food & dining
Dinner with Seoul
have written before about my love
of Korean food. The cuisine deliv-
ers spice, complexity and a little
sweetness. It lends itself well to carni-
vores and vegetarians alike, and with
the right ingredients is quite simple to
make. When cooking Korean-style, I
lean heavily on gochujang, which is a
delightful blend of chili powder, sticky
rice, salt and fermented soybean pow-
der — a glorious red paste that makes
everything taste good. Gochujang is
increasingly available in traditional
supermarkets, but if you can’t find
it, order it online or head to your
local Asian grocery or to Chinatown to
secure a supply.

We tossed together a delicious dish
of spicy noodles to accompany some
grilled chicken and zucchini, but the
following recipes can be used with any
protein or vegetable that you like.

Korean-Style Gochujang Noodles
Serves 2
A note on the noodles: I bought
dry, packaged ramen from my local
shop, but any noodle works here
— fresh, dry, rice-based, even “zoo-
dles” or spiralized veggies. Use egg
noodles or spaghetti if that is all you
have on hand.

1 8-ounce package dry ramen-style
noodles 2 tablespoons gochujang paste
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 small handful fresh cilantro,
coarsely chopped
1 scallion, white and green parts,
chopped In a medium-sized bowl, mix the
gochujang, vinegar, soy sauce and
sesame oil.

Cook the noodles according to
the package directions until just al
dente. Drain the noodles, reserving
¼ cup of cooking water. Toss the
noodles in the sauce and, if needed,
add a little bit of the hot water to
distribute (you should not need all of
the water). Sprinkle the noodles with
the cilantro and scallions, and serve
immediately. Grilled Whatever …
This marinade is wonderful on
pretty much any protein: flank
steak, chicken, salmon, tuna or
tofu. For steak or chicken, you
can let it soak for several hours or
overnight; fish and tofu need less
time to absorb the flavor — an hour
tops. For fish especially, you don’t
want to overdo it or the texture will
break down, and that is not what
you are after.

This recipe covers about
three-quarters of a pound of protein,
which will feed two; it is easily multi-
plied for a larger crowd.

1-inch piece of ginger root, grated
2 cloves garlic, minced
2 tablespoons canola oil or other
mild oil
1 tablespoon soy sauce
1 teaspoon sugar or honey
1 tablespoon mirin (or substitute
sake, marsala wine or sherry)
¼ cup water
Mix all the marinade ingredients,
and use as desired.

20 JULY 7, 2022 | JEWISHEXPONENT.COM
Zucchini with Seoul
Serves 2
As local zucchini is starting to
come into markets and gardens,
a few interesting recipes for this
squash are a cook’s friend this time
of year. The traditional version of this
dish uses a salted shrimp paste, but
I have adapted it to the Exponent
audience with the substitution of
miso paste. If you don’t have (or
don’t like) zucchini, any vegetable
can be used here.

Just be sure to alter the cooking
time to suit what you are sautéing.

For example, spinach cooks very
quickly, but carrots need more time
in the pan.

1 large or two small zucchini, cut
in half lengthwise, then sliced to
make half circles
1 tablespoon canola oil
2 teaspoons miso paste (any type)
2 cloves garlic, minced
1 scallion, white and green parts,
sliced 1 teaspoon sesame oil
1 teaspoon sesame seeds
Heat the oil in a skillet with garlic
until fragrant; add the zucchini and
miso paste and cook for a few min-
utes. If the zucchini and garlic begin to
stick, add a teaspoon or two of water.

Add the remaining ingredients,
and cook until zucchini is softened
but not mushy.

Serve hot or at room temperature. JE
Photo by Keri White
I KERI WHITE | SPECIAL TO THE JE



social announcements
S ENGAGEMENT
BECK-MAHER hari and Jack Nahman of Yardley and Marcia and
Tim Maher of Albany, New York, announce the
engagement of their children, Jenna Rose Beck and
Jason Andrew Maher. Jenna is the daughter of the late
Jan Ira Beck.

Jenna is a graduate of Temple University and is a
member relationship advisor at Sunmark Credit Union
in Albany.

Jason is a graduate of the State University of NY
at Oswego. He is a highway safety program analyst
for the New York State Governor’s Traffi c Safety
Committee. Jenna is the granddaughter of Ethel Cohen, the late
Gerald Cohen, Elaine Beck and the late Lenny Beck.

Jason is the grandson of Shirley Rabinowitz, the late
Lawrence Rabinowitz,
John Maher and
the late Catherine
Reynolds. Sharing in the cou-
ple’s happiness are
siblings Ilana and Alex
Hamilton, Ruth Salem
and Seth Maher, and
niece Isidae. The cou-
ple lives in Albany. An
October 2023 wed-
ding is planned in
Philadelphia. E
BIRTH MAX LOUIS NEMEYER
ric and Cherina Nemeyer of Montgomery County
announce the birth of their son, Max Louis, on
June 22.

Sharing their joy are son Liam; Cherina’s parents,
Magno and Leticia Bansag; Cherina’s sister, Monaliza;
brothers Jay-Ar, Markjoseph, Markangelo and C.J.;
Eric’s sister, Roberta; and brother-in-law, Jim.

Max Louis is the grandson of the late Frank and
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in loving memory of Eric’s paternal grandfather, Max
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M WEDDING
ROSEN-RING atthew Carl Rosen of Bryn Mawr and Samantha
Jean Ring of Tarzana, California, were married
on May 22 at Quail Ranch in Simi Valley, California,
offi ciated by Rabbi Susan Goldberg.

Matthew is the son of Dr. Mitchell and Janie
Kowarsky Rosen and brother of Jessica Rosen.

Samantha is the daughter of Paul Ring and Rochelle
Gabay and sister of Jessica Ring and Gabriel Boland.

Matthew is a graduate of Ithaca College with a BA
in communication and fi lm.

He works as a talent man-
ager at Rain Management
Group in Los Angeles.

Samantha is a gradu-
ate of Loyola Marymount
University with a BA in
screenwriting and psy-
chology. She works as a
creative development
executive of children’s pro-
gramming at Apple TV+.

The couple resides in
Beverly Hills, California.

J ANNIVERSARY
HEITNER erry and Sandy Heitner celebrated their 60th wedding
anniversary at their son Reese and daughter-in-law
Debra’s house in Jenkintown.

They also celebrated with their 3 other children, Sari
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