Dumplings

4 packs wanton skin (rounds)

1 lb ground beef

1 cup kimchi*

1 bunch bu chu (Korean chives)**

1/2 onion, finely chopped

3 green onions, finely chopped

3 tbsp minced garlic

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sugar

1 tbsp salt

2 tsp ground pepper

1 tsp juice of ginger

1 egg, beaten (to seal wanton skin)

cho kan jang (soy sauce with rice vinegar) :

4 tbsp soy sauce

2 tbsp rice vinegar

1 tsp go chu ga ru (Korean chili powder)- optional

Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely.

Wash chives, grain, chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine.

Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

cool tip !
* You can substitute kim chi with blanched nappa cabbage, but I like the sourness of kimchi in dumpling. Try it.

** Chinese chives are fine. They are strong in flavor, a bit tough in texture.

Man du recipe is very forgiving. You can add blanched bean sprouts, chopped zucchini and mushrooms etc...If you like pork, chicken or turkey instead, use them. I personally don't like ginger pieces in dumplings, the juice of ginger blends much better with the rest of the ingredients. You can use finely chopped ginger if you like.

Jap chae noodle

1 pack dang myun(Korean starch noodle), soaked in hot water for 30 minutes, drained or Egg noddle

1 medium onion, thin sliced

1/2 carrot, thin julienne

1 bunch spinach, blanched, cut into 3 inches

10 oz thin slice beef

5 green onion

7 shiitake mushrooms, rehydrated, thin sliced

beef marinade : 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic,

1/4 tsp pepper, 1/2 tsp sesame seeds

shiitake marinade : 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

dang myon seasoning : 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce,

4 tbsp vegetable oil

oil to saute

salt and pepper

2 tbsp sesame seeds

In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.

Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.

Take off from the heat, let cool for a while.
If needed cut the length.

Mix with vegetables, sesame seeds, salt and pepper to taste.

Vegetable Beef soup

Ingredients

• 2 teaspoons cooking oil
• 1/2 lb lean ground beef
• 1 (14 ounce) can whole tomatoes, broken up, with juice
• 10 ounces frozen mixed vegetables
• 1 cup onion, chopped
• 4 cups water
• 1 tablespoon beef bouillon powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme, ground

Directions

1. 1

   Heat cooking oil over medium heat in large saucepan and add ground beef.

2. 2

   Scramble fry until browned and crumbly. You can drain the hamburger and add back to pot, that is up to you.

3. 3

   Add remaining ingredients and stir, bringing to a boil.

4. 4

   Cover and boil slowly, turning down heat as needed.

5. 5

   Simmer about 20 minutes or until vegetables are tender but not too soft.

6. 6

   Serve with crackers, rolls or sandwiches.

Homemade Pizza!

Well not totally, I do use a box, but this took less than half an hour!

ZUCCHINI PIZZA

CRUST: 4 c. zucchini, grated 1 med. onion, grated 1 med. pepper, grated 4 oz. Mozzarella cheese, grated 4 oz. Cheddar cheese, grated 2 eggs 3 tbsp. Bisquick 1/4 tsp. salt (optional) Combine all ingredients and pour into a 9 x 12 inch baking dish. Bake in a preheated 375 degree oven for 15 minutes. TOPPING: 1 lb. ground beef or turkey 1 onion, minced 1 (14 oz.) jar Ragu Pizza Quick sauce 2 oz. Mozzarella cheese, grated 2 oz. Cheddar cheese, grated Brown the meat and onion lightly. Add the pizza sauce and spread on the crust. Sprinkle the cheese on top. Bake at 375 degrees for 25 minutes or until lightly browned. Serves 6.

Cod Jeon

All I have at home are some cod but I had to make a simple lunch. So I found this awesome recipe from Maangchi.com. I have to say her recipes really rock!


Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, vinegar

1. Prepare fresh or frozen cod. If you use frozen fish, thaw it out in the refrigerator.


2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth


3. Slice it thinly and put it in a bowl.


4. Sprinkle 1 ts of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices and gently mix it up by hand.


5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly and gently with your hand so that the cod is lightly breaded.


6. Beat 2 eggs in a small bowl and add a pinch of salt.


7. Add 1 chopped green onion and red chili pepper into the beaten eggs.


8. Heat a pan on the stove over high heat.


9. Add 1 TBS of olive oil or vegetable oil on the pan.


10. Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces on to the heated pan.


11. Lower the heat to medium and cook it.


12. Turn it over using a spatula or spoon.


13. Add more oil if needed.


14. On a big plate, place green lettuce on the bottom and place the cooked fish (in Korean, we now call it “jeon”) on it.


15. Serve it with a dipping sauce.

* Dipping sauce: Mix 2 TBS of soy sauce and 1 or 2 TBS of vinegar

orange chicken

Never thought I'll say this, but Panda Express's orange chicken recipe was actually really good!

2/3 pound boneless chicken pieces, skinned
1/3 egg
1/2 teaspoon salt
White pepper
Oil (for frying)
1/6 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/3 tablespoon cornstarch
1/12 cup flour
1/3 tablespoon minced ginger root
1/3 teaspoon minced garlic
1/3 dash crushed hot red chilies
1/12 cup chopped green onions
1/3 tablespoon rice wine
1/12 cup water
1/3 teaspoon sesame oil
***Orange Chicken Sauce***
1/2 tablespoon soy sauce
1/2 tablespoon water
1 2/3 tablespoon sugar
1 2/3 tablespoon white vinegar
Turn this recipe into a puzzle! [click]

Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Note: You have scaled this recipe to serve/make 2 (originally serves/makes 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

This recipe from CDKitchen for Panda Express Orange Chicken serves/makes 2

Asian Salmon cake recipe

Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar

Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.