yobodish_chicken_turkey_beef

chicken/turkey/beef/pork

in the kitchen

Umma’s Spicy Grilled Pork Loin (Deji Gui) is great with lettuce and rice. The coolness of the lettuce and the mildness of the rice are perfect complement to the spiciness of the red pepper sauce and the grilled flavor of the pork.

umma’s spicy grilled pork loin (deji gui) diabetic version

Ingredients

•1 - 1/2 Pound pork (I buy tenderloin that’s already trimmed
and sliced. It’s about $7 at the Korean market where I shop.)
•1/3 Cup low sodium soy sauce
•2 Tablespoons brown sugar
•1 Asian pear, pureed
•3 Tablespoon rice vinegar
•1 Tablespoon dark sesame seed oil
•1 Tablespoon sesame seeds
•5 Cloves garlic, minced
•2 Tablespoons fresh ginger root, grated
•2 Tablespoons chili-garlic paste
•1 Teaspoon black pepper
•1 Tablespoons kochu garu (Korean hot
pepper powder)
•1 Tablespoon
•2 Scallions, chopped in 2-inch lengths
•1 Small onion, sliced
•Cooking spray

Condiments and Sides

•Korean miso paste
•Kochu jahng (Korean red pepper paste)
•Korean green pepper, thinly sliced
•Scallions, thinly sliced
•Kimchi, of course
•1 Large head red-leaf or green-leaf lettuce, leaves separated

In a large glass bowl with a lid, whisk together the soy sauce, brown sugar, pureed pear, rice vinegar, sesame oil, sesame seeds, garlic, ginger, chili-garlic paste, black pepper and crushed red pepper. Add the scallions, onions and pork. Mix until thoroughly combined. Cover and marinate for at least 6 hours. Marinate overnight for best results. You can also pour the marinade and add the scallions, onions and pork in a Ziploc bag. Seal the bag and massage until all ingredients are mixed.

Heat the grill on high. Lightly brush the grate with vegetable oil. Grill until it is golden brown and just cooked through, about 4 minutes per side. Transfer the grilled pork a platter and let it sit for 2-3 minutes.

Serve with rice.

umma’s spicy grilled pork loin (deji gui) - original version

Ingredients

•1 - 1/2 Pound pork (I buy tenderloin that’s already trimmed and sliced. It’s about $7 at the Korean market where I shop.)
•1/4 Cup soy sauce
•1/4 Cup brown sugar
•1 Asian pear, pureed
•2 Tablespoons rice vinegar
•2 Tablespoons dark sesame seed oil
•1 Tablespoon sesame seeds
•5 Cloves of garlic, minced
•2 Tablespoons fresh ginger, grated
•3 Tablespoons kochu jahng (Korean hot pepper paste)
•1/4 Teaspoon freshly ground black pepper
•1 Teaspoon kochu garu (Korean hot pepper powder)
•2 Scallions, chopped in 2-inch lengths
•Vegetable oil, for the grill

Condiments and Sides

•Korean miso paste
•Kochu jahng (Korean red pepper paste)
•Korean green pepper, thinly sliced
•Scallions, thinly sliced
•Kimchi, of course
•1 Large head red-leaf or green-leaf lettuce, leaves separated

Directions

In a large glass bowl with a lid, combine the soy sauce, brown sugar, pureed pear, rice vinegar, sesame oil, sesame seeds, garlic, ginger, chili-garlic paste, black pepper and crushed red pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for 8 to 24 hours.

Heat a grill. Lightly brush the grate with vegetable oil. Grill the marinated pork over a medium-hot fire until it is golden brown and just cooked through, about 3 minutes per side. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with the suggested condiments.

