Category: Appetizer

Korean Braised Potatoes

Korean Braised Potatoes

  • Korean side dish

Ingredients

  • 35 oz. skin on baby potatoes
  • 1 cup water
  • 2 Tbsp oil
  • braising sauce
    • 5 Tbsp soy sauce
    • 2 Tbsp rice wine
    • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • .5 Tbsp sesame oil
  • .5 Tbsp sesame seeds

Instructions

  1. Rinse potatoes, cut in half.
  2. Pan fry potatoes over medium heat in oil for about 25 minutes, or until outer layer is browned.
  3. Add water and braising sauce, bring to a boil. Reduce heat and simmer over medium heat for about 15 minutes (until most of the sauce is boiled away).
  4. Reduce heat to low, add the remaining ingredients. Cover the potatoes evenly with the sauce, simmer until sauce thickens (about 15 minutes).

Notes

  • instead of pan frying, less work to roast potatoes at 390 F for 30 minutes
  • original source: My Korean Kitchen

Stir-Fried Fish Cake

Stir-Fried Fish Cake

  • Korean side dish

Ingredients

  • 2 sheets fish cake, sliced
  • .25 onion, thinly sliced
  • oil for frying
  • sauce
    • .5 tsp garlic, minced
    • 1 Tbsp soy sauce
    • 2 tsp honey
    • 1 tsp rice wine
    • 1 tsp sesame oil

Instructions

  1. Fry onion in oil for about 1 minute.
  2. Add fish cake, fry for about 2 minutes.
  3. Add sauce, fry until everything is coated.

Notes

Chinese Chive Pies (韭菜盒子)

chive pies/pockets/boxes

Chinese Chive Pies

Ingredients

  • crust
    • 2 cups flour
    • 1 cup milk
    • 1 tsp yeast
    • 1 Tbsp sugar
  • filling
    • 4 eggs
    • 12 shrimps, finely chopped (more if shrimps are small)
    • 1 lb. chives, finely chopped
    • 1 tsp salt
    • 4 Tbsp oil
  • 2 Tbsp oil for frying

Instructions

  1. Mix crust ingredients until it forms a dough. Set aside.
  2. Beat 4 eggs. Fry in 1 Tbsp oil, make scrambled eggs. Set aside.
  3. Fry shrimp in 1 Tbsp oil over high heat. Remove from heat.
  4. Mix eggs, shrimp, chives, salt, and oil.
  5. Split dough into 16 pieces. Make each piece into a thin circle.
  6. Put about .5 cup of filling onto each piece of dough.
  7. Wrap the dough around filling (doesn’t matter how, as long as it is sealed).
  8. Over medium high heat, fry each pie on both sides, typically 2-3 minutes on each side.

Spring Rolls (春卷)

Spring Rolls

Equipment

  • deep fryer

Ingredients

  • filling
    • 1 Tbsp oil
    • 6 shiitake mushrooms, thinly sliced
    • 2 cloves garlic, minced
    • 1 lb ground pork
    • 1 Tbsp cooking wine
    • .5 napa cabbage, thinly sliced
    • .5 tsp salt
    • 1 Tbsp tapioca starch
    • 1 Tbsp water
  • spring roll pastry (wrappers)
  • dipping sauce
    • 2 Tbsp hoisin sauce
    • 1 Tbsp peanut butter
    • .5 tsp sesame oil
    • 1 tsp fish sauce
    • .5 cup water

Instructions

  1. Put oil in frying pan. Fry mushrooms and garlic over high heat until fragrant.
  2. Add ground pork and cooking wine for 3 minutes.
  3. Add napa cabbage until cooked, then add salt.
  4. Mix tapioca starch and water, add in pan.
  5. Cook until thick and liquid is gone.
  6. Wrap spring rolls:
    1. Place spring roll wrapper such that the corner is facing towards you.
    2. Place 2 tablespoons of the filling in the middle of the lower triangle of the wrapper. The filling should be in a rectangle shape (about the length of the finished spring roll).
    3. Fold bottom corner over the filling. Then fold filling over one time.
    4. Take the left and right corners and fold them towards the middle.
    5. Then roll up the spring roll, placing a bit of water on the top most corner to seal the spring roll.
  7. Deep fry! Spring rolls are ready to eat when the wrapper is golden.

