Pork Belly Stew

A Korean inspired recipe, Pork Belly Stew is a hearty dish full of rich flavors by the fermentation and aging of the soybean paste. Tofu and vegetables are typically added. For spice lovers, you can add chili pepper flakes.

Ingredients:

1/2 pound of pork belly (sliced into thin pieces)

1 medium onion (cut into small pieces)

1 package of tofu (cut into 1-inch cubes)

4 cloves of garlic (minced)

4 tablespoon of soybean paste

1 scallion (chop into small pieces)

Directions:

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Heat skillet over medium heat, add pork and soybean paste and stir for about 5 minutes. If you are making this dish spicy, add the chili pepper flakes.

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Add water to the pot and stir to incorporate the soybean paste completely. Let it boil for 10 minutes. Add tofu, garlic, and onions. Boil for another 5 minutes.

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Ladle stew on bowls and top off with scallions. Serve with rice.

Pork Belly Stew

  • Servings: 4
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Hearty Stew

A Korean inspired recipe, Pork Belly Stew is a hearty dish full of rich flavors by the fermentation and aging of the soybean paste. Tofu and vegetables are typically added. For spice lovers, you can add chili pepper flakes.


Credit: cookboldfood.com

Ingredients

1/2 pound of pork belly (sliced into thin pieces) 1 medium onion (cut into small pieces) 1 package of tofu (cut into 1-inch cubes) 4 cloves of garlic (minced) 4 tablespoon of soybean paste 1 scallion (chop into small pieces)

Directions

1. Heat skillet over medium heat, add pork and soybean paste and stir for about 5 minutes. If you are making this dish spicy, add the chili pepper flakes.
2. Add water to the pot and stir to incorporate the soybean paste completely. Let it boil for 10 minutes. Add tofu, garlic, and onions. Boil for another 5 minutes.
3. Ladle stew on bowls and top off with scallions. Serve with rice

 

 

 

Chicken Lettuce Wrap

My husband and I are frequent patrons of the Yard House and we absolutely love to order the Chicken Lettuce Wrap. This is my version of the recipe so I can enjoy it at home. The chicken tastes good with rice as well.

Ingredients:

1 tablespoon of cooking oil

1 pound of chicken (chopped into small pieces)

4 garlic cloves

4 shiitake mushrooms (chopped into small pieces)

2 tablespoons of soy sauce

1 tablespoon of hoisin sauce

1 tablespoon of rice wine

1 head of lettuce

Directions:

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Heat cooking oil in the skillet over medium high heat. Add garlic and mushrooms and stir for 1 minute.

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Stir in chicken and cook until browned, about 5 minutes.

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Add rice wine, soy sauce, hoisin sauce and let it boil for about 2 minutes. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf or enjoy with rice.

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Chicken Lettuce Wrap

  • Servings: 4
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Restaurant Dish at Home

My husband and I are frequent patrons of the Yard House and we absolutely love to order the Chicken Lettuce Wrap. This is my version of the recipe so I can enjoy it at home. The chicken tastes good with rice as well.


Credit: cookboldfood.com

Ingredients

1 tablespoon of cooking oil
1 pound of chicken (chopped into small pieces)
4 garlic cloves
4 shiitake mushrooms (chopped into small pieces)
2 tablespoons of soy sauce
1 tablespoon of hoisin sauce
1 tablespoon of rice wine
1 head of lettuce

Directions

1. Heat cooking oil in the skillet over medium high heat. Add garlic and mushrooms and stir for 1 minute.
2. Stir in chicken and cook until browned, about 5 minutes.
3. Add rice wine, soy sauce, hoisin sauce and let it boil for about 2 minutes. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf or enjoy with rice.

 

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
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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.

 

 

Braised Beef Brisket with Daikon Radish

After working a whole day, I just want to come home to this dish. It will replenish the body with its rich meaty content. It does take a few hours to make this recipe so I usually make this in large quantity over the weekend. Let’s make braised beef brisket with daikon radish together!

