Beyond Kimchee http://www.beyondkimchee.com Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes Wed, 17 Dec 2014 22:32:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 Steak with Chimichurri Sauce http://www.beyondkimchee.com/steak-chimichurri-sauce/ http://www.beyondkimchee.com/steak-chimichurri-sauce/#comments Wed, 17 Dec 2014 17:02:28 +0000 http://www.beyondkimchee.com/?p=9341 Chimichurri Sauce

Living in Argentina, I get to enjoy juicy and succulent beef all the time.

The Argentine steak (called "Parrilla") is available anywhere. Most homes have a Parrilla grill called a "Quincho" in their backyard. I have one in my house, too, but I don't use it much. It takes several hours to grill the chunk of meat, which requires a degree of patience that I lack. However, meat grilled in a Quincho tastes so good. You can't beat the flavor of charcoal grilled meat over gas grilled one.

Argentine beef steak is very simple. They don't use any spices to flavor the meat. Salt is the only thing and it is just perfect. Argentine beef parrilla is often accompanied by the fragrant sauce called "Chimichurri Sauce".

Chimichurri Sauce

Chimichurri sauce is a mixture of finely chopped parsley, oregano, garlic, onion, olive oil, lemon juice, vinegar, and red chili flakes. I became a true convert to this sauce. The earthy yet refreshing flavor of the herb sauce not only good with beef, it partners with chicken, pork, and turkey with extra zing! I had my Thanksgiving turkey with chimichurri sauce and it was fantastic!

Chimichurri Sauce

Using fresh parsley and oregano will make a big difference in overall taste. You can use dried oregano but don't skip the fresh parsley!

Steak with Chimichurri Sauce

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Watercress Tofu Salad http://www.beyondkimchee.com/watercress-tofu-salad/ http://www.beyondkimchee.com/watercress-tofu-salad/#comments Tue, 09 Dec 2014 21:35:50 +0000 http://www.beyondkimchee.com/?p=9325 Watercress Tofu Salad

My mother is a devoted Buddhist. As a kid I occasionally accompanied her to one of the Buddhist temples she often visited. I saw her vowing hundreds of times down to the floor in front of Buddha statue asking for mercy and compassion. She had many wishes to pray to Buddha and all of her wishes were for her children.

One of the fond memories of visiting a Buddhist temple is the FOOD. Like other millions of kids around the world, I wasn't a vegetable lover as a child. (Were you?) However, it became a completely different story when I was in the the temple. All the vegetarian dishes were just so good! I don't know why it was. Maybe the fresh air in the mountain, or the truly organic vegetables and herbs that they pick in the nature made the difference?

There are many vegetables and herbs they cook in the kitchens of Buddhist temple. Some are available in the grocery stores and some are not. I, unfortunately, was not able to find the specific Korean vegetables that I am looking for in Buenos Aires, but I can easily substitute with the different one; the watercress!

watercress

Watercress is quite unique vegetable. I love its crunch texture and the subtle bitterness. I would like to combine this watercress with tofu. It makes delightful Korean salad that you can eat with a bowl of rice. Just like one of the vegetable dish I had in a small Buddhist temple near my hometown, it was delicious and many fond memories came upon me as I was enjoying it.

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Use firm or slightly soft tofu for this recipe. Silken tofu can be too fragile and it won't hold it well. Smash the tofu with side of your knife to loosen.

Use a cotton cloth to wrap around the tofu and squeeze out the moisture out of tofu. (If you don't like the raw flavor of tofu, you can cook the entire block of tofu in a simmering water for 5 minutes, cool it down, then squeeze out the moisture)

Watercress Tofu Salad

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Mexican Fish, the Rodrigo-style fish http://www.beyondkimchee.com/mexican-fish-rodrigo-style-fish/ http://www.beyondkimchee.com/mexican-fish-rodrigo-style-fish/#comments Thu, 04 Dec 2014 19:50:54 +0000 http://www.beyondkimchee.com/?p=9264 Mexican Fish

My family loves Mexican food. I wish I can find a decent Mexican restaurant in our neighborhoods but there isn't much to choose from. So that puts me into thinking that I should cook our family favorite Mexican food at home to satisfy our cravings. Unfortunately it is very difficult to find the Mexican groceries here in Argentina.

There is a pescaderia (fish market) that I go often to buy fresh seafood in San Isidro near I live. I found the fish below that looked similar to Tilapia. The fishmonger told me the name in Spanish, but the foreign name of one fish didn't stay that long in a tiny Korean woman's brain. LOL! I tried to memorize it while I was finishing shopping in the market, though. All I remember is that it started with "P". When you reach over 40 yrs of age, memorizing something in foreign language doesn't work well. :(

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This particular Mexican fish recipe is called Rodrigo-style fish. I saw this recipe in a cookbook called Pati's Mexican Table. She uses Tilapia for this recipe and also suggested to use any mild white fish fillet such as sea bass, grouper, red snapper or rock fish.

