Green Tea Bundt Cake
Posted on 06. Mon, 2011 by grace in Japanese, Sweets
By Joanne Choi, Week of Menus
This cake is not too sweet. It has a lovely green tea flavor and has a striking color and look to it. It also is easy to throw together quickly. It is similar in flavor to green tea ice cream.
Matcha Mochi Cake (Green Tea Mochi Cake)
Posted on 01. Sun, 2011 by grace in Japanese, Sweets
Courtesy of Joanne Choi, WeekofMenus
adapted from Gourmet Magazine | May 2005
Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)
Posted on 01. Tue, 2011 by grace in GF-Adaptable, Korean, Poultry, Rice/Noodles, Soup
Courtesy of Joanne Choi, WeekofMenus
This Korean soup uses a couple of skills that are good to master. One is making a suitable soup stock and the other is how to saute some vegetables. The rest is just construction and everyone can do that. It is my mom’s and my take on Kahl Gook Soo ( 칼국수).
Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)
Posted on 01. Wed, 2011 by grace in Korean, Poultry
Courtesy of Joanne Choi, WeekofMenus
This does taste best on the bbq grill, but if you cannot grill outside, then use a roasting pan and broil it in your oven.
Kimchi Pizza
Posted on 11. Sat, 2010 by grace in Appetizers/Dim Sum, Breads, Korean
Courtesy of Joanne Choi, WeekofMenus
Growing up, kimchi was a part of my daily life. I loved kimchee back then and would ask to eat in non-traditional ways, like with fried chicken or pizza. In fact, a Saturday ritual for our family was my mom making homemade pizza for the family; I would demand that she also put some kimchee on the table. I’d take the big chunks of kimchi and place it on top of the pizza and just gobble down slice after slice. It was the perfect pairing for me.
Korean Spicy Green Onion and Beef Soup (Yuk-Gae-Jahng)
Posted on 10. Tue, 2010 by grace in Korean, Meat, Soup
Courtesy of Joanne Choi, WeekofMenus
This is my mother-in-law’s signature dish. In her hands, simple ingredients of beef, green onions, chili powder and garlic become something complex, delicious and far greater than the sum of its parts. Seasoning each component ensures that your dish is flavorful and well seasoned and not salty.
Korean Burritos
Posted on 08. Tue, 2010 by grace in Korean, Meat, Rice/Noodles
Courtesy of Joanne Choi, Week of Menus
You will need to plan ahead as you want to marinate the meat for at least 8 hours, if not overnight, but I know that this will make a great party meal.
Korean Style Spicy Slaw
Posted on 07. Thu, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Korean, Salad, Vegetable/Tofu
Courtesy of Joanne Choi, WeekofMenus
This is a spicy slaw, that looks sort of like kimchee, is spicy like kimchee, but really is a slaw. I loved the texture, and I especially liked it with black pork belly.
Korean Non-Spicy Pork Ribs
Posted on 06. Tue, 2010 by grace in Appetizers/Dim Sum, Korean, Meat
Courtesy of Joanne Choi, WeekofMenus
A big hit with kids, the ribs are slightly sweet, but not cloyingly so, but are rich and full of flavor.
Kimchee Burgers
Posted on 06. Tue, 2010 by grace in GF-Adaptable, Korean, Meat
Courtesy of Joanne Choi, WeekofMenus
The kimchee flavor blends so harmoniously into the background, all you knew was that you were eating a delicious burger, but you didn’t attribute it to the kimchee. So, if you want to put a little kick in your burger (incidentally, it’s not spicy), try adding some kimchee, and get your taste buds revved up for some action.
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