Embark on a culinary journey through the heart of North Korean home cooking with this delightful quartet of traditional dishes from Hamgyeong Province. This selection, curated by an Okryugwan chef, brings the authentic flavors of North Korea to your table, showcasing both main courses and side dishes. Get ready to savor Hamgyeong-style Corn Rice, Pork Soup, Stir-fried Eggplant, and Spinach Salad, each offering a unique taste and texture that will enrich your culinary repertoire.
Ingredients
Hamgyeong-style Corn Rice
๐ Rice: No quantity specified
๐ฝ Corn: No quantity specified
๐ง Water: Sufficient to cook the rice
Pork Soup
๐ท Pork foreleg/shoulder meat: No quantity specified
๐ฟ Radish: Appropriate size, no specific quantity
๐ง
Onion: 1/2 piece, cut in half
๐ง Green onion roots: Cleanly washed, no specific quantity
๐ง Salt: 1 tablespoon
๐ฅฃ Soy sauce: 2 tablespoons
๐ฑ Chives/Green onions: For garnish, no quantity specified
Stir-fried Eggplant
๐ Eggplant: Appropriate size, no specific quantity
๐ง
Onion: No quantity specified, julienned
๐ถ๏ธ Cheongyang pepper: 2 pieces
๐ถ๏ธ Red chili pepper: 1 piece
๐ข๏ธ Cooking oil: Enough to cover the bottom of the pan
๐ฅฃ Soy sauce: Drizzle once around the pan
Spinach Salad
๐ฅฌ Spinach: Cleanly washed, no quantity specified
๐ง Salt: No quantity specified for blanching
๐ถ Vinegar: No quantity specified (alternative to salt for blanching)
๐ฟ Chives/Green onions: Roots removed, cut into 3 cm pieces, no quantity specified
๐ง Garlic: 3 cloves
๐ถ๏ธ Cheongyang pepper: 1 piece
๐ถ๏ธ Red chili pepper: 1/2 piece
๐ข๏ธ Cooking oil: Drizzle once around the bowl
๐ฅฃ Soy sauce: 1 tablespoon
๐ฏ Sugar: 0.5 tablespoon
๐ Apple vinegar: 1 tablespoon
Instructions
1- Prepare Corn Rice:
- Thoroughly wash the rice and corn together.
- Place them into a pressure cooker.
2- Cook Corn Rice:
- Add water, adjusting the amount as if cooking regular white rice.
- Cook in the pressure cooker until done.
3- Prepare Pork Soup:
- In a large pot, combine pork, radish, half onion, and green onion roots.
- Add 1 tablespoon of salt and 2 tablespoons of soy sauce.
4- Cook Pork Soup:
- Bring to a boil, then reduce to a simmer, skimming foam until the broth is clear.
- After a thorough extraction of flavors, remove veggies.
5- Prepare Pork for Serving:
- Cut the pork into thick, cube-like pieces.
- Garnish with chopped chives or green onions before serving.
6- Prepare Eggplant:
- Remove thorns from eggplant using a knife's back, then cut into wedges.
- Julienne the onion, slice peppers diagonally.
7- Cook Eggplant:
- Heat oil in a pan, sautรฉ onion until soft.
- Add eggplant, peppers, and drizzle with soy sauce.
8- Finish Eggplant Stir-fry:
- Stir-fry until all ingredients are tender.
9- Prepare Spinach:
- Wash and clean spinach; blanch in salted or vinegar water.
- Transfer to cold water, squeeze dry, chop into three parts.
10- Mix Spinach Salad:
- Prepare chives, crush garlic, and slice peppers.
- Mix spinach with chives, garlic, and peppers in a bowl.
11- Dress Spinach Salad:
- Drizzle with oil, soy sauce, sugar, and apple vinegar; mix well.
Prep Time: Varies per dish
Cook Time: Varies per dish
Total Time: Varies per dish
Servings: Not specified
Equipment: Pressure cooker, pots, frying pan, cutting board, knives, mixing bowls, ladle, strainer, measuring spoons/cups
Cooking Tips
- Continuously skimming foam in Pork Soup results in a clear broth.
- Use the back of a knife for eggplant thorn removal.
- For vibrant green spinach, blanch with salt/vinegar and cool immediately.
- Maximize garlic aroma by crushing.
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