The skin of the fish is crisp and the flesh is soft. It is refreshingly delicious with the sauce made with green onion, jalopeño, lime and cilantro. So easy and simple to put together, this will make a great weeknight meal with some corn tortilla. Why not have yourself and your family a fish taco night with this recipe?

Mexican Fish, the Rodrigo-style fish

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My Deep Dish Apple Pie http://www.beyondkimchee.com/deep-dish-apple-pie/ http://www.beyondkimchee.com/deep-dish-apple-pie/#comments Tue, 25 Nov 2014 21:26:59 +0000 http://www.beyondkimchee.com/?p=9294 Deep Dish Apple Pie

I went to two Thanksgiving parties last weekend. The turkeys, the stuffing, all the side dishes, and oh! the pies! I made pumpkin pies and apple pies to take to the parties and they were a hit.

Apple pies are one of my favorite pies to make. There is nothing like the aroma of apple pie coming out of oven and the beauty of its golden look can steal many hearts of apple lovers. To me this classic American dessert along with the pumpkin pie is a must for our Thanksgiving feats.

The Best Apple Pie

I like to use variety of baking apples to make my deep dish apple pies. Granny Smith, Golden Delicious, Gala, Braeburn, Jonathan, McIntosh, Corland, Honey Crisp are great choices. I would pick about 3 different types of baking apples to give extra flavor and texture of the pies. But living in Argentina, I can only find two kinds in the market these days; Granny Smith and Gala. It still came out wonderful and it tasted amazing.

apple pie

I wouldn't try to make apple pies if you are in a hurry. Peeling and slicing apples can takes some time and I would like to enjoy my time with apples without the pressure of time crunch. Well, any cooing can be frustrating if you have to hurry. So make sure you find a day for yourself to prepare for this old fashioned classic dessert!

My Deep Dish Apple Pie

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Spicy Korean Chicken Stew, Dakdoritang http://www.beyondkimchee.com/spicy-korean-chicken-stew/ http://www.beyondkimchee.com/spicy-korean-chicken-stew/#comments Mon, 17 Nov 2014 21:25:37 +0000 http://www.beyondkimchee.com/?p=9237 Spicy Korean Chicken Stew

I have a little brother back in Korea. He is happily married to a beautiful wife and have two adorable girls. When my brother got married, my mother was somewhat worried that her only son would be under nourished. Why? Because her only daughter-in-law was not much of a cook.

To a some degree I have to admit that my mother was right. Until my sister-in-law married to my brother, she didn't have much experience in cooking. Her food at the beginning were either very blend or overly spiced. To be honest, it was quite difficult to chow down some of the food she made for us. She just didn't have the natural sense and knowledge of what goes together.

They started family soon after they got married and my sister-in-law became a full time housewife. She spent more time in cooking and tried many recipes to improve her cooking skill. This reminds me of my humble beginning, too. I wasn't much of cook myself either when I got married. I never knew how to cook rice or how to make any of simple Korean side dishes. Error after error, I obtained the skills, learned the balancing in flavor, and improved the cooking techniques to get the best results in any recipes. I don't think there is a fastest way of learning how to cook better except trying over and over. Time and patience will get you there eventually.

Spicy Korean Chicken Stew, Dakdoritang

A few years after they got married I visited my brother in Korea, my sister-in-law made this delicious spicy Korean chicken stew for me. I was quite impressed. The flavor was well balanced and the texture of both chicken and the vegetables were just perfect; tender and moist chicken with perfectly soft vegetables holding their shapes. She continuously impressed me with her foods whenever I visited them. Everyone in the family enjoys her culinary creation and we are so proud of her.

I like to share this delicious spicy Korean chicken stew with you. It it spicy as the title mentioned, but so good that it is worth of sweating a little to enjoy this delicious stew. The Korean name for this stew can be either dakdoritang (닭도리탕) or dakbokkeumtang(닭볶음탕). Both named shares the same delicious spicy chicken stew and you should definitely try this if you love anything spicy!

Spicy Korean Chicken Stew, Dakdoritang

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Pumpkin Bundt Cake with Cream Cheese Maple Glaze http://www.beyondkimchee.com/pumpkin-bundt-cake-cream-cheese-maple-glaze/ http://www.beyondkimchee.com/pumpkin-bundt-cake-cream-cheese-maple-glaze/#comments Wed, 12 Nov 2014 21:49:27 +0000 http://www.beyondkimchee.com/?p=9218 Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Who wouldn't want a piece of moist cake drizzled with the delicious cream cheese glaze?

Although I am enjoying the beautiful warm weather in southern hemisphere. I miss seeing the maple tree lined neighborhood, and the houses decorated with pumpkins and fall leaves. I have been craving the flavor of fall. Pumpkin is one of them. I purchased a dozen can of organic pumpkin puree and I had to make something that can satisfy my fall craving.

