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VIDEO: A-Z Food Tackles Korea

VIDEO: A-Z Food Tackles Korea

The explorers try Korean food in their next alphabetical journey

About A-Z Food: In this video series, Alastair Humphreys and Tom Kevill-Davies eat around London to find one restaurant from a nation for each letter of the alphabet. Check out A-Z Food: Japan here.

London adventurers Humphreys and Kevill-Davies checked "K" off their alphabet list in this video, trying out Korean food at local establishment Jee Cee Neh. And while it seems they were the only non-Koreans in the restaurant (always a good sign of authenticity), the eaters tried their hand at Korean barbecue, cooking up ox tongue for their first time to rave reviews.

Dinner included a variety of small plates, noodles, and butter lettuce-wrapped barbecue, a meal described somewhat as "soul food." Watch the video, then check out their recipe for Korean staple kimchi, a fermented cabbage dish.

More From A-Z Food:

• A: Afghanistan

• B: Bolivia

• C: Cambodia

• D: Denmark

• E: Eritrea

• F: France

• G: Georgia

• H: Hungary

• I: Iran

• Japan


Beoseot Jeongol (Mushroom Hot Pot )

Jeongol (전골) is an elaborate Korean stew or hot pot that used to be part of the royal court cuisine. Depending on the main ingredient, there are many variations, including dubu (tofu) jeongol, bulgogi jeongol, haemul (seafood) jeongol, mandu (dumplings) jeongol, etc. This recipe is the mushroom version, called beoseot jeongol (버섯전골).

To make a jeongol dish, you basically arrange a variety of (mostly raw) ingredients neatly in a shallow pot, then add the seasoned broth, and cook at the table. It&rsquos highly versatile and easy to put together!

Depending on the size of your pot, you can cook in two batches, or you can add more ingredients as you cook, or take some out to eat if you&rsquore cooking at the table.


Lessons From a Homebody

South Korean YouTubers are sharing the simple pleasures of keeping a clean, organized and food-filled home.

In a video titled “Vlog That Makes You Want to Clean,” the South Korean YouTube creator Kim Sang-mi shows viewers how to tackle windowsill grime with a pair of chopsticks and a cleaning cloth, and how to disinfect the home using a mixture of soju and lemon slices.

But then, a few minutes into the video, Ms. Kim pivots unexpectedly, growing sentimental about being a mother and about womanhood. “Even if you are somebody’s wife and mother, don’t give up on your own happiness,” reads a caption on the video, which has more than 4.7 million views.

Ms. Kim, 34, who goes by Haegreendal an alias she created to refer to her career as a freelance illustrator and her childhood nickname, “Moon” is one of many South Korean female creators who have carved out a genre of aspirational videos on YouTube that show the simple pleasures of keeping a clean, organized and food-filled home. You could call it Danish hygge meets Marie Kondo’s decluttering the videos prescribe minimalism and reveal the joy of quiet domesticity.

With nearly two million subscribers, Ms. Kim’s channel is one of the most popular of its kind. Other channels follow a similar formula: artfully composed scenes with calming background music, soft-focus filters and sentimental captions set to images of plants being watered, vegetables being chopped and clean pajamas being folded. These videos began appearing online before the pandemic but have become increasingly popular over the last year.

Many of the videos are filmed with minimal dialogue, and most of the creators operate under aliases and hide their faces to protect their privacy. “I want to focus on showing my actions and life rather than my face,” Lee Dah-yeon, 30, whose YouTube channel Ondo has more than one million subscribers, wrote in an email. “I don’t want to be famous. I want to share a normal, everyday life.”

Bak Hae-ri, of the channel Sueddu, is popular among young, single women. She wrote a book about being a homebody, “23, and I Live Alone Now.” In her videos, Ms. Bak, 27, shows viewers how to cook meals for one and enjoy alone time, through activities like painting, decluttering or reorganizing a dresser.

