Category: Korean
Gochugaru Salmon with Crispy Rice-Yet Another Eric Kim Winner

Gochugaru Salmon with Crispy Rice-Yet Another Eric Kim Winner

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Another winner from Eric Kim, NYTcooking columnist, cookbook author, and writer.  Like many of his recipes, this one is very approachable, comes together quickly, and packs a one-two punch of flavor and texture.  The first time, I didn’t bother making the crispy rice.  MISTAKE.  The salmon and glaze are delicious but the crispy rice pushes it to the next level.

I have made so many of his recipes that I have an index of his recipes included in my post about his delightful pound cake.  If you love Sara Lee’s poundcake, you’ll love his version.  Here is the Eric Kim Hall of Food, so far…

Links are included for the ones I have written notes for so far.  One day, I will get through all of them, I hope.

Back to the Fish

Cooked rice-Make this dish when you have leftover rice.  Instead of making fried rice with it (come on, everyone makes fried rice with day-old rice), plan on making the crispy rice cake for this recipe. Short grain is stickier so works well for the rice cake.

The Star- 4 fresh salmon fillets, skin on.  Salt and pepper the fillets and fry until the skin is nice and crispy.  Try not to overcook the salmon,  it’s fine when slightly undercooked.

Before the fish gets sauced,  pan-frying for nice crispy skin.  Imagine that generic video everyone does running a knife over the skin to prove how crispy it is…yep.

The Sauce-pantry staples except for perhaps Gochugaru which is Korean chili pepper flakes (coarse ) or powder (fine). It’s spicy, smokey, and sweet. Find it at most Asian Supermarkets, definitely at H-Mart and Ranch 99. I recommend doubling the sauce, it’s that good.

The sauce comes together quickly. Key ingredient.  Allow it to come to a boil to caramelize the sauce.

Add cold butter to create a delicious, smooth, creamy emulsion.

Crispy Rice- Adds time and work to the dish, but it is so worth it!  The crispy rice adds a textural element.  The rice soaks up the flavor from the oil left in the pan from the fish.  Delish!

Serve this with sliced cucumbers, pickles, fresh kimchi, any banchan, or blanched spinach.

Enjoy!

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Gochugaru Salmon With Crispy Rice

Another winner from Eric KIm, NYT Cooking columnist and author of Korean American. Gochugaru Salmon with Crispy Rice. Quick, Easy and Delicious
Course dinner
Cuisine Asian-American, Korean-American
Keyword crispy rice, gochugaru, maple syrup, quick and easy, Salmon
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4 servings

Ingredients

  • 4 skin-on salmon fillets 6 ounces each
  • Kosher salt such as Diamond Crystal
  • Black pepper
  • 1 tablespoon olive oil I use peanut oil
  • 4 cups cooked white rice preferably leftover rice, and short grain which is a bit stickier so it stays together

Sauce

  • 4 teaspoons gochugaru powder or flakes is fine
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons cold unsalted butter, kept whole

Garnish & Sides

  • Toasted sesame seeds to sprinkle on fish when done
  • Sliced cucumbers or pickles for serving (optional)
  • Any Banchan you like, kimchi, potato salad, spinach your choice

Instructions

  • Season the salmon on all sides with salt and pepper. Heat a large cast-iron or nonstick skillet over medium-high. Add the oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way for a nice medium-rare.
  • Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
  • Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle.
  • Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that’s OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
  • While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. Set aside.
  • When the rice is done, divide it evenly among the plates. In the now-empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky.
  • Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles.

Notes

You can find gochugaru, or red-pepper powder, at Korean or Asian supermarkets or online. Store in the freezer, it lasts a long time without degrading.
I use a non-stick skillet that doesn't brown or crisp food like a cast iron pan.  It may take significantly more time to brown and crisp rice.
Jjim Dak (Korean Braised Chicken)

Jjim Dak (Korean Braised Chicken)

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Brrrrr… getting chilly out there.  While I love summer, I do look forward to winter.  As the temperature drops I start dreaming of dishes that warm the body and soul.  Soup bowls and spoons that have languished on the shelf all summer are now front and center, waiting to be filled.  Soups, rice bowls, stews, nabes,  dumplings, noodles, and casseroles are always in the winter rotation.  Comfort food with a capital C.

