Mushroom and Duck Confit Salad

Mushroom and Duck Confit Salad Mushroom and Duck Confit Salad This is the kind of ultimate wilted salad that you can make luxurious by using wild mushrooms. I recommend assembling your own greens, instead of relying on the now-ubiquitous mesclun mixes that often taste like a collection of weeds. I have suggested some greens here, but use whatever looks good. Ingredients – 1 bunch arugula, large stems removed. – 1 small head radicchio, leaves pulled apart and large leaves torn in half. – 1 Belgian endive, stem end trimmed and…

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Miso Soup

Miso Soup Miso Soup Miso (fermented soybean paste) comes in various colors and degrees of sweetness. White miso, which is relatively sweet and mild, is considered best for summer, while dark, salty red miso is more appropriate for winter. Brown miso falls between the two, and unless you start to appreciate the nuances, is a good all-purpose standby. Miso keeps for months—if not years—in the refrigerator. Ingredients – 1 quart dashi. – 2 to 4 tablespoons miso (the lighter the miso, the more you need). Instructions Step 1:Bring the dashi…

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Zucchini Pancakes/Zucchini Pancakes

Zucchini Pancakes/Zucchini PancakesThis is a favorite food at the time of the Harvest Moon Festival, Ch’u-sok, but it is served whenever zucchini is available. Ingredients –        1 small zucchini; ½ red bell pepper –        2 green onions; 1 tsp. vegetable oil –        ½ tsp. sesame oil; 1 c. water –        1 egg; 1 c. flour –        ½ tsp. salt –        2 tsp. vegetable oil for frying –        Quick dipping sauce. Instructions Step 1: Cut zucchini and red pepper into matchsticks 1½ inches long. Slice green onions diagonally. Step 2: In…

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Seaweed Rice Rolls/Kim Bap

Seaweed Rice Rolls/Kim BapThese rice and vegetable rolls are the Korean version of the Japanese treat called sushi. It is fun to work out combinations of fillings using tofu and colorful vegetables.With white rice and blackish green seaweed called nori, try to use the other Korean food colors—yellow, red, and green—in the fillings of the rolls. Rice rolls are a popular picnic food in Korea, and they make a good finger food for parties and festive occasions. Ingredients –        4 c. warm, cooked short-grain white rice. –        6 fillings of…

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Grilled Beef and Vegetable Skewers/San Jose

Grilled Beef and Vegetable Skewers/San JoseThese colorful skewers of meat and vegetables are served during festive occasions, and they are especially loved by Korean children.This recipe works best with long metal skewers. If you use bamboo skewers, slice meat ¼ inch thick. If you prefer, you can fry the skewers in a little vegetable oil instead of grilling or broiling them. Ingredients –        1 lb. beef sirloin tip; ½ c. soy sauce –        2 tbsp. sugar; ¼ tsp. black pepper –        ½ tsp. finely chopped garlic; 1 c. mushrooms –       …

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New Year’s Beef-Rice Cake Soup/Ttok-kuk

New Year’s Beef-Rice Cake Soup/Ttok-kukIt is tradition to eat tteokguk on New Year’s Day because it is believed to grant the consumer good luck for the year and gain a year of age. Ingredients –        1 lb. frozen sliced rice cake –        ½ lb. lean tender beef such as sirloin –        2 tsp. soy sauce; 2 tsp. sesame seeds –        1 tsp. minced garlic; ½ tsp. salt –        Dash of black pepper; 8 c. beef broth –        2 green onions, sliced diagonally; 1 egg, beaten. Instructions Step 1: Soak rice…

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Barbecued Beef/Pulgogi

Barbecued Beef/PulgogiNext to kimchi, pulgogi may be Korea’s best-known dish.Thin strips of spicy beef are cooked over a pulgogi, a dome-shaped charcoal grill. Although it is often eaten during the summer as picnic fare, this dish is good any time.Thinly sliced pork loin or tofu can be substituted for the beef. Ingredients –        4 tbsp. soy sauce –        2 tbsp. sesame oil –        2 tbsp. sugar –        ½ tsp. black pepper –        1 clove garlic, peeled and finely chopped –        4 tbsp. finely chopped green onions –        1 tbsp. toasted…

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Soy-Sesame Tofu/To-fu Jo Rim

Soy-Sesame Tofu/To-fu Jo RimThe mild, cream-colored bean curd called tofu takes readily to the typical Korean flavorings: garlic, green onions, sesame seeds, and soy sauce. Ingredients –        1 lb. firm tofu; 1/8 tsp. salt –        4 tbsp. soy sauce; 1½ tsp. sugar –        ½ tsp. sesame oil; 2 tsp. toasted sesame –        Dash of black pepper; 3 green onions, sliced –        1 clove garlic, crushed or minced –        1 tbsp. water; 2 to 3 tsp. vegetable oil. Instructions Step 1: Slice the tofu into ½-inch slices. Sprinkle lightly with salt.…

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Glazed Chicken Wings/ Tak Nalgae T’wigim

Glazed Chicken Wings/ Tak Nalgae T’wigimThis is just one of the many ways to prepare chicken Korean-style. For a slightly different flavor, substitute honey for the sugar and add a sprinkling of toasted sesame seeds. Ingredients –        12 chicken wings (about 2 lbs.) –        1/2 c. flour; 1/3 c. soy sauce –        1 tsp. lemon juice; 2 tsp. oyster sauce –        2 tbsp. sugar –        1 clove garlic, peeled and finely chopped –        1/4 tsp. finely chopped ginger root –        Vegetable oil for frying. Instructions Step 1: Heat oven to…

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Mixed Vegetables with Noodles/Chap Ch’ae

Mixed Vegetables with Noodles/Chap Ch’aeThis popular dish can also be prepared with thinly sliced beef, pork, or firm tofu. Ingredients –        4 tbsp. soy sauce; 2 tsp. sugar –        ½ tsp. finely chopped garlic –        4 tsp. toasted sesame seeds –        4 oz. boneless, skinless chicken breast halves, cut into 3⁄4-inch pieces –        6 tbsp. vegetable oil –        8 oz. fresh mushrooms, preferably shiitake, sliced –        1 large onion, peeled and chopped –        3 to 4 medium carrots, peeled and cut into thin 2-inch strips –        1 c. fresh or…

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