04
Oct 11

Korean Pickled Radish

I’ve been dying to try Korean-style fried chicken at home! But I know I wouldn’t be 100% satisfied no matter how good the chicken turned out, if I didn’t have the moo (radish) to complement it. You see, I always need my extras…all the sides, condiments, whatever. Fried chicken without the pickled radish is like pizza without toppings. My hubby would be fine with that. But not me.

Korean Pickled Radish

Ingredients:

  • Korean radish (moo)
  • vinegar
  • white sugar
  • water

Directions:

  1. Peel moo and chop up into 1/2 to 1 inch cubes.
  2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
  3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
  4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
  5. Enjoy with fried chicken or with anything else as a side!

Here is my 5 pound moo in all its glory. The best part about it was that it was under $1!

Cut the ends off…

Then peel…

Then cut into 1/2 to 1 inch thick slices…

And finally into cubes. And you can go ahead and clean up your knife and cutting board. I always clean as I go. It’s an OCD tendency of mine.

In a mixing bowl, mix a 1:1:1 ratio of vinegar, white sugar, and water. I almost never use white sugar, but I have it just in case. You don’t want brown pickled radish…weird. Also, I used about 2/3 cup of each for my 5 pound moo.

Put the moo cubes into the mixture and mix them around.

Transfer the moo and juice to a container.

And make sure that all of the moo is submerged in the liquid. If you need more liquid, just remember 1:1:1.

Just let it sit on your kitchen counter for a full day and then in the refrigerator for another day or two.

Then it’s ready to go! The sweet and sour crunch of this side is the best. I prefer it over cole slaw with my fried chicken. But maybe that’s just the Korean in me.

What about you? What do you prefer?

Korean Pickled Radish

Ingredients

◦ Korean radish (moo)
◦ vinegar
◦ white sugar
◦ water

Instructions

1. Peel moo and chop up into 1/2 to 1 inch cubes.
2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
5. Enjoy with fried chicken or with anything else as a side!
http://cynthiakim.com/2011/10/04/korean-pickled-radish/


19
Sep 11

Easy Chicken Enchiladas

I’m always interested in healthy and easy recipes to balance out my not-so-healthy days. Hannah Ban Anza sent me this recipe for her Easy and Healthy Chicken Enchiladas the other day. It totally has potential to be low fat and low carb, but of course I used full fat cheese. I’m not opposed to fat-free cheese. I just couldn’t find any that day…but I really didn’t mind. :)

Ban’s Easy and Healthy Chicken Enchiladas

Ingredients:

  • shredded chicken
  • 1 can of red enchilada sauce
  • 1 can of green enchilada sauce
  • nonfat shredded cheese (Monterey Jack or Cheddar or both!)
  • shredded iceberg lettuce
  • chopped cilantro
  • diced red onions
  • diced bell peppers (red, yellow, or orange)
  • sliced black olives

Directions:

  1. Pre-heat oven to 375°.
  2. Spray 9 x 13 baking dish with Pam or lightly rub with oil for nonstick effect.
  3. Fill each tortilla with shredded cheese and shredded chicken proportioned to your liking.
  4. Roll up and place onto oiled baking dish, and keep lining them up as you fill the dish.
  5. Pour red sauce over half of the baking dish.
  6. Pour green sauce over rest of the dish.
  7. Sprinkle shredded cheese over everything.
  8. Cover with foil and bake for 15 minutes.
  9. Uncover foil and bake for 10 minutes.
  10. Serve enchiladas on a bed of shredded lettuce.
  11. Sprinkle pre-chopped cilantro, bell peppers, and red onion on top.

Optional:

  1. Serve with pickled jalapeños.
  2. Hot sauce for extra kick. (Not optional in my opinion.)
  3. Top with sliced black olives too.

