Korean Bean Curd (Miso) Soup

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions. This recipe requires 15 minutes for preparation and 20 minutes for cook time.

Ingredients:

3 1/2 cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
1/2 tablespoon dashi granules
1/2 tablespoon gochu jang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
1/4 pound fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, sliced


Directions:

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Teriyaki Chicken Recipe

Teriyaki (tare in Japanese) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. Teriyaki is served in most modern Japanese cuisines.

Ingredients:

3/4 pounds chicken breasts or thighs
2 tbsp sake (rice wine)
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp sugar
grated ginger


Preparation:

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.

2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Chicken Adobo

This delicious chicken adobo is a Philippine recipe that is easy to prepare and cook. The estimated time for preparation is 15 minutes and 30 minutes for cook time.

Ingredients:

1 (2 to 3 pound) whole chicken, cut into pieces
1/4 cup apple cider vinegar
1/4 cup soy sauce
ground black pepper to taste
2 tablespoons olive oil
1 clove garlic, crushed
2 bay leaves

Method:

1. Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.

2. Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.

3. Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.

Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Stuffed Beancurd Recipe

Ingredients:

100g (3/4 cup) blanched beansprouts
100g (1/3 cup) shredded cucumber
8 small firm beancurd cakes (100g each)
6 tablespoons cooking oil


Dressing

5 fresh red chilies
3 slices ginger
1 clove garlic, chopped
1 tablespoon chinese rice vinegar
125ml (1/2 cup) water
1 teaspoon sugar
1 sprig chopped coriander (cilantro) leaves


Method :


1. To prepare the Dressing, combine all the ingredients apart from the coriander leaves in a bowl
2. Stir well then sprinkle coriander leaves on top.
3. Mix the beansprouts and cucumber and set aside.
4. Make a slit along one side of the beancurd, scooping some out to form a small pocket.
5. Taking care not to break the sides, slowly stuff with the vegetable mixture.
6. Pour the oil in a wok and heat it.
7. Place the stuffed beancurd in the oil and brown it quickly in the hot oil.
8. To prevent it from stick to the wok, only turn the beancurd when it is brown.
9. Drain on a wire rack.
10. Place the beancurd on individual serving plates and cover with the dressing.
11. Serve with or without rice.