Shrimp pasta salad with cucumber and dill

Happy New Year Sung Ryen!
Love,
Mom & Dad

Serves 4
Ingredients
Coarse salt and pepper
3/4 lb. large shell pasta
1 lb. large peeled shrimp, tails on (if desired)
1 English cucumber, halved langthwise and thinly sliced
1/2 cup roughly chopped dill (or Italian parsley)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

1. In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.

2. Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day).

3. Add dressing to pasta mixture, and toss to combine.

Chicken Sarsado

Merry Christmas Sung Ryen!
Love,
Mom & Dad

Ingredients
2 cloves garlic, minced
1 onion chopped
5 plum tomatoes, chopped
6 cornish hens
soy sauce
1 lemon
1 package frozen peas
2 cans black olives

Sautee the garlic and onions. Add tomatoes.

Brown the chicken.

Add soy sauce and lemon.

Simmer until chicken almost cooked.

Add frozen peas and olives.

Enjoy!

Salmon Pasta

Pick any pasta type you want; my favorite is home made rigatoni

1/3 pound of wild caught salmon

any green color vegetable; I usually go with asparagus or broccoli

flying fish caviar; you can find it from whole food ($10 a jar)

heavy whipping cream; small size of organic valley (yellow color) is good size for pasta portion of 2 people

all-purpose herb powder

chopped garlic

olive oil

1. sprinkle all-purpose herb powder on salmon

2. heat up the pan to medium temperature and saute the pan with little bit of olive oil

3. grill salmon till it is cooked through - takes about 7 min to 10 min

4. take out grilled salmon and cut it into small pieces

5. boil the pasta - when you boil it, put salt in the water and it takes generally 5 min to cook home made pasta

6. heat up another clean pan to medium-high temp and saute chopped garlic and then asparagus (or broccoli) - salmon pieces - rigatoni

7. pour heavy whipping cream on top of everything and mix them all up well

8. put flying fish cavier and mix

9. turn temp down to middle and mix them till cream thickens

10. Walla!! ready to serve!!

it takes total like 30 min :)

Have a great holiday Sung Ryen!!

Sun Young

Non-spicy jjamppong

Ingredients

A can of non-sodium chicken broth, ¼ cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (¼ cup), garlic, ginger, vegetable oil, oyster sauce, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots, noodles, and Asian chives.

First step:
prepare seafood and meat

1. Prepare seafood by cutting squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.

2. Cut pork into thin strips (¼ cup worth).

Second step:
prepare vegetables

1. Cut some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.

2. Cut leeks, green onions, and Asian chives into pieces about 7 cm long.

*tip: use 3-4 cups of vegetables per serving

Ready to cook?

1. Drop 1½ tbs of vegetable oil and 2 cloves of chopped garlic and 1 ts of minced ginger into a heated pan. Stir it until it starts to go golden brown.

2. Put pork strips into the pan and stir fry it for 2 minutes

3. Put vegetables (cabbage, napa cabbage, a few sliced carrot, onion, green onions, and leeks, white mushrooms, and bamboo shoots) into the pan and stir them for 3-5 minutes.

4. Put seafood into the pan and stir it for 1 minute.

5. Pour a can of chicken broth into the pan and 2 cans of water from the can (that’s a total of 5-6 cups of liquid).

6. Skim off the foam from the top with a spoon.

7. Add 1 tbs of fish sauce and 1 tbs of oyster sauce.

8. Put noodles into the boiling soup and cook for a few minutes until the noodles are cooked but still soft.

9. Turn off the heat and add some Asian chives (1/4 cup) and a pinch of ground black pepper.

10. Transfer it into a large serving bowl and serve it hot.

Happy Holidays Sung Ryen!

Hye Rim

Hot spicy jjamppong (1 serving)

Ingredients
Noodles for jjamppong, as well as…

for stock:
10 dried anchovies, 3 shiitake mushrooms, a handful of dried kelp (1/3 cup), half a medium size onion

meat and seafood:
¼ cup of pork, 3 large shrimp, 4 mussels, a few pieces of squid

vegetables and seasoning:
garlic, ginger, vegetable oil, oyster sauce, fish sauce, hot pepper flakes, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots.

Let’s start!
First step: make stock

1. Pour 7 cups of water into a pot. Add 10 large dried anchovies (after removing heads and guts), a handful of dried kelp, half a medium sized onion, and 3 dried shiitake mushrooms.

