Japchae (Korean Sweet Potato Noodles)

Ingredients

serves 4 to 5

  • 8 ounces sweet potato noodles
  • 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
  • 1/4 cup plus 1 teaspoon soy sauce
  • 1/4 medium onion, sliced
  • 3 to 4 pyongo or shiitake mushrooms, sliced
  • 1 carrot, shredded or cut into thin strips
  • 3 green onions, cut into 1-inch pieces
  • 1/4 cup sugar
  • Toasted sesame seeds for garnish

Procedures

  1. Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
  2. Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
  4. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

Source: http://www.seriouseats.com/recipes/2011/02/japchae-korean-sweet-potato-noodles-recipe.html?

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Cold Sesame Noodles

Ingredients

serves serves 4, active time 5 minutes, total time 15 minutes

  • 1 pound Chinese egg noodles, such as lo mein
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons tahini (sesame paste)
  • 3/4 cup water, plus more as needed
  • 1 tablespoon rice vinegar
  • 4 tablespoons soy sauce
  • 1 1/2 teaspoons sugar
  • 2 cloves garlic, minced
  • 1 scallion, thinly sliced
  • 1 tablespoon minced ginger
  • Sriracha hot sauce or chili oil (to taste)

Procedures

  1. Bring a large pot of water to boil and add the noodles. When the water returns to a boil, turn down to a simmer and cook until just tender according to package directions. Drain well, rinse with cold water, then toss with sesame oil.
  2. In the meantime, combine the sesame paste with water and whisk to combine, thinning into the consistency of thick cream. In a second bowl, whisk together the vinegar, soy sauce, sugar, and garlic until the sugar is dissolved. Combine the mixtures, then stir in the ginger and almost all the scallion.
  3. Toss noodles with sauce and season to taste with more soy sauce and hot sauce or chile oil. Garnish with remaining scallion.

Source:  http://www.seriouseats.com/recipes/2011/06/dinner-tonight-cold-sesame-noodles-recipe.html

Cold Noodle Salad with Creamy Peanut Sauce

6 cups low-sodium vegetable stock
1 tablespoon kosher salt
12 ounces Chinese wheat noodles or other flat-style noodles
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
Red pepper flakes, to taste (optional)
1-2 bell peppers, cut into thin slices, divided (See Recipe Note)
1/2 cup roughly chopped peanuts, divided
Cilantro leaves and lime wedges for garnish
In a large pot, bring the stock and salt to a boil. Add the noodles and cook until al dente, 3 to 4 minutes. Reserve two cups of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.
In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1/4 cup hot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.
Fold in 2/3 of the bell peppers and 1/4 cup peanuts. Transfer noodles to serving dish and garnish with remaining peppers and peanuts. Garnish with cilantro leaves and lime wedges. This can be served warm, cold, or at room temperature.

Black Pepper Tofu

Ingredients

serves 4 servings, active time 30 minutes, total time 50 minutes

  • 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
  • Cornstarch to dust the tofu
  • 3 tablespoons neutral oil
  • 4 tablespoons butter
  • 8-12 shallots (12 ounces in total), thinly sliced
  • 4 fresh red chiles, thinly sliced, or less to taste
  • 12 cloves garlic, roughly chopped
  • 3 tablespoons chopped fresh ginger
  • 3 tablespoons sweet soy sauce (kecap manis)
  • 3 tablespoons light soy sauce
  • 4 tablespoons dark soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
  • 16 small and thin green onions, sliced or shredded
  • Cooked white rice for serving

Procedures

  1. In a large bowl, sprinkle the tofu with the cornstarch and toss well to lightly coat.
  2. Heat the oil a large (12-inch) skillet over medium-high heat until almost smoking. Add the cubes of tofu and cook, turning the pieces occasionally, until golden and crisp all over. Transfer to a sheet pan lines with paper towels and set aside.
  3. Wipe out the skillet with a paper towl and add 3 tablespoons of the butter. Heat the skillet over medium until the foam subsides, then add the shallots, chiles, garlic, and ginger. Cook, stirring often, until completely soft.
  4. Add the soy sauces to the skillet, along with the sugar and peppercorns. Stir until the sugar is dissolved, then add the tofu back to the skillet and stir to coat it well. Taste for a balance of sweet and spicy, adding sugar or more peppercorns as needed (keep in mind the sauce is meant to be very intense and may well be salty).
  5. Add the remaining tablespoon of butter and turn off the heat. Stir well until the butter is just melted into the sauce (it should make it somewhat shiny). Add the scallions and stir, then serve with white rice.