Serve with rice.

boomer sooner chicken quesadilla

Ingredients

•Two boneless chicken breasts
•3 Cups water
•2 Teaspoons cumin
•2 Tablespoons chili powder
•3 Garlic cloves, broken plus 2 cloves minced
•3 Tablespoons canola oil
•1 Medium onion, diced
•3 Jalapenos, seeded and diced
•1/2 Cup sliced mushrooms
•1 Canned diced tomatoes
•2 Scallions, chopped
•1 Teaspoon oregano
•2 Teaspoons salt
•1 Teaspoon black pepper
•2 Tablespoons of pickled jalapenos, diced
•2 Cups cheddar cheese, shredded
•Salsa
•Sour cream
•4 to 8 Soft flour tortillas (I use large tortillas.)

Directions

In medium-size pot add chicken breasts, water, garlic, chili powder and 1 teaspoon salt and bring to a boil. Cook covered over medium heat for 25 minutes. Drain saving 1 cup of the broth and chicken breasts.

Set chicken aside to cool. When cool enough to handle, shred into strips.

In a large skillet, heat canola oil, sauté onion, and jalapenos until onions are translucent. Add garlic and mushrooms and sauté over medium heat for another 2 minutes. Add shredded chicken, 1 teaspoon cumin, 1 tablespoon chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Sauté for 2 minutes. Add the can of tomatoes, broth and the rest of the chili powder, cumin, and oregano. Bring to a boil, lower heat and simmer over medium heat for about 20 minutes or until all the juice is absorbed.

When the chicken mixture is almost done, prepare the tortillas.

Heat a thin layer of oil (1/2 teaspoon or so) in a heavy medium-size pan over medium to low heat.

Place a tortilla in the pan and grill on one side until golden brown. Don’t grill the other side yet. Transfer to a plate.

Place another tortilla in the pan and grill on one side until golden brown. Flip. Sprinkle 1/4 cup of cheese on top. Spoon on about 1/4 cup of the chicken mixture. Layer on the jalepenos and scallions and sprinkle another 1/4 cup cheese on top. The cheese on the top and bottom acts as a glue.

Top with the tortilla you grilled earlier. Make sure the grilled side is facing the cheese so when you flip the quesadilla, the side that has not been grilled is on the pan.

While you’re layering and adding, the bottom tortilla should have been grilling and now ready to be flipped. If you have to, lower the heat so that you don’t burn the bottom tortilla.

I use a wide spatula and place my fingers on top of the tortilla to flip. Once you flip the tortilla, cook for one to two minutes or until golden brown.

Transfer to a plate. Keep warm while grilling the remaining chicken quesadillas. Cut into wedges and serve with Haes’ Crazy Hot Guacamole, salsa and sour cream.

This recipe makes about 4 large quesadillas (about 32 wedges).

dad’s mammoth submarine sandwich

Ingredients

•1 Giant soft loaf of Italian bread
•3 Tablespoons extra virgin olive oil
•1/4 Cup mayonnaise
•2 Garlic cloves, finely mince
•1 Teaspoon dried oregano
•1 Teaspoon dried basil
•1 Tablespoon chili relish
•3 Tablespoons Italian vinaigrette
•3 Roma tomatoes, thinly sliced
•1 Medium red bell pepper, thinly sliced
•1 Red onion, thinly sliced
•2 Cups Boston lettuce, shredded
•12 Slices dill pickles
•3-4 Tablespoons of jalapeno peppers
•1/2 Pound prosciutto, thinly sliced
•1/2 Pound Italian salami, thinly sliced
•1/2 Pound honey cured ham, thinly sliced
•1/2 Pound bologna, thinly sliced and fried
•4 Ounces cheddar cheese, thinly sliced
•4 Ounces provolone cheese, thinly sliced
•Salt and pepper to taste

Directions

In a small mixing bowl, whisk together the mayo, garlic, oregano and basil. Set aside.

Cut the bread in half, vertically and horizontally so you end up with four pieces with two tops and two bottoms. The bread has to fit into a large skillet unless you have a large stovetop grill then you don’t have to cut the bread.

Heat a large skillet. Drizzle all pieces of the bread with the olive oil and place two at time in the skillet. Toast until golden brown.

