Is it too early to talk about holidays? Maybe. I think we are also in the middle of Indian Summer which doesn’t put us in the mood either. Since I like to (or try to) plan ahead for what to cook for the season, I thought I would share something every week until Thanksgiving. Something that’s not Korean. It’s actually a nice break for me and I’m excited to share some of my favorite Thanksgiving side dishes! Something simple but super flavorful and can be enjoyed at the table. Would you consider making this for your Thanksgiving meal? I sure hope so cuz it’s deliciously simple and beautiful!
PAN-ROASTED BRUSSELS SPROUTS WITH PANCETTA & SHALLOTS
About 6-8 servings
For Thanksgiving Side Menu
40 brussel sprouts
3 oz (1 pk) pancetta
½ tsp garlic powder
½ tsp onion powder
Wash and clean brussels sprouts by cutting any ends from the stem and sometimes the outer layers. Cut them in halves then base season it with some kosher salt. Add 2 tbsp of water and par-cook them in the microwave for 2 mins. You may need to do this in two batches. / Peel and julienne shallots / Cut pancetta into small strips. I try to keep all ingredients in uniform sizes.
On a heated pan, add pancetta and cook it until it starts to create oil from the fat. Add shallots and cook it until it starts to caramelize, about 5 mins in med-high heat. Add par-cooked brussels sprouts and season it with granulated garlic, onion powder. Cook it for 5 more minutes (2 min untouched) on high heat. Take it off of heat to prevent from over-cooking and browning.
If you leave the brussels sprouts untouched for at least 2 min under high heat, it will create that nice charring color. Par-cooking the brussels sprouts in the microwave will retain nice bright green color and prevent from turning brown.
I had my last workshop of the year at Neighbor’s backyard last month. It was definitely one of most memorable workshop. I had the pleasure of teaching most enthusiastic and committed people eager to learn about art and culture of making kimchi. I’ve hosted few other kimchi workshops before but this was the first time we made whole Napa cabbage kimchi and Korean radish kimchi in its most traditional and classic form. We had a blast and here is a quick photo recap from that day. Don’t forget to check out the printable Kimjang Guidelines at the bottom of this post! Kimjang means special day dedicated to make large quantities of kimchi to preserve for long Winters in Korea. Kimjang was listed as UNESCO’s Intangible Cultural Heritage in 2013.
Love this shelf with eclectic goodies from Neighbor shop and cabbages and radishes for the kimchi workshop.
I love the unintended Fall foliage happening in Neighbor’s backyard bar kitchen and pretty line up of Kimchi ingredients for the class.
Kimchi stuffing and applying layer by layer.
Seasoning the cube radishes. So easy!
Download Kimjang Guidelines printables HERE!
All Photography by Sarah M. Park
It’s getting quite chilly in the morning and the evenings around here. Which makes it harder to get up in the morning when it’s still pitch dark outside. It’s also been difficult to wake up to bad news every morning hearing about recent incident in Las Vegas and devastating wild fire here in Northern California. My heart is broken hearing about affected friends and family so near to us. But this post is not to drown us in sorrow and despair but introduce you to this warm and comforting hand-pulled dough soup that I grew up eating. I know resorting to food for comfort isn’t always the best idea but but good food does have some healing powers by bringing people together. So I hope you enjoy this recipe.
Also I filmed myself making the dish. Below is a full video on it. If you are into quiet cooking videos, you might like it. Brownie points for you have the patience to watch the entire 5 min video.
CLAMS & POTATO SUJAEBI SOUP (바지락 감자 수제비) – 4-6 servings
15-20 fresh clams
1.5 cup sujaebi flour mix (wheat flour, potato starch, salt)
½ Korean zucchini (aka gray squash 애호박)
1 golden yellow potato
1 Korean green chili pepper (청양고추)
8 cups water
2-3 pieces dried kelp – optional
salt & pepper
Soak the clams in cold water for at least 30 mins. If it’s not already clean, using the kitchen brush to gently take the dirt off of the clams. I used cleaned ready-to-use clams. Make Sujaebi dough by mixing it with 1.5 cup flour mix / ¾ cup water . I used the sujebi flour mix in a package that already comes with wheat flour, potato starch and salt. Adjust the dough consistency by adding more water or the flour to the mix. Wrap the dough in plastic wrap and let it sit in room temperature for at least 1 hr. Cut all vegetables in thin half moon shape, finely chop green chili pepper.
Make clam broth by adding clean clams to water, boil it for at least 30 mins until clams open up and the broth becomes somewhat translucent. I like to add little bit of dried kelp to add little of bit of depth of flavor. Take the clams out on the side and lower the heat. Add prepared vegetables and start adding the dough pieces by pulling it by hand. I like to make mine in small thin pieces. Season with salt, all the clams back in and boil it altogether for another 5 mins.
Mixing the potato starch in the dough mix makes sujaebi chewy and light texture. Not too doughy. 😀