Source: http://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.htm

Cold Sesame Noodles

  • 1 lb. soba noodles
  • 2 TBS vegetable oil
  • 3 TBS minced garlic
  • 3 TBS minced ginger
  • 4 TBS sesame oil
  • 3 TBS soy sauce
  • 3 TBS rice vinegar
  • 3 TBS sugar
  • 3 TBS peanut butter
  • 1 1/2 TBS sriracha sauce or other hot sauce (taste as you go!)
  • 1 large cucumber, peeled and cut into matchsticks
  • 5-8 medium carrots, peeled and cut into matchsticks
  • 5 scallions, trimmed and sliced thinly
  • 1/2 c. chopped cilantro
  • 1/4 c. sesame seeds
  • honey-roasted peanuts, for garnish (about 2-3 TBS per serving)
  1. Cook soba noodles according to package directions.  Drain, rinse in cold water, drain again, and set aside.
  2. In a small frying pan, heat vegetable oil over medium heat.  Add garlic and ginger and saute for 2-3 minutes, stirring frequently, until fragrant and garlic is just beginning to brown.  Remove from heat and add to a medium bowl.  Add sesame oil, soy sauce, rice vinegar, sugar, peanut butter, and sriracha to bowl with garlic and ginger and whisk vigorously to combine.  Sauce should be smooth.  Taste for flavor and heat and adjust ingredients to your taste as necessary.
  3. Pour sauce over cooked noodles and stir to combine.  Stir in cucumber, carrot, scallion, cilantro, and sesame seeds.  Serve chilled.  Garnish with peanuts.

Source: http://katieatthekitchendoor.com/2012/07/11/a-summer-dinner-cold-sesame-noodles-with-veggies/

New potatoes with butter and soy sauce

  • About 500g / 1 lb tiny organic new potatoes, washed and unpeeled
  • Salt
  • 2 Tbs. butter (You can use olive oil instead. But, you know, sometimes it just has to be butter.)
  • 1 Tbs. soy sauce
  • Coarsely ground black pepper

Preheat the oven to 200°C / 400°F.

Put the potatoes in a pan with water to cover; add salt (the water should taste almost as salty as sea water). Bring to a boil and cook for about 5 minutes. (Do this while the oven is heating up.)

Drain the potatoes. Melt the butter in the same pan and add the soy sauce. Mix the potatoes and butter-soy sauce well, and put onto a baking sheet.

Roast for 25 to 30 minutes until the potatoes are browned and cooked through. Serve warm or at room temperature sprinkled with a little  black pepper.

Source: http://www.justhungry.com/new-potatoes-with-butter-and-soy-sauce-shinjaga-shouyu-bataa

Vermicelli in Chili Oil, Soy Sauce, and Vinegar

serves 4 as a light course in a multi-course meal, or 2 as a main dish, active time 10 minutes, total time 15 to 20 minutes

  • 6 ounces mung bean or sweet potato vermicelli
  • 3 to 4 tablespoons chili oil
  • 1 tablespoon light soy sauce
  • 1 to 2 teaspoons Chinkiang vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 to 2 tablesoons tahini, optional
  • 3 tablespoons roasted peanuts, roughly chopped
  • 2 scallions, thinly sliced
  • 3 tablespoons chopped fresh cilantro

Procedures

  1. Bring a pot of water to boil. If you are using mung bean vermicelli: add vermicelli to the boiling water and remove pot from heat. Soak until they are softened but not mushy, 3 to 5 minutes. Drain vermicelli and rinse under cold running water. Set aside. If you are using sweet potato vermicelli: cook the vermicelli in the boiling water according to the instructions on the package, about 7 to 15 minutes depending on the width of the noodle. Drain vermicelli and rinse under cold running water. Set aside.
  2. Meanwhile, combine chili oil, soy sauce, chinkiang vinegar, sugar, salt, and tahini in a large bowl and whisk until homogenous. Add noodles and toss to coat. Top with chopped peanuts, scallions, and cilantro. If served cold, mung bean noodles may be made an hour or so in advance and refrigerated. Served either hot or cold, sweet potato noodles may be served made a day in advance and refrigerated until you are ready to eat. To serve hot: Reheat noodles in a saucepan over medium heat after dressing them, adding liquid as necessary to prevent the sauce from drying out or scorching.