I baked the pumpkin bundt cake and drizzled with cream cheese maple glaze. My kitchen smelled like a fall haven...

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

There is something about staring the glaze dripping down the curve of the cake. I can stare at it for the entire day if I let myself into. I can almost hear him saying, "Here, eat me! I am just what you need...!"

This pumpkin bundt cake is one of the best pumpkin cake I've made. No doubt! It is moist and has just right amount of spice that is not too strong nor too weak. You can still taste pumpkin in the cake. The addition of maple syrup in the glaze is perfect to match the pumpkin, too.

No matter how good it looks, if the recipe seems to complicated, I probably won't have a desire to give it a try. The good news is that this recipe is very simple to put together. You don't even need a mixer. Just a couple of mixing bowls and a whisk is all you need.

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

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Sweet and Sour Beef http://www.beyondkimchee.com/sweet-and-sour-beef/ http://www.beyondkimchee.com/sweet-and-sour-beef/#comments Thu, 06 Nov 2014 22:03:59 +0000 http://www.beyondkimchee.com/?p=9199 Sweet and Sour Beef

Most people think of Sweet and Sour dish with either chicken or pork.

Have you ever tried it with BEEF?

Koreans have made this famous Chinese originated dish 탕수육, Tangsuyook (糖醋肉) into something unique and different. The choice of beef, instead of chicken or pork, coated with the crispy batter makes your ordinary sweet and sour into something extra ordinary, and you will soon think beef CAN go with sweet and sour.

This particular recipe is called 소고기 찹쌀 탕수육 (sogogi chapssal tangsuyook), which means it is made with beef and sweet rice flour. The addition of sweet rice flour, aka glutenous rice flour, makes the batter not only crispy but subtly chewy that is so pleasant.

I have tried this sweet and sour beef numerous times in Korea. Interestingly the best sweet and sour beef I had was in Hawaii, though. When I visited my sister who lives in Aiea, Hawaii a few years ago, she took me to one of her favorite place for Tangsuyook. I wish I can remember the name of that place. It was a teeny-tiny Korean style Chinese restaurant located right behind one of the building full of Korean shops. Boy, was it good or what? Since then, I was converted to sweet and sour WITH BEEF!

Hope you try this variation. You might prefer this over your ordinary sweet and sour pork (or chicken).

Sweet and Sour Beef

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Bok Choy Persimmon Kimchi Salad http://www.beyondkimchee.com/bok-choy-persimmon-kimchi-salad/ http://www.beyondkimchee.com/bok-choy-persimmon-kimchi-salad/#comments Mon, 03 Nov 2014 19:53:48 +0000 http://www.beyondkimchee.com/?p=9115 Bok Choy Persimmon Kimchi Salad

I don't know how I could forget about posting this recipe but I apparently did. I made this Bok Choy Persimmon Kimchi Salad (청경채 감 겉절이 샐러드, chunggyoungchae gam gutjeuri salad) to post on my blog but I left in my photo library for 2 years. Gees, Holly~!

I adapted this recipe from one of the Korean cookbooks I had. It was written by a famous home cook who teaches the upscale Korean dishes to very wealthy housewives in Korea.

The crisp tender texture of Bok choy partners with sweet persimmon so nicely, and the spicy and tangy chili vinaigrette combines the two perfectly. You will need a bowl of rice to serve this and you might find yourself dishing up more rice after you taste this salad.

Bok Choy Persimmon Kimchi Salad

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Red Bean Rice Cake http://www.beyondkimchee.com/red-bean-rice-cake/ http://www.beyondkimchee.com/red-bean-rice-cake/#comments Mon, 27 Oct 2014 20:30:29 +0000 http://www.beyondkimchee.com/?p=9060 Red Bean Rice Cake

I used to be fanatic about anything with red beans and I still am. I think the most Koreans love red beans in anything, as well. I love rice mixed with red beans, sweet buns filled with red beans, red bean porridge, and oh, don't let me forget to mention the famous shaved ice with red beans.

Red beans are common ingredient to use in sweet dishes in many Asian countries but not as popular in the western cuisines. I hardly encountered the sweet or even savory dishes made with red beans. Dishes made with red beans are lovely and nutritious. So hope these amazing legume would get more spotlight in the culinary world.

Red Bean Rice Cake

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Puerta Madryn in Patagonia, Argentina http://www.beyondkimchee.com/puerta-madryn-patagonia-argentina/ http://www.beyondkimchee.com/puerta-madryn-patagonia-argentina/#comments Thu, 23 Oct 2014 21:09:18 +0000 http://www.beyondkimchee.com/?p=9069 Spring has sprung in beautiful Argentina, and my family had a fabulous trip to Puerta Madryn in the region of Patagonia last weekend. Whales and penguins in their natural habitat are things that I’ve always wanted to see.  I finally had chance to behold the beauty of these animals up close.  We awoke at 3am...

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Puerta Madryn in Patagonia, Argentina

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