Sambunji Heotjip. 삼번지 횟집 Korean Fish Restaurant

Peter Hill takes Catherine to his favorite seafood restaurant. It’s a very popular restaurant that prepares local catches directly from the fish tanks in front of the restaurant. This particular restaurant does a multi-course offering of both raw and cooked fishes with a huge array of Panchan (side dishes) all of which are local & fresh.

Kimchi 

Kimchi

Ingredients

2 Chinese cabbage
2 spring onion sliced
1 carrot peeled and grated
3 cloves garlic Grated
20g grated ginger
70g castor sugar
40g coarse salt

40ml fish sauce
40ml light soy sauce
1tsp Korean chili powder
20g shrimp paste (optional)
1 large glass jar with an airtight seal

 

Method
Roughly slice the cabbage and mix in the 2 spring onions and grated carrot. Separately make a paste with all the remaining ingredients, add in the cabbage mix with the paste and coat thoroughly, and allowed to stand for 20 minutes. 

Place mixture inside sterilise jars and seal the lid.It will take six weeks for the kimchi to ferment.

Use as a condiment or eat is on its own

Oven Baked Korean Style Pork Ribs + 3 dipping sauces

Ingredients 

1.4kg pork spare ribs

 For the marinade

150ml soy sauce
4 tbsp brown sugar
60ml mirin
1 pear, pureed
1 onion, chopped finely
2 cloves garlic, chopped finely
2cm grated ginger
100ml water
¼ tsp black pepper

For the marinade, combine all the ingredients for the marinade together, place the pork spare ribs in a shallow dish and pour over the marinade leaving for at least 8 hours. Preheat the oven to 160°C/fan 150°C/gas 2. Place the ribs in a roasting tray, pour any excess marinade from the bag over the top and cover with foil. Roast for minimum 4 hours, basting a couple of times. The meat should be able to fall off the bone by completion time.

For the bbq sauce

100g dark brown sugar
50ml soy sauce
50ml mirin
50ml water
1 tbsp rice wine vinegar
1½ tbsp chili paste
2 tsp sesame oil
½ tsp ground pepper
2cm fresh ginger, grated
3 garlic cloves, finely chopped
1½ tbsp cornflour mixed with 1½ tbsp water
Assorted leaves, to serve
Steamed rice, to serve
Kimchi, to serve
Roast garlic, to serve

To prepare the bbq sauce, place the brown sugar, soy sauce, ginger, garlic, mirin, water, rice wine vinegar, chili paste, sesame oil, and pepper into a saucepan and bring to the boil, reduce the heat, and leaving to simmer for 10 minutes. Add the cornflour/water mix in to thicken the sauce and cook for a further 3 to 4 minutes until it has thickened slightly. Set aside.

To finish the meat, after the roast time, remove from the oven.  Increase the temperature to 180°C/fan 170°C/gas 4 and spread 5-6 tbsp of bbq sauce onto the ribs and roast uncovered for 20 minutes.

3 Dipping Sauces 

Ssamjang

3 tbsp soybean paste
2 tsp Gochujang
1 large clove garlic, minced
1 small shallot, minced
1 tsp sesame seeds, toasted
1 tsp honey
2 tbsp sesame oil
½ tsp salt (more as needed)
Mix the above ingredients in a bowl together.

wasabi dipping sauce

2 tbsp soy sauce
2 tbsp water
2 tsp rice vinegar
2 slices of onion
A dollop of wasabi (to taste)
Combine all the ingredients except the sesame seeds and onion in a little bowl. Top with the onion and sesame seeds

Sesame dipping sauce

4 tsp sesame oil
A pinch of salt
A good pinch of pepper
½  tsp sesame seeds
Combine first three ingredients together in a small bowl. Top with the sesame seeds
To serve, arrange meat, bbq sauce and dips on a large board and serve on lettuce leaves and accompaniments, such as kimchi and pickled vegetables

Citrus Cakes with Green Tea & Ginger Infusion Syrup

Makes 8 cakes 

For the cake

2 unwaxed mandarins, sliced with skin on 

160g softened butter

160g caster sugar

3 eggs

200g plain flour, sifted

1½ tsp baking powder

1 unwaxed lemon zest only

2 oranges, cut into segments

For the Green Tea Syrup

150g caster sugar

250ml strong green tea

Juice of 2 and zest of one unwaxed lemon

2-3 cm of fresh ginger grated

Method

To make the syrup, place the caster sugar, lemon zest, ginger and green tea in a saucepan, heat and bring to the boil. Reduce the heat slightly and simmer for about 10-12 minutes until a light syrup forms. Remove from the heat to cool down.

Preheat the oven to 180°C/fan 165°C/gas 4. Brush the bases of the

8  x 12cm diameter mini cake tins with butter and flour. Lay one slice of mandarin at the bottom centre of each tin. Cream the butter and sugar together until light and fluffy. Add the eggs and whisk until very frothy and light. Fold in the plain flour, baking powder and lemon zest.  Pour into the buttered tins and fill them to about two thirds.  Bake for about 20 minutes.  To check insert a skewer into the centre of the cake when it comes out clean, the cake is cooked.  Allow to cool for 10 minutes and remove the tin and place on a cooling rack. While the cake is still warm, pour over the green tea syrup and add the orange segments as garnish.

