PALATEZ

Cuisine: Korean

  • Soft Tofu Stew

    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

    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

    Beef Short Rib Soup

    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.

    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.

    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.

    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).

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

    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.

    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

    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

    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.

  • Spicy Cold Noodles

    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

    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

    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.