Cheap Uggs

Season 4 Recipes II

Page 1   Page 2 

Kimchi Scrambled Eggs

Protein and nutrient packed, this is a simply delicious recipe for Breakfast or Lunch!

Recipe 9: Tofu, Kimchi & egg stir fry

(Serves 2-3)

Ingredients: 5 oz medium firm tofu, 2 cups baby spinach, 2 eggs, 2 tbsp sunflower seeds (optional), ¼ cup shredded cheese, 1 cup shredded zucchini and carrots, 1 cup chopped kimchi, cooking oil, salt and pepper for seasoning.

Directions:

  • Chop up the tofu in small cubes and pat them dry of any excess liquid
  • In a wok or skillet, drizzle a tsp of cooking oil in medium heat
  • Add the tofu and stir fry with a wooden ladle until they’re slightly golden
  • Sprinkle some salt and pepper
  • Move the tofu onto one side of the wok and drizzle another tsp of cooking oil
  • Break the eggs into the skillet and fluff it like you’d make scrambled eggs
  • Mix the tofu and eggs together and move them to one side of the wok
  • Add chopped kimchi and stif fry with a tsp of sesame oil for 2-3 minutes
  • Stir the kimchi with the cooked eggs and tofu
  • Turn the heat off and then add the baby spinach and shredded zucchini.

Tip: It’s recommended that you add vegetables at the end and let them cook slightly in indirect heat

Korean fusion egg roll

Simply, yet delicious and nutritious egg rolls!

Recipe 10: Tofu and kimchi egg rolls

(Serves 2-3)

Ingredients: 4-6 egg roll wrappers, 2 cups of Recipe 9, egg wash, bean sprouts (optional)

Directions:

  • Add bean sprouts and stirfry with the rest of the ingredients in Recipe 9 for additional 1 minute
  • Strain the ingredients to remove excess liquid and set aside in a bowl
  • Place an egg roll wrapper onto a flat surface (cutting board)
  • Brush some egg wash on all sides of the wrapper
  • Add a heaping tablespoon of tofu, kimchi and stirrfy on one end of the wrapper
  • Fold on both sides and roll it gently but firmly
  • Repeat with the remaining ingredients and wrappers
  • In a skillet, drizzle 2 tbsp of cooking oil in medium heat
  • When it heats up, pan fry the rolls until golden brown on both sides
  • When cooked, remove from heat and onto a sheet of paper towels to remove excess oil
  • Serve with dipping sauce

To make the dipping sauce: In a bowl, mix 2 tbsp of crushed peanuts with ½ tsp of gochujang sauce, 1 tbsp oyster sauce, ½ tbsp rice or grape vinegar, ½ tsp of sugar and 1 tbsp of chopped up cilantro

korean black bean noodlesRecipe 11: Jajang Myun

(Serves 2-3)

Ingredients: 6 oz fresh Asian noodles (you can also use linguini) 1/2 lb pork loin diced or ground pork, ½ Chinese cabbage, 1 zucchini, 1 potato, 1 brown onion, ½ English cucumber, ¼ cup cooked peas, 3 tbsp jajang black bean sauce, ½ tbsp minced garlic, 1 small capful of stevia (or sugar), 1/2 tbsp sugar, ¼ cup cooking wine, 1 cup water, 1tbsp corn flour, cooking oil

Directions:

  • Julienne the cucumber in thin strips and set it aside to use as garnish
  • First, chop up the cabbage and set it aside
  • Dice up the zucchini, potato and onion
  • Lastly, dice up the pork loin
  • Heat up a wok or deep sauce pan and drizzle 1 tbsp of cooking oil.
  • Add the jajang black bean paste, minced garlic, sugar and fry the sauce for about a minute
  • Add the chopped up pork and stir fry with the sauce for about 3-4 minutes
  • Once the pork is cooked, add the potatoes (stir fry) and then the rest of the vegetables
  • Mix the ingredients well for about 3-4 minutes
  • Add a cup of water (Add more as needed) and stir gently
  • Let it simmer in medium low heat for additional 10 minutes
  • In another pot, boil 8 cups of water for the noodles
  • When the water comes to a boil, add the noodles for about 1 minute
  • Rinse and strain in cold water and set it aside
  • Mix the corn flour with some water and slowly pour over the sauce
  • Give it a quick, gentle stir and simmer for additional 5 minutes in low heat
  • In a deep bowl, add some of the cooked noodles and pour the sauce over the noodles
  • Garnish with julienned cucumber and cooked peas
  • Serve with a side of pickled daikon radish or kimchi
Pan Fried Dumplings

Always a great accompaniment to the popular Jajang Myun dish!

