Bulgogi Topped Japchae

Korean cuisine favorites combined in one...

AnnaLi AnnaLi Founding Member Seattle
Bulgogi Topped Japchae
Submitted by:
Founding Member
Seattle
 
  • Description

    Korean cuisine favorites combined in one easy dish!

    Ingredients

    For the Marinade
    -½ cup Yoshida marinade
    -½ cup soy sauce
    -1 tablespoon sesame oil
    -1 tablespoon sesame seeds
    -1 tablespoon brown sugar
    -1 tablespoon honey
    -1 teaspoon ginger powder (fresh, if available)
    -1 teaspoon garlic powder
    -1 teaspoon white pepper 
     
    Bulgogi
    -1 pound steak sirloin, cut into thin strips
    -1 package potato thread noodles
    -1 package mushrooms, sliced
    -2 carrots, julienned
    -½ bunch of green onions, sliced
    -1 red bell pepper, sliced
    -2 cups spinach and/or 1 zucchini
    -1 sweet onion
    -½ cup sesame oil
    -1 tablespoon vegetable oil
    -2 tablespoons soy sauce 

    Directions

    1. Combine ingredients for marinade.
    2. Cut your beef into desired strips/slices and place into marinade for at least 30 minutes.
    3. Boil water and prepare vegetables as indicated.
    4. Place potato noodles in boiling water for 10 minutes. Drain water and return noodles to pot (heat off.) Add vegetable oil, sesame oil, and soy sauce.  Set aside.
    5. Heat a wok to medium-high heat. Throw in the meat with the marinade. Let the meat cook thoroughly ~8-10 minutes.
    6. Throw carrots and mushrooms on top of the simmering meat. Let cook for 4 minutes.
    7. In this order, throw in the zucchini/spinach, bell pepper, sweet onions and let cook another 4 minutes.
    8. Toss in green onions and turn off the heat.
    9. Plate the Japchae noodles first. Then, pour over the bulgogi mixture, allowing some of the liquid to get on the noodles.
    10. Serve with rice and enjoy! 

    Total Time :

    1 hr  

    Prep Time :

    35 mins 

    Cook Time :

    25 mins 

    Servings :

    Tags

    Dinner

    See Full Recipe
    Kimchi Jun

    Spicy, crispy and fried appetizer that h...

    graciejkang graciejkang Founding Member Seattle
    Kimchi Jun
    Kimchi Pancake or Kimchi Jeon
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    Spicy, crispy and fried appetizer that has chopped up fermented kimchi, vegetables, and sometimes seafood or meat. 

    Ingredients

    - Kimchi
    - chopped up beef/pork/seafood (optional)
    - onions
    - green onions
    - sesame oil
    - salt and pepper
    - 1 T of sugar or Splenda

    Directions

    1.  Chop up kimchi, onions, green onions, meats or seafood.
    2.  In a bowl add all the chopped ingredients.
    3.  Add a cup of flour.
    4.  Add 1/2 cup of water.
    5.  Add 1/2 cup of kimchi juice.
    6.  Mix well.
    7.  On medium-high heat put sesame oil in a pan. 
    8.  Scoop a generous amount of the batter into the pan to fill the pan evenly.
    9.  Let it fry for 4-5 mins until it will be ok to flip.
    10. Flip and fry for 4-5 mins or until it's crispy.
    11. Place on plate and cut and serve with soy sauce.

    Total Time :

    25 mins 

    Prep Time :

    15 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Lunch, Dinner, Served Hot, Street Style, Quick & Simple, Good For Groups / Parties, Snack

    See Full Recipe
    Baked Kale Chips

    Try making these Asian-inspired kale chi...

    Namster Namster Founding Member Seattle, WA
    Baked Kale Chips
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    Try making these Asian-inspired kale chips at home as an easy and healthy snack to enjoy!

    Ingredients

    - 1 bunch kale
    - 1-2 teaspoon(s) sesame oil
    - kosher salt
    - ground black pepper
    - garlic powder (optional)

    Directions

    1. Preheat oven to 350 F.

    2. Wash kale and tear into large chunks (they will shrink a bit when baked). Throroughly dry the leaves so that they will crisp up when baked.

    3. In a large bowl, toss the kale with sesame oil. Sesame oil has a strong flavor to it, so be careful not to add too much. The mixture should not be soggy.

