korean bbq trial

i can’t remember what inspired me, but the weather was supposed to be in the 80s this weekend so we could bbq, and since i was working this weekend as well, korean bbq, which could be prepared ahead of time, sounded like a good idea.

i had a recipe saved in my email sent to me from one of my good korean friends.  but as she doesn’t cook, she had never made the recipe sent to her from another friend.  i planned to try out he recipe, until i started reading the ingredient list.  3 cups of sugar for half a cup of soy sauce???  how could that be right?!

so i started my search for a better recipe that would call for a sugar paste as a marinade.  most recipes had the same basic components:  soy sauce, garlic, Asian pear and sesame oil.  the component adding sweetness varied.  i took my old korean roommate’s advice who said that her mom’s secret was a can of 7-up to tenderize the meat and add sweetness.

i got short ribs from the korean market and prepared the marinade the night before to optimize flavor.  we brought the meat over to my brother-in-law’s house to prepare dinner for the busy new parents.

i was pretty happy with the results.  slightly sweet and savory.  the meat was tender and aromatic.  i made a homemade soy-based dipping sauce and two veggie side dishes to go along with the hot white rice.

KALBI

Short Ribs:  3-4 pounds

Marinade:

1 large Asian pear

8 cloves garlic

1 thumb-sized pice of garlic

1/2 onion

3/4 cup soy sauce

3/4 cup 7-Up

2 tbsp brown sugar

1 tbsp honey

a generous drizzling sesame oil

3 green onions, sliced

In the food processor, place the Asian pear garlic, onion and ginger and process until a puree is produced

Pour the contents into a 9X13 baking dish.  Add the remaining ingredients and stir gently to combine

Add the short ribs, cover and refrigerate for at least a few hours, ideally overnight

Remove the ribs from the fridge and grill for just a few minutes, and enjoy!

SOY DIPPING SAUCE

3 tbsp soybean paste

1-2 tbsp chili paste

1 clove garlic, finely minced

1 tbsp honey

1 tbsp sesame oil

Combine ingredients and stir until smooth, tasting along the way to get the perfect balance of salty, spicy and slightly sweet

MARINATED CUCUMBERS

Combine:

5-6 small Persian cucumbers, cut into chunks

1 green onion, thinly sliced on the bias

3/4 tsp salt

2 tsp Korean chili powder

1 tsp vinegar

1 tsp honey

SIMPLE BEAN SPROUTS

bean sprouts, blanched and cooled in an ice bath

salt

sesame oil

chinese braised chicken thighs

I bought a whole value pack of boneless skinless chicken thighs to make 3 cup chicken a few days ago when my friend A came over after a workout at the gym.

I had about 8 thighs left and wanted a set it and forget it dinner tonight.  I looked in my pantry and fridge to see what I had that would work with the chicken-ginger, garlic, scallions, five spice, left over veggies….this could work.

INGREDIENTS

B/S chicken thighs (about 2.5 pounds)

6 cloves of garlic, smashed

7 thin slices of ginger

a few dried chilies to taste

1 1/2 tsp five spice powder

1 TBSP dark soy sauce

2 TBSP light soy sauce

1 TBSP brown sugar

1/2 cup low sodium chicken broth

3 hard boiled eggs

3 green onions cut into 1 1/2 inch pieces

chopped napa cabbage and baby spinach (or any vegetable you have in the house)

white pepper to taste

INSTRUCTIONS

1. If you have time, marinate chicken in some soy sauce and the five spice powder to 30-60 minutes
2. In a wide shallow pan with a lid, heat up some oil and cook ginger, chilies and garlic until fragrant and somewhat soft (3-5 minutes)
3. Add chicken in a single layer and brown both sides (3-4 minutes per side)
4. Add soy sauces, sugar and allow to  dark meat
5. Add chicken broth, eggs and pepper and allow to come to boil.  Need to make to to compensate for the vegetables to be added at the end of the cooking process.  Also, if you plan to  make noodle soup, would make the broth more salty and add hot water to the individual bowls of noodles-a tip my mom taught me.
6. Season at this point, adding more soy sauce, pepper or sugar to taste
7. Cover and allow to simmer until the chicken is cooked (about 15 min).  Rotate eggs during cooking for even color and to impart flavor
8. Add vegetables over the chicken to steam until done
9. Serve over rice or rice noodles

asian stuffed tomatoes

We had some beefsteak tomatoes left over from our barbecue a few weeks ago, and because it has been a bit on the cooler side, they have remained nice and firm for some time. I decided to try making stuffed tomatoes, a dish B’s dad would make. It’s one of my brother-in-law’s favorite dishes: sweet tomatoes stuffed with savory ingredients, topped with a soy tomato sauce. Depending on the meat you chose, this could be a very quick and healthy dish that requires very little prep. All you need are 2 bowls, a cutting board and a pan with a lid!

