Thai Chicken Pizza

Ingredients

• 1 store bought or home made pizza dough (1 lb)
• 3 cups chicken, cooked, shredded
• 1 cup Thai peanut sauce
• 4 tbsp hoisin sauce
• 2 cups pepper jack cheese, grated
• green onions
• 1/4 cup shredded carrots (or mung bean sprouts)
• 1/4 cup cilantro, roughly chopped
• 1/4 cup dry roasted peanuts, roughly chopped
• red pepper flakes (optional)

Method

1. Preheat oven to 500°F.
2. In a medium sized bowl toss together chicken and peanut sauce until chicken is completely coated.
3. Divide and spread equal amounts of hoisin sauce on prepared pizza dough. Repeat with chicken, pepper jack cheese and red onions.
4. Place the prepared pizzas in preheated oven on either a baking sheet or (our preference) a pizza stone. Bake in oven for 12-14 minutes until edges and bottom of pizza are golden brown.
5. Top with bean sprouts, cilantro and dry roasted peanuts. Slice, serve and enjoy!

Use Peanut sauce from Chicken Satay with Peanut Sauce recipe

Based on: https://themodernproper.com/thai-chicken-pizza

Sukju Namul (Mung Bean Sprouts)

Ingredients

• 1 pound sukju namul mung bean sprouts (or soybean sprouts)
• 1 scallion finely chopped
• 1 teaspoon garlic
• 2 tablespoon sesame oil
• 2 teaspoon sesame seeds
• salt to taste If using fine salt, start with 1/2 and add more as needed.

Instructions

1. Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
2. Drain quickly. When cool enough to handle, gently squeeze out the excess water.
3. Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

Adapted from: https://www.koreanbapsang.com/sukju-namul-seasoned-mung-bean-sprouts/

Bibimbap

Servings: 4

Ingredients
For the bibimbap toppings:

• 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
• 2 cups boiled gosari* 고사리 (fernbrake)
• 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
• 1 bunch spinach
• 3 Persian cucumbers
• 2 medium carrots
• 5 teaspoons minced garlic
• 2 or 3 scallions chopped
• soy sauce
• sesame oil
• roasted sesame seeds
• salt and pepper
• vegetable or canola oil
• 4 eggs

For the bibimbap sauce

• 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
• 1 tablespoon of sugar
• 1 tablespoon of sesame oil
• 3 tablespoons of water

Instructions
For the rice:
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
For the bibimbap bowl toppings:

1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat. 
3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 2 tablespoon of chopped scallion, 1 teaspoon minced garlic, 2 teaspoon sesame oil and 1 teaspoon of sesame seeds.
6. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.

For the bibimbap sauce:

1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For assembling:

1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

From: https://www.koreanbapsang.com/bibimbap/