13
Jun 12

Chili Con Carne

Wow, it’s been awhile since my last recipe post! I had to dust off my camera bag (literally), and I realized that I forgot everything (what little I know) about how to use one! Nonetheless, here is my attempt to get another recipe post to you. This time it was super easy, because I didn’t do the cooking and shooting. My hubby loves making chili, so I just watched (through the camera lens). It’s so much easier that way! Wonder if he’ll be open to the idea of making that a habit…

Here’s a plus: this chili con carne is totally guilt-free! Depending on the meats you use (I used extra lean meats), you got yourself a low-carb (no beans), low-fat chili without compromising taste at all. And it’s easy!

MK’s Chili Con Carne

Ingredients

  • variety of chili peppers of your choice (jalapeños, serrano peppers, Anaheim peppers, habanero if you dare, etc…)
  • 1-1 1/2 lb. 95% lean ground beef
  • 1-1 1/2 lb. extra lean sirloin chunks for stew
  • 15 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 4 tbsp chili powder
  • 3 tbsp paprika
  • 3 tbsp cayenne
  • 3 tbsp cumin
  • 3 tbsp garlic powder
  • 1 tbsp ground cinnamon
  • 1 bottle or can dark beer
  • 1 big can crushed tomatoes
  • 1 small can tomato paste
  • shredded low-fat cheddar cheese
  • diced red or white onion
  • fresh basil leaves torn (optional)

Instructions

Chop chili peppers into bite-size pieces. Heat olive oil in a dutch oven or pot. Brown the beef chunks and ground beef. Season with salt and pepper. Toss in whole garlic cloves. Stir and cook for about 3 minutes. Add chopped peppers, and stir to mix. Add dry spices and beer. Stir to mix evenly. Add crushed tomatoes and tomato paste, and continue to stir. Let chili cook on very low heat for at least four hours before serving. Upon serving, top with shredded cheese and diced onions. Garnish with fresh torn basil leaves.

Pick and choose whatever peppers you fancy. We usually just buy a variety of whatever is on sale at the moment.

Chop them into pieces, not too big, not too small. No need to be pretty here.

Heat some olive oil, and brown the beef chunks. Don’t forget to season with salt and pepper.

Toss in as many garlic cloves your heart desires. And my heart desires a lot. I think my hubby added more after this photo was taken.

Then add the ground beef, and cook until almost fully cooked.

Add all of your chopped peppers…

And stir everything together.

These are all the spices my hubby uses. Feel free to experiment with whatever you have. But don’t blame me, if it turns out bad.

Add all your spices…

And mix, mix, mix.

Pour in any dark beer you have on hand. Please refrain from drinking it.

We initially thought that we would be using all of these. Wrong. We only used one big can of crushed tomatoes and one small can of tomato paste.

Here’s the big can…

And here’s the small can.

Stir, stir, stir.

Set it and forget it! For at least four hours on very low heat. The longer, the better!

Say hi to Kuma and Sibi! Play with your dogs, if you have some at home. I just realized this is Sibi’s debut on the blog!

Top with shredded cheddar cheese, diced onions, and some basil garnish, if you’re fancy. We only had Kraft singles, so I crumbled some. I think that gives it more of a rustic look. Serve with crackers, bread, whatever. Or go carb-free. My hubby is obsessed with this rosemary sourdough bread, so he had some of that.

*Hint: Chili always tastes better the day after when the flavors have had time to marry!

Thank you, hubby!

Chili Con Carne

Ingredients

• variety of chili peppers of your choice (jalapeños, serrano peppers, Anaheim peppers, habanero if you dare, etc...)
• 1-1 1/2 lb. 95% lean ground beef
• 1-1 1/2 lb. extra lean sirloin chunks for stew
• 15 cloves of garlic
• 2 tbsp extra virgin olive oil
• salt and pepper
• 4 tbsp chili powder
• 3 tbsp paprika
• 3 tbsp cayenne
• 3 tbsp cumin
• 3 tbsp garlic powder
• 1 tbsp ground cinnamon
• 1 bottle or can dark beer
• 1 big can crushed tomatoes
• 1 small can tomato paste
• shredded low-fat cheddar cheese
• diced red or white onion
• fresh basil leaves torn (optional)

