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

Curried Brussel Sprouts

adapted from Saveur
serves 4

served with Dal Panchratan and Murgh (chicken) Saagwala from Shalimar, A2, MI

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1 lb. brussel sprouts, outer leaves removed and halved lengthwise
• 1/4 tsp. black mustard seeds
• 1/4 tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• 1/4 tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves of garlic, minced
• 1 (2 inch) piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. sea salt
• 2 tbsp. cilantro, chopped

Method:

1. Heat 1 tbsp. olive oil on high in a skillet.  Add brussel sprouts (cut side down) and turn heat down to medium.  Saute until lightly charred - 5 minutes.  Remove from heat and let cool.
2. In the same skillet, heat 1 tbsp. olive oil and add whole cumin seeds and black mustard seeds.  Cook until fragrant and then stir in the remaining spices.  Turn the heat to medium-high and add the garlic, ginger and onion. 
3. Cook until onion is translucent, stirring occasionally 3-5 minutes.  Add the tomato and reduce 3-4 min.
4. Stir in the remaining 1 tbsp olive oil and brussel sprouts.  season with salt to taste.  Cook for 2 minutes.  Remove and top with chopped cilantro.  Enjoy!

    

"Super Greens" Smoothie

adapted from green kitchen stories

My wife discovered an amazing blog called Green Kitchen Stories.  They cook healthy, simple, vegetarian foods with natural and wholesome ingredients.  Healthy foods doesn't mean tasteless foods and they showcase that very well.   I'm a big fan already.  

    

Ingredients:

• 1/2 avocado
• handful of spinach
• 2 - 3 inch pieces of pineapple
• banana or apple
• chia seeds 
• 1 inch piece of ginger
• 1 cup almond milk or water
• granola (optional)

Method:

1. Add all ingredients into blender and mix until smooth.  
2. Pour into 2 - 3 glasses and serve chilled. 
3. optional: add granola on top to serve as a breakfast treat   

Roasted Tomato & Rosemary soup with kale & potatoes

adapted from La Buena Vida

Enjoy!

(photos taken by me)

Ingredients:

• 4 yukon gold potatoes, cubed
• 1 bunch of lucinato kale (or other variety), roughly chopped
• 5 cups of vegetable or chicken stock 
• 1 cup of white wine
• 4 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 yellow onion, diced
• 1 can of fire roasted tomatoes
• 4 sprigs of rosemary
• 3 sprigs of fresh thyme
• extra virgin olive oil
• sea salt 
• ground black pepper

Method:

1. On medium heat in a large stock pot add garlic, onions, and celery with a drizzle of olive oil. Sauté for 1-2 minutes until garlic is fragrant and not browned.
2. Add 4 sprigs of rosemary and 3 sprigs of thyme (stems intact to be removed later) and pour in the white wine.  Cook until ingredients are tender.
3. Add the potatoes, can of tomatoes, stock and 1 cup of water. Season with salt and pepper.  Simmer on medium low heat for 1-2 hours, stirring occasionally and adding extra water if necessary.
4. During the final 3-5 minutes, add the kale (allowing the kale to hold its flavor and its integrity) and remove the sprigs and Enjoy!