Korean
Whether you have leftovers or cook this old-fashioned classic from fresh, be sure to give it a really good “squeak” in the pan so it turns a rich honey brown. Serve as an accompaniment to grilled pork chops or fried eggs, or simply serve with warm bread for a quick supper. If you prefer, cook the bubble and squeak in individual-sized portions-divide into four and form into patties before cooking.
In Korea, simmered beef short ribs are prepared for festive occasions, particularly birthdays and New Year’s celebrations. This winter dish is popular with cooks because it is so easy to make.
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These colorful skewers of meat and vegetables are served during festive occasions, and they are especially loved by Korean children. This recipe works best with long metal skewers. If you use bamboo skewers, slice meat 1/4 inch thick. If you prefer, you can fry the skewers in a little vegetable oil instead of grilling or broiling them.
This is a favorite food at the time of the Harvest Moon Festival, Ch’u-sok, but it is served whenever zucchini is available.
Bean sprouts are the white, crunchy shoots of the mung bean that are often used in Korean soups and stir-fries.