    4. Add salt, ground black pepper, and garlic powder and lightly season the mixture. Do not add too much as the kale will absorb the salt as it bakes.

    5. On two cookie sheets, lay parchment paper on top. Evenly spread the kale over the sheets. Lighly finish by sprinkling some salt.

    6. Bake for 8-12 minutes until the edges of the leaves get crispy and browned. Watch carefully as to not burn the chips. Enjoy!

    Total Time :

    20 mins 

    Prep Time :

    10 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Healthy / Low Cal, Gluten Free, Kosher, Vegetarian, Quick & Simple, Vegan, Snack

    See Full Recipe
    Curry Pork Chops

    Tired of bland pork chop recipes?  ...

    calvintang98 calvintang98
    Curry Pork Chops
  • Description

    Tired of bland pork chop recipes?  Look no further!  This is a simple, yet refreshing marinate for the other white meat.  It is great for a medium-sized potluck or a 6-8 people dinner.

    Ingredients

    - 4 lb pork chop 
    - 1/8 lb of white sliced mushrooms
    - 4 to 6 cloves of garlic (minced)
    - 2 medium yellow onions (sliced)
    - 1/4 cup of curry powder
    - 3 tbsp of garlic salt
    - 1 tbsp of cumin
    - 2 tbsp olive oil

    Directions

    1.  Chop up onion and garlic.
    2.  Put slices of porkchop, onion, garlic, mushrooms, and all the above ingredients in a mixing bowl.  Then stir.
    3.  Saran-wrap the mixing bowl and let it chill in the fridge for 2-3 hours.
    4.  Heat up a cast iron pan to medium heat for 2 minutes or till hot.  Then, add olive oil.
    5.  Separate the onion and garlic from the porkchop slices as much as possible into a small bowl.
    6.  Grill the porkchop slices (without onion and garlic) 2-3 minutes on each side, depending on how thick they are.  
    7.  Add the sliced onions, minced garlic, mushroom slices, and 1 teaspoon more of olive oil in the middle of the pan and grill for another 2-3 min.
    8.  Turn off the grill/stove and let the pork chops cook for another 1 min on each side for extra-crispy result.
    9.  Transfer porkchop slices on to serving plate and let it rest for 3 minutes before eating.

    Total Time :

    30 mins 

    Prep Time :

    15 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Lunch, Dinner

    See Full Recipe
    Ca Kho To

    This dish defines Vietnamese soul food. ...

    thuydaldee thuydaldee Renton
    Ca Kho To
    Braised Fish in Clay Pot
    Submitted by:
    Renton
     
  • Description

    This dish defines Vietnamese soul food. Typically served with a catfish hot and sour soup (Canh Chua).

    Ingredients

    - 6 slices of catfish
    - 1/4 cup vegetable oil
    - 1/4 cup fish sauce
    - 4 tbls low sodium soy sauce
    - 1/2 tsp salt
    - 2 tbls sugar
    - 1 tbls of crushed sate pepper
    - 4 cloves of garlic, smashed
    - 2 tbls black pepper
    - 2 tsp thick sweet soy sauce
    - 1/4 cup Coco Rico or water

    Directions

    1. Heat up the oil in the clay pot or dutch oven on Med high heat.

    2. Add the smashed garlic to the oil.

    3. Slightly brown the catfish on both sides.

    3. Add all of the seasoning (except the black peper) into the pot, flip the fish over a couple of times to mix around the seasonings.

    4. Add the coco rico last to the pot.

    5. Lower the heat and keep the pot at a slow simmer with the lid on until the sauce is at a gravy consistency.

    Serve hot with rice and enjoy!


     

    Total Time :

    30 mins 

    Prep Time :

     

    Cook Time :

    30 mins 

    Servings :

    Tags

    Lunch, Mom's Style, Kosher, Dinner, Family Cooking Style, Served Hot

    See Full Recipe
    Banh Canh Do Bien

    This is my own spin on the traditional B...

    thuydaldee thuydaldee Renton
    Banh Canh Do Bien
    Seafood Coconut Udon
    Submitted by:
    Renton
     
  • Description

    This is my own spin on the traditional Banh Canh. The hint of coconut makes it like no other Banh Canh you will ever have!

