Trim the root ends with a small paring knife. In cold running water, rinse well to remove discolored, dried, or soft areas.
In most garnishes, the green portion is used, while in most seasonings, the white portion is used.
Finely chop onions for garnishes, sauces, and marinades. For eye-catching soups and stir fries, use thicker/larger green onions and cut them on a diagonal about two inches long. For narrow/small onions, use a straight slice.
For a classic Korean side dish, thinly slice green onions and mix them with soy sauce, sesame oil, and sesame seeds. This can be served as a side dish to accompany any meal.
Green onions are also commonly used in Korean seafood dishes such as haemul pajeon (seafood pancake) and haemul jjim (steamed seafood). In these dishes, green onions are added for flavor and texture.
In addition to being used as a seasoning or garnish, green onions can also be used as the main ingredient in dishes such as pa muchim (green onion salad) and pajun (green onion pancake). These dishes highlight the fresh and crisp flavor of green onions.
To store green onions, wrap them in a damp paper towel and place them in a plastic bag in the refrigerator. They will keep for about one week. Before using, rinse well under cold water to remove any dirt or debris.
In summary, green onions are an essential ingredient in Korean cuisine. They add depth of flavor and freshness to many dishes. Make sure to always have some on hand for your next Korean-inspired meal.
Spinach and Similar Vegetables in Korean Cooking
In Korean cooking, spinach and similar greens are often used in dishes such as namul (seasoned vegetables), jeon (pan-fried pancakes), and kimchi. They can also be added to soups, stews, and rice dishes.
Some popular types of greens used in Korean cooking include:
1. Spinach (sigeumchi): This is the most commonly used green in Korean cuisine. It has a mild flavor and is often blanched or sautéed with garlic and sesame oil.
2. Korean watercress (minari): This leafy green has a slightly bitter taste and is often used in salads or stir-fries.
3. Crown daisy (ssukgat): Also known as chrysanthemum leaves, this green has a distinctive herbal flavor and is often added to soups or stir-fried with other vegetables.
4. Fernbrake (gosari): These dried fern shoots have a chewy texture and are typically soaked before being cooked in soups or side dishes.
5. Wild aster (deodeok): This root vegetable has a unique nutty flavor and is often pickled or added to stews.
To prepare, use a small, sharp knife to trim the roots. Discard any yellow or discolored leaves and halve the vegetable if it is too wide. Rinse thoroughly with cold water before using.
Squeeze out excess water with your hands before chopping or using. The tightly packed leaves can easily trap dirt so it's important to wash them carefully.
To properly blanch spinach and similar greens, add a pinch of salt to boiling water and place the root end in first. Cook for 2 to 3 minutes, pressing the greens into the water as they wilt. Drain thoroughly and immerse in cold water to stop cooking.
Preparing Beans for Korean Dishes
Soy Beans/Mung Beans
After rinsing with cold running water and removing any foreign materials, soak in water for 8 hours before use.
Red beans
Prepare the red beans by washing and removing any foreign materials. Place them in a pot with water and bring to a boil, letting them par boil for two minutes on high heat. Drain the water and add fresh water before bringing to another boil. Once again, discard the boiled water and rinse the beans with cold water. Any additional preparation would be required based on the chosen use.
Kidney beans
After rinsing in cold running water to remove any foreign materials, place the ingredients in a pot and boil until they are tender. Then, proceed with preparing them for your desired dish.
Black beans
Rinse in cold running water removing foreign materials as needed. Soak for 3 hours. Drain the water and add fresh water before bringing them to a boil. Discard the boiled water, rinse with cold water, and proceed with your chosen recipe.
Lentils
Rinse in cold running water removing foreign materials as needed. Soak for at least an hour before use. Drain the soaking water and rinse again before proceeding with your chosen recipe.
Green peas
If using fresh green peas, shuck them from their pods and rinse under cold running water. If using dried green peas, soak in cold water for at least 4 hours before use. Drain the soaking water and rinse again before proceeding with your chosen recipe.