Quickly layer three slices of cheddar and three slices of provolone on the toasted bread. Repeat with the remaining two pieces of the bread.

Place the two bottoms of the bread side to side lengthwise on wax paper large enough to wrap the sub.

First, layer it with tomatoes, bell peppers, onions, lettuce, pickles and jalapeno peppers. Follow up with the meats.

Spread the mayo mixture, drizzle vinaigrette on top and season with salt and pepper.

Place the tops and wrap the sub tightly with the wax paper. Gently press down on the sub and let it rest for 10 minutes before cutting.

dad’s non-commissioned u.s. military meatloaf

Ingredients

•3 Tablespoons olive oil
•5 Cloves garlic, finely chopped
•1 Red bell pepper, finely diced
•1 Yellow onion, finely diced
•1 Bay leaf
•1 Large zucchini, finely diced
•3 Roma Tomatoes, diced
•1/4 Teaspoon red pepper flakes
•1 1/2 Pounds ground turkey
•2 Large eggs, lightly beaten
•1 Tablespoon fresh thyme leaves, finely chopped
•1/4 Cup fresh parsley leaves, chopped
•1 Cup Italian-styled bread crumbs
•1/2 Cup fresh Romano cheese, grated
•1/2 Cup ketchup
•1 Tablespoon Worcestershire sauce
•2 Tablespoons balsamic vinegar
•Salt and freshly ground black pepper
•3 Slices of turkey bacon

Directions

Preheat oven to 425 degrees F.

Heat the oil in a large skillet. Add garlic, bell pepper, onions and the bay leaf. Season with salt and pepper and cook until vegetables are soft, about 3-4 minutes. Stir in zucchini and tomatoes and cook for 2 minutes. Add 1/4 teaspoon of red pepper flakes, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce and 1 tablespoon balsamic vinegar and cook for 30 seconds. Set aside.

In a mixing bowl, whisk together the eggs, thyme, and parsley. Add the meat, 1/4 cup of the ketchup, 1 tablespoons balsamic vinegar, and the vegetables mix. Sprinkle breadcrumbs and cheese evenly. Mix until combined.

Shape the meatloaf on a baking sheet or a rectangular-shaped baking dish. Layer the bacon on top of the meatloaf.

Whisk together the remaining ketchup and balsamic vinegar, season with salt and pepper. Dab the mixture over the bacon. Bake the meatloaf for approximately 1 to 1 - 1/2 hours.

Be sure to let the meatloaf cool before serving.

dad’s version of fried bologna and egg sandwich

Ingredients

•1 Teaspoon vegetable
•2 Slices white or wheat bread (I love Nature’s Own . It’s sugar free and makes me feel better about eating this sandwich.)
•3 Pieces of bologna
•1 Egg
•1 Stalk scallions, chopped (only the green part)
•1/2 Teaspoon garlic powder
•2 Slices American cheese
•2 Teaspoons mayo
•2 Rings Vidalia onions, sliced thin
•Salt and pepper to taste

Directions

Whisk together the egg, scallions, garlic powder, salt and pepper.

Heat the oil in a skillet. Pour egg mixture and fry both sides for 1 minute. Fold it to fit the bread and transfer to a plate.

In the same skillet, fry the three bologna on one side until they puff up. Sprinkle the cheese on one bologna and stack the other two on top. Flip the whole stack and fry the other side until lightly brown.

Stack the bologna on top of the egg. While the skillet is still hot, add the onions for 10 seconds, only to warm them. Stack on top of bologna. Spread a little mayo on top, put the sandwich together and enjoy.

