Fearless Kitchen

Recipe: Spicy Squid

Recipe Source: Lee, Cecilia Hae-Jin.  Eating Korean.  John Wiley & Sons, Hoboken, 2005 p. 157

This dish combines everything that I've been looking for in a recipe lately.  It is spicy.  It is tasty.  It is easily made ahead of time and reheated.  It contains some form of seafood.  Yeah, that's pretty much everything!  Oh, did I mention that it's pretty easy?  The picture didn't come out all that great, but we were in a bit of a rush. 

I made a few small changes.  I didn't have three fresh squid.  I had a pound of baby squid from the supermarket.  I decided to assume that the quantities were correct.  I also increased both the ginger and the garlic.  The sesame oil I used was hot pepper sesame oil because of personal preference and the "vegetable" oil was actually olive oil, also because of personal preference. 

Spicy Squid (serves 4; approx. cost per serving not available)

1 pound squid, tubes and tentacles (you could do just tubes if you find tentacles creepy)

2 tablespoons soy sauce

2 tablespoons red chili paste

1 tablespoon chili powder

1 tablespoon hot pepper sesame oil

1 tablespoon minced ginger

1/2 carrot, thinly sliced in pieces about 2" long

2 scallions, sliced into 2" long pieces

1 tablespoon olive oil

4 garlic cloves, crushed

1 onion, chopped

1 bell pepper - I used green because it was cheapest

Equipment:

• Large wok or saute pan
• Small bowl.

1. Slice up your squid into pieces of about 2". 
2. Combine the soy sauce, chili paste, chili powder, hot pepper sesame oil and ginger in a small bowl.  Set aside.
3. Heat the olive oil in the wok. 
4. Add the garlic.  Cook 1 minute.
5. Add the squid, onion, carrot and bell pepper.  Cook until the squid is cooked.  Do not overcook. 
6. Add the scallions.  Cook another minute. 
7. Serve. 

Recipe: Korean-style Vegetable and Turkey Stew

Recipe Source: Park, Allisa (ed.).  Discovering Korean Cuisine.  Dream Character, Lomita, 2007 pp. 108-9

I love Korean food.  There's something about it that really appeals to me.  Maybe it's the way that every Korean dish I've ever had has been comforting, filling and flavorful without being heavy, fatty and greasy.  Maybe it's the way that the dishes come together to stimulate all the senses.  I'm not sure what it is, but I love Korean food. 

Korean food has been difficult for me to re-create in my own kitchen, though.  Many of the recipes I have call for special ingredients that I haven't found a good source for, and then I've been criticized for not including certain ingredients that I've never heard of and weren't mentioned in the recipe I'm working from but are nevertheless apparently essential for authenticity.  That's why I'm calling this a Korean-style stew instead of a Korean stew. 

As usual, I had to make some changes to the original recipe.  I changed chicken for turkey because I prefer turkey.  I omitted the carrot because I hate carrots, and I didn't need to have 3/4 of a carrot kicking around my refrigerator for the next decade.  I omitted the spinach because I just didn't want to spend the money on a whole bunch of spinach for five leaves.  I couldn't find sweet potato vermicelli, so I used brown rice vermicelli instead.  It's not the same thing, not even close, but at least offers fiber.  I increased the garlic and omitted the sugar for matters of personal taste, which is also why I used honey instead of corn syrup.  (I'm not one of those "corn syrup is evil" people.  I just don't think it offers any flavor.  If I'm going to add calories to a dish, why not add some flavor as well?  And I love the taste of honey.)  Finally, I was absolutely, positively, not going to spend the money on enoki mushrooms.  I could only get them in a mixed pack of mushrooms, none of which I needed for upcoming recipes.  The pack was expensive.  I used shiitakes instead because I could control how many of them I bought!

The result was probably a lot less authentic than it could have been, but really knocked my husband's socks off.  We both enjoyed it tremendously and I'm sure I'll be making this again. 

