Thursday, December 2, 2010

Spaghetti with Bacon and Shiitake Mushrooms

It's been a while since I posted anything, I hope everyone had a great Thanksgiving!  I made some spaghetti the other night for dinner.  It may need more salt, adjust according to your taste or you can add cheese into the sauce. 


Spaghetti with Bacon and Shiitake Mushrooms
Serves 5-7.
1 lb. spaghetti or angel hair pasta
1 lb. ground beef, lean
3 slices of bacon, minced
1/2 onion, minced
2 T. garlic, chopped
1 c. shiitake mushrooms, minced
1/3 c. red wine
2 t. worcestershire sauce
2 t. salt, to taste
2 T. barbeque sauce
pinch black pepper
1 t. dried italian herbs
1 T. sugar, to taste
2 T. water
1 (28 oz.) can of whole tomatoes
1 (6-7 oz.) can tomato paste
3 T. parmesan cheese
1 package of shredded italian four cheese blend (mozzarella, asiago, provolone)


1.  In a medium pot, cook the minced bacon over med-high heat.  No oil is needed, the bacon fat will cook itself.  Cook for 3-4 minutes.  Add the chopped garlic, onion and shiitake mushrooms (can substitute for regular button mushrooms) cook for 5 minutes or until the onions look translucent. 

2.  Gradually start adding the ground beef in small portions.  This will help keep the heat at the same temperature.  Break up the ground beef with a wooden spoon and brown thoroughly, cook for 10 mins.

3.  Add 1/3-1/2 c. of red wine, cook for about 8 mins. or until it's reduced down.  Reduce the heat to med-low.  Add the tomato paste, 2 T. water, 1 t. italian herb seasoning and the chopped whole tomatoes with the juices into the pot.  Stirring constantly until everything is incorporated.  Simmer for 10 minutes.

The longer it's cooked the better the flavors will develop.

4.  In the meantime boil a pot of water with a 1 t. of salt and cook the pasta to al dente according to your pasta box instructions.  After the pasta is cooked, drain and set aside.

5.  Add 2 t. salt,  adjust according to your taste, pinch of black pepper, 1 T. sugar, 2 T. barbeque sauce, and 3 T. of grated parmesan cheese.  Stir to combine and simmer for an additional 5-8 minutes, stirring occassionally. 

6.  Serve the sauce over the pasta with some grated italian cheese blend or parmesan. 

Dinner is served!

Friday, November 19, 2010

Chicken Nachos

Chicken Nachos
Serves 3-4.

2 chicken breasts
1 1/2 T. taco seasoning
1 garlic
1/4 c. water
salt and pepper to taste
1 t. cayenne
2 roma tomatoes, diced
1/2 (12-13 oz.) tortilla chips
1 green onion, sliced
1 package mexican cheese blend -or- monterey jack & cheddar
1 can of refried beans
salt and black pepper, to taste


Preheat the oven 370 degrees.

1.  Cut the chicken breasts into halves and season them with salt and pepper.  Cook them over medium high heat with a 1 T. of olive oil.  Cook until they turn white and ready to be shredded.

2.  Let the cooked chicken cool and shred them into a bowl.  Return back to the skillet, combine the 1-1/2 T. taco seasoning, salt, ground black pepper, garlic, 1/4 c. water and 1 t. cayenne.  Cook for 5 minutes until everything is well combined and the water has almost evaporated.  Season with salt to taste.

3.  In a baking sheet, layer the chips, shredded cheese and chicken, diced tomatoes and refried beans together.  Bake for 5-8 minutes or until the cheese has melted.  Broil for additional 3-5 minutes. 

4.  Garnish with sliced green onions and pickled jalapenos.


Saturday, November 6, 2010

Chicken Donburi - (Oyakodon)

Chicken Donburi - (Oyakodon)
Serves 1.

