Category Archives: Korean

February 2, 2018 · 11:48 am

Matcha Angel Food Cake with White Bean

 

Matcha Angel Food Cake with White Bean

Matcha Angel Food Cake with White Bean

You can have your cake and eat it too without the guilt or the sugar crash with this healthy recipe that’s packed with 12 egg whites and loaded with proteins from legumes.

Matcha Angel Food Cake with White Bean

By Rina Oh

Servings: 8

Time: 2 hours

Ingredients

  • 12 egg whites
  • 2 tablespoons water
  • 1 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar
  • 1 cup cake flour
  • 3 teaspoons Matcha powder
  • 6 cups cooked white beans
  • 1 cup confectioners sugar
  • 2 tablespoons coconut sugar

Directions

  1. Preheat oven to 350°F (180°C).
  2. Using a hand mixer with the balloon whisk attachment, combine egg whites with cream of tartar, water, and vanilla extract and whip for 5 minutes on medium speed until the mixture reaches the soft peak stage. Slowly add small amounts of the confectioners sugar until it’s all incorporated for 1 minute. Increase the speed to medium-high and continue mixing for 3 more minutes. Turn down the speed to medium-low speed and slowly add the cake flour in batches of 2 tablespoons. When the flour is all in, allow the dry flour to blend with egg mixture and increase the speed of mixer again to high speed for 2 minutes.
  3. Transfer batter into a deep dish non stick pan (do not grease the pan). Shake the pan back and forth to even out the surface.
  4. Place pan into oven and bake for 35 minutes or until cake tester comes out clean.
  5. Using a blender combine beans and confectioners sugar and pulse for 1 minute. Increase the speed and blend on high speed for 2 minutes until the mixture is pureed.
  6. Take cake out the oven when it’s finished baking and place on a cooling rack for an hour. Gently remove the cake from the pan and place on a cutting board. Using a cake knife, slice cake horizontally in the middle.
  7. To assemble, place one piece of the cake, with the crust down and soft side up. Spoon half the bean filling onto the first layer of the cake, allow some of the filling to drip off the sides. Place second layer on top with the soft green side up. Repeat the same step. Top cake with coconut sugar.
  8. Divide cake into 8 pieces and serve.

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Filed under Beans and Legumes, Dessert, Dining with Outlaws, Food for Kids, French, High Tea, Hot on the Blog, Korean, Recipes, Vegetarian

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February 1, 2018 · 1:44 pm

Korean Kimchi Mung Bean Pancakes

 

Korean Kimchi Mung Bean Pancakes

Korean Kimchi Mung Bean Pancakes

Detoxify your body while eating these Mung bean pancakes packed with superfood ingredients. This savory pancake is served with a side of dressed up soy sauce, you can eat it this way or straight up. It’s jammed packed with a complete balance of proteins in the grains combined with legumes. You can skip the meat and still get every nutrient your body needs!

Korean Kimchi Mung Bean Pancakes

By Rina Oh

Servings: 4

Time: 20 Minutes

Ingredients

  • 1 cup shelled and split mungbeans rehydrated in water
  • 2 tablespoons cornstarch
  • 1 egg
  • 1 ¼ cup white flour
  • 2 cups water
  • 4 bunches of scallions
  • ½ cup kimchi, chopped
  • ¼ cup sunflower or safflower oil

Directions

  1. In a food processor, pulse the mungbeans until they are broken down and still grainy for about 30 seconds.
  2. Add egg, cornstarch, flour, and water and continue pulsing for 30 more seconds. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  3. Transfer batter into a bowl, add scallions with kimchi and stir using a spatula.
  4. Heat a nonstick pan on the stovetop for a minute on high heat. Add vegetable oil and let it heat for another 30 seconds.
  5. Add about two ladles of pancake mixture and evenly spread it out using a spatula. Use the spatula to even out the sides of the pancake. You may add some oil around the sides of the pancake at this point. Move the pan around to prevent the pancake from sticking to the pan, as the batter absorbs the oil. Cook for about two minutes.
  6. Flip the pancake and repeat the steps above.
  7. You will know the pancake is finished when it gets brown and crispy.
  8. Remove from heat and transfer to a cutting board. Slice the pancake with a sharp knife into eight wedges like a pizza. Serve with soy sauce on the side.

Tip: For best results and time efficiency, soak the mungbeans overnight in the refrigerator. Mungbeans can be purchased in Asian markets and whole nutrition markets. Thanks to the internet, you can also order them online!

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Filed under Dining with Outlaws, Hot on the Blog, Korean, Korean Food at Home, Recipes, Vegan, Vegetarian

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January 31, 2018 · 11:28 am

Korean Japchae (Stir-Fried Vermicelli with Vegetables)

8-22-2017-Japchae-03

Brighten your culinary palate with this noodle dish traditionally served at large banquets. Korean restaurants offer this popular dish as an appetizer. It’s also a great way to use any leftovers you may have!

