'Three Iron' Korean Recipes

Brussels Sprout Kim Chi

12 Brussels sprouts, trimmed and cut lengthwise into quarters
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon chili garlic sauce
1 tablespoon fresh ginger, finely shredded
2 cloves garlic, finely minced
2 scallions, finely sliced
1 tablespoon Asian fish sauce (nam pla, nuoc mam, or patis)
1/4 cup lime juice

Blanch Brussels sprouts in a kettle of boiling, salted water until tender, about 12 to 15 minutes. Drain and set aside. Combine remaining ingredients in a large jar with a tight fitting lid, add Brussels sprouts and enough water to cover if needed. Shake to gently blend and refrigerate overnight.

Whole Grilled Trout with Sweet Chili Sauce

1 whole trout, cleaned, trimmed and deboned
1 teaspoon vegatable oil
1/4 cup lime juice
1 teaspoon sugar (more or less to taste)
1 teaspoon chili garlic paste (more or less to taste)

Combine lime juice, sugar and chili garlic paste in a small jar. Cover and shake vigorously to blend. Brush the skin of the fish with vegetable oil. Using an electric grill, stovetop grill pan or outdoor barbeque, grill the fish until just tender and cooked through, turning once, about 3 minutes per side. Remove fish from grill. Slice into 1" strips, leaving skin intact. Place on a serving dish and drizzle with chili sauce. Serve warm or cold.

Asian Salad with Grilled Pork Loin

4 cups leafy lettuce, finely chopped
1 carrot, coarsely grated
1 tomato, cut into thin wedges
1/2 pound pork loin, cut into thick slices

Pork Marinade:
1 teaspoon chili garlic paste
1 tablespoon sesame oil
1 lime, juice only
1 ounce xiaoshing (Chinese rice wine)
2 scallions, thinly sliced
1 tablespoon ginger root, finely shredded
2 cloves garlic, finely minced

Salad Dressing:
1/4 cup sesame oil
1/4 cup rice wine vinegar
1/4 cup soy sauce

Combine marinade ingredients in a container with a tight-fitting lid. Add pork slices. Toss to coat. Cover and refrigerate for 2 hours, or overnight, shaking gently from time to time to ensure even marinating.

Using an electric grill, stovetop grill pan or outdoor barbeque, grill the pork slices until just tender and cooked through, turning once, about 3 to 5 minutes per side. Remove meat from grill and slice into thin strips.

Combine salad dressing ingredients in a jar with a tight-fitting lid. Shake vigorously to mix. Combine lettuce, carrot, and tomato wedges. Drizzle with salad dressing and toss gently to coat. Arrange salad and grilled pork on serving dishes. Serve immediately. Serves 4.

Korean-Style Roast Pork Loin

2 pounds whole pork tenderloin
1/4 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon fresh ginger root, finely shredded
2 cloves garlic, finely minced
1 ounce xiaoshing (Chinese rice wine)
1 teaspoon cornstarch mixed with 1/4 cup water

Place the pork loin in a shallow bowl and coat with marinade. Allow to stand for one hour or overnight, turning frequently. Wrap pork loin in aluminum foil and roast at 400 degrees for about 40 minutes. While the pork is roasting, transfer the remaining marinade to a small saucepan. Add cornstarch and water mixture and simmer until slightly thickened. Slice pork into thin slices. Serve over steamed rice and top with thickened marinade.

Garlic Green Beans

1/2 pound whole green beans, trimmed
2 cloves garlic, finely minced
1 tablespoon sesame oil

Bring a large kettle of water to a boil. Add green beans and simmer until just tender, about 5 to 7 minutes. Drain beans in a colandar. Heat sesame oil in a wok or large skillet. Add garlic and green beans and stir fry until beans are tender but still crisp. Serves 4.

Fresh Fruit with Xiaoshing

3 cups fresh fruit, thinly sliced (peaches, melon, berries, etc.)
1 cup Xiaoshing (Chinese rice wine)
1 tablespoon sugar

Dissolve the sugar in the rice wine. Slice the fruit and place in a shallow plastic container with a tight fitting lid. Pour the sweetened wine over the fruit, cover and marinate overnight, turning occasionally to ensure even marinating. Serve chilled. Serves 4.