Monday, December 18, 2017

Korean Spicy Pork - Pork Bulgoki ( Jeyuk bokkeum )




Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry.

You can use any cut but in paper thin slice form. I used pork neck meat which is the only cut that has marbling in the meat. You can get this paper thin cut in Korean grocery stores.

But today's recipe is taken directly from Cha Seung Won, an actor in Korea (Cha-jumma).   his is a very popular dish in Korea that can really be found in many standard Korean restuarnats or BBQ restuarnats.

This recipe differs slightly from many of the stir-fried spicy standard recipes.** The standard stir-fried spicy pork is typically marinated in a spicy chili pepper paste (gochujang, 고추장) based sauce with lots of fresh garlic and ginger.

1) The spicy sauce is not pre-marinated as it often is. The pork is marinated only in a simple soy sauce base and cooked first before the spicy sauce is added. The theory is that the spicy marinade will combine with the meat better once the meat has begun to cook and will result in a deeper flavor. 
2) He adds no red pepper paste, which is usually a given for this dish, to result in a more lighter taste that brings out the flavors of both the meat and sauce. 



Serve 3-4   

Ingredients
  • 1.5 lbs thinly sliced pork neck (pork butt or shoulder or belly can be substituted )
  • 2 scallions cut into 2-inch pieces
  • 1/2 medium yellow , chunk sliced 
  • 2 Jalapeno, sliced
  • 1 Carrot, diagonally sliced
  • 1 Zucchini, diagonally sliced
  • 1/4 Cabbage, roughly sliced
  • 1 Tbs Sesame seed oil
  • Pinch of Sesame seed



MARINADE:



  • 2 Tbs Minced garlic
  • 1/4 tsp Black pepper
  • 3 Tbs Soy sauce

SAUCE:


  • 6 Tbs Rice Syrup  (Oligodang)
  • 2 Tbs. Sake
  • 7 Tbs. Korean red pepper flakes
  • 3 Tbs Soy sauce
  • 2 Tbs Minced garlic
  • Pinch of black pepper
  • 3 Tbs pureed onion (1/4 onion)




Instructions



  1. In a large mixing bowl, add marinade ingredients and mix well until everything has combined. Add thinly sliced pork one by one and spread sauce evenly on pork. Marinate pork mixture at least 20 minutes to overnight.
  2. Mix the sauce ingredients well, set a side.
  3. In pre-heated skillet, add pork mixture and then turn on heat over high heat. When it starts simmering, stirring with a spatula/chopsticks/tongs. Add sauce, vegetable and keep stir and cook about 10 minutes or so until all the moisture has evaporated. If you want a bit of chard flavor, spread pork evenly and don't stir for a minutes over high heat.
  4. Remover from heat, add sesame oil, and mix, then transfer to a serving plate. Garnish with remaining green part of green onion, sesame seeds. Enjoy!
Notes
You can serve with just a bowl of warm rice, it is super delicious!
My favorite way to eat is though, wrap it with rice in lettuce! I always use mixture of greens and herbs whatever fresh in market.

Sunday, July 2, 2017

Chocolate Bundt Cake


No one will guess the secret healthy ingredients.... and it's vegan too!



Prep Time: 20 mins    Bake Time: 60 mins   
Makes: 12-16 servies


Ingredients;

  • Chocolate Bundt Cake

  • 3 cup all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • 2 cups beet puree (6-7 small beets) - used 2 boxes of Trade Joe's  Steamed & Peeled Baby Beets
  • 1 cup warm water
  • ¾ cup apple sauce
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1 cup chocolate chips


  • Chocolate Ganache
  • 1/4 cup canned coconut milk
  • 1/2 cup chocolate chips
  • 1/2 cup powdered sugar



INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
  2. Place steamed & peeled baby beets in a food processor. Blend until smooth. Set aside.
  3. In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips.
  5. Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.
  6. To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Mix in sugar and pour over cooled cake and serve.

Sunday, February 19, 2017

Spaghetti Squash Chow Mein




Serve 4      Cook: 15 Mins.

Ingredients:

  • 1 Medium spaghetti squash (about 2 to 3 lbs)
  • 1 cup water
  • 1 medium onion, diced
  • 3 stalks celery, sliced diagnolly
  • 2 cups cole slaw mix (shredded cabbage and carrots) or Southwest chopped salad (chopped cabbage, carrots, romaine lettuce, green onions, cilantro)
  • 1/4 cup coconut aminos or soy sauce
  • 3 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 1 Tbs. coconut sugar
  • 1/4 tsp white pepper
  • 2 Tbs Olive oil
  • 1 green onion, chopped 
  • a pinch of black pepper,  a dash of sesame oil to taste

Directions:

  1. Cut a spaghetti squash in half length wise and scoop out seeds. Open the Instant Pot and add 1 cup of water.   Stack the spaghetti squash on top of each other, cut-side up.   Close the lid and make sure the vent on the top of the lid is closed.   Set to manual, high-pressure for 5 minutes.   When the timer goes off, turn the vent on the top of the lid to release the steam.   Wait about 5 minutes for the steam and pressure to dissipate.   Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Set aside.
  2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
  4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Add black pepper and sesame oil.
  5. Top with green onions, and serve immediately.

Recipe courtesy of Kelsey