Category: Mains
Instant Pot Meets Ragu’ Sauce-A Meat Cute?

Instant Pot Meets Ragu’ Sauce-A Meat Cute?

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In these tenuous times, I find myself making comfort food-homey dishes that surround your soul like a warm blanket.  One of my family’s all-time favorites is a long, slow-simmered ragu’ spooned over a bowl of pasta.  This usually requires a little forethought, prepping the ingredients, followed by hours of simmering on the stove.  Yes, it is so worth it but…

Well, whaddya know, I can make a rich, luxurious, delicious ragu’ in a fraction of the time with an Instant Pot.  I adapted a recipe I found on Chunky Chef and badabing-badaboom, a meat sauce that would win the approval of the Old Stoves in North Beach. Yay, I don’t have to start the sauce in the wee hours of the morning.

Winner, Winner, Pasta for Dinner

A ragu’ is essentially a meat sauce, this version is best described as a Ragu Alla Bolognese since it includes tomatoes.  Purists probably would omit the seasonings and require only meat and sofrito (onion, celery and carrot trinity) for the sauce. I like the flavor boosters.  You can add a bay leaf too if you like. DON’T ASK ME WHY.  I googled in vain for a definitive description of the flavor a bay leaf adds, you’ll just have to trust me.  Just remember to remove it at the end, along with the thyme sprigs.

No Mincing Here

The Instant Pot isn’t the only time saver.  Prep for the onions, carrots, and celery means pulling out your food processor.  This makes quick work of mincing the veggies.  Really, who wants to stand there chopping veggies into itty bitty pieces for a sauce.  Not me.  Yep, dust off that food processor and put it to work.  I also use it to puree the tomatoes.  Don’t wash it out after the veggies, just run the tomatoes by pulsing a couple of times and add.

Mantra:  Scrape the Bottom of Your Pot

Saute’ the meats and the soffritto making sure to scrape the bottom of the instant pot A LOT.  Twofold purpose:  One-Those little brown bits are flavor bombs so you want to keep them. Two-If left on the bottom of the pot, they will trigger the scorch-safety feature on the pot and turn OFF.  Ugh.  Make SCRAPE your mantra any time you saute’ in the Instant Pot.

Other than that, it’s pretty straightforward.  The sauce needs only 20 minutes (well, with pressure up time count on 30-35 minutes).  In about an hour you will be at the table saucing your pasta, passing the Parmesan, and enjoying a nice bottle of  Chianti (no fava beans please). Nom, nom, nom.

After adding the cream and basil you will have the voluptuous, unctuous sauce. Yes, I had to spell check both words.  Perfect on a bowl of pappardelle or tagliatelle or plate of ravioli.  Just dreaming of the pastabilities.

On a recent jaunt into the City, I headed to my favorite Italian Deli in the Marina, Lucca, to grab a meatball sammie for lunch. I also stocked up on their housemade ravioli and gnocchi from their freezer.  I came away with mushroom gnocchi and veal ravioli that were PERFECT with this ragu’.  The sauce and pasta freeze beautifully so a quick dinner is always at hand.

Lucca has been a favorite stop for a long, long time.  As a kid, I would get a sammie and chips before walking down to Hunt’s for an Icee and donut.  Those were the days.

All smiles digging into my bowl of mushroom gnocchi topped with amazingly quick to make Ragu’.

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Instant Pot Ragu Bolognese Sauce

A delicious ragu made in your pressure cooker that taste like it has simmered all day!
Course Main Course
Cuisine Italian-American
Keyword Instant Pot, pasta, Ragu'
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • Instant Pot
  • food processor

Ingredients

  • 1 Tbsp olive oil
  • 1 lb. lean ground beef I use 85/15
  • 1/2 lb. Italian sausage mild or spicy or use ground pork
  • 4 oz pancetta diced Feeling lazy? TJ's carries diced pancetta in a 4 oz package!
  • 1 medium yellow onion minced
  • 2 medium carrots peeled and minced
  • 1 stalk celery minced
  • 7 cloves garlic minced
  • 1/2 cup dry red wine Ok, in a pinch you could use white wine
  • 28 oz whole tomatoes pureed
  • 1/4 cup tomato paste
  • 2/3 cup beef broth - reduced sodium preferred or the mushroom soaking liquid
  • 1 ounce dried porcini mushrooms, rehydrated and chopped Soaked in 3/4 cup warm water until soft,
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp dried oregano or 1 tablespoon fresh, chopped
  • 1/2 tsp dried thyme or 2 sprigs fresh thyme
  • 1/4 tsp crushed red pepper flakes omit if using spicy Italian Sausage
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream or 1/2 cup whole milk or BUTTER a good chunk
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh basil or more if you like basil, use additional to sprinkle on top of dish
  • freshly grated parmesan cheese at the table

Instructions

  • Use the "Saute" function on Instant Pot. Add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon or spatula as it cooks. Drain the liquid into a bowl, leaving the meat mixture in the pot, skim off the oil and reserve. Return it to pot when the tomatoes and broth are added. It's all flavor babee.
  • Add onion, carrot and celery and cook for 4 more minutes, or until softened. Make sure to scrape the bottom of the pot as the onions and peppers cook and give off liquid, this will prevent scorching and the auto-shut off feature.
  • Add garlic and cook until fragrant, ~30 seconds. Add red wine and cook, stirring often, until reduced, about 2 minutes.
  • Add remaining ingredients, except basil, fresh parsley and cream. Stir, once again scraping the bottom of the pot to ensure no browned bits remain.
  • Cancel the saute, and place lid on Instant Pot, making sure the valve is set to "SEALING", DO AS I SAY NOT AS I DO, lol. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
  • Once the timer beeps, use quick pressure release and vent. When the pin drops, remove lid. Remember, ITS HOT so be careful.
  • Select "saute" and select LOW. Stir in heavy cream or milk, parsley and basil. Simmer, uncovered, stirring often, until desired consistency is reached, about 5 minutes.
  • Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.

