Asian

Korean-Style Beef Tacos

~ Girlmom ~ Leave a comment

This isn’t a new recipe. I think this cookbook is a handful of years old but it’s full of great recipes.

I made this for our weekly Taco Tuesday for us moms, however Averi was caught eating leftover steak off the cutting board.

*This recipe wants you to skewer the meat, I didn’t do that, it was just an extra unnecessary step for this occasion.

Ingredients

⅓ cup sugar

5 tablespoons lower-sodium soy sauce 

1 ½ tablespoons gochujang paste

1 tablespoon fresh lime juice 

1 tablespoon dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

⅛ teaspoon salt

Cooking spray

8 (6-inch) corn tortillas

Quick Pickled Cabbage (recipe to follow)

3 tablespoons sliced green onions

1 fresh jalapeno, sliced for serving

Directions

Combine the first 6 ingredients in a bowl. Add steak to bowl or combine all in a gallon size freezer bag; . Marinate in refrigerator for 1 hour, turning after 30 minutes. (Can hang out in the fridge for longer).

While the meat is marinating, make the pickled cabbage.

Pickled cabbage

3 cups chopped/shredded napa cabbage

2 garlic cloves

1/2 cup rice vinegar

2 Tablespoons soy sauce

2 Teaspoons gochujang paste

Combine 3 cups of shredded napa cabbage in a bowl with the garlic. Bring vinegar, soy sauce, sugar and gochujang to a boil in a small sauce pan. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes before serving.

Preheat grill to medium high heat.

Remove steak from marinade, and discard marinade. Grill the slices of meat, 2 minutes per side.

(Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness).

Grill tortillas 30 seconds on each side or until lightly charred; keep warm.

Place tortillas on plate, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions and jalapenos.

Baked Korean Teriyaki Chicken Wings

~ Girlmom ~ Leave a comment

IMG_3408

Gochujang is a fermented Korean hot pepper paste. I see it all over these days even on the shelves of the big box grocery stores. If you haven’t tried it, here’s your chance, it’s delicious.

I had a bottle of K Pow, a Korean hot sauce in the pantry.

IMG_3396

The main ingredient is Gochujang and I thought it would be the perfect thing to add to a chicken wing sauce. I do love me a Thai or Asian inspired chicken wing. I will take those every day over Buffalo sauce.

This is finger licking good recipe.

INGREDIENTS

3-4 pounds chicken wings

1 tablespoon corn starch

1 1/3 cups soy sauce

1/3 cup Mirin (rice cooking wine)

1/2 cup honey

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2-3 tablespoons Gochujang or Korean hot sauce

1/2 tablespoons  toasted sesame seeds

1/4 cup chopped green onions

Preheat oven to 375 degrees. Coat a 9 x 13 baking dish with cooking spray

In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Gochujang or Korean hot sauce and cornstarch mixture.

Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.

IMG_3399

You can let this hangout for a bit while you do that task you’ve been putting off.

Place into oven and bake for 45-50 minutes, using tongs, turn halfway through. Then broil for a few  minutes, or until the wings are slightly charred.

Sprinkle with sesame seeds and green onions. Let cool for a few before serving.

Skinny Peanut Zoodles

~ Girlmom ~ Leave a comment

I am pretty sure I can eat a spicy peanut sauce on anything, maybe even bathe in it. I used to make peanut noodles once a week for dinner just for myself. Now thanks to the spiralizer I can make them with veg and save myself the carbs.

fullsizeoutput_11e

 

Ingredients

3 Zucchini or yellow squash sprialized

1 carrot sprialized

2 Tbsp Coconut oil

1 Onion, chopped

1 chopped Chilli or crushed red pepper

2 heaping Tbsp Peanut butter

1 can Coconut milk

splash of Fish sauce

 

Directions

Heat the coconut oil in a large frying pan. Add your chopped chilli, chopped onion and fry until soft.

Add your peanut butter, followed by coconut milk and fish sauce. Stir until all combined and creamy on a low heat.

Add your zoodles and stir just until they are warmed through. Don’t over cook them, we don’t want them soft.

Serve with a spritz of lime just and cilantro. This would be good with soba or linguine noodles if you don’t want to bother with the veggie noodles.

 

 

Peppery Asian {crockpot} Ribs

~ Girlmom ~ Leave a comment

This was one of the first recipes I pinned on Pinterest. I can’t believe it took me so long to try it. I didn’t measure, I just threw all the ingredients into the crockpot and let it rock for 10 hours. The meat was SO tender it falling apart as I tried to transfer it to a baking rack. Tender, juicy, a little fatty, perfectly porky pork. Delish.

Ingredients

3 1/2 pound pork ribs ( country style or spare rib)
thumb-size piece ginger, grated
1 large garlic clove, minced
1/4 cup soy sauce
1/4 cup molasses
2 tbsp hoisin sauce
3 tbsp brown sugar
2 tbsp sesame oil
3 tbsp lemon juice
3 tbsp sweet chili sauce
1 tsp tabasco
1/4 tsp dried chili flakes
1/2 tsp chili powder
1/4 tsp black pepper
1 tbsp cornstarch + 1tbsp water to make a slurry

Directions

Place ribs in crock pot.

Whisk together the first 13 ingredients and lovingly pour over the ribs. Cook on low for 8-10 hours. When they are done you can transfer them to a baking rack and broil for 10 minutes if you like your ribs a little crispy on the outside, I know I do!

Mix together the cornstarch and water and stir into the leftover cooking juice, simmer the sauce for a few minutes until it thickens.

Serve over or along side ribs.