Several recipes I reviewed used wood ear fungus, which B also prefers, but we don’t always have that on hand. Bean thread noodles is another ingredient that is common. Next time, I’ll add that in.

INGREDIENTS

• 3 firm large tomatoes
• 1/2 lb ground meat (pork, turkey or beef)
• hand full dried shitake mushrooms, reconstituted in warm water and chopped. Reserved the water for the sauce
• small knob of ginger, grated
• 3 garlic cloves, minced
• 1/4 onion, minced
• 1 egg white
• 2T oil
• chicken broth
• soy sauce
• 1-3 tsp sugar
• pepper to taste
• cornstarch to thicken sauce

1. Cut the tomatoes in half crosswise. Remove the pulp, but leave the firm flesh intact. Strain the pulp to remove the seeds and set aside.
2. To prepare the filling, combine the ground meat, 2tsp ginger, 1tsp garlic, onion, egg white in a bowl. Season with soy sauce and pepper.
3. Fill each tomato with about 1.5-2 T of filling
4. Heat a large saute pan with oil over medium-high heat and brown the tomatoes, filling side down for a few minutes
5. Remove the tomatoes and make the sauce. Add little more oil if needed and cook 1tsp each of ginger and garlic until soft and fragrant but not browned.
6. Add the reserved mushroom water and tomato pulp to the pan. Season with soy sauce, sugar and pepper. May add some chicken broth if you wan extra sauce.
7. Return the tomatoes to the pan, filling side up. Cover and lower heat to maintain a simmer
8. Cook for about 10 minutes until the tomatoes are still a bit firm
9. Remove tomatoes with a slotted spoon and add enough corn starch mixed in a bit of water to the sauce to the get the desired consistency. Adjust the seasoning
10. Pour the sauce over the tomatoes
11. Serve with hot steamed rice

fried fish with chili sauce

The Lunar New Year celebrations has always revolved around food in our household.  Many foods eaten during this time of the year are enjoyed to bring good things for the coming year.

Dishes that we have every year include
Lion’s head meatballs
A vegetarian dish full of lucky foods: lotus root, moss hair, bean curd sicks and noodles
Fried dumplings
My grandma’s dish of cauliflower, shrimp, mushroom and pork
Whole fried fish

Serving a whole fish (head and tail and all) symbolizes wealth and bounty.  This year, we purchased an already fried fish from the Chinese market and made our own spicy chili sauce at home to serve over the fish and hot rice.

Chili Sauce for Fried Fish:
Garlic
Ginger
Chili Sauce
Soy Sauce
Chinese Black Vinegar

In a small frying pan, hat up the oil (about 2-3 TBSP) under medium heat
Add minced garlic and ginger and fry gently until soft and fragrant (do not brown)
Add a few tablespoons of prepared chili sauce and allow oil to incorporate
Add soy sauce to taste
Take sauce off the heat and add black vinegar and more soy sauce if needed.
The sauce should be somewhat thick and chunky
Pour over thee prepared fried fish

kaffir lime chicken

INGREDIENTS
1 chicken breast, sliced into bite sized pieces
2T fish sauce
1tsp dark soy sauce
1/2 cup chicken broth
about 2 tsp palm sugar
10-15 kaffir leaves, fine chiffonade
1 stalk of lemongrass, minced
small knob of galanga, sliced
3 cloves garlic, finely minced
1 red chili, sliced
2 tsp oil

INSTRUCTIONS

1. Marinate chicken in fish sauce, soy sauce, palm sugar and pepper
2. Heat wok with about 2 teaspoons oil till smoking
3. Add galanga and lemongrass and saute for 1 minute.  Then add garlic and kaffir lime 
4. Add chicken and stir-fry till cooked on outside
5. Add chicken broth, cover, lower heat and simmer till chicken is cooked
6. Add cornstarch mixed with a bit of broth to thicken as needed
7. Add chili before serving with hot rice

Red Curry Fish

I had left over coconut milk and defrosted ono (again), so I tried this quick recipe of fish simmered in curry and coconut milk.  I was able to again make used of our fresh herb garden in the back yard.

