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HECO

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Korean Festival
inspires show

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These dishes were prepared by Gue Nam Hwang and Min Bang of Elim Restaurant on "The Electric Kitchen" Sunday, in an episode dedicated to the Korean Festival. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Duk-Pokee

1 heaping tablespoon ko choo jung (Korean hot pepper paste)
1 teaspoon olive oil
1 teaspoon Korean hot pepper powder
1 teaspoon sugar
1 teaspoon minced garlic
1/4 head cabbage, cut into 2-inch pieces
1/3 onion, sliced
2 stalks green onion, cut into 2-inch pieces
1/2 carrot, thinly sliced
7 pieces Korean fish cake (available at Korean markets), thinly sliced
8 pieces Korean rice cake (available at Korean markets)
» Stock:
1 4-inch piece dried seaweed
1 onion
1 daikon (white radish)
5 cups water
» Garnish:
1 hard-boiled egg, sliced
Sliced green onions
Toasted sesame seeds

To make stock: Put seaweed, whole onion and daikon into a large pot; add water. Bring to boil, reduce heat and simmer 1 hour, or until reduced by half. Remove seaweed, onion and daikon; discard.

Add remaining ingredients; simmer 5 minutes, or until rice cakes are soft.

Garnish with sliced egg, green onions and sesame seeds. Serves 2 to 3.

Nutritional information unavailable.