Some of my favorite casseroles or soups don’t require hours on the stove, this is one of them, Jjim Dak or Korean Braised Chicken.  Jjim Dak is a hearty chicken, vegetables, and glass noodle dish that comes together in an hour.  It’s flexible in terms of ingredients (which mean any veggie you have hiding in your crisper is fair game), and filling due to the addition of potatoes and glass noodles.  A TikTok video for this dish caught my attention so I headed to my favorite Korean recipe site, http://Koreanbapsang.com.  A quick search of her site and bada bing, bada boom…I found her recipe for Korean braised chicken.

Let’s get to it…Bowl Food is Soul Food

This is a very flexible recipe. The foundation is chicken, potatoes, carrots, onions, mushrooms and chili.  Braise the chicken in soy sauce, oyster sauce, a bit of sugar and mirin.  This is an easy one-pot meal that comes together quickly and is guaranteed to chase the chilly weather away.

Use chicken thighs or drumsticks, preferably bone-in and cut into large bite-size pieces.  You can use boneless but you run the risk of overcooking the chicken while braising the vegetables.  You can find cut bone-in pieces of chicken at most Asian markets.  If you cut it yourself make sure to rinse the chicken after chopping for bone fragments.

Veggie So Many Choices, So Little Time…Cause I’m Hungry

Traditionally, this dish has the usual suspects, carrots, potatoes, onions, and scallions.  Feel free to add whatever you like and it will be divine.  I added mushrooms, Korean radish, and Korean radish leaves (so excited when I saw the tops on the radishes at the market).  Hands down yummy.  So add whatever you like, including KALE (nooooo, can’t believe I wrote that).  Cut the veggies in smaller bites due to quick cooking time.  In fact, if using boneless chicken, I would dump everything in at once and not cook the chicken first.  Make it in advance, if you can, to let the flavors develop.

The glass noodles take this over the top.  They add texture, flavor (the noods suck up the flavor from the sauce, chicken and veggies-yummo) and substance to the dish. You can find mung bean noodles or glass noodles at most Asian stores.  Do not confuse it with rice noodles or vermicelli.  Pre-soak noods to soften, drain well before adding.

The sauce ingredients are readily available. Use  Korean soy sauce or Kikkoman which are a bit more similar to each other than Chinese soy sauces.  I could go down a rabbit about soy sauces…. Oyster Sauce, as always, my go-to is Lee Kum Kee with the lady and boy in the boat label.

Don’t forget the bap 🍚!

There you go, a delicious one-pot meal.

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Jjim Dak

Braised chicken with assorted veggies, perfect for dish for chilly nights
Course comfort food
Cuisine Korean
Prep Time 20 minutes

Equipment

  • Prep Time
  • 20minutes mins
  • Cook Time
  • 30minutes mins
  • Total Time
  • 50minutes mins

Ingredients

The Stars

  • 1 medium-sized chicken cut up (2.5 to 3 pounds of cut pieces)
  • 3 ounces sweet potato starch noodles dangmyeon, 당면
  • 2 medium white or yukon gold potatoes about 10 ounces
  • 1 medium carrot 1/4 inch slices on diagonal
  • 1/2 medium onion cut in half and sliced 1/4-inch thick
  • 3 - 4 mushroom caps rehydrated dried shiitake or fresh shiitake, white, or baby bellas
  • 2 scallions
  • 2 - 3 dried whole red chili peppers optional, mild use 1
  • 1 - 2 fresh chili peppers or jalapenos optional
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger

Braising Liquid

  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce If unavailable, use more soy sauce
  • 2 tablespoons rice wine or mirin
  • 2 tablespoons dark brown sugar if unavailable, use regular sugar
  • 3 to 4 tablespoons corn syrup Korean jocheong (rice syrup), Oligodang (oligo syrup), or 2 to 3 tablespoons honey Adjust to taste or agave would probaly work
  • 1/4 teaspoon black pepper

Finishing

  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

  • Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
  • Clean chicken and cut into small to medium-sized pieces.
  • Cut the potatoes in chunks (about 1-1/2 inch), soak them in water while preparing the other vegetables. Cut the carrot (1/4-inch slices), mushrooms, and onion into bite-sized pieces.
  • Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
  • Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers, garlic and ginger. Cover, and cook for 8 to 10 minutes. There may still be a lot of liquid, but the potatoes and starch noodles will soak up a lot of it.
  • Stir in the green chili peppers (if using), and glass noodles. Continue to cook, uncovered this time, for an additional 3-5 minutes. Stir in the sesame oil. Garnish with sesame seeds, scallions. Serve immediately.
Eric Kim’s Grape Tomato “Quick Kimchi” (Rock-Paper-Scissors)