Ingredients:

2 lb of beef brisket

1 inch ginger (cut into slices)

2 tablespoon of cooking oil

3 tablespoon of zhuhou sauce

1 daikon radish (cut into large wedges)

1 teaspoon of salt

1 teaspoon of sugar

1 tablespoon of dark soy sauce

shredded scallion to garnish

Directions:

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Soak the beef brisket in a bowl of cold water for 1 hour, then rinse and drain.

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Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil. Reduce to low heat and simmer, covered, for 1 and a half hours or until the beef brisket is tender enough to pierce through. Use a slotted spoon or tongs to remove the brisket and transfer to a bowl. Remove the scum floating on the broth and set side.

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Heat oil in a large skillet (frying pan) over medium heat, add the ginger, and stir until fragrant for one minute. Stir in the zhuhou sauce. Add the beef broth, radish, salt, sugar, soy sauce. Bring it to a boil, add the drained brisket and cook for another hour, covered, in low simmer. Add more water if needed. Garnish with scallions and serve with a bowl of rice.

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Braised Beef Brisket with Daikon Radish

  • Servings: 6
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Cantonese Style Beef Stew

After working a whole day, I just want to come home to this dish. It will replenish the body with its rich meaty content. It does take a few hours to make this recipe so I usually make this in large quantity over the weekend. Let’s make braised beef brisket with daikon radish together!


Credit: cookboldfood.com

Ingredients

2 lb of beef brisket
1 inch ginger (cut into slices)
2 tablespoon of cooking oil
3 tablespoon of zhuhou sauce
1 daikon radish (cut into large wedges)
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of dark soy sauce
shredded scallion to garnish

Directions

1. Soak the beef brisket in a bowl of cold water for 1 hour, then rinse and drain.
2. Put the beef brisket and ginger into a large pot and add enough water to cover and bring to a boil. Reduce to low heat and simmer, covered, for 1 and a half hours or until the beef brisket is tender enough to pierce through. Use a slotted spoon or tongs to remove the brisket and transfer to a bowl. Remove the scum  floating on the broth and set side.
3. Heat oil in a large skillet (frying pan) over medium heat, add the ginger, and stir until fragrant for one minute. Stir in the zhuhou sauce. Add the beef broth, radish, salt, sugar, soy sauce. Bring it to a boil, add the drained brisket and cook for another hour, covered, in low simmer. Add more water if needed. Garnish with scallions and serve with a bowl of rice.

 

Pork with Chinese Leeks

Tender pork with a bit of garlicky flavor and fragrant aroma from the Chinese leeks. If you have trouble finding Chinese leeks in your local Asian grocer, Chinese chives or even scallions are more common and are also good substitutes. Easy to make recipe ready in under 30 minutes. Let’s make pork with Chinese leeks.

Ingredients:

1 lb of pork (cut into slivers)

4 garlic cloves (sliced)

1 tablespoon of light soy sauce

1 teaspoon of granulated sugar

1 tablespoon and 1 teaspoon of cooking oil

3 Chinese leeks (cut into 1 in- 1.5 inches))

1 teaspoon of cornstarch

Salt to taste

Directions:

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Combine the pork, garlic, sugar, and soy sauce in a bowl, mix well, and marinate for 15 minutes. Then stir in cornstarch and 1 teaspoon of oil.

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Heat 1/2 tablespoon oil in a wok or a large skillet (frying pan) over high heat, and add the leeks and salt, and stir for about one minute. Transfer to a plate.

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Heat the remaining 1/2 tablespoon oil over high heat, add the pork and stir for about 3 minutes until completely cooked.

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Add the leeks and stir for another minute. Transfer to a serving plate and serve with rice.

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Pork with Chinese Leeks

  • Servings: 4
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Tender Pork with Chinese Leeks

Tender pork with a bit of garlicky flavor and fragrant aroma from the Chinese leeks. If you have trouble finding Chinese leeks in your local Asian grocer, Chinese chives or even scallions are more common and are also good substitutes. Easy to make recipe ready in under 30 minutes. Let’s make pork with Chinese leeks.


