Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

Bulgogi Wrapped in Lettuce

Ingredients for serving 2 people

  • Thinly sliced beef – 1.23lb (sirloin)
  • Lettuces -22 leaves
  • 1 cucumber
  • 1/2 a medium carrot
  • A dash of olive oil
  • Sesame oil – 1 tbsp

For marinade sauce (mix these in a bowl)

  • Soy sauce – 5 tbsp
  • Dark brown sugar – 2 ½ tbsp
  • Refined rice wine – 1 ½ tbsp
  • Grated onion – 2 tbsp
  • Grated pear – 4 tbsp
  • Minced garlic – 1 tbsp
  • Ginger powder – 1/4 tsp
  • Pepper – 3 sprinkles

Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)

  • Soybean paste (Doenjang) – 1 tbsp
  • Gochujang – 1/3 tbsp
  • Honey – 1 tbsp
  • Water – 2 tbsp
  • Minced garlic – 1 tsp
  • Minced green chili (not spicy) – 2 tsp
  • Sesame oil – 2 tsp
  • Parched sesame seed – 1/2 tsp

Prep:

  1. Rinse the beef in cold water a couple of times to get rid of the blood.
  2. Add the marinade sauce to the meat & leave it for 1 hour at room temperature.
  3. In 1 hour, add the sesame oil & stir it well.
  4. Rinse the leaves.
  5. Peel the cucumber & carrot’s skin off. Thin slice them (You can use a peeler to slice).


Cooking the Meat:

  1. Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
  2. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Posted by Meet Me Under the City Lights at 1:21 PM 0 comments
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Spicy Shrimp

Back in the day, I used to frequent a certain cafe in K-town that had this spicy shrimp dish. The cafe is no longer there, but I figured I could try and replicate the dish. First wash and peel about half a pound of shrimp.


In a small bowl, mix together to following: 1TB red pepper paste, 1/2TB red pepper powder, 3/4TB honey powder, 1TB rice wine, 1/4TB minced garlic.

Turn up the heat in a wok and add some sesame oil. Add the shrimp and cook until almost done.

Remove the shrimp from the heat and clean up the wok.

Add another 1TB of sesame oil to the wok and then throw in whatever vegetables you prefer. I used onions and mushrooms.

Next, add your spicy mixture and keeping mixing around.

Throw in the shrimp and mix well.

Keep cooking until the shrimp is all done!

You're now ready to serve!!!

Posted by Meet Me Under the City Lights at 6:32 PM 0 comments
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Stir Fried Rice Cake w/ Gochujang Sauce (Ddeokbokki)

Makes: 2 servings
Prep Time: 4 mins
Cook Time: 10 mins


Ingredients:

  • Fresh rice cake 300g (I always prefer fresh rice cake from the rice cake shop, it tastes best.)
  • 2 sheets Fish cake
  • 1/2 an onion
  • 1 stalk of spring onion
  • 2 leaves of cabbage
  • 1/3 cup of water
  • Seasoning sauce (mix these in a bowl well):
  • 2 tbsp Gochujang
  • 2 tbsp Sugar(I used dark brown sugar)
  • 1/2 tsp Chili powder
  • 1 tsp Squashed garlic (If you are afraid of spice, you can reduce the chili powder)

Preparation:

  1. Thin slice the onion.
  2. Cut the cabbage and spring onion into medium size pieces.
  3. Cut the fish cake sheets into medium size pieces.
  4. Separate the rice cakes with your hands.

Directions:

  1. Pre heat the wok for about 10 seconds.
  2. Add some oil and the onion. Stir it.
  3. Add the cabbage and stir it.
  4. Add the rice cakes, fish cakes, sauce and water. Stir it.
  5. Add the spring onion. Stir it.
  6. Once all the vegetables are cooked, serve the meal on the plate.