Eric Kim’s Grape Tomato “Quick Kimchi” (Rock-Paper-Scissors)

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Every Sunday I meet up with friends for coffee then we walk to our local farmer’s market to stock up for the week.  Every year, like clockwork, when summer is upon us, the following conversation takes place between us…

While Walking Back From the Market…

She who shall not be named Person #1 So, who is going to buy the Granny Cart?  I can’t lug any more melons, corn, and peaches.  We need wheels.  I feel like a Sherpa and my shoulder hurts.

She who shall not be named Person #2  Aren’t you the one on Medicare already?  You should get it.

She who shall not be named Person #3 But you’re the one with the watermelon, half flat of strawberries, and 6 ears of corn!

She who shall not be named Person #1 Wait a minute, you’re the one with grandkids, you get it.

She who shall not be named Person #2 I’m the youngest, I’m not getting it.

Needless to say, due to vanity, we are still schlepping our haul in multiple tote bags, occasionally stopping for a breather.  This Sunday may have been the breaking point, none of us could resist, so much amazing fruit right now. We loaded up on berries, peaches (Biscuit Berry Peach Cobbler), cantaloupes, (Melon, Prosciutto & Mozzarella with Basil Oil), and watermelons, (Watermelon and Tomato Salad).  Somebody has to bite the bullet and get that cart!

Tomatoes Are Coming…Update They’re Here!

And I bought my first baskets of cherry tomatoes of the season today.  One of my favorite dishes, especially with the 90-degree weather we are having, is Eric Kim’s Grape Tomato Quick Kimchi.  I’m staying away from the stove as much as possible and this dish fits the bill. It’s the perfect way to enjoy those lovely tomatoes.

Side Dish Today…Lunch Tomorrow

Simple to make, the time-consuming part is salting and allowing the tomatoes to drain.  Use any variety of cherry tomatoes.  The dressing consists of vinegar, fish sauce, sugar, and Gochugaru.  Red Boat or Three Crabs, are good choices for fish sauce.   Either can be found in any Asian store.  Gochugaru is Korean chili powder that can also be found in most Asian stores.  Your best bet would be a Korean market or online.  If you can’t find it feel free to substitute with chili flakes (1/4 tsp or to taste) or Aleppo pepper powder (1:1).  Toasted sesame oil provides a nutty, sweet finish to the dressing.

Serve it as a salad or side dish, like Banchan, it goes well with any kind of meal.  I make a big batch so I have extra for an easy lunch the next day. Just cook up some pasta, either ramen noodles or Angel Hair pasta, and toss it with the leftover tomatoes and sauce.  The pasta warms the tomatoes and picks up the flavors of the dressing, it’s delicious.

With tomatoes coming into season now and the weather warming up, this easy-to-make dish is perfect.

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Grape Tomato ‘Quick Kimchi’

Eric Kim's Quick Tomato Kimchi. Refreshing, easy to prepare banchan using fresh cherry tomatoes is the perfect summer dish
Course Appetizer
Cuisine Korean-American
Keyword Banchan, cherry tomatoes, Cold Noodles with Tomatoes, grape tomatoes
Prep Time 30 minutes
Cook Time 5 minutes

Ingredients

Tomatoes

  • 1 pound grape tomatoes (or any ripe cherry tomato) about 2 to 3 cups, halved lengthwise
  • 1 teaspoon kosher salt

Banchan Dressing

  • 2 tablespoons white distilled vinegar substitute with rice vinegar
  • ½ teaspoon finely grated garlic
  • 1 tablespoon plus 1 teaspoon sesame oil Toasted sesame oil like Kadoya
  • 1 tablespoon gochugaru powder of flakes
  • 2 teaspoons fish sauce
  • 1 teaspoon granulated sugar

Garnish

  • Thinly sliced scallions chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

