Bossam is one of Korean favorite foods. But, I didn't like it much...I have zero tolerance for piggy smell. I usually stayed away from home-cooked pork. Many people use Korean bean paste to get rid of piggy smell in bossam. But, it is such a sad taste!!!
I made bossam several times to my disappointment and gave up. But, after researching pork dishes and cooking them myself hundreds of times, I finally found a way to remove piggy smell 100%. I don't even use exotic ingredients. My ingredients, in fact, are as simple as they get.
Ingredients
pork 550g green onions two (green parts) garlic 3 cloves bay leaf 1-2 salt and pepper
1. Put green onions, minced garlic and one bay leaf in a boiling water.
2. Place pork in the above.
3. Blanch the pork for 30 seconds and take it out of water.
4. Season the pork with salt and pepper.
5. Place the pork in a steaming basket and put it back to the pot.
6. Put the lid on and bring down the heat to the smallest flame. Cook it for 60 minutes.
7. Turn the heat off after 60 minutes. Cut the pork and serve it with dried radish pickle and shrimp sauce.
This is a super simple but super delicious food. There is no need to marinate the duck meat. You can cook this in just ten minutes.
Originally, I wanted to do this with a whole duck breast to have a touch of fine-dining. But, I couldn't bring myself to break down the duck... The only duck meat available was the sliced one. I used that alternatively...and the result was great.
A few months ago, I ordered a real duck-breast (whole) with balsamic-honey sauce. But, mine was more delicious as the whole duck breast didn't absorb the sauce as much as mine.
Duck meat is such a nice food. But, it is also an acid-forming food as well as balsamic vinegar. Thus, we need to eat this with a lot of vegetables.
This is the first-ever recipe I created for myself. It is the food that I want to cook for everyone. It is so delicious that I made this every morning for almost 2 years.
This is based on the Korean-style pancake with seafood and green onions. Ingredients are almost the same with the exception of rice noodle and bean sprouts.
After going through a strict diet for 6 months a few years ago, I came to have a huge craving for the pancake. I wanted to eat it everyday. But, it has wheat flour, i.e. gluten, which is not very nice to my stomach. So, I replaced it with rice noodle. I was pleasantly surprised by the taste of the dish and am eager to share it with other people.
Of course, frozen fish can't compete against fresh fish in terms of texture, flavors and etc. But, fresh fish is too expensive these days.
Therefore, to create a savory dish out of frozen fish is surely a money-making culinary challenge. Frozen tilapia has a huge potential as it is quite moist inside compared to seawater fishes.
Still, frozen tilapia has an inherent disadvantage - the lack of skin, i.e. the lack of crispiness. Why don't we let a potato do the job instead?
Ingredients
frozen tilapia 3 potato 1 butter 30g minced garlic 1 clove breadcrumb 3 tablespoon dried parsley 1 teaspoon parmigiano reggiano 2 teaspoon (grated) salt and pepper to taste Lemon 1/2
1. Thaw the tilapia in a refrigerater in a previous day.
2. Mince the garlic
3. Peel a potato and julienne it. Then, soak it in water.
4. Pat tilapia dry with paper towels and season with salt and pepper.
5. Make a butter mixture - blend melted butter, minced garlic, dried parsley with breadcrumb.
6. Squeeze water out of potato strips and dry them with paper towels.
7. Put a tilapia on a tray lined with a paper-foil Spread a butter mixture on tilapia. Then, sprinkle potato strips over it.
8. Put the above in an oven (200 degree C or 392 F) for 20 minutes.
Jjamppong is, in fact, served in Chinese restaurants. But, I think it is trully inspired by Korean (not Chinese) cooking style and Korean way of eating. So, I would call it a Korean-style spicy soup.
We usually eat this with noodle or rice. But, it is quite great on its own, particularly as a hang-over food. It is so easy to make and so delicous.
Ingredients (5 persons)
squid 1 minced garlic 1 tablespoon onion 1 green onion 1 stalk (only white part) Asian cabbage several leaves red pepper 1 green pepper 1 red pepper flakes 1-2 tablespoon soy sauce 1 tablespoon chicken stock 350 ml water 350 ml
1. cut vegetables into any size you like
2. criss-cross the squid with a knife and cut into a rectangular shape.
3. put all aromatic vegetables on a pan all in once and stir them.
4. add red pepper flakes to the above.
5. add soy sauce. Soy sauce should hit the pan, not the vegetables.
This is to allow amino acid and sugar in soy sauce to develop hundreds of flavors - i.e. the Maillard reaction. These flavors are developed at 120-180 degree C. If soy sauce hits vegetables, the temperature is unlikely to go beyond 100 degree C - losing the opportunity to develop flavors.
6. add Asian cabbage and the squid.
7. add chicken stock
8. put the lid on the pan and boil it for 3-4 minutes. It is done.
Lasagna was one of my favorite Italian dishes. But, as I got older and more concious of health, I refrained from ordering it at a restaurant.
But, how could one live without eating lasanga for long? Can we eat it without feeling guilty for our body? That is how I came up with the "Sweet Potato Lasagna", which replaces lasagna sheets with slices of sweet potatoes.
First, a sweet potato is an alkaline-forming food. By replacing a flour-based pasta, an acid-forming food, it can help us in terms of ph balance, given that other major ingredient (beef and 3 kinds of cheese) are also acid-forming.
Second, there is no gluten in our lasanga. I am not a hard-core who goes 100% gluten-free. But, I would save my gluten content for my desserts.
2. Cut sweet potatoes into thin slices and put them in water.
3. Microwave sweet potatoes for 5 minutes after removing starches.
4. Dice an onion.
5. Stir garlic and onion on a preheated pan.
6. Add ground beef to above. Add dried oregano.
7. Add tomato paste and the same amount of water to above.
8. Stir the above until excess water evaporates. Meat sauce is ready.
9. Mix ricotta cheese and dried basil in a bowl with parmigiano reggiano.
10. Assembly line. Place meat sauce on the bottom, then sweet potato, ricotta cheese mix, and then mozzarella cheese. Do this again.
For the final layer, put sweet potatoes first and then ricotta cheese mix. Spread the remaining meat sauce evenly and finally sprinkle shred mozzarella cheese on top.
11. Put the above in an oven (200 degree C, or 392 F) for 40 minutes.
If you use uncooked sweet potato, bake it for one hour (for first 30 minutes, cover it with a tin foil.)