1/4 lb. chicken breast, cut into bite size strips
1/4 c. water
1 T. soy sauce
1 t. soy sauce
1 t. dashi
1/2 T. sake

1 t. sugar
1 t. mirin
1/2 small onion, sliced
2 eggs, beaten

1 T. carrot, minced (optional)
2 T. green onion, sliced
1 bowl of cooked rice


1.  Marinate the sliced chicken in 1 t. soy sauce and set aside.  In the meantime microwave 1/4 c. water and add 1 t. dashi to dissolve, set aside for the next step.

2.  In a small saucepan over medium heat: add the sake, soy sauce, mirin, dashi water and sliced onion, cook with the lid on for about 2-3 minutes.

3.  Add the sliced chicken and minced carrot, stir to incorporate the onion sauce mixture, cook with the lid on until the chicken is cooked and no longer pink. 

4.  Remove the lid and slowly pour on top 1/2 of the beaten eggs, stir lightly and place back the lid.  Simmer for 10 seconds.

5.  Add the rest of the beaten eggs and chopped green onions on top.  Turn off the heat and wait 10-15 seconds with the lid on.  Slide the entire chicken omelet onto a steaming bowl of rice. 

Please note:  the eggs will be runny, it's how this dish is eaten, but if you prefer it fully cooked you can extend the cook time with the lid on.


Monday, November 1, 2010

Korean Fried Rice - (Bokkum Bap)

Korean Fried Rice - (Bokkum Bap)
Serves 2-3.

1/4 onion, minced
1 t. butter
olive oil
1 t. soysauce
1 t. worcestershire sauce
1/4 t. fresh ginger, grated
1 garlic, minced
1/2 c. frozen peas and carrots
1/2 c. fish cake, chopped
salt and pepper
2-3 eggs
1 1/2 c. cooked rice, room temperature


1.  In a large skillet heat up 2 t. of olive oil over medium-high heat.  Add the chopped fish cake and cook for 5 minutes.  If you don't have fish cake you can substitute it for ham.

2.  Adjusted the heat to medium, add the minced onion, a pinch of salt and pepper, cook for 3 minutes.  Add 1 t. butter, stirring constantly cook for 2 minutes.  Add 1/2 c. of thawed peas and carrots, cook for 3-4 minutes.  Then set aside in a large bowl for later.

3.  In the same skillet, add 2 t. of olive oil and crack 2-3 eggs, pinch of salt and pepper to taste.  With a wooden spoon break the yolk and whites together.  When it's halfway cooked add the 1-1/2 c. of cooked day old rice or cooled rice.  Add 1 t. of soysauce, stirring constantly cook for 2 minutes.  Turn off the heat, add pinch of pepper.

Please note that if you add hot steamed rice it will get mushy, I know this because I made that mistake haha.  I didn't have any left over rice from the kimbap I made the other day, but what I did was cooked my rice and put it in the refrigerator to cool it down.

You can fry an egg on top of your fried rice like a omelet rice and drizzle the top with ketchup.  If the rice needs a little salt, add soysauce instead.

Enjoy! :)

Wednesday, October 20, 2010

Fry n' Baked Chicken Wings


I was craving fried chicken wings, but I don't have a deep fryer. ): Lesson learned: the first time I tried, the oil was too hot and the chicken got burnt on the outside and wasn't cooked all the way through.  Second try I decided to pan fried these drumettes for 6-8 minutes then bake them.  Result: they were definitely cooked through and moist, but the outside wasn't as crispy after I baked them.  Next time, I will have to bake them on a wire rack so the oil will drain through or double-fry the drumettes.  Nevertheless they were tasty! 

Fry n' Baked Chicken Wings
Serves 2-3.

10-12 chicken drumettes
1/2 qt. buttermilk

1 egg
2 T. sriracha or any hot sauce

1 t. salt
1/2 t. ground black pepper

1/2 t. cayenne pepper
vegetable oil, for frying
1 c. flour

1/4 c. cornstarch
2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. paprika
1/2 t. ground black pepper


1.  In a large bowl combine the chicken drumettes with 1/2 qt. buttermilk, 1 egg, 1/2 t. cayenne pepper, 1/2 t. ground black pepper, 1 t. salt, and 2 T. of sriracha.  Marinate in the refrigerator for 1-2 hours or overnight. 