Recipe 12: Gun Mandu (Pan fried dumplings)

(Serves 2-3)

Ingredients for filling:  ½ pound of ground pork, ½ onion (chopped), ¼ cabbage (chopped), 1 cup chopped chives, 1 tbsp light soy sauce, 1 tsp fine black pepper, 1 tsp sesame oil, ½ tbsp cooking wine, 1 pack mandu or wonton wrappers, ¼ cup corn flour, ¼ cup vegetable cooking oil

Directions:

  • In a large bowl, combine all the ingredients (except for the wrappers) and mix well with your hands
  • Mix in 2 tablespoons of corn flour (more as needed if there’s too much moisture)
  • On a flat surface (cutting board), sprinkle some flour
  • Remove a wrapper from the packet and using a spoon, scoop a small portion of the filling and place it onto the middle
  • Fold it in half and make a semi circle
  • Press and seal the edges with your fingers
  • And form a crease on the edges from one end to the other (optional)
  • Repeat with the rest of the ingredients until gone
  • Heat up a skillet in medium low heat and drizzle 3-4 tbsp of vegetable cooking oil
  • Place the dumplings in a single layer in the skillet and pan fry for about 2 minutes on each side, until they turn golden brown and crispy on the outside.

To make the dipping Sauce: In a bowl, combine 1/3 cup of low sodium soy sauce with 2 tbsp of white rice vinegar, 1 tsp garlic powder, a dash of toasted sesame seeds and ½ tbsp of gochugaru korean chilli flakes.

Note: As a healthier alternative, You can also try steaming or boiling them in water

Fusion Chilli

Simply Out of this World!

Recipe 13: Kimchi Tofu Chilli with Pasta

(Serves 6-8)

Ingredients: 5 chopped Kimchi, 6 oz silken tofu (or soft tofu), 3 cups diced tomatoes, 1 cup parmesan cheese, 2 oz fresh parsley finely chopped, 5 cups of Kimchi, 1 lb lean ground beef (3 % fat), 1 green bell pepper chopped, 3-4 shitake mushrooms diced, 2 cups fresh tomato juice, 3 oz angel hair pasta noodles, 1 tbsp extra virgin olive oil, 1 tsp sesame oil

Beef Seasoning: 2 tbsp stevia or brown sugar, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp sea salt, 1 tablespoon cumin powder, ¼ cup chilli flakes,

Directions:

  • In a deep pot or skillet, drizzle a tbsp of olive oil in medium high heat
  • When it’s heated, add the ground beef, seasonings and mix well with a wooden spoon for 3-4 minutes, until the beef is browned and cooked
  • Add chopped kimchi with a tsp of sesame oil and stir well for additional 2-3 minutes
  • Add the chopped bell pepper, diced shitake mushrooms and stir
  • Add diced tomatoes and tomato juice and stir
  • Simmer in medium low heat for at least half hour with lid covered
  • Lastly add the tofu (if you are using soft or regular tofu, break and crumble it with your hands)
  • Stir all the ingredients thoroughly for a couple of minutes
  • Close the lid and simmer for additional 10 minutes
  • In another pot, boil 10 cups of water with a tsp of salt and a tsp of cooking oil (The oil will prevent the pasta from getting mushy and sticky when it’s cooked)
  • When it comes to a boil, add the angel hair pasta and cook for 7-8 minutes (stir a couple of times in between)
  • When it’s cooked, strain the pasta and leave it aside
  • Lastly, sprinkle freshly chopped parsley generously into the chilli mixture and give it a good stir
  • Serve the cooked chilli over the cooked pasta with some fresh parmesan cheese on top

*** You can also serve with hot dogs or hamburgers with a side of tortilla chips!

Crispy pork cutlet

One of the most popular fusion Japanese dishes, simply delicious!

Recipe 14: Don Katsu (Fried Pork Cutlet) and Spring Mix Salad

(Serves 3)

Ingredients: 3 pieces thinly sliced pork loin, ½ cup of tempura flour, ½ cup of bread crumbs, egg wash (2 eggs), ¼ cup of vegetable (olive) oil for frying

Pork Marinade: 2 tbsp extra virgin olive oil, a dash of salt and black pepper, 2 tsp of garlic powder, 1 tsp of ginger juice, 1 tsp white cooking wine

Katsu sauce: 1 cup apple puree, 2 tbsp rice vinegar, 2 tbsp tomato paste (or ketchup), 1 tsp garlic powder, 1 tsp black pepper

Directions:

