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Korean Chili Flakes

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

Asian Cucumber Salad

January 24, 2021

Asian Cucumber Salad

This is a quick (10 minutes max) cucumber dish that is perfect to serve alongside teriyaki meat sticks, lemon grass tofu, and Korean hamburger patties.  It’s a very refreshing salad that everyone will enjoy.

Japanese Cucumber, Cilantro & Gochugaru

Japanese cucumbers are the best choice for this salad.  They are super crispy with tender skins and have very few seeds.  I always have a big jar of gochugaru (Korean chili flakes) on hand.  The chili flakes add a subtle heat and beautiful pop of color to salads like this one.

Asian Cucumber Salad

We have some beautiful cilantro growing in the garden so I added a few tender leaves to the salad.  If you’re not a fan of cilantro, use thinly sliced green onions or chives.  If you are not planning to eat the salad right away, store cucumbers and dressing separately until ready to serve.

Asian Cucumber Salad with Tofu & Rice

Asian Cucumber Salad
 
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Serves: 2
Ingredients
  • 1 Japanese cucumber (about 5 ounces)
  • 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons rice vinegar (unseasoned)
  • 2 teaspoons sugar
  • ½ teaspoon gochugaru (Korean red chili flakes)
  • ¼ - ½ teaspoon roasted sesame seeds
  • few sprigs of fresh cilantro torn into pieces (may substitute thinly sliced green onions or chives)
Preparation
  1. Slice the cucumbers into thin rounds, about ⅛th-inch thick.
  2. Combine the soy sauce, rice vinegar, and sugar in a small bowl. Mix well until sugar has dissolved. Mix in gochugaru and and most of the sesame seeds.
  3. Place cucumbers in a low sided bowl. Spoon sauce over the cucumbers. Sprinkle remaining sesame seeds over the top followed by the cilantro.

 

Appetizers, Dinner, Korean, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Warm Tofu with Spicy Sauce

September 4, 2020

Warm Tofu with Spicy Dipping Sauce

I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce.  I came across this recipe on Alexandra’s Kitchen blog recently.  The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.

Firm Tofu

Firm tofu is the best option for this recipe as it keeps its shape when sliced.

Gochugaru, Green Onions, Spicy Sauce

If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away.  With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often.  I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.

Warm Tofu with Spicy Dipping Sauce

Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.

Warm Tofu with Spicy Dipping Sauce

Warm Tofu with Spicy Sauce
 
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Adapted from Alexandra's Kitchen blog & Gourmet Magazine
Author:
Serves: 2
Ingredients
  • 1 (14 ounce) package firm tofu
  • 1½ tablespoons soy sauce (Kikkoman recommended)
  • 1½ tablespoons low sodium soy sauce (Kikkoman recommended)
  • ½ teaspoon granulated sugar
  • 1 tablespoon roasted sesame oil (Kadoya recommended)
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 2 teaspoons roasted sesame seeds (white or a mix of white and black)
  • ¼ - ½ teaspoon finely grated garlic
  • 3 tablespoons finely sliced green onions
Preparation
  1. Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
  2. In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
  3. Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.

 

Appetizers, Dinner, Kimchi, Korean, Lactose Free, Recipes

Kimchi & Bacon SPAM Pancakes

August 29, 2018

Kimchi Pancake with Bacon Spam

John’s favorite weekend breakfast is griddle cakes. I have to agree, they are delicious with pats of salty butter and maple syrup.  But the sweet breakfast pancake has savory relatives, one of which is this kimchi pancake.  It is mildly spicy, with a tangy flavor from the kimchi and delightfully crispy around the edges.  I couldn’t resist adding Bacon Spam to the pancake. Yum.

Kimchi

Use your favorite kimchi in these pancakes. Mild or spicy, either one works.

Bacon Spam

Don’t dismiss the idea of using Bacon Spam, it adds an abundance of flavor. But, you can skip it if you are not a Spam fan.

Sliced Green Onions

Lots of green onions (scallions) adds an additional depth of flavor to the pancakes.  Chopped, thinly sliced, or slivered are all acceptable.

Kimchi Pancakes with Bacon Spam

The dipping sauce is a simple combination of soy sauce, rice vinegar, a dash a sugar, Korean chili flakes and roasted sesame seeds.  Serve the sauce with the pancakes and a drizzle of sriracha.