Notes

  • Make sure you scrape the bottom of your Instant Pot while sauteing FREQUENTLY! If any particles are stuck on the bottom the pot will turn off to prevent burning.
  • You can omit the mushrooms, I like the earthiness it adds. Substitute the mushroom soaking liquid for beef broth if desired. Or for the double whammy, heat the beef broth and use it as the soaking liquid for the mushrooms.
  • If you do not want to add dairy, drop a hunk of unsalted butter (4-5 T) into the sauce. The cream or milk is added to cut the acidity of the tomatoes and mellow the sauce, the butter kind of does the same.
  • I love this sauce over rigatoni or pappardelle. Also on gnocchi, it is divine!
Crispy Cheesy Pan Pizza, Knighted by King Arthur… Flour That Is

Crispy Cheesy Pan Pizza, Knighted by King Arthur… Flour That Is

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In this topsy turvy year, where flour has been in short supply since the COVID crisis, King Arthur Flour selected a pizza as their recipe of the year.  It’s easy to make with the caveat it does require a good amount of time, so plan in advance.  But it is so worth the time, it’s delicious.  

Years of pizza filled kids’ events-birthday parties, sports parties, playdates at Chuckie Cheese, and school functions, have left me with an aversion to pizza.  But the kids have grown up, no more bad pizza, only pizza by choice, my choice.  

During quarantine, our daily routine always includes someone asking, what’s for lunch?  To which Wes has lately been replying, how about pizza?  A couple of friends have raved about King Arthur’s 2020 recipe, Crispy Cheesy Pan Pizza which meant, pizza time baby.

Crispy Cheesy Pan Pizza-Doing the Happy Dance

If you haven’t ever made your own bread, this is a great place to start.  This is one of those insanely popular, deservedly so, no-knead bread recipes.  Zero intimidation, a little bit of folding and lots of raves at the end, yep, it’s a keeper. The extended rest time gives rise (lol) to a crispy, airy, yummy crust.  The center is soft and pillowy and as you move to the perimeter it takes on a nice crunch.  

I’m sure the flour shortage during the time of COVID was pushed to new heights with this recipe. I used a 00 flour from Central Milling, I was out of KA AP flour.  You could sub bread flour by Gold Medal of Pillsbury as the protein content is a little higher and closer to King Arthur AP flour.  You make the dough, let it rest overnight in the fridge before putting on the final touches, TOPPINGS and then baking.

So a day later, take the dough out of the fridge and  smoosh it into a cast-iron skillet, I used my Staub pan or a 9-inch cake pan would work too.  But, keep in mind a heavy bottom skillet, especially cast-iron, enhances the crispiness.

Toppings

The King Arthur Flour recipe is all about the crust, no toppings so I went in search of a BOSS tomato sauce for the pizza.  First and last stop, Serious Eats.  New York Style Pizza Sauce, easy, tasty, a little spicy, a little sweet, a touch of basil, onion, and oregano, the perfect match.  Then the killer, butter is added to the sauce, which accentuates the crust.  OMGoodness, make this pizza.

Toppings are whatever your heart desires.  Our usual includes sausage and the triple-play of mushrooms, onions, and peppers.  Pre-cook toppings first.  My latest kick is adding arugula or micro-greens to the finished pizza.

Let me reiterate…Make this pizza, SOON.

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Crispy Cheesy Pan Pizza

King Arthur Flour 2020 Recipe of the Year Crispy Cheesy Pan Pizza
Course Main Course
Cuisine Italian-American
Keyword Crispy Cheese Pan Pizza
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 day
Servings 6

Equipment

  • Cast-iron skillet or heavy bottom pan

Ingredients

Crust

  • 2 cups King Arthur Unbleached All-Purpose Flour 240g I used 00 flour from Central MIlling
  • 3/4 teaspoon salt
  • 1/2 teaspoon instant yeast or active dry yeast
  • 3/4 cup lukewarm water 170g
  • 1 tablespoon olive oil 13g
  • 1 1/2 tablespoons olive oil for the pan 18g

Toppings

  • 6 ounces mozzarella, grated about 1 1/4 cups, loosely packed* 170g
  • 1/3 to 1/2 cup tomato sauce or pizza sauce 74g to 113g homemade or storebought
  • freshly grated hard cheese and fresh herbs for sprinkling on top after baking optional
  • handful of fresh greens like arugula optional
  • toppings of choice

Tomato Sauce from Serious Eats

Instructions

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. I really like using a scale.  Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in a medium-large mixing bowl.
  • Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour, about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
  • After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
  • Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
  • Refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor.
  • About 3 hours before you want to serve your pizza, prep pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, use a brush to spread some oil up the edges, as well.  
  • Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time. 
  • Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and jiggle when you gently shake the pan.
  • About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F.
  • When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust completely for those crispy, caramelized edges. Spread small spoonfuls of the sauce over the cheese. The first cheese layer helps prevent sogginess from the sauce. Sprinkle on the remaining mozzarella.
  • Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.
  • Remove the pizza from the oven and place the pan on a heatproof surface. Run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool a little then transfer to a cooling rack or cutting surface. No soggy crusts.

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New York-Style Pizza Sauce

Perfect sauce for King Arthur Crispy Chessy Pan Pizza
Course Main Course
Cuisine Italian-American
Keyword New York Style Pizza Sauce
Prep Time 15 minutes
Cook Time 1 hour

Equipment

  • Food mill, food processor, or hand blender

Ingredients

  • 1 28-ounce can whole peeled tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic grated on microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • Kosher salt to taste
  • 2 6-inch sprigs fresh basil with leaves attached
  • 1 medium yellow onion peeled and split in half
  • 1 teaspoon sugar

Instructions

  • Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
  • Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.
  • Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.

Notes

The sauce makes enough for 2 12 inch pizzas so you will have plenty.  Keep the onion, don't discard it.  This sauce would probably work over some pasta too, with that onion!
Chicken, Woman, Man, Soccer, Beer-Extra Points For Fried (KFC)

Chicken, Woman, Man, Soccer, Beer-Extra Points For Fried (KFC)

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The Hubster is still on his quest for the perfect fried chicken.  He is getting pretty darn close if you ask me.  This time a recipe for Fried Chicken Wings caught his eye, which was okie-dokie with me.  I love any kind of fried chicken.

