Korean Curry

Hello! Lindsey here, while Greg is over in England for a couple weeks, he left his blog in my hands.  A little background for you, I am Greg’s younger sister and I recently moved away from home to RIchmond, Virginia.  Like Greg, I am also a foodie and love eating, cooking, and trying a variety of food.

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Tonight on the menu was a Korean Curry, this dish had the perfect amount of spice and flavor.  As other curries are known to be over-powering, this curry hit the nail on the head and is quite different from the more popular Indian Curry.  I can not take credit for this recipe, I helped my roommate Melissa cook this wonderful concoction tonight.

We started first by browning ground beef in a large pot, while the meat was cooking, we chopped the veggies (carrot, potato, onion, garlic, zucchini, green onion) and added them to the pan–to brown.

While the meat and veggies were cooking, we stirred together the curry powder into two cups of water, then added this to the pan with the meat and veggies.  Then we stirred together until well blended and added 1 more cup of water.  Stir.  Simmer about 10 minutes and add the peas with about 3 minutes remaining.  Add salt and pepper to taste and serve over rice or noodles.

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This recipe is extremely easy to cook and has exceptional flavor.  The curry powder may be harder to come by, as my roommate bought it at an Asian market and the packaging is mostly in Korean, but below I posted a picture of the packaging for an easy find.

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As this is my first post, I am not yet familiar with the format of the blog, so I will just post the recipe below:

Korean Curry- 10 tablespoons of powdered curry

1/3 ground beef

2 large carrots

2 potatoes

1 onion

3 cloves garlic

1 zucchini

1 bunch green onion

Handful frozen peas

Grilled Squid with Spicy Asian Chili Sauce (Sotong Bakar)

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Whenever I think of squid I think of the classic fried calamari at most Italian restaurants. The other day I saw a recipe for grilled squid in Cooking Light magazine and adapted it with what I had available. Instead of making the chili sauce I used a chili garlic sauce you can find in most grocery stores then added a few spices and other things to it. This dish is very simple to make. You throw the marinade together, put the squid in it and let it sit, then start up the grill and cook the squid for 2 minutes a side.

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The squid came out with a great texture, not the rubbery overcooked texture you find out there. It cooks very quickly so the 2 mins a side will give the squid good grill marks and cook it perfectly. If you are looking for a new way to have squid or calamari give this a shot!

Grilled Squid with Spicy Asian Chili Sauce (Sotong Bakar)

Sichuan Boiled Beef

chinese beef

I saw a recipe very similar to this the other week and wanted to make it. However, it turns out Sichuan peppercorns are quite difficult to find and after visits to many supermarkets I came up with nothing. I wound up getting the peppercorns off of Amazon. They were well worth the purchase. They give of a tingly and numbing spiciness that I had never tasted before. This dish bring a lot of heat, but the sensation of the peppercorns makes the heat from the chilies tolerable. This dish is best served over rice noodles. If you want to try a new Chinese dish and you like spicy food I recommend giving this dish a shot.

Sichuan Boiled Beef

Bulgogi Jungol Korean Beef Soup

Korean Beef Soup Korean beef1

Hope everyone is doing well. I’ve been messing around with this recipe for a while now and have finally found the perfect balance between heat and flavor. While this soup is spicy it is in no way over powering. I have found that rib eye works best in this soup but skirt or flank steak can also be used. The most important part of making this soup is making sure it does not boil once the beef stock is added. If it boils the broth will become cloudy and the beef will be on the tougher side. If you make it I hope you enjoy it! Tomorrow is pancake day in England so stay tuned for an early morning post so you can make them tomorrow evening!

Bulgogi Jungol Korean Beef Soup

Spicy Asian Chicken with Rice Noodles

Spicy Chicken with noodles

It looks like Tuesday is becoming my experimental day in the kitchen. Today I was really in the mood for some kind of Asian dish but I couldn’t decide on what to make. In the end I decided to go with a spicy chicken and noodle dish. I found a few recipes for something similar to this but did not stick to one recipe tonight. The sauce is made up of garlic, ginger, soy sauce, rice wine vinegar, garlic chili sauce, and some sesame oil. I decided to use peppers and broccoli as the vegetable in this dish. The broccoli soaks up the sauce very well and tasted incredible. The rice noodles make this dish very light and do not fill you up like pasta would. Like I said I came up with this while I was messing around with your typical Asian ingredients so if you are going to give something like this a try just keep tasting throughout and it should turn out great.