Posts filed under ‘Korean’

Korean-style short ribs – A small batch

IMG_20171020_074952_561

aka LA Galbi or Kalbi

1 lb thin-cut short ribs
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar or mirin
2 cloves garlic, grated
1 inch fresh ginger, grated
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon sesame seeds
pinch black pepper
red pepper flakes or chili sauce to taste (optional)
2 scallions, thinly sliced

Soak the ribs quickly in cold water, changing the water a few times to remove any loose bits of bone and dust

Mix all the ingredients together, except the scallions, in a zip-top bag
all ribs to the bag
marinate overnight in the refrigerator

Traditionally the ribs are grilled, but I broil mine.

Preheat the broiler
lay the meat in a single layer on a foil-lined broil pan
cook until the ribs are slightly charred and caramelized, 5 to 6 minutes
flip them over and cook for an additional 3 – 4 minutes

Be sure to set a timer, there’s a fine line between charbroiled and burned.

Garnish with scallions

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October 20, 2017 at 4:28 pm Leave a comment

Korean-style Zoodles – A small batch

jap chae

aka Jap Chae

4-6 ounces beef, sliced into thin strips (or ground meat works)
2 cloves garlic, minced and divided
1 teaspoon sugar, divided
2 tablespoons soy sauce, divided
1 tablespoon toasted sesame oil, divided
1/4 medium onion, sliced thinly or spiralized
1 carrot, peeled, grated, or spiralized
1 medium zucchini, spiralized
4 ounces mushrooms, thinly sliced
1 small bell pepper, thinly sliced
large handful (or two) baby spinach leaves
1 egg, beaten
2 stalks green onion, ends removed, cut into bite size pieces
salt and pepper
1 tablespoon sesame seeds for garnish
sesame seeds for garnish
oil for sauteing

Put spiralized zucchini in a colander and sprinkle with 1/2 teaspoon kosher salt. Let sit for a minimum of 30 minutes. Don’t forget to put a plate under the colander.

Then wrap the salted and drained zucchini in a clean kitchen towel and allow to drain for another 30 minutes.

In a bowl, combine beef with the 1 clove minced garlic, half the sugar, half the soy sauce, half the sesame oil, and pinch black pepper. Toss well to coat, and set aside for about 10 minutes.

Combine ingredients for the sauce

Sauce
1 clove garlic, minced
1/2 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons sesame oil

Heat oil in a large non-stick pan
add the beaten egg, encouraging it to spread out flat in the pan
when thoroughly cooked, roll up, remove from pan, and slice
set aside in a large bowl

In the same pan (don’t clean) add more oil and heat
add beef and cook over medium high heat until browned
remove from pan and set aside in the large bowl

In the same pan (don’t clean) add more oil and heat
add mushrooms and green onions and cook through
then transfer to the large bowl

In the same pan (don’t clean) add more oil and heat
add onion, carrots, green pepper, and spinach, cook through
remove from pan and add to the large bowl

In the same pan (don’t clean) add more oil and heat
add zucchini and warm through
add the sauce, combine well, and allow to cook down a bit
transfer to the large bowl

Toss contents of the bowl well, garnish with sesame seeds, and serve warm or at room temperature.

Entire recipe = 16 carbs

June 23, 2016 at 7:58 pm Leave a comment

Korean-style Meatballs – A small batch

IMG_20160606_110946

1/2 lb ground meat
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 teaspoon sesame oil
2 or 3 dashes fish sauce
2 garlic cloves, minced
2 green onions, one minced and one sliced for garnish
a squirt of hot sauce
1 tablespoon flour
1 egg, beaten
1 teaspoon sugar
salt and pepper
oil for sauteing

Mix all ingredients together
form mixture into 1 inch balls

Heat oil in a skillet
fry the meatballs until brown on all sides

Makes about 12 meatballs = 10 carbs

Serve wrapped in lettuce with kimchi, pickled veggies if you like and garnished with chopped green onions

June 6, 2016 at 6:20 pm Leave a comment

Bibimbap – A small batch

bibimbap

Dolsot bibimbap is a signature dish from Korea and impossible to find in the city I now call home. So, off I go to satisfy a craving… again. The recipe that follows is a reasonable ersatz version. Unfortunately I don’t have access to a Korean grandma to guide my way. There’s more than a few steps, though easy enough to accomplish, and I’ve simplified others. This dish can be served warm in a bowl, or in a stone bowl that’s been heated so the bottom layer of rice can very crispy. I don’t have a traditional Korean stone bowl, so I settled for my small cast-iron skillet which worked perfectly. This recipe makes enough for two servings.

