Tofu and Turkey Pancakes

Try this easy to make tofu side dish that is so tasty and healthy.

Ingredients

1 pound extra-firm tofu

1.5 pound ground turkey

1 pound frozen chopped spinach, thawed, with the water squeezed out

5 eggs

canola, vegetable oil, or other neutral oil

2 teaspoons sea salt

1 teaspoon garlic powder

pepper 

Direction

Crumble tofu with your hands into a bowl and add the spinach, turkey, and eggs. Season with salt, garlic powder, and pepper and mix well.



Heat the oil in a large nonstick skillet over medium heat.

Spread 2-3 Tablespoonful of batter, flattening slightly, and cook for 3-4 minutes on each side until they're browned and cooked through.

Spicy Baby Back Ribs

Ingredients

2 racks baby back ribs (about 3 pounds each)

1 onion, cut into into ½-inch thick rounds

salt
ground black pepper
garlic powder
3 garlic cloves, minced
1 cup barbecue sauce
2/3 cup Korean hot pepper paste (gochujang)
1/2 cup water
1 Tablespoon brown sugar

Directions

Preheat the oven to 300 degrees. 

Rinse the ribs and pat them dry. Trim excess fat and remove the membrane from the underside of the ribs. 



Place the ribs, meat side down, in a single layer in a baking pan. Sprinkle the ribs on both sides with the salt, pepper, and garlic powder. Spread the onion over the top. Cover with foil and bake about 2 hours 30 minutes or until tender. 

Meanwhile, in a saucepan, mix the bbq sauce, hot pepper paste(gochujang), sugar, and minced garlic. Cook over low heat, stirring constantly for 7-8 minutes.

Remove the ribs from oven, discard the onion, and drain any grease from dish.

Turn the oven heat up to 400 degrees.

Flip the ribs over so the meat side is up and brush generously with the sauce. Return to the oven uncovered for an additional 30 minutes, basting with the sauce every 10 minutes. Slice and serve!

Kimchi

Homemade Kimchi made by my mom...simpler than traditional Kimchi recipes, but still very delicious and full of flavor!

Ingredients

2 Korean Napa Cabbage, (about 3 lb each)
1 small Korean radish, julienned

6 table spoons garlic, peeled and chopped
3 table spoons ginger, peeled and chopped
1 cup sea salt
11 1/2 cups water
2 table spoons sweet rice flour
3 cups red pepper flakes, medium coarseness
2 table spoons chopped salted shrimp (saewoo jjut)
1/2 cup fish sauce
4 table spoons sugar
2 bunches scallions1/2 cup fresh oyster (optional)

Quarter the whole cabbage lengthwise and remove the core. Slice the cabbage lengthwise in half, and then cut into 3-4 inch pieces.


















Combine 1/2 cup of sea salt and 10 cups of water and stir until the salt has dissolved. Pour the salted water over the cabbage, mix well and leave for 2-3 hours, tossing occasionally. Then drain and wash away the salt.

















Trim and cut the scallions into 2-inch lengths.



To make the rice porridge: Whisk together 2 table spoons of sweet rice flour and 1 1/2 cups of water in a small saucepan. Keep whisking the mixture until it starts to boil, turning into a glue like mixture. Once this occurs, take the saucepan off the heat and leave to cool.

In another large bowl, combine the red pepper flakes, chives, garlic, ginger, sugar, salted shrimp, fish sauce, and the sweet rice porridge. Mix well.

Add the mixture to the cabbage and toss well. Transfer the kimchi into jars and seal. Set in a cool, dry place for 1 day and refrigerate.

Korean Spicy Chicken with Gochujang Sauce

 

Ingredients

5 lbs skinless chicken thighs, excess fat trimmed

for the marinade:
1/3 cup soy sauce
2/3 cup Korean hot pepper paste (gochujang)
2/3 cup water
1/3 cup sugar

2 tablespoons sake
1 fuji or gala apple, sliced
8 garlic cloves, peeled
1 teaspoon ground black pepper

1. To make the marinade, blend all marinade ingredients in a blender until smooth (15-20 seconds).
2. Pour the marinade over the chicken in a ziplock bag. Refrigerate for at least 4 hours .
3. When ready to cook, lay the chicken thighs out flat onto your baking dish. Discard the remaining marinade.
4. Bake at 375 degrees for 25 minutes. Turn pieces over and bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear. Serve with the steamed rice and or salad.

Shrimp and Garlic Chive Pancakes

This dish is so delicious & nutritious, perfect for a snack or as a meal!

Ingredients

10 medium shrimp, peeled, deveined and chopped.
1/2 lb garlic chives (also called Chinese chives), trimmed and chopped.
2 jalapeño peppers(optional), chopped.
1 2/3 cups white flour

1 1/2 cups water
2 eggs
2 teaspoons sea salt
canola, vegetable oil, or other neutral oil
pepper to taste

dipping sauce:
6 tablespoons low-sodium soy sauce
2 tablespoons rice or white vinegar
2 teaspoons sugar

Directions

1. In a large bowl, whisk together the flour, eggs, water, and salt.
2. Add the vegetables and shrimp to the batter and stir just until combined. 

3. Heat oil in a nonstick frying pan and place over medium-high heat.
4. Spoon 2 table spoons of batter into the hot pan for each pancake and use a spoon to spread into a 2 to 3-inch circle. Cook the pancakes for two to three minutes each side until browned. Serve with the dipping sauce.

Korean Style Short Ribs (Galbi)

I've tried many marinade recipes for short ribs and this citrus-soy version is my favorite...so simple yet so tasty!

Ingredients

4 lbs Korean-style short ribs

5 cups water
1 1/2 cups soy sauce
1 1/2 cups sugar
1/2 cup pineapple juice
5 garlic cloves, minced
1/2 teaspoon ground black pepper
1/3 cup sake
1 large onion
1 naval orange




Trim excess fat from the short ribs and rinse them under cold water to remove any bone fragments.



Cut the onion and orange into ½-inch thick rounds.



Make sure ribs are submerged in sauce.

Directions

1. To make the marinade: Stir together the water, soy sauce, sugar, pineapple juice, garlic, pepper, and sake in a large dish until sugar has dissolved.
2. Add the ribs, onion, and orange. Cover and refrigerate for at least overnight and up to two day. 
3. Remove ribs from the marinade and discard the marinade.
4. Fry: Preheat grill for medium-high to high heat. Grill the ribs 6-7 minutes per side.

5. Grill: Oil the pan with 1 to 2 teaspoons of oil over medium high heat. Add the ribs and cook, turning once, until well browned, about 6 minutes for the first side, and 4 minutes on the second side.

Enjoy!