Tag: East Asian
Watercress and Pork Rib Soup
Watercress and Pork Rib Soup
Watercress and pork rib soup is a classic Cantonese soup, served as a 1st course and sometimes as a main. Watercress has a lot of health benefits such as lowering risks of cancer, supporting heart and bone health, regulating blood pressure, and is full of vitamin A, B, beta carotene, calcium, and potassium. It is also considered an invasive species in the U.S., so eating watercress is also helping the environment.Besides the health benefits, this soup has so much flavor to it you’d think there was a ton of ingredients to make it. It actually has just 7 ingredients. The total cost to make a large pot of this soup cost $7. I’d pay more than that for a single bowl.
Servings: 4
Ingredients
- 2 lbs pork riblets cut in between the bones
- 5 slices ginger
- 8 cups water
- 2 bunches watercress washed; big stems removed
- 2 tsp sea salt
- white pepper to taste
- soy sauce
Instructions
- Bring a pot of water to a boil. Add in the riblets. Once the water is back to a boil, simmer the ribs for 2 minutes. Drain the ribs and wash under cold water.
- Place the ribs in a clean pot with 8 cups of water and the slices of ginger. Bring to a boil. Cover. Reduce the heat to low and simmer for 90 minutes.
- Stir in the salt. Cover and continue to simmer for another 30 minutes.
- Stir in the watercress. Cover and simmer for 30 minutes.
Gamja Jorimh (Potato Banchan)
Gamja Jorimh (Potato Banchan)
Gamja jorimh is one of the most popular Korean banchan. Baby potatoes get sautéed, then braised in soy sauce and maple syrup, then tossed with sesame seeds. The potatoes can be eaten hot, cold, and even at room temp.
Ingredients
- 2 tbsp vegetable oil
- 1 lb baby potatoes sliced in half
- 1 cup water
- 5 tbsp soy sauce
- 4 tbsp maple syrup
Garnish
- toasted sesame seeds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Add in the potatoes. Brown for 5 minutes.
- Mix together the water, soy sauce, and maple syrup.
- Pour in the liquid.
- Simmer until the majority of the liquid has evaporated.
Bibimbap
Bibimbap
In Korean, bibim means “to mix”, and bap means “rice”. So bibimbap is meat, vegetables, egg, and sauce mixed with rice. But it’s a lot more then that. Bibimbap is traditionally served in a hot stone bowl called a dolsot. The inside of the hot bowl is brushed with sesame oil. The rice is cooked in the bowl, creating a crispy rice layer. Then the toppings of your choosing are placed on top of the rice. An egg is cracked in the center and is drizzled with bibimbap sauce. Then, using your chopsticks, everything is stirred together in the bowl with the heat continuing to cook the bibimbap.
Servings: 2
Equipment
- dolsot stone bowl
- ramekins
Ingredients
- 2 cups steamed rice
- sesame oil
Toppings
- 6 oz sirloin thinly sliced and julienned
- 1/2 bunch spinach
- 1 carrot peeled and julienned
- 1/2 zucchini julienned
- 2 king oyster mushrooms sliced
- 2 green onions chopped
- garlic minced
- soy sauce
- sesame oil
- toasted sesame seeds
- salt and pepper
- 2 large eggs
- vegetable oil
Bibimbap Sauce
- 2 tbsp gochujang paste
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
Prepping the Toppings
- Marinate the beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp green onion, and 1/2 tsp of sesame seeds for 10 minutes. Sauté in 1/2 tbsp of oil for 5 minutes until cooked through. Set aside.
- Sauté the carrots in a 1/2 tbsp of oil over medium high heat for 2 minutes. Season with salt and pepper. Set aside.
- Sauté the zucchini, 2 tbsp green onion, and 2 minced garlic cloves in a 1/2 tbsp of oil over medium high heat for 2 minutes. Toss with 1/2 tsp of toasted sesame seeds and set aside.
- Sauté the mushrooms in a 1/2 tbsp of oil over medium high heat for 3-4 minutes. Season with salt and pepper and set aside.
- Sauté the spinach, 2 minced garlic cloves, 1 tbsp of green onion, and toasted sesame seeds in 1/2 tbsp of oil medium high heat for 2 minutes. Set aside.
- Mix together the bibimbap sauce ingredients. Set aside.
