Tag: Steph

Recipes originally from Steph

Chocolate Lava Cake (v2)

Chocolate Lava Cake

Equipment

  • ramekins

Ingredients

  • 2 oz chocolate
  • .25 cup heavy cream
  • 6 Tbsp unsalted butter
  • 4 oz chocolate
  • 3 Tbsp flour
  • .25 tsp salt
  • 3 large eggs
  • .3 cup sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 400 F.
  2. Melt 2 oz chocolate into heavy cream.
  3. Split into portions and chill.
  4. Grease ramekins with butter.
  5. Melt 4 oz chocolate and butter. Make sure it does not burn.
  6. Beat eggs and slowly add in sugar until volume doubles. Beat in vanilla.
  7. Fold melted chocolate, flour, and salt into egg mixture until smooth.
  8. Pour batter into ramekins.
  9. Add in ganache.
  10. Bake for 15 minutes.
  11. Serve immediately.

Notes

Second version of lava cake, this is better than v1.

Snickerdoodles

44 small cookies

Snickerdoodles

Ingredients

  • 1 cup butter
  • 1.5 cup white sugar
  • 2 eggs
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • .25 tsp salt
  • 1 tsp vanilla extract
  • 2 Tbsp sugar
  • 2 Tbsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs and vanilla and blend well.
  4. Mix together flour, cream of tartar, baking soda, and salt together.
  5. Mix dry ingredients into wet and mix.
  6. Shape dough into balls.
  7. Mix sugar and cinnamon together and roll dough balls in sugar/cinnamon mix.
  8. Bake for 10 minutes.

Notes

Cookies are poofy and then settle down when cooling.

Lemon Sauce

Lemon Sauce

Equipment

  • strainer

Ingredients

  • .15 cup sugar
  • .5 Tbsp cornstarch
  • 6 Tbsp water
  • 2 Tbsp lemon juice
  • 2 slices lemon
  • .5 tsp lemon zest

Instructions

  1. Whisk sugar and cornstarch together.
  2. Add water and whisk over low heat.
  3. Whisk until mixture thickens (2 min).
  4. Stir in lemon juice, lemon slices, and lemon zest.
  5. Strain and cool.

Raspberry Sauce

Rasberry Sauce

Equipment

  • fine mesh sieve

Ingredients

  • 1 cup raspberry
  • 1 Tbsp powdered sugar
  • Dash of lemon juice

Instructions

  1. Cook raspberry and powdered sugar in a pot until soft. Add in lemon juice.
  2. Push through a fine mesh sieve to remove seeds.

Butterscotch Sauce

original source

Butterscotch Sauce

Ingredients

  • 3 Tbsp unsalted butter
  • .6 cup tightly packed brown sugar
  • .5 cup heavy whipping cream
  • .6 Tbsp vanilla
  • .6 tsp salt

Instructions

  1. Melt butter almost completely.
  2. Add sugar. Stir until all sugar is wet.
  3. Stir infrequently. Sugar will melt and consistency will change into molten lava.
  4. Wait until the liquid looks grainy to add the cream.
  5. Lower heat and whisk cream in.
  6. Turn heat back up whisk every few minutes for 10 min.
  7. Turn heat off and let sauce rest before storing in heatproof container.
  8. Whisk in half the vanilla and salt and add more to taste.

Mango Mousse Cake

Mango Mousse Cake

Equipment

  • springform pan

Ingredients

Sponge Cake
  • 3 eggs
  • .3 cup sugar
  • .5 tsp vanilla extract
  • .5 cup sifted flour
  • 1 Tbsp melted unsalted butter
  • Dash of salt
Mousse
  • 500 mL puree of two large mangoes
  • 1.5 cups heavy cream
  • 2 egg whites
  • 1 Tbsp gelatin
  • .25 cup sugar
Mirror glaze
  • .75 cup warm mango nectar
  • .75 cup cup warm orange juice
  • 1 envelope gelatin
  • 2 Tbsp cold water

Instructions

  1. Butter a springform pan.
  2. Preheat oven to 350 F.
  3. Beat the eggs and sugar together until the mixture is white and voluminous.
  4. Add in the vanilla and mix.
  5. Fold in the sifted flour, salt, and melted butter.
  6. Bake for 10-20 min, until toothpick comes out clean.
  7. Allow cake to cool completely.
  8. Allow the gelatin for the mousse to bloom in some water.
  9. Heat to dissolve.
  10. Strain the mango puree. Add in gelatin mixture.
  11. Whip the heavy cream and fold in mango puree.
  12. Whip sugar and egg whites until stiff shiny peaks form. Fold into mango mix.
  13. Spread over cake and chill.
  14. Let the gelatin for the mirror glaze bloom in water.
  15. Dissolve in the warm juice.
  16. Let the mix cool.
  17. Pour over cakes and chill.

