PALATEZ

Cuisine: Korean

  • Spicy Cold Noodles

    Make Sauce (Time: 0-5 minutes): Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 1 minced garlic clove.

    Prepare Vegetables (Time: 5-10 minutes): Julienne 1/2 cucumber and 1/2 carrot. Soak in ice water 5 minutes, drain.

    Cook Noodles (Time: 10-15 minutes): Cook 300g somyeon (thin wheat noodles) 3-4 minutes until al dente. Rinse under cold water, drain well.

    Combine (Time: 15-20 minutes): Toss noodles with sauce until evenly coated.

    Serve (Time: 20-25 minutes): Top with vegetables, boiled egg halves, sesame seeds. Serve immediately.

  • Kimchi Fried Rice

    Prep Ingredients (Time: 0-5 minutes): Cut 1 cup kimchi into small pieces, reserve juice. Dice 100g spam or pork, 1/2 onion, 2 green onions.

    Sauté Meat (Time: 5-8 minutes): Heat pan with 1 tbsp sesame oil. Sauté spam and onion 3 minutes.

    Add Kimchi (Time: 8-10 minutes): Add kimchi, stir-fry 2 minutes.

    Add Rice (Time: 10-15 minutes): Add 2 cups day-old rice, breaking up clumps. Add 1 tbsp gochujang, 1 tsp soy sauce, kimchi juice. Stir-fry 5 minutes.

    Fry Egg (Time: 15-17 minutes): Push rice aside, fry 1 egg sunny-side up.

    Serve (Time: 17-20 minutes): Garnish with green onions and sesame seeds. Serve hot.

  • Korean Rice Rolls

    Prepare Rice (Time: 0-10 minutes): Cook 4 cups short-grain rice. While hot, season with 1 tbsp sesame oil, 1/2 tsp salt, 1 tsp sesame seeds. Mix gently, let cool to room temperature.

    Prepare Vegetables (Time: 10-30 minutes):

    Carrot: Julienne 1 carrot, sprinkle with salt, let sit 10 minutes. Squeeze out water, sauté in 1/2 tsp oil 2 minutes. Set aside.

    Cucumber: Julienne 1 cucumber, salt, let sit 10 minutes, squeeze dry.

    Spinach: Blanch 100g spinach 30 seconds, rinse in cold water, squeeze dry. Season with 1/2 tsp sesame oil and pinch of salt.

    Danmuji: Cut 100g yellow pickled radish into 1/4-inch thick strips.

    Prepare Protein (Time: 30-40 minutes):

    Eggs: Beat 3 eggs with pinch of salt. Cook in thin omelet in lightly oiled pan. Cut into strips.

    Bulgogi: Use leftover bulgogi or quickly sauté 200g beef with 1 tbsp soy sauce, 1 tsp sugar.

    Alternative: Use crab sticks or canned tuna mixed with mayo.

    Assemble (Time: 40-50 minutes):

    Place bamboo mat on counter with plastic wrap on top (optional).

    Place 1 gim sheet shiny side down on mat.

    Spread 3/4 cup rice evenly over gim, leaving 1-inch border at top.

    Arrange fillings horizontally across bottom third: egg, carrot, cucumber, spinach, danmuji, protein.

    Roll (Time: 50-55 minutes):

    Lift bottom edge of mat, roll over fillings tightly.

    Continue rolling, applying even pressure.

    Moisten top border with water, complete roll.

    Squeeze gently to shape.

    Finish (Time: 55-60 minutes):

    Brush roll with sesame oil.

    Cut into 1-inch pieces with sharp knife (wipe between cuts).

    Serve immediately or wrap in plastic wrap for later.

  • Seafood Scallion Pancake

    Make Batter (Time: 0-5 minutes): Whisk 1 cup all-purpose flour, 1 cup cold water, 1 egg, and pinch of salt until smooth. Let rest 5 minutes.

    Prepare Vegetables (Time: 5-10 minutes): Cut 2 bunches scallions into 5-inch lengths. Cut 1 onion into thin slices. Slice 2 chili peppers.

    Prepare Seafood (Time: 10-15 minutes): Clean 200g mixed seafood (shrimp, squid, clams). Pat dry thoroughly.

    Make Dipping Sauce (Time: 15-17 minutes): Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame seeds, 1/2 tsp gochugaru (optional).

    Cook Pancake (Time: 17-22 minutes):

    Heat 10-inch non-stick or cast iron pan over medium-high.

    Add 3 tbsp vegetable oil.

    Arrange scallions in single layer.

    Pour batter over scallions.

    Arrange seafood and vegetables on top.

    Cook 4-5 minutes until bottom is golden and crisp.