Serves 1, as it should

ready-for-a-cook-off turkey chili

Ingredients

•2 Tablespoons vegetable oil
•5 Cloves of garlic, minced
•1 1/2 Onions, diced
•1 1/2 Pound ground turkey
•1 Red bell pepper, diced
•3 Jalapenos, sliced
•1 Tomato, diced
•1/4 Cup tomato paste
•1 Teaspoon dried basil
•1 Bay Leaf
•2 Tablespoons cumin
•2 Tablespoons adobo
•2 Tablespoons chili powder
•1 Tablespoon brown sugar
•1 Teaspoon Salt
•1 Teaspoon black pepper
•1 Can of pale ale beer
•2 Cans stewed tomatoes (chili-style)
•1 Can red kidney beans
•2 Tablespoons Tabasco sauce (Or as much as you can handle)

Directions

Heat large skillet and add oil. Stir in garlic and turkey, season with salt and pepper. Saute until the bottom of the pan becomes crusty. Add 1/2 cup of the pale ale, onions, bell pepper and jalapenos. Cook until the vegetables are soft. Add the rest of the pale ale, tomatoes, tomato paste, basil, bay leaf, cumin, adobo, chili powder, brown sugar, salt and pepper and stir. Let it cook for 5 minutes. Add stewed tomatoes, beans, and Tabasco sauce. Bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Serve with sour cream, cheddar cheese, guacamole, chips and whatever else you like with chili. I sometimes serve it over spaghetti and sprinkle with mozzarella cheese.

umma’s spicy grilled chicken (dahk gui or dak gui)

Ingredients

•1 1/2 Pound chicken breast cut into 2-inch strips
•1/3 Cup soy sauce
•1/4 Cup brown sugar
•1 Tablespoon honey
•1/2 Cup kochu jahng (Korean red pepper paste)
•1 Teaspoon ginger, grated
•3 Cloves garlic, minced
•1 Medium yellow onion, sliced
•4 Scallions, diagonally cut
•1 Tablespoon sesame seeds

Directions

In a mixing bowl, whisk together the soy sauce, brown sugar, honey, kochu jahng, ginger, and garlic.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and chicken strips. Pour in the sauce mixture. Add sesame seeds. Toss or massage, if you’re using a Ziploc bag, until thoroughly coated.

Refrigerate for 5 to 8 hours or overnight. For best results, marinate overnight.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill or broil it in the oven. Grill on one side for 4-5 minutes and turn and grill for another 4-5 minutes. If broiling, preheat oven to 375 degree F. Line a baking sheet with aluminum and place the strips on the sheet. Broil for 15 minutes. I check for doneness by cutting one of the strips in half. I’m old school that way, and seeing is believing. The timing depends on the thickness of the meat.

Miso Paste

•1/2 Cup light miso
•1 Tablespoon kochu jahng (Korean red pepper paste)
•1 Clove garlic, minced
•1 Tablespoon of vegetable oil
•1 Tablespoon of sugar

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, dahk gui and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

Note: There are different type of pickled radish. I don’t use the yellow pickled radish, which is commonly used for Korean sushi (kim bop). It contains ingredients that could potentially be harmful. Check out the ingredients before you purchase the pickled yellow radish.

nyc days of fried chicken with yellow rice and black beans

Rice Ingredients

•4 Tablespoons canola oil
•1 Yellow onion, chopped
•3 Cloves garlic, minced
•2 3/4 Cups chicken stock
•1 Teaspoon turmeric
•1 Teaspoon ground cumin
•1 1/2 Teaspoons salt
•1/4 Teaspoon fresh-ground black pepper
•1 1/2 Cups long-grain rice
•1 Bay leaf
•1 2/3 Cups canned black beans, drained and rinsed
•1 Red bell pepper, chopped
•2 Tomatoes, diced
•1 Tablespoon wine vinegar
•1/4 Cup chopped fresh parsley
•1 Lime, quartered, for serving (optional)

Rice Directions

Heat a medium size saucepan and add 2 tablespoons of oil, onions and garlic. Cook until onions are soft.

Add 3 tablespoons of chicken stock, turmeric, cumin, 1 teaspoon of salt, black pepper and rice. Stirring frequently, cook for 2 minutes.