Ms. Bak’s content appeals to women in the so-called sampo generation, the growing number of young adults who are rejecting the three pillars of adult life in Korean society — courtship, marriage and children — in favor of independence and financial freedom.

The latest statistics in South Korea show that women in two-income households invested on average two hours and 13 minutes of extra housework a day, compared with their male partners, according to data released by the South Korean government from 2019.

The appeal of these videos, though, stretches beyond South Korea. In Atlanta, Ebony Okeke discovered Haegreendal after getting married two years ago. She was inspired to post homemaking videos on her YouTube channel and “fill the gap” of Black creators making such videos.

“I don’t believe in reversing gender roles or diminishing them or encouraging either-or,” Ms. Okeke, 23, said. “I do think that no matter what career a woman chooses, be it a corporate career or a home life, that both career choices should be appreciated, valued and respected.”

Amy Lee, who works in health care recruitment in New York, found Ms. Bak’s channel during the pandemic because of a YouTube recommendation. She was drawn in by the way mundane activities like cooking and cleaning were given a cinematic treatment. “It made me appreciate the everyday routine, the cleaning and productivity,” Ms. Lee, 25, said.

Kyung Lim, a freelance fashion technical designer in Cambridge, England, said she could relate to Ms. Bak’s less-is-more philosophy. “I’m a fan of her minimalistic lifestyle,” Ms. Lim, 38, said. “It’s fuss free.”

Yoon Soo-yeon, an assistant professor of sociology at Sonoma State University in California whose research focuses on family and gender equality in South Korea, said the content risks propping up a gender paradigm that makes women the primary cooks, housekeepers and caregivers in the home.

“It reinforces traditional gender roles and the man’s idealized view of the woman as a wife and mother in a patriarchal society,” she said.

But Ms. Yoon also pointed out that a huge gender pay gap in South Korea means that more often than not, the woman becomes the default homemaker given her lower salary.

“Gender equality in South Korea has increased for women since the ’70s and women may be in a better position today, but by international standards, they’re still low,” Ms. Yoon said.


Sauteing and frying: Tips and recipes to help you master stovetop cooking techniques

It’s easy to talk about cooking as a monolithic concept, but there’s so much more nuance to it. You may use one method in a recipe, or multiple. You could have one completely mastered and be terrified of another (hello, me not that long ago, afraid of frying).

I like this simple definition of cooking, beyond the broader notion of just any kind of food prep, from “The Science of Good Food,” by David Joachim and Andrew Schloss with A. Philip Handel: “Cooking is a process of heat transfer from a heat source to food to transform the food into something different.”

It’s also a matter of balance, which I’ll get into in the techniques below. “No matter what you’re cooking, or what heat source you’re using, the aim is always the same: apply heat at the right level, and at the right rate, so that the surface of the food and its interior are done cooking at the same time,” says Samin Nosrat in “Salt Fat Acid Heat: Mastering the Elements of Good Cooking.”

So let’s take a little deeper dive into your different options, starting with two common stovetop methods. I’ll explain how they work and look at some good recipes from our archives to help you master them. Stay tuned for future posts on strategies that take advantage of water and the oven.

Sauteing/pan-frying/stir-frying/searing

Harold McGee, author of “On Food and Cooking, ” says a lot of cooking methods rely on several types of heat transfer. Perhaps the most straightforward are pan-frying and sauteing. In this scenario, the pan conducts heat directly from the source to the food. The speed at which this happens depends in part on the material of the equipment. Better conductors will heat the fastest, though they can also be prone to hotspots or uneven cooking. Per a chart in “The Science of Good Food,” here is a list of common cooking materials, from least to most conductive: glass, stone, stainless steel, carbon steel, cast iron, tin, aluminum and copper. Some pans will mix and match materials to take advantage of the properties of multiple types, such as enameled cast iron (the enamel helps distribute the heat over the cast iron) and stainless steel clad aluminum (aluminum helps conduct heat, but the stainless evens it out and guards against the aluminum reacting with certain ingredients).

