Korean Extravaganza

I'm just a short drive from Flushing and and over the past few months, I've collected a lot of ingredients/equipment including a very large bag of Korean pepper flakes, soy bean paste, various misos, and a Korean grill (couldn't resist) that I thought I'd put to good use. Thin sliced beef was on sale at the H-Mart so I used that as the starting point and raided my cupboard and fridge to supplement.

The start of Sunday night dinner - the sauces. From bottom to top: 1) sweetened soy sauce with some grated ginger for the pan-fried tofu appetizer (forgot to photograph), 2) homemade gochujang (Korean chili paste) from a great recipe from Shizuoka Gourmet for the bulgogi, 3) dipping sauce for the haemul pajeon (Korean seafood pancake) from Food & Wine, and finally 4) a mixture of daenjang (Korean bean paste, soy and some ginger) - a bonus sauce, had the daenjang around and thought why not.

 

Homemade Korean Sauces

My edited attempt at banchan - on top left, daikon and carrots in a sweetened vinegar marinade (equal parts water, white vinegar and sugar to taste with a bit of salt), top right is a homemade quick kimchi from an Epicurious recipe (surprisingly good - the whole fermenting for days on the countertop bit in traditional recipes always seemed like too much work), bottom left are chilled braised daikon cubes (simmered daikon in equal part water and soy plus a bit of grated ginger, crushed garlic and a spoonful of Korean chili flakes) and finally some Chinese pre-packaged marinated jellyfish I had sitting in the fridge.

Pickled Carrots and Radish (top left), Homemade Kimchi (top right), Braised Daikon (bottom left), Marinated Jellyfish (bottom right)

Here is the haemul pajeon cooking on the stove - should have used a larger skillet, duly noted for the next time out. Used a cup of Korean pancake flour mixed with 3/4 cup of water and a mixture of a sliced squid, a few shrimps, cooked clams, a good handful of sliced scallions.

Seafood Pancake Cooking

A (blurry) picture of the bulgogi cooking on the Korean grill that's been sitting around for months and waiting to be used. I had half a bottle of teriyaki marinade in the fridge so I used that and toned it down with some soy and ginger.

Bulgogi Cooking on Korean Grill Pan

The finished pajeon. Miso soup on the side - I love miso soup, so easy and delicious (will post recipe soon) -- a quick dashi, a few scoops of miso, scallions to top and ta da.

Pajeon and Miso Soup

And the finished bulgogi, ate it in butter lettuce along with rice and of course the sauces.

Finished Bulgogi