Korean Cuisine

Week 4 

Date – Mac 1, 2018[Thursday]

Today is the first production class due to the new Lecturer who are in charge for TDC 322 Commercial Food Production Class.

Welcome, Mr. Putra to Cosmopoint College.

During the production class, the Chef On Duty was Annissa & Syairazie, help by the Supervisor On Duty Al-fazri & Angelica. The Cuisine that will be produce today is Korean Cuisine. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are named for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and napa cabbage.

The menu are carefully constructed by the COD. The style of menu that our Production class usually provide is menu Table D’Hote, which is a Full-course menu starting from the Appetizer, Soup, Main Course and Dessert. The menu’ recipe will be listed below. 

THE MENU:

APPERIZER – MANDOO (DUMPLINGS)

Mandu (만두) are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried.

SOUP – DAK GOMTANG

Gomtang generally refers to a soup made by simmering beef bones and meat for several      hours. The result is a comforting milky broth with tender meat.

MAIN COURSE – KIMCHI BOKKEUMBAP

Kimchi fried rice or kimchi-bokkeum-bap is a variety of bokkeum-bap, a popular dish in Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats.

DESSERT – PATBINGSU

Patbingsu (팥빙수, sometimes anglicized as patbingsoo, literally "red beans shaved ice") is a popular Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. Varieties with ingredients other than red beans are called bingsu (or bingsoo).


THE RECIPE:

STANDARD RECIPE

APPETIZER - MANDOO

No.	Ingredient	Amount
Dumpling
1	Dumpling wraper	4 packets
2	Kimchi	1 cup, chopped
3	Tofu	4 nos
4	Mung Bean Sprouts	1 cup, chopped
5	Onion	1 no, fine chopped
6	Scallion	5 stalks, fine chopped
7	Ground Meat	150 grams
8	Garlic	4 cloves, fine chopped
9	Sesame	2 tbsp
10	Soy sauce	2 tbsp
11	Water	To seal
12	Salt	To taste
13	Pepper	To taste
Sauce
1	Soy sauce	1 tbsp
2	Vinegar	1 tsp
3	Water	1 tbsp
4	Sugar	½ tsp
5	Black pepper	A pinch
6	Red pepper flakes	A pinch

PREPARATION METHOD

1. In a large mixing bowl, gently combine ground beef or ground pork, onion, cabbage, tofu and noodles. 2. In a separate small bowl, combine garlic, sesame oil, soy sauce, salt and pepper. 3. Pour seasoning mixture over meat and vegetables and mix with hands to combine. 4. Place about 1 tablespoon of filling in the center of dumpling wrapper. 5. Dip your finger in water and wet the perimeter of half of the wrapper. 6. Fold the wrapper in half, pressing to seal and then crimp the edges. 7. Repeat until the filling is gone. 8. You can steam, boil, fry, or sauté the dumplings as you wish. 9. For the sauce, in a medium mixing bowl, combine all the ingredients and mix it until all the ingredients are blended together.

SOUP – DAK GOMTANG

No.	Ingredient	Amount
1	Whole chicken	1kg
2	Garlic	12 cloves
3	Ginger	1 inch
4	Onion	½ cup
5	Scallion	2/3 cup
6	Black pepper	½ tsp
7	Water	10 cup
8	Salt	To taste

PREPARATION METHOD

1. Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 – 8 quarts). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken). 2. Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 – 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. 3. Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and simmer again for more flavorful broth. 4. Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have. 5. Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.

MAIN COURSE – KIMCHI BOKKEUMBAP

No.	Ingredient	Amount
1	Steamed rice	3 bowls(3 cups)
2	Kimchi	1 cup, chopped
3	Kimchi juice	¼ cup
4	Water	¼ cup
5	Gochujang	2-3 tablespoons
6	Sesame oil	3 teaspoons
7	Vegetable oi	1 teaspoon
8	Onion	1 green, chopped
9	Roasted sesame seeds	1 tablespoon

PREPARATION METHOD

1. Heat up a pan. Add the vegetable oil. 2. Add the kimchi and stir fry for 1 minute. 3. Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for about 7 minutes with a wooden spoon. 4. Add sesame oil and remove from the heat. 5. Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

DESSERT - PATBINGSU

No.	Ingredient	Amount
1	Red bean	1 cup
2	Sugar	1 cup
3	Essence vanilla	1 tsp
4	Salt	To taste
5	Shaved ice	As needed
6	Sweetened milk	1 cup
7	Banana	3 nos
8	Rice cakes	3 nos
9	Kiwi	3 nos

PREPARATION METHOD

1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot. 1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans. 2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. 3. Lower the heat to simmer for 1 hour. 4. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily.Chew a sample of the beans. If there is something hard when you chew, you need to cook longer. 5. Drain the water and add 1 cup of sugar, 1 ts vanilla, and ½ ts salt. Mix well. 6. Uncover and stir the sweet beans over low heat for 5 minutes. 7. Turn the heat off and let it cool down. Keep in the fridge. PATBINGSU: 1. Add ½ cup of sweet red beans on the bottom of a dessert bowl. 2. Add 1½ cups of shaved ice over the sweet red beans. 3. Add chopped strawberries, banana, and kiwi on top of the ice. 4. Add chopped strawberries, banana, and kiwi on top of the ice. 5. Serve right away with a spoon.