Cucumber & Chive Banchan (Korean)

adapted from my Mother-in-law 

Chives

gochugaru - Red Pepper powder

BEST VINEGAR - essig essenz, Product of Germany

Ingredients:

• bunch of chives, cut in 2 inch pieces
• 3 Persian cucumbers or 1/2 English cucumber, sliced lengthwise
• 1-2 tbsp. gochugaru (Korean dried red pepper)
• 1-2 tsp. sea salt
• 1-2 tsp. SURIG brand - essig essenz vinegar
• 1 tsp toasted sesame seeds (optional)
• 2 stalks scallions, chopped (optional)

Method:

1. In a medium bowl, combine chives, cucumbers, gochugaru, and sea salt.  Hand mix and set aside for 5 minutes.
2. Start with 1 tsp. vinegar (add another tsp. to taste) mix well.  Enjoy immediately!

Notes:

• Persian & English cucumbers can be found at Trader Joe's.
• Buy your chives at the Korean/Asian Market, you'll find that most grocery stores will sell them in fancy packages and it'll be double the price. (at Max $3 for a bunch)
• SURIG brand essig essenz vinegar is a WORTHY addition to your kitchen pantry.  You can find this at most Korean/Asian grocery stores.  It comes concentrated so you'll need to DILUTE it with water, wine, etc. before consuming.  However, using it in small amounts (such as this recipe) it is safe to eat!
• As I mentioned in a previous post: FOR the SAKE of AUTHENTICITY, buy all your Korean products at a Korean/Asian grocery store.  I know you may be able to "find" gochugaru in the "international section" of the grocery store, but the quality of the product and the taste of the dish WILL NOT be the same.
• There are MANY many brands of gochugaru.  My advice, if you're going to make KOREAN food and you want it to taste as authentic as possible, buy products made in Korea NOT CHINA.  (No Joke, of the 10 brands of gochugaru at Galleria Market, only ONE was made in Korea).  I would also ask the store owner his/her recommendation for the top quality and best tasting product.

The pictures below are from Christmas 2012, when my mother-in-law was "teaching me" (without words) how to make Chives & Cucumber banchan.

Pan Roasted Corn with peppers

adapted from Clean Start, Terry Walters

Pan Roasted Corn served with Fried Asparagus and Indian-inspired Chicken 

Ingredients:

• 8 ears of sweet corn
• 1/2 red bell pepper, diced
• 1/2 jalapeno, minced
• 1/2 red onion, diced
• 3 cloves of garlic, minced
• 1 tbsp. lime juice
• sea salt and freshly ground black pepper to taste
• pinch of paprika
• pinch of cayenne
• 2 tbsp. cilantro or parsley, minced
• 1 tbsp. extra virgin olive oil

Method:

1. To prepare corn: remove husks and silks.
2. In a large pot, cover the corn with water and boil for 5 minutes or until kernels are tender.  Remove from heat and allow corn to cool.
3. Once cooled, slice the kernels from the cob and set aside.
4. Heat 1 tbsp olive oil in a large skillet at medium-high, add garlic and onion.  sauté until onion is translucent. 3-5 minutes.  
5. Add red pepper and jalapeno.  Cook for 3-5 minutes.  Then add corn, paprika, and cayenne.  
6. Season with salt and pepper to taste. Stir in lime juice. Heat for another minute and serve with cilantro or parsley on top.  Enjoy!

Note:

•  This dish is good on it's own, but best with a protein such as ribeye steak, grilled chicken, pan seared fish or scallops, or on fish tacos.