Dinner, Korean, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Gochujang Sesame Noodles

October 10, 2022

A bowl of noodles with a bit of spice, crispy bok choy, and a savory sauce is one I can’t turn down. This recipe is customizable, meaning you can use fresh or dried ramen, udon, or even dried spaghetti. No bok choy? Replace it with broccolini, choy sum, or another green and crisp vegetable. If you want to dial up the heat, increase the amount of gochuchang in the sauce.

Tahini adds a richness and silkiness to the sauce so don’t skip this ingredient.

The original recipe from Bon Appetit calls for using broccoli rabe, however, it is not easily found in our markets on Maui, except at Whole Foods or Mana Foods. Bok choy is easier to find and I love the crispness it adds to the dish.

The sauce ingredients are simply whisked together in a bowl.

Cut the bok choy stems into short pieces and stir fry them briefly before adding the leaves which will cook in no time at all.

The cooked noodles are added to the wok with the vegetables along with the sauce. The sauce will reduce in less than a minute which provides just enough time to warm the noodles.

Serve the noodles with lime wedges and basil.

Gochujang Sesame Noodles

Recipe by Kiyo

Servings

servings

Adapted from Bon Appetit

Ingredients

8-10 ounces fresh or dried noodles (ramen, udon, spaghetti)
3 tablespoons gochujang (less or more depending on desired heat level)
3 tablespoons soy sauce (low sodium can be used, or a mixture of low sodium and regular soy sauce)
2 tablespoons brown sugar
2 tablespoons tahini
2 teaspoons sesame oil (Kadoya recommended)
1 1/2 tablespoons vegetable oil
8 baby bok choy, stems cut into 1-inch pieces, large leaves coarsely chopped
3 medium garlic cloves, finely chopped
Freshly ground black pepper
Handful of torn basil leaves + more for serving (baby leaves or larger leaves torn)
Toasted sesame seeds and lime wedges (for serving)

Directions

Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool water.
Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 tablespoons water in a small bowl to combine; set sauce aside.
Heat oil in a wok or large non-stick skillet over medium-high. Add bok choy stems and stir fry for about 1 minute. Add bok choy leaves and garlic, season with salt and pepper. Cook for another minute just to wilt the leaves. Turn heat down to medium.
Add reserved sauce, noodles and a handful of basil to the wok, stirring often until the sauce thickens a bit (pan should not be dry) about 1 minute.
Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges.

Dinner, Kimchi, Korean, Lactose Free, Pork, Recipes

Bo Ssam

June 11, 2022

Bo Ssam is the ultimate dinner party centerpiece. It is a popular Korean pork dish that once cooked, is shredded and wrapped in vegetables (ssam) in this case, butter lettuce leaves. The slow roasted pork butt (shoulder) comes out of the oven with a crisp exterior and meltingly tender, shreddable interior. When brought to the table, all eyes will be focused on the Bo Ssam as it is absolutely stunning. Mahalo to David Chang for sharing his recipe on the NYT Cooking site which inspired me to make this dish (numerous times).

The pork and sauces are wrapped in a crisp lettuce leaf then folded before consuming. Steamed white rice or onigiri and kimchi are the perfect sides to go along with this dish.

For this recipe you’ll want to have a nice layer of fat on one side of the pork. If you purchase one that has an extra thick layer of fat, trim some of it off. The pork cooks fat side up and becomes the most delicious, crispy, salty and sweet crust you will ever encounter.

The pork is cured in a mixture of kosher salt and white sugar. This will create a very moist and flavorful Bo Ssam. Plan a bit in advance as the pork needs to be cured overnight (minimum 6 hours).

Ssamjang is a Korean soybean paste and is the basis for the Ssam sauce. I once tried replacing it with miso paste since I did not have ssamjang on hand. It was fine but after making the sauce with ssamjang I understood how important this ingredient is in order to create an authentic sauce for the Bo Ssam. All Korean markets as well as Amazon carry ssamjang.

