Healthy Asian Home Cooking Class 2022

Taught by Booyong Kim aka Mamaboo 

Contact Information:

@mamabooskimchi

booyong7@hotmail.com

307-220-2487

Recipe information:

mamabooskitchen.blogspot.com

These are the Asian seasoning in my pantry

                                      

Over 10 Basic Ingredients for Asian Cooking

1.      1. Soy sauce: I use Bragg Liquid Aminos for alternative soy sauce because its gluten free, sugar free, no preservatives in it. 

2.    2. Fish sauce: My favorite is Three Crab's Brand

3.      3. Gochujang (Korean Fermented Red Pepper Paste): a savory, sweet, and spicy fermented condiment popular in Korean cooking. you can buy it hot or mild for your spicy tolerance. 

4.      4. Gochugaru (Korean Red Pepper Flakes): one of the key ingredients in Korean cooking - used for many popular dishes such as stews, kimchi, cold Asian salads, and marinades.

5.      5. Miso (Doenjang) - Fermented soybean paste.

6.      6. Cooking Wine also known as Mirin in Korea

7.      7. Roasted Sesame Oil

8.      8. Roasted Sesame Seeds

9.      9. Oyster Sauce (for stir fry's and marinades)

10 10. Hoisin Sauce (using for dipping sauces or with soups like Pho)

11 11. Sriracha (very popular Asian spicy sauce found in the U.S. in most stores)

12 12. Chili garlic sauce

13 13. Curry paste (yellow, red and green)

...

          Vietnamese Fresh Spring Rolls

makes 10 spring rolls

 Ingredients for wrap and sauces

• 10 to 12 rice paper (8 to 8.5 inch in diameter)
• 5 oz rice vermicelli noodles
• 30 -40 large shrimp or meat and avocado (substitute for vegans: firm tofu)
• 1 carrot 1 radish for pickled radish (optional - directions below)

For Vegetable Options:

• 1 head of lettuce
• 1 bundle cilantro
• 1 carrot, julienne or shredded
• 1 cucumber, julienne or thinly sliced
• 1 C sliced cabbage red or white
• 1-2 sliced avocados
• 1 medium thinly sliced granny smith apple
• 1 C bean sprouts
• 1/4 or 1/2 sliced red onion

Herbs: quantity as desired

• garlic chives
• Thai basil 
• mint 
• chopped roasted peanuts for garnish

Marinated Meat (Optional)

1 lb. of meat (grounded pork, thin sliced pork or beef)

1 tbsp ground lemongrass (substitute lemon zest or lemon juice)

1 tbsp sugar

1 tbsp soy sauce

1/2 tbsp fish sauce

1 tbsp oyster sauce

1 teaspoon each minced garlic and ginger

1/4-1/2 teaspoon pepper

For pickled radish

Julienne cut your radish and carrot then wash 3 times with cold water.

In a bowl, mix well 1/4 cup sugar, 1/2 cup vinegar and 2 cups water and

pour it over the radish and carrot.

For hoisin peanut dipping sauce

• 1 tbsp cooking oil (avocado, olive or any kind) and 1/2 tsp minced garlic
• 4 tbsp hoisin sauce
• 2 tbsp creamy peanut butter
• 4 tbsp water
• 1/2 tbs or more honey or sugar
• 1/2 tbsp or more fresh lime juice
• 1 tbsp chopped roasted peanuts for garnish
• Optional: 1 splash of fish sauce, 1 clove minced garlic, chili paste or sriracha 

Directions: In a pan heat the oil and sauteed garlic till fragrant then add all other ingredients and boil for 1 min on medium low heat. Set aside to cool and serve.

For Fish Sauce Dip:

6 tbsp water

4 tbsp sugar

4 tbsp fish sauce

add some minced garlic and red pepper

add 1 or 2 tablespoons of lime if you desire

Directions: mix all ingredients well

Before you begin make sure to: 

1. Marinate the meat at least 1hr in advance. 

2. Put the sauce together 

3. Pickle the radish 

4. Cook noodles as instructed on the product packaging. These are the brand that I use.

        

Instructions for wrapping

Organize all your fresh ingredients on a plate for ease in building your spring roll

Fill a large bowl with water, dip 1 rice paper all the way through and place wet rice paper onto a flat surface (I like to use cutting boards or on an individual plate for building your own)

It's easiest to lay a leaf of lettuce down and then build the rest on top of the lettuce leaf such as the meat and vegetables you like including fresh herbs or your choice.  