Kaylin & Hobbs Pickles

In this week’s episode while visiting Granville Island Market Catherine, Ian and Lisa go to Kaylin & Hobbs to sample some pickles. Chris and Scott, who couldn’t find a good tasting pickle on the West Coast decided to start a pickle company to always have their own supply of good pickles. With flavours ranging from honey mustard, horseradish to full sour.

Chicken Nanban, Tartar Sauce, Asian Slaw, Tare Dipping Sauce

Serves 4

Tare dipping sauce

 

60ml Rice wine vinegar 
90ml soy sauce 
3 tbsp mirin 
2 tbsp Caster sugar 
2 tsp red chilli flakes

For the slaw 

4 spring onions sliced
2 medium carrots, peeled and grated 
½ small red cabbage, very finely shredded 
50g mangetout, very sliced thinly
2 tbsp sesame oil
1 tbsp lime juice
(and 3 tbsp of the Tare as above)

For the tartar sauce

½ red onion, or 2 small shallots, finely chopped 
200g mayonnaise
2 large  finely chopped
2 tbsp gherkins, finely chopped
2 tbsp flat-leaf parsley, finely chopped
Salt & freshly ground black pepper

For the chicken

4 small chicken breasts, (sliced in half & flatten thinner)
2 eggs, beaten
100g plain flour
60g cornflour
½ tsp red pepper flakes
½ tsp salt

Japanese rice, to serve. Toasted sesame seeds, to garnish Coriander.

For the tare sauce, combine all the ingredients for the sauce into a saucepan and heat over a medium low heat.  Stirring until the sugar is dissolved and continue to simmer for 4 minutes. Set aside to cool. 

For the salad, combine all the ingredients together in a bowl.  Take 3 tbsp of the dressing and add the sesame oil and lime juice, mix well and toss into the salad. Set aside. 

For the tartar sauce, in a bowl, mix all the ingredients together and check for seasoning, adding salt and pepper to taste.

For the chicken, place each chicken breast between two sheets of the parchment and flatten to about 2cm in thickness. Pour the beaten eggs into a shallow bowl. 

Combine the plain flour with the cornflour, add the red pepper flakes and the salt to the flours and mix well. Dip the chicken into the egg and then into the flour. Place on a piece of parchment until all are completed. Heat some oil in a frying pan and fry the chicken, 2 at a time until it is fully cooked through. 

To assemble, spoon the rice into a mould and turn it out on a serving plate, add the salad, chicken, tartare and tare dipping sauces. Garnish with sesame seeds and fresh coriander. 

Granville Brewing

Located in the farmlands of Central Ohio, the Granville brewery brings Belgian-style beers and other delicious ales to the public. Catherine Lia & Ian went there to learn about pairing different beers with different foods.

Apricot lamb glaze cutlet with
roasted vegetable couscous

Serves 4 – 6

Ingredients

Lamb Cutlets – allow 2 cutlets per person
1 tin apricots (remove juice “strained”)
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons light soy sauce
1 teaspoon grated fresh ginger
1 teaspoon ginger powder
Four drops of tabasco sauce
2 tablespoons tomato purée
1 clove garlic
freshly ground black pepper

Method

Whizz the apricots, sugar, Worcestershire sauce, soy sauce, grated ginger, powdered ginger, tabasco,  tomato puree, garlic and paper in processor to a purée and the glaze is ready. Arrange lamb cutlets in a shallow dish. Pour the glaze over them, turning the cutlets so that each cutlet gets a good coating. Then cover, leave in cool place until time to cook. The cutlets need 6 mins each side on the barbecue if you like them rare or if using the induction

pan, seal in the juices of each side of the cutlets first. Then transfer to a baking tray. Arrange all cutlets with glaze on to the tray. Cover with tinfoil. Bake in over at 200 degrees for 15 mins. Turn off oven, leave to rest, while you make the roast veg & couscous.

Roast Vegetables with Couscous

Chop up the quantity of mixed Veg that you like, e.g. aubergines, courgettes, cherry tomatoes, mushrooms, garlic, red onion, fennel, drizzle with olive oil, season with herbs. Bake in the oven at 200 degrees for 30 mins – keep turning them.

Dressing for Couscous Salad

120 ml of extra virgin olive oil
cayenne pepper – 1 teaspoon
ground cumin – 2 tablespoons
lime juice – 4 tablespoons
2 tablespoons tomato purée

Whisk all ingredients together in a bowl. Pour into serving Jug.

Couscous

300 g medium couscous
500ml of vegetable stock
120 g of firm goats cheese
salt & pepper

Method

Place couscous into a heatproof bowl. Then pour the boiling stock over it, add seasoning. Cover and leave for 5 mins by which time it will have absorbed the stock and softened. Meanwhile, cut the cheese into cube size pieces. To serve this dish, place the couscous into a large heatproof serving bowl. Gently add the cheese into the couscous with a fork

Arrange the roasted vegetables on top. Next, arrange the salad leaves high on top of the roasted vegetables. At the end, drizzle the dressing on top followed by a sprinkling of fresh herbs. Hand the rest of the dressing around separately.

Grouse Mountain

Grouse Mountain, located just 15 minutes from Downtown Vancouver is full of majestic wildlife, exciting activities, and breathtaking views. Cathrine get to view bears in the wild and experience the skyride that brings you up to the top.

Cycling around Vancouver

Expanding the bike route network is important in Vancouver’s effort to reduce traffic congestion to become more sustainable. So Lisa and Catherine take to the streets to cycle through Vancouver bike routes.

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