    Flip and Cook (Time: 22-26 minutes):

    Slide pancake onto plate.

    Invert another plate on top, flip.

    Slide back into pan with more oil if needed.

    Cook 4-5 minutes until second side is crisp.

    Serve (Time: 26-30 minutes):

    Slide onto cutting board.

    Cut into wedges.

    Serve immediately with dipping sauce.

  • Mixed Rice Bowl

    Prepare Rice (Time: 0-30 minutes): Cook 2 cups short-grain Korean rice in rice cooker or pot. For dolsot bibimbap, heat stone bowl over medium heat for 10 minutes, coat with sesame oil, add cooked rice, press down to create crispy bottom (nurungji).

    Prepare Vegetables (Time: 30-60 minutes):

    Carrot: Julienne 1 carrot into matchsticks. Sauté in 1 tsp oil with pinch of salt for 2 minutes until slightly softened but still crisp. Set aside.

    Zucchini: Julienne 1 zucchini, salt for 10 minutes, squeeze out water. Sauté in 1 tsp oil for 3 minutes.

    Spinach: Blanch 100g spinach in boiling water 30 seconds. Rinse in cold water, squeeze dry. Mix with 1 tsp sesame oil, 1/2 tsp minced garlic, pinch of salt.

    Bean sprouts: Blanch 100g bean sprouts 2 minutes. Season same as spinach.

    Mushrooms: Slice 4 shiitake mushrooms, sauté with 1 tsp soy sauce 3 minutes.

    Prepare Beef (Time: 60-65 minutes): Thinly slice 100g beef. Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove, 1/2 tsp sesame seeds for 15 minutes. Sauté 3-4 minutes until cooked.

    Fry Egg (Time: 65-67 minutes): Cook sunny-side up egg with runny yolk.

    Make Sauce (Time: 67-68 minutes): Mix 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp water, 1/2 tsp minced garlic.

    Assemble (Time: 68-75 minutes): Place rice in bowl. Arrange vegetables in separate sections. Add beef and egg in center. Serve sauce on side.

    Mix and Eat (Time: 75-80 minutes): Mix everything thoroughly before eating.

  • Marinated Short Ribs

    Prepare Ribs (Time: 0-60 minutes):

    Soak 1.5kg LA galbi (thinly sliced cross-cut short ribs) in cold water 1 hour.

    Change water every 20 minutes to remove blood.

    Drain, pat dry with paper towels.

    Make Marinade (Time: 60-70 minutes):

    Blend 1/2 Asian pear (peeled, cored), 1/2 onion, 6 garlic cloves until smooth.

    In bowl, mix pear puree with 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 1 tsp black pepper.

    Marinate (Time: 70 minutes + 4 hours):

    Place ribs in large ziplock bag or shallow dish.

    Pour marinade over, massage to coat evenly.

    Refrigerate minimum 4 hours, preferably overnight (up to 24 hours).

    Grill (Time: 4 hours 0-15 minutes):

    Heat grill to medium-high (200°C).

    Remove ribs from marinade, shake off excess.

    Grill 3-4 minutes per side until caramelized and cooked through.

    Don’t overcrowd – cook in batches.

    Serve (Time: 4 hours 15-20 minutes):

    Sprinkle with 1 tbsp toasted sesame seeds and chopped scallions.

    Serve with lettuce leaves, rice, ssamjang, garlic slices, and green chilies.

  • Fermented Spicy Cabbage

    Prepare Cabbage (Time: 0-150 minutes):

    Cut 3kg napa cabbage lengthwise into quarters, leaving core intact to hold leaves together.

    Dissolve 1 cup sea salt (not iodized) in 8 cups water. Soak cabbage 2 hours, turning every 30 minutes.

    Rinse thoroughly under cold running water 3 times. Drain in colander 30 minutes.

    Make Porridge (Time: 150-160 minutes): Mix 2 tbsp sweet rice flour with 1 cup water. Cook over medium heat, stirring constantly, until thickened to paste consistency (about 5 minutes). Cool completely.

    Make Kimchi Paste (Time: 160-175 minutes):

    Blend 1/2 Asian pear, 1 onion, 1 head garlic (10-12 cloves), 2-inch piece ginger until smooth.

    In large bowl, mix pear puree with 1 cup gochugaru (Korean red pepper flakes), 1/2 cup fish sauce, 1/4 cup salted shrimp (saewujeot), cooled porridge, 1 tbsp sugar.

    Prepare Vegetables (Time: 175-185 minutes): Julienne 1 daikon radish into matchsticks. Cut 8 scallions into 2-inch pieces.

    Mix Vegetables with Paste (Time: 185-195 minutes): Wear gloves. Mix radish and scallions into paste until evenly coated.