I know everyone has bought this rotisserie at the market at least once in their lives. It’s seriously the answer to lazy nights when you don’t feel like touching a knife or cutting board. Well, it wasn’t one of those nights for me, but this was a short cut for this recipe. For an even quicker short cut (or would that just be a “shorter cut”), Hannah used pre-cooked and shredded chicken found in the salad section.

Guess who smelled her way to the kitchen and right next to my leg! Kuma’s like a ghost sometimes. She pops up out of nowhere…total stealth move.

All shredded and ready to go! You can’t tell, since there’s nothing shown for scale, but it’s actually a big dish. There would have been more chicken too, if it weren’t for Kuma…and me.

I know shredded cheese is probably more appropriate, but I don’t like to pay extra for shredded cheese when it takes a few seconds to shred them myself. I have a grater, but I thought it would be more fun and cheesier to cut rough slices instead.

And some more…

Get your baking dish ready by spraying with a cooking spray or by lightly oiling it.

Now time to assemble! Get your tortilla, and place your shredded chicken on top…

Then add your “shredded” cheese…

And roll!

Place it in the baking dish and repeat until you fill the dish. I filled four rolls perfectly, and it actually served the two of us for two meals! Those enchiladas are bigger than they look!

“Help! Get me out of here!” Haha..sorry. Couldn’t help it.

You can use either red or green sauce, but I used both like Hannah said. Variety is good.

Pour half and half.

I forgot to take a photo of the “shredded” cheese on top of the sauce. But it’s in there, I promise. Place the dish covered in foil into the pre-heated oven. Bake for 15 minutes.

While it’s baking, prep the veggies. Dice some red onions. The more, the merrier.

Then dice some bell peppers…

Slice up some black olives…

Give your cilantro a rough chop…

And finally cut some iceberg lettuce into shreds.

And there you go. Everything you need right at your fingertips.

Back to the oven. After the initial 15 minutes of baking, uncover and bake for another 10 minutes. Oh, it smells so cheesy! I love melted cheese!

Ooh la la! It’s an ocean of melted cheese! Be careful…don’t burn yourself!

Place enchiladas on a bed of shredded iceberg lettuce, and top with all the goodies. Now that’s what you call a hot mess!

Easy Chicken Enchiladas

Ingredients

◦ shredded chicken
◦ 1 can of red enchilada sauce
◦ 1 can of green enchilada sauce
◦ nonfat shredded cheese (Monterey Jack or Cheddar or both!)
◦ shredded iceberg lettuce
◦ chopped cilantro
◦ diced red onions
◦ diced bell peppers (red, yellow, or orange)
◦ sliced black olives

Instructions

1. Pre-heat oven to 375°.
2. Spray 9 x 13 baking dish with Pam or lightly rub with oil for nonstick effect.
3. Fill each tortilla with shredded cheese and shredded chicken proportioned to your liking.
4. Roll up and place onto oiled baking dish, and keep lining them up as you fill the dish.
5. Pour red sauce over half of the baking dish.
6. Pour green sauce over rest of the dish.
7. Sprinkle shredded cheese over everything.
8. Cover with foil and bake for 15 minutes.
9. Uncover foil and bake for 10 minutes.
10. Serve enchiladas on a bed of shredded lettuce.
11. Sprinkle pre-chopped cilantro, bell peppers, and red onion on top.
Optional:
1. Serve with pickled jalapeños.
2. Hot sauce for extra kick. (Not optional in my opinion.) Top with sliced black olives too.
http://cynthiakim.com/2011/09/19/easy-chicken-enchiladas/


09
Sep 11

Dweji Bulgogi (Spicy Pork) Tacos!

Instead of carne asada tacos, and instead of rice and dweji bulgogi, I decided to mix it up and make dweji bulgogi tacos! The best of both worlds! I think I love tacos more for the cilantro and onions than for anything else.

Remember this?? *stomach growls*

All you need to do is get some veggies ready, and you’re ready to eat! I know what you’re thinking about the perilla leaves and mint. They don’t belong here. Oh, but they do! For a low-carb meal, use the perilla leaves instead of tortillas. But if you want it all (like I do), try this…

Yum yum!!! So many fragrant veggies and more importantly, so many flavors!