Kimchi Pancakes with Bacon Spam

Kimchi & Bacon SPAM Pancakes
 
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Serves: 2 pancakes
Ingredients
  • Dipping Sauce:
  • ¼ teaspoon sugar
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce
  • ¼ teaspoon Korean chili flakes (or dash of red pepper flakes)
  • ¼ teaspoon roasted sesame seeds
  • Pancakes:
  • 2½ ounces (3 thin slices) bacon Spam, cut into thin slices and fried until crisp (drain on paper towel lined plate)
  • ½ cup all-purpose flour
  • ½ cup rice flour
  • 1 extra-large egg, lightly beaten
  • ¾ cup cold seltzer water
  • ½ teaspoons sesame oil
  • ¾ teaspoon kosher salt
  • 1 cup kimchi, coarsely chopped
  • 4 green onions, sliced thinly
  • canola oil for frying
Preparation
  1. In a small bowl combine sugar with the rice vinegar, stirring until sugar has dissolved. Add soy sauce, Korean chili flakes, and sesame seeds. Set aside.
  2. In a large bowl, whisk flour and rice flour. Add the egg, seltzer water, sesame oil, and salt. Whisk until just combined. Add kimchi, fried Spam and green onions. Stir to combine.
  3. Heat 2 tablespoons canola oil in a 9-inch skillet between medium - medium high heat. Once oil is shimmering, pour half of the pancake batter into the pan. Quickly spread the batter to make a thin pancake. Cook for 3 minutes or so, until the bottom is golden and crisp, adjusting the heat as necessary so the pancake does not burn. Carefully flip the pancake and cook another 2 -3 minutes until nicely browned.
  4. Slide pancake onto a large plate. Add more oil to the pan and cook the second pancake.
  5. Scatter reserved green onions over the top of the pancakes along with roasted sesame seeds. Serve with sriracha and dipping sauce.

 

Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Chinese Smashed Cucumbers with Sesame Oil & Garlic

November 10, 2017

Chinese Smashed CucumbersI’m always on the look out for new and interesting pickle recipes. This quick cucumber pickle caught my eye because it reminds me so much of kimchi. It is savory, crunchy, salty, and the perfect side dish to serve with a bowl of rice and grilled teriyaki chicken, beef, fish, or tofu.

Keiki CukesUse thin-skinned cucumbers such as Keiki Cukes (found locally in Hawaii) or Japanese, Persian, or even English cucumbers.  Cucumbers with few seeds are what you are looking for.

Keiki Cukes

Smashed Keiki CukesIt’s amazing how the seed pockets detach from the cucumbers once they are smashed.  I use my mallet which works perfectly. You can use the blade of a large knife if you don’t have a mallet (or a small skillet).

DressingThe dressing for the cucumbers is simple to prepare.  Mix everything together in a small bowl, set aside until ready to serve.  You could also drizzle this dressing over steamed bok choy, watercress, or blanched bean sprouts.

Chinese Smashed Cucumbers

Chinese Smashed Cucumbers

Chinese Smashed Cucumbers with Sesame Oil & Garlic
 
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Adapted from New York Times Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds thin-skinned cucumbers
  • ¾ teaspoon kosher salt for dressing plus ¼ teaspoon for cucumbers
  • 1 teaspoon granulated sugar
  • 1 tablespoon + 1 teaspoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons extra virgin olive oil (sometimes I use avocado oil which is milder than olive oil)
  • ½ teaspoon grated garlic
  • 2 teaspoons gochugaru (medium heat Korean chili pepper flakes that have a fruity and slightly smoky flavor) or red chili pepper flakes to taste
  • Cilantro leaves
  • Toasted sesame seeds
Preparation
  1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  2. Place cucumbers on a cutting board cut side down. Using a mallet or the blade of a knife, smash down lightly until the flesh breaks down a bit and the seeds separate. Slice pieces diagonally into bite-sized pieces leaving seeds behind.
  3. Place cucumber pieces in a strainer over a bowl and toss with ¼ teaspoon kosher salt and a few big pinches of sugar. Place a plate or bowl over the cucumbers and weigh it down with something heavy such as a large can of tomatoes. Set aside while you make the dressing.
  4. In a small bowl, combine ¾ teaspoon kosher salt, 1 teaspoon sugar, and rice vinegar. Stir until the salt and sugar have dissolved. Stir in sesame oil, soy sauce, grated garlic, and Korean chili flakes.
  5. When ready to serve, lightly pat dry cucumbers with paper towels and transfer to a serving bowl. Toss with 2 teaspoons olive oil. Stir in half of the dressing. Taste and adjust seasoning adding salt if needed. Stir in more dressing so that the cucumbers are well coated. Garnish with cilantro leaves and sesame seeds before serving.

 

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