New Asian Cuisine
| Welcoming Summer with Fast Simple Asian Recipes |
8 ounces Napa cabbage, firm stem part only, cut into 16 pieces,
each 1 inch by 2½ inches
16 pieces Napa cabbage kimchi stems, stuffing shaken off,
1 by 2½ inches
1 pound extra firm tofu sliced into 16 pieces, ½ by ½ by 2 ½ inches
1 bunch large sweet green onions, halved lengthwise,
cut into 2½ inch pieces, tender white and pale green part only
5 tablespoons olive oil for cooking
Marinade – Kajin Yaknyŏmjang (Allspice Sauce)
3 regular green onions, white and some green part only
8 garlic cloves, peeled
1 tablespoon Korean hot red pepper flakes
1 tablespoon sugar
1 tablespoon toasted sesame seeds
4 walnut halves
1 ½ teaspoon Korean fine sea salt
2 teaspoons freshly ground black pepper
5 tablespoons dark soy sauce
1 ½ cup Korean rice wine or dry vermouth
1 tablespoon grain syrup
1 tablespoon dark sesame oil
4 tablespoons freshly squeezed lemon juice
Garnish
1 tablespoon well packed Korean hot red pepper threads,
snipped into short pieces
2 tablespoons toasted pine nuts, coarsely chopped
1 tablespoon stone ear mushrooms, reconstituted in
warm water and slivered
20 gingko nuts, pan toasted and skewered on 8 toothpicks
1. On a large tray, arrange ingredients in the following order: bamboo skewers, chicken, mushrooms, green
peppers, red peppers, Napa cabbage kimchi, tofu and large sweet green onions. In the same order, skewer the
ingredients and repeat once, skipping the chicken. Replace the last green onion with a piece of chicken.
2. In a food processor or a blender, add the green onions, garlic, hot red pepper flakes, sugar, toasted sesame
seeds, walnut halves, sea salt and ground black pepper. Give a few pulses and add the remaining ingredients.
Blend all well with a few more pulses.
3. On a large cookie sheet, brush 1 tablespoon olive oil. Add all the skewers and spoon over the marinade.
Wrap the pan tightly with plastic wrap and marinate in the refrigerator for 15 minutes. Preheat the oven
broiler for 15 minutes. Take pan out from refrigerator, remove plastic wrap and drizzle the remaining olive oil
over the skewers. Broil for about 5 to 6 minutes per side, or to desired doneness. Turn only once. Grilling is
another excellent way to cook. Place 2 skewers on individual plates, garnish with Korean hot peppers, pine
nuts, stone ear mushroom slivers and toasted ginko nut skewers. Serve with pan toasted ginko nut skewers,
leaf lettuce salad and rice.
Chef Quote: Sanjok is an important dish at a traditional Korean ancestral ceremony. The original version
usually includes beef and mountain vegetables, such as bellflower roots and fernbracken. It is dusted in flour,
egg coated and then pan-fried. My more casual recipe does not observe the strict rules of shape, size and
appearance. These skewers are a harmonious gathering of colors, flavors and nutritious ingredients. Chicken,
vegetables, mushrooms, kimchi, tofu and hot peppers mingle in a spicy marinade. Easy to prepare, Tak
Sanjok makes a handsome entrée or appetizer.
each 1 inch by 2½ inches
16 pieces Napa cabbage kimchi stems, stuffing shaken off,
1 by 2½ inches
1 pound extra firm tofu sliced into 16 pieces, ½ by ½ by 2 ½ inches
1 bunch large sweet green onions, halved lengthwise,
cut into 2½ inch pieces, tender white and pale green part only
5 tablespoons olive oil for cooking
Marinade – Kajin Yaknyŏmjang (Allspice Sauce)
3 regular green onions, white and some green part only
8 garlic cloves, peeled
1 tablespoon Korean hot red pepper flakes
1 tablespoon sugar
1 tablespoon toasted sesame seeds
4 walnut halves
1 ½ teaspoon Korean fine sea salt
2 teaspoons freshly ground black pepper
5 tablespoons dark soy sauce
1 ½ cup Korean rice wine or dry vermouth
1 tablespoon grain syrup
1 tablespoon dark sesame oil
4 tablespoons freshly squeezed lemon juice
Garnish
1 tablespoon well packed Korean hot red pepper threads,
snipped into short pieces
2 tablespoons toasted pine nuts, coarsely chopped
1 tablespoon stone ear mushrooms, reconstituted in
warm water and slivered
20 gingko nuts, pan toasted and skewered on 8 toothpicks
1. On a large tray, arrange ingredients in the following order: bamboo skewers, chicken, mushrooms, green
peppers, red peppers, Napa cabbage kimchi, tofu and large sweet green onions. In the same order, skewer the
ingredients and repeat once, skipping the chicken. Replace the last green onion with a piece of chicken.
2. In a food processor or a blender, add the green onions, garlic, hot red pepper flakes, sugar, toasted sesame
seeds, walnut halves, sea salt and ground black pepper. Give a few pulses and add the remaining ingredients.