Add the rest of the chicken stock and bay leaf and give it one final stir. Bring to a boil. Reduce the heat to low and cover. Let it simmer undisturbed for about 20 minutes or until the rice is done. Remove the bay leaf.

In the meantime, heat a skillet and add 1 tablespoon of oil and bell pepper. Saute for about 2 minutes and add beans. Season with salt and pepper.

In a large bowl, add the rice, beans, bell peppers, beans, tomatoes, 1 tablespoon of oil, vinegar, parsley, salt and pepper. Toss until combine. Don’t over mix or the rice will get mushy and gummy. Squeeze lime over the rice. Top with fried chicken (recipe below).

Fried Chicken Ingredients

•1 1/2 Pounds chicken breast
•2 Cups buttermilk
•1/4 Cup water
•2 Teaspoons red pepper sauce
•3 Cups flour
•1 Tablespoon kosher salt
•Black pepper to taste
•1 Tablespoon granulated garlic
•1 Teaspoon onion powder
•1 Teaspoon paprika
•1 Teaspoon cayenne
•4 Cups peanut oil, for frying

Fried Chicken Directions

Line a plate with paper towels. Set aside.

Rinse the chicken pieces and pat dry with paper towels. Cut into 2-inch strips.

In a bowl, whisk together the buttermilk, water and red pepper sauce. Add the chicken and swirl it around to make sure the chicken is thoroughly coated. Cover it and let it soak for at least 4 hours. For best results, refrigerate overnight.

In a shallow dish, combine flour, salt, pepper, granulated garlic, onion powder, paprika, and cayenne. Mix until thoroughly combined.

Dredge 2 or 3 chicken strips at a time in the flour mixture until thoroughly coated. Shake off excess and dip it in the buttermilk mixture. Dredge again in the flour mixture. Place on wax paper. Repeat with the rest of the strips.

Pour oil into a large skillet and heat to 350 degrees F.

Add the chicken strips in a single layer. Don’t fry too many at time. The oil temperature will drop. Fry for 4-5 minutes, then turn the piece over and fry for another 4-5 minutes. Fry until golden brown.

Drain the chicken on the plate lined with paper towels.

Putting It All Together

Place the fried chicken on top of the yellow rice with black beans and serve.

haem’s chopped salad korean style

Ingredients

•1 Romaine lettuce, chopped
•2 Cups of Korean barbeque chicken (See recipe below)
•1 Red onion, chopped
•1 Cucumber, chopped
•2 Carrots, chopped
•1 Cup cherry tomatoes, cut in half
•1/3 Cup of marinated artichoke hearts, drained & chopped
•1/2 Cup Heart of palm, drained & chopped
•1 Cup of chickpeas, drained
•2 Scallions, chopped
•1/4 Cup parsley, chopped
•1 Teaspoon mint, chopped
•1 Teaspoon basil, chopped

Directions

Snap off the leaves of the lettuce, clean and dry thoroughly. Use a salad spinner or paper towels. Stack the leaves on a cutting board. Cut lengthwise into long strands and chop.

Cut the cucumber in half lengthwise and remove the seeds. Cut into strips and chop.

Cut the carrots in half and then in half lengthwise into strips. Chop into cubes.

Put all ingredients into a large bowl. Evenly drizzle the dressing and toss until thoroughly combined.

Dressing

•2 Cloves of garlic, finely chopped
•2 Tablespoons white wine vinegar
•1/3 Cup of extra virgin olive oil
•Salt and pepper

In a mixing bowl, whisk together all ingredients.

Korean Barbeque Chicken Ingredients

•2 Chicken breasts, cut into 2-inch strips
•1/3 Cup soy sauce
•1/4 Cup brown sugar
•1/4 Cup honey
•1 Tablespoon rice vinegar
•1 Tablespoon peanut oil
•5 Cloves of garlic, minced
•1 Medium onion, sliced
•4-5 Scallions, cut into 2-inch lengths

Directions

In a mixing bowl, whisk together the soy sauce, brown sugar, vinegar, peanut oil, and garlic.