    Ingredients

    - 1 whole fresh dungenous crab
    - 1lb fresh calamari, cleaned and sliced to 1/4 inch thick rings
    - 1lb flattened prawns (preferably with head on for stock) -see cooking tips.
    - 1 cup coconut milk
    - 2 packages of Vietnamese tapioca udon (Banh Canh Bot Loc)
    - Salt/Pepper/fish sauce to taste
    - Green scallions and pepper flakes to garnish

    Directions

    1. Boil the whole crab in large stock pot along with the heads of  the prawns, filling the water half way full. Cook for 30 minutes.

    2.  Strain the water from the crab into another pot and bring to a boil.

    3. Remove the crab meat from the shell and set aside. Try to keep the meat in large chunks.

    4. Add the calamari and prawns to the boiling pot of seafood stock and turn off the heat. The risidual heat will continue to cook the seafood without overcooking it.

    5. Add the coconut milk and season to taste with salt, pepper, and fish sauce.

    6. Add the crab into the individual bowls when serving. 

    7. Garnish and enjoy!

    Total Time :

    1 hr 15 mins 

    Prep Time :

    30 mins 

    Cook Time :

    45 mins 

    Servings :

    Tags

    Traditional, Lunch, Dinner, Served Hot

    See Full Recipe
    Kalbi Short Ribs (갈비)...

    An easy and tasty Korean dish to make fo...

    Namster Namster Founding Member Seattle, WA
    Kalbi Short Ribs (갈비)...
    Submitted by:
    Founding Member
    Seattle, WA
     

    Description

    An easy and tasty Korean dish to make for any meal. It is especially great for the grill to eat at BBQs!

    Ingredients

    - 3 lb kalbi short ribs
    - 1/2 cup soy sauce
    - 1/2 cup pineapple juice
    - 1/2 cup sugar
    - 1 tbsp garlic (minced)
    - 1 tsp kiwi (smashed)
    - 1/4 tsp ground black pepper

    Directions

    1. Prepare the marinade. In a pot, combine the soy sauce, pineapple juice, sugar, and garlic and bring to a boil while stirring all ingredients together.

    2. Let the marinade cool to room temperature. Stir in the kiwi and ground pepper to the mixture.

    3. In a large bowl, combine the kalbi short ribs and marinade, distributing evenly until all of the meat is coated.

    4. Cover and place in the refrigerator. Let it sit for at least 4 hours. 

    5. Cook the meat on a pan or over the grill. Enjoy!

    Total Time :

    4 hr 10 mins 

    Prep Time :

    4 hr  

    Cook Time :

    10 mins 

    Servings :

    Tags

    Lunch, Dinner, Served Hot, BBQ, Good For Groups / Parties

    See Full Recipe
    Spicy Pollock (생선 조림)...

    This spicy pollock dish is a favorite ba...

    Namster Namster Founding Member Seattle, WA
    Spicy Pollock (생선 조림)...
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This spicy pollock dish is a favorite banchan (side dish) that is made by simmering the fish in a seasoned broth/sauce. It has a slightly sweet, yet savory flavor to be enjoyed with rice and other accompaniments.

    Ingredients

    - 1 radish (about 5 thick slices)
    - 1 lb pollock fillets
    - 1-2 tbsp gochujang (Korean red pepper paste)
    - 1-2 tbsp soy sauce
    - 3 cloves garlic (minced)
    - 2 green onions (cut into 1 inch lengths)
     

    Directions

    1. In a large pot, lay the radishes flat along the bottom.

    2. Lay the pollock fillets on top of the radish layer.

    3. In a small bowl, mix together the gochujang, soy sauce, and garlic. Spread the mixture on top of the fish.

    4. Turn the heat on high and boil the fish. As soon as it starts boiling, turn the heat down to medium and keep simmering. As the sauce pools at the bottom of the pot, use a spoon to spread the sauce back on top of the fish. Do this occasionally for 30 minutes.

    5. Place the green onions on top and serve immediately.

    Total Time :

    40 mins 

    Prep Time :

    10 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Traditional, Served Hot

    See Full Recipe
    Celery and Tofurkey Stir Fry

    This simple stir fry is a popular family...

