Posted on April 18, 2017 by cookwithkathy
2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped
- Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
- Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
- Add the gochujang and cook for another minute.
- Serve over rice, and garnish with green onion.
Makes 2 servings.
Source: The Wok of Life
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Posted on March 19, 2017 by cookwithkathy
3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced
- Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
- Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
- Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
- Stir in perilla leaves. Add salt to taste.
- To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.
Makes 4 servings.
Source: Hong Kong magazine
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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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