Credit: cookboldfood.com

Ingredients

1 lb of pork (cut into slivers) 4 garlic cloves (sliced) 1 tablespoon of light soy sauce 1 teaspoon of granulated sugar 1 tablespoon and 1 teaspoon of cooking oil 3 Chinese leeks (cut into 1 in- 1.5 inches)) 1 teaspoon of cornstarch

Directions

1. Combine the pork, garlic, sugar, and soy sauce in a bowl, mix well, and marinate for 15 minutes. Then stir in cornstarch and 1 teaspoon of oil.
2. Heat 1/2 tablespoon oil in a wok or a large skillet (frying pan) over high heat, and add the leeks and salt, and stir for about one minute. Transfer to a plate.
3. Heat the remaining 1/2 tablespoon oil over high heat, add the pork and stir for about 3 minutes until completely cooked.
4. Add the leeks and stir for another minute. Transfer to a serving plate and serve with rice.

 

 

Braised Beef with Dried Tofu

Slow cooked stew with a bit of spice is perfect recipe to warm up in cold weather days especially in Boston where I live. The best part of the dish is the dried tofu. It soaks up the all flavors of the meat and it has a chewy delightful texture.

Ingredients:

2 pounds of beef (I used sirloin for this recipe)

2 tablespoons of cooking oil

4 teaspoons of Chili Bean Sauce

3 teaspoons of fermented bean Sauce

6 cups of Stock

4 teaspoons of rice wine

6 sticks of dried tofu

one star anise

Directions:

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Set dried tofu to soak (about 2 hours) in cold water and chop into small one inch pieces.IMG_3524

Cut beef into 1 inch chunks.

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Bring a pot of water to boil. Add beef and boil for about 5 minutes. Remove beef and set aside.

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Heat cooking oil over medium high heat in a large skillet, add oil, chili bean sauce, fermented bean sauce, star anise, beef, tofu, and stir occasionally for a few minutes. Pour rice wine over the contents of the skillet. Bring it to a boil, then add stock. Covered, reduce the heat to simmer for two hours until meat is tender then serve.

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Red Braised Beef with Dried Tofu

  • Servings: 4
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It's getting cold. Warm up with Braised Beef with Dried Tofu.

Slow cooked stew with a bit of spice is perfect recipe to warm up in cold weather days especially in Boston where I live. The best part of the dish is the dried tofu. It soaks up the all flavors of the meat and it has a chewy delightful texture.


Credit: cookboldfood.com

Ingredients

2 pounds of beef (I used sirloin for this recipe)
2 tablespoons of cooking oil
4 teaspoons of Chili Bean Sauce
3 teaspoons of fermented bean Sauce
6 cups of Stock
4 teaspoons of rice wine
6 sticks of dried tofu
one star anise

Directions

1. Set dried tofu to soak (about 2 hours) in cold water and chop into small one inch pieces.
2. Cut beef into 1 inch chunks. Bring a pot of water to boil. Add beef and boil for about 5 minutes. Remove beef and set aside.
3. Heat cooking oil over medium high heat in a large skillet, add oil, chili bean sauce, fermented bean sauce, star anise, beef, tofu, and stir occasionally for a few minutes.
4. Pour rice wine over the contents of the skillet. Bring it to a boil, then add stock.
5. Covered, reduce the heat to simmer for two hours until meat is tender then serve.

Pork Stuffed Bitter Melon

Bitter melon is known for its detoxifying health benefits. One must taste some bitterness before fully appreciating life’s sweetness. The bitter melon provides a good balance to dishes that are rich and heavy like the Braised Pork Belly. This recipe incorporates slices of bitter melon stuffed with ground pork filling resulting in beautiful pieces of yum.

Ingredients:

1 medium sized bitter melon

1/2 pound of ground pork

1 whole scallion (chopped)

1 teaspoon of light soy sauce

1 teaspoon of sesame oil

1/4 teaspoon of salt

1/4 teaspoon of ground white pepper

1/4 teaspoon of cornstarch

Directions:

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For the filling, mix together pork, scallions, soy sauce, sesame oil, salt, white ground pepper and cornstarch.

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Trim away the ends of bitter melon and slice into 1/2 inch thick pieces. Remove the seed pockets from the centers of the slices with a small knife. Fill each center completely with a scoop of the filling mixture.

