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CathyZ from Kauai

This is delicious- REC Korean Namasu

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3760 posts
Joined: Dec 10, 2005

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Posted to Thread #263 at 1:45 pm on Dec 29, 2005

You probably don't keep Ajinomoto and Hondashi in stock but Ajinomoto is MSG (you can skip it if you have an aversion to it) and Hondashi is commonly sold in the dried soup stock area of Asian markets- it is made of dried Bonito (fish) and a few other ingredients. You could skip it and use a tablespoon of fish sauce if you have it.

KOREAN NAMASU
serves 6-8

3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste

Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight.

Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers.

For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper.

Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.


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