Taco without a perilla leaf.  Still good, but I love me some perilla leaves!

Hungry yet?

Dweji Bulgogi (Spicy Pork) Tacos!

Ingredients

◦ pork belly (pork shoulder), 1 1/2 lbs
◦ hot pepper paste, 1/3 cup
◦ onion, 1 medium sliced
◦ garlic, 4 cloves minced
◦ ginger, 1/2 tsp minced
◦ green onions, 3 chopped
◦ green chili pepper (optional)
◦ hot pepper flakes, 2 tbsp
◦ brown sugar, 2 tbsp
◦ soy sauce, 1 tbsp
◦ black ground pepper, 1/2 tsp
◦ sesame oil, 2 tsp
◦ roasted sesame seeds
For tacos:
◦ small corn tortillas
◦ onions, cilantro, mint, perilla leaves, radish, limes

Instructions

1. In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
2. Heat up the pan over high heat.
3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
For tacos:
4. Assemble tacos by with dweji bulgogi, tortillas, and your choice of veggies.
http://cynthiakim.com/2011/09/09/dweji-bulgogi-spicy-pork-tacos/


08
Sep 11

Spicy Stir-Fried Pork (Dweji Bulgogi)

I don’t know about you, but I have a love-hate relationship with pork. I love pork and everything it stands for…like yummy, fatty, greasy deliciousness. But I feel so guilty, because it’s so yummy, fatty, and greasy! What’s a girl to do??? When in doubt, just enjoy. Life’s too short.

I usually make this when I don’t feel like making such a mess in the kitchen and can’t think of anything else. It’s super easy and quick! Almost too easy! Recipe is from Maangchi, of course. Thanks, Maangchi!

Dweji Bulgogi

Ingredients:

  • pork belly (pork shoulder), 1 1/2 lbs
  • hot pepper paste, 1/3 cup
  • onion, 1 medium sliced
  • garlic, 4 cloves minced
  • ginger, 1/2 tsp minced
  • green onions, 3 chopped
  • green chili pepper (optional)
  • hot pepper flakes, 2 tbsp
  • brown sugar, 2 tbsp
  • soy sauce, 1 tbsp
  • black ground pepper, 1/2 tsp
  • sesame oil, 2 tsp
  • roasted sesame seeds

Directions:

  1. In a thick bottomed wok or  pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
  2. Heat up the pan over high heat.
  3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
  4. Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi.

Watch how easy this is!

I always have some pork belly in the freezer for those “in case of emergency” days. You know…those “don’t feel like cooking”/”don’t have much time”/don’t have much in the kitchen” days.

You can get the chunks of pork belly that are not sliced up like this. I like the chunks even better, but I’m just working with what I have. Plus, it was more appropriate for what I did with this dish (which will be a later post…hint hint).

I know this will be frowned upon by many of you, but I did trim the fat off of some of the pieces. Hey! I have three weddings to attend in the next month! But as you can see, there is still plenty of fatty goodness left.

These are all the veggies you need. So easy and you should have all of these in your kitchen anyways! I used a jalapeño instead of green chili pepper. And yes, I used 75% more garlic than Maangchi’s recipe calls for. But you expected that, right?

Prepare all your veggies…

And throw them into the pan with the pork.

Then add all of the other ingredients: hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil. Beautiful, isn’t it?

Take one more look.

Mix, mix, mix over high heat continuously for about 10 minutes or until the pork is cooked. I’m so hungry now!

Transfer to a plate, sprinkle some sesame seeds, and dig in! Check back tomorrow, and I’ll show you what I did with this!