Notes

  • if using shiitake mushrooms, soak overnight
  • can use .5 cup carrots

White Radish Salad (凉拌萝卜丝)

White Radish Salad

Equipment

  • grater

Ingredients

  • .5 white radish/daikon
  • 1 tsp sesame oil
  • .5 tsp salt
  • .5 tsp sugar
  • pinch of chicken powder
  • 2 green onions, chopped

Instructions

  1. Wash, peel, and grate white radish.
  2. Mix the salt and radish, let it sit for 1-2 hours. Drain water.
  3. Add sesame oil, salt, sugar, chicken powder; mix.
  4. Garnish with green onion.

Malantou with Tofu (马兰头拌豆干)

Malantou with Tofu

Ingredients

  • malantou
  • dried tofu (豆干)
  • 1 tsp light soy sauce
  • .25 tsp dark vinegar
  • 1 tsp sesame oil
  • .5 tsp sugar
  • .2 tsp chicken powder

Instructions

  1. In boiling water, blanch malantou and tofu.
  2. Mince the malantou and tofu as small as possible. (Using a food processor is ok too).
  3. Add all seasonings and mix.

Notes

  • Shanghainese dish

Braised Wheat Gluten (烤麸)

Shanghainese appetizer

Braised Wheat Gluten

Ingredients

  • 16 oz. piece wheat gluten
  • 6 shiitake mushrooms
  • 2 Tbsp edamame
  • 2 Tbsp chopped bamboo shoot
  • 3 Tbsp oil
  • 2 Tbsp light soy sauce
  • .5 Tbsp dark soy sauce
  • 2 Tbsp sugar
  • 2 Tbsp chicken broth

Instructions

  1. Slice wheat gluten into 1 inch cubes.
  2. Cook the wheat gluten in boiling water for 3 minutes. Squeeze out all water.
  3. Using 1/3 of the oil, fry sliced shiitake mushrooms over medium high heat until brown. Add edamame, fry for 5 minutes. Add bamboo, fry for 2 minutes. Remove mushroom/edamame/bamboo mixture from pan.
  4. Using the rest of the oil, fry the wheat gluten over high heat for at least 5 minutes, until the wheat gluten soaks up the oil.
  5. Turn heat down to medium. Add the mushroom/edamame/bamboo mixture in, and all of the other ingredients. Cook for 10 minutes.

Notes

  • can add carrot if desired

Pork Belly With Mashed Garlic (蒜泥白肉)

Pork Belly With Mashed Garlic (蒜泥白肉)

Equipment

  • steamer

Ingredients

  • 1 lb pork belly
  • 3 tsp salt
  • 3 tsp rice wine
  • 5-6 cloves garlic, minced
  • 2 Tbsp chicken broth
  • .5 tsp tapioca starch

Instructions

  1. Wash the pork belly. Marinate the pork belly in salt and rice wine for at least 1 day.
  2. Rinse the pork belly. Steam for 30 minutes.
  3. When cooled, slice.
  4. Fry garlic over medium heat for 2-3 minutes, until fragrant. Add chicken broth and tapioca starch, cook for 2-3 more minutes.
  5. Drizzle garlic mixture over pork belly.

Stuffed Mini Peppers

Recipe Name

Ingredients

  • 12 mini peppers
  • 8 oz. ground pork
  • .25 tsp minced ginger
  • .25 tsp minced garlic
  • 1 tsp light soy sauce
  • 1 tsp rice wine
  • .25 tsp sesame oil
  • .5 tsp sugar
  • .25 tsp pepper
  • 2 chopped green onions
  • 1 tsp tapioca powder
  • 1 Tbsp oil

Instructions

  1. Wash peppers, use knives to remove stems, making an opening at the top (where the stuffing will go). Remove the seeds/center of the pepper.
  2. Mix the rest of the ingredients to make the filling. Stuff the peppers.
  3. Put the oil in the pan. Fry all of the peppers over medium heat. Turn the peppers as needed until all sides of the peppers are cooked (skin is wrinkly).

