Spicy Baby Octopus

Juicy, Tender, Spicy, and Sweet Baby Octopus from Cook Bold Food. Simple yet delicious recipes tried and tested by me and my family.

Unlike the name suggests, the baby octopus is a fully grown octopus. The sweet and spicy marinade adds an extra tang to its naturally tender and juicy texture. Don’t be intimidated by the baby octopus. It’s easy to handle and cooks quickly. If the baby octopus is hard to find near you, you can use squid as a substitute.

Ingredients:

1 lb of baby octopus

1 teaspoon of cooking oil

marinade

1 tablespoon of Spicy Korean Chili Paste

1 tablespoon of soy sauce

1 tablespoon of rice wine

1 tablespoon of sugar

1 tablespoon of garlic

1 teaspoon of finely grated ginger

1 tablespoon of sesame oil

Directions:

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Clean by rinsing baby octopus under cold running water.

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Combine all the marinade ingredients in a small bowl and mix.

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Add the baby octopus to the bowl and mix to coat well in the marinade. Marinate for at least 2 hours or overnight in the fridge.

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Heat cooking oil over medium-high heat. Add baby octopus and frequently stir for about 5 minutes. Plate and ready to serve.

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Spicy Baby Octopus

  • Servings: 2
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Juicy, Tender, Spicy, and Sweet Baby Octopus

Unlike the name suggests, the baby octopus is a fully grown octopus. The sweet and spicy marinade adds an extra tang to its naturally tender and juicy texture. Don’t be intimidated by the baby octopus. It’s easy to handle and cooks quickly. If the baby octopus is hard to find near you, you can use squid as a substitute.


Credit: cookboldfood.com

Ingredients

1 lb of baby octopus
1 teaspoon of cooking oil

marinade
1 tablespoon of Spicy Korean Chili Paste
1 tablespoon of soy sauce
1 tablespoon of rice wine
1 tablespoon of sugar
1 tablespoon of garlic
1 teaspoon of finely grated ginger
1 tablespoon of sesame oil

Directions

1. Clean by rinsing baby octopus under cold running water.
2. Combine all the marinade ingredients in a small bowl and mix.
3. Add the baby octopus to the bowl and mix to coat well in the marinade. Marinate for at least 2 hours or overnight in the fridge.
4. Heat cooking oil over medium-high heat. Add baby octopus and frequently stir for about 5 minutes. Plate and ready to serve.

 

 

 

 

 

Pork and Mushroom Sauté

Basic Recipe to Cook Your Meats. The woody taste of the mushrooms enhance mild meaty flavor of the pork. Super easy and tasty. And done in under 20 minutes. This basic recipe may be applied to beef and to chicken.  But right now, I will share with you the recipe for Pork and Mushroom Saute.

The woody taste of the mushrooms enhance mild meaty flavor of the pork. Super easy and tasty. And done in under 20 minutes. This basic recipe may be applied to beef and to chicken.  But right now, I will share with you the recipe for Pork and Mushroom Sauté.

Ingredients:

8 large fresh mushrooms (trimmed and cut into thin slices)

4 thin pork loin cutlets (1/4 inch thick)

3 teaspoons of mirin

1 teaspoon of dark soy sauce

1 inch ginger (cut into thin slices)

1/2 tablespoon of cooking oil

Directions:

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Heat cooking oil over medium high heat and fry pork cutlets until lightly browned for about 2 minutes on each side. Remove from pan and keep warm.

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While the pan is still hot, mix in mirin, dark soy sauce, and ginger. Stir over medium heat for about 1 minute to deglaze.

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Add mushroom slices. Cook, stirring for 2 minutes. Spoon sauce and mushrooms over meat and serve immediately.

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Pork and Mushroom Sauté

  • Servings: 4
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Basic Recipe to Cook your Meats

The woody taste of the mushrooms enhance mild meaty flavor of the pork. Super easy and tasty. And done in under 20 minutes. This basic recipe may be applied to beef and to chicken.  But right now, I will share with you the recipe for Pork and Mushroom Sauté.


Credit: cookboldfood.com

Ingredients

8 large fresh mushrooms (trimmed and cut into thin slices)
4 thin pork loin cutlets (1/4 inch thick)
3 teaspoons of mirin
1 teaspoon of dark soy sauce
1 inch ginger (cut into thin slices)
1/2 tablespoon of cooking oil

Directions

1. Heat cooking oil over medium high heat and fry pork cutlets until lightly browned for about 2 minutes on each side. Remove from pan and keep warm.
2. While the pan is still hot, mix in mirin, dark soy sauce, and ginger. Stir over medium heat for about 1 minute to deglaze.
3. Add mushroom slices. Cook, stirring for 2 minutes. Spoon sauce and mushrooms over meat and serve immediately.

