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Wild Rice Salad with Dried Apricots and Pine Nuts

In Main Dish, Side Dish by TinaLeave a Comment

This recipe card came with my Rancho Gordo beans. The recipe originally uses Dried Prickly Pear and Banana Vinegar. But I had dried apricots, which the card mentioned was a good substitute, wild rice, and pine nuts. So, why not? I just learned Wild Rice is not really rice but an aquatic grass-seed and they were a staple in the diet of Chippewa and Sioux Indians, native to Minnesota. And although they are cultivated by machines in California, which are usually the ones you would find in the supermarket, there are wild rice still processed in the “old way” in …

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How To Roast Squash Seeds

In The Basics by TinaLeave a Comment

Remember this from here? Seeds cleaned and dried. I dried these overnight. I like to start with them super dry. You can dry overnight or roast in the oven at 300°F for 15 minutes or so till dry. Chipotle pepper powder, salt, lime, white pepper powder, granulated onion, granulated garlic, and safflower oil. Season liberally. Add a bit of lime zest. Some oil to get it all coated. Mix well with hand. I like to massage the mixture for a few minutes.

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Korean Squash Porridge with Fixin’s

In Main Dish, Soup by TinaLeave a Comment

It’s squash. It’s a porridge. It’s got beans and dduk (or mochi). It’s naturally sweet – you can always add more sweetener of your choice, but I don’t and neither does my mama. Let’s talk about the beans for a sec. On the right are supermarket Azuki beans. They’re used commonly for desserts in Asian food. The ones on the left are Rio Zape beans from Rancho Gordo, ordered online and delivered via courier. They are pretty much what started the company Rancho Gordo, “This is the bean that started the whole thing! … I was sold on heirloom varieties …

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How To Cut a Whole Chicken into Pieces

In The Basics by TinaLeave a Comment

I learned how to do this in Home Economics class in high school. This was in the mid 90’s. There were two senior girls in my group that wouldn’t go near the raw chicken. I was just a freshman but I cut that chicken good. It’s a silly proud moment of mine. I really liked that class. We made a gingerbread house, baked cakes and held a cake decorating contest, made brownies; all from scratch. I learned how to make roux, scalloped potatoes, and lots more. Do they still teach Home Ec (as we used to call it) in high …

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Daktoritang Spicy Korean Chicken

In Main Dish by TinaLeave a Comment

My mom used to make this for us at least twice a month. Sometimes she’d use a whole chicken, cut into pieces, like I did here. And sometimes, she’d use wings. I wanted to go over how to cut a chicken and thought this recipe would be perfect for it. Feel free to sub the whole chicken with wings. Everything else in the recipe will remain the same.

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Moochae aka Cheat Kimchi

In Side Dish by Tina1 Comment

I make this when I don’t have kimchi but I NEED SOME NOW. I don’t like the kimchi they sell at the market. They either have MSG or are crazy fermented. Neither of those are appealing to me. Sidenote: I don’t have anything against MSG other than I don’t like the taste. I can taste it. I don’t know about the health claims or what not because supposedly they’ve been debunked. Here’s some science on that .

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Stovetop Korean Spicy Pork Ribs

In Main Dish by TinaLeave a Comment

Yes. Stovetop. Ribs. It’s good. Trust. It’s juicy. It’s flavorful. It’s cooked on the stovetop. These ribs don’t require marination because the cooking method infuses the ribs with flavor. My mom’s been making this for us. This is how I know Korean Spicy Ribs. I’d rather eat this any day than what they serve in the Korean Restaurants as ribs.

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How To Cook Mandoo

In The Basics by TinaLeave a Comment

There are a few basic ways to cook mandoo. I’ll go over a couple of them here. I like all of them. It just depends on the mood I’m in and how much time I have.. and which pot is clean.. Pan-fried Mandoo For moon shape: Heat non-stick fry pan over high heat for a few minutes. Pour in a nice glob of oil, swirl oil in pan and give it another minute. Quickly lay down mandoo in pan making sure leave just enough room so they don’t touch too much. Lower heat to medium high and cook for a few minutes. …

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Korean Mandoo

In Main Dish by TinaLeave a Comment

Hello world! Mandoo or Mandu means dumplings in Korean. I like mandoo. I really really like mandoo. I usually wait for New Years to stuff my face but… not anymore. And not anymore for you too. Unless you normally have mandoo parties. In which case, I’m inviting myself. Thanks **You can do this ahead and freeze for later. To freeze, place mandoo on a plate not touching (NOT like above picture) and place in freezer. After a few hours remove mandoo from freezer and  store in freezer safe container or Ziploc bag up to a few months. Sometimes the frozen mandoo …