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Showing results for '"Korean American"' in content posted by blue_dolphin.
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I finally got around to following @NadyaDuke's lead and made Eric Kim's Gyeran Bap from NYT Cooking. I made the version from his book, Korean American, a couple of years ago (here in Breakfast 2022), so it was about time to repeat. The egg itself was cooked per the slow fried egg recipe in Max Halley's new book, Max's World of Sandwiches. It starts in a cold pan with a generous amount of oil and takes 15-20 min to cook the white and leave a runny yolk. Not your everyday egg, but I had to try it. Max says it looks like a cartoon or emoji fried egg and indeed it does. I kinda missed the capers from the version of this in Eric's book so I reached for some leftover kimchi and onions from the mussels I made yesterday and added some of that to the bowl after I took the photo.
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Leftover, re-heated Lasagna with Gochugaru Oil from Korean American
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Swordfish Steak with Crispy Capers from Alison Roman's Dining In, Smashed Potatoes with Roasted-Seaweed Sour Cream Dip from Korean American and rounding out the plate are some green beans I tossed on the baking tray with the spuds and seasoned with Magic Gochugaru Dust from the Korean American charred cauliflower recipe.
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Another Korean American riff. This time it's the recipe for Salt and Pepper Pork Chops with Vinegared Scallions made with swordfish instead of pork chop. Also, charred cauliflower and broccolini with gochugaru dust from the same book and brown rice.
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Creamy bucatini with roasted seaweed from Eric Kim's Korean American I resisted the urge to add a bunch of vegetables and just enjoyed the easy, comfort food aspect of this simple pasta dish. Not bad at all, nor should it be bad, given the amount of heavy cream involved!
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I'm paying relatively little attention but used the day as an excuse to try the salt & pepper ribs with fresh mint sauce from Eric Kim's Korean American. I've always cooked baby back ribs low and slow but this recipe cuts them into separate ribs and cooks them quickly in a hot oven. They were surprisingly excellent as was the mint sauce which was just fresh mint, rice vinegar, sugar, salt and a little water - perfect complement to the fatty, crispy ribs.
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Kind of an embarrassing breakfast but I'd intended to make these Crispy Yangnyeom Chickpeas with Caramelized Honey from Korean American for a cocktail snack last night. Didn't get around to it so I thought I'd get them made and set aside for later but I kept nibbling away until they were gone. The julienned scallions perked up in ice water are perfect with this and I ended up making more to finish up.
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A bit of a riff on the recipe for Charred Cauliflower with Magic Gochugaru Dust in Korean American. Recipe available online at this link. I roasted the cauliflower instead of broiling, threw a handful of green beans on to the tray with it and put an egg on top. The gochugaru dust has salt, gochugaru, smoked paprika, garlic powder and a little dark brown sugar. Quite good. If I make it again, I will dial back on the salt so I can get more heat and flavor without oversalting, at least for my taste.
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@Kim Shook, whoa, that's a whole lot of cooking and everything looks great Kimchi-Braised Short Ribs with Pappardelle from Korean American A rare evening meal for me. And a rare ingredient - beef! Picked up a pack of short ribs from a farmers market vendor that raises grass-fed beef. I knew I'd be out all day yesterday so I cooked the braise the day before and this was very easy to toss together when I got home.
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Maple-candied spam from Korean American with egg nog French toast made with the milk bread with maple syrup from the same book. Probably the last persimmon of the season on the side. The spam was to be sliced @ 1/4", baked on a tray @400°F until lightly browned can crispy, then drizzled with a mix of maple syrup and garlic powder before going back into the oven for a while. I think my slices were on the thin side. They were shatteringly crisp!
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Caramelized-kimchi baked potatoes from Korean American with a soft boiled egg and grape tomatoes. The recipe calls for larger potatoes but the header notes say you can use smaller spuds for a party platter and what is Monday's breakfast without a party platter! These were really good. I subbed diced country ham for the bacon but fried it and the kimchi in bacon fat. Toppings are mozzarella, the caramelized kimchi, ham, sour cream and chives (I subbed scallions).
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A curried chicken cutlet recipe from Korean American that I made recently used a mix of 1/4 cup mayo and 2T Dijon mustard as the first step, followed by seasoned panko (1.5t curry powder, 1t garlic powder, S&P in 1 cup panko) It worked really well. Easy to get a good coating and I liked the flavor the mustard added. The seasonings in the panko were a bit less successful as they settled out instead of staying mixed in. Might be more effective to add them to the mayo mixture. But the mayo part was a win and I'll skip using eggs in the future.
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The name of this recipe in Eric Kim's Korean American cookbook is A Lot of Cabbage with Curried Chicken Cutlets. I made it with tofu instead of chicken and used Massa Organics brown rice instead of white rice. The cabbage is a quick pickle/slaw with rice vinegar, sugar and salt. The Kkasseu sauce is Worcestershire sauce, ketchup and brown sugar. For the breading, which is what attracted me to the recipe, the cutlets are first dipped in a mix of mayo and Dijon mustard then into panko seasoned with curry powder, garlic powder, salt & pepper. It made for a flavorful, crispy coating and I very much enjoyed the contrasting flavors and textures here.
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Kinda chilly here this morning so my first step was to turn on the oven and then to decide what to put in it. Hmmmm. The sweet potato wedges with goma dare and crispy tofu from Ottolenghi's Extra Good Things sounds very good but the almost instant gratification of these little Gochujang Chocolate Lava Cakes from Korean American with a mug of black coffee lured me in. The recipe makes 4 cakes in 6 oz ramekins. I made a half recipe and put it into these little guys that hold a little over 3 oz. Perfect size for me. Topped with whipped cream and a sprinkle of gochugaru. Other people who made this said they couldn't taste the gochjang so I doubled it and it's just barely detectable which I think is what you want here.
