PALATEZ

Cuisine: Korean

  • Spicy Rice Cakes

    Prepare Ingredients (Time: 0-20 minutes):

    If using frozen rice cakes (400g), soak in cold water 20 minutes to soften. Fresh rice cakes don’t need soaking.

    Cut 200g fish cakes into triangles or rectangles.

    Slice 1/2 onion. Cut 2 scallions into 2-inch pieces.

    Hard boil 1 egg: place in cold water, bring to boil, cook 8 minutes, cool in ice water, peel.

    Make Broth (Time: 20-30 minutes):

    Make anchovy broth: combine 4 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain.

    Or use instant dashi powder dissolved in water.

    Make Sauce (Time: 30-32 minutes):

    In small bowl, mix 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 2 tbsp soy sauce, 1 minced garlic clove.

    Cook (Time: 32-52 minutes):

    In large pan or wok, bring broth to boil over medium-high heat.

    Add sauce mixture, stir to dissolve completely.

    Add drained rice cakes and sliced onion. Cook 8-10 minutes, stirring occasionally, until rice cakes are soft and sauce thickens to coat rice cakes.

    Add fish cakes and scallions. Cook 2 more minutes.

    Adjust Consistency (Time: 52-55 minutes):

    If sauce is too thick, add water 1 tbsp at a time.

    If too thin, cook 1-2 minutes more.

    Serve (Time: 55-60 minutes):

    Transfer to serving bowls. Top with halved boiled egg.

    Optional: add 1/2 cup shredded mozzarella cheese for modern “cheese tteokbokki.”

  • Glass Noodle Stir-fry

    Prepare Noodles (Time: 0-15 minutes):

    Bring large pot of water to boil. Add 200g sweet potato starch noodles (dangmyeon).

    Cook 7-8 minutes until tender but still chewy (al dente texture).

    Drain, rinse with cold water to stop cooking. Drain well.

    Using kitchen scissors, cut noodles into manageable lengths (about 6-8 inches).

    Toss with 1 tbsp sesame oil to prevent sticking. Set aside.

    Prepare Vegetables (Time: 15-30 minutes):

    Carrot: Julienne 1 carrot. Sauté in 1 tsp oil with pinch of salt 2 minutes. Set aside.

    Onion: Thinly slice 1 onion. Sauté 3 minutes until translucent. Set aside.

    Bell pepper: Julienne 1 red bell pepper. Sauté 2 minutes. Set aside.

    Spinach: Blanch 100g spinach 30 seconds. Rinse, squeeze dry. Season with 1/2 tsp sesame oil, pinch of salt.

    Mushrooms: Slice 5 shiitake mushrooms. Sauté with 1 tsp soy sauce 3 minutes. Set aside.

    Prepare Beef (Time: 30-40 minutes):

    Thinly slice 150g beef (sirloin or ribeye).

    Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp black pepper for 15 minutes.

    Sauté 3-4 minutes until cooked through. Set aside.

    Combine (Time: 40-50 minutes):

    In large mixing bowl, combine noodles with 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil. Mix well.

    Add all cooked vegetables and beef.

    Add 4 minced garlic cloves.

    Using hands or tongs, gently toss everything together until evenly distributed.

    Final Touch (Time: 50-55 minutes):

    Taste and adjust seasoning with more soy sauce or sugar if needed.

    Sprinkle with 1 tbsp toasted sesame seeds.

    Serve (Time: 55-60 minutes):

    Can be served warm, at room temperature, or chilled.

    Garnish with additional scallions if desired.

  • Kimchi Stew

    Ingredient Prep (Time: 0-10 minutes): Cut 200g pork belly into 1/2-inch cubes. Cut 2 cups well-fermented (sour) kimchi into bite-sized pieces, reserving any liquid. Slice 1 onion, chop 2 green onions (separate white and green parts), mince 2 garlic cloves. Cut 1 block firm tofu into 1-inch cubes.

    Render Pork Fat (Time: 10-15 minutes): Heat heavy pot over medium-high. Add pork belly, cook 5 minutes until fat renders and meat starts to brown. Do not drain fat.

    Sauté Vegetables (Time: 15-20 minutes): Add kimchi and onion to pot. Stir-fry 5 minutes until kimchi softens and onions become translucent.