2.  In a seperate bowl combine the dry ingredients: 1 c. flour, 1/4 c. cornstarch, 1/2 t. garlic powder, 2 t. cayenne pepper, 1/2 t. paprika, and 1/2 t. of ground black pepper.  Set aside for later.

Preheat the oven 350 degrees.

3.  In a large skillet, over medium-high heat, pour a 1/2-3/4 inch of cooking oil.  Let the oil heat up and test to see if it's ready by dropping a little of the chicken batter.  If it immediately sizzles then it's ready.  You don't want the oil to be too hot or warm.

4.  Dredge the drumettes into the flour mixture and set aside on a plate, let it sit for a few minutes.  Return to the skillet, lower the heat to medium.  With tongs place the drumettes sparsely around the skillet.  Don't over crowd the pan or it will lower the temperature of the oil.  Cook for 3-4 minutes on each side or until golden brown and place them on paper towels to soak up the oil. 

5.  Place the fried drumettes onto a baking sheet pan or better yet a wire rack and bake them for 10 minutes or until the juices run clear. 

Serve with ranch.

Enjoy! (:

Wednesday, October 13, 2010

Korean Sushi - (Kim Bap)

What is kimbap? 
It's a popular Korean dish made typically for lunch boxes or on the go food.  Although kimbap travels well, I would say 1-2 days, it's best eaten fresh.  It's made with steam rice, seaweed, raddish, egg, spinach, carrots, fish cake or ground beef.  It looks like sushi, but everything about it is 100% cooked.

Korean Sushi - (Kim Bap)
Serves 3-4.

4 c. steamed short grain rice
1 block of fish cake
1 bundle of spinach
1/4 c. carrots, julienned
3 eggs
unsalted seaweed laver

1 package pickled yellow raddish
sesame oil
sushi rolling mat
plastic saran wrap


First cook the rice.  For 2-1/2 c. of uncooked short grain rice makes about 4 c. of steamed rice.

In the meantime prepare the ingredients for the kimbap.  

Once your rice is cooked, mix in the 1 t. of rice vinegar, 1/2 t. sugar and a 1/2 t. salt.  Then set aside to cool down the rice.  I put my rice in the refrigerator to shorten the cooling process.

Prepare all your ingredients on a large plate

1.  Blanch the spinach leaves, drain the water and squeeze out any excess water from the spinach with your hands.  Set aside to cool.  Then mix a dash of sesame oil and a pinch of salt to give it flavor.

2.  In a medium skillet, cook the julienned carrot with a dash of olive oil and a pinch of salt for 3 minutes over medium high heat, set aside for later. 

3.  In a small bowl, mix the egg yolk and whites together with a fork.  Add a pinch of salt.  In the same skillet, pour the egg mixture and cook like a pancake.  After it's cooked slice them into strips and set aside.

4.  Slice the block of fish cake into long strips.  Fish cake can be found at your local asian market.  Cook them for 3 minutes until lightly golden, set aside for later. 

5.  Slice the pickled yellow raddish into long strips.   The pickled yellow raddish can be found at your local Korean/ asian market.  If you don't have this, you can substitute it for pickle and taste just as yummy.

After all the ingredients have been prepared and laid out, get ready to make kimbap!

1.  Roll out the sushi mat and cover it with a plastic saran wrap (optional).  Before you get your hands sticky, get a bowl of water to dip your hands from time to time to prevent the rice from sticking and makes it much easier to spread out the rice onto the seaweed.   Take a large scoop of rice and spread it out thin on the seaweed as much as you can. 

2.  Now you can finally start filling up your kimbap with all the ingredients that you've prepared!  Don't put too much filling or it will be difficult to roll your kimbap and it will just fall apart later.  Line up the ingredients a little lower than the center.  Then start rolling, but roll it close and tight. 

