Halaman

    Social Items

Tampilkan postingan dengan label Korean. Tampilkan semua postingan
Tampilkan postingan dengan label Korean. Tampilkan semua postingan
Ingredients: 

- 1 medium daikon radish
- 2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
- 1/2 teaspoon chili flakes
- 1 tablespoon vegetable oil
- 1 crushed garlic clove
- 1 teaspoon sesame oil
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- 1/4 teaspoon mirin
- Pepper

Serve 2 

Peel daikon and cut into 1/2 inch half moons.Cut chicken into 1/2- 1 inch pieces.Heat oil

Add daikon and chicken and sauté over high heat

Stir in crushed garlic and chili flakes/pepper.Add all ingredients for the cooking sauce

Cook over medium heat, constantly skimming.When the sauce has nearly evaporated, sprinkle sesame oil.Remove from heat and serve

Great with rice.Even better the day after!

Daikon Radish With Chicken-Korean Style

Ingredients:

- 1 teaspoon cornstarch
- 8 ounces beef eye round, trimmed and thinly sliced
- 1 tablespoon low sodium soy sauce
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 teaspoons sambal oelek or 2 teaspoons thai chili paste
- 1/2 teaspoon dark sesame oil
- 3 garlic cloves, minced
- Cooking spray
- 1 (3 3/4 ounce) package uncooked bean threads (cellophane noodles)
- 1 teaspoon dark sesame oil
- 1 teaspoon vegetable oil
- 1/2 teaspoon crushed red pepper flakes
- 5 garlic cloves, minced
- 3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
- 1 cup diagonally sliced green onion
- 1 cup julienne-cut carrot
- 1 (10 ounce) bag fresh spinach
- 1/3 cup low sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon sesame seeds, toasted

Serve 7

To prepare beef, sprinkle cornstarch over beef; toss to combine

Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat

Cover and refrigerate 30 minutes to 1 hour.Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat

Add beef mixture; stir-fry 3 minutes or until done

Remove mixture from pan

Cover and keep warm.To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender

Drain and rinse with cold water

Drain

Snip noodles several times with kitchen shears.To prepare vegetables, wipe skillet or wok clean with paper towels

Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat

Add red pepper and 5 garlic cloves; stir-fry 30 seconds

Add mushrooms, onions, and carrot; stir-fry 3 minutes

Add half of spinach; stir-fry 2 minutes or until spinach wilts

Add remaining spinach; stir-fry 2 minutes or until spinach wilts.Reduce heat to medium-low

Add beef mixture and noodles to pan, stirring well to combine

Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk

Drizzle over noodle mixture; stir well to combine

Cook over medium-low heat 3 minutes or until thoroughly heated

Sprinkle with sesame seeds.

Chapchae (Noodles With Beef and Mixed Vegetables)

Kimchi Potato Salad
20 mins

Ingredients:

- 1 1/2 lbs baby gourmet potato blend
- 2 tablespoons apple cider vinegar, divided
- 1/4-1/2 cup cabbage kimchi
- 1 whole green onion, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 raw carrot, shredded
- 3/4 cup mayonnaise
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 tablespoon korean red pepper paste (gochujang)

Directions

1. Put potatoes in a pot of cold water and a handful of salt

2. Boil roughly 15-18 minutes

3. (Do not over boil or it will fall apart)Rinse with cold water so that you can cut the potatoes in half without burning your fingers

4. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar

5. Set aside.In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.Add the mayo dressing and the potatoes to the large bowl and mix gently

6. Refrigerate, then enjoy.

Kimchi Potato Salad