Asparagus with Gochujang Sauce

Asparagus is a wonderful spring vegetable and tossing it in this gochujang sauce gives this side dish a spicy kick.  Gochujang is a Korean hot pepper paste and should be used with caution, as it can leave a fiery burn on your tongue.

Ingredients:
-1 bunch of asparagus
-1 teaspoon gochujang
-1 tablespoon apple cider vinegar
-1 teaspoon honey
-1 teaspoon sesame oil
-1 teaspoon sesame seeds

Instructions:

-Wash the asparagus and chop off about 1 inch from the bottom of the asparagus.

-Boil the water in the steamer.  Place asparagus in the steamer for about 5-10 minutes.  Once they turn bright green, steaming is done.

-Chop the asparagus into 2 inch pieces and cut on the angle.

-Combine and mix the gochujang, vinegar, honey, sesame oil and sesame seeds.

-Toss asparagus with the sauce and place in the refrigerator as it is best when served cool.

Korean Pan-Fried Fish and Zucchini

My mom made this quite often when I was a kid and although simple it is absolutely delicious.  This is considered a side dish in Korea, however this can also be eaten as an appetizer or even as a main dish with a side of steamed white rice.  The dipping sauce is the great finishing touch for the fish and zucchini.

Ingredients:
-1 zucchini
-4 filets of sole, cod or any kind of white fish
-3 eggs
-3/4 cup flour
-Cooking oil
-Salt & pepper
Instructions:

-Slice zucchini crosswise into 1/4 inch circles.

-Fish should be relatively thin and cut into 2 inch pieces lengthwise.

-Season the zucchini with salt and season the fish with salt and pepper on both sides.

-Coat all the zucchini and fish pieces with flour on both sides.

-Heat a pan with cooking oil on medium heat.
-Beat the eggs in a bowl.
-Dip and coat the zucchini and fish pieces in the egg and place on the heated pan.  Cook for a few minutes on each side or until lightly golden (do not over cook).

-Place the cooked zucchini and fish pieces on a paper towel to absorb the oil.

Dipping sauce:

-Combine and mix 1/4 cup of soy sauce, 3 tbsp apple vinegar, 2 tbsp honey, a dash of sesame oil, a pinch of red pepper flakes and a pinch of sesame seeds.

Teriyaki Chicken

One  of my fond food memories was when my mom would take us to a Korean restaurant and I would always order the same thing, a Shirley Temple and a teriyaki chicken, my favourite.  It came out on this wonderful hot plate, sizzling in its sauce.  There are so many different teriyaki recipes, but here is one that caught my fancy.

Ingredients:

-1 kg of chicken thighs, wings or drumsticks
-1/2 cup soy sauce
-1/2 cup water
-2 tablespoons mirin
-2 tablespoons honey
-4 tablespoons sugar
-2 tablespoons corn starch
-1 tablespoon sesame oil
-2 garlic cloves, minced finely
-sesame seeds

Instructions:

-Combine and mix the sauce: soy sauce, mirin, honey, water, cornstarch, sesame oil, minced garlic and sugar.

-Soak the chicken in the sauce for 30 minutes.

-Place chicken and sauce in a large pot over medium heat.  Let it simmer for about 30 minutes.  Be sure to stir often, as sauce will thicken quickly.

-Sprinkle sesame seeds over chicken before serving.

Stuffed Tomatoes / Tomates Farcies

This is a popular dish in the south of France, especially in the summer.  Any type of ground meat can be used, however I find that a mixture of ground pork, beef and veal is great for this recipe.  For those who like a little spice, chilli paste can be added to the meat mixture. 

Ingredients:
-350 grams of ground pork, beef or veal or a mixture of all three.
-6 tomatoes
-2 onions
-Salt & pepper
-Olive oil
-3 garlic cloves
-1/2 cup bread crumbs
-2 eggs
-1/3 cup milk
-6 tsp uncooked rice

Instructions:

-Chop up the onions and mince the garlic.  In a frying pan saute the garlic in olive oil until soft.  Add onions and saute until soft and golden (approximately 5 minutes).

-In a bowl combine and mix the meat, eggs, bread crumbs, milk and cooked onions.  Season well with salt & pepper.

-Cut off the top of the tomato and keep the top as a lid. 

-With a knife and spoon carefully cut and scoop out the interior of the tomato.

-Place 1 tsp of uncooked rice in the bottom of each tomato.

-Stuff the rest of the tomato with the meat mixture.

-Spray or sprinkle olive oil on top of each tomato.

-Place the lid on top of the tomato.

-Bake in the oven at 200 degrees C for 1 hour.

Optional:

-Goes great with a side salad.

-Keep the interior of the tomato and make a tomato sauce.