Korean Cooking 101
Presented by: AeJa Kim and Audi Yingyoud
Radish Kimchi Recipe
- Korean Radish 800g
- Salt 3Tbs
- Red pepper powder 5Tbs
- Scallion 1 stalk
- Minced Garlic 2Tbs
- Minced Ginger 1ts
- Wash the radish and julienne it.
- Mix well salt and julienned radish together and left it aside for 20 min.
- Drain out the water that sipped out of the radish.
- Add the rest of the ingredients to salted radish and lightly mix together.
- Transfer Kimchi into a glass container.
- Store in the room temperature for one day or two days and once bubbles raised up over the radish, then transfer to the refrigerator.
Lai Fu [Raphani Radix]
- Warm or Slightly warm
- Poison – Free
- Facilitates digestion
- Eliminate phlegm
- Cure malignant Qi in the five yin organs
- Stops thirst and help the circulation of joints
- Treat hematemesis caused by Lung atrophy
- Stop coughing and weight loss due to consumptive disorder (deficient disorder)
Soysauce Braised Lotus Root Recipe
- Lotus Root 300 g
- Vinegar 2 Tbs
- Vegetable Oil 1 Tbs
- Soy sauce 4 Tbs
- Water 4 Tbs
- Wine 1 Tbs
- Sugar 1 Tbs
- Syrup/maltose 1 Tbs
- Sesame Oil 1 ts
- Roasted Sesame 1 Tbs
- Peel the lotus root and cut ¼” thickness in crosswise.
- Boil 3 cups of water and add 2 Tbs of Vinegar
- Toss in lotus root in the pot and boil for 7 minutes.
- Pore out in a colander and rinse with cold water.
- Mix Say sauce, water, wine in a pot and bring up to boil and throw in lotus root and cover and simmer for 20 min.
- Add sugar, syrup, sesame oil mix them together and garnish with roasted sesame.
Su Jeong Gua
- Korean traditional winter drink
- Promotes digestion
- Help with PMS symptoms by warming interior (LU, ST)
- Promote metabolize of alcohol – hangover
- Increase immune function
- Prevent Cold
- Caution with a person with internal heat, a person with renal disease or during pregnancy due to the characteristics of the herbs
- Water 3 Liter
- Rou Gui (cinnamon) 120g
- Sheng Jiang (ginger) 120g
- Brown Sugar/ honey 120g to 250g
- Pine nuts optional [garnish]
- Da Zao optional [garnish]
- Wash Rou Gui and ginger using toothbrush and water
- Slice ginger 2mm thickness
- In a pot pour in water, ginger, and cinnamon
- Bring it up to boil and simmer for 40 min
- Strain ginger and cinnamon
- Dissolve in brown sugar, honey, or maltose to fit your favorite sweetness.
- Store it in the refrigerator after cool down.
- Garnish with pine nuts, Da Zao, or dried persimmon wrapped walnut.
Wu Wei Zi Tea
- Wash dried Wu Wei Zi 30 g to wash off dirt
- Pour 900 milliliter of water in a glass jar
- Add in Wu Wei Zi in the water.
- Secure the lid and store in the refrigerator overnight
- Add in sweeteners like sugar, honey, or syrup.
- Boil 100 milliliters of water and dissolve sweeteners in and mix into the jar.
- Return the jar in the refrigerator and enjoy!