Sunday, March 31, 2013

Gamja JoRim ( Korean Braised Potatos)

  • 3 medium white potatoes (about 3 cups cut)
  • 1/2 medium onion,cut same size as potatoes
  • 1 dried red pepper, thinly sliced
  • 1 Tbsp minced garlic
  • 2 Tbsp minced green onion
  • 2 Tbsp vegetable oil

  • 3 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp rice wine (or other cooking wine)
  • 1/2 cup water
  • 1 Tbsp corn syrup (or honey)
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds
  • pinch of black pepper

  1. Peel and cut potatoes into about 1½-inch chunks. Put the potatoes in cold water for 30 minutes to remove starch. 
  2. Cut the onion into big chunks and mix the first 5 sauce ingredients and set a side.
  3. In a heated pan, saute the garlic and red pepper in vegetable oil over medium heat for 1 - 2 minutes. Add the potatoes and onion; saute the potatoes and onions for 5 minutes on medium-high until they are about ⅓ cooked. 
  4. After 5 minutes, add sauce mix and bring it to a boil with the pot covered. Reduce the heat to medium low and simmer until the potatoes are tender and the sauce is reduced to a thick sauce just enough cover the bottom of the pan (about 7 to 8 minutes - less if you cut potatoes smaller). 
  5. Stir in the green onions, the rest seasonings and simmer (uncover this time to make it shiny) for additional 2 - 3 minutes until the green onions are wilted but still green.

Broccoli Mu Chim

3 head broccoli
2 Tbsp. Sesame seed Oil
2 Tbsp. Toasted sesame seed
1 Tbsp. Minced garlic
3 Tbsp. chopped green onions
1 tsp salt, more or less to taste

Cut up the broccoli florets into small pieces.
Place broccoli in a hot steamer and steam for 2-3 minutes until the broccoli is tender yet retains their green. 
Rinse them in the cold water to stop cooking further. Place broccoli in a colander and drain water. 
Transfer them in a shallow bowl; add the above seasonings to the bowl; mix it all together gently with your hand.

Wednesday, March 13, 2013

Cauliflower "Rice"

Serves 4 as a side dish, can be easily halved or doubled

  • head of cauliflower
  • 5 garlic cloves, minced
  • 1/2 cup chives, finely chopped ( green onion or parsley would be fine too)
  • 1/2 red onion, chopped
  • 2/3 cup chicken stock
  • salt
  1. Shred finely the cauliflower, using the shredder attachment in your food processor or using the coarse side of your grater. 
  2. Place it in a saucepan with the chicken stock and cover to steam.
  3. Once it is cooked, toss the remaining ingredients in the pan and cook about 3-5 minutes on medium heat. If your pan gets a little dry in the process, feel free to add a little olive oil to keep things moving. 

Spaghetti Aglio E Olio

Serve 4             Prep: 10 mins               Cook: 20 mins


  • 1 lb dried spaghetti 
  • 2 Tbsp Kosher salt
  • 1/3 cup extra virgin olive oil
  • 8 large garlic cloves, cut into thin silvers
  • 6 anchovy fillets (optional)
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving (optional)


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  2. Mean while, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat.
  3. Stir in anchovy, if using, break up until melted. Add the garlic and cook, stirring, until lightly golden on the edges, about 2 to 3 minutes.
  4. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.   Lower the heat and 1 tsp of salt, if you  are not using anchovy; then simmer for about 5 minutes, until the liquid is reduced by about a third.
  5. Add the pasta and toss. Off the heat, add the parsley and Parmesan, if using and toss well.  
  6. allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
  7. Taste for seasoning and serve warm with extra Parmesan on the side. 

Friday, March 1, 2013

Pickled Chillies

4 oz. green chilies (discard the seeds and sliced into pieces)
1 cup Chinese rice vinegar oe white rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
1 cup water (boiled)
Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.
Cook’s Note:
Any green chilies can be used such as jalapeno, serrano, birds eye chillies (this one is really hot)
adopped from