Ginger Miso Salad Dressing

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 2
    cloves Garlic
  • 1
    small Carrot
  • 1
    small Apple
  • 1/4
    cup Rice vinegar
  • 2
    inch Ginger
  • 1/2
    Cup Avocado oil
  • 2
    tablespoons Miso paste

Instructions

1
Ginger Salad Dressing Blend 1/2 Cup Avocado oil, 1/4 cup Rice vinegar, 2 tablespoons Miso paste, 2 cloves Garlic, 2 inch Ginger,1 small Carrot, 1 small Apple.
2
Blend until smooth!
3
Pour the dressing into a jar of your choice.
4
Drizzle the dressing over any salad you like. Personally, I love neutral tasting lettuce like iceberg lettuce.
5
Enjoy!
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Karen 상희 Lee's avatar
Ginger Salad Dressing Blend 1/2 Cup Avocado oil, 1/4 cup Rice vinegar, 2 tablespoons Miso paste, 2 cloves Garlic, 2 inch Ginger,1 small Carrot, 1 small Apple.

Janchi GukSu (잔치 국수) or Korean Banquet Noodles with Clams

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 4
    oz dried shiitake mushrooms
    caps and stems
  • 8
    2" white parts and roots of fresh scallions
    optional
  • 1
    oz dashima or kelp
    20 g
  • 8
    Dried Anchovies
  • 8-10
    Manilla clams
  • 6
    fresh shiitake mushroom caps
  • 2
    cloves garlic
  • 2
    fresh scallion
    green part
  • 1/4
    medium onion
  • 4
    oz zucchini
  • 4
    oz Carrots
  • 4 squares
    roasted gim
    for garnish
  • 1/2
    teaspoon neutral cooking oil like avocado oil
  • 1/2
    teaspoon ground black pepper
  • 1/2
    teaspoon neutral cooking oil like avocado oil
  • 1/2
    teaspoon kosher salt
  • 2
    eggs
    beaten
  • 1/2
    teaspoon sea salt
  • 1
    teaspoon Sempio soup soy sauce (guk ganjang)
  • 1/2
    teaspoon ground black pepper
  • 4
    servings Somyeon or thin wheat (or rice) noodles

Instructions

1
Janchi GukSu (잔치국수) or Banquet Noodles is a Korean noodle soup that is usually served on special occasions like weddings, milestone birthdays like 60th, 70th, or 80th celebrations to signify longevity. This soothing noodle soup is also called 'Somyeon' because it’s made with thin wheat noodles. And it is also a popular noodle soup for preventing hangover after drinking. Regardless what it is called, this simple and refreshing noodle soup is easy to make. It’s versatile too since you can top it with different kinds of vegetables or sliced kimchi or even beef. But the most important ingredient is the broth made with anchovies, dashima or kelp, and dried shiitake mushrooms. Some people prefer beef broth but seafood based broth is the classic. For this version, I added Manila Clams for extra seafood umami.
2
Remove the gut - the black part in the belly - from 8 Dried Anchovies and discard. To a medium size pot with a lid, add the cleaned anchovies, 1 oz dashima or kelp (20 g), 4 oz dried shiitake mushrooms (caps and stems), and 8 2" white parts and roots of fresh scallions (optional) Fill 6 cups of cold water to the pot and close the lid, leaving about an inch opening to prevent overflowing. On high heat, bring pot to boil. Once it boils, lower the heat to low heat and simmer for about 30 minutes or until there’s about 4 cups of broth left. Skim off any brown scum floating on the top.
3
Clean 8-10 Manilla clams with a small brush, and soak them in cold water until needed. If you can’t find Manila clams, smallest little neck clams will be fine too.
4
After the broth has simmered and reduced to 4 cups, drain the broth over a strainer. Discard the kelp and anchovies. Reserve the mushrooms. Put the pot back on the stovetop, add the strained broth, and 2 cups cold water to keep warm on low heat.
5
Julienne 4 oz Carrots, 4 oz zucchini, and 6 fresh shiitake mushroom caps. Finely chop 2 fresh scallion (green part). Slice 1/4 medium onion and crush 2 cloves garlic. P.S. After the broth simmers, take out the cooked shiitake mushroom caps and slice them to sauté with fresh mushrooms. Squeeze the liquid from mushroom slices, and add it to the broth.
6
Heat a non-stick pan on medium heat. Add about 1/2 teaspoon neutral cooking oil like avocado oil to the pan and spread it around the pan’s side and bottom with paper towel to lightly coat the pan. Absorb any extra oil. Gently pour the 2 eggs (beaten) to the pan and spread it around the pan. If needed, take the pan off the heat and move in a circular motion to evenly cook the egg without burning. Fold the cooked egg sheet from the edge into a roll and set aside. On the same pan, separately sauté carrots, zucchini, and shiitake mushrooms using 1/2 teaspoon neutral cooking oil like avocado oil each time. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper to each vegetable and set aside. Slice the egg roll in thin strips for garnish. With scissors, cut thin strips of 4 squares roasted gim (for garnish) and set aside.
7
Add onions, garlic, and clams to the broth in the pot. Increase the heat to medium-high heat and bring the pot to boil. Once boiled, lower the heat to very low-heat. Season with 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper and 1 teaspoon Sempio soup soy sauce (guk ganjang) and keep warm until serving.
8
Cook 4 servings Somyeon or thin wheat (or rice) noodles according to the package. Cook until they are slightly undercooked. Because the noodles are thin, it may take only 3-5 minutes to cook so stir frequently and add cold water to the pot when the bubbles reach the rim of the pot. When the noodles are done, strain the noodles in a strainer, and rinse with cold water. Divide the noodles into four serving bowls and set aside.
9
Remove the onion slices with a strainer. Ladle about 1 to 1 1/2 cup of broth to each bowl with noodles. Top the noodles each vegetable, egg ribbons, and garnish with scallions, gim, and clams. Enjoy slurping your banquet noodles or JanChi GukSu (잔치국수)! 맛있게드세요! Pro Tip: The noodles may be sticky so ladle 1/2 cup of broth to the noodles to loosen it up before adding the rest of the ingredients.
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Karen 상희 Lee's avatar
Janchi GukSu (잔치국수) or Banquet Noodles is a Korean noodle soup that is usually served on special occasions like weddings, milestone birthdays like 60th, 70th, or 80th celebrations to signify longevity. This soothing noodle soup is also called 'Somyeon' because it’s made with thin wheat noodles. And it is also a popular noodle soup for preventing hangover after drinking. Regardless what it is called, this simple and refreshing noodle soup is easy to make. It’s versatile too since you can top it with different kinds of vegetables or sliced kimchi or even beef. But the most important ingredient is the broth made with anchovies, dashima or kelp, and dried shiitake mushrooms. Some people prefer beef broth but seafood based broth is the classic. For this version, I added Manila Clams for extra seafood umami.

