Sunday night bapsang

Oyster Rice

Ingredients

1 cup of rice

6-8 oysters

Sauce (mix following ingredients in a small bowl)

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon sesame seed

1 tablespoon chopped chives

1/2 red pepper, chopped

1 teaspoon gochugaru (Korean chili powder)

Directions

1) 5 minutes before the rice is done cooking, add the raw oysters.

2) Serve with sauce.  Mix well!  (I had made oyster mushroom stir fry as a side dish, so added that to the rice as well.  Oyster galore~)

Peru

Here are some photos from my Peru trip...

Machu Picchu

with my Inca Trail trekking team

Mercado Central in Cuzco

Pisac Market in Sacred Valley

계란말이

eggs with carrots & broccoli

Tofu-Teriyaki-Don

Recipe adapted from 고베 밥상

Ingredients

1/2 block of tofu, cut into squares

flour

vegetable oil

sauce - combine all ingredients in a small bowl

1 tablespoon soy sauce

1 tablespoon mirin

1/2 tablespoon cooking sake

1/2 tablespoon power sugar

Directions

1) Lightly flour tofu squares.

2) Add vegetable oil to a medium size pan.  Pan fry tofu squares till they turn golden brown.

3) Add the sauce and cook for 2 minutes.

4) Serve over brown rice and baby greens.

Bell Pepper Japchae

Recipe adapted from  Hello? Lady in Japan

Ingredients

1 bell pepper, sliced into thin strips

1 handful of beef, sliced into thin strips

1 can bamboo shoots

1 clove garlic, minced

1/2 tablespoon oil

sauce - combine all ingredients in a small bowl

1 tablespoon oystersauce

1 tablespoon soy sauce

1 tablespoon mirin

4 tablespoon chicken stock (or water)

1 tablespoon sugar

1/2 tablespoon cornstarch

1/2 tablespoon sesame oil

Directions

1) In a medium saute pan, heat 1/2 tablespoon of oil over medium high heat.  Add oil, garlic and beef.  Cook for 3 minutes.

2) Add bamboo shoots, bell pepper slices, and the sauce mixture.  Cook for another 4-5 minutes. 

Spicy Cauliflower Soup

Recipe adpated from Alice Waters' The Art of Simple Food

Ingredients
1/4 cup olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon chile powder
1/4 teaspoon turmeric
1/4 teaspoon dried chile flakes
Salt
Fresh-ground black pepper
6 cilantro sprigs, coarsely chopped
1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
3 cups chicken broth
3 cups water

For garnish:
Yogurt
Chopped cilantro or mint
A squeeze of lime juice

Directions
1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.