Doenjang Olive Chicken Salad

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Corinn Blackwell

Ingredients

  • 5
    c Leftover chicken
  • 1/2
    t Black pepper
  • 1 1/2
    T Doenjang
  • 1
    t Rice vinegar
  • 1/2
    t Gochugaru
  • 1/8 - 1/4
    t Ground sancho pepper
  • 1 1/2
    t Hot mustard
  • 1/2
    t Onion powder
  • 1
    t Soy sauce
  • 2
    t Maesil
  • 25
    Green olives
    sliced
  • 4
    cloves Garlic
    minced
  • 4
    Scallions
    chopped
  • 1 - 2
    Cheongyang chili
    minced
  • 4 - 5
    T Mayo
  • 2
    Tomatoes
    sliced
  • 1/4
    head Cabbage
    shredded
  • Milk bread
    lightly toasted

Instructions

1
5 c Leftover chicken
2
Remove the skin from and shred the chicken into bite sized pieces. Place into a large mixing bowl.
3
1 1/2 T Doenjang 1 1/2 t Hot mustard 1 t Rice vinegar 1/2 t Onion powder 1/2 t Black pepper 1/2 t Gochugaru 1/8 - 1/4 t Ground sancho pepper Mix together well.
4
2 t Maesil 1 t Soy sauce Stir into the doenjang mixture until smooth.
5
4 - 5 T Mayo 25 Green olives (sliced) 4 Scallions (chopped) 4 cloves Garlic (minced) 1 - 2 Cheongyang chili (minced) Stir well to incorporate. Refrigerate 1 hr
6
Milk bread (lightly toasted) 1/4 head Cabbage (shredded) 2 Tomatoes (sliced) Spread the cabbage onto a slice of bread. Top with tomatoes and chicken salad.
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5 c Leftover chicken

Garlic scape muchim

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Corinn Blackwell

Ingredients

  • 1 1/8
    lbs Garlic scapes
    trimmed and cut into 2.5 in lengths
  • 4
    t Apple cider vinegar
  • 1/4
    t Black pepper
  • 4
    t Sesame oil
  • 2
    T Gochujang
  • 4
    t Yondu
  • 4
    cloves Garlic
    minced
  • 4
    t Maesil
  • 1
    t Fish sauce
  • 1/2
    t Gochugaru

Instructions

1
1 1/8 lbs Garlic scapes (trimmed and cut into 2.5 in lengths) Bring water to a boil. Add salt and garlic scapes. Cook 90 seconds to 2.5 minutes.
2
Drain and run under cold water for one minute. Continue draining to remove as much water as possible.
3
4 cloves Garlic (minced) 2 T Gochujang 4 t Apple cider vinegar 4 t Maesil 4 t Sesame oil 4 t Yondu 1 t Fish sauce 1/2 t Gochugaru 1/4 t Black pepper Mix well.
4
Toss the garlic scapes well with the sauce. Taste and adjust as desired. Refrigerate for 30 mins.
5
Plate garnishing with sesame seeds and sesame oil. Enjoy.
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1 1/8 lbs Garlic scapes (trimmed and cut into 2.5 in lengths) Bring water to a boil. Add salt and garlic scapes. Cook 90 seconds to 2.5 minutes.

Yuja Yeot Gangjeong

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Corinn Blackwell

Ingredients

  • 3
    T Old fashioned rolled oats
  • 1 1/2
    t Butter
  • 3
    T Korean rice syrup
  • 1 1/2
    t Butter
  • 1/8
    t Kosher salt
  • pinch
    Ground turmeric
  • 3 1/2
    T Yuja cheong
  • 1/4
    t Ground cardamom
  • 3
    T Whole roasted almonds
  • 1/4
    t Almond extract
  • 3
    T Dried cranberries
  • 1 1/2
    c Puffed rice

Instructions

1
1 1/2 t Butter 3 T Old fashioned rolled oats Melt the butter Over medium-high heat. Add the oats and toast stirring often until golden. Set aside to cool.
2
3 1/2 T Yuja cheong 3 T Korean rice syrup 1 1/2 t Butter 1/8 t Kosher salt pinch Ground turmeric
3
Swirling occasionally cook the syrup until thickened, about 2-3 minutes.
4
3 T Whole roasted almonds 3 T Dried cranberries 1/4 t Ground cardamom 1/4 t Almond extract Add to the syrup and cook for 30 seconds mixing well.
5
1 1/2 c Puffed rice Add the oats and puffed rice mashing and stirring to coat well.
6
Pour into a 5x5 inch pan lined with parchment. Cool completely. Cut into 8 bars. Enjoy.
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1 1/2 t Butter 3 T Old fashioned rolled oats Melt the butter Over medium-high heat. Add the oats and toast stirring often until golden. Set aside to cool.