    Stuff Cabbage (Time: 195-225 minutes): Spread paste between each cabbage leaf, starting from outermost leaf and working inward. Be generous with paste.

    Pack and Ferment (Time: 225-240 minutes):

    Pack kimchi tightly into clean glass jars or food-grade plastic containers, pressing down to remove air bubbles.

    Leave 2-inch headspace for expansion.

    Leave at room temperature (18-20°C) for 24-48 hours until bubbly (taste after 24 hours).

    Refrigerate for minimum 2 weeks before eating for best flavor. Kimchi keeps for months.

  • Pork Belly BBQ

    Prepare Ingredients (Time: 0-10 minutes):

    Slice 600g pork belly into 1/4-inch thick slices (usually comes pre-sliced).

    Wash lettuce and perilla leaves, drain.

    Slice garlic and green chili peppers.

    Prepare dipping sauces:

    Salt-sesame oil: Mix 2 tbsp salt, 1 tbsp sesame oil, 1 tsp black pepper.

    Ssamjang: Mix 2 tbsp doenjang, 1 tbsp gochujang, 1 tsp sesame oil, 1 tsp sugar, 1 tsp sesame seeds.

    Heat Grill (Time: 10-15 minutes):

    Heat Korean BBQ grill or cast iron grill pan to medium-high.

    If using tabletop grill, set up at dining table.

    Cook Pork (Time: 15-35 minutes):

    Place pork belly slices on hot grill.

    Cook 3-4 minutes per side until crispy and golden brown.

    Cut into bite-sized pieces with kitchen scissors.

    Make Ssam (Time: 35-40 minutes):

    Take lettuce leaf.

    Add pork piece dipped in sauce.

    Add garlic, chili, kimchi, or other condiments.

    Wrap and eat in one bite.

    Variations:

    Cook kimchi on grill until slightly charred.

    Add sliced onions to grill.

    Make “bossam” style: wrap in napa cabbage with raw garlic.

  • Marinated Beef BBQ

    Prepare Beef (Time: 0-40 minutes):

    Partially freeze 600g beef sirloin or ribeye for 30-40 minutes until firm but not solid.

    Slice against grain into paper-thin slices (?-inch thick). Place in large bowl.

    Make Marinade (Time: 40-50 minutes):

    Blend 1/2 Asian pear (peeled, cored), 1/2 onion, 5 garlic cloves, 1-inch ginger until completely smooth.

    In bowl, combine pear puree with 1/2 cup soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 1 tsp black pepper. Whisk until sugar dissolves.

    Marinate (Time: 50 minutes + 2 hours):

    Pour marinade over beef. Mix thoroughly with hands until all slices are coated.

    Cover, refrigerate minimum 2 hours, preferably overnight (up to 24 hours).

    Cook (Time: 2 hours 0-15 minutes):

    Heat large skillet, grill pan, or outdoor grill to high heat.

    Cook in batches without overcrowding: 2-3 minutes per side until caramelized and cooked through.

    Do not overcook or beef will become tough.

    Garnish and Serve (Time: 2 hours 15-20 minutes):

    Sprinkle with 1 tbsp toasted sesame seeds and chopped scallions.

    Serve immediately with steamed rice, lettuce leaves (for wrapping), and side dishes.

  • Spicy Stir-fried Chicken

    Prepare Chicken (Time: 0-10 minutes): Cut 600g boneless chicken thighs into bite-sized pieces.

    Make Sauce (Time: 10-15 minutes): Mix 4 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp sugar, 2 tbsp rice syrup (or honey), 4 minced garlic cloves, 1 tsp grated ginger, 1 tbsp sesame oil.

    Prepare Vegetables (Time: 15-25 minutes):

    Cut 3 cups cabbage into large chunks.

    Cut 2 sweet potatoes into 1/2-inch thick slices.

    Cut 1 onion into wedges.

    Cut 2 carrots into 1/2-inch thick slices.

    Soak 1 cup rice cakes in warm water if hard.

    Cook (Time: 25-45 minutes):

    Heat large cast iron pan or dakgalbi pan over medium-high.

    Add chicken and sauce, stir-fry 5 minutes.

    Add all vegetables and rice cakes, stir to coat.

    Cook 10-15 minutes, stirring occasionally, until chicken is cooked and vegetables are tender.

    Optional Cheese (Time: 45-50 minutes):

    Push ingredients to sides.

    Add 1 cup mozzarella cheese in center.

    Cover until melted.

    Serve (Time: 50-55 minutes):

    Often eaten directly from pan.

    Can mix in cooked rice or noodles at end.

    Garnish with sesame seeds and scallions.