Shrimp Lettuce Rice Rolls

4 rice rolls

Shrimp Lettuce Rice Rolls

Ingredients

  • 16 boiled, peeled shrimp
  • 4 spring roll wrappers
  • 4 leaves lettuce
  • 1 julienned carrot
  • 30 g vermicelli
  • cilantro
  • dipping sauce (listed below, alternatively use sweet chili sauce)

Instructions

  1. Soak vermicelli in warm water for 15 minutes.
  2. Prepare a bowl of warm water.
  3. Dip one spring roll wrapper in the water until soft and transparent.
  4. Lay the wrapper down flat, place 4 shrimp in a line in the middle of the wrapper.
  5. Fold one leaf of lettuce until same width as shrimp (rip off part of leaf as necessary)
  6. Put vermicelli, then carrot, then cilantro.
  7. Wrap, serve with dipping sauce.

Dipping Sauce

Ingredients

  • .5 cup hoisin sauce
  • .25 cup peanut butter
  • 2 Tbsp chili hot sauce
  • .5 tsp sesame oil
  • .5 cup water

Instructions

  1. Mix.

Eggplant Salad (凉拌茄子)

Eggplant Salad (凉拌茄子)

Ingredients

  • 2 Japanese/Chinese eggplants
  • 1 Tbsp sesame oil
  • 1 tsp light soy sauce
  • .5 tsp sugar
  • .6 tsp chicken powder
  • .6 tsp chili oil (lao gan ma)

Instructions

  1. Wash and eggplants. Cut each eggplant in half lengthwise. Microwave for 4-5 minutes. Wait for eggplant to cool down.
  2. Use hands to rip into thin strips.
  3. Mix everything.

Celtuce Salad (凉拌莴笋)

Recipe Name

Equipment

  • Mandolin/grater

Ingredients

  • 2 celtuces
  • 1 tsp salt
  • 1 Tbsp sesame oil
  • .5 tsp sugar
  • .6 tsp chicken powder
  • 2 finely chopped green onions

Instructions

  1. Wash celtuces, peel off skin. Use mandolin/grater to grate.
  2. Mix salt with the celtuce. Let it sit for 20 minutes.
  3. Drain out water from the celtuce.
  4. Add sesame oil, sugar, and chicken powder and mix.
  5. Garnish with green onion.

Black Bean Pork Spareribs (豉汁蒸排骨)

Black Bean Pork Spareribs

Equipment

  • steamer

Ingredients

  • 1 lb pork spareribs
  • 2 tsp rice wine
  • 1 Tbsp light soy sauce
  • 1 Tbsp tapioca starch
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 Tbsp black bean garlic sauce
  • .3 tsp white pepper

Instructions

  1. Mix everything, marinate overnight.
  2. Over high heat, steam for 45 minutes.

Dinner Rolls

Dinner Rolls

Equipment

  • baking pan

Ingredients

  • 1 cup warm milk
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 3.5 cup bread flour
  • .3 cup sugar
  • 3 Tbsp oil
  • .5 tsp salt
  • 2 eggs

Instructions

  1. Mix warm milk, yeast, and 2 tsp sugar. Cover with wet cloth and let rise for 10 minutes.
  2. Add everything to the yeast mixture and mix. Knead it for 7-8 minutes, until the dough does not stick anymore.
  3. Cover with wet cloth and let rise for 2 hours.
  4. Split dough into 8 pieces.
  5. Roll each piece out into 3 inch wide strips. Roll into a tube. Cut tube in half, into two tubes.
  6. Then place each tube circular side on bottom in greased pan.
  7. Cover with wet cloth and let rise for 1 hour.
  8. Bake at 350 F for 20 minutes.

Shanghai Savory Mooncakes (鲜肉月饼)

yields 24 mooncakes

Shanghai Savory Mooncakes (鲜肉月饼)

Ingredients

  • flour/water dough (水皮)
    • 2 cup flour
    • .3 cup oil
    • .75 cup water
    • .3 tsp salt
  • cake flour dough (油皮)
    • .75 cup cake flour
    • .3 cup oil
  • filling
    • 350 g ground pork
    • 2 Tbsp light soy sauce
    • 2 Tbsp sesame oil
    • 2 Tbsp tapioca starch
    • 1 Tbsp sugar
    • 1 Tbsp ginger
    • 2 Tbsp green onion
    • 2 Tbsp rice wine
    • 2 Tbsp water
    • .25 tsp chicken powder
    • .25 tsp white pepper
  • egg wash
    • 1 egg yolk
    • 1 tsp water
  • sesame seeds