 

 

 

 

 

Chicken Teriyaki

Easily found in many malls, Japanese Chicken Teriyaki is one of my favorite type of lunch. It’s simple to make yet so delicious and satisfying. The secret to this recipe is to achieve a glossy luster by reducing the sauce without overcooking the meat.

Ingredients:

1 pound of chicken thighs (bones removed and cut into 1/2 inch slices)

1/2 cup of Teriyaki Sauce

1 tablespoon of cooking oil

Directions:

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Over medium high heat, heat cooking oil in a skillet.

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Lay chicken down on skillet. Move the chicken in the pan to keep it from sticking to the skillet.

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Turn the chicken to keep from burning.  Fry for about 10 minutes and remove from pan.

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Over medium heat, pour teriyaki sauce into the juices left in the skillet. Bring liquid to a boil, stirring. After a minute, the liquid will thicken.

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Return the chicken to skillet. Continue to cook, over medium heat, turning the chicken so that is is well coated with sauce. Remove from heat when sauce is reduced in about 4 minutes. Plate and ready to serve.

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Chicken Teriyaki

  • Servings: 4
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Enjoy mall food at home

Easily found in many malls, Japanese Chicken Teriyaki is one of my favorite type of lunch. It’s simple to make yet so delicious and satisfying. The secret to this recipe is to achieve a glossy luster by reducing the sauce without overcooking the meat.


Credit: cookboldfood.com

Ingredients

1 pound of chicken thighs (bones removed and cut into 1/2 inch slices)
1/2 cup of Teriyaki Sauce
1 tablespoon of cooking oil

Directions

1. Over medium high heat, heat cooking oil in a skillet.Lay chicken down on skillet. Move the chicken in the pan to keep it from sticking to the skillet.Turn the chicken to keep from burning. Fry for about 10 minutes and remove from pan.
2. Over medium heat, pour teriyaki sauce into the juices left in the skillet. Bring liquid to a boil, stirring. After a minute, the liquid will thicken.
3. Return the chicken to skillet. Continue to cook, over medium heat, turning the chicken so that is is well coated with sauce. Remove from heat when sauce is reduced in about 4 minutes. Plate and ready to serve.

 

 

Teriyaki Sauce

Beloved Japanese Teriyaki Sauce. You can buy bottled teriyaki sauce in any Asian supermarket but it is actually very easy and fast to make it yourself. This is a versatile sauce that can be used on chicken, steak or fish. Try it at home and save yourself a trip to the supermarket.

Ingredients:

8 teaspoons of mirin

2 teaspoons of dark soy sauce

1/2 teaspoon of sugar

Directions:

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Mix ingredients in a saucepan and bring it to a boil over medium heat. Boil until sugar is dissolved. Use immediately or let it cool, bottle, and store in the refrigerator.

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Teriyaki Sauce

  • Servings: 4
  • Print

Easy and Fast

Beloved Japanese Teriyaki Sauce. You can buy bottled teriyaki sauce in any Asian supermarket but it is actually very easy and fast to make it yourself. This is a versatile sauce that can be used on chicken, steak or fish. Try it at home and save yourself a trip to the supermarket.


Credit: cookboldfood.com

Ingredients

8 teaspoons of mirin
2 teaspoons of dark soy sauce
1/2 teaspoon of sugar

Directions

1. Mix ingredients in a saucepan and bring it to a boil over medium heat. Boil until sugar is dissolved. Use immediately or let it cool, bottle, and store in the refrigerator.

 

 

 

 

 

Haddock in Wine Sauce

Haddock is a common salt water fish in North Atlantic ocean. I am going to combine a fish that is native to where I live with Chinese flavors.  Fragrant, delicate, and savory. The result is beautiful fusion of east and west.

Ingredients:

1 1/2 pounds of haddock

2 tablespoons of cooking oil

1 teaspoon of salt

2 scallions (cut into 2 inch lengths)

2 inch ginger (cut into thin slices)

1 teaspoon of light soy sauce

1/4 teaspoon of ground white pepper

6 tablespoons of shaoxing wine

Directions:

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Rub salt into fish, then place it in a dish and marinate for 10 minutes. Rinse, drain, and pat dry with paper towels. Heat cooking oil over medium high heat, add the fish, and cook for 8 minutes.

