Posted on December 20, 2016 by cookwithkathy
2 cups Spicy Sauteed Pork Belly (see recipe below)
2 cups frozen rice cakes, soaked and refrigerated overnight
2 tbsp vegetable oil
3/4 cup Japanese fish cakes, cut into 1-inch pieces
1/2 cup julienned carrots
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced yellow onions
1 cup roughly chopped kimchi
2 cups shredded mozzarella
2 cups shredded mild cheddar cheese
1/2 cup dashi
3 tbsp gochujang (Korean red chili sauce)
3 tbsp rice syrup or light corn syrup
1 tbsp Korean red pepper flakes
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
2 cloves garlic, minced
- Pre-heat the oven to 400°F.
- Add dashi sauce ingredients to a medium bowl, whisk to mix.
- Drain the rice cakes and dry well with paper towels.
- In a large wok, heat the oil over medium-high until lightly smoking. Add the rice cakes and cook, flipping once, until golden, about 2 minutes.
- Add fish cakes, carrots, cabbage, and onions and cook until the fish cakes are heated through and the vegetables are soft, about 3 minutes.
- Pour the dashi sauce over the rice cakes mixture and simmer until the sauce thickens, about 3 minutes.
- Remove all ingredients in the wok to a 9-by-13-inch baking dish and spread into an even layer. Arrange the pork belly over the rice cakes, pouring the sauce over. Then spread the kimchi over the pork belly and top with the shredded mozzarella and cheddar.
- Bake in the oven until cheese is melted and sauce is bubbling, 10 to 12 minutes. Remove from oven and serve while hot.
Spicy Sauteed Pork Belly
1 lb pork belly, sliced 1/8-inch thick (about 16 slices)
1 small white onion, roughly chopped
2 tbsp vegetable oil
1/4 cup gochujang (Korean red chili paste)
2 tbsp Korean red pepper flakes
2 tbsp mirin
1 tbsp soy sauce
3 garlic cloves, minced
1 (1/2-inch) piece ginger, peeled and minced
- In a blender, puree the white onion until smooth, scraping the sides as needed. Transfer to a large bowl.
- Add the marinade ingredients, whisk until smooth.
- Add the pork belly and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
- Heat 1 tablespoon oil in a wok over medium-high until lightly smoking. Add half the pork slices and 2 tablespoons of the marinade and cook, flipping once, until caramelized and golden, about 5 minutes. Transfer the pork to a bowl.
- Wipe clean the wok, and return to the heat. Repeat cooking with the remaining oil, pork, and another 2 tablespoons of the marinade. Remove the pork and the sauce to a bowl and set aside.
Makes 6 to 8 servings.
Source: Arang Restaurant, New York
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Posted on December 11, 2016 by cookwithkathy
1 red onion, finely chopped
2 oz cremini mushrooms, finely chopped
12 oz extra firm tofu
2-3 cloves of garlic
1/2 cup spinach roughly chopped
2 1/2 cups of kimchi
1/4 cup kimchi juice
1 cup panko bread crumbs plus extra for coating
6 whole grain hamburger buns
1/2 cup mayo
1/4 cup red pepper paste
2 oz baby spinach leaves, for garnish
- Heat 1 tsp olive oil in a pan, saute the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly.
- In a food processor, blend the tofu, garlic and spinach until smooth.
- Transfer this to a bowl and stir in the onion-mushroom mixture, breadcrumbs, kimchi, and kimchi juices. Refrigerate for about 30 minutes.
- Divide the mixture into 6 patties, pressing together well.
- Coat the patties with the extra breadcrumbs.
- Pan fry the patties with some olive oil. Cook 3-4 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels.
- Mix together the mayo and the red pepper paste.
- Fry the eggs.
- Assemble burger, egg, spinach and mayo with bun and serve.
Makes 6 servings.
Source: The 2016 Careers through Culinary Arts Program
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Posted on August 30, 2016 by cookwithkathy
2 lbs pork belly with skin
2 tablespoons Korean chili paste (Gochujang)
2 tablespoons Korean red pepper powder
1/2 teaspoon sea salt
2-1/2 cups water
1/2 cup rice wine or sherry
1 tablespoon Korean red pepper powder
1 tablespoon sea salt
2 cloves garlic
1 tablespoon brown sugar
2 tablespoons soy sauce
- Place pork and marinade ingredients in a Ziploc bag. Close the bag and rub the pork to coat with the marinate. Marinate in refrigerate for at least 4 hours or overnight.
- Add pork and sauce ingredients to a wok. Bring to a boil. Turn down heat. Cover and simmer for about 2 hours or until the meat is tender.
- Preheat oven to 350ºF.
- Place the pork in a baking pan, skin side up and roast for about 30 minutes in the oven or until the skin is crispy. Remove and let the pork rest for 10 minutes before slicing.
- Serve hot with kimchi and marinated cucumbers.
Source: Hong Kong magazine
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Posted on April 27, 2016 by cookwithkathy
1-1/3 lb pork ribs, cut into 2-inch long pieces
2 tbsp oil
20 gingko nuts
2 green peppers
pine nuts and sliced red dates for garnish
2-1/2 tbsp soy sauce
1-1/2 tbsp sugar
6 tbsp green onion
2 tbsp garlic
2 tbsp ginger juice
2 tbsp rice wine
- Score the spareribs on both sides.
- Stir-fry the ginko nuts in a lightly salted pan until they turn green color. Then rub off the top-skins.
- Heat 2 tbsp oil in a pan, fry the spareribs until brown. Remove excess oil and place the ribs in a pot.
- Mix the seasoning ingredients in a bowl. Add half of the mixture and 2 cups water to the ribs and cook them on high heat for 10 minutes.
- When the ribs are tender, add the gingko nuts, the carrots and potatoes cut into flower shapes and the remaining seasoning. Toss to combine and cook for 2 more minutes.
- Remove the ribs and vegetables to a serving dish and garnish with the sliced red dates and pine nuts.
Source: Healthful Korean Cooking
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Posted on January 27, 2016 by cookwithkathy
150 g spinach, cut into sections
150 g carrot, cut into thin strips
150 g wood ear fungus, shredded
3 bowls cooked rice
200 g ground pork
1/2 tsp toasted sesame seeds
1 egg yolk
1 tbsp minced garlic
cornstarch water (1 tsp cornstarch mixed with 1 tbsp water)
1/4 tsp sesame oil
1/8 tsp salt
1/4 tsp sugar
1-1/2 tbsp Korean chili paste
2 tsp sugar
3/4 cup water
1-1/2 tsp soy sauce
- Blanch spinach, carrot and wood ear fungus separately in boiling water. Remove and drain. Mix with seasoning and set aside.
- Mix sauce ingredients in a bowl.
- Heat 1 tbsp oil in a pan, saute garlic until fragrant. Add pork. Cook and stir until pork is medium rare.
- Mix in sauce and bring to a boil. Add cornstarch water to thicken the sauce. Remove from heat when the pork is done and the sauce thickens.
- Put rice in a large bowl and arrange vegetables on one side. Add pork with sauce to the other side on top of the rice. Place the egg yolk in the middle and serve after sprinkling the meat and vegetables with sesame seeds.
Source: Hong Kong Magazine
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