Source:  http://www.seriouseats.com/recipes/2012/08/vermicelli-with-chili-oil-recipe.html

Korean Scallion Pancake with Shrimp, Bacon, and Kimchi

  • 1 egg
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 1 tablespoon rice flour
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • Pinch of red chili flakes (preferably Korean)
  • 1/2 teaspoon sugar
  • 4 slices thick-cut bacon, chopped
  • 12 medium shrimp, peeled, deveined, sliced in half lengthwise, and cut in half crosswise
  • 1 cup kimchi, drained and chopped
  • 2 tablespoons canola oil
  • 4 scallions, sliced
  • 2 cups mixed leaf lettuce, torn into 2-inch pieces

Procedures

1

Whisk together egg and water until homogenous. Add flour and rice flour and whisk until no lumps remain.

2

In a small bowl, whisk together the soy sauce, rice vinegar, chili flakes, and sugar.

3

Add the bacon to a 12-inch nonstick skillet set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp. Add the shrimp pieces, stir well, and cook until the shrimp turn pink, about 1 minute. Add the chopped kimchi, stir well, and cook until the kimchi is hot and most of the liquid has evaporated, about 1 minute longer. Transfer mixture to a bowl and set aside.

4

Preheat the oven to 200°F. Heat 1/2 tablespoon oil in a small non-stick skillet over medium heat until shimmering. Add 1/4 of the scallions, and cook until soft, about 30 seconds. Pour in 1/4 cup of the egg batter and tilt the pan so the entire bottom is covered. Cook until the bottom is lightly browned, about two minutes. Flip the small pancake with a spatula, and cook on the other side until lightly browned, another two minutes. When done, slide the pancake onto a plate, and transfer plate to the warm oven. Repeat process until three more are completed.

5

Carefully remove the plates from the oven. Top each with a handful of the lettuce and a quarter of the kimchi and shrimp mixture. Serve with the sauce on the side.

Source:http://www.seriouseats.com/recipes/2012/10/korean-scallion-pancake-with-shrimp-bacon-and-kimchi.html

Sweet and Spicy Chili Sauce

Ingredients

  • 1/4 cup gochujang (a spicy red pepper paste found in Asian grocery stores)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vineger
  • 3 tablespoons dark brown sugar
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame oil

Procedures

Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to combine. Gochujang can be inconsistent in its thickness. Add up to 2 tablespoons water until sauce is just barely thin enough to drop off a spoon with inverted. Serve with fried chicken.

 

Source: http://www.seriouseats.com/recipes/2012/10/sweet-and-spicy-chili-sauce-korean-fried-chicken-recipe.html

Bacon and Egg Fried Rice

Ingredients

  • 1/2 pound (about 8 strips) bacon, coarsely chopped
  • 5 tablespoons vegetable oil, divided
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 1/2 teaspoon minced or grated ginger
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 cups cooked white rice
  • 1/2 cup thawed frozen green peas
  • 3 eggs, beaten, plus 4 un-cracked whole eggs.
  • 2 tablespoons soy sauce
  • 1/2 teaspoon chili paste
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • Sliced scallions and/or chopped cilantro leaves

Procedures

1

Cook bacon in a large skillet over medium heat until crisp, about 10 minutes total. Transfer to a paper towel-lined plate to drain.

2

Pour excess bacon fat into a small bowl, rinse and wipe out skillet, then return to high heat. Add one tablespoon bacon fat and heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.

3

Add 3 more tablespoons bacon fat to skillet (if there is not enough bacon fat, add vegetable oil to make up the difference), then add cooled rice. Cook, stirring and shaking constantly, until rice grains are separated, pressing to break up lumps with a spatula, about 2 minutes. Add peas and mix until ingredients are evenly combined.

4

Move the rice to the sides of the pan, creating a well in the center. Add the beaten egg. When it starts to set, stir it into the rice.

5

Add soy sauce, chili paste, and sesame oil, and stir and toss to combine until well coated. Mix in reserved bacon, cover and remove from heat.

6

Heat vegetable oil in a large non-stick skillet over high heat until shimmering. Add whole eggs and fry to desired doneness, seasoning to taste with salt and pepper. Divide rice between 4 plates, top each plate with a fried egg, sprinkle with scallions and/or cilantro, and serve immediately with extra chili sauce to pass.

Source:http://www.seriouseats.com/recipes/2012/10/bacon-and-egg-fried-rice-recipe.html