LCBO Food & Drink Winter 2018

CHICKEN DAK GALBI This is a simple dish, all made in one pan and then served in it. A cast iron pan is best, but other heavy pans can be used too. Korean rice cakes are available at Asian grocery stores. They are fresh but quite hard so need to be precooked before adding into a dish. There are two kinds, some that look like larger orecchi- ette pasta and others that are cylindrical. We used the cylinder-shaped rice cakes for this dish. If using orecchiette-shaped rice cakes, blanch only for one minute. If these are un- available, then serve the dish over rice noodles.

BEEF STICKY RIBS This is an amazing recipe. So succulent, spicy and yet slightly sweet. Korean short ribs are cut across the bone so that you have 3 or 4 small pieces of bone on each rib. For a perfect sauce, make a day ahead, refrigerate cooking liquid until cold and scrape off solidified fat. I added spinach for colour, but it is not traditional. SEASONING SAUCE 6 cloves garlic, thickly sliced ¼ cup (60 mL) gochujang 2 tbsp (30 mL) soy sauce 4 thick cross-cut short ribs, each 2 inches (5 cm), about 3 lbs (1.5 kg) total Freshly ground black pepper 3 tbsp (45 mL) vegetable oil 1 medium red onion, cut into 1 inch (2.5 cm) wedges 1 small rutabaga, peeled and cut into ½ inch (1 cm) wedges, about 1½ cups (375 mL) 2 large carrots, peeled and cut into 1 inch (2.5 cm) pieces ½ lb (250 g) white daikon radish, peeled and cut into ¾ inch (2 cm) half moons 1 strip orange peel, 2 inches (5 cm) long 3 star anise 3 cups (750 mL) beef or chicken broth or water 1 tsp (5 mL) honey 2 cups (500 mL) sliced baby spinach Salt to taste 1 Preheat oven to 300°F (150°C). 2 Combine garlic, gochujang and soy sauce. Set seasoning sauce aside. 3 Season short ribs with pepper. Heat oil in an ovenproof pot over high heat. Brown ribs well, in batches so as not to crowd the pan, on all sides, about 6 minutes total. Transfer to a dish. 4 Remove all but 2 tbsp (30 mL) of fat from skillet. Reduce heat to medium. Add red onion and cook until beginning to soften, about 2 minutes. Add rutabaga, carrots, radish and seasoning sauce. Cook until seasoning sauce begins to thicken, about 5 minutes. 5 Return ribs and stir in orange peel and star anise. Add broth, bring to boil then cover and bake until beef is fork-tender but not falling apart, 2 to 2½ hours. 6 Remove the vegetables and ribs carefully. Divide ribs into portions by cutting between the bones. Skim off any fat from the cooking liquid. Add honey to the cooking liquid. Bring to a boil on high heat then reduce to a simmer until sauce is thickened and coats the back of a spoon, about 8 minutes. Return meat, veg- etables and spinach to the sauce; simmer until meat and vegetables are heated through and spinach has wilted, about 5 minutes. Season to taste with salt and pepper. Place in serving bowl and serve with rice. Serves 4

SEAFOOD AND TOFU STEW Korean zucchini is slightly larger than regu- lar zucchini and a beautiful grey colour. It is available in Asian stores but can easily be re- placed by regular zucchini. Make sure to rinse the clams and mussels and discard any that are open. If any do not open during cooking dis- card these as well. The best silken tofu for this dish is found in tubes at Asian grocery stores. If unavailable, any silken or soft tofu will work. Use whatever seafood you prefer. SEASONING MIX 1 tbsp (15 mL) gochujang 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) chopped garlic 1 tsp (5 mL) sesame oil STEW 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) sliced onion, about ½ large onion 2 cups (500 mL) thinly sliced zucchini 2 cups (500 mL) sliced napa cabbage, about ½ head 2 cups (500 mL) sliced shiitake mushroom caps, about 6 large ¼ cup (60 mL) sliced kimchi ½ lb (250 g) shrimp, shelled ½ lb (250 g) mussels ½ lb (250 g) clams, preferably pasta clams 1 pkg (440 g) silken tofu ½ lb (250 g) squid, about 2, sliced into rings Salt GARNISH ¼ cup (60 mL) sliced green onion 1 Combine gochujang, soy sauce, garlic and sesame oil in a small bowl. Reserve mixture. 2 Heat oil in a soup pot over mediumheat. Add onion and sauté for 2 minutes or until softened. Add the seasoningmix, zucchini, napa cabbage, shiitake mushrooms, water, fish sauce and kim- chi. Bring to boil then simmer until vegetables are crisp-tender, about 3 minutes. Add shrimp, mussels and clams and cook until clams and mussels have opened and shrimp is pink, about 2 to 4 minutes longer. Remove the clams and mussels to a bowl as they open. Remove remain- ing seafood to the bowl and keep warm. Remove clams and mussels from shells if desired. 3 Gently stir in tofu and squid. Bring stew to a boil then reduce to a simmer and cook until tofu is hot and squid is just cooked, 1 to 2 min- utes. Taste for seasonings and add salt, soy sauce or sesame oil to taste. Return seafood to the stew and simmer until hot, spoon gently into a large serving bowl and sprinkle with green onion. Serves 4 2 cups (500 mL) water 1 tbsp (15 mL) fish sauce

SEASONING SAUCE 3 tbsp (45 mL) soy sauce 2 tbsp (30 mL) gochujang

2 tbsp (30 mL) mirin 2 tbsp (30 mL) water

2 tbsp (30 mL) chopped garlic 1 tbsp (15 mL) chopped ginger 1 tsp (5 mL) Korean chili powder 2 tsp (10 mL) sesame oil STIR-FRY

1½ lbs (750 g) boneless, skinless chicken thighs, cut into approximately 1½ inch (4 cm) pieces Salt and freshly ground pepper 2 cups (500 mL) Korean rice cakes 2 tbsp (30 mL) vegetable oil 3 cups (750 mL) shredded green cabbage, about ½ cabbage 1 sliced white or Spanish onion 4 medium carrots, cut on diagonal 8 oz (250 g) peeled and thinly sliced sweet potato GARNISH ¼ cup (60 mL) sliced perilla or shiso leaves, about 3, optional ¼ cup (60 mL) sliced green onion, about 2 1 Combine soy sauce, gochujang, mirin, water, garlic, ginger, Korean chili powder and sesame oil for seasoning sauce. Season chicken with salt and pepper and toss with 3 tbsp (45 mL) of seasoning sauce, reserving the remainder. 2 Bring a large pot of water to a boil. Add rice cakes and cook until they float, about 2 min- utes. Drain and immediately plunge in ice wa- ter to stop the cooking. Drain and reserve. 3 Heat oil over high heat in a large cast iron skillet or frying pan. Add chicken and toss to coat with oil, about 1 minute. Add cabbage, onion, carrots, sweet potato and rice cakes and toss together for 1 minute then stir in reserved seasoning sauce. Lower heat to medium and stir-fry ingredients together until chicken is cooked through, about 8 to 10 minutes. Remove from heat and stir in perilla leaves un- til wilted, about 1 minute. Garnish with green onion before serving. Serves 4

FOOD & DRI NK WINTER 2018 91