Asian pickles : Korea : recipes for sweet, sour, salty, by Karen Solomon

Asian pickles : Korea : recipes for sweet, sour, salty, by Karen Solomon

By Karen Solomon

For Asian meals aficionados in addition to preservers and picklers searching for new frontiers, the normal standout is Korea's varied array of pickled items and leading edge taste pairings that wow the palate. This publication may help you discover a brand new protecting horizon with fail-proof directions and a range of extra worthy resources.

summary: For Asian nutrition aficionados in addition to preservers and picklers trying to find new frontiers, the traditional standout is Korea's diversified array of pickled items and leading edge style pairings that wow the palate. This booklet may help you discover a brand new retaining horizon with fail-proof directions and a range of extra priceless assets

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Extra info for Asian pickles : Korea : recipes for sweet, sour, salty, cured, and fermented kimchi and banchan

Sample text

In this book, we’ll use koji to make gochujang. Look for koji (the rice) in Asian markets, online, or in health food stores. Korean Chile Flakes We tend to think of chile powder as something measured by the teaspoon, sold in tiny spice bottles. In Korean cuisine, chile pepper is often measured by the cupful; gochugaru (flakes of sun-dried red chile) is sold in giant sacks. Don’t confuse this with gochujangyong gochugaru (Korean chile powder), which is essentially the same stuff, but ground much finer.

Makes about 3 cups TIME: 20 MINUTES 1 tablespoon black sesame seeds 10 small dried chile peppers 1 tablespoon Japanese soy sauce 1 tablespoon black sesame oil Green top of 1 green onion, sliced into thin rings 1 pound mung bean sprouts Put a 4-quart pot of water on to boil. While you’re waiting for it to boil, put the sesame seeds into a small skillet and place over medium-high heat. Let the seeds toast until they become aromatic, about 2 to 3 minutes. Pour the seeds into a medium-sized mixing bowl.

Rinse the radish under running water and let it drain. Dry it in a single layer between two clean kitchen towels, pressing on it to remove as much moisture as possible. Lay the daikon strips on the racks in a single layer, without touching. Place a wooden spoon in the oven door to keep it slightly ajar, and allow the daikon to dry for 1½ to 2 hours. The daikon is done when it darkens in color and becomes dry and pliant without getting hard. Meanwhile, put the sesame seeds into a small skillet and place over medium-high heat.

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