These strategies generally involve some but not a lot of oil, over moderate to high heat. In sauteing, Nosrat says to aim for just enough oil to barely coat the skillet (1/16 inch deep), while pan-frying uses a more generous amount, about 1/4 inch deep. McGee says that the oil helps the food come into more uniform contact with the heat, prevents sticking and lends flavor. Sufficient heat under the pan helps immediately dry out the food and brown it, which is why, with a few exceptions (namely enamel and nonstick pans), you typically want to preheat it before adding oil. That also prevents the oil from breaking down and turning sticky or burned. Similarly, try to keep your ingredients fairly dry and spaced apart so they brown quickly and crisp rather than steam. Stir-frying involves fairly high heat, with constant — you guessed it — stirring for even, rapid cooking. Beef and Broccoli Stir-Fry is a prime example. For larger cuts, searing is more about generating flavor through browning via the Maillard reaction than achieving doneness, Nosrat says. Those will then require a more gentle indirect heat to finish cooking. For smaller proteins, as in Scallops With Peas, Mint and Shallots, all you may need is the sear to reach the desired level of doneness.

Seared, Slow-Roasted Steak. Popping steaks into the freezer means you can get a dark sear without overcooking before they’re transferred to a low oven. The result: Perfectly cooked steak from edge to edge.

Reverse-Seared Pork Chops With Apple Cider Pan Sauce. Here, meat is slow-roasted and then moved to a skillet for browning.

Korean Glass Noodle and Vegetable Stir-Fry (Japchae). Harness the power of high heat when you stir-fry your choice of vegetables.

Sauteed Early Peas With Olive Oil and Prosciutto, Florentine Style. Sauteed garlic and prosciutto form the flavorful foundation for this quick and simple Marcella Hazan dish.

Frying

Shallow and deep-frying can be among the more intimidating ways to cook food — they were for me, at least. Frying in oil is a way to cook using convection, as heat travels in currents throughout the liquid (though the heat is initially transferred from the heat source via the pot by conduction). Here the liquid is fat and not water, as is the case in boiling, which we’ll tackle in the future. In shallow-frying, there’s enough oil to cover the bottom and sides of the food, while deep-frying covers the food all the way in oil, McGee says. One of the biggest advantages of frying is, of course, the crispy exterior, which comes thanks to the fact that oil can get to a much higher temperature than water (frying is often done about 350 degrees), allowing for flavorful browning reactions to occur. Breading and batters provide crunch and flavor and also protect the food from the intense heat of the oil. As in many other cooking methods, frying is about managing temperature and food size to create the optimal conditions that let the interior and exterior cook at an equal pace. Among the keys to successful frying: Maintaining the proper oil temperature (insufficiently heated oil can turn food soggy, too hot and it will burn), using a vessel big enough to prevent boil-overs and meticulously keeping moisture out of the oil, which can cause spattering.

If you’re a frying novice and are worried about those spatters, start with something unlikely to give you problems. At the top of my list would be Crispy Herbed Falafel. Doughnuts are another option ditto tortilla chips or tostadas. Letting breaded and battered foods rest for about 10 minutes before frying can also help eliminate surface moisture and give the starches time to start swelling and gelatinizing so you’re well on your way to crispy perfection.


Feels like home: Mama Park's Korean beef rib soup is a bowl of comfort

For many people familiar with Korean food, nothing beats being greeted by the aroma of Cheongyang chilli peppers and fermented kimchi from a pot of spicy Kimchi jjigae, or meltingly tender short ribs served with a series of banchan. These warming, flavourful soups and stews are often a reminder of childhood and family.

This feeling hits close to home for Regina Park who grew up watching her umma (mother) and eonni-deul (older sisters) host family gatherings and cook for all kinds of occasions.

