Dinner: Fusion Ramen thingy

I've been doing a fair bit of traveling, late nights, crowded places and dehydration. It's my lifestyle choice of the moment. So when I got back to my mom's after a few days in New York, I craved something life-giving. When this happens generally my mom and I order watered-down pho from the place a block away or go back to our homemade chicken curry (which is delicious, but sometimes, one needs a break). So I decided to throw together some things my mom had found at the Korean market into a spicy, hearty broth. The result was surprisingly delicious, with enough kick to help sweat out the toxins and enough veg without overwhelming the ridiculously tender short ribs.

Fusion Ramen:
- pack of fresh short ribs
- five cloves garlic - sliced
-one inch ginger - slice
- one onion, chopped
- 2 tbsp Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp hoison
- 1 cup sliced mushrooms (even button mushrooms work)
- one jalapeño, sliced down the middle
- one carton of whatever broth, low sodium
- one bundle ramen noodles, cooked
- salt and pepper to taste
- two heads bok choy, washed and sliced
- washed bean sprouts
- lime slices
- cilantro to garnish

1. Sear the short ribs in a heavy bottomed pan (i.e. a dutch oven)
2. throw in garlic, ginger and onion, allow to wilt.
3. Throw in the mushrooms, hoison, soy sauce, chili paste, vinegar, salt, pepper, fresh jalapeno, and broth.
4. Simmer at the lowest level for 2-3 hours until short rib falls off the bone.
5. Throw in bok choy in the pot a few mins before you serve
6. Throw your ramen noodles in the bowl (follow the directions, they take two mins to cook. They may seem a bit clumpy, but they loosen up in the hot broth)
7. Spoon over the broth (make sure to get that short rib)
8. Throw on some bean sprouts and cilantro
9. Squeeze on lime
10. Serve

It's even better for lunch the next day, when the flavors have settled. Enjoy with a cold lager or a dry italian soda (I'm dehydrated remember).

xx

Taco Night: Korean Fried Chicken Tacos

I've been studying at my mom's for the last couple of days because of the unlimited coffee, flowers and snack plates (thanks mom!). Last night, I was planning on heading back to LA when my mom offered to make me dinner, which turned into me making her dinner... and then cleaning the kitchen. Yeah, I don't know how that happened - she's good at what she does.

My mom had purchased gojujang (Korean chile paste) at the Korean store and I had been meaning to use it for something. When I realized we also had soy sauce, rice vinegar, and sesame oil (loving this well-stocked pantry), I got to work. 

The recipe turned out amazingly - if not a bit hot. I cut down on the honey and added another tbsp of the chile paste. The recipe here is for the more faint-hearted, don't worry.

Now back to my lavender coffee and my lecture (and watching the world cup game).

xx

Korean Fried Chicken Tacos:

Make the SLAW:

Two cups julienned green cabbage with two or three grated carrots and 1/2 a red onion, sliced.

Juice of two limes

1/2 inch grated ginger (for digestion people)

2 tbsp rice vinegar

1 tbsp soy sauce

The CHICKEN:

Cut up trimmed chicken breasts into bite sized pieces.

Mix 1 cup flour with 1 tbsp cornstarch and enough water to make a pancake-like batter.

Coat the chicken.

Heat up pot with a few inches of oil.

Once it's hot (i.e. chicken sizzles when placed in), throw in some pieces

Fry for a few minutes (4-5)

Let drain while you fry your subsequent batches.

THEN FRY AGAIN (4-5 minutes)

It should become a more golden brown

Once chicken cools off so it doesn't blister your finger,

Throw the chicken bits in the SAUCE:
2 cloves garlic, minced
1 inch ginger, grated
2 tbsp soy sauce
3 tbsp gojunjang
2 tsbp rice vinegar
1/2 tsbp sesame oil (my mom is not a huge fan, I would add 1 tsbp if it was just me)
1 tbsp honey

THEN throw the SLAW and CHICKEN in a charred corn tortillas. Sprinkle with some CILANTRO and serve with LIME.

Yum.