    Add Seasonings (Time: 20-21 minutes): Add 1 tbsp gochugaru, 1 tbsp gochujang, 2 tsp soy sauce, 1 tsp sugar, minced garlic. Stir 1 minute until fragrant.

    Simmer (Time: 21-36 minutes): Add 2 cups anchovy broth (or water) and reserved kimchi juice. Bring to boil, reduce heat to medium-low, simmer 10 minutes.

    Add Tofu (Time: 36-41 minutes): Gently add tofu cubes. Simmer 5 more minutes.

    Finish (Time: 41-42 minutes): Add green onions and drizzle with 1 tsp sesame oil. Taste and adjust seasoning.

    Serve: Ladle into individual stone bowls (ttukbaegi) if available. Serve immediately with rice.

  • Soybean Paste Stew

    Make Broth (Time: 0-15 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain. Discard solids.

    Prep Ingredients (Time: 15-25 minutes): Cut 200g beef sirloin into 1/2-inch cubes. Cut 1 zucchini and 1 potato into 1/2-inch cubes. Slice 1 onion, chop 2 green onions (separate white and green), mince 4 garlic cloves, slice 2 fresh chili peppers. Cut 1 block firm tofu into 1-inch cubes.

    Sauté Beef (Time: 25-28 minutes): Heat heavy pot over medium-high. Add beef, sauté 3 minutes until no longer pink.

    Sauté Aromatics (Time: 28-30 minutes): Add onion and minced garlic, sauté 2 minutes until fragrant.

    Add Broth and Paste (Time: 30-32 minutes): In a small bowl, mix 3 tbsp doenjang and 1 tbsp gochujang with 1/2 cup broth until smooth. Add to pot with remaining broth.

    Cook Potato (Time: 32-42 minutes): Add potato cubes. Bring to boil, reduce heat, simmer 10 minutes until potatoes are almost tender.

    Add Vegetables and Tofu (Time: 42-47 minutes): Add zucchini and tofu. Simmer 5 minutes.

    Finish (Time: 47-49 minutes): Add green onions and chili peppers. Simmer 2 more minutes.

    Serve: Ladle into bowls. Serve hot with rice and other banchan.

  • Soft Tofu Stew

    Make Broth (Time: 0-10 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp. Bring to boil, simmer 10 minutes, strain.

    Prep Ingredients (Time: 10-20 minutes): Thinly slice 100g pork belly or beef. Chop 1 onion, slice 2 green onions, mince 3 garlic cloves. Clean 100g clams or shrimp (if using).

    Heat Pot (Time: 20-22 minutes): Heat stone pot (ttukbaegi) or heavy pot over medium-high. Add 1 tbsp vegetable oil.

    Sauté Meat (Time: 22-24 minutes): Add pork, sauté 2 minutes until lightly browned.

    Sauté Aromatics (Time: 24-25 minutes): Add onion and garlic, sauté 1 minute.

    Add Gochugaru (Time: 25-26 minutes): Add 2 tbsp gochugaru, stir 30 seconds until fragrant.

    Add Liquid (Time: 26-31 minutes): Add broth and 1 tbsp soy sauce. Bring to boil.

    Add Tofu and Seafood (Time: 31-36 minutes): Add clams/shrimp. Squeeze soft tofu directly from tubes into pot. Gently stir to combine. Simmer 5 minutes until clams open.

    Add Egg (Time: 36-37 minutes): Crack 1 egg into center. Add green onions and 1 tsp sesame oil.

    Serve: Bring pot to table while still bubbling. Serve immediately with rice.

  • Ginseng Chicken Soup

    Soak Rice (Time: 0-60 minutes): Rinse 2 cups sweet rice (chapssal) until water runs clear. Soak in water 1 hour, drain.

    Prepare Chickens (Time: 60-70 minutes): Clean 2 small whole chickens (about 500g each). Remove any excess fat from cavity. Rinse inside and out, pat dry.

    Prepare Stuffing (Time: 70-80 minutes): Soak 4 dried ginseng roots in warm water 10 minutes. Soak 10 dried jujubes in warm water 10 minutes. Peel 4 fresh chestnuts. Have 8 garlic cloves ready.

    Stuff Chickens (Time: 80-90 minutes): For each chicken: Stuff with 1/2 cup drained rice, 2 jujubes, 2 chestnuts, 4 garlic cloves, 1 ginseng root.