2. Boil it for 10 minutes over high heat. Then lower the heat to low-medium and boil for 30 minutes more. Then set it aside

Second step: make mixture of hot pepper flakes and vegetable oil

1. In a small bowl, mix 1½ tbs of hot pepper flakes and 1 tbs of vegetable oil.
*tip: The reason we make this mixture is to prevent the hot pepper flakes from floating in the soup when it boils. You can add or decrease the amount of hot pepper flakes and vegetable oil according to your taste

Third step: prepare seafood and meat

1. Cut squid in half lengthwise, then lightly cut the inside of the squid into a grid pattern.

2. Shell 3 large shrimp and 4 mussels per serving.

3. Cut ¼ cup of pork into thin strips.

Fourth step: prepare vegetables

1. Slice some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.

2. Cut leeks and green onions into about 7 cm in length. Add some bamboo shoots.
*tip: 3-4 cups worth of vegetables are used per serving.

Fifth step: cook noodles

1. Boil water in a large pot and add the noodles. Cook for a few minutes, then drain and rinse in cold water.
*tip: When you cook the noodles, take a sample to see if it’s cooked fully or not. The noodles should be soft and chewy.

Now ready to cook!

1. In a heated pan, drop 1 tbs of vegetable oil, 2 cloves of garlic, and 1 ts of minced ginger and stir it until its color starts to change to golden brown.

2. Put pork strips into the pan and stir fry it for 2 minutes.

3. Put in vegetables (cabbage, napa cabbage, carrot , sliced onion, green onion, leeks, white mushrooms, and a few pieces of bamboo shoots) and stir for 3-5 minutes.

4. Lower the heat and put the mixture of hot pepper flakes and vegetable oil into the pot. Stir it.

5. Put in seafood (squid, shrimp, and mussels) and keep stirring.

6. Pour 5-6 cups of stock into the pan and boil it for about 5 minutes.

7. Skim off the foam from the top with a spoon.

8. Add 1 tbs of fish sauce, 1 tbs of oyster sauce, and a pinch of ground black pepper.

Ready to serve!

Put some noodles in a large serving bowl and pour the soup and cooked ingredients on top of the noodles. Serve it hot.

Enjoy!

Hye Rim

Seasoned fried chicken (Yangnyeom tongdak)

Ingredients (for 3-4 servings):
3 pounds (about 1.5 kg) of chicken chunks, salt, ground black pepper, potato starch powder, flour, sweet rice flour, egg, baking soda, canola oil (or vegetable oil), garlic, ketchup, hot pepper paste, rice syrup, apple vinegar.

Directions:

1. Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.

2. Add 1 tbs ground black pepper and 1 ts kosher salt.

3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.

4. Mix well by hand and completely coat the chicken.

5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.

6. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.

Fry them using the double-frying method:

1. Fry the chicken chunks for 10 minutes over high heat.

2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.

3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.

While you are frying, you can make the sauce:

1. Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,

2. Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.

3. Turn off the heat and wait until the chicken is done.

Chicken is done? Then coat your chicken with the sauce:

1. Reheat the sauce.

2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.

3. Sprinkle some roasted sesame seeds over top and serve hot or warm.

Enjoy!

Hye Rim

Tuna Kimbap

Ingredients:

· 5-6 cups cooked rice (made from 3 cups of uncooked rice)

· laver (“kim”)

· yellow radish pickle (“danmu ji”)

· 1 avocado

· crabmeat, a can of tuna

· soy sauce, garlic, sesame oil and seeds, and a green onion

(2-3 servings)

1. Prepare about 5-6 cups of cooked rice in a large bowl

2. Make your mixing sauce by mixing up ½ tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear

3. Mix rice with the mixing sauce and stir it evenly. Set it aside for now.

Prepare a large plate to arrange all ingredients for kimbap

1. Make seasoned tuna flakes

1. Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes

2. Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.

3. Keep stirring for another 3 minutes.

4. Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds.

2. Place 3 yellow radish pickle strips on the plate.

3. Place 3 pieces of crab meat on the plate.

4. Slice an avocado and place it on the plate.

Let’s roll Kimbap!

1. Place a sheet of laver(“kim”) on the bamboo mat and evenly spread a layer of rice in the center of it.

2. Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crab meat strip.

3. Roll it up gently using the bamboo mat.

4. Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate

*tip: prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier.

Fillings for Kimchi kimbap

If you want to make kimchi kimbap, instead of tuna kimbap, mix the following ingredients and use them instead of tuna:

½ cup of chopped Kimchi, ½ tbs of hot pepper paste, 1 ts sugar, ½ tbs of sesame oil, ½ tbs of sesame seeds, and 1 chopped green onion.

Happy Holidays!

Hye Rim