How to Create Authentic Korean Flavors in Your Kitchen
Recently we chatted with Marja Vongeritchen about Korean food and trends and she was generous enough to share some of her favorite recipes: her own special recipe for Umma Paste and her recipe for Mung Bean Pancakes and Scallion-Soy Dipping Sauce. Marja is a self proclaimed 'staunch traditionalist' when it comes to cooking Korean Foods and her flavors are delicious and bold.
Her Umma Paste can be used as a 'go-to' seasoning for fish, meats and vegetables or used in soups or sauces to add some savory spicy Korean flavors, while the fresh flavor of the Mung Bean Pancake pairs well with the Scallion Soy Dipping Sauce. These recipes are straight forward and will let you experience authentic flavors that are simply delicious and healthy too.
Umma Paste by Marja Vongeritchen
Umma Paste is a great way to add spicy flavor to simple soups and stews. Makes 10 servings
- 1 cup of Garlic
- 1 cup of Gochujang (Red Pepper Paste)
- ¼ cup Korean Soy Sauce
- ¼ cup Fish Sauce
- ¼ cup Soju
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Ginger
- ½ cup Water
- 2 Tablespoons Gochugaru (Red Pepper Flakes)
Method: Combine all ingredients in a blender and puree to a smooth paste.
Mung Bean Pancake & Scallion Soy Dipping Sauce by Marja Vongeritchen
INGREDIENTS : 4 to 6 Servings, 15 Pancakes
- 2 cups Dried Mung Beans, peeled
- ¼ cup Sweet Rice
- 1 cup Kimchi, diced
- ½ cup Kimchi liquid
- 1 tsp Fish Sauce
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- Coarse salt to taste
- Vegetable oil for frying
- Combine all ingredients in a blender coarsely and place in a mixing bowl.
- Add the diced kimchi and fold it with the pancake batter.
- Coat a skillet with a thin layer of vegetable oil for frying pancakes.
- Use 2oz of batter to make 1 pancake.
Scallion-Soy Dipping Sauce by Marja Vongeritchen
- 1 cup Soy sauce
- 1 cup Water
- 2 tbsp Sesame oil
- 1/2 cup Rice vinegar
- 1/4 cup Gochugaru (Red Pepper Flakes)
- 1 cup Scallions, thinly sliced
- 1/4 cup Sesame seeds
Combine scallions and Gochugaru and mix well. Add soy sauce, water, sesame oil and rice vinegar.
A version of this article by Amanda Ashley at TastyKFood. Photo by Marja Vongeritchen.