Tag: East Asian
Corn Cheese
Corn Cheese
Known as cheesy corn in Korea, corn cheese is a popular side dish that you will find at every Korean bbq. Corn, onion, chilies, mayo, and seasonings are cooked in a cast iron skillet for a couple of minutes, then topped with cheese, and broiled until bubbly. To enhance the flavor even more, you can add bacon, shrimp, crab, bell peppers, or peas to the corn before you add it to the skillet.
Equipment
- cast iron skillet
Ingredients
- 1 can corn drained
- 1/4 cup white onion finely chopped
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 pinch black pepper
- 1 red chili finely chopped
- 1 tbsp butter
- 1/2 cup mozzarella
Instructions
- Mix together the corn, onion, mayo, sugar, salt, pepper, and red chilies.
- Melt the butter in an 8” cast iron skillet over medium high heat. Pour the corn mixture into the skillet. Cook for 3 minutes.
- Top the corn with mozzarella cheese.
- Turnnon your oven’s broiler. Place the skillet under the broiler for 2-3 minutes to brown the cheese until it is bubbling.
Japchae
Japchae
Japchae is a popular Korean dish using glass noodles, which are made out of sweet potato starch. The noodles are stir fried and tossed with beef, vegetables, and egg in a sweet and salty sauce. All of the ingredients are cooked separately instead of stir frying together.
Ingredients
- 8 oz sweet potato starch noodles
- 1 carrot julienned
- 1/2 medium onion sliced
- 2 green onions chopped
- 4 oz sirloin julienned
- 4 oz oyster mushrooms sliced
- 6 oz spinach
- vegetable oil for frying
Sauce
- 4 tbsp soy sauce
- 3 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tsp garlic minced
- 1/4 tsp black pepper
Garnish
- 2 large eggs beaten
Instructions
- Mix together the sauce ingredients. Set aside.
- Bring a pot of water to boil. Add on the noodles. Boil for 8 minutes. You will want these noodles cooked through, not al dente.
- Drain the noodles. Shock in cold water to stop the cooking process. Place in a large bowl and toss with 2 tbsp of the sauce.
- In the same pot, blanch the spinach for 1 minute. Shock in cold water. Squeeze out any excess water and give the spinach a rough chop. Set aside.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Stir fry the noodles for 4 minutes. Return the noodles to the bowl.
- Heat up another tbsp of vegetable oil. Stir fry the carrots for a minute. Add in the onion and green onion. Stir fry for another minute. Place on top of the noodles.
- Heat up another tbsp of oil. Stir fry the mushrooms and beef for 1 minute with 2 tbsp of the sauce. Place on top of the noodles.
- Heat up a tbsp of oil in a small skillet over medium heat. Pour in the eggs. Let firm up for a minute or two, then flip.
- Roll the omelette and cut thin ribbons. Add 2/3 of the egg to the noodles.
- Add the spinach and the rest of the sauce to the bowl. Gently toss all of the ingredients together.
Sweet and Spicy Korean Fried Chicken Bites
Sweet and Spicy Korean Fried Chicken Bites
Dakgangjeong is the ever so popular Korean fried chicken. Dredged in potato starch, fried, then tossed in a sweet and spicy gochujang sauce, this chicken will be a regular on your menu after trying it for the first time. This recipe uses bite sized pieces of boneless chicken, making it easier to fry, using a fraction amount of oil. You can definitely use bone in chicken pieces, but that will require a lot of oil and a little more time to fry. While some say that the chicken is best serve with cold beer, I prefer my chicken with a big doobie.
Ingredients
- 1 lb boneless skinless chicken breast or thighs cut into 1 1/2” cubes
- 1 tbsp rice wine
- 1 tsp garlic grated
- 1 tsp ginger grated
- salt and pepper to taste
- 1/2 cup potato starch or cornstarch
- vegetable oil for frying
Sauce
- 1 tbsp soy sauce
- 3 tbsp rice wine
- 2 tbsp cider vinegar
- 1 tbsp gochujang paste
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 1 tsp garlic minced
- 1 tsp ginger minced
Garnish
- sesame seeds
Instructions
- Marinate the chicken with the rice wine, garlic, ginger, salt and pepper for 15 minutes.
- Evenly coat the chicken in potato starch.
- Heat up 1” of cooking oil in a sauté pan over medium high heat. Drop the chicken into the oil, making sure to not overcrowd the pan. Cook in a couple of batches.
- Fry for 3-4 minutes a side. Drain the grease on a wire rack.
- In a small pot, mix together the sauce ingredients. Bring to a boil, reduce the heat to medium low and simmer for 4 minutes.
- Toss the chicken in the sauce.