Blend all well with a few more pulses.
3. On a large cookie sheet, brush 1 tablespoon olive oil. Add all the skewers and spoon over the marinade.
Wrap the pan tightly with plastic wrap and marinate in the refrigerator for 15 minutes. Preheat the oven
broiler for 15 minutes. Take pan out from refrigerator, remove plastic wrap and drizzle the remaining olive oil
over the skewers. Broil for about 5 to 6 minutes per side, or to desired doneness. Turn only once. Grilling is
another excellent way to cook. Place 2 skewers on individual plates, garnish with Korean hot peppers, pine
nuts, stone ear mushroom slivers and toasted ginko nut skewers. Serve with pan toasted ginko nut skewers,
leaf lettuce salad and rice.
Chef Quote: Sanjok is an important dish at a traditional Korean ancestral ceremony. The original version
usually includes beef and mountain vegetables, such as bellflower roots and fernbracken. It is dusted in flour,
egg coated and then pan-fried. My more casual recipe does not observe the strict rules of shape, size and
appearance. These skewers are a harmonious gathering of colors, flavors and nutritious ingredients. Chicken,
vegetables, mushrooms, kimchi, tofu and hot peppers mingle in a spicy marinade. Easy to prepare, Tak
Sanjok makes a handsome entrée or appetizer.
Chicken and Vegetable Skewers (Tak Sanjok)
By Hisoo Shin Hepinstall, Growing up in a
Korean Kitchen: A Cookbook
Serves 4
2 chicken breast halves, about 8 ounces each, boned,
skinned
and sliced into 16 thin pieces, about 3 inches long
8 bamboo skewers, 7 inches long, soaked in water for
30 minutes
8 oyster mushrooms, cut into 16 pieces or 16 pine
mushrooms(matutake) sliced
8 Korean hot green peppers, halved, seeded,
deribbed, each 2½ inches long
8 Korean hot red peppers, halved, seeded, deribbed,
each 2½ inches long
By Hisoo Shin Hepinstall, Growing up in a
Korean Kitchen: A Cookbook
Serves 4
2 chicken breast halves, about 8 ounces each, boned,
skinned
and sliced into 16 thin pieces, about 3 inches long
8 bamboo skewers, 7 inches long, soaked in water for
30 minutes
8 oyster mushrooms, cut into 16 pieces or 16 pine
mushrooms(matutake) sliced
8 Korean hot green peppers, halved, seeded,
deribbed, each 2½ inches long
8 Korean hot red peppers, halved, seeded, deribbed,
each 2½ inches long
1 teaspoon chopped garlic
2 tablespoons chopped scallion
1 cup soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
1 teaspoon rice vinegar
1. In a saucepan over medium heat, simmer chicken broth with ginger, garlic, scallion and brown sugar for 5
minutes. Add soy sauce, rice vinegar and sesame oil, then chill. Marinate tuna in the chilled sauce for 1 hour
turning it around every 15 minutes. Mix sushi rice with sesame seeds and vinegar. Mix wasabi powder with
water and vinegar.
2. In a large sauté pan sear tuna for 1 minute on each side over high heat. Cut the tuna into ½ inch thick
medallions.
3. Place nori onto serving plates, top with sushi rice molded into a circle with a 3-inch ring or a small can of
tuna open at each end. Place 3 medallions of tuna and drizzle with wasabi and serve.
2 tablespoons chopped scallion
1 cup soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
1 teaspoon rice vinegar
1. In a saucepan over medium heat, simmer chicken broth with ginger, garlic, scallion and brown sugar for 5
minutes. Add soy sauce, rice vinegar and sesame oil, then chill. Marinate tuna in the chilled sauce for 1 hour
turning it around every 15 minutes. Mix sushi rice with sesame seeds and vinegar. Mix wasabi powder with
water and vinegar.
2. In a large sauté pan sear tuna for 1 minute on each side over high heat. Cut the tuna into ½ inch thick
medallions.
3. Place nori onto serving plates, top with sushi rice molded into a circle with a 3-inch ring or a small can of
tuna open at each end. Place 3 medallions of tuna and drizzle with wasabi and serve.
Teriyaki Tuna Loin with Sushi Rice and Wasabi
By Philippe Chin, Executive Chef at Walter E.
Washington Convention Center
Serves 4
8 ounces tuna loin cut into 2 to 3 inch bars
1 tablespoon olive oil
4 pieces of nori
2 cups sushi rice
1 tablespoon rice vinegar
1 tablespoon toasted black and white sesame seeds
¼ cup water or chicken broth
1 tablespoon chopped ginger
By Philippe Chin, Executive Chef at Walter E.
Washington Convention Center
Serves 4
8 ounces tuna loin cut into 2 to 3 inch bars
1 tablespoon olive oil
4 pieces of nori
2 cups sushi rice
1 tablespoon rice vinegar
1 tablespoon toasted black and white sesame seeds
¼ cup water or chicken broth
1 tablespoon chopped ginger