Winter Melon/Ash Gourd Juice

Ingredients:

 4 cups of winter melon/ Ash gourd

1 lemon

1 cup water

Directions:

In blender or juicer or food processor add peeled chopped winter melon pieces .

Blend until you get a smooth consistency

Strain the juice to remove big pieces, then add lemon juice and mix everything well.

Winter Melon isn't something most people would buy. Ae- Yun gave me one to try. They look like a green pumpkin that is covered with ash.

Ash gourd also known as winter melon or white pumpkin is a very large fruit and is eaten as a vegetable when it matures. It has a white flesh and a sweet taste however when it matures it forms a waxy surface this is the reason why it is also called wax gourd.

This video will show you what it LOOKS LIKE

Spicy Stir-Fried Japanese Eggplant and Cucumber

Found this recipe in the NY Times.

Make again- really good.


INGREDIENTS:

2  long Japanese eggplants (about 1 1/2 pounds)
 Salt
2  long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2  tablespoons rice vinegar
1  tablespoon soy sauce
½  teaspoon sugar
¼  teaspoon salt (more to taste)
2  teaspoons dark sesame oil
2  tablespoons peanut or canola oil
1  tablespoon minced ginger
¼ to ½  teaspoon red pepper flakes (to taste)
2  tablespoons minced scallions or chives


Directions:

Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

PICKLED KOREAN RADISH

Ingredients:

1 pound daikon radish, peeled, cut or cubed
1/3 cup white vinegar
1/3 cup white sugar
1/3 cup water
1/2 tsp salt

Directions:
Add sugar, water, vinegar, and salt to a medium size saucepan.  Place on to medium to high heat.
Mix and combine until sugar fully dissolves. Takes about 2-3 minutes
Take off heat and allow to fully cool
Peel daikon radishes and cut into ½ inch round discs. Take each disc and cut into ½ inch cubes and set aside
Place cubed radish into jar and pour pickling liquid over. Seal and place in refrigerator

Let the relish sit in the refrigerator of a few days.
Enjoy the tangy, refreshing, and crunchy pickled radish!

Mu Namul (Radish Side Dish)

Ingredients
1 pound Korean radish (mu/moo)
1 tablespoon vegetable oil
2 teaspoons  light soy sauce (optional)
1/2 teaspoon fish sauce
salt to taste ( soy has enough salt in it for me)
1 teaspoon minced garlic
2 teaspoons sesame oil
1/2 teaspoon sesame seeds

Instructions

 1.Wash and dry the radish. Peel the skin if necessary. You don't need to peel if the skin is smooth and clean.Cut the radish into match sticks or shed it on the side of a box grater.

2.Heat a large skillet with a tablespoon of oil over medium heat. Add the radish  with the optional  soy sauce, salt, and garlic and cook for 4 - 5 minutes, stirring well, until the radish  become wilted and translucent.


3.Add 1/4 cup of water. Reduce the heat to medium low, cover, and cook for an additional 3 - 4 minutes. Taste and adjust seasoning and/or cooking time as needed. Right before turning off the heat, add the chopped scallion, sesame oil, and sesame seeds, and stir well. Serve warm.