Notes

Serve with butterscotch, raspberry, and lemon sauces as decoration.

Beef Wellington

Beef Wellington

Ingredients

  • 1 lbs mushrooms
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs thyme, minced leaves
  • 2.5 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • Salt and pepper
  • Beef tenderloin
  • Puff pastry
  • Flour for dusting/rolling
  • Prosciutto
  • 2 beaten eggs for egg wash
  • Dijon mustard

Instructions

  1. Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.
  2. Wash mushrooms. Process with shallots, garlic, thyme, and S&P. Make sure duxelles is coarse grind, not mushy.
  3. Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.
  4. Place cling film down on a flat surface.
  5. Place a layer of prosciutto on top.
  6. Spread the mushroom mix on top of the prosciutto.
  7. Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.
  8. Preheat the oven to 425 F.
  9. Roll out the puff pastry. Egg wash the pastry before rolling up the beef.
  10. Egg wash the outside and score.
  11. Bake for 20 min.
  12. Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.
  13. Rest for 10 min and then plate.

Pommes Puree

Equipment

  • sous vide cooker

Ingredients

  • 900 g potatoes, peeled and trimmed
  • 450 g unsalted butter
  • 250 g milk
  • 8 g salt
  • White pepper to taste

Instructions

  1. Sous vide the potatoes with butter and milk.
  2. Pass the mixture through a sieve.
  3. Whisk together gently to mix.

Corn and Arugula Salad

Corn and Arugula Salad

Ingredients

  • Arugula
  • 2 to 3 ears of corn
  • .5 red onion, finely chopped
  • .25 cup olive oil
  • .5 lemon, juiced
  • 1 tsp salt
  • .5 tsp pepper

Instructions

  1. Cook corn in microwave for 5 minutes.
  2. Cool and husk.
  3. Slice corn kernels off husk.
  4. Mix all ingredients together.

Notes

Optional: add edamame or grape tomatoes.

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.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Ingredients

  • 1.25 cup flour
  • .75 cup lightly packed brown sugar
  • .75 cup softened butter
  • 1 large egg
  • 1 tsp vanilla extract
  • .5 tsp baking soda
  • .5 tsp baking powder
  • .25 tsp salt
  • 2 cups oats
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Beat in egg and vanilla until fluffy.
  4. Combine flour, salt, baking soda, and baking powder in separate bowl.
  5. Mix in flour mixture into butter mixture.
  6. Add oats and chocolate chips.
  7. Shape cookies and place onto a baking mat.
  8. Bake for 14-16 minutes or until golden brown.

Notes

Do not leave cookies in ball form due to low flour content.

Chocolate Espresso Lava Cake (v1)

Chocolate Espresso Lava Cake

Equipment

  • ramekins

Ingredients

  • .5 cup all purpose flour
  • 6 oz bittersweet chocolate
  • 1 stick butter, unsalted
  • 3 eggs
  • 3 egg yolks
  • 1 cup powdered sugar
  • 6 tsp espresso powder
  • Cocoa powder

Instructions

  1. Preheat oven to 425 F.
  2. Grease ramekins well and dust with cocoa powder.
  3. Melt butter and chocolate together over water bath.
  4. Sift flour, powdered sugar, and espresso powder.
  5. Beat eggs and add in chocolate mixture.
  6. Add in flour mixture.
  7. Pour into ramekins and bake for 12 minutes.
  8. Let cool.
  9. Top with coffee ice cream, raspberry, or mint.

Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli

Ingredients

  • Fresh pasta
  • 1 Tbsp olive oil
  • 1.5 cups mushrooms, chopped
  • 1 pack (10 oz) frozen chopped spinach, thawed and squeezed dry
  • .5 cup mozzarella, shredded
  • .5 cup parmesan, shredded
  • 1 clove garlic, minced
  • .25 cup onion, minced
  • Salt and pepper, to taste
  • Parmesan, grated

Instructions

  1. Make pasta dough. Let rest for 15 minutes.
  2. Heat oil in a pan.
  3. Saute mushrooms, garlic, and onions until most moisture has evaporated. Let cool.
  4. Combine cheese, spinach, salt, and pepper in a bowl. Add mushroom mixture.
  5. Split dough into two and roll until smallest setting.
  6. Allow pasta to dry for 20 minutes, flipping every 5 minutes.

Baked Oyster w/ 3 Different Sauces

Rosemary Citrus Butter

Ingredients

  • 4 Tbsp unsalted butter, room temp
  • .25 lemon zest
  • .25 lime zest
  • .5 tsp minced shallots
  • .5 tsp minced rosemary

Instructions

  1. Combine butter, zests, shallots, and rosemary together.
  2. Chill mixture in log shape to harden.

Harissa

Equipment

  • food processor

Ingredients

  • 2 Piquillo peppers (or fresh chili)
  • .5 Arbol dried chili
  • .5 tsp cumin, finely ground
  • .5 tsp coriander, finely ground
  • 1 Tbsp italian parsley, chopped
  • .5 clove garlic
  • Extra virgin olive oil

Instructions

  1. Process ingredients on high in a food processor.
  2. Slowly drizzle in olive oil to emulsify.

Rockefeller Oysters

Ingredients

  • 1 Tbsp unsalted butter
  • 4 tsp panko
  • .5 shallot, minced
  • .5 cup spinach, chopped
  • .5 Tbsp Pernod (absinthe)
  • 1 Tbsp heavy cream
  • Red pepper flakes
  • Salt and pepper

Instructions

  1. Melt butter. Add half to panko.
  2. Using other half of butter, cook shallots and wilt spinach.
  3. Deglaze pan with Pernod.
  4. Season with salt, pepper, and red pepper.
  5. Add cream and allow mixture to cool.

Baked Oysters

Equipment

  • oyster shucking knife

Ingredients

  • Raw oysters, unshucked
  • sauce (rosemary citrus butter, harissa, or Rockefeller)

Instructions

  1. Rinse oysters in shells and discard those that do not close when tapped.
  2. Shuck and remove top shell.
  3. Loosen muscle from bottom shell.
  4. Keep meat and liquor in bottom shell.
  5. Set onto plate lined with rock salt to prevent tipping.
  6. Place one heaping tsp of sauce onto each oyster.
  7. Place oysters on medium hot grill over open fire or in oven.
  8. Grill/broil for 5-10 minutes.

Notes

For Rockefeller oysters, top with sprinkling of panko.

Duck Breast Sous Vide

Duck Breast Sous Vide

Equipment

  • sous vide cooker

Ingredients

  • 2 duck breasts
  • Thyme
  • Garlic
  • Salt and pepper

Instructions

  1. Chill the duck breasts.
  2. Trim and clean the duck, removing all leftover bits of feathers.
  3. Score the skin against the grain.
  4. Presear the duck breast, pressing it down into a pan with no oil. Add the aromatics.
  5. Season the duck and bag it with the aromatics.
  6. Sous vide.
  7. Sear the duck in a searing hot pan. When the skin is brown, it is ready.
  8. Slice and serve.

Fresh Pasta

Fresh Pasta

Equipment

  • pasta machine

Ingredients

  • 1 part flour to 1 part egg yolk
  • 1 Tbsp olive oil
  • Salt

Instructions

  1. Form a well in the middle of the flour.
  2. Add the egg and egg yolks into the well.
  3. Mix with a fork.
  4. Knead until well incorporated.
  5. Let dough rest for 10-15 minutes.
  6. Roll the dough out and laminate before inserting into pasta machine.
  7. Cut and flour pasta.
  8. Cook for 60 sec in salted boiling water.
  9. Drain and rinse in cold water or add butter/olive oil to prevent sticking.

Notes

Roll dough out thoroughly and slowly to prevent cracking.

