family style

This easy rhubarb dessert is perfect for summer and can be enjoyed all through the rhubarb season.

Simple roasted rhubarb fool

rhubarb

ginger

sugar

heavy cream

quark

vanilla extract

tsp orange zest

pistachios

salt

Cut off the woody ends of rhubarb, then chop into approx. 4 cm / 1 ½-in. sticks. Thinly slice ginger.

Preheat the oven to 180ºC/360ºF. In a small baking dish, mix rhubarb, ginger, orange zest, some sugar, and a pinch of salt, then arrange into a single layer. Let sit for approx. 15 min., or longer if you have time, until some juices are released.

Transfer rhubarb to the oven and roast for approx. 20 min., until the rhubarb has softened and formed a syrup texture. Remove from the oven and let cool. In the meantime, toast pistachios in a dry frying pan and roughly chop.

Use a hand mixer with beaters to whip heavy cream and vanilla extract in a large bowl, until soft peaks form, then add remaining sugar, beat until stiff. Gently fold in the quark. Add whipped cream and rhubarb to serving glasses or arrange on plates. Garnish with chopped pistachios. Serve immediately and enjoy!

Gamjatang is a wonderfully hearty and spicy Korean stew made with pork neck bones and potatoes. If you cannot get pork neck bones, you can just use pork ribs and it will still be delicious.

Gamjatang - Spicy Pork Bone Stew

lb pork ribs or pork neck bones

water

Tbsp cooking sake

Tbsp pepper corns

Tbsp fresh ginger (just use 1 inch length)

Tbsp coffee

potatoes (russet)

onions

pack enoki mushrooms

crown daisies (Ssukaat)

perilla leaves

shishito peppers (optional)

Seoul cabbage (napa cabbage is ok too)

red chili peppers

Tbsp Doenjang (Korean Soybean paste)

Tbsp Gochujang (Korean Red Chili paste)

tsp fresh ginger, grated

Tbsp garlic, chopped (about 4 cloves)

tsp black pepper

Korean red chili powder (Gochukaru 고추가루)

anchovy

tsp Gukganjang (Korean soup soy sauce)

Tbsp ground Perilla Seeds (Deulkkae Garu 들깨가루)

Tbsp cooking sake (mirin ok)

If using pork neck bones, soak in cold water for 1 hour to remove excess blood and smell. If using pork ribs, no need to soak.

If using pork ribs, start boiling the pork now. If using pork neck bones, prepare below while soaking.

Boil pork bones in a pot. Add enough water to cover the pork, add a splash of cooking sake/mirin/white wine, 1 Tbsp of pepper corns, 1 knob of ginger and 1/2 Tbsp of ground coffee. Bring to boil on medium high heat and then cook on medium heat for 10 minutes. Drain. Add the pork (only not the liquid) back into the pot.

Prepare Pork

Peel potatoes and cut into big chunks about 1.5 inch cube.

Rinse green onions, perilla leaves, red or green chili peppers, shishito peppers, seoul green cabbage and crown daisies.

Cut red or green chili peppers into 1 inch to 1.5 inch lengths.

Cut green onions into 2 inch lengths.

Cut perilla leaves into thick strips.

Prepare all vegetables.

Make seasoning sauce by mixing in Gochujang, Deonjang, chopped garlic, grated ginger, gukganjang, anchovy sauce, ground perilla seeds, black pepper, cooking sake and red chili powder.

Prepare Sauce

In the pot with pre-cooked pork, add 5 cups water and the seasoning sauce.

Cook on medium high heat for 10 minutes.

Add potatoes, chili peppers, cabbage and 1/2 of green onions to pork and simmer for 35 minutes or until the meat falls off the bone.

Finish the stew by topping it with perilla leaves, more green onions and crown daisies. Cook for another 2-3 minutes and serve. Alternatively, you can cook the stew at the table - which is what most restaurants do in Seoul.

