Thursday, October 7, 2010

Korean Cooking: Class Two

We signed up for a Korean Cooking class. We signed up late though. So we missed the first class. If I would have made it to the first class, I would have known that I should bring a notebook and pen to write down the recipe so I wouldn't feel so helpless when it came time to cook. Regardless, I have a memory like an elephant and was surrounded by notebook toting (?) cooks - so our dishes were successful!

The menu for the event was: Fried Tofu and 'Hangover' Soup (aka Bean Sprout Soup)

Since I did not have a notebook, nor did I have to measure out my own ingredients, I can only give a rough estimate as to how these dishes would be re-created, but that's more or less how I record all my recipes these days, so nothing new there.

For Bean Sprout soup you need:

1 Large Handful of Bean Sprouts
4-5 Clams
3 cups Anchovy 'paste'/water with 1-2 dried anchovies disolved
About 1/4 cup diced scallions
2 cloves of Garlic, minced
A dash of salt

To prepare: Rinse off the bean sprouts, throw into a pot. Add anchovy paste/water, salt and clams. Boil for about 8 minutes [we were also warned not to open the lid because it would smell bad]. Check dish, if clams have opened you're well on your way to a complete pot of 'Hangover Soup'! Add the scallions and salt to taste! Enjoy after a night of heavy drinking!

For the fried tofu you will need:
1 package of Tofu
1 cup (or less) Anchovy paste/water
2 Tbsp. Chili Powder [unless you have a week tongue or gut]
2 Peppers (one red, one green) diced
1 Tbsp. Soy Sauce (I think)
1 Tsp. Sugar...maybe a Tbsp.

Begin by boiling the tofu in water. Remove block of tofu from water then slice. In skillet, heat anchovy paste, chili powder, soy sauce, sugar and peppers until HOT! Add slices of tofu, cook on each side until 'fried' -- brown. Remove from pan, serve with rice and hangover soup - you have yourself an official Korean meal!

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