The beef
1/2 pound ground beef
2 tablespoons brown sugar, packed
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon crushed red-pepper flakes (or to taste)
1 tablespoon ginger, grated (or a 1/4 teaspoon powdered ginger)
2 cloves garlic, minced
2 green onion, thinly sliced
oil

Brown the meat in hot oil
add the rest of the ingredients
stir well to combine
turn off heat and set aside

The veggies
1 cup mung bean sprouts
1 cup carrots, julienned
2 cups baby spinach
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons sesame oil

All the vegetables need to be par boiled separately

Bring a large pot of water to boil and reduce to a simmer
place the vegetable in a large sieve
dunk the sieve and vegetable into the simmering water for 2 to 3 minutes

bibimbap beans

Par boil like this

Remove the sieve and vegetable from the water and set aside to cool on a plate
now do the next vegetable in the same fashion

Once all have been par boiled and cooled a bit, make the sauce by combining the rice vinegar, soy sauce, and sesame oil in a bowl
dress each cooked vegetable separately and set aside

The last part (still with me?)
2 cups cooked rice
an egg
hot sauce

Heat oil in the cast iron skillet
add the rice to the hot pan
while the rice is sizzling away, fry an egg in another pan

Place the cooked meat and marinated vegetable on top of the rice
then the fried egg on top
a squirt of your favorite hot sauce

Actually any vegetable or mushroom will work, from what I used, to julienned zucchini and canned baby corn, to Shitake.

October 17, 2015 at 10:45 pm Leave a comment

Shrimp and Pork Pot Stickers – A smaller batch

potstickers

aka Gyoza, Dumplings, Mandoo, or Dim Sum

I find it odd that on the Central Coast of California, certain Asian ingredients are hard to find; including, but not limited to round dumpling wrappers. I was able to find the square ones and egg roll size, and I guess I could have just used a round cookie cutter on them. But I took the opportunity to expand my skill set and learn to make my own.

I followed the recipe and instructions for the wrappers at Just One Cook Book. Though you can find recipes and instructions all over the web. I did do a few things differently however: I didn’t sift the flour. I used my stand mixer to knead the dough. And I used a press to form the dumplings.

24 gyoza skins

Filling
8 ounces shrimp, shelled, deveined, and chopped
4 ounces pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Variation
Add one ounce kimchi, chopped and well drained

Combine all ingredients and mix well. Go ahead, use your hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen wrapper edge with water, fold over, and form the edge into accordion pleats
or use this tool to make things a whole lot easier

Place the dumplings in a good-sized, lightly-oiled pan and sauté on medium heat until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

Dipping Sauce
Mix together equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce or red pepper flakes.

October 11, 2015 at 3:12 pm Leave a comment

Korean-Style Beef – A small batch

korean beef

This is a cheaters version with all the flavors of Bulgogi, but less hassle.

1/2 pound ground beef
1 tablespoon brown sugar, packed
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon crushed red-pepper flakes (or to taste)
1 tablespoon ginger, grated (or a 1/4 teaspoon powdered ginger)
2 cloves garlic, minced
1 bunch green onion, thinly sliced
oil

In a bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger

Heat oil in a large skillet over medium-high heat
add garlic and cook until fragrant, about 1 minute
add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks
drain excess fat
stir in soy sauce mixture and green onions until well combined
simmer until heated through, about 2 minutes

Serve with rice

March 15, 2014 at 3:54 pm 1 comment

Kimchi Pancakes – A small batch

kimchi pancakes

aka Kimchijeon

Pancakes
1/2 cup cabbage kimchi
1/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon kosher salt
2-3 scallions, finely chopped
oil for frying

Drain the kimchi, reserving the juice
measure the juice and top off with water if necessary to make 1/2 cup liquid
chop the kimchi coarsely

In a bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water
let stand for 10 minutes
stir in the chopped kimchi and scallions

Heat oil in a large skillet over medium-high heat
add 1/4 of the mixture to the skillet for each pancake
spread it out with the back of a spoon to thin out the pancake a bit
cook for about 2 minutes on each side, until golden brown
when crisp and brown drain on paper towels

Serve the pancakes warm or at room temperature with dipping sauce on the side if you like. But I think they’re pretty tasty without.

Dipping Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon grated ginger
1/2 teaspoon sugar
splash of sesame oil

March 13, 2014 at 4:55 pm Leave a comment

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