Instructions

  • In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let drain about 30 minutes. In the same bowl, add vinegar and garlic and set aside.
  • After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to bowl with the vinegar and garlic and whisk to combine. Pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
  • Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
  • Make this for banchan for dinner and use any remaining as a pasta sauce the next day. It is delicious with somen noodles. Cook as directed. Add tomatoes to hot noods and mix. Serve immediately.
Gochujang Buttered Noodles (Ketchup Noodles 2.0)

Gochujang Buttered Noodles (Ketchup Noodles 2.0)

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My Dad made dinner most of the time.  Every evening he would leave the office, shop for dinner ingredients, go back to the office, pick up my mom, then go home.  Once home, he donned his apron and cranked out a typical Chinese meal in about 30-45 minutes.  A typical meal consisted of a quick soup, stir-fried beef with vegetables, and steamed fish.  It takes me 30 minutes just to decide what to make let alone have it on the table. Yep, my Pop was Dinner Dad Extraordinaire.

But when I stop and think about it, my mom was the one who got us up, made us breakfast, packed our lunches, and made most of the non-Asian holiday meals.  I have been giving short shrift to my mom all these years.  She accounted for 2/3 of our daily meals and my favorite lasagne.  Aiyah, I can’t believe I “marginalized” my own mom.

The Real Deal

My mom was instrumental in trying new things in our house.  An early adopter of the microwave, yogurt (before it was fashionable and filled with fruit and sugar), and frozen food.  Fridays meant Date Night for the parents and Swanson’s TV Dinners for us, and thanks to Swanson’s genius ad campaign, we got to eat in front of the TV.

There are a couple of dishes that my mom made that trumped (sorry) everything else.  First, Avocado Sandwiches.  My mom was ahead of her time-avocados, mashed with a little bit of mayo, S & P, and a squirt of lemon juice, slathered on white bread.  The OG of Avocado Toast. She’d make a killing.

Second, Ketchup Noodles. Butter, noods, ketchup,  a little salt and pepper.  There you have it, perfection.

Which Brings Me to…

Gochujang Buttered Noodles.  A trademark Eric Kim recipe, easy, fast, and absolutely delicious.  I can’t give him 100 percent credit, this dish reminds me of my Mom’s Ketchup Noodles, think of his version as Ketchup Noodles 2.0.  Gochujang, the Korean, sweet and spicy chili paste replaces ketchup, and honey and vinegar bring a balanced sweet-tart flavor.  Fresh garlic adds punch. It’s delicious.  Another Eric recipe goes viral.

The Sauce

Gochujang or Korean Chili Paste comes in mild, medium or hot and can be found at most Asian grocery stores.  Trader Joe’s also carries a gochujang paste.  Do not confuse this with Gochujang Sauce which is thinner in consistency and probably contains sweeteners.   Use mild honey or agave syrup for the sweetener and rice vinegar or sherry vinegar for the acid, together they bring balance to the dish.

Reduce the sauce until you you run your spatula through it and it stays separate for a couple of seconds.  It will be syrupy and have a nice sheen.  Add your pasta and reserved pasta water (a little at a time to desired consistency).

The Noods

Asian pasta, like ramen or Taiwanese dry noodles, is my favorite for its texture, but spaghettini or linguine works in this dish.  The bottom line, use your favorite pasta.

Finish the dish by garnishing it with chopped scallions, sesame seeds, and crushed seaweed.  I also like to drizzle some sesame oil on top.

Enjoy!

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Gochujang Buttered Noodles

Ingredients

  • 1 pound spaghetti or other long pasta
  • 6 tablespoons unsalted butter
  • 12 garlic cloves finely chopped (about ⅓ cup)
  • Kosher salt and black pepper
  • ¼ cup gochujang paste
  • ¼ cup honey
  • ¼ cup sherry vinegar or rice vinegar
  • Finely chopped cilantro or thinly sliced scallions optional

Instructions

  • Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
  • While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
  • Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.
  • Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.
Cold Noodles with Tomatoes (Tomato Triple Play)

Cold Noodles with Tomatoes (Tomato Triple Play)

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I have taken over tomato duties from the hubby who has given up on becoming an urban farmer.  We just haven’t had any luck with turning our garden into a summer veggie paradise.  My bounty from 5 tomato plants so far has been a grand total of 4 tiny red orbs 🤦🏻‍♀️

FORTUNATELY, we have a wonderful farmer’s market in town.

