mealpalace

[mealpalace]

Soft Tofu And Vegetable Stew

Soft Tofu And Vegetable Stew – This surprisingly addictive spicy tofu stew is perfect for a cold evening. The mushroom stock lends a deep, earthy taste and complexity, while the sweet zucchini and creamy egg cut the heat. There are so many different types of jjigae; this is my favorite, although I usually make it with seafood.

TIP:

If you aren’t a vegetarian, try adding clams, some clam broth, and even a little bacon to the dish. They all contribute great flavor.

[mealpalace]

Hot Braised Chicken – While this hearty dish originated from the traditional town of Andong in Korea, it’s now served in restaurants throughout the country and there are even restaurant franchises that specialize in it.

[mealpalace]

Perilla leaf Kimchi

Perilla leaf Kimchi or Korean Perilla Leaves are commonly called sesame leaves, although they have no relation to the sesame plant. Perilla leaf Kimchi is part of the mint family and are related to the more delicate Japanese shiso leaf. If you’re a fan of mint and basil, you’ll probably like perilla leaf kimchi. They’re very easy to grow from seeds, both in the ground and in pots. In fact, much like mint, they grow like weeds and can be invasive. If you let one of the plants go to seed, you’ll be sure to have more plants sprouting up in the spring.

My mom used to grow it in our garden by the bushel. I got so sick and tired of picking it, that I wouldn’t eat it for many years. Its kimchi version, however, persuaded me to love it again. Include this kimchi as part of your banchan spread or use the leaves like roasted seaweed and wrap around a mouthful of rice.

How to buy perilla leaf?

Fresh perilla leaf Kimchi is dark green in color and have a stronger scent. Also, the stems should not be dried and should have little fine hairs on the surface of the leaf.  Lastly, try to avoid the leaves with red and/or black dots on the leaves as they have been stored with moisture for too long.

TIP

Some people like to blanch larger, tougher perilla leaf before pickling them. It softens them a bit and mellows their flavor.

[mealpalace]

Sea Bass Recipe – The key to this dish is the flavorful sauce made from the fish scraps. The head and bones are roasted with wine and aromatics before the liquid is strained and emulsified into a concentrated accompaniment to the meaty fish. The mushrooms add an enticing earthy element.

Recipe