asian food recipe

Dwaeji Galbi <br>(Korean Pork BBQ)

2kg (4.5 lb) Boston butt

tbsp neutral-tasting oil, plus more if needed

yellow onions,

Generous pinch of toasted sesame seeds, to garnish

yellow onion

green onions (100 grams),

Korean pear (250 grams) (or apple)

red apple (300 grams)

(360 milliliters) water

soy sauce

mirin

2.5 tbsp oyster sauce

corn syrup

tbsp toasted sesame oil

tbsp minced garlic

tbsp grated ginger

tsp black pepper

dark brown sugar (or white sugar)

tsp MSG (optional)

Lettuce

Korean dipping sauce (ssamjang)

Roughly chop the onion and green onions. Peel and chop the pear and apple. Take out the core. Throw everything in a blender.

Add 1.5 cups (360ml) of water. Blend it up until nice and smooth. Transfer it to a large mixing bowl.

Add the soy sauce, mirin, oyster sauce, corn syrup, sesame oil, garlic, ginger, black pepper, dark soy sauce, sugar, and MSG (if using). Give it a good mix until the sugar is dissolved. 

Cut the pork into slices, about 1/2 inch (1.2 cm) in thickness. Gently score them on both sides. To the marinade, add the pork pieces, one by one, and gently move them around so that it can coat our pork beautifully. Cover and marinate in the fridge for 12 hours.

Marinate Pork

In a pan, add a splash of oil, and wipe off the excess. Turn on the heat to medium-high. Once it gets nice and hot, add 2 or 3 pieces of your pork pieces. Cook for 5-6 minutes, turning the pork pieces every 30 seconds. (If it’s still about to burn, you can add a little bit more marinade or pour in some water. No problem at all!)

While that’s going, using your tongs and scissors, cut it into bite-sized pieces. Once it’s cooked through, remove from the pan and set aside. 

Cook Galbi

Thinly slice the onions and green onions.

Get yourself a cast iron pan and heat it over medium heat. Add a little bit of oil and sliced onions. Wait until you get a sizzle. Once the onions soften up a little bit, place your beautifully cooked galbi.

Sprinkle on sesame seeds and green onions. Serve with a bowl of hot rice, lettuce, and ssamjang. Enjoy~!

Plate

Gochujang Tofu Rice Bowl

onions

broccoli

garlic

ginger

oz (520 grams) firm tofu

potato starch (or cornstarch)

tbsp neutral-tasting oil, divided

soft-boiled eggs (or fried eggs), optional, to serve

sesame seeds, to garnish

Korean chili paste (gochujang)

Korean chili pepper flakes (gochugaru)

oyster sauce

chicken bouillon powder

tbsp sugar

tbsp corn syrup

black pepper,

(120 milliliters) water

cornstarch

tsp minced garlic

sesame seeds

salt,

Thinly slice the green onions, separating the whites and greens. Cut the broccoli into bite-sized pieces. Thinly slice the chili pepper (if using).

Finely chop the garlic. Grate a small knob of ginger. About 1/2 tsp would be perfect!

Prep Vegetables

To a small container, add Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, corn syrup, mirin, and black pepper to taste. To that, add 1/2 cup (120ml) of water along with 1/2 tablespoon of cornstarch. Mix together until it's well combined.

Make Sauce

Drain the water from the tofu. Give it a quick rinse under cold water. Cut the tofu into cubes and pat them dry.

Put 1/2 cup of potato starch into a tray or a ziplock bag. Add in the tofu cubes and give it a little toss, making sure they’re evenly coated. Set aside.

Prep Tofu

In a pot, place a steamer basket with some water (about 3 cups). Bring it to a boil. Once it comes to a boil, add in the broccoli. Cover and steam for 3-4 minutes or until they‘ve reached your desired doneness. Shock them in cold water and drain.

To a large mixing bowl, add the drained broccoli along with the garlic, soy sauce, sesame oil, sesame seeds, and salt to taste. Gently toss together. Set aside.

In a large pan, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, place your tofu one by one and cook for 6-7 minutes or until light golden brown and crispy. Remove from the pan and set aside.

Place the same pan over medium-high heat. Add 1 tablespoon of oil. Once it’s heated, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant.

Pour in the sauce, and boil for 2-3 minutes. Once the sauce gets thickened, add the fried tofu back into the pan. Give it a few stirs just until everything is nicely coated. Turn the heat off. Drizzle in the sesame oil (1/2 tbsp). Gently toss together.

Cook Broccoli and Tofu

Divide the rice into serving bowls. Add a generous amount of tofu and broccoli. Optionally, top with a soft-boiled egg (or fried egg).

Garnish with green onion, chili pepper (if using), and sesame seeds. Enjoy~!

Assemble

An Uwajimaya favorite! Kasuzuke is a Japanese dish where fish or vegetables are marinated for several days in kasu marinade and then grilled or broiled to perfection!

Black Cod or Salmon Kasuzuke Recipe

Tbsp. sake (rice wine)

water

Tbsp. brown sugar (optional)

Tbsp. miso (optional)

Generously salt fish, place in plastic container and refrigerate overnight.

Mix kasuzuke, sake, mirin  add water as needed to make a paste.

Coat the fish with marinade mixture, cover and refrigerate for 3 additional days (or may be frozen at this point).

Scrape off marinade and broil both sides until nicely browned (approximately 4-5 minutes each side).

Top 3 asian food recipe recipes from across the web

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Top Tags

Dwaeji Galbi <br>(Korean Pork BBQ)

Gochujang Tofu Rice Bowl

Black Cod or Salmon Kasuzuke Recipe

Top 3 asian food recipe recipes from across the web

The most viewed asian food recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dwaeji Galbi <br>(Korean Pork BBQ)

Gochujang Tofu Rice Bowl

Black Cod or Salmon Kasuzuke Recipe

The most viewed asian food recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine