Once upon a time, I lived in Atlanta and worked in the wonderful world of insurance. (No sarcasm here!!) I used to LOVE taking brokers to the suburbs between Dunwoody and Chamblee on Peachtree Road (unlikely, a ‘Peachtree’ in Atlanta, I know!) to Hanwoori Korean Restaurant.
Every once in a while the cravings for Bulgogi (Korean Barbecued Beef – spellings vary), Gulgogi and Kim chi made with zucchini (or was it cucumbers?) come back strong. This week I created the following recipe to satisfy that craving!
Don’t feel guilty taking help!! I used sliced, pre-marinated BOOL KOLGI courtesy of Trader Joe’s refrigerated section. (Thanks for the tip DW of SF, CA!) It’s higher in sodium than I’d like, but this is not an ‘every month food.’
TASTE of KOREA FRIED RICE -- Serves 4
I wanted Bool Kolgi, but was not sure if our littlest one was going to care for the meat separately. To solve the problem, I made a Korean-style fried rice with Kim Chi inspired flavors!
Oil, as needed – I used about 1 TBSP Safflower oil
1 small sweet onion, diced or slivered
1 bell pepper, diced
5 ounces finely shredded cabbage, chopped -- I used ½ a (10 oz) bag Angel Hair Cole Slaw
1 to 2 tsp Geasoning or your favorite seasoing blend – Tony Charchrie’s would be nice here!
2 cloves garlic, grated on a microplane
2 tsp Gourmet Garden Lemongrass -- found in tubes in most refrigerated produce sections
1 tsp ground ginger -- I was out of fresh; if using fresh use 1 TBSP freshly grated ginger
1 TBSP jarred Chili Garlic Sauce -- I use Lee Kum Kee brand *increase if you’d like heat!
3 TBSP Lite Soy Sauce (has less sodium)
1 TBSP fish sauce, optional – this product stinks to high heavan, but adds graeat flavor to the end product!
2 tsp sugar, dissolve in the soy sauce prior to adding to rice
3 cups of HOT, cooked rice – I used wild rice blend from Raley's*
1 pkg (about 1.25 lbs) Trader Joe’s Bool Kogi cooked, trimmed of fat, and diced
6 oz. shelled & cooked edamame; if frozen, cook, shock** and drain (I used 1/2 bag of frozen Trader Joe’s Shelled Edamame Soybeans, save the other half for another recipe or for snacking! --TC)
Every once in a while the cravings for Bulgogi (Korean Barbecued Beef – spellings vary), Gulgogi and Kim chi made with zucchini (or was it cucumbers?) come back strong. This week I created the following recipe to satisfy that craving!
Don’t feel guilty taking help!! I used sliced, pre-marinated BOOL KOLGI courtesy of Trader Joe’s refrigerated section. (Thanks for the tip DW of SF, CA!) It’s higher in sodium than I’d like, but this is not an ‘every month food.’
TASTE of KOREA FRIED RICE -- Serves 4
I wanted Bool Kolgi, but was not sure if our littlest one was going to care for the meat separately. To solve the problem, I made a Korean-style fried rice with Kim Chi inspired flavors!
Oil, as needed – I used about 1 TBSP Safflower oil
1 small sweet onion, diced or slivered
1 bell pepper, diced
5 ounces finely shredded cabbage, chopped -- I used ½ a (10 oz) bag Angel Hair Cole Slaw
1 to 2 tsp Geasoning or your favorite seasoing blend – Tony Charchrie’s would be nice here!
2 cloves garlic, grated on a microplane
2 tsp Gourmet Garden Lemongrass -- found in tubes in most refrigerated produce sections
1 tsp ground ginger -- I was out of fresh; if using fresh use 1 TBSP freshly grated ginger
1 TBSP jarred Chili Garlic Sauce -- I use Lee Kum Kee brand *increase if you’d like heat!
3 TBSP Lite Soy Sauce (has less sodium)
1 TBSP fish sauce, optional – this product stinks to high heavan, but adds graeat flavor to the end product!
2 tsp sugar, dissolve in the soy sauce prior to adding to rice
3 cups of HOT, cooked rice – I used wild rice blend from Raley's*
1 pkg (about 1.25 lbs) Trader Joe’s Bool Kogi cooked, trimmed of fat, and diced
6 oz. shelled & cooked edamame; if frozen, cook, shock** and drain (I used 1/2 bag of frozen Trader Joe’s Shelled Edamame Soybeans, save the other half for another recipe or for snacking! --TC)
toasted sesame seeds, for garnish
Preheat a large frying pan coated with non-stick spray to medium-high. Cook the boolgi in batches – do not crowd the pan… 4 minutes a side or until nicely browned. Meat should be medium to medium rare with a nice sear – you will cook it again gently when stir-frying… Remove to a covered dish to keep warm. *Do NOT burn the sugars in the marinade or you will need to wash out your pan at this stage!