KFC

When we were in Seoul last year (seems like forever ago), one of the first things we did was hit the streets looking for KFC, no,  not Kentucky Fried Chicken, but Korean Fried Chicken.  We found a place, there are zillions to choose from (there are more fried chicken stores in South Korea than McDonalds in the world, its not even close) that serves Chicken and Beer or Chimaek as it is called.  Apparently, back in the early 2000s, when South Korea made a serious run at the World Cup, Koreans ate a ton of fried chicken and drank a lot of beer while watching the matches.  Their love for KFC persisted after the soccer tourney and whenever a soccer match is broadcasted, chicken sales go crazy in S. Korea.

Yes, in Myeongdong Market, one of many restaurants, for chicken and beer.  My kinda town.

I don’t drink beer normally (I’m a wine gal) but it did go REALLY well with the sweet and spicy fried chicken.  Serve wings with savory crackers and radishes for a complete meal-protein, veggies, and starch.  See?

The Secret to Captain K-runch

KFC is super crunchy and crispy and the secret to the extra crunch, drum roll please, is twice-fried chicken.  The first fry is to cook and seal the chicken and the second fry is to give it that extra crunch.  The other secret is to use potato starch as part of the batter for the chicken to kick up the crispiness even more.

The chicken is marinated so its pretty tasty as is after frying, BUT what fun would that be?  I found a delicious sweet and spicy sauce for fried chicken from one of my favorite sites, Korean Bapsang.  We transferred the fried chicken into the sauce and rolled the chicken in the sauce to coat.  So good, it immediately transported me back to our visit to Seoul and having DakGangjeong in the street markets.  맛있는! Delicious!

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Korean Sweet and Crispy Fried Chicken (DakGangjeong)

How to make Sweet Crispy Crunchy Korean Fried Chicken Wings
Course Appetizer, Main Course
Cuisine Korean
Keyword Crispy, Fried Chicken, Sweet and Spicy
Prep Time 1 day
Cook Time 30 minutes

Equipment

  • Deep Fryer

Ingredients

Chicken and marinade

  • 2 to 2.5 lbs chicken wings
  • 1/2 tsp 2 3/4 g salt
  • 1 tsp fresh ginger minced
  • 1/2 tsp Gochugaru Korean chili powder
  • 1 tsp fresh garlic minced
  • 1 Tbsp yellow onion minced or grated
  • 1/4 cup rice wine or sherry
  • cooking oil to deep fry

Fry Mix

  • 1 cup 125 g potato starch can sub cornstarch for potato starch
  • 1 cup 125 g all purpose flour
  • 1 tsp baking powder optional
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp ground ginger
  • 1 tsp Gochugaru powder fine grind not coarse
  • 2 tsp granulated garlic powder
  • 2 tsp granulated onion powder

The Sauce

  • 1 tablespoon soy sauce
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons apple cider vinegar or rice wine vinegar
  • 1 tablespoon gochujang Korean red chili pepper paste
  • 3 tablespoons honey or corn or rice syrup
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • pinch pepper

Instructions

The Chicken

  • Combine marinade ingredients and add to chicken wings, get in there and mix the marinade into the chicken. Marinade in fridge at least a couple of hours to overnight

Fry Mix

  • Combine flour and starch and seasonings in a bowl. Mix well.
  • Remove 1/2 cup of dry mix to a separate bowl. This is for the batter. Add approximately 1/2 cup cold water to the 1/2 cup fry mix shoot for pancake bstter like consistency.
  • Heat vegetable oil in a pot big enough to hold a quart and half of oil. Or if you are lucky enough to have a deep fryer-ues as directed. (I don't have one so you are on your own)
  • As the oil heats to 350 degrees. Prep your chicken.
  • Set up your station like this: chicken, wet batter, dry mix, rack. Place chicken pieces in wet batter and coat thoroughly. Take each piece and roll it in the dry mix to coat well, pat down the dry mix on each piece. Place on rack and repeat with remaining pieces.
  • When the oil reaches 350 degrees add chicken a few pieces at a time to fryer. Fry approximately 7-8 minutes until a nice crust forms on the chicken. It will still be pale in color. Remove chicken to rack and continue to all the pieces are fried. Heat oil to 375 degrees. Fry chicken a second time until golden brown about 2 minutes.
  • You can serve chicken as is or coat pieces with the sweet and spicy sauce, my favorite.

Sweet and Spicy Sauce

  • In a pan large enough to hold the chicken, combine sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes.
  • Add chicken to sauce mixture. Stir to coat and pour onto a platter. Garnish with sesame seeds and diced green onions.
Egg Dumplings (Gai Don Gok)

Egg Dumplings (Gai Don Gok)

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One of my favorite homestyle dishes my mom would make is Egg Dumplings or Gai Don Gok.  My mom’s version of Gai Don Gok or Dan Jiao uses her recipe for won tons and replaces the flour wrapper with egg.  Whenever my mom visited she would make a batch of won tons and egg dumplings.  While the kids were at school we would head to the Chinese market for ingredients, pork, shrimp, water chestnuts, and fresh wrappers.  As soon as we got home Mom would set about making the won ton filling.  Half of it was always reserved for egg dumplings.  As soon as she was done wrapping won tons, she started on the egg dumplings.   She wanted to make sure she had a plate of hot dumplings ready and waiting when the kids came bounding through the door.

Unfortunately, not only is my mom too frail now to make her dumplings but the COVID pandemic has prevented us from visiting her in person.  We are being robbed of precious moments we could spend with her.  Our only consolation is the aggressive measures taken were successful and thankfully she and the other residents remain virus-free.

Moments of Comfort

Missing my mom, the memories of making won tons and egg dumplings with her popped into my head.  I felt the urge to make won tons and egg dumplings.  Just like Mom,  I hand-chopped everything-the pork, shrimp, water chestnuts, shrooms, and onions for the filling.  I wrapped wontons and then set about making egg dumplings.  The hubs and kids came walking through the door just as I put the finishing touches on the plate of Gai Don Gok.  Mom would approve.

I love the combination of pork and shrimp but the filling can be made with all pork.  Substitute ground chicken for a portion of the pork if you like.  That is the beauty of Mom’s Super Duper Won Ton and Everything Filling for egg dumplings, stuffed squash, or meatballs in soup, it is versatile and pretty darn tasty.

