To Make
Heat up a medium heavy bottom pot, cast iron or Korean earthenware pot with some oil. Sauté minced garlic for 1 min. Add in minced beef and cook until 80% cooked.
Add in the chopped onion, potatoes and zucchini. Stir well then add in the green chillies.https://asianinspirations.com.au/wp-content/uploads/2024/04/GD-2.jpg
Cook for 5 min until potato turns translucent. Add in water.https://asianinspirations.com.au/wp-content/uploads/2024/04/GD-41.jpg
Let it come to a boil, add in the fermented soy bean paste. Stir well and let it come to a gentle boil.https://asianinspirations.com.au/wp-content/uploads/2024/04/GD-5.jpg
Turn down the heat to low, cover and let it cook for 10 mins. Stir periodically to avoid burning.
Remove cover and let it continue to simmer for another 5 mins until the stew thickens. Stir periodically to avoid burning the bottom.
Sprinkle in the chopped spring onion in and serve hot with multigrain rice and lettuce.
Boil
Mapo Tofu with Pork
To Make
Heat up frying pan with oil. Fry the Sichuan peppercorns for 2 mins under low heat. Remove Sichuan peppercorns from frying pan leaving the oil in the pan.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-1.jpg
Sauté minced ginger for 30 secs the add minced garlic and continue to cook for 1 min. Add in minced pork.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-3.jpg
While pork is cooking, place fried Sichuan peppercorns into a pestle and mortar. Pound Sichuan peppercorns into a fine paste.
Once pork is about 80% cooked, add the douban jiang. Fry for 1 min and add in the Sichuan peppercorn paste. Continue to cook for another min.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-5.jpg
Add in chicken broth and bring to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-6.jpg
Add in the tofu cubes. Stir to coat and let it simmer for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-7.jpg
Mix corn flour and water to make a slurry. Add into tofu and stir until the sauce thickens.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-8.jpg
Add in chopped onion and mix well. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/04/MPT-9.jpg
Korean Braised Chicken (Jjimdak)
To Make
Boil a pot of water until it come to a rolling boil. Blanch chicken pieces for 1 min and remove. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-1.jpg
Mix all the sauces together except water. Place chicken into a medium stock or cast iron pot, add in the sauce mixture and water.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-2.jpg
Cover and boil over medium heat until it starts bubbling. Use a fine mesh strainer and scoop up all the gunk and excess oil.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-4.jpg
Add in garlic and ginger. Reduce to low heat and let it simmer for 10 mins. Give it a stir midway.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-5.jpg
Toss in the potatoes, carrot, onion and dried chillies and continue to cook cover for 7 mins.
Add the mushrooms, glass noodles and spring onions. Cook for 3 mins. Switch off fire.
Garnish with toasted sesame and chopped spring onions. Serve hot with rice and other side dishes.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-6.jpg
Thai Pink Noodle Soup (Yen Ta Fo)
To Prepare
Place all the Yen Ta Fo sauce ingredients into a blender and blend until it becomes a smooth liquid.https://asianinspirations.com.au/wp-content/uploads/2024/04/YTF-1.jpg
Transfer to a small sauce pan and cook until it starts bubbling. Remove from heat and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2024/04/YTF-2.jpg
Heat up bone stock in a separate sauce pan and add in light soy sauce, salt, sugar and white pepper. Bring it to a boil and simmer for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/YTF-3.jpg
Bring a pot of water to a boil and blanch the spinach, noodles, fish balls and fish cakes.https://asianinspirations.com.au/wp-content/uploads/2024/04/YTF-4.jpg
Divide all ingredients into 2 bowls. Scoop 2 tbsp of Yen Ta Fo sauce onto noodles. Scoop broth over the noodles and Yen Ta Fo sauce.https://asianinspirations.com.au/wp-content/uploads/2024/04/YTF-8.jpg
Garnish with fried garlic, cilantro and fried wonton skin.
Sichuan Lamb with Hand Pulled Noodles
To Prep
Using a small frying pan, add the spice mix and cook over a low-medium heat frequently stirring until the spices are fragrant. Remove from the pan and grind in a mortar and pestle to a partially powdered consistency.
In a small bowl, combine the lamb and marinade ingredients one at a time along with two teaspoons of the ground spice mix and stir until the lamb is fully coated. Add the cornflour last, mixing by hand. Marinate for 15 minutes or longer if you have time.