Korean-style Vegetable and Turkey Stew (serves 2; approx. $8.52/serving)

1 1/2 pounds turkey breast, chopped into 2" pieces

1 potato, sliced into 1" pieces

3 1/2 cups water

5 scallions, chopped

1 onion, sliced

1 serrano chile, sliced

1/4 red bell pepper, thinly sliced

3 ounces brown rice vermicelli, prepared according to package instructions

8 garlic cloves, crushed

2 tablespoons soy sauce

1 tablespoon chili powder

1 tablespoon Korean hot pepper paste

1 tablespoon mirin

2 tablespoons honey

3 ounces shiitake mushrooms, sliced

Equipment:

• Large saucepan or wok with lid

1. Combine the chicken, potato, water, garlic, soy sauce, chili powder, hot pepper paste and mirin in the wok. 
2. Boil 20 minutes, covered. 
3. Add the honey, scallions, onion, serrano and bell pepper.  Mix and cook another 5 minutes uncovered.
4. Add the vermicelli and mushrooms.  Do not mix, but cover and cook another 2 minutes. 
5. Gently mix, then serve. 

Recipe: Kimchi Fried Rice

Recipe Source: Lee, Cecilia Hae-Jin.  Eating Korean.  John Wiley & Sons, Hoboken, 2005 p. 31

Sometimes people can be odd.  For example, I detest cabbage.  I will not allow cabbage to be cooked in my home, I will not allow it to be grown in my garden and the merest suggestion will cause me to run for the hills.  There is an exception to my cabbage aversion, though, and it is kimchi.  I don't know why.  It's not as though I'm Korean.  I didn't grow up eating the stuff, it's not part of my heritage or anything.  And it is pungent, which should trigger my strong aversion to anything that smells bad.  When it comes down to it, though, I will always eat kimchi if provided. 

We've had a jar of kimchi in the fridge for a while now.  While planning the menu for that first week back in the kitchen after the birth of the Fearless Baby, I was looking for recipes that would use up ingredients we already had and which would be relatively easy.  A fried rice dish seemed to fit the bill.  This recipe was actually even less intensive than a lot of the Chinese fried rice recipes I've seen.  I decided that I would make this dish.

I made a few substitutions.  I substituted turkey for the pork called for in the original, as I am still terrified to try and eat pork.  I increased the amount of garlic.  I used hot pepper sesame oil instead of vegetable oil, because I like it, but I reduced the amount of oil because my husband can't tolerate oily food.  And, ah, I added the eggs.  I'd love to tell you that I added the eggs to put more protein into what was our main dish, but I wasn't that slick.  I had been convinced that the original called for eggs.  Since the only eggs we had in the house had gone bad (I'd purchased them well before our daughter was born.  Their expiration date was the day she was born.  Ick.) I asked my husband to run out and get me more eggs.  He did.  Then I opened the cookbook and noticed that there had actually been no eggs called for in this recipe.  I decided that if I sent him out for egg I'd darned well better use them!  Oh, the original claimed to make 2 servings, but I think this would have served 4 easily.)

The result was pretty tasty if I do say so.  My husband enjoyed it so much that he asked for more.  Since it was amazingly easy, I think it's a good dish for those nights when we're very rushed or don't have the energy to screw around in the kitchen. 

Kimchi Fried Rice (serves 4; approx. $1.07/serving)

3 garlic cloves, crushed

1 onion, chopped

1/4 pound turkey cutlets, cut into bite-sized pieces

1 1/4 tablespoons hot pepper sesame oil, divided

3 cups leftover rice

1 cup kimchi (approx.)

2 scallions, chopped

2 eggs, beaten

Equipment:

• Large wok

1. Heat 1 tablespoon hot pepper sesame oil in the wok. 
2. Add the garlic, onion and turkey.  Cook over high heat until the turkey is well browned.
3. Add the rice.  Reduce the heat if your dish seems to be burning and cook until the rice is no longer hard or clumping together so much.
4. Add the kimchi, scallions and remaining hot pepper sesame oil.  Cook another 2 or 3 minutes, stirring constantly. 
5. Make a well in the center of the wok and add the eggs.  Let stand until the eggs are starting to set up, then stir furiously until the eggs are well mixed.
6. Serve.  Note: I made the rice with a bit of salt, but if you would like more you can add soy sauce to taste. 

Recipe: Chicken in Chili Sauce

Recipe Source: Lee, Cecilia Hae-Jin.  Eating Korean.  John Wiley & Sons, Hoboken, 2005 p. 177

I made this dish as part of my attempt to eat healthier during the playoffs (a futile attempt so far) and as part of one of my regular freezer purges.  I had some chicken thighs in the fridge.  I knew that in order to implement my plan of making food ahead of time and eating it during the week I would need to clear some space in the freezer.  This was done. 