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Add the ginger, scallions, soy sauce, white pepper, 4 tablespoons of wine, and bring it to a boil. Reduce to low heat, covered, simmer for 8 minutes. Drizzle the remaining 2 tablespoons of  wine on fish and let it boil for 30 seconds. Plate and ready to serve.

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Haddock in Wine Sauce

  • Servings: 2
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Fusion Fish Recipe

Haddock is a common salt water fish in North Atlantic ocean. I am going to combine a fish that is native to where I live with Chinese flavors.  Fragrant, delicate, and savory. The result is beautiful fusion of east and west.


Credit: cookboldfood.com

Ingredients

1 1/2 pounds of haddock
2 tablespoons of cooking oil
1 teaspoon of salt
2 scallions (cut into 2 inch lengths)
2 inch ginger (cut into thin slices)
1 teaspoon of light soy sauce
1/4 teaspoon of ground white pepper
6 tablespoons of shaoxing wine

Directions

1. Rub salt into fish, then place it in a dish and marinate for 10 minutes. Rinse, drain, and pat dry with paper towels.
2. Heat cooking oil over medium high heat, add the fish, and cook for 8 minutes.
3. Add the ginger, scallions, soy sauce, white pepper, 4 tablespoons of wine, and bring it to a boil.
4. Reduce to low heat, covered, simmer for 8 minutes. Drizzle the remaining 2 tablespoons of wine on fish and let it boil for 30 seconds. Plate and ready to serve.

 

 

 

 

 

Beef Short Rib Soup (Galbitang)

Happy New Year! It’s full on winter in Boston and my kids are singing “Let it Go” from their beloved Disney movie, Frozen. But that doesn’t mean we should be shivering in the 2 degree weather. We can warm our hearts and souls with Beef Short Rib Soup. This Korean recipe will nourish your body in the harsh winter months.

Ingredients:

3 pounds of short ribs

1 onion

4 cloves of garlic

2 eggs

4 scallions

Salt and Ground white pepper to taste

Directions:

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Boil short ribs in a large pot of boiling water for 5 minutes.

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Clean short ribs under cold running water.

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Prepare another pot of boiling water, add short ribs, onion and garlic. Bring it to a boil, reduce to low heat, covered, and simmer for 2 hours.

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To make the egg topping, scramble two eggs in a bowl. Heat skillet over medium high heat, pour egg mixture and fry for about one minute on each side. Remove egg from pan and let it cool. Slice egg into strips.

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Top each bowl with a piece of short rib, egg strips, scallions, and soup. Ready to serve.

Beef Short Rib Soup (Galbitang)

  • Servings: 6 to 8
  • Print

Rich and Hearty Korean Soup

Happy New Year! It’s full on winter in Boston and my kids are singing “Let it Go” from their beloved Disney movie, Frozen. But that doesn’t mean we should be shivering in the 2 degree weather. We can warm our hearts and souls with Beef Short Rib Soup. This Korean recipe will nourish your body in the harsh winter months.


Credit: cookboldfood.com

Ingredients

3 pounds of short ribs
1 onion
4 cloves of garlic
2 eggs
4 scallions
Salt and Ground white pepper to taste

Directions

1. Boil short ribs in a large pot of boiling water for 5 minutes.
2. Clean short ribs under cold running water.
3. Prepare another pot of boiling water, add short ribs, onion and garlic. Bring it to a boil, reduce to low heat, covered, and simmer for 2 hours.
4. To make the egg topping, scramble two eggs in a bowl. Heat skillet over medium high heat, pour egg mixture and fry for about one minute on each side. Remove egg from pan and let cool. Slice egg into strips.
5. Top each bowl with a piece of short rib, egg strips, scallions, and soup. Ready to serve.

 

 

 

 

 

Tteokbokki (Spicy Korean Rice Cake)

Spicy, savory, and chewy. Tteokbokki is a beloved Korean dish and has many variations. I am going to show you most basic version (but does not mean most plain tasting). You can add fish cakes, boiled eggs, or even ramen to make this dish a bit more interesting.

Ingredient:

3 pounds of rice cakes

9 cups of anchovy broth

3 tablespoons of Korean red chili pepper paste (gochujang)

1 tablespoon of light soy sauce

1 tablespoon of sugar

1 teaspoon of sesame oil

Directions:

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Soak rice cakes in water for about 10 minutes.

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For the broth, simmer dried anchovies over medium heat in a large pot of boiling water for 10 minutes and then remove the anchovies.

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Add red chili pepper paste, soy sauce, and sugar.

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Add the rice cakes.  Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan. Stir in sesame oil and ready to serve.

