Rome was not built in one day, I certainly didn’t cook all this in one day. I fried the potatoes and extra firm tofu one day, fried the sausage patties yesterday and cooked the fish and veggies today. I was trying to make the fried potatoes Korean style with rice syrup and some light soy sauce. It didn’t turn out quite right but tastes good anyway. The homemade sausage patties were made and given by very dear friends in Portland. The sausage patties have a very all rounded flavor with rich fennel seed flavoring. I pan fried the red snapper separately from the Yu Choi today. They are seasoned lightly with a little oyster sauce, kikkoman light soy sauce, ground white pepper and dry sherry. The extra firm tofu was also fried separately from the ground beef which was seasoned with shallots, oyster sauce, ground white pepper and some soy sauce paste. Voila, a little feast for the family for breakfast, lunch and dinner for a week. Join me!
What’s beefy and sounds like a gong and a bell?
It is my favorite Korean instant noodles. The Great Wall frozen beef balls from Thailand are great with beef flavored noodles. Just bring the water to a boil and cook the beef balls till they float to the top, remove them from the pot and cook the noodles separately from the poached eggs.
I sprinkled some parsley flakes and black pepper. Made myself a piping hot cup of camomile tea and it’s my brunch for the day.
I always love the simplicity of bi bim bap, a Korean food that I often ordered for lunch at one of the campus Korean restaurants. It is very light, non greasy, packed full of antioxidants, a small amount of protein and healthy carbs. For more fiber, substitute Calrose rice with brown rice and substitute potatoes with sweet potatoes. The bi bim bap goes well with roasted barley tea, a caffeine free tea that is sweet and slightly bitter.
3 cups of Calrose Rice
2 Green Zucchinis
1/2 a Diakon, cut into strips
4 Carrots, cut into strips
1 handful of Green Bean Sprouts
1 handful of Soy Bean Sprouts
1 Heaping tablespoon of Thai Red Chilli paste
4 Russet Potatoes
1 pound of Ground Beef
1 tablespoon of Garlic Powder for the Ground Beef and 1 tablespoon of Garlic Powder for the Spinach
1 tablespoon of Onion Powder
1 tablespoon of Lee Kum Kee Oyster Sauce
20 Shitake Mushrooms, soaked in boiling water for 20 minutes, remove stems and cut into strips
1 big box of Baby Spinach
1/2 cup of water
1/2 teaspoon of Better than Bouillon chicken Bouillon
Cook rice in a rice cooker
Steam zucchinis, carrots and diakon separately in a steamer
Step 3: Method for preparing the green bean sprouts:
Rinse green bean sprouts and strain excess water. Boil green bean sprouts in hot boiling water for 3 minutes. Strain excess water. Add soy sauce and sesame seed oil and mix well.
Step 4: Making a broth with Soy bean sprouts
Use the water from steaming the vegetables to make a broth. In a big saucepan, add the broth and soy bean sprouts. Add more boiling water to cover green bean sprouts. Bring water to a boil and turn of heat after 3 minutes of boiling.
Step 5: Method for Baked Chilli Potatoes:
Peel potatoes, cut into chunks, rub Thai chilli paste all over potatoes, pour some peanut oil over the potatoes in a pyrex dish, bake at 400 degrees for 1 hour
Step 6: Method for cooking the Ground Beef with Oyster Sauce:
Heat up 1 tablespoon of oil in the frying pan, add ground beef and garlic and onion powder, mix well, then add oyster sauce and stir fry until ground beef is completely cooked.
Step 7: Method for cooking the Braised Shitake Mushrooms:
After dishing up the cooked ground beef, stir fry mushrooms in the gravy from frying the ground beef
Step 8: Method for stir fry Baby Spinach
Heat up 1 tablespoon of Oil in frying pan, add Baby Spinach and 1/2 cup of water, add chicken bouillon and stir fry until spinach is soft.
Final Step: Method for cooking an egg with runny yolk
Make a bowl with all the ingredients and crack a raw egg on top and microwave everything for 3 to 4 minutes or until egg white is completely cooked.
Daume bayo (다음에 봐요) !
Copyright 2012 From the Kitchen of Eloise
I am not an expert in making bulgogi but last December I attempted to replicate this pork bulgogi dish that my favorite Korean restaurant in town cooks. I would like to attempt this dish again because my first attempt had a little too much sauce.
1.5 pounds of Sliced Pork Shoulder or Pork Loin
1 small bunch of Green Onion cut into 2 inch long pieces
1 Chopped Garlic
1 White Onion, cut into wedges
2 tablespoon of Kikkoman Light Soy Sauce
1/2 cup of Water
Sesame Seed Oil
1 tablespoon of White Ground Pepper
1 tablespoon of Black Ground Pepper
2 tablespoons of Oil
1 heaping teaspoon of Gochujang
Black sesame seeds
White sesame seeds
1/8 cups of Brown sugar
1 tablespoon of White sugar
2 tablespoon of Corn Starch to 1/2 cup of water, stir well
Put all of ingredients A together in a bowl. Mix the meat in well with the sauces and marinate in the fridge for four to six hours.
Heat up oil in a frying pan and pick the meat out of the bowl, leaving the rest of the ingredients and marination in the bowl for later use.
Stir fry the meat until completely cooked. Add the marination that was in the bowl. Bring to the sauces to a boil while adding the rest of ingredients B.
Allow sugar and corn starch mix to thicken and caramelize the sauce.
Copyright 2012 From the Kitchen of Eloise