불고기 김치 고즐래매 – Bulgogi Kimchi Gozleme

This recipe combines three crowd favourites into tasty, bite sized morsels.

OK – several bite bite-size, but delicious pieces, nonetheless.

Bulgogi – that much venerated staple of Korean eating – where the combination of soy and sugar, pear and garlic creates a sensation like you were really there – like you were a part of the Korean culture.

불고기!

Imagine a street near a bridge as an etching against a pale grey sky, a travelers inn, darkened room, table near window. Rain. Bamboo wall and big leafed long stemmed bright green plant for privacy. You feel like the only one – and for a moment…

There is a recipe for bulgogi here – points to elsewhere on this same site  – hopefully the address won’t explode, or the redirection loop police arrest me!

There’s no recipe on my site for making kimchi – the next well favoured ingredient – quite yet!

But I came across a version from the much respected teacher Heather Jeong – and I’ll post that next. My version of kimchi includes one of Australia’s cultural icons – Vegemite. Kimchi and Vegemit lovers of the world – united!

The third element is gozleme – my attempted Hangul version –고즐래매– spelled like it sounds. Here is the dough – made from scratch – not a quick process!

Mixing, kneading, proofing overnight. Even added some roasted sesame seeds for a bit of extra crunch. The kids got to use the rolling pin for the first time. There’s Maddy – her sleeves rolled up, ‘kerchief in her hair, flour all over her hands. I asked how she was going. Crinkled her little nose, gave me that certain sideways look –

“Is this how you do it, daddy?”

We flattened, and flattened, I sliced the dough up into oblongs (Only daddy can use the knife) Painted on a bit of sesame oil – has a nice orange hue – right then Dylan, our ever hungry 3 year old pipes up

“Can we eat it, daddy? Can we?”

Image

Gozleme dough recipe

2 cups unbleached plain flour
2 cups wholemeal flour
1 tsp salt
lukewarm water

1 tsp yeast

100 g roasted sesame seeds

200 mL Sesame Oil

  • Sift the flours and salt, add the yeast. Stir with a wooden spoon.
  • Using an electric mixer – or dough hook – or similar – mix in the water – a little at a time. The more electrical the device you use, the less work you knead to do! Ha!
  • Place in a bowl, “wrapped in plastic” – and let the dough rise. Once the dough has doubled in size it’s ready for the next step.
  • Deflate the dough by punching it– then flatten and flatten again with a rolling pin until as thin as thick cardboard. Cut in 15 cm squares. Paint one side with sesame oil.

Bulgogi-Kimchi Mixture

  • 3 parts Bulgogi Meat – cooked
  • 1 part Kimchi – chopped
  • 1 part Mozarella cheese- grated
  • Extra soya sauce, extra sugar

Combine these in a frying pan. Heat the mixture through, until the cheese isn’t quite melted. Kimchi is great – but when you combine it with – rice, calamari, meat – and heat it up – there’s salty crunch, warming chili – the experience comes alive!

Place one tbs of this bulgogi mixture on one half of one square.

Fold the gozleme in half, covering the mixture. Paint canola oil all over the outside of the bread.

In a frying pan cook the gozleme on both sides till golden brown. Be careful not to burn them. No little accidents!

Sprinkle more sesame seeds, squeeze a bit of fresh lemon and you have –

불고기 김치 고즐래매

멜버른 컵

The results for the Inaugural Lunchtime Korean Cooking Class Melbourne Cup Sweepstakes are in for 2013.

1st Place: Fiorente drawn by Dylan Grant

2nd Place: Red Cadeaux drawn by Madeleine Grant

3rd Place: Mount Athos drawn by Athol “Ax” (Sells The Big Issue Corner of Elizabeth and Market Streets, Sydney.)

Last Place drawn by the ladies at The KCO

This year, the results favoured my family (My son and daughter came 1st and 2nd, winning $90)

Given this good fortune, my wife Sandra and I have chosen to donate the money to the Chris O’Brien Lifehouse at RPA. Click on the photo to get more information.
About Lifehouse

We picked the Lifehouse at RPA because Sandra is walking 60 km this weekend (9th-10th November, 2013)  to “change the world”.

