Korean Beef

Korean Beef Bowls

korean beef

When I’m looking for a super easy dinner that I know will satisfy everyone’s taste buds, I often make this recipe.

These Korean beef bowls are made with thinly sliced beef cooked in a sweet and savory sauce, served with steamed rice or rice noodles and plenty of veggies, whichever ones you happen to have.

The sauce is one of my favourites; soy sauce, sugar, garlic, ginger are a few of the key ingredients that makes this so delicious.


Prep Time : 10 minutes

Cook Time : 10 minutes

Total Time : 20 minutes


Servings : 4

korean beef

INGREDIENTS: 

  • 2 lbs.  steak, thinly sliced
  • 1 1/2 teaspoon minced fresh ginger
  • 3 garlic, grated or minced
  • 1/4 tsp. ground black pepper
  • 4 tbsp.light soy sauce
  • 2 tbsp. coconut sugar or regular
  • 3 tbsp. oyster sauce
  • 1 tsp. Gochujang or sambal oelek
  • 1 tablespoon sesame oil
  • 2 tsp. fish sauce
  • 2 teaspoon cornstarch
  • 1/4 cup dry white wine
  • 1/4 cup sliced green onions and/or Coriander
  • 1 tablespoon toasted sesame seeds

INSTRUCTIONS:

In a small bowl, whisk together the ginger, garlic, ground black pepper,soy sauce, sugar, oyster sauce, Gochujang or sambal oelek,  sesame oil and fish sauce.

Slice the beef as thinly as you can and coat with a teaspoon of sesame oil.

Have all your other ingredients ready, like the vegetables and noodles or rice, because this really takes just a few minutes to make.

Mix the corn starch with the white wine in an other little bowl or mug.

korean beef

Heat a large frying pan, when really hot, add the beef and saute for a few minutes until it starts to get nice and brown. Lower the heat and add the sauce, bring to a simmer and add the corn starch-white wine slurry you’ve made. Add a little more water if necessary.

Cook for 1 more minute or until sauce has thickened. Taste and adjust seasoning if necessary.

Dived your vegetables and rice or noodles between the bowls and spoon over the beef and sauce, sprinkle with toasted sesame seeds and coriander and/or sliced green onions.

Enjoy!

Myra XO

tempeh with lime coconut

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

tempeh with lime coconut

This delicious Tempeh dish will blow you away with it’s sweetness from the Coconut and the Lime for that acidic touch. Perfectly balanced. A smooth Peanut sauce that all comes together in minutes. Tempeh is definitely one of my favourite vegan proteins and we eat it all the time. It’s very versatile, super healthy, and fat free.
It is best to boil it first to remove any bitterness and then proceed with the recipe. You’ll end up with a delicious tempeh full of flavour and with a great bite.


Prep time : 10 minutes
Cooking time : 15 minutes
Makes : 4 servings


INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

tempeh with lime coconut
INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO

tempeh with lime coconut

Char Siu Chicken

Char Siu Chicken

This is a delicious and simple recipe for Char Siu Chicken, made in the comfort of your own home with just a few ingredients in less than ten minutes.

And better than take out! What I truly miss in my village is a China Town, a great China Town like in new York where you can buy amazing take out like Roast meats or Duck. Just thinking about it makes me hungry (again).
But I have come up with this super easy and quick Char Siu Chicken which satisfies my Asian Food cravings. There are tons of recipes out there for Char Siu mostly using pork but I love making it with chicken breast. I don’t add any food coloring, but you can if you like and want the visual resemblance. Since I’m not grilling on charcoal which gives the authentic flavour, I’ve added some liquid smoke. This is optional because it still tastes great if you don’t have it in your pantry. You’re going to love it, its sticky, it’s sweet and super juicy.
It’s best left to marinate over night but a few hours will give a great flavour too.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4

Ingredients:

• 1 lb. Chicken Breasts
• 1 1/2 tbsp. Soy Sauce
• 2 tbsp. Hoisin Sauce
• 1 tbsp. Honey
• 1 tbsp. Brown Sugar
• 1 tsp. grated ginger
• 2 cloves Garlic, peeled and grated
• 1/2 tsp. Five spice
• 1 tbsp. Lemon Juice
• Few drops liquid smoke
• A little oil for griddle pan

Char Siu Chicken

 

Instructions:

Mix all the marinade ingredients in a rectangular dish big enough to hold the chicken breasts in one layer.
Place the chicken breasts in the marinade and turn to cover completely.
Cover with cling film and put away in the fridge for a few hours or overnight.
Remove the chicken breast from the fridge about 30 minutes before grilling.
Heat a griddle pan to medium heat and brush with a little oil.
Take the chicken breasts out of the marinade and place onto the griddle pan.
Grill for about 4 to 5 minutes on each side until cooked thru.
Remove to a cutting board and gently cover with foil, rest for a few minutes before cutting into slices. Serve straight away with Asian Coleslaw (see recipe under starters/salads).

Enjoy!

Myra XO

chinese-dumplings

Chinese Dumplings

chinese-dumplings

Hello friends,

Let me tell you about these amazing dumplings. I just love these so much, I don’t think I can ever live without them again. I don’t want to and I don’t plan to. And by that, I mean having a portion or two in the freezer ready to steam at a moments notice.