Spicy Stir-Fried Pork (Dweji Bulgogi)

Ingredients

◦ pork belly (pork shoulder), 1 1/2 lbs
◦ hot pepper paste, 1/3 cup
◦ onion, 1 medium sliced
◦ garlic, 4 cloves minced
◦ ginger, 1/2 tsp minced
◦ green onions, 3 chopped
◦ green chili pepper (optional)
◦ hot pepper flakes, 2 tbsp
◦ brown sugar, 2 tbsp
◦ soy sauce, 1 tbsp
◦ black ground pepper, 1/2 tsp
◦ sesame oil, 2 tsp
◦ roasted sesame seeds

Instructions

1. In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
2. Heat up the pan over high heat.
3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
http://cynthiakim.com/2011/09/08/spicy-stir-fried-pork-dweji-bulgogi/


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/


31
Aug 11

Korean Braised Beef Short Ribs (Galbi Jjim)

Raise your hand if you don’t love galbi jjim. That’s what I thought. I made this once before a while ago, and fortunately for my hubby, I made it again the other day. The recipe is from Maangchi whom I’ve been following for years. All of her recipes that I’ve tried are soooo yummy…just like how things should taste. Usually though, I tend to tweak her recipes, but I decided to follow her directions and measurements exactly as it is.  Yes, measurements!  I measured this time, and the end result was phenomenal!

Maangchi’s Galbi Jjim

Ingredients:

  • 2 lbs of beef short ribs (about 1 kg)
  • Water, 2 cups
  • Cooking wine, 1 tbsp
  • Soy sauce, 4 tbsp
  • Black pepper, 1 tsp
  • Brown sugar, 1 tbsp
  • Garlic, 8 cloves minced
  • Green onion
  • 1/2 Onion, sliced
  • Sesame oil, 1 tbsp
  • Carrot
  • Radish
  • 5 Shitake mushrooms
  • Mool yeot (corn syrup), 2 tbsp
Directions:
  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
  5. Throw away the boiling water and clean the pot.
  6. Place the clean beef short ribs in the pot.
  7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar. Add it to the short ribs in the pot.
  8. Boil it over medium heat for 20 minutes.
  9. While it boils, you can prepare the other ingredients: Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls ). Cut the soaked shiitake mushrooms into bite size.
    *tip: You can add several skinned chestnuts and gingko nuts.
  10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat.
  11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates.
  13. Transfer galbijjim to a platter before serving.

Alright, you ready for awesomeness???

I used 9 shitake mushrooms, because the ones I got were small.  And I like this picture, because of the heart.  Do you see it?

The packaging said to soak for 30 minutes, but Maangchi says to soak for 4-6 hours. That’s a big difference! I’ve never used shitake mushrooms, and I didn’t want to screw this up.  So I emailed her, and she was kind enough to respond! I guess it depends on the mushrooms, but I just decided to soak them for about 4 hours.  I really wanted to follow directions this time.

I was lucky enough to find go to the market to find out that this was on sale! I love it when that happens!

Cut them between the bones.

And them make slits on the opposite side of the bone. I made two slits in each.

I know it’s not the prettiest photo with all that stuff floating around, but do you want visuals or not? Soak the ribs in cold water for 30 minutes to an hour, changing the water a few times. This will get rid of any blood there might be. This step is optional if you’re pressed for time. BTW, these ribs don’t have slits in them, because I forgot. I actually took them out of the water and slit them and put them back. That’s what happens when you take a million photos while you cook.

Boil a pot of water.  Then boil the ribs for about 5-1o minutes. How do you like the black and white? Just wanted to try something different.

After the quick dip in the jacuzzi, give them a nice cold shower (just rinse…no shampoo). Clean your pot and put the ribs back in the pot. I could just eat them right now! I know Kuma would. She smelled her way to the kitchen at this step.

In a bowl, get the sauce ready: water, soy sauce, garlic, onion, cooking wine, and brown sugar. If  you don’t have cooking wine or sake, try soju, or whatever floats your boat.  Just kidding. Or am I…

Shower the ribs with the sauce. They’re having a good time. Let them boil in medium heat for 20 minutes.

