HELLO from KOREA

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Recipes: Bulgogi: marinated, grilled beef Bibimbap: rice mixed with vegetables Gimbap: rice and vegetables rolled in seaweed 111 _ Holidays and Food A typical Korean meal includes a bowl of rice, soup, vegetables, and either fish, dubu (bean curd, also known as tofu) or a little meat, and of course, kimchi. The better-known dishes like bulgogi are not everyday fare but are served on special occasions. Since many of the ingredients that make up a typical meal are hard to find outside an Asian grocery, we've picked a few dishes that can be made with things you'd already have on hand. Some of them need a couple of days of preparation, so plan the meal ahead. Be sure to have an experienced cook nearby if you're unfamiliar with the terms. The recipes are readily adaptable to substitutes, and the measurements are not precise, so read through each recipe completely before starting. The recipes here serve four moderate appetites. The seasonings used in almost all Korean dishes are simple and easy to find: garlic, salt, sugar, green onions, red pepper, vinegar, soy sauce, and sesame seed oil. Any dish can be improved with a bowl of dipping sauce on the side. It's easy to make. Just combine one tablespoon of soy sauce with a combination of finely chopped green onions and garlic, vinegar, sesame seeds, oil, and red pepper flakes, and mix. Rice To make perfect Korean-style rice use the short grained variety, which is preferred for its fluffy sticky taste. Wash two cups of grains, picking out stones and dark ends, and rinse. Repeat until the water runs off clear. Transfer the rice to a heavy pot; stoneware is best, and press flat. Add enough water so that your hand is submerged when placed on top of the rice. With the lid on, let the rice cook on low heat until boiling, then turn the gas down very low. Simmer covered for ten to fifteen minutes, then turn
112 _ HELLO from KOREA off the heat. Allow the rice to steam until the grains are soft. Eat while hot, and save the scrapings from the bottom for the special treat called nurungji (loosen with hot water). This should serve 2-3. Bulgogi Because beef was so rare in the past, dishes like bulgogi and galbi, marinated short ribs, were served only on special occasions. Today, a trip to a galbi house is the equivalent of going out for a nice steak dinner. Fortunately, bulgogi is easy to make at home. Marinate 2.5kg of sliced beef sirloin, with 3 tablespoons of sugar, 2 tablespoons of rice wine. The sauce is made of 4 tablespoons of soy sauce, a dash of black pepper, 1.5 tablespoons of minced garlic, 3 tablespoons of chopped green onions, 2 tablespoons of sesame oil, and 1 tablespoon of sesame seeds. The secret of making delicious bulgogi is to tenderize the meat with sugar and wine. If you don't have rice wine, try sherry, or even cola. Let the beef marinate for half an hour while preparing the sauce. Pour the
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