Korean/Fusion Archives - Taste With The Eyes

Not Your Usual “Leftover Turkey” Recipe

Turkey with Sweet Potato Noodles

Turkey with Sweet Potato Noodles
Chili Oil Sauce, Celery, Fresh Herbs, Peanuts

Wow. We were so impressed with a version of this edgy recipe for leftover turkey from San Francisco Chef Brandon Jew. It’s the opposite of everything one thinks of Thanksgiving leftovers: spicy, cool, vinegary, vibrant, herby, even tingling…the Chef says it’s a nod to the Sichuan dish ma la ji pian that typically features chicken chunks in chili oil. Those looking for a leftover turkey recipe that is deliciously out-of-the-box will be extremely excited about this one.

Made only from sweet potato starch and water, sweet potato noodles are also known as Korean glass noodles. They do not contain wheat so these noodles are naturally gluten-free, and are slightly chewy and springy with a neutral flavor perfect for absorbing chili oil sauce.

My adaptation of Chef Jew’s recipe is below, using more readily available ingredients and it’s a bit less spicy to boot. If Sichuan peppercorns are not available, leaving them out will eliminate the tingling sensation, but this dish will still be worth making! His original recipe is here.

Turkey with Sweet Potato Noodles Recipe

Plus My “Do Nothing” Recipe for Cooking a Perfect Turkey

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Eggplant Steaks, Restaurant Style

A couple months ago we had an absolutely delightful and completely unique meal at Roy Choi’s restaurant, Best Friend, at Park MGM on The Las Vegas Strip.

“Best Friend is… Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS. Hip hop-to-bibimbop. Kimchi-to-spaghetti. BBQ and late-night food. I want Best Friend to energize the minds of people looking to experience the best in life. Whether they are from Hollywood or Hong Kong, D.C. or Down Under, I hope all guests are licking their fingers with their mouths full saying ‘holy sh!t’ as they reach across the table for another bite. LA food in Las Vegas. Los Vegas. Best Friend. Forever.” – Roy Choi

Blown away by the KALBI Korean BBQ marinated bone-in short rib; SLIPPERY SHRIMP crispy rock shrimp, chili mayo, walnuts; ELOTES kewpie mayo, lime juice, tajín, cotija, cilantro; and EGGPLANT SCHNITZEL.

The eggplant was simple yet elevated with its silky interior and crunchy exterior. The sauce was intriguing, creamy, and mustardy. Fresh peppery green arugula provided the perfect balance to the fried eggplant. Brilliant.

In his endearing, personal, and somewhat irreverent cookbook L.A. Son, Chef Choi writes, “I make a mean schnitzel.” Yep, he sure does.

Eggplant Steaks Recipe

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Kimchi Stew with Kale, Pork, and Silken Tofu ~ Soondubu Jjigae

My non-traditional version of the popular Korean tofu stew, soondubu jJigae, is flexible. I always start with kimchi and silken tofu, then perhaps add vegetables such as spinach, mushrooms, or daikon; broth can be anchovy stock, chicken stock, or vegetable broth; it can be vegetarian or made with ground pork, beef, pork belly, or seafood; the salty component can come from soy sauce, or fish sauce, or salt; I sometimes add an egg… or not. I make this fast and easy stew often, changing ingredients with whatever is at hand.

I especially like the myriad of flavors, textures, and colors; it’s spicy, silky, and very satisfying. Last night, there was plenty of kale in the fridge, so that went into the stew as well.

My method is somewhat unorthodox too. I always like to cook the meat ahead of time and drain off the excess saturated fat. Then I use the more healthier olive oil to cook the stew. Flavorful toasted sesame oil is used as a finishing oil only, not in the cooking process.

Note: for a more standard version of soondubu jjigae, please visit any of the fabulous Korean bloggers in the side bar below.

Kimchi and Silken Tofu Stew Recipe

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Kimchi Potato Latkes

Kimchi Potato Latkes and Happy Hanukkah!

A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.

We eat foods fried in olive oil to commemorate that ancient miracle from the second century BCE and potato pancakes are almost everyone’s favorite symbolic food. This year my latkes have a daring twist. 5779 is the year of the Kimchi Potato Latke!

Adults who adore kimchi’s complex spicy, salty, sweet, sour, bitter, umami, fermented flavors will fall hard for this pancake. Kids, unfortunately, not so much…the younger set should probably stick to traditional style potato latkes with that wonderful combination of sweet apples and sour cream, like this one.

The recipe is a marriage between my kimchi jeon (mind-blowing kimchi pancake batter) and my standard recipe for potato latkes. The combination is amazing pancake synergy.

Kimchi Potato Latkes Recipe

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Jajangmyeon (Korean Black Bean Noodles)

Our newest tradition for a BLACK FRIDAY meal is the polar opposite to everyone’s beloved Turkey & Stuffing. JAJANGMYEON couldn’t be more perfect for the day after the Big Feast, giving those precious leftovers a little space to breathe and be enjoyed later on with gusto.

A super-satisfying bowl of noodles coated with slurpy black bean sauce that’s chock-full of pork and vegetables, Jajangmyeon is Korean/Chinese comfort food at its zenith.

Lovelorn Koreans typically eat this noir dish on BLACK DAY which is “celebrated” on April 14th every year. It’s a day dedicated to single people who haven’t yet found their true love; a reverse Valentine’s Day of sorts.

I’m advocating eating Jajangmyeon on BLACK FRIDAY as well. Jajangmyeon can follow that special day of high culinary expectations and not let anyone down with its super tasty salty/sweet flavors and visually astonishing deep dark color.