Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.
Hobak Buchim (Zucchini Pancakes)
- 1 medium zucchini about 8 ounces
- 1/2 teaspoon salt
- 1/4 medium sweet onion thinly sliced
- 2 green hot chili peppers thinly sliced
- 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
- 1 large egg (omit for a vegan version and add some water)
- vegetable or canola oil for frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch gochutgaru (red chili pepper flakes)
- OPTIONAL baby shrimp and chopped green onions
Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.
Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.
This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.
Korean Chicken Stir Fry
- 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
- 1 large egg beaten
- 1/2 cup cornstarch
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3 tbsp butter unsalted
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 cup honey
- 2 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp. Red curry paste or sambal oelek
green onions toasted sesame seeds red chilis sliced
Toss the chicken pieces through the egg first, then dredge through cornstarch.
In a large bowl whisk together all the sauce ingredients. Set aside.
Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.
Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
Serve garnished with green onions, toasted sesame seeds and red chilis.
The following recipe includes making your meatballs from scratch and I was tempted as none of the stores, including Costco, have been stocking frozen meatballs for several months! Fortunately, my fav grocery store here, Superama, a Walmart subsidiary finally got some in and I bought several packages for the freezer.
So…I skipped the homemade meatballs and just prepared the sauce while heating the meatballs in the oven. It is now a KISS recipe! For those new to my blog…KISS = Keep It Simple Stupid! Hope you will enjoy it served with a great yellow rice.
Hoisin Asian Meatballs
- 1-pound ground beef
- 1 teaspoon toasted sesame oil
- 1/2 cup Panko*
- 1/4 teaspoon ground ginger
- 1 large egg
- 2 cloves garlic, minced
- 3 green onions, thinly sliced, plus more for garnish
- Sesame seeds, for garnish
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-11/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
- To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
- Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.
First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.
Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4
- 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon jalapeno, minced
- 2 tablespoons green onion, sliced thin
- 6 cups low sodium chicken broth
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- 12 ounces large shrimp, uncooked
- ⅛ teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Cook spaghetti until al dente (or prepare rice noodles according to package)
- Meanwhile add oil to a large pot or dutch oven.
- Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
- Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
- Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
- Take off of the heat and stir in pepper, lime juice, and cilantro.
- Divide the noodles among the 4 bowls and pour the soup on top.
- Garnish with extra lime wedges and cilantro if desired.
Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with some steamed vegetables. The bonus is their quick cooking time!
Here I served it with some julienne carrots and some yellow cherry tomatoes.
Sweet and Spicy Glazed Tuna Steaks
3 cloves garlic, minced
1 Tbsp ginger, minced
1/4 cup homemade teriyaki sauce (or store-bought)
1/4 cup toasted sesame oil OR olive oil
1/2 tsp red pepper flakes
1/2 tsp sea salt
freshly ground black pepper
2 wild-caught tuna steaks 1 1/2″ thick
Toasted sesame seeds to taste
Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.
Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)
The flavor of the sauce really penetrates the meat, so there is no marinating required. This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.
Good use of leftover pork loin roast!
Sesame Noodles with Pork by Stacey Snacks
- 1/2 box linguine (8 oz.)
- leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
- handful of cilantro
- 1 carrot, cut into ribbons w/ a vegetable peeler
- handful of chopped scallion or chives
- sesame seeds
- canola oil for the frying pan
- 2 garlic cloves, chopped
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)
In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.
Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.
Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.
Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.
Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.
I know this should not be something new to most folks, but I tried this one out a week ago and it was every bit as good as was stated. I do believe like the writer, that butter makes a difference. The most important thing is to cook and chill the rice beforehand! Trust me on this unless you want a sticky mess…
Fried Rice (www.gimmesomeoven.com)
Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!
Prep: 5 mins Cook: 10 mins Total: 15 mins
• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced*
• 1 small white onion, diced
• 1/2 cup frozen peas*
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional) I used hoisin since I was out of oyster
• 1/2 tsp. toasted sesame oil
* Since I was out of fresh peas and carrots, I substituted a cup or so of frozen veggies which included broccoli, cauliflower and carrots//it worked.
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
Costco’s large quantities usually leave me scampering to use up those quantities rather than leave them sitting in the freezer for months. Recently, a friend gave me a bag of chicken and cilantro frozen wontons. Since I enjoy Chinese soups I thought I could try and use some of them up. Searching online I found this Jamie Oliver recipe. The great thing was I never had to make the wontons, using what I had from Costco!!
For the wonton dumplings (makes around 36 small ones) OR head to Costco for the chicken and cilantro ones)
• 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
• 150g cooked and shelled prawns or shrimps or chicken, finely chopped
• 150g lean pork mince
• 1 tbsp grated ginger
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 spring onions, finely chopped
• White pepper
For the soup
• 1.5 liters chicken stock
• 2 small heads of bok choy, or spinach roughly sliced
• 1 tsp light soy sauce
• 2 tsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 generous pinches of white pepper
• 2 spring onions, finely chopped
In a large pan, bring your chicken stock to a gentle boil. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked. OR, add your Costco wontons right into the stock mixture)
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the bok choy or spinach– first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste. I’ve provided some guidelines, but feel free to amend according to your preferences.
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped parsley
1 clove garlic minced
½ teaspoon oregano
½ teaspoon white pepper
Few drops of sesame oil
Sprinkle of toasted sesame seeds
½ teaspoon fresh ginger gratedMarinate the tuna steaks for about 30 minutes.
Grill in a hot pan for 5 to 6 minutes per side, basting with remaining sauce.
Just tried this from the LCBO Food and Drink Magazine for summer. Simple and very tasty…
Arugula & Basil Salad with Nectarine
Juice and zest of one lime
1 teaspoon grated ginger
1/2 tsp. Sesame oil
1/4 cup salad oil (not olive)
Salt and pepper
8 cups baby arugula
2 ripe nectarines cut into thin wedges
1 cup loosely packed basil leaves in thin strips
2 teaspoons toasted sesame seeds
Prepare dressing and let stand. Add arugula and basil. Toss with the toasted sesame seeds and nectarines.
You could likely substitute firm peaches OR mango.
Sorry dear followers, I fell asleep under a palm tree on the beach in a hammock…NOT…it has rained everyday now since last Thursday and my draft was waterlogged…LOL
Still in the process of cleaning out the freezer before we make the move to the new house next week. I found scallops and wanted to cook something quick.
Bay scallops may be sweet, but they’re not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. If you don’t find bay scallops, use the sea ones, but cut them in half. Actually I didn’t even make the rice. I just added a side of freshly steamed broccoli!
Bay Scallops Stir Fry [Inspired by Martha Stewart}
• Prep Time 15 minutes • Total Time 25 minutes • Serves 4
o Coarse salt and ground pepper
o 1 cup long-grain white rice
o 1/4 cup rice vinegar
o 1/4 cup soy sauce
o 1 teaspoon toasted sesame oil
o 1 1/2 teaspoons cornstarch
o 1 tablespoon vegetable oil, such as safflower
o 1 red bell pepper (ribs and seeds removed), thinly sliced
o 2 bunches scallions, white and green parts separated, cut into 2-inch lengths
o 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
o 2 teaspoons minced peeled fresh ginger
o 1 pound bay scallops, patted dry (or 10 larger ones)
1. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
2. In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
3. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.