Wednesday, February 6, 2008

Melting Pot Cooking and Korean American Recipes: Pavlov reactions?

homemade mandu inspired by my mom's recipe


Today - I have launched a POLL to hear your 'interests' @ Melting Pot Cooking and also if there is interest in new Korean American cooking(you can read more about this at the bottom of this post).

I would LUV your feedback - the POLL is simple and located on the right of this blog page.


Which dish would you like to try the most?

1. curry shrimp ssam: shrimp marinated with curry, peppers, brown sugar, other savory spices, seared and served with fluffy white rice in tender bibb lettuce leaves....

2. mandu: Korean dumplings filled with ground meat and minced vegetable filling. The tightly bound stuffed dumpling are then either boiled, deep fried or prepared as puffy sticky potstickers and served with seasoned soy sauce stock full of fresh minced ginger, garlic, scallions, green chili peppers, dried pepper flakes and sesame oil. Can also be made into a comforting soup with chewy rice cakes. I like making the broth with chicken breasts and smoked ham bones. Add some kick to the soup with the seasoned soy sauce mentioned just recently and you've got comfort in a bowl.

3. a really really good recipe for Korean BBQ Beef aka Bulgogi: I've experimented and narrowed down a fragrant mix so it's got the right balance of salt, sweet, smokey, savory and of course the tenderness factor using really good cuts of beef.

4. clam, garlic & shitake mushroom pizza:
this thin crust pizza is inspired by that pizza stand in Venice Beach, SoCal that is known for it's clam and garlic pizza. I knocked out a perfect system using store or pizzeria bought pizza dough that can be manipulated with lightweight effort into a thin, crispy & chewy resiliance. There are certain elements at play that make it work right. Don't forget the fresh minced basil & parsley with just enough cheese.....

5. avocado, tomato, prosciutto and alfalfa sprout sandwhich on sprouted wheat bread: this is melting pot at it's best from my San Francisco days. I also don't go wimpy on the avocado.....alfalfa sprouts & avocado are a winning combination. If you try to replace it with lettuce it doesn't work.

The poll is located on the right side of this blog. Do let me know as I have plugged Sunday, February 17 @ MIDNIGHT the LAST DAY to VOTE!

I am interested in reader response....taste to challenges?......prefer tradition?.....I am constantly refining my recipes!

*At the end of the poll I will post on the most popular response and perhaps more, depending on readership response.....

*Also - please feel free to comment if you'd like on what part of the world you are writing from; I appreciate that so much!

I have been on a Asian cooking quest as of late. For the most part it's prob' because I CANNOT find a digestable Chinese, Korean or Japanese restaurant in my neighborhood....let alone city....let alone all of northeast Florida.....actually the entire UPPER HALF of always, totally OPEN to suggestions.....

I don't even have a standard neighborhood take-out!

If I get real desparate, I call for Indian or Thai take-out.....

So with your insight I can see if these recipes are inticing and inviting.....

It's specifically Asian Melting Pot Cooking....Specifically Korean cooking.

More specifically - let's cut to the chase: Korean-American cooking.

my version of Korean 'Kanjang': a dipping sauce....perhaps like 'fresca' version

I add the word AMERICAN to describe what Korean food has evolved to TODAY in the STATES. I hate the word FUSION, and let's not use the word PAN-ASIAN.....maybe melting pot???....not modern or contemporary that sounds too dated.

No offense to the restaurateurs responsible in the northeast Florida vicinity....but a good portion of the traditional cooking has been watered down to a nothing-ness to please an extremely bland and fearful palate notable for this portion of the country. Great place for hush puppies, ribs, deep fried sweet potatoes and dill pickles - anything fried; you'll find in Jacksonville.

Now about Korean-American cooking: I am trying to describe a type of cooking that has retained it's fiery intensity yet is approachable MAKE and EAT. We're talking TIME while retaining the savory intensity of the ingredients. Anyone out there know HOW LONG IT REALLY TAKES to make EXCEPTIONALLY GREAT KOREAN FOOD? - it does take SOME TIME.....a GREAT DEAL OF TIME.

Don't know about alot of you guys but I have a FULL PLATE re: my schedule & life overall.

But every so often....that spice is nice.....esp. in down home Korean Cooking....real Seoul food....(eckkkkhhh....doesn't that sound cliché? - can't stand that word cliché either)

Pretty sweet (savory, salty, spicy, hot too...) & simple.

Duk Mandu Soup: Rice Cake & Korean dumpling soup with a douse of my simple or "hurry-up kanjang"

© 2008 recipes & photos Ingar Brunnett @


Anonymous said...

tm: there's a lot to bite off and chewse from here. But today I feel like salty and anything with curry will do:)

Anonymous said...

I am a beef lover. Love red meat and would love to find THE RIGHT recipe for K-bbq!

Anonymous said...

They all sound delicious. However, I just returned from Italy recently and I didn't get my fill of prosciutto. So I'm a pushover for any recipe using it.