Adzuki beans
Rinse in cold running water removing foreign materials as needed. Soak for at least 2 hours before use. Drain the soaking water and rinse again before proceeding with your chosen recipe.
Korean Cabbage
For soups
To prepare, discard any tough or discolored outer leaves and slice off the stem end. Give the remaining leaves a thorough rinse under cold water. They can be used as is or chopped to your preferred size.
For Wraps
To prepare the leaves, start by discarding any tough or discolored outer layers. Then, remove the stem end and give them a good rinse under cold running water. For larger leaves, you may need to cut them in half along the stem. Finally, lightly steam or par boil the leaves until they are pliable enough to bend or roll without snapping.
For Kimchi
Create a criss-cross pattern on the stem end using a knife. Discard any discolored outer leaves. Divide the cabbage in half lengthwise and immerse in salt water for at least an hour. Proceed with the preparation based on the type of kimchi desired.
Other Vegetables
Root of burdock
Gently remove the skin using a knife or vegetable peeler. Soaking it in a mixture of vinegar and water (1:3 ratio) or briefly blanching it in the same solution can help prevent discoloration.
Cucumber
To prepare unpeeled cucumbers (such as for Oi Kimchi), first rub the skin with salt and let it sit for 10 minutes. Then, rinse thoroughly with cold water. Additional preparations may be required depending on the desired dish. When slicing, opt for a diagonal cut to enhance its appearance.
Garlic
Prepare the garlic by peeling and cleaning it. You can use the entire clove or choose to slice, crush, or mince it for seasoning purposes.
To create a garlic juice, mix 4 or 5 peeled cloves with 1 teaspoon of water in a sturdy bowl. Allow it to sit for 10 minutes before straining through a fine cotton cloth.
To make garlic paste, blend a small amount of water with garlic in a blender or food processor until smooth. Then, freeze the mixture in a mini ice tray and store the frozen cubes in a lidded freezer container for up to 3 months.
The onion
After removing the root and stem ends, peel and wash the onion. To prepare it for traditional Korean dishes, start by cutting it in half vertically. Then, slice either thinly or thickly from top to bottom.
To create onion juice, begin by finely grating or mincing the onion. Next, combine 1/2 teaspoon of water per ounce of onion and mix thoroughly. Allow it to sit for 10 minutes before pressing it through fine cotton or cheesecloth.
By utilizing onion peels, a flavorful onion stock can be created. Simply quarter the onion and combine with the peels in a stock pot. Adjust the water level to ensure the onion is floating. After bringing to a boil, lower the heat and let it simmer for two hours. Once done, strain out any solids and continue simmering until the broth has reduced to 3/4 of its original volume. Then freeze the broth in an ice tray or freezer container for up to three months.
Presentation of Vegetables
Vegetables are more than just nourishment in Korean cuisine, they also present a pleasing appearance on the table. Aesthetics play a significant role in Korean cuisine, and vegetables are often prepared and arranged in a way that is visually appealing.
For Bibimbap and similar dishes, the vegetables should be arranged in a bright hue and alternate between dark and light tones around a central mound of rice. The vegetables used in these dishes are typically colorful and varied. Vegtables used include carrots, zucchini, mushrooms, bell peppers, bean sprouts, spinach, and radish. Each vegetable is carefully sliced or diced into uniform shapes to create a beautiful mosaic of colors and textures.
In addition to their vibrant appearance, the way in which the vegetables are cooked also adds to the overall presentation. Some vegetables may be lightly blanched or stir-fried to maintain their crispness and bright color, while others may be pickled or fermented to add a tangy flavor and contrasting texture.
Overall, the presentation of vegetables in Korean cuisine is a combination of art and nutrition. From their vibrant colors to their various cooking methods and use of edible flowers, Korean vegetables are not only delicious but also a feast for the eyes.
