Sunday Special: Taste of Korean Food

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

Much of Korean food is intensely flavoured, Savory & bold. Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbours China and Japan, and the Japanese occupation from 1910 to 1945. European traders also had an impact on the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. There are some low-carb substitutes too. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes – which can be meat, seafood, or tofu – are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy. Kimchi, Korea’s famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even though Korean stews and soups are served hot (almost boiling), many of the side dishes are served cold or at room temperature. Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.

The most common spice and sauce ingredients used in Korean cuisine are scallions or onions, chili pepper paste, soybean paste, soy sauce, garlic- ginger. Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept at using chopsticks so if the meat is too large or a whole grilled fish is served, it can be split with chopsticks.

Many Korean meat dishes are braised or marinated for a long time for tender flesh. Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor. To the uninitiated this cuisine can appear intimidatingly complex. With bold flavours, innumerable side dishes, and detailed table etiquette, exploring Korean cuisine is surely a cultural adventure. Korean dishes balance fresh flavours of meat and vegetables, along with the sweet spice of chilli paste. However, there is more to Korean cuisine than meat, veggies, rice, and spice.

Here are a few of my favorite easy to make and popular recipes from Korean Cuisine:

KOREAN KIMCHI

Ingredients

Chinese cabbage/white cabbage- 2 cups cut into large dices

Garlic- 4-6 cloves

Ginger- 2 tbsp. shredded

Fish sauce- 2 tsp optional

Siracha chili sauce/ schezuan/ chili paste- 2 tsp

Sugar- 2 tsp – white/ brown

Sea salt- 1 tsp

Rice vinegar/ white vinegar- 2-3 tbsp.

White radishes- 1-2 thinly sliced

Carrots- ½ cup cut into matchstick size

Spring onions- 2-3 no sliced

Method

• Prepare all the ingredients for the kimchi recipe.
• Cut the cabbage pieces and toss them with a little sea salt, keep aside for 30 mins. Meantime prepare the kimchi paste by mixing all other ingredients together and blending them well.
• Rinse the cabbage under running water, pat dry and then combine with all other ingredients and mix it into the prepared kimchi paste mix, place it all into a jar, cover and keep refrigerated for 2-3 days. Serve it with Korean meals.

KOREAN FRIED RICE

Ingredients

Oil-2 tsp

Sesame oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Mushrooms- 1 cup quartered

Capsicums-1/2 cup diced

Spring onion-1 small sliced

Beansprouts- ½ cup

Soy sauce- 2-3 tsp

Chili sauce/ chili paste-2 tsp

Cooked/boiled white rice- 2 -3 cups

Eggs- 2-3 no

Salt and pepper to taste

Spring onion greens- 2-3 tbsp. chopped

Method

• Prepare all the ingredients for the fried rice recipe.
• If using red meat like lamb/ mutton fillet etc cut them thinly and apply a marination of oil, chili paste, salt and pepper, mix well and keep aside for 10 mins.
• Heat oil and add in the garlic, ginger, spring onions and saute for a few seconds, add in the eggs and scramble them.
• Now add in the non-veg if being used, add assorted veggies like corn, capsicums, mushrooms etc for veg options, add seasonings, soy sauce, Korean chili paste and little water and mix well.
• Cook the mixture for a couple of minutes, add in the cooked white rice, toss well and cook for 2 mins. Add spring onion greens for garnish and serve it hot.

KOREAN STYLE FRIED CHICKEN WINGS

Ingredients

Chicken wings- 18-20 no

For the marination

Oil-2 tsp

Sesame oil-2 tsp

Soy sauce- 2-3 tsp

Tomato ketchup-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Honey-2-3 tbsp.

Korean chili paste-2-3 tsp

White vinegar-2 tsp

For dipping-coating-frying

Egg-1 no

Maida-1/4 cup

Oil to deep fry

Method

• Clean, wash and pat dry the chicken wings to be used for the recipe.
• In a mixing bowl, combine together the ingredients for the marination and steep the chicken wings in it for couple of hours.
• Add maida/cornflour and beaten egg into the same bowl, mix well and drop the wings into medium hot oil and cook the chicken wings for 3-4 mins, remove onto a kitchen paper and soak up excess oil. As an option we can place the wings on a roasting tray as well and cook in the oven and skip the dip and coat process.
• Serve the wings as a starter with a variety of dipping sauces to go along.

KOREAN BIBIMBAP BOWL

Ingredients

Thin fillets of beef/ lamb/chicken- 200 gms

For the marination

Oil- 2 tsp

Sesame oil- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Soy sauce- 2-3 tbsp.

Red chili paste- 1-2 tsp

For the other ingredients

White rice- 2 cup boiled

Spinach-2 cups blanched

Salt and pepper to taste

Sesame seeds- 2-3 tsp

Soy sauce-2-3 tsp

Korean chili sauce- 2-3 tsp

Eggs- 2-3 no

Ginger juliennes- 2-3 tsp

White vinegar-2 tsp

Assorted veggies- zucchini, carrots, beans, mushrooms etc can also be added as per choice.