While you wait, prepare the veggies. Peel the carrot and radish, and cut them into chunks.

Round the edges, making them into the best possible balls you can make. It’s a lot harder than I thought. You can skip this, if you’re not feeling it. It’s more for looks and so that the edges won’t break off while cooking and stirring.

As you can see, I’m not a pro. I probably wasted about a quarter of the veggies.  Oops.

Let the veggies join in on the jacuzzi. Oh yes, I gave it some spicy colorful action. I love adding dried red peppers to things. Let it all simmer for about one hour over low heat. Give it a nice mix from time to time.

After one hour, add the mool yeot, sesame oil, and black pepper. I really wanted to use honey instead, but gave in to the mool yeot for the sake of following directions and perfecting it. You’ll notice that there is still a good amount of liquid. Turn up the heat, and let it evaporate while mixing constantly. Then it’ll look like this…eventually! I must say that this was my least favorite part. But just look at the bones! 8 out of 9 pieces of ribs had fallen off the bones! Imagine how tender it was. I want this now!

Green onion rain this bad boy. All you need is some rice, and you’re set for life. It’s money, honey!

Korean Braised Beef Short Ribs (Galbi Jjim)

Ingredients

◦ 2 lbs of beef short ribs (about 1 kg)
◦ Water, 2 cups
◦ Cooking wine, 1 tbsp
◦ Soy sauce, 4 tbsp
◦ Black pepper, 1 tsp
◦ Brown sugar, 1 tbsp
◦ Garlic, 8 cloves minced
◦ Green onion
◦ 1/2 Onion, sliced
◦ Sesame oil, 1 tbsp
◦ Carrot
◦ Radish
◦ 5 Shitake mushrooms
◦ Mool yeot (corn syrup), 2 tbsp

Instructions

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
5. Throw away the boiling water and clean the pot.
6. Place the clean beef short ribs in the pot.
7. Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar. Add it to the short ribs in the pot.
8. Boil it over medium heat for 20 minutes.
9. While it boils, you can prepare the other ingredients: Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls ). Cut the soaked shiitake mushrooms into bite size.

*tip: You can add several skinned chestnuts and gingko nuts.
10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.

*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat.
11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates. Transfer galbijjim to a platter before serving.
http://cynthiakim.com/2011/08/31/korean-braised-beef-short-ribs-galbi-jjim/


24
Aug 11

Skinny Chicken Curry

It’s so difficult for me to write recipes for things that I just make on my own, because I never measure. And even if I can get an idea of how much stuff I started out with, I add more of this and more of that as I cook, that I totally lose track. It’s a bad habit of mine…throwing things into my food no reservations. Let me attempt to write this “recipe”…

The reason I call it ‘Skinny’ is because it’s almost fat-free (if you want it to be) with very little carbs (also, if you want it to be). Sometimes I like being a fatty, but when you can be skinny without sacrificing any of the taste, why not?? And believe me…you won’t even know that it’s a skinny curry.

One more thing, I made a whole batch enough for about 4-6 servings.  You can freeze it and just pop it in the microwave later on for a quick meal when you don’t feel like creating cleaning up a giant mess.  I don’t mind creating a giant mess…I just hate cleaning it up after.

Skinny Chicken Curry

Ingredients:

  • 3-4 Chicken breasts
  • Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
  • Minced garlic
  • Minced ginger
  • Olive oil
  • Curry powder, 4-5 tbsp
  • Ground cinnamon, 1 tbsp
  • Paprika, 1 tbsp
  • Brown sugar, 2 tbsp
  • Tomato paste, 2 tbsp
  • Plain yogurt (I used fat-free), 1-1 1/2 cup
  • Coconut milk (I just used regular fat-free milk), 1/2 cup
  • 1 Lime
  • Cayenne pepper, 1 tsp
  • Salt and pepper to taste

Directions:

  1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
  2. Prepare all veggies, including garlic and ginger (minced).
  3. Heat a generous amount of olive oil in medium heat and sauté veggies.
  4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
  5. Add chicken, tomato paste, yogurt, and milk.
  6. Let it simmer and stir constantly.
  7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.

Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.

Once upon a time, there was a family of chicken breasts…Papa chicken, Mama chicken, and Baby chicken. Doesn’t it look like that?? Anyways…………………Rinse the chicken breasts, pat them dry, and cute them into bite-size pieces.  You can trim the fat on it if you want. I did, because this is for my Skinny Chicken Curry.

Place the chicken pieces into a bowl.  If you want (and this is totally optional), add some cooking sake and pepper while they wait to be cooked. Do you mind working with raw chicken? I know some people do, but I don’t mind at all. The only thing I hate is washing my hands constantly.

Prep all the veggies.  I always think the more the merrier, but hubby disagrees. Oh well, I’m cooking, so more it is.  And don’t be shy with the garlic and ginger.

Heat a pan with olive oil, and let the veggies sweat a little. Aren’t the colors so pretty? I love purple onions.

Now add the garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes. I know…it doesn’t look very curry-ish. That’s exactly what I thought. Just wait!

Calm down…this is not mayo! It looks kind of gross, I know. But it’s fat-free plain yogurt! Now you can turn that frown upside down. Go ahead and add the chicken, mayo yogurt, and tomato paste.

Whew! Now it’s looking more like curry. Just stir, simmer, stir…and keep stirring. And of course I picked up that piece of onion and ate it.

When you feel like you can’t wait any longer, squeeze in a lime (that’s hubby’s finger)…

Add some cayenne and black pepper…

Plate and add some cilantro on top for some fresh flavor! I ate this for days. I used cauliflower rice, so it’s totally guilt-free! Enjoy!

Skinny Chicken Curry

Ingredients

◦ 3-4 Chicken breasts
◦ Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
◦ Minced garlic
◦ Minced ginger
◦ Olive oil
◦ Curry powder, 4-5 tbsp
◦ Ground cinnamon, 1 tbsp
◦ Paprika, 1 tbsp
◦ Brown sugar, 2 tbsp
◦ Tomato paste, 2 tbsp
◦ Plain yogurt (I used fat-free), 1-1 1/2 cup
◦ Coconut milk (I just used regular fat-free milk), 1/2 cup
◦ 1 Lime
◦ Cayenne pepper, 1 tsp
◦ Salt and pepper to taste

Instructions

1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
2. Prepare all veggies, including garlic and ginger (minced).
3. Heat a generous amount of olive oil in medium heat and sauté veggies.
4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
5. Add chicken, tomato paste, yogurt, and milk.
6. Let it simmer and stir constantly.
7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.
Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.
http://cynthiakim.com/2011/08/24/skinny-chicken-curry/


23
Aug 11

Chicken Jorim

For those who don’t know what ‘jorim’ means…

‘Jorim’ is basically a Korean term for simmered.  A dish with meat, fish, and/or vegetables that has been simmered for a long time in a sauce is referred to as a ‘jorim.’  The sauce is usually soy sauce based along with a bunch of other stuff as you please.

When one of my besties, Sunny AKA Eli’s mommy, mentioned making chicken jorim, I asked her for the recipe right away. It’s easy, yummy, and I had a lot of chicken drumsticks at home. Freaking Costco…

Sunny’s Chicken Jorim

Ingredients:

  • 6-8 pieces of chicken thighs or drumsticks
  • Minced garlic
  • Chopped ginger (fresh kind)
  • Hyang Shin soy sauce, 1/4 cup
  • 1 Potato and or 1 sweet potato
  • 1 Onion
  • Brown sugar, 2-3 tbsp
  • Sesame seeds
  • Mirin or cooking sake, 2 tbsp
  • Black pepper, a lot
Directions:
  1. Rinse chicken and pat dry.
  2. In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
  3. Put chicken and sauce into a large pot, and mix it around.
  4. Cook for about 20 minutes or until ready using low to medium heat.
  5. Chop up the veggies into chunks.
  6. About a third of the way into cooking time, add the vegetables, and mix it around.
  7. Mix it around a few times while cooking.  Chicken should be tender, not tough and chewy.