Posted by Meet Me Under the City Lights at 5:23 PM 0 comments
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Marinated Chicken Stir Fry w/ Gochujang Sauce (Dakgalbi)

Makes: 2 servings
Prep Time: 25 minutes
Cook Time: 15 minutes



Ingredients:

  • Meat (And to get rid of smell):
  • 3 pieces chicken breast
  • 30 ml Refined rice wine
  • 2 sprinkles Pepper
  • Seasoning sauce (Mix these well in a bowl):
  • 2 tbsp (heaped) Gochujang
  • 1 squashed garlic
  • 1/4 tsp Chili powder
  • 1 tsp Soy sauce
  • 2 tsp Cooking syrup (corn syrup)
  • 1 tsp Sugar
  • Side Ingredients (These are standard vegetables. However if you want, you can use other vegetables too.):
  • 1/2 an onion
  • 1/2 a medium size sweet potato
  • 1/2 a carrot
  • 1/4 a cabbage
  • 5 stalks of spring onions
  • 5 sesame leaves
  • Some rice cake pieces (maybe 5 or 6)
  • Optional vegetables:
  • 1/4 each of a yellow and red capsicum
Preparation for marinating chicken:

  1. Rinse the chicken in cold water.
  2. Cut it into small pieces.
  3. Put it into a bowl, then pour in the refined rice wine and sprinkle the pepper on top.
  4. Soak for about 15 minutes.
  5. Pour the seasoning sauce into the chicken bowl. Mix it well.

Preparation for side ingredients:

  1. Wash the vegetables, peel the skin off as needed.
  2. Thin slice the cabbage, onion, carrot, capsicums, and sweet potato.
  3. Slice the sesame leaves and spring onions.
  4. Cut the rice cakes in half.


Directions:
  1. Pre-heat the wok for about 20 seconds.
  2. Put some olive oil in the wok.
  3. Put all the vegetables into the wok. (Except capsicums)
  4. Stir fry them for about 5 minutes on medium heat. (Until the sweet potato is about 2/3 cooked.)
  5. When the sweet potato is 2/3 cooked, add the capsicums, rice cake, and marinated chicken.
  6. Stir it well until 90% of the meat is cooked.
  7. Put the lid on the wok to steam it on low heat for about 3 minutes. (If you don’t have the right size lid, just use any lid to cover it in the wok that’s what I did.)
  8. Serve it on the plate.

Posted by Meet Me Under the City Lights at 4:47 PM 0 comments
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When life gives you lemons, make lemon chicken! Enjoy flavorful chicken with a lemon twist that's ready in minutes.

Prep Time: 5 min
Total Time: 25 min
Makes: 8 servings

Ingredients:
  • 8 boneless skinless chicken breast halves (2 1/2 pounds)
  • 1 teaspoon lemon pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 cup chopped toasted pistachio nuts, if desired
  • Lemon slice, if desired
Directions:
  1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
  2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  3. Serve chicken topped with juice mixture, nuts and lemon slices.

Posted by Meet Me Under the City Lights at 3:26 PM 0 comments
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Three-Pepper Pasta


What a vibrant, low-calorie main dish. Bow-tie pasta cradles a sauce of tomatoes and colorful bell peppers.

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings

Ingredients:

  • 4 cups uncooked farfalle (bow-tie) pasta (8 ounces)
  • 1 tablespoon olive or vegetable oil
  • 2 small green bell peppers, cut into 1/4-inch strips
  • 1 small red bell pepper, cut into 1/4-inch strips
  • 1 small yellow bell pepper, cut into 1/4-inch strips
  • 4 cups tomato pasta sauce (any variety)

Directions:

  1. Cook and drain pasta as directed on package.
  2. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
  3. Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.

Posted by Meet Me Under the City Lights at 3:17 PM 0 comments
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Paprika Shrimp & Green Bean Sautes


6 servings
Active Time: 30 minutes
Total Time: 30 minutes


INGREDIENTS

  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled & deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste

PREPARATION

  1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
  3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

TIPS & NOTES

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

To peel shrimp, grasp the legs & hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

NUTRITION

Per serving: 245 calories; 8 g fat (1 g sat, 6 g mono); 115 mg cholesterol; 26 g carbohydrates; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium.

Nutrition Bonus: Selenium (43% daily value), Fiber (33% dv), Vitamin C (30% dv), Iron (25% dv), Potassium (24% dv), Vitamin A (20% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 very lean meat, 1 fat

Posted by Meet Me Under the City Lights at 9:00 PM 0 comments
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