Imperial Version
KOREAN-STYLE SPINACH SALAD
1 bunch spinach
Sauce
2 tbsp dried sardine mixture* or soup stock
1 tbsp soy sauce
2 tsp sesame oil
1 tsp maple syrup or brown sugar
1 tbsp sliced green onion
1 tsp minced garlic
1 tsp 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 1 tbsp dried sardine powder (available in Korean grocery stores) in 1 cup water.
KOREAN-STYLE EGGPLANT SALAD
1-1/2 lb baby eggplants (about 8)
Sauce
3 tbsp dried sardine mixture* or soup stock
1 tbsp soy sauce
1 tsp maple syrup or brown sugar
2 tsp sliced green onion
1 tsp minced garlic
1 tsp 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
1 lb mung bean sprouts
Sauce
1 tbsp brown rice vinegar
2 tsp sesame oil
1 tsp dried sardine mixture* or soup stock
1 tbsp sliced green onion
2 tsp sea salt
1 tsp sesame seeds
1/2 tsp minced gingerroot
1/2 tsp 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
1 tbsp brown sugar
1 tbsp dried sardine mixture* or soup stock
1 tbsp sesame oil
1 tbsp brown rice vinegar
1 tbsp Korean hot bean paste
1 tsp sesame seeds
1 tsp minced garlic
1 tsp minced gingerroot
1 tsp 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
1 lb apples (5 or 6), unpeeled
juice of 1 lemon
1 cup packed brown sugar
2 tbsp olive oil
2 tbsp maple syrup (optional)
1 tbsp cinnamon
1 tsp minced gingerroot
Pinch salt
olive oil for frying
Dough
2 cups all-purpose flour
1 cup rolled oats
3 eggs
1 tsp sea salt dissolved in 1 cup 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.
METRIC VERSION
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