Tuesday, April 23, 2013

Seasoned Seaweed

Seasoned Seaweed
Adapted from www.maangchi.com

I seem to have a lot of favorite Korean side dishes that I love to make repeatedly. This seaweed side dish is another favorite I love to eat with brown rice and kimchi. This recipe makes about a 4-cup quantity and can be stored in the refrigerator for about 1 week. If you like to eat the seaweed wrap of a sushi, you will love this side dish.

3.4 ounces dried seaweed or dolijaban**
3 thick stalks green onions, thinly slice entire stalks (about 1.4 ounces)
3 cloves garlic, finely minced (0.5 ounce)
3 tablespoons Bragg Liquid Aminos or any low-sodium soy sauce (1.2 ounces)
1/2 cup water (4.0 ounces)
2 tablespoons organic brown rice syrup or agave nectar (1.0 ounce)
3 tablespoons sesame oil (0.9 ounce)**
3 tablespoons roasted sesame seeds (0.6 ounce)**

**These items can be purchased at a Korean market or any Asian stores that carries Korean products.

Measure out 3.4 ounces of dried seaweed. Set aside.

A closer look at the dried seaweed. This seaweed is very different from the flat square nori sheets that are used in rolling up sushi. This dried seaweed or laver looks like strands of seaweed woven together into large thick sheets or rounds. This type of seaweed are used for soups, stews and salads.

In a very large mixing bowl, combine the green onions, garlic, liquid aminos, water, brown rice syrup, and sesame oil.

 Whisk ingredients until thoroughly blended.

Crush, pull and tear the seaweed apart into small pieces over the sauce.

Wearing a disposable vinyl glove, toss the seaweed and the sauce until all the seaweed are saturated with the sauce and thoroughly coated.

Sprinkle in the sesame seeds and toss well until thoroughly combined.

Transfer seasonsed seaweed into an airtight container and store in the refrigerator. Best to allow the seasonsed seaweed to sit in the refrigerator for several hours before consuming as the flavors will deepen with time.
Serve as a side dish alongside with brown rice and other side dishes.

Yield about 4 cups

Thursday, April 18, 2013

Spicy Shredded Cabbage MuChim

Spicy Shredded Cabbage MuChim

Here is another favorite Korean side dish recipe adapted from www.aeriskitchen.com. I am addicted to this cabbage side dish. It has a nice balance of spicy, salty, tangy, and a touch of sweetness all in one. It is delicious eaten as a side dish alongside with rice, meats, seafood, and/or other vegetable side dishes. I'm satisfied just eating this with rice all by itself. It doesn't keep too long in the refrigerator, so you do want to consume it within a few days. I had mine for about three days and it was still delicious on the third day.

Half of a medium-size green cabbage, core removed, thinly sliced to fine shreds (1 pound, 453g)
2 thick stalks green onions, finely chopped (40g)
3 tablespoons Korean coarse red pepper powder (17g)**
2 tablespoons apple cider vinegar (21g)
1-1/2 tablespoons roasted sesame seeds (9g)**
1 tablespoon sesame oil (9g)**
1 tablespoon organic brown rice syrup (14g) or agave nectar
1 large garlic clove, finely minced (6g)
1 teaspoon salt (5g)

**These items can be purchased at a Korean market or any Asian stores that carries Korean products.

In a large mixing bowl, combine the cabbage and green onions. Set aside.

In a separate small bowl, combine the red pepper powder, vinegar, sesame seeds, sesame oil, brown rice syrup, garlic and salt. Stir the sauce with a spoon until thoroughly blended.

Add the red pepper powder sauce to the cabbage. Wearing a disposal vinyl glove, toss the cabbage and sauce until cabbage is thoroughly coated with the sauce.

Salad can be eaten right away or transfer to an airtight container and store in the refrigerator for up to a few days.

To serve, transfer desired amount to serving dish. Sprinkle with roasted black sesame and white sesame seeds for garnish. Eaten as a side dish alongside with any meat or seafood dishes and, of course, BROWN RICE.

Yield about 6 cups