Elwood 5566

Transformed by a Weed – Shepherd’s Purse with Kimchi Stew (냉이 김치 찌개)

Posted in Food and Drink, Kimchi Gone Fusion, recipes for Kimchi by 노강호 on June 26, 2012

Key Features: an excellent side dish or main meal, adaptable and healthy

Kimchi Jjigae is one of the most common dishes on the Korean peninsula and while the main ingredients are basically the same, tuna, saury and pork are often added. And you can just as easily omit them! Koreans eat kimchi jjigae all the year around but for westerners used to dreary, dark, grey winters, this stew would be considered a seasonal companion. As with other foods which stew cabbage kimchi, the older the kimchi the better. You can use fresh kimchi but the taste is far richer and with a greater depth if your kimchi is nice and sour.

Like many similar Korean foods, the recipe is very adaptable and you can easily jiggle it about and experiment. This recipe uses shepherd’s purse which while in Korea is probably classified as a herb, in the UK, is most definitely an irksome weed – especially if you are into lawns. Shepherd’s purse has quite an amazing taste and a small amount can transform kimchi jjigae into another dish. If you were to add the same amount of parsley to jjigae the effect would not be as marked as to warrant including ‘parsley’ in the recipe title.

MY DEFINITIVE RECIPE

1 cup = 180ml. T=tablespoon (15ml), d=dessert spoon (10ml) t=teaspoon (5ml) 

This recipe is ideal for one, or as a side dish – double ingredients for each additional person

SHOPPING LIST

Pork, any cut about the size of a large dice though you can add more. Chop into small pieces. Conversely, you can leave it out altogether.

2T Wine (any will do though I prefer rice wine)

1d Soy Sauce (간장)

1d Sesame oil

1 cube (4 cloves) of crushed garlic.

1d Sugar or corn syrup (물엿)

Half a cup of onion, or leek and straw mushrooms (this could be substituted), all finely chopped

0.5t of dashida (다시다) or a stock cube

1t of sesame powder

1T of red pepper paste (고추장)

1t Red pepper powder (고추가루), depending on taste

Half a cup of Kimchi (sour is preferable), chopped

Tofu, cut to about the size of six small dice cubes

Shepherd’s purse (냉이) about a third of a cup.

Sesame seeds for garnish

3-4 cups of water

See also suggested accompaniments at the bottom of the page.

EQUIPMENT

Ideally as an earthenware pot or ‘ttukbeki’ (뚝배기) or a heavy bottomed sauce pan.

RECIPE

Make a marinade with:

1. 2T wine, 1d soy sauce, 1d sesame oil, 1d sugar or corn syrup, 1 cube or 4 cloves of crushed garlic, (5 items)

2. Put the pork in the marinade and leave from two hours or overnight.

COOKING

In a heavy bottomed pot or Korean earthenware ‘ttukbeki,’ place:

3. The marinade, half a cup of onions and mushroom, 6 cubes of tofu, 0.5t of dashida stock, 1t sesame powder. (6 items)

4. Then add 1d red pepper paste and approx 1t of red pepper powder. (2 items)

5. Finally, add 3 cups of water, a third of a cup of shepherd’s purse and half a cup of kimchi.  (3 items)

6. Bring to boil, allowing it to vigorously boil for five minutes and then simmer on a low heat for 30 mins. Top up with extra water to maintain original amount.

7. Remove from the heat, garnish with sesame seeds and serve.

 SERVING SUGGESTIONS        

Serve with an accompanying bowl of rice.

ONGOING NOTES:

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©Bathhouse Ballads –  努江虎 – 노강호 2012 Creative Commons Licence.

Monday Market – Shepherd's Purse (냉이)

Posted in herbs and 'woods', Quintesentially Korean by 노강호 on March 8, 2011

a tasty weed

I now realise I have an intimate relationship with this weed developed through years of mowing lawns. Shepherd’s Purse, which has tiny white flowers, is considered a lawn pest in the UK and numerous British gardening websites devote space to facilitating its annihilation.

the plant usually stands higher than surrounding grass and is easily identified

Such a shame! All I needed to do to clear my lawn of this ‘pest’ was to pull it up and consume it. I have never tired it in British cooking but I’m sure with creativity it could have uses. In Britain, there is a long history of Shepherd’s Purse as an herbal remedy and in China it is used in both soup and as a wonton filling.

Korean 'naeng-i' (냉이)

I wrote a brief post on Shepherd’s Purse (냉이) last year and made it clear I wasn’t sure how much I liked it. However, I actually bought several bundles and froze them and there was ample to last the entire year. Like many seasonal oddities, especially ones used by grandmothers, as is naeng-i, it’s a case of ‘here today – gone tomorrow.’  Only a few weeks after noticing it, it will have disappeared until next year. Naeng-i really livens-up a bowl of bean curd soup (됀장찌게) and I was quite excited to buy it fresh yesterday. I can’t  be bothered trimming off the roots and have one of those mesh balls in which I put whole plants and simply immerse the ball in the soup. Quite a few of my students love naeng-i and apart from telling you how their grandmothers use it, are often excited recounting its flavour.

 

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© 林東哲 2011 Creative Commons Licence.



Shepherd's Purse (냉이)

Posted in Food and Drink, herbs and 'woods', Monday Market (Theme), seasons by 노강호 on March 24, 2010

Shepherd's Purse (Capsella bursa-pastoris)

With the approach of spring many seasonal ‘vegetables’ are appearing on the streets and one of the most common is Shepherd’s Purse. This costs about 2000W (£1 sterling) for a large bunch and can be bought from the elderly women who usually sit on the pavements selling various ‘vegetables.’ I haven’t yet seen it in my local E-Mart. Two of my Korean friends didn’t even know the name for this ‘vegetable’ and neither did they know how to use it. My best Korean friend is a total muppet when it comes to cooking so  a much younger colleague gave me instructions.  Shepherd’s Purse grows in the UK where for most people it would probably be classified as a weed and indeed when I initially tried it in a soup it tasted as one might imagine boiled grass to taste. Subsequent experiences revealed a subtle taste which some students describe as ‘medicine.’ However, not giving up easily, I have cooked this several times and find it pleasant.

Shepherd’s Purse doesn’t seem to keep long, even in the fridge and it will need washing and the small roots trimmed off. If you buy a bagful this job is tedious! Subsequent purchases, I  prepared, chopped and then put in a plastic zip bag in the freezer. It makes a subtle addition to bean paste soup (된장찌개)and is quite often used with oyster soup. I have also used it in fish soup (해물탕). Shepherd’s Purse won’t win any taste awards and although I haven’t quite decided the extent to which I like it, it does provide a distinct but gentle background flavour.

Additional Note

(Three weeks later) Shepherd’s Purse has grown on me. In bean soup it definitely provides a pleasant flavour. I decided to buy some more later in the week. It keeps well  stored in the freezer.

FURTHER INFORMATION

Monday Market – Shepherd’s Purse (March 2011)

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© Nick Elwood 2010 Creative Commons Licence.