Korean food can be very good, if you like octopus, kimchi, seafood or potato chips with sweet cheese. Unfortunately I am not fond of any of the previously mentioned food but do enjoy some recipes from Korea e.g. Bibimbap.
This cookbook has been on the shelf for some time and in the immediate queue of 5 cookbooks which are due for the Random Recipe test.
The people tasting this meal, Lindsay and Harper were not averse to the idea of this recipe (which is good as Lindsay did not show any interest in one of the previous choices. In that instance Lindsay was correct.)
The Recipe
This was a more complicated recipe than the previous two. I did question cutting the zucchini diagonally as while it was more aesthetically pleasing it made it difficult to balance the finished dish. Due to a momentary inability to read (and comprehend) the zucchini was slit from the top. Rather than waste the zucchini, it was used.
As we are currently trying not to purchase food that may only be used for the purpose of Random Recipes and as dried Chinese mushrooms are not a staple in the cupboard, fresh mushrooms were used. Preparation took a little time due to soaking the zucchini and marinading the meat.
(How do you squeeze a zucchini?)
The Cooking
The sesame seeds cooked quickly and making the beef and mushroom marinade was simple. Once it was ready to set aside the bowl was covered by this nifty reusable, washable, ethical (or so the blurb on the label claimed) cover which at least cuts down on the use of plastic.
Separating and cooking the egg took very little time. It does not state in the recipe to whisk the separated eggs but it was done as egg yolk does not spread in the pan unless you break or whisk it.
The meat cooked quickly due to the marinade speeding the cooking process. Stuffing the zucchini was an interesting process.
It would have helped it the method had stated whether the zucchinis were cooked upright, on their sides, or both. There was very little liquid in the saucepan and eventually they zucchini’s were lain flat. It took longer than the 2-3 minutes to cook the zucchini as stated in the recipe and the ladling of the liquid over the cooking zucchinis was time consuming.
The Eating
There was some meat leftover from filling the zucchinis and due to past disappointments with the random recipes a Cheesy Potato Bake was included as part of the meal. (This will not be reviewed as I have cooked it far too many times and the recipe was received by word of mouth from a friend.)
In many ways it was an interesting experience to try the two different meats. The meat in the zucchini had a different flavour and texture. Harper quite liked both the stuffed zucchini and the loose meat but stated that stuffing the zucchini seemed a little strange and the loose meat had a better consistency and flavour.
Lindsay did not like the stuffed zucchini, stating that zucchini is nice baked or grated but not stuffed. The meat met with Lindsay’s taste but did not overwhelm, or possibly even whelm.
The meal was interesting. While it was much more edible than some of the awful Random Recipes that have appeared on this blog, I am not yet convinced that this book will remain with the other cook books.
Reject/Retain
At present, the book is in limbo (despite limbo being abolished by the Roman Catholic Church.)
You will be given another chance Korean Home Cooking. The possible recipes are:
Dakgaseum gui (Fried Chicken Breast);
Bulgolgi (Barbecued beef);
Japache; or
Pyogoieon (Stuffed mushrooms with beef).
Suggestions are appreciated but possibly it will depend on what is available in the kitchen at the time of cooking,
Clean the Plate 