While the pork is roasting and filling your home with the most incredible aroma, prepare your sauces for the table.

The scallion ginger sauce is so refreshing. It is the perfect accompaniment to the rich, flavorful pork. Make a double batch for leftovers.

Look at this gorgeous pork roast. Can’t wait to eat!

I found these little bao buns at Island Grocery here on Maui. Many Asian markets carry them either stored in the freezer or fresh on the display counter. They are optional for this meal but make for a tasty addition to lettuce. However, butter lettuce is essential so purchase the freshest available. Crisp them up in an ice water bath if you feel they need a quick refresh.

Bo Ssam

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Adapted from David Chang, NYT Cooking

Author: Kiyo Miller

Serves: 6-8

Ingredients

Pork Butt: 4-5 pound bone in pork butt (pork shoulder)
⅓ cup kosher salt (I used Diamond Crystal)
⅓ cup white sugar
3 tablespoons light brown sugar
Ginger-Scallion Sauce: 1¼ cups thinly sliced scallions, both green and white parts
¼ cup very finely minced fresh ginger
2 tablespoons neutral oil
¾ teaspoon soy sauce
1 scant teaspoon sherry vinegar
¼ teaspoon kosher salt
Ssam Sauce: 4 tablespoons ssamjang paste
2 tablespoons gochujang
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons sherry vinegar
2 scallions, thinly slcied
1 small garlic clove, finely minced
2 teaspoons roasted sesame seeds
Accompaniments: steamed short or medium grain white rice
butter lettuce, leaves separated, washed and dried
steamed bao buns (optional)
kimchi

Preparation

Special ingredients: Ssamjang paste, sherry vinegar
Place the pork in a large, shallow glass baking dish. Mix the salt and white sugar together in a small bowl. Rub the mixture all over the pork. Cover with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. I put my pork in the refrigerator the evening before I served it, for a total of about 14 hours.
When you are ready to cook the pork, heat oven to 300 degrees. Remove the pork from the refrigerator and brush off any excess sugar and salt mixture with paper towels. Discard juices collected in the pan. Place pork skin side up in a roasting pan (heavy duty foil lined pan makes for easy clean up). Cook for 6 - 6½ hours, basting hourly with pan juices. The cooking time will depend on the size of your pork. The meat should easily pull apart with the tines of a fork when done. At this point, you may remove the meat from the oven and allow to rest for up to an hour.
Meanwhile, make the ginger-scallion and ssam sauces. Combine sliced scallions, minced ginger, oil, soy sauce, sherry vinegar, and salt in a medium bowl. Cover and refrigerate until ready to serve. For ssam sauce, whisk together the ssamjang and gochujang paste, honey, sesame oil, and sherry vinegar. Stir in the scallions, garlic and sesame seeds. Cover and refrigerate until ready to serve.
Just prior to serving, set oven rack to middle position and preheat to 500 degrees. Rub the brown sugar all over the cooked pork. Place in the oven for about 6-8 minutes, or until a dark caramel crust has developed (watch for burning). Transfer to a large platter. To serve, shred some of the pork and place on the side of the platter. Allow everyone to make their own lettuce (and bao buns if using) wraps with pork and sauces. Serve steamed white rice and kimchi on the side.

Dinner, Eggs, Japanese, Kimchi, Korean, Recipes, Vegetarian

Cheesy Kimchi Noodles

January 23, 2022

Recently I started making homemade kimchi and have been in love with it ever since. I’ve always enjoyed kimchi but the store-bought brands available here are not particularly exciting. Homemade kimchi tastes so fresh and has the perfect spiciness level that I crave. Kimchi is wonderful as a side dish that compliments many meals. A regular bowl of rice, kimchi and a fried egg suits me just fine. So this recipe from NY Times Cooking just hits the spot. The surprise ingredient (grated cheddar) makes this dish “out of this world” delicious. Add a sunny side up egg and you will have a truly satisfying meal. Even though you may not make kimchi at home, a good kimchi with a nice level of spiciness will work well.

