Korean Style Soup

 

This is my take on a Korean Style Soup.  The tofu I used was soft, but not the tube-shaped style that is typically used in soondubu.  It came in a tray.  I don't have a special cooking stone bowl pot, so I had to cook the soup in a regular pot as well as the egg.  When this is served to me in the restaurant, they give the egg to you to crack into the soup yourself.

Ingredients:

• 2 Tablespoons canola oil
• 5 cloves garlic, chopped
• 1/2 cup green onions, chopped
  
• 1/2 yellow onion, chopped
• 3 ounces pork belly, chopped
• 4 Tablespoons Korean red pepper powder
• 2 Tablespoons sesame oil
• 2 Tablespoons oyster sauce
• 2 Tablespoons shoyu (soy sauce)
• 2 cups water
  
• 1/2 cup kim chee, chopped
• 3 ounces mushrooms
• 1 cup bok choy
• 2 eggs

Instructions:

1. Prepare ingredients as described above (chop)
2. Heat canola oil in pot.
   
3. Add garlic, green onions, and yellow onions to the oil and stir fry until fragrant.
4. Add pork belly, stir fry, and cook well.
5. Add Korean red pepper powder, sesame oil, oyster sauce, soy sauce and stir.  Let simmer for a few minutes to let the flavors come together.
6. Add water and bring to a boil.
7. Add kim chee and stir.
8. Add mushrooms and bok choy.  Push it under the soup and bring to boil.
9. Crack eggs directly into soup and let it sit until the whites of the egg turn white.
10. Serve immediately.
11. Enjoy!

IG: @abundanceofvegetables
IG post of this video: Korean Style Soup (Reel) 
YouTube post of this video: Korean Style Soup (full video with captions) 

Pan Fried Portobello Mushroom and Kale Salad

I kept this pretty simple.

Mushrooms

Ingredients:

• 1 package sliced portobello mushrooms (6 oz, approx 2 mushrooms)
• 4 Tablespoons olive oil
• 2 Tablespoons garlic powder
• 2 Tablespoons onion powder
• 2 dashes of salt
• 2 dashes of cracked black pepper

Instructions:

1. Lay mushroom slices out.
2. Season each side with 1 Tablespoon of each of remaining ingredients.
3. Add 2 Tablespoons of olive oil to pan.
4. Pan fry mushrooms, turning every few minutes, until limp and browned.
5. Enjoy!

Kale Salad

Ingredients:

• 2 cups baby kale
• 3 Tablespoons olive oil
• 1 Tablespoons balsamic vinegar 
• 4 small tomatoes, halved

Instructions:

1. Place kale, oil and vinegar in bowl.
2. Massage until all wilted.
3. Top with halved tomatoes.
4. Enjoy!

IG: @abundanceofvegetables
IG post of this video: Pan Fried Portobello Mushroom and Kale Salad (sped up for IG)
YouTube post of this video:  Pan Fried Portobello Mushroom and Kale Salad (full video with captions)

Enoki, Bok Choy, Garlic & Sausage Stir Fry

This is a super simple 4-ingredient dish that I put together with random things I had in the fridge.  It's winter and I have been cold a lot, so naturally, I want to eat warm soup.  I bought bok choy and mushrooms with the intent of eating it with a soup.  I added some to a saimin, but then didn't want to eat saimin again and wasn't sure what kind of broth to make to eat the rest.

I didn't want the rest to go to waste.  So, that's when I came up with this stir fry idea.  I've never had stir fried enoki mushrooms, but figured I give it a try.  It was delicious.  I only used four ingredients.  The vegetables are seasoned with the flavors from the sausage.

Here's my recipe.

Ingredients:

• 1 Portuguese sausage, 5 ounces, sliced into coins
• 2 baby bok choy, chopped
• 1 bunch enoki mushrooms, about 5 ounces, chopped into 2-inch pieces, discard roots
• 5 cloves of garlic, sliced

Instructions:

1. Prepare ingredients as described above (slice, chop, etc.)
2. Stir fry Portuguese sausage until it forms brown edges.
3. Add garlic, bok choy, and mushrooms.
4. Stir fry until bok choy and mushrooms have wilted.
5. Serve. 

IG: @abundanceofvegetables
IG post of this video: Enoki, Bok Choy, Garlic & Sausage Stir Fry (sped up for IG)
YouTube post of this video: Enoki, Bok Choy, Garlic, & Stir Fry (regular speed, full video)