• Bulgogi Bowls

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    • 2 lbs. thinly sliced top sirloin, flank steak, or rib eye
    • Sesame oil

    Marinade:

    • 1/2 c. soy sauce
    • 1/2 of an Asian pear, grated (may sub sweet apple like Fuji)
    • 6 TBSP brown sugar
    • 2 TBSP sweet Japanese rice wine (may sub dry sherry)
    • 2 TBSP sesame oil
    • 2 TBSP Gochuchang 
    • 8 garlic cloves, minced
    • 2 TBSP freshly grated ginger
    • 1 tsp. pepper
    • 6 Scallions chopped
    • Rice, salad greens, Cucumbers and Carrot salad, kimchi, etc.

    Directions:

    1. Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
    2. When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
    3. Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
    4. Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.

    Bulgogi Bowls:

  • Grilled Hawaiian Chicken

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 2-3 lbs. boneless chicken breasts
    • 1 c. pineapple juice
    • 1 c. soy sauce
    • 2/3 c. brown sugar
    • 1 TBSP of ginger paste
    • 1 tsp. garlic powder

    Directions:

    1. Place chicken breasts in a Ziploc bag.
    2. In a bowl, whisk pineapple juice through garlic powder together.
    3. Pour HALF of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
    4. Refrigerate the remaining marinade.
    5. When ready to cook, simmer the reserved marinade in a small saucepot, until sauce thickens to desired consistency.
    6. Grill chicken, slice, and drizzle with the reserved marinade.

    Grilled Hawaiian Chicken:

  • General Tso’s Tofu

    Recipe from Domestic Superhero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 c. brown sugar
    • 6 TBSP Hoisin sauce
    • 6 TBSP rice vinegar
    • 6 TBSP ketchup
    • 4 TBSP soy sauce
    • 1 c. water
    • Crushed red pepper to taste
    • 2 TBSP sesame oil
    • 6 TBSP fresh ginger, chopped
    • 8 green onions, chopped

    Directions:

    1. Prepare Crispy Baked Tofu.
    2. In a bowl mix brown sugar through crushed red pepper.
    3. Heat sesame oil in a skillet, then add ginger and cook about 1 minute. Add the sauce to the skillet and simmer for 10 minutes, until thickened.
    4. Add tofu to the pan and toss to coat and top with green onions.

    General Tso’s Tofu:

  • Crazy Good Asian Dressing

    Recipe from Making Life Blissful

    Ingredients:

    • 3/4 c. sugar
    • 3/4 c. rice wine vinegar
    • 1 tsp. ginger, minced
    • 1 tsp. salt
    • 3 TBSP soy sauce
    • 1 TBSP pepper
    • 1 tsp. sesame oil
    • 1 c. vegetable oil
    • 1 TBSP mayonnaise

    Directions:

    1. In a blender, add all ingredients and blend until well mixed.
    2. Transfer to jar and store in fridge for up to 3 weeks.

    Crazy Good Asian Dressing:

  • Thai Sweet Chili Salmon

    Ingredients:

    • 16 oz. salmon
    • Olive oil
    • Salt and pepper
    • Smoked Paprika
    • Garlic powder
    • Onion powder

    Sweet Chili Sauce:

    • 1/4 c. Thai sweet chili sauce
    • 1/4 c. honey
    • 2 TBSP soy sauce

    Directions:

    1. Preheat oven to 450F.
    2. In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
    3. Line a baking sheet with foil and spray with cooking spray.
    4. Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
    5. Cook until done. Time varies depending on the thickness.
    6. Serve with the sweet chili sauce drizzled on top.

    Thai Sweet Chili Salmon:

  • Thai Peanut Chicken Ramen/Drunken Noodles

    If you want this more like ramen, then use the 4 c. broth and up to 4 squares of ramen. If you want this more like a drunken noodle dish, use 4 c. broth and 6 squares of ramen.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 4 c. chicken broth
    • 1 can (14 oz.) coconut milk
    • 1/4 c. low sodium soy sauce
    • 2 TBSP fish sauce
    • 2 TBSP honey
    • 1/3 c. creamy peanut butter
    • 1/4 c. Thai red curry paste
    • 3/4 lb. chicken breasts
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced
    • 4-6 squares ramen noodles
    • juice of 1 lime
    • 3 cups fresh baby spinach
    • 2 red bell peppers, julienned
    • 1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving

    Directions:

    1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
    2. Once done cooking, use the natural or quick release and release the steam.
    3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, red peppers, and basil and/or cilantro. Let sit 5 minutes or until the noodles are soft.

    Thai Peanut Chicken Ramen/Drunken Noodles:

  • Sesame Ginger Beef

    Adapted from Delish.

    Note: Usually double to ensure leftovers.

    Ingredients:

    • 1 lb. skirt steak, thinly sliced into 1/4 inch strips
    • Kosher salt and freshly ground black pepper
    • 2 TBSP cornstarch
    • 5 cloves garlic, minced and divided (2 and 3)
    • 3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
    • 1/4 c. soy sauce
    • 1 TBSP rice wine vinegar
    • 3 TBSP sugar
    • Sesame oil
    • 1 lb. green beans, trimmed
    • 2 green onions, chopped
    • 1 TBSP sesame seeds (optional)

    Directions:

    1. Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
    2. Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
    3. In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
    4. Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
    5. If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
    6. Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.

    Sesame Ginger Beef:

  • Gogi Bowls

    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls:

  • Korean Marinade and Sauce

    Perfect sauce for bulgogi, gogi bowls, Hibachi chicken, etc. Make a whole batch and have leftovers to use in many dishes.

    Adapted from the Yummy Life.

    Ingredients:

    • 1 1/2 c. soy sauce
    • 3/4 c. sugar
    • 1/4 c. sesame oil
    • 2 TBSP garlic, minced
    • 2 TBSP ginger, minced or ginger paste
    • 1 tsp. crushed red pepper
    • 2 TBSP sesame seeds (optional)
    • 3 green onions, chopped (optional)

    Directions:

    1. In a medium bowl, whisk ingredients together until sugar is dissolved.
    2. Cover and refrigerate until use.

    Korean Marinade and Sauce:

  • Instant Pot Chicken Bulgogi Tacos

    Adapted from Half Baked Harvest

    Ingredients:

    • 2 lbs. chicken breasts
    • 3/4 c. low sodium soy sauce
    • 1/4 c. rice vinegar
    • 1/4 c. honey
    • 2 TBSP Gochujang (Korean chile paste)
    • 1 inch fresh ginger, grated or 1 TBSP ginger paste
    • 4 cloves garlic, minced or grated
    • 1/3 c. fresh cilantro, chopped
    • 8-10 corn or flour tortillas warmed
    • 1 small mango, diced
    • kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving

    Tomatillo Sesame Salsa Ingredients:

    • 6 tomatillos, skins removed 
    • 6 green onions
    • 2 TBSP Gochujang (Korean chile paste)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP low sodium soy sauce
    • juice of 2 limes
    • 1/4 c. fresh cilantro
    • 1 TBSP toasted sesame seeds

    Directions:

    1. In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro. 
    2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
    3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
    4. To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
    5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!

    Stovetop Instructions:

    1. In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
    2. Follow the directions as directed above for steps 2-5.

    Instant Pot Chicken Bulgogi Tacos: