This version of Korean Maeuntang, a hot spicy fish soup is bright, fresh, and fiery. Chili paste, chili flakes, and fresh chilies layer on the heat while beech mushrooms add slightly crunchy slightly nutty texture and flavor to the fragrant fish broth. Pan-seared fresh local swordfish sits atop the soup, retaining its crispy exterior. Fresh cilantro and scallion add verdant sparks. The flavor comes from the various forms of red chili, not from a long simmer, so this mouthwatering red-hot meal can be on the table in about 20 minutes…
A super-satisfying one dish meal complex in flavor and texture. Generally a HOT POT is a pot of simmering hot stock for cooking meats and vegetables, which is placed in the center of the dining table. Here, this Korean~Japanese~Californian fusion hot pot meal is composed in individual bowls. Rich beef stock adds depth and pairs surprisingly well with fresh local California swordfish fillets while kimchi adds complexity with its sour, spicy, and umami notes. Farmers Market tomatoes, cucumber, and green jalapeño add bright crisp fresh notes to the pot.
Chicken Pad Thai, Korean-Style
Spicy Roasted Chicken Thigh, Stir-Fry Rice Noodles
Pickled Turnip, Peanuts, Garlicky Spinach, Bean Sprouts
Quail Egg & Gochujang Sauce
Lime, Thai Chili, Cilantro Garnish
The inspiration for this twist on Thailand’s Stir-Fried Noodle dish comes from one of my favorite Korean rice dishes, Bibimbap. Chicken Pad Thai, Korean-Style is the third in a series of unique Pad Thai dishes ~ this is Pad Thai fusion!
One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic, shrimp, chicken, or tofu, peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into recipes with a creative angle or unusual point of view.
Gina Lee tells her Korean Pancakes story:
“She was a fabulous cook. When Scott and I were first married she would often bring Korean dishes over to our house, including these wonderful savory pancakes. I would ask her: What is this? It’s so delicious. I’m good at figuring out the ingredients in a dish. What’s in the batter? Is it egg, or corn meal? I’m Italian, I thought about polenta…What makes it yellow?
But my mother-in-law would just smile.
I gave up trying to figure it out and just enjoyed them over the years. Fast forward, my husband made Korean pancakes at home as a test for our restaurant menu. And it was then I finally learned the secret. Mung beans? Mung beans and water. Really?”
Lori Lynn – Please bring a COLD PASTA SALAD for the party on Thursday.
At our school, we have a festive monthly themed luncheon for the faculty and staff who are celebrating birthdays. This past month’s theme was football. With hot dogs and chili. And I was (happily) one of a handful of people asked to bring a dish. But I couldn’t bring myself to make the “cold pasta salad.” No farfalle. No rotini. No mayo.
I had a hankering to make japchae, Korean glass noodles with beef, vegetables, and a sweet garlicky sesame soy sauce – a perfect dish to feed a crowd. It’s transportable, economical, and one large bag of dangmyeon (glass noodles made from sweet potato starch) makes over 20 side-sized servings. And since it is often served at Korean celebrations, I thought it would make a great dish for our birthday party. It takes a little while to prepare because all the ingredients are cooked separately, but it is awfully easy.
On that Thursday morning I stir-fried veggies and beef, cooked the noodles, whisked together the sauces and had my dish in the teachers’ lounge by 11:15 AM, in time for the first lunch period.