I love the gorgeous color and flavor of the Korean gochugaru pepper flakes. It adds a subtle heat and a slightly smoky flavor to dishes and is the star of kimchi and other Korean dishes.

This is a relatively simple recipe with very inexpensive ingredients (= the bomb!). We use our homemade sriracha in the sauce but the popular Huy Fong sriracha will work well too.

Kimchi, scallions, garlic and sesame seeds are quickly sautéed before adding the sauce and the cooked ramen.

Using dried instant ramen noodles is very appealing as they are readily available, shelf stable, and cheap. For this recipe you will want cook the ramen for half the time instructed on the package. This will ensure they are not overcooked for the final dish.

Yum! Homemade kimchi will keep well in the refrigerator for months.

Cheesy Kimchi Noodles

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Adapted from NY Times Cooking

Author: Kiyo Miller

Serves: 2

Ingredients

Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
1½ tablespoons canola oil
2 eggs
5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
½ cup packed kimchi, sliced into thin strips or chopped
1 large garlic clove, peeled and finely chopped
1 tablespoon black or white roasted sesame seeds, plus more for serving
½ cup finely grated cheddar cheese
Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon medium dry sherry or shaoxing wine

Preparation

Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.

Beef, Dinner, Grill, Korean, Lactose Free, Recipes

Kalbi Ribeye

December 23, 2021

Korean kalbi ribs are a local island favorite in Hawaii. It is most common to use flanken-style short ribs for this recipe. It is sometimes difficult to find this cut of meat, however, your butcher should be able to accommodate your request. Though this is the most common cut of meat used for kalbi, I found that using a boneless ribeye is superb. The ribeye is tender and so flavorful.

I bought a thick cut ribeye from Whole Foods and asked the butcher to slice it into two thinner pieces. It worked out perfectly for kalbi.

The marinade is easy to prepare with ingredients you most likely have on hand.

The main ingredients for the marinade are garlic, ginger, green onion, sesame seeds and onion. Though it may seem very ordinary, these common ingredients come together to make the best marinade.

I mix up the marinade early in the morning and let the steaks soak up the tasty sauce for about 10 hours.

The end result is a delicious kalbi-style ribeye steak that is perfectly seasoned and grilled to perfection. Sometimes we serve the kalbi with mac salad and homemade kimchi, other times with charred green beans. Rice is always a part of the meal.

Kalbi Ribeye

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Author: Kiyo Miller

Serves: 2

Ingredients

1 thick cut ribeye steak (about 1 pound, cut into two ¾-inch thick each pieces)
Marinade:
¼ cup soy sauce
¼ cup mirin
¼ cup sesame oil
¼ cup packed dark or light brown sugar
2 tablespoons water
1 tablespoon finely grated onion
1 tablespoon finely grated garlic (A Microplane works great for the garlic and ginger)
2 teaspoons finely grated ginger
5 green onions finely sliced
¾ teaspoon red pepper flakes
2 teaspoons roasted sesame seeds
freshly ground black pepper

Preparation

Whisk together the marinade ingredients in 2-cup glass measuring cup or medium sized bowl. Reserve ¼ cup of marinade.
Place the steaks in a single layer in a ziplock bag. Pour marinade over top and bottom of steaks making sure each steak is coated well. Place bag in the refrigerator for 8 - 10 hours, turning the bag occasionally.
For gas grill: Turn all burners to high, cover and heat grill until very hot, about 15 minutes. Clean and oil grates liberally once grill is hot. Grill steaks for about 5 minutes total, brushing reserved marinade over the steaks and turning several times for an even char. Check temperature with Thermapen or other digital thermometer. Remove when internal temperature reaches 140 degrees.
***The steaks can also be cooked over a hot charcoal grill.