    CharlesLiu CharlesLiu Bellevue, WA
    Celery and Tofurkey Stir Fry
    Submitted by:
    Bellevue, WA
     
  • Description

    This simple stir fry is a popular family style dish from costal region of China. Tofurkey is a supermarket friendly substitute for dry pressed tofu found in Asian markets.

    Ingredients

    - 1 medium celery, julienned
    - 1 pkg Tofurkey cold cut, cut into strips
    - 1 minced garlic
    - 2 Tsp oil

    Directions

    1) Preheat wok and add 2 Tsp oil.
    2) Microwave celery for 2 minutes to simulate parboiling.
    3) Add minced garlic to wok, stir fry for 30 seconds.
    4) Roughly separate Tofurkey strips to wok, stir fry for 1 minute.
    5) Add warm celery with liquid, stir fry for 3 minutes.
    6) Turn off heat and finish with salt and pepper to taste.
     

    Total Time :

    1 hr  

    Prep Time :

    40 mins 

    Cook Time :

    20 mins 

    Servings :

    Tags

    Family Cooking Style, Vegetarian, Quick & Simple

    See Full Recipe
    Smacked Cucumber Salad

    Smacked cucumber salad is a common summe...

    CharlesLiu CharlesLiu Bellevue, WA
    Smacked Cucumber Salad
    Submitted by:
    Bellevue, WA
     
  • Description

    Smacked cucumber salad is a common summer side dish from central region of China. The cucumber is lightly macerated to help release moisture and absorb dressing. Can be made with spicy or plain soy vinaigrette.
     

    Ingredients

    - 1 English or 2 regular cucumber
     
    Dressing:
    - 1 clove minced garlic
    - 1/2 tsp crushed red pepper, to taste
    - 1/2 tsp sugar
    - 1 Tsp soy sauce
    - 2 Tsp vinegar
     
    - 2 Tsp sesame oil or hot oil

    Directions

    1) Wash and dry cucumber, peel half of the skin if using regular cucumber.
    2) Press down on the cucumber with side of cleaver until flesh is cracked and some seeds are expressed.
    3) Cut cucumber into 2” sections, then long slices. Shake off loose seeds and pulp, lightly salt and set aside.
    4) Make dressing with all but sesame oil.
    5) Drain salted cucumber and combine with dressing. Leave in refrigerator for an hour to marinate.
    6) Drizzle sesame oil over cucumber salad before serving.
     

    Total Time :

    1 hr 30 mins 

    Prep Time :

    1 hr 30 mins 

    Cook Time :

     

    Servings :

    Tags

    Healthy / Low Cal, Provincial, Family Cooking Style, Vegetarian, Quick & Simple, Served Cold

    See Full Recipe
    Coconut Shrimp Curry

    Whether a quick dinner at home or a potl...

    Karmanuz Karmanuz
    Coconut Shrimp Curry
  • Description

    Whether a quick dinner at home or a potluck party, coconut shrimp is a quick and easy dish. Serve with rice or quinoa.

    Ingredients

    - 1/2 pound deveined shrimp
    - 1 zucchini diced
    - 1 yellow squash diced
    - 1 tablespoon of canola/vegetable oil
    - 4 cloves of garlic smashed
    - 4 Thai chili
    - 1/2 finely chopped onion
    - 1 finely chopped shallot
    - 3 chopped roma tomatoes
    - 1 1/2 tbsp coconut cream
    - 1 tsp salt
    - 1 tsp fish sauce
    - 1/4 tsp black pepper
    - Chopped cilantro
     

    Directions

    1. Heat up a medium pot and add 1 tbsp of oil.
    2. Once the oil is medium hot add the smashed garlic, shallot and onions. 
    3. Sautee the garlic, shallot and onion mix for 5 mins then add the chopped chili.
    4. Add the diced zucchini and yellow squash and sautee with the mixture periodically stiring over medium heat. Cook for 5 mins.
    5. Add the diced roma tomatoes to the mixture and add salt, fish sauce and black pepper. 
    6. Constantly stir the mixture.Cook for 10 mins.
    7. Add the coconut cream and stir the mixture. Cook for another 10 mins.
    8. Add the shrimp to the mixture and cook for 2-3 mins. 
    9. Finally, add the chopped cilantro to complete the dish. 
     

