Monday, May 30, 2011

Spicy Seafood Noodle Soup (SamSeon Cham Pong)

Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. In late 19th century, many of the Chinese immigrants opened restaurants and created new versions of their home food in Korea. Cham Pong is one of Koreanized Chinese dish that is so popular in Korea and even in Korean neighbourhoods around the world.

Serve 3 Prep 15 minutes Cook 15 minutes
  • 1 package fresh u-dong noodles
  • ½ cup pork, thinly sliced at an angle
  • ½ cup squid, cleaned and thinly sliced
  • 8 medium shrimp, peeled and deveined
  • 6 mussels, scrubbed
  • 5 Shitake mushrooms, sliced thinly at an angle
  • ½ onion sliced
  • ½ carrot, cut into match-stick pieces
  • ¼ napa cabbage, cut into 1x2 in pieces or 2 bok choy
  • 2 green onions, cut into 2 inch pieces
  • 4 dried red chili peppers, seeded and cut into small pieces
  • 2 serrano pepper, seeded and sliced (for spicer taste)
  • 1 tsp ginger, minced
  • 4 garlic cloves, thinly sliced
  • 3 Tbsp chili oil
  • 6 cups chicken broth
  • 2 Tbsp soy sauce
  • 2 Tbsp Sake
  • 2 tsp Salt or less to taste
  • 2 tsp chicken powder (I used Harvest 2000 Vegetarian Bouillon Mix-chicken Flavor)
  • 2 tsp Chili Bean Sauce (TOBANDJAN)
  1. In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain,and rinse well with cold water; set aside.
  2. Add red chili oil to a pre heated wok or deep saute pan, add dried chili pepper, green onions, serrano pepper, garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
  3. Add sake and soy sauce, then add onions, napa cabbage, mushrooms, pork, shrimp, squid, mussels, and stir-fry.
  4. Stirring in chili bean sauce to mix well, then add 1 cup of chicken broth; bring to boil. And add 5 cups of chicken broth, chicken powder, salt to taste; Reduce heat to med-low and let simmer.
  5. Put the noodle in hot water, and make it warm.
  6. Place noodles in a large soup bowl and pour hot soup mixture over noodles.

Baked Macaroni and cheese

Serve: 6 to 8   Prep: 20 min   Cook: 45 min

  • 1/2 lb elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper

  • 3 tablespoons butter
  • 1 cup panko bread crumbs
  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

    Champagne Mustard Salad Dressing

    • 3 Tbsp Champagne vinegar
    • 1/2 tsp Dijon mustard
    • 1 large egg york, room temperature
    • 1/2 tsp minced garlic
    • 3/4 tsp kosher salt
    • 1/2 cup good olive oil
    Mix all ingredients except for olive oil, Add olive oil slowly

    White Pizza with Fresh tomatoes and Basil

    Serve: 6 slices           Prep: 10 mins  Stand: 60 mins   Cook: 15 mins


    Pizza Dough:
    • 3/4 cup warm water (105 to 110 degrees F)
    • 1 package (1/4oz.) active dry yeast
    • 1 1/2 cups all-purpose flour, plus extra for kneading
    • 1/2 cup whole wheat flour
    • 1/2 teaspoon sugar
    • 1/2 teaspoon kosher salt
    • 1 tsp extra virgin olive oil
    Garlic Sauce:
    • 1/4 cup olive oil
    • 2 Tbsp butter
    • 3 cloves garlic, minced
    • 1 tsp dried rosemary
    • 1 tsp dried basil
    • 1 Tbsp grated parmesan cheese
    • 1/4 teaspoon crushed red pepper flakes
    • 1 1/3 cups, grated pasteurized mozzarella
    • 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
    • 1/4 cup grated Parmesan
    • 1 large garlic clove, minced
    • 1/4 red onion, sliced
    • 1 cup sliced mushrooms
    • 1/4 cup black olive, sliced
    • 6 fresh basil leaves, plus extra for garnish
    1. In a cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
    2. Combine flours and salt in a food processor to blend.  With the machine running, pour the yeast mixture slowly through the small feed tube as fast as the flour will absorb it, and blend just until the dough forms. Dough may be slightly sticky. Coat dough evenly with extra virgin olive oil and trnasfer the dough to a large oiled bowl.  Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 45 minutes.
    3. In mean time, make garlic oil: place 1/4 cup of olive oil, butter, garlic, rosemary, basil, parmesan cheese and red pepper flakes in a small saucepan and bring to a simmer over low heat. simmer for 10 minutes, making sure the garlic doesn't burn. Set aside.
    4. Prepare the toppings, set a side. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
    5. Dump the dough on a lightly floured board; punch dough down and let rest 5 to 10 minutes, then press  and roll into an 10 to 12 inch circle and transfer the dough to a baking pans lightly sprayed with vegetable oil cooking spray. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
    6. Brush the pizzas with the garlic oil, and sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each.  Drizzle each pizza with 1 tablespoon more of the garlic oil.
    7. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange Red onions, mushrooms, basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.
    8. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
    9. when the pizzas are done, sprinkle with basil for garnish and red paper flakes. Cut the pizza into wedges and serve immediately.