In the same pan, sauté the diced onion and bell peppers until soft and lightly browned. Add the fresh grated garlic, lemongrass and garlic red pepper sauce stirring for 1 minute. Add the chopped angel hair cabbage and cook 3 minutes longer or until it begins to soften. (This is where the Kim Chi flavor steps in!)
Meanwhile, reheat your pre-cooked rice for 2 minutes at 70% in a covered dish the microwave. Add rice to the pan with the sautéed aromatics and the soy/fish sauce mixture. Just before serving, gently fold in the diced boolgi and the pre-cooked edamame (shelled soy beans). Once warmed through, sprinkle with toasted sesame seeds and serve immediately. (Sliced scallions would also be a nice garnish, but I was out of time!)
*Note: Make rice ahead of time in the microwave.
Using a Wild Rice Blend – place 4 cups broth/stock or mixed juice & broth with 2 tsp Geasoning (or Kosher salt or your favorite seasoning blend), plus 1 TBSP olive oil and 2 cups Wild Rice blend [Natural Foods Bulk Bin #717 from Raley’s/Bel Air Grocery Stores] in a covered 2 QT microwavable dish. Cook on HIGH 33 minutes and allow to sit undisturbed for an additional 25 minutes. Times may vary depending on the strength of your microwave. Place the cooked rice on a sheet pan to cool, then into an air-tight dish and store in the fridge up to a week if you are not going to use immediately. –TC at home, Spring 2010.
**Note: To ‘shock’ vegetables, cook until a minute or two before desired doneness, then drain and plunge into ice water for 2 minutes and drain well. Hold until ready to use. --TC
If you’d like to eat the Bool Goki as the entrée and have a nice side dish that is nutritious (soybeans) and has a kick, try the following recipe as an accompaniment. –TC at home, Spring 2010.
EDAMAME SALAD Serves 8 as a side; Prep Time: 20 minutes
We love the way this salad's clean, fresh flavors brighten up the winter dinner table.
Notes: Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.
2 tablespoons sesame oil (see Notes)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon Asian chili garlic sauce (see Notes)
1 pound shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds *I toast these for more “crunch!” --TC
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.
Nutritional Information: CALORIES 113(60% from fat); FAT 7.6g (sat 0.6g); PROTEIN 6.6g; CHOLESTEROL 0.0mg; SODIUM 93mg; FIBER 3.2g; CARBOHYDRATE 6.2g --Courtesy of Roxanne Chan, Albany, CA - Sunset, JANUARY 2008.
KID’s KOREAN STIR-FRY -- Serves 1 kid as an entrée with one or two sides
Unsure if our little one would like the garlic and extra spice of my newly created Korean Fried Rice, I came up with this recipe on the fly so that she thought she was eating the “same dish as everyone else!”
1 tsp Lite Soy Sauce
a few drops of fish sauce, optional
a pinch of ground ginger
a pinch of sugar
1 tsp oil – I used safflower
1 medium carrot, cleaned & grated
1 oz. shredded cabbage, finely chopped (a small handful)
1 cup HOT Minute Ready to Serve Brown Rice – remove seal & heat for 1 minute in microwave
¼ cup edamame, cooked
¼ cup Bool Kolgi cooked & finely diced
toasted sesame seeds, optional
In a small bowl, mix the soy sauce, fish sauce, ginger and sugar until the sugar is dissolved.
While heating rice in the microwave, place a small sauté pan, over medium-high heat and add oil. Once oil is hot (it wil shimmer,) add the shredded carrot and cabbage, sauté 1 minute. Add the soy sauce mixture and the HOT brown rice; stir gently until rice is coated evenly with the sauce mixture. Add the edamame and the diced meat. Sauté 2 minutes more until heated through. Garnish with toasted sesame seeds and serve immediately. –TC at home, Spring 2010.
