Weekender Bahrain, Monday, March 25 2019

More than just Sushi!

admin 01-Dec-2016

More than just Sushi!

Korean cuisine is largely based on rice, meat and vegetables. From what was essentially both a nomadic and agricultural society, the food has undergone many changes over the centuries. What were originally regional dishes were adopted nationally as the nomadic people moved through the country.The spread of these regional dishes was aided by the Royal Court of the Joseon Dynasty, which ruled Korea from 1392 until 1910. The Royal Court took dishes from all the regions and showcased them in a style of cooking named after the Royal Court, in which the tradition is to serve twelve dishes along with rice and soup.
We are not going to cook twelve dishes this time, but we are going to make a starter, a main course and a rice dish.

What you need:
For the soup
125g steak
2 spring onions, chopped
1 garlic clove, finely chopped
1tbs sesame seeds
750ml water
225g spinach
1tbs dark soy sauce
salt to taste

For the Fish
675g white fish fillets
2tbs light soy sauce
salt
pepper, freshly ground
2 spring onions, chopped
groundnut oil
2 large tomatoes, skinned
12 lettuce leaves
1 onion, cut into rings


For the Rice
225g mushrooms
225g lean beef
2tbs groundnut oil
2 chopped onions
225g long grain rice
500ml boiling water
salt to taste
pepper, freshly ground
2tbs light soy sauce
2tbs lightly roasted sesame seeds


Waht to do

For the soup
Dry the meat on kitchen paper and cut into thin slices, then into strips and finally into pieces.
Dry fry the meat, spring onions, garlic and sesame seeds in a hot wok for 1 minute, stirring constantly.
Add the water, stir well, bring to the boil then simmer on a reduced heat for 10 minutes.
Wash the spinach and cut into narrow strips.
Add the spinach and salt to taste. Stir in the soy sauce and remove from the heat.
Serve in warmed bowls.

For the Fish
Rinse the fish, then dry and cut into 12 equal pieces.
Mix the soy sauce, spring onions, salt and pepper in a bowl. Add the fish and ensure well coated with the marinade. Leave to marinate for at least 15 minutes.
Cut each tomato into 6 slices. Place the lettuce leaves on a cold plate and put some onion rings and a slice of tomato on each.
Remove the fish and dry with kitchen roll.
Heat the oil in a wok and fry the pieces until golden then place on the lettuce leaves.
Serve immediately.

For the Rice
Slice the mushrooms and cut into thin strips
Dry the meat then cut into 5mm slices, then into strips
Heat the oil in a wok and stir fry the meat, mushrooms and onions for 3 minutes.
Add the rice and stir continuously for 2 minutes. Add the boiling water, salt to taste, a little pepper and the soy sauce. Stir several times and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Keep the lid on the wo until just before serving. Stir with a fork and transfer to a warmed dish. Sprinkle with the sesame seeds.