Korean fest spiced with fiesty flavor

The annual Korean Festival is presented with the help of more than 400 volunteers representing some 40 Korean and local organizations. The event features Korean music, dance, food, cultural displays and family activities, as well as Korean-made and local products.

Special events this year include cooking demonstrations, a kim chee-eating contest and a song contest. Park at Kapiolani Community College on Saturday; free shuttles will be provided.

To whet your appetite for Korean food, festival organizers shared these delicious recipes.

DDOK SANJEOK (RICE CAKE SKEWERS)

Austin Kang

1/3 pound beef, lightly scored and cut in 2-by-1/2-inch pieces

3 medium-size Korean rice cake rolls (available at Korean markets), sliced into 2-inch lengths

1 medium carrot, cut into 2-by-1/2-inch pieces

10 small green onions, sliced into 2-inch lengths

5 dried oak mushrooms, soaked, cut into 2-by-1/2-inch pieces

» Sauce:

3 tablespoons soy sauce

2 large green onions, chopped

3 cloves garlic, chopped

1 tablespoon sesame oil

2 tablespoons sesame salt (see note)

2 teaspoon sugar

Pepper, to taste

3 tablespoons vegetable oil, for frying

In small mixing bowl, combine sauce ingredients. Marinate beef, rice cake, carrot, green onion and mushrooms in sauce 1 hour.

Skewer ingredients in the following order: rice cake, beef, green onion, mushroom, carrot, rice cake. Pan-fry skewered ingredients in oiled pan with remaining sauce. Serves 4.

Approximate nutritional analysis, per serving: 320 calories, 18 g total fat, 2.5 g saturated fat, 15 mg cholesterol, greater than 1,500 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g sugar, 13 g protein

Note: To make sesame salt, toast 1/2 cup sesame seeds in skillet over moderate heat, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes. Cool. Grind seeds with 2 teaspoons coarse salt to a coarse powder. Mixture may be refrigerated up to 1 month. Yields 1/2 cup.

HAE-MUL PA-JEON (SEAFOOD PANCAKE)

Palama Supermarket

1 whole squid, about 3/4 pound

2 tablespoons clam meat

1/4 cup chopped shrimp

2 tablespoons chopped oyster

2 eggs

2 cups seafood pancake mix (available in Korean markets)

2 cups water

1/2 red bell pepper, sliced into 2-inch-long pieces

Olive oil for frying

1/4 pound imitation crab strips

1 leek or green onion, cut into 2-inch strips

» Dipping sauce

2 tablespoons soy sauce

1 teaspoon salt

1/2 teaspoon sugar

1 tablespoon Korean red pepper powder (available in Korean markets)

Clean squid, peel off skin and rinse; drain. Dice into small pieces; set aside.

Rinse clam meat, shrimp and oyster to remove excess salt; set aside.

In large bowl, combine eggs, seafood pancake mix and water; mix well. Stir in squid, clam, shrimp, oyster and red bell pepper.

Place a few drops oil into large heated skillet or a griddle. Pour pancake mixture onto pan. Lay strips of crab meat and leek or green onion onto batter length-wise, in parallel design.

Cook until well browned; flip and brown on other side.

Combine sauce ingredients.

Cut pancake into small squares and serve with sauce. Serves 4.

Approximate nutritional analysis, per serving: 550 calories, 14 g total fat, 3.5 g saturated fat, 345 mg cholesterol, greater than 2,000 mg sodium, 72 g carbohydrate, 3 g fiber, 3 g sugar, 37 g protein

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For more Hawaiian Electric Co. recipes, visit www.heco.com.

KOREAN FESTIVAL

» Place: Kapiolani Park

» When: 5:30 p.m. Friday (Sunset on the Beach screens Korean film “;Lump of Sugar”;) and 10 a.m. to 9 p.m. Saturday

» Admission: Free

» Call: 792-9321 or visit www.koreanfestivalhawaii.com