Shiitake Garlic Scape Fried Rice

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Corinn Blackwell

Ingredients

  • 2
    t Oyster sauce
  • 1/8
    t black pepper
  • 1
    T Gochujang
  • 1
    T Soy sauce
  • 1/4
    t Sugar
  • 1 1/2
    t Maesil
  • 1/4
    t Kosher salt
  • 1
    t Mirin
  • 2
    t Sesame oil
  • 1/4
    t Ground coriander
  • 2
    large Eggs
    separated
  • 3 1/2
    c Day old rice
  • 1
    T Butter
  • 1 1/2
    c Shiitake mushrooms
    sliced
  • 1/4
    t Black pepper
  • 4
    t Soy sauce
  • 2
    t Ginger
    minced
  • 4
    cloves Garlic
    minced
  • 1 1/2
    c Garlic scapes
    chopped
  • 3/4
    c Onion
    small dice

Instructions

1
1 T Gochujang 1 T Soy sauce 2 t Oyster sauce 2 t Sesame oil 1 1/2 t Maesil 1 t Mirin 1/4 t Sugar 1/4 t Kosher salt 1/4 t Ground coriander 1/8 t black pepper
2
2 large Eggs (separated) 3 1/2 c Day old rice Whisk the egg whites with 1/2 t sesame oil and a pinch of salt. Mix the egg yolks through the rice to coat well.
3
1 1/2 c Shiitake mushrooms (sliced) 1/4 t Black pepper 1 T Butter 4 t Soy sauce Brown the mushrooms and pepper in a little oil. Add the butter and soy.
4
1 1/2 c Garlic scapes (chopped) 3/4 c Onion (small dice) 2 t Ginger (minced) 4 cloves Garlic (minced) Add to the mushrooms and sauté until tender.
5
Move the vegetables to the side of the pan. Add the egg whites and scramble until just set. Remove everything to a plate.
6
Sauté the rice for 2 minutes. Add the vegetables and sauce. Cook for 1 minute longer.
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1 T Gochujang 1 T Soy sauce 2 t Oyster sauce 2 t Sesame oil 1 1/2 t Maesil 1 t Mirin 1/4 t Sugar 1/4 t Kosher salt 1/4 t Ground coriander 1/8 t black pepper

Chamchi Jeon

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Corinn Blackwell

Ingredients

  • 1-2
    Cheongyang or Serrano chili
    minced
  • 1
    T Soy sauce
  • 1/3
    c Korean pancake mix
  • 1-12 oz can
    Canned tuna
    drained
  • 1/2
    cup Carrot
    finely chopped
  • 1
    t Rice vinegar
  • 1/4
    t Ground black pepper
  • Perilla leaves
  • 1/4
    t Kosher salt
  • 1/2
    cup Green or yellow Bell pepper
    finely chopped
  • 3
    cloves Garlic
    minced
  • 1
    T Soju or water
  • 2
    T Jangajji or other pickle
    minced
  • 1
    T Sesame oil
  • 1/2
    t Maesil or honey
  • 3
    T Mayo
  • 1
    clove Garlic
    minced
  • 1
    t Capers
    minced
  • Lettuce
  • 5
    t Sriracha
  • 2
    t Jangajji or pickle brine
  • 1/2
    cup Enoki mushroom
    chopped
  • 1/2
    t Ground black pepper
  • 1 large
    Egg
  • 1/4
    cup Scallion
    finely diced
  • 1
    T Yellow mustard
  • 3/4
    t Worcestershire sauce
  • 1/2
    cup Onion
    finely chopped
  • 2
    T Scallions
    minced

