Korean Beef – Slower Cooker

1½ pound boneless beef chuck roast, cut into 1-inch cubes
½ cup beef broth
¼ cup soy sauce
¼ cup Marsala wine or 1 Tbsp brown sugar
1 Tbsp garlic, grated
1Tbsp ginger, grated
½ onion chopped or ½ cup sliced green onions
½ Tbsp sesame oil
½ Tbsp rice wine vinegar
1 tsp Sriracha or Tabasco
½ tsp white pepper
1 Tbsp cornstarch
2 green onions, thinly sliced
1 Tbsp oil

Pour oil on the bottom of the slow cooker. Add the chopped onions. Add the meat. Mix all else except corn starch in a bowl and stir. Pour in then cooker and cook two hours on high. Reduce the temp to Low. Mix the corn starch in a little cold water, blend and add to the dish and stir. This will thicken it. Cook until the meat is tender (~2 more hours). Serve over rice.


Chicken and Seafood Ramen Noodle Soup

• 3 cups chicken broth
• 3 cloves garlic (grated-mini grater)
• ½ TBSP fresh ginger (grated-mini grater)
• ¼ red onion (thinly sliced)
• 2 TBSP soy sauce
• 1 TBSP vegetable oil

In large sauce pot sauté onions, garlic and ginger in oil until the flavor appears to the smell, then add the chicken broth and soy sauce and set on medium heat to a light boil.

• 1 chicken breast (boneless and skinless)
• ¼ cup of chicken broth or white wine or sake
• ½ TBSP sesame oil

In a fry-pan, add the oil and place the chicken in hot pan and fry for 2 minutes exactly on each side. If you do this the chicken will not stick to the pan. Add the liquid (I used white wine) cover and steam the chicken several minutes. The idea is to lightly brown the outside and steam the inside to a pink color. The broth will finish cooking the chicken when added later. Use a plastic spatula to scrape the fond (brown stuff on the side of the pan) as the fond will be used in the broth. (Fond = “commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting.”) Add the pan drippings from the fry pan to the broth. Center cut the chicken length ways and then cross ways into small ½ inch slices.

Seafood and Seafood Juice
• 6 shrimp with tails
• 1 Pollock filet (or any white fish)
• 1 cup of water

I use frozen fish here for many reasons. I will defrost the fish and shrimp in the same bowl in a cup of water so that when it defrosts I am left with a bowl of seafood juice, which I will add to the stock. Even in chicken or pork Ramen, the Japanese will use some sort of seafood flavoring back to include seaweed kelp (kombu) or a dried fish like skipjack tuna flakes (katsuobushi), dried baby sardines (niboshi) or my favorite dried Bonito (Hondashi). In this soup just the juice from the frozen fish will suffice. It is more subtle. If time permits, read up on how to make Japanese Dashi. Before adding to the pot, remove the shrimp shells and discard.  Cut the fish into bite size squares. (We use chop sticks to eat the solids so the meat has to be manageable)

In Pot Veggies
• Shiitake mushrooms (I use dried and then re-hydrate them in warm water)
• 3 Napa cabbage leaves (center cut length ways and then chopped cross cut 1/2 inch)

• 1 hard-boiled egg (sliced in half)
• 1 carrot (cut into sticks) See trick below
• 3 scallions – green onions (chopped)
• cilantro (hand full chopped)

There is a trick to carrot sticks. I have a mandolin slicer. After peeling the carrot, I cut the whole carrot into 2” lengths. Then I slice them on the mandolin (setting 2) length ways and once more again to make perfect matchsticks. Place the carrots in a strainer and sprinkle with salt. The salt quickly makes them flexible and less crunchy. Rinse the salt off before adding to the bowl.

Ramen Noodle
You can use the noodles in the cheap Ramen noodle packs (do not use the seasoning that comes with it, too much MSG and will ruin the broth).  Maruchan Ramen noodle or I use Simply Asian Japanese Style Ramen Noodles (Walmart), which is separated into 4 packs. Boil in water 10 minutes separately from the broth then drain. If you place the noodles directly into the broth they will over swell and soak up most of the broth.

In stage one of the broth, cook on medium heat for about 30 minutes, then add the “In Pot Veggies”, the chicken and the seafood. Cook another 15-20 minutes on a lower setting. Turn off heat and let stand until the temp is right for eating.

In a large bowl, add the Ramen noodles, then ladle in the broth, veggies and meat, then place the garnish on top and serve. We use chopsticks for the solids and an Asian soup spoon for the liquids, or just crab the bowl and drink the liquids directly from the bowl.

All the ingredients for this dish can be purchased at Walmart.

Thai Fish Salad

This is another adaptation of several Thai dishes. This uses a Thai honey sauce on white fish rather than salmon. Salmon works just as well.