It's no surprise that the traditional South Korean made with local produce at restaurant Hangang in Strathfield by Mama Park is like a home for all who come to dine there. Cook-owner Regina Park, loved and known by many as Mama Park, is a huge part of why Hangang is successful. Partly because her star dishes, the soy sauce marinated raw crab and beef rib soup, are so good that you will come back wanting more. But mainly because of the effort, detail and individuality that comprise Park's food.

Regina Park shares her Korean beef short rib recipe.

Cooking wasn't always a part of Park's life. She began her career working as a banker, a career she had for seven years in South Korea. After she got married, she migrated to Australia and ran her own clothing retail business for another 23 years before entering the culinary world.

Being the youngest of five siblings, Regina didn't even cook much when she was younger. Instead, she attentively watched her mother and elder sisters organise banquets for traditional Korean ceremonial occasions known as gwanhonsangje. Food was meticulously prepared and offered as an expression of sincerity and respect during rites such as the coming of age, weddings and funerary processions.

But through observation, Park immersed herself in generations of family recipes and techniques passed down from her mother. What she currently makes is an interpretation of what she ate throughout her childhood, adulthood and all her travels around South Korea.

It was only when Park experienced a longing and homesickness in Australia that she put them into practice. To feel connected to her family again, she began cooking for the first time and leaned into the rhythms of generations before her.

"The style of my cooking resembles my umma's. She learnt to cook from my halmeoni [grandmother], so everything I know is from them. For me, it's about continuing on those family traditions," says Park.

"I was fortunate enough to grow up with an abundance of food. Times were tough during and after the Korean War in the 1950s. Food was scarce and meat was very expensive, but my umma ensured I could eat all of that. I would often have healthy hearty soups with meat in it. I was very lucky," she says.

The poverty-stricken country was left in turmoil after the war, and over time Korean cuisine adapted to changing tastes. For some, dishes became a symbol of devastation and darkness, and a collision of cultures from the past such as the cultural icon budae jjigae (spicy sausage stew).

At the end of the day, Park just wants to share with others what she knows best: home food.

"It really is all about home food and that's what everyone comes here for."

"What I cook for my guests and family at home, I cook for anyone who visits my restaurant. It really is all about home food and that's what everyone comes here for," explains Park.

Modern fusion cuisines make up a substantial part of the food scene in South Korea. However, Park is far more interested and immersed in the rich flavour profiles of natural ingredients and strict traditional preparation techniques. This includes her extensive beef rib braises, 20 ingredient marinades and several batches of fresh banchan with jangseasoning (fermented soy products).


Bulgogi

Hi everybody!
I’m eventually posting a video for bulgogi today. I posted a simple bulgogi recipe a few years ago but it was without a video.

Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. So I am very pleased to release the best bulgogi recipe that I’ve ever made: it has all 3 of these elements.

First, a good cut of beef always makes for delicious bulgogi. I mentioned using steak in the video: sirloin, tenderloin, or skirt steak. But you still can make good bulgogi without these choice cuts. Whatever you use, it’s very important to choose marbled beef: leaner cuts like brisket will turn out too tough. Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ.

Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. But as I’m constantly experimenting with marinades, I may still develop a better one! I’ll let you know if I do. Feel free to modify the ratios here to your taste, or develop your own marinade. If you do, let me know how it turns out. Also, if you can’t find a Korean pear, use ripe bosc pear: 1 small bosc pear for 1 pound of beef is good.

Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. This is because the marinade, juices and fats drip off the meat onto the coals, burn up there, and then come back to the beef in a wonderful smoke that covers the meat with flavor. You can’t beat charcoal for bulgogi.

I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. About 20 people got together and everybody brought something to grill. I prepared bulgogi beef, spicy pork, and bulgogi mushrooms for vegetarians. I was very excited to shoot the video because it would be a wonderful chance for you to see how you can enjoy Korean BBQ in the best conditions.