8-12 oz fish fillets
1/2 can coconut milk
healthy spoonful red curry paste
kaffir leaves
knob of ginger
basil leaves
cilantro
fresh chili pepper
fish sauce
salt
chicken broth

Heat oil on medium and add curry paste.  Stir till fragrant.
Add coconut milk, ginger, fish sauce and kaffir leaves and bring to a gentle boil.
Boil till a layer of oil form on the top.
Add fish chopped into 1 inch cubes, chilis and enough broth to cover.  Simmer for 3-4 minutes until fish is done.
Add a bit more coconut milk for desired consistency
Remove from heat and ad basil and cilantro
Serve over rice

Seared Shrimp with Rice Noodles and Herbs

This is a really easy summer dish that doesn’t require a lot of cooking over a stove, so you’ll stay nice and cool!

10 cooked jumbo shrimp
Rice noodles, cooked and set aside
Cucumber, julienned
Carrot, Juliened
Greef leaf lettuce, shredded
Cilantro
Basil
Mint
Prepared fish sauce
Ground peanuts

Assemble all ingredients into 2 serving bowl.  Serve prepared fish sauce on the side for the diner to add based on their taste preference.

If you are unfamiliar with prepared fish sauce, it’s fish sauce diluted with water, sugar, vinegar, garlic and chili

stir-fried chili shrimp

I took a turn to Chinese food today, and it seems like I’ll be going in this direction for a bit based on my mood today. I browsed through a Chinese cookbook I picked up on a trip to Singapore with my mom, aunt and uncle back in 2007, “Authentic Recipes from China” published by Tuttle.
I was intrigued by a shrimp dish after with sweet, tangy and spicy facets. The sauce consisted of ingredients I usually have on hand, and I had a bag of tail-on shrimp in the freezer that defrosted nicely and quickly under cold water. It was quick, easy, very flavorfuland husband approved!

A small amount of vegetable (snow peas, broccoli, bok choy) to serve as a bed for the shrimp

Shrimp Prep
3/4 lb shrimp
1 egg white
1 t cornstarch
1/4 c water
pinch sugar
pinch salt

Sauce
capful sake
1/2 t chili sauce
2 T ketchup
1/2 t sugar
1 tsp soy sauce
1 T chicken broth

Other ingredients
1 tsp grated ginger
2 cloves garlic, minced
pepper to taste

1. Combine shrimp, egg white, water, cornstarch and pinches of salt and sugar in a bowl. Set aside
2. Combine sauce ingredients in a small bowl
3. Heat the wok on high and stir fry vegetable of choice till cooked to you preference. Transfer to a serving dish
4. Heat the wok on high and add shrimp. Cook till the shrimp start to turn pink
5. Add the ginger and garlic. Stir fry until fragrant
6. Add the sauce and continue to stir fry until shrimp is cooked
7. Add salt, pepper and adjust ingredients to taste
8. Pour shirmp over the vegetables
9. Serve immediately

pan seared ono with sake-soy sauce

B has been a fan of meatier fish: mahi, swordfish and shark. When we saw that Costco had individually wrapped frozen ono for a reasonable price, we had to take some home. Ono was a selection served at our wedding. It came with a lemongrass cream sauce. It was supposed to be served with rice, but it got ruined and wasn’t served at all!

Anyhow, I stumbled across a recipe that used sake in the marinade. We had a set of sake that was given to us as a gift, so I took the opportunity to use it for diner tonight.

Marinade
1/4 c dry sake
2 T soy sauce
1 tsp sugar
grated ginger
OJ

Fish
2 Ono fillets

1. Combine the marinade ingredients with the fish and marinade for 20 minutes at room temperature
2. Preheat oven to 400 degrees
3. Heat non-stick skillet on high
4. Remove fish from marinade and sprinkle with salt and pepper
5. Sear fish till one side is golden brown (about 2 minutes)
6. Transfer to oven till the fish is cooked
7. Meanwhile concentrate sauce in a small sauce pan, adding OJ and sugar to taste (I had to use a sieve to remove the proteins from the fish floating in the sauce to make a clearer sauce)
8. Plate the fish and spoon over sauce

thai cucumber salad

Ingredients:
4 Persian cucumbers, sliced
1 garlic clove
chilis, sliced
2T fish suce
2T water
1/2 c sugar
1/4 c rice vinegar

Combine water, fish sauce and sugar in small pot and heat till syrup forms. Allow syrup to cool
Add to cucumbers. Add vinegar.

Serve chilled