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North Korea (North Korean Recipes)

World Cuisine Recipes

 

   North Korean food is largely unknown to the outside world and largely underrated due to its comparisons to South Korean food. It is said that on the southern tip of Korea, there is a larger emphasis on spicier food selections while on the northern end, there is a tilt toward the traditional. North Korean food is highly popular, for sure, and is categorized in many ways by the cold noodles any time of the year.
   While there are certainly more cold noodle based meals found in North Korea as opposed to South Korea, there are also a wealth of traditional dishes abound. North Korean food is in many cases, at least partially, from the sea. This means that seafood is incorporated in many of the dishes and the popular seasonings found in many of the recipes are from the ocean as well, such as seaweed (which is used in many North Korean recipes). Some of the more popular additions to North Korea meals include: Red and green peppers, soy sauce, onions, garlic, ginger, vinegar and wine. The meals and food in North Korea are very high in quality and include a combination of taste and healthy nutrients.
Korean Vegetable Rice Bowl
Ingredients:

1 2/3 cups Asian short-grain white or sushi rice
2 cups water
1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded
1/2 pound fresh soybean or mung-bean sprouts, trimmed
2 large carrots
1 small zucchini, trimmed
1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
1/4 cup plus 2 teaspoons vegetable oil
6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)
6 teaspoons finely chopped garlic (from 4 cloves)
1 1/2 teaspoons salt
1 1/2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, toasted and coarsely chopped
4 large eggs
4 tablespoons Korean hot-pepper paste
8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors
Cooking Instructions:
Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered. Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water, stirring, until just wilted, 15 to 30 seconds. Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water. Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes. Drain in a colander.
   Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks. Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces. Cut ferns crosswise into 2-inch pieces. Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each. Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.
   Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes. Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.
Korean Barbecue Beef, Marinade 1
Ingredients:

2 1/2 pounds rib eye beef, thinly sliced
2 tablepoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping Sauce:
1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water
Cooking Instructions:
Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
Korean Barbecue Beef, Marinade 2
Ingredients:

1 pound beef short ribs, cut for kalbi (see tips, below)
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Cooking Instructions:
Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.
Steak and Eggs Korean Style
Ingredients:

Steak:
1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons finely grated cored peeled Granny Smith apple
2 tablespoons soy sauce
2 tablespoons light corn syrup
1 1/2 tablespoons finely chopped green onion (white and pale green parts)
1 tablespoon (scant) Korean hot pepper paste
1 tablespoon (scant) minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons unseasoned rice vinegar
4 5-ounce pieces skirt steak
Kimchi rice:
2 cups water
1 cup sushi rice (or other short-grain rice)
1 teaspoon salt
2 tablespoons plus 1 teaspoon canola oil
1 1/2 cups Napa cabbage kimchi, coarsely chopped
2 tablespoons unseasoned rice vinegar
4 large eggs
Chopped green onions
Cooking Instructions:
For steaks: Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight. For Kimchi rice: Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
   Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes. Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes. Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce
Ingredients:

4 tablespoons olive oil or vegetable oil, divided
2 garlic cloves, minced
1 1/2 teaspoons minced serrano chile with seeds

1/3 cup soy sauce
1/4 cup (packed) dark brown sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons water
1 tablespoon Asian sesame oil
8 baby bok choy, halved lengthwise
4 medium-size Japanese eggplants, trimmed, halved lengthwise
4 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 green onions, thinly sliced
Cooking Instructions:
Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving. Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.
Korean Pancakes
Ingredients:

For dipping sauce:
3 tablespoons soy sauce
2 teaspoons rice vinegar (not seasoned)
1 tablespoon sesame seeds, toasted
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon Asian sesame oil
For pancakes:
1 cup dried peeled (yellow) mung beans
2 medium carrots
1 bunch scallions (white and pale green parts only)
1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
1 tablespoon minced garlic (about 3 cloves)
1 cup water
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon salt
4 tablespoons vegetable oil
Special equipment: a Japanese Benriner or other adjustable-blade slicer
Cooking Instructions:
Make dipping sauce: Stir together all dipping-sauce ingredients in a small bowl. Make pancakes: Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours. Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl. Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick). Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
 
Korean Marinated Beef
Ingredients:

1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick)
1 tablespoon vegetable oil
Cooking Instructions:
Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes. Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
Korean Barbecued Beef
Ingredients:

1 3/4 lb skirt steak
2 small red apples such as Gala
1 firm-ripe mango, peeled and pitted
2 tablespoons fresh lime juice
1 teaspoon Asian chili sauce, or to taste
60 (3- to 4-inch-long) Bibb lettuce leaves
Toasted sesame seeds
For marinade:
1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 teaspoons Asian chili sauce
Cooking Instructions:
Make marinade: Stir together marinade ingredients and reserve one fourth of marinade for sauce. Marinate steak, then broil:
Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1- by 1/4-inch sticks. Toss together with juice and chili sauce and season with salt. Preheat broiler. Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4-inch-thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.
Salmon "Bulgogi" with Bok Choy and Mushrooms
Ingredients:

2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into
1/2-inch-wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced
Cooking Instructions:
Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes. Preheat oven to 500F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze. Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper. Divide vegetables among plates. Top with salmon. Brush fish with glaze.
Traditional Napa Cabbage Kimchi
Ingredients:

1 cup plus 1 tablespoon coarse sea salt or kosher salt
Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp
1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup Korean chili powder
1 teaspoon sugar, optional
Sesame oil, optional
Sesame seeds, optional
Cooking Instructions:
Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn). Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

World Cuisine Recipes

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