European Stars And Stripes (Newspaper) - February 10, 1989, Darmstadt, Hesse                                Is photos by Ken George Cook Namhee Rezny Center gives tips on korean cooking. Listening in Are from left Sheila Burke Gloria Calvillo Sybille Eckardt and Gina Juarbe. By Mary Neth staff writer Orean Namhee Rezny never cooked korean cuisine that is until she married an american. Now she not Only prepares the specialities of her Homeland but also teaches Oriental cooking at the Uso in Wiesbaden West Germany. I did t do any cooking while i was growing up she says. It was t  her family lived in Seoul the capital of the Republic of Korea and had servants to prepare meals and take care of housekeeping Rezny says. I was expected to devote my time to studies and piano practice. I practice every Day eight hours a  Western classical music had gained wide Appeal in Korea and Rezny s family hoped the talented oldest daughter would become a concert pianist. Today she is More preoccupied with her role in the american Community in Wiesbaden than with her occasional concert appearances. This morning a group of her friends and students crowd into the Small Uso Kitchen for a lesson in korean cooking. Rezny s menu includes bul ogee korean broiled beef Rice stir Fried vegetables and for dessert mixed fresh fruit. The Kitchen is full of laughter As bowls and pots and pans Are readied for action. Her students help chop and slice vegetables. The water has been put on for the Rice and Rezny hands out the recipes. When i started the cooking class i had to sit Down and Force myself to write out the recipes Rezny says. We Don t use recipes in Korea. I tried to remember what my grandmother and the maids used to  though it has been 10 years since Rezny visited Korea she has not forgotten her Homeland. I am not giving this class because i am a great Cook but because it provides an Opportunity for me to talk about my country and its people she says. The koreans Are an ancient race distinct from both the chinese and japanese. It is believed they Are descendants of the nomadic tribes of Mongolia and the caucasian people of Western Asia. Long known As the Hermit kingdom Korea did not open its doors to the West until the 19th Century. Modernization however came to a halt in 1910 with japanese occupation. After the Allied Victory in world War ii the Small Peninsula about the size of new England plus new Jersey and Delaware was divided Between the communist North and the non communist Republic in the South. Rezny and her husband a department of defense employee have been living in Wiesbaden for 2va years. Friends introduced them to the Uso. Rezny liked the Volunteer concept immediately and soon was taking an Active part in the organization. She not Only gives the cooking classes but conducts Tours and is a Volunteer coordinator. During the food preparation Rezny discusses the korean Kitchen itself. As with its neighbors China and Japan the country s diet Staple is Rice. It is served steamed with a variety of vegetable and meat dishes. The latter Are most often grilled Over burning charcoal. Next to Rice vegetable dishes probably play the biggest role in the country s diet. The most famous of these is Kimchi a fermented Vitamin Rich salad like food prepared in Many varieties mostly from chinese cabbage White turnips and Cucumber with an accent heavy on garlic. Rezny says that she modifies her korean dashes to suit american tastes. I use my husband s preferences As a guide. He does not enjoy completely authentic korean food she says. He will not even touch Kimchi  other than the pickled Kimchi vegetables generally Are stir Fried and never overcooked. A korean saying warns that Mushy vegetables can wreck a marriage Rezny says. There is no Rule for stir Fry she says you can use any vegetable you find in your  besides soy sauce these dishes most often Are seasoned with red and Black Pepper garlic and sesame seed Oil. Namhee Rezny laces her cooking classes with information about her former Homeland. Garlic powder is added to the stir Fry. Gloria Calvillo left and Sybille Eckardt right watch us Namhee Rezny puts bul ogee meat in the broiler. Today Rezny uses onions mushrooms Green onions Bamboo shoots and water chestnuts in the stir Fry. As an added touch she folds in some drained Tofu to the finished dish. Tofu is a Bland custard like food Rich in protein that is made from an extract of  purchased it at the local commissary she says. Everything i am using can be bought  the meat for the bul ogee thinly sliced sirloin has been marinating since the previous morning. It is to be put into the oven broiler. At Home we often Cook bul ogee outdoors Over a Coal fire. It is wonderful for a summer party and quite popular with our american friends Rezny says. Rezny met her husband Robert while she was in Japan studying japanese in the late 70s. Robert was in Japan working for the department of defense. We dated and when he departed for the United states i followed and we were married in California she says. By that time Rezny s whole family had fled South Korea s political unrest and settled in the United states. Today most of my family lives in los Angeles says Rezny. There is a Large downtown korean settlement that grows year by year. There Are four korean newspapers. One of my Sisters is a reporter for one of them. There Are korean car dealers korean Banks korean insurance