End Cancer
Sandra Grant – owner at St James Pharmacy – is walking to end women’s cancer.

“My mother Maria was a survivor. She was one of the bravest souls I have ever met. Sadly, non hodgkins lymphoma took her life after a battle of fifteen years. She taught me about courage and tenacity, and the will to live for the sake of her family”
Please donate by clicking here.

Sandra St-JamesSandra Grant, walking “In Her Mum’s Footsteps”

This post proudly sponsored by St James Pharmacy.

한국식소금절인쇠고기

Korean Corned Beef (with Sesame Sauce)

(Thank you to my wife Sandra for helping me create Steve’s Korean Kitchen.)

This recipe is based on a recipe I learnt from my mother, which she learnt from her mother. Corned beef is a wonderful taste memory from my childhood. The meat tastes better and better as it ages – although it rarely lasts very long!

Traditionally, corn beef is served with a white sauce based on flour, butter, milk and pepper. Adds a bit of zing to the corned beef.

Here I’ve created a bright and deep orange colored sauce – not at all traditional. But a sauce that captures the warm nutty delicious flavor of 참기름 with a combination of sweetness from  막걸리 and saltiness that is typical of Korean cuisine. Combine this with the two mainstays of Korean food – 고추장 & 고추가루 – and you have a taste that goes nicely with corned beef.

 Steve’s Sesame Sauce

50mL Garlic sesame oil (make this by placing 6 cloves of garlic in 50mL sesame oil and allow it to stand for 4-5 days on a window sill for sunlight)

150mL  anchovy stock

3 tbsp 고추장

1/2 tsp 고추가루

3 tbsp 막걸리  (more to taste)

Generous splash orange juice.

2 Cloves marinated garlic

2 tsp potato starch (to thicken)

Salt to taste

1. Combine the garlic sesame oil, anchovy stock, 거추강, 거추가루,

2. Using a blender create a sesame oil sauce of bright orange (color is breathtaking!)

3. Add salt to taste.

4. Put in gravy train, put to side.

Corned Beef

12 clove buds

6 cloves of sesame oil garlic

500mL anchovy stock

2 tbsp brown sugar

3 celery stalks with heads (this matters a whole bunch!)

4 peeled carrots

1kg silverside (what my mum always called corned beef)

Method

1. Combine all ingredients in the pot.

2. Cook for just over an hour.

3. Warm the sauce, slice the meat

4. Serve with carrots, chopped celery.

5. Drizzle plenty ‘o’ sauce on the meat.

Makes for a pretty picture. olive green, burnt orange, deepest pink and china white.

Enjoy with a beer, or a glass of wine.

CornBeefPresented

삼계탕

ImageYou will need:  – whole chicken (asked my Korean friend Lee “Will organic chicken be OK?” He looked at me with that Korean look ‘As long as it’s [chicken] you still get soup at the end, so OK’

– 12 cloves garlic – more is good

– 12 dates (seeds in, seeds out – again see that “Korean look” above)

– good handful sweet rice, soaked in water one to three and a half parts, two hours.

Lee: “It must be this “special” type of rice – points to screen – looks at me in that “We are talking about rice and I am ASIAN – therefore you need to get this right” kind of way.

Me: “It’s just rice, isn’t it?”

Lee: [shakes head]

– 3 whole ginseng roots

– 3 dong quai roots

– white onion, spring onion (chopped – only chance!)

Note: this soup works best when you use whole ingredients – so no chopping, excepting above!

Fill the chicken with half the garlic, half the dates (eat the rest), sticky rice, ALL of the ginseng.

Does the order matter? Rule 2: No, it’s just CHICKEN SOUP – hearty, robust, heart warming.

Place chicken in a ceramic bowl – add enough water to cover the bird – plus the rest of the garlic, and any indiscretionary dates or ginseng – as well as the dong quai and the onion combination.

Q:How long do you cook it for?

A: Until it’s cooked! (See Rule 2 above)

samgyetang is a Korean summer soup – although it would work well in winter, too.

Believed to prevent illness – “…runny nose? feeling miserable? Try some delicious ginseng chicken soup. 감사함니다 !”

Click here for a link to a “proper” recipe – as created by the venerable Heather Jeong.