Third in a Series of Superiores Tacos Vegetarianos
Spicy Colorful Veggie Tacos, Korean-Style
Scrambled Tofu with Gochujang and Scallion
Sesame Leaf, Seasoned Bean Sprouts, Pickled Cucumber, Diced Daikon
Carrot Ribbons, Pickled Red Onion, Sliced Omelette
On a Warm Blue Corn & Flaxseed Tortilla, Spicy Gochujang Sauce
Initially I was inspired by a vegetarian taco recipe by Rick Bayless that I saw in the dreamy Harvest to Heat cookbook. It was genius. Fresh ingredients, healthy, and a perfect balance of flavors. Nothing complicated yet completely satisfying. In his shadow I create my Superiores Tacos Vegetarianos series, a compilation of vegetarian tacos highlighting a unique combination of vegetables and herbs where the flavor profile stands on its own. A series where even carnivores won’t wonder, “Where’s the Beef?”
In this latest incarnation, tofu is seasoned with gochujang (red chile paste) paired with colorful vegetables, zesty pickles, and egg, resulting in a spicy, crunchy, vibrant vegetarian taco that might be a cross between Korean Lettuce Wraps and the craze of fusion Korean Tacos?
Continue reading “Spicy Colorful Veggie Tacos, Korean-Style”
Doenjang Chigae 된장 찌개
A Korean Fermented Soybean Paste Stew with Bison
Zucchini, Shiitake, Tofu, Red Chile, Green Onion, Garlic, Sesame Oil
I make this intensely-flavored savory Korean soybean paste stew with bison. Bison might be a bit more flavorful and a little sweeter, and is naturally leaner than beef. It has more protein and iron too. Federal regulations prohibit the use of hormones in bison. The herd is raised without antibiotics as well.
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Grilled Flanken-Style Beef Short Ribs in a Korean Marinade
Lettuce, Perilla, Pickled Cucumber, Scallion, Ssamjang, Sesame Seed Garnish
The magic of Galbi 갈비 is in the marinade. Asian pear tenderizes the meat and adds a hint of sweetness. Pear – combined with garlic, onion, and ginger, plus soy sauce, mirin, honey and sesame oil result in a full Korean flavor explosion.
This entire marinade is made in a food processor, it couldn’t be easier. The ribs are rinsed, coated, then left to marinate for eight hours.
Hours of marinating result in the tender yet chewy texture. Grilling imparts a wonderful smoky note to the already complex flavors of the marinated meat while the honey and sugar caramelize into a slightly sweet glaze – making this an absolutely irresistible barbecue dish.
Galbi, ssamjang (spicy seasoned soybean paste), sliced scallion,
pickled cucumber, perilla, and iceberg lettuce.
Use a knife and fork or wrap all the ingredients in a lettuce leaf for one delicious bite.
Continue reading “The Magic of Galbi & The Korean Friendship Bell”
Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”
A Best Choice: Halibut, Pacific
Seafood Watch App for Android and iPhone here.
Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council.
Market Name: Alaskan Halibut
I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew, Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.
Continue reading “Braised (sustainable) Halibut Tagine, Global Flavors”
Soybean Sprout Namul with Leek & Red Bell Pepper
Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout namul) with a sliced tofu cutlet as the main course of a heart-healthy vegetarian lunch. We enjoyed a simple bowl of vegetable dumpling in broth on the side. Crunchy sprouts pair very well with mellow sautéed leek and bright red bell pepper plus a bit of spiciness from gochugaro (Korean chili powder). Toasted sesame oil adds a rich nutty component.
Continue reading “Kongnamul 콩나물 with Tofu Carpaccio”