Ingredients
1 small squash, halved, seeded, cut into 1/4" half moons
1/3 c. soy sauce
1/4 c. sugar
1 T rice vinegar
1 in. piece ginger, grated
Directions
In small saucepan, cover squash with water. Bring to a boil, simmer until nearly tender - 5 min.
Drain, mix remaining ingredients and pour over squash.
Return to a simmer, cook until fully tender
(this also works with sweet potato)
Note: It doesn't take long for the squash to get tender. To keep it from being soggy, remove from heat just before it's finished because it will keep cooking even with the burner off. Best to remove from pot altogether when done.
Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts
Korean/Russian Carrot Salad
Ingredients
5 big carrots
3 cloves of garlic
1 small onion
1 tbsp crushed corriander seeds
3 tbsp oil
2 tbsp white vinegar
1 tsp salt
1 tsp pepper
1 tbsp honey
2 tbsp sesame seeds
a handful of parsley or fresh corriander
Directions
5 big carrots
3 cloves of garlic
1 small onion
1 tbsp crushed corriander seeds
3 tbsp oil
2 tbsp white vinegar
1 tsp salt
1 tsp pepper
1 tbsp honey
2 tbsp sesame seeds
a handful of parsley or fresh corriander
Directions
Slice the carrots into sticks or use a special grater to grate them into sticks.
Peel and chop the onion and garlic.
Put the carrots, onion and garlic into a big bowl.
In another bowl mix coriander seeds, vinegar, oil, salt, pepper, honey.
Pour them over the carrot, sprinkle with some sesame seeds and parsley.
Mix it well and let it stay for 10 minutes. Then serve and enjoy!
Black Bean JaBan
Ingredients
1½ Cups Canned/Drained Black Beans
3 Cups Water
½ Cup Soy Sauce
4 Tbsp Honey
4 Tbsp Sugar
½ Tbsp Sesame Seeds
Directions
In pot on medium heat, combine beans and ½ cup of soy sauce.
Add 4 Tbsp of honey and 4 Tbsp of sugar depending on your tastes.
Reduce the temperature to medium-high, and cook them for 20 to 25 minutes: until the liquid is almost gone. Watch carefully not to burn them.
Sprinkle ½ Tbsp of sesame seeds on them, and cook them for 5 more minutes on low. Turn off the heat.
1½ Cups Canned/Drained Black Beans
3 Cups Water
½ Cup Soy Sauce
4 Tbsp Honey
4 Tbsp Sugar
½ Tbsp Sesame Seeds
Directions
In pot on medium heat, combine beans and ½ cup of soy sauce.
Add 4 Tbsp of honey and 4 Tbsp of sugar depending on your tastes.
Reduce the temperature to medium-high, and cook them for 20 to 25 minutes: until the liquid is almost gone. Watch carefully not to burn them.
Sprinkle ½ Tbsp of sesame seeds on them, and cook them for 5 more minutes on low. Turn off the heat.
Cucumber Kimchi
Ingredients
3 Korean cucumbers or 5 - 6 kirby (pickling) cucumbers, about 1.5 pounds
1 tablespoon coarse sea salt (less if using table salt)
1/4 small onion, thinly sliced
1 - 2 scallions, cut into 1-1/2 inch lengths
1-1/2 tablespoons Korean red chili pepper flakes (gochugaru)
(use 2 tablespoons for spicier kimchi)
1 tablespoon fish sauce (myulchi aekjeot)
1-1/2 teaspoons minced garlic
1/4 teaspoon grated ginger
1/2 teaspoon sugar
1 teaspoon sesame seeds
Directions
Cut the cucumbers crosswise into 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers in a strainer to remove any water released. Do not rinse the cucumbers.
Add the onions, scallions and all the remaining ingredients to the salted cucumbers.
Toss everything until the cucumbers are well coated with the seasonings. The cucumbers will look dry at this point but will release moisture as they absorb the seasonings. You can eat this kimchi 20 - 30 minutes after making it. If you like it ripe, leave it out in room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate. It is best eaten within 3 to 4 days.
3 Korean cucumbers or 5 - 6 kirby (pickling) cucumbers, about 1.5 pounds
1 tablespoon coarse sea salt (less if using table salt)
1/4 small onion, thinly sliced
1 - 2 scallions, cut into 1-1/2 inch lengths
1-1/2 tablespoons Korean red chili pepper flakes (gochugaru)
(use 2 tablespoons for spicier kimchi)
1 tablespoon fish sauce (myulchi aekjeot)
1-1/2 teaspoons minced garlic
1/4 teaspoon grated ginger
1/2 teaspoon sugar
1 teaspoon sesame seeds
Directions
Cut the cucumbers crosswise into 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers in a strainer to remove any water released. Do not rinse the cucumbers.