My haul from last week’s farmer’s market included a variety of cherry tomatoes including Bronze Torch Cherry Tomatoes (pictured on the right above) from Live Earth Farm in Watsonville. We have been buying Live Earth produce since my kids were toddlers and they’re in their twenties now!  The Bronze Torch Cherry Tomatoes are simply AH-MAZING.  Sweet, tomatoey, delicious.

Tomato Trifecta

I am a big fan of Eric Kim.  He writes regularly for New York Times Cooking and just published a wonderful cookbook, Korean American.  It is hands down one of my favorite books. His recipes are easy and delicious and his writing is even better.  You can also find him on YouTube making many of his recipes, he’s funny, personable, and charming.  I went to his book signing at Omnivore Books in SF, fun, I’m such a food groupie.

I love his Grape Tomato Quick Kimchi which I make all the time.  Serve as Banchan (side dish-pictured on the right above) one day and as a sauce over noods the next day.  It is downright delicious.  As soon as I saw his Cold Noodle with Tomatoes recipe I jotted it down on my MAKE ASAP list.  It is so easy and incredibly delicious.  It should go on your list too.

Start with cherry tomatoes, slice them in half, and sprinkle with salt.  Let the tomatoes sit in the bowl while you put together the rest of the dish.  No need to use a strainer as the juices from the salted tomatoes become part of the broth.  Mince garlic, get out the rice vinegar, soy sauce, Dijon mustard, and sesame oil, and toss it all in a bowl along with the tomatoes.  Next, add cold-filtered or bottled water to the bowl (use water that tastes good).  Add diced scallions, and slices of radishes (the little red ones) or cucumbers to the broth. Set the broth aside.

Here’s the Hard Part

How to cook your somen.  DO NOT COOK YOUR SOMEN while you are getting the other components together. Make the broth and set it aside.  Focus on the noods so you don’t overcook them.  For somen (thin Japanese wheat noodles), start with plenty of unsalted water.  Somen has salt in it. If you use too little water, the noods will absorb too much water because of the salinity. Watch them like a hawk, and stir them with chopsticks or tongs while cooking to separate the noodles, this takes 3-4 minutes TOPS.  Remove from heat, rinse thoroughly under cold water and drain well.

Before serving, twirl noodles into a bundle and place them in a bowl.  Add crushed ice to the tomatoes and pour it over your noodles.  Garnish with additional scallions and sesame seeds.  It’s so refreshing, the perfect summer meal.  Carnivores, feel free to add shrimp or chicken or half of a hard-boiled egg.   Serve asap on a hot summer day.  Sooooooo good.

BONUS,  Ottolenghi’s Charred Tomatoes and Cold Yogurt.  Yes, my trifecta of tomato recipes.  Tomatoes, roasted with thyme, cumin seeds, lemon, and garlic,  served over yogurt or Labneh. It’s my go-to party appetizer, especially in the summer.  It’s “lick the bowl clean” good.  A showstopping, easy dish.  Make it, you’ll thank me.

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Cold Noodles with Tomatoes

Refreshing, delicious, and easy to prepare, Eric Kim's Cold Noodles with Tomatoes
Course noodles, one bowl meal, pasta, Soup
Cuisine Asian, Asian-American, Korean
Keyword cherry tomatoes, Cold noodles, Cold Noodles with Tomatoes, soup
Prep Time 15 minutes
Cook Time 5 minutes

Ingredients

The Star

  • 2 pints ripe cherry tomatoes halved
  • 2 teaspoons kosher salt (Diamond Crystal)

The Noods

  • 12 to 14 ounces somyeon somen, capellini or other thin wheat noodle

Soup and Seasonings

  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce Kikkoman, Sempio 501 or 701 or LKK Premium Soy
  • 2 tablespoons granulated sugar
  • 1 large garlic clove finely grated
  • ½ teaspoon Dijon mustard
  • ½ teaspoon toasted sesame oil
  • 2 cups cold filtered water or bottled water of your choice.
  • 1 tablespoon toasted sesame seeds

The Garnishes

  • 2 radishes thinly sliced, or cucumbers work in a pinch
  • 2 scallions thinly sliced at an angle
  • 2 cups crushed or cubed ice

Omnivore Options

  • cooked shrimp or shredded chicken
  • hard boiled eggs, but not too hard-boiled lol

Instructions

  • In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
  • Bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside. See post for how to cook somen noodles.
  • Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
  • Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.