HOMEMADE PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h15m
Yield 1 quart pickles
Number Of Ingredients 7
Steps:
- To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
- Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.
THE SEOUL BOWL "CRISPY KOREAN PORK BELLY BOWL WITH HOUSE-MADE BANCHAN PICKLES"
Provided by Food Network
Categories main-dish
Time P8DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the pork belly: Combine gochujang, honey, soy sauce, sesame oil, sesame seeds, garlic and ginger in a small saucepan and bring to a simmer. Cook on medium-low heat for 10 minutes. Remove from heat and let cool. For best results let the marinade rest for 48 hours to allow flavors to marry.
- Reserve 1 cup marinade to thicken and use as glaze when finishing dish.
- Place pork belly in a hotel pan. Pour marinade over pork belly, making sure all surfaces are covered. Cover in foil and let marinade 24 to 48 hours, refrigerated.
- Preheat oven to 325 degrees F.
- Roast pork for 4 hours. Remove from marinade and let pork cool overnight in refrigerator.
- Slice pork into 2-by-8-inch blocks, then slice into 1/4-inch slabs.
- For the kimchi: Quarter the cabbage, then slice into 2-inch sections. Place cabbage in a container and cover with cold water. Add salt. Cover and let sit 12 hours to allow cabbage to brine.
- Drain well. Combine cabbage with kimchi marinade, scallions, carrots, garlic, ginger, gochugaru and fish sauce in a large mixing bowl. Cover with plastic wrap and let sit at room temperature for 24 hours. Bottle and refrigerate.
- For the Korean pickled onion: Place onions and jalapeno in a mason jar or container with lid.
- Combine soy sauce, sugar, lemon juice, vinegar and 1/2 cup water in a saucepot and bring to a simmer. Pour hot liquid over onions, then let cool. Refrigerate 48 hours before serving.
- For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate.
- Quarter cucumbers, then slice into 1/2-inch pieces. Place cucumbers in a colander and sprinkle liberally with 1 tablespoon salt and 1 tablespoon sugar. Let cucumber rest, draining in sink to allow water to be drawn out, 1 hour.
- Simmer vinegar with remaining cup sugar and tablespoon salt in a saucepan.
- Let cool. Squeeze moisture from wakame, then combine with cucumber. Cover with marinade and refrigerate overnight before using.
- For the Korean mung bean sprout salad: Bring 4 cups water and the salt to a boil in a saucepan.
- Place bean sprouts in a colander in sink. Pour boiling salted water over bean sprouts, then rinse with cold water to stop cooking. Let drain well.
- Combine bean sprouts with sesame oil, dashi, sesame seeds, pepper and scallions in a mixing bowl and let flavors marry 30 minutes or longer, refrigerated.
- For the steamed white rice: Wash rice under cold running water until water runs clear. Add rice to a Japanese rice steamer and add 3 cups cool water. Cook until done, then let rest 10 to 15 minutes.
- For the Seoul bowl: Heat a cast-iron skillet. Cook pork belly until crispy.
- Stir the cornstarch into 2 tablespoons water in a small bowl, then stir into the reserved pork belly marinade in a small saucepan. Simmer 1 minute.
- Mound 1/2 to 3/4 cup rice in an individual serving bowl. Arrange the four Korean pickles on rice. Fan 3 to 4 slices cooked pork belly on pickles/rice. Drizzle with thickened sauce.
- Garnish with thinly sliced scallions. Repeat with remaining ingredients.
HOUSEMADE HABANERO PICKLES
Steps:
- Put cukes, habaneros and garlic in a 5-gallon bucket.
- Meanwhile, bring vinegar, salt, pickling spice and 2 1/2 quarts water to a simmer in a large pot (do not boil). Pour into bucket.
- Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more.
SWEET PEPPER PICKLES
Steps:
- In a large pot, combine peppers, onion, vinegar, water and sugar. Simmer for 15 minutes. to each jar, add 1 clove garlic and each of the seasonings. Pack peppers into hot jars leaving 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.
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- For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
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- Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
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