Add the onions, scallions and all the remaining ingredients to the salted cucumbers.
Toss everything until the cucumbers are well coated with the seasonings. The cucumbers will look dry at this point but will release moisture as they absorb the seasonings. You can eat this kimchi 20 - 30 minutes after making it. If you like it ripe, leave it out in room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate. It is best eaten within 3 to 4 days.
Mung Bean Sprout Salad
(Prep time – 2 minutes, Cooking time – 10 minutes)
Ingredients
350g fresh mung bean sprouts
1 tsp ground salt – to add to the water
6 cups of water to boil
1 tsp finely chopped spring onion/scallion
½ tsp minced garlic
1 tsp roasted sesame seeds
½ tsp ground salt (You can adjust the amount of salt per your requirement)
1 Tbsp sesame oil
Rinse the mung bean sprouts in cold water and discard the bad beans if any.
Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
Drain the water and run cold water on the sprouts for 1-2 minutes.
Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
Ingredients for 4 to 5 servings as a side dish
Ingredients
350g fresh mung bean sprouts
1 tsp ground salt – to add to the water
6 cups of water to boil
1 tsp finely chopped spring onion/scallion
½ tsp minced garlic
1 tsp roasted sesame seeds
½ tsp ground salt (You can adjust the amount of salt per your requirement)
1 Tbsp sesame oil
Rinse the mung bean sprouts in cold water and discard the bad beans if any.
Boil the water in a pot and add the salt. Once the water starts to boil, plunge the mung bean sprouts into the pot and leave them for 1-2 mins.
Drain the water and run cold water on the sprouts for 1-2 minutes.
Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the seasoning sauce. Mix them well.
Ingredients for 4 to 5 servings as a side dish
Dak Bulgogi
Sweet and savory Korean-style BBQ, best when served with a variety of Banchan (cold veggie sides) to balance the richness of the Bulgogi.
Ingredients
4 lbs. boneless chicken breast.
Marinade
8 tablespoons soy sauce
3 tablespoon lemon juice
3 tablespoon brown sugar
3 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
3 tablespoon rice wine (or mirin)
3 tablespoon minced garlic
3 teaspoon grated ginger
3 tablespoon sesame oil
pinch black pepper
3 teaspoon sesame seeds
Directions
Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
Mix the marinade ingredients in a bowl until the sugar has dissolved.
Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)
For Crockpot
Combine all ingredients except sesame seeds in ziplock. Freeze. Cook in crock-pot 4-6 hours on low. Garnish with sesame seeds.
6-8 servings
Ingredients
4 lbs. boneless chicken breast.
Marinade
8 tablespoons soy sauce
3 tablespoon lemon juice
3 tablespoon brown sugar
3 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
3 tablespoon rice wine (or mirin)
3 tablespoon minced garlic
3 teaspoon grated ginger
3 tablespoon sesame oil
pinch black pepper
3 teaspoon sesame seeds
Directions
Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
Mix the marinade ingredients in a bowl until the sugar has dissolved.
Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)
For Crockpot
Combine all ingredients except sesame seeds in ziplock. Freeze. Cook in crock-pot 4-6 hours on low. Garnish with sesame seeds.
6-8 servings
Ginger Honey Smoked Pork Loin
Dave's absolute favorite pork seasoning
Ingredients
3 tbsp. butter
1 lb. pork loin, cut into medallions
4 carrots, sliced 1 inch thick
3 stalks celery, sliced 1 inch thick
1 small onion, sliced 1/8 inch thick (or minced)
1/2 tsp. ginger
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
3 tbsp. honey
2 tbsp. lemon juice
1 tsp. liquid smoke * (not optional! This ingredient is a must for the flavor to work)
1/2 tsp. minced garlic
Directions
Melt butter, add pork and carrots
Cook over medium high heat
Stir until meat is brown
Reduce heat to medium
Stir in remaining ingredients
Cover, cook until veggies are crisp/tender (10-12 minutes)
For Crockpot
Replace celery with green beans or broccoli. Combine all ingredients in ziplock. Freeze. Cook in crock pot 6-8 hours on low, stirring once or twice once thawed to coat pork pieces. Add broth if it gets too dry.
For Crockpot
Replace celery with green beans or broccoli. Combine all ingredients in ziplock. Freeze. Cook in crock pot 6-8 hours on low, stirring once or twice once thawed to coat pork pieces. Add broth if it gets too dry.
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