Galbitang (갈비탕) in Instant Pot

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 2-3
    Pounds Flanken Beef
    approx 1/2" thick
  • 1/2
    Medium or 4 oz. Onion
  • 6
    large cloves Garlic
  • 1
    Pound Korean Radish
  • 4
    oz Dangmyeon or Sweet potato or Glass Noodles
  • 2
    Eggs
    beaten
  • 2
    Tablespoons Soup Soy Sauce
  • 2-3
    Scallions
    chopped
  • 1
    Tablespoon Kosher Salt
  • 1
    Tablespoon Ground Black Pepper

Instructions

1
Galbitang is a quintessential Korean beef soup made with short ribs. It’s usually made with thick “English Cut” but in this easy method using the Instant Pot, I use the Flanken or “L.A. Galbi” style cut. This cut take half the time to cook and I prefer the flavor since the meat is more marbleized than the thicker cut.
2
Place 2-3 Pounds Flanken Beef (approx 1/2" thick) in the inner pot of the Instant Pot and fill with enough cold water to immerse the meat. Massage or rub the meat and bones in the water to loosen up any debris. Soaking the meat in water allows the blood from the meat to seep out. Soak the meat for several hours or overnight in the refrigerator and drain the water and any debris in the pot afterward. This step might seem tedious but it’s crucial step to a clean tasting Galbitang.
3
After draining the water, refill the inner pot with 4 Qt - or up to “2/3 Max” mark - of cold water. Place the inner pot in the Instant Pot, close the lid, and cook on HIGH for 30 minutes.
4
Open the lid when the Instant Pot depressurizes naturally. This may take up to 20-30 minutes after the timer goes off. Take out the inner pot, and leave it on the counter at room temperature until it’s cool enough to put in the refrigerator. This step is to allow the fat to solidify on top so you can easily remove it later. I usually leave the the pot in the refrigerator overnight. If there isn’t enough fat, you can skip this step.
5
Now that the fat is solid, remove as much fat as you’d like. Using tongs, take the meat out to a bowl. Pour the broth over a sieve or a strainer into the bowl and discard the remnants. Cut the meat pieces into bite sizes. Rinse the inner pot and put the meat and broth back in. Pro tip: it’s convenient to have an extra inner pot for recipes like these so you can transfer the content to the clean inner pot for the next step without having to rinse or wash the inner pot to reuse.
6
Add warm water to 4 oz Dangmyeon or Sweet potato or Glass Noodles and set aside. Cut 1 Pound Korean Radish into approx. 2”x 1/2” pieces, slice 1/2 Medium or 4 oz. Onion, chop 6 large cloves Garlic and add them to the soup. Using tongs, transfer dangmyeon to the soup, close the lid and cook on HIGH pressure for 2 minutes. Pro Tip: Dangmyeon will soak up the broth and will get soft if added to the whole pot. So if you are not serving immediately, cook the noodles separately and add it to the individual bowls when serving.
7
After the timer is goes off, depressurize manually - carefully move the pressure valve to “open” position - open the lid carefully, and take the inner pot out of the Instant Pot. Place the inner pot on a heat proof counter. Drizzle 2 Eggs (beaten) to the soup, and gently stir but not too much. Add 1 Tablespoon Kosher Salt, 1 Tablespoon Ground Black Pepper, 2 Tablespoons Soup Soy Sauce and gently mix. Top with 2-3 Scallions (chopped).
8
Ladle the soup in a bowl and garnish with extra chopped scallions. Serve immediately with salt and black pepper on the side.
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Karen 상희 Lee's avatar
Galbitang is a quintessential Korean beef soup made with short ribs. It’s usually made with thick “English Cut” but in this easy method using the Instant Pot, I use the Flanken or “L.A. Galbi” style cut. This cut take half the time to cook and I prefer the flavor since the meat is more marbleized than the thicker cut.