    Close Openings (Time: 90-100 minutes): Use kitchen twine to tie legs together or use toothpicks/skewers to close cavity openings.

    Cook (Time: 100-220 minutes): In large pot, place chickens breast-side up. Add 8 cups water, remaining jujubes and garlic. Bring to boil, skim foam. Reduce heat to low, cover, simmer 1.5 hours until chicken is very tender.

    Serve (Time: 220-230 minutes): Carefully transfer each chicken to deep serving bowl. Ladle broth over. Garnish with 2 tbsp pine nuts and chopped scallions. Serve with salt and pepper for individual seasoning.

  • Beef Short Rib Soup

    1. Soak Ribs (Time: 0-60 minutes): Place 1kg beef short ribs in large bowl, cover with cold water. Soak 1 hour, changing water every 20 minutes to remove blood.

    2. First Boil (Time: 60-75 minutes): Drain ribs, place in large pot. Cover with fresh cold water. Bring to boil over high heat, boil 10 minutes. Drain, rinse ribs under cold water. Clean pot.

    3. Simmer Broth (Time: 75-195 minutes): Return ribs to clean pot. Add 12 cups water, 1 whole onion (peeled), 8 garlic cloves (peeled). Bring to boil, skim foam. Reduce heat to low, cover, simmer 2 hours.

    4. Add Radish (Time: 195-225 minutes): Peel 1 daikon radish, cut into 2-inch chunks. Add to pot after 1.5 hours of simmering (30 minutes before end).

    5. Prepare Garnish (Time: 225-230 minutes): Chop 2 green onions, have 1 tbsp soy sauce and 1 tsp sesame oil ready.

    6. Strain and Season (Time: 230-240 minutes): Remove ribs and radish to serving bowls. Strain broth through fine mesh, discard solids. Return broth to pot, season with 1 tbsp soy sauce, salt and pepper to taste.

    7. Serve (Time: 240-245 minutes): Pour hot broth over ribs. Garnish with green onions and drizzle with sesame oil. Serve with rice and kimchi.

  • Cold Buckwheat Noodles

    Make Broth (Time: 0-4 hours + chilling): Simmer 1kg beef bones in 8 cups water 4 hours. Strain, chill until cold. Season with 1 tbsp salt, 1 tbsp sugar, 2 tbsp vinegar. Chill at least 2 hours.

    Prepare Toppings (Time: 4 hours 0-10 minutes): Slice 1/2 Asian pear and 1/2 cucumber into thin matchsticks. Slice 1 boiled egg. Thinly slice 100g cooked beef.

    Cook Noodles (Time: 4 hours 10-15 minutes): Cook 300g buckwheat naengmyeon noodles according to package (usually 3-4 minutes). Rinse under cold running water until completely cool.

    Assemble (Time: 4 hours 15-20 minutes): Place noodles in bowls. Add ice cubes. Pour cold broth over. Arrange pear, cucumber, beef, and egg on top.

    Serve (Time: 4 hours 20-25 minutes): Serve with mustard and vinegar on side. Mix before eating.

  • Knife-cut Noodle Soup

    Make Dough (Time: 0-40 minutes): Mix 2 cups flour, 1/2 cup water, 1/2 tsp salt. Knead 10 minutes until smooth. Rest covered 30 minutes.

    Make Broth (Time: 40-60 minutes): Simmer 8 cups water with 10 dried anchovies and 1 piece kelp for 20 minutes. Strain.

    Prepare Vegetables (Time: 60-65 minutes): Slice 2 zucchini, 1 potato, 1 onion. Mince 4 garlic cloves.

    Sauté (Time: 65-70 minutes): Heat pot, add 1 tbsp oil. Sauté 200g chicken or clams with vegetables 5 minutes.

    Simmer Broth (Time: 70-80 minutes): Add broth to pot. Simmer 10 minutes.

    Cut and Cook Noodles (Time: 80-87 minutes): Roll dough thin on floured surface. Cut into noodles with knife. Add to pot, cook 5-7 minutes until floating.

    Season and Serve (Time: 87-90 minutes): Season with 2 tbsp soy sauce, 1 tsp sesame oil. Serve hot.

  • Seafood Scallion Pancake

    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.