We had Korean food today

 

We went to the Korean grocery today and got some japchae, and fish cake.  Charlie cooked the tofu and rice. I cooked the pork bulgogi and mixed vegetables.  The store already has the pork shoulder sliced and that saves so much time.  Neither I nor the regular stores slice it as well as they do. Before when I had to slice up a shoulder roast it seems like it took an hour, most of the time.  I only made it a couple times a year.  Seems like I have made it almost once a month this year.  It only takes 25 or 20 minutes to mix in all the other ingredients.

Jeyuk Bokkeum (or Spicy Pork Bulgogi)

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Prep Time10mins Cook Time10mins Marinating time1hr Total Time15mins

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder or butt (or a combination of  pork shoulder or butt and pork belly)
• 1/2 medium onion, sliced
• 3 scallions, cut into 2-inch pieces

Marinade:

• 6 tablespoons gochujang ( red pepper paste)
• 1 or 2 tablespoons gochugaru ( ground red pepper flakes)
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Instructions

• Thinly slice the meat, if not pre-sliced.
  
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
  
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

The mixed vegetables were snap peas, bok choy and shitake mushrooms cooked with sesame oil and salt & pepper.

Sub sandwich bread experiment

 I ordered a sub sandwich bread tray from Walmart and waited almost a month for it to arrive.  This is the third thing I ordered last month and waited a long time before they arrived. Still waiting for one. It will let me make three loaves.  I intended to use it for my sourdough loaves but Charlie wanted me to try sub sandwich bread so I did. The recipe makes eight sub rolls so I put half in the freezer for another time.  

Subway Bread Recipe (Italian Herb and Cheese)Prep Time: 20 minutes Cook Time: 15 minutes Proofing: 1 hourTotal Time: 1 35 minutes Servings: 8  footlong's Author: Alyona Demyanchuk

Ingredients:

• 3 cups warm water
• 4 Tbsp dry active yeast
• 1/4 cup granulated sugar
• 1/3 cup oil
• 1 Tbsp salt
• 2 eggs
• 1/3 cup instant mashed potato flakes** (optional)
• 7 1/2 cups bread flour

Italian Herb Seasoning:

• 1 Tbsp oregano
• 2 Tbsp garlic powder
• 1 Tbsp dried parsley
• 2 Tbsp parmesan cheese

Instructions

•   In the bowl of a stand mixer whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.  
  •   Add the flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes. 
  •   Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.
  •   Spray the tops with water.
  •   Dredge into the Italian Herb Blend. 
  •   Place rolls onto Silicone Sub Roll Mats and score the tops (3-4 slashes.) 
  •   Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place.)
  •   Sprinkle the tops with shredded Colby and Monterey Jack Cheese. Bake for 15-18 minutes at 375°F. Cool in molds before removing. 

Italian Subs—Restaurant Style

This is an Italian sandwich sub with three kinds of meat and provolone cheese. The kind you get in a mom-and-pop pizza joint. You'll be glad you tried it!  Total Time: 1 hr 20 mins Servings: 8

Ingredients

1 head red leaf lettuce, rinsed and torn

2 med. tomatoes, chopped

1 med. red onion, chopped

6 T. EVOO

2 T. white wine vinegar

2 T. chopped parsley

2 clove garlic, chopped

1 tsp. dried basil

1/4 tsp. red pepper flakes

pinch dried oregano

1/2 lb sliced Capacola sausage

1/2 lb. sliced Genoa salami

1/4 lb sliced prosciutto

1/2 lb. sliced provolone cheese

4 Sub rolls, split

1 C. dill pickle slices

Directions

1. Combine lettuce, tomatoes, and onion in a large bowl.
   
2. 2. Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
   
3. Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve. 
   

 

Crispy Chicken in Lime Butter and Garlic Parmesah Fries

Two recipes in today's newspaper caught my eye and I tried them both but the fries got eaten up before I could take a picture of them. 

Crispy Chicken with Lime Butter   KC Star May 2025

4 Servings 40 minutes

4 chicken thighs, bone in, skin on

S&P

1 T. peanut oil

2 cl. garlic

1/2 C. chicken stock 04 1/4C. water

2 T. fresh lime juice

2 tsp. maple syrup

3 T. cold, unsalted butter

garnish, optional: parsley, cilantro, basil or mint leaves.

1. Pat chicken dry and season with salt and pepper. Let sit room temp 10-130 min.
2. Heat oil in skillet and swirl to coat the bottom. Place chicken side down and cook without moving  until golden and crispy, about20-25 minutes. Adjust heat as needed
3. Add garlic, Flip chickened cook about another 5 minutes. Transfer to a plate, skin side up and keep about 3 T. fat in the pan.  Add chicken stock, lime juice, & maple syrup.  Reduce heat to medium and cook, stirring occasionally until reduced by half, about 3 minutes.
4. Add butter simmering and stirring continuously until incorporated.  The sauce will thicken  and become shiny. Taste, correct for seasonings.
5. Serve chicken with pan sauce, lime wedges and the optional fresh herbs ( spritzed with a little lime juice and lightly seasoned with S&P. 