3.  After you have rolled out your kimbap you can brush the outside with a touch of sesame oil (optional).  Take a sharp long knife and damp it with water so it can cut through the kimbap easily.  Holding the mid section slice them into bite size sushi rolls.  Try to do this with only 4 strokes to cut through, if you saw it, it may tug if that makes sense.  To get nice clean cuts, I damped my knife every 2-3 times.

4.  Arrange the kimbap on the plate.  And waHhLLaa~! Brunch -or- lunch is served!


Tuesday, October 12, 2010

Fuzion Chicken Lettuce Wraps

 So looking through the freezer I found a little less than a pound of chicken breasts and decided to make a dish without carbs because lately I been making a lot of it.  After thinking of all the things without carbs it narrowed it down to lettuce wraps.  There is just too many tasty things with carbs, you just can't get away from it, but with this dish it's perfect!

Fuzion Chicken Lettuce Wraps
Serves 2-3.

3/4 to 1 lb. chicken breast -or- ground chicken
1 iceburg lettuce
3-5 portobello mushrooms, minced
1 (8 oz.) can of water chestnuts, minced
2 t. garlic, minced
1 T. beni shoga (Japanese red ginger), minced
4 T. onion, minced
2 T. soysauce
1/2 t. rice vinegar
2 T. hoison sauce


Prepare the ingredients.  Wash the iceburg lettuce, seperate the leaves and set aside.

1.  In a small bowl marinate the ground chicken with the soysauce for 5 minutes.  In a skillet over medium high heat, cook the ground chicken with 1 T. olive oil.  I used chicken breast and ground it up with a knife, but you can always use ground chicken to save time. 

2.  Cook for about 4 minutes, halfway cooked add the minced onion, garlic, hoison sauce, and vinegar, cook for 3 minutes constantly stirring.

3.  Stir in the chopped water chestnuts and beni shoga, cook for 3 minutes or until the chicken as been throughly cooked and the flavors have meld together.  Set aside in a bowl to serve.  These are great by itself, but can be served with sweet & spicy chili sauce.


Monday, October 11, 2010

Spinach Italian Sausage Soup

I been trying to use up all the ingredients I had left over from the previous times.  Now that I finally used it all up, I don't think I will be cooking anything with italian sausage for a while.  You can always omit the italian sausage in this recipe for something leaner like ground chicken.  I didn't use any salt in this soup because the italian sausage already has it.  I even opt for low sodium chicken broth and it didn't even need salt.  You do have to cook it down a little for the flavors to develop for this soup.

Spinach Italian Sausage Soup
Serves 4.

2 italian sausages, casing removed
1 garlic, minced
1 /4 c. carrots, minced
2 celery sticks, minced
pinch of ground black pepper
1 (32 oz.) low sodium chicken broth
1 handful of spinach leaves, torn
1 t. grated parmesan cheese (optional) 


1.  In a medium sized pot over medium high heat, brown the italian sausage and ground it up with a wooden spoon.  Then add the minced garlic, carrots and celery, cook for 4 minutes.

2.  Add the chicken broth and a pinch of ground black pepper.  Simmer for 10-15 minutes.  Finally add the torn spinach leaves and 1 t. of grated parmesan cheese, optional.  Simmer for an additional 3 minutes.  Serve with oyster crackers or with rice!


Saturday, October 9, 2010

Pancetta Sausage Bowtie Pasta

It's lunch time!  I decided to stir up a quick pasta dish with the leftover pancetta and tomato basil marinara sauce I had for the pizza I made monday. I gathered up all the ingredients added a few things here and there.  And here's what I came up with:

Pancetta Sausage Bowtie Pasta
Serves 2.

1 c. bowtie pasta
1/2 t. salt
3-4 T. onion, chopped
1 italian sausage, casing removed
2-3 slices of pancetta, chopped
1 T. garlic
1 T. olive oil
pinch of ground black pepper
1 T. parmesan cheese, grated


1.  Boil enough water to cover the pasta.  Once it starts boiling add salt then 1 c. of bowtie pasta.  The box for the bowtie pasta states to cook for 12 minutes.  If you use a different type of pasta cook accordingly to the pasta box or until al dente.

