Tag: asian

Korean soy bean sprout and beef soup (kong namul guk)

This is a soup from my childhood, and I have been craving it in recent weeks. We followed this recipe: https://www.beyondkimchee.com/beef-and-bean-sprout-soup/ Our modifications: first, we used 1/4 lb center cut ribeye beef (instead of 1 lb beef), but we kept the marinade ingredients and amounts the same (since they also season the broth). We thinly…… Continue reading Korean soy bean sprout and beef soup (kong namul guk)

Korean spicy braised sea bass with daikon and chrysanthemum greens (maeuntang)

We made this recipe from Maangchi: https://www.maangchi.com/recipe/maeuntang. Like Maangchi, we used 2.5 lb seabass (bronzino), approx. 2 whole fish, each cut into 4-5 crosswise pieces. Our modifications: first, to manage the spice level, we reduced the Korean coarsely ground red pepper to 1/4 cup (down from 1/2 cup). The next time, we may increase to…… Continue reading Korean spicy braised sea bass with daikon and chrysanthemum greens (maeuntang)

Korean spicy leftover turkey soup, pressure cooker style (turkey gomtang)

We made a buttermilk-marinated turkey breast for Thanksgiving (see Note 1 below), and we decided to make a post-Thanksgiving recipe inspired from my childhood: leftover turkey slow-cooked broth (gomtang). We also picked up a few tips from this post: https://kimchimari.com/spicy-turkey-leftover-soup-korean/. First, remove as much cooked turkey meat from the turkey carcass (here, the breast bone…… Continue reading Korean spicy leftover turkey soup, pressure cooker style (turkey gomtang)

Quasi-sticky rice with Chinese sausage and mushroom

I love Chinese sticky rice, and I have had a craving for it ever since I stumbled upon this NYT recipe: https://cooking.nytimes.com/recipes/1014807-savory-sticky-rice-bowls-or-stir-fried-sticky-rice?smid=ck-recipe-iOS-share. Unfortunately, we don’t have sweet rice in our pantry, so we tried this recipe using jasmine rice. In addition to not using sweet rice, we made a few other modifications: first, we halved…… Continue reading Quasi-sticky rice with Chinese sausage and mushroom

Peruvian-Chinese fried rice with asparagus and egg whites (arroz chaufa blanco)

We first encountered a dish called chaufa blanco at Pisco y Nazca Peruvian restaurant, and we were blown away. Also called arroz chaufa blanco, it refers to fried rice seasoned without soy sauce. The Pisco y Nazca version featured only asparagus and egg whites, and it was not heavily seasoned except for toasted sesame oil.…… Continue reading Peruvian-Chinese fried rice with asparagus and egg whites (arroz chaufa blanco)

Korean scallion and egg fried rice (bokkeum bap)

We had a craving for a mildly seasoned fried rice, so we tried this: https://www.koreanbapsang.com/egg-fried-rice-gyeran-bokkeumbap/ We found this recipe simple to make and delicious. It was reminiscent of chaufa blanco, a Chinese-Peruvian fried rice tossed with egg white, asparagus, and toasted sesame oil. Our only modification was to add 1/2 cup frozen peas. This was…… Continue reading Korean scallion and egg fried rice (bokkeum bap)

Japanese curry with cabbage and thinly sliced beef

We stumbled upon this version of Japanese curry, and it was delicious: https://www.japanesecooking101.com/pork-and-cabbage-curry/ Our modifications: first, instead of 12 oz thinly sliced pork, we used 10 oz thinly sliced beef. Second, we used less than 1/2 head of a small cabbage – probably closer 1/3 head. Third, we used 1/2 package of S&B hot curry…… Continue reading Japanese curry with cabbage and thinly sliced beef

Chinese-style sweet and sour sauteed eggplant

We had an extra eggplant and tried this recipe: https://cooking.nytimes.com/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips?smid=ck-recipe-iOS-share. Because we had only 1 small Italian eggplant, we halved the ingredients. Our only modifications were to use black vinegar (instead of rice wine vinegar) and add a dash of sugar at the end. This was a nice snack, although the next time we may…… Continue reading Chinese-style sweet and sour sauteed eggplant

Korean soy-braised baby potatoes (algamja jorim)

We are heading to a friend’s Korean fried chicken potluck. We made this delicious recipe from Maangchi: https://www.maangchi.com/recipe/algamja-jorim Our modifications: first, we did not have rice syrup. To mimic its flavor, we used a combination of molasses, honey, and maple syrup (in equal parts). Second, we had 1.5 lb tricolored baby potatoes, so we adjusted…… Continue reading Korean soy-braised baby potatoes (algamja jorim)