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Steam until filling is entirely cooked about 8 to 10 minutes. Transfer to a plate. Ready to serve.

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Pork Stuffed Bitter Melon

  • Servings: 4
  • Difficulty: easy
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Healthy Detox with Bitter Melon

Bitter melon is known for its detoxifying health benefits. One must taste some bitterness before fully appreciating life’s sweetness. The bitter melon provides a good balance to dishes that are rich and heavy like the Braised Pork Belly. This recipe incorporates slices of bitter melon stuffed with ground pork filling resulting in beautiful pieces of yum.


Credit: cookboldfood.com

Ingredients

1 medium sized bitter melon
1/4 pound of ground pork
1 whole scallion (chopped)
1 teaspoon of light soy sauce
1 teaspoon of sesame oil
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1/4 teaspoon of cornstarch

Directions

1. For the filling, mix together pork, scallions, soy sauce, sesame oil, salt, white ground pepper and cornstarch.
2. Trim away the ends of bitter melon and slice into 1/2 inch thick pieces.
3. Remove the seed pockets from the centers of the slices with a small knife.
4. Fill each center completely with a scoop of the filling mixture.
5. Steam until filling is entirely cooked about 8 to 10 minutes. Transfer to a plate. Ready to serve.

 

 

 

 

 

 

Fried Popcorn Chicken

Little pieces of crispy and boneless chicken bites. The meat is marinated in five spice powder and seasoned with sprinkles of salt and ground white pepper right out of the oil. Crunchy, delicious, flavorful on their own, they are often eaten without dipping sauces.

Ingredients:

Marinade

1 1/2 pound of chicken (cut into 1 inch pieces)

1 teaspoon of soy sauce

1/4 teaspoon of five spice powder

1/4 teaspoon of salt

1/4 teaspoon of ground white pepper

1/2 teaspoon of cornstarch

4 cups of frying oil (more if needed)

Breading

2 large eggs

1 cup of potato starch

Salt and ground white pepper to taste

Directions:

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In a large bowl, marinate the chicken pieces with soy sauce, five spice powder, salt, white pepper, and cornstarch. Cover and leave in the fridge overnight.

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For the breading, add the eggs to chicken and mix.  Place the potato starch next to it.

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Dip each piece into potato starch.

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Drop each piece into the oil (between 350- 375 degree Fahrenheit)  about 10 pieces each batch. Turn them occasionally with tongs until they turn golden in about 3 minutes. Remove chicken and transfer them on to paper towels. Plate and sprinkle on salt and pepper to taste. Serve immediately.

 

Fried Popcorn Chicken

  • Servings: 4
  • Difficulty: medium
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Five Spice Fried Chicken

Little pieces of crispy and boneless chicken bites. The meat is marinated in five spice powder and seasoned with sprinkles of salt and ground white pepper right out of the oil. Crunchy, delicious, flavorful on their own, they are often eaten without dipping sauces.


Credit: cookboldfood.com

Ingredients

Marinade

1 1/2 pound of chicken (cut into 1 inch pieces)
1 teaspoon of soy sauce
1/4 teaspoon of five spice powder
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1/2 teaspoon of cornstarch
4 cups of frying oil (more if needed)

Breading

2 large eggs
1 cup of potato starch
Salt and ground white pepper to taste

Directions

1. In a large bowl, marinate the chicken pieces with soy sauce, five spice powder, salt, white pepper, and cornstarch. Cover and leave in the fridge overnight.
2. For the breading, add the eggs to chicken and mix. Place the potato starch next to it. Dip each piece into potato starch.
3. Drop each piece into the oil (between 350- 375 degree Fahrenheit) about 10 pieces each batch. Turn them occasionally with tongs until they turn golden in about 3 minutes. Remove chicken and transfer them on to paper towels. Plate and sprinkle on salt and pepper to taste. Serve immediately.

