KOREA IS the Land of the
-Morming Calm.

‘The name actually means “high
and clear,’’ and refers to the
mountainous nature of this penin-
sulg that Hes between China and

Japan.
ese recipes represent a great
deal of work, and they are fogiti-
smate, 1 promise. You will love
this cuisine. -
"All the ingredients can be found
in Korean or Asian markets.
-/ KOREAN BARBECUE SAUCE
"(makes 2 cups) |

-"t cup'soy sauce.

: 1/4 cup sake or dry sherry
4 slices weet Ht plece), julleaned the size of a
, julienned

2 tablespoons sugar
3/4 cup apple juice concentrate
3 tablespoons sesame oi!
‘Place all the ingredients but the

Jett
Smith

THE FRUGAL GOURMET

told ‘about Kimchee that many
Canadians are reluctant to try the

.dish. No, it is not buried in the
' ground in this country and yes, it

is delicious and much milder than

you would expect.

You can. vary. the spiciness by
varying the amount of red pepper

. you put into the dish. :

6 pounds Napa cabboge (Chinese
‘celery cabvage)

“1/4 cup Korean pickling salt or

kosher sait

. 8 scallions; finely chopped
-4-1/2 cups shredded carrot.

2 tablespoons grated fresh ginger

“2 tablespoons garlic, peeled

and finely chopped

. 2 tablespoons candied ginger
2 teaspoons sugar.

1/2 cup Korean red’ pepper flakes”

ae | ‘tablespoon salt.

Remove limp: outer leaves from

the. cabbage. Quarter the cabbage -

enigthwise, | then’ cut - across - the
jarters - Wi

Put the: cabbage i in a very large.
bowl. and: add - the pickling: salt.

Toss.'so"that“the-salt-coats the .

cabbage ° evenly. Allow. to’ ‘starid

:for-30 minutes. Toss the. cabbage,

~_ Rinse” the ‘cabbage with cold a

ater:and drain. Toss with . the
emaining. ingredients -and. pack
into'a_ large crock ‘or. covered pot-

* tery casserole::
.. Add: water. to “cover, about 3.

cups.’ Allow to sit. on the counter

‘for -1) to. 2..days. Store in the
refrigerator, covered, in the crock

a _ or-in individual glass jars.

“Serve as a relish - with any

: Korean dinner.

7 RIBBONS OF”

B . smooth,
yellow mustard trickle down
a fat roasted wiener.

‘A touch of Dijon adds zest to.

an: elegant entree. Mustard, in all

its: guises, is as-much.a part of

fine cuisine as it is of tise legend-

7 ary hot dog.”

. Mustard flavors vary from mild

> to fiery, pungent to sweet. Con-

‘comes from . Alberta,

sistency changes from squeezable

“to thick and sticky. -

“Mustard yellow”? has become
‘a generic. term for the vibrant hue
of ballpark mustard tinted with
turmeric. “But. mustard is also
shades of beige or tinged red by

. wine, chilies or raw sugar.

A condiment of contrasts, each
version begins with mustard seed.
it’s ‘a surprise to many Canadians
that much of the world’s supply
Saskat-

inch. wide"

SESAME SALT
(makes | cup)

This is an easy-to-prepare
Korean condiment you will find
useful in salads and sandwiches,
in addition to the recipes in this
column.

1 cup white sesame seeds
I teaspoon salt

Place the sesame sceds in a fry-
ing pan over medium heat and
toast, stirring constantly, until
they just begin to turn a light
brown and smell wonderful.

Place in a food blender, grind
to a coarse texture and stir in the
salt. Keep in a covered jar in the
refrigerator.

BEAN SPROUTS SIDE DI5H
{serves 6-8 as the first course
in a Korean meal)

This one is fresh to the taste
and healing wth each bite. It does
not have to be hot at al! to be
refreshing at the table,

1-1/2 cups water

7 teaspoon salt

2 pounds soybean spreats

DRESSING:

I tablespoon light soy sauce

1 teaspoon Sesame Salt (recipe
above)

2 scallions, finely chopped

2 teaspoons Korean red pepper
flakes

In a large, shallow: pan bring
1-1/2 cups water to a. boil. Add

’ the salt and bean sprouts. Simmer

the sprouts for about 5 minutes,
tossing them a couple of times to

_ cook evenly. Drain very well.