In a large glass bowl with a lid or a 1-gallon Ziploc bag, add the chicken, scallions, onions and marinade. Mix until thoroughly combined. If using a Ziploc bag, massage the bag until the thoroughly combined. Refrigerate for at least 2 hours.

For best results grill the chicken. I usually use a table-top burner. You can also fry it in a skillet. Heat the grill and place the chicken on one side for 5-6 minutes. Flip and grill for another 4-5 minutes, covered.

Chop, add to the salad and toss

Serves 6-8

haes’ super bowl hot wings

Ingredients

•2 Pounds chicken wings (about 12 wings)

•1 Stick butter, melted

•1/4 Cup brown sugar

•1/4 Cup bottled hot pepper sauce (I usually use Frank’s Original)

•3 Tablespoons Tabasco sauce (Tabasco has the vinegar kick you need)

•2 Cloves garlic, minced

•1 Teaspoon onion powder

•1 Tablespoon paprika

•1/4 Teaspoon chili powder

•1 Teaspoon cayenne pepper

•1 Teaspoon dried oregano

•1/2 Teaspoon salt

•1/4 Teaspoon black pepper

Instructions

Preheat oven to 425 degree F.

If wings are frozen, make sure they’re completely thawed. Rinse and pat dry. Cut off wing tips

(I save the tips for stock).

Place the wings in a large bowl big enough to mix the wings with the sauce.

Heat a saucepan over medium. Melt butter and garlic. Stir until garlic gets soft. Add brown sugar, hot sauce, Tabasco sauce, garlic, onion powder, paprika, chili powder, cayenne pepper, oregano, salt and pepper. Stir over low heat for 5 minutes.

Reserve 1/4 cup to coat the wings after they’re done cooking. Add the sauce mixture to the wings and coat evenly. Cover and marinate for at least two hours.

Place the coated wings on a baking sheet lined with wax paper. Place the baking sheet in the middle of the rack and bake for 20 minutes. Flip the wings over and bake for another 20 minutes.

Putting It All Together
Transfer the wings to a big bowl. Drizzle the reserved sauce over the wings. Toss to make sure the wings are coated. Serve on a nice durable platter as it will get passed around quickly!

Serve with celery and carrots sticks and blue cheese dipping sauce.

lettuce wraps for al

Ingredients

•1 Red leaf lettuce
•1 Tablespoon soy sauce
•1/4 Cup hoisin sauce
•1 Tablespoon fish sauce
•2 Teaspoons freshly grated ginger
•1 Tablespoon crushed red peppers
•1 Tablespoon rice wine vinegar
•1 Tablespoon Asian chile pepper sauce
•1 Tablespoon peanut oil
•3 Cloves fresh garlic, minced
•1 Large onion, finely chopped
•1 Pound lean ground turkey
•1/2 Cup finely chopped red bell pepper
•1 Korean red pepper chopped
•1 Cup sliced mushrooms
•3 Scallions, chopped
•2 Teaspoons dark sesame seed oil

Toppings

•2 Medium carrots, shredded
•1 Large cucumber, shredded
•2 Cups mung bean sprouts, ends snapped and cleaned
•2 Scallions, shredded

Directions

Rinse lettuce leaves and pat dry. Set aside.

Whisk together the soy sauce, hoisin sauce, fish sauce, ginger, crushed red peppers, vinegar, and Asian chile pepper sauce. Set aside.

In a medium skillet over high heat add a tablespoon of olive oil sauté the garlic, onions and red bell pepper until softened. Add the ground turkey and brown stirring often and reducing the heat to medium, if necessary. Add the Korean red pepper and stir for another 2 minutes.

Add mushrooms and soy sauce mixture and cook for another 3 minutes. Stir in scallions and sesame seed oil, and continue cooking for about 5 minutes.