    Total Time :

    50 mins 

    Prep Time :

    15 mins 

    Cook Time :

    35 mins 

    Servings :

    Tags

    Traditional, Holidays, Healthy / Low Cal, Lunch, Kosher, Dinner, Family Cooking Style, Served Hot, Quick & Simple, Good For Groups / Parties

    See Full Recipe
    Chicken Soba Salad

    This is a fun, colorful salad that can b...

    Namster Namster Founding Member Seattle, WA
    Chicken Soba Salad
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This is a fun, colorful salad that can be enjoyed as an appetizer or a meal. The soba noodles add a nice chewy texture to the salad. Top with your favorite dressing and enjoy! This is particularly good with sesame or ginger dressing.

    Ingredients

    - 1 grilled chicken breast (shredded)
    - 1 small package soba noodles (cooked and chilled)
    - 1/2 purple cabbage (shredded)
    - 1/2 iceberg lettuce
    - 1 carrot (shredded)
    - 1/2 cucumber (shredded)
    - red, yellow, and orange bell peppers (julienned)
    - 1 hardboiled egg (optional garnish)
     

    Directions

    1. Arrange all the ingredients in a circular shape for a colorful presentation.
    2. Top with your favorite sesame or Asian ginger dressing and enjoy!

    Total Time :

    25 mins 

    Prep Time :

    25 mins 

    Cook Time :

     

    Servings :

    Tags

    Healthy / Low Cal, Quick & Simple, Served Cold, Snack

    See Full Recipe
    Spicy Pollock Soup

    This traditional Korean soup has a refre...

    Namster Namster Founding Member Seattle, WA
    Spicy Pollock Soup
    Dongtae Jiggae
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This traditional Korean soup has a refreshing taste. Although not really "spicy" in actual flavor, this is still considered spicy due to the ingredients and hot feel it has while you eat it. It is one of my favorite soups to enjoy year round!

    Ingredients

    - 2 lbs frozen pollock meat
    - 1 cup radish (sliced into 1 inch cubes)
    - 4 cups water
    - 2 tablespoons gochukaru (Korean red pepper flakes)
    - 3 cloves garlic (minced)
    - 2 teaspoons salt (or substitute 1 tablespoon soy sauce)
    - 3-4 stems of crown daisies (garnish)

     

    Directions

    1. In a large pot, bring water to a boil and add radish and gochukaru. 
    2. After water returns to a boil, add pollock and garlic and bring back to a boil.
    3. Add salt (or soysauce) and adjust the amount to your desired saltiness. The soup should not be overly salty to allow the flavor of the pollock to come through. Turn off the heat.
    4. Immediately pour the soup into a serving bowl, add the crown daisies on top and serve hot with rice and banchan (side dishes). Enjoy!

    Total Time :

    15 mins 

    Prep Time :

    5 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Traditional, Healthy / Low Cal, Gluten Free, Mom's Style, Served Hot, Quick & Simple

    See Full Recipe
    Hamburger Mushroom Scramble

    This is a family style hamburger mushroo...

    andreo andreo Founding Member Seattle, WA
    Hamburger Mushroom Scramble
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This is a family style hamburger mushroom and eggs scramble.  Good for lunch or dinner and of course when served with rice! 

    Ingredients

    -1 lb ground beef
    -1 to 1.5 piece(s) of square tofu
    -1 carrot
    -3 stalks of green onions
    -5-6 white mushrooms
    -2 eggs (pre-beat, mixed in a bowl)
    -2 cloves of chopped garlic

    Directions

    1. Crush tofu by hand to make into small rough pieces.

    2. Boil hot water and put tofu in hot water for 2 minutes.

    3. Chop the green onions, carrots, and mushrooms into small pieces.

    4. Pour some oil in a pan, saute the garlic, and then add the ground beef for a few minutes.

    5. Then add the green onions, carrots, and mushroom, and saute for a few more minutes. Then add the tofu and stir well.

    6. Make a sauce with 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of sake, a pinch of chili powder, and mix in a bowl.

    7. Put the sauce into the pan and when the sauce liquid is almost done, add in the eggs (pre-beat/mixed in a bowl) and stir the meat, veggies, and eggs.  Serve hot.

    Total Time :

    20 mins 

    Prep Time :

    5 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Lunch, Mom's Style, Kosher, Dinner, Family Cooking Style, Served Hot

    See Full Recipe
    Chinese Glazed Carrots

    Chinese glazed carrots are a great appet...