Instructions

1
1-12 oz can Canned tuna (drained) 1/2 cup Carrot (finely chopped) 1/2 cup Green or yellow Bell pepper (finely chopped) 1/2 cup Enoki mushroom (chopped) 1/2 cup Onion (finely chopped) 1/4 cup Scallion (finely diced) 1-2 Cheongyang or Serrano chili (minced) 3 cloves Garlic (minced) 1 large Egg 1 T Soy sauce 1 T Soju or water 1 T Sesame oil 1 T Yellow mustard 3/4 t Worcestershire sauce 1/2 t Ground black pepper 1/4 t Kosher salt 1/3 c Korean pancake mix Perilla leaves Lettuce Sriracha Tartar Sauce 3 T Mayo 5 t Sriracha 2 T Scallions (minced) 2 T Jangajji or other pickle (minced) 1 t Capers (minced) 1 clove Garlic (minced) 2 t Jangajji or pickle brine 1 t Rice vinegar 1/2 t Maesil or honey 1/4 t Ground black pepper 1. Combine the vegetables with the seasonings and egg mixing well. 2. Add the tuna and pancake mix stirring until well mixed. 3. Fry 1-oz or 2 T portions of the batter in oil on medium heat for 3 minutes per side. 4. Stir together the tartar sauce ingredients and let sit 5 minutes before serving. 5. Serve with tartar sauce, perilla leaves and lettuce to make ssam.
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1-12 oz can Canned tuna (drained) 1/2 cup Carrot (finely chopped) 1/2 cup Green or yellow Bell pepper (finely chopped) 1/2 cup Enoki mushroom (chopped) 1/2 cup Onion (finely chopped) 1/4 cup Scallion (finely diced) 1-2 Cheongyang or Serrano chili (minced) 3 cloves Garlic (minced) 1 large Egg 1 T Soy sauce 1 T Soju or water 1 T Sesame oil 1 T Yellow mustard 3/4 t Worcestershire sauce 1/2 t Ground black pepper 1/4 t Kosher salt 1/3 c Korean pancake mix Perilla leaves Lettuce Sriracha Tartar Sauce 3 T Mayo 5 t Sriracha 2 T Scallions (minced) 2 T Jangajji or other pickle (minced) 1 t Capers (minced) 1 clove Garlic (minced) 2 t Jangajji or pickle brine 1 t Rice vinegar 1/2 t Maesil or honey 1/4 t Ground black pepper 1. Combine the vegetables with the seasonings and egg mixing well. 2. Add the tuna and pancake mix stirring until well mixed. 3. Fry 1-oz or 2 T portions of the batter in oil on medium heat for 3 minutes per side. 4. Stir together the tartar sauce ingredients and let sit 5 minutes before serving. 5. Serve with tartar sauce, perilla leaves and lettuce to make ssam.

Korean Potato Salad

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Corinn Blackwell

Ingredients

  • 1/2
    t Onion powder
  • 2
    lbs Potatoes
    well washed, skin on
  • 3/4
    c Carrot
    finely diced
  • 1/2
    t Kosher salt
  • 1 1/4
    t Kosher salt
  • 1
    t Ground black pepper
  • 1/2
    c Mayo
  • 1
    T Honey
  • 2
    t Dried parsley
  • 2 1/2
    T Whole grain Dijon mustard
  • 1/2
    t Garlic powder
  • 3
    T Rice vinegar
  • 1
    Seedless cucumber
    sliced 1/8 in thick
  • 4
    large Eggs
  • 2
    t Maesil
  • 4
    cloves Garlic
    minced
  • 3/4
    c Onion
    finely diced
  • 3
    Scallions
    diced

Instructions

1
2 lbs Potatoes (well washed, skin on) 4 large Eggs Cucumbers 1 Seedless cucumber (sliced 1/8 in thick) 1/2 t Kosher salt Dressing 1/2 c Mayo 3 T Rice vinegar 2 1/2 T Whole grain Dijon mustard 1 T Honey 2 t Dried parsley 2 t Maesil 1 1/4 t Kosher salt 1 t Ground black pepper 1/2 t Onion powder 1/2 t Garlic powder Vegetables 3/4 c Onion (finely diced) 3/4 c Carrot (finely diced) 3 Scallions (diced) 4 cloves Garlic (minced) 1. In a large pot place the potatoes and cover with cold water. Bring to a boil. Boil for 5 minutes. Add the eggs and continue to boil for 12 minutes longer. 2. Toss the cucumbers with salt and allow to stand for 10-15 minutes or until wilted. 3. Remove the eggs to a bowl of ice water. Check that the potatoes are cooked through. If not, allow to continue cooking until soft. Remove to a bowl to cool slightly. 4. Mix together dressing ingredients and set aside. 5. Peel the potatoes and eggs. 6. Squeeze the water out of the cucumbers and place with the chopped vegetables. 7. Mash the potatoes leaving them quite chunky. Add the vegetables. Mash the eggs leaving them chunky as well. Add the eggs and dressing to the potatoes and vegetables. Mix well to combine. 8. Refrigerate for at least 4 hours and up to overnight. 9. Serve with a sprinkle of gochugaru.
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2 lbs Potatoes (well washed, skin on) 4 large Eggs Cucumbers 1 Seedless cucumber (sliced 1/8 in thick) 1/2 t Kosher salt Dressing 1/2 c Mayo 3 T Rice vinegar 2 1/2 T Whole grain Dijon mustard 1 T Honey 2 t Dried parsley 2 t Maesil 1 1/4 t Kosher salt 1 t Ground black pepper 1/2 t Onion powder 1/2 t Garlic powder Vegetables 3/4 c Onion (finely diced) 3/4 c Carrot (finely diced) 3 Scallions (diced) 4 cloves Garlic (minced) 1. In a large pot place the potatoes and cover with cold water. Bring to a boil. Boil for 5 minutes. Add the eggs and continue to boil for 12 minutes longer. 2. Toss the cucumbers with salt and allow to stand for 10-15 minutes or until wilted. 3. Remove the eggs to a bowl of ice water. Check that the potatoes are cooked through. If not, allow to continue cooking until soft. Remove to a bowl to cool slightly. 4. Mix together dressing ingredients and set aside. 5. Peel the potatoes and eggs. 6. Squeeze the water out of the cucumbers and place with the chopped vegetables. 7. Mash the potatoes leaving them quite chunky. Add the vegetables. Mash the eggs leaving them chunky as well. Add the eggs and dressing to the potatoes and vegetables. Mix well to combine. 8. Refrigerate for at least 4 hours and up to overnight. 9. Serve with a sprinkle of gochugaru.