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Spam, Kimchi and Cabbage Stir-Fry from Korean American with a fried egg on top. I bought a can of Spam a while back with the intention of making musubi. Today was the day to open it! Over in the egg prices topic, @Anna N noted that we should all be getting fresh eggs these days and this is clearly the case here. Our local farmers market was cancelled last week due to the deluge so I picked up some eggs at Trader Joe's to get me through. I usually only see this sort of tight white with the farmers market eggs. There was only the tiniest fringe of loose white that curled under on the right side.
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That was my first thought but I can see it would be kind of nice to have one for breakfast without getting all the ingredients out. My problem would be remembering to thaw it O/N in the fridge 🤣 Today's breakfast was sort of a deconstructed lasagna. I made a small batch of the Lasagna with Gochugaru Oil from Korean American the other day but a full batch of sauce because I thought it sounded interesting. It includes plenty of red onion, a whole tin of anchovies, butter, gochujang and gochugaru. None of them take over but work together to yield an intriguing flavor that's hard to pin down. I was thinking it would be good on spinach or ricotta ravioli but was too lazy to make them so I just turned the same ingredients that go into the lasagna (spinach, mozz, parm, ricotta) into a baked pasta. Edited to add that I just realized that just posted my breakfast in the lunch topic. Might as well leave it here. It was a rather late breakfast 😉
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Winter Squash Risotto with Chewy Rice Cakes and Raw Brussels Sprouts Muchim, both from Korean American. I thought the risotto tasted fine but if I'm in the mood for risotto, it's because I want something smooth and silky or I want to make arancini so this strikes out on both counts. For me, the chewy rice cakes are an odd addition to risotto and you can't really make arancini when with those rice cakes in there. Glad I tried it. No need to do it again! Since the Brussels Sprouts Muchim is a variation on a fruit muchim recipe, I added some chopped apple after I took the photo and I liked it better that way. Either way, it's a nice partner for the soft, rich and relatively bland risotto and added welcome crunch, acidity and heat.
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Since I made the milk bread with maple syrup from Eric Kim's Korean American, I used it as he suggests to make kimchi sandwiches. Just bread, crusts trimmed, spread with mayo and a filling of diced kimchi mixed with a pinch of sugar and spoon of sesame oil. I consider kimchi-mayo to be a fabulous sandwich condiment so this kinda seems like a nicely dressed sandwich awaiting its main ingredients. As a follower of Max Halley's secret to delicious sandwiches: hot, cold, sweet, sour, crunchy, soft, this one is missing a few. I think I'd add an egg, bacon and a pile of potato sticks but I'm sure if you grew up on it, this is pure comfort food just as is.
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Eric Kim's Milk Bread with Maple Syrup from his book, Korean American, and also here in the NYT. When comes to bread, I go for rustic, crusty loaves with an open, chewy crumb, not soft, sweet breads with a fine crumb so this is not my jam but after reading Eric's NYT article about it, watching his video and reading a recipe review on the kitchn, I decided to give it a try. I may have overproofed it a bit and should have shielded the top since my oven uses both the upper and lower heating elements on the bake setting and this loaf really rose up. The bread is sweet, but not as bad as I was expecting, given it contains a year's worth of maple syrup - there's a full cup in that one loaf!
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Working my way through a giant loaf of maple syrup milk bread from Eric Kim's Korean American. He says one of the best uses is a grilled cheese sandwich. He makes it with mozzarella and suggests spreading the inside of the bread slices with mayo and says it "melds with the cheese so you have a comfortingly bland, gooey, stretchy toasted sandwich." I wasn't wild about the bland part so I went with gochujang mayo for yesterday's breakfast. There are more interesting cheeses than mozzarella for a grilled cheese but the gochujang livened it up and went well with the sweet-ish bread. Today, I made egg nog French toast with some of the Manhattan egg nog I have kicking around in the fridge. With sausage and blackberries With all the maple syrup in that bread, it didn't need any more on top!
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According to author Eric Kim, omrice is a fried rice dish topped with an omelet that gets zigzagged with ketchup and is a staple at Korean bunsik restaurants. This version, called Tomato-y Omelet Rice appears in his book Korean American. A fine use of leftover rice.
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Eric's Kimchi Fried Rice with Egg Yolk from Korean American In this recipe, the kimchi fried rice is patted out in the pan for the last few minutes of cooking so there's a nice layer of crispy rice and browned kimchi bits that gets mixed in the bowl with the raw egg yolk and roasted seaweed.
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@Ann_T, those biscuits are killing me - I'd love to try one! @Kim Shook, I swear those berries are an excuse to charge a premium price for under-ripe berries 🙃 Gyeranbap with roasted seaweed and capers from Korean American. This is an egg fried in toasted sesame oil and soy sauce served over rice with roasted seaweed and capers. Tasty and quick.
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Three toasts from Eric Kim's Korean American for a colorful start to a cloudy morning: Gochujang buttered radish toast, Roasted seaweed avocado toast and Soft scrambled egg toast.
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@Smithy's green bean salad (via Cookie + Kate, online here), deviled egg from a recipe in Korean American (mayo, soy sauce and toasted sesame oil with a roasted seaweed garnish) The green beans are really good and will be repeated. The deviled egg was better than I expected. I prefer more of a mustard-y tang but I got that from the beans today so all was well.
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