2.  While the pasta is cooking, heat up a skillet over medium heat.  Add 1 T. minced garlic, chopped pancetta and the ground italian sausage (casing removed).  Using a wooden spoon, break apart the italian sausage and cook for 5 minutes.

*Check on the pasta, once it's cooked to al dente drain the water and shock the pasta with cold water.  Drain any excess water.  Set the pasta aside for later.

3.  Add the 3-4 T. of chopped onion into the skillet.  Cook everything together until golden for 3 minutes.

4.  Add the tomato basil marinara sauce.  You can use any tomato based pasta sauce.  Stir in the 1 T. of parmesan cheese, cook for 2 minutes.

5.  Stir in the bowtie pasta into the skillet and mix everything together, cook for 2 minutes stir the pasta and sauce mixture together.

Serve with a little parmesan cheese on top with some garlic bread.


Garlic Parmesan Bagel Croutons

Dont throw away your old bagels, but instead make croutons for your lovely salad!  I had 1-2 day old bagels that I didn't want to throw away.  I'm trying to not waste food and find ways to stir up some good eats out of leftover ingredients.  Don't mind the sausages in the picture above.

Garlic Parmesan Bagel Croutons

day old bagels
3 T. olive oil
1 T. garlic, minced
1/2 t. salt
pinch of black pepper
1/4 c. parmesan


Preheat the oven up to 350 F.

1.  First chop up the garlic and combine it with the olive oil in a small bowl, let this sit for at least 2-3 hours.  In the meantime cut your bagels into bite size crouton pieces.

2.  In a large bowl, toss the bite size bagel pieces with the garlic-olive oil.  Optional: you can strain out the garlic from the olive oil to get a mild garlic taste and breath too.  Sprinkle salt and black pepper, toss to coat evenly.

3.  Spread out the bagel pieces onto a baking sheet.  Sprinkle the parmesan cheese over the bagel pieces.  Bake for 8 mins. and broil the top for 7 mins.

Now you have tasty bagel croutons for your salad!


Wednesday, October 6, 2010

Apple Turnovers

Apple Turnovers
Serves 6-8.
Makes 8 pieces.

3-4 granny smith apples
1/3 c. sugar
1/3 c. brown sugar
1 t. cinnamon
1/2 t. nutmeg
1 egg (optional)
1 T. water
1 T. cornstarch
1 lemon or lime, juiced

1 package frozen puff pastry sheets, thawed


Preheat the oven 400 F.

 1.  Peel, core and slice the apples.  Put them into a bowl of water and lemon or lime juice to prevent them from browning. 

2.  Drain the sliced apples from the water.  In a large skillet over medium high heat melt the butter and cook the apples for 2 minutes.

3.  Gradually add the brown + white sugar, cinnamon and cook for 2 minutes. 

4.  In a seperate bowl, mix the 1 T. cornstarch and 1 T. water together.  Stir in the cornstarch mix into with the cooked apples, cook for 1 minute or until the sauce has thickened.  Set aside for filling.

5.  The puff pastry sheets that I bought came in 2.  Cut the pastry sheets into 8 squares.  Flour the surface fill each square with a spoonful of apple goodness and seal the edges with either water or an egg-wash, which consist of egg and a tablespoon of water.  Using a fork, seal the edges together.

6.  Place them onto the baking sheet, leaving an inch of space between them.  Optional: brush the tops with egg-wash to get that nice golden yellow color.  Bake for 25 minutes.  Best served hot out of the oven.

Enjoy! (:

Monday, October 4, 2010

Prosciutto, Italian Sausage, Pancetta, Mushroom Garlic Pizza

I went to an Italian restaurant over the weekend and had a prosciutto thin crust pizza and was inspired to make my own.  It's real simple, quick and easy to make!  You can substitute the pancetta or even the prosciutto for ham instead.  For a vegetarian pizza you can omit the meat and put all kinds of mushroom!  Instead of making the pizza dough from scratch I used a store-bought garlic naan that came in two pieces. 

