Asian/Fusion Archives - Page 20 of 22

New Korean Salad: Chrysanthemum Greens, Chestnut, Persimmon

Fresh Chrysanthemum Greens, Roasted Chestnut
Semi-Dried Hachiya Persimmon, Fresh Fuyu Persimmon Wedges
Toasted Sesame Vinaigrette
Pomegranate Arils, Toasted Pine Nuts, Roasted Laver

Inspiration from two separate dining experiences sparked the idea for creation of this delightful salad. First, an outstanding meal at Jun Won in LA, a gem of a restaurant that features regional Korean cooking from the province of Chungcheongnam-do. I was captivated by their salad of chrysanthemum greens (sukgat) with chestnut jelly. A week later we attended an event highlighting the “Tastes of the Korean Forest” including sanchae (wild vegetables grown in the mountains), oak mushroom, chestnut, and persimmon.

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Hot Spicy Fish Soup (Maeuntang)

Fresh Local Swordfish over Spicy Fish Soup with Gochujang and Gochugaru
Doenjang Braised Beech Mushrooms, Red Jalapeño, Scallion, Cilantro

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…

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hot pot! swordfish, kimchi, soba noodle

hot pot! swordfish, kimchi, soba noodles
in a rich beef broth
with cucumber, tomato, scallion, jalapeño
togarashi & cilantro garnish

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.

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Chicken Pad Thai, Korean-Style

chicken pad thai, bibimbap pad thai, noodle bibimbap — Before

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.

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Enigmatic Korean Pancakes

Korean Pancakes
Bindaetteok

korean embroidered tablecloth — Mrs. Lee’s Embroidered Tablecloth

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.

Korean.

Pancakes.

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?”

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