    JonWong JonWong Founding Member
    Chinese Glazed Carrots
    Submitted by:
    Founding Member
     
  • Description

    Chinese glazed carrots are a great appetizer to have in pot lucks or parties.  This is a simple dish that can easily compliment any Chinese dish.

    Ingredients

    - 1 pound of carrots chopped 1/2 inch length
    - 3 cups of water
    - 1/4 cup water
    - 2 Tbsp of soy sauce
    - 2 Tbsp of butter
    - 3 Tbsp of brown sugar
    - 3 Tbsp of five spice

    Directions

    1. In a pot bring 3 cups of water to a boil and cook carrorts for 10 minutes or until semi soft, drain the water.
    2. In a separate pot, melt butter and add carrots.
    3. Mix well 1/4 cup of water, soy sauce, five spice and brown sugar together in a separate bowl and add to pan when carrots are heated.
    4. Cook uncovered until there is no more water

    Total Time :

    25 mins 

    Prep Time :

    5 mins 

    Cook Time :

    20 mins 

    Servings :

    Tags

    Provincial, Vegetarian, Served Hot, Quick & Simple, Snack

    See Full Recipe
    Honey Garlic Miso Soybeans

    This is a quick recipe for a ligh snack ...

    JonWong JonWong Founding Member
    Honey Garlic Miso Soybeans
    Submitted by:
    Founding Member
     
  • Description

    This is a quick recipe for a ligh snack made with healthy ingredients.

    Ingredients

    - 1 package frozen soybeans (16oz)
    - 1 Tbsp honey
    - 1 Tsp of sesame oil
    - 1/2 bulb of garlic
    - 2 Tbsp of white miso paste
    - 3oz of hot water

    Directions

    1. Mix water with miso paste in a small bowl.
    2. Preheat pan with oil on medium heat and add chopped garlic.
    3. Add soybeans to pan and allow them to defrost tossing frequently.
    4. Once defrosted add miso water mixture and cook until water has evaporated.
    5. Transfer to a bowl and toss with honey.

    Total Time :

    10 mins 

    Prep Time :

    5 mins 

    Cook Time :

    5 mins 

    Servings :

    Tags

    Personal Creation, Quick & Simple, Snack

    See Full Recipe
    Bo Kho

    Takes time and love but worth it in the ...

    thuydaldee thuydaldee Renton
    Bo Kho
    Vietnamese beef stew
    Submitted by:
    Renton
     
  • Description

    Takes time and love but worth it in the end! 

    Ingredients

    - 1 lb beef shank cut into 1 inch cubes
    - 1 lb beef brisket cut into 1 inch cubes
    - 1/2 lb beef tendon cut into 1 inch cubes (precook till soft)
    - 4 large carrots cut in 1/2 in cubes
    - 1/2 package of Bo Kho seasoning (found in any asian market)
    - 3 tbls ketchup
    - 2 cans of coco rico soda (coconut soda found in any asian market) or just extra sugar and water if you cannot find any.
    - 4 cups of water
    - 1/4 cup of vegetable oil
    - 10 cloves of garlic, minced
    - 1 tbls salt
    - 1 tbls sugar
    - fish sauce to taste
    - Basil, cilantro, and thinly sliced white onion for garnish.
    - Toasted baguette for dipping

    Directions

    1. In a large stock pot, heat up 1/8 cup of oil on med-high heat.
    2. Add all of the beef and slightly brown.
    3. In a small pot, add the rest of the oil and slightly brown the garlic on med heat.
    4. Add the bo kho seasoning and ketchup to the oil and garlic mixture for 2 minutes.
    5. Add garlic mixture into the stock pot of beef, stir till all pieces are evenly coated, cook for 5 mintues.
    6. Add salt and sugar.
    7. Add the coco rico soda to the stock pot ans let it cook for another 10 minutes on med heat at a med boil.
    8. Add water and lower the heat to med low and simmer for 3 hours (until the beef shank pieces are tender.
    9. Add carrots after 3 hours of cooking the beef so it doesn't get overcooked and mushy.
    10. Add fish sauce when alll done to taste (a little goes a long way).
    11. Garnish with basil, cilantro, and thinly sliced white onion.
    11. Toast the baguette, dip, and enjoy!

