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Ginataang Mungo at Baboy (Pork and Mung Bean Stew)
Ginataang Mungo at Baboy (Pork and Mung Bean Stew)
Ginataang mungo at baboy is a mung bean stew with diced pork belly, spinach, and coconut milk. This stew is kind of the Filipino version of a split pea soup, just with a lot more going on. The stew is very comforting and creamy, especially on a cool day. If you want your pork to be a little leaner then belly, you can substitute cubes of pork shoulder.
Ingredients
- 1 cup mung beans
- 6 cups water
- 1 tbsp vegetable oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 lb pork belly diced
- 2 roma tomatoes diced
- 1 tbsp fish sauce
- 1 1/2 cups coconut milk
- salt and pepper to taste
- 1 bunch spinach
Instructions
- Bring 6 cups of water to a boil. Add in the mung beans. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Turn off the heat. The mung beans should’ve split in half like split peas.
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the pork belly. Sauté for 7-8 minutes until browned.
- Add in the tomatoes and fish sauce. Cook for 5 minutes.
- Pour in the mung beans with all of the bean stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the coconut milk, salt, and pepper. Continue simmering for 5 minutes.
- Turn off the heat. Stir in the spinach.
Sanjeok (Beef, Asparagus, Mushroom Skewers)
Sanjeok (Beef, Asparagus, Mushroom Skewers)
In Korean, sanjeok refers to skewered meat and vegetables. These mini skewers were traditionally eaten at special occasions and gatherings, but are now casually eaten at anytime of the year. The sanjeok cook quickly in under 5 minutes; either being broiled or pan fried.
Equipment
- toothpicks
Ingredients
- asparagus cut into 4” pieces
- trumpet mushrooms thinly sliced
- salt and pepper to taste
For The Beef
- 1/2 lb sirloin, flank, or strip loin
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1 tsp mirin
- 1 tsp garlic grated
- 1 tsp ginger grated
Instructions
- Cut the beef into 1/4” thick, 5” long pieces.
- Mix together the marinade ingredients.
- Marinate the beef for 30 minutes.
- Using a toothpick, skewer in the following order: asparagus, beef, mushroom, asparagus, mushroom, beef, and asparagus.
- You should yield 10-12 skewers.
- Turn on your oven’s broiler. Place the skewers on a rack on a baking pan lined in foil.
- Broil for 2 minutes a side. Alternatively, you can pan fry the skewers over medium high heat for 2 minutes a side.
Tuna Kimbap
Tuna Kimbap
Koreans love tuna salad, and frequently use it in kimbap. Tuna kimbap has a few different ingredients from the traditional recipe. Obviously there’s the tuna salad in there, but it also has crab stick, cucumber, pickled radish, and perilla leaves on a bed of green lettuce. I specifically used a higher quality brand of canned tuna (Dolores yellowfin) because your basic everyday canned tuna is crap. Not in my kimbap. Tuna kimbap is best when served immediately. Over time, the tuna salad will make the vegetables soggy; and you want them to be crunchy.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
- 1 can yellowfin tuna drained
- 2 tbsp mayonnaise
- 1 tbsp celery finely diced
- tsp lemon juice
- 1 tsp dijon mustard
- 1/4 tsp black pepper
- 2 leaves romaine lettuce
- 4 perilla leaves
- 3 crab stick
- 1/4 cup cucumber seeded and julienned
- 2 strips pickled radish
- 1 1/2 cups steamed short grain rice
- 2 tsp sesame oil
- 1/2 tsp salt
- 2 sheets nori
Instructions
- Mix together the tuna, mayonnaise, dijon, lemon juice, celery, and black pepper. Set aside.
- Mix together the sesame oil, rice, and salt while the rice is still warm.
- Lay a piece of nori shiny side down on a bamboo sushi rolling mat. Spread 3/4 cup of rice in an even single layer across the nori.
- Place a large leaf of romaine lettuce on the bottom of the rice, creating a bed. Place 2 perilla leaves across the center of the lettuce. Then starting from the bottom up, arrange the ingredients in the following order: crab stick, tuna salad, pickled radish, and cucumber.
- Carefully roll the kimbap tightly with the rolling mat.
- Unroll it. Bring the roll towards the bottom of the mat and roll tightly again.
- Using a serrated knife, slice 1” pieces off the tuna kimbap roll.