Putting It All Together

To serve, arrange the meat, lettuce and the toppings on a platter. Allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat, top with carrots, cucumbers and scallions. Serve with rice.

umma’s sweet and sour pork (tahng su yuk or tang su yuk)

Pork Ingredients

•1 Pound lean pork
•1 Egg, lightly beaten
•1 Cup cornstarch
•1 Cup cold water
•1 Teaspoon salt
•1 Teaspoon pepper
•1 Teaspoon garlic powder
•1 Teaspoon vegetable oil
•Enough canola oil for deep-frying

Sauce Ingredients

•1 1/2 Cups water
•1/2 Tablespoon soy sauce
•2 Tablespoons rice vinegar
•5 Tablespoons sugar
•1 Teaspoon salt
•2 Tablespoons cornstarch
•2 Tablespoons water
•1 Small red onion, cut into small wedges
•3 Carrots
•1 Bell pepper cut in bite-size strips
•1 Cucumber, biased cut
•1 Tomato cut into bite-size wedges

Directions

Mix 1 cup cornstarch and 1 cup cold water and let sit for 1-2 hours.

Cut pork into bite-size chunks. In a large bowl, add the pork, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 garlic powder and mix until thoroughly coated. Set aside.

After the cornstarch and water have separated, drain the excess water. Add 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 garlic powder and egg and mix well.

In a large fryer, wok or frying pan, heat the canola oil.

In the meantime, add the pork in the cornstarch batter and mix until thoroughly coated. I usually use my hands to make sure the all of the pork is coated.

Drop the pork in the fryer. Don’t overcrowd. Fry until slightly golden. Don’t fully cook until ready to serve. Set aside.

Sauce Directions

Whisk water, soy sauce, vinegar, sugar and salt. Set aside.

In a separate bowl, whisk cornstarch and water. Set aside.

Saute the onions, carrots and bell pepper in vegetable oil for 1-2 minutes. Slowly stir in soy sauce mixture and bring to a boil. Then slowly stir in cornstarch mixture and bring to a boil. Constantly stir the mixture until thickened, about 4-5 minutes.

Putting It All Together

Line a plate with 2-3 sheets of paper towel. Set aside.

While the sauce is thickening, fry the pork again until it’s golden brown, 4-5 minutes. Place the meat on the plate lined with the paper towels and let it sit for 1-2 minutes. Transfer the meat to a serving platter. Add cucumber and tomato. Pour the sauce over the entire thing.

umma’s famous bul go gi

Ingredients

•1 Pound beef sirloin thinly sliced
•1 1/2 Cups of brown sugar
•1 Cup of soy sauce
•3 Tablespoons red wine
•2 Tablespoons rice wine vinegar
•6 Cloves of garlic, minced
•1 Teaspoon ginger, grated
•1 Large onion, sliced
•2 Tablespoons sesame seed
•4 Scallions biased cut

Directions

Korean or Asian markets sell thinly sliced meat just for bul go gi. If you cannot find it, just buy the sirloin and cut it yourself. Be sure to cut it across the grain in very thin slices. Also, slightly freeze the meat for easier cutting.

In a mixing bowl, whisk together the brown sugar, soy sauce, red wine, rice wine vinegar, garlic, and ginger. Set aside.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and meat. Pour in the sauce mixture. Toss or massage, if using Ziploc bag, until thoroughly coated. Add sesame seeds.

Refrigerate for 5 to 8 hours or overnight. For best results, marinate overnight.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill. Grill on one side for 2-3 minutes and turn and grill for another 2-3 minutes. The timing depends on the thickness of the meat.

Miso Paste

•1/2 Cup light miso
•1 Tablespoon kochu jahng (Korean red pepper paste)
•1 Clove garlic, minced
•1 Tablespoon of vegetable oil
•1 Tablespoon of sugar

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, bul go gi and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

umma’s famous bul go gi chicken version

Ingredients

•1 Chicken breast, cut into 2-inch strips
•1/2 Cup of brown sugar
•1/2 Cup of soy sauce
•1 Tablespoon rice wine vinegar
•6 Cloves of garlic, minced
•1 Teaspoon ginger, grated
•1 Large onion, sliced
•2 Tablespoons sesame seed
•4 Scallions biased cut

Direction

In a mixing bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, garlic, and ginger.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and chicken breasts. Pour in the sauce mixture. Toss or massage, if you’re using a Ziploc bag, until thoroughly coated. Add sesame seeds.

