Recipe from Maangchi’s Real Korean Cooking cookbook. Nearly identical recipe on Maangchi’s blog: http://www.maangchi.com/recipe/dwaejigogibokkeum. We used thinly sliced pork loin and white sugar instead of brown. (June 2015)
Tag: quick meals
Indian cashew and green pea bhaji
Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Indian cumin-infused basmati rice with peas
Rinse and drain 1 dry cup Basmati rice. Heat 2 Tbsp vegetable oil in a medium saucepan, then add 1 tsp cumin seeds. Let brown for about 10 seconds (do not burn), then add the rice and stir, coating the rice with the oil. Add 2 cups water, ½ tsp salt, and ½ cup frozen… Continue reading Indian cumin-infused basmati rice with peas
Japanese ginger-soy pork over sautéed bean sprouts
The marinade is 3 Tbsp soy, 2 Tbsp mirin, and 1 Tbsp microplaned ginger for 2/3 lb thinly sliced pork (preferably pork butt, but shabu shabu-style pork belly is OK, too). Dip each slice in marinade, one at a time, then pan fry in cycles until complete. Separately, clean and trim root ends off of… Continue reading Japanese ginger-soy pork over sautéed bean sprouts
Hakka soy-glazed black pepper chicken
Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce… Continue reading Hakka soy-glazed black pepper chicken
Roast beef and beet salad with horseradish dressing
Roast beef and beet salad. We had some leftover steak from Ray’s the Steaks, and we decided to make a salad inspired by our friend Laura’s Waitrose recipe. Line a large serving plate with mixed baby greens, then layer 8 oz pickled beets (cut into quarters), thinly sliced roast beef (here, we used our leftover… Continue reading Roast beef and beet salad with horseradish dressing
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Mixed baby green salad with candied walnuts and dried berries
I debated whether to post this, since it’s just a matter of throwing a few ingredientstogether, but it is quite tasty. Toss mixed baby greens with dried berries (blueberries and cherries), toasted pecans, and homemade candied walnuts (see separate post for candied walnuts earlier thismonth). Drizzle with balsamic vinegar and olive oil. (June 2013)
Italian chick pea and swiss chard soup
Using a stockpot, saute 2 oz thick-cut bacon (cut into matchsticks) in a little olive oil until browned, then remove and set aside. Add 1 chopped onion, 4 cloves minced garlic, 5 sprigs thyme (leaves only), 2-3 minced sage leaves, and ¼ tsp crushed red pepper and sauté for a few minutes. Add 1 bunch… Continue reading Italian chick pea and swiss chard soup
Cooking Adventures 