Metric Version


KOREAN-STYLE SPINACH SALAD

1 bunch spinach

Sauce
25 mL dried sardine mixture* or soup stock
15 mL soy sauce
10 mL sesame oil
5 mL maple syrup or brown sugar
15 mL sliced green onion
5 mL minced garlic
5 mL sesame seeds

Trim spinach and blanch in small amount of boiling water for about 1 minute or just until wilted. Drain well, pressing out excess moisture; transfer to bowl.

Sauce: Stir together sardine mixture, soy sauce, oil, syrup, onion, garlic and sesame seeds.

Pour sauce over spinach and toss gently.

*For dried sardine mixture called for in the salads, dissolve 15 mL dried sardine powder (available in Korean grocery stores) in 250 mL water.


KOREAN-STYLE EGGPLANT SALAD

750 g baby eggplants (about 8)

Sauce
50 mL dried sardine mixture* or soup stock
15 mL soy sauce
5 mL maple syrup or brown sugar
10 mL sliced green onion
5 mL minced garlic
5 mL sesame seeds
Pinch pepper

Steam eggplants for 10 to 15 minutes. Immerse in cold water to cool. With fingers, shred into strips, pulling pieces from top to bottom. Place in large bowl.

Sauce: Stir together sardine mixture, soy sauce, syrup, onion, garlic, sesame seeds and pepper.

Pour sauce over eggplants and mix gently.


KOREAN-STYLE MUNG BEAN SPROUT SALAD

500 g mung bean sprouts

Sauce
15 mL brown rice vinegar
10 mL sesame oil
5 mL dried sardine mixture* or soup stock
15 mL sliced green onion
10 mL sea salt
5 mL sesame seeds
2 mL minced gingerroot
2 mL cayenne pepper

Blanch sprouts in small amount of boiling water for about 1 minute. Immerse in cold water to stop cooking. Drain and transfer to bowl.

Sauce: Stir together vinegar, oil, sardine mixture, onion, salt, sesame seeds, ginger and cayenne. Pour over bean sprouts and toss gently.


KOREAN-STYLE DANDELION SALAD

1 bunch dandelion greens

Sauce
15 mL brown sugar
15 mL dried sardine mixture* or soup stock
15 mL sesame oil
15 mL brown rice vinegar
15 mL Korean hot bean paste
5 mL sesame seeds
5 mL minced garlic
5 mL minced gingerroot
5 mL sea salt

Trim and wash dandelion greens. Blanch in small amount of boiling water for 1-1/2 minutes. Immerse in cold water to stop cooking. Drain and transfer to bowl.

Sauce: Stir together sugar, sardine mixture, oil, vinegar, bean paste, sesame seeds, garlic, ginger and sea salt. Pour over greens and toss gently.



APPLE WONTONS

500 g apples (5 or 6), unpeeled
juice of 1 lemon
250 mL packed brown sugar
15 mL olive oil
25 mL maple syrup (optional)
15 mL cinnamon
5 mL minced gingerroot
Pinch salt
olive oil for frying

Dough
500 mL all-purpose flour
250 mL rolled oats
3 eggs
5 mL sea salt dissolved in 250 mL spring water

Core and dice apples. Pour lemon juice over top and toss gently. Mix in brown sugar, oil, syrup (if using), cinnamon, ginger and salt.

Dough: Combine flour and oats. Mix in eggs and as much of the salt water as necessary.

Roll small handful of dough between palms to form ball. Place on work surface and roll out. Place spoonful of apple mixture in centre of disc. Fold over filling to form half-moon, pinching edges to seal. Crimp as desired. Repeat with remaining dough and filling.

In skillet, heat oil over medium heat; fry dumplings in batches of 6, turning once, until filling is tender and dumplings are golden. If skillet becomes dry while frying, sprinkle in some water and cover with lid.

Comments