I did make a few changes, naturally.  I halved the amount of chicken, because that's what I had on hand.  I also used boneless, skinless chicken thighs instead of the bone-in ones, again because that's what I had.  Due to poor inventory management, I had run out of regular onions on Sunday and had only red onions to work with.  I substituted some home-grown broccoli for the zucchini and carrot, because I detest carrots and because we'd harvested the broccoli before the first big frost and needed to use it up.  I increased the amount of garlic and I omitted the sugar. 

I really, really liked this dish, having felt the need to sample it before freezing.  It's a hearty, fall-appropriate dish that really brings a smile to your face.  Well, my face anyway, and my husband certainly liked it too. 

Chicken in Chili Sauce (serves 4; approx. $2.51/serving)

1 lb boneless, skinless chicken thighs, cut into small pieces

2 cups water

2 potatoes, cubed

1 red onion, diced

1 lb broccoli, chopped

7 garlic cloves, crushed

2 tablespoons minced ginger

1 tablespoon soy sauce

5 tablespoons Korean chili paste

2 scallions, sliced on the diagonal

Equipment:

• Deep frying pan or wok with lid

1. Bring 2 cups water to a boil in the pan. 
2. Add the chicken, potatoes, onion and broccoli.
3. Add the garlic, ginger, soy sauce and chili paste.  Bring back to a boil.
4. Reduce heat and simmer, covered, about 15 minutes or until the chicken is cooked through. 
5. Add the scallions and cook another minute or so. 
6. Remove from heat and serve. 

Recipe: Spicy Beef Soup (Yookgaejang)

Recipe Source: Lee, Cecilia Hae-Jin.  Eating Korean.  John Wiley & Sons, Hoboken, 2005 p. 101

Years ago - all right, a year and a half ago - when I still worked outside the home, there was a Korean restaurant near my office that I was absolutely in love with.  I'd tried Korean food before once or twice, but opportunities for exploring it were few and far between until Minsok came into my life.  One of my favorite things to get for lunch at Minsok was Yookgaejang, a kind of spicy beef and scallion soup.  Well, I work from home and home is a long way from Brookline, so I don't get to go to Minsok and indulge myself as often.  When I got this book and noticed this recipe, I thought it might be very close to the real thing. 

The result was not identical to Minsok's version, but it was darned tasty nevertheless.  I didn't make a lot of changes other than using green garlic instead of regular garlic, which I feel gave it a more pronounced garlic aroma.  I used chile powder that was labeled "extra hot" - my husband had complained that the last dish I'd made at home (the pasta with fresh basil and tomatoes) wasn't spicy enough, so I decided to be a little generous in my measurements.  That made it a little spicier than the Minsok version, which is certainly no slouch in the scoville unit department.  Minsok also makes theirs with noodles, also serving rice on the side.  I've been assured that this is not only inauthentic but possibly heretical by people who are in a better position to know than I am, but I don't care.  It still tastes great and adds body to the soup.  I didn't omit the noodles for the sake of authenticity, though.  I omitted them because I didn't have the right kind. 

We both really liked this soup.  I was probably a little harsher in my evaluation of it because I was comparing it to Minsok, but that's okay.  My husband, who has never been to Minsok, loved it and had thirds.  A note on cost per serving: brisket is usually one of the cheapest cuts of beef you can get, and I'm very certain that you can get brisket for far less than I paid for it.  I got mine at the farmer's market, so fresh you could still smell the fields on it, grass fed, et cetera, and the cost was frankly exorbitant.  Getting brisket for less money would get your cost per serving down considerably.   

Yookgaejang (serves 5 - 6; approx. $2.44/serving)

1 pound beef brisket

1 gallon of water

1 green garlic bulb, minced

3 generous tablespoons chili powder

1 tablespoon soy sauce

2 tablespoons kosher salt

3 eggs

1 tablespoon toasted sesame oil

3 bunches scallions, cut into 3" lengths

1/4 teaspoon black pepper

Equipment:

• Large saucepan or stock pot
• Skimmer (optional)
• Small bowl
• Medium mixing bowl

1. Put the beef and water in the saucepan.  Bring to a boil, then reduce heat and simmer for at least 1 hour.  Skim as necessary.
2. When the meat is sufficiently tender, let cool slightly and shred it into thin strips. 
3. Put the meat strips into the mixing bowl with the garlic, chili powder, soy sauce and salt.  Mix thoroughly and set aside at least 10 minutes.
4. Combine the eggs and sesame oil in the small bowl and beat well. 
5. Bring the broth to a boil again. 
6. Add the seasoned meat, scallions and pepper. 
7. Return to a boil, then drizzle the egg mixture into the boiling broth.
8. Boil 1 - 2 minutes, then serve. 

