LA Galbi (Korean)

LA style Marinated short rib 

I use tap water

We don't eat red meat as often, therefore chicken breast is a great substitute.

Clockwise from chicken: acorn jelly, ingredients for lettuce wraps, our version of ssamjang 

Ingredients (Marinade):

• 3 tablespoons soy sauce (Yamasa, Japanese brand, less sodium: 510mg)
• 6 tablespoons brown sugar
• 5 tablespoons water
• 4 tablespoons korean rice wine (Kikkoman Aji-Mirin, Japanese brand)
• 1 tablespoon minced garlic
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon Asian sesame oil (Kadoya, Japanese brand)
• pinch of ground black pepper
• 2-3 chicken breasts or 8 ounces of short rib

Method:

1. Make the marinade.  Mix all the ingredients in a bowl and whisk.  
2. Pour the marinade into a plastic bag (or keep in the bowl).  Add chicken breast.  Refrigerate for at last 4 hours before baking. (Can be marinated for up to 12 hours).
3. When ready to bake, preheat the oven to 350 degrees F.
4. Transfer the chicken to a baking sheet or pyrex pan.  Bake for 15-20 minutes then flip the chicken to the other side.  Bake for another 15-20 minutes until thoroughly cooked.
5. Allow the chicken to rest for at least 10 minutes.  Slice and serve.  

Notes:

• We make lettuce wraps with the chicken.  First take a piece of lettuce, add some rice, then a slice of chicken, a bit of the ssamjang paste, raw garlic slice, and pea shoots.
• Our version of the ssamjang paste is mixing doenjang paste with gochujang.  You can find these products at the local korean markets.
• The tastiest method to cook the chicken or short ribs is via the grill.  I have yet to buy a grill.  Therefore, I use my cast iron pan for red meat and the oven for chicken.  

Bok Choy Noodle Bowl

Adapted from Rachael Ray
serves 4
This recipe was my attempt at duplicating my favorite vietnamese soup "Pho."  Although it was unsuccessful, the soup that resulted from my inspiration turned out to be delicious!  The "fresh" taste comes from cilantro, scallions, and bok choy.  The savory notes are from the stock and shiitake mushrooms.  It is both hot (spicy) and sour.  Since my "first attempt," I have made this soup twice more.  Perhaps one day I will try to re-create the Pho soup (again)...

Shiitake and Cremini

Cilantro and Scallions

Ingredients:

• 2-3 tablespoons of vegetable oil (preferably Canola Oil)
• 1 teaspoon crushed red pepper flakes 
• 4 cloves garlic, chopped
• 2 inches ginger root, peeled and cut into very thin matchsticks or grated
• 1/2 to 1 pound shiitake mushroom caps, sliced (you can also use baby bella or cremini)
• 2-3 medium bok choy, trimmed and cut into 3-inch pieces
• sea salt and black pepper
• 1 quart chicken broth (I like to use 365 brand from Whole Foods, organic and low sodium)
• 1 cup seafood stock** or 1 cup clam juice
• 100 % buckwheat noodles, vermicelli, or thin spaghetti (optional)
• 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
• juice of 1 lime
• bunch of fresh cilantro

**Note: To me, the best tasting seafood stock (comes frozen) - Golden Harbour Wild caught fish stock, all natural, no preservatives or additives.  I buy mine at Whole Foods in the frozen seafood section, Net Wt. 1 lb (454g).  After thawing this out, I use the whole package for the soup.  

Method:

1. Using your largest soup pot, over medium-high heat, add vegetable oil and crushed red pepper flakes.
2. Add garlic and ginger, saute for 1-2 minutes.  Then add the mushrooms.  Continue to cook for several minutes allowing the mushrooms to soften.
3. Season with a pinch of sea salt and black pepper.
4. Add chicken broth and seafood stock (or clam juice).  Put a lid on the pot and bring soup to a boil.
5. As soon as the soup boils, add lime juice and bok choy**.  Cook for another 2-3 minutes.
6. When you are ready to serve, ladle soup into bowls.  You may serve the soup with or without the noodles*.  
7. Top the soup with fresh chopped cilantro and scallions.

*Note: Buckwheat noodles are easy to prepare.  Once the water boils, drop a handful of noodles into the pot.  Cooking time is 2-5 minutes.  Drain the noodles and add to the soup before serving.  We like to use the brand SHIRAKIKU - Japanese style- Zaru Soba with Yam, buckwheat noodles.  

**I decided to modify a step in the method by adding broth first then the bok choy. (In the pictures above, the broth was added after I had sautéed the bok choy).  I wanted the bok choy to have a "crunch," in contrast to the soup.