Make the noodles using a stand mixer with a dough hook, mix the flour and salt briefly to combine. Gradually add the water and mix until well incorporated. Increase the speed and knead until a rough dough ball forms (about 3 minutes). Cover with cling wrap and rest for 20 minutes.
Knead the dough in the stand mixer again for about 30 seconds then divide the dough into 16 pieces and roll each piece into an oval about 5mm thick. Coat with oil, cover with cling wrap and rest for 1 hour.
Stretch the noodles by lifting each dough oval on the short edge one at a time and stretching briskly to approximately 50cm in length. Cover with cling wrap to prevent them from drying out.
To Make
Combine all sauce ingredients and set aside. Cook the noodles in boiling water for about three minutes, or until they reach your preference of chewiness, then drain and divide them between four bowls.
Add oil to a wok or frypan over high heat until the oil begins to smoke. Add the marinated lamb without overlapping so it has good contact with the wok or pan surface. Add the ginger and garlic and sear for about one minute to brown the bottom of the lamb. Stir occasionally until the lamb is mostly browned over each side. Add the chilli and spring onions, and gently toss to cook for about 30 seconds. Finally, add the sauce, cook and mix to incorporate well with the lamb.
Serve the Sichuan lamb and sauce over the pulled noodles and add any additional soy, vinegar or chilli oil to taste. Enjoy!
Tteokbokki – Street Style
To Prep
For the tteokbokki sauce, combine all sauce ingredients in a large mixing bowl and mix well. Refrigerate for at least 30 minutes.
For the rice cakes, if frozen, thaw and soak in warm water for 15 minutes or so before draining.
For the eggs, in a suitable size saucepan, bring enough water to a boil over high. Add the eggs and cook for 6 minutes. Immediately immerse in iced water for another ten minutes before carefully peeling.
To Make
Heat half of the oil in a large nonstick pan/wok over high heat. Add pork belly and cook until lightly golden, about 2 minutes.
Reduce the heat to medium-high, sprinkle a pinch of sugar, then add rice cakes and cook, tossing now and again until lightly toasted, then toss again being careful not to stick along the way.
Once crispy, add the sauce, tossing to coat evenly.
Divide among 6 serving bowls/plates, garnish with spring onion and halved egg. Top with either a sprinkle of dried chili flakes or chili threads. Finally – Dig in & enjoy!
Lo Han Zai
To Make
Trim the hard ends of lily flowers. Tie a knot in the centre of each strand.
Heat oil in wok to medium-high heat. Deep fry dried bean threads until crispy, then leave aside for later.
Heat your claypot over medium-high heat, add oil and ginger. Let the ginger caramelise for about 30 seconds until fragrant. Add the mushrooms, 1 tsp Lee Kum Kee Light Soy Sauce and 1 tsp sugar into the wok. Stir fry until caramelised.
Next, add the chinese cabbage, Yensen’s Fried Tofu, wood ears and tied lily flowers, let it stir-fry for a few minutes.
Add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, sugar and the fried dried bean threads. Stir everything together, add water. Cover the claypot, reduce the heat to medium and let it simmer.
Uncover the claypot and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Serve with steamed rice!
Lime and Coconut Curried Cod
To Prep
Heat the oil in the wok (or other pan) over medium heat, add in the shallots, garlic and ginger and fry for a minute or two.
Add in the curry paste and fish sauce and fry for another minute.
Then add in the lemongrass and makrut leaves and sweat until fragrant and tender (about 5 minutes).
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 15 minutes.
Add the coconut milk and simmer for 5 minutes. Remove from heat and add in the white pepper and lime juice.
Strain the sauce through a colander and discard the chunky bits. Taste and season with more fish sauce or pepper if needed.
Whilst the sauce is cooking bring a pot of water to the boil with a steamer attachment, top and tail the beans and snow peas and steam until tender (or cooked to your liking).
(Optional) To Make Cilantro Oil
Bring a pot of salted water to the boil, add in 2 cups of cilantro leaves and stems. Blanch for 15 seconds and then transfer to an ice bath. Squeeze and remove as much water as possible.
Add the cilantro to a food processor with 1/4 cup of sunflower oil and blend, strain through cheesecloth keeping the oil and discarding the leaves. Keep it in the fridge.