Instructions

Chop chili peppers into bite-size pieces. Heat olive oil in a dutch oven or pot. Brown the beef chunks and ground beef. Season with salt and pepper. Toss in whole garlic cloves. Stir and cook for about 3 minutes. Add chopped peppers, and stir to mix. Add dry spices and beer. Stir to mix evenly. Add crushed tomatoes and tomato paste, and continue to stir. Let chili cook on very low heat for at least four hours before serving. Upon serving, top with shredded cheese and diced onions. Garnish with fresh torn basil leaves.
http://cynthiakim.com/2012/06/13/chili-con-carne/


26
Oct 11

Zero-Carb Zucchini Pizza!

I knew that would get your attention. Yup! It’s zero-carb, and you can make this totally fat-free! I saw a friend’s photo post on Facebook a while back, but I forgot all about it until recently. I’m into anything guilt-free, especially when it’s yummy and guilt-free! Thanks for the inspiration, Sonia!

Zucchini Pizza

Ingredients:

  • zucchini
  • tomato or pizza sauce
  • olive oil
  • fat-free shredded mozzarella
  • mushrooms (or any toppings of your choice)
  • salt and pepper

Directions:

Slice zucchini diagonally into 1/2 inch thick slices. Place them on a baking sheet. Top zucchini slices with olive oil, pizza sauce, salt, pepper, shredded mozzarella, mushrooms (or any toppings of your choice), and more mozzarella. Broil for 7-10 minutes. ‘Tis all, folks!

You can slice the zucchini diagonally for more surface area. Or you can slice them into rounds for pizza bites. I sliced diagonally for less work.

Arrange the slices on a baking sheet.

Time to start topping. Tomato sauce, pizza sauce, spaghetti sauce…whatever you got will do.

I realized I forgot the olive oil (shame on me), so that came after the sauce. Then sprinkle with salt and pepper.

Hubby did the honors of cheesing it up.

You can use any toppings that you fancy. I used mushrooms. I had some in the fridge, and they’re yummy.

Top with more mozzarella, because the cheesier the better. Pretty, aren’t they?

Broil for 7-10 minutes, depending on how cooked you want your zucchini. I honestly don’t remember how long we broiled them for. I was too hungry to care.

It was so delicious, and it’s totally skinny. I think I found my new love.

Go ahead, try it now!

Zero-Carb Zucchini Pizza!

Ingredients

◦ zucchini
◦ tomato or pizza sauce
◦ olive oil
◦ fat-free shredded mozzarella
◦ mushrooms (or any toppings of your choice)
◦ salt and pepper

Instructions

Slice zucchini diagonally into 1/2 inch thick slices. Place them on a baking sheet. Top zucchini slices with olive oil, pizza sauce, salt, pepper, shredded mozzarella, mushrooms (or any toppings of your choice), and more mozzarella. Broil for 7-10 minutes. ‘Tis all, folks!
http://cynthiakim.com/2011/10/26/zero-carb-zucchini-pizza/


14
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

So where did I leave off in Part 1? That’s right. Hubby finished deep frying the 40 wings. Believe me…I would have been just as happy to eat them like that, but then it wouldn’t be Korean Sweet & Crispy Chicken Wings. They would just be Crispy Chicken Wings. Not that there’s anything wrong with that!

While these wings rest, it’s sauce time!

Slice about 1 cup of ginger, while you wait to get 1 cup of water boiling. This is a must. Do not leave the ginger out.

Add the ginger slices, 2 tbsp of soy sauce, 1 cup of brown sugar, and ¼ cup of vinegar to the boiling water. Then boil it over medium heat. It’s starting to smell good already!

After  5 minutes, add 1 cup of mool yeot (corn syrup). Then the tedious part: boil it for another 30 minutes or more over medium heat. It seemed like an eternity for me, but finally it started to thicken. Finally!

While I waited for the sauce to thicken, I got the other ingredients ready, because I like to plan ahead. Not really, but I just get really scatterbrained in the kitchen. So every bit of preparing helps. Other ingredients: roasted sesame seeds, dried red peppers, dried and crushed red chili peppers, and peanuts.