Everybody loved my bulgogi! Surprisingly my marinated bulgogi mushrooms got a lot of compliments. I was absolutely thrilled to see their happy faces when they tasted it. I can imagine all of your happy faces when you share this with your friends and family.

Also, the recipe for the spicy pork BBQ in this video will be posted soon!

Ingredients

Marinade (for 1 pound of beef):

  • ½ cup of crushed pear
  • ¼ cup onion purée
  • 4 cloves of minced garlic
  • 1 teaspoon minced ginger
  • 1 chopped green onion
  • 2 tbs soy sauce
  • 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
  • a pinch of ground black pepper
  • 1 tbs toasted toasted sesame oil
  • several thin slices of carrot

Directions

  1. Mix all the marinade ingredients in a bowl.
  2. Add the sliced beef and mix well.
  3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.

for Vegetarians:
Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.


Step Inside the Growing World of Immersive Dining That Proves 'All the World's a Stage'

Dinner theater reaches the next level when you and your food are part of the show.

It&aposs 1977. Gas costs 65 cents a gallon, Star Wars just hit the big screen and Jimmy Carter is in the Oval Office. The mood is coke-fueled and carefree, but there&aposs something dark and sinful bubbling beneath the surface. Could it be. chocolate fondue?

Enter Safehouse �, a new, intimate, fully immersive dinner theater show in Los Angeles, which takes audiences back to a time when the issue of women&aposs rights was almost as big of a national conversation as it is today. Walk through the doors of the two-bedroom Hollywood Craftsman and you&aposll step right into a fondue party set in the 1970s, where actors mingle with guests over snacks, the likes of which haven’t been seen in years.

It&aposs just one of a whole slew of immersive dining experiences that have been popping up and gaining traction recently, tearing down the "fourth wall" between audiences and performers and forcing them to interact with each other as part of a larger narrative. Yes, dinner theater has been a thing in this country since at least the 1950s, but the meal-as-entertainment concept has evolved to bring audiences right into the action𠅊nd usually with an undercurrent of mystery.

In Safehouse �, which touches on themes of paranoia and uncertainty, every detail — from the refreshments to the floral resin toilet seat — is era-appropriate. Between drinks and bites of food, guests unwittingly become part of an elaborate story involving the Equal Rights Amendment, foreign spies, and LSD — all in an effort to see if they can pass a test and become CIA agents. While the acting is great, the breakout star of the six-member ensemble cast is arguably the Chex Mix, which is part of a totally groovy 1970s-inspired spread that also includes cocktail weenies and aforementioned fondue. In the program notes, creator and director Nick Rheinwald-Jones boldly declares, "This show combines two of my greatest loves: spy movies and Chex Mix." In fact, he&aposs so serious about the signature seventies snack that he hand-assembles it himself before every performance, in which he also appears as one of the main characters.

Things get even more experimental in The Willows, another new Los Angeles-based dinner show. This one weaves a haunting tale of a highly dysfunctional family into the labyrinthine halls of a 10,000 square-foot Hancock Park home. Picture yourself being hooded, kidnapped and dumped into an eerie old mansion, where you&aposre required to eat at a dinner table with seven creepy characters and less than 20 other audience members. That&aposs essentially the premise of this two-hour psychological thriller from founder Justin Fix, who created the series with one objective in mind: "Our goal has been a simple one, to bring a uniquely interactive theatrical experience to Los Angeles that isn’t based on smoke and mirrors or cheap screams, but experiences based on well-scripted, well-acted and well-designed immersive theater," he says in a statement. "Guests that attend our shows become characters in the scenes where not even I know how it will turn out sometimes. In my opinion, it’s the best type of theatre, the unpredictable type."


25 Baking Recipes For Self-Quarantine And Self-Care

The coronavirus is affecting many aspects of our everyday lives, but one area it shouldn’t impact is your home kitchen.