It will take a little bit of practice to make the dumplings unless of course, you are an omelet pro.  Then it will be a piece of cake.  Whip eggs with water (one teaspoon per egg) and set aside.  Have everything next to the stove.  Heat a sufficient amount of oil to generously coat the bottom of the frying pan.  I use a stainless steel pan generously oiled to keep the egg from sticking.  Heat the pan over medium-low heat.  It can’t be too hot or the egg will brown too much before the filling has a chance to cook completely.

The Dumpling Process

Use a Chinese soup spoon (this is what mom and millions of other Chinese moms use to measure) or an equivalent (1.25 tablespoon volume) spoon and fill it with the egg mixture.  Pour this into your pan to create a 3-inch circle, lower the heat if the egg cooks too quickly.  Scoop the filling (about 2 teaspoonfuls) and drop it on one side of the egg circle.  Immediately fold the egg over to cover the filling and form a crescent-shaped omelet.  Gently press down the filling to flatten it so it cooks evenly.  Flip the dumpling over and cook to a light golden brown, approximately 30 seconds per side. Push to the side, or transfer to another pan set on low heat to set while cooking additional dumplings.   Serve with ketchup or oyster sauce.  The egg dumplings are delicious in soup just like won tons.

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Egg Dumplings (Gai Don Gok)

Family favorite, Gai Don Gok made with extra wonton filling after we run out of wrappers. Mini egg omelets filled with pork and shrimp. Delicious.
Course Main Course, Side Dish
Cuisine Asian, Asian-American, cantonese
Keyword Egg Dumplings, Gai Don Gok, mom's recipe
Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

Pork & Shrimp Filling

  • 3/4 lb ground pork
  • 1/4 pound fresh shrimp peeled and deveined and roughly diced
  • 4-6 water chestnuts peeled and coarsely chopped, fresh or canned (rinse before using)
  • 3-4 dried shiitake mushrooms soaked, drained and coarsely chopped
  • 2 stalks of green onions coarsely chopped
  • 1 T cilantro leaves finely chopped (optional)
  • 1/2 inch knob of fresh ginger peeled and minced

Seasonings for filling:

  • 1 T soy sauce reg not dark soy sauce
  • 1 T oyster sauce Lee Kum Kee preferred brand
  • 1 T rice wine or sherry
  • 1/2 tsp. sugar
  • 1 tsp cornstarch
  • 1/2 tsp. salt and 1/2 tsp white pepper
  • 1/2 tsp sesame oil optional but recommended

Egg Wrap

  • 4 large eggs, slightly beaten plus 1 t water per egg substitute stock for water

Instructions

To Make Filling:

  • Place ground pork and shrimp in a medium-sized bowl. Add seasonings. Using chopsticks or a spoon, stir the mixture in ONE direction until the ingredients are well combined. Transfer half of the filling to a bowl. Reserve the other half for won tons.
  • You can pre-shape the filling into little balls to have ready for frying the dumplings or scoop little balls while you are frying if you like. I use a mini-ice cream scoop (#100)

To Make Egg Dumplings

  • Break eggs into a bowl, add water and beat until thoroughly combined. Place the filling and egg mixtures by stove. If water is used, add a dash of salt and pepper to the egg mixture. Omit salt if stock is used.
  • Heat a stick-resistant or non-stick skillet over medium low heat. Add 1-2 tablespoons of vegetable oil to the pan. I use a steel pan with a generous amount of oil to coat the bottom.
  • Using a large spoon (or Chinese soup spoon) spoon approximately 1.5 tablespoons of egg mixture into the pan to form a circle. Cook about 10 seconds, when the egg edge is set, place 2 teaspoons of filling on one side the egg. Using a spatula and fork, fold the other side of the egg over the filling and gently press down. Cook for 15 seconds and flip. Cook 30-45 seconds on the second side. If the filling seems soft and not quite done, continue to flip and cook. The dumplings should be a golden color. Adjust heat so the filling cooks through and the egg doesn't brown too much.
  • Transfer the dumpling to another pan set on low heat. This keeps the dumplings warm and ensures they cook through. Continue to cook additional dumplings.
  • Serve with ketchup or oyster sauce.
Roasted Tomato & White Bean Stew (Bean Craving a Good Stew)

Roasted Tomato & White Bean Stew (Bean Craving a Good Stew)

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Friday night…my mind was thinking about the upcoming Memorial Day weekend.

The plan, grilling on Monday.  Something classic, burgers, potato salad, strawberry shortcake, the “Summer is finally here” meal.  Saturday’s dinner was taken care of, take-out and delivery from one of the legacy restaurants in SF Chinatown, Kam Po.  A fundraiser for Chinatown Community Development Center combined with helping a Chinatown mom and pop business.  A win-win, I ordered roast duck, crispy skinned pork and bbq pork plates…can’t wait.

What’s for Dinner Tonight?

But it was Friday and I still hadn’t started dinner.  I cooked quite a bit during the week and was admittedly ready for an easy cook meal.   I peered into the pantry hunting for inspiration…hmmm, a couple of cans of white beans. Further rummaging around the kitchen produced cherry tomatoes, a couple of Italian sausages, one lonely onion. Jamie had recently tried a recipe from the NYTimes, Roasted Tomato and White Bean Stew that she gave a hearty thumbs up to on all counts-ease of prep and deliciousness.

I Was In Business

Winner winner beanie dinner.  This dish is simple, quick and so satisfying.  Roast tomatoes in olive oil and thyme which intensifies their flavor and sweetness.  I used a medley of gold and red cherry tomatoes, use whatever you like. While they are roasting, saute’ the onions, garlic, and pepper flakes. Add beans-reserve the liquid from the cans just in case to adjust the consistency of the sauce.  Give the stew a couple of stirs and mash some of the beans with a big spoon to thicken it.  Make sure to scrape all the tasty bits from roasting the tomatoes and add them to the beans along with the tomatoes and their liquid.