Get all that dark meat chicken you didn’t know what to do with, and give them a nice rinse and pat dry.  Place them in a large pot.  It’s OK, they don’t know what’s coming.

This is Hyang Shin soy sauce that Sunny loves.  If you’re too lazy to go pick it up (like I usually am…hey, the Korean market in SD is a 15-20 minute drive for me), then no worries.  Just use regular soy sauce and more sugar.

Mix the following in a bowl: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water (about the same amount as the soy sauce). This what my sauce looks like.  I don’t know if it’s the right way, but too much garlic is never the wrong way.  Feel free to taste it.  It should be sweet…not like candy sweet but just sweet enough for your buds.  Oh, and it should be garlicky and gingery.

In case you were wondering, this is how much garlic and ginger I used.

Pour the sauce into the pot, and watch the chicken pieces do a happy dance.  They are legs after all.  By the way, I know this looks like way more sauce than the recipe called for…because it is.  I always end up doing that.  But I’m pretty saucy.

Cook on low to medium heat.  Very important that it’s low to medium…Sunny highlighted in yellow in her email.  Please disregard water spots on the pot.

Chop up your veggies.  I used 1 onion, 1 sweet potato, and 2 jalapeños of course.  Play Maroon 5 on your laptop for a more enjoyable cooking experience.  Hint: If you’re gonna pick between a potato and sweet potato, please use a sweet potato.  Trust me.

Throw them into the party and mix it around.  Sunny’s original recipe called for all of the veggies to be thrown in along with the chicken and sauce at the same time. When I did that the first time though, my veggies ended up being a bit overdone and soggy.  It was probably since I had way more sauce than what her recipe called for.  You can try to figure it out, or you probably know more than I do what’s better.

Oh, juicy juicy!  Sweet garlic gingerness!

Before serving, chop up some green onions to sprinkle on top.  I love green onion rain.

I know you’re wondering where the dried red peppers came from.  I threw them into the pot sometime during cooking for some color, but I forgot the take a photo.  I like to throw dried red peppers into things for color, not to mention the extra kick it gives.  And do yourself a favor, and try a sweet potato.  It tastes just like honey!  Remember, chicken should be tender, not soft and chewy! Also highlighted in her email…

How good does that look?

Chicken Jorim

Ingredients

◦ 6-8 pieces of chicken thighs or drumsticks
◦ Minced garlic
◦ Chopped ginger (fresh kind)
◦ Hyang Shin soy sauce, 1/4 cup
◦ 1 Potato and or 1 sweet potato
◦ 1 Onion
◦ Brown sugar, 2-3 tbsp
◦ Sesame seeds
◦ Mirin or cooking sake, 2 tbsp
◦ Black pepper, a lot

Instructions

1. Rinse chicken and pat dry.
2. In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
3. Put chicken and sauce into a large pot, and mix it around.
4. Cook for about 20 minutes or until ready using low to medium heat.
5. Chop up the veggies into chunks.
6. About a third of the way into cooking time, add the vegetables, and mix it around.
7. Mix it around a few times while cooking. Chicken should be tender, not tough and chewy.
http://cynthiakim.com/2011/08/23/chicken-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/


16
Aug 11

Mardi Gras Slaw

This was inspired by The Pioneer Woman with a few twists and additions of my own.

A little 411…I originally named this coleslaw and the title of this post “Purple & Green Slaw,” because I couldn’t think of a better name. Then, I Googled “purple and green,” and it turns out that purple, green, and gold represent Mardi Gras!  I researched a little more, and it turns out that each color represents something.

  • Purple represents justice.  This is prefect, because purple cabbages need justice.  You’ll see what I mean later in my little rant about the name, red cabbage.
  • Green represents faith.  You can always trust that jalapeño, lime, and cilantro will come through for you.
  • Gold represents power.  Garlic’s powerful fragrance gives it the name “the stinking rose.”