Prosciutto, Italian Sausage, Pancetta, Mushroom Garlic Pizza
Serves 3-4.

1 Italian sausage, casing removed 

3-4 slices of prosciutto, divided
3 slices of pancetta, divided
2 T. olive oil
1 c. mozzarella cheese, shredded
1/4 c. tomato basil marinara sauce

2 mushrooms, sliced
2 garlic naan or plain


Preheat oven 400 F degrees. 

1.  In the meantime, grab a skillet over medium high heat with a drop of olive oil, remove the sausage casing and brown the italian sausage into chunks.  Set aside in a bowl for later.

2.  Place the naan on the baking sheet or foil.  Brush olive oil on the bottom of each naan, lightly.  Grab a large spoon and spread the marinara tomato sauce on each naan. 

3.  Sprinkle mozzarella over the marinara sauce, then add the pancetta, prosciutto, cooked ground italian sausage and mushroom sparingly on top.  Finally finish it off with more shredded mozzarella. 

If you don't have pancetta or prosciutto you can substitute for ham instead.

4.  Put your fully assembled naan-pizza into the preheated oven and bake for 15 minutes.  Broil the top for 5 minutes, to get that nice golden crisp texture and color.

5.  Using a pizza cutter, cut into 6 pieces.  Serve while hot with grated parmesan cheese and red pepper flakes.


Wednesday, September 29, 2010

Korean Short Rib Tacos - (Galbi Tacos)

I love tacos! It's like the only thing I'll order whether its at the mexican restaurant or from a roach coach.  I've always thought that korean bbq could make a mean taco and whatayaknow someone thought the same and decided to run with it with major success!  Chef Roy Choi, creator of Kogi truck based in LA, who I think started this whole roach coach craze has created this wave, new movement of food on wheels, serving quick, affordable, cheap good eats on the go.  Since I live in northern california and can't try Choi's tacos, I've decided to make my own! 

Korean Short Rib Tacos - (Galbi Tacos)
Serve 4.

1 lb. short rib, boneless
4 T. soy sauce

2 garlic, crushed
1 T. rice wine or sake
1/2 t. salt
1 t. rice wine vinegar
1/2 t. sesame oil
1 T. brown sugar

Combine all the ingredients for the marinade, toss the short ribs together.  Marinate in the refrigerator for 3 hrs., but if your in a rush you can shorten the time to 30 mins.

Cilantro-onion salsa
1/4 onion, chopped
1/2 t. rice wine vinegar
1 T. cilantro
pinch of salt

Toss the ingredients together.

Korean-style shredded lettuce
1-1/2 c. romaine lettuce/ cabbage, shredded
1 lime wedge, juiced
1/2 t. sesame oil
1 t. soy sauce
1 t. kochukaru (korean redchili pepper flakes)

Toss the ingredients together.

Sweet-spicy chili sauce

3 T. sriracha
2 T. sambal oelek chili-garlic sauce
1 T. honey
1 t. sesame oil

To assemble the tacos you will need:

corn tortilla shells, toasted

lime wedges
red radishes, sliced
korean pear, julienne
toasted sesame seeds
pickled jalapenos


Monday, September 27, 2010

Chicken Bean Sprout Soup - (Kong Na Mul Guk)

Chicken Bean Sprout Soup - (Kong Na Mul Guk)
Serves 2-3.