Cover and refrigerate for about two hours.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill. Grill on one side for 4-5 minutes and turn and grill for another 4-5 minutes. The timing depends on the thickness of the meat.

Miso Paste

•1/2 Cup light miso
•1 Tablespoon kochu jahng (Korean red pepper paste)
•1 Clove garlic, minced
•1 Tablespoon of vegetable oil
•1 Tablespoon of sugar

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, grilled chicken and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

umma’s gooey fingers kalbi

Ingredients

•4 Pounds of thinly sliced short ribs
•3 Tablespoons honey
•1/2 Cup dark brown sugar
•1 Cup soy sauce
•1/4 Cup water
•1 Tablespoon fresh ginger, grated
•3 Tablespoons soju (Korean wine)
•2 Teaspoons Korean dark sesame seed oil
•1/4 Teaspoon red pepper powder (kochu garu)
•1/2 Cup red pepper paste (kochu jahng)
•1/4 Teaspoon black pepper
•1 Medium size red onion
•10 Cloves fresh garlic, grated
•1 Bunch scallions, chopped
•1 Asia pear, grated with juices
•2 Tablespoons roasted sesame seeds

Directions
In a large pot, add meat and enough water to cover the meat. Using a colander, rinse and drain the meat at least three times to remove small shards of bones.

In a large mixing bowl or pot, whisk together the honey, brown sugar, soy sauce, water, ginger, soju, sesame seed oil, red pepper powder, red pepper paste and black pepper until all of the brown sugar has dissolved.

In the same bowl or pot, add scallions, onions, garlic, Asian pears and sesame seed and mix until all ingredients are thoroughly combined. Pour the marinade over the meat. Gently toss until the ribs are thoroughly coated.

Cover and refrigerate for at least 5 hours or overnight. For best results, marinate overnight.

Heat grill to high. Remove the ribs from the marinade and grill until slightly charred, about 3-5 minutes and flip. Grill for another 3-5 minutes. Timing depends on the thickness of the ribs so watch it closely.

umma’s unpronounceable kahdee lice (kare rice - japanese curry)

Ingredients

•1/2 Pound chicken breast, shredded
•2 Russet potatoes, peeled and cut into small wedges
•2 Carrots, peeled and diced into large cubes
•5 Okra, chopped
•1 Onion, cut into small wedges
•1 Tomato, diced into large cubes
•3-4 Cups water
•1 Block of Japanese curry (I use S & B Golden Curry sauce mix spicy just because this is what my mom uses.)
•4 Cups white sticky rice (Cook according to package directions)

Directions

Soak the potatoes in water. Set aside.

In a large pot, heat the oil. Stir in the chicken breast and cook until it’s no longer pink. Season with salt and pepper.

Drain the potatoes and add to the pot. Stir for 2 minutes. Add carrots and onions and mix so that all ingredients are combined.

Add enough water to submerge all ingredients. Add tomatoes and okra and give it a quick stir. Cover and let it simmer on medium heat for 20 minutes. Periodically skim off the froth that rises to the top.

Add 1/2 of the curry block and simmer for 10 minutes. If this is your first time making kare rice and don’t know how strong you like your curry, add the curry a bit at a time. Start off with 1/4 of the curry block. Let it simmer for 3 minutes and taste it. If you want the sauce to be stronger, add more.

Once you get the taste you want, let it simmer for 10-20 minutes or until the potatoes are done. Be sure to pierce a potato to check for doneness. You don’t want mushy potatoes.

Serve the curry over steamed rice.