To Make
Heat a fish grill (or regular grill pan) with the oil on high heat.
Season the cod fillets on both sides and place on the grill
Grill until golden on the bottom, flip and grill for another minute.
Place the cod pieces on a lined baking tray and bake at 200°C for about 6-7 minutes (until fish is cooked through).
To Serve
Place your vegetables into each bowl and top with a piece of cod.
Pour over your coconut lime sauce.
Garnish with sliced chili and scallions and drip in some cilantro oil. Top with some lime slices and serve.
Korean Army Stew (Budae-jjigae)
To Make
In a small bowl, make your soup base by combining gochujang, gochugaru, soy sauce, mirin, sesame seeds, fish sauce, white pepper, and minced garlic.
Heat oil in a large pot over medium heat. Add sausage, onion and spam, and stir-fry until lightly browned. Remove from pot and set aside.
On low heat, arrange spam, sausage, kimchi, firm tofu, enoki mushroom, white onion, pak choy and baked beans in the pot in a design of your choosing.
Add the soup base to the centre and pour the beef broth to cover.
Bring the broth to a simmer and let it cook for about 10 minutes to allow the flavours to meld.
Add the instant noodles to the pot and cook through.
Place slices of cheese on top of the stew and let it melt into the broth, creating a creamy texture.
Serve the stew hot, and drizzle with your choice of garnishes (green onion, sesame seeds or chili).
Enjoy your hearty and flavourful stew!
Miso Glazed White Fish with Soba
To Prepare
Sprinkle salt and 1 tbsp sake over fish and rub. Set aside for 30 mins to let it draw out excess moisture and fish odor.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-1.jpg
In a small bowl, mix all the marinade ingredients together.
Pour 2 tbsp sake over fish to rinse off the salt and pat dry with paper towel.
Place fish in a glass container and brush marinade on both sides. Cover and let it marinate overnight or for best results up to 3 days.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-3.jpg
To Make
Pre-heat oven to 200°C (180°C for convection oven) and prepare a tray with baking mat or paper. Remove fish from container and wipe away the marinade from fish. Place fish skin side up onto tray and bake fish for 20 mins or till cooked.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-4.jpg
While fish is baking, boil soba noodles following package instructions. Once cooked, remove and rinse with running cold water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-7.jpg
Mix all the ingredients for the sauce together. Set aside.
Place soba noodles into a bowl and mix with shredded carrot and edamame. Arrange soba onto plate and gently lay baked fish on top. Pour sauce around soba and serve.
Kitsune Soba
To Prepare
Heat up some water in a saucepan. Once boil, drop the Japanese fried tofu (aburaage) and blanch for 20 secs to remove excess oil. Remove from saucepan. Let it cool for a bit and gentle squeeze out the water between your palms. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-1.jpg
Using the same saucepan; heat up water, light soy sauce, sugar and mirin.
Once it starts to boil, drop in the aburaage and let simmer under low heat until all liquid evaporates. Use a drop lid or metal trivet to hold down the aburaage.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-3.jpg
Turn the aburaage over a few times to ensure evenly stain aburaage with a dark brown colour. Once done, remove to cool.
To Make
In a separate pot, boil up water to cook the soba noodles according to instructions on the package. Once done, remove from pot and rinse through with cold running water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-5.jpg
Heat up all ingredients for the broth in a saucepan while arranging soba noodles into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-7.jpg
Place 3 pieces of aburaage onto noodles and divide the broth equally between the bowls. Garnish with chopped spring onions.
Mild Cod Stew (Daegu Jiri)
To Prepare
Clean fish cutlets and dry with paper towels. Sprinkle a bit of salt on the fillets to rub.
To Make
Boil water or anchovies stock in a medium cast iron pot. Add in kelp and sliced radish and let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-1.jpg
Let it simmer for 5 mins or until radish is softened. Remove kelp and season the broth with some salt and pepper.
Add in fish cutlets and let it simmer over medium fire for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-2.jpg
Add in tofu slices and continue to simmer for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-3.jpg
Add enoki mushrooms, spring onions and chillies and let it boil for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-4.jpg
Switch off fire and let the residual heat cook the fish. Garnish with more spring onions and chillies. Serve hot with steamed rice.