Home Stretch

Simmer a couple of minutes and voila’, dinner is served.  This stew is really, really good, the sweetness of the tomatoes and onions, the nice mouthfeel from the beans, yummy, YUMMY, yummy.  I love the garlic and thyme, but I’m wondering if rosemary would work too.  We grilled a couple of Italian sausages, sliced, and added them to the pot right before serving.  You could also just serve them on the side. Grilled shrimp or cod would be a lovely match too.  OR, keep it vegetarian, this stew is so flavorful and satisfying you won’t even miss the protein.  Top it with the parsley and lemon gremolata which adds a herby-citrus zing and you are in business. The Hubs and Jorge don’t like beans but they both admitted that this was delicious.  Now that’s a strong recommendation!

Make this stew the next time you need a quick, easy, hearty meal.  It’s just so tasty!

Looking for other meatless recipes?  This Red Lentil Soup from NYTimes is delicious~~

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5 from 2 votes

Roasted Tomato and White Bean Stew

Course Main Course
Cuisine European
Keyword easy, roasted tomato, stew, vegan, White Bean, white bean stew
Prep Time 30 minutes

Ingredients

Garnish

  • ½ cup roughly chopped Italian parsley leaves and tender stems
  • 2 teaspoons lemon zest from 1 large lemon

Stew

  • 2 10-ounce containers cherry or grape tomatoes
  • ¼ cup olive oil plus 2 tablespoons and more for drizzling (optional)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 1 medium yellow onion thinly sliced
  • 3-4 large garlic cloves thinly sliced
  • ½ teaspoon red-pepper flakes
  • 2 15-ounce cans white beans (such as butter or cannellini), rinsed
  • 1 ½ cups vegetable or chicken broth or water
  • 2 Italian sausage optional mild or spicy, your choice

Serve with

  • Flaky salt for serving (optional)
  • Toasted bread for serving

Instructions

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors meld; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
Asian Soul Food: Steamed Chicken with Chinese Sausage & Mushrooms

Asian Soul Food: Steamed Chicken with Chinese Sausage & Mushrooms

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Dinner in the Time of COVID.  I find myself not just cooking more but cooking more of the dishes I grew up eating.  Favorite dishes that my father and grandfather cooked for us.  We all need a little bit of comfort these days, ain’t that the truth.

A favorite in our house is Steamed Chicken with Chinese Sausage and Mushrooms.  This time it was part of a meal that is as down-home as it gets.  We started with Kid-favorite Corn Soup,  Steamed Pork with Salted Egg, and Sauteed Asparagus.  I was exhausted from all the prep!  How my Dad pulled off dinners like this nightly after a full day’s work, continues to amaze me.

The keys to Delicious Steamed Chicken with Chinese Sausage & Mushrooms

Use bone-in chicken if possible.  The flavor is better when the meat is left on the bone…is there a scientific reason? Who knows, but I’m not about to buck my dad’s advice.  But, don’t let that stop you from making this dish, by all means, if all you have is boneless chicken, use it.  It will still be onolicious.  I like to use wings, but any part of the chicken will work.  Breast meat is a little trickier, it is less forgiving than dark meat and can overcook. 

Chinese Sausage

Also known as Lop Cheung, a delicious sweet and slightly savory preserved meat that is found in tons of Chinese dishes.  I love Lop Cheung, when I am craving an easy comfort dish, I’ll throw a couple on top of the rice right before turning on my rice cooker, as the rice cooks so do the Lop Cheung.    You can find Lop Cheung at most Asian markets and at some of the larger supermarkets in the Bay Area.  There are several different varieties including pork, pork & chicken, and pork & liver.  Unless you grew up with Chinese Sausage, stay away from the liver one which is gamier and stronger in flavor.  The meat is marinated, stuffed into casings, set to dry, and then kept cool.  I still head to SF Chinatown to buy my Lop Cheung from Mow Lee or Wycen.   Old School all the way.

I hope they survive COVID19.  

Pre-cook stage

The Dried Stuff

Dried Shiitake or Black Mushrooms, Cloud Ears (Dried Fungus), and Lilly Buds or Golden Needles round out the dish.  Soak the dry ingredients in warm water 15-30 minutes until soft.  Each provides flavor and texture to the dish.

Shiitake Mushrooms  Back in the day, shiitakes only came in dried form.  Nowadays you can get fresh shiitake mushrooms easily, they’re delicious BUT for the most part, in Chinese cooking we use the dried form.  Why? Concentrated flavor.  The flavor of the mushroom is intensified and that flavor is essential to the dish.  Soak the mushrooms first, (keep the soaking liquid for stocks and soups), trim the stems that can be kind of woody, and slice into desired thickness.

Cloud Ears or Black Fungus is just another kind of mushroom.  It doesn’t have a ton of its own flavor but adds texture, in the form of CRUNCH and absorbs the flavor of the marinade-YUM.  After soaking, pinch the stem-tip off.  The tip is where the stem connected to the tree, it’s a little crusty.  

Lily buds add an earthy flavor and texture.  After soaking the lily buds, pinch or cut off the ends (it will look a little darker than the rest of the bud and tie a knot in the middle of each strand.  Yeah, don’t know why, but I do it because my Dad told me to.

Don’t forget to add the green onions and cilantro at the end.

There you go, all the components to a down-home soul food dish.  

Microwave Madness 

Microwave directions

I bought microwave cookware, Anyday Cookware, on Dave Chang’s recommendation (Mr. Momofuku), boy, that guy can sell a product.  Pros and cons? Pros-no steamer set up, no pan with water, hassle-free steam cooking, and one bowl cooking. Cooking time cut by more than half.  Cons?  Finding space to store new bowls plus a major hit on latte money, lol.

Anyways, follow the same steps until you get to the point of putting the dish* in the steamer.  Instead, *put all your ingredients into a microwave cooking container and forget the steamer. 

Cover, vent, and place your dish in the microwave.  My microwave’s power output is 700watts (which is on the low side).  For this dish, I use full power for about 8 minutes.  You will have to adjust according to your microwave wattage.  The Anyday site has an interactive basic guide that allows input of wattage to determine cooking power and time.  In general, if your microwave wattage is higher, shorten the cooking time or reduce the power level and keep the same time.  You will need to experiment a little with your microwave.  I add 1-2 tablespoons of the saved mushroom liquid so I’ll have some sauce in the dish.