Appetizers, Dinner, Kimchi, Korean, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Homemade Kimchi

November 26, 2021

I’ve had a keen interest in homemade kimchi for sometime now. I attempted to make it before with ingredients that varied slightly, but they weren’t keepers. I finally tried again, and this time the kimchi was delicious. There are so many variations of kimchi, yet the main ingredients never change: Won bok cabbage, salt, garlic and gochugaru. Additional ingredients such as thin strips of daikon radish and carrots, grated ginger, green onions, and a bit of sugar can be added to the mix. With so many options, the kimchi you make will be your own unique recipe.

Start off with head of crispy won bok cabbage. The outer leaves should be rinsed well, or removed if damaged.

Slice the won bok into quarters and remove the core.

I bought a large bag of gochugaru from H Mart on Oahu. You can easily purchase this online. Gochugaru has a gorgeous deep red color and gives the kimchi its beautiful red hue.

The chopped cabbage is tossed with water and coarse salt. It will shrink dramatically by the end of this step.

I’ve had this bag of salt for years. I prefer to use this medium grain salt. I read that there is a Korean version of this so I will look out for it the next time I’m at H Mart.

Thin strips of daikon are a nice addition to the won bok. It has its own unique flavor and adds a bit of crunch to the kimchi.

The garlic, ginger and onion are grated very finely. I highly recommend the Microplane to grate the garlic and ginger. I use a fine grater for the onion as the Microplane is too fine (you’ll end up with onion water!).

After studying different preparations for kimchi, I noticed that some recipes make a kimchi paste as they refer to it, by heating mochiko flour (sweet rice flour) with water, then adding a bit of sugar. The mixture is cooled completely before the seasonings are mixed in. This method is a winner and I will always use it when making kimchi. The grated onion, garlic, ginger and gochugaru are mixed into the paste. Once the cabbage has been rinsed and drained, the kimchi seasoning paste is mixed in along with the daikon and green onions. The paste coats the vegetables thoroughly ensuring that they are all well seasoned. It is a brilliant idea.

If you have fermenting weights or springs it helps to keep the cabbage submerged under the liquid. Otherwise, press the cabbage down firmly with a spoon.

I never thought I would say that kimchi is beautiful but if you make your own, it truly is. There is no kimchi like this available at stores where I live. It’s fresh, spicy, and delicious.

Kimchi is delicious served with rice and sesame tofu.

Homemade Kimchi

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Author: Kiyo Miller

Serves: 2 quart jars

Ingredients

1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
1 cup distilled or purified water
Kimchi paste: ½ cup distilled or purified water
1 tablespoon mochiko rice flour
1 tablespoon granulated sugar
Vegetables: ½ small bundle green onions, julienned
¾ cup daikon radish cut into 2-inch long matchsticks (optional)
¼ medium sweet onion finely grated
4 cloves garlic (medium size) peeled and finely grated
1 2-inch piece ginger, peeled and finely grated
¼ cup gochugaru (Korean red pepper)

Preparation

Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.

Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako. I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything. There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce. I always bring back some Chinese broccoli if they have it. This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag. When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad.

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro. For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy. Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.

Sriracha is a key ingredient in the dressing. We use our homemade sriracha but the “Rooster Sauce” works very well.

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

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Author: Kiyo Miller

Serves: 2

Ingredients

8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
½ cup cooked edamame
½ Japanese cucumber, julienned
1 small radish, sliced thin and chilled in ice bath for 5 minutes
chopped cilantro
chopped green onions
sliced Fresno pepper (optional)
Dressing:
3 tablespoons rice vinegar (not seasoned)
1½ tablespoons sesame oil
1 tablespoon honey
2 teaspoons soy sauce
2 tablespoons light miso
1 teaspoon gochugaru
3 teaspoons sriracha (less or more depending on your preference)
2 teaspoons finely ground roasted sesame seeds

Preparation

Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
Whisk all of the dressing ingredients in a medium bowl until well combined.
Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

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