RECIPES

Ingredients

• 8 ounces dried Korean sweet potato noodles
• 4 teaspoons toasted sesame oil
• 1/4 cup soy sauce
• 1 tablespoon packed dark brown sugar
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
• 1/2 medium yellow onion, thinly sliced
• 3/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
• 2 medium garlic cloves, finely chopped
• 4 ounces baby spinach
• 1 medium scallion, thinly sliced (white and light green parts only)
• 1 1/2 teaspoons toasted sesame seeds

Instructions

1. Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
2. Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
3. Heat the oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
4. Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

Ingredients

• 1 1/2 cups glutinous (sweet) rice
• 1 1/3 cups well-stirred canned unsweetened coconut milk
• 1/3 cup plus 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large ripe mangoes (chilled whole in refrigerator)
• 1 tablespoon sesame seeds, toasted lightly
• Edible Flowers or mint leaves for garnish

Instructions

1. To prepare the sticky rice: Working in the sink, put the rice into a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size). When ready to cook, drain rice well in a sieve. Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it's done. NOTE: Can also use a shallow heat-proof dish on the steamer rack.
2. While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.
3. Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). NOTE: Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
4. Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
5. Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.

Ingredients

• 2 packages steamed chuka noodles (150g/package)
• 1/2 Tbsp vegetable oil
• 1/4 lb boneless pork rib, thinly sliced
• 2 inches carrot, cut into thin rectangles
• 1 green bell pepper, cored and chopped
• 1/4 medium onion, thinly sliced
• 2 green head cabbage leaves, chopped
• salt and pepper
• 4-6 Tbsp yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsp Worcestershire sauce
• beni-shoga (pickled red ginger) *optional
• ao-nori (dried green seaweed) *optional

Instructions

1. Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes.
2. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce to your taste.) Stir the noodles quickly. Divide yakisoba into two plates. Sprinkle with aonori and beni-shoga just before serving if available.

Ingredients

• 2 pounds of thinly sliced ribeye or chuck
• ½ cup soy sauce
• 1 ts ground black pepper
• ¼ cup sugar
• 12 cloves minced garlic
• 1 medium size onion (crushed)
• ½ cup of water
• 2 tbs of sesame oil
• Toasted sesame seeds
• soy sauce, sugar, honey, garlic, pear, onion
• ground black pepper, sesame oil and seeds

Instructions

1. Make marinade sauce for 2 pounds of beef by mixing following: soy sauce, ground black pepper, sugar, minced garlic, onion, and water
2. Add the beef and add sesame oil and toasted sesame seeds. Keep it in the refrigerator for at least 3 hours.
3. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.

Ingredients

• 1 pound roast pork, diced
• 3 tablespoons oil
• 3 cups cooked, cold rice
• 2 tablespoons oyster sauce
• 4 eggs

Instructions

1. Heat a pan with oil and saute the pork for 1 minute.
2. Add the rice and stir well, separating the grains with chopsticks or spatula, for about 3 minutes.
3. When the rice is well coated with oil, add the oyster sauce and continue to stir for 1 minute more.
4. Break the eggs one by one and stir into the rice; when they start to coagulate, turn into a shallow bowl and serve immediately.