                                                 

Once you've stacked all the ingredients you want in the rice paper, start wrapping by folding the rice paper over the ingredients from the bottom to secure the stack then while holding that in place fold in the sides of rice paper and then tightly roll all the way up to finish the wrap.

                                       

you can cut it in half like a wrap, eat it whole or cut into bite size pieces like a sushi roll to serve  

 

Serve spring rolls with the fish sauce and hoisin sauce mixtures.

Enjoy it!

                                       

BiBim-Bap

BiBim-Bop 

Korean Mixed veggie Rice Bowl 

serves 2-4

Bibimbop is a large bowl of rice topped with an assortment of individually prepared vegetables and meat, usually served with a fried egg on top and gochujang (Korean red pepper paste) sauce. This is a very popular comfort food in Korea and there are many different kinds of bibimbap.  Basically use whatever veggies and leftover banchan (Korean side dishes) you have at home to make your own rendition. The meat and egg can be omitted to make it vegetarian or vegan friendly. "Bibim" means mixed and "bop" is cooked rice so the name literally means mixed rice. So mixing all the ingredients well before eating makes a harmonious dish full of flavor from the variety of vegetables and sauce. 

        Ingredients

• 2 cups cooked short grain white or brown rice
• 2 medium julienned carrot
• 2 cups zucchini squash cut into 1/4" matchstick
• half a yellow onion, thinly sliced
• 1 bunch spinach or kale
• 1 cup mung bean sprouts
• 2 cups mushrooms sliced (shiitake works best but other mushrooms are okay)
• 1 small cucumber
• 3 tsp minced garlic
• sesame oil (as desired)
• roasted sesame seeds
• 1tsp cooking oil per sauteed veggies
• Optional 2-4 fried eggs (with runny yolk-one for each serving) 
• Optional toppings: lettuce, kimchi, pickled radish, marinated beef (ingredients and directions below), fried tofu or any other protein of choice

Directions

For MEAT 

• Cut 1/2 lb. of beef into thin strips or grounded beef works as well. Mix in 1.5 tbsp of soy sauce, 2 tsp of sugar, 2 tsp of sesame oil, 2 tsp of rice wine or Mirin (cooking wine), 1 tbsp of chopped scallion, 1 tsp minced garlic, 1/2 tsp sesame seeds and a pinch of pepper. Marinate for at least 20 minutes or overnight. Sauté in a skillet for 2-3 minutes over medium high heat. 
• If using tofu as an alternative or in addition to meat. Cut tofu into cubes and fry on heated pan with oil, season with salt and pepper. Fry until browned evenly on all sides.

For Veggies 

Bean sprouts: Bring 2 cups of water to a boil. Add bean sprouts and briefly blanch, about 1 minute, flipping over once 30 seconds in. Drain quickly and rinse in cold water to stop them from cooking further. Squeeze liquid out by hand and place in a bowl, toss with1 tsp of sesame oil, 1/2 tsp of sesame seeds, and 1/2 tsp of salt, sliced green onion and pinch of pepper then gently mix by hand.

Spinach or Kale: boil water with a dash of salt to blanch your spinach and Kake only until wilted, about 30 seconds. Drain quickly and rinse in cold water to stop the cooking. Squeeze water out. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt.

                               

                               

                               

 

Cut cucumbers in half lengthwise and then thinly slice crosswise. Toss with1/2 teaspoon salt let it sit 10 minutes. squeeze juice out and marinate with 2 teaspoons vinegar, 2 teaspoons sugar. 

Mushrooms, onions, zucchini squash, and carrots: Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt and pepper. 

                        

Sauce 

1. Spicy Gochujang Sauce: Combine and mix all ingredients 4 tbsp gochujang, 2 tsp sugar - adjust to taste, 2 tbsp sesame oil, 1 tsp roasted sesame seed  (options: 2 tbsp water, 2 tsp vinegar)
2.  Soy sauce: 4 tsp soy sauce, 2 tsp sugar, 2 tsp roasted sesame seed, 1 tsp sesame oil

Assembling 

1. Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle sauce and top with a fried egg.