Instructions

  1. Mix flour/water dough ingredients, let sit for 20 minutes.
  2. Mix cake flour dough ingredients, also let sit for 20 minutes.
  3. While waiting for the doughs, mix the filling ingredients.
  4. Split the flour/water dough into 24 pieces. Roll each piece into a ball, then use rolling pin to roll into a 1-1.5 inch wide, 3 inch long strip.
  5. On each strip, put a thin layer of the cake flour dough mixture.
  6. For each strip, place it with the shorter side closest to you. Roll the strip into a tube. Then turn the tube 90 degrees (so the circular part of the tube is closest to you). Roll it flat, once again into an approximately 1-1.5 inch wide, 3 inch long strip.
  7. Repeat step 6 2 times.
  8. Roll each piece into a ball. Flatten into a circle with a rolling pin.
  9. Put filling in each piece of dough. To close the dough, make folds (instructions). Place the mooncake on a parchment paper lined baking sheet with the folds on the bottom (smooth side facing up).
  10. Mix the egg wash ingredients. Use a brush to spread egg wash on each mooncake. Sprinkle sesame seeds on each mooncake.
  11. Bake at 350 F for 35 minutes.

Korean Seafood Pancake (Haemul Pajeon)

yields 1 pancake

Seafood Pancake

Ingredients

  • pancake
    • 50 g flour
    • 45 g corn starch
    • 1 egg
    • .5 cup water
    • 5 peeled shrimp
    • 3 small oysters
    • 3 clams
    • .25 onion
    • 3 white button mushrooms
    • .5 grated carrot
    • 5 green onions
    • 1 Tbsp oil
  • sauce
    • 1 tsp Korean soy sauce
    • .3 tsp dark vinegar
    • .5 tsp minced garlic
    • .5 tsp sugar
    • .5 tsp sesame oil
    • a pinch of pepper

Instructions

  1. Cut each shrimp in half lengthwise. Cut green onion into 1 inch pieces.
  2. Mix all pancake ingredients. Pour into an oiled pan.
  3. Fry over medium to high heat, 5 minutes on each side (or when golden on each side).
  4. Mix sauce ingredients.
  5. Cut pancake with scissors, serve.

Green Onion Pancake (葱油饼)

yields 5 pancakes

Green Onion Pancake

Ingredients

  • 2.5 cup flour
  • 1 cup chopped green onion
  • 6 Tbsp oil
  • .25 cup boiling water
  • .25 cup cold water
  • .5 tsp salt

Instructions

  1. Mix 1 cup of flour with the boiling water.
  2. Add 1 cup of flour and cold water to the mixture from step 1.
  3. In a separate bowl, mix the remaining flour, salt, 4 Tbsp of oil.
  4. Let sit for 40 minutes.
  5. For the flour and water mixture (dough), divide into 5 portions. For each piece, use a rolling pin to roll into .3 mm thick circles.
  6. Spread the flour/salt/oil mixture over each piece of dough. Scatter the chopped green onion over each piece of dough.
  7. Roll up each piece of dough. You should have 5 tubes.
  8. Then roll up each tube into a spiral to end up with a circle shape.
  9. Cover all the pancakes with a wet cloth, let sit for 20 minutes.
  10. Uncover, gently use a rolling pin to smooth out the surface.
  11. Fry each pancake over medium heat using the remaining oil.

Steamed Fish Roll

yields 2 rolls

Steamed Fish Roll

Equipment

  • steamer

Ingredients

  • egg pancakes
    • 3 eggs
    • 1 Tbsp oil
  • filling
    • 180 g ground fish
    • 180 g ground shrimp
    • .5 tsp salt
    • .5 tsp sesame oil
    • .3 tsp chicken powder
    • .3 tsp white pepper
    • 1 tsp tapioca starch
    • 1 Tbsp rice wine
    • 1 Tbsp light soy sauce
    • .5 tsp sugar
    • 2 Tbsp water
    • 1 Tbsp cilantro
    • 1 Tbsp green onion
    • 2 sheets roasted seaweed/Nori seaweed
  • dipping sauce
    • 2 tsp chili sauce
    • 2 tsp tomato sauce
    • 1 tsp lime juice
    • 1 tsp wasabi

Instructions

  1. Beat eggs. Fry half the egg mixture in a large pan with oil to make thin egg pancake. Then use the rest of the egg mixture to make another egg pancake.
  2. Mix all the filling ingredients together.
  3. For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
  4. Roll both pancakes.
  5. Steam both pancakes over boiling water for 15 minutes.
  6. Cut and serve.

