let stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours), then refrigerate.
Serve cold in a small bowl as part of a ban chan array.

[Linda]

i love going to this website for panchan ideas. it's someone's blog on xanga. www.xanga.com/koreancooking

i only live with one other person, so it's difficult to make these huge batches of banchan b/c i end up throwing most of it away. but the one i always make is seasoned spinach - healthy and i always have the ingredients on hand.

seasoned spinach (shigumchi) - for 2 people:

1 bunch of spinach
1 tbs sesame oil
1 tbs soy sauce
1 tsp sesame seeds
1 tsp gochu-caru (red pepper flakes
)1 minced garlic clove
i don't add any salt, but use if needed

blanch spinach in boiling water for about a minute or so. then run it through cold water. squeeze out as much water as you can. in a bowl, mix all the other ingredients, then add spinach and mix by hand. voila! i love it. :-)

on that koreancooking site is another recipe i use for tofu. yummmm.

[hannaone]

The seasoned spinach is great. I do it both this way and a version without the oil and chili. The one without oil/chili is prepared the same way, but is "powdered" with a beef seasoning, or initially blanched in a really strong beef stock.
Most Korean ban chan is amazingly simple and amazingly good.

[Alice Patis]

I was hoping someone Korean or Japanese would reply, since I don't make kim chee or panchan (I just eat a lot of it). Likewise, I make very basic tsukemono, but my standard tried & true procedure for cucumber tuskemono is to keep it simple: peel and de-seed english cuke, then marinate in vinegar that has salt & sugar to taste, then sprinkle with sesame seeds.

By the way, koreankitchen.com has quite a few recipes of things I've seen as panchan. Sorry I can't say if they're tried & true, but they look authentic:
http://www.koreankitchen.com/vegetabl...

[Louise]

Thank you from another panchan lover.

[hannaone]

Here's another one of my favorite ban chan recipes:

Candied Lotus Root
Ingredients:

16 ounce (approximate) Fresh Lotus root (whole or sliced)
OR
2 Six ounce packages Dried Lotus Root (whole or sliced)
1/2 Teaspoon rice vinegar
1 Teaspoon apple juice
4 cups water
2 Tablespoons sesame oil

Stir Fry Sauce:

2 Tablespoons brown sugar
3 Tablespoons soy sauce
1 Tablespoons water
1 Tablespoon apple juice
1 teaspoon honey

Optional Ingredients

1/2 teaspoon Toasted Sesame Seed
1 finely chopped green onion

Directions:

Prepare the Lotus:

Fresh -
If using whole root - Wash and peel the root.
Whole or sliced - Heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes.
Whole - After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices.
Dried -
Completely submerge in water. Add vinegar and apple juice and stir.
Allow to soak from 2 to 4 hours.
Pour of excess water and drain thoroughly.
If using whole root, carefully cut the root (root will be tough) into approximately 1/8 to 1/4 inch slices.

Prepare the sauce:

In a small mixing bowl, combine the brown sugar, soy sauce, apple juice, and water.
Mix until the brown sugar is mostly dissolved.
Add the honey and mix well.

Cooking:

Heat the sesame oil in a round bottomed stir fry skillet over high heat.
Add the lotus root and stir fry for 30 seconds to 1 minute.
Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet.
Remove from heat and cool to room temperature.

Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed.

Serve as a snack or as one dish in a traditional Korean Ban chan array.
Serving size: 3 to 5 pieces
Yield approximately eight servings.

Does any one else have any?

[Louise]

Does it classically use brown sugar? The ones I've had tasted sweet, but different. Could it be barley syrup, Chinese 'brown candy', or some other sweetener used?

[hannaone]

The sweeteners can vary a lot. With Korean recipes the most often used is corn syrup which I don't really like. The second most often is dark brown sugar. You can sub honey or even sweet fruits - nashi (Asian Pear) is often used as a light sweetener. It's all about what tastes good to you.

EDIT: The "old" tradition, before more modern sugars and syrups took over was honey or fruit based sweeteners.