Sesame Citrus Cake

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Corinn Blackwell

Ingredients

  • 2
    Lemons
    zested, segments removed and juice reserved
  • 1
    t Kosher salt
  • 1
    T Lemon juice
  • 1 1/4
    c All purpose flour
  • 1/2 c + 2
    T Greek yogurt
  • 2
    large Eggs
    room temperature
  • 3/4
    t Baking soda
  • 1
    t Vanilla extract
  • 2
    T Lemon juice
  • 2
    T Water
  • 1/4
    c Semolina or all purpose flour
  • 2
    T Toasted sesame oil
  • 3
    T Yuja cheong
  • 5
    t Black sesame seeds
    toasted, cooled and crushed lightly
  • 1/4 c + 2
    T Vegetable oil
  • 3/4
    t Baking powder
  • 3/4
    c Sugar
  • 1/4
    t Ground ginger
  • 1.5
    t Fresh ginger
    grated

Instructions

1
2 Lemons (zested, segments removed and juice reserved) Dry ingredients 3/4 c Sugar 1 1/4 c All purpose flour 1/4 c Semolina or all purpose flour 5 t Black sesame seeds (toasted, cooled and crushed lightly) 1 t Kosher salt 3/4 t Baking soda 3/4 t Baking powder 1/4 t Ground ginger Wet ingredients 1/2 c + 2 T Greek yogurt 1.5 t Fresh ginger (grated) 2 large Eggs (room temperature) 1/4 c + 2 T Vegetable oil 2 T Toasted sesame oil 1 t Vanilla extract 1 T Lemon juice Soak 3 T Yuja cheong 2 T Lemon juice 2 T Water 1. Preheat oven to 350F. Butter and flour an 8 in cake pan and line with parchment. Set aside. 2. Combine the lemon zest with the sugar and rub together. Add the remaining dry ingredients whisking to combine. 3. Whisk the wet ingredients until well combined. 4. Pour the wet over the dry and fold together mixing 3/4 of the way. Add the lemon segments and fold to completely combine. Pour the batter into the pan and bake for 30 - 40 minutes or until a cake tester comes out clean. 5. In a microwave safe container, place the soak ingredients. One minute before removing the cake from the oven, microwave the soak for 30 - 40 seconds or until warmed. Pour over the cake, reserving the yuja rind. 6. Cool for 30 minutes in the pan. Remove the cake from the pan and top with the reserved yuja. 7. Slice and serve.
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2 Lemons (zested, segments removed and juice reserved) Dry ingredients 3/4 c Sugar 1 1/4 c All purpose flour 1/4 c Semolina or all purpose flour 5 t Black sesame seeds (toasted, cooled and crushed lightly) 1 t Kosher salt 3/4 t Baking soda 3/4 t Baking powder 1/4 t Ground ginger Wet ingredients 1/2 c + 2 T Greek yogurt 1.5 t Fresh ginger (grated) 2 large Eggs (room temperature) 1/4 c + 2 T Vegetable oil 2 T Toasted sesame oil 1 t Vanilla extract 1 T Lemon juice Soak 3 T Yuja cheong 2 T Lemon juice 2 T Water 1. Preheat oven to 350F. Butter and flour an 8 in cake pan and line with parchment. Set aside. 2. Combine the lemon zest with the sugar and rub together. Add the remaining dry ingredients whisking to combine. 3. Whisk the wet ingredients until well combined. 4. Pour the wet over the dry and fold together mixing 3/4 of the way. Add the lemon segments and fold to completely combine. Pour the batter into the pan and bake for 30 - 40 minutes or until a cake tester comes out clean. 5. In a microwave safe container, place the soak ingredients. One minute before removing the cake from the oven, microwave the soak for 30 - 40 seconds or until warmed. Pour over the cake, reserving the yuja rind. 6. Cool for 30 minutes in the pan. Remove the cake from the pan and top with the reserved yuja. 7. Slice and serve.