Taiwanese Salt and Pepper Chicken (盐酥鸡）

Taiwanese Salt and Pepper Chicken

Equipment

  • deep fryer

Ingredients

  • 1 Tbsp white pepper
  • .5 Tbsp cinnamon
  • .5 Tbsp curry powder
  • .5 Tbsp five spice powder
  • 1 Tbsp salt
  • 2 lbs chicken
  • 2 tsp light soy sauce
  • 1 Tbsp sugar
  • 3 cloves smashed garlic
  • 5 leaves fresh basil
  • sweet potato starch
  • 2 cups oil

Instructions

  1. Mix pepper, cinnamon, curry powder, five spice powder, and salt. Over low heat, cook in a pan for 3-5 minutes. Let it cool.
  2. Wash and cut chicken (into strips or cubes). Marinate chicken in soy sauce, sugar, garlic, and about 1 tsp of the seasoning from step 1 for 30 minutes in the refrigerator.
  3. Coat each piece of chicken in the sweet potato starch.
  4. Then deep fry each batch for about 5 minutes.
  5. Deep fry basil (very quick, just a few seconds).
  6. Put basil on chicken. Put some of the seasoning from step 1 on the chicken to taste.

Notes

  • other starch can be used instead of sweet potato starch

Korean Cucumber Salad

Korean Cucumber Salad

Ingredients

  • 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • minced garlic
  • 1 Tbsp sugar
  • .5 tsp Korean red chili powder
  • .25 tsp sesame seeds
  • 2 green onions, chopped

Instructions

  1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  3. Then, add 1/2 tsp chili powder, garlic, and sesame seeds. Mix and taste; adjust chili powder accordingly.
  4. Add chopped green onions and mix again.
  5. Let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Notes

original source: Kimchimari

Japchae (Korean Stir-Fried Starch Noodles)

Japchae

Ingredients

  • 6 ounces Korean potato starch noodles
  • 1 small carrot
  • 1 small sweet onion
  • 2 scallions
  • 4 ounces lean beef (sirloin or rib eye
  • 5 dried shiitake mushrooms, soaked until plump
  • 6 ounces fresh spinach
  • vegetable oil for stir frying
  • salt and pepper
Sauce
  • 3 Tbsp soy sauce
  • 2.5 Tbsp sugar
  • 2 Tbsp sesame oil
  • 2 tsp minced garlic
  • 2 tsp roasted sesame seeds

Instructions

  1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
  2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
  3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
  4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
  5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
  6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
  7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
  8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl.
  9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
  10. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes

original source: Korean Bapsang

French Onion Soup Canape

French Onion Soup Canape

Equipment

  • chinois strainer

Ingredients

  • 2 lbs yellow onions, sliced (4-5)
  • .25 tsp sugar
  • .5 cup(?) unsalted butter
  • 2 Tbsp olive oil
  • Salt & pepper
  • 8 cups beef broth
  • 3 Tbsp flour
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  1. Melt butter with olive oil over medium-low heat.
  2. Add onions, thyme, and bay leaf. Cook until softened (15 min).
  3. Add sugar to help caramelize. Cook until deeply browned (45 min).
  4. Add flour, salt, and pepper (10 min).
  5. Add broth and simmer (30 min).
  6. Strain broth through a chinois.
  7. Reduce down until desired strength.
  8. Strain again.

Parmesan Crisps

Equipment

  • baking sheet

Ingredients

  • Parmesan

Instructions

  1. Place a tsp of Parmesan onto a baking sheet and lightly pat it down.
  2. Bake for 3-5 min.

Notes

Optional: mix herbs in with cheese.

Tuna Tartare

Tuna Tartare

Equipment

  • ring mold

Ingredients

  • Sushi grade tuna
  • 2 tsp finely grated ginger
  • .5 tsp wasabi paste
  • 1 Tbsp finely chopped scallion
  • 1 Tbsp sesame seeds
  • 1 Tbsp citrus juice
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • .5 tsp sesame oil
  • cucumber

Instructions

  1. Mix wasabi, scallion, citrus juice, soy sauce, mirin, and oil in a bowl.
  2. Chop tuna finely.
  3. Mix in sauce and sesame seeds.
  4. Plating: thin circle in ring mold on circle dish, top with thinly sliced cucumber.