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Steamed Chicken with Lop Cheung and Mushrooms

Course Main Course
Cuisine Asian
Keyword Steamed Chicken
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 1.5 pounds chicken breast or combination of chicken pieces, bone-in cut into bite-sized pieces or chicken wings separated into drummettes and flats.
  • 2 Chinese sausages thinly sliced on the diagonal
  • 3-4 black mushrooms soaked in warm water until soft and julienned
  • 2 Tbsp Cloud ears soaked and root ends pinched off
  • 12 Lily buds soaked, ends pinched off and a knot tied in the middle, skip the knot tying if you want
  • 1-2 stalks green onions cut into 1-inch pieces, reserve some of the green part to finish the dish
  • 1/4 bunch cilantro for garnish

Marinade

  • 1 tsp. sugar
  • 1/2 tsp salt
  • 1 tablespoon soy sauce AP Pref chinese LKK Premium Soy Sauce
  • 1 tablespoon oyster sauce LEE KUM KEE with the kid and mom in boat
  • 1 tablespoon Shaoxing Wine or Chinese Rice Wine
  • 2 slices ginger julienned
  • 2 tsp oil I like peanut oil, but any vegetable oil will work
  • 2 tsp cornstarch
  • 1/2-1 tsp sesame oil optional, if you have it, definitely use it
  • 1/4 tsp white pepper

Instructions

  • Combine ingredients for marinade.
  • Add chicken, mushrooms, sausage, cloud ears and lily buds to marinade. Stir to combine well. Marinade for 15- 30 minutes. Place in a heatproof dish such as a shallow bowl or pie plate. Top with some of the diced green onions.
  • In a steamer or a stainless wok, set up steamer rack, fill with water up to but not touching the steamer rack. Place on heat and bring to boil.
  • Place chicken on steamer rack.
  • Steam for 25-30 minutes. Watch water level in pan, do not let it dry out.
  • Garnish with cilantro and extra green onions. Serve with plenty of rice.

Notes

If you don't have lily buds omit, don't make a special trip.  You can also place the ingredients on rehydrated lotus leaves (usually used as a wrap.  It imparts a nice flavor to the chicken.
Other additions dried red dates 2-3 soaked and smashed.  Add with mushrooms.
Guilt Free Shopping- Farmer’s Market Soup

Guilt Free Shopping- Farmer’s Market Soup

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My guilty pleasure during the time of COVID has been Sunday morning outings to our local farmer’s market. A chance to get out of the house and meet a friend.  Not to worry we are adhering to the CDC guidelines for masks, distance, and handwashing.  For the most part fellow shoppers at the market are doing the same.  We do a quick perusal of the market, decide what we want, shop, and then go and sit on the retaining wall to chat and drink our coffee, all in our six-foot bubble.

As winter fades and the market blossoms with an array of beautiful fruits and vegetables…

I Can’t Resist

I’m like a kid in a candy store, I want everything I see, I end up with way too many fruits and veggies for the week.  Friday rolled around and I still had a crisper full of fruits and veggies from last Sunday’s market.  If I wanted a guilt-free excursion to the market this coming weekend I had better empty that fridge now.

I took inventory-a bunch of broccoli, a couple of florets of cauliflower, half an onion, a lonely leek, two potatoes, hmmm this has the makings of delicious soup.  I pulled out the frozen homemade chicken stock I had squirreled away a couple of weeks ago and I was in business.

Farmer’s Market Soup

This soup starts much like my favorite soup, Potato Leek Soup.  I dice the onions, leeks, potatoes, smash a couple of cloves of garlic, and separate the broccoli and cauliflower into manageable florets.  I heat my pot, add a knob of butter and a swig of olive oil, and sauteed my onions and leeks until soft.  Season with salt, add garlic cloves and saute for a couple of minutes before adding the stock.  Pile your broccoli, cauliflower. and potatoes into the stock, bring to a boil, reduce the heat and simmer for 30 minutes or until the veggies or super tender.  If I had seen the half bag of spinach left in the fridge, I would have thrown that in too. How easy is that?

At the Finish Line

Once it is finished simmering, puree the soup either by carefully transferring the soup to a blender or using a hand blender.  Make sure the head of your hand blender is fully immersed in the soup or you will end up painting your walls or worse, splattering yourself with hot soup, nooooo.  Blend to desired consistency, less for a chunky country soup or more until “souper” smooth-your choice.

Season with salt and pepper to taste, throw it in a bowl and you’re done.  The potatoes thicken the soup naturally but you could still add some heavy whipping cream (the taste bump is self-explanatory) or even yogurt/sour cream.  Stir in some shredded cheese for a Broccoli and Cheese Soup.  You’re done!  Assemble a nice cheese board, grab a glass of wine, your loaf of No-Knead Bread, and ENJOY.

Dress the Soup, Toppings a Bowl

Hello?!  Of course, you need toppings on your soup.

A swirl of yogurt or sour cream and some chives or green onions.

A sprinkling of shredded cheese, especially if you have added cheese to your soup.

Toasted croutons or a baguette slice with melted cheese.

I garnish with a little lemon zest too, just for a little zing.

Everyone’s fav, crispy CRUMBLED BACON.  So good.

And that’s how you get ready for guilt-free shopping at the Farmer’s Market this coming weekend!

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Farmer's Market Soup

An easy, tasty soup made from the veggies in your fridge! Healthy and delicious
Course Soup
Cuisine American
Keyword Broccoli Soup, soup, Vegetable Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings

Equipment

  • Hand blender

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 onion diced or 1/2 onion if you using leeks
  • 1 leek white part only, washed and thinly sliced
  • 4 cups chicken broth or stock homemade or low sodium commercial broth
  • 1-1/2 cups water
  • 1-1/2 pounds broccoli florets ~2 bunches of broccoli, cauliflower works too
  • 2 potatoes, any kind peeled and diced into large cubes
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cheddar cheese shredded (or other cheese of choice)
  • 1/2 cup cream or milk

Instructions

  • Heat butter and olive oil in a large pot over medium-high heat. Add onion and leeks saute for 2-3 minutes until softened. Add garlic and saute for additional minute
  • Add broth/water, broccoli, potato, salt and pepper. Bring just to a boil, turn the heat down to medium, cover and cook for 20-30 minutes, until the broccoli is soft.
  • Turn heat off (but leave on stove). Puree using a stick blender until desired consistency
  • Stir in cream or milk then or add cheese, stirring to melt. All optional, all good.
  • Taste and add more salt and pepper if needed
  • Ladle into bowls.