Korean Japchae (Stir-Fried Vermicelli with Vegetables)

By Rina Oh

Ingredients

  • ¼ cup sunflower oil
  • ½ cup julienned carrots
  • 2 cups baby spinach
  • 1 cup thin-sliced shiitake mushrooms
  • 1 zucchini, julienned
  • 4 ounces boneless beef short ribs, sliced very thinly
  • 6 ounces Korean vermicelli (cellophane noodles)
  • 4 quarts water
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Directions

  1. Heat oil in a nonstick pan over high heat; add carrots, season with salt and pepper, and sauté until slightly softened, about 2 minutes. Transfer carrots to a large bowl. Repeat sauté process with spinach, mushrooms, and zucchini, respectively.
  2. Sauté beef in the remaining oil until browned completely, about 3 minutes; transfer to a cutting board and slice into thin slicers approximately the size of the vegetables.
  3. Bring water to a rolling boil in a large pot. Cook vermicelli at a boil until soft and stretchy, about 6 minutes; drain.
  4. Toss noodles with the vegetables in the bowl. Stir soy sauce, sugar, and sesame oil together in a small bowl to dissolve the sugar; pour over the noodles and vegetables and toss to coat.
  5. Divide noodles and vegetables between four bowls; garnish with sesame seeds to serve.

 

Tip: Prepare ingredients ahead of time and reserve in the refrigerator to help save time in planning healthy meals for the week! You can purchase the Korean vermicelli noodles at Asian Markets or online.

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January 30, 2018 · 1:49 pm

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Take your sliders to the next level and add some Unami to it by marinating your protein with Korean BBQ sauce. It’s packed with flavor that is a bit different and familiar at the same time!

Korean Bulgogi Sliders

By Rina Oh

Servings: 4

Time: 2 hours

Ingredients

  • Buns:
  • ½ cup lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 whole egg
  • 1 tablespoon of vegetable oil
  • 2 cups all purpose flour
  • 2 teaspoons kosher salt
  • Sliders:
  • 1 pound ground beef
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon rice wine vinegar
  • 2 scallions, sliced thinly

Directions

  1. Mix water and yeast with sugar and allow to proof for 5 minutes in a warm area; add egg with vegetable oil and mix thoroughly.
  2. Combine dry ingredients and add liquid mixture. Knead the dough for a few minutes. Cover and allow to rise for 1 ½ hours in a warm area.
  3. Preheat oven to 350°F (180°C).
  4. Prepare grill for direct high heat (450°F to 500°F; 230°C to 600°C).
  5. Divide dough into 8 to 10 or smaller balls if desired.
  6. Bake in the oven for 12 to 15 minutes until golden brown.
  7. Combine all the ingredients for the sliders. Form mixture into small patties.
  8. Preheat grill on high and brush the patties with vegetable oil. Place on grill and cook to desired temperature; remove patties from grill once they are cooked and allow to rest for 5 minutes.
  9. Slice buns with a serrated knife and place patties on top; garnish with scallions if desired.

Tips: For medium, cook at high temperature for 3 minutes on each side. For well done, cook at temperature for 5 minutes on each side.

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March 16, 2013 · 8:09 pm

Restaurant Opening: Barn Joo

Barn Joo: 893 Broadway, NYC

The view from upstairs

Spring is almost here…I can almost taste the sweetness of new desserts along with that scent of new restaurant openings- those show stopping events and the bitchy reviews by the bitter bloggers and critics thereafter. Before we know it, we’ll be swinging back into restaurant week- where some of us will casually pretend to be tourists for cheap dinners at $35.oo, though I seldom recommend it. I’m not missing the mid-winter blues either, as my foot’s finally healed after taking that unfortunate dive in the Flushing Corona Center parking lot while delivering gallons of homemade kimchi.

Opening at Barn Joo: Rina Oh, Ling Tan, Mie Iwatsuki

Rina Oh, Ling Tan, and Mie Iwatsuki at Barn Joo grand opening in NYC.

And here’s to giving Spring an early start with the first installment of restaurant openings. Say hello to the Korean pub called Barn Joo, located at 893 Broadway in the Flatiron district of New York City. It’s a multi-level drinking joint contained below the Verite Hotel, a boutique hotel by the same proprietor. The basement serves as a private clubroom replete with lounge tables and DJ booth, the main floor’s filled with more tables with a bar that’s perfect for happy hour gatherings after work, and last but not least- a private VIP lounge upstairs. We made an appearance with the usual gang, myself (Dining with Outlaws), the Insatiable-Critic Gael Greene, and Ethno Junkie: Rich Sanders, the fabulous Peter, and the former owner of the Quilted Giraffe- Barry Wine upon the first visit.

The main floor of Barn Joo with the owner, Charles "Tiger" Chong.

The main floor of Barn Joo with the owner, Charles "Tiger" Chong.

The menu’s quite small at Barn Joo- it’s a one pager, mostly small plates of Korean pub grub compared to the dozen or so pages filled with cocktails, beer, and liquor. At the opening night when I returned the following week with a different crowd of familiar Asian models- we were treated to a full house and sat in a private booth upstairs. The usual suspects were there- those who happen to attend any Korean restaurant opening in NYC. Seeing these private dining guests reminded me of Kristalbelli‘s opening last year.

Spiky Hat at Barn Joo

Restaurant openings plus spiky things are causing a deja vu experience.

The models, the manager, the K-pop fans were all there. This was indeed a Moving Feast with the familiar staff and opening patrons. I’m not complaining since the fried chicken supply seemed endless and we stayed till almost midnight indulged in heated conversations about revenge, marriage and playing mean girls in real life.

Barn Joo Fried Chicken

Fried Chicken perfect for sharing, although one order's never enough: one order per is the recommended dosage.

Formal reviews to follow later on…in the meantime you should give it a swing by with a few friends or foes and try a few soju cocktails and their Korean fried chicken.

Barn Joo

893 Broadway

New York, NY 10003

www.Barnjoo.com

 

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Filed under Dining with Outlaws, Hot on the Blog, Korean, March 2013, Restaurants