Recipes (3/4)

4. Heat the wok and add 1 cup oil. When the oil is hot, poach the fish in the hot oil for 1 minute until golden. Remove and drain on paper towels. Drain all but 2 tablespoons from the wok. Add the ginger and stir-fry until fragrant. Add the carrots. Stir-fry briefly, then add the red bell pepper cubes. Add the mushrooms. 5. Add the sauce into the middle of the wok. Turn up the heat and add the cornstarch/water mixture, stirring quickly to thicken. Add the fish back into the pan. Stir in the green onion. Add a bit of sesame oil if desired. Mix everything through and serve hot. Haemul Chongol (Seafood Hotpot) Serves 6 to 8 Ingredients 1 hour to prepare and 20minutes to cook 1 pound napa cabbage hearts, firm stem part, cut into 2 1/2 by 1/4-inch strips 1 pound mu (Korean radishes), cut into 2 1/2 by 1/4-inch strips 12 ounces zucchini, cut into 2 1/2 by1/4-inch strips 12 ounces nutari posot (oyster mushrooms), torn into thin shreds 1 hot red Korean pepper, cut diagonally into 1/4-inch pieces, rinsed in cold water 1 hot green Korean pepper, cut diagonally into 1/4-inch pieces, rinsed in cold water 5 large sweet green onions, cut diagonally into 1/4-inch pieces 1/2 pound crown daisy, leaves separated 1 pound medium-firm bean curd, halved, cut into 1/2 -inch-thick dominoes, then into 1/2 -inch strips 1 pound shrimp, shelled, deveined, and halved 10 ounces baby squid, cleaned and sliced into 1/2 -inch rings 10 ounces scallop, halved 1 pound red snapper fillets, sliced diagonally into 2-inch chunks 1 pound littleneck clams, scrubbed clean 1 live blue crab, cut into pieces just before cooking 6 cups Clear Chicken Stock 2 tablespoons vegetable oil 10 cloves garlic, crushed and finely chopped Pinch of sil koch’u (hot red pepper threads) or hot red pepper flakes, for garnish Directions Prepare the cabbage, radishes, squash, mushrooms, peppers, green onions, spinach, and crown daisy and arrange them on a tray. Prepare the bean curd and arrange on another tray. In a stockpot, make 4 cups of acidulated water. Add the shrimp, squid, and scallops separately, using the same water each time, and blanch each for less than 2 minutes. Rinse once in cold water and drain. Arrange the fish and shellfish, except the crab, on the tray with the bean curd. Tightly wrap both trays with plastic wrap and refrigerate. (Up to this point, the preparations can be done a day in advance). About 1 hour before serving, begin to prepare the chongol. In a bowl, combine the sauce ingredients and mix well. Pour the sauce into an attractive bowl and pour the stock into a pitcher, then place both on the table. Heat the vegetable oil in the hot pot over medium heat, add the garlic, and sauté 2 minutes, until golden and fragrant. Add half the stock and half the sauce. Bring to a boil, then turn off the heat. Place the vegetable tray, remaining stock and the bowl of sauce at the center of the table. Bring the stock to a boil and add half of the vegetables, except for the spinach and crown daisy, arranging them in a pinwheel pattern and leaving space at the center. Place half of the bean curd and fish, except the crab, in the center. With a large spoon, gently stir the boiling stock, helping the flavor of each vegetable mingle well. Boil gently for about 3 minutes. Add half of crab to the pot, gently pressing the pieces into the broth, and cook for 2 minutes. Add half of the spinach and crown daisy, cover, and cook for 30 seconds, or until they turn bright and are barely wilted. Yaknyom Koch’ujang (Hot Red Pepper Sauce) for Spicy Chongol Makes 3/4 cup 5 minutes to prepare 1 tablespoon koch’ujang (Korean Hot Red Pepper Paste) 2 tablespoons koch’u karu (hot red pepper powder) 1 tablespoon soy sauce 2 tablespoons ch’ongju (rice wine) or dry vermouth 1 green onion, white and pale green part only, finely minced 2 cloves garlic, crushed and chopped 1 tablespoon freshly squeezed lemon juice