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.

Bibimbap

Ingredients
450g shortgrain rice such as sushi
100g daikon radish 100g button mushrooms cut into strips100g courgette cut into strips
3 carrots cut into strips
1 red pepper cut into strips
100g red cabbage cut into strips
200g fresh spinach
300g sliced beef steak

2 tablespoons light soy sauce
2 garlic cloves toasted and thinly sliced 

1 large egg ( per person )
1 tablespoon of black sesame seeds
1 tablespoon white sesame seeds
1-2 Tbsp Gochujang Sauce 

Sesame Oil 

Beef Marinade

Marinade the meat overnight in 3 parts soy / 1 part sugar. Cook the rice in water and set aside. Heat the Dolsot – an ovenproof  Korean  stone bowl, if you don’t have one use any ovenproof dish (a cast iron pan or a casserole dish is perfect )

Bibimbap Method

In a frying pan stir-fry each ingredient separately and lightly in sesame oil and set aside. Fry, the daikon in sesame oil & set asideFry, the button mushrooms in sesame oil & set aside. Fry, the courgette in sesame oil & set aside. Fry the carrots in sesame oil & set aside. Fry the 1 red pepper in sesame oil & set aside. Fry the red cabbage in sesame oil & set aside. Cook spinach in sesame oil and add the toasted garlic. Finally cook in sesame oil the strips of beef and sauté for 2mins.

Before eating use a spoon or your chopsticks to stir everything together and mix the flavours. By mixing the ingredients fully within the bowl this will cook the yolk. Alternatively if you prefer a fried egg instead of the raw yolk add it as a fried egg on top of the dish and mix.

Kildare-South Korea 

In this week’s episode, Catherine first visits a stud farm in Kildare where she meets Grainne Hill, and it taught a delicious pork dish. from there she flys to the ‘Island of the Gods’, South Korea’s Jeju island. Where she meets Peter and samples some amazing Korean cuisine goes to tea rooms, meets 80-year-old women divers, and visits the local market. 

Tea Museum

In this episode Catherine and Peter visit the O’Sulloc Tea Museum. The island has an idealistic climate and excellent geographical conditions for producing good tea. They are educated on the long history of green tea and Korean tea culture. hey also walk the endless green tea field and learn of its uses.

Jeju Haenyeo – women divers

Catherine and Peter go to meet the haenyeo women. For centuries, these female divers have eked out a living by diving into the Korean Strait without an oxygen tank to gather red sea cucumber, urchins, and abalone from the ocean floor. The oldest of the haenyeo divers currently working is age 87.