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Tteokbokki (Spicy Korean Rice Cake)

  • Servings: 6 to 8
  • Print

Korean Snack Food

Spicy, savory, and chewy. Tteokbokki is a beloved Korean dish and has many variations. I am going to show you most basic version (but does not mean most plain tasting). You can add fish cakes, boiled eggs, or even ramen to make this dish a bit more interesting.


Credit: cookboldfood.com

Ingredients

3 pounds of rice cakes
9 cups of anchovy broth
3 tablespoons of Korean red chili pepper paste (gochujang)
1 tablespoon of light soy sauce
1 tablespoon of sugar
1 teaspoon of sesame oil

Directions

1. Soak rice cakes in water for about 10 minutes.
2. For the broth, simmer dried anchovies over medium heat in a large pot of boiling water for 10 minutes and then remove the anchovies.
3. Add red chili pepper paste, soy sauce, and sugar.
4. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan. Stir in sesame oil and ready to serve.

 

Oyster Omelet

Oyster omelet has its origins in Fujian and it’s a snack food that features one of Fujian’s most plentiful seafood– oysters. If you are an oyster fan like me, this is a great recipe to make. Frozen oysters can be used if fresh oysters are not available in your area.

Ingredients:

4 large eggs

1 tablespoon of cooking oil

12 oysters, shucked

1 tablespoon of potato starch

1/2 cup of cold water

leafy greens (e.g. spinach, bok choy)

1 whole scallions (finely chopped)

a pinch of salt and ground white pepper

Directions:

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Combine water and potato starch in a bowl and stir.  In a small bowl, beat the eggs with salt and white pepper.

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Heat 1/2 tablespoon of cooking oil in a skillet over medium high heat. Add six oysters to the pan and cook until firm for about one minute.

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Pour half of the potato mixture on the pan. Let it cook for a few seconds.

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Pour the egg mixture on the pan.

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Add scallions and leafy greens. Let it cook for about one minute and flip over the entire omelet. Cook on the opposite side for another minute. Repeat the process with the remaining ingredients.

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Oyster Omelet

  • Servings: 2 to 4
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Fujian Snack Food

Oyster omelet has its origins in Fujian and it’s a snack food that features one of Fujian’s most plentiful seafood– oysters. If you are an oyster fan like me, this is a great recipe to make. Frozen oysters can be used if fresh oysters are not available in your area.


Credit: cookboldfood.com

Ingredients

4 large eggs
1 tablespoon of cooking oil
12 oysters, shucked
1 tablespoon of potato starch
1/2 cup of cold water
leafy greens (e.g. spinach, bok choy)
1 whole scallions (finely chopped)
a pinch of salt and ground white pepper

Directions

1. Combine water and potato starch in a bowl and stir. In a small bowl, beat the eggs with salt and white pepper.
2. Heat 1/2 tablespoon of cooking oil in a skillet over medium high heat. Add six oysters to the pan and cook until firm for about one minute.
3. Pour half of the potato mixture on the pan. Let it cook for a few seconds.
4. Pour the egg mixture on the pan.
5. Add scallions and leafy greens. Let it cook for about one minute and flip over the entire omelet. Cook on the opposite side for another minute. Repeat the process with the remaining ingredients.

 

 

 

Black Bean Chicken Wings

The holiday season is coming…so what makes a great holiday party? The food, of course! Black Bean Chicken Wings is a good recipe to make for your guests if you are hosting or bring to a potluck if you are a guest. Savory and delicious yet simple to make.

Ingredients:

2 pounds of chicken wings (halved)

1 tablespoon of light soy sauce

1/2 teaspoon of sugar

2 teaspoons of shaoxing wine (or any other dark cooking wine)

4 tablespoon of cooking oil

1/2 teaspoon of cornstarch

1 tablespoon of fermented black bean sauce

2 scallions

1/2 teaspoon of sesame oil

Directions:

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Rinse the chicken wings in cold water and cut it in half. Combine the chicken, soy sauce, sugar, 1 teaspoon of shaoxing wine, 1 tablespoon of cooking oil, cornstarch, and salt in a large bowl. Set aside and marinate for 10 minutes.

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Mix black bean sauce and 1 tablespoon of cooking oil in a bowl together.

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Heat the remaining 2 tablespoons of cooking oil in a skillet or frying pan over medium high heat. Add the chicken and stir occasionally over medium heat for 5 minutes until the chicken is half cooked.