 Ree Drummond’s Garlic Parmesan Fries

time 40 minutes, 2 servings

Pour the butter while the fries are still hot. As soon at they come out of the oven, drizzle the garlic butter mixture so it melts evenly and coats every single fry

Don’t skimp on the cheese. Use two kinds of parmesan, 1finely grated (powder) to mix in with the butter and freshly grated on top. Cover the fries, you barely want to see them. Use freshly grated parmesan from a block, not the pre-grated kind.

16 oz. bag thin frozen french fries

2 T. softened unsalted butter

1/2 tsp. dried oregano

1/4 C. finely grated Parmesan ( powdery)

1 T. olive oil

2 cloves minced garlic

1/2 C. freshly grated Parmesan for topping

1 T. chopped parsley

Bake fries in the over as directed on the package

Hat oil in saucepan, add garlic, cook on low for four minutes. Cool five minutes

In a bowl, combine softened butter, oregano, powdered Parmesan & stir in the cooled garlic.

 When fries are done, immediately  toss in bowl or sheet pan with the garlic butter mixture.

On a large platter, pile half the fries and top with freshly grated Parmesan, repeat with remaining fries & toppings.

serve with garlic aioli and ketchup on the side

Cajun Corn and Crab Bisque

 Thursday I had a tooth extraction and the periodontist put me on a soft food diet for a few days. Thursday I had some leftover ham and noodle casserole, yesterday we orderd Pho for delivery and today we had corn and crab bisque.  I also made garlic bread with some sourdough bread. We ate outside.

Yesterday a Ham Dinner, today a Korean dinner

Yesterday we had a ham dinner. No special occasion, just that Charlie mentioned a few days ago that he'd like to have ham again soon.  A couple days ago Walmart had some Frick's bone in ham.  They are always good City hams and not too expensive. 

Today Charlie and I went Overland Park.  First we stopped at an Italian restaurant for lunch then went to a Korean market for supper ingredients.  He got a tofu dish called dubujolim, some Japchae, fishcake, and kimche.  I got some thin sliced pork shoulder, bok choy, snap peas, shitake mushrooms and rice.We had so much food for dinner that we needed two plates each for it all.

I made bulgogi with the pork

Jeyuk Bokkeum (or Spicy Pork Bulgogi) 

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Prep Time 10 min Cook Time 10 mins Marinating time 1 hr Total Time 15 mins

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder or butt (or a combination of  pork shoulder or butt and pork belly)
• 1/2 medium onion, sliced
• 3 scallions, cut into 2-inch pieces

Marinade:

• 6 tablespoons gochujang ( red pepper paste)
• 1 or 2 tablespoons gochugaru (red pepper flakes)
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Instructions

• Thinly slice the meat, if not pre-sliced.
  
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes, or overnight.
  
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

The bok choy, mushrooms and snap peas were cooked separately in sesame oil with salt and pepper. then combined them to heat together and served in one dish.

The rest of the side dishes were made at the store.
 

Boneless Pork Rib Roast

 Boneless Pork Rib Roast

Prep Time: 10  minutes Cook Time: 2 hours  Servings: 8

Ingredients 

• 4 pound pork rib roast , boneless

Seasoning Rub

• 2 tbsp brown sugar
• 1 1/2 tbsp paprika
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper

Instructions

• Preheat oven to 375F.
  • In a small bowl mix together all the ingredients for the seasoning rub until well combined.
  • Rub the seasoning on the pork roast so that it is coated all over with the rub.
  • Place the seasoned pork roast in a shallow baking dish.
  • Put in the oven and cook until the internal temperature of the roast reaches 145F. This should take around 2 hours for 4 pound roast.
  • Remove from the oven and let rest 10 minutes before slicing.
  Maple Glazed Brussels Sprouts  Nonna Food May 2025

1 lb. Brussels sprouts

2T. olive oil

sal & pepper

1 T. balsamic vinegar

1/2 tsp garlic powder

1/4 tsp. red pepper flakes (opt)

fresh parsley for garnish 

If desired, add chopped nuts during last 5 minutes of roasting

Oven to 400º. Trim and halve sprouts. combine glaze and add to sprouts. Toss to coat (I let them marinate in a  plastic bag for a couple of hours).

Roast 20-25 minutes & stir half way through. Add nuts if using for last 5 minutes.

Also made green beans - cook bacon until crispy, cook onion until soft. Remove but leave in fat. Add green beans and chicken stock to cover. Simmer 1 - 2 hours, drain . Add bacon and onion back in.  Pan fry mushrooms in butter. Serve together or separately