gochujang stew with scallops, tofu, and mizuna

gochujang stew with scallops, tofu, and mizuna

• ingredients: bay scallops, tofu, mizuna, garlic, ginger, red onion, spring onion, red pepper, gochujang, red pepper flakes, chicken broth, sesame oil

• ~1 tsp minced ginger
• 4 cloves minced garlic
• 1/2 small red onion
• 1/2 red pepper, sliced small
  
• 3 spring onions, white and green parts separated
• big bunch of mizuna, chopped stalks and leaves separated
• ~2 cups bay scallops (frozen from TJ)
• ~1/2 brick tofu, cut up
  

• cook ginger, garlic, red onion, white spring onion parts, mizuna stalks, red pepper
  
• add mizuna leaves, cook down a little
• add 32 oz (1 box) low-sodium chicken broth
• add 2 big spoonfuls gochujang and 1 spoonful red pepper flakes
• simmer and stir for 15-20 minutes
• add frozen scallops, return to simmer
• add remaining spring onion (green parts)
  
• (optional) add extra vegetables (e.g. swiss chard and snowpeas)
• simmer for 5 minutes
• drizzle sesame oil, taste, add more gochujang if necessary
  
• add tofu
• simmer for 5 minutes
• eat with noodles or rice!
  

2009-07-20 Monday - ginger miso dressing

ginger miso dressing

• ingredients: ginger, miso, rice wine vinegar, garlic, sugar, (optional) korean red pepper flakes
• makes more than enough for one big salad:
  
• mix in bowl:
  
• ~2 tsp ginger, minced as fine as possible
• 1 clove garlic, minced as fine as possible
• ~2 tsp red miso
  
• add enough rice wine vinegar to get the consistency you want (~3 tbs?)
• (optional) add pinch of korean red pepper flakes
• add pinches of sugar, to taste

This tastes just like the dressing we get at Japanese restaurants.
Be careful how much you use, as it tastes quite strong!
Better with chunky lettuce than chopped or baby lettuce
Tastes GREAT on pan-fried tofu.

2009-07-19 Sunday - pan-fried tofu with snow peas

pan-fried tofu with snow peas

heated peanut oil in pan
fried tofu slices
sprinkled each with soy sauce and pinch of sugar
turned, and sprinkled other side
keep turning until tofu is nicely browned
add snow peas

2009-07-16 Thursday - kimchi jigae

kimchi jigae

some recipes:

• http://www.maangchi.com/recipes/kimchi-chigae-kongnamool
• http://mykoreankitchen.com/2006/11/11/pork-and-kimchi-stew-dwaejigogi-kimchijjigae-in-korean/
• http://korean-cuisine.blogspot.com/2008/06/kimchi-jjigae.html

my "recipe":

• ingredients: kimchi, beef, tofu, chicken broth, onion, spring onion, shiitake mushrooms, sesame oil, garlic, gochujang, korean red pepper flakes

• ~1/3 jar (~1 cup) kimchi, chopped
  
• ~1/2 lb boneless beef ribs (TJs), sliced small
• ~1/2 block tofu (TJ's organic)
• 4 spring onions, sliced, white and green parts separated
• 1 container shiitake mushrooms, sliced
• 1 small vidalia onion, sliced
• 1 tbsp minced garlic
  

• brown beef in peanut oil, remove
• add garlic and onion, cook
• add kimchi and shiitake mushrooms and white parts of spring onion, cook
• add beef, cook
• add 1 big spoonful gochujang and 1 small spoonful red pepper flakes
• add enough broth to just cover
• drizzle sesame oil
• cook until beef is tender enough
• add tofu and green parts of spring onion
• simmer under ready to serve
• add more gochujang or sesame oil if needed

• served with buckwheat noodles
  

• Notes:
• more kimchi!
• try with pork, probably better than beef, use 1/2 to 3/4 lb
  
• more beef okay, maybe 3/4 lb, but not needed
• more tofu okay, went VERY well with kimchi/gochujang soup base