What's Cooking Hawaii - Korean Obsession - S5E10

What's Cooking Hawaii - Korean Obsession - S5E10

KoreanObsession Recipes

 Chef Grant Sato

Dongchimi-Water Kim Chee

Yield: 4 portions


  • 2# daikon cut into cubes or logs
  • 1/3 cup salt
  • 4 cloves garlic smashed
  • 2 slices ¼" thick ginger
  • 4-6 pcs of red or green jalapenos
  • 1 korean pear, skinned, seeded and cutinto 8 wedges
  • 1bunch green onion or tubular chives
  • ½ onion cut into ¼" thick slices
  • 8 cups water

1)   Place the daikonin a bowl and rub with the salt, allow it to sit for a few minutes to an hourthen pour the daikon and liquid into a ceramic pot or glass jar

2)   Add in thegarlic, ginger, peppers, Korean pear, green onions, and onion, and cover withwater, and cover with a lid or saran wrap

3)   Let the pot orbottle sit at room temperature for a day tehn refrigerate for 3 days – 3weeks beforeeating

**Traditionally this was made before the first snow ofthe winter and held outside over the winter to have access to it when thereare  no fresh vegetables growing.

Wanja-jeon-Ground beef and tofu patties

Yield: 8 portions(16 patties)


  • ½ ground beef
  • ½ block firm tofu squeezed
  • 3T minced onion
  • 3 cloves garlic minced
  • 2T chopped green onion
  • 2T minced carrots
  • 2tsp  salt or 1Tsoy sauce
  • 1tsp ground black pepper
  • 2tsp sesame seed oil
  • 1 cup A.P. flour
  • 3 eggs beaten

1)   Place all of theingredients except the flour and eggs in a bowl and mix well, divide themixture into 16 portions and roll each portion into a ball and slightly flattenon 2 sides

2)   Light dust eachpattie with flour then dip into the beaten eggs and lightly fry on low to mediumheat until cooked(3-4 minutes per side)

3)   Pat dry withpaper towels and serve with a dipping sauce

Dipping Sauce

  • ½ cup shoyu
  • 1T vinegar
  • 1tsp sugar
  • 1T chopped or thinly sliced chili peppers

1)   Combine allingredients in a small bowl and mix well

2)   Serve as adipping sauce for the patties

Doengjan Chige-Soy Bean Paste Stew

Yield: 4 portions


  • 8 cups water
  • 7pcs dried anchovies
  • 1 red or green jalapeno
  • 4 cloves garlic smashed or minced
  • ½ cup doengjan paste
  • 1 potato medium diced
  • 1 onion medium diced
  • ½ zucchini medium diced
  • ½ block firm tofu cut into medium dice
  • ½ cup chopped green onion

1)   Place 8 cups ofwater in a medium sized pot on high and quickly bring to a boil

2)   Place the driedanchovies, jalapeno, and garlic is a broth bag or cheesecloth and place in theboiling water for 10 minutes

3)   Add in thedoengjang paste, potato, and onion and boil for 10 minutes, then add in thezucchini and tofu

4)   Boil for another3 minutes and add in the chopped green onion, remove the broth bag orcheesecloth sachet and serve piping hot