Tag: pescatarian

  • Israeli Couscous Salad With Korean Radish and Pine Nuts

    Israeli Couscous Salad With Korean Radish and Pine Nuts

    Israeli couscous is couscous on steroids. It’s much larger than the familiar North African version. Comparatively, Israeli couscous has a nutty flavor and is chewier. Israeli couscous also lends itself to salads better than its diminutive cousin.

    I came up with this recipe the other night by combining that pumped-up pasta with a little kitchen craziness and some fresh 총각무 chonggakmu (Korean ponytail radish) from my garden.

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    One of the most crucial ingredients is lemon juice. Hopefully, lemon prices have sweetened in Korea after souring with the Master Cleanse craze some time ago.

    Also important is boiling Israeli couscous in a flavored broth. Those little toasted balls of semolina will easily soak up the flavor.

  • Kimchi Okonomiyaki

    Kimchi Okonomiyaki

    Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I’m always in such a hurry — 빨리 빨리 bbali, bbali! So what could be better than adding kimchi to the popular add-whatever-you-like Japanese pancake?

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    Looks like the plate is spinning, doesn’t it? (Tammy Quackenbush photo)

    Okonomiyaki makes a wonderful canvas for nearly any kind of topping you want, even pizza type toppings could work. After all, the Japanese name (お好み焼き) literally means, “Cook what you like, the way you like it.”

    With that commission, I threw almost everything everything in my kitchen on top of mine:  Worcestershire sauce, mayonnaise, bonito flakes and seaweed mixed with dried anchovy. Hubby’s was a little more spartan, with just dabs of spicy mayonnaise but without the ocean products.

    OK, I got a little too happy with the bonito flakes. Some may deride them and seaweed as “fish bait,” but the bounty of bonito was more like cat bait. Both my kitties tried various ploys to get at the plate.

  • Korean Fish Tacos

    Korean Fish Tacos

    The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state’s cuisine for centuries. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or lettuce would work).

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    Savory Doenjang and sweet, crunchy Korean pears add texture to these fish tacos. (Tammy Quackenbush photo)

    In November, U.S.-grown shingo pears are still in season, and ones imported from Korea are still readily available in many Korean grocery stores.

    Korean-grown shingo pears are noticeably larger than their American siblings. Unlike some supersized fruit, the larger pears tend to be more crunchily juicy and sweet without being syrupy than the smaller versions. Cubed raw shingo pears refreshingly complement salads, sandwiches and salsas.

    Doenjang-glazed Fish Tacos With Shingo Pear Salsa

    (Makes two to four servings)

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