I had to transfer the sauce to a big pot to mix in the chicken wings, so plan accordingly. Perhaps use a big pot to begin with?

Toss in the wings…

Then the other ingredients, and mix, mix, mix! After mixing, turn off the heat.

Let them cool on a baking sheet (or anything, really) in one layer so that they don’t stick to one another.

Oh, and these extra goodies are so money! They’re practically a dessert! I let them cool in the pot and threw them on top of the chicken later…with my hands! Sneaking some into my mouth, of course.

Ready to go to the potluck! It was very much appreciated. Success!

Wait!

Remember the Korean Pickled Radish I made recently? How perfect is this combo??? Too bad, I ate all of the radish before I made the chicken. I wouldn’t have had enough for the potluck anyways. Oh well, next time!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/14/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-2/


13
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

I made this a couple of weeks ago for our church Married Couples Fellowship potluck. I didn’t post it sooner though, because I was too lazy (lots of photos). So I found a solution to my laziness and decided to make it a two-part post. If you haven’t noticed, “Daily Dose” hasn’t been very daily lately, because I’ve been busy working on applications and what have you. OK, so I guess I haven’t been lazy. I’ve been busy.

So like I was saying, I made this for a potluck for about 20 people plus some half-people (kids). I was nervous, because it was my first time making this, and I didn’t want to screw it up for a potluck. Or else, I would have had to make a trip to the Korean market and pick up some ready-made food. It was an Asian-themed potluck. To my surprise, it turned out to be a hit at the potluck. I think. Either that, or everyone was being really nice.

And as usual, Maangchi never fails. Here is her recipe.

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings)

Ingredients:

  • 40 pieces of chicken wings
  • 2 tsp salt
  • 1/2 cup flour
  • 1/2 cup starch powder
  • 2 eggs
  • 1 tsp ground pepper
  • vegetable oil
  • 1 cup sliced ginger
  • 2 tbsp soy sauce
  • 1 cup brown sugar
  • 1 cup corn syrup (mool yeot)
  • 1/4 cup vinegar
  • 1 cup peanuts (or any kind of nuts)
  • 1/2 cup roasted sesame seeds
  • dried red chili pepper or dried and crushed red hot chili peppers
Directions:
  1. Bread and deep fry: Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
  5. Sauce for coating: Prepare a big wok or pan.
  6. Place 1 cup of water in the wok, and heat it up.
  7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
  9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
  10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
  11. Mix it up: Reheat the sauce.
  12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.

For vegetarians: Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

  1. Place plastic wrap on your cutting board.
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
  3. Cut it into bite size pieces, and enjoy!

I bought two packages of about 20 wings each. Rinse them in cold water and drain. So bare and naked.

Transfer the wings into a large mixing bowl and add the breading ingredients: salt, pepper, flour, starch powder (I used corn starch), and 2 eggs.

Go ahead. Don’t be afraid. Mix them by hand. I always use disposable gloves for stuff like this. No need to scrub your hands after.

Get the vegetable oil all hot and ready to go.

***Note: All of the deep frying was done by my hubby. Thank you.***

He wanted a little shout-out.

There he goes, frying away! He doesn’t trust me to handle things like this. I mean, he worries that I’ll burn myself.

Fried once…

Fried twice…

Look how beautifully crispy they look!

We had wings laying around everywhere!

And here we have the twice deep fried 40 wings (minus a couple). They were yummy enough to eat as-is! As-was?

But you’ll have to wait until tomorrow to see the rest! Trust me! It’s worth it!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/13/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-1/


07
Sep 11

Soy Sauce Marinated Eggs


I came back home after a fun and long Labor Day weekend and remembered that I had these eggs marinating away! And it was oh-so-tasty! I think I just ate about 5 of these right now.

I always thought I could only have these yummy eggs in jangjorim (a Korean beef side dish). Whenever I see jangjorim at a restaurant, I’d rather go for the eggs than the beef. They’re just so good…so much more fun than regular hard-boiled eggs.