Mini Chocolate Cake

Mini Chocolate Cake

Equipment

  • ring mold

Ingredients

  • .25 cup all purpose flour
  • .25 cup sugar
  • 7 tsp cocoa powder
  • .25 tsp baking powder
  • .125 tsp baking soda
  • Small pinch of salt
  • .5 large egg, room temperature
  • 2 Tbsp milk
  • 2 Tbsp oil
  • .25 tsp vanilla extract
  • .5 Tbsp coffee

Instructions

  1. Preheat oven to 350 F.
  2. Line cake tin with parchment paper and spray with non-stick cooking spray.
  3. Sift and whisk together dry ingredients.
  4. Sift and whisk together wet ingredients.
  5. Combine wet into dry and mix well.
  6. Bake for approximately 20 minutes or until a toothpick in the center comes out clean.
  7. Allow the cake to cool completely before removing from pan.
  8. Use ring mold to cut out mini cakes.
  9. Brush coffee over the tops of each cake.

Coffee Mousse

Coffee Mousse

Ingredients

  • .3 cup coffee
  • 2 egg whites
  • .5 cup sugar
  • .5 cup whipping cream

Instructions

  1. Beat egg whites until stiff peaks form.
  2. Whisk egg whites and sugar together for 3-4 minutes.
  3. Whip the cream in a separate bowl.
  4. Fold the cream and egg whites together with the coffee.
  5. Place into cups and refrigerate for a couple of hours.

Notes

Optional: pour coffee liqueur over the mousse.
* can use melted chocolate/cocoa instead of coffeeg
* gelatin makes mousse too jello-y

Watermelon and Mozzarella Salad

Watermelon and Mozzarella Salad

Equipment

  • melon baller
  • ring cutter

Ingredients

  • 1 cup watermelon balls
  • 1 cup mozzarella pieces
  • .5 cup chopped fresh basil
  • Scallions
  • .5 cup olive oil
  • Salt and pepper
  • Balsamic vinegar

Instructions

  1. Toss together the watermelon, mozzarella, basil, scallions, and oil.
  2. Season with salt and pepper to taste.
  3. Drizzle balsamic vinegar over.
  4. Serve with baby greens.

Notes

Slice fresh mozzarella and use ring cutter to cut out small circles.

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.

Steak (Sous Vide)

Steak (Sous Vide)

Equipment

  • sous vide cooker

Ingredients

  • 1 steak
  • 3 cloves garlic
  • Onion
  • Thyme
  • Butter

Instructions

  1. Trim steak and pat dry.
  2. Season heavily with salt and pepper.
  3. Crush garlic and cut onion.
  4. Place steak, garlic, onion, and thyme in bag, sous vide.
  5. Place butter in searing hot pan.
  6. Sear steak for 30 sec on each side. Do not put juices in pan until after.
  7. Rest for 15 min. Serve.

Rack of Lamb (Sous Vide)

Rack of Lamb (Sous Vide)

Equipment

  • sous vide cooker

Ingredients

  • 1 rack of lamb
  • Salt and pepper
  • 3 cloves garlic
  • Shallots
  • Thyme
  • Butter

Instructions

  1. Trim rack of lamb and pat dry.
  2. Season heavily with salt and pepper.
  3. Crush garlic and cut shallots.
  4. Place lamb, garlic, shallots, and thyme in a bag.
  5. Sous vide for 2-4 hours at 63 C.
  6. Place butter in a hot pan.
  7. Sear for 30 seconds on all sides.
  8. Rest for 15 minutes. Serve.

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.

Cranberry Sauce

Cranberry Sauce

Ingredients

  • 12 oz cranberries
  • 1 tsp orange zest
  • 1 cup orange juice
  • 1 cup sugar
  • Dash of cinnamon

Instructions

  1. Sort through cranberries. Get rid of mushy and shriveled ones. Pick out stems.
  2. Rinse the rest with cold water and drain.
  3. Dissolve sugar in orange juice in a pan. Bring to a boil.
  4. Add in cranberries and bring to a boil.
  5. Add zest. Cook until cranberries burst or until desired consistency.

Notes

Add water for sauce, add gelatin for jelly.