Notes

Tuna is interchangeable with salmon. Orange slice or Meyer lemon can also be topping.

Endive Cups w/ Pear and Prosciutto

Endive Cups w/ Pear and Prosciutto

Ingredients

  • 1 endive
  • .5 Tbsp extra virgin olive oil
  • .5 Tbsp rice vinegar
  • .1 tsp ground cloves
  • .5 firm-ripe pear
  • .75 oz sliced prosciutto
  • Fresh flat leaf parsley
  • Salt and pepper

Instructions

  1. Combine oil, vinegar, and cloves.
  2. Add pears, prosciutto, salt, and pepper to taste.
  3. Trim the endive leaves and stems.
  4. Fill the leaves with the pear and prosciutto mix.
  5. Top with parsley and serve.

Figs/Pears with Bacon

4 servings

Figs/Pears with Bacon

Ingredients

  • 4 ripe fresh figs/pears, sliced lengthwise
  • 1.5 Tbsp maple syrup
  • 2.5 oz bacon, sliced into 1/2″ pieces
  • 1 Tbsp sherry/red wine vinegar
  • .25 tsp red chili flakes

Instructions

  1. Cook bacon pieces until brown and crisp.
  2. Transfer bacon to a bowl.
  3. Take fat and put 1 Tbsp into a pan.
  4. Add maple syrup and combine.
  5. Set figs/pears cut side down and cook until softened and caramelized, swirling occasionally. Place cut side up on a platter.
  6. Add the vinegar to the juices in the pan and cook until syrupy.
  7. Add bacon to the figs/pears and pour the syrup over them.
  8. Sprinkle with red pepper.

Notes

Use figs or pears depending on season.

Mashed Potatoes

Mashed Potatoes

Ingredients

  • 6 large potatoes
  • 4 Tbsp butter
  • .25 cup heavy cream
  • 2 Tbsp milk
  • Salt and pepper

Instructions

  1. Peel and quarter potatoes.
  2. Place in cold salted water and bring to a boil.
  3. Simmer for 20 min until potatoes are soft.
  4. Heat cream, milk, and butter over low heat until butter is melted.
  5. Mash the potatoes.
  6. Beat in the liquid mixture into the potatoes slowly until smooth and creamy.
  7. Add salt and pepper to taste.

Kongjaban (Korean Sweet Black Soybeans)

Kongjaban

Ingredients

  • 2 cups black soybeans, washed
  • 4 cups water
  • .25 cup soy sauce
  • 3 Tbsp sugar (white or brown)
  • 2 Tbsp corn syrup
  • 1 tsp sesame seeds

Instructions

  1. Soak black beans for at least 3 hours, preferably overnight.
  2. Boil beans in water. Cook uncovered for 10 minutes. Stir occasionally to prevent sticking and skim off scum.
  3. Add soy sauce, sugar, and corn syrup.
  4. Lower heat to simmer and reduce the liquid until it is shiny and brown.
  5. Stir in sesame seeds and store in refrigerator to harden beans.

Notes

Boiling beans for too long makes them mushy.

Pickles

(Simple) Pickles

Equipment

  • jar

Ingredients

  • 1 part vegetables
  • 1 part water
  • 1 part vinegar (rice/apple cider)
  • 1 part sugar
  • Salt

Instructions

  1. Slice vegetable thinly. Place in jar.
  2. Mix water, vinegar, sugar, and salt together.
  3. Boil until sugar and salt dissolves.
  4. Pour over vegetables.
  5. Fill up remaining space with hot water.

Notes

Optional: thyme and chili
Choices of vegetables: red onion, daikon, carrots

Baked Seasoned Fries

Baked Seasoned Fries

Ingredients

  • 3 large russet potatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • .5 tsp paprika
  • .5 tsp chili powder/cayenne pepper
  • Black pepper to taste
  • Olive oil

Instructions

  1. Preheat oven to 450 F.
  2. Peel and cut potatoes into desired shapes.
  3. Pat with paper towels to remove excess moisture.
  4. Toss fries with seasoning and olive oil.
  5. Bake for 15 minutes.
  6. Flip fries. Bake for another 15.

Notes

Take care not to overseason.