Soy Sauce Eggs

Ingredients:

  • 15 hard-boiled eggs
  • 1 cup soy sauce
  • 1/2 cup cooking sake
  • 1/2 cup water
  • 4 tbsp brown sugar
Directions:
  1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
  2. Add soy sauce, sake, water, and sugar.
  3. Simmer for 20 minutes over medium heat. Mix around occasionally.
  4. Keep eggs in soy sauce when storing.

Get a large pot of eggs and get them boiling! Might as well make a large batch, if you’re gonna do it. I used 15 eggs. It’s not that much.

After boiling, peel all the eggs. I love hard-boiled eggs. They’re healthy and cute.

I can’t hard-boil eggs and not give any to Kuma. She loves eggs. She’ll get her lazy butt up and trot over to the kitchen whenever she hears the egg shells cracking…funny girl.

Put all the eggs back into the pot, and add the soy sauce, sake, water, and sugar.

To pepper or not to pepper…

Of course I peppered. I don’t think it made much of a difference in taste, but it sure does make it look more like a party.

After simmering for a few minutes, they start to get a happier glow. And it smells so good!

This is Day One of soy sauce marination. Good thing I had to leave for the Labor Day weekend, or else I never would have seen Day Five.

And Day Five…soy sauce has successfully permeated through the whites. Delicious!

Soy Sauce Marinated Eggs

Ingredients

◦ 15 hard-boiled eggs
◦ 1 cup soy sauce
◦ 1/2 cup cooking sake
◦ 1/2 cup water
◦ 4 tbsp brown sugar

Instructions

1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
2. Add soy sauce, sake, water, and sugar.
3. Simmer for 20 minutes over medium heat. Mix around occasionally.
4. Keep eggs in soy sauce when storing.
http://cynthiakim.com/2011/09/07/soy-sauce-marinated-eggs-egg-jorim/


18
Aug 11

Joe Jost’s Pickled Eggs

No, it’s not Easter.  MK somehow came across this recipe, and he really wanted to try it.  Apparently, Joe Jost’s is a tavern in Long Beach that’s been around since 1924!  I did some quick research, and these pickled eggs are famous!  According to their website, they’ve sold over 7,000,000 eggs!

Joe Jost’s Pickled Eggs

Ingredients:

  • 8 hard-boiled eggs, peeled
  • 1 (12 ounce) jar yellow chile peppers
  • 2 tablespoons pickling spice
  • 1 cup white wine vinegar
  • 1 1/2 scant cups water
  • 1 tablespoon sugar
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Directions: Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don’t refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

MK also read somewhere that it’s better after three weeks.  So long!

In go the eggs!  I think hard-boiled eggs are so cute.

I know the recipe doesn’t include onions and jalapeños.  It was MK’s idea this time…not mine.  I promise.

Fill it to the top, and set it aside.  The smell of vinegar is making my mouth water.  Yum.

I can’t help but stare at stuff I’m pickling.  I do that quite often.  Like it’s gonna speed it up or something…

Two days later, I had to try it.  I’m not gonna wait three weeks!  I was only allowed to eat one though.  He wants to wait three weeks.

The verdict: Weird but addicting.  Especially with the peppers, jalapeños, and peanuts!  Total beer food.

Joe Jost’s Pickled Eggs

Ingredients

◦ 8 hard-boiled eggs, peeled
◦ 1 (12 ounce) jar yellow chile peppers
◦ 2 tablespoons pickling spice
◦ 1 cup white wine vinegar
◦ 1 1/2 scant cups water
◦ 1 tablespoon sugar
◦ 1 teaspoon turmeric
◦ 2 teaspoons salt

Instructions

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.
http://cynthiakim.com/2011/08/18/joe-josts-picked-eggs/


17
Aug 11

Pulled Pork Sliders with Mardi Gras Slaw

The pulled pork from the 16-hour smoking session was absolutely glorious.  I couldn’t believe how juicy and tender it was!  Actually, I can, because I’m eating it again as I write this post!  And you can really taste the honey in each bite!  Mmm mmm mmm…

Remember this?  Please hold while I take another bite…

We made little sliders with none other than King’s Hawaiian bread.  If you’re gonna make sliders, might as well take it back to the old school.  That’s how I roll. Get it?

