Cooking with Seonkyoung

Cooking with Kacy Jun

Dumpling Making Party with MikeyChen


Jet Tila's Drunken Noodle Recipe

Cooking with Seonkyoung

Recipes:

INGREDIENTS 

  • 3 tbsp soy sauce 

  • 2 tbsp mirin, seasoned rice wine 

  • 2 tbsp sugar 

  • 1 tbsp maesilaek, Korean green plum extract (you can substitute apricot jam or apple juice) 

  • 1 tbsp sesame oil, plus more for garnish 

  • 1 tbsp sesame seeds, plus more for garnish 

  • 1 lb thinly sliced beef, such as ribeye, chuck or skirt steak (You can substitute sliced chicken, sliced pork, ground beef or beyond meat) 

  • 1 large onion, sliced, divided in half 

  • 5 to 6 cloves garlic, chopped 

  • 3 green onions, 3/4 from the bottom – cut into halves lengthwise then cut into 2-inch long pieces. Chopped the rest of the dark green part. 

  • 2 tbsp cooking oil 

INSTRUCTIONS 

  1. Combine soy sauce, mirin, sugar, plum extract, sesame oil and sesame seeds in a mixing bowl. 

  2. Add beef, half of the onion, garlic, and long strip green onions. Mix well with your hand and marinate. 

  3. Heat a large skillet over high heat, add 1 1/2 tbsp cooking oil and swirl to coat. Add marinated beef and cook until beef is fully cooked about 7 to 9 minutes. Stir occasionally. Remove from heat. 

  4. You can serve this bulgogi right away on a serving plate, but if you want to be a little bit fancy, go ahead and bring a small cast iron pan and heat over medium high heat. Add 1/2 tbsp of remaining oil and the rest of the sliced onion. Place bulgogi right on top of the onion and garnish with sesame seeds, sesame oil and the green onion that we chopped earlier. 

  • Cucumber Salad

INGREDIENTS 

  • 2 tbsp gochujang, korean red pepper paste (You can substitute with soy sauce or fish sauce) 

  • 2 tbsp gochugaru, Korean red pepper flakes (You can substitute with paprika or red pepper flakes) 

  • 1/2 tsp salt 

  • 1 tsp sugar 

  • 1 tbsp sesame oil 

  • 1 tbsp sesame seeds 

  • 3 cloves garlic, chopped 

  • 2 english cucumbers, cut into bite sized chunks 

  • 1 small onion, cut into halves then cut into quarter against the grain and sliced 

INSTRUCTIONS 

  1. Combine gochujang, gochugaru, salt, sugar, sesame oil and sesame seeds in a mixing bowl. 

  2. Add garlic, cucumber and onion and mix well with your hand. 

  • Matcha Dutch Baby Pancake

INGREDIENTS 

  • 3 eggs, room temperature 

  • 3/4 cup your choice of unsweetened & no flavored milk, room temperature 

  • 2 tbsp sugar 

  • Pinch of salt 

  • 1/2 cup all purpose flour 

  • 1 tbsp matcha powder (green tea powder) 