Restaurant Review: Minsok, Brookline MA

Overall            Our experience at this restaurant as a whole	I first tried Minsok near the end of my previous incarnation.  It was pretty much right across the street from my office.  Many years before I had lived in the area.  At that time, the site was a kosher Chinese restaurant that I never, ever even thought of trying on the advice of numerous neighbors.  Ten years later, upon finding myself in the neighborhood and without a bag lunch for the day, I decided to give it a shot.  I was hooked!  I soon began turning to Minsok for frequent lunches.  The staff was kindly and friendly, and the food comforted me for the difficulties of my job.  It seems a little silly writing a review, since there's no way I could possibly be objective, but I guess this isn't a journalism site so I don't have to be objective.  So there.  Tthhpptt!  Anyway, one of the things that I miss about that previous incarnation was Minsok.  The other is the many friends I left at that job.  I had the opportunity to mix them both for a recent lunch, and it is this experience that I will review here.
Food             The food we ordered while eating at the restaurant.  Pork Bento Special Closeup - Pork Bento Special Bibimbap	I haven't tried anything at Minsok that I haven't been happy with, but I'll cheerfully admit that I fell into the habit of getting one of two dishes from the lunch menu.  One was a spicy beef soup.  The other is the Pork Bento.  The Pork Bento is what I ordered for my most recent visit.  The pork is cooked in a delicious, slightly spicy sauce and served with an ever-changing variety of sides.  The only constant with the sides is the miso soup, which I love.  Other patrons ordered other dishes.  One friend got the chicken bento, which she let me try.  It was delicious - not as spicy as my pork dish, but very flavorful.  The chicken was not at all dry.  Another of my friends ordered the japchae, which I did not try but smelled delightful.  The remaining two companions both ordered the bibimbap, a delicious rice-based dish that both thoroughly enjoyed.
Bar   n/a     The variety and quality of beer, wine, and/or liquor available at the restaurant	Sad to say, I've never taken much note of the bar.  I've always gone here for lunch, either while I was on the clock or with people who were.  I can tell you that they do at least have a beer and wine license and offer sake.
Menu             The variety and originality of items on the menu	Minsok specializes in Japanese and Korean cuisine.  They offer a lot of sushi items, and I've been pretty happy with the sushi when I've ordered it.  There is a good variety of dishes on the menu from both cultures, and you should be able to bring your vegetarian friends here without a problem.  The lunch menu is what I'm most familiar with, but it does offer many options.  I've heard a few complaints that the menu isn't "authentic" Korean food, but I'm not in a position to pass judgement on that.  It tastes good.
Service               The service received while dining at the restaurant	I've generally been pretty happy with the service at Minsok.  I think that they might have been late with a take-out order once, but honestly I got take-out from them so often that I think they're batting something like .998.
Atmosphere             The experience of eating at the restaurant, including decor, comfort, and dress code	The atmosphere is generally pretty good and mellow.  As I mentioned, I've only ever gone here for lunch, so the crowd is probably a little different.  I was particularly pleased to note, when I arrived early the last time, that the big-screen tv in my dining area was showing ESPN.
Ease of Access           How easy it was to get to and get into the restaurant, including parking and wait duration	I'm basing this entirely on location - I've never had a problem getting in.  Minsok is located on Harvard Ave in Brookline, between the Brookline Village (D line) and Coolidge Corner (C line) T stops.  Parking is on the street and I can assure you from personal experience that the Brookline traffic and parking department is zealous.  The 66 bus does stop right in front.
Value for Money              Our assessment of whether the dining experience at this restaurant was worth the price of the meal.	Again, I'm basing this entirely on my lunchtime experiences.  The dishes on the regular menu seem a little steep, but I don't know what comes with them.  The lunch specials are probably one of the best values for money in the area.  Most of the lunch specials are under $11 and come with a wide variety of sides.  You will not leave hungry.  Even the lunch soups come with sides.  Furthermore, the side dishes change every time you go, which gives you the opportunity to try several new treats.
Location and contact information	92 Harvard St Brookline, MA 617-783-8702
Menu available?	No
Reservations	Various dining sites suggest reservations are accepted.  I've never tried or needed them.
Hours	Monday - Saturday 11:30 AM - 12:00 AM Sunday 11:30 AM - 11:00 PM