    Total Time :

    3 hr 30 mins 

    Prep Time :

    30 mins 

    Cook Time :

    3 hr  

    Servings :

    Tags

    Traditional, Mom's Style, Dinner, Family Cooking Style, Served Hot

    See Full Recipe
    Spicy Squid

    This is a spicy banchan (side dish) that...

    Namster Namster Founding Member Seattle, WA
    Spicy Squid
    Ojinguh Moochim
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This is a spicy banchan (side dish) that is enjoyed with a Korean meal. It is frequently enjoyed as an appetizer with drinks, like beer and soju, as well.

    Ingredients

    - 1 whole squid (frozen or fresh)
    - water (to boil)
    - 1 tablespoon gochujang (Korean red pepper paste)
    - 2 teaspoons sesame oil
    - 2 teaspoons soy sauce
    - 2-3 cloves garlic (minced)
    - 1 green onion (chopped)
    - 1 teaspoon sugar
    - roasted sesame seeds (optional garnish)

    Directions

    1. Prep the squid by taking out the entrails and taking off the skin. Thoroughly clean the squid.
    2. In a large pot, bring water to a boil and place squid inside. When water starts to bubble again, take the squid out and rinse in cold water.
    3. Slice the squid into 1 inch long slices.
    4. In a large bowl, place the sliced squid, gochujang, sesame oil, soy sauce, garlic, green onion, and sugar, and mix together thoroughly using your hand or a spoon.
    5. Place into a serving plate, sprinkle sesame seeds on top as garnish if desired, and serve with rice and other banchan! 

    Total Time :

    15 mins 

    Prep Time :

    10 mins 

    Cook Time :

    5 mins 

    Servings :

    Tags

    Gluten Free, Mom's Style, Quick & Simple, Served Cold

    See Full Recipe
    Spicy Ahi Poke

    Spicy ahi (tuna) is a local Hawaiian dis...

    alan young alan young Renton, WA
    Spicy Ahi Poke
    Submitted by:
    Renton, WA
     
  • Description

    Spicy ahi (tuna) is a local Hawaiian dish served raw.

    Ingredients

    - 1 lb sashimi grade ahi steak
    - 1/2 teaspoon Hawaiian salt
    - 2 tablespoon sesame oil
    - 1 tablespoon soy sauce
    - 4 tablespoon spicy mayonnaise (saracha and mayonnaise mix)
    - 1/2 cup chopped green onions
    - 2 oz massago
    - rice
    - furikake

    Directions

    1. Cut ahi steak into 3/4" - 1" cubes and put into mixing bowl.

    2. Add Hawaiian salt, soy sauce, sesame oil, and spicy mayonnaise to bowl and mix well.

    3. Add green onions and massago and continue mixing.

    4. Chill/refrigerate for 1/2 hour.

    5. Serve over rice and furikake.

    Total Time :

    15 mins 

    Prep Time :

    10 mins 

    Cook Time :

    5 mins 

    Servings :

    Tags

    Quick & Simple, Served Cold, Raw Foods

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    Fried Tofu

    Simple and quick side dish that is healt...

    graciejkang graciejkang Founding Member Seattle
    Fried Tofu
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    Simple and quick side dish that is healthy. A good source of protein. You can add meats like bulgogi. Frying kimchi along with the tofu makes the dish spicy and savory. 

    Ingredients

    - 1 tofu (Medium or Firm)
    - garlic powder
    - salt 
    - pepper
    - soy sauce
    - sesame oil
    - red pepper flakes
    - green onions (optional)


     

    Directions

    1.  Cut tofu into 3 x 1.5 inch rectangles. 

    2.  Heat pan to medium and add 2-3 T of sesame oil.

    3.  Place the cut tofu on the pan one at a time.

    4.  Sprinkle salt, pepper, garlic powder, red pepper flakes over the cut pieces.

    5.  After 3-4 mins flip each tofu over and sprinkle it on the other side.

    6.  You can add soy sauce for extra flavor and add chopped up green onions too.

    7.  Optional - I like to fry it with bulgogi meat and kimchi occasionally.
     

    Total Time :

    15 mins 

    Prep Time :

    5 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Healthy / Low Cal, Quick & Simple

    See Full Recipe

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