Two More Vegetarian Dishes (Korean)

[Guest guest]

Seems like I scrambled two recipes from the new book and came up with

<< Another one I want to try but haven't typed yet is soba noodles with

radish, soy, red pepper, ginger, onions, garlic. >>

 

There's no reason we cannot make this combination. But it's not in the book

like that. The two (or many more recipes that I scrambled are enclosed:

 

1) Radish Noodles : Moo Kuksu (Korean)

2) Vegetable Stir Fry : Yachae Bokum (Korean)

 

I thought i'd already sent the radish noodles - but i don't have a copy.

-pat

* Exported from MasterCook *

 

Radish Noodles : Moo Kuksu (Korean)

 

Recipe By : Flavors of Korea: Vegetarian Cuisine 1998

Serving Size : 4 Preparation Time :0:00

Categories : 1Filed Pasta

Vegetarian *Sent

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound wheat noodles -- or equivalent

1 teaspoon vegetable oil -- plus

2 drops sesame oil

1 large Korean or daikon radish -- julienne cut

or cut into long thin matchsticks

1/2 cup soy sauce

1/2 teaspoon Korean red pepper powder -- or half that amount

cayenne

1 tablespoon rice vinegar

1 teaspoon sugar

1/4 teaspoon grated ginger root

2 cloves garlic -- minced

4 green onions with tops -- chopped

---EGG STRIPS : Geran Jon---

1/2 teaspoon vegetable oil

2 eggs -- beaten

 

To prepare egg strips: In a small skillet, heat the oil over medium heat. Add

the beaten eggs and tilt the pan so that the eggs completely cover the bottom of

the pan. Cook until the eggs are set, about 2 to 3 minutes. Transfer to a

cutting board. Cut the eggs into long, thin strips.

 

1) Cook the noodles according to package directions. Drain, rinse in cool water,

drain again, and place in a large bowl.

 

2) In a skillet, heat the oil over medium-high heat. Add the radish strips and

fry until slightly softened, about 1 minutes. Add the radish strips to the

noodles and mix.

 

3) In a smal bowl, thoroughly mix together the soy sauce, Korean red pepper

powder, rice vinegar, sugar, ginger, garlic and green onions. Pour over the

noodles and radish, gently tossing to thoroughly mix.

 

4) Place on a large serving platter and garnish with the egg strips.

 

PER SERVING (1/4 recipe) 207 cals, 10g protein, 2g fat (9%cff), 37g carb. est by

publisher

 

SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis,

Young Sook Ramsay (1998 Book Publishing Co)

<>kitpath 4/99

 

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NOTES : If you have tempura sesame oil, that can be substituted: it is a blend.

A Korean Radish is a white root vegetable from 3 to 10 inches long used in some

kimchis and side dishes. Purchase with their leaves intact (the leaves are good

in salads). The daikon is not as crunchy as the Korean radish but can be

substituted.

* Exported from MasterCook *

 

Vegetable Stir Fry : Yachae Bokum (Korean)

 

Recipe By : Flavors of Korea: Vegetarian Cuisine 1998

Serving Size : 4 Preparation Time :0:15

Categories : 1Filed 2Send

Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil -- for frying

plus more as needed

1 small Chinese or Napa cabbage -- shredded

2 carrots -- shredded

4 green onions -- trimmed

leaving some greens -- chopped

1 red bell pepper -- cut into matchsticks

1 medium zucchini -- cut into matchsticks

8 ounces firm tofu -- approximately

rinsed and drained -- cut into cubes

2 tablespoons low sodium soy sauce

1 teaspoon rice vinegar

red pepper oil optional -- few drops to taste

1/2 teaspoon toasted sesame seeds

---ACCOMPANIMENTS---

Korean or daikon radish -- finely shredded

rice or noodles -- cooked and drained

 

1) Heat oil in large wok over high heat. Add the cabbage and stirfry for 2

minutes. Add remaining vegetables and tofu, and fry 2 minutes more.

 

2) Combine the soy sauce, rice vinegar and pepper oil (if using). Add to the wok

and cook until the moisture is absorbed, about 1 minute. Transfer to a serving

platter.

 

3) Sprinkle with the toasted sesame seeds. Garnish with finely shredded

(threads) of radish (if using). Serve with steamed rice or your choice of hot

cooked noodle.

 

PER SERVING: 210 cals, 7g fat (27% cff) without accompaniments. With soba noodle

(2 ounces each serving) 400 cals, 8g fat (16% cff)

 

Adapted from SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah

Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) Original suggests up

to 1+1/2 tablespoons oil; hot pepper not specifically mentioned. Shredded radish

is my idea. Pat Hanneman <>kitpath 4/99

 

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NOTES : Briefly stir fried red bell pepper, spring onions and mild cabbage offer

crunch beside the soft texture of tofu and rice or noodle. Vary vegetables by

season. Wheat noodles (chow mein), buckwheat (Japanese " soba " ) and sweet potato

(often called " Korean Vermicelli " ) would go well with this dish. Medium-grain

white rice is popular.

Nutr. Assoc. : 0 0 2616 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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