Researchers are still learning the specifics of how COVID-19 is transmitted, but we do know that the disease can spread through droplets that are released from the nose or mouth when someone coughs, sneezes or exhales ― as of now, there’s no evidence of COVID-19 transmission through food.

If you stock up on the right foods and the right amount of groceries, a self-quarantine doesn’t have to leave you hungry. In fact, if you’re healthy, it can be a chance to finally spend a few extra hours in the kitchen and master some baking recipes that you haven’t had the time to tackle. After all, now you’ve got plenty of time to binge-watch “The Great British Bakeoff” and find some inspiration.

Moreover, it’s been proved that baking can bring a host of psychological benefits, one of which is stress relief. The stress many of us are feeling right now is related to a host of mental and physical problems, and finding ways to cope with that stress is important for leading a healthy life. Baking can help with that.

Not sure what to make? Look in your pantry ― if you have flour, sugar, baking soda and baking powder, you’re on the right path. Your refrigerator should already be stocked with butter, eggs and milk, the fundamentals for so many baked goods.

Now just peruse the 25 most-liked baking recipes from HuffPost Taste’s Instagram account and bake away all your feelings. Take care!


Seolleongtang (Ox Bone Soup)

Seolleongtang is a milky beef bone soup that&rsquos made by boiling down ox leg bones for several hours until the broth becomes rich and creamy white. This broth is a staple in Korean households, especially during cold winter months.

Legend has it that this soup was created because King Seonjong of the Joseon Dynasty wanted to feed a large number of people after an ancestral worship ritual involving a sacrificial cow. Let me tell you &mdash the King had the right idea!

You can feed your whole family with a few dollars&rsquo worth of beef bones and still have some leftover to freeze for later use.The broth is also great as a soup base for many other Korean soups such as tteokguk, manduguk,doenjangguk, andmiyeokguk.

In this post, I&rsquom going to demystify seolleongtang to convince you to make this restaurant favorite at home. Yes, it takes time, but most of it is stove time. You can do other things around the house while this is boiling away in the kitchen. The result is totally rewarding!

Which ox bones to use

Ox marrow bones, called sagol (사골) , is most typically used to make this milky bone soup, but other parts such as knuckle bones (dogani, 도가니) and ox foot (ujok, 우족). I usually use a combination of two or three different parts of bones for a rich flavor.

How to make seolleongtang

There are no hard and fast rules about how muchbones or water you need to use or how long you should boil. A few pounds of bones go a long way, and you can use as much water as your pot can hold.

In making a Western-style beef stock or Vietnamese pho broth, the cooks aim for a clear, brown broth by simmering beef bones for many hours. In contrast, the goal of making Korean ox bone broth is to achieve a milky white broth.

What&rsquos done differently? It&rsquos the heat level! For a clear broth, the bones are gently simmered over low heat. Simmering, by definition, is cooking at the temperature below the boiling point with bubbles gently rising to the top. For a milky broth, you need to maintain a medium boil, not simmer, throughout the cooking time.

Tips for making Korean ox bone soup

Don&rsquot throw the bones away after making the first batch of broth. Use them again to make another batch. The broth will be even milkier the second time around. I usually stop after the third batch.

It&rsquos common to use aromatic vegetables, such as onion, garlic, and the white parts of large scallions. However, only using the bones will give you a stronger beefy flavor. It&rsquos a matter of personal taste. Try both ways, and decide which way you like better.

How to serve seolleongtang

Seasoning is usually done at the table by adding sea salt. You&rsquoll be surprised by how a little bit of salt brings out the complex flavor of the beef. The soup is also naturally nutty with a hint of sweetness. Delicious!

If you tried this recipe, please rate the recipe and let me know how it turned out in the comment section below.Stay in touch by following me on YouTube,Pinterest,Twitter,Facebook, andInstagram.


Watch the video: Black Bean Noodles Dumplings ASMR Mukbang Eating Show (December 2021).