  • 1/2 tsp baking powder 

  • 2 tbsp unsalted butter 

  • Mixed berries for garnish 

  • Powdered sugar for garnish 

  • (optional) Agave nectar or honey mixed with a couple drops of vanilla extract 

INSTRUCTIONS 

  1. Place a 9 to 10-inch cast iron pan in the oven. Preheat the oven to 450f. 

  2. Beat eggs in a large mixing bowl. Add milk, sugar and salt and mix well until smooth. 

  3. Sift flour, matcha powder and baking powder into wet ingredients mixture. Mix everything well with a whisk. 

  4. Carefully, take out the hot cast iron pan and add butter. Let it melt completely then pour the batter into the pan. 

  5. Quickly place the pan back in the preheated oven and bake the pancake for 20 minutes. 

  6. Remove from the oven. Garnish with mixed berries, drizzle agave nectar and dust with powdered sugar. 

  7.  Enjoy! 

Cooking with Kacy Jun - Bánh xèo

Bánh xèo means “sizzling pancake” in Vietnamese, named after the hot sizzling sound it makes when the batter is poured into the skillet. This Vietnamese fried ‘crêpe’ is savory,  made with a turmeric & rice flour batter, with usually filled with pork, shrimp, bean sprouts, and whatever else you’d like. The result is a crunchy exterior crêpe skin filled with pork, shrimp, and bean sprouts.The Bánh xèo crêpe is eaten in the form of a spring roll, with portions of the crunchy crêpe wrapped in rice paper with fresh herbs and vegetables like red leaf lettuce, perilla leaves, cilantro, Thai basil, and mint. The combination of crispy crepe wrapped with fresh vegetables make this a meal perfect for warm weather that’s not too heavy. 

INGREDIENTS  

Filling

  • 8 Slices -- Pork Belly (pre-sliced at Asian markets, medium thickness)

  • 1 Dozen -- Shrimp (size 16/20, peeled and deveined)

  • 1 Cup -- Grape Seed, Canola, or Peanut Oil

Batter  (optional to prepare the night before)

  • 12 -- Ounces Rice Flour (regular unsweetened rice flour)

  • 2 Cups -- Corn Starch 

  • 1 Tbsp -- Turmeric

  • 1 Can -- Coconut Soda (soda water or Sprite as an alternative)

  • 1 Can -- Coconut Milk

  • 1 Bunch -- Green Onion (chopped)

  • 2 Tbsp -- Salt

Wraps

  • 1 Head -- Red leaf lettuce

  • 1 Bunch -- Perilla leaf

  • 1 Bunch -- Cilantro

  • 1 Bunch -- Thai basil

  • 1 Bunch -- Mint

  • 1 Pack -- Rice paper

Fish Sauce Dipping Sauce

  • 1/4 Cup -- Fish Sauce (3 crab brand is my favorite)

  • 6 Tbsp -- Sugar

  • 1 Cup -- Water

  • 3 Cloves -- Garlic (minced)

  • 1 Tsp -- Sambal Chili Sauce

  • 1 ea -- Red Thai Chili Pepper

  • 1 ea -- Lime (try to find the juiciest and juice it)

INSTRUCTIONS 

  1. Combine all the dry ingredients for the batter, add the wet ingredients, and then the chopped green onion and mix well.  Refrigerate until ready to use.

  2. Combine all the ingredients for the fish sauce dipping sauce.

  3. Prepare the herbs and vegetables for the wrap by breaking up the lettuce leaves washing everything thoroughly. 

  4. Season the pork belly and shrimp with salt and pepper.

  5. Get a large non-stick pan going on medium-high heat, add 1 tbsp of oil, and sear the pork belly on both sides until golden brown.  

  6. Add the shrimp into the pan and sear only one side.

  7. When the shrimp is done on one side, distribute the pork belly and shrimp evenly on the pan, leaving a 2” space down the middle of the pan to leave room for the crepe fold. and flip the shrimp over to sear the other side.

  8. Add 6 tbsp of oil in the pan and flip the shrimp to the other side (Make sure there is enough oil and let the crêpe form a nice crust). 

  9. Immediately use a ladle to pour 4-6 fluid ounces of the batter down the middle and slowly tilt the pan around to spread the batter around the pan to the edges.

  10. Add a handful of bean sprouts spread over the crêpe and cover the pan with a lid and let it steam for 30 seconds to a minute.

  11. Fold the crêpe in half to form the Bánh xèo. Let it sear until a nice golden brown crust forms and then flip it to sear the other side.

  12. Once the Bánh xèo is nice and golden brown on both sides, put it on a plate and get ready to eat!

HOW TO EAT

  1. Dip the rice paper in water, making sure to wet the entire sheet to ensure it softens and lay it flat on a plate.

  2. Add a little bit of each of the fresh herbs and vegetables you prepared earlier on top of rice paper and a piece of the crispy Bánh xèo in a neat line towards the bottom half of the wrap to roll. 

  3. Roll the bottom of the rice paper over the ingredients, fold in the sides, and finish rolling it all the way up like a spring roll. You can also just wrap everything up in the lettuce leaves if you prefer.

  4. Dip the roll in the dipping sauce and ENJOY!

Dumpling Making Party with MikeyChen

INGREDIENTS: 

  • Dumplings:

2 Pounds ground pork 20-30% fat

8 oz fresh dill or any other veggie you want

2 tsp minced ginger

2 tbsp cooking oil

1 tsp five spice

1 tsp white pepper

1 tsp salt

1 tsp garlic powder

2 tsp soy sauce add more or less after the test dumpling to taste

1.5 tsp chicken bullion powder

2 tsp oyster sauce

1 tbsp shaoxin wine

1 tbsp sesame oil

Dumpling Wrappers

  • Dipping Sauce:

soy sauce

Chinese vinegar

Oyster sauce

Chili oil - Optional

Minced Garlic - Optional

Jet Tila's Drunken Noodle Recipe (*includes Vegan recipe)

INGREDIENTS

Sauce:

  • 2 tablespoons sweet soy sauce*

  • 1 tablespoon oyster sauce

  • 1 1/2 tablespoons fish sauce

  • 1 tablespoon sugar

  • 1 teaspoon Sriracha

  • 1 teaspoon minced garlic

  • 6 to 8 Thai basil leaves, cut chiffonade

[*Chef’s Note - To make sweet soy sauce, just add molasses to your soy until it's mostly sweet and a tiny bit salty]

Noodles:

  • 3 tablespoons canola or peanut oil

  • 2 to 3 cloves garlic, minced

  • 2 large eggs

  • 1 to 2 serrano chiles, thinly sliced

  • 6 to 8 large shrimp, peeled and deveined

  • 1/2 medium white onion, sliced

  • 4 cups fresh rice noodles, separated

  • 1 cup Thai basil leaves, loosely packed

  • 1/2 cup grape tomatoes, halved

INSTRUCTIONS

Make sauce:

  1. Combine all of the ingredients in a small bowl. Set aside.

Prepare noodles:

  1. In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.

  1. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.

  2. Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.

  3. Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. 

  4. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

Jet Tila's VEGAN Drunken Noodle Recipe

INGREDIENTS 

Sauce:

  • 5 tablespoons sweet soy sauce*

  • 3 tablespoon vegetarian oyster sauce

  • 3 tablespoon Maggi sauce

  • 2 tablespoon sugar

  • 2 teaspoon Sriracha

  • 2 teaspoon minced garlic

  • 6 to 8 Thai basil leaves, cut chiffonade

[*Chef’s Note - To make sweet soy sauce, just add molasses to your soy until it's mostly sweet and a tiny bit salty]

Noodles:

  • 3 tablespoons canola or peanut oil

  • 2 to 3 cloves garlic, minced

  • 1 to 2 serrano chiles, thinly sliced

  • 5 oz Extra-Firm tofu, cut into ¾” large dice

  • 1/2 medium white onion, sliced

  • 4 cups fresh rice noodles, separated

  • 1 cup Thai basil leaves, loosely packed

  • 1/2 cup grape tomatoes, halved

INSTRUCTIONS

Make sauce:

  1. Combine all of the ingredients in a small bowl. Set aside.

Prepare noodles:

  1. In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.

  2. Stir in serrano chiles, diced tofu and onion, folding constantly until the tofu starts to brown, about 1-2 minutes.

  3. Add the fresh noodles and saute until the noodles are soft and slightly browned on the  edges, about 2 minutes

  4. Add the basil, tomatoes and sauce and toss to combine for about 3-5 minutes.

  5. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

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