    Sunday, May 8, 2011

    Roasted Beet Salad

    Delicious beets add flavor and magnificent scarlet color to any meal. Before cooking, separate greens from beets. Wash beets thoroughly. Beets can be boiled, steamed or baked. After cooking, remove skins and slice. Season to taste.   Make Ahead The roasted beets can be refrigerated for up to 2 days

    Servings: 6 to 8

    For roasting beets:
    • 1 1/2 pounds beets, stems removed and scrubed (3 or 4 tennis ball size)
    • Olive oil spray
    • a pinch of salt
    For seasoning:
    • 3 tablespoons olive oil
    • 1/4 red onion, thinly sliced
    • 1 Serrano chile, seed and thinly chopped
    • 1 teaspoon minced ginger
    • 2 tablespoon cilantro, chopped
    • pinch of sugar
    • 2 tablespoons red wine vinegar
    • Salt and pepper
    1. Preheat the oven to 375°F. Sprinkle the beets with salt and spray the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Roast until tender when pierced with the tip of a knife, about 60 to 90 minutes. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
    2. Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.
    3. Mix with the rest of the ingredients. Season with salt and pepper. Serve.
    Green Salad with Roasted Beets 

    For seasoning Ingredients:
    • 3 Tbsp olive oil
    • 1 tablespoon sherry vinegar
    • 1 teaspoon Dijon mustard
    • Pinch of sugar
    • 1 small bunch arugula , tough stems removed, well washed and spun dry
    • 1 bunch watercress , tough stems removed, well washed and spun dry
    • 1 small head Boston lettuce , well washed, spun dry and torn into bite-sized pieces
    • Coarse salt and freshly ground black pepper
    1. In a medium bowl whisk together oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine.

    Braised Black Cod with Daikon Radish

    Serve 6 to 7

    Sauce Ingredients:
    • 2 cups Water
    • 1/3 cup Soy Sauce
    • 2 Tbsp Red Pepper Powder
    • 3 garlic cloves, minced 
    • 2 Pinches Ginger Powder
    • 1/2 Daikon radish, peeled and cut into 1/2 inch thick, then cut in 1/2
    Main Ingredients:
    • 1 fresh whole Cod (about 3 lbs)
    • 1 Tbsp Sake
    • 1 Tbsp Corn Syrup (Plum Extract:maesilchung or yoridang)
    • 1 jalapeno, seeded and sliced
    • 1 red pepper, seeded and sliced
    • 2 green onions, sliced
    • pinch of toasted sesame seed
    1. Prepare the sauce - Boil the water in the saute pan, add soysauce, ginger, garlic and radish, red pepper powder; boil and reduce heat to medium-low, then cook about 20 minutes.
    2. In mean time, cut fish into 1 1/2 inch thick and remove the fins with scissors. Cut jalapeno, red pepper and green onions and set a side until the sauce is ready.
    3. Add fish, Sake, Corn syrup (Maesilchung)on top of the sauce mixture. Cook it for about 10 minutes on high-medium. The sauce will start to thicken.
    4. After 10 minutes, the sauce will be reduced in half. Be careful not to burn it, so keep an eye on it. Also pour the sauce with spoon on the top of the fish so that the fish may absorb the sauce evenly.
    5. Add 2 chopped green onions, jalapeno and cook for 5 more minutes on high. When it is done, the liquid will be like a thick sauce. This looks absolutely delicious.

    White soft tofu stew (non-spicy soondooboo jjigae)

    Serve 4 

    • 1 pack extra soft tofu (soondooboo)
    • 4 eggs
    • 2 cups Anchovy-Kelp Broth
    • 2 tsp Korean salted shrimp (saewoojeot)
    • 1 Tbsp Mirin (sweet rice wine)
    • a pinch of salt to taste
    • a pinch of toasted sesame seed
    • 1 green onion, thinly sliced
    1. Prepare the broth - Pour 2 cups of water in the medium pot, then add 3 or 4 kepl and set a side about 20 minutes. Remove the kepl; then add 10 to 12 anchovy in the the pot and bring to boil this, then reduce to heat to low, simmer about 10 to 15 minutes. Remove anchovy from the broth. 
    2. In mean time, mix eggs, saewoojeot, mirin in a medium bowl, mix well; then add soft tofu one spoonful at a time, mix gently.
    3. Add egg mixture into the broth, gently stir egg mixture in one direction - not to set into the bottom of the pot.
    4. When it starts boil, cover the lid and reduce the heat to medium about 2 or 3 minutes, then turn the heat to very low about 1 minute or so. Do not open the lid until it is ready.Turn the heat off, then add green onions, sesame seeds and serve with rice.