Garnishes

  • Sour cream or yogurt
  • Chopped Chives
  • Shredded cheese
  • Crispy crumbled bacon (family favorite)
  • Serve with nice crusty bread and glass of wine.
Soy Sauce Chicken (See Yao Gai-s Soon)

Soy Sauce Chicken (See Yao Gai-s Soon)

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Growing up in Chinatown I took for granted that everyone had access to fresh vegetables, fish, poultry and meat.  If only I had an iPhone back in the day to capture the pictures of daily life in my Chinatown.  I’d have pictures of crates filled with live chickens sitting on the sidewalk, tanks filled with live fish and crabs, and baskets filled with just picked greens.

Many of the markets had delis, their counters loaded with trays of fried noodles, stir-fried vegetables, and stews. Storefront windows filled with roasted ducks, chickens and different sausages hung to entice passersby.   Whole roasted pig hanging on a hook with its skin roasted to a crispy rich caramel brown. Shoppers clamored in line while the butcher sliced off chunks to dole out. 

Fifteen minutes before my parents closed their office for the day, Dad would hurry down to the shops to buy fixings for that night’s dinner.  What he cooked was always predicated on what was fresh in the markets.

Our dinners consisted of my Dad’s dishes-squash soup, stir fried beef and greens or steamed fish with green onions and ginger and pre-made dishes bought from one of the many delis in Chinatown.  Dad would survey the window at Ping Yuen Market and select a roast duck or chicken, or pick a piece of Crispy Skin Pork or bbq pork .  Luckily many of these deli delights like Whole Poached Chicken and bbq pork, even crispy skin roasted pork can be made at home.  I gave it a try with a small piece of pork belly, and was surprised by the results.  Now I can make it at home.

Soy Sauce Chicken

It never occurred to me to make Soy Sauce Chicken at home, it was too easy to head to my favorite Chinese deli and pick one up.  Staying at home has made me rethink “what can I make at home?” Time to tackle Soy Sauce Chicken.  The good news is it’s easy!  I googled Soy Sauce Chicken and found a recipe on The Woks of Life (an amazing Asian family cooking blog).  A few tweaks to their recipe and boom, no need to head to that Chinese deli anymore.  Delicious homemade Soy Sauce Chicken made by yours truly

Here’s the hard part.  Ingredients

The seasonings include dark and regular soy sauce, star anise, sugar, cinnamon, rice wine.  Dark soy sauce has molasses which makes it sweeter than regular soy sauce.  Pictured in the left, back is rock sugar which I used along with granulated sugar.  You could use just granulated sugar or a combination of white and brown sugar.   Star anise is not my favorite so I cut back to 1-2 pieces and added half of a cinnamon stick instead.  Next time I will throw in 1-2 cloves in the poaching liquid.  Feel free to play around with the spices to make it your own, although stick to the spices in Five Spice Powder as a guide -Cinnamon, Star Anise, Fennel, Clove, Sichuan Peppercorns.  Keep in mind that all of these spices are pretty assertive, a little goes a long way.

The dark soy adds not only sweetness but color.  The skin turns a beautiful mahogany brown.  The regular soy sauce adds saltiness and flavor.  The original recipe calls for green onions, I didn’t have any, so I used shallots instead.  You definitely need a member of the allium family.

The result is tender, juicy, chicken that is sweet, salty, and spicy from the star anise and cinnamon.  It’s delicious.  Serve the chicken with simply prepared greens and either rice or noodles.  Drizzle with the poaching liquid and BOOM dinner is served.  Enjoy!

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Soy Sauce Chicken (See Yau Gai)

Course Main Course
Cuisine Asian
Keyword Soy Sauce Chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 1 whole chicken ~4 pounds; fresh
  • 1 T oil
  • 7 slices ginger smash lightly to release flavor
  • 2 scallions cut into 3-inch pieces and smashed flat
  • 3 star anise I use 1-2 only
  • 1 ½ cups Chinese Rice Wine aka shaoxing wine
  • 1 ½ cups soy sauce reg Kikkoman would work
  • 1 1/4 cup dark soy sauce or dark mushroom soy sauce
  • 1 cup sugar plus 2 tablespoons Can substitute rock sugar or brown sugar for 1/2 of amount
  • 2 teaspoons salt Kosher salt, if using diamond increase to 1 T
  • 10 cups water
  • 1-2 cloves optional

Optional spices

  • 2 cloves garlic peeled and smashed
  • 1/2 stick cinnamon
  • 1/4 tsp fennel seeds reduce star anise to 1 piece if using
  • 1-2 large shallots, sliced in place of green onions and garlic, sheltering in place-mother of invention!

Instructions

  • Take your chicken out of the refrigerator before you plan to cook, let it come to room temperature. Remove the giblets, and thoroughly rinse the chicken inside and out.
  • In a tall, narrow stock pot, that will just fit the chicken, (the chicken should be totally submerged in the cooking liquid) Heat pot over medium low heat add the oil. Add ginger when the oil is hot.
  • Fry ginger for about 30 seconds until it begins to brown. Then add the scallions and cook another 30 seconds. Add the star anise and rice wine, and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
  • Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
  • Bring the cooking liquid back to a boil and cook for about 5 minutes at medium heat, a nice rolling simmer. Next, carefully with tongs or a serving fork, lift the chicken out of the water and empty the liquid inside the cavity, which will be cooler than the liquid surrounding the chicken. Lower the chicken back into the pot, making sure once again to fill the cavity. If the chicken is not completely submerged, periodically baste the exposed area with cooking liquid.
  • Bring the liquid back up to a simmer, which should take about 10 minutes. Keep it at this slow simmer (the liquid will be about 210 degrees F) for 25 minutes. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the chicken to a cutting board. You can test the chicken, should be about 165 degrees F.
  • Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve over rice with some sauce from the pot!

Chicken Pieces

  • Don't want to poach an entire chicken?
  • This is enough poaching liquid to poach 4 chicken breast or 4 whole legs or 6 thighs. Follow directions up until putting the chicken into the liquid. Place chicken pieces in liquid. Bring it back to a boil. Lower heat so you have a nice energetic simmer going.. Cover and simmer for 10 minutes. Turn heat off and allow the chicken to sit covered for 20-25 minutes depending on size of pieces.
    That's it, enjoy!

