Perhaps you’ve had chilled soup, but have you ever had soup on ice? Korean naengmyeon is just that – a brothy, noodle soup topped with spicy cucumber, Asian pear, daikon radish, hard-boiled egg, and ice. While the soup starts out mild in flavor, adding vinegar, mustard oil (or paste), and even a spoonful of kimchee takes the soup to a whole new flavor profile – the catch is this seasoning is usually done at the table, so everyone can control how their naengmyeon tastes. Do you want it spicy? Sour? Heavy on the pear? The choice is yours. Have you ever had Asian pear? I love Ava’s face, here! She wasn’t sure about the Asian pear, but ended up eating nearly an entire pear herself by the end of dinner. While you could substitute bosc pears or just leave them off, crisp Asian pears are incredibly floral as compared to standard pears… they remind me a lot of star fruit in that way. Tips: – I made my own seasoned broth, adding dried mushrooms and kelp powder, but if you’re in …
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The minute Anthony Bourdain said he got boo’d in Singapore over Chicken Rice, I knew the recipe had edged out all other contenders for a place on our Singaporean Global Table. It’s true – when the world-renowned food star admitted that, after 7 visits, not only did he not have a favorite Chicken Rice joint, but that he’d never even taken a bite of this national favorite, the apparent transgression was enough to send the crowd in an uproar. I can’t even imagine. Talk about food love. Unexpected and pure. Food for Thought: All this hoopla made me wonder what about my culture’s food is this way – what dish must a visitor try to have truly experienced American culture? Pizza? Chowder? I have to say, I was stumped. I’d love to hear your thoughts, if anything comes to mind. For, now, back to business… let’s talk Chicken Rice. This is a deceptively simple dish – one that could be summed up as room temperature chicken over rice. But that summary would do the dish a great disservice. There’s …
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On chilly fall mornings I like to roll up in my thick downy comforter, cozy and warm. I know that the second I stick my nose out it’ll turn into an icicle, so I don’t. I keep it tucked and cozy. I would lay there for hours, if Ava would let me. I’m like a human burrito. Or … ahem… a human… omelet. You see, I like to think of this rolled omelet as an egg comforter. Even better? A heart-shaped egg comforter. Welcome to Cozy Town. Nothing wrong with that. In fact, I think everyone should have at least one heart-shaped egg comforter in life. So today I’m making yours. You can season the omelet with anything you like, but today we’re going totally Korean and making it with kimchi. Think of it as a spicy blast of embroidery for your omelet comforter. (This totally makes sense in my world.) Makes 1 Rolled omelet Ingredients: 6 eggs 2 Tbsp finely chopped kimchi sesame oil Method: Hitch a ride to the nearest farmer … … …
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This recipe is for those times when an airplane ticket isn’t in the budget… … When a two week’s vacation won’t fit into the schedule. … When the daydream only gets you halfway to the dream. Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea. Makes 3/4 cup Ingredients: 1/2 cup sesame oil soy sauce, to taste 3 cloves garlic, chopped 1 inch ginger, grated 1 green onion, chopped 2 Tbsp sugar 1/2 tsp black pepper salt, to taste Method: Are you ready? Don’t blink or you’ll miss it. Chop the ingredients, give them all a whisk and use as needed. Ta-dah! Enjoy – live the dream! Korean Saute Sauce & Marinade Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea. LifestyleGrilling, Quick Food TypeSauces & Dressings Servings Prep …
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Serves 4-6 as a condiment This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes. Ingredients: 1 Asian or English cucumber, sliced on a bias 2 tablespoons sesame oil 1 1/2 tsp ginger, minced 1 1/2 tsp garlic, minced 1 chili pepper, crushed 3 mushrooms, sliced 2 Tbsp rice vinegar 2 Tbsp water 2 tsp brown sugar Method: Heat sesame oil over medium heat. The smell is wonderful and nutty. Add garlic… And ginger.. As soon as it starts to smell like heaven … Add mushrooms and chili pepper Cook until mushrooms are soft. Then add vinegar and sugar. Don’t forget a splash of water, especially if the pan looks to be drying out. Finally, add the cucumbers and cover. Cook until tender. Here’s the final dish! Chill it completely before eating. Except for that little piece you sneak while cooking. You know, to decide if it has enough flavor. Speaking of which, feel free to play around by adding more or less vinegar and sugar. Hot …
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Makes about 8 pancakes Chinese Pancakes are quick and easy to make… and wonderful for scooping up stir-fry. The key to obtaining the characteristic chewy texture is to use boiling water. Make sure you use a healthy dose of salt to flavor the dough. Serve with Moo Shu Pork. Ingredients: 1 1/2 cups flour 1/2 cup boiling water pinch salt 2 scallions, sliced thinly sesame oil, as needed Method: Add flour and salt to a food processor… Add boiling water … boiling water actually blanches the flour (cooks it briefly) and makes for a nice, chewy pancake. This is desirable because the texture will hold up better to moist stir-fry mixtures. Pulse until dough starts to come together. I used my hands to press the shaggy bits into a smooth ball. The dough is not sticky and should not cling to your hands much. Add more water or flour as needed to get the right texture. Let rest for about an hour. The dough will relax and become super easy to work with. Make small …
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