  • Score the pork loins with a knife, creating tiny check marks on the surface of the meat (This allows the marinade to penetrate in between the meat and tenderize it)
  • Turn them around this way and repeat the same, so you’re creating tiny check marks on the surface of the meat. Move them onto a plate and set it aside
  • In a bowl, mix the ingredients for the marinade
  • Using a spoon, drizzle the marinade onto the pork on both sides. Let it sit for a minimum of 15-20 minutes (If you have time, it is recommended that you cover the meat with cling wrap and keep in the fridge for 3 hours)
  • Heat some cooking oil in a skillet in medium heat
  • Lightly coat the marinated pork with the flour on both sides, then dip it into the egg wash and lastly coat the bread crumbs on both sides. Repeat with the other two pieces
  • Add the pork cutlets into the heated oil and let them cook for at least 3 minutes until golden brown, then flip them over using a thong
  • Cook for 3-4 minutes (turn down the heat or drizzle a little more oil if necessary)
  • In a plate, layer a couple of pieces of paper towel and place the cooked pork cutlets on top and let the oil absorb into it (this will also help maintain its crispiness)
  • In another sauce pan, add the Katsu sauce ingredients and boil for about 1-2 minutes in low heat, stirring continuously, until it thickens
  • Drizzle the sauce over the pork cutlets and serve while they’re still hot and crispy

Recipe 15: Leafy green salad in balsamic vinaigrette

(3 servings)

Ingredients: ½ bag of organic spring mix, 1 cup freshly chopped cilantro, 1 cup shredded carrots, ¼ cup dried cranberries, 1fuji apple chopped, ¼ cup dried roasted almond slices

Directions:

  • In a small bowl, make the salad dressing by mixing 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, ¼ tsp black pepper, ½ orange (squeezed)
  • In a large salad bowl, add all the salad ingredients and pour the dressing over it
  • Toss and mix the salad well, right before serving
Korean soy bean paste soup

One of the most popular Korean traditional soups!

Recipe 16: Doenjang Chiggae (Soy Bean Paste Soup) (Serves 2-3)

Ingredients: 9 oz medium firm tofu, 1/2 medium zucchini, ½ pack of enoki mushrooms, 2 shitake mushrooms, 1 potato, 1/2 onion, 2 oz ground beef (clams or shrimp if desired), 1 chili pepper (green or red), 1 scallion, 2 tablespoons Korean soybean paste (doenjang), ½ tsp of sesame oil, 1 teaspoon Korean chili pepper flakes (gochugaru) optional, 1 tbsp minced garlic, 4 cups of anchovy seakelp broth or 6 cups of water*

Directions:

  • Cut the tofu and zucchini into about 1-inch cubes
  • Thinly slice the onion and shitake mushroom
  • Heat a lightly oiled small pot
  • Sauté the ground beef in a clay pot or sauce pan with soybean paste, chili pepper flakes, sesame oil and garlic over medium heat for 3-4 minutes
  • Add the water (or anchovy broth) and stir well to dissolve the soy bean mixture
  • Cover and boil over medium high heat for 5 minutes
  • Add the onion, tofu, zucchini, mushrooms and chili pepper
  • Boil for an additional 5-7 minutes
  • Sprinkle chopped green onions on top before serving

*** It would go well with a bowl of steamed rice and a side of kimchi

*** If you’re a vegetarian, just make this without adding any meat or seafood and it’s equally delicious!

Silken Tofu Stew

One of the Most Popular Korean Stews!

Recipe 17: Sundubu Jjiggae (Silken Tofu Stew)

(Serves 2-3)

Ingredients: 6 oz organic silken tofu, 4 oz lean ground beef, 1 tbsp dwenjang soy bean paste, 1 tbsp gochujang chilli paste, 3 cups beef broth, 3 cups water, ¼ cup chopped green onions, 1 cup chopped shitake mushrooms, 2 tbsp anchovy seakelp base (optional), 1 tsp vegetable cooking oil, 1 tsp sesame oil, ½ tbsp minced garlic, 1 tsp chilli oil, 1 egg, dash of sesame seeds

Directions:

  • First, make the base of the Jjiggae by combining the dwenjang and gochujang paste in a bowl with sesame oil and minced garlic
  • Heat a dolsot or a regular pot and add a tsp of cooking oil
  • Fry the dwenjang and gochujang paste with 1 teaspoon of cooking oil and 2 tbsp of anchovy seakelp base (Very Important Step!)
  • Stir the ingredients for about a minute
  • Next add the ground beef and stir with the sauce for additional 2 minutes
  • Add the beef broth and using a wooden spoon, gently stir the ingredients
  • When it comes to a boil, lower the heat to medium low and let it simmer for about 15 minutes
  • Add the shitake mushrooms and simmer for additional 2-3 minutes
  • Break an egg in the middle of the stew, drizzle the chilli oil and cover the lid
  • Let it simmer for about a minute
  • Finally, turn the heat off and sprinkle the chopped green onions over the stew with some toasted sesame seeds
A Royal Palace Cuisine

This recipe originated from the royal palace during the joseon dynasty in Korea. Today it is enjoyed as an appetizer during special occasions and celebrations!