I do have to confess, that I am not the greatest dumpling shaper, but as longs as the little package is closed, who cares. The flavor of the filling is the best ever. You can use this dumpling recipe to make wonton soup, pot stickers, or even deep fry them and serve them as wontons.

They do take a little time and patience, but it’s worth the effort. Just take your time.

I used to watch my mom make these as a kid, and she would sit at the dining room table with a glass of Sherry, and make it an “afternoon thing”. She would make tons for parties and we loved them big time. It has always been one of my favourite snacks.

Now I have them as dinner because they’re just too good to just eat a few.

This filling is inspired on her recipe but with my own twist.

Make ‘em, Love ‘em and thank me later (;

Chinese dumplings

Juicy and tender dumplings, better than take out. (Can be frozen)

Ingredients Chinese Dumplings:

  • 200 gr. / ½ lb. finely chopped raw shrimp
  • 300 gr. / ½ lb. ground pork
  • 1 cup shredded white cabbage
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced
  • 2 tsp.  freshly grated ginger
  • 1 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tsp. sesame oil
  • 1 tsp. sambal oelek
  • 1 large egg, lightly beaten
  • freshly ground black pepper, to taste
  • 40 won ton wrappers (store bought) cut into 4 or home made,
  • 2 tablespoons vegetable oil, or more, as needed

Instructions:

  1. In a large bowl, combine shrimp, pork, cabbage, garlic, green onions, ginger, soy sauce, oyster sauce, sesame oil, sambal oelek, and egg. Season with pepper.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Place the dumpling in your hand and using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook/steam for about 4 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
  4. Serve immediately with dipping sauce.

Ingredients Dipping sauce:

  • 2 tbsp. soy sauce
  • 4 tbsp. sweet chili sauce
  • 2 tbsp. water
  • Add some sliced chili Mix together

Mix together in a small bowl.

Ingredients Wonton wrappers:

  • 4oo gr. plain flour
  • 2 medium eggs
  • 1/2 tsp. salt
  • About 200 ml. / a little less than 1 cup water
  • Corn starch

Instructions;

Mix the ingredients in a bowl until it comes together. Don’t add all the water at once but see how it goes. Add a little flour if it’s too wet or a little water if  it’s too dry.

Knead for about 10 minutes.

Form a ball and leave, covered with plastic, to rest for about 20 minutes.

Roll out the dough onto a floured surface. Shape into a square and cut into smaller squares.

Roll into small balls.

Again roll out each ball into a disk, using enough corn starch so they don’t stick.

Enjoy!

Myra XO

Five Spice Slow roasted Pork Belly

five-spice-pork-belly24

I Couldn’t wait to share this with you. A great change from all things turkey.
I think Asian is pretty much the opposite of turkey and I really needed that. I love the holidays and everything about them, but it’s time for something completely different.
This five spice slow roasted pork belly is going to drive you mad with delight once you’ve tasted it.
Tender as can be with and a super crispy skin, aka crackling!
And best of all, this piece cost me around € 6, 50 is weighs around 1.3 kg. / 2.8 lbs and you could easily serve six people from this piece. Hallelujah to that.
It’s important that you dry the skin very very well, then make cuts in it with a Stanley knife but not all the way thru to the meat, just the fat.
I’ve marinated it overnight in a plastic zip lock bag, skin side facing up so that that part is not in the marinade.
Then the next day, bake in a hot oven for 20 minutes, then on slow for 2 1/2 hours. This may seem like a long time and it is, but you want to render away as much fat as possible.

five-spice-pork-belly9

           

Ingredients;
1 pork belly, without bone  about 1.3 kg / 2.8 lbs.
1″grated fresh ginger, (don’t bother peeling it first)
1 garlic clove, peeled and grated
1 tsp. Chinese Five Spice
1 tbsp. Pure Sesame Oil
2 tbsp. Hoisin Sauce
1 tbsp. Honey
1 1/2 tbsp. Soy Sauce or tamari  (gluten free)
1 tbsp. Conimex Ketjap Manis

five-spice-pork-belly2

five-spice-pork-belly5

five-spice-pork-belly7

Method;

Mix the marinade in a bowl.

Place the pork in a zip lock bag, skin side down , pour and rub all the marinade over the meat, close the bag and carefully turn the skin side up.
Place the bag on a plate and leave to marinade for at least 8 hours or preferably overnight.

The next day,  Pre heat the oven to 220°C / 430°F

Remove the pork from the fridge an hour before cooking.

Remove the meat from marinade and discard the bag and juices.
Dry thoroughly with kitchen paper.

Take a sharp Stanley knife and make cuts all over the skin side of the belly diagonally, a third of an inch apart if you can.  All the way thru the fat but not yet touching the meat. This is important!

Rub with some salt and place in a roasting tin that has been lined with a double layer of foil.
Place in the hot oven and cook for about 20 minutes.
Lower the heat to 160°C / 320°F and cook for an other 2 1/2 hours. Cover loosely with some foil if the skin gets to dark, the foil does have to be tented to keep the crispyness.

Remove from oven. Let rest for 10 minutes. Slice and serve with rice noodles, Bok Choy and some hoisin sauce. Or any other vegetable of choice. Leftovers are heavenly and it also freezes well, but you do have to remove the skin because this can get a little chewy after freezing.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Sticky Shrimp & Pineapple with Jasmin Rice.