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Put the black bean mixture on top of the chicken wings. Do not stir and sprinkle the remaining 1 teaspoon of shaoxing wine along the inside of the skillet, reduce to low heat, cover, and simmer for 15 minutes. Remove the lid and stir the ingredients in the skillet together until the chicken is completely cooked.  Toss in the scallions and sesame oil. Transfer to a plate. Serve immediately.

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Black Bean Chicken Wings

  • Servings: 6 to 8
  • Print

Great recipe for potluck

The holiday season is coming…so what makes a great holiday party? The food, of course! Black Bean Chicken Wings is a good recipe to make for your guests if you are hosting or bring to a potluck if you are a guest. Savory and delicious yet simple to make.


Credit: cookboldfood.com

Ingredients

2 pounds of chicken wings (halved)
1 tablespoon of light soy sauce
1/2 teaspoon of sugar
2 teaspoons of shaoxing wine (or any other dark cooking wine)
4 tablespoon of cooking oil
1/2 teaspoon of cornstarch
1 tablespoon of fermented black bean sauce
2 scallions
1/2 teaspoon of sesame oil

Directions

1. Rinse the chicken wings in cold water and cut it in half. Combine the chicken, soy sauce, sugar, 1 teaspoon of shaoxing wine, 1 tablespoon of cooking oil, cornstarch, and salt in a large bowl. Set aside and marinate for 10 minutes.
2. Mix black bean sauce and 1 tablespoon of cooking oil in a bowl together.
3. Heat the remaining 2 tablespoons of cooking oil in a skillet or frying pan over medium high heat. Add the chicken and stir occasionally over medium heat for 5 minutes until the chicken is half cooked.
4. Put the black bean mixture on top of the chicken wings. Do not stir and sprinkle the remaining 1 teaspoon of shaoxing wine along the inside of the skillet, reduce to low heat, cover, and simmer for 15 minutes. Remove the lid and stir the ingredients in the skillet together until the chicken is completely cooked. Toss in the scallions and sesame oil. Transfer to a plate. Serve immediately.

 

 

Beef Shin with Ginger and Scallions

It’s getting colder and colder here in Boston. I have been cooking mostly soups and stews to  keep myself warm and also prep my body for the harsh winter months. I am going to show you how to make Beef Shin with Ginger and Scallions. It’s hearty and nourishing to the body. Beef shin is an inexpensive cut of meat and can be found in the meat aisle at your local supermarket.  Hearty, chewy, and one of the most underrated cut of meat.

Ingredients:

1 piece of beef shin

2 tablespoons of cooking oil

1 piece of ginger (2 inches in length)

3 scallions

2 tablespoons of oyster sauce

1/4 teaspoon of sesame oil

Salt to taste

Directions:

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In a large pot, add the beef shin with enough water to cover it completely. Bring it to a boil over high heat for about 5 minutes. Drain and rinse under cold water. Remove scum.

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Heat the cooking oil in a large pot or dutch oven over medium high heat, add the ginger and scallion and stir until fragrant for one minute.

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Add the beef shin.

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Add enough water to cover everything completely. Bring to a boil over high heat, then reduce to low heat, covered, for about 2 hours. Add more water if necessary. Stir in oyster sauce and bring it to a oil. Drizzle in sesame oil, season with salt to taste. Ready to serve.

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Beef Shin with Ginger and Scallions

  • Servings: 2
  • Print

Rich Beef Stew

It’s getting colder and colder here in Boston. I have been cooking mostly soups and stews to  keep myself warm and also prep my body for the harsh winter months. I am going to show you how to make Beef Shin with Ginger and Scallions. It’s hearty and nourishing to the body. Beef shin is an inexpensive cut of meat and can be found in the meat aisle at your local supermarket.  Hearty, chewy, and one of the most underrated cut of meat.


Credit: cookboldfood.com

Ingredients

1 piece of beef shin
2 tablespoons of cooking oil
1 piece of ginger (2 inches in length)
3 scallions
2 tablespoons of oyster sauce
1/4 teaspoon of sesame oil
Salt to taste

Directions

1. In a large pot, add the beef shin with enough water to cover it completely. Bring it to a boil over high heat for about 5 minutes. Drain and rinse under cold water. Remove scum.
2. Heat the cooking oil in a large pot or dutch oven over medium high heat, add the ginger and scallion and stir until fragrant for one minute. Add the beef shin.
3. Add enough water to cover everything completely. Bring to a boil over high heat, then reduce to low heat, covered, for about 2 hours. Add more water if necessary. Stir in oyster sauce and bring it to a oil. Drizzle in sesame oil, season with salt to taste. Ready to serve.