Posts Tagged ‘Radish soup’

So from the comment to my last blog entry you can see that there is a demand for specific recipes.  I am not a native Korean cook, and I won’t make any claims about the authenticity of my recipes.  I am only going to tell you how I I have learned to make this from Grandmaster Tae Yun Kim.  She sometimes teaches about food and food preparation right at her school, Jung SuWon, or in more depth and detail, at the Self Discovery programs. 

For the freshly made rice – I use a rice cooker.  Simply go by the instructions that come with the cooker.  Get a cooker the size you need – if you have a big family, get a big pot.  If it’s just you, get the smallest one.  Fresh cooked rice is always a lot better!  Once you are familiar with the basics, try adding some brown rice and beans, barley, are some of the possibilities. 

For the radish soup, start with some soup meat.  First, slice the meat or cut into small pieces.  For each person, about 1/4  cup is plenty.  Boil it in some salted water, enough to cover the meat.  Boil only until the dirty foam comes up, then rinse.  For most recipes that involve meat, I treat the meat this way.  Grandmaster Kim explains that this pulls out all the pollutants, antibiotics and other things that aren’t good for you.

Put the meat in water, add coarsley chopped garlic, dried anchovies, and sliced Korean Radish.  These are the big, plump, white radishes.  Cook until radishes are tender, then add salt and pepper and a touch of Korean Soy sauce.  You can also add a spoon of finely chopped green onions for the final touch. 

As for the fried fish, I like to use the smaller King fish, available in Korean stores.  You can of course use other fish, but this and mackerel seems to be the more authentic ones.  Ask the store person to clean the fish for you – they usually do that free of charge.  At home, make 3 shallow incisions on the top of the fish, then coat it with flour seasoned with salt and pepper.  You can then fry the fish in a pan, on both sides, which will take about 15 – 25 minutes depending on the size of the fish. 

Or, you could put the fish on aluminum foil, and put some crushed garlic and soy sauce on the fish, close the foil and bake in a pre-heated oven at 375.  Again, the timing depends on the size of the fish. 

To serve and enjoy your Korean breakfast, you would put some kim chi (of course you picked up a jar when you purchased the fish, right? ) in a little bowl, then you take some rice in a bowl, and some soup, and arrange the fish nicely on a plate.  Eye appeal is important at the Korean table, and Grandmaster Kim also emphasizes that in order for your body to enjoy the meal, it should look nice and inviting. 

So go ahead and start your day with a delicious, light, yet satisfying meal!  And by the way, this tastes good any time of day, too!

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