PALATEZ

Cuisine: Korean

  • Mixed Rice Bowl

    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

    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

    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

    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.

  • 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

    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.