Pumpkin Pie

Pumpkin Pie

Equipment

  • pie pan

Ingredients

  • Pie crust
  • 1 can canned pumpkin
  • 1 cup lightly packed brown sugar
  • 1 cup evaporated milk
  • 3 eggs, lightly beaten
  • 1 tsp cinnamon
  • .25 tsp nutmeg
  • 1 tsp ground ginger
  • .125 tsp cloves
  • .5 tsp salt
  • 1 Tbsp flour

Instructions

  1. Process the canned pumpkin in a food processor.
  2. In a bowl, whisk together eggs, half and half, and pumpkin.
  3. In a separate bowl, whisk together flour, sugar, and spices.
  4. Mix the dry into the wet thoroughly.
  5. Weigh down the pie crust with parchment paper and beans.
  6. Preheat the oven to 400 F.
  7. Bake the crust until the edges are golden brown. (~15 min)
  8. Remove the beans and bake until the bottom looks dry. (~5 min)
  9. Pour the filling into the pie crust and bake.
  10. Lower the oven temperature to 350 F and bake until the center is still wobbly. (~40 minutes)
  11. Remove and chill to set.

Notes

RECIPE TOO MUSHY, DO NOT USE FROZEN CRUST

Herb Roasted Turkey

Herb Roasted Turkey

Equipment

  • roasting pan
  • baster
  • oven thermometer

Ingredients

  • 1 turkey
  • 4 quarts water
  • 1 cup kosher salt (5% salt by weight)
  • Bay leaves, peppercorns
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 2 Tbsp fresh Italian parsley
  • 1 stick butter
  • Salt and pepper
  • Turkey stock (for basting)
  • 4 cups chicken stock w/ herb sprigs

Instructions

  1. Dissolve salt in 1 quart of warm water. Let it cool and pour over turkey.
  2. Pour the rest of the water over turkey.
  3. Add aromatics and submerge turkey in brine for 24 hours.
  4. Remove turkey from brine, rinse in cool water, and pat dry. Air dry in refrigerator for 24 hours.
  5. Process herbs and butter until smooth.
  6. Season with salt and pepper.
  7. Rub herb butter between the skin of the turkey and the meat and inside the cavity.
  8. Rub outside of skin with butter.
  9. Stuff turkey and truss. Place on roasting rack over chicken stock in roasting pan.
  10. Preheat oven to 450 F.
  11. Roast until golden brown.
  12. Turn oven down to 350 F.
  13. Baste with warm turkey stock (turkey neck and giblets, onion, carrot, celery, herb sprigs, pepper, salt) every 15 min.
  14. Roast until a thermometer in the thickest part of the thigh without touching bone reads at 160 F (~2.5 hrs).
  15. Let turkey rest for 20 minutes.

Notes

If the pan dries out, add more chicken stock. If the skin browns too quickly, cover with foil and/or pivot.

Turkey Gravy

Ingredients

  • 1 cup turkey drippings
  • Flour
  • 1/4 cup fat
  • 1/4 cup flour
  • 1 to 2 cups broth
  • Salt and pepper

Instructions

  1. In the 20 minutes the turkey is resting, add a cup of broth to the pan to get all the drippings and set in a bowl to separate the drippings and the fat.
  2. Warm fat in a pan. Add the flour to form a thin paste. Cook until bubbly.
  3. Add in drippings and whisk with roux to form a thick paste.
  4. Add broth and whisk.
  5. Add salt and pepper to taste.

Notes

If less than 1/4 cup, add butter. If more, remove some fat.
For a smooth gravy, strain drippings before adding.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae

Ingredients

  • Pork belly
  • 3 cloves garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp ginger
  • 1 Tbsp rice wine/soju
  • .5 large onion
  • 1 cup packed kimchi
  • .5 cup kimchi juice
  • 1 Tbsp gochujang
  • 2 Tbsp gochugaru
  • 2 cups anchovy stock
  • Tofu
  • Green scallion, chopped

Instructions

  1. Marinate pork belly with garlic, soy sauce, ginger, and rice wine/soju for 15 minutes.
  2. Brown pork with a little oil.
  3. Add onions and cook until softened.
  4. Add kimchi.
  5. Add kimchi juice, gochujang, gochugaru, and anchovy stock. Bring to a boil.
  6. Add in tofu and serve with scallions.

Notes

Optional: add dried shiitake or other mushrooms.

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.