companies. Everything is korean. The older people Don t need to speak  following Are some of Rezny s korean recipes plus a chinese recipe for egg Rolls. Bul ogee broiled korean beef 1 Pound beef tenderloin sirloin Bottom round or Eye of round 1 Green onion thinly sliced 2 cloves garlic crushed 5 Tablespoons soy sauce 4 Tablespoons sugar or Honey 3 Tablespoons red wine 2 Tablespoons sesame Oil Pinch of Black Pepper Cut the beef into slices about a Inch thick and place in a Large bowl. Mix the other ingredients and add to the beef. Cover tightly and let stand overnight or longer in the refrigerator. Note make sure the cover is on tight to prevent other food from absorbing the garlic and sesame Oil doors Broil Over a charcoal fire or in the oven or pan Fry. Serve with hot Rice. Leftover bul ogee makes a wonderful Sandwich with Mayonnaise. Chop Che Viz cup shredded beef flank Steak or whatever 2 Green onions 1 Clove garlic minced 1/2 cup mushrooms sliced any Type 4 or 5 Oriental Shiitake mushrooms sliced if dry soak in warm water for an hour and discard Stem 1 Carrot shredded 1 Small onion thinly sliced 1 egg Yolk and White Fried separately and Cut into thin strips 1 cup cooked Vermicelli also called Glass noodles or Mung bean noodles 21/2 Teaspoons soy sauce 1 Tablespoon sesame Oil Pinch Pepper stir Fry beef briefly seasoning to taste bul ogee marinade works Well. Stir Fry each vegetable separately. Vermicelli is cooked in boiling water for 6 to 10 minutes drained and Cut into 3-Inch lengths. Mix All ingredients except egg and serve with egg on top As decoration. Koreans would also Sprinkle on a few Pine nuts. This dish is usually served at room temperature but is equally Good warm. Stir Fried mixed vegetables vegetables Cut in bite sized pieces stir Fry each vegetable separately seasoning to taste soy sauce garlic Pepper Etc. Use whatever vegetables Are available cooking Only slightly. Mix and serve. Minced smoked Ham or Bacon May be added for flavor As can Tofu. Moo Sang Che White radish salad 1v2 cups peeled drained and shredded White radish Daikon 2 Teaspoons sugar 1 Teaspoon thinly sliced Green onion 1 Teaspoon sesame Oil 1 Teaspoon Salt 1 Teaspoon sesame seed 1/2 Teaspoon minced garlic 1/2 Teaspoon vinegar Pinch each of Black and red Pepper add Salt to shredded radish and Drain 10 minutes. Mix and serve Cool or at room temperature. Garnish with a bit of shredded Carrot if desired. Egg or Spring Rolls 1 package egg Roll wrappers about 20 More wrappers will be required if you use the filling sparingly 1 Pound lean ground beef 1/z Pound ground pork or sausage 1 Small Carrot finely shredded 4 ounces Bamboo shoots shredded 1/2 cup diced Green onion 1 Small onion diced 1/z cup mushroom pieces preferably Shiitake dried mushrooms after soaking 4 eggs Reserve 2 egg Whites for sealing wrappers seasoning to taste Oil for deep frying heat Oil in deep Fryer. If using electric deep Fryer set at 357 degrees f. The temperature May be adjusted to compensate for different types of Oil and the moisture Content of the ingredients. Under no circumstances should the Oil be allowed to smoke or Discolour reused Oil is also not recommended due to the possibility of deterioration and acquired flavors. Mix All ingredients in a Large bowl. You May use our list of ingredients or whatever comes to mind. You can even use fruit to make Small turnovers. Mixing is most efficient with an electric mixer or your hands. It is surprising How much seasoning it will take to make spicy egg Rolls. We use 1 Teaspoon Black Pepper 1 Teaspoon turmeric for Colo Viz Teaspoon red Pepper 1 Teaspoon garlic powder. Put the stack of egg Roll wrappers or the smaller Winton skins to make appetizers in front of you with one Corner away from you and one toward you. Place about two heaping Tablespoons of filling in a Long Mound on the wrapper from left to right leaving at least an Inch free on the right and left Points. Take the Bottom Corner the one nearest you and fold smoothly Over top of the filling. Pull the right and left Corners Over the top As if gift wrapping the filling. Dip a couple of fingers into the reserved egg Whites and spread on the top Flap of the wrapper or use a pastry Brush. Now Roll the whole thing away from you neatly sealing the package. Note should the egg Roll not be sealed or if you crack open the wrapper some of the filling will leak out into the Oil darkening it and making you look Sloppy. If you Don t mind we Don t. Place the egg Roll gently in the hot Oil. It will probably sink at first and then float. Turn the egg Roll once or twice to get an even color and even cooking. The egg Rolls May be served immediately. They also can be rewarded but will not be As Crisp. Sauces for egg Rolls include the following in addition to commercial ton Katsu or Plum sauces red sauce 1 cup Chili sauce not Chunky 2 to 6 Tablespoons horseradish not red sauce % cup peach preserves 1/4 cup hot Mustard Sang Cha Ginger Tea 1/3 cup Ginger Root peeled and sliced As thinly As possible 5 cups water 2 dates thinly sliced 3 walnuts Cut in Small pieces % cup sugar a Teaspoon cinnamon 1 Teaspoon Pine nuts optional boil the Ginger Root in the water for 20 minutes. Strain and discard Ginger. Add sugar and cinnamon to the remaining liquid stir. Sprinkle Pine nuts dates and walnuts in each cup and serve. Page 14 the stars and stripes Friday february 10,1989 the stars and stripes Page 15