OK, so what if it’s cheesy!  I wanted to justify my coleslaw name.  Leave me alone.

Cyn’s Mardi Gras Slaw

Ingredients:

  • 1/2 green cabbage
  • 1/2 red cabbage
  • 1 jalapeño
  • garlic
  • cilantro
  • lime
  • mayonnaise, approx. 1/3 cup
  • milk, approx. 1/3 cup
  • vinegar, 1 tbsp
  • brown sugar, 1 tbsp
  • paprika, 1 tsp
  • poppy seeds, 1, tsp
  • salt
  • black pepper

*Please note that I don’t really measure.  These are very loose approximations.  In fact, you’ll probably see all of my recipes in whole number tbsp or tsp…never fractions.

Directions: Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl.  Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss.  Top with roughly chopped cilantro and lime, and toss lightly. So easy!


First, quarter the cabbage.  Don’t forget to cut the core out!  I don’t know how it tastes, but something tells me it’s not yummy.

Slice it really thin, and put into a bowl.  By the way, this looks like purple to me.  So why is it called red cabbage?  Just like red onions. They’re purple! Things like that bother me.


Do the same with the green cabbage.


OK, so I did the green first, then the red purple.  So what?  Why do I feel like I have to work on the green cabbage first and then the purple?  It’s the same thing with onions.  When I use both yellow and purple onions, I always work with the yellow first.  I feel like that’s the correct order.

Finely chop a jalapeño and some garlic…almost minced.  Is it weird to put garlic in coleslaw??  I can’t help it.  If you didn’t know…I mention it here.

Mix a 1:1 ratio of mayonnaise and milk, about 1/3 cup of each.  Then mix in vinegar, brown sugar, paprika, poppy seeds, salt, and pepper.  I had some poppy seeds laying around, so I decided to add it into the mix.  And I’m so glad I did!  Oh, and I’ve started using paprika in everything.  I love it.  Plus, I like saying it.  Come on…say it three times…paprika paprika paprika.

Now, poke your pinky in there and give it a little taste.  That’s exactly what I did.  Just don’t double dip.  I poked my other pinky to give hubby a taste too.  It was perfect…my first time too!  But again, my measurements are not exact, so adjust to your taste.

Pour the dressing over the veggies, toss, toss, toss, and see magic happen.  I use plastic gloves.  It’s the easiest.  I use plastic gloves for a lot of stuff…can’t imagine kitchen (or bathroom) work without it. If you’re unsure of how much dressing you should use, pour some, toss, and add as needed.  You can always add dressing, but you can’t take away.  Unless you don’t mind chopping up more cabbage.

After you’ve tossed the slaw, add a lot of roughly chopped cilantro…the more the merrier.  Squeeze the juice of one lime all over, and toss lightly. Cilantro is another one my of faves, but it didn’t make my list only because I don’t always have it in the kitchen.

In case you’re wondering, that’s MK’s thumb. My hands are not that big.

And there’s my Purple & Green Slaw Mardi Gras Slaw!   I think it looks so much more elegant than the traditional coleslaw with bits of carrot and pale green cabbage.  Don’t  you?

Mardi Gras Slaw

Ingredients

◦ 1/2 green cabbage
◦ 1/2 red cabbage
◦ 1 jalapeño
◦ garlic
◦ cilantro
◦ lime
◦ mayonnaise, approx. 1/3 cup
◦ milk, approx. 1/3 cup
◦ vinegar, 1 tbsp
◦ brown sugar, 1 tbsp
◦ paprika, 1 tsp
◦ poppy seeds, 1, tsp
◦ salt
◦ black pepper

Instructions

Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl. Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss. Top with roughly chopped cilantro and lime, and toss lightly. So easy!
http://cynthiakim.com/2011/08/16/mardi-gras-slaw/