Cucumber & Chive Banchan (Korean)

adapted from my Mother-in-law 

Chives

gochugaru - Red Pepper powder

BEST VINEGAR - essig essenz, Product of Germany

Ingredients:

• bunch of chives, cut in 2 inch pieces
• 3 Persian cucumbers or 1/2 English cucumber, sliced lengthwise
• 1-2 tbsp. gochugaru (Korean dried red pepper)
• 1-2 tsp. sea salt
• 1-2 tsp. SURIG brand - essig essenz vinegar
• 1 tsp toasted sesame seeds (optional)
• 2 stalks scallions, chopped (optional)

Method:

1. In a medium bowl, combine chives, cucumbers, gochugaru, and sea salt.  Hand mix and set aside for 5 minutes.
2. Start with 1 tsp. vinegar (add another tsp. to taste) mix well.  Enjoy immediately!

Notes:

• Persian & English cucumbers can be found at Trader Joe's.
• Buy your chives at the Korean/Asian Market, you'll find that most grocery stores will sell them in fancy packages and it'll be double the price. (at Max $3 for a bunch)
• SURIG brand essig essenz vinegar is a WORTHY addition to your kitchen pantry.  You can find this at most Korean/Asian grocery stores.  It comes concentrated so you'll need to DILUTE it with water, wine, etc. before consuming.  However, using it in small amounts (such as this recipe) it is safe to eat!
• As I mentioned in a previous post: FOR the SAKE of AUTHENTICITY, buy all your Korean products at a Korean/Asian grocery store.  I know you may be able to "find" gochugaru in the "international section" of the grocery store, but the quality of the product and the taste of the dish WILL NOT be the same.
• There are MANY many brands of gochugaru.  My advice, if you're going to make KOREAN food and you want it to taste as authentic as possible, buy products made in Korea NOT CHINA.  (No Joke, of the 10 brands of gochugaru at Galleria Market, only ONE was made in Korea).  I would also ask the store owner his/her recommendation for the top quality and best tasting product.

The pictures below are from Christmas 2012, when my mother-in-law was "teaching me" (without words) how to make Chives & Cucumber banchan.

The Best Chicken Soup EVER

Ingredients:

• 8-12 cups of chicken stock
• 3-4 tbsp. lemon juice (fresh)
• zest of 1 lemon
• 3 cups of mushrooms, thinly sliced (I used baby bella)
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, sliced
• 2-3 thai bird chilies, stemmed and sliced
• 1-2 (inch) piece ginger, peeled and cut into matchsticks
• 4-6 pieces of dark meat (thigh) chicken 
• 1 cup bean sprouts
• extra virgin olive oil
• sea salt and black pepper

Method:

1. Preheat oven to 350 degrees F.  Season chicken with extra virgin olive oil, sea salt and black pepper.  Bake 15-20 minutes on each side, then set aside to cool.  
2. In a large pot, combine the stock, lemon juice, chilies, ginger and mushrooms.  Bring to a boil over medium high heat.  Cook for 10-15 minutes to infuse flavors.
3. Stir in lemon zest, green onions and cilantro.  Then add chicken (sliced) and simmer for 5 minutes.
4. Ladle into bowls and Enjoy!

Pan Roasted Corn with peppers

adapted from Clean Start, Terry Walters

Pan Roasted Corn served with Fried Asparagus and Indian-inspired Chicken 

Ingredients:

• 8 ears of sweet corn
• 1/2 red bell pepper, diced
• 1/2 jalapeno, minced
• 1/2 red onion, diced
• 3 cloves of garlic, minced
• 1 tbsp. lime juice
• sea salt and freshly ground black pepper to taste
• pinch of paprika
• pinch of cayenne
• 2 tbsp. cilantro or parsley, minced
• 1 tbsp. extra virgin olive oil

Method:

1. To prepare corn: remove husks and silks.
2. In a large pot, cover the corn with water and boil for 5 minutes or until kernels are tender.  Remove from heat and allow corn to cool.
3. Once cooled, slice the kernels from the cob and set aside.
4. Heat 1 tbsp olive oil in a large skillet at medium-high, add garlic and onion.  sauté until onion is translucent. 3-5 minutes.  
5. Add red pepper and jalapeno.  Cook for 3-5 minutes.  Then add corn, paprika, and cayenne.  
6. Season with salt and pepper to taste. Stir in lime juice. Heat for another minute and serve with cilantro or parsley on top.  Enjoy!

Note:

•  This dish is good on it's own, but best with a protein such as ribeye steak, grilled chicken, pan seared fish or scallops, or on fish tacos.

Doenjang jjigae (Korean Soybean Stew)

Store-bought Doenjang and Gochujang

Korean hot pepper - gochu 

home-made Doenjang

tofu

Ingredients:

• 2 Zucchini, chopped
• 1 cup of mushrooms, sliced (Baby Bella, Enoki, King Oyster, Oyster)
• 3 - 4 tbsp Doenjang paste 
• 1 tbsp Gochujang paste 
• Korean pepper (gochu), sliced
• tofu (medium or firm)
• green onions, chopped, 2 stalks
• 3 cups of water

Method:

1. In a medium pot on high heat, add zucchini and mushrooms to 3 cups of water. Once boiled, cook for 8-10 minutes.
2. Then turn heat to medium, add Doenjang and Gochujang pastes along with gochu and tofu (add as many pieces of tofu as you would like).  Cook for 5 minutes.
3. Turn heat up to high and add green onions.  Once it boils, stew is ready to be served. Enjoy!

Notes:

• For the sake of authenticity, buy the korean products (Doenjang, Gochujang, gochu, tofu) at a korean/asian grocery store.  
• Ann Arbor: We like shopping at: Galleria Market and Manna
• Troy, MI: E-Mart Asian Grocery   
• Germantown, MD: Lotte Plaza
• Grand Rapids, MI: Lee's Oriental Market and Asian Delight Market Place