‘Mix the light soy sauce and

- sesame oil. Add io. the sprouts

along. with the sesame salt,
scallions and red pepper. Toss all

‘and chiil. . _

_ SPINACH SIDE ‘DISH.
-(Serves 6-8 as a first course...”
»jin'a Korean meal)

ic in the West seldom do. any-"

thing creative with’ spinach. Here

is a cold dish even spinach-hating

children will adore. -

3 pounds spinach (about 4 fresh
bunches)

1 teaspoon salt

DRESSING: - _

2 tablespoons light soy sauce

2 teaspoons Sesame Sait (recipe _

above)

_Ltablespoon Korean red pepper

threads -

“Remove the tough part of the
spinach stems and wash the
spinach very well.

In a large, shallow Pot bring

chewan and Manitoba.
Historically, mustard seeds were

ground to a powder and mixed

with unfermented grape juice call-

“ed “must.”’ It was a welcome and

plentiful condiment 2,000 years
ago, when most spices were rare
and costly.

Mustard seeds vary in color.and
pungency. The most potent are
black. Brown seeds are slightly
more tame. Yellow or white seed
is extremely mild and made into
common prepared mustards.

Textures vary according to how
the seeds are ground. Finely
powdered mustard is the basis for
most prepared varieties. But
can-be partially ground to a
grainy texture as in Moutarde de
Meaux. And whole mustard seeds
are commonly used in wholegrain

mustards, pickles, relishes," curries .

and marinades.

KOREAN CUISINE Is: like, , nothing else. from.
pickle is used in many dishes and is delicious. :

1-1/2 cups of water to a boil,

Add the salt -and spinach.’
Simmer the spinach for 5 to 10°
minutes until it cocks down, stirr-:
’ ing occasionally. Drain and cool. .

Squeeze out excess water.’ can

| medium scallion; ho
: “2 Cloves ;

arlic,
finely. shop;

place the spinach in’ a bowl.: Mix : . / pep

the light ‘soy sauce.and sesame oil.
Add to the spinach along with the
remaining . ingredients. “Toss well
and chill.

STUFF ED PEPPERS IN EGG ©
(serves 6-§ as the fist course ©
in 2 Korean meal).

This: only looks complicated. :

it’s really quite simple“ and as-
toundingly delicious. .
15 medium-hot green peppers,

such as smal}. Cubanelies . oF
green Anaheims :

"1/2 pound lean ground beef

1 tablespoon soy sauce

Mustard powder i is mixed with a.

variety of liquids to form a wide

selection of prepared mustards. er
Milk or cream, water, vinegar, red“.

or white wine, sherry, champagne

and soy sauce are among. the -

binders which lend distinctive fla-
vors. The famous Dijon is. mixed
with acidic ‘‘verjuice’ that comes
from unripe green grapes. :
Unlike most spices, there’s no
odor to either the seeds or the
powder until they’re “mixed with
liquid. Then an enzymatic reaction
produces mustard oils, giving tang
and nose-wrinkling pungency. .
Both salt and vinegar inhibit
this reaction, so where these in-
gredients are used, the flavor is
less pungent. For a sharp accent
in sauces containing either acid or
salt, mix dry mustard first with
water before adding it to the

sauce. And saute whole seeds in.

onion,. garlic,’ ‘sesame sal pepper,

optional MSG and sega oil:

- with: the | beef: ‘mixt e. Di
oS ‘peppers into the flour’ and i in
_, beaten egs. . :

“Fry until golden i in

. ed Pan. “Serve hot or “cold :

hot oil ‘to bring out. flavor for _

curry pastes.
‘Herbs and spices, are, also a big:
part-of the character of specialty’.
mustards. Cinnamon, Cloves, -°
ginger, turmeric and. basil. are: ©:
often added. And honey mustard n
has become a. real success "
Canada. -
When cooking ‘with ntustard, ok
it’s best to addit at the erid of the: “
cooking time, since its volatile oils
quickly dissipate. L
.And mustard turns -bitter. if.

; boiled just as cabbage, a member -

of the sanie. family,. becomes -:
stronger if it’s exposed’ to pro- -.
longed heat. oe
While the seeds are used as .a
basis for many types of mustard,
the leaves of the mustard plant .
make an interesting salad green... -
And. its -yellow . flowers are a>.
Pleasantly mild, edible garnish.