 

 

 

 

 

Kalbi (Korean BBQ Short Rib)

Rich and flavorful. Short ribs are first marinated in a sweet and savory sauce and then grilled or pan seared. If you can’t find short ribs in your local supermarket, you can still use the same marinade for a variety of meats of your choice. Kalbi is my go to dish when I visit a Korean restaurant. Now you can try this dish without leaving home. Let’s get started.

Ingredients:

3 pounds of short ribs

1 small onion (finely chopped)

1 cup of soy sauce

1/2 cup of sugar

1/4 cup of mirin (Japanese sweet rice wine)

6 cloves of garlic (minced)

2 teaspoons of sesame oil

1/4 teaspoon of black pepper

Directions:

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Coat the short ribs with sugar and leave for 10 minutes.

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In a bowl, mix together soy sauce, mirin, onion, garlic, black pepper, and sesame oil to create the marinade.

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Spread the marinade all over short ribs and leave covered in the fridge for at least 4 hours or overnight.

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Heat skillet over medium high heat and pan sear each side for about 3 minutes until fully cooked. Plate and ready to serve.

 

Kalbi (Korean BBQ Short Rib)

  • Servings: 4
  • Difficulty: easy
  • Print

Rich and flavorful. Short ribs are first marinated in a sweet and savory sauce and then grilled or pan seared. If you can’t find short ribs in your local supermarket, you can still use the same marinade for a variety of meats of your choice. Kalbi is my go to dish when I visit a Korean restaurant. Now you can try this dish without leaving home. Let’s get started.


Credit: cookboldfood.com

Ingredients

3 pounds of short ribs
1 small onion (finely chopped)
1 cup of soy sauce
1/2 cup of sugar
1/4 cup of mirin (Japanese sweet rice wine)
6 cloves of garlic (minced)
2 teaspoons of sesame oil
1/4 teaspoon of black pepper

Directions

1. Coat the short ribs with sugar and leave for 10 minutes.
2. In a bowl, mix together soy sauce, mirin, onion, garlic, black pepper and sesame oil to create the marinade.
3. Spread the marinade all over short ribs and leave covered in the fridge for at least 4 hours or overnight.
4. Heat skillet over medium high heat and pan sear each side for about 3 minutes until fully cooked. Plate and ready to serve.

 

 

 

 

 

Chicken in Wine and Sesame Oil

This dish is traditionally served to women who have just given birth to heal and nourish the body after using so much energy. Chicken is simmered in fragrant rice wine with savory sesame oil. Not too many ingredients are needed for this dish. It is very warming and best enjoyed with minimal seasoning as the braising broth already have a rich flavor.

Ingredients:

1/2 cup of sesame oil

1 piece of ginger, sliced into 4 small pieces

1 pound of chicken, chopped bone-in with skin

1 quart of rice wine

Salt to taste

Directions:

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Heat the oil in a large skillet over medium high heat. Add ginger and stir for about 30 seconds.

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Add chicken pieces and stir fry about 5 minutes until golden.

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Pour in rice wine and let it cook for 15 minutes at high heat.

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Reduce the low heat, cover and simmer for 30 minutes until the chicken is cooked through. Taste and add salt if desired. Transfer to a serving bowl and serve immediately.

Chicken in Wine and Sesame Oil

  • Servings: 2
  • Difficulty: easy
  • Print

Nourishing to the body

This dish is traditionally served to women who have just given birth to heal and nourish the body after using so much energy. Chicken is simmered in fragrant rice wine with savory sesame oil. Not too many ingredients are needed for this dish. It is very warming and best enjoyed with minimal seasoning as the braising broth already have a rich flavor.


Credit: cookboldfood.com

Ingredients

1/2 cup of sesame oil 1 piece of ginger, sliced into 4 small pieces 1 pound of chicken, chopped bone-in with skin 1 quart of rice wine Salt to taste

Directions

1. Heat the oil in a large skillet over medium high heat. Add ginger and stir for about 30 seconds.
2. Add chicken pieces and stir fry about 5 minutes until golden.
3. Pour in rice wine and let it cook for 15 minutes at high heat.
4. Reduce the low heat, cover and simmer for 30 minutes until the chicken is cooked through. Taste and add salt if desired. Transfer to a serving bowl and serve immediately.