Cut them in half, and spread the love butter.

Toast and watch the butter melt.  Take a giant whiff.  Happiness.

Whip up some Mardi Gras Slaw…so pretty, so yummy.

Top the buttered bottom (that sounds cute) with some pulled pork, coleslaw, and top half of the roll.

Now go wash it down with some frosty beer!

Take one last look.  Lovely.


11
Aug 11

Fresh Spring Rolls

One of my besties, Hannah, gave the girls this simple and yummy idea during our recent girls’ trip to Warner Springs.  I don’t know why we never thought of doing this before!  It’s so fresh, tasty, and fun!  It does take some prep time, but what doesn’t, right?

Here is her recipe…literally cut and pasted from her iPhone.

Recipe……..

Viet rice wrap (use large bowl of cool water at the table to dip dry rice discs through before adding fillings)
Vermicelli noodles (boiled and cooled)
Fish sauce (dilute w water, lime juice, touch of minced garlic)
Garlic chili sauce

Meats u can use any or all of the following:
Shrimp (just got frozen packs at hk mart)
Bulgogi
Spicy dweji bulgogi
Chicken bulgogi

Produce (pick n choose what u like) or use all for a fancy feast:

Sliced Bell pepper
Sliced White onion
Sliced jalapeño
Mint
Cilantro
Sliced gehnip
Sliced napa cabbage
Spinach
Avocado
Sook joo namool (bean sprout)

Prepped produce looks great arranged around a circular platter with noodles piled in the middle.

Here we go!

I only got the essential veggies.  And by “essential,” I mean the ones that I can’t live without.  First, rinse the easy ones (no knife necessary): sook joo namool AKA mung bean sprouts, cilantro, and mint.  No, I’m not at a pho restaurant.

Chop, chop, chop…OK, so carrots aren’t really one of my essentials, but I just added them for color since I had some sliced up anyways. But the rest are absolutely necessary (again, for me).

Next, the stars of the show: the rice noodles and rice paper wraps.  Zion market in SD didn’t have rice papers…bummer!  So I went to 99 Ranch which is, thankfully, not too far.  I’m glad though, because the selection was way better than what the Korean market here would have carried.  I forgot to snap a shot of the noodles before I tore open the bag.  Oops.

Boil and cool the noodles.  I usually limit my carb intake, but I couldn’t resist for this meal.

Next, prepare the fish sauce.  I don’t like to buy fish sauce that’s been flavored, because you end up buying a bottle that’s 75% water, vinegar and sugar.  So, I bought a bottle of straight fish sauce (be careful…it’s a stinker), and I added a lot of vinegar, some water, brown sugar, chili sauce, and…a…whole…lotta…garlic.  Oh, and I stole some carrots from the veggie prep to make it look like how it comes out at Vietnamese restaurants…except the carrots are thinly shredded at the restaurants.  But whatever.  I’m still fancy.

Now, on to the meats.  You can use any kind of meat, or if you want to keep it veggie-style, you can do that too!  But I’m a meat girl, so I got two kinds.  I normally don’t buy pre-marinated meats at the markets, because I’m pretty sure they use a ton of sugar and other stuff I don’t care for.  But I knew the prep would take too long, so I had to give in to pre-marinated Korean short ribs and spicy pork shoulder. Besides, you’re not eating much meat in quantity, if you think about it.

And there you go!  Oh, forgot to mention…the rice papers are really stiff out of the bag.  You have to dip it in a bowl of water, hence the silver pan of water. But only dip for a couple of seconds, as it’ll continue to soften on your plate!

Gettin’ my first roll on!  Looks like it’s a gonna be a fatty.  I was warned of being greedy and stuffing too much in one roll.  But I’m an overdoer when it comes to food.  Please excuse the ugly disposable plates.

Not bad for my first roll.  It looks kind of messy, since it’s see-though.  At least I garnished it with some mint!  Hubby thought it was the best meal we ever had at home.  Really??  I don’t know how I feel about that comment.

What do you think?  Would you try this at home?