HELPFUL WEBSITES:
Minute Rice (individual servings of pre-cooked brown rice, etc.)
http://www.minuterice.com/en-us/products/94/MINUTEReadytoServeBrownRice.aspx
Trader Joe’s http://www.traderjoes.com/index.asp
Preheat a large frying pan coated with non-stick spray to medium-high. Cook the boolgi in batches – do not crowd the pan… 4 minutes a side or until nicely browned. Meat should be medium to medium rare with a nice sear – you will cook it again gently when stir-frying… Remove to a covered dish to keep warm. *Do NOT burn the sugars in the marinade or you will need to wash out your pan at this stage!
In the same pan, sauté the diced onion and bell peppers until soft and lightly browned. Add the fresh grated garlic, lemongrass and garlic red pepper sauce stirring for 1 minute. Add the chopped angel hair cabbage and cook 3 minutes longer or until it begins to soften. (This is where the Kim Chi flavor steps in!)
Meanwhile, reheat your pre-cooked rice for 2 minutes at 70% in a covered dish the microwave. Add rice to the pan with the sautéed aromatics and the soy/fish sauce mixture. Just before serving, gently fold in the diced boolgi and the pre-cooked edamame (shelled soy beans). Once warmed through, sprinkle with toasted sesame seeds and serve immediately. (Sliced scallions would also be a nice garnish, but I was out of time!)
*Note: Make rice ahead of time in the microwave.
Using a Wild Rice Blend – place 4 cups broth/stock or mixed juice & broth with 2 tsp Geasoning (or Kosher salt or your favorite seasoning blend), plus 1 TBSP olive oil and 2 cups Wild Rice blend [Natural Foods Bulk Bin #717 from Raley’s/Bel Air Grocery Stores] in a covered 2 QT microwavable dish. Cook on HIGH 33 minutes and allow to sit undisturbed for an additional 25 minutes. Times may vary depending on the strength of your microwave. Place the cooked rice on a sheet pan to cool, then into an air-tight dish and store in the fridge up to a week if you are not going to use immediately. –TC at home, Spring 2010.
**Note: To ‘shock’ vegetables, cook until a minute or two before desired doneness, then drain and plunge into ice water for 2 minutes and drain well. Hold until ready to use. --TC
If you’d like to eat the Bool Goki as the entrée and have a nice side dish that is nutritious (soybeans) and has a kick, try the following recipe as an accompaniment. –TC at home, Spring 2010.
EDAMAME SALAD Serves 8 as a side; Prep Time: 20 minutes
We love the way this salad's clean, fresh flavors brighten up the winter dinner table.
Notes: Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.
2 tablespoons sesame oil (see Notes)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon Asian chili garlic sauce (see Notes)
1 pound shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds *I toast these for more “crunch!” --TC
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.
Nutritional Information: CALORIES 113(60% from fat); FAT 7.6g (sat 0.6g); PROTEIN 6.6g; CHOLESTEROL 0.0mg; SODIUM 93mg; FIBER 3.2g; CARBOHYDRATE 6.2g --Courtesy of Roxanne Chan, Albany, CA - Sunset, JANUARY 2008.
KID’s KOREAN STIR-FRY -- Serves 1 kid as an entrée with one or two sides
Unsure if our little one would like the garlic and extra spice of my newly created Korean Fried Rice, I came up with this recipe on the fly so that she thought she was eating the “same dish as everyone else!”
1 tsp Lite Soy Sauce
a few drops of fish sauce, optional
a pinch of ground ginger
a pinch of sugar
1 tsp oil – I used safflower
1 medium carrot, cleaned & grated
1 oz. shredded cabbage, finely chopped (a small handful)
1 cup HOT Minute Ready to Serve Brown Rice – remove seal & heat for 1 minute in microwave
¼ cup edamame, cooked
¼ cup Bool Kolgi cooked & finely diced
toasted sesame seeds, optional
In a small bowl, mix the soy sauce, fish sauce, ginger and sugar until the sugar is dissolved.
While heating rice in the microwave, place a small sauté pan, over medium-high heat and add oil. Once oil is hot (it wil shimmer,) add the shredded carrot and cabbage, sauté 1 minute. Add the soy sauce mixture and the HOT brown rice; stir gently until rice is coated evenly with the sauce mixture. Add the edamame and the diced meat. Sauté 2 minutes more until heated through. Garnish with toasted sesame seeds and serve immediately. –TC at home, Spring 2010.
HELPFUL WEBSITES:
Minute Rice (individual servings of pre-cooked brown rice, etc.)
http://www.minuterice.com/en-us/products/94/MINUTEReadytoServeBrownRice.aspx
Trader Joe’s http://www.traderjoes.com/index.asp
No comments:
Post a Comment