Recipe 18: Gujeol Pan (Nine item platter), A Royal Palace Cuisine

(Serves 3-4)

Ingredients: 1 English cucumber, 1 cup shredded carrot, 3 dried shitake mushrooms (soaked), 2 oz mungbean sprouts, ½ red bell pepper, 1 cup water, 1 tbsp salt, 2 oz thinly sliced beef sirloin, 2 eggs, 1 cup Gobo (burdock) root shredded/julienned, 2 tbsp vegetable oil, ground black pepper and salt, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp minced garlic

# 1. Beef and mushroom seasoning: 2 tbsp soy sauce, 1 tsp sugar, ½ tsp minced green onion, ½ tsp minced garlic, ½ tsp sesame oil

# 2. Flatcake batter: In a bowl, mix 8 tbsp wheat flour, 9 tbsp water, ¼ tsp salt, 3 tbsp vegetable oil

# 3. Mustard sauce: ½ tbsp yellow mustard powder, 1 tbsp vinegar, 1 tsp sugar, ½ tsp salt, 1 tbsp water, 4 tbsp water

Directions:

  • In a bowl, mix ½ the beef seasoning with the beef strips. Mix well and set it aside
  • Squeeze the water of the shitake mushrooms and cut it into thin strips
  • Pour the remaining seasoning in #1 and mix well
  • Peel the skin of the cucumber (green part only) and julienne into thin strips
  • Remove the heads and tails of mung bean sprouts
  • Separate the egg whites from the egg yolk in two small bowls. Give them a quick whisk
  • Preheat a non stick frying pan and drizzle ¼ tsp of cooking oil
  • Make a thin crepe using the egg whites in low heat. When cooked, flip it over once and heat for about 7 seconds
  • Do the same with the egg yolk
  • Move the egg crepes onto a cutting board to cool off before slicing them thinly in 1 inch length
  • Arrange them neatly on the edge of the plate
  • Pan fry the mung beans in the pan with ½ tsp of cooking oil with a pinch of salt for a minute until they soften
  • Remove from heat and when it cools down, squeeze it off excess liquid and set it onto the plate
  • Pan fry the cucumber with ½ tsp of cooking oil a pinch of salt
  • Next drizzle ½ tsp of cooking oil into the pan. Pan fry the beef in medium heat for about a minute or until it’s cooked
  • Using a paper towel, pat the moisture off the cooked beef and then set it onto the plate
  • Repeat the same with the mushrooms
  • Finally, add the shredded carrots along with the rest of the ingredients around the plate (You can pan fry the carrots too)
  • Wash the pan or wipe the surface with a paper towel to make the flatcakes
  • In extremely low heat, make the flatcakes in the non stick pan
  • Scooping a tablespoon of batter and drizzle it slowly in a circular motion to make a thin flat pancake
  • When the surface is completely dry, flip it over using the end of a metal chopstick or end of a spoon and leave for 3-4 seconds
  • Remove from pan and onto the middle of the plate
  • Repeat until the batter’s gone
  • Serve with mustard juice

Note: You can always substitute an ingredient with other vegetable, meat or seafood of your choice. The key is to combine 9 different colors and ingredients in a single platter!

Simply Delicious and Finger Licking Good!

Simply Delicious and Finger Licking Good!

Recipe 19: Sweet and Spicy Chicken Nuggets 

(3-4 servings)

A) Main ingredients: ½ lb chicken breast, 1 cup olive or vegetable oil, 1 cup corn flour

B) Batter mixture: ½ cup tempura batter, pinch of salt, ½ cup icy cold water

C) Sauce mixture: 2 tbsp rice vinegar, 1 tsp salt, ½ tsp black pepper, 1tbsp minced garlic, ½ tbsp minced ginger, 1 tbsp chopped green onion, 2 tbsp low sodium soy sauce, ½ tbsp sesame oil, 1 tbsp gochugaru Korean chilli flakes, 1 tbsp gochujang sauce, 1 tbsp honey, 2 tbsp rice syrup

Directions:

  • 1. In a sauce pan, add all the sauce ingredients in C and stir with a wooden spoon for about 2 minutes in medium low heat. Set it aside
  • 2. Cut up the chicken breasts in bite sized pieces
  • 3. In a large bowl, coat the chicken with corn flour
  • 4. In another bowl make the tempura batter by mixing the ingredients in B
  • 5. In a wok or deep skillet, heat a cup of olive or vegetable oil in medium high
  • 6. When it’s heated, dip the chicken in the batter one piece at a time and into the wok
  • 7. Cook the chicken for 3 minutes or until they turn golden brown
  • 8. Remove them from the oil and onto a plate with a layer of paper towels
  • 9. In another mixing bowl, add the chicken, pour the sauce and give it a toss. Make sure the sauce gets coated evenly onto the nuggets
  • 10. Plate the chicken over a bed of shredded cabbage
  • 11. Lastly, sprinkle some toasted sesame seeds on top