CAFE HAYASHI, EASTON
While contemporary Japanese observe the new year on Jan. 1, Koreans celebrate the Lunar New Year, called seollal. Young Suk Yeom (at right) serves both Korean and Japanese fare at her restaurant, Cafe Hayashi, and shared the recipe for ginseng soup dumplings that her mother made for her family in Korea. “As a young child, we were told that in order to be another year older on new year, we had to eat mandooguk,” said Yeom. “My mom used to add ginseng into soup stock especially in wintertime because she believed ginseng boosts the immune system and decreases colds.” The traditional new year feast also features galbijjim, Korean short ribs. Yeom’s version — sweetened with Asian pear, sweet potato, and jujube — is tender and rich. Side dishes include baek kimchi (white kimchi), bossam (sliced pork belly wrapped in vegetable leaves), vegetable or sliced meat pancakes, namul (seasoned cold vegetables), and sweet rice cakes for dessert. In a new offering, Cafe Hayashi will serve traditional Korean brunches on Sundays starting at 11:30 a.m., with mandooguk as the centerpiece.
|5-6||cups of gomtang
|20||pieces of frozen dumplings
|1½||pounds of sliced rice cake|
|3||ounces transparent noodles boiled, rinsed, and drained|
|1||teaspoon kosher salt and pepper to taste|
|Thin-sliced beef brisket from gomtang|
Soak the rice cake slices in cold water for at least 1 hour.
Boil gomtang, then add frozen dumplings. Cook uncovered for three minutes. Add the drained rice cakes and let boil for another minute.
Season the soup with kosher salt and pepper.
Place noodles into bowls and ladle in soup and dumplings. Garnish with sliced brisket, scrambled egg strips, and chopped green onions. Serves four.
Gomtang (ginseng broth)
|3||pounds of beef ribs or oxtail and brisket|
|1||root of fresh or dried ginseng|
|½||medium daikon radish, peeled and cut in half|
|½||inch piece of fresh ginger|
|3||whole peeled garlic|
Put beef ribs/oxtail and brisket in cold water for about an hour to draw out blood from the beef.
Place bones and brisket in a large stockpot with enough water to cover and bring to a boil just long enough to draw out fat. Discard water and rinse bones and brisket with running water.
Add 2 gallons of cold water and ginseng, radish, garlic, leeks and boil for an hour, then simmer for five hours. Remove brisket, let cool and cut into thin slices.
Allow broth to cool, discard solidified fat and all bones and vegetables.
|1||pound lean ground beef or pork|
|1||onion, chopped fine|
|1||cup of chopped cabbage, parboiled|
|1||cup mashed tofu|
|4||ounces cooked mung bean or sweet potato noodles|
|3||cloves garlic, mashed|
|1||tablespoon sesame oil|
|1||package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)|
Combine meat, onion, cabbage, tofu, and noodles. In a separate bowl, combine garlic, sesame oil, salt, and pepper. Pour seasonings over meat and vegetables and mix with hands.
Place about 1 tablespoon of filling in the center of each dumpling wrapper. Dip your finger in water and wet the outside edge of the top half of the wrapper. Fold the wrapper to close, then crimp the edges. Cook immediately or freeze for later use. Steam, boil, fry, or saute the dumplings.