Notes

Once you're done cooking the chicken, you can actually freeze the sauce/cooking liquid for use again later (though you may have to re-season the sauce)
Everybody Have Jjigae Tonight (Kimchi Jjiggae-Korean Kimchi Tofu Soup)

Everybody Have Jjigae Tonight (Kimchi Jjiggae-Korean Kimchi Tofu Soup)

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Y’all know I love soup, right?  I have about a dozen recipes for different soups on 3jamigos and now I am adding one more, Kimchi Jjigae or Kimchi Tofu Soup.  It is easy to make, super delicious and something a little different.  It’s a hearty soup with lots of yummy stuff. Along with kimchi, the soup has beef, or pork, tofu, mushrooms, onions, cabbage, basically, anything your little heart desires.  Jamie and I collaborated on this recipe (she made it, I ate it).  It is a mash-up of various recipes we found online.  If you like Korean food and would like to try making it at home, there are some really good blogs and Instagrammers you can check out, Korean Bapsang, and My Korean Kitchen.  Instagrammer @Christy_l_kitchen’s video for kimchi tofu soup served as ground zero for Jamie’s delicious soup.

First, let’s run through the ingredients for Kimchi Jjigae.  If you live in the Bay Area, it will be easy to find the ingredients for this tasty pot.  Actually, any major metropolitan area probably has an Asian market and there are online sources. (Or call me, happy to take anyone Asian food shopping)  Once you have assembled the ingredients, putting the soup together is a SNAP.

Let’s start at the very beginning, a very good place to start…

Kimchi, or fermented cabbage, is essential to the soup.  It is the cornerstone of the soup providing umami, texture, and spice. Asian stores and larger supermarkets often carry Kimchi in their cold boxes.  My favorite brands are Ocinet and Im Soon Ja.  Use the one you like.

Tofu-made from soybean comes in various densities from super soft to extra firm.  Normally, SoonDubu Jjigae uses a very soft “silken” tofu. PERFECTLY acceptable to use firmer tofu if you like.  Tofu in tubes by Pulmone is a great choice. Kithcn has a nice primer on tofu that helps sort out the different varieties.

For protein, we used pork belly but again you can substitute beef or seafood such as shrimp or clams. Mushrooms are amazing and if you pull out the protein, the perfect vegetarian version.  Jamie added King Mushrooms (pictured) and Enoki Mushrooms (teeny tiny mushrooms), very tasty.

Gochugaru, Korean red pepper adds sweet, spicy, fruity, smoky-irreplaceable, look for it at Korean markets or online.  I like to use Gochujang (spicy sweet chili paste) along with the powder.

The soup can be made with water but if you want depth of flavor, use stock.  Traditionally an anchovy stock is used but we improvised by using a Japanese Shiro Dashi (fish-based stock) concentrate which I love.  In a pinch use chicken broth or a mushroom broth.  The recipe calls for 1 cup of liquid, I LOVE soup so I usually increase the amount of liquid 1.5-2 cups.  If you do too, taste for seasoning, you may want to increase the chili powder.

There you have it, all the ingredients for a pot of yumminess.

The hard part is over!  It’s downhill from here.  Saute’ your onions and pork, add kimchi and seasonings, stock, shrooms, and then the tofu. Top with green onions, Badda bing Badda boom, done.  Just a couple of minutes of work and dinner is served!  Koreans have a special little pot to cook Tofu Soup in, it retains heat, when you bring it to the table the soup is still bubbling furiously. Drop a raw egg in and let it cook in the piping hot broth.  We don’t have a special pot so we dropped the egg on top before taking the saucepan off the stove.

Variations on a Jjigae theme.  Did I mention we threw in mandu for good measure?  Because who doesn’t love dumplings!  To increase the veggie content without adding more kimchi, add sliced fresh cabbage or more mushrooms.

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Korean Tofu Soup Kimchi Jjigae

Korean comfort food, Soondubu Jjigae or Tofu Soup. Tofu, pork, beef or seafood and Kimchi are the building blocks for this delicious, easy to make soup.
Course Main Course, Soup
Cuisine Asian
Keyword kimchij jigae, tofu soup
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 1/4 yellow onion, thinly sliced
  • 1/2 cup thinly sliced pork belly or beef can sub seafood, shrimp or clams.
  • 1/2-3/4 cup thinly sliced kimchi
  • 2-3 shiitake mushrooms, thinly sliced or enoki mushrooms, 1 small pkg
  • 1-2 T red chili pepper flakes gochugaru add more for a spicier stew
  • 1 T Gochujang (chili paste)
  • 1 teaspoon minced garlic
  • 1/2 tablespoon sesame oil use a little more if using more gochugaru
  • 10 ounces soondubu extra soft/silken tofu, 1/2 carton of tofu
  • 1 cup anchovy broth can use water, dashi or chicken broth
  • 1/2-1 T soy sauce
  • 2 to 3 tablespoons juice from kimchi
  • pinch black pepper, dash of salt
  • 2 scallions divide white and green parts, finely chopped, add white part to yellow onion mix saute', reserve green part for garnish
  • 1 egg

Instructions

  • Heat 1 tsp oil in a small saucepan over medium heat. Add diced onion, scallions (white part) and pork or . Stir-fry until the meat is almost cooked, 3 - 4 minutes.
  • Add the kimchi, chili paste, garlic, soy sauce and sesame oil to pot. Stir to combine and saute for 1-2 minutes.
  • Pour in broth, juice from the kimchi and pepper flakes. Bring it to a boil, add mushrooms and continue to boil for 3 - 4 minutes.
  • Add the soft tofu in big chunks. Stir in salt to taste (I rarely add salt), start with 1/4 teaspoon, and black pepper.
  • Cook for 4 -5 minutes. Add chopped scallions just before removing the pot from the heat.
  • If desired, crack an egg into the soup to serve while it’s still boiling hot.
  • Serve with rice.

Notes

Shiro dashi concentrate is seasoned, reduce salt and/or soy sauce if used.