Serves 2

• 1 TBSP fresh grated ginger (unpeeled and sliced)
• 1 TBSP cloves minced garlic
• ¼ cup Soy Sauce
• ¼ tsp Hot Pepper Flakes
• 3 TBSP Lime Juice squeezed from limes
• 1 tsp Lime Zest (grated)
• 6 TBSP Vegetable Oil
• ¼ tsp Black Pepper
• 1 cup Bean Sprouts (rinsed and drained if canned)
• 12 oz. frozen Cod or Halibut Steaks (thawed)
• 1 TBSP Honey
• Napa Cabbage (shredded)
• ½ sliced red onion
• 1 large Carrot (thinly sliced like matchsticks)
• 2 TBSP Cilantro
• 2 green onions chopped
• (Optional toasted sesame seeds)

Match stick carrots trick: After cutting the carrots into match sticks, place them in a strainer and add salt and toss. The salt makes them flexible. Rinse the salt off before serving.

In a small food processor blend garlic, ginger, soy sauce, lime juice, 3 TBSP oil, honey, lime zest, black pepper, green onions and hot pepper flakes in a processor to make a marinade. Pour marinade into a glass container and let stand for an hour or more before use.

Dress 2 bowls with cabbage, red onion, carrots, cilantro and bean sprouts.

Broiling fish:
Foil an oven pan and lightly grease the foil. Apply sauce on the fish with a brush and broil the fish for 5 min, turn the fish over and apply the marinade and broil another 5 minutes. If you like your fish well done you can go 7 minutes a side.

Add the remaining oil to the remaining sauce and whisk. Place fish on the greens then spoon on the remaining sauce/dressing.

Asian Meatballs w/Hoisin Sauce

My meatball/meatloaf recipes differ in many ways, however. I use half lean ground beef and half ground turkey. I also put all the ingredients in a food processor and whip the meat tightly like a Pâté. The only time I like ground beef otherwise is in a big juicy hamburger with everything on it – nothing better. But this is a more delicate dish. Also, my kitchen is like a body shop. I’m always running some kind of motor in here. 

½ lb. lean ground beef
½ lb. ground pork or turkey
1 TBSP minced ginger
1 TBSP minced garlic
½ cup bread crumbs (non-herb) or panko (non-herb)
1 eggs
½ cup green onion (chopped)
1 tsp. sesame oil

In a small food processor blend the ginger, garlic, and green onion until chopped and mixed together.

In a large food processor, add meat, egg, sesame oil and chopped veggies w/bread crumbs and turn on until the meat forms in a big ball.

Move to a large bowl. I take a round TBSP and extract 2 TBSPs of meat and set aside. Then roll those into a small meat ball and place on a tray with aluminum foil covered with parchment paper.

Hoisin sauce

Mix together in a bowl and let sit for an hour or so to combine the flavors.

In a 400ᵒ oven bake the meatballs 5 minutes. Remove and add the hoison sauce 1/2 tsp on top, put bake in the oven for 6 minutes and serve hot, usually with pot stickers.

As of 5/24/20


Beef Sukiyaki

This is a great dish.  It looks like the Japanese stew but has a much different flavor and taste.  The Hon Dashi makes the difference.  Sukiyaki means “Like Grilled”.

1 ½ cups prepared dashi stock (1 ½ cups chicken broth and 1 TBSP dried hon dashi)
3/4 cup soy sauce
3/4 cup sweet Marsala
3 TBSP Sake
1 chopped green onion

2 stalks carrots, thinly sliced (match sticks)
4 ounces sliced fresh mushrooms
½ onion, thinly sliced
2 leaves w/stalk large bok choy (sliced long way and chopped)

2 TBSP peanut oil
1 garlic clove minced

1 package cellophane noodles (3 ¾ oz.)

Combine dashi, soy sauce, Marsala and Sake with 1 chopped green onion in a sauce pan, bring to a boil and turn on low simmer. http://www.ajinomotofoods.com/Products/HONDASHI.aspx

In the wok fry minced garlic on medium in 2 TBSP peanut oil to give it a garlic flavor until the garlic turns light brown, then remove the garlic and set aside.

Boil water in a sauce pan for the noodles. When the water has boiled turn off heat and add the noodle. Let it sit in the hot water.

Fry meat in a wok in the oil in 3 stages until the water from the meat evaporates. With a slotted spoon remove meat and place into the simmering dashi stock. When the meat is cooked in the dashi several minutes after the last batch turn off the heat and cover.

In the hot wok pour 1 TBSP of Marsala and deglaze the wok. Then add all the veggies and the onion. For 4 minutes turn the veggies in the wok. Then add a ½ cup of the dashi into the wok and cover. Turn off heat.

Let everything stand 10 minutes with the heat off. Serve the noodles in a bowl, the veggies and then the meat.