Serve with some rice and a non-spicy banchans like Sukju Namul, Apple Onion Salad or various Jeons or Pancakes

Put it all together

This simple oven-roasted chicken gets a delightful fresh twist from the lemon and spring vegetables.

Simple lemon roasted chicken with spring vegetables

3.5 lbs whole chickens

potatoes

lb carrots

garlic

asparagus

radishes

scallions

lemon

butter

olive oil

full-fat Greek yogurt

chives

mint

pepper

Preheat the oven to 180°C/350°F. Trim the carrot greens to about 2 cm/ 3/4-in, if you have carrots with greens. Cut the garlic bulb in half widthwise. Trim off the woody ends of the asparagus. Trim greens from radishes. Remove root ends of scallions.

Pat the chicken dry and rub thoroughly with salt. Zest the lemon and mix it with melted butter in a small bowl. Brush the lemon butter over the entire chicken. Quarter the zested lemon and stuff the chicken with it. Tie the chicken's legs closed with kitchen twine; this will ensure it cooks evenly.

On a baking sheet, mix all the vegetables with olive oil and some salt. Place the chicken on a second baking sheet and roast in the preheated oven for approx. 30 min. Transfer the vegetables to the oven to roast together with the chicken. Continue roasting for approx. 40 min. more, or until the chicken and vegetables cooked through.

While the chicken roasts, finely chop the chives and mint and mix with the Greek yogurt in a small bowl. Season to taste with salt and pepper. Once the chicken and vegetables are done, remove the baking sheet from the oven and let rest briefly, at least 10 min. Serve everything with the herby yogurt dip. Enjoy!

It simply tasted great, I seasoned the vegetables with Provencal herbs. 😋😋

Turned out super delicious. I’d only recommend to roast potatoes and carrots earlier than other veggies. This way you’d get harmonious consistency of all veggies. Definitely will do again, thanks for delicious share

🐓 Hello cooking enthusiasts, I can give you a suggestion with my preparation tip.

Place the well-seasoned chicken on a grill rack and place it over your juice pan, which is hung from below on the first or second rack (depending on the oven) 
I use vegetables that are ready about as soon as they are cooked. In addition to carrots and peppers, these include larger pieces of potatoes and sweet potatoes and definitely brown mushrooms (whole or cut in half).
Cut the vegetables into larger pieces and marinate them with olive oil, 🍋 juice and zest, fresh herbs (rosemary and thyme) and garlic (preferably the fresh one) salt and pepper, including your favorite spice blends, of course. You can be creative there. Season savory, the amount of vegetables should fill the juice pan. Then let it steep for an hour, covered. 

Roasting process:
During this time, the chicken can be cooked over the juice pan on the grill rack for 1 hour at 200 degrees, breast facing upwards, the roasting juice can drip onto the tray. 
Take the chicken out of the oven, spread the vegetables on the baking tray, turn the chicken over (thighs are now on top) and hang it over again. 

With a chicken weighing 2 to 2.5 kg, I fry the whole thing for another 1 hour, convection approx. 200 degrees, think along, i.e. brush the animal and adjust the heat and cooking time depending on the browning. A roulade skewer is a good indicator of whether it is done.

Try it boldly, it tastes wonderful 😋

🫣 soooo good! I added garlic and Butter to the stuffing:-)

Simply delicious 🤤... hardly any work required. So easy to prepare...

A beautiful and delicious mille feuille nabe (shabu shabu) made from napa cabbage, paper think rib eye slies and perilla leaves. You can pre assemble beforehand and just cook when family and guests are ready to eat.

