[CH] Korean vegetables dishes with chilies

Jim Weller (Jim.Weller@salata.com)
16 Jan 01 22:16:16 -0800

 -=> Quoting raincrone@juno.com to All <=-

 ra> Anybody got any good Korean vegetarian or fish/seafood recipes?
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Assorted Vegetables (Namool)
 Categories: Korean, Vegetables, Side dish, Chilies
      Yield: 4 servings
 
      1 bn Spinach
      9 oz Daikon radish; peeled
           -& thinly julienned
      2 oz Carrot; peeled
           -& thinly julienned
    1/4 ts Salt
 10 1/2 oz Soybean sprouts
      7 oz Fiddleheads, cooked
      1 tb Sesame oil
      1 ts Ground sesame seeds
           Salt

MMMMM---------------------SPINACH SEASONINGS--------------------------
      1 tb Minced green onion
      1 tb Sesame oil
    1/2 ts Salt
    1/2 ts Ground sesame seeds

MMMMM------------------DAIKON/CARROT SEASONINGS-----------------------
      1 tb Vinegar
      2 ts Sugar
      2 ts Ground sesame seeds
      1 ts Crushed garlic
      1 ts Minced green onion
    1/4 ts Ground chili pepper

MMMMM-------------------BEANSPROUT SEASONINGS------------------------
      1 tb Sesame oil
      2 ts Minced green onion
  1 1/2 ts Ground sesame seeds
      1 ts Crushed garlic
    1/2 ts Salt

MMMMM-------------------FIDDLEHEAD SEASONINGS------------------------
      1 ts Crushed garlic
      2 tb Soy sauce
      1 tb Minced green onion
      2 ts Sake
      2 ts Mirin
 
  Wash spinach well and cook in boiling salted water to wilt.  Blanch in
  cold water.  Drain, and squeeze out excess water.  Cut spinach into
  1-1/2 inch lengths.  Add Spinach Seasonings and mix well.
  
  Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt.
  Let stand 10 minutes, then lightly squeeze out water.  Add
  daikon/carrot seasonings and mix well.
  
  Discard roots of soybean sprouts.  Wash and place sprouts into a pan
  with enough water to cover and a pinch of salt.  Cover and cook over
  medium heat for 10 minutes.  Drain well and cool.  Mix in beansprout
  seasonings.
  
  Drain fiddlehead.  Stir fry in 1 tablespoon sesame oil.  Add
  beansprout seasonings to taste.  Cook down and sprinkle with ground
  sesame seeds.
  
  Arrange cool vegetables in separate sections on serving dish, or
  present in individual bowls.
  
  Adapted from a recipe in Quick & Easy Korean Cooking for Everyone
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Korean Vegetables & Noodles
 Categories: Korean, Vegetarian, Chilies
      Yield: 5 Servings
 
      2 oz Cellophane noodles
      6    Shitake mushrooms, dried
      1 T  Sunflower oil
      2    In. leek, fine sliced  OR
    1/2 sm Onion
      1    Unpeeled clove of garlic
      1 c  Carrots, thinly sliced OR
    1/2 c  Snowpeas
      1 c  Spinach or broccoli, chopped
      1 c  Yellow summer squash, sliced
      1 c  Bean sprouts
      2 t  Coriander powder
      1 T  Tamari
      1 t  Sucanat (organic cane juice)
      1 t  Oil
      3 sm Cloves garlic, minced
    1/2 t  Red chili powder OR
      1    Hot red chinese pepper, dry
 
  Soak the cellophane noodles and mushrooms in a medium sized bowl, with
  enough water to cover, for 1/2 hour. Wash and chop the vegetables.
  Drain the noodles and mushrooms well. Thin slice the mushrooms. Warm
  the oil in a large skillet and add the leek or onion with the
  unpeeled clove of garlic. Saute until sweet. Take out the garlic.
  Add mushrooms, carrots, spinach or broccoli, and summer squash and
  saute until tender and bright in color, 3-5 minutes. Add the snowpeas
  and saute another minute. Stir in the bean sprouts and cook over
  medium beat about 30 seconds. Add the noodles, coriander, tamari and
  Sucanat an toss well.
  
  Cover and set the dish aside for a moment, and in a small skillet warm
  1 teaspoon oil and saute the minced garlic until tender. Stir in the
  red pepper, crumbled if it is whole. Serve as a garnish on the side or
  mix into the noodles.

  Goes well with Miso Tofu.

  From The Ayurvedic Cookbook
 
MMMMM
 

                                                Jim in Yellowknife