Method

• Prepare all the ingredients for the bibimbap recipe as listed.
• Cook the rice and keep it hot and ready for service.
• Cut the meat pieces into thin slices, apply marination on the meat and keep aside for 12-15 mins, heat oil in a pan and saute it, cook for 4-6 mins or until just done and keep aside.
• In the same pan saute the spinach and all other veggies as well one by one and add a dash of the chili sauce and seasonings/soy sauce, vinegar, ginger juliennes and a little sesame seeds along the way.
• Place heaps of cooked hot boiled rice in the center of the bibimbap serving bowl, surround it on the sides with the veggies and on one side with the cooked meat pieces, place a half fried egg on the top and serve.

KOREAN FISH CAKES WITH SPICY SALSA

Ingredients

For the fish cake mixture

Boneless fish- 400 gms, Bassa/ghol fish etc

Salt and pepper to taste

Garlic paste-1 tsp

Red chili paste- 1 tsp

Ginger-1 tsp minced

Shallots/ onion- 2 tsp chopped

Soy sauce- 2 tsp

Egg- 1 no

Cornflour-2-3 tsp

Maida- 2-3 tsp

Coriander leaves- 2 tsp chopped

To serve with: spicy salsa sauce

Korean chili sauce- 2-3 tbsp.

Honey-2 tsp

White vinegar- 2 tsp

Finely diced ginger-1 tsp

Spring onion greens-2 tsp chopped

Method

• To start with, prepare the fish cake mixture, combine all the ingredients into a food processor and convert it into a nice coarsely smooth mix.
• Remove into a bowl, adjust texture by adding maida/ cornflour/ egg and using a non-stick pan with a little oil using a tablespoon drop small portions of the fish cake mixture and allow to set and cook on both sides for 3-4 mins, add oil as needed.
• Meantime prepare the dipping sauce to go along by combining all the ingredients together, mix well and chill for 20 mins.
• Arrange the prepared fish cakes on a serving platter and serve the dipping sauce alongside and relish this delicacy.

KOREAN RAMEN NOODLE SOUP

Ingredients

Ramen noodles – 2 packets

Water- as needed to cook the noodles

Oil-1 tsp

sesame oil- 1 tsp

garlic- 1 tsp chopped

ginger-1 tsp chopped

onion-1 small chopped

carrot- 2-3 tbsp. chopped

mushrooms- 2-3 sliced

capsicum-1/4 shredded

salt and pepper to taste

soy sauce- 2 tsp

Korean chili sauce- 2 tsp

White vinegar-1 tsp

Boiled/cooked chicken/meat- 1 cup

Spring onion greens- 2 tbsp. chopped

Method

• Prepare all the ingredients for the ramen noodles as listed.
• Heat oil and saute the garlic, ginger, onions for a few seconds, add in the ramen noodles and all veggies as per choice and stir fry for a minute, add in water/stock to cook the noodles.
• Simmer the ramen noodles to cook for 10-12 mins, adjust the texture of the recipe as desired, add in the sauces and get the desired color and taste. Cook for 2-3 mins more.
• Turn off the flame, add in the boiled chicken cubes etc into the serving bowls and pour/spoon over the hot ramen into the bowls, garnish with spring onion greens, add vinegar/ chili sauce to taste.

KOREAN TWISTED DOUGHNUTS

Ingredients

For the doughnut dough

Maida- 3 cups

Milk-1 cup

Butter- 3 tbsp. melted

Egg-1 no

Sugar-1/2 cup

Fresh yeast- 2 tsp

Salt-1/2 tsp

For the cinnamon sugar dusting

Castor sugar-1/4 cup

Cinnamon powder-1/4 tsp

Mix and use for garnish.

Method

• In a mixing bowl, combine together the warm milk, sugar, melted butter and add in the yeast and cover, keep aside for 5 mins, allow the yeast to start activating.
• Add in the egg and lightly mix it in with a fork. Now add in the sieved flour and salt and mix it in, prepare a nice medium hard textured dough. Cover and keep aside for 45 mins for fermentation.
• Once the dough is double in size, divide into 16- 18 portions using a dough cutter, shape them into strips and then twist them. Heat oil in a frying pan on a medium flame and fry these prepared twisted doughnuts to a nice golden brown color, turning them occasionally in the oil, remove onto a kitchen paper and drain off excess oil.
• Dust and coat the doughnuts with the cinnamon sugar mixture and if desired serve with a dipping sauce like white chocolate or dark chocolate, peanut butter and caramel sauce etc.

ON A CONCLUDING NOTE

Korean cooking is best explained as a burst of flavours, tastes, aromas and a balance of ecstasy which impresses any food lover. The cooking styles here are not only easy and healthy but also offer a varied choice and options to the foodies to pick between veg and non-veg ingredients in every category of the menu. Many people feel that this cuisine is not to our taste buds and commands a lot of out of the box concepts but in order to explore more about Korean cooking it is important to do so with an open mind and a thought process which makes it acceptable and creates a liking towards it as well.

My personal experience with Korean dishes and their adaptations has been very pleasant and for the fact innovating with this cooking is fun and can make it even more interesting and tasty when it comes to fusing it with home style ingredients and methods of cooking. The people of Korea are not only great when it comes to hospitality and food culture but they are also open to accepting ideas and thoughts welcoming tourists and foodies to reach out and make the experience all the more memorable!

With this note we come to the end of this year’s end feature, Wishing you all a very Happy New Year 2022 in advance.

Happy Cooking!

Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.

He can be contacted at twitter: @kaviraj_chef  Mobile: 91 9820939336.