Easy and Pretty Mille-Feuille Nabe (Shabu Shabu)

lb beef

napa cabbage

leaves

mushrooms

3.5 oz Brown Beech Mushrooms (Buna Shimeji) ((1 pack))

oz Enoki mushrooms ((1 pack))

oz bean sprouts ((1/2 pack))

green onion

Konnyaku

lemon ((for sauce))

dried kelp ((다시마 dashima, about 4 x 3

anchovies

radish ((palm-sized piece, 1

onion

shitake mushrooms

Tbsp dark soy sauce ((season

sea salt ((season to taste at the end))

Tbsp regular dark soy sauce

Tbsp rice vinegar

lemon juice

Tbsp chopped lemon peel

anchovy stock ((from above))

Tbsp maesil syrup ((plum extract syrup, or 2 tsp sugar))

Korean green chili pepper

Soak dried shitake mushrooms in warm water to fully rehydrate.

Start stock by adding water, radish, anchovies, kelp, dried mushroom, onion to stock pot. Bring to boil and quickly lower to simmer. Simmer (should NOT be bubbling) for at least&nbsp; 30 min and season with 1 Tbs soy sauce and 1~2 tsp sea salt to taste. It should taste slightly under seasoned. Cool.

Clean, wash cabbage and rip out the outer bigger leaves. Drain.

Clean perilla leaves, bean sprouts, green onions and mushrooms. Shitake, Enoki, Brown Beech Mushrooms go in this recipe because they maintain great texture even when cooked. Shitake especially has great flavor!

Now let's make some shabu shabu mille feuille (thousand leaves)! Start stacking by layering cabbage leaf -&gt; perilla leaves -&gt; shabu shabu beef. Like So -

The beef slice used here is what's sold as Chadolbaegi (see my Know your beef cut! post for more info on Korean beef cuts). Usual Chadolbaegi cuts have more fat but this one didn't. The original recipe uses both chadolbaegi (brisket cut against the grain) and rib eye cuts. I only wrote rib eye in the ingredients list because I found these chadolbaegi slices can get a little tough since there is little fat. If you want to have tender, melt in your mouth beef slices, use well marbled rib eye or tenderloin instead.

REPEAT cabbage -&gt; perilla -&gt; beef until you have 2 sets and then top with cabbage.

Cut the cabbage stack into about 2 to 2.5 in (5 - 6.5 cm) slices. Adjust width according to how deep your pot is.

Layer the bottom of the pot with bean sprouts. Add more or less bean sprouts to adjust the height of the stacks. Turn stack sideways and fill up the pot from the edges and work your way towards the center.&nbsp; It looks most pretty when the stacks fill up almost to the top of the pot and the stacks are staggered.

Now, add mushrooms in the center.

Add anchovy stock until the ingredients are almost covered and top with some gonnyaku (miracle) noodles.

Cover and bring to boil on med high heat. Uncover and keep cooking on med high heat for 10 min or until the cabbages are soft.

While you wait, peel and chop some lemon skin. Also squeeze fresh lemon juice. To the lemon peel and juice, mix in soy sauce, vinegar, sugar or maesil extract, stock, chopped green chili and garlic.

Now you are ready to serve!!!

I just made this, and on my personal scale of 1-10, I give it a 10 out of 10. the sauce is AMAZING in its simplicity. this is warm, comforting and delicious. I ate it with rice, kimchi and added a bit of tofu. one of the best things I've EVER eaten. thank you, JinJoo!!!

Awesome, awesome, awesome. Your ingredients are very much like the ones I use in shabu shabu. I, like most Japanese restaurants in Hawaii, however,  arrange the ingredients on a plate and the customer adds whatever they like in whatever order they like. However, the manner in which you organize this shabu shabu is totally different. It struck me as almost a work of art.  The next time we have shabu shabu at home, I’ll try your way. Then we’ll discuss which way is best. I already have a variation of your version in mind. I’m going to add your sauce to my list of shabu shabu sauces.

Who else feels gloomy whenever it is raining or cold outside? Give this Chinese Steamed Chicken recipe a try, and it will warm you right up! It takes less than 20 minutes to make and is super easy to prepare with condiments you already have at home. This is my family’s go-to recipe for easy, delicious, and healthy weeknight dinners that will warm you up inside and out! Warning, make sure to have a big bowl of rice ready because the chicken juice will BLOW YOUR MIND! 

20 Minute Chinese Steamed Chicken

Chicken Thigh (chopped)

tbsp Soy Sauce

tbsp Oyster Sauce

tsp White Pepper

Sugar

tbsp Sesame Oil

inch Ginger (sliced thinly)

tbsp Chinese Cooking Wine (Optional)

tbsp Green Onion (chopped)

Prepare the sauce by mixing Oyster Sauce, Soy Sauce, White Pepper, Sesame Oil, and Sugar in a bowl.

Place the chicken on a serving plate, make sure that it is deep enough as the chicken will create alot of juice. Pour the sauce all over the chicken. Optional, drizzle on 2 tbsp of chicken cooking wine on top

Add sliced ginger on top of the chicken.

Steam the chicken for 15 minutes or until fully cooked

Garnish with green onion and enjoy!

https://www.youtube.com/watch?v=HLCIqmGd9FU

#shorts #chicken #easyrecipe #chinesefood

https://tiffycooks.com/20-minutes-chinese-steamed-chicken/

This Dak doritang(Korean soy sauce chicken stew – also called Dakbokkeumtang) recipe was so easy to make, it actually made me nervous but it's a must try.

Hearty Soy Sauce Chicken Stew

lb chicken pcs

carrots ((I used colored carrots))

Korean green chili peppers red chili pepper

Tbsp chopped garlic

Tbsp guk kanjang

mirin wine

Tbsp jin kanjang ((dark soy sauce))

black pepper

Prepare chicken by removing excess fat and some or all skin. I bought a whole chicken and cut into pieces but you can buy whatever pieces you like. Use some chicken with bones so your broth will taste yummy. Score big and thick pieces like thigh, drumstick and breasts so the flavor will get into the meat.

Add chicken to stew pot and add 5 T Gook Kanjang + 1 T Jin Kanjang. Mix it well.

Add 4 C of water, mirin,  and 1 T garlic. Bring to boil.

Cover and cook for 15 min on medium high heat.

Meanwhile, wash and clean potatoes, carrots, onion and green chili peppers. Cut into big chunks because they will be cooked for a long time.

I used small colored potatoes so I didn’t cut or peel them. But if using large potatoes like russet, peel and cut. Take the stem off of chili peppers.

Add all beautiful potatoes, carrots and onions to pot. Lower heat to medium and cook for 20 min.

Add green chilis and about 5 dashes of black pepper (1/8 tsp). Raise heat back to medium high and cover, cook for 10 min more to infuse the chili flavor into the stew.

Loved this! Used party wings and a lot of it. 6lbs worth, should've bumped up the seasoning just a touch. Still delicious though. Will be using this recipe regularly.

My kids and I loved this recipe!  The only thing I added was about a 1/4" of fresh minced ginger with step 3.  Thank you for this great recipe!  I reminds me of my childhood.  Yum!

I make this all the time. Such a simple and delicious receipe.  I keep cornish hens in the freezer so I can make this just about every day of the week. I add a few more peppers because apparently my spice tolerance has gone up since I started eating Korean food lol

Top 6 family style recipes from across the web

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Top Tags

Simple roasted rhubarb fool

Gamjatang - Spicy Pork Bone Stew

Simple lemon roasted chicken with s...

Easy and Pretty Mille-Feuille Nabe ...

20 Minute Chinese Steamed Chicken

Hearty Soy Sauce Chicken Stew

Top 6 family style recipes from across the web

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

Top Tags

Simple roasted rhubarb fool

Gamjatang - Spicy Pork Bone Stew

Simple lemon roasted chicken with s...

Easy and Pretty Mille-Feuille Nabe ...

20 Minute Chinese Steamed Chicken

Hearty Soy Sauce Chicken Stew

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