POSTED: 01:30 a.m. HST, Jul 07, 2010
LAST UPDATED: 02:24 a.m. HST, Jul 07, 2010
See live Korean dance performances, tae kwon do demonstrations, a Korean song contest and cultural exhibits of Korean artifacts and memorabilia at the Ninth Annual Korean Festival.
KOREAN FESTIVAL» Where: Kapiolani Park
» When: 5:30 p.m. Friday (with Sunset on the Beach at 7) and 10 a.m. to 9 p.m. Saturday
» Parking: Shuttle service to and from Kapiolani Community College
» Information: Visit www.koreanfestivalhawaii.com
Special foodie attractions include cooking demonstrations and a kim chee eating contest.
Proceeds from the festival are used to fund service projects and ventures that benefit the Korean and larger community in Hawaii, including an annual scholarship fund.
Festival organizers shared the following recipes with us. Try one out and experience Korea.
1/2 pound lean beef, thinly sliced
Salt and pepper
Vegetable oil to pan-fry
1/2 cup flour
1 egg, beaten
Salt and pepper
Cut beef into 2-by-2-inch pieces. If beef is thick, pound with back of knife or meat tenderizer to make paper-thin.
Lightly season meat with salt and pepper. Heat nonstick skillet with 2 to 3 tablespoons oil. Dredge meat in flour, shaking off any excess flour, then dip into egg. Pan-fry for about 1 minute on each side or until lightly browned.
Serve with soy sauce. Serves 2.
Approximate nutritional analysis, per serving (not including salt or soy sauce): 430 calories, 27 g fat, 3.5 g saturated fat, 175 mg cholesterol, 100 mg sodium, 16 g carbohydrate, 1 g fiber, no sugar, 29 g protein
14 ounces dried mung beans
1 medium onion, thinly sliced
1/2 carrot, julienned
3 green onion stalks, cut diagonally (plus a few more stalks for topping, if desired)
1/8 pound beef, sliced into thin strips
1/4 cup bean sprouts, blanched and roughly chopped
1/2 cup kim chee or blanched won bok, in strips
2 teaspoons salt
Vegetable oil for pan-frying
Rinse mung beans and soak in cold water for 3 hours. Strain and remove outer shell by rubbing with hands; rinse with cold water.
Place in a food processor with a little water and grind to fine paste.
In separate bowl, mix onion, carrot, green onions, beef, bean sprouts and kim chee or won bok. Stir in mung bean paste and salt.
Heat nonstick skillet and add oil. Use ladle to pour enough mixture onto skillet to make 3- to 4-inch circle for each pancake. Cook until browned; turn over and brown other side.
Serve with soy sauce and more green onions, if desired. Serves 6.
Tip: For convenience, instead of soaking and grinding mung beans, use instant mung bean pancake powder that can be purchased at a Korean supermarket.
Approximate nutritional analysis, per serving (not including optional ingredients): 350 calories, 18 g fat, 1.5 g saturated fat, 5 mg cholesterol, 900 mg sodium, 35 g carbohydrate, 13 g fiber, 5 g sugar, 14 g protein
For more recipes from Hawaiian Electric Co., visit www.heco.com.