Monthly Archives: March 2017

Faux ramen soup

Serves 4

  1. 1-1/2lb country-style pork ribs, 1lb cut into 1in pieces and 8oz sliced 1/8in thick
  2. 1 onion
  3. 6 cloves garlic, smashed
  4. 1in ginger, cut into 4 pieces and smashed
  5. 2 quarts broth
  6. 4 3oz ramen packages
  7. 3tb red miso
  8. 2tb soy sauce
  9. 1tb mirin
  10. 1/2tsp sesame oil
  11. 2 scallions
  12. 1tb sesame seeds, toasted
  • Pulse cubed pork in food processor until ground. Cook for 10 minutes. Add 2-4 for 2 minutes. Add broth, simmer for 40 minutes and strain. Discard solids.
  • Meanwhile, discard seasoning from noodles and boil in 4 quarts of salted water for 2 minutes. Divide into bowls.
  • Bring broth to a simmer. Whisk 1/2 cup into miso and whisk mixture back into broth. Add 8-10 and sliced pork and rest off-heat for 3 minutes. Divide over noodles, add 11-12 and serve.

Faux dolsotbap

Serves 4

  1. 4oz bean sprouts
  2. 1 carrot, shredded
  3. 1 cucumber, halved and sliced 1/4in thick
  4. 1 cup seasoned rice vinegar
  5. 2 cups short-grain rice
  6. 2 cups water
  7. 5oz blade steak, sliced 1/4in thick
  8. 1tb soy sauce
  9. 8oz shiitake mushrooms
  10. 3 cloves garlic
  11. 10oz spinach
  12. 4 eggs
  13. 1tb sesame oil
  14. Gochujang
  15. Soy sauce
  16. Kimchi
  • Combine 1-4 for at least 30 minutes or up to 1 day. Drain and discard vinegar.
  • Bring 5-6 to a boil, reduce to a simmer, cover and cook for 7 minutes. Remove from heat and rest for 15 minutes.
  • Cook 7-9 in a 12in skillet for 3 minutes. Set aside in a 200 degree oven. Add garlic for 30 seconds. Add spinach for 1 minute. Set aside with beef. Pack rice in skillet, turn heat to med-high and cook for 6 minutes or until bottom is crispy. Set aside. Add eggs, turn heat to low, cover and cook for 2-3 minutes. Uncover and remove from heat.
  • Divide rice into bowls. Divide veggies, beef and eggs over bowls. Drizzle sesame oil over bowls. Serve with 14-16

Chicken, bok choy and bell pepper stir-fry with crispy noodles

Serves 4

  1. 9oz fresh chinese noodles
  2. 2 scallions
  3. 1lb chicken breast, cut into strips
  4. 2tb sesame oil
  5. 1tb flour
  6. 3tb soy sauce
  7. 2tb sherry
  8. 4tsp cornstarch
  9. 1lb bok choy, whites and greens separated
  10. 1 red bell pepper, cut into strips
  11. 1tb ginger
  12. 2 cloves garlic
  13. 4tb broth
  14. 1tb oyster sauce
  15. 1tsp sugar
  16. 1/4tsp red pepper flakes
  • Boil noodles in 6 quarts of salted water for 2 minutes. Drain and toss with scallions. Cook in a 12in skillet for 5-8 minutes. Flip and cook for 5-8 minutes. Set aside.
  • Meanwhile, marinate 3-5 with 1tb soy sauce, 1tb sherry and 1tb cornstarch for 10 minutes. Brown for 1 minute per side in 2 batches and set aside. Add bok choy stalks and bell pepper and cook for 2 minutes. Add 11-12 for 1 minute. Add back chicken and 13-16 mixed with remaining soy sauce, sherry and cornstarch and cook for 1-2 minutes. Serve with sliced noodle cake.

Lemongrass pork, asparagus and onion stir-fry

Serves 4

  1. 12oz pork tenderloin, cut into strips
  2. 1tsp soy sauce
  3. 7tsp fish sauce
  4. 2-1/2tsp cornstarch
  5. 1lb asparagus, cut into 2in pieces
  6. 1 onion, cut into 1/4in wedges
  7. 2 lemongrass stalks, bottom 6in minced
  8. 2 cloves garlic
  9. 3/4tsp red pepper flakes
  10. 1/2 cup broth
  11. 1tb brown sugar
  12. 2tsp lime juice
  13. 4tb basil
  • Marinate 1-2 with 1tsp fish sauce and 1/2tb cornstarch for 20 minutes.
  • Brown pork on each side for 1 minute in 2 batches and set aside. Cook asparagus for 3-5 minutes and set aside. Cook onion for 2 minutes. Add 7-9 for 1 minute. Add back pork, asparagus and 10-12 mixed with remaining fish sauce and cornstarch for 1-2 minutes. Add basil and serve.


Chinese braised beef

Serves 6

  1. 1-1/2tb gelatin
  2. 2-1/2 cups water
  3. 3 scallions, whites and greens separated
  4. 1/2 cup sherry
  5. 1/3 cup soy sauce
  6. 2tb hoisin
  7. 2tb molasses
  8. 2in ginger, crushed
  9. 4 cloves garlic, smashed
  10. 1/2tb 5-spice
  11. 1tsp red pepper flakes
  12. 4lb chuck roast, cut into 4in x 2in pieces OR crosscut beef shank (reduce gelatin to 2-1/4tsp and increase braising time to 4 hours) OR long-cut beef shank, cut into 1in slabs (omit gelatin and increase braising time to 5 hours)
  13. 1tsp cornstarch
  • Combine 1-2 and rest for 5 minutes. Bring to a simmer and cook until combined, about 2-3 minutes. Add scallion whites and 4-12, bring to a simmer, cover pot with foil, add cover and transfer to a 300 degree oven for 2-2.5 hours, stirring halfway through.
  • Set beef aside. Strain and de-fat liquid and reduce to 1 cup, about 20-25 minutes. Meanwhile, break beef up into 1-1/2in pieces. Add cornstarch mixed with 1tb water and simmer for 1 minute. Add beef and simmer for 5 minutes. Add scallion greens and serve.