3/4 c. water
6-8 pieces of dried anchovies
1 piece of dried kelp, 2-3
2 handful of bean sprouts, washed
3 garlic, crushed
1/2 t. kochukaru (Korean red chili powder)
1/2 t. salt, to taste
1 t. fish sauce
1/4 lb. chicken, ground
2 T. green onions, chopped

1.  In a small pot, over med-hi heat add 4 c. water with dried anchovies and kelp, boil for 20 mins.  Take out the dried anchovies and kelp out leaving out the broth for the soup.  Add the bean sprouts and crushed garlic, boil for 15-20 mins. with the lid covered.  (Note: Do not open the lid while its boiling)

2.  In the meantime, season the ground chicken with salt and pepper.  With a dash of oil cook the chicken until golden brown to add to the soup later.  I bought a chicken breast and ground it up with a knife, but you can use ground chicken to save time.  Instead of chicken you can put ground pork, which I originally planned on doing, but wasnt available at the time.  After the ground chicken is cooked set aside for later.

3.  Add 1/2 t. salt, 1 t. fish sauce and 1/2 t. red chili powder.  If you dont have the fish sauce, you can just add more salt to your liking.  If you dont have the Korean red chili powder you can either omit it or add sliced jalapenos instead.  Boil for 3 mins.

4.  At last, add the green onions and ground chicken into the soup, cook for 4 mins.  Serve hot with a bowl of rice.

Enjoy! :)

Spicy Chicken & Potato Stew - (Dak-Toritang)

Spicy Chicken & Potato - (Dak-Toritang)
Serves 4

1 lb. chicken breast, cut into bite size pieces
3 garlic, crushed
1 potato, cubed
1 carrot, chopped
1/3 onion, chopped
2 T. kochujang (Korean red chili paste)
2 T. soysauce
1 T. sugar
dash of sesame oil (optional)
3/4 c. water
1 T. corn syrup

1.  Prepare all the vegetables and poultry.  For a vegetarian meal you can omit the chicken and its just as good without it!

2.  In a small-medium size pot, cook the chopped carrots and potato with a little bit of olive oil over medium-high heat.  Cook until somewhat translucent, about 4 mins.  Add the chicken and chopped onion, cook for an additional 3 mins. stirring occasionally.

3.  Prepare the sauce for the stew, in a small bowl combine the korean red chili paste (Kochujang), soysauce, sugar, corn syrup and a dash of sesame oil (optional).  Add the sauce and stir to coat evenly then gradually add the water.

4.  Bring to a boil reduce the heat to medium-low, simmer for 20-30 mins. until the chicken is thoroughly cooked and the liquid has thickened.  Check and test out a piece of the chicken, you dont want to overcook the chicken or it will become dry.  Ready to serve with steam rice.

Enjoy! (:

Tuesday, September 21, 2010

Kimchi Chigae (Stew) - 김치 찌개

What is kimchi
It's a fermented napa cabbage made with sea salt, korean red chili peppers, brined shrimp or anchovy and sometimes with raw oysters.  A traditional side dish called panchan, it's an essential side dish koreans eat at every meal.

I've made kimchi chigae several times in different variations, but I like this one the best.
Enjoy!  ^ ^

Kimchi Chigae
Serves 4

1 1/2 c. water
1 1/2 - 2 c. kimchi
1/4 lb. pork tenderloin

6-8 slices of firm tofu
salt to taste

1.  In a small pot, cook the sliced pork tenderloin over medium heat with a dash of olive oil (optional).  Cook halfway until its lightly pink and brown.
For a vegetarian stew you can omit the pork and skip to step 2.  To make good kimchi stew you need the right fermented kimchi, you can tell by the smell, check for a pickled mild sour smell.  You can purchase kimchi at a korean market or your local asian market.

2.  Add the 1 1/2 - 2 c. kimchi, even better with a little bit of the kimchi juice.  Cook for 6-10 minutes.  The key to good kimchi stew (chigae) is the kimchi and the longer it's cooked.  After it's been cooked 6-10 minutes they should look somewhat translucent. 

3.  In high-medium heat gradually add the 1 1/2 c. water, not all at once so the flavors can meld together slowly.  Stirring occasionally, cook for 5 minutes.  Add salt if neccessary, salt to taste.  I added a pinch of salt since the kimchi already has salt.
4.  Add the sliced tofu on top, pour some of the soup over the tofu.  Cook for an additional 6-8 minutes.   Serve with steam rice! 

Enjoy! (: