TIP: Job Chae - Korean Noodles

Another yummy recipe to check out is Maangchi's jobchae video-recipe. I link to her Blogger page on the right-hand panel, and she has a number of great recipes, but I will also insert the video here:

I had no idea how easy this delicious recipe is, and it uses yam starch noodles, which are perfect for mom's gluten-free diet. These are the grayish/purplish ones that come in large packages, called "dang myun". (I made it with some other Asian noodles I had, and it still turned out fine) . Jobchae can be made with chicken rather than beef, for Jeff. Since the recipe is relatively inexpensive to make it will hard to pay restaurant prices for this dish in the future. Mmm...now I want to make some more!

Comments

Marjorie Magidow Schalles said…

What a big knife she has! She is too cute. I know what I'm having for dinner tonight! And sooooo easy!

July 25, 2007 at 3:57 PM

Maangchi said…

hi,Lilian,

What a great blog you have!
I did not know you linked my Jobchae video here. Thanks,
Regarding marjorie magidow schalles' comment, I can say,
"Yes, I'm like ninja in the kitchen" : ) Thanks, everybody.

September 3, 2007 at 12:49 PM

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha

Graphic pig pictures below! >>

Baking Powder Dumplings

This is Mom's standard dumpling recipe, excellent with chicken soup. Drop them in, put the lid on, and enjoy. Ingredients: 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 scant cup milk or water Preparation: Mix the dry ingredients, stir in the milk or water gradually to make a soft dough. Drop by spoonful into boiling salted water or simmering stew. Cover tightly, cook 10-15 minutes before lifting cover. Test for doneness, drain. Serve at once. Well, once they cool off so you don't burn your tongue. PS - This is post 199! Hope someone does something special for #200!

Graphic pig pictures below! >>

Extra Schmaltz!

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