Experience Korean art, dance, music and, of course, food at the 10th annual Korean Festival this weekend. The event showcases Korean cuisine with a kim chee-eating contest and a cooking show. There will also be a song contest and booths offering Korean products. Here are some Korean recipes from festival participants.
Kalbi Chim (Korean braised beef short ribs)
Courtesy Waikiki Resort Hotel
2 pounds beef short ribs, bone-in, 1 inch thick, trimmed of excess fat
1 onion, chopped
3 cloves garlic, minced
1 Asian, Bosc or d’Anjou pear, peeled, cored and chopped (optional)
2 tablespoons sugar or 1/4 cup mirin (Japanese rice wine)
3 cups water
¼ cup soy sauce
1 tablespoon sesame oil
3 medium carrots, chopped
1-1/2 cups potatoes or daikon, peeled and chopped
10 peeled chestnuts (optional)
Salt and pepper, to taste
Toasted pine nuts or sesame seeds for garnish
In large pot, add ribs and enough water to cover. Set aside and soak for about 1 hour; drain.
Add onion, garlic, pear, sugar, water, soy sauce and sesame oil. Bring to boil over medium heat; reduce to medium-low and simmer, covered, for 2 to 2 1/2 hours, or until meat is tender.
Skim accumulated fat occasionally. Add water, as needed to keep braising liquid from reducing dramatically.
Add carrots, potatoes and chestnuts, and simmer another 20 to 30 minutes, until vegetables are cooked. Add salt and pepper to taste. Garnish meat with toasted pine nuts or sesame seeds.
Serve with steamed rice. Serves 2 to 3.
Variations: Boneless short ribs or pork spare ribs may be substituted.
Approximate nutritional information, per serving (based on 3 servings of ribs only and no salt to taste): 700 calories, 43 g fat, 17 g saturated fat, 100 mg cholesterol, greater than 1400 mg sodium, 47 g carbohydrate, 5 g fiber, 17 g sugar, 34 g protein
Courtesy Palama Supermarket
2 pollack fillets (available in frozen section of Korean markets) or any white fish, cut into 2-inch squares
2 cups all-purpose flour
2 eggs, beaten
Oil for frying
Salt and pepper, to taste
Thaw pollack fillets and pat dry with paper towels.
Coat each piece with flour and dip in egg.
In skillet, heat oil and fry fish on medium heat until cooked.
Add salt and pepper to taste. Serve with soy sauce. Serves 2 to 3.
Approximate nutritional information, per serving (based on 3 servings and no salt to taste): 670 calories, 30 g fat, 5 g saturated fat, 250 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, no sugar, 41 g protein
Tukpoki (spicy rice cake/dumpling)
Courtesy Keeaumoku Supermarket
1 8-ounce package tukpoki rice cake (available at Korean markets)
1 3-ounce package jorange rice cake (available at Korean markets)
1 to 2 cups water
1 packet tukpoki sauce (available at Korean markets)
2 parella (shiso) leaves (available at Asian markets)
1 medium carrot, sliced
1 stalk green onion, chopped
1/4 cup won bok (Chinese cabbage) or cabbage of choice, chopped
1 teaspoon minced garlic
1/3 12-ounce package white tubular fish cake, thinly sliced
In large saucepan, add tukpoki and jorange rice cakes and 1 cup of water; bring to boil.
Add tukpoki sauce and reduce heat to low. Add remaining ingredients and simmer until vegetables are cooked; add more water as needed to make a thin sauce. Serves 2 to 3.
Approximate nutritional information, per serving (based on 3 servings): 370 calories, 4.5 g fat, 1 g saturated fat, 25 mg cholesterol, 150 mg sodium, 68 g carbohydrate, 4 g fiber, 1 g sugar, 12 g protein
More Hawaiian Electric Co. recipes are available at www.heco.com.